In the kitchen with Henny: Keeping it sweet

I can’t really wrap my head around the fact that Rosh Hashanah is just around the corner. The holidays are facing us head-on, and there’s so much we had hoped would be different by now.

And just as our prayers and traditions are filled with hope, I like to let that same energy guide me when I cook. That’s why I’ve made it my goal to bring sweetness into every dish on our table. There are so many symbolic foods to infuse our meals with blessings and abundance, but I also want the flavors to reflect the sweetness we long for in our lives.

Apples and honey are on every table, and sweet potatoes carry their sweetness right in the name. Together they pair beautifully, so I created this salad with crisp apple, roasted sweet potato, pomegranate seeds, and a drizzle of honey vinaigrette.

My guests often get to be the tasters for future articles, and after trying this dish their feedback was clear that this salad is a win!

1 large sweet potato, peeled and cubed

1 tsp. olive oil

1 tsp. cinnamon

1 Tbsp. honey

4 cups baby greens or baby spinach

1 apple, cut into small cubes

¼ cup pomegranate seeds

2 Tbsp. honey

2 Tbsp. olive oil

1 tsp. apple cider vinegar

Preheat the oven to 200°C. Toss the sweet potato cubes with olive oil, cinnamon, and honey. Spread on a lined baking sheet and roast for 25-30 minutes.

Arrange the greens on a serving platter. Top with apple cubes, roasted sweet potato, and pomegranate seeds. Whisk together the dressing ingredients and drizzle just before serving.

When I was getting my nails done recently, my manicurist Rachel told me about a rice dish she had served when hosting her family for Shabbat.

It sounded so festive and different from anything I usually make, that I knew right away it belonged on my Rosh Hashanah table.

1½ cups jasmine or basmati rice, rinsed

1 can (400 ml./13.5 oz.) coconut cream

1 cup water

½ tsp. salt

1-2 Tbsp. brown sugar (optional, for extra caramelization)

¼ cup raisins

¼ cup Craisins (dried cranberries)

In a medium pot, heat half of the coconut cream over medium heat until it thickens, separates, and turns golden brown, about 15 minutes. Stir in the rice to coat and toast for 1-2 minutes. Add the water, remaining coconut cream, salt, and sugar (if using). Stir once, bring to a boil, then reduce to low. Cover and cook 15-20 minutes, until the liquid is absorbed and the rice is tender.

Let sit for five minutes. Fluff with a fork, then fold in the raisins and Craisins just before serving.

Tongue is one of those foods you either love or won’t go near.

When I was growing up, my mother often served it when we had a large crowd for Shabbat lunch. As my father would slice the tongue on Friday, my sister and I would hover nearby, waiting eagerly for the extra pieces he’d hand us to snack on. By the time I was old enough to realize I was actually eating the tongue of a cow, I was already hooked.

I like to spin it as a reminder that our tongues should speak kindly, sing praises to God, and taste sweetness all year. And glazed with apricots and honey, it carries that blessing beautifully to the table.

1 beef tongue

1 onion, halved

6 garlic cloves, peeled

1 Tbsp. kosher salt

1 Tbsp. whole peppercorns (or 1 tsp. ground black pepper)

1 bay leaf

1 cup apricot jam

1 cup water

3 Tbsp. crushed garlic

2 Tbsp. honey

Place the tongue in a large pot, cover with water, and bring to a boil. After a few minutes, drain and discard that water. Refill the pot with fresh water, then add the onion, garlic, salt, pepper, and bay leaf. Bring to a boil again, lower the heat, and simmer for 2-3 hours, until the tongue is very tender. Remove and cool slightly, then peel off the outer layer.

For the glaze: In a small pot, combine the apricot jam, water, garlic, and honey. Bring to a boil, then simmer on low for about 10 minutes until it thickens.

Once the tongue has cooled completely, slice thinly and arrange in an oven-proof dish. Pour the apricot glaze over the slices, cover, and bake at 175°C for 20 minutes, or refrigerate and bake before serving.

This dish can be made ahead of time, as it reheats beautifully and also freezes well.

Originally, the recipe didn’t include apples, but when I made it recently my daughter suggested adding diced apples under the crumbs. She was right. It took the cake up a notch and turned it into a Rosh Hashanah version of our simple family classic.

3 cups flour

1 cup sugar

¾ cup oil

2 tsp. vanilla

3 tsp. baking powder

3 eggs

1 package dessert whip, 212 gr.

2 small apples, peeled and diced

2 tsp. cinnamon

Preheat the oven to 175°C and grease a 9x13 pan (or a Bundt, or two loaf pans). In a mixing bowl, combine the flour, sugar, oil, vanilla, and baking powder until the mixture is crumbly. Measure out and set aside 1 cup of these crumbs for the topping.

Add to the remaining crumb mixture the eggs and dessert whip and beat until smooth. Pour this batter into the prepared pan. Scatter the diced apples evenly on top, then cover with the reserved 1 cup of crumbs, and finally sprinkle with cinnamon.

Bake for 35-40 minutes, until golden and a toothpick comes out clean. Let cool before slicing.

So much depends on us, like how we treat our neighbors, how we speak to our family and friends, how we inspire others, and, most importantly, how we judge people favorably because that is the kind of judgment we hope for ourselves as well.

I take this message to heart, and I remind myself that each of us can make a difference. May the sweetness on our tables reflect the blessings we pray for in the year ahead. Wishing you a sweet New Year, with renewed hope, unity, and peace. 