food & dining
Brunch Sweets
I KERI WHITE JE FOOD COLUMNIST
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, blueberries
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 Heat your oven to 375
degrees F.

Mix the dry ingredients in
a large bowl; add the butter
24 and beat it with an electric
mixer until it resembles coarse
crumbs. Then mix in the cream.

Gently fold the blueberries
and grated lemon rind into
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
AUGUST 26, 2021 | JEWISHEXPONENT.COM



LENA_ZAJCHIKOVA / ISTOCK / GETTY IMAGES PLUS
Mix the lemon juice and sugar
2½ cups flour
until completely blended and
½ teaspoon salt
the sugar is dissolved. Whisk
2 teaspoons baking soda
in the butter and lemon zest.

1 teaspoon vanilla
If the butter is not blending
1 cup chopped walnuts
well, microwave the glaze for
20 seconds, and whisk again Heat your oven to 350
until smooth. Drizzle the glaze degrees F.

over the top of the scones. Let
Grease a 9-inch-by-5-inch
the glaze set a few minutes loaf pan.

before serving.

In a small bowl, mix the
dates, boiling water and
DATE NUT BREAD
butter. Let it sit 15 minutes
Makes 1 loaf
until the butter is melted. Cool
This bread is slightly retro; slightly.

it was everywhere in the
In a large bowl, beat
1970s, usually spread with the eggs with the sugar,
cream cheese. When I taste and add the flour, salt and
it now, I wonder why it ever baking soda.

faded in popularity; it’s
Add the date mixture to
delicious! the large bowl, and add the
vanilla and nuts. Pour the
8 ounces dates, chopped
mixture into the prepared
1½ cups boiling water
pan and bake for 45 minutes
2 sticks butter or margarine until a toothpick inserted
1 cup sugar
in the center comes out
2 beaten eggs
clean. l
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