Whilst developing a dairy menu for Rosh Hashanah, we decided to put a twist on one of our favourite Italian desserts, Tiramisu. A crowd-pleaser that is surprinsingly easy to make, we’ve switched out the usual brandy for a rather less traditional spirit – Honey Bourbon.
Sweet, warming and heady, these little tiramisu pots are a wonderful, unconventional dessert to round off a dairy meal this Rosh Hashanah. You could, optionally, add in a layer of apple puree or serve with caramelised apples for an extra nod to tradition!
Three Rosh Hashana Simanim come together in one beautifully moist, sweet and delicate bite. These muffins are even reasonably healthy, as cakes go, sweetened with honey rather than refined sugar, and made with olive oil in place of butter or margarine. They’re also a sneaky way of getting kids (or fussy grown ups) to eat their fruit and veggies! A tasty dessert, snack or breakfast-on-the-go, this is a recipe you’re sure to be coming back to again and again, and make an excellent homemade Mishloach Manot treat for Purim.
This recipe is pure, sweet indulgence. True honeycomb, of the bee-made variety, is one of the Simanim, has multiple health benefits and is emblematic of the bees on which the harvest relies, but these chocolate dipped treats are somewhat less healthy and despite what the name suggests, they contain no honey whatsoever! They are, however, delicious and the combination of crunchy honeycomb and rich, dark chocolate is a winner, sure to bring a smile to the faces of friends and family as they ask for a sweet and good new year.
A contemporary spin on the iconic Rosh Hashanah offering of apple and honey, this dessert is the perfect way to round off an autumn evening. Our baked apples are caramelised in honey and served warm, alongside a delicious homemade parev ice cream, sweet and full of crunchy honeycomb crumbs. We used Granny Smith apples for their tartness to balance the sweetness of the ice cream, but you can use any other apple of your choosing.
Another contemporary twist on a traditional dish, these tacos are inspired by the Italian-Jewish custom of eating sweet and sour fish for Rosh Hashanah. Pesce All’Ebraica (lit. Jewish Fish) is normally made with fillets of white fish cooked in oil, honey or sugar and vinegar, and flavoured with raisins or sultanas and toasted pine nuts.
We have seasoned our fish with South American flavours of agave and lime, bringing sugar and vinegar into the dish with pickled onions, and throwing juicy sultanas and tart green apples through a crunchy red cabbage slaw. All this is stuffed into homemade corn tacos for the perfect mouthful. (N.B. You will require a tortilla press for the tacos. If you haven’t got the time, equipment or patience to make your own corn tortillas, you can use store-bought flour tortillas, or forego the wraps altogether and serve as a plate of fish and salad with chips!)
Earthy freshness from parsley, vibrancy from mint and refreshing aniseed notes from tarragon, all lifted with the zesty citrus burst of lemon, mean that this flavourful dressing (as the name suggests) works with everything. Almost. You may not want it in your tea, and it might taste a bit funny on chocolate mousse, but it can add vibrancy to meat, fish, vegetables, salads and even – if you’re feeling bold – fruit (as a sweet and tangy salsa or a melon starter)!