From Bitayavon Magazine’s Fall/Yom Tov Issue by Pessy Hascelovich Normandy is the apple growing region of France and the origin of Calvados, a special apple brandy used to flavor the custard in this tart. The pâte sablée is a sweet cookie dough crust rich with egg yolks and sugar and has a delicate crisp and crumbly texture. The sweet buttery-ness... Read more
With apples being in season as well as a traditional Rosh Hashana staple, we’ve rounded up some ways to use apples as a decorative accent for your yom tov table. Carve out apples and fill with tea lights/votive candles. Fashion a honey dish out of an apple. Here’s the quick how-to from Pauline Assa via The Jewish Hostess: Take an apple... Read more
By: Elisheva of Bellabusta – a beauty and fashion blog for frum women. This year, Rosh Hashana (and Succos, too!) begins on a Wednesday night. This means we’ll be having quite a few 3 day yomim tovim. When the holidays are long, we all want to be comfortable yet still look put together. Maxi-dresses are the perfect solution for those long... Read more
Update: Congratulations to Mimi, winner of the giveaway!! Finally, a Jewish I SPY book! Hidden Treasures, published by Attara Publishing and distributed by HaChai Publishing, is a large full color book that contains a beautiful I SPY page for all of the holidays in the Jewish calendar. Each laminated page features a brief description of a holiday and... Read more
Inspired by our Rosh Hashana roundups (click here and here), Savvima reader, Ellen Berman set out to make a bee-themed Purim mishloach manos. She spotted this Honeycomb cake pan at her local Williams-Sonoma store (unfortunately it doesn’t seem to be available online). Building on the theme, one can add a jars of honey, honey candies, or even... Read more
Thanks Adina for sharing this great recipe! This was a winning side dish this past Sukkos. Ingredients: 1 box dry orzo 1 onion, diced 1 tablespoon oil 1 tablespoon salt 1/2 teaspoon pepper 1 tablespoon sugar 1/4 cup craisins 1/4 cup dried apricots 1/4 cup dried pineapple Directions: Boil water in a medium saucepan. Add orzo and cook for 10 minutes.... Read more
Thanks to Devorah Drew of New Hempstead, NY for sharing this recipe! What a great way to use leftover challah! Ingredients: 1 1/2 cups non-dairy creamer 3/4 cup canned solid pack pumpkin 1/2 cup sugar 2 large eggs 1 egg yolk 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon allspice pinch of ground cloves 2 tablespoon bourbon 5... Read more
Slow cooked ribs that fall off the bone and melt in your mouth… What more can you ask for? This dish is perfect for a festive yom tov meal. We recommend serving it with a simple side dish of wide egg noodles to catch the flavorful cabernet sauce. Ingredients: 2 pounds beef short ribs, trimmed 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1... Read more
Thanks to Rochelle Zupnik of Monsey, NY for sharing her mother’s Classic Honey cake recipe. During Chodesh Elul Fay A”H would be busy baking honey cakes. She would gift her family and friends with a freshly baked cake together with the traditional New Year’s greeting – “Wishing you and your family a Happy and Healthy Sweet New Year”. Ingredients: ½... Read more
With no peeling or shredding this is hands down the easiest carrot cake out there… And of course it tastes great too! Ingredients: 2 jars carrot baby food 2 cups sugar 4 large eggs 1 1/2 cups oil 3 cups flour 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1 cup raisins, optional Directions: Preheat the oven to 350 degrees.... Read more
We’re smitten by bundt pans that can elevate a simple one-bowl cake to the status of masterpiece. We’re sure your family and friends will be buzzing over this honey glazed beehive cake for Rosh Hashana. To purchase the beehive cake pan click here. Martha gives detailed instructions on how to construct marzipan bees. Or if you’d... Read more
Who knew bubble wrap and Rosh Hashana had so much in common! Use bubble wrap with an ink pad to create Honeycomb patterned Shana Tova cards. Find the details of this technique here. We love the idea of imprinting a honeycomb pattern on a frozen dessert using a sheet of bubble wrap. Find the details here. Add a bit of drama to your desserts by creating... Read more
Thanks to Zipporah Leiser from Monsey, NY for sharing this recipe. This honey cake is light and airy. Its perfect for Rosh Hashana and we highly recommend a slice at the end of the Yom Kippur fast. Ingredients: 1 cup water, boiled 1 teaspoon instant coffee 5 eggs, separated 1 lb. honey 2 cups sugar 5 cups flour 1/4 cup oil 1 teaspoon vanilla extract 1... Read more
Traditionally carrot tzimmes is served on Rosh Hashana, this version of the classic recipe will ensure a sweet new year! Ingredients: 2 pounds carrots oil 1/2-1/2 cup honey Directions: Peel the carrots and slice them paper thin using a food processor. Coat the bottom of a heavy pot with a little oil. Add carrots to the por and brown them on a medium... Read more
With Rosh Hashana around the corner, carrots, amongst many other things (like “Where did the summer go?!), come to mind. There is a well known custom to serve a carrot dish on Rosh Hashana, because in Yiddish the word for carrots is “meren” which means to multiply which is a blessing. In any case, here is a short video from Chow on... Read more
Before long the kids will be hopping off the school buses humming “Dip the apple in the honey.” To get you in the New Year spirit we found these adorable cupcakes featured in What’s New Cupcake by Karen Tack and Alan Richardson (available here). Little bees made of jelly beans and sliced almonds sit atop this cupcake honeycomb. Read More
Thanks to Chaviva Edwards from Manchester, Connecticut for sharing this recipe! This Parve dish is perfect in the fall. Ingredients: 8 cups cubed, peeled sweet potato (or you can use canned yams) 1/4 cup parve half-and-half 1/4 cup maple syrup 1/2 tsp vanilla extract 1/2 tsp salt 1 large egg, slightly beaten Cooking Spray 1/4 cup all-purpose flour 1/4... Read more
Thanks to Rachel Leiser from New Hempstead, New York for sharing this recipe! These parve mini quiches look beautiful as a Yom Tov side dish. Ingredients: 2 zucchini 1 onion 1 carrot 4 eggs 1 cup flour 1/2 teaspoon baking powder 1 tablespoon sugar 1/2 cup oil salt and pepper to taste 24 (3″) mini pie crustsor a 9″ pie shell Directions: Preheat... Read more
