Recipes For a Sweet New Year!

by Kay Kantor Pomerantz

In his book, "God's Fingerprints on the Soul", Rabbi Harold Kushner writes: "When your life is filled with the desire to see the holiness in everyday life, something magical happens: ordinary life becomes extraordinary, and the very process of life begins to nourish your soul."

Inside Judaism is a spiritual discipline that can enable us to see the joy inherent in every moment. The series of rituals to be performed, blessings to be recited, holidays to be observed, are all designed to slow us down so that we may be a witness to the grandeur of the world. It is not just the ability to smell the roses, but to understand how marvelous their fragrance is, how miraculous it is that we can perceive it, and how fortunate we are that God has provided us with these gifts.

One of these "moments" is now, with the arrival of the High Holy Days -- a time for new beginnings, an opportunity to gather with others to sense that which is timeless before we once again begin to race time.

Ain simha beli achila ushtiyah – There can be no joy without food and drink! Lest you imagine I wrote those words, they are from the Talmud (Moed Katan).

Sweet dishes are symbolically served each Rosh Hashanah to foretell a happy and sweet year. The festive atmosphere we create each year renews once again our ties with Jewish tradition. Each dish we place on our menu tells a story:

Sweet soup (see Cherry Soup below), so that the year may begin with a sweet flavor Fish, served whole, with the head, so that we may always be at the head of life (rosh) Golden, honey-glazed chicken for a golden year A large variety of fresh vegetables so that ours will be a year of abundance and plenty Tzimmes, sweet wine (and a delicious Sangria drink, see below), hallah with sweet raisins, honey cake, taiglach, apples dipped in honey, and a new favorite -- glazed apricots (below) -- all add to our prayers for a sweet and healthy new year. Enjoy each and every moment.

Rosh Hashanah Sangria

The very closest I've come to the delectable sangrias of Spain.

• 4 cups red wine
• 8 oz grapefruit juice
• 8 oz orange juice
• 2 T brown sugar
• 1 T brandy
• 1 small lemon, sliced and seeded
• 2 small oranges, sliced and seeded

In a large pitcher, combine all ingredients except for fruit slices. Let stand 5 hours. Before serving, add slices. May be served hot or cold.

Cherry Soup (Dairy)

I recently enjoyed this delectable soup on Shabbat at the home of my St. Louis family, the Kantors.

• 1 pkg vanilla pudding (not instant)
• 1 can cherries, in syrup, pitted
• Enough juice to make 4 c liquid (including cherry juice): may be half orange, + c cranberry juice and l/4 c apple juice or any combination
• Dash of lemon juice

Combine pudding and juices in a pot. Bring to a boil slowly (like making pudding). You will see it begin to thicken after a while. Remove from heat and add cherries. Refrigerate for at least 24 hours. Makes 5 or 6 servings.

Honey-Nut Chicken

This microwave version takes fifteen minutes!

• 1 onion, finely chopped
• 1 clove garlic, crushed
• + c chunky peanut butter
• + c chicken stock
• + c honey
• 2 t Dijon mustard
• 1 T curry powder
• pinch cardamon
• dash Tabasco
• 4 chicken breasts, cubed

In microwave, combine onion and garlic and cook on high for two minutes. Stir in peanut butter, chicken stock, honey, mustard, curry powder, cardamon and Tabasco. Add chicken. Cook uncovered on high for 6 minutes. Stir. Cook on high for 6 more minutes. Serve over rice.

Candied Apricots

A sweet finish!

• + c sugar
• + c honey
• + c water
• 2 dozen dried apricots

In a small saucepan, combine sugar, honey and water on medium heat. Stir until sugar dissolves and add apricots. Cook, stirring frequently, until apricots are soft and liquid thickens (about 15 minutes). Let cool at least one hour. Drain by removing with a slotted spoon and place on wax paper. Place on serving platter and refrigerate to store. Serve at room temperature.