A Sweet but Different Jewish New Year: 2020

It's time to eat sweet, to ensure a sweet new year ahead.

This year things are different. Some of us are in iso, some in quarantine and some gingerly inviting family and friends to celebrate New Year together. We are fully committed to our mission to ensure you have a delicious and super sweet new year, despite the pandemic challenges that have been and that will be. 

For those who don’t know much about this time of year, Jewish people celebrate by consuming many sweet dishes, many of which contain honey. This is why you’ll see lots of recipes for honey cakes and honey biscuits, and also apples dipped in honey, carrots cooked in honey, meat roasted with honey and so on.

And it is all to ensure a sweet new year. So jump on the bandwagon and let’s get cooking so the next year will be a healthy, happy and sweet one. And hopefully a pandemic-free one.

MENU IDEAS FROM ALL OUR BOOKS:

Monday Morning Cooking Club (MMCC, 2011)

The Feast Goes On (TFGO, 2014)

It’s Always About the Food (AATF, 2017)

Now for Something Sweet (NFSS, 2020)

If you don’t have our books, you can buy the set of four right here.

 

 

STARTERS

Challah p, 263 MMCC

Apple Cinnamon and Honey Challah p. 180 NFSS

Chopped Liver p. 126 MMCC (or order straight from Bianca’s Deli if you are in Sydney!)

Egg and Onion p. 78 MMCC

Chopped Herring and Kichel p. 161 MMCC

Gefilte Fish p, 257 TFGO

Chicken Soup and Kreplach p. 174 MMCC

Chicken Soup and Matzo Balls p. 249 MMCC (or order straight from Balaclava Deli if you are in Melb!)

MAINS
Duck with Cherries p. 141 AATF

Roman Lamb p. 149 AATF

Lamb Tagine p. 146 AATF

Yemenite Rosh Hashanah Lamb p. 150 AATF

Citrus Fennel Roasted Salmon p. 117 AATF

Salmon Crumble. p.158 TFGO

Sara’s Brisket p. 66 MMCC

Paula’s Brisket with Ulnyik p. 80 MMCC

Flommen Tsimmes Brisket p. 262 TFGO

Roast Chicken with Herbs and Shallots, p. 128 AATF

SIDES
Israeli Rice Pilaf p. 212 AATF

Roasted Pumpkin and Sweetcorn Salad p.94 AATF

Carrot Tzimmes p. 267 TFGO

Ulnyik p. 80 MMCC

DESSERT
Blood Orange Compote p. 239 MMCC

Sticky Pears p. 97 MMCC

Middle Eastern Kompot p. 137 MMCC

Ginger Pudding p. 236 AATF

Pecan Lokshen Kugel p. 240 AATF

Walnut Honey Tart p. 248 AATF

CAKES
Honey Cake p. 115 MMCC

Spiced Honey (loaf) Cake p. 48 NFSS

White Choc and Honey Madeleines p. 62 NFSS

Russian Honey Cake p. 92 NFSS

Glazed Honey Chiffon p. 115 NFSS

BISCUITS + SLICES

Honey Snap Biscuits p. 19 NFSS

Honey Biscuits p. 273 TFGO

Honey Mac Wafers p. 239 MMCC

Merelyn’s Little Honey Cakes p.282 TFGO

Bienenstich p. 94 MMCC

Teiglach p. 296 AATF

Fishuelas (pastry coils in honey syrup) p. 164 NFSS

Travadoes (honey and nut pastries) p. 168 NFSS

Moroccan Almond Cigars p. 280 NFSS

 

THE ESSENTIAL AND UPDATED CLASSICS (just click on each to get to the recipe):

SOFT HONEY BISCUITS

SNAPPY HONEY BISCUITS

CLASSIC HONEY CAKE

HONEY CHIFFON CAKE

CARROT TZIMMES

BIENENSTICH (HONEY ALMOND SLICE)

GLAZED HONEY BRISKET

MIDDLE EASTERN DRIED FRUIT KOMPOT

 

 

 

Roman Lamb p. 149 AATF
Teiglach p. 296 AATF

 

 

PREVIOUS POSTS:

RECIPES FROM MONDAY MORNING COOKING CLUB and THE FEAST GOES ON

RECIPE GUIDANCE FROM OUR MOST RECENT BOOK, IT’S ALWAYS ABOUT THE FOOD

ISRAELI PILAF AND SOME NEW YEAR’S FEASTING GUIDELINES 

 

 

 

 

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2 Comments

  1. Dina midgley

    Lisa … and gang ,
    The menu , amazing .!!!!!
    I love the sound of all your dishes !
    I have enjoyed your live cooking demos very much …
    You need your own show on tv … I think that’s next !!
    Cheers DIna x

  2. Harriet Pearson

    Using Almond flour instead of breadcrumbs for the mustard chicken thighs

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Today is the first day of Autumn! Where has the time gone?! This simple Tuna Tagine is perfect to celebrate the change in season. This recipe comes to us from Zoe and Adam, creator of @paperboykitchen in Melbourne’s CBD. View the full recipe below and via the link in our bio.

Ingredients
2 onions sliced
2 red capsicum (pepper) sliced
2 garlic cloves crushed
2 tbsp extra virgin olive oil
1 tsp ground ginger
1 tsp ground coriander
1 tsp smoked paprika
1 tsp salt
1/2 bunch of flat leaf parsley chopped
4 waxy potatoes peeled and thinly sliced
1/2 lemon thinly sliced, pips removed
2 cups vegetable or chicken stock
4 tuna steaks
lemon juice and olive oil to serve
Servings 4 people

Instructions
Choose a tagine or casserole dish (at least 3 litres) with matching lid that can be taken from the stove directly to the dining table.

Fry the onions, peppers & garlic in the olive oil over medium heat until soft, about 15 minutes. Add the spices, salt and half the parsley and fry until fragrant, adding a little more oil if needed.

Divide the onion mix into three parts, leaving one part in the dish.

Divide the potato slices into three parts. Seasoning each layer as you go, place one third on top of the onion mix in the dish. Continue to layer potatoes and onion mix, finishing with potatoes. Top with the lemon slices and season.

Pour in enough stock to almost cover the vegetable layers; a few pieces can poke up above the liquid. Bring to the boil, reduce heat to a good simmer, then cover and cook on low heat for 40 minutes, or until the potatoes are soft.

Sprinkle the tuna steaks with salt and pepper and drizzle with olive oil. Lay over the tajine, replace the lid and let the tuna steam for 5-10 minutes, or until cooked through. If you prefer, sear the tuna in a hot pan and serve on top of the vegetables. Finish with a squeeze of lemon juice, sprinkle the remaining parsley and drizzle over some extra olive oil.

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#fishdish #tuna #fishdinner #alanbensonphoto #mmccrecipe #weeknightdinner #healthydinner #healthydinnerideas #fish
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To mark the very last day of summer here in Australia (wah, we can't believe it!), we thought we’d share a beloved classic, the iconic pavlova 😉 The incorporation of sour cream into this pav adds welcome relief from all the sweetness. Figs are also currently in season here in Australia until mid-autumn so enjoy them while you can! We recently shared the full recipe of this gorgeous Fig and Caramel Sour Cream Pavlova (which appears in our latest book Now For Something Sweet) with NZ's
@vervemagazine You can access the full recipe via the link in our bio.
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#mmccrecipe #summerdessert #aussiesummer #australiansummer #pav #alanbensonphoto #pavloval #fig #figs #dessert #baking #weekendbaking #bakinginspo #mondaymorningcookingclub
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