...and my rosh hashanah menu!
wednesday (eggfamily is coming over!)
apples from our tree // our trees are bursting, the apples are snappy and tart, oh and i make pies now… (more on this later)
marzipan honey // when i passed through new york last week on the way to stephanie and ben’s wedding i stopped at breads for car snacks and they were selling marzipan honey!!! i didn’t dare buy it because can you imagine the expletives that would come out of your mouth if a jar of honey spilled in your suitcase? so i plan to simply put honey from eggbro's bees and marzipan in my cuisinart and blend it up.
potato challah!! // ohmygosh so many of you have made this already and every time you post a photo of it i scream and smile. your braids all look fantastic!! this is why i know 5778 is going to be great.
matbucha // this will be my first time making it but i figured it’d be a nice accompaniment to the challah and a great way to use up the tomatoes from our garden!
brisket // it’s been a while since i just did a classic, red wine braised, oniony and carroty brisket that makes the house smell exactly like rosh hashanah, so that is what i shall do. (hi yankee candle, can you make a brisket and challah scented candle??) i’ve blocked off like five hours of my day today to track down a brisket though because finding a brisket in this town is as hard as getting through the newest season of bojack. it can be done but it’s definitely not easy.
something with zucchini // i have not figured this out yet but i need to bc we are now in possession of three zucchini that are twice the size of sven cat!!!! and sven cat is a very large northern cat!! i am leaning toward this zucchini kugel topped with walnuts and capers and tons of herbs, a la marian zucchini.
apple pie, with the marzipan crumble from alanna’s book // i know, i know, who is this pie maker cat lady that i have suddenly become??? we are going to talk about this soon, it’s gonna be fine. but there's this recipe i’m working on that has hawaij in it and omg it’s so good. ok bye.
thursday (low-key, eggboy and me, and probably what women want on hbo)
shakshuka challah! // i’m going to reserve some of the challah dough from wednesday, make lil rounds, spoon some shakshuka sauce and eggs into them, and then cover them with herbs and feta.
matzo ball soup // i’ll probably go the very classic route with this too, or i may use my fave roasted vegetable stock with it so i can use more of our garden vegetables.
tahini caramel apples!!!
i love a caramel apple. i love unwrapping all of the little pieces of caramel*, eating things on sticks, and brushing my teeth for an extra long portion of time. and picking apples from our tree makes me so happy, it’s like living on rock candy mountain. we are no strangers to tahini going with caramel (see: hawaij carrot cake), so it felt right that tahini caramel should go on apples.
*this is an outdated hobby, as they don't even sell the individually wrapped caramel squares at my grocery anymore, it's all the unwrapped little balls
i went through a few variations of homemade caramel for these apples, which tasted fine, but getting the consistency just right took so much time and energy that i kind of started dreading making them. it wasn’t, like, fun dough-kneading energy, it was sweating-over-a-hot-pot-of-caramel-for-way-too-long-wondering-if-i’m-going-to-burn-it energy. so i dug out this brick of caramel that’s been sitting in the back of my pantry for two years, melted it down, mixed in tahini, and it worked like a charm and came together in like five minutes! it also tasted great, better than the homemade caramel even, since it wasn’t seasoned with stress and sweat. so conclusion: we're going with easy peasy store-bought caramel here. the tahini does a great job of cutting the sweetness from the caramel and kind of bridges the gap from tart to sweet. and the tiny bit of cinnamon adds a nice autumnal warmth!
you know what else is so good?? pouring any leftover tahini caramel onto a sheet of waxed paper and covering it with chopped pretzels. let it harden and cut it into squares. wrap in cute candy wrappers and eat as desired.
shana tova, friends!!!!
tahini caramel apples
makes 6-8 apples
6-8 tart apples
1 ounce (28g) toasted sesame seeds
11 ounces (312g) caramels
2 tb water
1/4 t cinnamon
1/3 c (75g) tahini
Wash and dry the apples. Insert sticks into the top, place them on a waxed paper lined baking sheet, and refrigerate them for at least 20 minutes. Place the sesame seeds on a plate and set aside. In a small or medium saucepan, combine the caramels, water, and cinnamon, and heat on medium heat, stirring with a heat-safe rubber spatula, until the caramel is melted. Stir in the tahini until smooth and reduce heat to low. Dip the cold apples in the caramel, letting any excess drip off, dip them in the sesame seeds, and then place on the waxed paper (or on parchment cupcake liners). Firm up in the fridge for about 20 minutes and enjoy! These should keep in the fridge, covered, for up to a couple of weeks.