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What is everyone making for the Jewish holidays?

I'm sick of brisket and turkey .... I'm Sephardic and my DH is Ashkenazic ....

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  1. It sort of reminds me of the conundrum in "My Big Fat Greek Wedding" when confronted by the vegetarian groom.
    Aunt Voula: What do you mean he don't eat no meat?
    [the entire room stops, in shock]
    Aunt Voula: Oh, that's okay. I make lamb.

    1 Reply
    1. I'll have a 3 week old at Rosh Hashana, so I'm trying to convince myself to not do "too much". That said, we'll have family over one night, and I'll certainly make a festive meal then. I prefer to make fish for the main course, so that there's no stress about dairy desserts.

      I'll definitely bake apple/honey challah, probably a dozen of them. This is a big project!
      I think I'll make a big side of salmon as the main dish, maybe with a mustard glaze.
      I love making various foods that have special meaning for Rosh Hashana such as pomegranates (maybe just seeds sprinkled in the salad), leeks (in soup or braised), carrots (honey glazed coins?), etc.

      I haven't gotten to so far as to think about Yom Kippur pre-fast or break-fast.

      By Sukkot we're ready for lots of big stews and such.
      I'm definitely going to make honey ice cream to go with dessert.
      I'll let others bring salad, cake, fruit, etc.

      It'll be a simpler meal than usual.

      6 Replies
      1. re: milklady

        LOL sorry I am laughing that you are 9 months pregnant and making a dozen challah AND saying you are taking it easy. wow.

        1. re: jackiec

          Oh, I'm a little bit crazy for the Jewish holidays. Usually I don't let anyone bring anything (partially because my house is more kosher than any of my local relatives). The "not too much" part is skipping making 5 or more side dishes, and several desserts, and not hosting each night (just one night for RH, and one or two nights during Sukkot).

        2. re: milklady

          Do you have a recipe for apple/honey challah?

            1. re: Toronto Fastfoodie

              oh sorry, I missed that this was for me.
              Yes, I definitely have a recipe. I hope this is okay per Chowhound's policy. my mom started making it as a teen, and my brothers and I (and my kids) have made it every year of their lives.
              I usually make extras and freeze them to eat at pre- and post- Yom Kippur meals and during Sukkot.

              Rosh Hashanah Apple Challah

              2 pkg dry yeast
              1 1/2 cups warm water
              1 tsp sugar
              4 eggs
              1/2 cup honey
              1/2 cup oil
              1 cup applesauce
              2 tsp salt
              9 cups flour
              1 1/2 cups yellow raisins
              3/4 cups peeled, cored and finely diced apples (approx. 1 large)
              2 tbs lemon juice
              2 tbs cornmeal
              sesame or poppy seeds

              Combine yeast, ½ cup warm water and sugar and set aside.

              In a large mixing bowl, beat 3 eggs with honey, 1 cup warm water, oil,
              Applesauce, salt and yeast mixture and blend thoroughly. Blend in 5 cups of flour, 1 cup at a time, beating well after each addition. Blend in raisins. Blend in 2 more cups of flour and continue mixing. Place dough on a floured board and knead for 5 to 10 minutes, adding remaining flour if needed. Place dough in a well oiled bowl, oil top of dough, cover and set in a warm place to rise, about one hour or until double.
              Punch down dough and turn over in a bowl, cover and let rise 30 minutes.

              In a small bowl mix diced apples with lemon juice to keep from darkening and set aside.

              Divide dough into three parts and divide each part into 3 again for braiding.
              Knead diced apples into each strip before braiding. Braid dough strips and bring ends around to meet. (You can also just make one bigger strip, add apples to it, and swirl it into a round shape, skipping the braiding.) Seal together for a round challah.
              Oil three 8 inch round backing pans, sprinkle with cornmeal, and place challah in pans. Cover with warm damp towel and let rise until double in size, 1 1/2 to 2 hours.*

              Preheat oven to 400 degrees. Brush challahs with remaining beaten egg, sprinkle with seeds, and bake for 30 minute or until challah sounds sounds hollow when tapped. Cool on a wire rack.

              Makes 3 large loves.

              * I often let it rise for a lot longer, even six or more hours (I do everything at night, and then get up early in the morning to put it in the oven).

              If you are baking numerous loaves, bake for approximately 15 minutes, then rotate the loaves for even baking. Finish baking as instructed

              Sometimes I flip the challah over and bake the bottom for 5 minutes.

              It freezes really well – just defrost in the microwave, and then put it in a warm oven for a few minutes right before serving.

              1. re: milklady

                because this is being archived, I wanted to make an amendment --

                don't let the last rise be too long! I let it go waaay over 6 hours, and the loaves ended up really spread out and flat. Next year I will strive to have the last rise be only an hour, even if I have to stay up half the night, or start early in the day...

          1. how about Chicken Marbella or apricot chicken? the fruit in either one is perfect to symbolize the sweet New Year. the only potential issue is that [depending on your recipe] you may end up repeating one of the ingredients in tzimmes.

            you could also do some sort of pomegranate- or orange-glazed chicken...or honey-mustard.

            5 Replies
            1. re: goodhealthgourmet

              Love the suggestion for apricot chicken. Do you have a recipe that you recommend? Sounds perfect for Rosh Hashanah.

              1. re: mom22tots

                believe it or not, i like this Dave Lieberman recipe:

                i use half apricots & half prunes (or sometimes all apricots if anyone eating it is anti-prune), sherry vinegar instead of white, and add some toasted ground cumin and a little dry mustard powder. it's really tasty!

                1. re: goodhealthgourmet

                  Love Dave Lieberman's make it all the time!!

                  1. re: goodhealthgourmet

                    Looks great...will definitely try it. Thanks

                    1. re: mom22tots

                      FYI...made it tonight and it was a HUGE hit with everyone from my six year old on up!! Thanks again!!!

              2. We also are sick of brisket and turkey, this year

                My wife's homemade chopped liver
                My baked gefilte fish in lemon pepper sauce (hot)
                NO SOUP-too hot this time of year
                Fresh vegetable salad
                Roast Beef served with au jus
                Potato Knishes made in Phyllo or strudel leaves NOT heavy dough
                Fresh Green Beans with mushroom
                Ganzeh Tzimmes with knaidlach in it (need something sweet and goey with the main)
                Taigelach made with pistachios, not walnuts
                Pound cake with a honey glaze
                Apple Tart with hone and raisin glaze

                4 Replies
                1. re: bagelman01

                  Can you please share your recipe for the phyllo knish? Sound really great. Thanks!

                  1. re: michele cindy

                    Here's the Secret Recipe version of Yonah Schimmel's Knish.
                    6 medium russet potatoes
                    2 1/2 tablespoons low-fat butter
                    1/4 minced onion
                    3 tablespoons fat-free chicken (or vegetable) broth
                    1/2 teaspoon salt, or more to taste
                    1/8 teaspoon ground black pepper, or more to taste
                    Seasoning blends, chives or pepper flakes to taste (optional)
                    6 sheets phyllo dough

                    Peel, halve and boil potatoes until tender, 15-20 minutes. Mash in a large bowl.
                    Sauté onion in 1 1/2 tablespoons butter until translucent but not brown. Add to mashed potatoes with broth, salt, pepper and spices. Stir well.
                    Melt remaining tablespoon of butter. Pre-heat oven to 375 degrees.
                    Layer 3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough. Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and discard excess dough.)

                    Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with other knishes. Bake 30-40 minutes, until golden brown.Makes four knishe

                    1. re: wolfe

                      thanks for posting it. I'll report back when I make it.

                    2. re: michele cindy

                      I was on gthe road yesterday and could not post. My recipe is NOT the Yonah Schimmel already posted.

                      Boil 5 russet potaoes in skin until tender. Cut in 1/2" chunks. Spread on baking sheet, add 1 cup finely chopped onions. Roast in 350F oven about 1 hour. Let cool

                      Beat potaoes/onion in kitchen aid adding salt, pepper (to taste) and 1 cup sour cream, The mixture should have some potato lumps, not be a paste.

                      Spread phyllo dough sheet, brush with melted butter, or spray with mazola nostick spray. Fold in thirds. Lay in heaping tablespoon of potato mixture. Brush edges of dough with melted butter or spray, fold and roll like a chinese egg roll. Brush with egg wash
                      Bake at 350F until golden brown.

                      Do not overstuff as the filling will ooze out allover

                  2. I'm really up the creek this year and I have no idea how to organize. I have to go out of town right after Rosh Hashanah so I won't be able to cope with a big post holiday cleanup. I'm getting back shortly before Shabbos (and the day of the Spouse's b-day) so I'll barely have time to make a pre-fast meal. The break fast is just going to be bagels and fish. That will be all I can manage.

                    But I know if I don't make matzah ball soup the Offspring may never speak to me again.

                    This is first time ever that I'm wishing I lived someplace that had a kosher take-out.

                    5 Replies
                    1. re: rockycat

                      rockycat, i don't know if this helps at all, but matzo balls and brisket both freeze beautifully. in fact, we always do ours a couple of weeks in advance so as not to be overwhelmed during the holiday. if you have time this weekend or next week, just make everything ahead of time.

                      1. re: rockycat

                        i just want a good smoked whitefish salad on a half-way decent bagel... food cravings here. you all are so much more fashion-forward than me. can anybody help? please.... this is new to me and i'm new to raleigh. missing home/d.c. please.... forget holiday meals with family and friends. or you could invite me over!

                        1. re: lil magill

                          Half-way decent bagel is about the best you'll get here. Try New York Bagel in the same shopping center as the Kroger on Strickland and Falls. They sell whitefish salad, too. It's from Acme, so at least it's decent. I think you can also get the Acme whitefish salad at HT.

                          And if I weren't having such a hectic holiday I'd be happy to have guests for yontiff. Seriously, if you need hospitality for the holidays, let me know and I'll contact you off the board. I know it's doable.

                          1. re: lil magill

                            I would LOVE to find good whitefish salad in the area. Neal's Deli in Carrboro (near Chapel Hill) makes a homemade pastrami that is excellent. That's as close as I've come to deli food.

                            1. re: ellaf

                              The bagel place on Falls of Neuse and Strickland has Acme whitefish salad. So it's not homemade but it is what most of the NY delis sell.

                        2. I'm thinking of serving milech since it's shabbas. I was thinking of hummus, eggplant salad, tabbouleh, falafel, etc. Maybe some fruit, salmon and tuna. I am having a hard time some of the people are complaining about things and I'm tired of catering to everyone.

                          46 Replies
                          1. re: paprkutr

                            I'm also perplexed about what to serve this year...people will be arriving at different times(early service late service Rosh Hashanah) and I want to have something appropriate for a late lunch/early dinner that can hold up. I'm not opposed to using the grill, maybe some marinated kebabs in pita that could go with Mediteranean salads and sides? Not sure it fits for the Holiday however. Any ideas?

                            1. re: donali

                              I have no idea...we are going to someone else for Sat. but Fri. we will be home - I want to invite but we have no room for another 3...and if we find the room, not sure what to make. Bf doesn't eat turkey...not a huge fan of brisket. Thinking my mom's chicken soup with Matzoh balls, roast chicken and roasted potatoes, homemade challah, and desert. And maybe appetizers. I usually make too much so trying not to this year...and I'm not such a great cook so trying to pick the things I know will come out really well!

                              1. re: donali

                                We're doing a Saturday dinner and I was thinking of doing salmon, some sort of green vegetable, yams/squash, and a honey cake. The yams/squash recipe I was going to try is called "Sort of Sephardic Sweet Potatoes and Squash" and it sounds really easy (it's geared towards children), so that may be an easy side. The salmon is simple enough in the oven and the honey cake can be made a day or two ahead.


                                And I'm making Marcy Goldman's honey cake for the first time, even though I feel guilty not using my mom's recipe!


                                1. re: MPJ

                                  This honey cake recipe looks great! My mom never made one for some reason, nor my grandmother - I've been asked to bring a honey cake to dinner Sat. and am definitely considering making this one.

                                  1. re: lovessushi

                                    If you do make it, let me know how it turns out! I convinced my mom to try the same recipe, and she's making it as well - 3,000 miles away. So we're going to give it an "official" rating after we've both made it and tried it.

                                    1. re: MPJ

                                      Ok...I'm between that recipe and one from Joan Nathan...there are so many recipes out there!!! Decisions, decisions....

                                      1. re: lovessushi

                                        I have a Jenny Grossinger Honey Cake in the oven.No orange juice.Lots more spices which are optional. One pound of honey is 1-1/2 cups.Recipe calls for 2 cups.Increased sugar to 1 cup, recipe calls for 3/4 cup. Let you know how it comes out.

                                        1. re: classylady

                                          We would love to have the Jenny Grossinger Honey Cake recipe. Thanks!

                                        2. re: lovessushi

                                          Ok did not actually make the honey cake. It was just too hot to turn the oven on and easier to buy it - got it from Whole Foods - was actually quite nice...but definitely going to save the recipe for next year...or maybe make it for the break fast actually...

                                    2. re: MPJ

                                      Marcy Goldman's honey cake is great. You can't go wrong.

                                      1. re: CathleenH

                                        Does anyone have any good couscous recipes? I'm doing a spice-rubbed salmon fillet (cumin, coriander, paprika, cinnamon) and my husband requested couscous.

                                        I've also decided I'm going to attempt challah for the first time, so if anyone has any tips or foolproof recipes I'd be grateful!

                                        1. re: MPJ

                                          My first and favorite challah recipe is from Gil Marks in his "World of Jewish Cooking." For me, it's the go to challah recipe. I'm filling it this year with an apple-honey mixture this year as an experiment.

                                          1. re: TampaAurora

                                            Experiment did not work. The edges were delicious, but the centers were raw! No idea what I did, but would love advice on how to fix it.

                                            1. re: TampaAurora

                                              if you simply added a filling to an existing recipe and proceeded as usual, that's the problem. you need to adjust the baking time and temperature to account for the additional density and volume of the apples in the center.

                                              1. re: goodhealthgourmet

                                                I baked at 350 for 45 minutes according to the recipe.

                                                1. re: TampaAurora

                                                  TampaAurora - You may already know this, and I'm a COMPLETELY novice bread baker (this was my first loaf), but I was told by a friend (who bakes amazing bread quite frequently) to insert an instant-read thermometer into the middle of the loaf and it should read about 190 degrees. That's how I knew the challah was ready - I tried the "thump it on the bottom it should sound hollow" trick, but the instant read thermometer kept telling me it wasn't quite to temp yet, so I just let it keep going. It turned out great, so I suppose it's a trick I'll use again.

                                                  This is probably common knowledge for bread bakers but it was definitely helpful for me as a newbie.

                                                  1. re: MPJ

                                                    MPJ - I do the thump test it wasn't thumping right and I couldn't figure out why. The thump has never failed me, but sticking holes in bread certainly have failed me. Thanks for the suggestion though. Keep making bread, when you keep at it, you'll start getting a feel for it. Challah was my first bread, and my only for almost 5 years until I inherited a bread machine and finally got over my fear of unproofed yeast. When I don't want to do the work, the bread machine does it for me, and I take the dough out and bake it in my oven.

                                                    1. re: TampaAurora

                                                      Uh oh - what kind of things happen when you poke holes in the bread? I need to know so I won't be horribly surprised next time. Does thumping work on other breads, too? I was going to attempt another loaf of bread (hadn't decided what yet) this weekend.

                                                      I really enjoyed making the challah, once I got over the initial fear. My husband has video of me laughing hysterically as I attempt my first 6-strand braid. :)

                                                      1. re: MPJ

                                                        The thump is a time honored test in my house for all breads. I don't like poking holes because I don't want to let steam escape and I don't want to give any extra area for air to come in and dry out my hard work. I have never braided a three strand - you are brave.
                                                        Beer bread and herb breads can both be made pareve and are extremely versatile breads. I just made a cottage cheese herb bread into rolls for breaking the fast and am already having a hard time keeping away from them. I might have to make a second batch this weekend.

                                                        1. re: TampaAurora

                                                          TampaAurora - Thank you for the tips. A friend of ours in Boston makes the most amazing breads, and she's coming to visit next month so I'm hoping for some tasty demonstrations or lessons of some kind. I know she's big on beer breads - I'll ask her to bring some of her recipes. Even better - she and her husband make their own beer!

                                                        2. re: MPJ

                                                          When your kid goes vegan, I have a challah recipe. The secret ingredients are flax seed and tumeric. It was pretty good.

                                                          1. re: wolfe

                                                            I have a vegan nephew coming for Kol Nidre dinner Sunday. Would really appreciate your challah recipe (and any other suggestions on what to serve him!)

                                            2. re: MPJ

                                              I don't know if this is really a "recipe", but when I make couscous, I saute veggies (onions, mushrooms, peppers) with roasted garlic and add them just before serving with the steamed couscous, which I usually steam in chicken or beef broth. You could use vegetable broth if you are vegetarian.

                                              1. re: Diane in Bexley

                                                Oooh, that sounds really good - I think mushrooms and onions would be especially good. I have some frozen wild salmon in the freezer and that would be a good side for next week when I'm trying to use up the leftover couscous.

                                                A friend sent me a recipe with golden raisins, green onions, and pine nuts, and I think I'm going to try that - but substituting sliced almonds for the pine nuts (because I have mass quantities of almonds for some reason). I want to do something sweet-ish to stay kinda traditional, but I'm not a huge fan of overly sweet stuff so I'm hoping the green onions will help there. But I think I'll take your suggestion and steam the couscous in chicken broth instead of water - that sounds delicious.

                                                I bought the yeast for challah today - I'm going to try making it for the first time! Wish me luck.

                                                1. re: MPJ

                                                  I also make p'titim or Israeli couscous. I prepare it pretty much the same way as one would egg barley. I saute up a bunch of onions and mushrooms, add the p'titim and cook until they are coated with the oil, add boiling chicken stock, reduce heat and simmer until the liquid is absorbed. Tastes pretty haimisch, really.

                                                  For Rosh Hashanah I might prepare whole wheat couscous very simply. Boil chicken broth with added onion powder (the only thing I ever use that for), garlic powder, and a good pinch of red pepper. Add the couscous together with a good handful of golden raisins. Stir in sauteed pignolis or almonds just at the end. I might add some cinnamon to the broth, too, except that I don't care much for cinnamon.

                                                  You might want to keep in mind that there is a tradition of not eating nuts on Rosh Hashanah. Not everyone keeps it, not everyone knows about it, but I kind of like all the food traditions and extensive symbolism associated with the holiday.

                                                  1. re: rockycat

                                                    rockycat - Thank you for the couscous suggestion, that sounds really good. I'm not a huge fan of cinnamon, either.

                                                    And I had no idea about the nuts! Huh. I'm learning a lot in this thread!

                                                    1. re: MPJ

                                                      in case you were wondering why nuts are avoided on Rosh Hashanah, it's because the numeric value of the Hebrew word for nut (egoz) is the same as that for the Hebrew word for sin (chet).

                                                      1. re: goodhealthgourmet

                                                        I never knew that about nuts! Interesting...I like the idea of hte Israeli couscous...I think we might actually bbq the chicken if the weather is ok - non traditional, but I am thinking some sort of sweet glaze on top of it....

                                                    2. re: rockycat

                                                      Rocky, I grew up Orthodox kosher and have never heard of a nut prohibition. Is that Sephardic? What is the purpose/origin?

                                                      1. re: Diane in Bexley

                                                        It's not a prohibition - it's part and parcel of the traditions. The explanation is above in goodhealthgourmet's post. It has to do with the gematria of chet equaling egoz. We don't want to "remind" G-d in any way of our possible misdeeds at this time of year.

                                                        Some of the other traditions (and I can only remember a few offhand) are:
                                                        Eating carrots because "gezer" in Hebrew sounds like "gezar" (decree) and we want a good one and in Yiddish the word for carrot sounds like the word for multiply so we want the good things to multiply.

                                                        Eating a fish head so that we will be the "head and not the tail."

                                                        Eating squash because the Aramaic word for squash sounds like the word for "tear." We want G-d to figuratively tear up any evil decree against us.

                                                        String beans because that sounds like "increase."

                                                        Leek because the word sound like "cut off." We ask that our enemies be cut down.

                                                        Beets because the word sounds like "remove." Removal of our enemies.

                                                        No vinegar because we don't want the association of sour things.

                                                        There may well be others but these are all I could come up with offhand. This is absolutely an Ashkenzi custom (as I don't know much about Sephardic customs). IIRC, Sephardim eat black-eyed peas for much the same reason Southerners eat them on New Years - they look something like coins.

                                                        This is only a minhag (tradition), not a law. Collectively, these food items are known are "simanim," symbols or omen. As always, I'm no halachic authority so feel free to check with someone who is.

                                                        1. re: Diane in Bexley

                                                          Don't know about Sephardic, but avoiding nuts is NUTZ..........
                                                          What would dessert time be without Taigelach, or the sliced almonds on the honey cake?

                                                          I'm tired of all these new prohibitions from the holier than thou Haredim, especially thise whop arrived after the 56 Hungarian revolution.

                                                          1. re: bagelman01

                                                            I really don't want to get into the politics, but many of these customs date back to the Talmud. Some come from Abbaye, etc.

                                                            A tradition is just that. If you don't like it, don't do it. And, FWIW, my mother's handwritten recipes for taiglach and honey cake don't have nuts in them. And she was American-born of Romanian descent.

                                                            1. re: rockycat

                                                              My recipe for Taigelch is from my great grandmother (who I knew). Her parents came here from Vilna.
                                                              The Honey Cake with Almonds comes from the German side of the family. The original recipe is still handwritten in German....

                                                              Traditions are one thing, BUT I am tired of someone's traditions becoming everyone's prohibitions.

                                                            2. re: bagelman01

                                                              Well, I am 100% Hungarian, Mother is from Miskolcz and Father was born in Suthmar and I never heard of this. Nuts are in almost all our baked goods, dios (nut in Hungarian) pastry, honey cake with nuts

                                                              We also make sweet carrot tzimmes with honey for Rosh Hashona too,

                                                              Maybe this mishegoss goes on in NYC, never heard about this in Central Ohio or Chicago.

                                                              1. re: Diane in Bexley

                                                                That's nice your family doe's not have this tradition, but please don't take that as a license to insult families that do. No one is suggesting that the Rosh Hashona police are going to invade your home this Yontif for having nuts with your meal. Unless, is it part of the Patriot Act.

                                                                1. re: chazzer

                                                                  Chazzer, I wasn't being insulting just saying I never heard of it. A reaction to Bagelman's and RockyCat's earlier posting. The Rosh Hashona police are welcome to come to my house, but they would have to get past my brother and nephew to carry out food and trust me, that ain't gonna happen. Never leftovers at my house. L'Shana Tova.

                                                  2. re: CathleenH

                                                    Do you think today is too early to make the honey cake if we're having it on Saturday evening? I know you can tightly wrap the cake in plastic wrap and keep it at room temp for a few days, but do you think 3 full days is too far ahead?

                                                    1. re: MPJ

                                                      I hope not. You could always freeze it until Saturday a.m.
                                                      I made mine last night for Friday and Sunday. I tried Marci Goldman's recipe for the first time. I would suggest flouring as well as oiling the pan: I used a bundt pan, and it stuck in many places. I will try to fit it into the freezer tonight.
                                                      Shana tova,

                                                      1. re: p.j.

                                                        I am reporting back on the honey cake I made yesterday.According to Jennie Grossingers recipe, she suggested to oil the pan. I used a 13 x 9 pan., and covered the pan bottom with aluminum foil. After cake was done, I easily removed the foil. The cake was packed in a zip lock bag and placed in the fridge.

                                                        1. re: classylady

                                                          I'm reporting back as well - I made Marcy Goldman's honey cake last night, and it came out beautifully. I had a chance to taste it (a little chunk fell off the bottom when I turned it onto a plate), and it was really good! I only had like, 1/2 a bite, but so far so good. The almonds were delicious - they got all toasty.

                                                          Today I went to the store to get the salmon for our spice rubbed fillet, but their fish selection was dismal - sad-looking salmon. I remembered everyone praising Dave Lieberman's chicken, so I picked up the ingredients and I'll be making that instead of the salmon. Oh well! Back-up plan!

                                                          Now I just have to tackle the challah. I'm really intimidated, for some reason. I cannot decide what recipe to use - they're coming at me from all sides. Eeek.

                                                          1. re: MPJ

                                                            What is the recipe for making a little chunk fall off the bottom? ;-)

                                                            1. re: wolfe

                                                              MPJ I like the one from Molly Katzen's NY cookbook - it is in another thread http://chowhound.chow.com/topics/651240

                                                              I am going to attempt the honey cake too... (not religious so will be cooking tomorrow...) -

                                                              Shana Tova to everyone!

                                                              1. re: wolfe

                                                                wolfe - It fell off, I swear! ;) I'd say it happens to pretty much everything I bake. I can't not taste it right away - I just can't handle it. It smelled so good!

                                                                lovessushi - I'm cooking tomorrow as well, and thank you for that link. I'm going to decide between the Molly Katzen recipe (which another friend recommended) and the Joan Nathan recipe. I don't know why I'm freaked out by bread - but I am. I had an epic failure before with brioche - EPIC. I'm traumatized.

                                                                1. re: MPJ

                                                                  I sent this our exchange to my DIL in Philly. She made the same cake and said it was delicious. She did not know the chunk trick but went with the loaf pan was too small and so it overflowed taste gambit.

                                                                  1. re: wolfe

                                                                    My mom did the same thing - her pan was too small and she said it exploded all over her oven. She made another one today, but I don't think she's tasted it yet.

                                                                    Your DIL has to learn the chunk trick! ;)

                                                                    And I want to thank goodhealthgourmet - the Dave Lieberman chicken was DELICIOUS! I went with skinless/boneless breasts and thighs, and did half prunes/half apricots, and then sprinkled a little extra garlic powder before baking, and it was probably one of the tastiest chicken dishes I've ever made. My husband was skeptical because of the fruit but he loved it. My cats even liked it - I caught one of them trying to sneak some chicken off the platter when I turned away for a second. Thanks for posting that recipe!

                                                              2. re: MPJ

                                                                I too made Marcy Goldman's honey cake. Used fresh squeezed oj, whiskey, and wildflower honey. Many of the recipe comments remarked on issues with the cake sticking to the pan, but I had no problem at all. They came out beautifully, and are absolutely delicious. Best ever.

                                                                Made one in a large smooth-sided tube pan, using parchment on bottom, and one small (gift size) loaf. I waited until the cakes had been in the oven for about 20 minutes before sprinkling the almonds on top; kept the almonds from sinking into the cake as it baked.

                                                2. Finally I have a plan! Meal one - we will be having pomegranate chicken (Kosher by Design) and coconut pineapple kugel (Jewish Holiday Cooking by Cohen). Two new recipes to me but hopefully will be fun to make and pretty tasty. For meal two, maple turkey with glazed carrots (Gourmet Jewish Cooking) . An apple-honey challah will be there, probably several knowing me, along with either a honey cake or an apple tart. Add a salad, include leftovers, and we have meals for the entire yom tov now! Erev Yom Kippur will be chicken soup and roast chicken - some things I'm not allowed to change.

                                                  1. thrilled to hear that the Dave Lieberman recipe was a hit with both mom22tots and MPJ :)

                                                    L'Shana Tova to all!

                                                    1. This year was the first year cooking with baby, a 6 month old. The grandmas pitched in and made: kugel, mashed acorn squash with turmeric and cardamom, chocolate cake with ganache topping, brisket for the DH (who won't eat anything but that on Jewish holidays). I made Joan Nathan's Georgian Chicken with pomegranate and tamarind sauce (if you let this cook on low heat for an hour extra beyond what the recipe calls for, it is so awesome--tender as can be and the flavors! tangy, just a tad sweet, yum), and also a Lemon cornmeal cake (for a friend who needs gluten-free). Dad brought two great wines and Mom also made a traditional honey cake because she can't abide a Rosh Hashana without it!

                                                      2 Replies
                                                      1. re: brownie

                                                        The Georgian Chicken is my favorite holiday meal, but I didn't make it this year due to stomach issues. I'm already looking forward to making it next year,

                                                        1. re: brownie

                                                          I noticed that with another Nathan recipe, much longer than the suggested cooking time. Is this common with her recipes?