Nothing odd about rugelach or honey cake, but they are certainly delightful items… For Rosh Hoshanah (yes, I am Chinese) this year, we went to our dear pal Shira’s for a warm Fall dinner… I made rugelach and a moist, flavourful honey cake… the honey cake called for strong coffee (or you could use strong tea – I used a mega strong cup of tea), orange juice and a myriad of spices, along with vegetable oil… you mix it all up and pour it into a bundt pan! I made a quick glaze using lemon juice and icing sugar, and candied some lemon slices by blanching them in water, then boiling them in simple syrup (equal parts sugar and water, boiled til syrupy) for a garnish.
Recipe for honey cake.It has the name “Majestic & Moist New Year’s Honey Cake” which is pretty much the greatest name ever. MAJESTIC!
I had made rugelach once before and it’s so much fun to make… the dough is a mixture of butter and cream cheese, which makes it very rich. You have to chill the dough first and then roll it out like a big old pizza round… you feel like you’re making a pizza too. First you brush it with apricot jelly, then sprinkle it with ground walnuts, sugar and cinnamon, then you put your larger “fillings” in… mini chocolate chips and currants for me. I used Martha Stewart’s recipe for rugelach.
Shana Tova everyone!
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