L'Shana Tova from the Jewish Federation of Greater New Haven
Rosh HaShanah (literally, “Head of the Year”) is the Jewish New Year, a time of prayer, self-reflection, and t'shuvah. We review our actions during the past year, and we look for ways to improve ourselves, our communities, and our world in the year to come. The holiday marks the beginning of a 10-day period, known as the Yamim Nora-im (“Days of Awe” or “High Holidays”), ushered in by Rosh HaShanah and culminating with Yom Kippur (the “Day of Atonement”). Rosh HaShanah is widely observed by Jews throughout the world, often with prayer and reflection in a synagogue. There also are several holiday rituals observed at home.
Rosh HaShanah is celebrated on the first day of the Hebrew month of Tishrei, which – because of differences in the solar and lunar calendar – corresponds to September or October on the Gregorian or secular calendar. Customs associated with the holiday include sounding the shofar, eating a round challah, and tasting apples and honey to represent a sweet New Year.
To help you make the most of your High Holidays, we've curated these resources, below, from listings of local observances to holiday-themed recipes to messages from area rabbis and more! We hope that you make use of these resources to have a sweet, happy and healthy new year.
L'Shana Tova u'Metuka from our Federation family to yours!
Apple & Honey Ginger Crumble
(Pareve, Vegetarian) | Serves 6
Shared courtesy of 18Doors
INGREDIENTS:
Filling:
· Oil or butter, for greasing
· 6 apples, peeled and thinly sliced
· 1 ½ tbsp minced ginger
· 2 tbsp honey
· 1 tsp cinnamon
· 1 tbsp flour
Topping:
· 1 1/2 cups rolled oats
· ½ cup all-purpose flour
· ½ cup chopped walnuts
· 1 tsp cinnamon
· 1 tbsp ginger
· ¼ cup honey
· 1/3 cup coconut oil
DIRECTIONS:
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Preheat the oven to 350°F. Generously grease an 8-10-inch pie plate or cast-iron pan.
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In a large bowl, combine thinly sliced apples, minced ginger, honey, cinnamon, and flour. Transfer to the pie plate (the fruit will shrink down during baking)
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Make the topping: In a medium bowl, combine oats, flour, walnuts, cinnamon, ginger, honey, and melted coconut oil.
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Evenly distribute the crumble mixture over the apples.
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Bake for 40-60 minutes, or until the apples are tender.
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Enjoy!
Toddler-Friendly Baked Apples & Honey
(Dairy or Pareve) | Serves 6
INGREDIENTS:
2 Pink Lady apples (or any variety that you like)
1 tablespoon melted butter or margarine
¼ cup raisins
¼ cup orange juice
2 tablespoons honey or maple syrup (Note that most pediatricians do not recommend honey for children under one year of age.)
¼ teaspoon cinnamon
1/4 cup uncooked oatmeal
2 tablespoon maple syrup
Butter for the pan
Greek yogurt (optional for serving)
DIRECTIONS:
1. Preheat the oven to 350º.
2. Slice and core the apples, and toss in a bowl with the melted butter.
3. Add the raisins, juice, cinnamon and 2 tablespoons of the honey.
4. Pour into a buttered baking dish.
5. Mix the oatmeal with the remaining 2 tablespoons of maple syrup with a fork.
6. Sprinkle the oatmeal topping on the apples.
7. Cover with aluminum foil, and bake for 20 minutes.
8. Uncover and stir the apples.
9. Bake uncovered for 15 more minutes.
10. Serve warm or cool, on their own or with Greek yogurt.
Ginger-Spiked Fruit Soup
(Pareve, Vegetarian) | Serves 6
Super-easy: Just place all ingredients, except the ginger, in blender and whirl. Serve chilled.
COOK’S TIPS:
*Use fresh squeezed lemon juice, not bottled.
*Ginger root, not powdered ginger, should be used.
*May substitute apple juice for orange juice.
*For a dairy soup, stir ½ cup sour cream or plain yogurt into thawed soup.
*If too thick, add a little more orange juice.
INGREDIENTS:
1 (15 oz.) can pitted cherries, drained
1 cup whole cranberry sauce
5 tablespoons fresh lemon juice (from 2 large lemons)
1 cup orange juice
½ cup water
1 slice (½-inch thick) challah or white bread, crumbled
2-3 tablespoons coarsely grated ginger root to taste
DIRECTIONS: Place all ingredients, except ginger root in blender jar or food
processor. Whirl until smooth. Stir in grated ginger root to taste. Pour into freezer
container, cover tightly, label and freeze.
Easy Vegetable Lasagna for a Crowd
(Dairy) | Serves 24
COOK’S TIPS:
*Don’t be intimidated by the long ingredient list
or directions. Ingredients are all ready to use.
*May divide ingredients into two containers each that serves 10 to 12.
*Full-fat ricotta, sour cream and milk may be used, if desired.
*Dry thawed chopped spinach by rolling tightly in clean tea towel.
*Reheat, thawed, at 325 degrees, for 40 minutes, or until hot and bubbly.
INGREDIENTS:
1 (16 oz.) package skim-milk ricotta cheese
1 (16 oz.) package low-fat sour cream
½ cup skim milk
1¼ teaspoons freshly ground pepper
1 (16 oz.) jar meatless spaghetti sauce
1 (10.5 oz.) “no cook” lasagna noodles
1 (12 oz.) jar roasted sliced red peppers, drained
1 (12 oz.) jar marinated artichoke hearts, drained and quartered
1½ cups frozen chopped spinach, thawed and squeezed dry
2 teaspoons garlic powder
1/3 cup grated Parmesan cheese
¾ cup water
DIRECTIONS: Preheat oven to 375 degrees.. Spray a 13×9-inch lasagna pan with
nonstick vegetable spray.. In a bowl, mix the ricotta cheese, sour cream, skim milk and
pepper. Set aside.
Spread half the spaghetti sauce over the bottom of prepared pan. Cover with 3 lasagna
noodles and top with about 1/3 cheese mixture. Cover with roasted pepper and half the
artichokes. Repeat with 3 lasagna noodles and half the remaining cheese mixture.
Cover with remaining artichokes and the spinach. Top with remaining cheese mixture.
Sprinkle with garlic powder and Parmesan cheese. Pour ¾ cup water into one corner of
pan, tilting to distribute water to other corners. Cover tightly to seal with heavy-duty foil.
Bake in preheated oven for 1 hour. Uncover and bake 15 minutes longer.
Cool completely before sealing with foil. Label and freeze.
