Category: Rosh Hashanah

Pumpkin Crisp

My local supermarket has been out of canned pumpkin for months. With the arrival of fall, and pumpkin season, I was excited to finally see it on the store shelves, except, it wasn’t. When I asked the store manager about it, he told me that he hadn’t realized that canned pumpkin is only produced once a year, and he hadn’t stocked up the previous year. He was anxiously awaiting 200 cases, but they hadn’t made it on time. I knew I had to get my hands on the stuff for this easy and delicious recipe. Of course i had some fresh pumpkin waiting at home, but I had them set aside for pumpkin soup and candied pumpkin. I made my way to another supermarket and was happy to see the big orange can smiling back at me.

This recipe is pretty much a pumpkin pie, but without the crust, and with the addition of a crispy topping. I like it much better because who really eats that frozen pie crust anyway? I always find it leftover on the plate! This sweet side dish is, well, easy as pie, and perfect for the coming of fall. You can serve it buffet style, or scoop it into little glasses with a bit of whip cream and a sprinkle of cinnamon to top it off.

Tell me, what’s your favorite pumpkin recipe?

Pumpkin Crisp
adapted from a food.com recipe

29 oz. can pure pumpkin (not pumpkin pie mix)
1 cup sugar
3⁄4 cup soy milk
3 eggs
1 tsp cinnamon
1 tsp vanilla extract
1 tsp pumpkin pie spice (optional)

Walnut Crisp Topping:

3⁄4 c packed brown sugar
3⁄4 c oats
3⁄4 c chopped walnuts
2 tbsp flour
1⁄4 tsp cinnamon
6 tbsp melted butter/margarine or canola oil

Method:

Preheat oven to 350˚. Whisk together pumpkin, sugar, milk, eggs, cinnamon, and vanilla until smooth. Spray a pie dish with cooking spray and pour mixture inside. Mix topping until incorporated and sprinkle over pie. Bake for approximately 45minutes, until topping is golden brown.

VARIATION: for a festive dish, pour filling into mini pie crusts and top with walnut crisp. Bake until pie crust is golden.

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Bubby’s Cabbage Soup with Flanken


Succos is one of my most favorite times of year. I love the smell in the air, the breeze in my hair, the fall harvest and the brilliant autumn leaves. The crisp air is the perfect backdrop for this warm, hearty soup. With cabbage, apples, tomatoes, onions and flanken in a sweet tomato broth, this bowl of goodness is sure to be a star at your Yom Tov table. The more you cook this soup, the better and thicker it becomes, so don’t mind rewarming it for several meals!

To view the reel on Instagram click here.

Bubby’s Cabbage Soup with Flanken

1 medium head of cabbage, sliced
1 onion, sliced
2 green apples, peeled and diced or grated
2 soft tomatoes, diced
1/2 cup golden raisins
2 pieces flanken
2 marrow bones
3 15 oz. cans tomato sauce
7 canfuls of water
1/3 cup sugar, or to taste
salt and pepper, to taste
juice of 1/2 lemon

Method:

Add all ingredients to the pot and bring to a boil. Lower the heat and simmer for a few hours, until the broth has thickened and the meat has softened.

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Honey Mustard Salmon

{A Resolution & A Recipe}

As any mother can attest, getting into the Yom Kippur spirit while we are stuck at home playing boardgames with our kids (not to mention fasting) can be extremely difficult. We are lucky if we get a chance to pick up our machzor, let alone daven, or attend shul. When I need to switch off the Mommy button and get into davening mode, there is one tefillah that will do it for me – “U’Netaneh Tokef” (translation here). The powerful words of this special prayer really help me zero in on the awesomeness of the day, as well as the most important things in life, that we hope to merit in the coming year. The words have always tugged at my soul, but when I learned the story behind the prayer, they became even more meaningful (read it here).

When I ask Hashem to grant me life vs death, to live in harmony vs being harried, to enjoy transquility vs suffering, to be enriched vs impoverished etc…to merit all the positive things vs the negative, I realize that inasmuch as I am asking Hashem for these things, I need to look inside and ask myself, am I doing the same? Am I choosing the positive over the negative?

By nature, I am more of a pessimist, and tend to see the glass half empty. Growing up, I’d wax philosophical and say, “I’m not a pessimist, I’m a realist. This is the way the world really is.” But I’ve grown up and matured enough to realize that there is both good and bad in this world. It is up to us how we choose to see it. As it says in Koheles, “Everything has an appointed season and there is a time for every matter under the heaven…A time to kill and a time to heal… A time to weep and a time to laugh; a time of wailing and a time of dancing….”

For me, it takes an effort to see the good in things, but this year, I am renewing my commitment to look at things in a positive way. Just as I am asking Hashem to look at the good in me, and to bless me with all things good, I must look inside myself and do the same. Seeing the world in a positive light, facing challenges with a positive outlook, and choosing to see the good in people, only serves to enhance my life and the lives of those around me.

This “recipe” (if you can call it a recipe!), is one which my family enjoys each year at the seudah on Erev Yom Kippur. I realize that it, too, is comprised of sweet honey and bitter mustard. While delicious, I will also eat it with a prayer that this year, the good should overpower the bad and that we should all merit to see the “honey” in our lives, and not know of any bitter “mustard”.

Wishing all BIB followers a Gmar Chasimah Tova and an easy fast!


Honey Mustard Salmon

6 salmon fillets
1/2 cup honey
1/4 cup yellow or spicy mustard
salt and pepper, to taste

Method:

Preheat oven to 400 degrees. Mix honey and mustard in a bowl until incorporated. Rinse fillets and pat dry. Season with salt and pepper. Pour the honey mustard sauce over the salmon and bake for 15 minutes, until flesh is opaque and flakes with a fork.

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Honey Challah with assorted Toppings

Of course I had wanted to get this post up before Rosh Hashanah, but it wasn’t meant to be. Still, most people continue to eat sweet round challah until after Succos, so I’m sure this recipe will prove useful (and there’s always next year!).

My sister-in-law Ruti used to make challah each and every Shabbos. She was always looking for new recipes, so I bought her Tamar Ansh’s challah book. After trying many different recipes, she came up with her own variation and my adapted version has been my go-to recipe ever since! I truly believe that delicious challah is a result of the love you put into it. If you just dump the ingredients into a bowl and mix it, the challa with turn out dense and heavy. For soft and fluffy challa, you need to take the care to sift the flour and knead the dough. I don’t have a bread machine, so I make my challah by hand. For me, it’s a labor of love. I’m happy to share Ruti’s recipe with you, but keep in mind that your altitude, humidity, and other factors all affect the dough.

Personally, when it comes to challah, I want to taste purely the bread. I don’t mind something sprinkled over the top, but I don’t play around with the dough. However, if you’d like to experiment, here are some filling ideas to mix into the dough before braiding:

– craisins and orange zest
– garlic and rosemary or sage
– raw or caramelized onions & poppy seeds
– fresh fruit (apples, blueberries, strawberries)
– dried fruit (apricots, figs)
– raisins and nuts
– chocolate chips
– olives
– oats

Toppings:

– honey (see below)
– maple syrup (see below)
– sprinkles or nonpareils
– brown sugar
– cinnamon-sugar
– sweet crumbs (see recipe below)
– za’atar
– sesame seeds
– poppy seeds
– minced onion flakes
– minced garlic flakes
– “everything” (my favorite!) : sesame seeds, poppy seeds, minced onion, minced garlic, coarse salt

Honey Challah with assorted toppings
adapted from my sister-in-law, Ruti Apfelbaum

Yield: 6 large or 8 medium challahs

4 packets (or 3 tbsp) rapid rise yeast (see note)
2 tbsp sugar
4 cups lukewarm water, divided
1 1/2 cups honey
2 tbsp salt
1 1/4 c + 2 tbsp canola oil
1 egg
5 lbs. high gluten or bread flour, sifted
1 egg + 1 egg yolk, beaten, for eggwash
toppings of choice (see options above and recipes below)

Method:

Add the yeast, sugar and 1 cup lukewarm water to a bowl and rest for a few minutes until the yeast starts to bloom. Add the honey, salt, 1 1/4 c oil and egg and mix to incorporate. Stir in 3 cups of lukewarm water.

Add half of the flour and mix with a spoon until creamy. Add almost all of the rest of the flour (leaving over 1/2 cup or so) and knead with your hands until your dough is smooth and elastic, adding more flour as needed, until the dough is no longer sticky.

When you are done kneading, grease the dough with remaining oil and cover it with a towel. Put it in a warm place (I like to put my oven on 200 degrees and put it on top of the oven). Leave the dough to rise for 1 1/2-2 hours. Pound it down, take challa for hafrashas challah, and braid. When you are done shaping the loaves, leave them to rise for 30 minutes. Brush with egg and topping of your choice. Bake at 350 until golden brown, about 35 minutes. (check the bottoms of the challahs, they should be browned and hollow when you tap on them).

NOTES: the yeast come in envelopes of 3, use 1 3-pack plus a fourth packet from another 3-pack.\
to halve the recipe, simply divide all the ingredients in half besides the egg and use 1 full egg in the recipe.

ALLERGY NOTE: I have prepared this recipe without any eggs, and it works great!

Sweet Crumb Topping:

1 cup flour
1 cup sugar
1/3 – 1/2 cup canola oil
1 tsp vanilla extract
pinch sea salt

Mix with a spoon until crumbly and sprinkle over challah.

Honey or Maple Syrup Glaze:

You can mix some honey or syrup in with the egg wash and brush over challah. For more of a sticky glaze, eggwash the challah as usual and bake. As soon as the challah comes out of oven, brush liberally with honey or maple syrup (you can warm it on the stovetop or microwave it to make it easier to spread). You’ll have a sweet and sticky glaze.

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Couscous with Thyme & Honey Roasted Root Vegetables


I came up with this dish when thinking of how to incorporate some simanim as well as fall vegetables like beets, carrots and parsnips into the Rosh Hashana meal. These root vegetables complement each other really well, and the addition of honey and thyme really rounds out the dish. If you’d like, you can leave out the couscous altogether, but I like the texture and how it turns purple from the beets. In fact, my kids call this “purple couscous” and they eat it by the bowlful.

This salad incorporates 3 simanim, beets, carrots, and honey. Serve it with fish or meat.

>Beets are called Silka, which is similar to Siluk, meaning removal. We ask Hashem that our adversaries be removed.

>Carrots have a dual meaning. In Yiddish, they are called Meren, meaning to increase. We ask Hashem to increase our merits.

>In Hebrew, carrots are Gezer,  meaning decree. We ask Hashem to judge us positively.

>Honey (as well as carrots) is eaten because of its sweetness. We ask Hashem to bless us with a sweet new year.

Couscous with Tyme & Honey Roasted Carrots, Parsnips and Beets

2 cups Israeli couscous
olive oil
3 cups chicken or vegetable stock
1 tsp salt
2 carrots, diced
2 parsnips, diced (woody core removed, if desired)
2 beets, diced
olive oil
honey
thyme (fresh sprigs or dried)
freshly ground black pepper
kosher salt

Dressing:
2 tbsp honey
3 tbsp orange juice
3 tbsp light olive oil
1 tbsp balsamic vinegar
1 heaping tbsp orange marmalade
1/4 tsp dried thyme
salt, to taste
pepper, to taste

Method:

Preheat oven to 425 degrees. In a sheet pan, drizzle beets, parsnips and carrots with olive oil, honey, thyme, kosher salt, and pepper. Roast in the oven for 30-45 minutes, until tender and browned around the edges.

For the couscous, add a drizzle of oil to a pan and toast until browned. In a separate pot, boil stock with salt added. Pour stock into pan with couscous and simmer for 8 minutes. Cool.

For the dressing, whisk or blend in a food processor until emulsified.

To prepare, add vegetables to cooled couscous (make sure it’s cool otherwise it will absorb all the dressing) and pour dressing over right before serving. Garnish with fresh thyme.

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