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There is an ancient biblical question that has confounded sages for eons. This deep and multifaceted question has puzzled the greatest minds of each generation and rears its dubious head every year when Rosh Hashanah rolls around. Of course I’m talking about the unsolvable dilemma, which came first, the apple or the honey.
Since Moses and Aaron aren’t here to debate with, I’m going to take a giant leap of faith and say, well, they both arrived at the same time. Since the answer to this yontif question will probably have to wait until the Sanhedrin reconvenes I’m going to take this interlude to suggest that any recipe with honey in it has got to be a reason to celebrate. Apples are another column. CHOPPED SALAD WITH HONEY LIME DRESSING (pareve)
2 heads chopped romaine lettuce 1 can (15.5 oz) garbanzo beans, rinsed and well drained 3 chopped seeded tomato 1 can sliced hearts of palm 1 cup fresh corn kernels, uncooked (canned, drained) 8 to 10 thinly sliced radishes 2 avocado, diced 1 to 2 red bell pepper, chopped
1/2 cup fresh lime juice 1/2 cup olive oil 1/4 cup honey 3 tablespoons finely chopped fresh parsley or cilantro 2 teaspoons minced garlic 1 to 2 teaspoons red pepper flakes
In a salad bowl combine the lettuce, garbanzo beans, tomato, hearts of palm, corn, radish, avocado and red pepper. Toss to combine and set aside. In a smaller bowl combine the lime juice, olive oil, honey, parsley, garlic and pepper flakes, and whisk to combine. Pour the dressing over the salad and toss to coat. Season with salt and pepper to taste. Serves 6 to 8. This recipe can be doubled or tripled. BALSAMIC HONEY DRESSING (pareve)
1/2 cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 2 teaspoons honey 1 teaspoon minced garlic 1 to 2 green onions, sliced thin 1/4 teaspoon salt 1/4 teaspoon black pepper
In a small bowl whisk all ingredients to combine or put all ingredients in a jar and shake to combine. Use immediately or keep, covered and chilled, up to one week. Makes 2/3 cup dressing.
Submitted by Candice Loran Oak Park IL
TOMATOES WITH HONEY THYME DRESSING (pareve)
6 to 8 large tomatoes, sliced 3 to 4 shredded carrots Salad greens 1/3 cup white wine or fresh lemon juice 2 teaspoons lemon zest 3 tablespoons honey 1 tablespoon chopped fresh thyme 1 cup olive oil Kosher salt and freshly ground pepper Black sesame seeds for garnish
Place the salad greens on a platter and then place the shredded carrots on top. Lay out the sliced tomatoes in rows. In a small bowl, whisk together the wine or lemon juice, lemon zest, honey, and thyme. Whisk in the olive oil and season to taste with salt and pepper. Drizzle the dressing over the salad and then sprinkle the sesame seeds over the top for garnish. Serves 8 to 10.
HONEY PECAN PIE (dairy or pareve)
1 ready made deep dish uncooked pie shell 1 stick butter or margarine 1 cup sugar 3 beaten eggs 1/3 cup corn syrup 2/3 cup honey 1 teaspoon vanilla 2 to 3 cups of chopped pecans 1/2 teaspoon cinnamon
Preheat oven to 325. Melt the butter and then set it aside and allow it to cool slightly.
In a large bowl combine the sugar, eggs, corn syrup and honey. Whisk to combine.
Add the melted butter, vanilla, pecans and cinnamon. Mix to combine. Pour the pecan mixture into the uncooked pie shell and bake for 45 to 60 minutes. Cool for at least 1 hour before serving. Serves 6 to 8.
APPLE AND HONEY FRUIT SLAW (pareve)
1/3 cup honey 1/3 cup oil 1/4 cup apple cider vinegar or rice wine vinegar 1 tablespoon poppy seeds 1/4 teaspoon salt 1 to 2 lbs. coleslaw mix 2 to 3 crisp, tart apple, cored and chopped (I like granny smith) 2 cans (11 oz) mandarin oranges, drained 1 cup dried cherries 1/2 to 3/4 cup salted sunflower seeds, toasted
In small bowl, whisk together the honey, oil, vinegar, poppy seeds and salt; set the mixture aside. In large bowl combine the coleslaw mix, apples, oranges, dried cherries and sunflower seeds. Mix to combine. Pour the dressing over coleslaw mixture and mix to coat. Cover and let sit in the refrigerator for at least 1 hour before serving. Serves 6 to 8.
PEANUT AND CHOCOLATE HONEY BARS (pareve or dairy)
1 cup honey 1 cup packed brown sugar 1 cup chunky peanut butter 1 cup honey roasted peanuts 1 cup milk or semi sweet mini chocolate chips 7 cups crisp rice cereal
In large microwave-safe bowl combine the honey and brown sugar. Microwave on High for 3 to 5 minutes, or just until mixture begins to melt and become bubbly. Stir to combine. Stir in the peanuts, chocolate chips and cereal and mix to combine. Grease a large shallow 10X15 baking dish with cooking spray. Firmly the mixture into the pan. Let sit at room temperature or in the refrigerator for at least 1 hour. When cool, cut into squares or use cookie cutters to cut it into fun shapes Makes 16 to 20 bars.
HONEY ZUCCHINI LOAF (pareve)
1 egg 3/4 cup honey 3 Tablespoons oil 1 teaspoon vanilla 2-1/2 cups flour 1-1/2 teaspoons baking powder 1 teaspoon grated orange zest 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 1/2 cups grated zucchini 3/4 cup slivered almonds
Preheat oven 325. Grease a loaf pan (9X5X3) in a bowl combine the egg, honey, oil and vanilla. Whisk to combine. In another bowl combine the flour, baking powder, orange zest, baking soda, cinnamon and salt. Mix to combine. Add flour mixture, zucchini and almonds to honey mixture; mix until combine but don’t over mix. Spoon the batter into the prepared loaf pan. Bake for 55 to 60 minutes. Let cool in pan for 15 minutes then remove the loaf to a cooling rack. Let cool to room temperature. Serves 6
Modified from about.com
PUFF PASTRY APPLE TARTS WITH HONEY GLAZE (dairy or pareve)
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed 2 7- to 8-ounce Golden Delicious apples, peeled, halved, cored, each half very thinly sliced 3 tablespoons sugar 3 tablespoons unsalted butter or margarine, melted 4 teaspoons honey
Line 2 baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18×14-inch rectangle. Using small plate as guide, cut out four 7-inch rounds. Transfer 2 rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Overlap slices from 1/2 apple on each pastry round, leaving 1/4-inch plain border. Sprinkle apple on each tart with 2 1/4 teaspoons sugar, and then drizzle with 2 1/4 teaspoons butter.
Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.
From Bon Appétit October 2002 (this is one of my favorite recipes from Bon Appétit)
Browse through the OU’s growing collection of nearly 3000 recipes by visiting: OU Kosher & Holiday Recipes
Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen’s blog by clicking: Cuisine by Eileen