Tonight begins a new year in the Jewish calendar, with Rosh Hashanah beginning at sunset.
Getting ready for a sweet new year, many Jewish tables will feature honey. Honey is symbolic of the native date-blossom honey Israelites ate during biblical times, says Adeena Sussman, the food editor for the Jewish magazine Hadassah. They can be served with apples, slathered on braided challah (an egg-enriched Jewish bread), baked in honeycake and mixed into entrees and side dishes.
Start your New Year, and morning, off to a good start with these Golden Morning Muffins.

Ingredients
2 ½ cups all-purpose flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon each salt and ginger
½ cup butter or margarine, softened
1 cup honey
2 eggs
½ cup milk
1 cup each dried chopped apricots and walnuts

Directions

Grease muffin tins. In small bowl mix flour, baking powder, baking soda, salt and ginger. In a large bowl, cream butter with honey until light and fluffy. Beat in eggs and milk. Stir dry ingredients into wet mixture until just moistened. Stir in apricots and walnuts. Pour into muffin cups. Bake at 350 degrees for 25-30 minutes or until golden brown and done in the center.

On sunset of Wednesday, Sept. 12 Muslims throughout the world will begin their month-long holiday, Ramadan. The holy season begins with the sighting of the crescent moon on the evening following the new moon and lasts for 29 or 30 days depending on the lunar cycle.
This begins the ninth lunar month in the Muslim lunar calendar, the month in which the Muslim holy book, the Koran, was revealed to the Prophet Mohammad. The Koran says Muslims must fast and abstain from sex between dawn and sunset during this month.
There is food during Ramadan though. The souhoor begins each day before dawn and the aftar breaks the fast after sunset. When night falls, Muslims gather with family and friends for a Ramadan meal, usually something light so that the fast is still meaningful. Breads, sweets and traditional soups like lentil are some favorites.
Celebrate with your family by serving these classic Ramadan sandwiches.
Ingredients
Slices of bread
Egg
Breadcrumbs
Filling suggestions
Cooked chicken
Mayo
Cooked turkey
Cranberry sauce
Directions
Cut out (using a round cookie cutter) a circle out of the bread slices. Shred the chicken breast into small pieces.
Prepare the sandwiches: spread with mayo, layer with chicken, tomato and lettuce.
Press down the sandwich using your hand, and crimp with a fork.
Dip into the egg, then the breadcrumbs. Be sure to cover the sides of the sandwich. Fry in a little oil until golden-brown. Can be baked or deep-fried as well.