Welcome to the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! As you may know, Rosh Hashanah, the Jewish New Year is coming up, and Jewish bloggers from all over the world are celebrating with all kinds of twists on traditional Rosh Hashanah foods.
To kick off the celebration, Levana Kirschenbaum is giving away a copy of her fabulous new book, The Whole Foods Kosher Kitchen to three lucky winners. To enter, leave a comment on this post. Limit one entry per reader per blog so click over to the other participating blogs below for your chance at additional entries! Giveaway ends 5 am eastern time on September 11th, 2012. Prize is sponsored by Levana and available to readers from all blogs participating in the Rosh Hashanah Blog Party. Prize can only be shipped within the US.
I’ve tried to push the envelope for a fun apple challah recipe for the holidays! Adding pomegranates takes it over.the.edge! I may have had to break into it to taste! Yum! Yum! With a drizzle of extra honey, what could be better?
Feel free to use your favorite challah dough recipes – egg, water, whole wheat, or even store bought frozen. What I love about this recipe is it’s ease! I’m now working very fulltime, with a long commute to boot (and loving it all!). Baking challah weekly isn’t something I haven’t been able to work into the schedule, unfortunately! So when I was introduced to a new item on the market, Viola! Hallah! I couldn’t have been more excited! Little mess, little fuss, great results!
- Challah dough
- 1 apple, peeled and diced smalled
- ½ teaspoon of cinnamon
- ½ cup pomegranate seeds
- egg white or honey
- Sprinkle cinnamon on the diced apples and add pomegranates. If you have a hard time finding pomegranates, go ahead and use pomegranate flavored craisins!
- Roll challah dough into a long and thin strip. You can either use a rolling pin, or your finger tips!
- Add the apple and pomegranate mixture all over the dough. Along the long side of the dough, pinch the edges so the mixture is enclosed.
- Roll the dough into a round challah, place into a round tin, or on a parchment lined cookie sheet.
- Brush with egg white and bake for 25 minutes, until golden brown.
- While warm, drizzle with honey and enjoy!