An Essential Baking Book and a Honey Cookie Recipe

One of the nice things about being a food writer is that you get to spend time with other food writers and taste and share the recipes they create.

My friend, Beth Lee (who blogs at omgyummy.com and lives in the Bay area) has a new cookbook out and it is truly The Essential Jewish Baking Cookbook. The book, published by Rockridge Press, offers up 50 traditional recipes, many inspired by Lee’s Ashkenazi grandmother. While the book has lots of delectable recipes for babkas, bagels, challah and other Eastern European and East Coast Jewish specialties (including my favorite black and white cookies), it also offers goodies from other Jewish communities ranging from pita to Yemeni bread, Sephardic fritters, borekas, baklava, and more.

The book also has an extensive introduction on baking basics and ingredients and the recipes are well written and easy to follow. I felt like I could hear Lee guiding me through the steps as I baked.

I tried her recipe for Honey Cookies. They were light, satisfying, and not too sweet, a nice accompaniment to another dessert (try them with ice cream or a lemon or honey mousse) or by themselves. They also are perfect with a cup of tea or coffee. They would also be good to serve during Rosh Hashanah, when desserts made with honey are traditional for some.

I made them slightly larger than the recipe calls for and used lemon curd to make sandwich cookies. A berry jam would work as a cookie filling, too. The recipe is dairy. For a non-dairy option, Lee says to replace the melted butter with ¼ cup plus 2 tablespoons of vegetable or olive oil.

The recipe below is adapted for space, style and to reflect my experience making it.  Thanks to Lee for letting me share this recipe from The Essential Jewish Baking Cookbook: 50 Traditional Recipes for Every Occasion.

Beth Lee’s Honey Cookies

Adapted from The Essential Jewish Baking Book (Rockridge Press)

Makes 48 cookies

2 ½ cups flour

¼ tsp. baking soda

1 tsp. baking powder

½ tsp. kosher salt

1 tsp. ground cinnamon

½ tsp. ground ginger

½ tsp. ground nutmeg

2 large eggs

½ cup (1 stick) unsalted butter, melted

½ cup honey

¼ cup brown sugar

1 Tbs. fresh lime juice

1 tsp. grated lime zest

½ cup sugar

In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. In a second medium bowl, whisk together the eggs, butter, honey, brown sugar, lime juice, and lime zest until well mixed. 

Add the flour mixture to the egg mixture. Stir with a wooden or metal spoon until there is no flour visible.

Cover the bowl with plastic wrap. Chill for at least 30 minutes.  While the dough is chilling, line two large baking sheets with parchment paper.  If baking both sheets at the same time, place oven racks in the top and bottom third of the oven. Heat oven to 350 degrees.

Place sugar in small bowl. Take heaping tablespoons of dough and roll into 1-inch balls. Roll the balls in sugar and place on baking sheets about 2 inches apart. Flatten with hands or tines of a fork until they are about ¼-inch thick.

Bake the cookies for 10-12 minutes, until they have spread and begin to brown on the undersides. (If using 2 sheets at once, rotate halfway through.) Transfer to wire racks to cool.

Notes: If the dough turns sticky while rolling, try oiling your hands or wetting with cold water. If the weather is very warm, you may need to return dough to refrigerator for a few minutes to firm up. I found a thin metal spatula worked best to remove the cookies from the baking sheet. The cookies will be soft at first but crisp up nicely when they cool. Stored airtight at room temperature, they stay crisp and last several days.

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This material is adapted from my September 2021 cooking column in Temple Beth Abraham's Omer newsletter.

From Floaters to Sinkers -- Matzah Ball Making 101

This is probably the trickiest and most detailed cooking post I’ve ever written, mostly because matzah balls are the most divisive Ashkenazi food I know.  Everyone has an opinion and most think their way is the best way.  Positions are taken young and kept for life.  I suspect marriages have failed because of sinkers and floaters.

With all that pressure, some home cooks are concerned about their matzah ball making ability and opt to use a mix (which still needs added ingredients and requires shaping and cooking) or ask others to make and bring the dumplings to their Seders.

Basically the debates center around ingredients, technique and whether the matzah ball itself is fluffy (a floater) or dense (a sinker).   Which is pretty much every aspect of matzah ball making. Oy.

One friend tells me she really prefers denser matzah balls, but she eats what she gets since she feels she “has no control” over how they turn out.

I can’t promise perfection, but I can give you some tips and recipes that should help anxious matzah ball makers.  Read on for my matzah ball recipes and my suggestions for gaining some control over the process and learn how to make the dumpling of your dreams, or at least close to it.

There are a variety of issues that affect your kneidlach success – the matzah meal itself, seasoning, leavening, liquid, and fat, as well as the shaping and cooking.

For some, the only good matzah meal is homemade, made of pulverized whole matzahs.  I’ve never done this myself, but it seems pretty straight forward and will yield the freshest matzah meal.  To make your own, break sheets of matzah into 1-2” sections and either grind in a food processor or put into double plastic bags and crush with a rolling pin, meat mallet or other heavy device.  You are aiming for pieces the size of commercial matzah meal (about 1/8”or less, be careful not to grind the matzahs too fine, then you’ll have made matzah cake meal).

If you are like me and use commercially prepared matzah meal, taste it before using.  If it tastes stale or rancid your matzah balls will, too. 

The freshness of your matzah meal will also affect how it absorbs your liquid ingredients, so homemade might need a bit less liquid. Add a bit more liquid if the mix seems too dry, although a drier batter is preferred if you want dense matzah balls.

Seasonings are another point of controversy – some recipes use a lot of salt, others just a trace.  Some salt the boiling water, others do not.  My preference is to add about ¼ to½ teaspoon of salt per cup of matzah meal and use very slightly salted boiling water (maybe a ¼ teaspoon for a big pot of water). Pepper is a deal breaker for some, mandatory for others and then there is the question of white or black pepper.  My choice is freshly ground black and I specify the amounts I like to use in the recipes below.

Adding garlic powder and onion powder are options.  If you are used to matzah balls from a mix you may want to include those, since the mixes have them listed as ingredients.  How much to add?  I’d say that depends on your preference.  Start with a ¼ to ½ teaspoon each per cup of matzah meal.

Other variations include adding 1-2 tablespoons of finely minced fresh dill or parsley for each cup of matzah meal.   I prefer to sprinkle the herbs on top of my soup instead of putting them in the matzah ball.

My basic rule is to add the minimal amount of any seasoning and cook up a small test matzah ball and then taste.  If the seasoning is too light, add more to the rest of the batter to compensate.  Keep in mind the kneidlach will be served in a seasoned chicken soup.

For leavening I use eggs and only eggs.  Different size eggs will yield different amounts of liquid.  I usually use large or extra-large eggs.

Some recipes, particularly those promising fluffy results, include baking powder (which is available kosher for Passover).  It is also an ingredient in commercial matzah ball mixes.  The basic amount to add seems to be 1 teaspoon per ¾ cup of matzah meal in addition to the eggs.  Adding baking powder might be good insurance if a lighter matzah ball is imperative for your family and you do not want to risk a cannon ball.

For denser matzah balls, I beat the whole egg.  For lighter, fluffier ones, I separate the yolk from the white.  I beat the yolk until combined, but whisk the whites for about a minute until foamy and add separately.  See recipes for specific directions.

I prefer seltzer as my liquid. Some recipes use just a little liquid (mostly denser ones), others use more.  For years I’ve used seltzer thinking it helps lighten the texture but I’ve never done a scientific testing.  You can also use water or strained chicken soup instead.

If you use seltzer, be sure it is plain, unflavored seltzer.  Do not use club soda, which has salt added or sparkling mineral water which may also contain salt as well as natural mineral flavors.

Fat is another variable.  I think a neutral-tasting vegetable oil helps give fluffier results, but melted (and slightly cooled) chicken fat (schmaltz) makes for the tastiest matzah balls.

I think the shaping is crucial in determining the density of your matzah ball.  The less handling, the fluffier your dumpling.

For ethereal, cloud-like kneidlach, use one spoon to pick up a portion of the batter and another spoon to slide the portion into the boiling water.  This results in free-form dumplings that are incredibly fluffy with no chewiness. Warning, even some floater enthusiasts find these too light.

For fluffy kneidlach floaters that actually look like matzah balls, wet your hands with cold water and handle the dough as little as possible to form rough rounds.  Don’t compress and don’t roll the balls in your hands any more than necessary.  I’ve seen batter destined for fluffy balls made dense by over handling by cooks who are determined to have perfectly round, evenly shaped matzah balls.

For dense, heavier matzah balls (I can’t actually guarantee they will sink, but they will have the slightly chewy texture those who like sinkers prefer), shape with wet hands, rolling and compressing the dough until if forms smooth, even rounds.

How your kneidlach are cooked can also help determine their fate as sinkers or floaters. Put your matzah balls in a pot of simmering water with plenty of room and they will expand more and have a lighter texture.  Crowd them and they will not expand as much and remain denser.

If you are multiplying the recipes or do not have a big enough pot to simmer the matzah balls in, either use several pots at once or cook them in batches. 

Many recipes tell you not to peek once your matzah balls are simmering.  For the fluffy matzah balls, I like to check after about 30 minutes to turn the dumplings over or spoon simmering liquid on them if it appears their tops are drying out.
Sometimes I find the matzah balls take more than the stated time in the recipe, so be sure to check for doneness and not just go by the clock.  I test by cutting one in half.  There should be no raw spots.  A fluffy dumpling should be uniformly creamy white inside.  A denser matzah ball will be more compact and darker, but still uniform.  Both types should taste cooked through.

Once the matzah balls are added to the water, make sure the water stays at a simmer.   The more intense boiling can break apart the dumplings.

I prefer to reheat the matzah balls in simmering chicken soup.  For a recipe and techniques for chicken soup, please check out my Chicken Soup 101 post.

I drain the cooked matzah balls on wire racks set inside baking trays.  For storing in the refrigerator, I place in sealed containers, separating layers with oiled waxed paper.  For longer storage, I freeze on a baking tray and then put the frozen individual dumplings in an airtight container or plastic bag.

Bring the refrigerated matzah balls to room temperature before using.  Defrost the frozen ones by placing them on wire racks until they are room temperature and then reheat in the soup.

Below are two recipes.  One is for fluffy matzah balls and it is based on a recipe from my husband’s Aunt Betty, who was the matzah ball making maven of her generation.  Another recipe is for dense matzah balls.  For a gluten-free option using chicken and almonds, click here. I can’t make iron-clad promises about texture and density in matzah ball making but I can promise that with time and an understanding of the variables, you will get a feel for what makes a good matzah ball for you and your soup.

Floaters -- Fluffy Matzah Balls (Adapted from Aunt Betty’s Recipe)
Makes about 20-22 matzah balls

4 large eggs
1 cup matzah meal
1/3 cup oil
1/2 cup plain seltzer
1/4 tsp. salt, or to taste
1/8 tsp. freshly ground pepper

Separate eggs.  Whisk egg whites for 1 minute until foamy.  Beat yolks in a large bowl until combined.  Add oil, seltzer, salt and pepper to yolks. Mix well. Slowly stir in matzah meal with a fork until well combined.  Fold in a third of the egg whites.  When incorporated, fold in another third and then the remaining third.  Cover with plastic wrap and refrigerate 2-3 hours or overnight.  (Batter will thicken as it chills).

Before shaping, bring a very large soup or stock pot of lightly salted water to a boil.  Chill a plate and lightly coat with oil.  Wet hands and gently shape into 1” rough balls being careful not to over handle or compress the dough, placing finished balls on plate.  When they are all formed, gently add balls.  Once the water has returned to a simmer and the matzah balls are floating on top, cover and cook at a simmer for about 50 minutes.  (After 30 minutes of simmering time, check and quickly turn the balls while they cook).  Remove with slotted spoon and drain.  Store as directed in article or reheat in chicken soup.

Sinkers -- Denser Matzah Balls (Adapted from the Back of a Matzah Meal Can)
Makes 8-10 matzah balls

 2 large eggs, beaten
2 Tbs. water, plain seltzer or strained stock
½ cup matzah meal
2 Tbs. oil or slightly cooled, melted schmaltz
1/8 tsp. salt, or to taste
Dash ground black pepper

Mix eggs with water, matzah meal, oil, salt and pepper. If the dough is too stiff to stir, add a bit more water. Cover and refrigerate for 1 hour or overnight.

Bring a large pot of slightly salted water to a boil. Wet hands, roll dough into 1” balls, pressing and shaping to compress into a smooth round shape, placing shaped balls on plate.  When they are all formed, gently drop balls into boiling water, then bring back to a simmer.  Once the water has returned to a simmer and the matzah balls are floating, cover and cook at a simmer for about 30-40 minutes.  Remove with slotted spoon and drain.  Store as directed in article or reheat in chicken soup. 
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This originally appeared in Temple Beth Abraham's Omer publication.

For Serios Eats 9/15 matzah ball primer, see the article at http://www.seriouseats.com/2015/04/how-to-make-the-best-matzo-balls.html

Not Chicken Soup and Matzofu Balls for Vegan Holiday Tables Are Something to Cluck About (Plus the soup makes a great all around veggie broth)

The Jewish High Holidays are a few weeks away, but I’m already thinking of my menu. Since I mostly eat vegan and always have vegetarian or vegan guests, I plan to have some dishes free from animal products for them to enjoy. Usually that means I look to the vegetable-friendly cuisines of the Sephardic and Middle Eastern traditions, but this year I have a hankering to serve some dishes from my own Eastern European heritage.

The Not Chicken Soup works well as a chicken soup alternative or as a vegetable stock to use in other recipes. Serve it on its own or with my Matzofu Balls, an eggless version of the classic Ashkenazi knaidlach (matzah ball). Made from matzah meal and silken tofu, these dumplings have the look and texture of the classic matzah ball. They taste best when served warm. I like to vary the recipe by adding 1/4 cup of fresh minced flat leaf parsley when I add the matzah meal for beautiful green-flecked dumplings.

Not Chicken Soup (aka Vegetable Broth)
Makes about 9 cups of broth

1 medium large onion, unpeeled
3-4 whole cloves garlic, peeled
2 medium carrots, unpeeled
1 large parsnip, unpeeled
1 large russet baking potato, unpeeled
1 large turnip, unpeeled
8 small white or brown mushrooms
2 medium to large stalks of celery, with leaves
2 medium tomatoes, halved
1 bunch fresh parsley
About 10-12 cups water
1/2 plus 1/2 tsp. salt
1/4 plus 1/4 tsp. ground black pepper
1/4 tsp. turmeric
2-4 cups diced warm steamed vegetables, optional
Finely chopped dill, optional

Remove outer layer of onion peel if dirty, trim roots and rinse unpeeled onion, cut in quarters and put in a large soup or stock pot. Add garlic cloves. Trim, scrub and rinse carrots, parsnip, potato and turnip. Cut into 1” pieces and add to pot. Wipe down mushrooms, trim off end of stem, cut in half and add to pot. Cut celery into 1” pieces and add to pot with tomatoes and parsley. Add water just to cover (use a little less rather than a little more). Add 1/2 tsp. salt, 1/4 tsp. turmeric, stir and bring to a low boil. Cover, reduce heat and simmer until vegetables are very soft and the broth is full tasting (30-45 minutes). If the broth is too strong add water. If broth is too weak, remove cover, return to low boil and let cook until the broth is reduced to desired strength. Strain soup, pressing down on vegetables to extract liquid. Discard solids. Return broth to pot and return to a simmer. Add remaining salt and pepper or to taste.  If desired, serve by adding steamed vegetables to soup bowl, ladling in soup and sprinkling with dill.

Matzofu Balls
Makes 16

1-12 oz. box of soft silken tofu (shelf-stable aseptic package)
2 Tbs. vegetable oil 1/2 tsp. salt
1/4 tsp. turmeric
1/4 tsp. ground black pepper
1/8 tsp. cayenne (ground red pepper)
1 cup matzah meal
1/2 cup unflavored seltzer
 
Whip or beat tofu until smooth in large bowl. Mix in oil, salt, turmeric, pepper , cayenne and matzah meal. Stir well. Add seltzer. Stir gently until just combined. Cover and refrigerate for 30 minutes. Put a large pot of water on the stove. Cover and heat to boil. Form batter into 1” balls. Add to pot once water boils. When water returns to a low boil, cover  and simmer until the dumplings are cooked  and fluffy, about 20-25 minutes (cut one open, there should be no raw or hard spots). Turn off heat. Hold in covered pot for up to an hour. Drain. Serve warm in hot soup. If needed, reheat in simmering water or broth.
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Chicken graphic courtesy Microsoft Office Clip Art. Adapted by me.  A version of this article first appeared in j. Weekly.

Rosh Hashanah 5772 - Jewish New Year's Guide for 2011

I've developed a number of resources for celebrating the Jewish New Year in the home.
These include some history and background for a Rosh Hashanah seder or service before the first night meal and a variety of recipes.

For information on how observance of the Jewish "head" of the year can be included at your Rosh Hashanah dinner celebration, please click here.

For dishes that use many of the holiday's symbolic food, click here for recipes for leek-potato fritters, sweet and savory chicken tzimmes, chicken saute with chard and string beans, pumpkin and date filo dough tart and vegan (and parve) cinammon-almond chocolate truffles.

I've written many other recipes that might be suitable for the holiday table from chopped liver to baklava, please check my Jewish recipe category.

Say it with Food -- Symbolic Foods and Seder Enrich Rosh Hashanah Dinner

Some of the symbolic foods of the Rosh Hashanah Seder

The Rosh Hashanah Seder, one of the oldest the holiday’s food traditions, is now one of its newest trends in celebrating the Jewish New Year.

Eating symbolic foods the first night of Rosh Hashanah dates back to Rabbi Abaye’s instructions in the Talmud to eat five foods that were typical of the season. These foods had names or qualities that represent wishes for health, prosperity and a “good” year. Some sources say what we would now call a Rosh Hashanah Seder, or “order of service” has existed for about 2,000 years.

Sephardic and Mizrachi Jews have a long history of serving and blessing not just the Talmud’s suggestions but a host of foods whose name or appearance supports the observance of Rosh Hashanah.

Jews outside these traditions have adopted the custom of a Rosh Hashanah Seder by adapting some of the long-standing practices and adding new ones ranging from blowing of the shofar to reflecting on goals for the coming year to celebrating the New Year as the world’s birthday.

But even Ashkenazi Jews who have never heard of the concept of a Seder at Rosh Hashanah have long served symbolic foods such as apples and honey and honey cake (for a sweet year), round loaves of challah (symbolic of the crown as well as the circular nature of time) and often a dish containing carrots. (Cut into slices, the carrots recall golden coins and their Yiddish name sounds like the word for multiply.)

Below is information on the symbolism of certain foods and how to create your own Rosh Hashanah Seder and links for more information.

Recipes for Rosh Hashanah 5772 -- Jewish New Year's Recipes



Leek-Potato Patties

 Here are the various recipes I developed for this year's Rosh Hashanah celebration.  For more on Blog Appetit's Rosh Hashanah 5772 coverage, please click here.  Many of these recipes have appeared in the j weekly, the San Francisco Bay area's Jewish newsweekly.

Leek-Potato Patties
Makes 8-3” Patties

These savory pancakes make a good starter course (perhaps served with a smear of Sriracha or other chili paste sauce and or a dab of mango chutney) or a wonderful accompaniment to roast chicken, pot roast or other main course.

Leeks are included in the Rosh Hashanah Seder because their name in Hebrew is similar to the word for cut off and symbolizes defeating our enemies.

1 lb. Yukon gold or similar potatoes
1 Tbs. plus 2 Tbs. vegetable oil
2 cups chopped leeks, white and light green parts only
1/2 tsp. plus 1/2 tsp. ground black pepper
1/4 tsp. plus 1/4 tsp. salt
1 tsp. or to taste, minced jalapeno (seeded), optional
2 eggs, beaten

Boil the potatoes in lightly salted water until tender. Cool. Peel if desired. Mash or rice until smooth.

Heat 1 Tbs. oil in fry pan. Add leeks, 1/4 tsp. salt and 1/2 tsp. pepper. Sauté over medium high heat until softened and browned. Combine with mashed potatoes. Add remaining salt and pepper, jalapeno (if using) and eggs. Mix well. Heat 2 Tbs. oil in a large fry or sauté pan. Oiling hands if desired, take 1/4 cup of the mix and form into a patty about 3” in diameter. Place in hot oil. Repeat until potato mixture is used up. Fry over medium heat about 4-5 minutes a side, until both sides are browned and the pancake is firm when you touch it. (Fry in batches if needed.)

Tzimmes with a Twist -- Savory-Sweet with Chicken
Serves 6

A sweet tzimmes with carrots is a traditional dish. Carrots are symbolic of prosperity. The sweetness is a reminder of the wish to have a sweet New Year. This tzimmes is lighter in color and not as sweet or heavy. Serve over noodles or potatoes.

1 cup dried apricot halves
1 cup dried, pitted prunes
2 cups boiling water
2 and 1/2 pounds boneless, skinless chicken thighs
2 Tbs. canola or other vegetable oil
1 cup thinly sliced onions
1 Tbs. minced garlic
1/4 tsp. red pepper flakes
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground cumin
1 cup 1/4” thick carrot slices
1 and 1/2 Tbs. soy sauce

Cover apricots and prunes with boiling water. Let steep until softened (about 20 minutes depending on fruit). Drain, reserving liquid.

Cut chicken into 1 1/2” chunks. Add oil to large Dutch oven or other heavy pot over medium high heat. Brown chicken chunks, working in batches if necessary. Remove from pan and reserve. Add onions, put heat on medium low and cook, stirring occasionally until softened, well browned and caramelized about 25 minutes. Raise heat to medium high, add garlic and sauté until golden. Add red pepper flakes, salt, black pepper, cumin, carrots, soy sauce, apricots, prunes, and reserved soaking water and stir well, incorporating any browned bits from the bottom of the pan. Bring to a simmer. Add chicken pieces and any accumulated juices. Stir well. Cover and keep at a simmer, stirring occasionally until chicken and carrots are cooked through (about 30 minutes). Taste and correct seasoning. For thicker sauce, remove solids and keep warm and raise heat under sauce and cook uncovered until reduced.

Chicken with Chard and Green Beans

Chicken with Chard and Green Beans
Serves 6

This dish is packed with tasty Rosh Hashanah symbols – chard which represents our asking that our enemies be removed, green beans which have come to mean a wish that God will increase our merits and more. It can also be made ahead and reheated just before serving.

2 Tbs. plus 1 Tbs. vegetable oil
1/2 cup plus 1/2 cup chopped onion
1/2 Tbs. plus 1/2 Tbs. minced garlic
1/8 tsp. plus 1/8 tsp. red pepper flakes
1/4 tsp. plus 1/4 tsp. salt
1/4 tsp. plus 1/4 tsp. ground black pepper
2 lbs. boneless, skinless chicken thighs
1 tsp. minced fresh ginger
1/4 tsp. dried, ground turmeric
1 cup of 1/2” chunks of zucchini
1 cup of 1” pieces of green or string beans
4 cups, packed, of roughly chopped red or Swiss chard
1 cup chicken broth
1 cup small cherry tomatoes
1/2 tsp. sugar or to taste, as needed

Heat the 2 Tbs. of oil in a large fry or sauté pan over medium high heat. Add 1/2 cup onion and 1/2 Tbs. garlic, 1/8 tsp. of red pepper flakes, 1/4 tsp. of salt and 1/4 tsp of ground black pepper. Sauté until golden. Add chicken thighs, browning on both sides and cooking until almost cooked through, about 7 minutes. Remove from pan with juices and any brown bits. Set aside, covering with foil to keep warm.

Add remaining oil to pan if needed. Heat over medium high heat. Add remaining onions, garlic, red pepper, salt, black pepper, the ginger and turmeric. Sauté about 2 minutes until onions are softened and golden. Add zucchini. Sauté for 2 minutes, add green beans, sauté 2 minutes. Stir in chard, sauté for a minute then add chicken broth, stirring up any browned bits from the bottom of the pan. Add cherry tomatoes, stir well and sauté, stirring occasionally until the chard is softened and the liquid is somewhat reduced, about 10 minutes. Taste and correct seasoning, adding sugar if the greens are too bitter.

Return chicken, juices and cooked onion mixture to pan with vegetables. Stir well. Cook until chicken is thoroughly reheated and cooked through. Serve over rice or couscous.

To Make Ahead and Reheat. Don’t cover the cooked thighs with foil. Store the cooked vegetables and chicken separately in the refrigerator. Allow to come to room temperature before reheating. Preheat oven to 350 degrees. Place vegetables in baking dish. Place chicken on top of vegetables. Spoon any juices and cooked onion mixture over the chicken. Cover with foil. Cook for about 30-50 minutes until thoroughly reheated and chicken is cooked through.

Black-Eyed Pea Salad
Serves 4-6

Black-eyed peas are an important part of Sephardic and North African Rosh Hashanah tradition, symbolic of our wish that God multiply our merits. If using canned black-eyed peas, no need to cook them, but be sure to rinse and drain them well.

1/2 cup 1/4" dice carrots
½ cup 1/4" dice celery
1/2 cup 1/4” sliced scallions
1/2 cup 1/4” dice red bell pepper
2 cups cooked black-eyed peas, drained
1 Tbs. grated lemon zest
4 Tbs. fresh lemon juice
4 Tbs. canola or other vegetable oil
1/4 tsp. salt
1 tsp. (or to taste) siracha, harissa or other chili paste sauce

Combine the carrots, celery, scallions, red bell pepper, black-eyed peas and lemon zest. Mix. Make the dressing in a separate bowl, combining juice, oil, salt and siracha. Mix well. Stir into vegetables. Taste and correct seasonings. The salad should not taste “hot” but should have a slight zing. Serve at room temperature.

Parve Cinnamon-Almond Chocolate Truffles
Makes About 24 Truffles

Round foods are symbolic of wholeness and continuity.   Parve foods contain neither meat nor dairy.  This recipe is also vegan.

3 oz. plain unsweetened soy milk
3 Tbs. parve margarine, cut into small chunks
1/4 tsp. cinnamon
1/2 tsp. almond extract
5 ounces semisweet chocolate chips
Cocoa powder, optional

Simmer soy milk over medium heat. Add margarine, stirring until dissolved.  Stir in cinnamon and almond extract.  Reduce heat to very low. Add chocolate, stirring constantly until thoroughly melted. Refrigerate covered for several hours until the mixture is solid but pliable (it may be a bit crumbly).  Oil hands and measuring spoon if desired.  Spoon out about 2 tsp. of the chocolate mixture and using hands and fingers press or pinch into a rough round. Roll in cocoa powder if desired. Repeat. Store covered in refrigerator and take out about 20 minutes before serving.

Pumpkin-Date Filo Tart

Pumpkin and Date Filo Tart
Serves 8

This parve tart features pumpkins and dates, both foods mentioned in the Talmud as part of the Rosh Hashanah food celebration. Pumpkins symbolize our good deeds being called out as well as the plea for any harsh judgments to be torn up and disregarded. Dates symbolize an end to hostility or ill will.

If you are using canned pumpkin puree, be sure you are not using the pre-spiced pumpkin pie filling mix.

2 cups cooked pumpkin puree
4 eggs, beaten
1 cup orange juice
1/2 cup sugar
1/4 cup brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/3 cup pitted, roughly chopped Medjool dates (about 8 large chopped into about a ¼” dice)
1/3 cup chopped walnuts
7 sheets of filo dough
1/4 cup (approximately) vegetable oil

Preheat oven to 350 degrees.

In a large bowl combine the pumpkin puree, eggs, juice, sugars, cinnamon and ginger. Mix well. Add the dates and walnuts and stir until evenly dispersed through filling. Set aside.

Make the filo crust. Have ready a package of defrosted filo leaves. Set seven aside covered with a damp paper towel. Repackage and refreeze remainder. Brush the bottom and sides of a 9” round cake pan with vegetable oil. Take out one filo sheet (leaving others covered). Center in the cake pan and brush surface with oil. Take out another sheet, rotate it so the overhanging edges are offset with the first sheet. Brush with the oil. Repeat with four of the remaining sheets. Shred the seventh sheet and scatter across the bottom of the crust.

Fill the crust with the pumpkin mixture. Fold the overhanging edges of the filo back over themselves and tuck into the tart. They should cover the edge of the cake pan and create a bit of an edge. Brush exposed filo with oil.

Place in center rack in center of oven. Bake for 5 to 10 minutes or until exposed filo crust has turned golden brown. Cover exposed crust with strips of aluminum foil. Bake tart for about 50 minutes more or until center is set and a knife inserted in the center comes out almost clean. Remove foil strips and let cool to room temperature before serving.