Baking for Rosh Hashana

Making a meal a sweet beginning

By Lisa Zwirn
Globe Correspondent / September 8, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Foods for Rosh Hashana, which begins tonight at sundown, are symbolic of hope for a sweet year. That means that apples, grapes, raisins, prunes, carrots, and sweet potatoes are usually part of the Jewish New Year table. Rarely are sour or bitter foods served during the holiday. Honey always plays a role in the meal. The ritual of dipping a chunk of challah or apple in the thick nectar signifies a wish for a good and sweet year. Honey cake is traditional in many families, while others bake with apples, raisins, dates, or plums. You can take advantage of fresh fruits and slice the last peaches of the season to bake in a pecan-studded batter, or fold dates and walnuts into a honey-scented cake to make the classic dark loaf. Both are a good way to usher in a sweet and happy year.