Rosh Hashanah Recipes 

Mansanada (Sephardic Apple Compote)
(6 to 8 servings)
This is a traditional Rosh Hashanah appetizer accompanied with a special Yehi Ratzhon.

4 cups water
¼ cup granulated sugar
Juice of 1 lemon
6 cups (6 medium/2 pounds) tart apples, peeled, cored, and cut into wedges

In a large pot, bring the water, sugar, and lemon juice to a simmer over medium heat. Add the apples and cook until tender but not mushy (about 7 minutes). Remove the apples. Boil the cooking liquid until syrupy, then pour over the apples.

VARIATIONS:
Wine and Honey Apples:
Substitute 2 cups late harvest white wine and 2 cups apple cider or apple juice for the water, and substitute 1 cup honey or brown sugar for the granulated sugar. For spiced apples, add ¼ teaspoon ground cinnamon, cloves, or cardamom and a pinch of grated nutmeg.


Old-Fashioned Baked Apples
(8 servings)
This classic dish is actually oven-poached in a little liquid in order to keep the apples moist. Apples for baking should have a combination of both flavor and texture, such as Golden Delicious, Baldwin, Cortland, Gala, Ida Red, Northern Spy, Pippin, or Jonathan. Some apples (such as Rome Beauty) have a firm flesh, but dull flavor; others dry and dull in flavor (Red Delicious); some are firm but dry (Granny Smith); and some are both mushy and dull (McIntosh). For a reddish colored apple, add a little pomegranate juice or grenadine to the cooking liquid.

8 large baking apples (8 ounces each)
½ cup (1 stick/4 ounces) butter or margarine or 8 large strips lemon zest (optional)
1 cup honey or ½ to 1 cup granulated or brown sugar
1 teaspoon ground cinnamon (optional)
About 2 cups apple cider, apple juice, orange juice, or dry white wine

1. Preheat the oven to 350 degrees (175 C)
2. Cut off a small slice off the bottoms of the apples so they stand straight. Core the apples without cutting through the base. (A melon baller works well.) Peel off a strip around the top or center of the apple. (This allows the steam to escape and prevents the skin from splitting.)
3. Arrange the apples close together in a 13- by 9-inch baking dish. If desired, place 1 tablespoon butter or margarine or 1 lemon strip in the center of each apple. Pour the honey or sugar over top, including some in the center of the apples. If using, sprinkle with the cinnamon. Pour the juice around the apples to reach ½-inch up the sides.
4. Bake, uncovered, basting every 15 minutes with the pan juices, until fork-tender (about 1 hour depending on size and variety of apple). Serve warm or at room temperature. (Baked apples can be cooled and stored in the refrigerator for up to 3 days.)

VARIATIONS:
Apricot-Stuffed Apples:
Combine 6 ounces (1½ cups) chopped dried apricots, ½ cup brown sugar, 1½ teaspoons vanilla extract, and 1 tablespoon apple juice and use to fill the core of each apple.

Cranberry-Stuffed Apples:
Combine 4 ounces (1¼ cups) chopped fresh cranberries, ½ cup granulated sugar, 1 tablespoon grated orange zest, and 1½ teaspoons ground cinnamon and use to fill the core of each apple.


Apple Kugel
(5 to 6 servings)

6 large (2 pounds) tart apples, peeled, cored, and thinly sliced
1 cup granulated sugar
1 cup all-purpose flour
4 large eggs
½ cup vegetable oil
1 teaspoon baking powder
1 teaspoon vanilla extract
½ cup raisins, chopped dates or dried apricots
1 cup unsweetened shredded coconut (optional)

1. Preheat the oven to 350 degrees (175 C). Grease a large loaf pan or 8- or 9-inch-square baking pan.
2. Combine the sugar, flour and baking powder. In a large bowl, beat the eggs until thick and creamy. Add the oil and vanilla. Stir in the flour mixture. Add the apples, raisins, and, if using coconut, and toss to coat.
3. Spoon into the prepared pan. Bake until golden (about 45 minutes). Serve warm or at room temperature.

VARIATIONS:
Separate the eggs, beat the yolks with the sugar, beat the egg whites until stiff but not dry, and fold into the batter.

Kugel Topping:
Combine 10 crushed graham crackers and ½ teaspoon ground cinnamon and sprinkle over top of the batter.


Large Apple Cake (Oil)
(14 to 16 servings)
(one 10-inch Bundt or tube cake, two 9- by 5-inch loaves, two 9-inch rounds, two 8-inch squares, or about 30 muffins)

3 cups (12.75 ounces) all-purpose flour, preferably unbleached
3 cups (21 ounces) granulated sugar (or 1½ cups sugar and 1½ cups packed brown sugar)
2 teaspoons ground cinnamon
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ teaspoon ground allspice, nutmeg, or cloves
1½ cups (11.25 ounces) vegetable oil
4 large eggs, lightly beaten (¾ cup)
1½ teaspoons vanilla extract
3 cups (3 medium/16 ounces) grated cooking apples, such as Cortland, Rome, Golden Delicious, Grimes Golden, or Jonathan

1. Position a rack one-third up from the bottom of the oven. Preheat the oven to 350 degrees (175 C). Grease and dust with flour one 10-inch Bundt or tube pan, two 9- by 5-inch loaf pans, two 9-inch by 1½-inch round baking pans, two 8-inch square pans, or about 30 muffin cups.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, spices, and salt. Stir in the oil. Beat in the eggs, 1 at a time. Add the vanilla. Stir in the apples.
3. Pour into the prepared pan, smoothing surface. Bake until a tester inserted in the center comes out clean (about 1 hour and 15 minutes for Bundt and loaf pans; 30 to 35 minutes for 9-inch round pans; and about 25 minutes for muffins). Let cool in the pan for 15 minutes, then remove to a rack and let cool completely. (Store in the refrigerator for up to 1 week or the freezer for up to 3 months.)
4. If desired, spread with cream cheese or lemon frosting, top with a glaze, or sprinkle with confectioners' sugar.


Apple Cobbler
(6 to 8 servings)
(For a 2-quart/2-liter casserole, 8-inch square pan, or 11- by 7-inch baking dish)

Fruit Filling:
2 pounds (4 large/6 cups) peeled, cored, and sliced cooking apples (such as Cortland, Golden Delicious, Granny Smith, Northern Spy, Stayman, or Winesap) or any combination tart and sweet (such as 2 medium Granny Smith and 2 medium Golden Delicious)
1½ tablespoons fresh lemon juice
About 2/3 cup granulated sugar
1 to 1½ tablespoons cornstarch, potato starch, arrowroot, or quick-cooking tapioca
1/8 teaspoon salt

Biscuit Topping:
1½ cups (7.5 ounces) all-purpose flour
About 3 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon, nutmeg, or cardamom (optional)
6 tablespoons (¾ stick/3 ounces) unsalted butter, margarine, or shortening (or 4 tablespoons butter and 2 tablespoons shortening)
About ¾ cup milk, soy milk, or water
About 1 tablespoon additional sugar for sprinkling (optional)

1. Position a rack in the center of the oven. Preheat the oven to 375 degrees (190 C).
2. To make the filling: Toss the apples with the lemon juice. Combine the sugar, cornstarch or tapioca (for watery fruits, use more starch), and salt. Add the fruit and toss to coat. (If using tapioca, let stand for at least 10 minutes.) Spoon into a 2-quart casserole, Dutch oven, 8-inch square pan, 11- by 7-inch baking dish, or 11- to 12-inch pie plate. You can taste the fruit mixture for sweetness, adding a little more sugar if necessary.
3. To make the topping: Combine the flour, sugar, baking powder, salt, and, if using, spice. Cut in the butter or margarine until the mixture resembles coarse crumbs. Stir in the liquid to moisten. Do not over mix.
4. Drop 6 to 8 spoonfuls of the batter over top of the fruit, leaving space between each mound. If desired, sprinkle with the additional sugar. Bake until the topping is golden and firm and the fruit is tender and bubbly (45 to 55 minutes). Serve warm or at room temperature. If desired, serve with vanilla ice cream or whipped cream.

VARIATIONS:
Apple-Pear Cobbler:
Use 1 pound (2 large/3 cups) peeled, cored, and sliced apples and 1 pound (3 medium/3 cups) peeled, cored, and sliced pears (such as Bosc, d’Anjou, and Comice). Add ½ teaspoon ground cinnamon and ¼ teaspoon grated nutmeg or ground cloves.

Apple-Quince Cobbler:
Use 1½ pounds (3 medium/4 cups) peeled, cored, and sliced apples and 8 ounces (1 medium/1 cup) peeled, cored, and sliced quince. Add ¼ teaspoon ground allspice, ¼ teaspoon ground cinnamon, and ¼ teaspoon grated nutmeg. If desired, add ¼ cup dried currants soaked in 2 tablespoons brandy.

Apple-Raspberry Cobbler:
Use 1½ pounds (3 medium/4 cups) apples and 1 pint (1½ cups) raspberries.

Apple-Raisin Cobbler:
Pour 1/3 cup hot water, 1/3 cup bourbon or brandy, and 1 teaspoon vanilla over 1/3 cup golden raisins, cover, and let stand for about 1 hour. Stir into the apple mixture.

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