The Jewish holidays are upon us and here at The Phyllis Siperstein Tamarisk Assisted Living Residence, traditions are important. Residents and family members have been helping us usher in the Jewish New Year for over 15 years, and we cherish these family moments.
Shalom Bayit, peace in the home, is something that we hold dear to our hearts here at Tamarisk. Imagine the excitement of residents’ family and friends who attend our Rosh Hashanah services and then gather around the holiday table.
As we say the prayers over the candles, the hamotzi and Kiddush, we anxiously wait for the first bites of our challah and apples dipped in honey. The tradition of knowing that first bite that signifies the sweetness of Rosh Hashanah brings a smile to everyone’s face.
The Rosh Hashanah meal embodies the past, present and future of our residents at Tamarisk. The aromas that fill the dining room remind our residents of their mother’s home-cooked meals; sharing stories and recipes with each other that are filled with all the love and sweetness of days gone by and for generations to come.
The recipes that follow are some of our favorites.
From our family to yours L’Shanah Tovah Tikatevu; May you be inscribed (in the Book of Life) for a good year.
For more information, contact Adler at 401-732-0037 or Susana@tamariskri.org.
SUSAN ADLER is the marketing and outreach coordinator at The Phyllis Siperstein Tamarisk Assisted Living Residence.DEB BLAZER is the executive chef.
Makes 1 12-inch pastry
Serves 6-8 people
5 sheets phyllo dough
1 stick butter or margarine, melted
2 apples, peeled and diced
1/2 cup raisins (optional)
1 teaspoon cinnamon
1/2 cup sugar
Pinch of nutmeg and allspice
Zest of 1 orange
Juice of 1/2 orange
2 tablespoons cornstarch
Mix apples, raisins, cinnamon, sugar, spices, orange zest and juice and cornstarch together in a bowl.
Lay out one sheet phyllo, and brush with butter or margarine. Lay the second sheet on top and repeat until all the layers are gone.
Lay the apples out along the bottom third of the phyllo dough. Roll up from the bottom, tucking in the sides as you roll. Place on a sheet pan lined with parchment.
Score the top with a paring knife 3-4 times and brush with egg wash.
Bake at 375 degrees for approximately 20-25 minutes.
Rosh Hashanah Honey Cake
Makes 2 loaves
2 cups brown sugar
Grated zest from 2 oranges
1 pound honey
1 cup oil
1/4 teaspoon allspice
4 cups flour
4 teaspoons baking powder
1 teaspoons baking soda
8 ounces strong tea
Juice from 1 1/2 oranges
Mix together eggs, brown sugar, grated orange zest, honey, oil and allspice. Add flour, baking powder, baking soda, strong tea and orange juice. Bake 30 min at 325 degrees. Reduce heat to 300 degrees and bake until center is cooked.
Apple Cinnamon Honey
Whole Wheat Challah
Makes 4, round, 6-inch challahs
For the challah:
1 1/2 cups warm water
4 teaspoons dry yeast
Pinch of sugar
1/4 cup honey
1/2 cup sugar
1 tablespoon salt
1/3 c oil
3 cups whole wheat flour
3 cups flour
1 tablespoon cinnamon
For the apples and cinnamon:
8 apples, large diced
1 cup sugar
8 teaspoons ground cinnamon
4 tablespoons honey
In a small bowl combine warm water, yeast, and pinch of sugar, let stand until puffy. In a large bowl combine honey, remaining sugar, salt, oil and eggs. Add yeast mixture, flours, and cinnamon. Mix until dough comes together, knead for 8-10 minutes, add more flour if necessary — dough should be a little sticky. Shape into a ball, and place in a lightly greased bowl, cover with plastic wrap, let rise 1 to 1 1/2 hours in a warm place. Punch dough down, cover and put in refrigerator overnight.
To form the challah:
Mix apples, sugar, cinnamon in a small bowl. Grease four 6-inch, round baking pans.
Divide challah dough into four pieces and apple mixture into four parts.
For each challah: roll out dough (using a little flour) into an approximately, 12- x 14-inch rectangle.
Place 1/2 of the apple mixture onto one-third of the dough, drizzle honey, fold another third of the dough over the apples.
Place other half of apple mixture on the last third of the dough, drizzle honey, and fold over rest of the dough, seal sides together with hands.
Cut dough in half, lengthwise, then in half, crosswise, cut each lengthwise piece into six smaller pieces. Put pieces into pan and let rise 1 hour. Brush with beaten egg, sprinkle with sugar (optional).
Repeat with remaining three pieces of dough and parts of apple mixture.
Bake challahs at 350 degrees for approximately 45-60 minutes (depending on oven).