Sweets for a Sweet New Year

Happy Labor Day! With summer coming to a close (I'm sorry, I had to say it) and fall upon us, it's time to start thinking about Rosh Hashanah, the Jewish new year. There are tons of recipes swirling about, from honey cakes to cookies to 20 variety of doughnuts. Here are a few yummy and different recipes to spice up your holiday table. Sometimes a little change isn't a bad thing.

For the casual holiday table...

Honey Cookies

Joan Nathan

Yield: 70 cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1 teaspoon baking soda
• 3 large eggs
• 1/2 cup warm honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 cup blanched almonds or walnuts

Directions

1. In the large bowl of an electric mixer, using the paddle attachment, mix the flour, sugar, baking soda, cinnamon, ground cloves, ginger and salt. Add 2 of the eggs and the honey, and mix until the dough comes together. 
2. Wrap the dough in plastic, and refrigerate for two hours.
3. Preheat the oven to 350 degrees.
4. On a pastry board sprinkled with flour, roll out the dough to the thickness of a pencil (about 1/4 inch), and cut with a cookie cutter into 1-inch rounds. Place the dough on a greased baking sheet, leaving about 2 inches between the rounds.
5. Beat the remaining egg, and using a brush, coat the cookies. Top with half a blanched almond or walnut.
6. Bake on a rack in the middle of the oven for 8 to 10 minutes.

21st century honey cake...

Two-Toned Honey Chocolate Marble Cake

LA Times

Ingredients

Honey Cake Batter:

• 1 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup oil
• 1/2 cup honey
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, lightly packed
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup tea
• 1/4 cup orange juice

Chocolate Batter:

• 1 1/2 cups flour
• 1/3 cup cocoa, sifted
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 1/2 cup oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup flat cola-flavored soft drink

• 1/2 cup semi-sweet chocolate, grated
• Powdered sugar, optional

Directions

1. In large bowl, combine flour, cocoa, salt, baking soda and baking powder. Make well in center and whisk in granulated and brown sugars, oil, eggs, vanilla and cola. Blend well to make smooth batter.
2. Pour Honey Cake Batter into well-greased 9- or 10-inch tube pan. Pour Chocolate Batter on top. Place on baking sheet and bake at 350 degrees until cake springs back when gently touched, 55 minutes to 1 hour 5 minutes.
3. Cool 10 minutes, then unmold and place on serving platter. While cake is still warm, sprinkle on grated chocolate and allow to melt. If you like, chill cake to set chocolate and then dust with powdered sugar.

If you're looking for unique Sephardic recipes...

Doughnuts in Cardamom Syrup

Esther Sabach

Ingredients

• 1 3/4 cups warm water, plus 1 cup water
• 2 envelopes active dry yeast
• 3 3/4 cups all-purpose flour, sifted
• 2 cups plus 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 cup sliced almonds
• 2 tablespoons fresh lemon juice
• 2 teaspoons ground cardamom
• 1 teaspoon rose water
• Vegetable oil, for frying

Directions

1. In a large bowl, combine the 1 3/4 cups of warm water with the yeast and let stand for 5 minutes. Using a wooden spoon, stir in the flour, 2 tablespoons of the sugar and the salt. Turn the dough out onto a lightly floured work surface. Knead lightly until the dough is silky. Oil a medium bowl and add the dough. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours. Punch down the dough, then let it rise again for another 30 minutes.
2. Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and bake for 10 minutes. In a medium saucepan, combine the remaining 2 cups of sugar and 1 cup of water with the lemon juice and cardamom and simmer over moderate heat until reduced by half; strain. Let cool slightly, then stir in the rose water.
3. In a large saucepan, heat the vegetable oil to 325°. Meanwhile, divide the dough into quarters. Cut each quarter into 10 pieces. Using wet hands, shape into balls and poke a hole in the center of each. Carefully add the doughnuts to the hot oil in batches and fry until browned, about 1 minute per side. Drain on paper towels.
4. Dip 1 side of each doughnut in the syrup and sprinkle with the almonds; serve.

MAKE AHEAD The recipe can be made through Step 1; then the doughnut dough can be refrigerated overnight. Bring to room temperature before proceeding.

Happy baking!