“Everyone Knows Someone Who Needs This Information!” (TM)
In the everyday realm, the honey-cakes which we baked (and froze) earlier this week symbolize Life for me when I bake them in this brioche pan shape.
Life is circular, cyclical, up and down, peaks and valleys, highs and lows. You find your Way — sometimes directly, sometimes circuitously. Life’s not boring! You have to go with the flow, but also be aware that it can be a torrent.
It takes courage to live Life well.
I have given recipes and commentary in my 2007 and 2008 Rosh Hashannah postings (see links below), and I am going to give only a quick recipe for Quinces in Cinnamon Sauce, here.
Cinnamon is very beneficial for diabetics. My father loved quinces, and that’s what draws me to them, in remembrance. Together, we sought out their short season, tracking them down in the best health stores or specialty markets — because what was once a mainstream food as he grew up has been sidelined into a heritage food now.
I believe in biodiversity, and know it is important to keep food crop plant species “alive”, so please try to support farmers who still grow these heritage foods. If you truly cannot find Quinces, then substitute Asian Pears, and lastly, use Apples.
I don’t usually cook fruit, as it acidifies it, but quinces have to be cooked, as they don’t soften by themselves. Here’s Faye Levy’s recipe published in the New York Times 9-27-09 and in her cookbook “1,000 Jewish Recipes”.
QUINCES IN CINNAMON SYRUP from Faye Levy
Time: 1 hour 20 minutes, plus chilling
6 large quinces, cut in eighths and cored
1 strip lemon peel, (1/2 inch wide and 2 inches long)
1 3/4 cups sugar [Em: substitute low-glycemic agave nectar for at least some sugar] OR see my idea below!
4 teaspoons ground cinnamon
1. Place quinces in a heavy saucepan. Add lemon peel and enough water to cover. Bring to a boil. Cook uncovered over medium heat, occasionally turning quinces, about 50 minutes, until they are tender and half the water has evaporated. Discard lemon peel.
2. Add sugar and cinnamon. Swirl pan gently to dissolve sugar without disturbing quinces. Cook over medium-low heat, gently basting quinces, 20 minutes. Quinces should look glazed. If necessary, remove them with a slotted spoon, and cook syrup down a bit before pouring over quinces. Refrigerate quinces and syrup in a bowl. Serve cold.
Yield: 8 servings.
Em’s idea: I am going to try this recipe just cooking the quinces in the water and lemon peel stage. Then, I am going to use less agave nectar (just measure out what I want to toss the quinces in) and add half the cinnamon (then taste) (add more cinnamon, if needed). Toss the quinces lightly and carefully in the Agave-Cinnamon Nectar, then chill, covered.
The Traditional Blessing for Rosh Hashannah is “L’ Shana Tova Tiketevu!”, which means May You Be Inscribed In The Book Of Life For a Good Year!
May it be so, for us all.
Here are the previous RH posts:
You can also read more of my articles by using the Titles Archive tab above.
Best to all — Em
(c)2009 Em at http://diabetesdietdialogue.worpress.com
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