Posted on August 28th, 2012 by Rachel
A blog post by Gift Shop Manager Esther Weiner.
Did I say kreplach? In the same breath as the High Holidays? Yes, I did…and since you asked, I’ll tell you why. Since I was a child my mother, Pearl Printz, served her delicious golden chicken soup every Friday night, always with her home-made noodles. Of course for the high holidays, kreplach floated in the soup, hiding between the noodles. It was kind of a tradition that kreplach and Rosh Hashanah were a team. When I got married and moved to Baltimore, my mother-in-law, Fannie Weiner, made kreplach, they too were delicious, and I was hooked on learning how to put them together.
Well, after trial and error I came up with my own recipe and now my family will not sit down to the table unless they know that kreplach will come with the chicken soup! So my friends who follow blogs, I am stuck…but, I must admit, happily so. Even though it’s a big job, I love making kreplach. I make what seems like tons of them so that they last through the holidays, the extras hidden in my freezer, to surface on Shabbat dinners with friends and family (…”what, kreplach?”) and the bounty continues to be enjoyed through the year, as long as they last.
Definition of kreplach: Small dough squares, filled with a mixture of seasoned cooked meat, served with a soup, usually chicken soup, although they have been known to float in vegetable soup as well.
(dough squares filled with meat), makes approximately 150 pieces
Use a food processor, it’s easier. Into the processor bowl put:
3 cups regular flour
1 tsp salt
Scant ¼ cup warm water
PROCESS all of the above until dough forms a ball. If necessary add a bit more water to the machine as it processes. Stopping the motor to push down the dough.
REMOVE the dough, knead on a board or clean countertop until smooth. Wrap in plastic wrap and refrigerate.
Any combination of cooked chicken and beef, or chicken and veal or beef and veal. Meat can be cooked in a soup, removing the cooked meat when cool and cut into small pieces. There should be about 1 ½ lbs of cooked meat. Saute a large onion (or 2 medium size onions) in oil together with minced 4-5 pieces garlic until golden. Grind the meat together with the onions (they should be ground twice otherwise the meat could be chunky). To the ground meat mixture add 2 or 3 eggs (depending on your amount of meat), about 3 tblsp fine bread crumbs, salt and pepper to taste.
ROLL OUT DOUGH
Cut off a small piece of dough, roll out as fine as possible, dough should be quite thin. Cut into strips then into 2” squares, fill with a half tsp. of meat mixture, fold to form a triangle, close the ends by pressing them tight. Drop the filled triangles into a pot of simmering lightly salted water, cook for 10 minutes. Remove with a slotted spoon and put into a bowl, lightly sprinkle with oil. Continue until all the meat is used.
NOTE: kreplach will freeze well in strong plastic bags.
Posted on July 25th, 2012 by Rachel
A blog post by Education Intern Ariella Esterson.
Every Tuesday at 12:30 p.m., the doors to the Jewish Museum of Maryland burst open and in run the smiling faces of the SuperKids. SuperKids is a six-week summer reading enrichment program for boys and girls in grades 2nd,3rd, and 4th. The idea of SuperKids is to combine traditional summer camp activities with enriching learning experiences that helps to prepare students to return to school in the fall. They partner with many of Baltimore’s best-known cultural and historical organizations to ensure children receive a fun and educational summer. They integrate reading and writing into all aspect of camp so while the campers are having fun, they are also working to improve their literacy skills.
When the SuperKids arrive, they immediately can’t wait to get started with the day’s activities. The kids are split into 3 groups; one group to Lloyd Street Synagogue, one to Chosen Food and one to Voices on Lombard Street. One of the docents, Lois Fekete, is in charge of the Synagogue portion and teaches the SuperKids an intro to Judaism lesson and teaches them the Hebrew Alphabet. The group in Voices of Lombard Street set out on a scavenger hunt to learn about how immigrants lived when they arrived to Baltimore. They get to play and interact with the different objects inside the exhibit, such as the kitchen set and sowing machines.
So far, all of the SuperKids have loved these interactive sections and we’ve even had trouble having the kids leave the museum! Sample questions in the scavenger hunt include “Behind you is a bathtub. Read the text panel above it. Draw a picture of what was inside,” and “Find the photograph of people on a boat. These are immigrants coming to Baltimore. What is an immigrant?” Questions such as these ensure that the SuperKids read and write, which helps to prepare them for returning to school.
The third exhibit, Chosen Food, is the last stop for the SuperKids. In here, there are three different stations. The first station is a Hechser Hunt. A Hechser is a symbol placed on foods to show that these foods are considered Kosher. These symbols include the Star-K and the OU. The concept of kosher is introduced to the kids and then food packages and a chart of the different symbols are handed out and the kids need to locate the symbol on the boxes. They get really excited and love calling out when they find one with the name of the Hechsher they found.
Now that the kids know about Jewish foods, at the next station they learn about Jewish holidays and different Jewish foods eaten on those holidays. The kids are asked what their favorite holiday is, Jewish or Secular, and what’s their favorite food to eat on that holiday. We’ve gotten responses such as turkey on Thanksgiving and candy on Halloween. We then discuss different Jewish holidays and the food eaten on those, such as Matzah on Passover and Latkes on Hanukah. We then hand out a paper with a picture of a plate and have the kids draw their favorite holiday meal. We’ve gotten many delicious designs which have made us all very hungry.
The third and final station within Chosen Food is having all the kids sit down and reading them a book titled, “Matzo Ball Soup,” written by Jennifer Littman. (http:///www.amazon.com/Matzo-Ball-Soup-Bobbed-Brewed/dp/0965643107) The book tells the story of a grandmother preparing matzo ball soup for her family to eat on the Sabbath.
It ties together the entire Chosen Food exhibit for it talks about a Jewish holiday with a specific Jewish food that is eaten. Through the entire Chosen Food exhibit, the SuperKids read, write, and draw which is very important to aid their development as they prepare to return to school.
SuperKids is a great program that combines learning with fun. It’s so nice to see their smiling faces every week and their excitement about the museum and I can’t wait until next time!
For more information on SuperKids check out http:///www.parksandpeople.org/learn/summer-programs/superkids-camp/
Posted on May 21st, 2012 by Rachel
A blog post by Development Coordinator Amy Smith
If there’s one thing’s for sure, Laura Silver is crazy about knishes. And there’s a good reason for that. On Sunday at the Jewish Museum of Maryland, Laura Silver told the story of her genealogical journey in which she traced her roots back to the Polish town of Knyszyn, where both her great aunt and her maternal grandmother where born. One could even say that Laura’s passion for and connection with the knish is a birthright.
Welcome to Knish History 101: Audience members take their seats in anticipation for Laura Silver’s talk about the history of knishes.
But what exactly is a knish? Knishes are essentially dumplings that can be round or square, and are filled with potato, ground meat, spinach, kasha, or really anything you can think of to stuff inside a pocket of dough. There is not one particular type of dough that defines a knish, but in general, the audience members shared an intuitive sense that knishes are made from a pastry or filo dough rather than noodle dough like its boiled Polish cousin, the pierogi. While there is some debate about what makes a knish a knish, when asked, Laura Silver poignantly answered that it is the spirit behind it that makes a knish a knish.
Some of the knishes we served at the program, courtesy of Attman’s Delicatessen.
Joining Laura for the question and answer session was Anita Baum, original owner of The Knish Shop in Pikesville. Having grown up in a catering family, Ms. Baum also has a deep connection to the knish. She prefers meat to potato knishes, and bakes hers from leftover brisket. Ms. Baum always has knishes on hand – if there’s nothing else her granddaughter will eat, she can at least serve her a homemade knish!
Knish expert Laura Silver with Anita Baum, former owner of The Knish Shop in Pikesville.
Thanks to The Knish Shop for providing knishes for visitors to sample.
The knish discussion stirred up memories for me too. Laura Silver had a slide of the Kosher Stand at Memorial Stadium (the old baseball stadium in Baltimore), where they served potato and meat knishes. My family is originally from Long Island and even though I grew up in Delaware, my dad raised me to be a New York Mets fan. As a child, my dad often took me to baseball games at Shea Stadium. My distinguishing memory from these games involves eating square potato knishes with my dad, followed by a plastic baseball cap filled with Carvel with rainbow sprinkles for dessert.
Visitors eagerly sample knishes after a lively discussion with Laura Silver.
My mother in law tasting a knish.
At the end of the program, it was clear that Laura Silver had achieved her goal of getting the audience to join in the knish conversation. We each had our own knish memories and stories to share, and had the opportunity to sample knishes from The Knish Shop, Sion’s Bakery, Hoffman & Co., Caterer of Distinction, and Attman’s Delicatessen. If this post has left you hungry and inspired to make your own knishes, I suggest this recipe for Potato Knishes from the The Shiksha in the Kitchen. Enjoy!