For those of you unfamiliar with the Jewish High Holidays, Rosh Hashanah is the start of the Jewish New Year. In my family, we attended synagogue and then prepared a festive holiday meal. This year, we'll be hosting my husband's family and I'll be preparing a fully vegetarian dinner.
Since I'm making multiple dishes, I started cooking right after I got home from shul. My family always incorporates apples and honey into Rosh Hashanah dinners, a tradition that dates back to medieval times. Apples and honey symbolize the hope a sweet new year.
In addition to serving apples and honey before the festival meal, I also like to serve an apple based dessert. For the past several years, I've made a scratch apple cake. I use this AllRecipes.com recipe, which calls for apples, orange juice and vanilla. The recipe calls for using a tube pan, but I use a bundt pan and it always turns out fine. The recipe has a cooking window of 75 - 90 minutes, but I find I need the full time, if not more.
|Enjoying apple picking at Butler's Orchard|
For the apples, I used three apples from the 20 (yes, 20!) pounds of apples we picked at Butler's Orchard last weekend. The variety I used is called a Jonathan, which is described as "spicy and fragrant, juicy, sweet-tart." Look for a more apple experiments in future blogs!