Rosh Hashana - honey carrots

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Honey Carrots Coins with Raisins and Cinnamon (Levy)

 

Recipe By :Faye Levy

Serving Size : 8 Preparation Time :0:00

Categories : Rosh Hashana Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 kilogram carrots (2 1/5 pounds) -- sliced about 6 mm. thick

2 cups water

1 pinch salt

2 tablespoons honey -- (2 to 3)

2 tablespoons sugar

1/4 cup raisins -- (1/4 to 1/3)

2 tablespoons vegetable oil -- (2 to 3)

1/4 teaspoon ground cinnamon -- (1/4 to 1/2)

 

Combine carrots, water and salt in a large saute pan or shallow saucepan. Bring

to a boil. Cover and simmer over medium-low heat for 10 min.

 

Add honey, sugar, raisins, oil and cinnamon. Uncover and cook over medium-low

heat, stirring occasionally, for 15 to 20 min. or until carrots are very tender

and liquid is absorbed. Watch so mixture does not burn.

 

If carrots are tender enough but liquid is too thin, remove carrots with a

slotted spoon.

 

Cook liquid uncovered over medium-high heat, stirring often, until it thickens.

Do not let it brown or burn. Leave enough sauce in the pan to moisten the

carrots. Return carrots to pan. Serve hot. - Serves 8.

 

LIGHT HONEY CAKE WITH COCOA AND SWEET SPICES - Honey gives this cake a pleasing

texture so that not much oil is needed. Cocoa contributes a rich taste and a

deep brown color to the cake. Bake this cake at least a day or two before the

holiday so its flavor matures. If you wrap it tightly, the cake keeps up to two

weeks at room temperature.

 

When baking with honey, remember how sticky honey is. Even if you're using a

nonstick pan for baking a honey cake, it's a good idea to grease it. To make it

easy to turn the cake out, line the pan with parchment paper or foil and grease

the paper.

 

1 1/2 cups all purpose flour

2 tablespoons unsweetened cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 large eggs

1/2 cup sugar

2/3 cup honey

1/4 cup vegetable oil

1/4 cup water

1/3 to 1/2 cup walnuts, chopped (optional)

 

Preheat oven to 75 C165F??. Lightly grease a 20 x 10 cm. loaf pan, line base and

sides with parchment paper or foil and grease paper or foil. Sift flour with

cocoa, baking powder, baking soda, cinnamon, and ginger.

 

Beat eggs lightly in mixer. Add sugar and honey and beat until mixture is very

smooth and lightened in color. Gradually add oil and beat until blended. Stir in

flour mixture alternately with water, each in two batches. Last stir in walnuts.

 

Pour batter into prepared pan. Bake for about 50 min. or until a cake tester

inserted in cake comes out clean. Cool in pan for about 15 min. Turn out onto

rack and carefully peel off paper. Wrap tightly in foil when completely cool.

Serve in thin slices. - Serves about 8 to 10.

 

When measuring honey, measure the oil for your recipe first or grease the

measuring spoon or cup with a little oil before adding the honey. Then the honey

will slide right out.

 

Faye Levy is the author of 1,000 Jewish Recipes (Hungry Minds, 2000).

 

 

Source:

" http://www.jpost.com/Editions/2001/09/11/Food/Recipes.34562.html "

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Per Serving (excluding unknown items): 120 Calories; 4g Fat (25.6% calories from

fat); 1g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 58mg

Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other

Carbohydrates.

 

NOTES : When I studied cooking in Paris, the chefs' standard side dish was sweet

glazed carrots made with plenty of butter and sugar. Obviously for a kosher

dinner with meat you can't use butter, but I find that the honey I like to add

for Rosh Hashana gives its own unique richness to the dish. Dried fruit any kind

you like and a touch of cinnamon complement the carrots and honey well.

 

Nutr. Assoc. : 260 0 0 0 0 0 0 0

 

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