Rosh Hashanah Sweets and Savories
Tomorrow at sundown marks the beginning of year 5767 in the Jewish calendar and the beginning of the High Holidays (Yom Kippur follows 10 days later on Oct. 1). As is the case with several other Jewish holidays, Rosh Hashanah is rich with food symbolism.
Challah, the egg-based dough that's typically braided for weekly Sabbath dinners, "is coiled into rounds of a higher symbolic order" for the auspicious occasion, explains Post Food section's Bonnie Benwick.
Apples and honey also play a central role, representing hopes for a sweet and joyous year ahead. Variations on the theme include an apple cake with honey sauce, a cozy apple coffee cake or, if you're in need of something gluten free, an apple cake made with almond meal, a Passover classic equally good at this time of year.
In his cookbook "Olive Trees and Honey," Gil Marks includes several savory ideas using winter squash, which has made its debut at local markets. He's thinking pumpkin soup, accented with aromatic warmers such as ginger, cinnamon and nutmeg. I like his idea of adding chickpeas for heft.
Marks extends the pumpkin theme to include turnovers, which have me excited to revisit one of fall's new crops.
The filling (called Gomo de Calabaza) goes something like this:
2 pounds winter squash (about 4 cups), peeled, seeded and diced gets steamed, drained and then mashed. To that, add 1 cup crumbled feta, ½ cup parmigiano, 1 beaten egg and ½ teaspoon salt.
For the turnovers, Marks offers a simple recipe for "Sephardic Oil Pastry Dough," which includes the following:
½ cup lukewarm water, ½ cup vegetable oil and 1 ½ teaspoons kosher salt, which go into a mixing bowl.
Add 1 cup of all-pourpose flour, then gradually add another 1 ½ cups of flour until a soft dough ball forms.
Wrap in plastic and allow to rest for 30 minutes at room temperature.
When ready to bake, form dough into 1 ½ inch balls and flatten into 4-inch round. Spoon 1 tablespoon of pumpkin filling in the center of each round and fold in half, in half-moon shape. Seal edge with the tines of a fork.
Bake at 375 degrees on a parchment-lined baking sheet, for about 20 minutes, until golden. Serve warm or at room temperature.
Do you have a tried-and-true Rosh Hashanah favorite to share? Please add to the mix in the comments area below.
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Posted by: Alexandria, Va. | September 21, 2006 02:41 PM
Posted by: Kim O'Donnel | September 21, 2006 03:22 PM