Taking a cue from the favorite Rosh Hashanah song of both little kids and their teachers, I have put together some apple-and-honey recipes that will make a big hit with the family.
Apple “Pizza”
These
are super-easy to make (no cooking!) and a really good Rosh Hashanah snack. Whenever
I cut up fruit and serve with dips, my kids will eat them. If I include
chocolate chips as well, they disappear quickly.
2 Granny Smith apples
1 c. almond or peanut butter
1 c. mini chocolate chips
1/4 c. roasted almonds or
pistachios
2 T. honey
Slice the apples
horizontally, so you get about 6 circles per apple. Remove the seeds.
Spread each apple slice with 1 tablespoon of nut butter. Top with 1 tablespoon
of chocolate chips, 1/2 teaspoon roasted nuts, and 1/2 teaspoon
honey.
Apple-Honey Quinoa Salad
Apples
and honey are a fantastic combination with quinoa, that protein-containing
non-grain. The apples add a fresh crunch and sweetness to the quinoa, which
makes for a super-fun salad that’s satisfying, delicious, and healthy.
1 c. quinoa, rinsed and drained
2 c. water
1/2 tsp. salt
2 T. honey
2 Granny Smith apples, cored and
diced
1/2 c. roasted sunflower seeds
1/4 c. edamame (frozen shelled soy
beans)
Make sure to rinse
the quinoa, even if it says it is pre-washed, to wash off a natural chemical
called saponin on the outside of the grains that tastes bitter. After
rinsing and draining, put the quinoa in a 4-quart pot and bring to a boil over
high heat with the water, honey, and salt. Lower the heat and simmer for
about 15 minutes until the water is absorbed. Fluff the quinoa, add the
apples, sunflower seeds, and the defrosted edamame. Serve warm or
refrigerate and serve cold later.
Apple Honey Roast
Apples
and honey really go everywhere! I know it sounds like dessert, but it makes for
a tangy, delicious roast.
3 lbs. beef roast
1/2 c. red wine
2 large red onions, peeled and
quartered
2 large Granny Smith apples, cored
and quartered
2 tsp. salt
1/2 tsp. freshly ground pepper
2 tsp. garlic powder
1/4 c. honey
1 T. cornstarch
Add 1/4 cup red
wine to a lined crock pot. (Lining it just makes clean up easier.) Place the onions
on the bottom. Rub roast with salt, pepper, and garlic powder. Put roast
on top of onions. Arrange apple quarters around the roast. Cover and cook on high
for 6 hours (or 12 hours on low).
Remove the roast from
the crock pot and let sit for 5 minutes. (This lets the meat re-absorb the
juices). Then slice into serving portions. Pour what’s left in the crock
pot through a sieve. Use the onion/apple mixture as a warm applesauce
to be served on the side, and make the liquid into a gravy.
Boil liquid in a
small pot. Mix cornstarch with 2 tablespoons of cold water. Stir well to remove
all the lumps. Whisk the cornstarch into the boiling liquid and keep stirring
until thickened. Serve as gravy on the side of the meat.
Baked Apples
I
know, I know, there are “bushels” of dessert recipes that include apples and
honey. But why not return to the basics. A super-easy yet delicious recipe
is baked apples. You can gussy these up, with chocolate chips or craisins.
6 tart apples, cored, with bottom
intact
3/4 c. packed brown sugar
1/4 c. honey
1/2 c. craisins (optional)
1/2 c. chocolate chips (optional)
1 1/3 c. water
Preheat oven to
350° F. Place apples in a sprayed 9x13-inch pan. Fill each apple with craisins
or chocolate chips. In a small saucepan (or use a microwave) combine water,
brown sugar, and honey. Stir until sugar is dissolved. Pour over
apples, especially into the open cores. Bake uncovered 35 to 40 minutes
until tender, basting occasionally with the juices.
Bracha Shor loves
hearing from you. Contact her at bshor@sweetandgoodcatering.com.
You can get
more inspiration by following me on LinkedIn @Janinne Bracha Shor.
