I love the Jewish holidays even if I may not be the ideal spokesperson for Judaism. Not really lighting the candles every Friday night or going to the synagogue as often as I should, and that’s when I belong to a real hip temple that offers funky programs like Jewish Meditation and Sushi & Sake In The Sukkah. They even stream their services live, so I can join them in my PJs, if I wanted to.
The thing is, when it comes to religion, or really anything, I tend to take the food route.
So, yes, I don’t know the prayers.
I’d fail miserably on any Bible trivia question.
Okay, let’s face it, I’d fail miserably on any Bible question.
I didn’t grow up with this stuff, even though my father was born and raised in Jerusalem, which is also known as, The Holy City.
But man, have I got it down on what you’re supposed to eat when.
For Rosh Hashana, a two-day holiday which began at sundown yesterday and celebrates the Jewish New Year (5775, for those of you scratching your head, like I was) there are a few essentials:
The first, the must-have, the easiest, is apples and honey, the main focus being the honey, for its sweetness and to bring forth a sweet New Year.
So you start with that.
Really eating anything sweet afterwards works. Chicken with fruit is a tasty main course. If you are of Eastern European descent, you’ll go for a large serving of tzimmes, a candied stew made from carrots and dried fruit. Another favorite is kugel, a baked casserole using undisclosed amounts of sugar, butter, sour cream and some sort of fruit: pineapples or raisins or cherries. Most people have memories of a grandma’s unbeatable version of one of these two dishes. The lucky few have a memory of both. If you want one with a killer secret ingredient, take a peek at mine.
Yes, it’s all high in calories, but God sort of ordained it, so you’re good to go. Which means you’ve gotta put a crumbly, crunchy topping on that kugel, maybe requiring a wee bit more butter.
Desserts on Rosh Hashana are popular, for obvious reasons. There’s the prerequisite honey cake, maybe throw in an apple cake too, since you are already slicing a bunch of apples for the dipping-in-honey bit. And, of course, rugelach, the crescent-shaped pastry filled with chocolate, raspberry, or apricot is a staple at any Jewish event (and they balance perfectly on the coffee saucer, you know.)
Since you’re not focusing on how tight your pants will become in the coming new year, I’ll take this opportunity to discuss the bread you will be eating as well. It’s the Jewish go-to standard: challah, that addictive braided loaf of goodness.
I eat this every Shabbat (candles or no candles), often slathered in butter. On Rosh Hashana, the same bread will make its appearance in a round shape and served, you got it, with honey.
Round is big on Rosh Hashana. Theories abound: that the round loaf represents the cyclical nature of the calendar year, that it is smooth and seamless like we hope the coming year will be, even, that it represents a long life span.
The cool thing about Judaism, whether channeled in a progressive synagogue like mine or in a more traditional setting, is that there is always more than one interpretation for everything. We Jews love a good discussion. Multiple viewpoints are encouraged, almost expected. Pair that with a warm, honey-dipped slice of fresh challah and I’d say that is the start of a very delicious new year.
- 1 ½ tablespoons active dry yeast
- 2 cups warm water
- 1 tablespoon salt
- ½ cup vegetable oil
- 2 eggs
- 6 cups all-purpose flour (or bread flour)
- For the wash:
- 1 egg
- 3 tablespoons water
- ¼ cup sesame seeds or poppy seeds
- In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil, and eggs until blended. Gradually mix in flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Come on, get into it. This part is like going to therapy without having to cough up $200 afterwards.
- Place the dough in a bowl, lightly oiled, put a dishtowel over it and forget about it for a bit (aka, until it is double in size.)
- This part is also fun: Punch down the dough. You heard me. Take off that dishtowel and sock it dead center, as if you were Mohammed Ali himself.
- Okay, this part gets a bit tricky. The braided round challah requires a spatial mind, or, I am a blundering idiot because I can’t figure out how to do it. Seriously, I’ve studied it closely, it entails rolling out long snakes of dough (like a traditional challah) but then forming them in tic-tac-toe type settings and going all crazy on it, whipping strands under and over and around that would leave even the most agile weaver confused.
- So, I’m sticking to the spiral version. Seriously, it may be silly, but there is enough stuff to stress about so I am not going to throw visual perception into the mix. And many folks actually prefer this loaf for symbolic reasons:
- Spiral = smooth = circular = Rosh Ha Shana. I can work with that equation.
- So, here we go for the round shape:
- Divide your dough in two pieces.
- On a lightly floured surface, roll first piece into a very smooth 24-inch long “snake” of even thickness.
- Here’s a tip: round challah can be filled with sweet treats, namely golden raisins, although some über cool moms (I won’t name any names) have been known to toss in mini chocolate chips instead. In any case, if you want to go this route (maybe do one loaf plain and another loaded up) then you are going to want to roll out each snake piece with a rolling pin so that it is flat, sprinkle your desired add-ins and roll that snake back up into a strand so these goodies are nestled inside the dough. At that point, you go on to shaping it in its spiral shape. Got it? Good.
- Bring one end around to form a circle that is about 5 inches in diameter. Continue winding the rest of the snake on top of the circle so that it spirals inward and upward, finishing in the center. Tuck the end of the snake into the center.
- Do next loaf. (Remember, you’ll have to roll it out first if you want to fill it with raisins/chocolate.)
- Place on a baking sheet and allow it to rise another 30 minutes.
- Preheat oven to 375 degrees F. Whisk together your wash ingredients and brush over the tops of the loaves. Sprinkle with seeds, if desired.
- Bake for 30 minutes or until bread is a golden color and emits a hollow thump when patted on the bottom. "HUH?" you are thinking. Seriously, don’t panic. Just gently pick up your loaf, or turn it or whatever, and lightly tap it (like a criminal would lightly tap floorboards to determine where the hollow one holding the cash is.) When you hear that hollow thud sound, you’ll light up with happiness (like said criminal) because your fabulous challah will be done. Hey, don’t go breaking into anyone’s house or anything.