Shana Tova U’Metuka

I have just cleaned my kitchen after enjoying a family barbecue for the Labor Day weekend, and I realize that Rosh Hashanah is just around the corner. I realize that I must begin to think about a menu, to be sure to include the traditional foods, beginning with appetizer and all the way through dessert.

Next Sunday evening begins the Jewish New Year, Rosh Hashanah, the first of Tishrei. The Holiday that begins on Sunday evening concludes on Tuesday evening. It is a special time when we coronate God as King of the Universe, and pray that we are blessed with a good year – a year of health, peace, all good things, both personally as well as nationally.

It is with this in mind that we focus on eating “sweet” foods, foods that reminiscent of a Sweet New Year. So it is customary to begin the meal with apples dipped in honey. And there are children’s songs which emphasize this for the children. Actually the custom in my parents’ homes, which we continue even today, is to dip the challah in the honey at the beginning of them meal, saying a special prayer asking God to renew for us a sweet new year. My father loved honey and so I am particular to buy really good honey, and sometimes we buy a few different types of honey just for the added interest and flavor.

The challah also is baked specially for Rosh Hashana. During the year, we bake challah for Shabbat, a twisted, braided bread. My mother, who learned as a child to braid challah even out of 15 braids, makes But for Rosh Hashana we bake challah in a circular shape, indicating the circle of life. Some people add extra honey to the challah or raisins, for added “sweetness”.

Besides the challah dipped in honey, I always like to serve an assortment of a few types of apples for dipping in the honey. My favorite apple is Granny Smith, (I just love the crisp tart taste!) so of course, I will have one of those on the plate, and then a type of red apple as well, varying it with each meal.

My mom has always cooked apple compote, sometimes with pears, sometimes with quince, sometimes with both. This is such a delightfully refreshing dessert. I love to make pies, so naturally, I usually make an apple pie. But this past year, I learned to make a different type of “pie”, a cross between an apple pie and an apple cake. A wonderful woman, who has come to be with my mom sometimes on Sundays, shared her recipe for Szarlotka (Pronounced Charlottka) with me and I share it here with you. She made it with butter, which is of course, delicious, but also dairy. If you want to serve it with your meat meal on the holiday, please substitute margarine for the butter. It is delicious with whipped cream on the side!

Enjoy and wishing you a Shana Tova U’Metuka, a “Good Sweet Year”

Szarlotka

Makes about 24 squares

Dough:

2 cups flour

1 teaspoon baking powder

2 sticks of butter (1 cup)

4 egg yolks

½ cup sugar

¼ cup brown sugar

Filling:

4 – 6 apples (I prefer Granny Smith)

Cinnamon (about 1 teaspoon)

Whipped cream, optional for garnish

Preheat oven to 350°.

Mix all the dough ingredients together in a medium bowl. Break in half and roll into 2 balls. Refrigerate one and freeze the second for at least an hour.

Meanwhile, peel, core and dice apples. Toss with cinnamon (and if desired, 2 tablespoons of sugar) (You may want to sprinkle with a few drops of lemon juice so apples do not turn brown, or keep apples in water and toss just before filling)

In 9x13 pan, spread the refrigerated ball over pan.

Cover with apple filling.

Using a coarse grater, grate the frozen dough over the apple filling.

Bake in center of oven for 1 hour, testing for doneness.

Cut into squares and serve. You can serve this cake warm or room temperature, or even cold. Serve with a dollop of whipped cream, if desired.