ROSH HASHANAH COUNTDOWN: DAY 16

Posted on September 13, 2011. Filed under: Apples, Autumn, Cakes, Cookies, Desserts, Ethnic Recipe, Honey, Jewish, Paerve, Poetry, Recipes, Rosh Hashannah Recipes | Tags: , , , , , , , , , , |


I like to bring poetry into my holiday celebrations. Somehow it just makes them more meaningful to me. I began this trend when I wrote my first Hagaddah many years ago. So I went searching for appropriate poems on the internet that I thought you might enjoy as much as I do.
This poem comes from a website called Poems for Free

ROSH HASHANAH OPENS THE PAGE
Written by and Copyrighted by Nicholas Gordon

Rosh Hashanah opens to the page
On which is writ, for good or ill, our fate.
Still wrestling with angels, we engage,
Harrowing our hearts, our destined state.
However, “we” encompasses us all,
As though we were but droplets in a wave
Suspended on its journey to the shore,
Hard put to any single droplet save.
And so we pray not only for ourselves,
Nor only for our family, friends, or tribe:
All must be our congregation, else,
Having thus lost hope, we won’t survive.

I like this poem because it stresses the fact that we are not alone. That Jews are part of the larger community of mankind. That no one religion should pray just for themselves. As we teach our children to pray for more than themselves, we need to learn to include all in our prayers. Perhaps if we all did that there can be more understanding and peace in the world. So this year, when you are in shul, remember to say an extra prayer for peace and understanding of all people. Let’s make this year the year that we succeed in that endeavor!

In this spirit, I’d like to offer a recipe from for an Italian honey-nut pastry to serve with your traditional honey cake. I haven’t tried this recipe, but it looks like it will be going into my try this year file. My mouth is watering! I found the recipe at Kitchen Daily.

Sfratti
=======
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

1 hr 20 mins total
1 hr prep

RECIPE FILED UNDER
Nut, Italian, Jewish, Baking, Dessert, Cookie, Winter, Christmas, Rosh Hashanah & Yom Kippur
Provided By: Lauren Braun Costello

Great for kids
Budget friendly
Worth the effort
Quick and easy

Ingredients

Dough Ingredients:

3 cups unbleached flour
1 cup sugar
1/4 teaspoon kosher salt
2/3 cup sweet white wine
1/3 cup vegetable oil or melted margarine

Filling Ingredients:

1 cup honey
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
1 orange, zested
1 pound walnuts, finely chopped

Directions

In a large mixing bowl, add the flour and make a well in the center.
Place the sugar and salt in the well. Add the wine and oil gradually
while mixing with a fork until you form a smooth dough. Empty the dough onto a floured cutting board and knead for 5 minutes. Return the dough to a bowl, cover with plastic wrap, and set aside in the refrigerator.

To make the filling, bring the honey to a rapid boil in large saute pan over high heat and cook for 2 minutes without stirring. Add the spices, orange zest, and nuts and cook for an additional 5 minutes, stirring constantly. Remove the pan from the heat and continue to stir until the mixture is cool enough to handle. Divide into 6 equal portions. On a floured cutting board, roll each portion into a thin log, about a foot long, and set aside.

Remove the dough from the refrigerator and divide it into 6 equal
portions. Using a rolling pin, roll one piece of dough to form a 4 x 14 strip. Place one honey/nut log at the edge of the dough and fold the sides over the ends of the log. Then wrap the dough around the filling, covering it completely. Place on a sheet pan, seam-side down.

Bake in a preheated 375°F oven for 20 minutes. Allow the sfratti to
rest only for 5 minutes before removing from the sheet pan, then
immediately wrap in foil. Once completely cool, cut on bias into 1-inch slices, immediately before serving.

Sfratti keep for several weeks without refrigeration when wrapped in
foil. In fact, they taste better after they have been allowed to age
for a few days.

And now for the main event, our countdown honey cake recipe of the day! I haven’t tried to make this cake yet, but it sounds like a winner. I found the recipe at http://www.honey.com . I’m getting fatter just posting all these recipes as I want to try them all!

Harvest Honey Spice Cake
========================
1 cup honey
1/3 cup vegetable oil
1/3 cup strong brewed coffee
3 eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups peeled, chopped tart apples
1/2 cup toasted slivered almonds
1/2 cup dried cranberries
Powdered sugar
Toasted sliced almonds, for garnish

Using electric mixer beat together honey, oil and coffee. Beat in eggs.

Combine dry ingredients; gradually add to honey-egg mixture, mixing
until well blended.

Stir in apples, almonds and cranberries. Pour into lightly greased and floured bundt or tube pan. Bake at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean.

Remove from oven; cool on wire rack. Dust with powdered sugar; garnish with sliced almonds, if desired.

Nutrition: 325 Calories * 55 g Carbohydrates * 11 g Fat Total * 2 g
Saturated Fat * 6 g Protein * 2 g Dietary Fiber * 53 g Cholesterol *
265 mg Sodium * 28% Calories from Fat *

Servings: 12

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