HAPPY NEW YEAR!
New Year’s in September? Well, yes, if you’re Jewish. Which, for the record, I am. Bat Mitzvah’d and everything. (Mazel tov!)
The Jewish New Year is called Rosh Hashanah. It translates to literally, “head of the year,” and is celebrated on the first and second days of the Hebrew month Tishri. By the Gregorian calendar, Rosh Hashanah starts September 24 at sundown. Please look it up if you’d like to know more. It’s a really interesting holiday!
It’s definitely not much like your typical New Year’s celebration, but the idea of starting fresh and reflecting on self-improvement are still there! And boy, do I have a way to improve your breakfast plans.
Speaking of self-improvement, this new year marks some big improvements for the photography here on memo2munch. Brace yourselves for the utter awesomeness that is the pictures taken with my NEW CAMERA! New year, new camera. It’s fitting, right?
I’m now lucky enough to be shooting with a Canon Rebel t3i with a 50mm f/1.8 lens.
If that was total gibberish to you, than you’re like me a few months ago when I started researching cameras. It’s okay. All you need to know is that this baby is WONDERFUL, and I now spend A LOT of time taking pictures of food. Well, more than I did before. Alright so we’re probably, like, borderline paparazzi-stalking food these days.
Anyway, I’ve actually had the camera for a couple weeks now, but I wanted to post all of the recipes I had been saving up before I posted any of the new camera pictures. You see, I knew that once the new pictures went out into the world, there was no going back. And then you wouldn’t have gotten Cherry Chocolate Rye Muffins!!
BUT NOW I’m ready to post the new camera pictures, and it just so happens to be Rosh Hashanah. Ah, it’s the little things!
I mentioned earlier that I was going to improve your breakfast plans. I SO still am. I just got distracted by honey dripping off bites of French toast, and that sort of thing.
Say hello to quite possibly the most delicious French toast I have ever made/tasted/stuffed into my mouth. Not kidding.
We’ve got French toast made with the best bread ever, Challah, topped with tender, sautéed apples and drenched in warm, cinnamon honey. It doesn’t get better than that. And it’s a very proper way to celebrate Rosh Hashanah!
Challah (pronounced hah-luh, with some phlegm action at the beginning, if you can manage it), a sweet, Jewish, egg bread, is shaped in a straight, braided loaf most of the year. On Rosh Hashanah, however, it is round and will oftentimes be extra sweet and filled with plump raisins. The circular shape represents the circle of life and the beginning cycle of a new year. (Annnnd cue Lion King. Come on, you’re all thinking it.) So we’re making our French toast with challah—whether or not it has raisins is up to you.
Side note: even if it wasn’t Rosh Hashanah, we’d be making French toast with challah. It makes THE BEST French toast.
Another traditional treat enjoyed on Rosh Hashanah is apples dipped in honey, a symbol of a sweet new year. Hence the honey and apple-y goodness on top of our French toast here.
So use your leftover challah, or make a special trip to get some, and treat yourself to a lovely breakfast. Start the New Year right!
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- 1 tbsp. coconut oil or earth balance
- 2 medium apples, sliced into thin wedges with the skin on (you can remove it if you want, but you lose some of the fiber!)
- 1/2 c. honey
- 1 tsp. cinnamon, more to taste
- coconut oil or earth balance for the pan
- 4 thick slices Challah bread
- 2 eggs
- 1/2 c. almond milk
- toasted walnuts to top (optional)
- cinnamon to top (optional)
- Heat two medium skillets over medium-low heat. While they warm up, whisk the eggs and almond milk together in a bowl. Start the honey sauteed apples: Melt the coconut oil in one of the pans. Then add the apple slices in an even layer and sprinkle with the cinnamon. After 2-3 minutes, mix the apples around in the pan so that the cinnamon is distributed evenly.
- Start the French toast: Melt the earth balance in the other pan. Dip each slice of bread into the egg mixture so that it is thoroughly covered, and then transfer to the pan with the earth balance. Repeat with the remaining slices.
- Let the French toast cook on one side for 2-3 minutes. Stir the apples frequently during this time. Flip the French toast and cook for 1-2 minutes on the other side.
- While the French toast finishes cooking, pour the honey into the pan with the apples and remove from heat, stirring gently.
- Plate the finished French toast. Top with the warm honey and apple mixture. Sprinkle with cinnamon and toasted walnuts, if desired.