Tuna Tartar with Honey Sesame Wonton Crisps

 
Tuna Tartar with Honey Sesame Wonton Crisps

November 30th 2011By Jamie Geller

It’s gorgeous, it’s crunchy, it’s soft, it’s slightly sweet and savory—a perfect beginning to an elegant meal.

 

Pomegranate-Honey Roasted Game Hens

 
Pomegranate-Honey Roasted Game Hens

July 20th 2011By joyofkosher

Pomegranate juice adds flavor and color to these spicy, honey-kissed holiday hens.

 

Peanut Butter, Mango and Honey Roll Ups

 
Peanut Butter, Mango and Honey Roll Ups

July 26th 2011By joyofkosher

Spice up your typical PB&J with mangos.

 

Marmalade Spiced Honey Cake (inspired by Marcy Goldman)

 
marmalade spice honey cake

October 5th 2011By davises88

I've been making this honey cake for years now. But a happy accident several years ago has improved the cake. My sister make homemade etrog marmalade one year and gave me a jar. I substituted her marmalade for orange marmalade when I next made the cake. A dear friend makes homemade etrog liqueur, which I then drizzled over the cake. The next year my friend gave me the boozy pulp from when the liqueur was decanted. (Making the liqueur takes months of steeping and waiting.) I froze the pulp and defrosted some to add to the cake. Because the etrog has been shredded very fine, it basically disappears into the cake but adds a little texture and a lot of flavor. Although it was steeped in alcohol, it does not taste overly strong. If you have etrog liqueur, it's wonderful to drizzle over the cake before serving. I've also drizzled Single Malt Scotch over the cake with good results. The men at the table appreciated the smokey flavor and said it was like having a cake and a l'chaim at the same time. This cake freezes very well.

 

Individual Apple-Stuffed Challah

 
apple challah

November 30th 2011By Jamie Geller

When our patriarch Yaakov masqueraded as Eisav to obtain his rightful "firstborn" blessing from his father, Yitzchak, he donned Eisav's cloak. Yitzchak exclaimed, "the fragrance of my son is like the fragrance of a field that G-d has blessed" and blessed Yaakov. The Talmud identifies the fragrance as an apple orchard, and the Vilna Gaon says this happened on Rosh Hashanah. We eat apples (tons of them) because we too want those holy blessings given to Yaakov.

 

Honey Limeade

 
refreshing limeade

March 7th 2011By admin

Make a refreshing limeade with honey for added flavor.

 

Honey Baked Salmon

 
Honey Baked Salmon

November 30th 2011By Jamie Geller

The table presentation gets even prettier when you serve the whole side of salmon on a cedar plank, and garnish it with roasted lemons. Soak cedar plank in water for 1 hour before baking. Place 2-pound side of salmon directly on plank on a baking sheet, and cover with sauce. Bake 20 to 25 minutes. Cut lemons in half and sear cut side in a medium sauté pan over high heat for 5 minutes, or until nicely browned. Add some parsley or whatever herbs you have on hand for some touches of green.

 

Date & Honey Glazed Chicken Thighs

 
Date and Honey Glazed Chicken Thighs

January 10th 2012By Jamie Geller

Dates in Hebrew are tamarim, a play on the word yitamu, “[may our enemies be] destroyed.” Finished. Yesterday. And you don’t have to be a child to love Winnie-the-Pooh’s “hunny.” The ultimate symbol of sweetness, we consume honey as we pray for a “good sweet year.”

 

Apple and Honey Bread Pudding

 
Apple and Honey Bread Pudding

November 30th 2011By Chef David Kolotkin