Recipes for a Sweet Year

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It’s traditional to have honey on Rosh Hashanah to symbolize our hope for a sweet new year. That includes dipping apple and challah in honey. Over the years, I’ve also accumulated some recipes with honey that I make only at this time of the year – on Rosh Hashanah itself or during the period between Rosh Hashanah and Sukkot.

My younger brother doesn’t eat meat, so this is the recipe I make when he’s joining us for the holidays. Don’t worry if the fish doesn’t seem quite done when you take it from the oven. Removing the fish from the oven before it’s quite done prevents it from overcooking and getting dry. The fish will continue to cook while it rests. Even my sister, who likes fish very well done, enjoys fish cooked this way.

Salmon with Honey Mustard Glaze

INGREDIENTS
2-2½ pound side of salmon with skin on
⅛ teaspoon black pepper
2 tablespoons Dijon mustard
4 teaspoons honey

PREHEAT oven to 425 degrees.

LINE a roasting pan or rimmed baking sheet with aluminum foil and LIGHTLY GREASE the pan.

  1. Please salmon skin-side down in the baking pan. Season lightly with pepper.
  2. Mix together the mustard & honey. Spread the mixture over the salmon. Bake for 15 minutes.
  3. Remove salmon from the oven, cover with foil and let rest for 15 minutes.

Someone else had always offered to make the honey cake so I had never made one. However last year, we were in danger of being honey cake-less. Luckily I found this recipe. Lou doesn’t much care for allspice or clove so I used orange zest instead.

Honey Cake Squares (makes 28 squares)

INGREDIENTS
2 eggs
¾ cup honey
1 cup sugar
9 tablespoons vegetable oil
1 cup strong coffee (instant is fine)
Zest from 1 orange (½ tablespoon)
2 cups unbleached white flour, sifted
1 teaspoon baking powder
1 teaspoon cocoa
1 teaspoon cinnamon
½ cup finely chopped walnuts

PREHEAT oven to 375 degrees.

LINE a 9×13-inch pan with parchment or waxed paper.

  1. Blend together the egg, honey & sugar. Add the oil, coffee, & orange zest and mix well.
  2. Combine the flour, baking powder, cocoa & cinnamon. Add to the batter and mix well. Stir in the walnuts.
  3. Spread in the baking pan and bake for 30 minutes, until a toothpick comes out clean. Cool completely before cutting.

 For these other recipes, see my blog post from last year – Only For the Holidays.

  • Chicken with Honey, Basil & Almonds (aka Rosh Hashanah Chicken)
  • Honey & Spiced Glazed Chicken
  • Mixed Salad with Apples & Craisins with Sweet and Sour Dressing (aka Rosh Hashanah Salad)
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