Here is a lineup of the menu:
Brisket braised in porter with carrots and mushrooms
German style fried potatoes
Honey Ice cream
I made the challah on Wednesday and was planning to use my mom's recipe, but realized at the last minute that I didn't have enough yeast! So, I had to use a backup recipe from smittenkitchen.com. After I had braided one normal loaf Aaron told me that it should be a round loaf for Rosh Hashanah so I braided one into a circle only to find out that it wasn't supposed to be braided just a circle, but oh well, too little too late. The bread turned out okay, but slightly disappointing. I prefer my mom's recipe so I think I will stick with that one--since I make bread so often :).
Honey Ice Creamadapted from 101Cookbooks
2 teaspoons vanilla extractCombine the vanilla, cream, milk and honey in a large saucepan. Stir to dissolve the honey and heat over moderate heat, stirring occasionally just until tiny bubbles form around the edges of the pan, 3 to 4 minutes.
2 cups heavy cream
1 cup whole milk
1/2 cup honey
Remove from the heat and let steep, covered, for 1 hour.
Cover and refrigerate until thoroughly chilled.
Freeze according to ice cream maker's instructions.
1 cup unbleached all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons chilled water
2 pounds apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2 tablespoons unsalted butter, melted
5 tablespoons sugar
1/2 cup sugar
For the crust: Combine flour, sugar and salt in large bowl. Add 2 T of butter blending with a mixer until only small lumps remains. Add the rest of the butter and mix until small lumps remain. Slowly add some of the water and stir, adding more water until the dough begins to hold together. Continue this process until you are able to roll the dough without dry or sticky patches. Flatten it into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes. Remove the cooled crust from the refrigerator and roll out on a lightly floured surface. Roll into a 14 inch circle and place this into a lightly greased 9 inch tart pan. At this point, heat the oven to 400 degrees F.
For Filling: place peeled and sliced apples in a double ring inside the prepared crust. Fold any of the excess dough back onto itself and crimp the edges. Brush melted butter over the crust and the apples and sprinkle 2 Tablespoons sugar over the entire tart. Bake the tart on a flat baking sheet in the oven for about 45 minutes, rotating every 15 minutes. The crust will be a rich brown and the center filling will bubble.
For the glaze: Put the peels and cores in a large saucepan and add the sugar. Cover with water and simmer on medium heat for 25 minutes. Strain through a mesh strainer. Remove the tart from the oven and cool for fifteen minutes. Brush the glaze over the tart and serve.