WOODCLIFF LAKE, N.J. — Rosh Hashanah begins Sunday night and homes throughout Bergen County smell delicious.
Daily Voice caught up with some of our readers for the recipes that make their Jewish New Years oh-so-sweet.
This one is from Estie Orenstein, who leads the Valley Chabad Teen Leadership Initiative with her husband, Rabbi Yosef Orenstein.
"On Rosh Hashanah, the Jewish new year, apples dipped in honey is a traditional food at dinner," the rabbi explained.
The reason we eat sweet foods is to wish each other a sweet new year.
"Round challahs are unique to the high holiday season. There are a number of reasons given.
"The circular shape points to the cyclical nature of the year. The Hebrew word for year is shanai , which comes from the Hebrew word 'repeat.' Perhaps the circle illustrates how the years just go round and round."
Rosh Hashanah Easy Apple Cobbler
What you'll need:
- 8 macintosh apples
- 1C flour
- 1C sugar
- 1 egg
- 1 tsp. baking powder
Let's get started:
- Pre heat oven to 350F and slice all of the apples.
- Place apples in 9x13 pan and sprinkle with cinnamon.
- In separate bowl mix flour, sugar, egg and baking powder.
- Pour over apples and bake uncovered for 40 minutes until golden crisp.
- Tzimmes hailing from England and Australia (Bina Lerman, Rutherford).
- Grandma Frances' Noodle Kugel (Mike Weiss, Rutherford)
- Sweet Strudle from a family of bakers (Rivky Goldin, Teaneck).
- Pomagranate-glazed corned beef from "The Barbell Chef" (Gabe Gilbert, Tenafly/Teaneck).
- Rainbow challahs, round challahs and more from the Challah Fairy