Apples and Honey Recipes to Delight

Dipping apples into honey. Is there a more classic taste for the New Year?

The combination of apples and honey is a frequent treat during Rosh Hashanah because together they symbolize a wish for a sweet and fruitful New Year. Apples are said to represent the full circle of the year, and honey represents the sweetness and happiness we wish for.

Here apples and honey are combined in two new ways for the High Holidays.

For vegan variations of both recipes, substitute agave syrup for the honey. 

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Honey-Curry Popcorn with Apples and Nuts

This recipe is sweet, slightly spicy, salty, and crunchy—and based on how quickly my taste testers devoured it, impossible to stop eating. Serve it as a pre-dinner munch, or as a snack during the holidays, or any time of year.

Makes 8 Cups

Ingredients

1/2 cup coconut oil, at room temperature

1/2 cup honey

2 cups raw pecan halves

6 cups plain, unseasoned popped popcorn (see notes)

1.5 ounces (40–45 grams) freeze-dried apple slices (see notes)

Spice mix (see below)

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Directions

1. Line two baking sheets with foil. Heat oven to 350 degrees Farenheit. 
2. Measure coconut oil when it's solid and place it with honey in a large pot and stir. Cook over medium heat until oil is melted and mixture is hot. 
3. Stir in spice mix. Add nuts and popcorn, stirring until well coated. Spread popcorn mix in single layers on prepared baking sheets. Bake for 25 minutes.
4. Turn the mixture with a spatula, separating the clumps. Bake about 25 minutes more until popcorn is dry and somewhat crisp and nuts are toasted (popcorn will continue to crisp up as it cools).
5. Remove from the oven. Separate the clumps. Let it cool. 
6. Break freeze-dried apple slices into 1/2-inch pieces and mix with popcorn and nuts in a large bowl. (Store airtight at room temperature for up to a day.)

Spice mix: In a small bowl combine 1 tablespoon onion powder, 1 tablespoon garlic powder, 1/4 to 1/2 teaspoon cayenne (or to taste), 2 teaspoons kosher salt, and 1 1/2 teaspoon curry powder. 

Notes: I recommend popping your own popcorn in an air popper or in a microwave without oil or salt. Freeze-dried apple slices are available in many supermarkets and specialty stores as well as online. If your custom is to avoid nuts during the holiday, replace pecans with 2 cups additional popcorn.

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Grilled Apple Crumble 

The Grilled Apple Crumble has two parts. First are tangy charred grilled apple halves basted with honey and lemon marinade that are a dessert by themselves (see variation). The second is a baked treat with the grilled apples topped with a simple crumble for a homey but special dessert for Shabbat dinner or for High Holiday meals.

Grilling the apples intensifies flavours and adds a bit of smokiness. No grill? No problem. See the recipe for alternatives. Both the grilled apples and baked crumble can be made ahead.

I serve this parve dessert with non-dairy ice cream or coconut whipped topping with a drizzle of honey on top. 

Serves 6-8

Ingredients

1/4 cup plus 2 tablespoons lemon juice

2 pounds (about 900 grams) small apples (see notes)

1 cup oil, divided, plus extra (see notes)

1/4 cup honey 

1 teaspoon ground cinnamon, divided

1/2 teaspoon  salt, divided

1/2 teaspoon  ground nutmeg, divided

1/4 teaspoon  ground cloves, divided

1 cup flour

1/2 cup rolled (old-fashioned) oats 

1/2 cup sugar

1/2 cup plus 2 tablespoons brown sugar

1 tablespoon parve/vegan margarine or plant-based butter

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Directions

1. Fill a large bowl with cold water and 2 tablespoons of lemon juice. Halve and core the apples, placing halves in a bowl as you work. (Peeling optional.)
2. In a separate large bowl, mix honey, 1/4 cup lemon juice, 1/2 cup oil, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves.
3. Drain apples (discard water) and add to marinade, turning to coat completely.  
4. Let it sit, turning occasionally for 20–30 minutes saving liquid. Reserve 3 tablespoons of the saved marinade for baking.
5. Oil the grill rack and heat the grill to medium. Grill apple halves, adjusting the heat as needed. Brush with the remaining unreserved marinade and turn occasionally until softened but still somewhat firm, about 5–10 minutes total. (This can be made ahead. Refrigerate for up to 3 days mixed with reserved marinade. Bring to room temperature before continuing.) 
6. Apples can also be cooked indoors on a stove-top grill pan or electric grill on medium high. Alternatively, bake until softened but still somewhat firm in 350 degree Fahrenheit oven in a broiler-safe pan. Remove from oven. Preheat broiler. Brown apples under broiler. Timing varies.
7. Heat oven to 350 degrees Farenheit. Oil inside of 11-inch by 7-inch (28x18 cm) baking pan. Squeeze in as many halves as possible, cut side up in a single layer. Chop leftover halves and scatter to fill gaps. Drizzle with reserved 3 tablespoons of marinade. (If using apples grilled in advance, bring to room temperature, place halves in pan, and drizzle with liquid from container). Sprinkle with 2 tablespoons of brown sugar.
8. Combine flour, oats, sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves in a medium bowl. Add 1/2 cup oil. Mix with fingertips until clumps the size of a small pea form. Spread evenly on top of apples. 
9. Cut margarine into bits and dot over topping. Bake for 30–35 minutes until the apples are soft and the topping is browned. 
10. Serve hot, warm, or room temperature. (Can be made a day ahead. Cover and keep at room temperature. To rewarm, place a foil-covered pan in a 350-degree oven until the crumble is at desired temperature. Remove foil. Bake for 5–10 minutes to recrisp the topping.) 

Notes: 2 pounds. equals about 8 small apples, each about 2 inches in diameter. Use pink ladies, gala, honeycrisps, or similar. Use grape seed, safflower, sunflower, or other neutral-tasting oil. Replace flour with gluten-free one-for-one flour substitute if desired.

Grilled Apple Variation: Grill apple halves as directed until completely tender and soft but not mushy. If desired, combine 2 tablespoons of brown sugar with reserved 3 tablespoons of marinade, cook over medium low heat until thickened and syrupy. Drizzle over apples.