“Being able to just kind of explore
my heritage through that means a lot
to me as well,” LaBan said. “It really
feels like I can connect with my cul-
ture a little bit more.”
Honey is only one part of the
quintessential new year snack, how-
ever. With apple season in its prime,
plucking the fruit from the tree has
become an accessible way for peo-
ple to see their food’s origins.

At Linvilla Orchards in Media, there
are about 25 acres of apple trees,
with each acre yielding 200-800
bushels of apples, about 125 apples
per bushel, according to farm man-
ager Norm Schultz.

Each apple tree, about 10-15 feet
tall, is a dwarf tree with a weak root
system, which makes the trees eas-
ier to pick for the amateur orchard
visitor. Each sapling will begin fruit-
ing about 2-3 years after it’s planted,
which means the orchard is prepar-
ing for harvests years in advance.

Even beyond the orchard, work to
construct the perfect apple can take
place in the lab. Scientists developed
the Honeycrisp apple, known for its
juiciness, sweetness and crunch, 20
years ago. In the 1980s and ’90s,
developing apple varieties was
focused on color and shelf life, not
fl avor and texture. The Honeycrisp,
the most popular apple variety, defi es
those old standards for a good apple.

“The Honeycrisp is quite unique
because its cells hold more liquid
than any other varieties,” Schultz said.

“That’s why the Honeycrisp is so juicy.”
Linvilla also off ers Crimson Crisp
and Evercrisp apples, which will only
be on the trees available to harvest
for the next month. The transience of
the apple-picking experience, which
coincides around the time of Rosh
Hashanah, is part of what makes the
activity appealing.

“It’s great to connect where your
food comes from ... And it just really
connects you to the land,” Schultz
said. JE
srogelberg@midatlanticmedia.com Arthur LaBan and Don Shump tend to the
Holy Honey hives at Congregation Rodeph
Shalom in the apiary’s early days.

NATIONAL COUNCIL OF JEWISH WOMEN
GREATER PHILADELPHIA SECTION
wishes you a Happy and Healthy New Year.

* NCJW, founded in 1893, is the nation’s premiere public policy
Jewish women’s organization.

* NCJW confronts today's most urgent social and economic
challenges facing women, children and families. Powered by the
Jewish imperative to ensure dignity for all, we impact policy, advocate
for justice, and support the community. Your voice has never been
more essential and our voices together make a meaningful difference
in the world.

For further information: (215) 302-3586
ncjwphiladelphia.org www.NCJW.org
28 SEPTEMBER 15, 2022 | JEWISHEXPONENT.COM
Photo by Craig LaBan
Rosh Hashanah



food & dining
Apples and Honey: Beyond the Dip
KERI WHITE | SPECIAL TO THE JE
A pples and honey symbolize the
Rosh Hashanah holiday in a mean-
ingful way.

Traditionally, plates are offered around
for the ceremonial dip to symbolize the
sweetness of the new year. As ingredi-
ents, they are infused through the festive
meal in tzimmes, for stuffing and glazing
roast chicken, with dessert and so on.

I offer two recipes that give these culi-
nary pillars a nod while mixing and
mingling them in diverse preparations,
different techniques and tasty ways.

The first is a brown butter apple-cus-
tard tart that is rich, delicious, involved,
precise and impressive.

The second, the apple parfait, is more
of a guide. The result looks pretty, can
be done far ahead and you can either
make honey caramel or just use honey
as a layer. The same goes for the apple
mixture — if you are not inclined to chop
and simmer, you can use canned pie
filling. Ditto the graham crackers — feel
free to use bits of oatmeal cookies, honey
cake, crumbled mandelbrot or whatever
suits your taste and you have on hand.

Brown Butter Apple-Custard Tart
Makes a 9-inch tart
For the crust:
2 sticks butter, softened
¾ cup sugar
¼ cup honey
2¼ cups flour
For the filling:
4 eggs
¾ cup sugar
¼ cup honey
2 sticks butter
Pinch salt
1 tablespoon vanilla extract
½ cup flour
3 apples, peeled, cored and cut
into thin slices
Whipped cream or ice cream for
serving Make the crust: Heat your oven to
350 degrees F.

Place the crust ingredients in a mix-
ing bowl, and beat them with a mixer
until the dough forms as crumbly bits
the size of lentils. Press the dough
into the bottom and up the sides of a
9-inch tart pan; prick the dough with a
fork, and bake it for 15 minutes.

While the crust bakes, make the
filling. Whisk the eggs and sugar in a
medium bowl just to blend, and set
it aside. Place the butter in a medium
saucepan over medium heat with the
vanilla. Cook, stirring often, until the
butter foams, then browns (do not
burn), about 5 minutes. Let it cool for
10 minutes. Slowly whisk the brown
butter into the egg mixture; whisk in
the flour and salt.

While the filling is cooling, line the
tart shell with apples. Pour the filling
over the apples. Bake it until the
apples are deep golden brown and
the filling is puffed, cracked and set in
the center, about 60 minutes.

Let the tart cool in the pan on a wire
rack, about 2 hours. Remove the pan
sides. Serve warm or at room tempera-
ture with whipped cream.

Honey Caramel Apple Parfaits
Makes 4 parfaits
This can be adapted to personal pref-
erence and mixed up as desired.

Don’t feel like making the apple
compote? Use apple butter or apple-
sauce. Despise making caramel? Skip
that step, and use a drizzle of good
quality honey. Loathe graham crack-
ers? Chuck in your favorite cookie or
cake instead.

The beauty of this recipe is twofold:
It is supremely adaptable to personal
taste, and it can be done far ahead
of time — just be sure to wrap and
seal the parfaits tightly to preserve
the flavor.

Another boon of this recipe is that
you can use both the apple compote
and the honey caramel in other ways.

Not loving the ice cream as a vehi-
cle? Drizzle the compote and/or the
See Food, Page 39
A RESOLUTION OF ABRAMSON SENIOR CARE
The Board of Trustees of Abramson Senior Care record with sorrow the
passing of their esteemed colleague and friend
Elayne Bleznak, z”l
whose commitment to Jewish causes and philanthropy benefited the
seniors served by Abramson Senior Care, and who served as an example
to the entire community.

Elayne joined the Board of Trustees in 1995. Alongside her husband
Ronald, she was an ardent supporter of Abramson Senior Care. They gave
generously to the organization through the COVID Relief Fund, Annual
Fund, Resident Program Fund, and the New Campus Fund, as well as to
the Rainbow Ball and Together in Harmony fundraising events. Additionally,
Elayne and Ron served as Pre-Ball Party hosts in 1993 and were Gala Chairs
in 2000. In 2004, they were honored at the Rainbow Ball with the Family
Award for their dedication to our organization and to the seniors we serve.

Elayne also gave of her time as an active volunteer at Family Funday,
an intergenerational event for the residents and their families at the
Philadelphia Geriatric Center (PGC). She was also a lifetime member of the
Auxiliary. Photo by Keri White
Abramson Senior Care and our entire Jewish community were truly
fortunate to have been the beneficiary of her time, leadership, and
enduring tzedakah.

To her husband, Ronald; her children Amy (Anthony) D’Orazio, Donna
(Stefan) Keller, Marisa (Scott) Javage and Daniel (Veenita) Bleznak;
grandchildren Noah, Daisy, Ben, Ruby, Ethan, Tobias, Simi and Rani; and
all who mourn her passing, the Board of Trustees of Abramson Senior Care
offer this expression of profound sympathy. May they find solace in the
knowledge that her dedication, generosity and good works will serve as a
living tribute to her and will benefit future generations.

Lorraine Drobny
Board Chair
Sean Gregson
President and CEO
JEWISHEXPONENT.COM 29