JewliciousEats: AppleCider Honey Cake and Other Holiday Recipes

It is the second to last Wednesday in ELUL, so all the best newspapers and media sites are highlighting the latest in Jewish holiday recipes and entertaining ideas.

First off, the Queen of Jewish Recipes: Joan Nathan

In The New York Times, Ms. Nathan writes about Classic Rosh Hashana Desserts And Gives Them a Professional Upgrade She interviews the CIA and Yale trained pastry chef, Alex Levin, who updated his grandmother’s honey cake by omitting her cloves, allspice and raisins, and adding an apple cider compote to the batter. He is the executive pastry chef at Osteria Morini in Washington, D.C. His grandmother Martha Hadassah Nadich (wife of famed NYC Rabbi Judah Nadich) was Craig Claiborne’s go-to expert on Jewish cooking nearly six decades ago. To her fruit pies, which she would serve on the second day of Rosh Hashana, Chef Levin adds a plum tart with a sablé butter crust flavored with vanilla bean; a filling made of almonds or pistachios, sugar, egg and a bit of flour; and a topping of sliced plums. Apple Cider Honey Cake recipe is HERE Plum Apple Tart recipe is HERE

21plumtartnytrosh2-master675Also in The New York Times, Chef David Tanis writes about RICE, His Mother’s Way. He recalls his mother’s 3×5 index cards the recipe for Millie Feinberg’s Chicken à l’orange, which called for two cans of orange soda, and his Aunt Louise’s sweet and sour brisket, as well as Gloria Rothenberg’s cauliflower kugel (with canned crushed pineapple and cottage cheese) and Edie Mayer’s pecan rolls and lemon bars. But for this story, he share’s his mother’s SPINACH RICE, which needed two packages of thawed frozen spinach, and almonds browned in margarine (the recipe was perhaps from his Aunt Shirley by way of Elaine Horowitz)

For the holidays, Florence Fabricant reviews (or gives a shout out to) two 2016 Jewish cookbooks (I am currently reading one of them, having scored a copy at B&N last week). They are: “The Gefilte Manifesto: New Recipes for Old World Jewish Foods,” by Jeffrey Yoskowitz and Liz Alpern (Flatiron Books), and “Le Marais: A Rare Steakhouse … Well Done,” by Mark Hennessey and Jose Meirelles (Gefen Publishing)

21burner-bagel-master768Ms. Fabricant also shows off the lox and bagel stand ($120) from a market in Manhattan.

By the way, did you know that one of the most requested… or the most requested… recipes at The New York Times is one for a Rosh Hashana deseert – a fruit torte. It dates back over five decades and was from Louis Levine and Marian Burros for a plum torte

Melissa Clark’s annual B’TAY AVON – A GOOD APPETITE holiday VIDEO AND RECIPE is for Roasted Figs and Chicken for a Sweet (and Savory) New Year

The Wall Street Journal gets into the Jewish lifestyle biz with a story on round challah in a cast iron skillet. Charlotte Druckman makes a Challah d’Épices from her new cookbook “ Stir, Sizzle, Bake” (Clarkson Potter, Sept. 27, I have a copy if you need to borrow it), about baking in cast-iron skillets.

The Washington Post approached a pastry chef about a challah. Bonnie Benwick interviews… guess who… Alex Levin… the same chef profiled in The New York Times (above). He uses apple butter in his honey raisin challah ($15). Note that the Post writes Hashanah, and The Times writes Hashana and leaves off the last “H” for High Holy Days.

Margi Lenga Kahn has gone Gluten Free in the pages of the Saint Louis JEWISH LIGHT. She shares a gluten free challah recipe from Jennifer Robins, who lives in the Washington D.C. area, and blogs at predominantlypaleo.com. Jennifer is the co-author of The New Yiddish Kitchen: Gluten-Free and Paleo Kosher Recipes for the Holidays and Every Day.

In the Canadian Jewish News, Daphna Rabinovitch shares a recipe for APPLE CAKES FOR ROSH HASHANAH. Her “Almost not an apple cake” has so little battle that one would think it is as precarious as a fiddler on a roof. The Arizona Jewish Post and Rebecca Firkser share a recipe for Fenugreek Frybread for Rosh Hashana. The Smith College grad writes that Fenugreek is mentioned in the Talmud by another name — “rubia,” and it is used during the holidays to symbolically represent greater blessings in the new year. And when I think of the Southwest, I think of Native American frybread. So it is a perfect recipe for Arizona.

Just a few hours East of Arizona (via New Mexico) is El Paso, Texas, where Ruth Taber writes about the use of chickpeas during Rosh Hashanah Among her recipes that use Arbes, bob or nahit, ceci, chana, chickpea, garbanzo, gram, grão de bico, hummus, or kichererbse is one for GONDI, or dumplings.

brisket1The Orlando Sentinel, part of the Tribune network, shares a brisket recipe from Diane Rossen Worthington. She highlight’s Nach Waxman’s Brisket of Beef recipe. Nach Waxmas is the founding partner of Kitchen Arts & Letters bookstore. His store is dedicated to cookbooks. And he personally focuses on Indian cuisine and recipes in the Jewish food traditions as well. His brisket secret is that he slices the meat midway through cooking.

The Jewish Voice in Providence Rhode Island published a JTA story on the holiday recipes of celebrity chefs. Here is one by Andrew Zimmern (Bizarre Foods TV series) for his grandmother Henriette’s Chopped Liver Also, Joan Nathan shares an escarole rich Pearl Nathan’s Chicken Soup with Matzah Balls. The same JTA article is in the Connecticut Jewish Ledger with Jeffrey Yoskowitz’s Herbed Gefilte Fish

kugel-with-plums-instagram-640x437And The Edmonton Jewish News in Canada uses the JTA article in a lovely layout for Alon Shaya’s Challah New Orleans style as well as Rabbi Hanoch Hecht’s dessert tzimmes recipe (contestant on CHOPPED); Lior Lev Sercarz’s spiced honey cake recipe (owner of La Boite, an upscale spice shop in New York); and Nir Mesika’s braised short ribs with squash puree and roasted corn salad recipe (from TIMNA, the award winning restaurant).

Vered Guttman in Haaretz writes that lamb is her brisket, and she shares a recipe for LAMB in POMEGRANATE SAUCE from This recipe is based on Ina Garten’s wonderful 4-hour lamb recipe.

Linda Morel shares four recipes in Philadelphia’s JEWISH EXPONENT: Brisket Soup, Apple Noodle Kugel, Cinnamon Stick Lamb Tzimmes, and Apple and Honey Cake.

apple-babkaBAO ONG in GOTHAM Magazine visits the Breads Bakery in Manhattan’s Union Square for an Apple Babka and saftka cake (a cinnamon honey cake with apples). (no recipes)

Ronnie Fine for the New Jersey Jewish News is GOING SMALL. The author of The Modern Kosher Kitchen and Hip Kosher, she recommend Cornish Hens instead of a giant chicken. She shares a recipe for ORANGE AND HONEY HENS WITH SESAME. Her recipe for CREAM CHEESE-SOUR CREAM RUGELACH is HERE



  1. larry

    9/26/2016 at 7:59 am

    The Jewish Chronicle in London shares a Honey Cake Roundup with recipes dating back four decades, including the EL AL AIRLINES 1979 recipe


  2. larry

    9/26/2016 at 8:00 am

    In Los Angeles and Southern California, the JEWISH JOUNRAL bakes a Honey Apple Pie with a Whole Wheat Walnut Crust


  3. larry

    9/26/2016 at 8:03 am

    Seattle resident MARGOT KAHN, who knows a lot about rodeos and horses, shares in TABLET MAGAZINE a recipe for an apple cake that has history. MARGOT has a farm with three dozen fruit trees in the Pacific Northwest, but it is nothing like her great grandmother’s small farm that was in pre-State Afula. Read more below:


  4. larry

    9/26/2016 at 8:06 am

    Writing in the FORWARD, DAWN LERMAN, author of MY FAT DAD, shares a recipe from her Granma Beauty. After Dawn moved from Chicago to NYC at the age of nine, her Grandma Beauty would send her a recipe card and cash and say

    After my family moved to Manhattan from Chicago when I was nine years old for my dad’s life-changing job as an international creative director, my maternal grandmother, Beauty, would send me a recipe card every week with a $20 bill.

    “If we cook the same dish at the same time, we will always feel connected.”


  5. larry

    9/26/2016 at 8:09 am

    Also in The FORWARD, MOLLY YEH, author of MOLLY ON THE RANGE (cookbook), shares a holiday recipe


    She recommends making the seduction challah, which has millet and sesame seeds and all sorts of good stuff, and honey in it.

  6. larry

    9/26/2016 at 8:16 am

    In Canada, The NATIONAL POST shares several recipes fro ma variety of sources, including a recipe from THE GEFILTE MANIFESTO, MICHAEL WEX, and soul food expert MICHAEL TWITTY


  7. larry

    9/26/2016 at 8:19 am

    Alon Shaya, New Orleans’ celebrated chef shares a challah rolls for the High Holy Days recipe here:


  8. larry

    9/26/2016 at 8:24 am

    The Miami Herald and Los Angeles Times posted nothing yet… so I turned to JEW(ISH) BOSTON where MARI LEVINE shares a honey covered MONKEY BREAD recipe


  9. larry

    9/27/2016 at 7:08 pm

    Naomi Kaufman Price, writing for THE OREGONIAN went in search of a perfect KUGEL


    Recipes for
    Rice Kugel;
    Mrs. Horvitz’ Noodle Kugel;
    Savory Noodle Kugel

  10. larry

    9/27/2016 at 7:12 pm

    Mary Pepitone for THE KANSAS CITY STAR shares a holiday APPLE CAKE recipe


    from Andrea Levitan and her two children in suburban Overland Park

    along with advice on Rosh Hashana, Shabbat, and therapy

  11. larry

    9/27/2016 at 7:14 pm

    KMTV of Omaha Nebraska reports on… Challah and a challah recipe for the holiday


    from Shani and Shevi Katzman

  12. larry

    9/27/2016 at 7:19 pm

    Professor Stephen Fries of New Haven shares a recipe in the NEW HAVEN REGISTER for a babka and a brisket


  13. larry

    9/27/2016 at 7:22 pm

    WWLP of Chicopee, Massachusetts, writes about Bea Grossman’s Orange Chicken with Apricots


  14. larry

    9/27/2016 at 7:25 pm

    The Boston Globe finally posted their annual story… crispy chicken with tsimmes


  15. larry

    9/27/2016 at 7:30 pm

    Want to impress your friends with your knowledge of HONEY ??

    The Sacramento Bee interviews a honey specialist from UC – DAVIS


    Amina Harris, director of the UC Davis Honey and Pollination Center, teaches you how to taste and smell honey and use the flavor wheel

  16. larry

    9/30/2016 at 4:08 pm

    Flornce Steinberger for the Milkwaukee (Wisconsin) Journal Sentinel shares recipes inspired by the capital city of Jerusalem


    A Root Vegetable Slaw with beets, carrots, celery root and kohlrabi.

    Hamusta, a light, tangy soup, is served with matzo balls

    Fish Cakes in Tomato Sauce are made with tuna and broiled instead of fried.

    Rose Water Lemonade

    Semolina, Coconut and Marmalade Cake

  17. larry

    9/30/2016 at 4:12 pm

    ABC online in Brisbane Australia makes a Honey Cake with double strong Coffee as a main ingredient


    For over 20 years, Suzanne Quintner has been regarded as one of the foremost food experts in Queensland. Her expertise and knowledge of the cuisine of North Africa and the Mediterranean are well known and she has translated her wisdom to delicious products that can be enjoyed by discerning foodies and those wishing to add some flavoursome, exotic ingredients to their store cupboard.

  18. larry

    9/30/2016 at 4:18 pm

    Yale alum Ari Shapiro of NPR (National Public Radio) shares a Mexican inspired Matzo Ball Soup recipe from Chef Pati Jinich of Washington DC

    Matzo Balls With Mushrooms And Jalapeños In Broth
    Bolas de Matza con hongos y chiles

    Pati’s Jewish grandparents, came to North America through Mexico. This is the recipe her grandmother used in Mexico. Also her paternal grandmother, Esther Morgenstern, made traditional gefilte fish a la Vera Cruz with red sauce, capers and pickled chiles. Jinich’s maternal grandmother, Lotte Gross — who emigrated to Mexico from Austria — made the reinvented matzo ball soup. Mushrooms and jalapeños aren’t the only surprises in this soup. When Jinich mixes the matzo balls, she adds freshly grated nutmeg.


  19. larry

    9/30/2016 at 4:49 pm

    The newsminer in Interior Alaska reprints a story from The Washington Post on how the Next-gen entertains for Rosh Hashanah


    Bonnie benwick then shares some entertaining recipes for Chopped Liver Pate (Gefilte Manifesto); Cardamon Pickled Grapes; and Herbed Gefilte Fish with Carrot-Citrus Horseradish Relish


  20. larry

    9/30/2016 at 4:52 pm

    Rabbi Deborah Prinz for The FORWARD interviews Alice Medrich, chocolatier, author and creator of the “American” chocolate truffle, and guest of the Food Network’s Chef Du Jour and Baker’s Dozen, about chocolate recipes for the holidays


  21. larry

    9/30/2016 at 5:10 pm

    Cecilia Levine for the Daily Voice in Teaneck, New Jersey, gets the sweet strudel recipe from Rivky Goldin, whose helps her husband run a Chabad House. Her recipe is from her Bercovitch family who moved from Romania to Canada in the early 1900s. In 1918, the family opened a Kosher bakery in Montreal. Here is a family recipe


  22. larry

    9/30/2016 at 5:13 pm

    The Daily Voice of Fort Lee tracks down a recipe from another wife of a rabbi/ This one of for tsimmes from Bina Lerman, whose husband, Yitzchok, is the rabbi of Congregation Beth-El in Rutherford, New Jersey.


    Other local NJ recipes are at the bottom of the article.

  23. larry

    9/30/2016 at 5:16 pm

    In Southern California, The Orange County Register rings up a new recipe for the holidays


    for Kale and spelt berry salad with sweet cranberries and honey-lemon dressing

    Pomegranate Honey Chicken

  24. larry

    9/30/2016 at 5:19 pm

    The Richmond (Virginia) Times Dispatch pulled this HONEY CAKE (LEKACH) recipe from its archives:


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