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Edible Amber

I am not a believer in chemical sweeteners. It is my belief that if you are having dessert – it should be savored and enjoyed in all of its glory; not be a distant cousin to its intended flavor and composition.

That being said, I do believe that the more unadjusted an ingredient is, the better. I strive to use as many unprocessed food products as possible. This is one of the reasons I love Rosh Hashana, the Jewish New Year. If you ask someone what first comes to mind when you say the word “Rosh Hashana” they will mot likely respond “Apples and Honey”.

It is incredibly exciting to me as a chef to be able to go back to basics when preparing dessert items for this holiday.

Honey is a wonderful sweetener that is as natural as it gets! It is a food item that is too often overlooked and viewed more as a item to spread on toast rather than base desserts around.

Typically Honey Cake is a dense loaf cake that is mahogany colored and comes with no adornment. This year I created my own version, The Spun Honey Cake. It is a 3 layer cake that mirrors that of a sponge cake made with Honey and Hazelnuts. Sandwiched between the cake layers is a velvety Honey Buttercream. The cake is then swathed in a Semisweet Chocolate Ganache – to balance the sweet flavors with a bit of chocolatey bitterness. And finally the top is adorned with spun sugar decorations and toasted Hazelnuts coated in sugar.

 

Honey Cake

 

close up

 

Another fun Rosh Hashana treat are decorated Sugar Cookies . We have been making little Bees and Bee Hives.

How Cute!

Bee Cookie

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