Teiglach
Three weeks prior to Rosh HaShanah, all the New York Jewish bakeries put up signs urging customers to place their teiglach orders, though most American Jews outside of New York are not familiar with this great dessert, honey-soaked balls of baked dough.
3 eggs
3 tablespoons oil
2 tablespoons water
1/2 teaspoon vanilla
21/2 cups flour
1/4 teaspoon salt
1/4 teaspoon ginger
1 teaspoon baking powder
1 pound wildflower honey (any honey is OK, but wildflower is the best)
1/2 cup sugar
1/2 teaspoon ginger
One 2-inch piece of orange zest, 1/2 inch wide
1 cup toasted hazelnuts, peeled
1/2 cup candied cherries or raisins
Round Challah
Normally, two loaves of elongated challah are served for Shabbat, but for the High Holidays a round challah, sometimes containing raisins, is customary.
7–8 cups bread flour, divided use
2 packages rapid rise yeast
1 1/2 cups water
2 sticks pareve margarine, butter, or 1/2 cup oil and 1 stick margarine
1/4 teaspoon yellow food coloring
3/4 cup sugar
2 tablespoons poppy seeds (optional)
1 tablespoon salt
4 large eggs
1 cup raisins (optional)
Egg wash: 1 egg mixed with 1 tablespoon water
Vegetarian Chopped Liver
I was a child when Uncle Barney had his eightieth birthday party in a Jewish vegetarian restaurant. I still remember the mound of “chopped liver” on a bed of lettuce with some tomato slices.
3 large onions, sliced
2 tablespoons oil
1-pound can cut green beans, drained
1-pound can green peas, drained
16 Ritz crackers
6 hard-boiled eggs
1/2 cup chopped walnuts
Salt and pepper to taste
2 tablespoons mayonnaise
