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Tag: apples

About the Rosh Hashanah cover art

About the Rosh Hashanah cover art

image - JI Rosh Hashanah issue 2021 cover with art by Deborah ShapiroDeborah Shapiro is a self-taught, award-winning artist from Akron, Ohio, who creates collages from bits of magazine paper – no paint is used. Her subjects include nature scenes, animals and still life images. Many of her pieces have words and added meaning, as with the apple collage that graces the cover of this special issue of the Jewish Independent. You will find parts of apple pie recipes within the cut part of the apple. Apples, of course, are one of the symbols of Rosh Hashanah, representing, as we dip them in honey, our wishes for a sweet new year.

Shapiro began her art career later in life, after the age of 50, following a jaw surgery.  Her mother gave her magazines as she recovered and Shapiro used them as paint to create paper paintings. Prior to that, she was a videographer for more than 35 years. To see more of her creations, visit deborahshapiroart.com or facebook.com/deborahshapiroart.

Format ImagePosted on August 27, 2021August 25, 2021Author The Editorial BoardCategories Celebrating the HolidaysTags apples, art, collage, Deborah Shapiro, Rosh Hashanah
Relish the New Year’s apples

Relish the New Year’s apples

(photo by Jonathunde)

Although summer is still in full swing, apples come into the markets here in Israel before Rosh Hashanah. I love apples; they are probably my most favourite fruit, especially in fall and winter. Here are some apple recipes for your holiday table.

BAKED APPLE RELISH
I found this recipe in a women’s magazine 40 years ago but it still makes a good accompaniment for chicken or meat.

6 small baking apples, core removed, scooped out insides leaving a shell, setting the scooped out insides in a bowl
2 tbsp butter or margarine
1 cup chopped onions
1 cup chopped tomatoes
1/4 cup raisins
1 tbsp chopped fresh ginger or 1/2 tsp ground ginger
1/4 tsp dry mustard
4 tbsp red fruit preserves
4 tbsp cider vinegar
1/4 tsp crushed red pepper (optional)

1. Preheat oven to 400°F.

2. Melt butter or margarine in a large frying pan. Add onion and sauté five minutes.

3. Add chopped apples, tomato, raisins, ginger, mustard, one tablespoon preserves, one tablespoon vinegar, and red pepper, if using. Cook five minutes or until mixture starts to thicken.

4. Spoon into hollowed out apples. Arrange apples in a shallow baking pan.

5. Add remaining preserves and vinegar to frying pan and heat a few minutes. Pour over apples.

6. Bake for 30-45 minutes.

HONEY AND APPLE CAKE
I found this recipe of an Israeli chef from a Bnei Brak bakery in a local newspaper. It makes two loaves.

4 eggs
3/4 cup sugar
3/4 cup oil
1 cup honey
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup strong fruit tea
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 to 3 green apples, cut into small cubes

1. Preheat the oven to 350°F. Oil two loaf pans.

2. In a mixing bowl, beat eggs and sugar for two minutes in a mixer at medium speed. Add oil then honey and mix.

3. In another bowl, mix flour, baking powder, baking soda, cinnamon, ginger and cloves.

4. Add to egg-sugar-oil-honey mixture. Mix until smooth.

5. Add tea and apples and mix.

6. Pour batter into two loaf pans. Bake for 40 minutes.

MY FAVOURITE MICROWAVE APPLE CHUTNEY
I make this chutney for our favourite fish curry, but it can be used with other dishes as well. Makes two cups.

1/3 cup chopped lemon
1 chopped garlic clove
1 2/3 cups chopped apples
3/4 cup brown sugar
1/2 cup raisins
1 tbsp ground ginger
dash chili powder
2/3 cup cider vinegar

1. Place all ingredients in a microwavable dish. Microwave four minutes.

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of Witness to History: Ten Years as a Woman Journalist in Israel.

Format ImagePosted on September 7, 2018September 7, 2018Author Sybil KaplanCategories Celebrating the HolidaysTags apples, recipes, Rosh Hashanah
An apple-honey cake

An apple-honey cake

Add some apples to your honey cake this year. (photo by Barry A. Kaplan)

In the spirit of trying new things and as the New Year approaches, here is a recipe from my kosher kitchen, a slightly different take on the traditional honey cake. It’s a Rosh Hashanah favorite.

TWO-LAYER APPLE-HONEY CAKE

2 cups flour
2 tsp baking soda
2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp ground cloves
3/4 cup sugar or sugar substitute
1 1/2 tsp vanilla extract
2 large eggs
3/4 cup canola oil
1/3 cup non-dairy creamer
1/2 cup honey or honey substitute
3 cups grated apples

Frosting
2 cups tofu cream cheese
1/2 cup unsalted pareve margarine
1 tsp grated orange peel
1 cup confectioners sugar
2 tsp vanilla extract
1/2 cup honey or honey substitute

  1. Preheat oven to 325˚F.
  2. Put vegetable spray on two nine-inch cake pans.
  3. Place flour, baking soda, cinnamon, nutmeg, cloves and sugar or sugar substitute in a large bowl and mix.
  4. Add vanilla, eggs, oil, non-dairy creamer and honey. Mix, then add apples. Place half of the batter in each baking pan. Bake in the oven about 45 minutes or until a toothpick inserted into the centre comes out clean. Cool.
  5. Beat cream cheese and margarine in a bowl until fluffy.
  6. Add orange peel, confectioners sugar and vanilla and blend. Add honey. Chill until firm enough to spread.
  7. Place one cake on a serving dish. Spread with one cup of frosting. Top with the second cake and spread the remaining frosting on the top and sides.

Sybil Kaplan is a journalist, foreign correspondent, lecturer, food writer and book reviewer who lives in Jerusalem. She also does the restaurant features for janglo.net and leads walks in English in Jerusalem’s market.

Format ImagePosted on September 23, 2016September 21, 2016Author Sybil KaplanCategories Celebrating the HolidaysTags apples, kosher, recipes, Rosh Hashanah
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