Rosh Hashanah, the Jewish new year, provides ample opportunity for cooks to marry flavor and tradition. Nothing is more synonymous with Rosh Hashanah, than apples and honey; together they represent the sweetness of the New Year.
To stick with tradition, offer your guests an assortment of apple wedges to dip in several different honey varieties. A honey tasting, like a wine tasting, will allow the subtle flavor differences in various honeys to shine and give the kids at your holiday table something to smile about.
To bring out the complexity of the relationship between honey and apples, give my chutney a try. Pair it with a succulent braised brisket and challah bread or serve it alongside traditional chopped liver and toasted rye bread to create an indulgent appetizer at your Rosh Hashanah celebration.
Either way, the perfection and grace of Jewish culinary traditions will have you reconsidering the significance of the fare at your holiday table as you celebrate Rosh Hashanah this year.
Five honeys to taste:
Acacia Honey : mild floral notes and nearly clear in color
Apple Blossom Honey : apple essences with a light amber color
Orange Blossom Honey: orange essences and dark amber color
Buckwheat Honey : bold and malty flavor with extremely dark color
Wildflower Honey: thicker tangy honey with medium amber color.
Savory-Sweet Apple –Honey Chutney
Store this savory-sweet chutney in a jar and store it in the refrigerator for up to a week. I opt to use pungent cardamom in many of my chutneys to enhance the depth of flavor, but the spice quite expensive and difficult to find in most markets. Feel free to leave it out and proceed with the recipe as directed.
- 1 cup red wine vinegar
- 1 ½ cup sugar
- 1 teaspoon kosher salt
- 3 Granny Smith apples, peeled, cored and chopped
- ½ cup minced sweet onion
- 1 teaspoon yellow mustard seeds
- 1 star anise
- 2 cardamom pods, crushed (optional)
- 1/3 cup golden raisins
- 1/3 cup dried currants
- 2 T Honey
Bring the vinegar and sugar to a boil over high heat stirring constantly until sugar dissolves. Reduce heat to medium and add the salt. Simmer for 5 minutes before adding the apples, onion, anise, cardamom pods, raisins and currants. Stir mixture well and allow to return to a boil. Reduce heat and simmer the chutney until the sauce thickens and apples are very tender (about 25 minutes). Remove from heat and mix in the honey. Cool to room temperature before storing.
Quick Chicken Liver Pate
Making a quick and indulgent pate doesn’t have to take all day. Spread the finished livers on challah or rye toast and top with a little apple honey chutney to make a memorable appetizer to kick off your celebratory meal. A little pate goes a long way so cut this recipe in half if desired.
- ¼ cup grape seed or canola oil, divided
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1/3 cup cognac
- 1 pound fresh chicken livers, rinsed and patted dry
- Salt and pepper
- ¼ cup Italian parsley, chopped
- ¼ c sliced green onions
Heat 2 Tablespoon of oil in a large skillet and add the onions and garlic. Season with salt and pepper and continue to cook until tender. Remove from heat and add the cognac. Return pan to heat and bring to a boil. Simmer until most of the liquid has evaporated and transfer mixture to a bowl. Add the remaining oil to the pan. Season the livers salt and pepper and place into the hot oil. Cook the livers on both sides until just cooked through (about 4 minutes per side) and add the onion mixture back to the pan. Allow mixture to cool slightly before transferring it to the bowl of a food processor. Pulse several times to chop the livers. Fold in the parsley and scallions. Adjust seasoning and serve at once.