L ifestyle /C ulture
Rosh Hashanah
Brunch Sweets
F OO D
KERI WHITE JE FOOD COLUMNIST
I HAVE FOND (pre-COVID) memories of a dear friend who
hosted an open house brunch every year on Rosh Hashanah for
friends and fellow members of his synagogue.

The idea was that he loved to celebrate the holiday with
friends, but most people were booked for dinner with family,
parents, in-laws, etc., as was he. The brunch gave him a chance
to wish his community a happy new year, share fellowship and a
nosh, and still keep dinner open for families.

He always put out a wonderful spread of bagels, lox and white-
fish salad, along with delicious breakfast pastries. Although we
have not had the gathering for the last two years, I will make
these treats to symbolize a sweet year to come, and raise a glass
to friends and family far and near in hopes that we can all safely
gather soon.

BLUEBERRY SCONES WITH
LEMON GLAZE
Makes about 12 scones
Since the holiday falls in early
September this year, blueber-
ries are still fresh and local.

This is a great way to use them,
and the lemon complements
them beautifully. If you prefer
the scones plain, you can skip
the lemon glaze. They are
delicious on their own!
2 cups all-purpose flour
1 tablespoon baking
powder ½ teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted
butter, cold, cut in chunks
1 cup fresh blueberries
1 tablespoon lemon zest
1 cup heavy cream, plus
more for brushing the
scones the batter. Go easy so as not to
break the blueberries.

Using a ¼-cup measuring
cup, scoop the dough onto
a parchment-lined cookie
sheet. Place the scones on an
ungreased cookie sheet and
brush the tops with a little
heavy cream. Bake for 15 to 20
minutes until lightly brown.

Let the scones cool before you
apply the glaze.

Lemon Glaze
This glaze is wonderful on
the scones, but it is a great
recipe for cooks to keep in our
back pockets. It can dress up a
Bundt cake, a pound cake or
even a store-bought angel food
or sponge cake.

½ cup freshly squeezed
lemon juice
2 cups powdered sugar,
sifted 1 tablespoon unsalted
butter, softened
½ teaspoon lemon zest
Heat your oven to 375
degrees F.

Mix the dry ingredients in
a large bowl; add the butter
Mix the lemon juice and
and beat it with an electric sugar until completely blended
mixer until it resembles coarse and the sugar is dissolved.

crumbs. Then mix in the Whisk in the butter and
cream. Gently fold the blueber-
ries and grated lemon rind into
See Sweets, Page 26
24 AUGUST 26, 2021
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