By Chef Laura Frankel
Homemade date honey is easy and fast to make. Sometimes I keep it neutral without spices, but I like the added OOMPH of flavor that cinnamon brings to it.
20 Medjool dates, pitted
1 cup very hot water
Pinch of cinnamon (optional)
Combine the dates, hot water and cinnamon, if using, and steep for 1 hour.
Puree the mixture in a blender or food processor until very creamy and thick.
Store the date honey, covered in the refrigerator for 1 month.
Recipe: Kosher, parve, side dish, Rosh Hashanah
Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish studies in Chicago. She is the author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley), and the former chef and founder of Shallots restaurant. Chef Laura writes for The Jerusalem Post and Bitayavon and Joy of Kosher magazines and is an avid blogger and a passionate farmer's market supporter, giving demos and teaching classes all over the country featuring market produce.
Visit her website: www.ChefLauraskosher.com. Follow her on Twitter: cheflaura1, and check out her Facebook page cheflauraskosher.
Chef Laura's books can be found on Amazon.com: Jewish Slow Cooker Recipes
and Jewish Cooking for All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day