Every year we look for something new to add to our holiday menu.  The Jewish holidays are full of rituals and family traditions, yet it is exciting to find something that may be common to someone else but fresh and different to you. That is why I compare menus with friends and colleagues and clients, looking for that special addition that will add depth and dimension to our holiday celebration. It so happens that this year I had just saw down with Josephine and Tom Linden, to speak about their daughter’ Alexandras’s wedding, which will be at the Plaza Hotel in a few weeks.  My relationship with the Lindens is very special, as they were one of the first clients to use my band when I was a brand new bandleader all those years ago. I have provided the music  (and performed myself) at three of their events over the years, and now we are so excited to have this wedding together.

The Lindens are originally from Australia, and I was curious to know what was on their holiday menu agenda.

After hearing all about their specail dishes, I decided to try Josephine’s Honey-Apple Cake for my Rosh Hashanah dinner.  For this holiday, in addition to eating apple dipped in honey, you must also have at least a small piece of Honey Cake in order to insure a sweet and fruitful New Year. So try this one, and let me know what you think!


Combine 1 cup canola oil, 1 cup sugar and 4 eggs,  mix well.

Add 1 cup liquid honey and 1 apple peeled and grated.

Grate the peel of one entire orange, and 1 tbspn lemon zest, with 2 tspns lemon juice, and add to mixture.

Add 1 large Tbspn cinnamon and 1 large Tbspn nutmeg

Sift 3 cups of flour with 1 tspn baking powder and add to batter.

If desired, you can add  1 cup ground walnuts or almonds, or raisins, whichever you prefer. (we did not use any of these.)

Pour into greased bundt pan and cook for 45 minutes at 325.


Please feel free to post any wonderful holiday recipes that you and your family enjoy. I will try them all.  L’Shana Tova!