rosh hasahna recipes
Posted by: empalo <empalo@...>
1 cup margarine
1/2 cup sugar
4 Tablespoons honey
2 1/2 cups flour
Cream margarine, sugar and honey. Add flour, mix well.
Chill in refrigerator 2 hours at least. Roll out.
Cut with cookie cutter. Sprinkle with additional sugar.
Bake on ungreased cookie sheet at 300 for 25 minutes.
Makes 4 dozen.
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TEGLACH
Source: From My Mother
Dough:
4 eggs
3 tbl oil (as needed)
1 tbl sugar
4 cups flour
1 tsp baking powder (it really shouldn't be a FULL teaspoon)
1/2 pound filberts (more or less)
1/2 pound pecans or walnuts (more or less)
Syrup:
1 1/2 pounds honey
4 tbl sugar
1/4 cup water
1 tsp ground ginger (more if you like the taste)
DIRECTIONS:
Sift sugar, flour and baking powder together. Add eggs, and enough oil to
make a soft dough. Take pieces and roll into a rope about 1/3 to 1/2 inch
thick. Cut into small pieces as long as it is thick. Roll to make them
little balls. Place on a jelly roll sheet and bake in 375F oven about 10
minutes, until lightly brown.
When dough balls are ready, heat the honey, sugar, water and ginger until it
comes to a boil. Drop in the nuts and dough balls, cover, let simmer about
10 minutes and then uncover. Let it simmer slowly; keep stirring until all
the honey is absorbed; then turn out onto a wet board. Form into a cone, or
whatever shape you wish, and let cool.
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ASHKENAZIC CHICKEN WITH FIGS (HUHN MIT FEIGEN)
Yield: 4 servings
1 chicken, cut into pieces - (2 1/2 to 3 pound)
12 canned or fresh figs - stems removed
1 cup dry white wine or water
2 tablespoons honey - up to 4
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon salt or to taste
1/4 teaspoon pepper
1 bay leaf
Preheat oven to 375 degrees Fahrenheit.
Place chicken and figs in a single layer in a large roasting pan. Combine
wine, honey, cinnamon, coriander, salt and pepper and bay leaf, pour over
chicken. Roast, basting and turning occasionally, until chicken is tender
and brown, about 1 hour.
Note: This dish typifies the Eastern European love of meats cooked with
sweeteners and spices. To substitute dried for canned figs, cover with water
and soak 2 hours.
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Golden Round Honey Raisin Challah
2 packs dry yeast or 2 cakes fresh yeast
1 teaspoon sugar
2 cups warm water
8-9 cups flour; sifted
3/4 cup honey
1/3 cup sugar
1 tablespoon salt
1 teaspoon baking powder; optional
3/4 cup room temperature margarine
3 eggs beaten
1 1/2 teaspoons vanilla extract
1/8 teaspoon nutmeg
1/2 cup raisins
In a large mixing bowl dissolve yeast and teaspoon sugar in 1/2 cup warm
water. Cover and let stand for 5-10 minutes until it foams up. Beat in four
cups flour and remaining ingredients except raisins. Mix until smooth for
about 5 minutes. Add remaining flour 2 cups at a time beating well after
each addition. Add raisins. Knead for 10 minutes. Place in greased bowl and
turn dough so that it gets greased all over. Cover with damp cloth and let
rise until double in bulk; about 1 1/2 - 2 hours. Punch down dough and
divide into 3 equal parts. Roll each section into a rope around 18 inches
long. Coil the rope around itself and tuck ends under. Put into a greased 9"
round pan. Cover and place in a warm spot for 45 minutes to rise again.
Brush with 1 egg yolk beaten with one teaspoon water. Sprinkle with seeds.
Bake in preheated 35o degree oven for 40-45 minutes. Yields: 3 challos.
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Honey Cake
3 eggs
1 cup honey
1 cup sugar
1 cup wine
1/2 cup oil
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla
2 3/4 cups flour
Beat eggs and honey together. Add sugar and mix again. Mix baking soda into
wine; then add with oil to egg mixture. Add remaining ingredients and beat
together well. Bake in 9x13 pan at 325 for 55 minutes.