Skip to content
  • Home
  • Subscribe / donate
  • Events calendar
  • News
    • Local
    • National
    • Israel
    • World
    • עניין בחדשות
      A roundup of news in Canada and further afield, in Hebrew.
  • Opinion
    • From the JI
    • Op-Ed
  • Arts & Culture
    • Performing Arts
    • Music
    • Books
    • Visual Arts
    • TV & Film
  • Life
    • Celebrating the Holidays
    • Travel
    • The Daily Snooze
      Cartoons by Jacob Samuel
    • Mystery Photo
      Help the JI and JMABC fill in the gaps in our archives.
  • Community Links
    • Organizations, Etc.
    • Other News Sources & Blogs
    • Business Directory
  • FAQ
  • JI Chai Celebration
  • JI@88! video

Recent Posts

  • Eby touts government record
  • Keep lighting candles
  • Facing a complex situation
  • Unique interview show a hit
  • See Annie at Gateway
  • Explorations of light
  • Help with the legal aspects
  • Stories create impact
  • Different faiths gather
  • Advocating for girls’ rights
  • An oral song tradition
  • Genealogy tools and tips
  • Jew-hatred is centuries old
  • Aiding medical research
  • Connecting Jews to Judaism
  • Beacon of light in heart of city
  • Drag & Dreidel: A Queer Jewish Hanukkah Celebration
  • An emotional reunion
  • Post-tumble, lights still shine
  • Visit to cradle of Ashkenaz
  • Unique, memorable travels
  • Family memoir a work of art
  • A little holiday romance
  • The Maccabees, old and new
  • My Hanukkah miracle
  • After the rededication … a Hanukkah cartoon
  • Improving the holiday table
  • Vive la différence!
  • Fresh, healthy comfort foods
  • From the archives … Hanukkah
  • תגובתי לכתבה על ישראלים שרצו להגר לקנדה ולא קיבלו אותם עם שטיח אדום
  • Lessons in Mamdani’s win
  • West Van Story at the York
  • Words hold much power
  • Plenty of hopefulness
  • Lessons from past for today

Archives

Follow @JewishIndie
image - The CJN - Visit Us Banner - 300x600 - 101625

Category: Life

Drag & Dreidel: A Queer Jewish Hanukkah Celebration

Drag & Dreidel: A Queer Jewish Hanukkah Celebration

(photo from Queer Jewish Art Society)

The second annual Drag & Dreidel: A Queer Jewish Hanukkah Celebration, hosted by the Queer Jewish Art Society, takes place Dec. 9 in Vancouver. Created by queer Jews for queer Jews and their allies, everyone is welcome. The 19+ evening brings together drag, burlesque, comedy, music and Hanukkah ritual in a joyful, safe and inclusive space. Doors open at 6:45 p.m., and the show starts at 7:30 p.m. For tickets ($18-$54), go to showpass.com/drag-dreidel. Venue details will be sent to ticketholders prior to the event.

– Queer Jewish Art Society

Format ImagePosted on December 5, 2025December 4, 2025Author Queer Jewish Art SocietyCategories Celebrating the HolidaysTags drag, Hanukkah, queer
Visit to cradle of Ashkenaz

Visit to cradle of Ashkenaz

Buried next to Maharam of Rothenburg’s grave is Alexander ben Salomon of Wimpfen (known in some sources as Alexander Süsskind Wimpfen) – the man who paid for the release of the rabbi’s remains. (photo by Pat Johnson)

They say that history repeats itself and, if this is true at all, it is perhaps more true for Jewish history. The recent exchange of almost 2,000 imprisoned Palestinian terrorists for the remaining Jewish hostages held in Gaza was an act of moral compromise that has a long lineage. 

Throughout Israeli history, the centrality in Jewish values of the sanctity of life and the respectful burial of the dead have been exploited by the country’s enemies. Yahya Sinwar, the mastermind of the 10/7 pogrom, was himself freed in a 2011 prisoner release that saw more than 1,000 Palestinian terrorists set free in exchange for the freedom of Gilad Shalit, an Israeli held in Gaza for more than five years.

The ransoming of Jews goes back much, much further, however – at least to the very beginning of Ashkenaz.

In a recent brief visit to the German city of Worms, southwest of Frankfurt, I learned of Rabbi Meir of Rothenburg, who was the leading Ashkenazi halakhic authority of the 13th century. Also known as the Maharam of Rothenburg (an acronym of “Moreinu ha-rav Rabbi Meir,” meaning “Our teacher, the rabbi, Rabbi Meir”), he was imprisoned after attempting to leave the Holy Roman Empire around 1286. Jews were legally considered imperial property and valued for their tax revenue. His attempted departure was due to rising oppression, repressive taxes and broader political instability.

His arrest was intended both to prevent Jewish emigration and to extract a massive ransom by holding the most prominent rabbi of the era hostage. Although the Jewish communities were prepared to pay for his release, the Maharam refused to permit an excessive ransom, invoking the talmudic principle that captives should not be redeemed at exorbitant cost lest it encourage future kidnappings. He remained imprisoned until his death in 1293. After death, his body was held for 14 years, until a private individual paid for the release. He was ultimately buried in the Jewish cemetery at Worms.

The cemetery is known as Heiliger Sand, or Holy Sand, and the Maharam’s grave is adorned in mountains of memorial stones. Buried next to him, and also remembered with countless stones, is Alexander ben Salomon of Wimpfen (known in some sources as Alexander Süsskind Wimpfen) – the man who paid for the release of the rabbi’s remains. The parallel graves symbolize the duality of moral sacrifice and restorative compassion.

The Maharam aside, the cemetery is one of the most significant burial sites in the Jewish world. It is the oldest remaining Jewish cemetery in Europe, the earliest grave estimated to date from 1058.  

Worms was one of the central pillars of medieval Jewish civilization because it stood at the heart of Ashkenazi religious, legal and cultural development during the Middle Ages. Together with Mainz and Speyer, Worms was one of the “ShUM cities,” the most important Jewish centres north of the Alps between roughly the 10th and 13th centuries. The ShUM communities created the foundations of Ashkenazi Judaism as it is still practised today. It was one of the earliest Jewish settlements in Central Europe after Jewish migration from the Mediterranean world. It was a cradle of Ashkenazi civilization and the Maharam its most venerated scholar.

Jewish life in Worms became a template for Ashkenazi Jewish communal life, developing the legal customs (minhagim) around marriage, mourning, tzedakah and education that spread throughout Central and Eastern Europe. Even after the devastation of the Crusades and later expulsions, Worms endured in Jewish consciousness and culture. The last burial in the cemetery was in 1942. Miraculously, unlike many other Jewish cemeteries across Europe, this one survived the Shoah relatively intact. 

The symbiosis – if that is the correct word – of Jewish and Christian life in Worms is embodied in the larger dichotomy of European Jewish life. From the cemetery, the main edifice visible outside the grounds is the imposing Worms Cathedral. Worms may be central in Ashkenazi tradition, but it also holds a profound place in Christian history. 

photo - From the cemetery, the main edifice visible outside the grounds is the imposing Worms Cathedral
From the cemetery, the main edifice visible outside the grounds is the imposing Worms Cathedral. (photo by Pat Johnson)

Martin Luther, the 15th-century monk who sparked the Protestant Reformation and drove the most significant schism in Christianity, nailed his 95 theses to the cathedral door in Wittenburg, about 400 kilometres from Worms. Luther’s history intersected with Worms when he was tried at the unappetizingly titled Diet of Worms, in 1521, and found guilty by imperial authorities. Refusing to recant, he became one of history’s most consequential heretics – or spiritual pioneer and reformer, depending on one’s perspective. 

To Jews, Luther is a despotic figure. After effectively inventing Protestant Christianity, Luther was solicitous to the Jews, hoping that the stiff-necked people who had rejected the doctrine of Jesus as purveyed by the Vatican would jump on board the rebranded Lutheran variety. When they overwhelmingly did not, Luther transformed into a ferocious antisemite, putting quill to papyrus in some of history’s most vile racist tirades. 

From the perspective of this history, the cathedral dominating the sightlines of the Holy Sand can be viewed as a place where one of history’s greatest Jew-haters got his comeuppance. Of course, the Catholicism that the building still represents has its own problematic history, to frame it kindly. And, for that matter, Luther landed on his feet, historically speaking.

Visiting the cemetery is a moving experience – with a bizarre and almost laughable twist. 

Unsurprisingly, there were two security personnel seated at a table outside the gate. I attempted to gather some information, but our lack of shared language prevented much conversation. They did motion toward a box of what I thought were face masks, but which turned out to be makeshift kippot. In fact, they were peaked paper caps, the sort that short order cooks at Denny’s might wear. It was an odd experience to be walking around an ancient cemetery looking like I just stepped out of Mel’s Diner. 

We should use caution in making sweeping parallels across history, but it is striking how the enemies of the Jews across the centuries have recognized and exploited the importance of pidyon shvuyim, the redeeming of captives. How many other traditions, I wonder, have prayers in the liturgy for specifically this eventuality? A visit to the Holy Sand reminds us how deep that tradition of exploitation goes. 

Format ImagePosted on December 5, 2025December 3, 2025Author Pat JohnsonCategories TravelTags Alexander Süsskind Wimpfen, antisemitism, cemetery, Germany, history, hostages, Maharam, Martin Luther, Worms
The Maccabees, old and new

The Maccabees, old and new

A postcard featuring the work “In Prayer – In War” by Polish-American artist and cartoonist Mitchell Loeb (1889-1968). (internet photo)

Of all the Jewish holidays, Hanukkah is the one most intimately connected to Israel and the Zionist dream. It mirrors the struggle to reestablish the Jewish state, and is perhaps more political in nature than religious. 

Hanukkah represents Jewish military power and Jewish independence, which, in the case of the Hasmoneans, lasted 80 to 100 years. The Hasmoneans and their fellow second-century BCE Judeans were able to establish a state despite having had to face a strong and well-equipped empire. The odds were heavily stacked against them, yet they prevailed. This is why some people say that the Hanukkah story parallels the struggles and achievements of Israel’s first Jewish residents and founding pioneers, surrounded as they were by hostile neighbours.  

It is hard to claim that the miracle in which a tiny bit of oil lasted, not for one day, but for eight days, is a critical part of an Israeli Hanukkah. However, oil is a crucial part of the holiday. Sufganiyot (filled donuts), fried in oil, go on sale at least a month before the first candle is lit. (I saw them on sale in a Tel Aviv bakery on Nov. 10!) Nowadays, Jerusalem coffee houses and bakeries even have their sufganiyot rated by the media. 

Potato pancakes (levivot, in Hebrew; latkes, in Yiddish) take second place to sufganiyot. Perhaps because levivot are generally products of one’s private kitchen, rather than a bakery, or perhaps because, as an historically Ashkenazi Eastern European food, it appeals to only half the Jewish population in Israel. The other half is Sephardi, meaning people whose long-ago origins were in Iberia, while, in the United States, no more than 10% of the Jewish population is either Sephardi or Mizrachi (Jews who came from Muslim-ruled lands). I couldn’t find any recent figures for Canada’s Jewish population by these measures.

As for levivot, they are no longer made just with potatoes. There might be additions or substitutions like sweet potatoes or zucchini, featuring spices such as cumin and paprika.

As many know, Israel’s climate is well suited to growing olives, and olive trees have grown here for centuries. The trees like the semi-arid climate, with our long, hot, sunny summers and mild, cool winters, as well as Israel’s rocky terrain. Generally, Israeli-grown olives are ready for picking starting just before Hanukkah. There are olive-picking festivals and such events highlight another difference between diasporic and Israeli  observances of Hanukkah. 

Those living in pre-state Palestine knew what Hitler was doing in Europe. According to historian Benny Morris,  the Jewish population in Palestine was reading several newspapers at the time, like Ha’aretz, Davar and Do’ar ha-Yom.

The pre-1948 cultural products reflect not only what Palestinian Zionists knew about the fate of European Jewry, but also an ideological effort at creating a new national character. This “new” Jew would not be a victim. He would be a kind of new Maccabee. According to historian Reuven Firestone, the new Zionist Jew would be strong, confident and effective, and the very act of developing the land of Israel would, in turn, develop the Jewish psyche and person.

So, Hanukkah songs written in either the pre-state or early statehood days focus on the success of Zionist fighters more than they do the accomplishments of the Maccabees. In 1936, Menashe Ravina composed the song “Mi Yimalel.” Its lyrics are: “Who can retell the mighty deeds of Israel, who can count them? / In every generation a hero will arise, a redeemer for the people. / Listen! / In those days in this time / The Maccabee saves and redeems / And in our day the whole people of Israel / Will join together and arise and be redeemed.”

In the 1940s, Sara Levi Tanay wrote the words and Emanuel Amiran wrote the music for “Ba’anu Choshech Legaresh.” The idea is that, by banding together, the state can survive: “In our hands are light and fire. / Each person is a small light, / And all of us a great light. / Go away darkness, away, obscurity! / Make way for the light.”

Starting in the 1940s, the Young Maccabees organization began a torch race on Hanukkah. This race was unique to Israel’s celebration of the holiday. It began in the Modi’in area, where it is believed the Maccabees are buried, and was held in all kinds of weather. In December 1954, for example, when the runners reached Jerusalem, it was pouring rain. Israeli youth organizations like the Scouts hold marches and hikes on Hanukkah. 

Ironically, the original torch races, called lampadedromia or lampas, took place in ancient Greece, as part of religious festivals honouring the gods of fire. I say ironically, as the Maccabees fought for their independence from the Syrian Greeks of the Seleucid Empire, which was a Greek successor state to Alexander the Great’s empire. The Seleucid empire, under Antiochus, ruled over Judea. It desecrated the Temple in Jerusalem and sought to forcefully impose Hellenistic culture and religion on the Jewish population.

Today, in both Israel and in the diaspora, chocolate coins, usually wrapped in gold or silver foil – the 1920s brainstorm product of Loft Chocolate Company – are given to children during Hanukkah. Probably not too many people are aware of this, but, according to Rabbi Deborah Prinz, this edible gelt (money, in Yiddish) recalls the booty, including coins, that the Maccabees distributed to Jewish widows, soldiers and orphans, possibly at the first celebration of the rededication of the Jerusalem Temple. Also, in ancient Israel, striking, minting and distributing coins expressed Hanukkah’s message of political autonomy. The Maccabees’ descendants, the Hasmoneans, ruled Judea, as mentioned above, and issued their own coins.

Finally, a column in the Great Mosque of Gaza once bore inscriptions in Hebrew and depicted a seven-branched menorah (like the one used in the Temple), a shofar and an etrog, indicating a Jewish community in the area during the Roman/Byzantine and talmudic eras. These inscriptions apparently disappeared after the First Intifada in 1987. The Hanukkah menorah, or hanukkiyah, by contrast, has nine branches, commemorating the eight days the oil burned in the rededicated Temple, plus a shamash (helper) candle to do the lighting of the symbolic candles. 

Deborah Rubin Fields is an Israel-based features writer. She is also the author of Take a Peek Inside: A Child’s Guide to Radiology Exams, published in English, Hebrew and Arabic.

Format ImagePosted on December 5, 2025December 4, 2025Author Deborah Rubin FieldsCategories Celebrating the HolidaysTags Diaspora, Hanukkah, history, Israel, Jewish customs, Maccabees, Zionism
My Hanukkah miracle

My Hanukkah miracle

Last year, a great miracle happened here:  Beaver Point Hall on Salt Spring Island. (photo by R. Shefa)

Hanukkah is a celebratory festival with oodles of delicious food – mostly fried – songs, candles and gatherings.

It is also considered a miracle festival. Jews rededicated the Second Temple when a small amount of oil for the Temple menorah lasted for eight days. This is why we eat fried foods, such as potato latkes and melt-in-your-mouth donuts, which also increases our calorie consumption, so we sigh with relief on the last day of the holiday.

Personally, I consider any day that runs smoothly from beginning to end a miracle. Take this past Hanukkah, when I lost a hearing aid on Salt Spring Island.

I had been invited to sing at a Hanukkah party. Although it was a dark, stormy night, my husband and I were excited to meet the locals and unwind in the quaint and character-filled Beaver Point Hall. At 92 years old, the hall has been a regular staple in the community. It hosts a diverse range of activities, such as concerts, workshops, kids programs, dancing and weddings.

A large fire welcomed us and there were some 20 hanukkiyot waiting to be lit before the large potluck dinner began. However, despite numerous announcements to kindly wait until the candles were lit and blessings made, the crowd plunged into the myriad dishes: salads, kugels, mung bean hummus (hey, this is Salt Spring), perogies, lasagna, homemade breads. The volunteer latke makers rushed to serve the latkes.

The hall acoustics became poor, so I took out one hearing aid and placed it in my purse. I could now hear my voice clearly for singing.

As I headed to the smaller room to tune the guitar, the remaining left hearing aid, still in my ear, made its usual beeps to inform me that I had left an aid behind. I ignored it.

After a very pleasant evening, we made the 20-minute trek home to the other side of the island. My hearing aid did not.

After tearing through my handbag, guitar case and car, it was officially not with me. There were only two places it could be: at the hall, or in the garbage, which would have been carted to one of the volunteer’s homes.

We were leaving at noon the next day, so an urgent search was necessary. But the hall was closed and my friend was not answering her phone. After much thought, I Googled the hall’s website. It displayed the calendar with all the rentals, including a dance improv the next day.

Miracle #1: the dance improv’s contact information was on Facebook.

Miracle #2: the organizer responded to my request and messaged back that the hall would open at 9 a.m. for the cleaners.

Miracle #3: after several texts, the organizer decided it was safe to give me the lock code to enter. And so we did. At 11 p.m., my kind husband, Steve, drove me back to the hall, as it’s a bit tricky to drive in the dark on rough roads, with deer occasionally darting out and heavy rain falling.

Steve parked the car so the headlights shone on the lock code and I was inside. Finding the light switches took a good few minutes and I never did find the kitchen ones. I headed to the stage, where my purse had been. Nothing but a few decorations. And then, suddenly, my left hearing aid, still firmly in my ear, began to beep with excitement – its partner was in the hall!

Steve joined the search. My left hearing aid clutched to his ear, he looked in every possible nook. He got excited. When he walked into the middle of the room, he said the beeping was loudest there. If someone had walked into the hall at that point, they probably would have thought there were two aliens loose.

What motivated me to look under an electric outlet, I will never know, but that’s where I found my hearing aid – completely covered by some Hanukkah gelt wrappers, most likely swept under them by one of the volunteers.

It was truly the best Hanukkah miracle! 

Jenny Wright is a writer, music therapist, children’s musician and recording artist.

Format ImagePosted on December 5, 2025December 4, 2025Author Jenny WrightCategories Celebrating the HolidaysTags Hanukkah, hearing aids, miracles, Salt Spring Island

After the rededication … a Hanukkah cartoon

image - Judah cleaning up after the Temple rededication - a cartoon by Beverley Kort

Posted on December 5, 2025December 4, 2025Author Beverley KortCategories Celebrating the HolidaysTags cartoons, Hanukkah, Maccabees

Improving the holiday table

These latkes can be made vegan, gluten-free and with reduced oil – or not. (photo by Michelle Dodek)

They tried to kill us, we survived, let’s eat. This refrain encapsulates how Jews celebrate a number of holidays and view our tumultuous history. In September, Congregation Beth Israel hosted a three-part High Holiday Cooking series. It was so popular that classes have been scheduled throughout the coming months to coincide with various holidays. Luckily for those who like to learn new cooking techniques and the history and symbolism behind Jewish food, there are plenty of holidays between now and the end of May.

First on the list is Hanukkah. Associated with oil, this winter holiday is a chance for Greater Vancouver Jews to throw off the shackles of green smoothies and embrace greasy carbs, for religious reasons. 

The central event celebrated at Hanukkah is the liberation of the Temple in Jerusalem from the Seleucid Greeks, who had conquered the land of Israel and were attempting to forcibly convert all Jews. These events took place after the biblical era, so Hanukkah is not one of the holy days mentioned in the Torah. It is recorded in the Books of Maccabees.

Although not so religiously significant, Hanukkah is one of the most popular Jewish holidays, especially in North America. It’s dark outside and lighting candles to illuminate the darkness both literally and figuratively is cheering. In modern times, the heroic story of the small band of Jewish rebels taking on a mighty army and winning is especially poignant, given the many struggles facing the tiny modern state of Israel. And, let’s face it, having a fun Jewish foil to Christmas is helpful.

There is no requirement to refrain from work during Hanukkah, as there is for many other Jewish holidays. To accompany the week-plus of nightly candlelighting, we have special foods. Potato latkes are the most recognizable on the Ashkenazi menu, but rugelach are also traditionally prepared for Hanukkah. Why? The three ingredients in the dough are flour, butter and cream cheese. Lots of fat. Yum.

Sephardi and Mizrachi Jews connect the culinary dots much more succinctly. Sfinge is a delicious Moroccan free-form, deep-fried dough eaten on Hanukkah. Filled donuts, known widely as sufganiyot, have been part of Sephardi and Mizrachi traditions as well. Popularized in Israel by the Labour government in the 1950s, the making of donuts for Hanukkah was the tastiest of many job creation projects for Israel’s struggling economy. Although it was seasonal, encouraging bakeries to hire extra staff in November and December to fry up holiday cheer resulted in a national culture of amazingly tasty filled donuts.

The Dec. 2 Hanukkah cooking class at the BI was dedicated to helping people make out-of-the-box latkes with interesting toppings, as well as a couple of desserts that don’t require a pot of deep-frying oil. While the recipe for rugelach is simple, technique is needed to get the flakiest dough. There is a lot of room for creativity in the filling, but not everything will be a success, so spread thinly if you plan to try out the recipe below and see if your idea works first before producing a huge batch. 

For more “Kitchen Judaism,” watch for other holiday cooking classes at Beth Israel. Classes will include Tu b’Shevat Temptations; Stuffed for Purim, featuring two classic filled foods; Seder and Shabbat Dinner Vegetarian-style; and Shavuot Dairy Delights.

SEASONAL LATKES
(These latkes can be made vegan, gluten-free and with reduced oil. The substitution of vegetables other than potatoes lowers the glycemic index, making the latkes better for diabetics, and more satiating and visually attractive.) 

1 large onion, grated and  squeezed
4 cups of the any of the following, grated: beets, winter squash (like kabocha, acorn, banana or butternut), carrots, turnips or parsnips
2 eggs
4 tbsp corn or potato starch
salt and pepper to taste
oil for frying

photo - These latkes can be made vegan, gluten-free and with reduced oil – or not
These latkes can be made vegan, gluten-free and with reduced oil – or not. (photo by Michelle Dodek)

Once the vegetables are grated and the excess liquid is squeezed out, combine all the ingredients, coating the vegetables well. Take a heaping tablespoon of the mixture and drop it into the hot oil. Do not squish them down, just spread out the mixture so the edges are thin and the middle has some volume. Repeat, making sure the latkes are spaced out enough to flip. Once the edges begin to brown, flip the latkes and fry a few more minutes. If you plan to freeze and reheat, cook for fewer minutes, then cool on layers of paper towels. To freeze the latkes, fully cool them, remove the paper towel and lay the latkes out in individual layers on trays for best results. Once frozen, put them into an airtight container. 

To make a vegan version of this recipe, use flax eggs (one tablespoon of ground flax plus three tablespoons of water/”egg”). The baked version includes two tablespoons of olive oil in the mixture and is baked at 375˚F until brown.

RUGELACH

250g cream cheese (room temperature: leave out a maximum of 2 hours)
1 cup butter (room temperature: can be left out overnight)
2 cups flour
filling of choice: cinnamon, sugar, raisins, Nutella, jam (be creative)

photo - Rugelach are so much better when eaten the day they’re made
Rugelach are so much better when eaten the day they’re made. (photo by Michelle Dodek)

Mix the cream cheese and butter until well creamed. Add the flour and mix until a soft dough is formed.  Ideally, cover and refrigerate for two hours or overnight.

Preheat the oven to 350˚F. Line two cookie sheets with parchment or a baking mat. Divide the dough into four balls. Roll into three-millimetre-thick circles. They should be almost 25 centimetres wide.

Cover the dough with a thin layer of filling. Don’t be tempted to make it too thick because it will burn and make an enormous mess. If you’re using cinnamon and sugar, sprinkle three parts sugar and one part cinnamon all over the dough.

Cut the circles into 10 or 12 “pizza-shaped” slices. Roll from the outer edge into the centre, making a cute rolled-up shape. Put the rugelach on the cookie sheet and either freeze them on the pan and then transfer them to an airtight container or bake them immediately. Bake for 25 minutes or until lightly golden.

Rugelach really are 1,000 times better when eaten the day they’re made. 

Michelle Dodek is a long-time contributor to the Jewish Independent and is a cooking instructor who specializes in Jewish and vegetarian cooking.

Posted on December 5, 2025December 4, 2025Author Michelle DodekCategories Celebrating the HolidaysTags baking, cooking, cooking lessons, frying, Hanukkah, Kitchen Judaism, latkes, recipes, rugelach
Vive la différence!

Vive la différence!

French is one of the main languages one hears on the streets of multicultural Jerusalem today, along with Hebrew, Arabic, English and Russian. More than 2,170 French Jews moved to Israel in 2024. The number in 2025 is projected to exceed 3,000. The wave of aliyah – driven by antisemitism and violence targeting Jews – has resulted in the establishment of scores of new patisseries, boulangeries and charcuteries – all kosher. Seen here is Foodies on Yoel Moshe Salomon Street. Nearby is Napoleon, one in a cluster of gourmet restaurants in Kikar Hamusica (Place de la Musique), established by former Parisian Laurent Levy, who is building Le Grand Hôtel.  

Format ImagePosted on December 5, 2025December 4, 2025Author Gil ZoharCategories Celebrating the HolidaysTags aliyah, France, Hanukkah, immigration, Israel, sufganiyot
Fresh, healthy comfort foods

Fresh, healthy comfort foods

Nico Pallota’s Greek Orzo Salad. (photo from hilltoprecipes.com)

My house, my rules. And those rules were recently transformed. No more fatty foods, no more carbs, no more booze. OK, an amendment is in order. Fewer fatty foods, fewer and more curated carbs, and still no booze. Apparently, I am my husband’s keeper, as far as food goes. Or, at least, food he consumes in our home. If he sneaks out for a sabich, it’s beyond my control. But, at home, I’m the food boss. Or, at least, while I’m awake. What Harvey does in the middle of the night or when I’m not around is another story. One that rarely ends well.

Lest I sound like an ogre or a nag-wife, let me assure you that I am both. But in a good way. I only want my hubby to be healthy and live a long life – if my nagging doesn’t kill him first, G-d forbid. I know, I know, I should stay in my own lane. But hey, don’t the rules of engagement (and marriage) stipulate that we look out for each other’s health and welfare? I’m sticking to that theory like velcro.

In the service of eating healthier meals, I found a refreshing hearty salad that will not only fill you up, but satisfy your tastebuds. Salads often present as side dishes, but this one can easily stand independently and confidently as a main dish. I found the recipe on one of my forays down the rabbit hole of Instagram. This super-easy recipe for Greek Orzo Salad with Marinated Chickpeas (by Nico Pallotta) jumped out at me as something that doesn’t call for a bunch of fancy-pants ingredients. It’s certifiably healthy, contains a respectable amount of protein (thanks to the feta cheese and chickpeas) and is ridiculously refreshing. Note: I omitted the onion, since onions and I have a love-hate relationship. Mostly hate.

GREEK ORZO SALAD WITH MARINATED CHICKPEAS

1 1/4 cup orzo pasta
1 can chickpeas (15oz/400g)
1 1/2 cups cherry tomatoes, halved or quartered
1 1/2 cups Persian cucumbers, diced
1/2 red onion, chopped (optional)
1/3 cup pitted Kalamata olives
4oz/100g feta cheese, crumbled 

dressing
4 tbsp extra virgin olive oil
2 tbsp lemon juice and lemon zest
1 tbsp honey
1 tbsp Dijon mustard
1 1/2 tsp dried oregano
1/2 tsp salt and black pepper

In a bowl, whisk together all the dressing ingredients – olive oil, lemon juice and zest, honey, mustard, oregano, salt and pepper until smooth. Add the chickpeas (drained and rinsed), toss to coat and let sit 10 minutes. If you warm the chickpeas for 15-30 seconds in the microwave before tossing them with the dressing, they will soak up more flavour.

Boil the orzo pasta in salted water until al dente. Drain, rinse under cold water for 10 seconds and shake off excess water. Let it cool.

Add the cherry tomatoes, cucumber, red onion, olives and feta cheese to the chickpeas and dressing, and toss. Mix in the cooled orzo and serve right away or chill for 30 to 60 minutes for a more melded flavour.

This salad is a nice break from heavier meals that feature more aggressive proteins like meat or chicken. Never thought I’d anthropomorphize meat, but there it is. Harvey pronounced it “guest-worthy” (his highest accolade). He graciously told me I could make it anytime.

Colourful and vibrant, you can serve it with a baguette or sourdough bread and you’ve got yourself a complete meal. It keeps well in the fridge overnight, if you happen to have any left over. If you insist on consuming more protein, a light piece of salmon would pair nicely with it, or maybe a bowl of soup. I would rarely consider a salad a full-fledged dinner, as I’m a hardcore meat-and-potatoes kind of gal, but, in this case, it really did fill me up.

As for other nourishment, I recently stumbled upon an easy and luscious butternut squash soup recipe. It’s basically a sheet pan soup, where you roast the veggies, transfer them to a pot, add broth and then blend. Harvey proclaimed it “the world’s best soup!” (exclamation mark included).

BUTTERNUT SQUASH SOUP
(adapted from Sivan’s Kitchen on Instagram)

1 medium butternut squash
3 yams, peeled
4-5 carrots, peeled
tiny piece of white onion (since onion hates me)
1 whole garlic head with top cut off
2-inch piece of ginger,  sliced thin
7 cups chicken broth
olive oil
salt and pepper
cinnamon

Preheat the oven to 400˚F. Line a cookie sheet with parchment paper and lightly drizzle with olive oil. Peel the carrots and rub with olive oil. Drizzle the garlic head with oil and wrap in foil.

Soften the squash by putting it in the microwave for two minutes – make sure to poke it with a knife a few times to let the steam escape. 

Cut the squash and yams in half lengthwise (scoop out and discard the squash seeds), rub with olive oil, then season with salt, pepper and cinnamon.

Place the veggies cut side down on lightly oiled parchment. Add the onion, ginger and foil-wrapped garlic. Bake for one hour.

Scoop out the squash and put all the veggies into a large pot. Squeeze out the baked garlic into the pot. Add chicken broth and simmer for about 15 minutes, breaking up the roasted veggies. Let it cool a bit then puree it.

This soup is so silky smooth that you’d swear there was cream in it, but no cream was poured (or harmed) in its making. I swear. If there was ever a fall comfort food, this is it. According to Sivan’s Kitchen, the soup’s Israeli name is marak katom (orange soup). In whatever language, it’s spectacular. I think the cinnamon puts it over the top. So, stop wasting time and get your gourd on! 

Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.

Format ImagePosted on December 5, 2025December 4, 2025Author Shelley CivkinCategories LifeTags cooking, recipes, salad, soup
Year-round holiday recipes

Year-round holiday recipes

Tori Avey’s Honey Apple Bundt Cake before being dusted with sugar powder or decorated with icing. (photo by Shelley Civkin)

Rosh Hashanah may well be in the rearview mirror, but Tori Avey’s Honey Apple Bundt Cake (toriavey.com/honey-apple-cake) is guaranteed to be a staple on your dinner table, no matter the time of year. It’s definitely not your typical yontif honey cake that doubles as a brick. Filled with shredded apples, it not only satisfies your sweet tooth but is off-the-charts moist.

Except for the apple-shredding part, which I do by hand, this recipe is fast and easy. I used to have a food processor with a shredder attachment but I never used it, so I gave it to my niece. I also used to have a Bundt pan, but I rarely used it, so I gave it to my niece. She now has an extensive collection of high-end small kitchen appliances. And I borrow from her. My point is that this cake was a colossal hit at my Rosh Hashanah dinner table, and is one recipe I’ll be making on the regular. You’re welcome.

HONEY APPLE BUNDT CAKE

3 large eggs
3/4 cup honey
1/2 cup white sugar
1/4 cup light brown sugar
1 1/4 cups canola oil
1 1/2 tsp vanilla
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp salt
1/4 tsp allspice (optional)
dash ground cloves (optional)
4 apples (peeled, cored, shredded)
3 tbsp powdered sugar

Preheat oven to 325˚F. Peel, core and shred your apples. 

In a large mixing bowl, beat the eggs until they’re frothy. Whisk in the honey, white sugar, brown sugar, oil and vanilla. In a separate medium-sized bowl, mix the flour, baking powder, baking soda, cinnamon, salt and spices (optional) together. Incorporate the flour mixture into the liquid, and stir to blend. Fold in the shredded apples (I used Ambrosia or Fuji but you can use any kind you like) and their juice.

Spray your nine-inch Bundt pan with cooking spray, making sure to evenly coat the entire inner surface. Pour the batter into the pan. Since Bundt pan sizes vary (I use a 10-to-15-cup pan), make sure the batter fills the pan three-quarters full or less – don’t fill beyond that or your cake might overflow during baking. Use a spatula to gently smooth the batter on the top so it’s flat and even all the way around the pan.

Bake the cake for 75 to 90 minutes. If you’re using a dark-coloured Bundt pan, it may bake faster, so start checking at 50 minutes. When the edges darken and pull away from the sides of the pan, and the cake is brown all the way across the top, insert a toothpick (or wooden shish kabob skewer) into the thickest part of the cake. If it comes out clean, it’s done. It’s a very moist cake, so it’s easy to undercook it. Bake it a little longer if you’re unsure, but not too long or it’ll dry out.

Let the cake cool for 10 minutes, then invert it onto a flat plate. Tap the Bundt pan gently to release the cake, then let the cake cool completely before you dust it with powdered sugar. Since the cake is moist, it tends to soak up the powdered sugar, so only add it right before serving. I put three tablespoons of powdered sugar into a small handheld mesh sieve and sprinkled it on top of the cake by tapping the sieve. If there’s any cake left over, keep it in the fridge, covered.

If you happen to be a fan of drizzled icing, this next part is for you. To make an icing, sift one cup of powdered sugar into a mixing bowl. Add a quarter teaspoon of vanilla extract and half a tablespoon of water or non-dairy creamer. Whisk the sugar and liquid to blend, adding the liquid very slowly, until it just comes together. Add additional liquid by half teaspoonfuls, mixing constantly, until the mixture has the texture of very thick honey. When you pull a spatula through the icing and it takes a few seconds for the gap to close again, the texture is right.

Pour the icing into a sealable plastic bag. Close the bag, leaving a small bit open to vent, and push the icing towards one lower corner of the bag. Cut the very tip of that corner off the bag. Squeeze gently to drizzle the icing over the cake. Let the icing dry completely before serving – this takes 30-60 minutes. Slice and enjoy!

Another new Rosh Hashanah recipe I tried convinced me that not all tzimmes are created equal. Ksenia Prints’ Russian Jewish Carrot Tzimmes (immigrantstable.com/my-grandmas-russian-jewish-carrot-tzimmes) is definitely a cut above and checks all the boxes for rich depth of flavour. Some of my Rosh Hashanah guests actually asked if they could take some home! 

RUSSIAN JEWISH CARROT TZIMMES

2 lbs carrots peeled & cut into 2-inch pieces
7 oz pitted prunes
7 oz dried apricots
zest of 2 oranges, in strips
juice of 2 oranges
4 tbsp honey
1/4 cup brown sugar
3 tbsp butter
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom (optional)
salt to taste

photo - Ksenia Prints’ Russian Jewish Carrot Tzimmes
Ksenia Prints’ Russian Jewish Carrot Tzimmes. (photo from immigrantstable.com/my-grandmas-russian-jewish-carrot-tzimmes)

Preheat oven to 350°F.

Blanch carrots in boiling salted water for 5 minutes, then drain.

In a large ovenproof dish, combine carrots, prunes, apricots and orange zest.

Combine orange juice, honey, brown sugar, melted butter, cinnamon, ginger and cardamom (optional), and pour this over the carrot mixture. Toss to coat. 

Cover the dish with foil and bake for 30 minutes. Remove foil, stir, and continue baking uncovered for 30 to 40 minutes, until carrots are tender and the sauce has thickened and reduced to a glaze. Season with salt to taste and let rest for 10 minutes before serving.

The orange zest strips become almost candied and the glaze is sweet and slightly spicy. This dish freezes perfectly and offers a deep, rich flavour that only gets better with time. Seriously. You can make it in advance, like I did, then defrost and reheat it in the microwave. No one was the wiser. And everyone was happy.

The $64,000 question is this: Why do we save these delicious recipes only for holidays? Get thee to the oven now!

Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.

Format ImagePosted on November 7, 2025November 6, 2025Author Shelley CivkinCategories LifeTags Accidental Balabusta, baking, cooking, honey cake, recipes, Tzimmes

Deciphering “oy”

image - Guide to Jewish Sighs cartoon by Beverley Kort

Format ImagePosted on October 10, 2025October 8, 2025Author Beverley KortCategories LifeTags cartoons, Free Times Cafe, Jewish life

Posts pagination

Page 1 Page 2 … Page 77 Next page
Proudly powered by WordPress