food

Comfort food and COVID

There’s been an uptick in the eating of comfort food in our house since the pandemic began. Cooking and eating are a big deal during stressful times.

Now, we were “into” food pre-pandemic. I cook a lot. However, everything went up a notch when our focus turned inwards, particularly for holidays like Passover, Rosh Hashanah, Sukkot and Thanksgiving. When our neighbourhood bakery closed down in the spring, I went from making only challah to making all our bread. My kids, surprised, said, “Mommy, you made this? It’s really good!” – as they gobbled up the crusty spelt bread I turned out. Over these months, it’s gone from bread production to canning. Once the shelves filled up with jams, pickles and applesauce, autumn became baking and roasting season.

We’ve eaten too much: apple pie and crisp, sweet potato pie, cherry pies, and more. I tried for moderation – and then my husband bought Halloween candy. He started doling out two snack-sized chocolates a day. I couldn’t resist.

In the summer, I combated all this “extra” with dog walks and playing outside, but now it’s cold out again. It’s harder to take long walks. Fall virus numbers have soared, so swim lessons, gym visits and other kinds of exercise are off the table for now.

Imagine my surprise when Daf Yomi, the practice of reading a page of Talmud a day, came to the rescue! I found good advice while reading Eruvin 82b and 83b. After all, it’s not the first time in Jewish history that we’ve gone through periods of stress. When feeling out of control, it might only be natural to struggle with basics like “how much is enough to eat?”

In Eruvin 82b, a discussion emerges. To extend the eruv, the boundary of how far you can go on Shabbat, you can place food in a location, usually cooperatively, with your neighbours, so that you all “share” the space. When you establish this with your neighbours, it’s communal space, like in your house. You can carry things within a larger area. Imagine a block party potluck, and you’re understanding this.

How much food is enough? It’s supposed to be enough when each neighbour puts in enough for two meals. However, that amount must be defined. Is that food enough for two “work day” meals, when people might be doing hard labour? On Shabbat, we eat more, so do we put more out to designate the eruv? How much should it weigh? Does it need to be expensive or fancy food?

The rabbis then do math, which is always a bit dodgy, to be honest. Why? Measurements in the ancient world varied from one geographic location to another. Food staples varied, too – for instance, some places had better access to one kind of grain as compared to others. Rice bread is acceptable, for example, but millet bread can’t be used, because the rabbis say it’s hard to make edible millet bread.

Different communities couldn’t afford the same things and, even if they could afford them, in some cases, the bread they produced was simply not edible. In Eruvin 81a, there’s a discussion about a kind of mixed grain lentil bread, a concoction of wheat, barley, beans, lentil, millet and spelt as spelled out in Ezekiel 4:9. “Rav Hiyya bar Avin said that Rav said: One may establish an eruv with lentil bread.” The Gemara determines that there was a bread made like this in the days of Mar Shmuel, and even his dog wouldn’t eat it. So, the food put out for the eruv must be edible to humans (and dogs) and taste good!

The rabbis refer to the Torah and decide that the manna the Jewish people received while wandering in the desert was about an omer (two litres) each. There’s some dubious calculating to determine how much food is “enough.” The most helpful information I found was repeated by multiple sages over more than a thousand years.

In Sue Parker Gerson’s introduction of Eruvin 83 on myjewishlearning.com, she offers some context for understanding the talmudic text. The sages say, “One who eats roughly this amount [an omer] each day is healthy, as he is able to eat a proper meal; and he is also blessed, as he is not a glutton who requires more. One who eats more than this is a glutton, while one who eats less than this has damaged bowels and must see to his health.”

Maimonides, a physician and a Torah scholar more than 800 years ago, wrote a lot on healthful eating. In Gerson’s article, she includes eating tips from him, as well as from Rashi and Adin Steinsaltz. Regarding Maimonides, he said, “One should not eat until his stomach is full. Rather, he should stop eating when he has eaten close to three-quarters of his full satisfaction.… Overeating is like poison to anyone’s body.”

It’s only natural to use food to celebrate, to comfort and to cope during this crazy time of upheaval. How can we combat this temptation? The rabbis advise: remember not to overeat, eat only what is edible and healthy, and practise moderation.

This is hard. We live in a world of plenty, possibly even including leftover Halloween chocolates. But there are Jewish teachings, over generations, about avoiding overeating. Weight gain could make us more susceptible to complications from COVID-19, and so many other illnesses. It’s not good for us, but, knowing how much food is “enough” isn’t a new issue and, like everything else, it’s a Jewish one. The rabbis probably didn’t have leftover candy or sweet potato pie, but they knew the temptations we might feel to make, or eat, too much of them.

Joanne Seiff has written regularly for CBC Manitoba and various Jewish publications. She is the author of three books, including From the Outside In: Jewish Post Columns 2015-2016, a collection of essays available for digital download or as a paperback from Amazon. Check her out on Instagram @yrnspinner or at joanneseiff.blogspot.com.

Need to value what we have

Every fall, we go apple picking. For my husband and me, it was one of our first dates, apple picking together in upstate New York. Over time, it has become a family outing, with each kid eating lots of fresh apples with the promise of applesauce and pie on the horizon. The timing is often perfect for the fall holidays, too.

This year, though, the pandemic has drastically increased unemployment. Many people are hungry. All around our (relatively well-off) neighbourhood, there are apple trees heavy with fruit. Here in Manitoba, frost is on the horizon. I have felt a huge pressure to put up food to share, and to pick more apples. This could be a long winter.

The first apple tree we helped pick was that of an elderly neighbour. She just lost her adult son, who was disabled. She was in mourning, terribly sad and frail looking, but also isolated by the pandemic. We all masked up immediately as she came out to greet us. Her smile was meaningful. Watching my kids cleaning up the fallen apples was important. She told us a visiting relative had made her pie. I got the sense she enjoyed that, as she is overwhelmed by the quantity of apples on the tree and the effort required to make anything from them for herself, these days.

A couple days later, I dropped off four 125-millilitre (four-ounce) canning jars of applesauce and a takeout container with two generous slices of apple pie. We canned pints of applesauce, made pie and apple chips for lunches. We still had way too many apples. We took a trip to the food bank and my husband donated 100 pounds (45 kilograms) of apples, more or less, at the self-serve donation bin. He also saw squash and other large amounts of produce from Winnipeg’s gardeners and I was relieved. It sounds like our mayor’s encouragement to citizens to grow more vegetables might have worked.

A couple weeks passed. We didn’t think we had more apple tree picking on our schedule as school approached. I continued studying Talmud as I had time. In Eruvin 29, there is a section that discusses what kinds of food should be given to the poor. The list is specific, including nuts, peaches, pomegranates and a citron. It stipulates that support for the poor should offer them dignity. In essence, poor people should have access to the same kinds of good foods as everyone else. Also, the food should be luxurious enough so that, if they were to sell it, it might be equivalent to two meals of something else. The food support should be dignified. It should offer poor people the same autonomy to choose, as anyone else might.

We received an email from another neighbour. Her apple tree had grown a lot of fruit this year. She still had a lot of apples left. Did we want to come?

We began to pick what looked like an untouched, heavily laden tree. It had so many low-hanging apples that my 9-year-old twins and I easily reached up to pick many with our hands. Again, we picked far more than we could use. The apples were so ripe though, that we had a lot of “drops.” These are the apples that fall when you jostle a branch even slightly – you just can’t catch them all.

We make the drops into applesauce or apple chips, but bruised apples have to be processed quickly. You don’t want to donate them to the food bank. I remembered this part of Eruvin, which reminds us that the best produce, not the bruised ones, should go to the hungry. Meanwhile, I tired of pleading with my boys to be careful, that they were wasting food. To them, it was just a bruised apple.

I tried to help them see it differently – to imagine it as the apple in a kid’s lunch. You’d be hungry without it. Days later, we are still processing bruised apples, but donated at least 100 more pounds of nice apples to the food bank. The tree’s owner asked us to come back again if we could manage it before the first frost.

At the end of Eruvin 29 and the beginning of the next page, Eruvin 30, there’s a reminder that we can’t allow the customary practices of the wealthy to be the ruling for everyone, including the poor. The way it’s explained is through the roasted meat that Persians eat (the wealthy are extravagant) and the fact that even a small scrap of fabric is valuable to the poor, so it matters if it should become impure or soiled.

During the pandemic, we’re all now wearing masks – small amounts of fabric that were previously considered waste. I made many kids’ masks from cotton shirting fabric I’d bought long ago, sold in small rectangles as discount samples. This experience is a reminder that is reinforced at this time of year – although we often live in a “land of plenty,” Yom Kippur helps us remember what it is to be hungry. Sukkot reminds us to value harvest. Scraps of fabric and apples make a difference. We can pick the apples before they fall, and offer others the same gorgeous produce that we take for granted.

In some ways, the Talmud seems ancient, but, thousands of years later, issues around disease, hunger and waste are still relevant. It’s great to have “roasted meat,” but even fabric scraps and bruised apples are important. It’s a Jewish thing to try to be grateful and value small things, even though we might have been tempted to waste them. We can use every fabric scrap and apple – and we should, because, as Rav Abaye notes, not everyone can afford lush roasted meat meals.

Making savoury muffins

Scott Hocker’s Chicken Pot Pie Cornbread Muffins. The recipe can easily be made kosher. (© Scott Hocker)

It was really a hot summer, and I was trying to think of creative ways to make and serve food. I took the idea of making savoury items in my muffin tins from the online Food & Wine magazine, koshering some of the recipes they have posted. These hand-size meals should delight children and adults alike, though it may take more than one portion to sate the older crowd.

The word muffin is first found in print in 1703, possibly from the German word muffen, meaning small cake. It may also have originated in a British magazine in 1851. In 10th- or 11th-century Wales, however, there existed an English muffin made with yeast and cooked on a griddle. American-style muffins in individual molds are from the 18th century. It is uncertain which came first, the cupcake cups or muffin pans. Regardless, here are some recipes to try out.

CHICKEN POT PIE CORNBREAD MUFFINS

The original recipe was created by Scott Hocker, editor-in-chief of liquor.com, a writer, editor, recipe developer and cookbook author, and his recipe can be found at foodandwine.com/recipes/chicken-pot-pie-cornbread-muffins. Both his and the kosher recipe serve six.

3/4 cup cornmeal
1/4 cup flour
salt to taste
1/4 tsp baking powder
1/4 tsp baking soda
1 egg
3/4 cup non-dairy creamer or pareve milk
***
1 tbsp olive oil
1/2 chopped onion or green onions or shallot
1 finely chopped clove garlic
1/2 carrot cut into chunks
salt and pepper to taste
1 1/2 tsp flour
3/8 cup chicken soup
1/4 cup shredded cooked chicken

Preheat oven to 350°F. Grease six muffin tins.
Stir together in a bowl cornmeal, flour, salt, baking powder and baking soda.
Whisk in egg and liquid. Fill greased muffin tins two-thirds full with batter.
Heat oil in a frying pan and stir in onion, garlic, carrots, salt and pepper. Cook, stirring occasionally, eight to 10 minutes. Stir in flour and cook two minutes.
Add soup and bring to a boil then add chicken.
Place one to two tablespoons filling on top of each batter-filled muffin tin. Bake for 25 minutes or until muffins are golden around the edges.

“HOGS” IN A BLANKET

This is a kosher adaptation of a recipe by Grace Parisi, who grew up in a family of cooks and is a cookbook author who headed several test kitchens. The original recipe can be found at foodandwine.com/recipes/hogs-in-blanket. Both recipes make 18 hors d’oeuvres.

3 1/3 ounces pareve puff pastry cut into 2 5-inch squares
1 egg yolk mixed with 1 tbsp water
2 3-ounce beef hot dogs or sausages
1/8 cup chutney
1 tbsp whole grain mustard

Preheat oven to 375°F.
Arrange puff pastry squares on a work surface and brush with egg wash.
Place sausages or hot dogs on bottom edges and roll up pastry, pressing edges to seal. Freeze for 10 minutes or until firm.
Cut logs into half-inch slices and place cut side up in mini-muffin pans. Bake for 25 minutes until golden and sizzling. Cool on a paper towel-lined rack.
Pulse chutney and mustard in food processor until chutney is chopped. Spoon a dollop on each slice and serve.

MUFFIN CUP MACARONI AND CHEESE

This recipe is adapted from one by Kate Winslow, former Gourmet magazine editor, writer, recipe developer and cookbook author. The original recipe can be found at foodandwine.com/recipes/muffin-cup-macaroni-and-cheese. The kosher and original versions are both for 12 mini-muffins.

2 tbsp unsalted butter or margarine
1 tbsp flour
1 cup milk
4 ounces shredded cheddar cheese
salt and pepper to taste
4 ounces macaroni
2 1/2 tbsp breadcrumbs

Preheat oven to 350°F. Grease a mini-muffin pan.
In a saucepan, heat one tablespoon butter or margarine. Add flour and stir for one minute. Add milk and cook over low heat for 10 minutes or until thick.
Add cheese and stir until it is melted and the sauce is smooth.
Cook pasta in boiling, salted water. Drain and add to cheese sauce. Spoon into 12 muffin cups.
Melt remaining one tablespoon of butter or margarine. Stir in breadcrumbs and cook three to five minutes. Sprinkle over macaroni and cheese muffins.
Bake for 15 minutes. Let macaroni cool five to 10 minutes before removing from the pan, so the muffins will hold together.

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of Witness to History: Ten Years as a Woman Journalist in Israel.

An Israeli-Moroccan kitchen

The falafel plate at Ofra’s Kitchen. (photo from Ofra’s)

Ask Ofra Sixto what makes her Israeli-Moroccan restaurant successful and she’ll unabashedly tell you: it’s keeping a positive attitude. But it takes a whole lot of moxie, too.

After all, it isn’t easy to launch a new restaurant in the midst of an unexpected economic shutdown and to create enough name recognition that patrons are willing to line up at your door for takeout. But that all speaks to the allure of Ofra’s Kitchen, which opened this past December, just as the holiday season was coming into full swing. Sixto, who owned a Moroccan restaurant on Hastings Street with her brother years ago, said it’s been her dream to open another restaurant – this time centring on vegetarian and vegan dishes.

Her previous restaurant was called Jacqueline Moroccan Food and was named after her late sister. When her brother was forced to return to Israel, the two siblings realized they would have no choice but to close the restaurant.

Jacqueline’s “was very successful. Very,” Sixto acknowledged.

It was the venue’s eclectic Israeli-Moroccan cuisine that later gave her the idea for a vegetarian follow-up focusing on classic Israeli dishes and flavourful specialties from around the Middle East.

“There is a great need, I think, for good vegetarian cuisine,” she said.

As a “flexible vegan,” Sixto said she often has trouble finding truly appealing food when she eats out. “When I go to a restaurant and I ask, ‘Do you have anything vegetarian?’ they push a salad. I’m not a rabbit, I want something substantial, right? So, when you come to my restaurant, you actually eat food. You eat really, really good and healthy and fresh and made-on-the-spot food that makes you feel good.”

The choices run the gamut from iconic falafel and pita, shakshuka and Israeli salad to lesser-known Iraqi kube and delicately spiced Moroccan beet salad. Diners can also enjoy an array of traditionally made desserts and Turkish coffee.

photo - Ofra Sixto’s restaurant focuses on vegetarian and vegan dishes — Ofra Sixto’s restaurant focuses on vegetarian and vegan dishes. *(photo from Ofra’s)*

Asked about her favourite dish, Sixto admitted she is partial to eggplant, which plays a starring role in several of her popular dishes. Her sabih – a Tel Aviv specialty that consists of fried eggplant, hard-boiled egg, tahina and an Israeli chutney – can be ordered as a pita sandwich or as a platter. She also serves homemade babaganoush and eggplant salad, early pioneer dishes that are still popular in Israel today.

“And, of course, my falafel is the best in town,” she said. “Not only by what I say but everybody else who eats it. It’s fresh, it’s crunchy outside, it’s moist and soft inside. It’s beautiful.”

But cooking isn’t the only exceptional quality that she brings to Denman Street. A big heart and an innate sense of civic responsibility are helping mobilize a small movement to ensure that those who can’t afford to eat at Denman’s restaurants also have food to eat.

Earlier this year, Sixto noticed that the number of individuals on Denman who were homeless was growing. She said the economic shutdown, which closed many establishments and sections of streets in downtown Vancouver, exacerbated the homeless problem, forcing many people onto Denman from Robson and Granville. Rather than ignoring the issue, Sixto decided to do something to help.

“When I would walk [to work] I would see so many homeless people. I decided, you know, I need to do something about it. I have the means and I could help – whatever my capacity is, right? So, I started feeding the homeless by giving away soup and falafels.”

And her reputation began to grow. “I mean, they are hungry,” said Sixto. “They get drinks, they get food, whatever they need.”

In time, she decided she could do even more. “I decided to make it a social thing and make people be a part of the solution.”

She began letting customers know that each $5 they donated would go toward feeding an individual who was homeless. Sixto said the idea is catching on. “It’s amazingly successful,” she said.

So far, Sixto estimates she has given out in excess of 1,300 meals. She admitted that the donations she receives don’t fully cover the out-of-pocket expenses. “But it doesn’t matter to me,” she said. “It’s not about that $5 that people give. It’s about the acknowledgment of the situation.

“You know, I speak with [the people living on the street],” Sixto said. “I stop and say, how are you today? Did you eat anything? How are you feeling? They are people. They were babies. Somebody loved them or not when they were babies, you know? Something happened to these people along their lives [before they got to where] they are. Nobody chooses to live on the street because it’s fun, right?”

In June, the province of British Columbia issued a revised health order to guide restaurants in how they can operate safely during the coronavirus pandemic. Sixto has taken those rules to heart. Her seating is about half-capacity, with tables situated two metres apart. And she has some gentle ground rules: patrons must agree to sanitize (either with hand sanitizer or by handwashing) when entering the restaurant and wear a mask when walking to and from the table.

Sixto also supports the province’s request to record the contact information of at least one customer per table. According to the province’s health office, the information is retained only in case COVID-19 contact tracing is necessary. Sixto said most people appreciate the effort that restaurant owners are making to keep their venues safe and comfortable.

When it came to navigating the recent shutdown, Sixto said her landlord played a big role. “My landlord is amazing,” she said. The temporary rent reduction allowed her to keep operating – “I never closed, not even for one day.”

Ofra’s Kitchen, located at 1088 Denman St., in Vancouver (604-688-2444, ofraskitchen.com), is open Israeli hours, starting at 11:30 a.m. and closing at “8ish” in the evening.

“As long as there are people, I’m feeding them. If you come by and I am there, I will open the door and seat you,” Sixto said. “Just like Israeli hours.”

Jan Lee’s articles and blog posts have been published in B’nai B’rith Magazine, Voices of Conservative and Masorti Judaism, Times of Israel, as well as a number of business, environmental and travel publications. Her blog can be found at multiculturaljew.polestarpassages.com.

A history of sweetness

(photo from pixabay.com)

Although beekeeping as an occupation is not mentioned in the Bible, bees are mentioned four times, honeycombs are referred to eight times and honey is referred to 26 times. Archeologists actually have discovered proof that there was beekeeping and honey 3,000 years ago in a site in northern Israel.

Among Ashkenazim, sweet desserts for Rosh Hashanah are customary, particularly lekach, or honey cake, and teiglach, a hard, doughy, honey and nut cookie. Some say the origin of the sweets comes from a passage in the book of Hosea mentioning “love cakes of raisins.” There is also a passage in II Samuel, which talks about the multitude of Israel, “to everyone a cake of bread and a cake made in a pan and a sweet cake.”

It was Ezra, the fifth-century BCE religious leader who was commissioned by the Persian king to direct Jewish affairs in Judea, and Nehemiah, a political leader and cup bearer of the king in the fifth century BCE, who told the returning exiles to eat and drink sweet things.

Honey cakes traditionally include honey, spices, coffee and brown sugar as major ingredients, but some contain cognac, brandy, orange or lemon peel and nuts. In Curaçao, for example, cinnamon, ginger, nutmeg, raisins, nuts or currants, lemon or orange peel is added. In Zimbabwe, Jews include allspice, cinnamon, cloves, raisins, chopped nuts, brandy and chopped candied fruit in their honey cake.

In That Hungarian’s in My Kitchen, Linda Radke includes a Hungarian recipe from her family, which includes the basic ingredients and orange juice. A cookbook of Russian recipes includes a Ukrainian honey cake, medivik, with the basic ingredients as well as cardamom, orange peel, raisins, walnuts and apricots.

In The Jewish Book of Food, Claudia Roden writes that honey cake was a favourite in Germany as far back as the Middle Ages, and that lebkuchen, honey gingerbread, was also mentioned as early as the 12th century.

According to John Cooper in Eat and Be Satisfied: A Social History of Jewish Food, references to honey cake were made in the 12th century by a French sage, Simcha of Vitry, author of the Machzor Vitry, and by German rabbi Eleazar Judah ben Kalonymos. Cooper writes that, on the new moon in the month of Nissan, boys at Jewish school were given honig lekach, honey cake: “Originally, the names of angels were inscribed on the honey cake and amulets were attached to them, but later this practice was discarded.” According to Cooper, the words lebkuchen and lekach probably came to be related to the German word for lick, lecke.

By the 16th century, lekach was known as a Rosh Hashanah sweet. It also became popular for other lifecycle celebrations, such as betrothals and weddings. Malvina W. Liebman writes in Jewish Cooking from Boston to Baghdad that Crypto-Jews in 16th-century Latin America ate honey cake at weddings, in memory of the honeycomb that an angel gave to Asenath when she married Joseph.

In The Complete International Jewish Cookbook, Evelyn Rose (z”l), a maven of Jewish cooking from England, wrote that the first cakes made with artificial raising agents were honey cake, and honey was the chosen sweetener because sugar was not widely available until the end of the 19th century. As an aside, she also recommends keeping a honey cake in a closed container for a week before serving it, so it will “mature.”

Among the Chassidim, it was customary for the rebbe to distribute lekach to his followers, and others would request a piece of honey cake from one another on Erev Yom Kippur. This transaction symbolized a substitute for any charity the person might choose to receive.

Gil Marks (z”l), in The World of Jewish Desserts, says fluuden, a layered yeast cake, was traditional for Rosh Hashanah among Franco-German Jews. Made with a cheese filling, it could be eaten after a meat meal, since they only waited one hour between meat and dairy. Strudel, from the German word for whirlpool, was also common for Rosh Hashanah among European Jews.

The most traditional cookie for Rosh Hashanah is teiglach, the dough pieces dropped into a hot honey syrup and simmered until brown then left to cool. It has been suggested that this Eastern European sweet was probably invented by some housewife who had dough left over and dropped the pieces into a boiling honey syrup.

Many Jews of Sephardi background make tishpishti for Rosh Hashanah. This cake with walnuts, almonds, hazelnuts or pecans, has a hot syrup poured over it. The syrup can be made with sugar, water and liqueur, according to Rabbi Robert Sternberg in The Sephardic Kitchen. Sternberg also points to rodanchas as a popular Sephardi Rosh Hashanah sweet. These spiral-shaped pastries of phyllo dough contain a pumpkin or squash filling because these vegetables and their shape symbolize the cycle of life and the ascent of the soul into heaven.

Here are some honey cakes to try this year.

TISHPISHTI
Jews who lived in Turkey after being expelled from Spain in 1492 adopted this dish, whose name means “quick and done.” Some say it was always served on Rosh Hashanah, but it was also popular for Passover because it has no flour.

2 cups ground almonds, hazelnuts, pistachios or walnuts
1 cup cake meal
1 tsp ground cinnamon
1/2 tsp ground cloves or allspice
6 separated eggs
1 cup sugar
2 tbsp orange juice
1/2 cup vegetable oil
1 tbsp grated lemon or orange peel
* * *
3/4 cup honey
1/2 cup sugar
2/3 cup water
1/4 cup lemon juice

Preheat oven to 350°F. Grease a rectangular baking pan.
In a mixing bowl, combine nuts, cake meal, cinnamon and cloves or allspice.
In another bowl, beat egg yolks with sugar. Add to nut mixture along with orange juice, oil and lemon or orange peel.
Beat egg whites in another bowl until stiff. Fold into batter. Pour into cake pan and bake 45 minutes.
Place honey, sugar, water and lemon juice in a saucepan. Stir until sugar dissolves. Increase heat, bring to a boil and cook for one minute. Let cool.
Cut cake into squares or diamonds. Drizzle syrup over cake. Serve warm or at room temperature.

MOM’S HONEY LOAF CAKE
I don’t recall my mom baking this, but it was in my collection of recipes as being hers.

3 1/2 cups flour
1/4 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/2 tsp ground ginger
1/4 tsp ground nutmeg
4 eggs
3/4 cup sugar
1/4 cup vegetable oil
* * *
2 cups honey
1/2 cup strong coffee
1/2 cup raisins
1/2 cup chopped nuts

Preheat oven to 325°F. Grease two loaf pans or a rectangular baking pan.
Combine in a bowl flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg.
Beat eggs and sugar in another bowl until fluffy. Add oil, honey and coffee.
Stir in flour mixture. Add raisins and nuts. Pour into pans. Bake for 1.5 hours.

Providing comfort and hope

Shiva Delivers organizers Madison Slobin, left, and Becca Schwenk. (photo from Shiva Delivers)

When 25-year-old Vancouverite Becca Schwenk considered how she could make a small impact to reflect Jewish compassion, care and kindness for local Black families during the Black Lives Matter protests, the Jewish ritual of shivah came to mind. She knew the power of shivah meals to soothe people in times of grief, so she and her longtime friend Madison Slobin, 26, decided to coordinate Shiva Delivers, a collective effort whereby Jews would cook a dinner meal for a Black household in Vancouver.

“We hoped it would lighten their load and bring a bit of joy,” Schwenk said. In emails, Facebook and Instagram posts sent to members of the Jewish community, the pair noted that “this past week has been one of grieving for Black folks. Not only have Black lives been disproportionately impacted and lost due to COVID-19, but we have witnessed police officers murder Black people in broad daylight, as well as in their own homes. As Jews, we know what it feels like to experience a collective tragedy, especially in the past two years, as antisemitic violence has been on the rise. We also know how much it has meant to us when other communities have demonstrated their solidarity.”

They encouraged volunteers to “cook with your loved ones, and have critical conversations about unlearning anti-Blackness and racism. It’s a beautiful thing when we can hold one another accountable, free of judgment, and keep our hands busy in some challah dough,” they wrote.

Their message spread quickly through social media and, within 24 hours, they had volunteers signing up to cook meals. Ultimately, they received 90 meals that they were able to deliver to 48 Black families in the Lower Mainland, from Surrey to East Vancouver and the University of British Columbia.

“People made beautiful, multiple course dinners including salmon with dessert, brisket and matzah ball soup, roast chicken with vegetables and delicious cakes,” Schwenk said. “It was really clear that considerable effort went into each dish and we felt really proud to drop these meals off.”

Those preparing the meals represented the diversity of the Vancouver Jewish community and deliveries came from Orthodox Jews, mixed families, rabbis and people from all political spectrums.

“We didn’t explain much about our initiative when we sent out the notification, but people just got it,” Slobin said. “We were unified by the instinct to do tzedakah through our collective love language of delicious food. I found it beautiful that our community is so united about the idea that Black lives matter, and that they really wanted to provide comfort to Black families during this time.”

The two friends are both professionally involved in human rights work. Slobin works for Vancouver Aboriginal Child and Family Services, while Schwenk is a diversity and inclusion consultant for Cicely Blain Consulting. Even though they’re not planning to organize a second Shiva Delivers event immediately, they hope it will inspire members of the Jewish community to do more.

“This was a way for us as a community to say, ‘We know how valuable comfort and nourishment are in moments like these, and we’ve got your back,’” Slobin said. “I want to see how folks draw inspiration from this and tap into the potential for solidarity beyond the Jewish community.” She noted that other Shiva Delivers initiatives were held in other parts of Canada and in the United States.

Feedback from recipients of the meals was overwhelmingly positive and grateful. “Thank you so much for doing this,” one recipient wrote. “We are grieving such a tremendous loss of life in the middle of this pandemic, where we are isolated from our wider community and loved ones. This helps a lot.” Another recipient said the display of kindness and generosity towards the Black community at this time was especially meaningful: “It means so much to be seen in our grief, and held and cared for in this way. Such community-to-community support is so deeply valuable and I truly believe it is our way forward into a collectively liberated world. Thank you for looking out for us and sending us love in my personal favourite love language – good food!”

Reflecting on the power of their event, Schwenk and Slobin said it provided “a glimpse into a hopeful future of what solidarity can look like. It allowed us to imagine a world where traditions are not only respected, but provide cross-cultural comfort.”

Lauren Kramer, an award-winning writer and editor, lives in Richmond. To read her work online, visit laurenkramer.net.

Summer salads for lazy days

A peach salad not only looks pretty, it’s like a cold culinary shower on a hot day. (photo from pickpik.com)

Recently, I was food-shamed. Not for binge eating. Or for eating too much junk food. But for not eating enough vegetables. Guilty as charged. But seriously? In my own defence, I have a gut (or at least part of one) that doesn’t play nicely in the sandbox with all vegetables. Truth to tell, it can be somewhat of a bully.

Just to set the record straight, I wasn’t always veggie averse. A few short years ago, I could wolf down Caesar salads, corn on the cob and sautéed kale like nobody’s business. It’s mostly a distant memory now, though. But I can still share the love, even if I can’t eat all the food.

Being a bit of a COVID weeny, I’m not entirely comfortable going out to restaurants yet, so I continue to make do at home. Until recently, when the beautiful fresh veggies and fruits started showing up at the party, my fallback positions were fish, chicken and beef; the occasional pasta dish. It was getting a tad dull. So I’m thrilled that I now can eat lighter and fresher.

Here are a few of my favourite lazy summer salads. Nobody likes easy recipes quite like I do. My rule of thumb is this: if a recipe calls for a foodstuff or piece of equipment that a) I’ve never heard of, or b) I don’t know how to pronounce, there’s no way on earth I’m trying it. Hence, lazy-girl recipes are my specialty. The following are not only super-healthy, but they’ll hit the spot on days when you just don’t feel like cooking for real. And what better time to take advantage of all the fresh seasonal fruits and veggies available everywhere in Vancouver? This first salad not only looks pretty, it’s like a cold culinary shower on a hot day.

PEACHY SUMMER SALAD

peaches, diced
Roma tomatoes, diced
can of corn niblets, drained
red or sweet onion, finely diced
fresh mint or basil, chopped or cut chiffonade
blueberries

Throw together a vinaigrette from olive oil and balsamic vinegar and, voilà, you’ve got yourself a refreshing, easy salad that’s a surefire crowd-pleaser. If, however, you’re a card-carrying carnivore like me, you might want to follow it up with an eight-ounce ribeye chaser.

Another summer fave is Sunomono salad. It’s a cold Japanese salad made of rice vermicelli noodles swimming in a rice wine vinegar dressing, if you will. You can add almost about anything to jazz it up, but, being a purist, I only like to throw in some thinly sliced English cucumber and maybe a bit of shredded carrot. If you crave protein, imitation crab will jack it up a notch. There are a variety of recipes for the dressing, but this is my no-fail go-to.

SUNOMONO SALAD

3/4 tsp salt
3/4 cup rice wine vinegar
1/2 cup sugar
small squeeze of lemon juice
few drops of soy sauce
rice vermicelli noodles

Shake the first five ingredients together in a jar, then pour it over cooked and rinsed, cold rice vermicelli noodles. Don’t add too much dressing to each bowl, as it’s quite concentrated – just add enough to cover the noodles. Leftovers can stay in the fridge for a day or two. Sunomono is obviously too flimsy to be a main dish, but it makes a great starter or side dish and goes with everything, particularly fish. Think of it as a Japanese palate cleanser.

For a heartier salad that can double as a main dish (depending on your appetite), I’m a big fan of cold orzo salad. Since this salad is pasta-based, it’s much more filling than just a bowl full of veggies or fruit. And, with the bold-flavoured ingredients, it’s got a depth to it that belies its simplicity.

COLD ORZO SALAD

8 oz orzo pasta
1/2 cup pitted Kalamata olives, roughly chopped (or more, to taste)
4 oz baby spinach (split in two bunches)
6 oz feta cheese, roughly crumbled
1/4 cup pine nuts, lightly toasted on the stove or in the toaster oven (optional)
1/4 cup red onion, finely chopped (optional)
3 tbsp olive oil
1 tbsp balsamic vinegar (or less, to taste)
1 tbsp red wine vinegar (you can substitute lemon juice or regular vinegar)
salt and pepper to taste

Cook the orzo eight to 10 minutes for al dente, or a bit longer if you like it softer. Drain and rinse with cold water.
Puree half the spinach and one tablespoon of the olive oil in a blender. Put cooled orzo in a big bowl and stir in the pureed spinach/olive oil mixture until the orzo is well-coated with the spinach puree.
Roughly chop the other half of the spinach. Lighty mix the chopped spinach, feta cheese, pine nuts, Kalamata olives and red onion in with the orzo.
Make the dressing in a small jar by combining the remaining two tablespoons of olive oil with the balsamic vinegar and the red wine vinegar. Put the lid on the jar and shake it to mix well, or whisk it all together in a small bowl. Pour over orzo mixture and gently mix till it’s all incorporated.
Chill the salad for at least an hour before serving to let the flavours meld.

To round out your meal, buy or make a simple rosemary focaccia. I make one from scratch (in a cast-iron pan) that’s to live for. Sure, it’s easier to buy one, but, if you really want to dazzle your dining companion(s), I suggest putting in the extra effort. Believe me, the effort/reward ratio is huge.

I found my recipe online at flavorthemoments.com/one-hour-rosemary-focaccia-bread and the only things I leave out are the garlic and parmesan, but it’s up to you. You could also add chopped Kalamata or green olives to it, but keep in mind it calls for coarse kosher salt sprinkled on top, so it’s already high in sodium. The focaccia turns outs camera-ready gorgeous and tastes heavenly straight out of the oven, dipped in EVOO (extra virgin olive oil). I mean, who doesn’t love fresh bread? With the hot weather right around the corner (that’s the optimist in me), now might not be the best time to bake bread, but that’s your call. If you ask me, it’s totally worth it.

So, give yourself a break, throw together a salad for dinner and call it a day. If your spouse, partner or you are still hungry after all that, do what I do – order in pizza.

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.

A grape holiday revival

(photo from commons.wikimedia.org)

Most of us are familiar with the spies who were dispatched by Moses to “spy” out the land of Canaan – they cut down a branch with a cluster of grapes on a staff and carried it back. Grapes were part of the summer harvest in ancient Israel. In fact, there was a holiday called Feast of First Fruits and Wine because grapes were the first major crop to ripen. It was not mentioned in the Bible, but in the Dead Sea Scrolls. It was celebrated on the third day of Av (July 24 this year), with Israelites bringing grapes to the Temple. So, here are some grape recipes in case you want to celebrate this little-known holiday.

VINEYARD CHICKEN
(I found this in an Empire Kosher recipe brochure many years ago. It makes eight servings.)

2 4-to-4.5-pound roasting chickens
2 lemons, cut in half
1/4 cup Dijon mustard
4 tsp ground ginger
salt and pepper to taste
2 tsp dry basil
2 tsp your favourite herb
6 peeled, quartered onions
4 cups chicken broth
1 cup orange juice
4 cups seedless red and green grapes
1/4 cup chopped fresh basil or cilantro

Preheat oven to 425°F.
Rinse and pat dry chickens. Squeeze half lemon over each chicken. Place two lemon halves inside each chicken.
Combine Dijon mustard, ginger, salt, pepper and herbs in a bowl to make a paste.
Rub mixture over each chicken and place rest in each cavity. Put chickens into a large roasting pan. Scatter four onions in the pan. Roast 30 minutes.
Meantime, combine giblets, neck, two onions, chicken broth and orange juice in a saucepan. Simmer 25 minutes.
Reduce oven to 375°F. Strain broth and add 1.5 cups to roasting pan. Roast 15 minutes and baste. Repeat three more times. Remove chicken, let rest 15 minutes and cut into serving pieces.
Remove lemons, return chicken pieces to roasting pan, spoon juices and onions over chicken. Scatter grapes over chicken and add remaining broth. Cover and bake 15 minutes.
Serve on a large platter with grapes and juices and sauce. Garnish with fresh basil or cilantro.

MIDDLE EASTERN ORANGE BLOSSOM FRUIT BOWL
(six servings; pareve)

1 fresh pineapple, peeled, cored and cut into slices then quarters from each slice
2 large peeled, sectioned oranges
2 cups seedless red or green grapes
1/4 cup orange blossom flower water or orange-flavoured liqueur
1/4 cup slivered almonds
confectioners sugar
cinnamon
mint sprigs

In a bowl, mix pineapple pieces, orange sections, grapes and orange flower water. Cover and refrigerate two hours.
Put nuts into a small frying pan. Cook and stir until toasted. Remove to a small bowl.
Arrange fruits on a large platter. Sprinkle with confectioners sugar, cinnamon and toasted nuts. Garnish with mint sprigs. Serve cold.

GRAPES IN BRANDY
(five to six servings; dairy)

3/4 cup honey
3/8 cup brandy
1 tbsp lemon juice
1 pound seedless red and green grapes, without stems
1 cup sour cream
lemon peel curls

On the day before serving, mix the honey, brandy and lemon juice. Place the grapes in a large bowl and pour the mixture over them. Cover and refrigerate overnight.

The next day, divide the fruit mixture into serving dishes, champagne glasses or any unusual glass. Spoon sour cream on top of each. Garnish with lemon peel curls.

Three fave kosher fruit pies

Blueberry Bottom Pie is garnished with blueberries and fresh mint. (photo from pxfuel.com)

When I think of summer, I think of fresh fruit. When I think of fresh fruit, I think of pies. Early pies may have originated with Egyptian cakes and ancient Greek pasties filled with fruit. According to Wikipedia, Medieval England had sweet pies, but they were called tarts, and fruit pies were unsweetened, because sugar was a rare and costly “symbol of wealth.” Also according to Wiki, a pie could have a number of items as its filling, but a pastry would have only a single filling. Fruit pie recipes began appearing in the 15th century. Here are recipes for three of my favourite fruit pies.

PEACH PIE

1 1/2 pounds seeded, sliced peaches
1 cup sugar
2 tbsp unsalted butter or margarine
2 tbsp flour
2 large eggs
pinch nutmeg
nine-inch crust (bought or homemade)

Preheat oven to 350°F. Prepare a nine-inch pie plate with dough.
In a bowl, mix together sugar, butter or margarine, flour, eggs and nutmeg.
Arrange peaches in piecrust. Pour batter over them. Crimp edge of crust.
Bake 50 to 55 minutes or until just set.

BLUEBERRY BOTTOM PIE

2 packages vanilla pudding
1 1/4 cups milk or non-dairy creamer or soymilk
1 1/2 cups pureed blueberries
1/2 tsp cinnamon
2 tsp grated lemon rind
1 baked nine-inch pie shell
3 1/2 cups kosher whipped topping
blueberries and mint leaves for garnishes

Check to make sure which vanilla pudding dissolves with non-dairy creamer or soymilk. Combine one package pudding and a quarter cup milk or non-dairy creamer or soymilk, blueberries and cinnamon. Cook until mixture comes to a full boil. Pour into crust and chill.
Prepare remaining pudding and milk or non-dairy creamer or soymilk. Add one teaspoon lemon rind. Pour into bowl, cover with plastic wrap and chill about one hour.
Fold in one cup whipped topping to refrigerated mixture and spoon over blueberry layer.
Combine remaining whipped topping with remaining lemon rind and spoon over filling. Freeze one hour or refrigerate three hours.
Garnish with blueberries and mint leaves before serving.

FAUX CHERRY COBBLER
(Cobblers generally have a dough-like topping dropped on top of fruit. This cobbler is more like a pie).

2 cups pitted cherries
1 cup sugar
1 cup flour
1 1/2 tbsp baking powder
1 cup milk or soymilk
2 1/2 tbsp melted butter or margarine
brown sugar

Preheat oven to 350°F. Grease a square baking dish.
Combine flour, sugar and baking powder in a bowl. Add milk and melted butter or margarine. Pour into a greased baking dish.
Scatter pitted cherries over batter. Sprinkle the top with brown sugar. Bake for about an hour.

Providing meals, warmth

Several years ago, Chabad Richmond launched the Light of Shabbat program with the purpose of helping Richmond Jewish seniors celebrate Shabbat and feel connected. At first, the program involved making and delivering a free, homemade, kosher kugel and challah to six or seven Jewish seniors in the community every other week. As the program has grown, more people are receiving Shabbat meals, which now include soup, salad, a main dish, vegetables, dessert, Shabbat candles and grape juice.

Because of the COVID-19 crisis, the Light of Shabbat has expanded, and now approximately 140 meals are delivered every week to people in Richmond and beyond – an increase of more than 80%. And that number continues to grow. Now, not only seniors, but younger individuals, families and those in need can receive a Light of Shabbat meal weekly. Chabad Richmond hopes to expand the program even more.

A program like this doesn’t happen in a vacuum. More than 44 Light of Shabbat volunteers do everything from shopping, to food preparation, cooking, baking, packing and delivering the meals. Every volunteer plays an integral role.

Reaching out to help those in need is a core Jewish value. As we all know, the pandemic has resulted in people self-isolating, and many have little or no access to stores. Some have difficulty cooking, and others are simply feeling the desperation of social disconnection.

Supported through individual donations and foundation funding, Chabad Richmond’s year-round partner for the Light of Shabbat program is the Kehila Society. During the COVID-19 crisis, the Jewish Federation of Greater Vancouver has stepped forward and been supportive. In addition, Chabad Richmond has received donations of goods from Urist Cosmetics (hand sanitizer) and Real Canadian Superstore, Dan-D-Pak (food items), and a donor who wishes to remain anonymous provided facemasks.

Several of the Light of Shabbat volunteers were recently interviewed. When asked about their personal experiences volunteering, many said they deliver the Shabbat meals. The volunteers deliver not only to seniors (some of whom have mobility issues), but also to people who have lost their jobs, people struggling with physical and mental health issues, and those who are grieving alone. As one volunteer said: “You just don’t know what people are going through right now.”

Several volunteers have gotten to know Light of Shabbat recipients quite well, have become part of their lives and have forged strong connections with them. A number of volunteers say they feel like a lifeline for the people they deliver to.

One volunteer started doing deliveries with his son before his son’s bar mitzvah a few years ago. Acknowledging that his own family is fortunate, he said: “It’s a way to show my son the importance of helping others, and expose him to a wide range of experiences.”

Every volunteer’s experience is different, but they all have one thing in common: they all enjoy volunteering and feel that they benefit as much if not more than those receiving the meals. “The socially distanced shmoozing and forming of new friendships is important to the people we deliver to,” said volunteer Jill Topp. “And to me, too.”

While the Light of Shabbat program is primarily for the Jewish community, volunteer Topp said that she delivers a weekly meal to a local Muslim family. The head of the family told her: “I don’t know what we would do without you.”

As for what motivates the volunteers, giving back to the community is key. One volunteer, who chose to remain anonymous, said she treasures celebrating Shabbat with her own family, and wants others to have that experience too, even if it’s only to eat a Shabbat meal.

Volunteer Michelle Zychlinski said, “Not only do the recipients appreciate the meal, but they really appreciate the social interaction,” even if it’s from a safe distance of two metres. “So, if I can help in some way, I’m happy to.”

Volunteer Yael Segal said, “I feel it’s my responsibility, as a part of this Jewish community, to help others. It’s my honour and privilege to do it.”

Yet another volunteer, Shannon Gorski, said she gets back tenfold what she puts into it and volunteer John Samuel said, “It’s so important that people have community support. They deserve to have a kosher meal on Shabbat and to feel connected.” Another volunteer said that this opportunity has “enlarged my life,” and she wants to do more.

The connections made between volunteers and recipients will likely last beyond the COVID-19 crisis, with quite a few volunteers saying that they definitely plan to visit with their newfound friends after it’s all over.

Segal said she rekindled an old friendship when she delivered the Shabbat meal to someone she hadn’t seen in years. “One of the Russian families I deliver to recognized me from when I first immigrated to Canada as a small child. I built a rapport with them and have a little visit each week. They really look forward to the visit and the Shabbat meal. Some of the people feel very isolated.”

In the end, it’s all about building relationships with members of the community. As one interviewee put it, “It’s so important for people in the community to know that they are not forgotten about. And it’s good to know that I’m making a difference. The Light of Shabbat program is a great means to connect with secular members of the community, too, and demonstrate that Chabad cares about them.”

Topp added, “I encourage anybody to volunteer – it’s a great thing for everyone involved.”

If you know someone who could benefit from the Light of Shabbat program, contact Chabad Richmond at 604-277-6427. If you would like to get involved as a volunteer with the program, go to chabadrichmond.com/lightofshabbat.