Succoth which is coming up soon is a major bread eating holiday.There are fourteen meals over the course of a the seven day holiday. For Jews a meal means bread. And lots of bread gets eaten in the sukkah.Thre’s also lots of entertaining, actual and metaphysical as every sukkah receives a nightly visit from one … Continue reading
For some reason, the cheese kreplach has been overshadowed by it’s better known “relation,” the cheese blintz. That is too bad because cheese kreplach are soooo symbolic.Here’s just a few meaning that have been attached to these soft, doughy stuffed triangles. Shavuot is in the third month-that’s when you count from Nissan. The Torah tells … Continue reading
Tu Bishvat which is on Shabbat is the time to pray for a good etrog. An etrog, the citron, the Biblical “fruit of the goodly tree” is one of the four species used during the holiday of Succoth and finding a good one is no simple matter. As there are an almost infinite variety … Continue reading
Though nobody knows for certain whether Mother Sarah braided six strand challot in her tent, these lovely edible macrames have been featured on Ashkenazi Shabbos tables for centuries, maybe even longer. The number six is no accident. On the Shabbos table there are two loaves. That means if each one is fashioned from six strands … Continue reading
While I grew up eating honey cooked carrots every Rosh Hashana, I never realized this was holy food until I read Rabbi Dovid Meisel’s account of the every day life of Rabbi Joel Teitelbaum, the previous Satmar Rebbe. In case you’re unfamiliar with his story, the old Satmar Rebbe walked out of Bergen Belsen alive. … Continue reading
For some mysterious reason, it has become customary for the mother of a Bar Mitzvah boy to bake a tefilin cake. Not a cake shaped like a pair of tefilin , though I’m sure someone out there is baking one of those. What I’m referring to is a cake decorated with chocolate tefilin, an edible replica of the phylacteries, … Continue reading
If fish could be said to have families, then pickled salmon would rank as gefilte fish’s forgotten sister. Everyone remembers gefilte. The old ground carp has been frozen and jarred even served up in three layers like a petit four. Salmon does star on the foodie pantheon but that’s only when it’s grilled on cedar planks or … Continue reading
Amazing as it sounds, Alaska Sourdough Soda bread is cheaper and easier to bake at home than it is to buy, even without a bread machine-unless you happen to live in close proximity to an excellent and extremely inexpensive bakery. I got this recipe from Ruth Allman’s 1979 classic “Alaska Sourdough” a lovely volume that is equal parts … Continue reading
I know that this is hard to believe but the Torah doesn’t anything about blintzes or cheesecake, or cheese kreplach or even sour cream for Shavuot. The only cooked food mentioned is bread, as in the Shnei Lehem, two loaves made from the wheat of the new crop and brought to the Temple along with the … Continue reading
Forget Zen koans, trips to the Dalai Lama, meditation retreats. You can find life’s secrets in a cheese blintz. Says the Rebbe Rav Naftoli of Ropschitz , the cheese (in Hebrew gevina) whose numerical value is 70 (gematriya) stands for the 70 paths to Torah wisdom which enlightens the soul of the Jew. The pancake wrapper is a … Continue reading
