Rosh Hashanah
Bake Ahead and Freeze
Desserts for Rosh Hashanah
LINDA MOREL | SPECIAL TO THE JE
T he High Holidays arrive at a
busy time. Vacations are over.

Th e school year is just begin-
ning. Activities that stopped for the
summer lure us in.

But most importantly, we are facing
the joy and expectation of a new year.

Part of that joy entails a series of cel-
ebratory meals. How do you prepare
so many Rosh Hashanah menus while
juggling the rest of your life?
I start by baking, something I fi nd
relaxing and inherently practical. Since
most pastries can be frozen, I begin
Rosh Hashanah cooking with desserts,
which I then bank in the freezer. It’s a
relief to know one course is ready to go
when I need it.

If I’m invited as a guest, I always off er
to bring a dessert or two, because I can
bake whenever I have the opportunity
— not at the last minute when most
other foods have to be prepared. Th e
freezer is a baker’s best friend.

But identifying time to bake during
bustling September can be a challenge.

Believe it or not, I fi nd the hours aft er
dinner to be ideal. By then, the house is
quiet. Kids are mired in homework and
texting, while my husband hunkers
down in front of the TV. Th is gives me
a chance to bake in peace.

If I have a 10-minute break in the
middle of the day, I measure out ingre-
dients and assemble the mixer, bak-
ing pans and bowls so that evening’s
baking project will run smoothly
and quickly.

It’s best to select fuss-free recipes.

Avoid recipes calling for whipped
cream, raw fruit toppings and creamy
frostings, which get smudged when
wrapped for the freezer. Traditional
Rosh Hashanah cakes freeze particu-
larly well.

Since sweets are the best part of any
meal, it only makes sense to start with
dessert fi rst.

¼ teaspoon nutmeg
¼ teaspoon cardamom
1 cup chopped pecans
Powdered sugar for dusting
Preheat your oven to 300 degrees
F. Generously coat an angel food
pan with nonstick spray.

Boil water, and pour 1 cup into a
heatproof measuring cup. Dunk the
teabag into the water, and let it steep
until the tea becomes strong. Peel
the ginger. Dice it; then chop it fi nely.

In a small saucepan, place the
ginger, tea and honey. Bring it to a
slow boil on a medium-low fl ame.

Stir until the honey dissolves. Cool
the mixture to room temperature,
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Honey Spice Cake | Pareve
Serves 10
Nonstick vegetable spray
1 tea bag of black tea, such as
Lipton 1 inch of fresh ginger
1½ cups honey
4 eggs
1 cup dark brown sugar
4 tablespoons vegetable oil
1 tablespoon orange zest
¼ teaspoon vanilla
3½ cups fl our
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon cinnamon
¼ teaspoon cloves
Financial advice from a
knowledgeable neighbor.

E. Matthew Steinberg
Managing Director – Investments
M.studio / AdobeStock
Oppenheimer & Co. Inc.

165 Township Line Road
Jenkintown, PA 19046
(215) 576-3015
matthew.steinberg@opco.com Serving Investors in
Philadelphia and
South Jersey for 28 Years
Forbes is not affiliated with Oppenheimer & Co. Inc.

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