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Cookbook a tribute to author’s parents

The tuna salad recipe is one of Lynn Kirsche Shapiro’s mother’s most popular recipes. (photo by Nick Ulivieri Photography)

The first section of Food, Family and Tradition: Hungarian Kosher Family Recipes and Remembrances (Cherry Press, 2013) is a family album, which Lynn Kirsche Shapiro says is her way of completing two unfinished legacies: “my mother’s recipes and my father’s autobiography.”

Her mother went blind at age 75 and Shapiro viewed the project of compiling her recipes as a tangible tribute to her mother’s contribution to the lives of her family and others. Her father was in the process of writing his life story when he died at the age of 81.

image - Food, Family and Tradition cover — Food, Family and Tradition is both cookbook and memoir.

“After beginning the book, I understood that my family’s recipes and history were part of a larger world: the traditional Jewish life in Czechoslovakia and Hungary before the Holocaust,” Shapiro writes. “Many books have been written to educate others, to bear witness to the events and atrocities of the Holocaust. My book also attempts to get the picture of the richness of Jewish life in Eastern Europe prior to the Holocaust. Strong family traditions were the bedrock on which our parents, and so many of the Holocaust survivors, were raised. It is because of this strong family bond, deep tradition and unwavering faith that our parents were able to live again, to build a family and to contribute to the future.”

Shapiro’s father, Sandor Kirsche (Shalom Kirschenbaum) was born in a village in Carpathian Czechoslovakia. His family ran a small grocery store in their home. Barely surviving Buchenwald, he returned to his hometown of Hlyuboka, where he found his remaining two sisters who, along with Sandor and an aunt and uncle, were the only five remaining from 38 family members. A ship he had planned to take to Palestine was canceled and he soon after met Margit Weisz. They married in 1947 and moved to Chicago. There, Sandor worked in retail foods and, in 1973, opened an all-kosher supermarket that thrives today.

Margit was born in Gergely, Hungary. In 1944, on the last day of Passover, word came that the Nazis were to evacuate the Jews the next day. Her family hired non-Jews to drive them in wagons away in the night, but they were caught. They were sent first to a ghetto and then most of the family was killed in Auschwitz. Shapiro’s mother was sent to a subcamp of Buchenwald, where she worked with 250 other women preparing wooden crates and making ammunition. After liberation, she discovered that a brother had survived, alone among their large family. Meeting Sandor shortly after liberation, the family story takes an uplifting turn as their American dream becomes real.

The recipes in the book are not really innovative. Many of them, like the ones included here, which have been proven in one of the Jewish Independent “test kitchens,” are superb in part because of their simplicity. While East European cuisine generally, and its Jewish form specifically, certainly have dishes that are set apart from others as emblematic of major celebrations, they emphatically avoid fancy-schmancy trends so common today. This is probably why recipes like these last generations.

The book, in fact, has a litany of the classics of Ashkenazi Jewish cuisine: chopped chicken liver, gefilte fish, chopped herring, stuffed cabbage, borscht, potato soup, chicken soup, of course, blintzes, kugel, boiled fish, schmaltz, cholent, goulash, brisket, tzimmes, beet salad, latkes, kasha, and a litany of baking from challah to dumplings and honey cake.

While these recipes are fitting for the High Holidays, you might want to put them aside (the ones with oil, at least) for Chanukah as well.

SWEET AND SOUR CABBAGE SOUP WITH MEAT
Traditional Hungarians cooked cabbage in a variety of ways. Here is a rich and tasty sweet and sour cabbage soup, with the deep flavor of meat. I like to cook it for a few hours to develop a flavor. For a sweeter taste, add raisins. I always do.

1 to 2 tbsp vegetable oil
1 1/2 to 2 lbs short ribs, cut into large chunks
1 medium onion, diced
1 medium head cabbage, cored, cut into small squares or shredded
1 (28-ounce) can whole tomatoes quartered or one (28-ounce) can diced tomatoes
1 cup tomato sauce
1/2 tbsp lemon juice
1/3 cup sugar
1/4 tsp freshly ground black pepper
1 tsp salt
1/3 cup dark or golden raisins, optional

In an eight-quart pot over medium-high heat, heat oil. Brown short ribs with onions, turning so ribs brown on all sides. Decrease heat to low, cover tightly and steam until meat is tender, about 30 minutes to one hour.

Add the cabbage, the tomatoes together with their juice, and the remainder of ingredients to the meat, including raisins if using. Add six cups of water. Bring to a boil, decrease heat to low and simmer, covered, until the cabbage and the meat are both tender, about one hour. Taste and adjust seasonings. For a richer flavor, cook an additional 30 minutes to one hour.

Serve ladled into heated bowls. Makes eight to 10 (eight-ounce) servings.

TUNA SALAD
This tuna salad is one of my mother’s most popular recipes, and we have been told that nobody’s tuna salad is as tasty. It is simple but it has its secrets. One is the grated egg; another is the oil-packed tuna. You can substitute water-packed tuna if you want a lighter salad, but the depth of flavor will not be quite the same.

1 (12-ounce) can or 2 (5-ounce) cans oil packed tuna, well-drained
3 hard-boiled eggs, shelled
1/4 cup minced onion
1 stalk celery, very finely chopped
1/3 to 1/2 cup mayonnaise

Place tuna in a medium bowl and mash with a fork. Grate the egg and add to the tuna, stirring to mix. Add the onion and celery, and mix well with the mayonnaise. Cover and refrigerate for up to three days. Makes four servings.

CHICKEN SCHNITZEL
Schnitzel is authentically European, whether veal or chicken. My mother’s chicken schnitzel is special. She debones her own white meat from the chicken, then slices it thin and pounds it to about 1/4-inch uniform thickness. Also, she uses fresh breadcrumbs for the breading. Pounding the chicken breasts uniformly thin allows them to cook faster and more evenly. For added flavor, I often mix breadcrumbs with cornflake crumbs, half and half.

6 to 8 boneless skinless chicken breast halves, about 2 pounds
1 cup flour
1 tsp seasoned salt
1/2 tsp sweet Hungarian paprika
1/4 tsp garlic powder
1/4 tsp freshly ground pepper
2 eggs, beaten, mixed with 1 tbsp water
1 cup fresh breadcrumbs, or 1/2 cup fresh breadcrumbs and 1/2 cup cornflake crumbs
vegetable oil for frying, as needed

Slice each chicken breast in half horizontally. Cover each piece with plastic wrap. Using a meat mallet or rolling pin, pound chicken breasts to an even thickness of 1/4 inch. Some tears are OK; even thickness is the most important step.

Place flour and seasonings in one shallow bowl; stir to mix. Place egg and crumbs into additional separate shallow bowls.

Dip each chicken piece first in flour, then egg and then the crumb mixture. Transfer to a tray or plate and repeat until all chicken is breaded.

In a 12-inch skillet over medium-high heat, heat oil as needed. Fry schnitzel on each side, in batches, turning once, until golden brown and cooked through, about five minutes for each side.

Serve immediately or transfer to a parchment-lined baking pan and keep warm in a 250°F oven. Serve on individual plates with vegetables and potatoes or rice of choice. Makes eight servings.

FRIED CAULIFLOWER
This is crispy and best prepared in a deep fryer. For a lighter, healthier choice, oven bake it on a cookie sheet.

oil, as needed, for deep frying
1 cup bread crumbs, preferably from challah, or 1 cup cornflake crumbs [the Independent used Panko, with great results]
1/4 tsp salt
1/4 tsp sweet Hungarian paprika
1/8 tsp freshly ground black pepper
1 cup flour
2 eggs, beaten
1 large head cauliflower, separated into florets

If frying, preheat the oil to 350°F in a deep fryer or deep pot. Season breadcrumbs or cornflake crumbs with the salt, paprika and pepper.

In three separate shallow dishes, place flour, eggs and crumbs.

Dip the cauliflower florets first in the flour, next the eggs, and then the breadcrumbs. Fry in batches in the deep fryer, drain on paper towels.

Alternatively, preheat oven to 400°F. Place breaded cauliflower florets on a parchment paper-lined baking sheet sprayed with nonstick cooking spray, and bake until crisp and brown, about 20 minutes, turning the pan once in oven.

Makes eight servings.

CUCUMBER SALAD, UKORKASALATA

Cucumbers were readily available in Hungary and Czechoslovakia from spring through summer, making ukorkasaláta a classic salad during the season, light and refreshing, perfect for a summer meal. My husband, Irv, likes to serve it as an accompaniment to grilled steak; it balances the richness of the beef. The vinegar and the salt are preservatives, allowing the salad to keep, refrigerated, for a week. Of course, as my mother says, “At home, we never worried about the refrigeration because it never lasted too long – it was all eaten up quickly.” It is best prepared in advance, so the cucumbers have a slightly pickled flavored.

2 large seedless cucumbers (about 1 1/2 pounds), skin on, sliced paper thin
one medium onion, sliced paper thin
1 heaping tbsp salt
1/3 cup water
1/3 cup sugar
1/3 cup white vinegar

Place the cucumbers and the onions in a medium bowl and toss with the salt. Let stand for one hour. Transfer to a colander and drain. Place plastic wrap on top and press down to extract the maximum liquid. Transfer drained cucumber onion mixture to a nonreactive bowl. Reserve.

In a small bowl, place water, sugar and vinegar, and whisk to dissolve sugar. Pour this marinade over the cucumber and onions. Cover and refrigerate, for up to one week.

Makes about one quart, eight servings.

Pat Johnson is a Vancouver writer and principal in PRsuasiveMedia.com.

Peering into universe’s past

A small black hole gains mass. Dense cold gas (green) flows toward the centre of a stellar cluster (red cross in blue circle) with stars (yellow); the erratic path of the black hole through the gas (black line) is randomized by the surrounding stars. (photo from wis-wander.weizmann.ac.il)

At the ends of the universe, there are black holes with masses equaling billions of our sun. These giant bodies – quasars – feed on interstellar gas, swallowing large quantities of it non-stop. Thus, they reveal their existence: the light that is emitted by the gas as it is sucked in and crushed by the black hole’s gravity travels for eons across the universe until it reaches our telescopes. Looking at the edges of the universe is, therefore, looking into the past. These far-off, ancient quasars appear to us in their “baby photos” taken less than a billion years after the Big Bang: monstrous infants in a young universe.

Normally, a black hole forms when a massive star, weighing tens of solar masses, explodes after its nuclear fuel is spent. Without the nuclear furnace at its core pushing against gravity, the star collapses. Much of the material is flung outwards in a great supernova blast, while the rest falls inward, forming a black hole of only about 10 solar masses.

Since these ancient quasars were first discovered, scientists have wondered what process could lead a small black hole to gorge and fatten to such an extent, so soon after the Big Bang.

In fact, several processes tend to limit how fast a black hole can grow. For example, the gas normally does not fall directly into the black hole, but gets sidetracked into a slowly spiraling flow, trickling in drop by drop. When the gas is finally swallowed by the black hole, the light it emits pushes out against the gas. That light counterbalances gravity, and it slows the flow that feeds the black hole.

So how, indeed, did these ancient quasars grow? Prof. Tal Alexander, head of the particle physics and astrophysics department at the Weizmann Institute of Science, proposes a solution in a paper written together with Prof. Priyamvada Natarajan of Yale University, which appeared in a recent issue of Science.

Their model begins with the formation of a small black hole in the very early universe. At that time, cosmologists believe, gas streams were cold, dense and contained much larger amounts of material than the thin gas streams we see in today’s cosmos. The hungry, newborn black hole moved around, changing direction all the time, as it was knocked about by other baby stars in its vicinity. By quickly zigzagging, the black hole continually swept up more and more of the gas into its orbit, pulling the gas directly into it so fast, the gas could not settle into a slow, spiraling motion. The bigger the black hole got, the faster it ate; this growth rate, explained Alexander, rises faster than exponentially. After around 10 million years – a blink of an eye in cosmic time – the black hole would have filled out to around 10,000 solar masses. From then, the colossal growth rate would have slowed to a somewhat more leisurely pace, but the black hole’s future path would already be set – leading it to eventually weigh in at a billion solar masses or more.

Alexander’s research is supported by the European Research Council. Visit wis-wander.weizmann.ac.il for more Weizmann news.

In search of perfect shofar

On the right track to finding a place to purchase shofarot. (photo from Steven Finkleman)

Heading down the B2 from Swakopmund to Windhoek, I could see by the road signage that this would be a prime location to search for the perfect shofar. As you can see from the signage, with each kudu, one would have two shofars to blow on Rosh Hashanah.

So, I went on the prowl for the perfect shofar in Namibia. When I was in Windhoek last spring and was at the airport awaiting my return flight to the big city of Johannesburg, I happened to notice a Chassidic man on my flight carrying several long, Yemenite-style shofarot. Although I didn’t speak to him at the time, it was clear that with an abundance of African antelope, Namibia could be a good source of shofarot for Jews all over the world.

Apparently, there are two types of shofarot that are kosher to use. The original was a ram’s horn, which is linked to the biblical account of the near sacrifice of Isaac. At the last moment, a ram tangled by its horns in the bush appeared to Isaac’s father, Abraham, and he sacrificed the animal instead of his son. The other style comes from Yemen, where there was an abundance of antelope, or more specifically kudu, from which the Jews in that country were able to make shofarot.

photo - A fantastic set of kudu horns — A fantastic set of kudu horns. *(photo from Steven Finkleman)*

Both styles are used today, and indeed in my own synagogue sanctuary is a painting by Gertrude Zack of a rabbi blowing a Yemenite-style shofar. Whether there are still kudu in Yemen is unclear to me. Perhaps, it is too dangerous for Jews to fly into Sanaa looking for kudu horns. Therefore, why not come to the safe locale of Namibia, known among tourists as “Africa lite” for a safe supply of kudu-horn shofars.

I was fortunate to have a work project this April in Windhoek and, clearly, one of my main goals, besides work, of course, was to track down that supply of kudu horns. It sounded like a great article: “In search of the perfect shofar, direct from its source.”

I made contact with Zvi Gorelick of the Windhoek Jewish community, and visited the synagogue, now about 80 years old, took some great pictures and attended the Friday night service. Theirs is a small community, very diverse and welcoming. Indeed, the second Shabbat, I had arranged to lead the service in my Reform style, with lots of traditional and vibrant Shabbat songs, probably quite distinct from the South African Orthodox service that the congregation was used to. Indeed, after services, I was fortunate to be invited to Barbara and Alexandra’s home for Shabbat dinner. All were welcome to join.

Once there, I was able to ask Zvi the all-important question in order for me to continue my quest for the perfect shofar. I was directed to the Nakara Tannery in the North Industrial area.

The two-dollar cab ride took me directly to the factory and the factory shop. Trying to keep things low-key and not to come across as a camera-happy tourist snapping four million pictures, I kept calm as I checked out the warehouse and then the factory store. The warehouse was filled with hides of all kinds, the most distinctive being the piles and piles of Zebra hides. Quite a sight. And, we think in Canada, it’s cool to have a bearskin on the wall!

As I entered the factory store, I noticed some kudu horns on the ground, polished, and some of very gaudy colorations – blue, orange, red, etc. Obviously not suitable for a shofar.

photo - Testing a shofar out in advance of Rosh Hashanah — Testing a shofar out in advance of Rosh Hashanah. (photo from Steven Finkleman)

Trying to play it cool, I asked the sales lady at the desk, Marie-Louise, if they sell vuvuzelas made of kudu horns. Do you remember all those horns at the World Cup soccer tournament in South Africa a few years ago? She replied in the affirmative, and as I stammered away asking for a kudu-horn sort of trumpet, she responded in her Afrikaans accent, and asked if I was interested in buying a shofar for Rosh Hashanah! I knew immediately that I was at the correct spot. I coolly ordered four, but subsequently placed an order for another three. Darn good price … perhaps I ought to import them. I wonder who is making the 10 times mark-up in North America!

I then asked to see the factory where the shofarot are made. Starting with raw skulls, the horns are removed, soaked in water to remove the central core, then polished, and finally the tip is cut off in order to turn it into a shofar. I took my usual million pictures of the workshop and the production line, and, of course, tested a few shofarot out.

As I packed up my multiple shofarot, I began to wonder what sort of grief the customs officials might give me with my suitcase of kudu horns. After all, I would be crossing multiple borders, into Botswana, Zambia, Zimbabwe, the United States and, finally, home to Canada. I’d tell them the truth, of course, that these are religious article; I was unlikely to run into any trouble. Right?

Steven Finkleman, originally from Winnipeg, is a retired pediatrician living in Kelowna. He travels extensively and often researches and visits remote Diaspora communities on his adventures.

Sweet holiday story for kids

In Apple Days: A Rosh Hashanah Story by Allison Sarnoff Soffer (Kar-Ben Publishing, 2014), Katy and her classmates share what they like best about Rosh Hashanah with their teacher. Katy recalls how each year she and her mom go apple picking, return home, and then Katy helps her mom make applesauce.

This year’s day goes on the calendar, and it seems like the whole community is looking forward to it, when a family “crisis” arises.

Soon the word spreads that apple-picking day is not going to happen but, soon enough, friends, community members and Katy’s father become involved, leading to a happy ending for all.

This book for children ages 2 to 7 is not only fun to read but it teaches important lessons about what happens when a family has to have flexibility and what can happen when you share your problems with your friends and community for support.

Sarnoff Soffer teaches at a preschool school in Chevy Chase, Md., where she lives with her husband and children. This is her first book. Illustrator Bob McMahon provides cartoon-like, colorful drawings. A recipe for applesauce is included.

Sybil Kaplan is a foreign correspondent, lecturer, book reviewer and food writer in Jerusalem. She has compiled nine kosher cookbooks. She leads weekly walks in English in the Jewish produce market, Machaneh Yehudah, and writes the restaurant features for Janglo, the oldest, largest website in Israel for English-speakers.

A Curaçao adventure to start

Mikve Israel-Emanuel in Willemstad, Curaçao, is the oldest synagogue in continuous use in the Americas. (photo from Masada Siegel)

The night was aglow with candles and the silky white sand found its way in between my toes. I grinned, as it only added to the spirituality of the experience. Then, the chanting began.

No, I was not at an ashram or a yoga retreat. I was experiencing Shabbat services in the oldest synagogue in continuous use in the Americas, Mikve Israel-Emanuel in Willemstad, Curaçao.

Originally established in 1651 by settlers from Amsterdam, many in the community are of Spanish and Portuguese descent, as well. The settlers brought traditions from their ancestors, one of which was placing sand on the floor. During the Spanish Inquisition, secret Jews called conversos put sand on the floors of rooms in which they worshipped, which helped to muffle the sounds during services, and to avoid certain death if discovered. And so, today, sand is still placed on the floor of the synagogue to honor their ancestors and to remember the past.

My way of arrival to Curaçao was via a Holland America cruise, whose itineraries sometimes allow for late evening departures, allowing travelers to experience Shabbat services in a magnificent synagogue such as Mikve Israel-Emanuel.

Our ship, the Zuiderdam, was cozy and intimate, the food was plentiful and there was an explorer lounge filled with books, a coffee bar, fitness centre and the all-important spa. A cruise is one of the best ways to combine relaxation, excitement, scenic views and fabulous food. Kosher catering is also an option on this ship, we were told by the two Orthodox couples we befriended on deck. Holland America also offers shore excursions, as varied as city tours and swimming with dolphins.

photo - Panama Canal — The journey through the Panama Canal takes the cruise ship through the Gatun locks. *(photo from Masada Siegel)*

Our adventure would take us from the majestic Mikve Israel to the thatched-roof homes of the Emberá tribe who live in the Panamanian rainforest. Experiencing the magnificent Panama Canal transit through the Gatun locks, steering through one of the 20th century’s greatest engineering marvels, we saw some tight squeezes, massive lock gates, boat-tugging locomotives and ongoing canal expansion work.

Finally, we disembarked, journeying via bus and then on motorized canoes back in time on the Chagres River in Chagres National Park, where we met members of a tribe that maintains traditions and a lifestyle from before the Spanish colonized Panama, more than 600 years ago.

Singing children and ornately decorated ladies with flowers in their hair greeted us upon our arrival to the jungle. The women were topless but were mostly covered in intricate non-permanent drawings and markings. They wore brightly colored sarongs as skirts. The men wore loincloths.

I wandered from the crowd and found myself photographing a young lady, and we started to communicate via pencil and paper, mostly laughing. As the rain started to pelt down from the sky, she invited me to stand under her house, which was on stilts, and to meet her two dogs. She was celebrating her birthday the next day and was excited. She motioned for me to come with her to meet some of her friends.

photo - Members of the Emberá tribe present their wares for sale, including their brightly colored woven baskets — Members of the Emberá tribe present their wares for sale, including their brightly colored woven baskets. *(photo from Masada Siegel)*

Eventually, I found my way to the centre of the village, which had a covered area where families were selling their creations. Each family had a table with their wares for sale.

The woven baskets were exquisite and a few found their way home with me, not to mention some sculptures, a wooden slingshot and brightly colored necklaces carved out of wood. Truth be told, the works were so stunning, I spent every penny I had with me.

The women prepared food and used large leaves folded as plates for serving. After dinner, members of the community performed some traditional dances for the visitors. The whole experience was a window into a world of yesteryear.

The rain came cascading down as we found our visit over and made our way back to the river and canoes. I soon found myself in the Sloth Sanctuary in Costa Rica.

Sloths are extremely slow-moving mammals found in the rainforest canopies of Central and South America. There are two species of sloths: two-toed and three-toed. Most sloths are about the size of a small dog.

photo - A baby sloth at the family-run sanctuary in Costa Rica — A baby sloth at the family-run sanctuary in Costa Rica. *(photo from Masada Siegel)*

Alaskan Judy Avey-Arroyo and her Costa Rican husband, Luis Arroyo, started the Sloth Sanctuary after three young neighbor girls brought them an orphaned three-fingered baby sloth.

They called the San José Zoo and a rescue centre for help, but soon realized they were on their own if they wished to save the sloth. They named her Buttercup and, 21 years later, she greets visitors at a sanctuary that has saved hundreds of the cute creatures and releases as many as possible back into the wild.

The Sloth Sanctuary is a family-run operation where the love of the furry creatures is obvious. It led me to reflect on all aspects of my journey, from the dedication of the people who created the synagogue hundreds of years ago to the world of yesteryear in the Panamanian jungle.

Every place and space we visited revealed a love and respect for heritage, nature and working together to build a better world. Perhaps this is why some of us are compelled to travel, to see the beauty, the goodness from other worlds and to take a piece of it home, to make our own worlds brighter, happier and more meaningful.

Masada Siegel can be reached at [email protected].

Rosh dessert favorites

Apple clafouti (photo by Barry A. Kaplan)

From Sybil Kaplan: A couple of years ago, I discovered clafouti, the French dessert of fruit, covered with a batter, baked and served warm. What I loved most was that it was good year around, it could be made pareve and it looked elegant.

MASTER CLAFOUTI
Works for peaches, plums, nectarines, cherries, pumpkin, pears, apples. Makes six to eight servings.

1 cup non-dairy creamer or pareve whipping cream (with/without sugar)
1/3 cup sugar (or substitute)
4 large eggs
1 tbsp vanilla
1/2 cup flour

Preheat oven to 350°F. Butter a baking dish or deep glass pie plate. Place non-dairy creamer, sugar, eggs, vanilla and flour in a blender or food processor and blend until smooth. Place fruit overlapping in bottom of baking dish. Pour batter on top. Bake 30-40 minutes. Serve warm or at room temperature.

APPLE CLAFOUTI
6 apples
1 cup non-dairy creamer or pareve whipping cream
1 tbsp brandy
1/4 cup raisins
4 eggs
1 tbsp vanilla
1/2 cup flour

Follow directions for master clafouti. Makes six servings.

CLAFOUTI WITH PEACHES
6 large sliced peaches
2 1/4 cups non-dairy creamer or whipping cream
3 eggs
3 egg yolks
1 1/2 tsp vanilla
6 tbsp sugar
cinnamon

Grease baking dish. Preheat oven to 350°F. Place peach slices in baking dish. Whisk together non-dairy creamer, eggs, egg yolks, vanilla, sugar. Pour over peaches. Sprinkle on cinnamon. Bake 30-40 minutes until knife inserted in centre comes out clean. Makes six servings.

photo - Plum cake — Plum cake *(photo by Frank Vincentz via commons.wikimedia.org)*

From Esther Tauby: This is a Rosh Hashanah cake that my Aunt Rose made up and my mother always makes for the holidays – as do I. Enjoy!

PLUM CAKE
2 cups flour
1 1/2 cups sugar
1/2 cup oil
3 eggs
2 tsp baking powder
1/2 cup water
1 tsp vanilla
6-8 prune plums
pinch of salt

Cream oil and sugar. Add eggs, beat well. Add flour, baking powder, salt, then vanilla. Use Pam or cover nine-by-13 cake pan with foil or parchment. Pour in half the batter. Cut plums in half lengthwise, place face down in batter. Cover with rest of batter. Bake at 325°F until golden brown, about 30 minutes.

Challah baking lessons from an expert

More than 120 women attended Community Mega Challah Bake that was led by challah-baking expert Rochie Pinson, who also gave a lecture. (photo from Chabad Lubavitch BC)

More than 120 women from across Greater Vancouver gathered on Wednesday evening, Sept. 10, for the Community Mega Challah Bake at the Lubavitch Centre. The event was a joint project of N’Shei Chabad of British Columbia, the Chabad centres of Vancouver, Downtown Vancouver, East Vancouver, Richmond, University of British Columbia and White Rock, Congregation Beth Hamidrash and Congregation Schara Tzedeck.

First, the women made and kneaded their own dough, led by challah baking expert Rochie Pinson of New York. They then enjoyed mingling and refreshments and a lecture by Pinson about the deeper significance of challah making and Rosh Hashanah. After that, they returned to their baking stations to braid their challah, once again led by Pinson, who demonstrated various methods of braiding.

“I had such a wonderful time and I was so happy to see the different organizations coming together for this event,” said one participant as she left with two beautifully braided challahs.

“The evening surpassed all of our expectations!” said Henya Wineberg, co-coordinator of the event. “The display of unity in the community was heartwarming to see.”

Pinson, who teaches challah-baking workshops to women across the world, will be publishing a book about challah baking titled Rising, with an expected release date of fall 2015.

Highest level of tzedakah

Ever hear of Heifer International? No? Until recently, I’d never heard of it either. I was talking to my grandsons, ages 7 and 3, via the webcam perched atop my computer screen. The boys were telling me about their Shabbat observances. They wear kippahs, they have a special dinner with challah and wine, Mommy lights candles and Daddy says brachas. And their job is to put money into the tzedakah boxes, the pushkes, they made at Hebrew school. They held the boxes up to the screen so I could see them.

“What do you do with the money when the boxes are filled?” I asked.

“We give it to people who don’t have as much food or money as we have,” the older boy said.

“How do you do that?” I asked.

“We send it to this place called Heifer International.”

Intrigued, I looked it up. To my surprise, it’s actually a well-known charity started by a Midwestern farmer named Dan West who was ladling out rations of milk to hungry kids during the Spanish Civil War. He realized that simply doling out food does not solve the problem of hunger.

“These children don’t need a cup; they need a cow,” he said.

He formed Heifers for Relief, dedicated to ending hunger by providing livestock and training, as well. The first shipment of 17 heifers left Pennsylvania for Puerto Rico in 1944. Why heifers? Because they are cows who have not yet given birth. These young cows would supply milk and would also be a continuous source of more cows. Families receiving a heifer agreed to donate female offspring to another family, thus continuing the process.

Today, donors to this organization get to choose which animal they would like to donate: a cow, a goat, chickens, rabbits or geese. In concept, this way of using what my grandmother called “pushke money” is far beyond the pushke concept of her time. The website’s online visual association makes the process more real and less abstract for the kids.

The globalization of the 21st century influences our thinking in many ways, including the choices we can make for charitable contributions. We can think not only of local charities or Israel, but also of the victims of earthquakes, floods, tsunamis, hurricanes and wars around the world. We are aware of the needs of children, refugees, the hungry and the sick in every country. This is as it should be.

However, charity is more than just giving a donation to a faceless organization. It really involves the feelings of the recipients, too.

Many years ago, I wrote a children’s story that was published in Young Judean magazine. Two boys, Jason and Marty, liked to go together for ice cream every Sunday until Jason stopped going for lack of money. For a while, Marty treats him, but Jason feels uncomfortable with this on a permanent basis. When Jason stops going for ice cream, Marty’s grandfather refers Marty to Maimonides’ Ladder of Charity in an effort to get Marty to figure out a solution. Marty does. He gets Jason a job walking a dog so that Jason can buy ice cream with his own money, thus allowing him to maintain his dignity.

Here is the Ladder of Charity conceived by Maimonides. The levels are ranked in order of preference, from the lowest to the highest.

1. Giving sadly and begrudgingly.

2. Giving less than is fitting but with good cheer.

3. Giving only after having been asked.

4. Giving before being asked.

5. Giving to a recipient whose identity the giver does not know.

6. Giving so that the recipient of the tzedakah does not know the identity of the giver.

7. Giving so that neither the giver nor the recipient knows the identity of the other.

8. In place of giving money, taking the sort of action that will help people to no longer be poor.

An example of level eight would be helping a poor person find a job, or lending money to finance an education for someone in poverty. For example, friends of mine wanted to help a married child who was in financial trouble. They gave the couple a car instead of cash, thus enabling them to have access to jobs in their rural area that did not have public transportation.

There’s a Chinese proverb that says, “Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.” It is interesting to note how close in concept this proverb is to level eight of Maimonides’ ladder. You can see that the highest level of charity helps a person become independent and self-reliant, and human dignity is also taken into full account.

We might all do well to assess what we do with our pushke money and other donations. My little grandsons are already learning that there are those less fortunate than themselves. I am proud of my son and daughter-in-law for teaching this to their children at so young an age. I have faith that these boys will grow up to be caring citizens of the world.

Toby Rosenstrauch is an award-winning columnist and a resident of Florida. Her first novel, Knifepoint, was recently published.

Waldman Library’s holiday books for kids

Rosh Hashanah and Yom Kippur are nearly here! A memorable way to include some special inspiration for you and your children is to drop into the Isaac Waldman Jewish Public Library, where you’ll find a great variety of books perfect for both celebrating both of the High Holidays. Here are just a few of the new children’s books that you can find on loan.

What a Way to Start a New Year! A Rosh Hashanah Story. The complexities of both family and relating to a new community are thoughtfully explored in story of Dina and her family moving to a new city via the great value and resilience of tradition renewed in the High Holidays. Dina’s family life is expressively and colorfully illustrated by Judy Stead.

I’m Sorry Grover: A Rosh Hashanah Tale. Part of the enduring Shalom Sesame series, this is a delightful introduction to all the important aspects of Rosh Hashanah. Dear old Grover tells the funny adventure of Brosh, who has misplaced his favorite blue, woolly hat. In his search, his doubts are resolved and confidence and New Year happiness restored.

Apple Days: A Rosh Hashanah Story. Every year, in preparation for the holiday, Katy and her mom pick enough apples to make their special sauce. But this year brings the birth of a new baby cousin for Katy, so, apple picking is off. Not to worry, the family’s friends and neighbors come to the rescue. Dynamic illustrations complete a story as fresh and crisp as a first, sweet autumn apple.

The library has dozens of other books on the High Holidays, including the Sammy Spider’s First Series that are very popular with preschoolers, as well as lots of board books for babies and toddlers.

Take the books home or read in the library. Babas and Zaydas can drop in with their grandchildren, who can choose their favorite holiday story.

To see a complete list of library books, check out the library catalogue at jcclibrary.ca.

Keep the celebration going: HaTov v’HaMeitiv

During a festival when people try and increase their “blessings,” adding many different wines provides the opportunity to keep proclaiming HaTov v’HaMeitiv. (photo courtesy of Yarden Inc.)

The Rosh Hashanah meal is a festive affair. Traditions abound as to how the evening meal can bring good tidings for the year ahead. While some stick to apple and honey for a sweet new year, others recite a full array of blessings over various symbolic foods; from increasing in numbers like the seeds of a pomegranate to hopes of being the head not the tail, akin to the lamb’s or fish head that adorns some tables.

When reflecting on wishes for the upcoming season, one Rosh Hashanah tradition that continues throughout the year is that of the HaTov v’HaMeitiv blessing, recited when switching from one style of wine to another. In addition to its centrality for sacramental purposes, in ancient Israel, wine was cleaner and tastier than drinking water and it continues to be a focal element of Jewish culture. The custom is to celebrate the abundance of this joyful beverage, which symbolizes wealth, happiness and success. Given wine’s special power to “gladden the heart” and the uniqueness of each varietal, the sages instituted the special blessing. As opposed to regular blessings which, once recited, “cover” all similar food types, adding the HaTov v’HaMeitiv blessing maintained an awareness of the risks of mindless intoxication and proclaimed gratitude for the abundance of this most-sought-after beverage.

The sages were very clear that drinking alone could lead to sin or impropriety and that only when one is in the company of others could true joy be experienced, thus the blessing is said when two or more are present.

This blessing praising “He who is good and bestows good” is most commonly recited when switching between a white and a red wine, but it can be said when partaking in a wine of a different varietal, quality or style. It is said only when the second (or third, fourth or fifth) wine is of equal or better quality and when the wine is being drunk in company. The sages were very clear that drinking alone could lead to sin or impropriety and that only when one is in the company of others could true joy be experienced, thus the blessing is said when two or more are present.

Celebrating the good and enjoying superior-quality wines are wonderful ways to enhance the Rosh Hashanah table and raise the spirits of all the celebrants. During a festival, when people try and increase their “blessings,” adding many different wines provides the opportunity to keep proclaiming HaTov v’HaMeitiv. In time for the festive season, there are a number of high-quality Israeli wines that are hitting the shelves, yielding the chance to keep blessing good (and better) offerings.

From white to red

The Galil Viognier is a pleasant change from the more traditional white grape varieties. The Viognier is a challenging wine to perfect, but the Galil Mountain Winery, on the border of northern Israel, produces a flawlessly dry, yet extremely fruity and floral offering. Move from this more unusual white to an ever-loved red, the Gilgal Cabernet Sauvignon. Produced by the Golan Heights Winery, this classic red wine is a treat for any cabernet fan. Full-bodied and with an exquisite finish, the Gilgal Cabernet Sauvignon exhibits blackcurrant and cherry notes rounded out by earthy, spicy and oaky characters. While it is eminently drinkable upon purchase, recently wine experts in Israel have been opening decade-old bottles and have been surprised by its aging potential.

Novel blends, from fruity to complex

The Mount Hermon Indigo, named for its signature indigo color provided by a blend of syrah and cabernet sauvignon grapes, set new standards for affordable kosher wine when it was released last year. Now in its second vintage, it is a medium-bodied, fruity wine combining a deep plum flavor with hints of herb and a subtle smokiness. Move from the Mount Hermon Indigo to the Yarden 2T for a richer and fuller-bodied blended red wine. The Yarden 2T, like the Mount Hermon Indigo, shows off plum and cherry characters but this blend of two Portuguese grapes has been aged for 18 months in French oak barrels. The lengthy aging period enables the wine’s deep flavors to flourish and produces a richer, blackberry flavor coupled with Mediterranean spice and deep chocolate notes. The Yarden 2T stole the show this year at the Citadelles du Vin, France’s biggest wine awards, and raises the bar when looking for wine to top that which has been previously tasted.

Whites, from young to aged

Moving from a fresh wine to a richer and aged wine normally implies moving from a white to a red wine but it is possible to do the switch with two white wines. The Gilgal Riesling resembles the traditional rieslings emanating from Alsace and German regions. The Gilgal Riesling showcases the riesling’s familiar high acidity balanced with tropical and fruity aromas. It is a young and easy to drink wine, which underwent a short, cold fermentation and makes a great accompaniment to the first course of the Rosh Hashanah meal. Move from this easy-to-drink white to a richer, barrel-aged chardonnay such as the Yarden Odem Chardonnay. Produced entirely from grapes grown in the Odem organic vineyard on the slopes of the Golan Heights, this delicious, aged chardonnay combines a melt-in-your-mouth buttery flavor with aromatic pear, quince, apple and tropical notes. The Yarden Odem Chardonnay is aged sur lies for seven months in French oak barrels, giving it a rich and full body and one that will improve for a number of years to come.

When saying HaTov v’HaMeitiv, it is preferable to have the previous wine still open and remaining. This Rosh Hashanah, keep the wine flowing all evening and toast a l’chaim to a “good and better” year ahead.

Anna Harwood is a writer and clinical psychology student at Bar-Ilan University in Israel. She made aliyah from England at the end of 2010 and has been living in Jerusalem ever since.