About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
Chef Omar Hegazi recently joined the Great Performances team as Corporate Chef de Cuisine and shares his recipe for a luscious Braised Lamb Shank.
Although this is not a traditional American holiday dish, it is a traditional recipe from where I am from.
Braised Lamb Shank
by Chef Omar Hegazi
Ingredients
- 4–6 lamb shanks
- 2 tsp salt
- 1 tsp black pepper
- 2–3 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 6 cloves garlic, smashed
- 2 tbsp tomato paste
- 1.5 cups red wine
- 2 cups beef or chicken stock
- 1 can (400 g / 14 oz) diced tomatoes
- 2–3 sprigs fresh rosemary
- 4–5 sprigs thyme
- 2 bay leaves
Procedure
Prep the Lamb: Pat lamb shanks dry. Season generously with salt and pepper.
Sear: Heat olive oil in a heavy Dutch oven or deep oven-safe pot over medium-high heat. Brown shanks on all sides (8–10 minutes). Remove and set aside.
Sauté Aromatics: In the same pot: add onion, carrots, celery and cook 5–7 minutes until softened. Add garlic and tomato paste; cook 1 minute to caramelize
Deglaze: Pour in the red wine. Scrape up the browned bits. Simmer 3–4 minutes to reduce slightly.
Add Liquids & Herbs: Add stock, diced tomatoes, rosemary, thyme, and bay leaves. Return shanks to the pot, submerging them partially.
Slow Cook Braise:
• Cover and place in preheated oven set at 325°F for 2.5–3 hours, turning shanks halfway.
• They’re done when the meat is very tender and nearly falling off the bone.Reduce the Sauce: Remove shanks and simmer the sauce uncovered for 10–15 minutes until thicker.
More Recipes by Chef Omar Hegazi
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
A sweet add-on to their article, Holiday Cooking with the Deuel Family, Anastassia adds a special recipe for her Holiday Honey Pryanik Cookies.
Inspired by Anastassia’s Russian roots, these soft honey cookies bring warmth, spice, and nostalgia to the holiday table. They’re easy to mix, fun to shape, and perfect for little helpers to decorate.
Sweet Highlight: Anastassia’s Holiday Honey Pryanik Cookies
by Chef Anastassia Batsoula-Deuel
Ingredients
- 1/3 cup honey
- 1/2 cup sugar
- 1 egg
- 3 tbsp butter
- Spices:
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp clove
- 1 tsp baking soda
- 2 cups flour
Procedure
- Melt honey, sugar, and butter together in a small saucepan. Allow to cool slightly.
- Stir in the egg and spices.
- Add baking soda and flour to form a soft dough.
- Chill for 30 minutes.
- Roll out and cut into festive shapes.
- Bake at 350°F for 8–10 minutes.
- Finish with an optional lemon-sugar glaze.
These make wonderful gifts or the perfect dessert with tea after a family meal.
More Recipes by Chef Anastassia Batsoula-Deuel
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
Chefs Mike and Anastassia (and Little Mila) share a delicious recipe for Slow-Roasted Citrus Herb Chicken, perfect for a festive winter meal and a bonus recipe for Anastassia’s Holiday Honey Pryanik Cookies.
As the holiday season approaches, the our kitchen comes alive with warm spices, gentle simmering, and the joyful chaos of cooking with a toddler. For our family, preparing food together is more than a routine—it’s a tradition rooted in our combined culinary backgrounds, shared memories, and the excitement of creating something delicious as a team.
Whether we’re making dinner for just the three of us, baking cookies with Mila’s tiny hands dusted in flour, or preparing a dish to bring to friends, the season gives us a chance to slow down and savor every flavorful moment. This year, we’re sharing two of our favorite festive recipes—one savory, one sweet—that reflect the heart of how we cook together.
Slow-Roasted Citrus Herb Chicken
by Chefs Mike, Anastassia, & Little Mila
Ingredients
- 1 whole chicken (4–5 lbs)
- 3 oranges, halved
- 1 lemon, quartered
- 1 bulb garlic, halved
- Fresh thyme and rosemary
- 2 onions, quartered
- 3 carrots, thick-cut
- 3 parsnips, thick-cut
- 2 potatoes, chunked
- Olive oil, salt, pepper, smoked paprika
Procedure
- Preheat oven to 300°F.
- Place vegetables in a roasting pan; coat evenly with olive oil, salt, and pepper.
- Stuff the chicken with citrus, garlic, and herbs.
- Rub the outside with olive oil, salt, pepper, and smoked paprika.
- Lay the chicken over the vegetables.
- Roast for 3.5–4 hours, basting occasionally.
- Finish at 425°F for 15 minutes to crisp the skin.
- Rest 10 minutes before carving.
Mila’s favorite part? Helping place the citrus inside the chicken—a perfect toddler-safe kitchen task.
Sweet Highlight: Anastassia’s Holiday Honey Pryanik Cookies
Inspired by Anastassia’s Russian roots, these soft honey cookies bring warmth, spice, and nostalgia to the holiday table. They’re easy to mix, fun to shape, and perfect for little helpers to decorate.
Get the recipe here: Anastassia’s Holiday Honey Pryanik Cookies
Warmest Wishes from the Deuel Family
For us, holiday cooking is all about connection—slowing down, sharing flavors, and making memories together. Whether you’re cooking with your own family or bringing a dish to friends, we hope these recipes add warmth and joy to your season.
More Recipes by Chef's Mike and Anastassia Deuel
Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. In December, we turn to pumpkin seeds—nutty, versatile, and rich in nutrients. A beloved snack in many cultures, pumpkin seeds shine in both savory and sweet dishes, adding crunch and depth to holiday spreads.
In honor of December pumpkin seeds, we’re spotlighting a festive favorite: Sage Pumpkin Seed Brittle. Sweet, spiced, and herbaceous, this brittle combines caramelized sugar with toasted seeds, cayenne pepper for gentle heat, and fresh sage for a seasonal twist. Perfect as a holiday treat, it makes a great edible gift or snack for gatherings.
Want more seasonal ideas? Explore the full Food Festival series here.
Ingredient Spotlight:
Pumpkin seeds, also known as pepitas, are celebrated worldwide for their rich, nutty flavor and dense nutritional profile. Packed with protein, healthy fats, magnesium, and zinc, they’re as nourishing as they are delicious. From trail mixes to sauces and baked goods, pumpkin seeds are endlessly adaptable, making them a pantry staple during the winter months.
Recipe: Sage Pumpkin Seed Brittle
Ingredients
120 g pumpkin seeds, toasted
200 g sugar
170 g light corn syrup
120 g water
2.5 g baking soda
1.6 g salt
3 g fresh sage, finely chopped
3 g cayenne pepper
Vegan butter, as needed
Cooking spray, for parchment
Method
Toast pumpkin seeds and set aside.
In a thick-bottomed pot, combine sugar, light corn syrup, salt, baking soda, and water.
Cook over medium heat, stirring until mixture turns golden brown.
Add chopped sage and cayenne pepper, stirring to combine.
Stir in vegan butter.
Quickly pour mixture onto a parchment-lined sheet tray sprayed with cooking spray.
Spread evenly and let cool completely. Break into brittle pieces before serving.
Pro Tips from Our Chefs
For extra flavor, sprinkle flaky sea salt over the brittle before it sets.
Add a handful of dark chocolate chips while spreading for a sweet-savory twist.
Store brittle in an airtight container with parchment between layers to prevent sticking.
Package in cellophane bags or tins for a thoughtful, homemade holiday gift.
How to Use It: Serving Suggestions
Break into shards and serve alongside after-dinner coffee or tea.
Crush into pieces and sprinkle over ice cream or yogurt parfaits.
Pair with cheese boards as a crunchy, slightly spicy accent.
Use as a garnish for holiday cakes or brownies.
From Our Farm to Your Table: Meet Katchkie Farm and Our CSA
The peppers in this month’s recipe—and many of the ingredients we spotlight—come straight from Katchkie Farm, our organic farm in Kinderhook, NY. It’s where we grow with intention: focusing on flavor, sustainability, and connection to the land.
Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.
Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →
Keep Cooking with Us
We’re cooking our way through the seasons—one ingredient at a time. Sign up for our newsletter to get each month’s recipe, tips, and art delivered to your inbox.
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Related Articles
More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
Chefs Anastassia Batsoula and Mike Deuel, with their one-year-old sous-chef Mila, share their low-and-slow Thanksgiving tradition in this month’s Chefs’ Choir(SM). Their slow-roasted turkey with apples, citrus, and root vegetables pairs beautifully with a Russian-inspired beet and walnut salad — a heartfelt celebration of family, flavor, and the joy of cooking together.
As the holiday season approaches, our kitchen fills with the smells of roasting vegetables, citrus, and herbs — and the happy clatter of our one-year-old, Mila, “helping” from her high chair. Thanksgiving looks a little different these days, but the heart of it remains the same: taking time to slow down, share food, and make memories around the table.
Professionally, we’ve always loved the ingredients that mark this season — earthy root vegetables, crisp apples, sweet squash, and tart cranberries. At home, we reach for the same palette but with more simplicity and warmth. The key to both is balance: rich and savory, sweet and bright, rustic and refined.
And when it comes to the centerpiece — the turkey — our best secret is no secret at all: cook it low and slow. Forget the frantic basting and high-heat rush. A gentle roast allows the bird to stay moist, lets the flavors of fruits and vegetables infuse the meat, and fills your home with that comforting Thanksgiving aroma all day long.
Recipe: Slow-Roasted Turkey with Apples, Citrus & Root Vegetables
by Chefs Anastassia Batsoula-Deuel and Mike Deuel
Serves 8-10
Prep Time: 30 minutes
Cook Time: 5-6 hours (plus resting)
Ingredients
- 1 whole turkey (12–14 lbs), patted dry
- Kosher salt and freshly cracked black pepper
- 4 tablespoons butter, softened
- 2 tablespoons olive oil
- 2 apples, quartered
- 1 orange, quartered
- 1 bulb fennel, sliced thick
- 3 carrots, cut into large pieces
- 3 parsnips, cut into large pieces
- 1 large onion, quartered
- 6 garlic cloves, smashed
- 4 sprigs fresh thyme
- 2 sprigs rosemary
- 1 cup chicken or turkey stock
Procedure
- Preheat your oven to 275°F.
- Season the turkey generously inside and out with salt and pepper. Rub the skin with butter and olive oil.
- Create the bed: In a large roasting pan, layer apples, orange, fennel, carrots, parsnips, onion, garlic, and herbs. Pour in the stock.
- Place the turkey on top of the vegetables, breast side up.
- Roast uncovered for about 20 minutes per pound, until the internal temperature reaches 160°F in the breast and 170°F in the thigh.
- Rest the bird for at least 30–45 minutes before carving. The temperature will continue to rise slightly as it rests.
The result: tender, juicy meat with subtle sweetness from the fruit and deep flavor from the caramelized vegetables — plus an effortless pan gravy from the drippings.
Bonus Recipe: Russian-Inspired Beet & Walnut Salad (Свекольный Салат с Орехами)
Every family has a heritage dish that finds its way onto the table, no matter the holiday. For us, a nod to Russian cuisine connects generations — a bright, earthy salad that brings color and contrast to the Thanksgiving spread.
Ingredients
- 3 medium beets, roasted or boiled until tender
- ½ cup walnuts, lightly toasted and chopped
- 1 small garlic clove, finely grated
- 2 tbsp mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp sour cream
- 1 tsp red wine vinegar or lemon juice
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Procedure
- Peel and grate the cooked beets once cooled.
- In a bowl, mix mayonnaise, sour cream, garlic, vinegar, salt, and pepper.
- Fold in the grated beets and chopped walnuts.
- Chill for at least 30 minutes before serving. Garnish with dill or parsley.
It’s vibrant, slightly sweet, and earthy — a refreshing balance next to the richness of turkey and stuffing. Mila loves the color (and occasionally the mess), and it’s a perfect way to add a touch of Russian comfort to a very American feast.
Our Thanksgiving table is a mix of tradition and invention — a slow-roasted turkey beside a Russian beet salad, a giggling toddler beside two tired but happy chefs. The food tells the story of where we’ve been, who we love, and how we grow together — one slow-cooked bite at a time.
More Recipes by Chefs Anastassia Batsoula-Deuel and Mike Deuel
A Thanksgiving Message from Our Farm Family
As the fields in Kinderhook settle into their quiet winter rhythm, we take a moment to reflect on another season of growth, community, and gratitude. Thanksgiving always feels like the heart of our year — a time to celebrate the bounty of the land, the people who tend it, and the meals that bring us together.
At Katchkie Farm, every recipe tells a story of soil, sunshine, and care. From the hands that planted each seed to the families who open their CSA boxes with anticipation each week, we’re reminded that food has a way of connecting us — especially at the Thanksgiving table.
Cooking with the Season
This year’s Katchkie Farm CSA Thanksgiving Recipes collection brings together old favorites and new additions from our extended farm family. You’ll find classic dishes that celebrate simple, seasonal ingredients — squash, cabbage, apples, and hearty greens — all grown with care on our farm and shared with love from our kitchen to yours.
Joining us in the mix are two friends who bring their own culinary warmth:
Georgette Farkas, Great Performances’ former culinary ambassador, shares her Brussels Sprout, Green Apple and Swiss Chard Salad — a bright, textured side that feels as elegant as it is comforting.
Emilia Sochovoka, from our Embrace Wellness program, contributes a wholesome Fall Harvest Wild Rice with Apples, Kale and Sweet Potatoes — a nourishing dish full of color and balance.
Together, these recipes celebrate what makes Thanksgiving special: fresh ingredients, shared effort, and the joy of cooking something from scratch.
From the Farm to the Feast
Our Thanksgiving table always starts with what’s in season. Butternut squash finds its way into creamy purees and savory tarts; apples lend their sweetness to salads and crisps; and hearty greens — chard, kale, and Brussels sprouts — anchor the meal with color and nutrition.
Whether you’re hosting family or sharing a meal for two, these farm-to-table recipes make it easy to celebrate the holiday with food that’s beautiful, nourishing, and grounded in the rhythms of the land.
With Gratitude from All of Us
This season, we’re especially thankful for everyone who makes Katchkie Farm and Great Performances possible — our farmers, our cooks, our CSA members, and our community of friends who believe that food tastes best when it’s grown and shared with care.
We hope these recipes inspire you to fill your kitchen with warmth, laughter, and the flavors of the season. From our family to yours, have a joyful and delicious Thanksgiving.
Learn more about Katchkie Farm and our CSA — and discover how you can bring the farm to your table all year long.
Cook with Katchkie Farm
Farm-to-table recipes inspired by the season — from Kinderhook to your kitchen.
More Thanksgiving Recipes
At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services.
Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.
Our chefs share their culinary voices with stories and recipes that capture the Thanksgiving spirit.
Check out their delicious contributions – and let us know which ones you’ve tried!
Thanksgiving Recipes
Updated for the 2025 season
Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. Few ingredients are as tied to the spirit of November as cranberries. Tart, jewel-toned, and bursting with flavor, cranberries bring brightness to hearty autumn dishes and are a beloved staple of holiday feasts. From classic relishes to inventive sauces, this seasonal berry adds both tang and vibrancy to the table.
In honor of November cranberries, we’re spotlighting a timeless favorite: a chef-crafted Cranberry Sauce. Sweetened with honey, brightened with orange, and layered with warm spices and herbs, this sauce is perfect for pairing with roasted meats, serving alongside cheeses, or spooning over desserts.
Want more seasonal ideas? Explore the full Food Festival series here.
Ingredient Spotlight:
Cranberries are native to North America and thrive in cool climates, often harvested from bogs in the fall. Known for their sharp, tangy flavor, they are a nutritional powerhouse, rich in antioxidants and vitamin C. While fresh cranberries are typically in season from September through November, they preserve beautifully, making them a staple of holiday cooking.
Recipe: Cranberry Sauce
Ingredients
2 quarts cranberries
2 cups honey
¼ cup finely chopped shallots
2 cups white wine
1 cup orange juice
Zest of 1 orange
10 whole black peppercorns
1 cinnamon stick
8 whole cardamom pods
4 whole allspice berries
3 sage leaves
1 sprig tarragon
1 sprig parsley
Method
In a thick-bottomed pot, sweat shallots until translucent.
Add cranberries, honey, white wine, orange juice, and orange zest. Bring to a light simmer, stirring often to prevent scorching.
Place peppercorns, cinnamon, cardamom, allspice, sage, tarragon, and parsley in cheesecloth; tie with butcher’s twine to make a sachet.
Add sachet to the pot and simmer for up to 1 hour, until cranberries burst and sauce thickens. Stir frequently to prevent sticking.
Remove sachet and discard.
Chill cranberry sauce before serving. Store for up to 1 week.
Pro Tips from Our Chefs
Swap honey for maple syrup for a deeper, woodsy sweetness.
Add a splash of port or red wine for extra richness.
For a smoother sauce, press cranberries through a fine sieve after cooking.
Freeze extra sauce in ice cube trays — perfect for adding to pan sauces or cocktails later.
How to Use It: Serving Suggestions
Serve alongside roast turkey, chicken, or pork as a tangy counterpoint.
Pair with baked brie or sharp cheddar for a festive appetizer.
Stir into yogurt or oatmeal for a seasonal breakfast boost.
Use as a glaze for roasted vegetables.
Spoon over cheesecake or vanilla ice cream for a holiday-ready dessert.
From Our Farm to Your Table: Meet Katchkie Farm and Our CSA
The peppers in this month’s recipe—and many of the ingredients we spotlight—come straight from Katchkie Farm, our organic farm in Kinderhook, NY. It’s where we grow with intention: focusing on flavor, sustainability, and connection to the land.
Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.
Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →
Keep Cooking with Us
We’re cooking our way through the seasons—one ingredient at a time. Sign up for our newsletter to get each month’s recipe, tips, and art delivered to your inbox.
Get recipes, seasonal stories, and event tips delivered each month? Sign up for our newsletter →
Related Articles
More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.
Each month, our Food Festival series highlights a seasonal ingredient with a chef-driven recipe, pro tips, and serving ideas. For the October Food Festival, cauliflower takes center stage. Nutty, versatile, and nutrient-packed, cauliflower transforms beautifully when slow-simmered into a rich ragu with onion, rosemary, and butter. Perfect for tossing with pasta or spooning over grains, it’s a cozy dish that celebrates autumn’s harvest.
Want more seasonal ideas? Explore the full Food Festival series here.
Ingredient Spotlight:
Cauliflower is a cool-weather staple with a mild, nutty flavor that adapts to almost any cooking method—roasted, mashed, riced, or simmered into sauces. Beyond versatility, it’s packed with vitamin C, fiber, and antioxidants, making it as nourishing as it is delicious. This humble vegetable shines in hearty fall recipes, where slow cooking coaxes out its natural sweetness and transforms it into a velvety base for comforting meals.
Recipe: Cauliflower Ragu
This month, our chefs feature cauliflower in a rustic Italian-inspired ragu. Slowly simmered with rosemary, onion, and butter, it breaks down into a velvety sauce that’s perfect for tossing with pasta or spooning over grains.
Ingredients
1 head cauliflower
1 medium Spanish onion, chopped fine
1 Tbsp chopped fresh rosemary
¼ tsp crushed red pepper
½ c soft butter
2 c water
1 Tbsp EVOO
salt to taste
Method
- Remove the bottom stem from the cauliflower and discard. Using a chef’s knife, cut the cauliflower head in half and place cut side down on the cutting board. Slice as thinly as possible and set aside while you prep other ingredients.
- Finely dice the onion and set aside. Remove the rosemary from its stem and chop finely. In a small rondo over medium heat, add EVOO and let it warm. Add the crushed red pepper and rosemary to perfume the oil. Once fragrant, add the onions and butter, stirring slowly until the onions become translucent.
- Add the sliced cauliflower and fold it into the mixture, allowing it to sweat. Add water and cover with a paper cartouche. Reduce the heat to low and allow to cook until the cauliflower begins to break down, about 1 hour. Season to taste and serve over your favorite pasta.
Pro Tips from Our Chefs
Choose the right cauliflower
Look for a firm head with tightly packed, creamy-white florets. Avoid any with soft spots or discoloration.
Slice it thin
The thinner the cauliflower slices, the quicker they’ll break down into a sauce-like consistency, giving you a rich, velvety ragu.
Don’t skip the cartouche
Covering the pan with parchment (a cartouche) helps the cauliflower steam gently and prevents it from drying out.
Make it ahead
This ragu tastes even better the next day as the flavors meld. Store in the fridge for up to four days.
How to Use It: Serving Suggestions
Toss with tagliatelle or pappardelle for a rustic pasta night.
Spoon over creamy polenta for a hearty vegetarian main.
Pair with roasted chicken or grilled sausages for a comforting fall meal.
Add a sprinkle of Parmesan or toasted breadcrumbs on top for extra texture.
From Our Farm to Your Table: Meet Katchkie Farm and Our CSA
The peppers in this month’s recipe—and many of the ingredients we spotlight—come straight from Katchkie Farm, our organic farm in Kinderhook, NY. It’s where we grow with intention: focusing on flavor, sustainability, and connection to the land.
Through our CSA (Community Supported Agriculture) program, you can enjoy the very best of the season each week—from just-picked produce to specialty pantry items and surprises from our kitchen.
Want a deeper connection to your food? Learn more about our CSA and Katchkie Farm →
Keep Cooking with Us
We’re cooking our way through the seasons—one ingredient at a time. Sign up for our newsletter to get each month’s recipe, tips, and art delivered to your inbox.
Get recipes, seasonal stories, and event tips delivered each month? Sign up for our newsletter →
Related Articles
More from the Food Festival series—seasonal recipes, chef tips, and ingredient inspiration.
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of the hope for a sweet year ahead, and for our own “Queen Bee,” Barbara Glassman, Executive Director at The Sylvia Center, the season is especially meaningful. Barbara not only tends her hives but also weaves honey into her kitchen traditions year-round. This year, she shares with us a story and recipe that have become part of her family’s holiday table.
Barbara’s Story:
You’d think that as a bee keeper that the Rosh HaShana season, when tradition has us eating honey laden foods, would be my perfect match. I have copious amounts of honey at home and I use honey as a sweetener almost exclusively in my baking year round.
Rosh HaShana’s traditional honey cake, however, posed a bit of a quandary for me. You see, although a holiday tradition, honey cake is not universally beloved in my family and earned a reputation as being bland and dry.
Not to date myself, but based on this Filofax note from 1986 (pre-internet and NYTimes Cooking App), I discovered a honey cake that worked. Reminiscent of autumnal flavors, with a nod to carrot cake’s spice, fruit, and nuts, this loaf cake has become our nonconventional holiday addition. I had to make a few adjustments along the way–including using half the honey, only one loaf pan, and cutting the cooking time in half–but it works!
Delicious as a bit of sweetness post our evening meal, or toasted and smeared with butter or cream cheese the next morning, this honey cake has become a tradition we all look forward to.
Barbara Glassman’s Honey Cake
Yield: 14–16 servings
Ingredients
3 cups sifted all-purpose flour
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
1 teaspoon baking soda
2 cups honey
1½ cups orange juice
½ cup shelled white pistachio nuts
½ cup shelled walnuts
½ cup raisins
½ cup dried apricots, cut into bite-sized pieces
1 teaspoon unsalted margarine (or softened butter)
¼ cup slivered almonds
Add Your Heading Text Here
Preheat oven to 350°F.
Mix dry ingredients together and set aside.
Combine honey, orange juice, nuts (except almonds), and dried fruits.
Add honey mixture to flour mixture and stir with a wooden spoon until combined.
Grease a 4½ x 8½-inch loaf pan with margarine. Pour in the batter.
Sprinkle slivered almonds on top.
Reduce oven temperature to 325°F and bake for 1 hour to 1 hour 15 minutes, or until a skewer comes out clean.
Cool 10 minutes before removing from pan.
Barbara's Notes
I use half the honey for better balance.
I bake in one loaf pan instead of two.
I cut the baking time in half—check for doneness earlier.
From hive to holiday table, Barbara’s honey cake carries the spirit of Rosh HaShana: a sweet reminder of tradition, family, and the gifts of nature. As our Queen Bee, Barbara not only shares her honey but also her wisdom, whether through reflections on community or the joy of cooking. May this recipe inspire you to bring a little extra sweetness into your new year—l’shana tova!