MENU

Cooking for Rosh Hashana

Rabbi Chaim Wilhelm, director of Chabad of Northeast Portland., shows Tra'Renee how to make a dish for Rosh Hashana. Rosh Hashanah, which translates as head of the year, is the Jewish new year and commemorates the anniversary of the creation of Adam and Eve. This Rosh Hashanah we will mark 5,778 years since creation. The central observance of Rosh Hashanah is the sounding of the shofar, the ram's horn which is sounded on both days of Rosh Hashanah. It is customary to eat a piece of apple dipped in honey symbolizing the desire for a sweet year.

Rosh Hashanah services will begin Wednesday, September 20th at 7pm followed by services Thursday morning at 9am, Children’s Programs at 10:30am and Shofar blowing at noon. Chabad is hosting 8 Community Services throughout Oregon including the Chabad Center of Jewish Life located at 6612 SW Capitol Highway in Portland, OR. For more information, visit www.chabadoregon.com.

Apple and Honey Tart Recipe

Ingredients

• 1-2 crispy sweet apples, cored and thinly sliced (unpeeled)

• 1 sheet puff pastry, thawed

• 1/2 cup honey

• 1/2 lemon

• powdered sugar

Directions

1. Preheat oven to 400 degrees.

2. Unfold puff pastry sheet and cut it in half down the center (don’t worry about the creases from the folding, they will disappear during baking). Place the halves on a greased cookie sheet.

3. Add honey to a microwave-proof bowl and heat in the microwave until warm, about 20 seconds. Brush the puff pastry with the warm honey.

4. Mix the apple slices with lemon juice and place them along the length of the puff pastry, overlapping over each other. Brush the apples with additional honey (warm the honey again, if necessary).

5. Bake for approximately 25 minutes, until pastry has puffed up and is golden brown around the edges.

6. Drizzle with additional honey and sprinkle with powdered sugar.


Cinnamon Raisin Round Challah Recipe

Ingredients

Dough

• 1 ? cups warm water

• 2 tsps. yeast

• 3 1/2 tsps. sugar

• 4 cups bread flour

• 1 tsp. heaping kosher salt

• 7 tbsp. sugar

• 3 tbsp. oil

• 1/2 cups raisins Egg Wash

• 1 egg, beaten

Cinnamon-Sugar Topping

• 1½ cups sugar

• ¼ cup cinnamon

Directions

1. In a bowl mix 2 tsps. yeast, 3 ½ tsps. sugar, and 1 ? cups warm water. Let sit until it begins foaming.

2. Add 7 tbsp. heaping kosher salt, 3tbsp. Oil, 4 cups of flour and mix.

3. Add 1/2 cups raisins

4. Cover dough with damp cloth & let rise in a warm place for one hour.

5. Place dough on a floured surface.

6. Divide dough into 2 equal parts. Each part will become one challah. Separate the dough into 6 strands (or the number of your preference) and roll them out into a snake-like shape.

7. Dip the strands into the cinnamon sugar mixture and shape the challahs into a round Rosh Hashanah challah. Place them into a greased 9 inch round pan.

8. Let the round challahs rise for 1 hour and then brush with egg wash.

9. Sprinkle more cinnamon-sugar topping

10. Bake at 350º for about 30 minutes or until golden brown (time varies based on size)