L'Shana Tovah!

OY VEY my sorely neglected blog! I am SO SORRY!
I vow to remember to update at least once a week!

However, I plan to make a very special meal on Saturday, so I wanted to share about it! Today began the 2-day Jewish holiday of Rosh Hashanah. Rosh Hashanah is the Jewish New Year, and it is symbolized by feasting! People traditionally eat apples and honey, for a sweet new year. I'm hoping to have 2 friends over, plus Craig and I--and some extra food for leftovers! I know this meal is DEFINITELY not kosher, mixing milk and meat..but I'm more going for a layout of traditional foods for friends to try, not really to stay kosher. Some of these are new recipes for me...like the sweet potato latkes and the honey cake. The roasted chicken and kugel I've done before. I'll be sure to update you on how they came out!

So my menu will be:

Roasted chicken--this one is easy. Get a chicken, rinse well, pat dry. Rub olive oil all over the chicken, and then sprinkle with pountry seasoning. You can add other seasonings too, if you like. Place in a roasting pan, and cook at 350 degrees, 15 mins to every 1lb of weight. Most chickens now have the little pop up thing in the thigh, so you'll know the internal temp is 170-180.

Sweet potato latkes--a nice twist on regular potato latkes! I've never made them before, so I'm excited to try. I hope they come out good!

(8 servings)
2 sweet potatoes, peeled and grated
2 eggs, lightly beaten (I may use egg substitute)
Chopped onion, to taste (I'll probably chop up quarter or half of one)
1Tbsp brown sugar
1 Tbsp flour
2 tsp ground cinnamon
2 tsp ground cloves (optional)

1. Place sweet potatoes and onion in a colandar. Squeeze to get out all the water.
2. Combine all ingredients in a large bowl.
3. Fry pancake-sized amounts in hot oil, 2 or 3 at a time. Drain on paper towels.
**It is important with latkes to let the oil get hot again before each batch!**

Applesauce Kugel (for 6)

I love Kugel! It's so delicious--sort of a firm noodle pudding. This is a healthier version of a typically high-fat favorite.

1/2 of a 16 oz package of egg noodles (no-yolk works well)
1/4 c. melted butter
1/4 c. fat free sour cream
3/4 c. egg substitute
1/2c. sugar
4 oz. (1/2 c) applesauce
1/2tsp lemon juice
2 Tbsp. raisins
cinnamon (optional)

1. Preheat oven to 350. Spray a 9 x 9 dish with cooking spray.
2. Cook noodles al dente. Drain well.
3. Combine melted butter, sour cream, egg substitute, sugar, lemon juice, and applesauce in a large bowl. Add noodles and raisins. (Note: to plump raisins, soak them in hot water for 10 mins, then drain. You can also add them to the boiling water with the noodles.)
4. Put in baking dish. Sprinkle cinnamon on top if desired (you can also make a "crust" by sprinkling crushed graham crackers on the bottom of the pan).
5. Bake 45-60 minutes, until set. Cover with foil if browning too quickly.

Dinner will be rounded out with some steamed veggies or maybe a nice green salad. I may make Matzo Ball Soup too, but I use a mix for that because I'm lazy :) I'm considering baking or getting some challah bread as well.

On to dessert, a Rosh Hashanah tradition: Honey Cake! This is also a lighter version of a typically high-fat dessert...so dieters and health conscious, no worries! This is a new recipe I found, so hopefully it comes out great! Honey cake is better if made the day before, and then wrapped tightly--and it keeps REALLY well; up to 1 week when wrapped tightly or stored in an airtight container at room temp!

Honey Cake

1 Tbps canola oil
1/4c applesauce
3 egg whites
1/2c. honey
3/4 c. brown sugar
1 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1/2tsp nutmeg
1/4c. almonds
1/4 c. fresh brewed coffee, room temp.

1. Preheat oven to 350. Grease with cooking spray and flour a 9x5 inch loaf pan.
2. Mix oil, egg white, honey, brown sugar, and applesauce in a bowl on medium for 3 minutes.
3. In a separate bowl, mix together flour, baking soda and powder, salt, cinnamon, nutmeg and almonds.
4. Alternately add flour mixture and coffee to the egg white mixture, mixing well. The batter will be THIN. Pour into prepared pan, rap hard on counter to break up air bubbles.
5. Bake 55-65 minutes, until a toothpick comes out clean.
4. Cool on a wire rack in the pan.

I may make some apples stewed in spiced red wine to accompany my cake.


L'Shana Tovah! (That's well wishes for a new year in Hebrew!)