It is customary to eat sweet foods and avoid bitter foods. It is also customary to eat special foods as a symbolic expression of Jewish hopes for the coming year. We dip an apple in honey representing joy and blessing , We eat a pomegranate cause pomegranates supposedly contain 613 seeds. Thus, Jews display their desire to fulfill God’s 613 commandments from the Torah by eating the pomegranate. We eat the head of a fish in order to be head and not tail, a round challah is used to symbolizing fullness and completion and it goes on and on.
There are no biblical commandments to eat or refrain from eating certain foods on Rosh Hashanah, yet sugary foods such as carrots, dates, apples and raisins are frequently tapped for the holiday menu, while honey plays the leading role and it appears on the table in everything from honey-glazed chicken to honey cake.
Keeping sweet and avoiding tart tastes, it is believed, will usher in a year full of goodness and delight.
Tayglach is a traditional New Year’s treat that consists of crunchy dough boiled in honey. Almond or walnuts are often included.
Dough
6 eggs
3 tabs oil
1 teasp baking powder
3-1/2 cups unbleached flour
1 teasp cinnamon
pinch salt
Syrup
1 pound honey
1/4 cup water
2 tabs lemon juice
1-1/2 cups sugar
1/2 cup light brown sugar
Place the honey, water, lemon juice and sugar in a very large, heavy pot, about 6 quarts. Heat to boiling and continue to simmer gently.
Mix the eggs, oil, spices and salt together. Sift the baking powder and flour and add to the liquid. Mix together until the mixture forms a sticky dough. Dust with flour and roll out into 8 or 9 ropes about 3/4 inch thick, cut into pieces about 3/4 inch long. Drop the pieces of dough into the boiling syrup and simmer slowly for about an hour. Stir every 10 minutes and add more boiling water as needed, about 1/3 cup at a time.
Place aluminum foil on a cookie sheet and grease the foil. Set aside. The tayglach is done when it is a deep mahogany color, a rich, golden brown. Spoon the tayglach on the greased cookie sheet and spread out.
Glazed Sweet Potatoes
In a medium skillet combine water, butter and honey. Cook and stir until bubbly. Add sweet potatoes, cook, uncovered, over medium heat about 10 minutes, turning to glaze all sides of the potatoes. Sprinkle with parsley
Honey Sauce can be used as a topping for anything incl. cakes, toasted bread etc.
3/4 cup honey
3 tabs water
3 tabs lemon/orange juice
In a pan combine ingredients and bring to a boil. Simmer over low heat for 3–4 minutes until thickened.
Chocolate Honey Cake
2 3/4 cups all-purpose flour
1/2 cup cocoa
1 tabs baking powder
3/4 teas baking soda
1/2 teas salt
1 1/2 teas cinnamon
1 cup corn oil
1 cup honey
1 cup sugar
1/2 cup brown sugar
4 eggs
1 cup strong brewed coffee
Preheat oven to 350 F. Use pyrex .
In a large bowl, whisk flour, cocoa, baking powder, baking soda, salt and cinnamon. Mix oil, honey, sugar and blend well . Add eggs, and coffee and blend . Fold in dry ingredients and mix until smooth. Spoon pyrex. Bake until done, about 50-55 minutes until cake springs back when gently pressed with fingertips. Garnish with Confectioners’ sugar
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