Posted on September 14, 2011. Filed under: Cakes, Desserts, Ethnic Recipe, Honey, Jewish, Kosher Recipe, Paerve, Parve, Poetry, Recipes, Rosh Hashannah Recipes | Tags: , , , , , , , , , , |

In honor of Rosh Hashanah I wrote this poem which I think really signifies the feeling I get on all holidays. Let me know what you think of it! Look for today’s honey cake at the end of the poem.

A Poem for Rosh Hashanah

by Marilyn Sultar
©Marilyn Sultar 9/12/2011

We rush to start our baking,
The house smells so sweet as honey cakes, raisin and apple challah we bake.

Rush, Rush, Rush

We rush to cook our Yom Tov meals as Rosh Hashanah is swiftly approaching.
We rush to make our briskets, potato or luchsen kugels and tzimesses ahead.

Rush, Rush, Rush

We rush to make our chicken soup and matzah balls, without which it just wouldn’t be Yom Tov.
We want to make as much ahead of time to put in our freezers so we don’t have to rush so much.
Time is ticking, tick, tick, tock.

Rush, Rush, Rush

We rush to clean our houses spic and span.
We rush to vacuum and dust and hide everything away so company doesn’t see our mess.
We rush to clean the silverware and our fanciest serving platters.

Rush, Rush, Rush

Rosh Hashanah is finally here.
Now we rush to set our table so we can quickly gobble down our festive meal.

Rush, Rush, Rush

We rush to wake up early in the morning so we can rush through breakfast.
We rush through breakfast so that we can quickly take our showers, brush our teeth and make room for the next person in line to do the same.
We rush to get dressed in our holiday best.

Rush, Rush, Rush

We rush to get to our synagogues to get a good parking spot.

Rush, Rush, Rush

We rush so much we forget to take the time to enjoy our family and friends because all we do is

Rush, Rush, Rush.

Honey Cake, Chiffon I (P)

Source: “Spice and Spirit of Kosher-Jewish Cooking”

Serves: 12

4 eggs, separated
1 cup sugar
1 cup honey
1 cup oil
3-1/2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup strong tea
1/4 to 1/2 cup raisins

Beat egg whites and set aside.

In a large mixing bowl, eat egg yolks until fluffy. Gradually add sugar and beat well. Beat in honey, then oil.

Mix together all dry ingredients, and add alternately to mixture with
tea. Stir in raisins. Fold in egg whites gradually and mix together

Pour into a 9″x13″ greased pan. Bake at 300°F for 1 hour.


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