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1. Mother-in-Law’s Boiled Gefilte Fish

2. Lekach (Honey Cake)

3. Holishkes (Stuffed Cabbage Leaves)

Book Description

"Mama says ... For Friday night dinner, make your chicken soup on Thursday night. As well as improving its flavor, you can use the surface fat for making matzah balls on Friday." Peppered throughout with advice such as this, The Jewish Mama’s Kitchen leads readers through a complete course on homestyle Jewish cooking. Presented with archival photographs on facsimile notebook pages, this book brings culinary traditions and glimpses of the old world into today’s home kitchen.

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The Jewish Mama's Kitchen: Authentic Homestyle Recipes

Authors: Denise Phillips

Date: August 2005

ISBN: 1592234100

Publisher: Thunder Bay Press

Hardcover

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One of the major topics of conversation at Rosh Hashanah is what honey cake recipe to make. Well, this will certainly keep the family happy It is my favorite classic recipe, and it produces a wonderful cake that is richly spiced with ginger; cinnamon, and other spices. Although it’s customary to eat apples and honey during Rosh Hashanah, my family seems driven to eat them together in as many ways as possible. For this reason, my honey cake even features apple juice! Although this cake may be aten right away, I find that its flavor improves if its allowed to sit at room temperature at least 3 days before eating. I always make two batches of this recipe — I serve one cake for tea during Rosh Hashanah, and I freeze the other; to be used for breakihg the Yom Kippur fast.

PAREVE: contains no meat or dairy products / made 2 weeks in advance can be frozen up to 1 month
PREPARATION TIME: 25 minutes
COOKING TIME: 50 minutes
SERVES: 6 to 8

• 1 tablespoon vegetable oil

• 1 1/2 cups all-purpose flour, sifted

• 3 tablespoons superfine sugar

• 1/2 teaspoon dried ginger

• 2 teaspoons cinnamon

• 1 teaspoon allspice

• 1 teaspoon baking soda

• 1/4 cup vegetable oil

• 1 cup honey

• Zest of 1 medium organic orange

• 3 large eggs, lightly beaten

• 1/4 cup apple juice

1. Preheat the oven to 350 degrees F. Grease with vegetable oil and line a 9-inch by 5-inch loaf pan.

2. In a large bowl, combine the flour, sugar, ginger, cinnamon, allspice, and baking soda.

3. Add the vegetable oil, honey, orange zest, eggs, and apple juice. Beat until smooth. Pour into the pan.

4. Bake 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool to room temperature in the pan.

5. Tightly wrap the cooled cake in aluminum foil and let sit 2 to 3 days at room temperature, to allow flavors to blend together.

More From This Book:

1. Mother-in-Law’s Boiled Gefilte Fish

2. Lekach (Honey Cake)

3. Holishkes (Stuffed Cabbage Leaves)

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