The Mail-Order Catalog for Healthy Eating

Jewish New Year

See Vegetarian Celebrations for these and many more Jewish holiday recipes

Challah (Jewish Egg Bread)
Seven-Vegetable Couscous
Carrot and Sweet Potato Tzimmes
Honey Cake

Rosh Hashana is more than a New Year's ceremony; the holiday's ancient roots are as a harvest festival, and enjoyment of the abundant produce of early autumn remains central to the celebration. The foods served emphasize this holiday's optimistic spirit.

It's hard to imagine a Rosh Hasahana celebration without challah bread. For me, a fresh loaf of it is more pleasing than any sort of cake For my children, the ritual of spreading chunks of this tender bread with honey, as well as dipping apple slices in honey to invoke a sweet and prosperous new year, are the most memorable part of the celebration.

CHALLAH (Jewish Egg Bread)
Makes 2 loaves, 12 slices each

This traditional bread is a year-round favorite. However, it's most appreciated during Rosh Hashana, when the braided loaves are can be twisted into a ring to symbolize long life. Slices of challah are spread with honey to ensure a sweet New Year.

1 1/2 packages active dry yeast
2 cups warm water
l/4 cup light olive oil
1/4 cup honey or maple syrup
5 1/2 to 6 cups unbleached white flour
1 1/2 teaspoons salt
2 eggs, beaten
1 egg white for glaze
Poppy or sesame seeds for topping

In a small bowl, combine the yeast with l/2 cup of the warm water. Let stand for 5 to 10 minutes, or until completely dissolved. Stir in the remaining water, along with the oil and honey.

Combine 5 1/2 cups of flour and salt in a large mixing bowl. Make a well in the center and pour in yeast mixture and beaten eggs. Work together, first with a wooden spoon, then with hands. Add more unbleached flour, up to an additional 1/2 cup, until the dough is no longer sticky.

Turn the dough onto a well-floured board. Knead for 8 to 10 minutes. Place in a floured bowl, cover with a clean dish towel and let rise in a warm place until doubled in bulk, about l l/2 hours.

Punch down the dough and divide in half. To braid it, divide each half into thirds and make long strands, about 1 1/2 inches in diameter. Attach three strands at one end by pinching them together. Braid the strands, then pinch together at the other end. If desired, pull the two ends together to make a circle.

Place the loaves on a lightly floured baking sheet and let rise again in a warm place until doubled in bulk, about 1 to 1 1/2 hours.

Preheat the oven to 350 degrees. Brush the tops of the braided loaves with egg white and sprinkle with poppy or sesame seeds. Bake for about 45 minutes, or until the tops are golden and the loaves sound hollow when tapped. Cool on a rack.

SEVEN-VEGETABLE COUSCOUS
Serves: 8

Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a New Year favorite among Sephardic Jews.

1 l/2 cups couscous
3 cups boiling water
1 tablespoon nonhydrogenated margarine
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons light olive oil
2 medium onions, chopped
1 cup finely shredded white cabbage
1 medium turnip, peeled and diced
1 medium yellow summer squash, halved lengthwise and sliced l/4-inch thick
1 medium zucchini, halved lengthwise and sliced l/4-inch thick
1/2 cups cooked or drained canned chickpeas
1 1/2 cups diced ripe tomatoes
1 teaspoon freshly grated ginger
1/2 teaspoon each: ground cumin, coriander, turmeric and salt

Garnish:

1/2 cup golden raisins or finely
chopped dried apricots
1/2 cup sliced or slivered almonds

Combine the couscous and water in a heatproof bowl. Cover and let stand until water is absorbed, about 15 minutes. Fluff with a fork, then stir in the margarine, turmeric and salt. Cover and set aside.

For the vegetable stew, heat the oil in a large saucepan or soup pot. Add the onions and sauté over moderate heat until translucent. Stir in cabbage and sauté until both it and the onion are lightly golden.

Add remaining stew ingredients. Bring to a simmer, then over and reduce the heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes. Add water as needed to produce a moist, but not soupy, consistency . The vegetables should be tender, but still firm.

To serve, arrange the couscous on the outer edge of a large serving platter. Pour vegetable mixture in the center, then sprinkle with the garnishes. Let each guest place a mound of couscous on his or her dinner plate and top it with the vegetable mixture.

CARROT AND SWEET POTATO TZIMMES
Serves: 8

An Eastern European standard, tzimmes is a roasted vegetable dish that is made a number of ways, depending on the occasion. For Rosh Hashana, the appropriate ingredients include carrots and sweet potatoes, with the added sweetness of fresh and dried fruits.

2 tablespoons light olive oil
1 cup chopped onions
3 large carrots, sliced
3 large sweet potatoes, cooked or microwaved in their skins, then peeled and sliced
1 large apple or pear, cored and sliced
1/2 cup chopped prunes
1/4 cup chopped dried apricots
1/2 cup orange juice
1 1/2 teaspoons cinnamon
1/2 teaspoon each: ground ginger and salt

Preheat the oven to 350 degrees.

Heat the oil in a large skillet. Sauté the onions over medium heat until they are translucent. Add the carrots and continue to sauté until onions and carrots are golden.

In a mixing bowl, combine the onion-carrot mixture with all the remaining ingredients except walnuts. Mix thoroughly; don't worry if the potato slices break apart.

Transfer the mixture to a large, oiled, shallow baking dish (a round or oval shape is attractive). Bake for 45 to 50 minutes, or until the top begins to turn slightly crusty.

HONEY CAKE
Makes 2 loaves, 12 slices each

Ashkenazi Jews consider honey cake to be an integral part of their New Year celebration.

4 cups whole wheat pastry flour
3 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoons salt
2 teaspoons cinnamon
1/4 cup light vegetable oil
1 cup honey
2 cups applesauce
1 teaspoon vanilla extract
1/2 cup raisins
1/3 cup chopped almonds, optional

Preheat the oven to 350 degrees.

Combine the dry ingredients in a large mixing bowl.

In another bowl, combine honey, applesauce and vanilla; stir together until smooth.

Make a well in the center of the dry ingredients and pour in the liquid mixture. Stir until thoroughly combined, then stir in raisins and optional almonds.

Divide the batter among two lightly oiled 9- by 5-inch loaf pans. Bake 50 to 60 minutes, or until a knife inserted in the center of a loaf comes out clean.

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