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Apples, Honey, Fishheads, & Rosh Hashan Traditions

Pam R

By Pam R
in Food Traditions & Culture

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Pan

Pan

Posted
Posted

I agree with you on teiglach, Pam; I've never had much love for them. I'll eat some on Rosh Hashanah, but I don't have nearly the affection for them that I have for hamantashen. The usual store-bought honeycake is just OK, but I believe a well-spiced home-made honey cake could be very good.

Michael aka "Pan"

 

Pam R

Pam R

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Posted
The usual store-bought honeycake is just OK, but I believe a well-spiced home-made honey cake could be very good.

well spiced and full of alcohol :wub:

My aunt has always made the honey cakes in our family - though I've baked some at work, I always used our 'work recipe' - this is the first time I put together my own recipe - and I love it! lots of spice, the all-important buckwheat honey, a hint of orange and ... well ... rye. Yummy.

Pam Reiss aka "Pam R"

Author: Soup - A Kosher Collection - Passover - A Kosher Collection - Pam's Cookie Collection - Blog - Demos - Pam's Kitchen FB 

bloviatrix

bloviatrix

Posted
Posted

Pan, if you're looking for a new fruit to try this year why not go with physallis aka husk cherries aka ground cherries? You can find them at the Union Square greenmarket. Cherimoya's are another interesting option.

"Some people see a sheet of seaweed and want to be wrapped in it. I want to see it around a piece of fish."-- William Grimes

"People are bastard-coated bastards, with bastard filling." - Dr. Cox on Scrubs

Pan

Pan

Posted
Posted

Thanks for the suggestion, Andrea.

Buckwheat honey -- now we're talking (even before the alcohol was mentioned)!

Michael aka "Pan"

 

scubadoo97

scubadoo97

Posted
Posted
My stuffed grape leaves are almost ready, and it's a good thing, you guys have made me so hungry! Pam, I'll take an order of that teiglach you don't care for!

Yumm. Stuffed grape leaves. Now your making me hungry!

loiosh

loiosh

Posted
Posted

IANJ, but I do like this recipe for mujadra. I used a bit less oil and added some garam masala. I like it kind of mooshy. At the Middle East in Cambridge they serve it with a little dab of harissa (or a similar condiment).

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