You are here

Share Share Share Share Share Share Share

Recipes

Rosh Hashanah Chicken with Cinnamon and Apples

chicken_and_apples_from_metz_-katherine_romanow.jpg
Rosh Hashanah Chicken with Cinnamon and Apples from Metz, France.
Photo: Katherine Romanow
Rights
JWA use only on jwa.org
Rosh Hashanah Chicken with Cinnamon and Apples from Metz, France.
Photo: Katherine Romanow

Related content:

Eating Jewish: Rosh Hashanah Chicken with Cinnamon and Apples from Metz

Apples are a central component on Rosh Hashanah tables, from the honey dipped apples eaten at the beginning of the evening meal in the hope that they will help bring about a good and sweet new year, to the apple cake eaten at the end of a meal. Thinking about all the apple-eating that happens on this holiday, I couldn’t help but notice that more often than not apples are used in the dishes that grace the dessert table. However, while flipping through Joan Nathan’s latest cookbook Quiches, Kugels, and Couscous (I think this is definitely one of my favorite cookbooks at the moment) my assumptions about apples and desserts were dispelled when I saw the recipe for Rosh Hashanah Chicken with Cinnamon and Apples from Metz. I got extremely excited about this dish and I knew that I had to make it seeing as apples don’t often make it into the savory dishes that I cook.

Blessings for the Challah

blessing_for_challah.jpg

Blessing for the challah.

Photo by Etta King.

Rights
Creative Commons (attribution)

Blessing for the challah.

Photo by Etta King.

Related content:

Righteously bouncing back: What baking challah means to me

The first thing you should know about making challah is this: DO NOT BE AFRAID! I find that many people are intimidated by the thought of making their own challah.

Apple Walnut Bread

apple-walnut-bread-romanow-resized.jpg

Apple walnut bread.

Photo by Katherine Romanow.

Rights
JWA use only on jwa.org

Apple walnut bread.

Photo by Katherine Romanow.

Related content:

Apple Granita

apple-granita-romanow-resized.jpg

Apple granita.

Photo by Katherine Romanow.

Rights
JWA use only on jwa.org

Apple granita.

Photo by Katherine Romanow.

Related content:

Eating Jewish: Apple cake - New twists on an old classic

Feasting is a central component to the celebrations of many, if not most, of the holidays on the Jewish calendar.

Kreplach

kreplach_by_mmchicago_on_flickr.jpg
Hand-made kreplach.
Courtesy ofMMChicago/Flickr.
Rights
Creative Commons (attribution)
Hand-made kreplach.
Courtesy ofMMChicago/Flickr.

Related content:

A kreplach recipe that's worth the work

I made my first batch of kreplach, noodle dough containing ground meat usually found in chicken soup, in 1972, with my very Greek friend Mary Mastrogeannes, when I was fourteen.

Eating Jewish: North African salads for Rosh Hashanah

Not only is it almost the beginning of a new year, but the weather is beginning to change and the tomatoes, zucchini and corn that have been so plentiful over the summer are being replaced by squash, apples, pears, figs and a multitude of other autumn fruits and vegetables. The availability of all this fantastic produce has made the High Holidays one of my favorite times on the Jewish calendar to be cooking. This is especially true for Rosh Hashanah, when the food symbolism of the holiday necessitates the use of seasonal fruits and vegetables.

Pages

How to cite this page

Jewish Women's Archive. "Recipes." (Viewed on February 9, 2016) <http://jwa.org/topics/recipes>.

Donate

Help us elevate the voices of Jewish women.

donate now

Sign Up for JWA eNews

 

Discover Education Programs

Join our growing community of educators.

view programs