The following recipes, courtesy of chef Benny Peri and Osem, incorporate the holiday staple sweet symbols, such as honey, apples, pomegranate and dates, in easy yet very impressive desserts to enjoy throughout the upcoming holiday season.
DATE AND NUT ROLL
✔ 500 gr. pitted dates, mashed (or date paste) ✔ 100 gr. butter (for parve/vegan version, substitute coconut oil) ✔ 100 gr. Osem petit beurre caramel cookies, coarsely crushed ✔ 100 gr. Osem petit beurre bitter chocolate biscuits, coarsely crushed ✔ 1 cup walnuts, crushed (about 100 gr.) ✔ 1 cup coconut flakes, for coating Melt butter in the microwave (about 1 minute).
In a mixer bowl with a kneading arm, mix together dates and butter until smooth. Add the cookies and nuts and mix for 2 minutes.
Divide the batter into 4 equal balls and roll each ball into a log.
Pour coconut flakes into a plate and roll the date logs in the flakes until covered on all sides.
Wrap the logs in plastic wrap and freeze.
Remove from freezer before serving and cut into thin slices.
Serve frozen or defrosted.
LAYERED APPLES, HONEY AND POMEGRANATE DESSERT
This dessert is made of four layers, offering a few of the staple holiday foods in individual goblets: apples in caramel sauce, honey mousse and pomegranate sauce.
Pomegranate sauce ✔ 1 cup natural pomegranate juice ✔ 1 Tbsp. cornstarch mixed with ¼ cup water In a small pot, boil the pomegranate juice.
When it begins to bubble, add the cornstarch mixture. Stir well and remove from heat. Let cool.
Caramelized apples with honey ✔ 4 Pink Lady apples, cubed ✔ Juice of 1 lemon ✔ 3 Tbsp. honey ✔ ¼ tsp. cinnamon Heat a pan over medium heat. Add all the ingredients and gently toss until apples are cooked and liquids are reduced.
Set aside to cool.
Crumbs ✔ 200 gr. Osem petit beurre caramel cookies ✔ 25 gr. melted butter Crush the cookies in a food processor.
Place the crumbs in a bowl and mix with melted butter.
Honey cream ✔ 2 containers whipping cream (500 ml.) ✔ 1 package vanilla instant pudding ✔ ½ cup honey ✔ 1 container sour cream In a mixer bowl, whip the cream, instant pudding mix and honey until foam is smooth and firm. Fold in the sour cream and transfer to a pastry bag.
To assemble the dessert: Arrange 4 tall glasses on a tray. Fill each with crumbs up to one-third of the height. Drizzle the honey cream on top of the crumbs. Spoon the apples on top of the cream. Drizzle some pomegranate sauce. Top with honey cream and garnish with crumbs.
APPLE AND HONEY CRUMB CAKE
Makes a 26 cm. round pan For the apple mixture ✔ 4 Granny Smith apples, peeled and cubed ✔ 2 Tbsp. sugar For the cake ✔ 4 eggs ✔ ½ cup sugar ✔ 150 gr. honey (5 Tbsp.) ✔ ½ cup orange juice (100 ml.) ✔ 1 cup canola oil ✔ ½ tsp. cinnamon ✔ Pinch each clove and salt ✔ 1 sachet baking powder ✔ ½ tsp. baking soda ✔ 1½ cups flour (200gr.) For the crumbs ✔ 100 gr. Osem petit beurre caramel cookies, crushed in the food processor ✔ ½ cup walnuts, coarsely crushed Grease pan and preheat oven to 170°.
In a mixer bowl, whip the eggs on high speed until fluffy. Gradually add the sugar, honey, orange juice and oil, and continue whipping for 2 minutes.
Replace the whipping arm with the kneading arm and gradually add the following while mixing on medium speed: flour, baking powder, baking soda, cinnamon, clove and salt. Knead for 1 minute.
In a small bowl, mix apples and sugar.
In a separate bowl, mix cookie crumbs and nuts. Using a wide spoon, fold the apple mixture and 5 Tbsp. of the crumb mixture into the batter.
Pour the batter into the greased pan, and sprinkle the rest of the crumb mixture to cover the cake.
Bake for 45 minutes or until a wooden toothpick inserted comes out dry.
NO-BAKE APPLE AND HONEY PIE
This light and easy dessert is the perfect ending to your Rosh Hashana dinner. Makes 24-26 cm. pie pan:
For the crust ✔ 350 gr. Osem petit beurre caramel cookies ✔ 175 gr. melted butter-flavored margarine (or butter for a dairy meal) For the apple filling ✔ 200 gr. honey ✔ 25 gr. butter-flavored margarine ✔ 2 Tbsp. sugar ✔ 8 Granny Smith apples, peeled and paired, each cut into 8 wedges ✔ 1 tsp. cinnamon ✔ 1 Tbsp. cornstarch ✔ Juice of 1 lemon ✔ 3 Tbsp. red jam (strawberry, raspberry or cherry) To prepare the pie shell: In a food processor, crush the cookies and add the melted margarine. Mix until all the margarine is absorbed.
Pour the crumb mixture into the pie pan and press to the bottom and sides of the pan. Refrigerate until ready to use.
To prepare the filling: Melt margarine in a deep pan, add sugar, honey, cinnamon, lemon juice and apples and stir well. Cook over low heat, while stirring, for 5 minutes or until apples are soft.
Using a slotted spoon, transfer apples to a strainer.
Melt cornstarch in ¼ cup of water and add to the pan liquids. Stir and remove from heat.
Spread the jam on the bottom of the pie crust. Arrange the apples around the pie, overlapping nicely.
Pour the pan liquids on the filling and let cool. You may refrigerate the pie covered until ready to serve.
Sprinkle the remaining crumbs on the pie just before serving.