Rosh Hashana prep!

Rosh Hashanah (the Jewish new year) is my favorite holiday. The idea is to have a fresh start to a sweet new year. We eat apples dipped in honey to symbolize this.

Sticking to that theme, many of the dishes served are made with apples or are in the shape of a circle (to reflect the continuing cycle of life).

Challahs, Apple ring and vegan cheese cake were the first things I cooked.

The Apple ring is the easiest!

Recipe:

One package of puff pastry

3 apples sliced thin

Peach or apricot jam

2 tbsp Lemon juice

One egg

Preheat the oven for 375*

In a bowl combine the Apple slices and lemon juice; microwave for 3 minutes.

Lay out the pastry and cut into strips about 2 in thick. Spread a thin layer of jam on each strip and lay the apples on top, slightly overlapping each other.

Fold the pastry in half over the apples and spread egg wash over it.

Roll and put in cupcake tin.

Bake for 35-40 min.

Let cool and enjoy!!!

The vegan cheesecake was even easier than my regular cheesecake! I couldn’t believe how great they turned out!

Recipe:

I cheat and buy ready made pie crust! (Wal-Mart brand is dairy and lard free)

35 oz vanilla soy yogurt

2 bags jello vanilla pudding powder

1/2 cup melted margarine

1/4 cup agave or honey

Preheat the oven to 350*.

Mix all ingredients and pour into pie crust.

Cook for about an hour; middle may seem runny but it will solidify in the fridge!

Cool and refrigerate for at least 3 hrs.

Enjoy!!

These Apple rose pies were a labor of love but totally worth it!

Recipe:

Cheated again and used a ready-made pie crust

4 red apples sliced thin (coat in lemon juice as you go so they don’t brown)

1 tbsp margarine or butter

1/4 cup brown sugar

1-2 tsp cinnamon

1/4 cup granulated sugar

Juice of half a lemon

Preheat the oven to 425*

In a hot skillet put margarine, sugar(s), cinnamon and lemon juice. Once melted, add apple slices and cook until tender and malleable.

Allow apples and juices to cool slightly.

Place apple slices on the outside rim of the pie crust, slightly overlapping; continue going in circles until you reach the center. Roll the last slice into a bulb and fit into the middle of the pie.

Pour the left over juices over the pie and then bake for 20 min at 425* then an additional 30-35 min on 375*.

Cool completely. Serve with ice cream or whipped cream (or really nothing at all works well too!).

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