Rosh Hashanah – Happy 5769!

From AF&O’s FOOD FOR THOUGHT series:

Tonight starts Rosh Hashanah, the Jewish New Year, a time for sober celebration and for reflection and repentance with the goal of doing and being better. Sounds like something everyone should do. This holy day starts the beginning of a time of soul-searching that ends with Yom Kippur, the Day of Atonement, which takes place this year on Oct. 8.

In Israel, Voice of America reports, the holiday is being observed under tight security:

Fearing terrorist attacks, Israel has sealed off the West Bank and Gaza Strip, barring Palestinians from entering the country.

But there is also a festive side to Rosh Hashanah, and Israeli women are cooking up a storm. 

Some prefer European-Jewish traditions like matzo ball soup and gefilte fish, but not the native-born Israelis. 

“Traditional is boring, we are in the 21st century,” says high school student Alona Chen.

Chen says that means a “hip” holiday dinner.

“I am making roasted cauliflower, chicken, beef, lettuce wraps, sourdough bread,” she said.

But one tradition is universal – apples dipped in honey for a sweet new year. 

Israelis Observe Rosh Hashanah Under Tight Security

For our Jewish brothers and sisters around the globe — and, heck, for everyone: L’Shanah Tovah, my dear friends! AF&O wishes you the sweetest year, one filled with strength, love, prosperity, mitzvahs and peace.

My Rosh Hashanah gift to you, this year, is my favorite recipe for this time: my tradition-inspired honey cookies. Enjoy!

Nat’s Jewish Honey Cookies

1-1/2 cups margarine (I use vegan margarine) 
1-1/2 cups sugar 
6 eggs, beaten 
1-1/2 cups honey 
7 cups flour 
2 tsps cinnamon 
1 1/4 tsp baking soda 
1 tsp apple juice
1/4 tsp ground cloves

Cream together the margarine and sugar in a large bowl. Mix in the eggsm and then, the remaining ingredients. This is important: Cover the bowl with plastic wrap or wax paper and place in the refrigerator, where it should chill for at least two hours, however, you can prepare the dough at night and remove it fro, the fridge the next day for baking.

Preheat oven to 350 F/180 C. Line cookie sheets with parchment paper. When your dough is chilled sufficiently, remove it from the refrigerator. With clean hands, mold the dough into one-inch balls and then roll each ball in flour. Place each floured ball onto a cookie sheet and gently press the ball down with your fingertips. 

Once the trays are full, place them in the oven and bake until golden brown with crinkly edges, but for no more than 12-15 minutes. Remove from oven without delay.

Allow the cookies to settle for a few minutes before removing them from the baking sheets, then put them on racks to cool. (They freeze beautifully!)

Makes about five dozen cookies.

Off to enjoy some with my David now. Try them for your family and friends, and have a sweet new year!


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