Posted on September 21st, 2012 by Rachel
A blog post by Assistant Director Deborah Cardin.
It’s erev Rosh Hashanah and as I arrive at my parents’ house for our family meal (and by family I mean all 30+ of our nearest and dearest) to kick off the holiday celebration, I am overwhelmed by the delicious aroma of dinner – homemade gefilte fish, brisket, turkey, and all the trimmings. It’s true that for many, it’s the traditional foods that hold center court – kreplach (check out Esther Weiner’s recent blog post for her wonderful recipe at http://?s=kreplach), matzah ball soup, gefilte fish. For me, however, it’s all about the dessert. And not just any dessert, but Grandma Hilda’s chocolate and white cake.
Grandma Hilda’s Chocolate and White Cake at the dessert table.
While I have fond memories of many of my grandmother’s meals (fried chicken, spaghetti and meatballs, and let’s not forget the iceberg salad wedge!), it is her famous cake that has lived on as a must-have at family celebrations including birthdays and holiday meals. I have shared the recipe with many friends who are always delighted by how easy it is to make and how wonderful it tastes.
Recipe for Hilda Edelman’s Chocolate and White Cake
2 cups sugar
1 cup butter*
3 cups flour
2 tsp. baking powder
½ tsp. salt
1 cup milk*
1 ½ tsp. vanilla
¾ can chocolate syrup
¼ tsp. baking soda
Cream together sugar and butter, blend in eggs. In two separate bowls, mix together dry ingredients (flour, baking powder, and salt) and liquid ingredients (milk and vanilla). Alternate adding dry and liquid ingredients to sugar mixture. Begin and end with dry ingredients. Pour 2/3 of the batter into a well-greased and lightly floured tube pan. Add chocolate syrup and baking soda to remaining batter. Spoon chocolate batter over white batter in pan. Do not mix. Bake at 350 degrees for 1 hour and ten minutes.
*To make a pareve version, substitute margarine and coffee rich for butter and milk.
See how pretty it looks inside!
Best wishes to everyone for a sweet and happy new year!
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 February 27th, 2012 by Rachel
In a recent post for the Aish HaTorah blog http:///www.aish.com/sh/t/e/48969646.html, Judy Gruen divides the (Jewish) world into cholent lovers and cholent haters. Heinrich Heine (who converted to Christianity in 1825 but remembered his Jewish roots all his life) described cholent as “ambrosia” and “the food of heaven” in an early ode to culinary Judaism. Put him, perhaps tongue in cheek, in the cholent-lovers category. . . I was on the fence. Head on over to our sister blog at the Chosen Food website to see what Karen has to say!