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8 Apple And Honey Dishes For A New Year Of Hope  

Honey chicken with apple-squash couscous and plenty of savory shallots in a rich gravy is a balanced supper. Serve it with an arugula, beet greens or dandelion green, olive oil and pomegranate vinegar salad, warm pita with hummus and harrisa, and a very dry, very citrus-y white wine. Credit: Copyright 2015 TheWeiserKitchen

Honey chicken with apple-squash couscous and plenty of savory shallots in a rich gravy is a balanced supper. Serve it with an arugula, beet greens or dandelion green, olive oil and pomegranate vinegar salad, warm pita with hummus and harrisa, and a very dry, very citrus-y white wine. Credit: Copyright 2015 TheWeiserKitchen

Late summer and early fall’s sweet and tart bounty are harbingers of cooler temperatures, the start of school, and for me, the Jewish New Year. Jews who celebrate nothing else often head to services for the Jewish New Year (Rosh Hashanah) and/or the upcoming the day of atonement (Yom Kippur).

Most folks serve their family’s traditional classics, and because Jews, like Christian and Muslims, are multiethnic, those traditions are deeply varied. What’s common to almost all? Apple and honey.

Here’s the reason in a one-two-three homily of the day. Instead of saying “Happy New Year,” folks gather in fancy dress-up clothes at services or suppers and wish each other a good and sweet new year. Apple and honey are both good and sweet. Good and sweet — why both?

Explanations are plentiful, but my version is that good means being thoughtfully good to others, giving time, love and care — with complete acceptance of who they are, as they are. Sweet means that if you screwed up this year (who didn’t?), you get a second shot next year, and nothing is sweeter than hope.

Here are some delicious dishes and snacks made with these two ingredients that can grace any fancy table for dinner, breakfast or a snack.

Best wishes for a good and sweet New Year to everyone!

Main photo: This Honey-Lemon Chicken With Apple-Squash Couscous, with plenty of savory shallots in a rich gravy, yearns for a salad, warm pita with hummus and harissa, and a very dry, very citrus-y white wine. Credit: Copyright 2015 TheWeiserKitchen



Zester Daily contributor Tami Weiser is a Connecticut-based food writer and editor, recipe developer, culinary educator and caterer. An alumnus of Vassar College and a former attorney, Weiser also studied at the Jewish Theological Seminar of America and taught Hebrew language, Jewish ethnography and Jewish culinary tradition for many years and is a high honors graduate of the Institute for Culinary Education in New York. She has also worked as a private chef and historical researcher. Her website, TheWeiserKitchen.com, is a culinary resource for creative kosher and non-kosher cooks alike.

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