Admittedly, the Jewish new year is not my celebration, but my husband’s; but I do like to celebrate events and holidays with food.
Normally we mark the Jewish holidays with our kids at my mother-in-law’s, but this year she came to us for a mini version of our usual dinner: Matzo ball soup, mushroom-barley casserole, potato kugel, green beans and honey-mustard salmon. A huge challah with raisins. And cake.
We hadn’t planned a dessert, but I had a layer of cake in the fridge, as you do, and some leftover buttercream from last week’s cupcakes. I quickly cooked some cinnamon apples and assembled the cake with pecans scattered over top. Apples are important for the holiday because eating them ensures you’ll have a sweet year. So we were covered on both fronts: a dessert course and a sweet new year!
To make these ‘cinnamon apples’, simply melt 1tbsp of butter in a heavy pan over medium-low heat, and add 2 sliced and cored apples. Sprinkle 1 tsp of cinnamon-sugar the sliced apples and cover the pan. Cook, stirring occassionally, for ten minutes. If the apples are not soft enough for your liking, or if the pan is getting dry, add 1tbsp apple juice and continue to simmer, covered. Be sure to use the juicy, cinnamon-y liquid in the bottom of the pan to accompany the apples, whichever way you choose to serve them, whether over a simply iced cake, as I did here, or as a topping for pancakes, waffles or French toast.