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Rosh Hashanah Roundup 2011

This is just not possible. Seriously, Rosh Hashanah starts on Wednesday night? How did we get so far into the year? I dealt with the fact that Harry started kindergarten. He’s in big-kid school, eating in the big-kid cafeteria (last year they ate in their Pre-K classroom). He’s learning to read. He’s learning Spanish. I’m dealing with this. Really, I am. But the fact that the Jewish holidays are upon us has thrown me for a loop. This morning I spent a good 45 minutes Googling for inspiration, looking for an apple- and honey-based recipe that went beyond the ordinary. I think I found it. “Honeyed Gingerbread with a 20-Hour Apple Terrine” just sounds too intriguing not to try, don’t you think?

That photo above is of my apple terrine, just born. Beneath those layers of apple rings is a simple caramel. It’ll mature over the next day, the apples softening and sinking into the sugary syrup below, and eventually the whole thing will be married to a honeyed gingerbread I’ll bake on Tuesday.

What are you planning to make this year?

Since I won’t know if this recipe works in time to help you with your own holiday baking, here are some of the other intriguing treats I found:

And here are a handful of Rosh-appropriate recipes from Words to Eat By’s archives:

L’shanah tovah, all!

This Post Has 8 Comments

  1. Amy

    It's Rosh Hashanah already??? How did that happen??? We even went to shul a few weeks ago and they talked about it, but the weeks just flew away from me.

    Thanks for the great ideas!

    Amy @ A Little Nosh

  2. cheryl

    Oh, Debbie, I *love* that you turned my Christmas salad into a Rosh Hashanah salad.

    Happy new year to you and yours!

  3. debbie koenig

    You're welcome, Amy! Glad I gave you a kick-start 😉

    L'shanah tova to you too, Cheryl!

  4. The Fenner Family

    I'm just in the process of making the apple terrine as well, and I fear that the recipe is missing a step… Did you figure out what to do with the "1/2 cup sugar, mixed with 1/2 teaspoon ground cinnamon" that is listed at the end of the apple/caramel step?

    I sort of wondered what was going to be accomplished by letting those apples sit atop the caramel, especially the majority of them don't come into direct contact. So, I decided to combine the cinnamon and sugar, unlayer the apple, toss together, re-layer and resume the clock.

    I'm guessing that they will macerate more effectively and then after giving them their 4 hour bake tomorrow – there might actually be some liquid to drain off, as suggested in the recipe…

  5. debbie koenig

    Whoa, I guess I got really lucky because I didn't even notice those ingredients! I just layered the apple on top of the caramel, covered with plastic wrap, and let it sit for 20ish hours. Then I baked as directed. It seems to have come out as desired! I baked the cake portion today, but I don't think I'll combine until tomorrow–I'm worried that it'll get too soggy.

    And in a funny little coincidence, I just met the writer of the NPR piece. I'll ask her about the sugar/cinnamon!

  6. Bjetsey

    do you think the apple cake would be tasty if I used pears and maybe altered the seasonings a bit?

  7. debbie koenig

    Which one, Bjetsey? The one from my blog, or one of the ones in the upper section? If it's the one from here, I'd say give it a shot!

  8. Leah

    Shana Tova Debbie! Love the Rosh Hashana post & recipes. A year of blessing and all the best to you & your family.

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