September 22, 2020 /

High Holidays 2020

Evening Services of Rosh Hashanah (Friday Night at 6:30 PM, Saturday Night at 7:30 PM, and Sunday Night Havdalah at 7:35 PM) will take place via ZOOM. CLICK HERE FOR R”H EVENING. 

 

Rosh Hashanah Daytime Services (Saturday and Sunday, 9:30 AM – 12:30 PM) will be open to attend in-person, or via Live Stream by CLICKING HERE.

 

Rosh Hashanah Jr. Congregation ZOOM service (Saturday and Sunday, 10:30 AM – 11:30 AM) can be joined by Clicking Here (Meeting ID: 821 1827 6683).  For those interested in joining, please follow this link to download a special Machzor for the service. Parents and Grandparents are welcome to join with the children!!! 

 

All Yom Kippur Services (Kol Nidre, Shacharit/Mussaf, and Mincha/Neilah) will be via Live Stream by CLICKING HERE.

 


FROM THE REBBETZIN’S KITCHEN:

Apple Cinnamon Challah (make two 1 lb challahs or one 2 lb challah)

For the filling:

½ cup sugar

½ cup brown sugar

1 teaspoon cinnamon

½ cup all purpose flour

2 large apples peeled and finely diced (around ¾ lb each)

Challah:

2 lb challah dough divided making two 1 lb challahs

Directions:

Preheat oven to 350 degrees

Line a rimmed baking sheet with foil and then with parchment. Set aside

In a small bowl combine the sugar, brown sugar, cinnamon and flour. Set aside

For each challah roll the dough into 22” long logs.

Use a rolling pin and roll the dough into a 22” x 10’ rectangle allowing for the dough to rest periodically

Sprinkle with ¼ of the diced apples

Sprinkle on an additional ¼ of the cinnamon-sugar mixture over the apples

Tightly roll the challah (like a jelly roll) pinching along the seams and ends to tightly seal

Wind the challah into a circle tucking the end under the challah for a clean finish

Place challah on a baking sheet

(Repeat the steps above for the second challah)

Cover loaves to allow for the 30 minute rise

Place in the oven

Bake for 40 – 45 minutes until its a deep golden brown color

*For the one 2lb challah follow the same steps as above. Bake for 45-50 minutes until cooked through


Rosh Hashanah Honey Cake

This easy-to-make holiday cake will bring extra sweetness to the New Year.

Ingredients

1 1/3 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/3 cup unsweetened apple sauce

1/3 cup honey + 1 ½ tablespoons honey

½ tsp. cinnamon

½ cup granulated sugar

2 ½ tablespoons brown sugar

1 egg

½ tsp. vanilla extract

1/3 cup cooled coffee or strong tea

1/3 cup orange juice

Line a 9 x 5 inch loaf pan with wax paper and then spray lightly with Pam or other cooking spray and set aside. Preheat the oven to 350̊F.

In a mixing bowl, sift together the flour, baking powder, baking soda, and the cinnamon.

Add the unsweetened apple sauce, the 1/3 cup of honey, the granulated sugar, the brown sugar, the egg, the vanilla, the coffee or tea, and the orange juice. Mix all the ingredients together until they are well combined and there are no lumps.

Pour the batter into the loaf pan. Drizzle the 1 ½ tablespoons of honey over the top of the batter. Bake the loaf for 30 minutes or until the cake has set and it springs back when it is touched with your fingertip. You can take a large tooth pick or cake tester and put it in the center of the cake. If it comes out clean the cake is done.

Let cool 15 minutes before inverting the loaf onto a cake rack. Turn right side up. If you need a larger honey cake, the recipe easily doubles or triples. Use two loaf pans for a double recipe and a 9 x 13pan for a triple recipe.


Sephardic Jeweled Rice:

Sephardic Jeweled Rosh Hashanah Rice