I think this post was supposed to have an introduction about how Rosh Hashanah is coming, and how you might want to make these delicious cupcakes instead of the traditional honey cake. But I got home from work at 9 pm tonight, then spent the last couple of hours filling an order for cake pops. (Didn't know I sell stuff? Well I do. Email me.) It's after 1 am, and I shouldn't be posting anything. But I want to share this recipe with you folks so anyone planning their Rosh Hashanah desserts can include these gorgeous little treats in their menu. So excuse me if I am being brief. Oh, also, if you aren't Jewish, don't let that stop you from making these. Honey is a lovely flavor and should … [Read more...]
Sweet Lemon Lukshen (Noodle) Kugel
I'm sitting here trying to figure out how to describe a kugel to my non-Jewish readers. I know I am not the only one. I guess Kugel is one of those quintessential Jewish foods that have slowly seeped into the non-Jewish culinary world, but not nearly enough. A kugel is generally a side dish of sorts. It can be sweet or savory, and served with almost any meal. In some observant Jewish houses, (such as mine!) it doesn't feel like Shabbos (Sabbath) without potato kugel (a casserole of sorts, featuring finely ground potatoes). In many cases, especially for a holiday like Rosh Hashanah, where the tradition is to eat sweet foods, a sweet kugel is a great accompaniment to a meal. For my Jewish … [Read more...]
(Not Your Bubby’s) Honey Cookies
Rosh Hashanah (the Jewish new year) is coming, and it's traditional to have honey to symbolize our hopes for a sweet new year. In past years, I have made various honey cakes- for tradition's sake. The problem? My family isn't big on honey cake. So this year, I went a different route. Instead of the traditional heavy honey cake or cookies, I made a delicious and more modern style of honey cake. It's light and modern, yet still has that honey taste: i.e. it's the best of both worlds. I've been planning to make these cookies ever since I got this cookbook- almost a year ago. The dough is one of the most interesting I've ever worked with, so I have to admit I was skeptical from the moment I … [Read more...]