Feasting Fancies© “The Holy Days”

Oct 09, 2008 by Ralph Lupoli

We are currently in the most solemn time of the year for all Jews.
Yom Kippur is the most serious of Holy Days, consisting of a time for reflection, atonement and ending in fasting. It begins with Rosh Hashanah ten days before and is called the “Days of Awe.”

The blowing of the Shofar (Rams Horn) signifies the beginning of Rosh Hashanah, the New Year. Both Rosh Hashanah and Yom Kippur are celebrated because of religious reasons and not to recognize a specific event as are the other holiday celebrations.

It’s a time when Jews believe GOD opens “The Book of Life” and each Jew must be evaluated to establish their listing and place on the list in the Book for the next year based on the year they just completed. How the next year will progress for them is also decided at this time. For ten days they pray reflect and may visit cemeteries to ask for the help of their ancestors. Jews the world over take this time of the year extremely seriously. A traditional greeting would be “L’Shanah tovah tikatevu!” meaning “May you be inscribed for a good year!” On the celebration of Yom Kippur, known as the Day of Atonement, most Jews will fast from sundown the day before until sundown the next day; they will spend the day in prayer and reflection in the synagogue.

Traditional foods are sweet-honey; dried fruit and sugar are used to express hope for a sweet upcoming year. Whole fish with the head intact, or an animal’s head may arrive at the table, to symbolize that they should strive to be at the “head” of their peers and righteousness. Leeks are for “luck” and dates are considered symbols of beauty and peace. Some foods are chosen because they sound like other words in the prayers of the times and are seen as “puns” – dates, carrots, beets and bottle necked squash are all examples of this.

Some Jews will refrain from eating a particular fruit until this time – and then will eat them on Rosh Hashanah. This relates to the prayers for new experiences. Commonly, these will be grapes or pomegranates – both ancient and modern favorite choices in Israel. The many seeds of a pomegranate represent their hope to be privileged to do many good deeds in the coming year; they also represent fertility and fruitfulness. Sesame seeds also fall into this list so many items may have them included.

Some foods are avoided; bitter or sour foods, or black coloured foods such as black olives or eggplants. Some cultures won’t eat nuts while other won’t eat fish-both having to do with how their names translate in Hebrew and their beliefs about that. Some homes won’t even put salt on the table. These food habits will be followed until Yom Kippur.

The meal prior to the beginning of the fast is important and may be considered a “Mitsvah” (very good deed). Because during fasting, they want to feel hunger as part of their recognition of the difficulty of atonement – this is accomplished better it you have a big meal before you start fasting. Chicken soup has become popular because boiled chicken is easily digestible so as to not interfere with prayers during fasting. (Hunger is one thing, indigestion is another.) It may be served with Kreplach (meat filled dumplings).

To break the fast – smoked or pickled fish is popular due to the belief it restores the salt and minerals that have been depleted during the fast. Blintzes and Kugel may also appear if the family is doing a light dairy meal. Some Jews will eat round doughnuts covered in sugar (like the round Challah they ate all week) to symbolize a well rounded year to come and with a double round shape, similar good wishes for the world over. Some Jews will have coffee topped with beaten egg yolks and sugar.

The basic ideas the world over of sweetness, seeds, and so on are interpreted in a widely diverse manner. Yet if you look at the recipes, you will find common threads: drinks made of fruit seeds, sweet items, round items, harvest items, as well as common items missing. It can be fascinating for serious foodies and speaks to a global faith that attributes a lot of importance in their meal choices. Like everyone else’s holiday foods, cherished family recipes are handed down, recipes swapped and even debated.

I think you will enjoy the following traditional recipes which are from Helen Nash’s “Kosher Cuisine” published in 1989 by Shapolsky Books.

Mrs. Lichtenfeld’s Honey Cake
2 Loaves each serving 12

1 tablespoon unsalted margarine, at room temperature
2 1/3 cups plus 1 ½ tablespoons unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
2 eggs, at room temperature
Scant 2/3 cup sugar
1 cup dark brewed tea made with 3 teabags, cooled
1/3 cup vegetable oil
1 cup honey
1/2 medium ripe banana, thoroughly mashed
Grated rind of 1 orange
½ teaspoon ground cinnamon
1/8 teaspoon ground cloves

Preheat oven to 325°F. Grease two 9 X 5 inch loaf pans with margarine and dust with 1 ½ tablespoons of the flour. Invert pans and tap to shake off excess.

Sift flour together with baking powder and baking soda directly into a measuring cup.

Beat eggs with an electric mixer at medium speed, gradually adding sugar until pale and thick (about 10 minutes). Lower speed and add tea, oil honey, banana, orange rind, cinnamon, and cloves, combining it well after each addition: there should be no traces of flour visible. Divide batter evenly between the two pans.

Bake side by side, without touching, in center of oven for 15 minutes. Increase heat to 350°F and bake for about 30 minutes. Test with a cake tester in the center; it should come out dry. Let cool on a rack. Loosen sides with a knife before unmolding.

If you want to freeze the honey cakes, wrap it in wax paper, then foil, and place in plastic bag.

Tzimmes
8 servings

Carrots are traditionally served on Rosh Hashanah, when you are supposed to eat sweet foods for a sweet year. When cut into round circles, they resemble coins, symbolizing prosperity as well.

10 medium carrots
3 tablespoons unsalted margarine
About 3 tablespoons honey
3 tablespoons brown sugar
3 tablespoons fresh lemon juice, strained
Kosher salt
Black pepper freshly ground

Peel, rinse and trim carrots. Cut into rounds in a food processor fitted with the slicing disk.

Place in a saucepan with margarine, honey, brown sugar and lemon juice. Bring to a boil and simmer, covered for about 30 minutes or until carrots are soft, but still crunchy. Season to taste.

I wish to thank Gloria Kauffer Greene for the historic information in her book “The Jewish Holiday Cookbook” which I referred to for this article. To all my Jewish friends, “L’Shanah tovah tikatevu!”

If you have any questions or need more information please write me at this newspaper or e=mail me at RAskRalph@aol.com