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Rosh Hashanah Dessert Ideas

rockycat Aug 29, 2013 08:01 AM

Help! I'm so tired of the same old, same old. None of us like any version of traditional honey cake or sponge cake and, although we do like Jewish Apple Cake, I've just had enough of making it.

So here are my parameters. I'm a pretty confident baker so I'm not likely to be intimidated by most recipes. The recipe should be parve, or easily convertible to parve. I only have to serve 3 the first night, but 6 the second night. I always make way too much food, so the dessert will go a long way.

Does anyone have any new and interesting ideas?

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  1. g
    GilaB RE: rockycat Aug 29, 2013 10:39 AM

    My family often makes things with prune plums, which are always in season around RH. My mother leans towards the classic Marion Burros plum torte; I prefer a gingery plum crumble from the NYTimes circa 2006.

    It's early enough in the year this year that peaches and other summer fruits are still in season, at least in the NYC area, so I might consider going in that direction, as well.

    2 Replies
    1. re: GilaB
      almond tree RE: GilaB Aug 29, 2013 10:56 PM

      Plum pie is also nice and the unexpected filling makes it a bit different.

      1. re: almond tree
        chompie RE: almond tree Sep 6, 2013 07:08 PM

        Well now that its over, my hubby just made a deeelicious dessert with leftovers. We cooked some leftover apples with cinnamon, sugar and butter, then he heated up slices of leftover zucchini bread(loaf cake) we had it instead of honey cake.. Topped the warm cake with ice cream, hot apples vanilla ice cream and drizzled honey over it. Was a great sundae, and the cake got soft and warm like Indian pudding. Yummie!

    2. jpr54_1 RE: rockycat Aug 29, 2013 10:43 AM

      figs are in season-
      poached with honey and wine

      1 Reply
      1. re: jpr54_1
        jpr54_1 RE: jpr54_1 Aug 30, 2013 09:11 AM


        sorbet is easy to prepare-

      2. c
        cheesecake17 RE: rockycat Aug 29, 2013 06:24 PM

        What about apple dumplings?

        I'm planning to make a blueberry and apple crisp

        1. m
          magiesmom RE: rockycat Aug 30, 2013 06:21 AM

          I like the simply plum cake from Smitten Kitchen made with a combination of peaches and plums and flavored with cardamom. It is easily doubled.

          1. tcamp RE: rockycat Aug 30, 2013 07:00 AM

            From a website was featured in my paper's food section this week, this dessert caught my eye. I love citrus flavors in desserts:


            3 Replies
            1. re: tcamp
              rockycat RE: tcamp Aug 30, 2013 07:38 AM

              Thanks. That recipe looks very nice. I wonder how it would be if I sub out the Earl Grey with jasmine tea? I never did like the flavor of bergamot.

              1. re: rockycat
                rockycat RE: rockycat Sep 6, 2013 07:24 PM

                So I made the Orange Tea Cake. I used jasmine tea instead of Earl Grey. I didn't think the tea flavor was particularly noticeable, but the cake went over very, very well. I wasn't quite as blown away as everyone else was, but the family really enjoyed it.

                Thanks for the lead, tcamp.

              2. re: tcamp
                jpr54_1 RE: tcamp Aug 30, 2013 09:10 AM

                u could use orange flower water-

                jasmine tea would be nice

              3. Emme RE: rockycat Aug 31, 2013 08:26 PM

                i'm doing a few desserts in addition to my obligatory honey cake (which i wasn't sure i'd be asked to do again after my mother was concerned that my stepfather wouldn't like mine as much as his mother's (she can't get around as well anymore)... guess it worked out):

                plum or nectarine dumplings - fruit baked in pastry
                pistachio dacquoise layered with a honey pistachio browned buttercream
                apple "pizza" - gonna create a crust from thinly sliced apples laid in a pie dish in overlapping circles and drizzled with browned butter, sugar, and cinnamon... baking til slightly browned and crisp. then i think i'm going to serve it with a custard of some sort (easily made dairy free) and/or dollops of ricotta (omit for parve) and prebaked streusel crumbs

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