I’m loathe to post a recipe made with Rich’s whip, the pareve ersatz cream that has become such a great favorite among the kosher set. That’s because Rich’s is a pseudo food. Read the label- HIGH FRUCTOSE CORN SYRUP, PARTIALLY HYDROGENATED COCONUT OIL, PARTIALLY HYDROGENATED PALM KERNEL OIL. Those aren’t things I stock in my … Continue reading
In 18th century Ukraine where life could be mean, Jewish women baked a bird shaped (faigel) hallah for the pre Yom Kippur meal The bird reflects the a promise in Isaiah 31:5 that just as a bird can fly lose from it’s captors so too Hashem will save the Jewish people from our foes. With Ahmadinajead … Continue reading
Here’s a little secret you’re unlikely to hear from your financial advisor. Just before Yom Kippur have a friend feed you a slice of honey cake. Two slices even. And not because the sweet carbs will help you fast better. A pre Yom Kippur gift of honey cake, also called Lekach is the secret to a … Continue reading
I don’t have an Aunt Lillian. My one and only aunt is called Ava . She sings, plays piano and tap dances but she doesn’t bake apple cakes.I love her anyway and I’m sure she’d love Aunt Lillian’s cake even as neither Aunt Ava or I have a clue as to who Aunt Lillian is .Well she’s someone’s Aunt and … Continue reading
When I discovered that my formerly lovely red delicious apples were growing soft brown patches on their sides I knew it was time to perform cosmetic surgery. No I didn’t botox the fruit, I pared off the ugly patches, shredded the healthy flesh and gave my apples a new lease on life as apple muffins. My salvage operation … Continue reading
When I was newly married my mother in law gave me with her tattered and yellowing copy of Evelyn Rose’s Complete International Jewish Cookbook. I suppose some brides would have been insulted at being given an old cookbook, but I was touched. I felt like my mother in law was passing Rose’s and her own cooking legacy onto … Continue reading
I never thought of myself as the type of person who would ever make meringues. I mean why bother. The only ones I’d ever eaten were the store bought kind which taste and feel like styrofoam , okay styrofoam with lots of sugar added. And then there was the patcke element. Patchke is a Yiddish word, unrelated … Continue reading
It’s the Nine Days, when cooking options are severely curtailed and I’ve been craving cabbage noodles. That’s the name my mother uses for the archetypical European dish alternatively known as káposztás tészta, Kraut Lukshen, or Kraut Pletzlach. It’s perfect for this week because it is pareve and filling. Thought cabbage noodles was a mostly because it’s … Continue reading
