L' Shanah Tovah ominvores, herbivores, and carnivores!

As Rosh Hashanah is sneaking up on me, I prepare to make honey cakes. For you, though, I thought a simple meal using the traditional holiday ingredients might suffice (sorry but it's not kosher). Or in other words, NO CAKE FOR YOU!

Open-Faced Apple and Gouda Sandwiches With Chutney

6 slices rye bread, with seeds, toasted
2/3 cup of chutney
   (Major Grey makes a suitable one that
   seems to be available nationwide)
2 large Granny Smith apples
   peeled, cored, an cut into twelve wedges each
8 ounces thinly sliced, or shredded, Gouda cheese

Put toasted bread on broiler pan and spread equally with chutney. Top each slice of bread with 4 apple wedges. Divide cheese evenly among bread slices and put it on top of the apple wedges. Broil until cheese is bubbling and golden brown.

Baked Acorn Squash With Honey & Walnuts

2 medium acorn squash
8 tablespoons full-flavored honey
   (this means Buckwheat or miel de foret or wildflower.
   Stay away from delicate honeys like orange blossom)
1 cup chopped walnuts
2 teaspoons ground cinnamon
4 tablespoons butter
grated nutmeg, to taste (optional)

Preheat the oven to 350 degrees F. Cut the squash in half crosswise (or as we say in the kitchen, "along the equator"). Scoop out the seeds and stringy membranes. Cut a thin slice off the bottom, so the squash doesn't tip over. Place the squash in an 8" x 8" baking dish and add about an inch of water to the bottom of the dish. In a small bowl, mix the honey, walnuts and cinnamon, stirring well. Spoon 1/4 of the mixture into each squash cavity. Cut the butter into tiny pieces and dot each squash half with bits o' butter. Sprinkle nutmeg now. Go lightly with it, this isn't an eggnog! If you've got some foil, go ahead and cover the dish, if not...don't fuss. Bake for about 45 minutes or until squash is really tender when pierced with a knife.

Enjoy a happy new year!

Yours in butterfat,

Hermione