Mixed berry

A summery Rosh Hashana: Laura Frankel's idea is inspired by the snow cones of childhood. The author of "Jewish Cooking for All Seasons," takes apples, honey and toss them with the freshest fruit of the season. (Bill Hogan/Chicago Tribune)

2 cups blueberries

1/3 cup honey

1 tablespoon lemon juice

2 teaspoons lemon zest

7 cups shaved ice

Seeds (arils) from 1 pomegranate

1/4 cup thinly sliced mint

1. Place all the fruit in a mixing bowl with the honey and lemon juice and zest. Mash the fruit just a bit with a potato masher. Allow the fruit to macerate (marinate and break up just a bit), 1 hour.

2. Distribute the ice among 10 dessert glasses or bowls. Pour the fruit and juice over the ice. Garnish with pomegranate arils and mint.

Nutrition information:
Per serving: 77 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 20 g carbohydrates, 1 g protein, 1 mg sodium, 2 g fiber.

Brandied chocolate mousse

Prep: 30 minutes
Cook: 15 minutes
Freeze: 4 hours or overnight
Servings: 12

Note: A recipe from "Jewish Traditional Cooking" by Ruth Joseph and Simon Round. The recipe calls for kosher nondairy whipping cream, which means this dessert can be served with any meal. You can substitute equal parts whipping cream. This recipe also contains raw egg whites, which may pose a health risk to the elderly, very young children or those with compromised immune systems.


18 ounces dark chocolate (70 percent cocoa solids), plus more for garnish

3 egg whites

1 cup confectioners' sugar

1/2 cup dark brown sugar

3 1/2 cups kosher nondairy whipping cream

1/3 cup brandy

1. Melt the chocolate in a heat-proof bowl over a saucepan of barely simmering water. Allow to cool slightly.

2. Whisk the egg whites in a grease-free bowl until stiff peaks form. Add the sugars; keep whisking until thick and glossy. In a separate bowl, whip the cream until soft peaks form. Add the brandy; whip again. Carefully fold the egg white mixture into the cream, taking care not to knock out any air. Carefully fold a spoonful of the mixture into the melted chocolate to soften it. Pour the chocolate into the bowl with the whipped cream and egg white mixture; fold it in quickly and carefully.

3. Pour the mousse into two plastic wrap-lined loaf pans or plastic containers. Cover the top with plastic wrap; freeze until set.

4. To serve, turn out the chocolate mousse onto a dish; grate some chocolate shavings over the top using a vegetable peeler. It can be served frozen or slightly thawed.

Nutrition information:
Per serving: 400 calories, 22 g fat, 14 g saturated fat, 1 mg cholesterol, 43 g carbohydrates, 4 g protein, 25 mg sodium, 5 g fiber.