Are you as busy as a bee getting ready for the High Holidays? Rosh Hashanah is closely associated with honey, symbolizing our wishes for a sweet year ahead. We start the festive meal with slices of apples dipped in honey. Challah is also dipped in honey rather than in salt. Instead of traditional braided challah topped with sesame or poppy seeds, raisin-studded challah dough, sweetened with honey, is coiled into a circle and topped with a sweet streusel mixture.
Carrots are also on my yom tov menu when it comes to the High Holidays. The Yiddish word for carrot is ‘mehren,’ which means to multiply or increase, and there are multiple ways to prepare and serve them. Serve carrot coins in chicken soup or as a garnish for gefilte fish, make carrot tzimmes sweetened with dried fruits and honey, or transform pureed carrots into a kugel – everyone will surely ask for more!
Pomegranates are traditionally eaten on Rosh Hashanah, serving as a new fruit – i.e., a fruit not yet eaten this season. Its popularity has increased due to its many health benefits.
Here are some of my favorite classic High Holiday recipes, sweetened with honey to add special sweetness to your New Year. I’ve also included recipes with carrots, dried fruit and pomegranate juice. From my kitchen to yours, I wish you and your family a happy, healthy and delicious “YUM TOV!”