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Tag: macaroons

Mothers’ importance

Mothers’ importance

One of the countless beneficiaries of the HIPPY (Home Instruction for Parents of Preschool Youngsters) program, which was brought to Canada by National Council of Jewish Women of Canada, Vancouver. (photo from Mothers Matter Centre)

It doesn’t matter if you’re famous, it doesn’t matter if you’re obscure – what you do as a mother matters.

National Council of Jewish Women of Canada (NCJWC) Vancouver knows how much mothers matter. It continues to be a trailblazer, an advocate, a constant pillar of support for women and children, for more than 97 years.

The NCJWC Vancouver universe is full of shining lights, women who are committed to their communities and serve as models for their unique role in leading social change. These stars include Carol Slater, soon to be the Trailblazer honouree of the awards night hosted by the Mothers Matter Centre. She and the Kort sisters – Alisa, Beverley and Suzanne – are passionate about the program originally known as HIPPY.

Slater knew, when she first heard about HIPPY (Israel’s Home Instruction for Parents of Preschool Youngsters) from reports in Israel and the United States, that she had to bring it to Vancouver. The program works in the home with vulnerable and isolated mothers. Slater knew that mothers are the first and most important teachers of the child and that the program would provide the essential tools and skills for them.

photo - Another beneficiary of HIPPY
Another beneficiary of HIPPY. (photo from Mothers Matter Centre)

In 2000, she convinced NCJWC Vancouver to initiate a project, partnering with Simon Fraser University, an institute that trains educators with academic rigour, and the Britannia Community Centre, known for its vibrant presence in the heart of immigrant Vancouver. Now, 20 years later, on May 5, 2021, Slater was recognized as a Trailblazer by the Mothers Matter Centre, which now delivers the HIPPY program on a national level.

More shining stars are coming out that night for special awards: Dr. Cindy Blackstock, a prominent indigenous leader; Dr. Theresa Tam, the director of Canada’s Public Health Agency; Gloria Macarenko, Vancouver’s beloved broadcaster, as host; and an appearance by Sophie Gregoire Trudeau, wife of Prime Minister Justin Trudeau.

Of critical importance to Vancouver’s council section are the Kort sisters, who have followed the philanthropic path of their late mother Shirley Kort, z’l. These shining stars have made a five-year scholarship commitment enabling qualified mothers (who are part of the Mothers Matter Program) to complete academic and professional qualifications. Azeema, one of the seven recipients of the scholarship, had this to say: “It paid for my two courses; it was a great financial help. It was above and beyond my expectations and I am very thankful. The Kort Family Fund joined hands with an immigrant to take steps and for them to help out. I am a step closer to my goal. I did not have to worry about finances this semester.”

HIPPY (now the Mothers Matter Centre) is a demonstration of Margaret Mead’s eloquent observation: “Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it is the only thing that ever has.”

National Council of Jewish Women in Vancouver is 97 years young and, while they are not giant in size, they are giant in deed.

– Courtesy National Council of Jewish Women Vancouver

Format ImagePosted on May 7, 2021May 6, 2021Author NCJWC VancouverCategories LocalTags HIPPY, Kort, macaroons, milestone, Mothers Matter Centre, Trailblazer

Enjoy these Pesach desserts

In Jerusalem, as soon as Purim is over, everyone begins to get ready for Pesach. Two-and-a-half weeks ahead, macaroons are already in the stores, as well as various other products for the holiday. Here are a few desserts you can make at home, from traditional to unusual.

CLASSIC ALMOND MACAROONS
Makes 20 macaroons. This recipe is adapted from an American food magazine (not sure which).

1 1/2 cups blanched almonds
1/4 cup sugar
2 egg whites
1/4 tsp almond extract
3/4 cup sugar
4 tsp confectioners sugar

  1. Place almonds in a pan, cover with water and bring to a boil. Boil 10 seconds. Remove one almond and see if it slips out of its skin. If not, boil a few seconds more. Spread on paper towels and pat dry once ready.
  2. Preheat oven to 325 °F. Line a baking sheet with parchment or wax paper.
  3. Grind almonds with 1/4 cup sugar in processor. Add egg whites and extract and blend 20 seconds. Add the 3/4 cup sugar in two batches, blending 10 seconds after each addition.
  4. Roll one tablespoon of mixture between moistened palms into ball. Repeat until all mixture is used, spacing cookies one inch apart on the prepared cookie sheet. Flatten each to half-an-inch high. Brush each with water. Sift confectioners sugar over each. Bake for 25 minutes.
  5. Lift one end of parchment paper and pour two tablespoons water onto cookie sheet. Lift other end and pour two tablespoons water under. Tilt to spread water. When water stops boiling, remove macaroons.

CHOCOLATE BISCOTTI
3/4 cup margarine or butter
2 1/8 cup sugar
6 eggs
2 tbsp vanilla extract
3 1/2 cups matzah flour
1 1/4 cups potato flour
3/4 cup cocoa
1 tbsp Passover baking powder
5/8 cup ground almonds
2 cups chocolate chips

  1. Preheat oven to 375°F. Spray a cookie sheet.
  2. In a bowl, cream margarine or butter and sugar. Add eggs and vanilla.
  3. In another bowl, combine matzah flour, potato flour, cocoa and baking powder. Gradually add to batter.
  4. Add nuts and chocolate chips and combine.
  5. Form into two logs and place on cookie sheet. Bake for 30 minutes. Let cool.
  6. Slice. Return slices to cookie sheet and bake 15 minutes.

TOFFEE MATZAH
This is my favourite sweet for Pesach but this version is an Andrew Zimmern contribution from Food & Wine magazine with a few of my changes.

1 cup salted butter or margarine
5 pieces of matzah
1 cup packed brown sugar
2 cups chocolate chips
1 cup mixed chopped nuts

  1. Preheat oven to 350°F. Line a cookie sheet with foil and spray with vegetable spray. Line with parchment paper and spray again.
  2. Arrange a layer of matzah on the sheet.
  3. Melt butter or margarine with brown sugar in a saucepan. Cook five minutes. Pour over matzah. Bake five to eight minutes, until bubbling.
  4. Remove from oven and spread chocolate chips on top, letting them melt for five minutes. Sprinkle nuts on top. Let cool or refrigerate to cool. Break into pieces.

MARILYN’S CHOCOLATE BRANDIED CANDY
Marilyn is a longtime friend of mine who came from the Boston area and has lived in Israel since 1949.

3 1/2 ounces bittersweet chocolate (a candy bar works fine)
1 cup raisins, soaked in cherry brandy
1 cup chopped walnuts
1 cup matzah pieces

  1. Melt chocolate in a saucepan. Add raisins, walnuts and matzah and mix well.
  2. Drop by tablespoon into small cupcake papers. Refrigerate.

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.

Format ImagePosted on April 12, 2019April 10, 2019Author Sybil KaplanCategories Celebrating the HolidaysTags baking, biscotti, macaroons, matzah, Passover, recipes
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