We are – each of us – the sum of all of life’s tables around which we have sat. Today, we are grateful for the table we share with you.
This year we are here to celebrate the ‘right now’
“Your journey has molded you for your greater good, and it was exactly what it needed to be. Don’t think that you’ve lost time. It took each and every situation you have encountered to bring you to the now. and now is right on time.” ( Asha Tyson )
To our and yours ‘right now’.
Shana Tova and lots of love,
Ron and Leetal
P.S. In other exciting news, we are on the search for a all-round awesome person to join our team and help us grow our business. Read more about what we are looking for and send some good people our way.
Also, a reminder that our offer for a free Tanzeya with any purchase ends tonight (September 15, 2014 at 11:59 EST). So if you are still looking to splurge yourself, your kids or in need of a hostess gift for Rosh Hashanah- well, just head over to our shop.
Wherever you find yourself this holiday, here’s wishing you a peaceful, joyful and a sweet sweet year,
Ron and Leetal
Dovshaniut
Now, as promised here is the recipe for our favorite honey cookies, "Duvshaniut". They are moist, full of spices and sweet. Everything you need to start your year on the perfect note.
Give them to friends as presents to wish them a Happy New Year, or serve them with a glass of mint tea at the end of your Rosh Hashanah dinner. Either way, you are sure to please friends and family.
Ingredients (for 18 cookies):
90g Honey
60g Muscovado sugar
1/8 tsp. ground clove
3/4 tsp. ground mahlab*
1/8 tsp. ground cardamom
¼ tsp. ground all spice
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
¼ tsp. baking soda
1 large egg, room temp (55g)
210g AP flour
10g baking powder
Frosting:
100g powder sugar
2 tbsp. milk
In a small bowl mix the spices. Feel free to use more or less of those spices you like best, for me this mixture is the perfect balance of ‘fall spices’.
preheat oven to 365. In a small pot place the honey, sugar and the spice mixture, using a whisk mix well. Once boiled, add the baking soda and whisk until the mixture is light and frothy. Transfer to a bowl and set aside to cool for 5 minutes then whisk the egg into the mixture. Mix the flour and baking powder and then using a wooden spoon stir the flour into the mixture. With wet hands, form balls. Bake for 10 minutes (turn the tray after 5 for even coloring). Place on a cooling rack.
Frosting:
Whisk the powdered sugar with the milk until you get a smooth mixture. Dip each cookie into the sugar coating and let drip onto the cooling rack. The cookies will form a crackly sugar exterior that is fun to bite into and will also help keep the cookies moist inside.
Place cookies in an airtight container.
* Mahlab is the inner seed inside a cherry pit and has the flavor and aroma that resembles bitter almond. It is used in small quantities and sharpens the sweet flavors in baked goods. A spice that is very common in Middle Eastern baking and I like using it in many recipes whether Middle Eastern or not.
** You might have noticed that the recipe doesn’t have any oil or butter in it (!!!). My initial recipe did call for some oil, fortunately, I forgot to add and the results were very surprising (surprising in a really GOOD way) so I decided to omit the oil from the recipe.
