The flavors of the season make a refreshing splash in this festive, quick-to-mix sangria: It's infused with apples, pomegranates, and honey -- foods that happen to have special meaning for Rosh Hashanah, too.
After you've had your first serving, refrigerate the remainder in the blender jar, and when you're ready for more, simply re-pulse. (Alternatively, you can freeze the extra smoothie in popsicle molds for a breakfast pop.)
While a footed cake stand covered with dark, gleaming apples looks positively enchanting, the only magic at work here is the addition of semi-sweet chocolate to the traditional caramel dipping sauce. Petite lady apples are a charmed alternative to full-size fruit; slender twig handles evoke a forest. You will need 5-inch-long nontoxic twigs or wooden dowels for dipping the apples.
The lady apple, which resembles a scaled-down version of a McIntosh or Cortland, was valued during the Colonial era as a decorative element of wreaths, garlands, and Christmas trees. But the tart, sweet flavor also makes the lady apple an ideal ingredient in this recipe for individual caramelized upside-down tarte Tatins.
Plumped up by the warmth of the oven, close-to-bursting cranberries are interspersed amid slices of softened apple in a simple tart built upon crisped, store-bought phyllo; the berries also work well in many other apple recipes, including pies and cobblers.