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Along with family favorites at my High Holy Day meals, I like to offer up a few new recipes.

This year they will be drawn from two new kosher cookbooks — “Kosher Taste: Plan | Prepare | Plate” by Amy Stopnicki and “Our Table: Time-Tested Recipes, Memorable Meals” by Renee Muller.

Stopnicki, an event planner, wrote “Kosher Taste” to share her recipes for entertaining and family meals. Her book features classics like brisket and kosher takes on foods like Indian fish curry.

Muller grew up in southern Switzerland cooking northern Italian food. She is a professional food stylist, and the book’s photographs are stunning.

Old World Cheese Pie

From “Kosher Taste”

Serves 10-12

1/4 cup oil, plus extra for pan

1 cup flour

1 cup cornmeal

11/2 cups milk

3 eggs

1 tsp. baking powder

1/2 cup plus 2 Tbs. sugar

Salt to taste

1 lb. pressed dry cottage cheese or farmer cheese (see note)

2 Tbs. sugar

1/4 cup plain Greek yogurt, plus extra for serving

Preheat oven to 350 degrees. Grease 9-by-13-inch pan. Make batter by combining flour, cornmeal, milk, 1 egg, baking powder, 1/4 cup oil, 1/2 cup sugar and salt in large bowl. Batter will be thin.

In another bowl, make filling. Mix cheese, 2 Tbs. sugar, 2 eggs and 1/4 cup yogurt.

Pour half batter in pan. Spread filling on top. Evenly top with remaining batter. Bake 30-40 minutes until golden brown. Serve with yogurt.

Note: If cheeses are unavailable, line colander with cheesecloth, add 2 lbs. small curd cottage cheese. Top with plate weighted with a large can. Drain 1-2 hours. Use 2 cups (1 lb.) of the pressed, drained cheese.

Silan, Lemon and Mustard Salmon

From “Our Table”

4 servings (doubles well)

4 salmon fillets (11/2 lbs. total)

juice of 1 lemon

1/4 cup silan (date honey or syrup) or honey

4 Tbs. mustard

5 garlic cloves, crushed

1 Tbs. olive oil

2 Tbs. soy sauce

Dash salt

Dash ground black pepper

Preheat oven to 400 degrees. Place salmon in baking dish. Mix juice, silan, mustard, garlic, oil, soy sauce, salt and pepper. Pour over the fish. Marinate for 20 minutes, basting occasionally. Bake uncovered 17-20 minutes. Serve hot or at room temperature.

Apple and Honey Rosh Hashanah Muffins

From “Our Table”

Makes 4 dozen (see note)

2 Tbs. butter or margarine

4 Granny Smith apples, diced

21/4 cups sugar, divided

1 tsp. plus 2 heaping Tbs. cinnamon

2 cups prepared black tea, lukewarm

2 cups oil

2 cups honey

12 eggs

6 cups flour

2 Tbs. baking powder

1 tsp. baking soda

Preheat oven to 350 degrees. Line muffin pans with cupcake liners.

Melt butter over medium-low flame. Add apples, 1/4 cup sugar and 1 tsp. cinnamon. Cook 15 minutes.

In the bowl of a large stand mixer on medium speed, combine tea, remaining sugar, oil, honey and eggs. Mix until smooth. Reduce speed and gradually add flour, baking powder, baking soda and remaining cinnamon, scraping down sides of bowl as needed.

Fill muffin cups halfway. Top each with tsp. of apples. Bake 15-20 minutes, or until a toothpick comes out almost dry with some moist crumbs attached.

Note: My test made 4 dozen cupcakes plus a loaf cake. Make in batches if you have a regular mixer instead of a large one.