Okay, so we’re a day late. But L’Shana Tova!
That basically means have a good new year. This past weekend was the Jewish new year, Rosh Hashanah. And while we may be tardy in directing you to dip apples in honey for a sweet new year, I do have a fall dish for you. Oh, and I’m not sure why exactly we dip apple slices into honey, (I’m guessing seasonality on this one because at this time of year one can buy both apples and honey at the farmers market) but I can tell you it’s a delicious treat. Actually, you can learn a lot from these two videos.
Here’s the song I was taught at Hebrew school back in the day:
And here’s a slightly updated version on the new year gig:
Post jump: Celebrating not just a new year, but a new season: apples!
My grandmother used to make apple sauce for both Rosh Hashanah and the next major Jewish “high” holiday, starting this Sunday night, Yom Kippur.
She made hers super sweet and super smooth and super cold. I’m not sure if she put hers through a processor, but there were no chunks to be found.
I’ve naturalized mine a bit, making it with less sugar and leaving chunks in.
I peeled and cored 9 apples, mixed variety. My mom bought them for me so I’m not sure what breeds, but there was a mix of red, green and red/green. In a pot: 1 cup water, 1/3 cup sugar, juice from 1/2 a lemon, few wrist flicks of ground cinnamon and then the cut and peeled apples.
Bring to a boil, and then simmer for 8-15 minutes, stirring occasionally, until apples are broken down and soft. Then mash apples to desired chunkiness or lack of chunkiness. Eat right away (with vanilla ice cream!) or store in the fridge until chilled.