I’ve been a busy bee of late. I’ve been catering for a few big events and hosting private dinners at Bligh St Bistro (some of which will be shared here very soon, YAY!)
These little bees were created for a Rosh Hashanah celebration. Rosh Hashanah is the Jewish New Year. Jewish families often celebrate with two nights of feasting. One of the traditions is to eat apples dipped in honey to evoke a sweet new year. Bees are the logical cute crafty accompaniment to this sweet tradition and I am never one to miss a good opportunity to get crafty an indulge in cute.
These bees are super simple to make! All you need is fondant, yellow food colouring, a black edible pen (or a brush and black edible food colouring) and you are all set to fly.
- Add yellow food colouring to some fondant to achieve a lemon yellow.
- Roll little balls of the yellow fondant which will become the bee bodies.
- Make two little petal shapes out of white fondant for the wings and glue them to the body with a little egg white or corn syrup.
- Once the fondant is completely dry, gently draw on the stripes and eyes with the edible black pen.
- You can store the decorations in an airtight container basically forever if you don’t intend to eat them or for a good few months if you do.
By the time the feast of Rosh Hashanah is complete, very few people have room for dessert. That’s why these fruit and nut balls from Molly Wizenberg’s ‘A Homemade Life’ were my sweet of choice for the occasion. They are deliciously moorish and not overly sweet. One bite of dessert is probably the most many can muster after not pacing themselves properly, or eating too much Challah before dinner is served. They can also easily be packed in a little take home bag or stored for the following night. Packed with dried fruit, a hint of liqueur and smothered in dark chocolate, these are a special treat for any holiday celebration.
- 1 Cup Walnuts
- 227g Pitted Dried Cherries
- 227g Pitted Dried Apricots
- 227g Pitted Prunes
- 227g Dried Figs
- 2 Tbsp Grand Marnier
- 1/2 Cup Icing sugar
- 284g Semisweet Chocolate, coarsely chopped
- Pulse Walnuts in a food processor to chop finely.
- Transfer to a large mixing bowl and set aside.
- Add half the dried fruits to the processor and pulse to chop finely.
- Transfer chopped fruits to the mixing bowl with the walnuts.
- Chop the rest of the fruit in the processor and add to the bowl with the rest.
- Mix the fruit-nut mixture well.
- Add Grand Marnier a tablespoon at a time, mixing well after each addition.
- Place icing sugar in a small, wide bowl.
- Roll 1-inch balls of the fruit and nut mixture in your hands.
- Roll each ball in the icing sugar to coat.
- Shake off excess sugar and place on a lined baking tray.
- Place aside at room temperature for 24 hours.
- Melt the chocolate in a heatproof bowl over simmering water. Make sure the water does not touch the bottom of the bowl.
- When the chocolate is melted and smooth remove it from the heat.
- Coat the top of each fruit and nut ball with a dollop of chocolate.
- Place the balls chocolate side up on the lined baking sheets.
- Chill until the chocolate has hardened (about 2 hours in the fridge or overnight on the kitchen counter)
- Place each ball in a small paper candy cup.
- These fruit and nut balls store in the refrigerator for up to three weeks so are great for a make-in-advance dessert.