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High Holy Days Recipes

HIgh holy days Recipes

Nothing unites us more than food; add these High Holy Days-approved recipes to your holiday repertoire! 

During the High Holy Days, from Rosh Hashanah to Yom Kippur, much of what we do is deeply rooted in both religious significance and cultural traditions. Food, and fasting, plays a central role in how we observe the high holidays.

If you're looking for something more than the classic apples dipped in honey, or a new take on honey cake to break your fast, don't worry - we're here to help. Check out the following recipes! You may just find your new favorite dessert for everything from feeding out of town guests, to using up those extra apples from latest orchard trip! 


 

DUTCH APPLE CAKE | CHIFFON HONEY CAKE | LIGHT HONEY CAKE | ROGELACH | TEIGLACH

Dutch Apple Cake
*from the Temple Israel Sisterhood Cookbook

INGREDIENTS:
1 ½ cups flour                           2 tbsp. butter
½ tsp. salt                                  ¼ tsp. cinnamon
1 tsp. sugar
1 tsp. baking powder
½ cup butter
1 egg yolk
2 tbsp. milk
6 medium-sized apples
¾ cups sugar

DIRECTIONS:
Preheat oven to 375. Sift together dry ingredients and combine with butter. In a separate bowl, mix together egg yolk and milk; add to dry ingredients. Grease a 9” square cake tin and pour in mixture. Chop apples into eighths and sprinkle over the batter. In small bowl, mix together sugar, 2 tbsp. butter and cinnamon until blended. Sprinkle over top of the apples. Bake for about an hour, until apples are tender. Enjoy!

Chiffon Honey Cake
*from the kitchen of Mrs. Silverman

INGREDIENTS:
1 ¼ cups sugar                               ½ tsp. cloves
6 eggs, separated                          Pinch of ginger
1 cup oil                                            1 tsp. baking soda
1 cup honey                                    ½ cup nuts, chopped (optional)
1 cup cold coffee                           ½ cup raisins
3 cups flour                                    ½ tsp. allspice
1 ½ tsp. baking powder
½ tsp. salt
½ tsp. cinnamon

DIRECTIONS:
Preheat oven to 325. Cream half of the sugar with egg yolks, oil, and honey. Sift together all dry ingredients and mix in alternately with cold coffee. Beat eggs whites about a minute, and then add remaining sugar. Beat until very stiff and stands up in peaks. Fold yolk mixture into egg whites. Fold in raisins and nuts, if desired. Bake for 1 hour and 15 mins in 10” tube pan.  Enjoy!

Light Honey Cake
*from the kitchen of Mrs. Franklin

INGREDIENTS:
3 eggs                                      1 tsp. baking soda
1 lb. jar honey                         Pinch of salt
½ cup sugar                          1 tsp cinnamon
¼ cup shortening                Juice of ½ a lemon
½ cup oil                                Rind of 1 lemon
1 cup strong coffee              Juice of ½ an orange 
3 cups flour, sifted
2 tsp. whiskey
2 tsp. baking powder

DIRECTIONS:
Preheat oven to 325.  Grease and flour 9x13” pan. Cream the honey, sugar, shortening, and oil. Add eggs one at a time. Add coffee (it should be slightly warm) and dry ingredients alternately, leaving a little bit of the dry ingredients. Add whiskey and juices, then add remaining flour. Pour into pan and bake for 45 mins. to an hour. Enjoy!

Rogelach
*from the kitchen of Mrs. Portman

INGREDIENTS:
1 cup butter, softened
¼ tsp. salt
1 cup chopped walnuts
1 tsp. cinnamon
½ lb. cream cheese, softened
2 cups flour, sifted
½ cup granulated sugar



DIRECTIONS:
A day ahead, mix the butter, cream cheese, and salt until creamy. Mix in flour. Shape  into 14 balls of equal size. Chill overnight. When ready to bake, preheat oven to 350. Remove dough from fridge and roll balls into 6” circles. Cut each into quarters. In a bowl, mix together nuts, cinnamon, and sugar. Drop rounded teaspoonfuls of nut mixture onto each quarter. Pinch together edge of dough. Form into wedges. Place on un-greased cookie sheet and bake for 15 mins. or until golden brown. Makes about 5 dozen. Enjoy!

Teiglach
*from the Temple Israel Sisterhood Cookbook

INGREDIENTS:
Dough:                                Syrup:
7 eggs, beaten                  3 cups sugar
3 cups flour                        1 lb. honey
1 tsp. ginger                       ½ cup water
¼ tsp. nutmeg                 ¼ tsp. nutmeg
½ tsp. cinnamon             1 cup strong tea, brewed (with 1 tsp. of ginger added)
                                             1 tsp. cinnamon
                                             1 tsp. ginger

 

DIRECTIONS:
In a bowl, mix together flour and spices. Add beaten eggs and stir mixture to make a soft dough, then knead for about 5 mins., adding as little additional dough as possible. Divide dough into 8 portions. Roll dough into ropes (about ½” in diameter) and let rest for 15 mins. Cut ropes into ½” pieces and let rest for another 30 mins. In large pot, combine water, sugar, and honey and bring to a boil. Add spices and stir. Add pieces of dough one at a time to the boiling water. Cover pot and reduce heat; allow to simmer for 15 mins. without stirring. Then stir occasionally to make sure pieces aren’t sticking together. Simmer another 40-45 mins. until golden brown. Meanwhile, brew strong tea and when cool, add the ginger. To check that the dough is ready, remove a piece and if it holds together, the teiglach is ready. Remove all pieces. Take pot off the stove and stir in brewed tea, stirring slowly. Pour mixture into serving dish and add teiglach back in. Enjoy!

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Tue, December 3 2024 2 Kislev 5785