Navigating the Hebrew School vs. Soccer Debate

"We've learned some very interesting things together and our children have been inspired to ask some fantastic questions."

There is a hot debate being held in conservative synagogues across America right now regarding the education of our children. On the one side, the United Synagogue of Conservative Judaism is urging synagogues to set up schools which meet minimum standards. On the other, families struggle to maintain a Jewish household amidst growing academic demands, sports and social commitments. Both sides attest to wanting to raise joyful Jewish adults who maintain close connections with their synagogue communities throughout their lives, but they don't always agree on the way to get there.

In our family the clash between these very  real demands on our time has been intensely stressful. As our synagogue has tried to make religious school "fun" and "meaningful" the content has shifted from a focus on Torah and Talmudic study, or bible study and Jewish law, to one of Jewish ritual and a repetitive discussion of the holidays. Since we talk in depth about each holiday at home, our children began to rebel. Saying that they didn't see why they needed to choose religious school over other activities since they weren't learning anything, and demanding the ability to sleep in at least one morning a week.

 

Since I didn't have a good answer for them, I started homeschooling our Hebrew curriculum and stopped fighting with them three days a week. It's been great for our family. We've learned some very interesting things together and our children have been inspired to ask some fantastic questions. But we've had to give up a lot too. Our kids B'nai Mitzvot will not be held in our synagogue, since minimum religious school attendance is mandatory, and we feel somewhat disconnected form our Jewish community because of our alternative choices. As a result, we've begun working with our Rabbi on some compromises that enable the kids to stay with soccer and sleep in sometimes but still participate with their religious school peers. Stay tuned to see how it plays out!

 

Recipe for Jewish Apple Cake

There is nothing like a delightful Jewish apple cake to complete any meal. This recipe is perfect for any occasion and will have your dinner guests expressing their highest content. The Jewish apple cake recipe will take 25 minutes of prep time and a cook time of 1 hour and 25 minutes which will yield 12 servings.

Ingredients:

·         ¼ cup of melted butter

·         1/3 cup of orange juice

·         2/3 cup of white sugar

·         2 cups of thinly sliced peeled apples

·         5 tablespoons of white sugar

·         2 tablespoons of ground cinnamon

·         ¼ cup of orange juice

·         1 cup of vegetable oil

·         3 cups of all-purpose flour

·         2 cups of white sugar

·         4 eggs

·         1 teaspoon of salt

·         1 tablespoon of baking powder

·         2 ½ teaspoons of vanilla extract

 

Directions:

Start by preheating the oven to 325 degrees Fahrenheit. While the oven is heating, grease and flour a 9 inch tube pan. Then mix the 5 tablespoons of sugar, 2 tablespoons of ground cinnamon and the apples in a bowl. Next, place the oil and 2 cups of sugar in a large bowl and beat it with an electric mixer. Slowly add the eggs one at a time and make sure to blend them into the mixture prior to adding the next. Also, beat in the vanilla extract and ¼ cup of orange juice.

Then, combine the flour, baking powder and salt ingredients in a small bowl and add to the sugar mixture. After, pour half of the batter into the tube pan then layer the apple mixture on top. Finally, pour the remaining batter over the apples. Once the oven is at the correct temperature, bake until an inserted toothpick can be cleanly removed. This is approximately 1 hour and 25 minutes. Make sure to allow the cake to completely cool prior to removal. To make the glaze, combine 1/3 cup of orange juice, 2/3 cup of sugar and butter in a bowl then pour over the cake.

Jewish Bagels…It’s what’s for Breakfast

Everybody enjoys a large, warm bagel in the morning to start their day. Jewish bagels are some of the best available and now you can make them at home with your favorite ingredients.

Ingredients:

·         1-1/2 cups of warm water

·         1 Tablespoon of vegetable oil

·         2 Tablespoons of sugar

·         2 Tablespoons of salt

·         2 Tablespoons of molasses

·         3 Quarts of simmering water

·         4 cups of bread flour

·         Cornmeal

·         Kosher salt, poppy seed or sesame

Directions:

First, mix the warm water, yeast and 1 Teaspoon of sugar together and let it sit for 10 minutes. Next, add the remaining sugar, salt, 2 cups of flower and oil. Mix well and add the final 1-1/2 cups of flour. Turn the newly formed dough on a board and knead for 5 minutes or until the dough is smooth. Additional flour may be necessary if the dough sticks to the board during the kneading process.

Place the dough into an oil bowl, cover and allow it to rise until doubled in size. This will take approximately 1 hour. Once this is complete, punch down the dough, split it into 16 small pieces and allow it to sit for 5 minutes.

To shape each piece into bagels, roll the dough in a long strand and split 6 inches in length. Roll this into small pieces, approximately the width of a finger but twice the length. Shape this into rings and pinch the ends so they do not separate during cooking.

Next, set the oven to 450 degrees and place the uncooked bagels onto a baking sheet covered in cornmeal. Cover the sheet for 10 minutes to ensure the cornmeal sticks to the bagels. In the meantime, heat water in a large pot and add molasses. Once hot (not boiling), drop in the bagel rings and cook for 30 seconds, turn and repeat. Remove the bagels from the water and drain for 5 minutes on a rack. Then, sprinkle with the desired topping. Finally, bake in a cookie sheet on the bottom shelf until light brown and shiny. 

Excellent Baba Ganoush Recipe

Perfect for any occasion, Baba Ganoush is a healthy and delicious appetizer that will satisfy the most enthusiast eaters. This fantastic recipe requires only 30 to 40 minutes of actual cooking time and over two hours of total cooling time to lock in the authentic flavor.

Ingredients:

·         2 medium-sized eggplants equaling around 1-1/2 pounds

·         3 Tablespoons of olive oil

·         3 olives for garnish

·         ¼ cup of chopped fresh parsley

·         ¼ cup of tahini

·         ¼ cup of fresh-squeezed lemon juice

·         Salt and pepper to taste

·         Warmed sections of pita bread

Directions:

First, preheat the oven to 450 degrees Fahrenheit. While the oven is being preheated, prick the eggplants with a fork to soften. Next, arrange the eggplants on a non-stick cooking sheet and bake for 30 to 40 minutes. At this point the eggplants should have collapsed. Allow them to cool for 10 minutes then cut each eggplant in half in the longest direction and scoop the flesh.

Place the flesh in a food processor until smooth. An alternative option is to use a fork or potato masher to soften the flesh. While processing, add the lemon juice, tahini and salt and pepper to taste until well-blended. Next, slowly drip 3 tablespoons of olive until the processed mixture becomes creamy. Chill the concoction for at least two hours.

Finally, drizzle additional olive oil on top, sprinkle with the parsley spice and garnish with olives. Serve them in a shallow bowl with warm pita points surrounding the bowl to add an artistic feel.

It's Technically Still the Season for Desserts

Check out this Recipe for Chocolate Babka

It’s still the season for desserts, check out this recipe for chocolate babka and eat it while you can still cover up your waistline.

Ingredients

Sponge:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3 ounces cake yeast
  • 2 cups warm milk

Dough:

Filling:

  • 14 ounces almond paste
  • 5 egg whites
  • 2 tablespoons unsalted butter, softened
  • 8 ounces bittersweet chocolate, chopped

Directions

Make the sponge: Combine the flour, sugar, yeast, and warm milk; then cover the bowl with plastic wrap and let sit at room temperature 1 hour.

Make the dough: In bowl of a standing mixer fitted with a whisk, mix together the sugar, vanilla, salt, egg yolks and eggs until well blended. Fit the mixer with a dough hook, add the flour and sponge, and mix until combined; then drizzle in the butter. Mix with the dough hook until incorporated.

Place it in a greased bowl, covered, and let it rest and rise until doubled in volume, about 1 1/2 hours.

Meanwhile, make the filling: Fit the mixer with the paddle attachment and mix together the almond paste, egg whites, and butter. Add the chocolate and mix until combined.

Preheat the oven to 350 degrees F.

Lightly flour a work surface, turn out the dough and punch it down to release the built up gases. Divide the dough in 1/2. Cover 1 piece with a damp towel as you roll the other

piece into a rectangle 8 by 14 inches and 1/4-inch thick. Let the dough rest while you roll the other out. Spread each with 1/2 of the filling, then roll them up jellyroll style and pinch the seams to seal them. Flatten the dough slightly with a rolling pin, then twist the dough 6 to 8 times. Allow the dough to rest a few minutes. Make spirals with the dough and place them in 2 greased 8-inch cake pans. (Alternatively, lay the dough straight out in 2 greased tube pans.) Cover each pan with a damp cloth, and let rise in a warm place until almost doubled in volume, about 30 to 60 minutes.

Bake the cakes for 45 minutes; then let cool in the pan.

Just When you Thought you Knew Everything About Latkes

Check Out This Recipe for Potato Latkes with Cranberry Jam

 

It’s the season to break out the cranberries in any form, try this recipe for potato latkes with cranberry jam from the Food Network from Dan Smith and Steve McDonagh. This recipe takes in total 2 hours and 55 minutes and makes between 12 and 14 latkes.

Ingredients

  • 2 large russet potatoes
  • 2 shallots, minced (4 tablespoons)
  • 2 garlic cloves, minced (1 tablespoon)
  • 4 eggs, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried tarragon
  • 2 teaspoons fresh chives, snipped
  • 1 teaspoon dried mustard
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 1/2 cup vegetable oil
  • Fresh chives, for garnish
  • Cranberry Jam, recipe follows

Directions

Wash the potatoes and grate them by hand using the coarse side of a grater. Put the grated potato into a clean dish towel and wring well to remove the excess water. Place grated potato in a large bowl. Add the shallots, garlic, eggs, flour, tarragon, chives, mustard, salt and pepper and mix until well combined.

Pour 1/4 cup of the oil into an 8-inch skillet and place over medium-high heat for 2 minutes. Carefully place a heaping tablespoon of the latke mix into the hot oil and flatten a little. Add 3 more to the pan and fry until golden brown, about 2 to 3 minutes. Flip and repeat on the other side. Remove to a paper towel lined plate and repeat until all the latke mix has been used; you'll have to replenish the cooking oil about halfway through. Keep warm in a low oven until ready to serve. Sprinkle latkes with chives and serve with Cranberry Jam on the side.

Cranberry Jam:

Place all ingredients in a medium saucepan. Place over high heat, bring to a boil and stir until the sugar dissolves. Reduce the heat and simmer until the cranberries burst, stirring occasionally, about 10 minutes. Remove from the heat and let cool. Chill thoroughly before serving.

Yield: 3 cups

Getting into a Bind with What to Serve for Dinner?

Check out this Recipe for Matzoh Balls

 

With Hanukkah here, check out this new recipe for matzoh balls. This recipe serves 6. Keep in mind that to make fluffy, light matzoh balls, you should pack them loosely so they float when they cook.

Ingredients

3 eggs


1 cup matzoh meal


4 tablespoons vegetable oil


2 quarts plus 2 tablespoons chicken broth


½ cup cold water


1 teaspoon salt


½ teaspoon white pepper


½ teaspoon garlic powder


Directions

  1. Separate 2 eggs and put the egg whites in a medium-sized mixing bowl. Set the yolks aside because you will add them later. Whisk the egg whites until they are light and fluffy.
  2. Crack the last egg and combine with the yolks you set aside. Using a fork, beat together. Gently fold the yolks into your fluffy egg whites.
  3. Add matzoh meal, vegetable oil, 2 tablespoons of chicken broth, water, salt, white pepper, and garlic powder, again folding it carefully into your mixture.
  4. Place bowl in refrigerator for 1 hour, until the mixture is chilled and firm to the touch.
  5. Place 2 quarts chicken broth in a large pot. Bring to a boil over medium-high heat.
  6. Remove matzoh mixture from the refrigerator. Using your hands, scoop out a small bit of mixture and gently roll it in your hands to form a ball, about 1 inch (2.5 cm) in diameter. (Rinse your hands with cold water if the dough is sticking to your fingers.)
  7. Using a slotted spoon, place matzoh balls into the chicken stock 1 at a time. Reduce heat so mixture is at a low simmer. Cover pot and allow matzoh balls to cook gently for about 45 minutes until they are cooked enough.

Serve your matzoh balls in the broth they were cooked in, or as a substitute for the noodles in chicken noodle soup.

 

Enjoy Potato Kugel

Perfect for the big holiday feast or for a snack anytime, potato kugel will satisfy even the toughest critics. This excellent recipe only requires an hour and a half to make with 30 minutes of prep time and 1 hour of cook time.

Ingredients:

·         7 large peeled and coarsely grated potatoes

·         1 finely chopped medium onion

·         ¼ cup all-purpose flour

·         2 slightly beaten large eggs

·         2 teaspoons of white salt

·         2 teaspoons of fresh ground black pepper

·         6 divided tablespoons of oil

Directions:

First set the oven to 400 degrees Fahrenheit. As the oven is being heated, grease a 13 x 9-inch baking pan then pour 3 tablespoons of oil into the pan. Next, squeeze the excess moisture from the shredded potatoes by hand and place them into a large bowl, mixing in the chopped onion. Add all remaining ingredients to the bowl in addition to the final 3 tablespoons of oil. It is best to use your hands to ensure all ingredients are mixed well.

To decrease the cooking time and create crispy sides and bottoms, place the oiled baking dish in the oven and heat for 6-8 minutes. Next, evenly distribute the potato mix in the baking dish. Make sure to use oven mitts as the baking dish will be extremely hot. Finally, bake uncovered for one hour or until the top of the potato mixture is nicely browned. Keep in mind the longer you bake the mixture, the crispier it will be. Therefore, bake until the desired crispness is achieved.

 

 

Great Jewish Recipe

Endive with Chicken Liver Pate and Dried-Cherry Marmalade

Feeling a little adventurous this holiday season? Check out this recipe for endive with chicken liver pâté and dried-cherry marmalade by Todd Aarons to serve as hors de’oeuvres at your Hanukkah cocktail party.

Ingredients

For the dried-cherry marmalade:

            3/4 cup dried cherries

            1/2 cup dry red wine

            3 tablespoons rendered chicken fat (schmaltz) or olive oil

            1 large yellow onion, cut into small dice

            1 tablespoon fresh thyme or marjoram leaves, minced

            2 tablespoons red wine vinegar

For the chicken liver pâté:

            1/4 cup rendered chicken fat (schmaltz) or olive oil

            2 pounds raw chicken livers, cleaned and trimmed of excess fat

            1 teaspoon kosher salt

            1/2 teaspoon freshly ground black pepper

For serving:

            5 heads red or white endive

            Zest of 2 oranges

Preparation:

Make the dried-cherry marmalade:


In a small bowl, combine the cherries and red wine and let sit until the cherries have softened a bit, at least one hour and up to overnight.

In a medium sauté pan over moderately low heat, warm the chicken fat or olive oil. Add the onion and sauté, stirring occasionally, until golden brown and caramelized, about 40 minutes. Increase the heat to moderately high, add the thyme or marjoram, 1 tablespoon red wine vinegar, the cherries, and the wine they soaked in. Cook until most of the liquid has evaporated, 3 to 4 minutes. Add the remaining tablespoon red wine vinegar and season with salt and pepper. Set aside to cool. DO AHEAD: The cherry marmalade can be made ahead and stored, in an airtight container in the refrigerator, up to 3 days.

Make the chicken liver pâté:


Arrange a rack about 6 inches from the flame of a broiler. Place the broiler pan or a baking sheet on the rack and preheat the broiler.

If using chicken fat, in a small saucepan over low heat warm the fat until melted. In a large bowl, toss together the livers, about 2 tablespoons melted chicken fat or the olive oil, salt, and pepper. Arrange the livers, in a single layer, on the preheated broiler pan or baking sheet and broil for 2 minutes. Flip the livers and continue broiling until tender when pressed and pale brown in color, about 1 minute more. Transfer the livers to a cutting board and let cool.

Once the livers are cool enough to handle, coarsely chop them, making sure to leave them chunky. Transfer to a large bowl, drizzle with the remaining 2 tablespoons warmed chicken fat or olive oil, and gently toss to combine. Season with salt and pepper.

To serve:


Separate the endive leaves and arrange on a platter. Fill each endive leaf with about 2 tablespoons pâté, top with a dollop of cherry marmalade, and finish with a sprinkle of orange zest. Serve immediately.

What's a Better Staple for Jewish Dessert...

Than Blueberry Blintzes?

Blintzes are something that will always be on any Jewish menu. Check out this recipe by Tyler Florence for blueberry blintzes. Perfect after a long day at work or even during as a mid-day snack.

Ingredients

Basic Crepe Batter:

Directions

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the blueberry sauce on top, dust with confectioners' sugar, and serve right away.

Serve with chopped banana and remaining blueberry sauce. Sprinkle with powdered sugar and serve.

Cheese Filling:

  • 1 1/2 cups ricotta cheese
  • 4 ounces cream cheese
  • 3 tablespoons confectioners' sugar
  • 1 lemon, zested and finely grated
  • 1 egg


In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.

Blueberry Sauce:

  • 2 tablespoons butter
  • 2 pints blueberries
  • 3/4 cup sugar
  • 1 teaspoon cornstarch
  • 1 lemon, juiced
  • Melted unsalted butter, for sautéing blintzes
  • Confectioners' sugar, for dusting

Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

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