You don't have to be Jewish to enjoy the natural goodness of traditional kosher dishes. Sweeten Jewish celebrations with all-natural honey. Honey has a rich tradition in customary Jewish dishes including kugel, challah and coffee cake. From Rosh Hashanah to Yom Kippur, there are many important celebrations that often include delicious and elaborate family meals. Here are a couple of recipes, courtesy of the
National Honey Board, that offer a sweet twist on these traditional holiday dishes:
Butternut Squash Soup
2 Tablespoons butter
1 onion, chopped
2 cloves garlic, minced
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1 butternut squash, peeled, seeded and diced
3 cans (14.5 oz. each) chicken broth
1/2 cup honey
1/2 teaspoon dried thyme leaves, crushed
Salt and pepper, to taste
Directions:
In large pot, melt butter over medium heat. Stir in onions and garlic. Cook and stir until lightly browned, about 5 minutes. Stir in carrots, celery, potatoes, squash, chicken broth, honey and thyme. Bring mixture to boil; reduce heat and simmer 30 to 45 minutes or until vegetables are tender. Remove from heat and cool slightly. Transfer mixture to blender or food processor; process until smooth. Return pureed soup to pot. Season to taste with salt and pepper. Heat until hot and serve.
Honey-Kissed Carrot Zucchini Kugel
1/2 cup water
1-1/2 cups grated carrots
1-1/2 cups grated zucchini
1 medium onion, finely diced
3 eggs, separated
1/4 cup honey
1-1/2 cups peeled and grated potatoes
1 cup matzo meal
1 Tablespoon chopped fresh dill, optional
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Combine water, carrots, zucchini and onion in medium saucepan. Simmer about 4 minutes or until vegetables are soft; cool slightly. Whisk together egg yolks and honey in large bowl. Stir in cooked vegetables, potatoes, matzo meal, dill, salt and pepper. Beat egg whites in separate large bowl until stiff peaks form. Fold 1/3 egg whites into vegetable mixture; gently fold in remaining egg whites. Turn mixture into well-greased 1-1/2-quart soufflé or 9-inch baking dish. Bake at 400°F for 30 to 35 minutes or until kugel is puffed and golden brown.
Enjoy!
Butternut Squash Soup
2 Tablespoons butter
1 onion, chopped
2 cloves garlic, minced
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1 butternut squash, peeled, seeded and diced
3 cans (14.5 oz. each) chicken broth
1/2 cup honey
1/2 teaspoon dried thyme leaves, crushed
Salt and pepper, to taste
Directions:
In large pot, melt butter over medium heat. Stir in onions and garlic. Cook and stir until lightly browned, about 5 minutes. Stir in carrots, celery, potatoes, squash, chicken broth, honey and thyme. Bring mixture to boil; reduce heat and simmer 30 to 45 minutes or until vegetables are tender. Remove from heat and cool slightly. Transfer mixture to blender or food processor; process until smooth. Return pureed soup to pot. Season to taste with salt and pepper. Heat until hot and serve.
Honey-Kissed Carrot Zucchini Kugel
1/2 cup water
1-1/2 cups grated carrots
1-1/2 cups grated zucchini
1 medium onion, finely diced
3 eggs, separated
1/4 cup honey
1-1/2 cups peeled and grated potatoes
1 cup matzo meal
1 Tablespoon chopped fresh dill, optional
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Combine water, carrots, zucchini and onion in medium saucepan. Simmer about 4 minutes or until vegetables are soft; cool slightly. Whisk together egg yolks and honey in large bowl. Stir in cooked vegetables, potatoes, matzo meal, dill, salt and pepper. Beat egg whites in separate large bowl until stiff peaks form. Fold 1/3 egg whites into vegetable mixture; gently fold in remaining egg whites. Turn mixture into well-greased 1-1/2-quart soufflé or 9-inch baking dish. Bake at 400°F for 30 to 35 minutes or until kugel is puffed and golden brown.
Enjoy!
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