As part of the ancient world conquered by Alexander the Great of Greece (332 BCE), 

the Land remained a Jewish theocracy under Syrian-based Seleucid rulers.

 When the Jews were prohibited from practicing Judaism and their Temple was desecrated

 as part of an effort to impose Greek-oriented culture and customs on the entire population, 

the Jews rose in revolt (166 BCE). First led by Mattathias of the priestly Hasmonean family and then by his son Judah the Maccabee,

 the Jews subsequently entered Jerusalem and purified the Temple (164 BCE), events commemorated each year by the festival of Hanukkah.

Following further Hasmonean victories (147 BCE), the Seleucids restored autonomy to Judea,

 as the Land of Israel was now called, and, with the collapse of the Seleucid kingdom (129 BCE),

 Jewish independence was again achieved. Under the Hasmonean dynasty, which lasted about 80 years,

 the kingdom regained boundaries not far short of Solomon’s realm, political consolidation under Jewish rule was attained and Jewish life flourished.

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For the holidays, you are all invited to my place – 43 years ago and 3000 miles away in Cranford, New Jersey – to try two amazing desserts made with honey. The first is, of course, my Mom’s teiglach. The second is an absolute knock-your-socks-off dish that can be made a couple of days ahead and kept in the refrigerator – Honey-Ginger Zabayon. That first burst of honey, ginger and raisins on your taste buds is sure to carry you back to Yamim Nora’ims of yore!

Honey is generally believed to have made its first appearance in the human story in Egypt around 4000 BC. Used as a sweetening agent, it was highly valued, and was used to feed sacred animals as well as tribute or payment. By the 21 st century BC, it had been mentioned in the Sumerian and Babylonian cuneiform writings, the Hittite Code, and the Vedas (the sacred writings of India). In Sumeria, Assyria, and Babylonia, it was poured over thresholds and stones bearing commemorative offerings, and bolts used in sacred buildings were dipped in it.

The ancient Greeks believed Mead, an alcoholic beverage made from honey, to be the food of the Gods. When the Spaniards came to the New World, they found that the natives of 16th Century Mexico and Central America had already developed beekeeping, with a distinct family of honeybees native to North America. European settlers introduced European honey bees to New England in 1638. They used honey to prepare food and beverages, to make cement, to preserve fruit and other foods, to make furniture paste-polish and varnish, and for medicinal purposes.

Baking Tips

Honey has an incredibly high fructose content. This means that you can use less honey than the amount of sugar called for in a recipe. Start by substituting half the sugar called for. That is, if the recipe says use a cup of sugar, then use a ½ cup of honey.
 Reduce any liquid in the recipe by a ¼ cup for each cup of honey used
 Add ½ Tsp baking soda for each cup of honey
 Reduce oven temperature by 25 to prevent over-browning
 When measuring honey, a 12oz jar equals one cup
 Spray the utensil you will measure the honey in with pan spray – the honey will slide
right out

Teiglach

Teiglach are Balkan in origin, particularly Lithuania. The word “teiglach” (or tayglach) means
“little doughies.” Among Lithuanian Jews, there are infinite variations on the theme, with the
addition of dried fruits, nuts, rolling in sugar or cinnamon (or a combination), baking and boiling,
baking before boiling, baking after boiling, etc., etc., etc. All require sweet dough and a lot of
honey. Beyond that, you can add whatever you like to the basic recipe.

A WORD OF CAUTION!

Boiling/simmering honey is extremely hot. It is hotter than boiling water. Because of the high
sugar content, the temperature of the liquid can reach almost 300 degrees! Use a big enough
pot so the honey mixture doesn’t boil over, and always use extreme caution when adding or
removing the teiglach from the pot.

O.K. Having given the warning, I must say that my mom has been making teiglach since I was
little, and she has never burned herself or anyone else. She once added too much ginger, but
that’s another story.

This recipe came from my mom and it is the best teiglach in the entire world. The first bite after
dinner on Erev Rosh Hashanah transports me across time and space to the love and warmth of
my family.

Teiglach

3 Eggs

2 Tsp Sugar

2 Tbsp Oil

1 Tsp Baking Powder

2 Cups A.P. Flour

Raisins or other dried fruit

1 Cup Honey

1 Cup Sugar – for a more intense flavor use brown sugar or go half and half brown and white

2-3 Tbsp Ground Ginger

2 Tbsp Fresh Lemon Juice

½ Cup Boiling Water

2 more Tsp Ground Ginger

Beat the eggs and the sugar together and add the oil, beating well to mix.  Mix the baking powder with the flower and add 1½ cups of the mixture to the egg/sugar/oil and incorporate to form a dough.  If it is too sticky, add a little more flour and continue working it. When the dough is tacky but not sticky, turn out on a floured surface and knead briefly until smooth.  Cover with film and allow to rest for 15 minutes or so.

Cut the dough in half and roll each piece out 1/8” thick and about 4” wide.  You will have a skinny rectangle about 24” long. Sprinkle the dough with raisins (and nuts, if you want) and press them into the dough with a rolling pin.  Roll up the dough along the long edge and pinch the ends closed. Cut the log into small pieces (they will expand when simmered in the honey) and pinch the ends of each closed so the raisins and nuts are contained inside  

Bring the honey, sugar, ginger and lemon juice to a boil in a heavy pot.  Drop the nuggets a couple at a time into the liquid. When they are all in the pot, stir to coat all of them, return to a boil, then lower the heat and simmer for 30 minutes.  After a half hour, stir the pot so that all the teiglach on the bottom of the pot are brought to the top, and the ones on top are now on the bottom. Continue simmering for another 15 – 30 minutes, until the teiglach are a rich golden mahogany color and the dough is completely cooked.  When they are done, stir in the boiling water and the remaining ginger and mix thoroughly to loosen the honey. Remove the teiglach with a slotted spoon to a sheet of parchment sprayed lightly with pan spray, making sure they don’t touch. When they are cool, store in containers with the syrup poured over them.  They will last almost forever.

Gluten Free Teiglach

High quality gluten-free flour is all the rage now so there is no excuse not to enjoy this wonderful holiday treat.  Since there is no gluten, you must pay attention to a few details in the process.

First – start out by adding 1 cup of flour and then slowly adding more as you mix the dough.  Your gluten-free dough will need to be a little softer than a regular dough since there is no gluten to bind and stretch.  

Second – the psyllium husk powder is important, as it adds hydrating capacity to the flour and will help with rolling out the dough.  

Third – don’t overwork the dough when you roll it out – without gluten to provide the stretchy elastic resilience, over-rolling will compress and harden the dough and make the teiglach hard and crunchy.  

Fourth – do a taste test after the first 30 minutes of cooking.  Gluten-free teiglach tend to cook faster and reach the ready point much more rapidly than regular teiglach.

3 Eggs

2 Tsp Sugar

2 Tbsp Oil

1 Tsp Baking Powder

1 Tbsp Psyllium Husk Powder

2 Cups Krusteaz or other premium gluten-free flour

Raisins or other dried fruit

1 Cup Honey

1 Cup Sugar

2-3 Tbsp Ground Ginger

½ Cup Boiling Water

2 more Tsp Ground Ginger

Proceed as for regular teiglach, making sure to mix the psyllium husk powder and baking powder into the flour before adding it to the liquids.  Remember to do a taste test at the 30 minute mark.

Honey – Ginger Zabayon

Of all the fun things to do with honey, this is possibly the most fun of all.  This light whipped cream-like topping is heavenly on ice cream, sorbet, cakes of all kinds, or just eaten out of a glass with some fresh fruit.  It is especially yummy if you choose an interesting honey like lavender or wildflower.

A zabayon (or sabayon) is basically eggs and sugar whipped together over simmering water until the eggs cook but do not harden.  Flavors and liqueurs are added, and then the entire thing is either eaten as is or lightened with whipped cream to make a fluffy mousse-like substance.

Zabayon is easy once you know how, and is sure to knock the socks off anyone you invite to dinner.

8 Egg Yolks

6 oz Baker’s Sugar (take regular sugar and grind it in the food processor to pulverize the granules)

3 oz Honey

½ Cup Champagne

½ Tsp Peeled and Minced Ginger Root

2 Cups Whipped Cream, whipped to firm (not stiff) peaks

Combine the first four ingredients in a bowl set over simmering water and whisk until pale and thick (this may take a while – when the surface bubbles go away and the surface of the liquid looks glossy, you are getting close).  The longer you stir and thicken, the firmer the cooled mixture will be. Immediately transfer to a bowl set over ice and whisk until cool. Fold in the whipped cream and ginger.

Serve over fresh fruit, by itself with a drizzle of  Sabra liqueur, or cover and keep in the fridge for a couple of days before eating.