This booklet, High Holy Days: the Basics, explains the Days of Awe, starting with Rosh Hashanah and running through Yom Kippur, including what to expect at synagogue services, what the home celebrations may look like and concluding with a glossary of useful terms.
Connecting Interfaith Families to Jewish Life in Greater Cleveland by providing programs and opportunities for interfaith families to experience Judaism in a variety of venues, meet other interfaith families, and to connect to other Jewish organizations that may serve their needs.
A great way for Jewish professionals and volunteers who work with and provide programming for people in interfaith relationships to locate resources and trainings to build more welcome into their Jewish communities; connect with and learn from each other; and publicize and enhance their programs and services.
A bagel is naked without a good schmear. The word schmear comes from the Yiddish word “to spread.” In the world of bagels and brunch a schmear has come to mean cream cheese or other, usually cream cheese-based, spreads for bagels.
This quartet of schmears has something for everyone: There’s a vegetarian, smoked salmon, egg & arugula and a sweet schmear. They are perfect to bring to a Shavuot brunch for a crowd or make one or two for a family meal. Dairy plays a central role on Shavuot because the holiday commemorates the revelation of the Torah. The Torah brings with it the rules of Kashrut (Kosher laws) and since it was given on Shabbat there could be no cattle slaughtered, so it would have been a dairy day. The Torah is also a symbol of nourishment like milk for a baby. Although dairy is the base for all four of these schmears, they are each very different, easy to whip up and full of flavor.
There are four schmears because each schmear is made with 1/2 block of cream cheese. You can also make three schmears and leave 1/2 a block of cream cheese plain for the picky eaters at the table.
Salted Lemon and Smoked Salmon Schmear
1 lemon, zested
1/4 tsp. salt
2 slices of smoked salmon, minced
1/2 block of cream cheese, 4 oz., room temperature
1. Zest one lemon onto a paper towel. Leave the lemon zest on the paper towel to dry a bit while you prepare the rest of the schmear.
2. In a small bowl, put the room temperature cream cheese.
3. Slice the smoked salmon into long, thin strips and then slice them again into little cubes.
4. Add the lemon zest and salt to the cream cheese and mash it together with a fork.
5. Once the zest is thoroughly mixed into the cream cheese, carefully mix in the minced smoked salmon. Serve immediately or chill and serve.
Vegetarian Tomato Schmear
This can be made vegan with vegan mayonnaise and vegan cream cheese.
1 plum tomato
1/2 tsp. Kosher salt
2 Tbsp. of mayonnaise
2 cloves of garlic
1/4 tsp. black pepper
1/4 small white onion, minced
1/2 block of cream cheese, 4 oz., room temperature
1. Take the seeds and core out of the plum tomato. Cut the tomato in half and mince it into small cubes.
2. Sprinkle Kosher salt over the minced tomato.
3. In a small bowl, add mayonnaise and with a rasp or smallest side of a box grater, grate garlic into the mayonnaise. You can also use a garlic press. Mix garlic into the mayonnaise.
4. Add the room temperature cream cheese into the garlic mayonnaise. Mash it all together with a fork until it is uniformly mixed.
5. Mince white onion, about the same size as the tomato. Mix the onion into the cream cheese and then carefully stir in the minced tomato and black pepper. Serve immediately or chill and serve.
2. With a cheese grater, grate the 2 hard boiled eggs into a bowl. Add in salt, sour cream and mustard and mix together. With a fork, mash in the cream cheese. Toss in black pepper (freshly ground if possible).
3. Chop about 1 cup of baby arugula, for 3/4 cup of chopped arugula. I like to hold a small bunch of leaves and with kitchen shears, snip the arugula into the egg and cream cheese mixture. Stir together gently until combined. Serve immediately or chill and serve.
Sweet Schmear with Ginger & Blueberries
Thelast 1/2 block of cream cheese can be left plain or you can play a little with it for something sweet. I chose to add sugar and ginger.
1 Tbsp. sugar
1/2 block of cream cheese, 4 oz, room temperature
1/4 inch slice of ginger
1/2 cup of blueberries
Mash the sugar into the cream cheese with a fork. Grate the ginger into the mixture and serve with a bowl of fresh blueberries.
Missing morning carb treats like doughnuts? No need to stress if you are following the culinary traditions for Passover. Burmolikos are light, soft puffs of egg and matzah that are fried in oil (and bear no resemblance to heavy matzah fritters). They are a wonderful treat eaten by Bulgarian Jews during Passover and year-round because they are so delicious! Be sure to roll them with cinnamon and sugar while they’re still warm, or eat them with jam or honey.
Burmolikos (Bulgarian Matzah Puffs) Makes 10-12 puffs
2 sheets plain matzah
1 egg yolk
1/8 tsp. salt
Canola or cottonseed oil
½ cup sugar mixed with ½ tsp. cinnamon
Jam or honey (optional)
1. Break the matzah into large pieces and soak in a bowl of warm water until soft, about 15 minutes.
2. Drain the matzah and squeeze handfuls until almost all of the water is removed. Place in a 2-quart bowl.
3. Add the eggs, egg yolk and salt to the clumps of matzah and combine well with a fork.
4. Heat the oil in a small saucepan or deep fryer to a depth of 2 inches—if you use a 1-quart saucepan you will use only about 1 cup oil and will only be able to make 2 puffs at a time. However, they cook quickly so it is up to you.
5. When the oil is hot, drop the mixture by oval soup spoon or ice cream scoop into the oil and fry on one side until golden, about 1-2 minutes. Turn over puff and fry on the other side until golden—another minute. Drain on crumpled paper towels (you use fewer towels and have more surface area to absorb the oil).
Coat with the sugar/cinnamon mixture. Burmolikos can also be served with jam or honey.
Some “Tina’s Tidbits”
This recipe is classically European since there is no sugar in the batter. Before you add some sugar, you might try adding 1/2 tsp. vanilla extract or a pinch of nutmeg to the batter to create a taste similar to a cake doughnut.
The puffs don’t need to be fried in a deep fryer. I used a 1-quart saucepan. This allows me to use less oil while still keeping the depth I need to make the Burmolikos initially submerge. I can only make 2 or 3 at a time, but they cook in less than 2 minutes and stay warm for at least 10-15 minutes.
Try using an ice cream scoop with a release wire for your batter. This will give you more rounded puffs.
This mixture puffs so well because the water in the soaked matzos turns to steam when it cooks in the hot oil.
If you use gluten-free matzos, this recipe is then gluten-free and dairy-free!
Legend has it that the Cobb salad was the result of a midnight kitchen raid by a hungry restaurant owner, namely Robert H. Cobb, at Hollywood’s Brown Derby restaurant. Brown Derby was a restaurant chain popular in the golden age of Hollywood. The chain lives on in Ohio and Orlando. Although the original Brown Derby in Hollywood, which was shaped like the classic round hat, is long gone, the legendary midnight snack that became the Cobb salad lives on and is going strong on menus all across the country. This Deviled Egg Cobb Salad with Smoked Salmon Matzah Tartines makes the perfect all-in-one Passover meal.
The salty crunch that usually comes from bacon is replaced with roasted, salted sunflowers. For more smokiness, the optional addition of smoked Gouda is delectable.
Deviled Egg Cobb Salad (serves 4 as a main course or 6 as a side dish)
Brown Derby Dressing
3/4 cup of canola or grapeseed oil
1/4 cup of extra virgin olive oil
1/4 cup of red wine vinegar
1/2 a lemon for 1 Tbsp. of fresh lemon juice and zest
3/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. white granulated sugar
1 clove of garlic, minced
salt and pepper to taste
Deviled Egg Cobb Salad
4 eggs, hard boiled
1 1/2 Tbsp. mayonnaise
1 Tbsp. sour cream
1/8 tsp. dry mustard
lemon zest (from the lemon used in the dressing)
1 bunch butter lettuce, washed and dried
4 Tbsp. of roasted, salted, sunflower seeds
smoked Gouda or a nice blue cheese like Roquefort or Bleu D’Auvergne, optional
1 beet, optional, to serve with matzah tartines (optional)
4 pieces of matzah
chive and herb soft cheese like Boursin
1/2 avocado (left over from the salad)
deviled egg filling (left over from the salad)
salt, pepper and lemon zest (left over from the dressing)
1. Hard boil four eggs. I like to use J. Kenji Alt’s method. While the eggs are cooking, you can prepare the salad dressing.
2. In a jar with a lid mix all the dressing ingredients together: canola or grapeseed oil, extra virgin olive oil, red wine vinegar, fresh lemon juice, dry mustard, Worcestershire sauce, white granulated sugar and minced garlic. Add a 1/4 tsp. of salt and pepper. Taste by dipping a leaf of lettuce into the dressing. Adjust salt and pepper to taste.
3. You can toss the salad together in a bowl or set it out on a platter in horizontal layers. Chop the washed and dried lettuce into bite-size pieces. Chop the tomatoes into small cubes and sprinkle with a pinch of kosher salt. Cut the avocado in half and save half for the matzah tartines. Cube the avocado in the peel with a butter knife and then scoop it out with a soup spoon. Lay out each ingredient along the platter. Sprinkle four tablespoons of sunflowers over the avocado. If you are using cheese, grate or make small cubes of cheese to add to the salad either on the platter or separately in a dish to be added at the table. I like to serve the dressing on the side so everyone can put on as little or as much as they like.
4. Now prepare your deviled eggs. Peel the eggs and cut them in half from top to bottom. Put the yolks into a bowl and add the mayonnaise, sour cream, dry mustard and a pinch of salt. Mash it all together until smooth.
With a spoon, add a dollop of filling to each egg. You can also pipe the filling if you want to get fancy, but I like to just use a butter knife to cleanly even off the filling in each egg so it looks like a regular egg. I save the extra filling for my tartines.
5. Spiralizers have become very popular, so if you have one this is a great time to use it. Peel your raw beet and run it through the spiralizer. Add the spirals of beet to the platter and place your deviled eggs on top of the beets.
6. In a few small bowls set out your tartine spreads: the soft herb cheese, the extra deviled egg filling (topped with the lemon zest) and mashed avocado topped with a little finishing salt. (Kosher salt is good, or some Maldon sea salt or smoked salt.) Put the smoked salmon on a plate.
The matzah tartines can be assembled at the table to keep the matzah crisp.
Some people have strong feelings about the kind of recipe that aims to create a Passover-friendly version of a dish that is typically leavened. Detractors think creating Passover bagels, muffins, and rolls miss the point of the holiday’s specific diet. Those in favor see the practice as helping to make a difficult holiday more bearable. Some will even point to foods like Passover Popovers as an example of Jewish ingenuity.
Personally, I fall somewhere in the middle. I don’t see the point suffering through a week of “I can’t believe you want to call this a bagel.” (But hey, if you can convince yourself that whatever you’ve come up with tastes like a bagel, more power to you. I’ll have eggs for breakfast this week.) On the other hand, when the introduction of matzah into a dish creates a delightful new twist on an old favorite, I’m all for it.
This brings us to Matzah Kugel, a sweet, dairy-filled confection of matzah layered with sweetened cheese. Sure, you could make a kugel with Passover noodles and come up with an almost-but-not-quite-satisfying proxy for the regular version, but you will never forget that it’s not the “real” thing. Matzah kugel, on the other hand, takes the idea of a noodle kugel as a jumping off point and transforms it into something different but equally delicious.
This dish can function as a side dish or a main course. (It pairs well with a side salad and a piece of gefilte fish.) You can freeze leftover portions: they reheat well in the microwave and even make a delicious and quick breakfast when you just can’t take one more piece of matzah with cream cheese.
Cheese Matzah Kugel for Passover
6 sheets matzah, broken into large pieces
1 cup milk
1 teaspoon salt
1 teaspoon cinnamon
1 pound cottage cheese
1/4 cup sugar
3 tablespoons melted butter, plus additional butter to grease the pan
1. Preheat oven to 350°F. In a mixing bowl, beat together the eggs and milk.
2. Add cottage cheese, salt, sugar, cinnamon, and butter and mix to combine thoroughly.
3. Grease an 8 inch square baking dish with butter.
Hamentaschen or “Haman’s Pockets” are the traditional dessert of Ashkenazi Jews on the holiday of Purim. Originally containing poppy seed filling in medieval Germany, it later became popular to fill the Hamentashen with prune filling. This tradition was started in 1731 to honor a Jewish prune jam merchant named David Brandeis. David was acquitted after being charged erroneously with trying to poison the magistrate of Jungbunzlau in northeastern Bohemia (now part of the Czech Republic). To celebrate his acquittal the people in his community filled Hamantashen with his plum jam and called it Poivadl (plum/prune) Purim. Today Hamentaschen are filled with many different flavors of fruit jams, nuts and even chocolate.
It is difficult for people suffering from Celiac Disease and others whose bodies are sensitive to gluten to participate in many food customs when one’s diet is restricted in this way. Creating recipes that allow people on restricted diets to participate fully in the enjoyment of Jewish culinary traditions is a very important goal of mine. The following two recipes can be made dairy free as well as gluten-free if you so choose and it is delicious either way. Choose either to make chocolate cookie dough or traditional sugar cookie dough, both with delicious chocolate filling. Enjoy!
For your chocolate filling, you can either follow the instructions below, or use Nutella or Israeli chocolate spread Hashachar H’aole.
¾ stick of unsalted butter
3 oz. chocolate chips + 1 oz. unsweetened chocolate OR 3.5 oz. bar of 78% cacao
¾ cup granulated sugar
1 ½ tsp. vanilla extract
½ tsp. almond extract
2 large eggs
1 tablespoon rice flour
1. Place butter and chocolate in a 1 ½ quart glass mixing bowl and microwave on 80 percent power for 45 seconds; if butter is not completely melted then heat on high for 15 more seconds. Stir contents of bowl until smooth.
2. Whisk the sugar, extracts and salt into the chocolate mixture. Combine well to dissolve some of the sugar.
3. Add eggs one at a time, whisking well after each addition.
4. Add the rice flour and whisk until a smooth, shiny mass is formed and pulls away from the side of the bowl.
5. Place mixture in a sealed container and refrigerate until needed. Filling will become firm but not too firm to scoop into little mounds for filling Hamentaschen.
Note: Chocolate often retains it shape when melted, so don’t over heat or it will burn. One tablespoon rice flour is equivalent to two tablespoons flour if gluten is not a concern and you don’t have rice flour at home.
Gluten-Free Chocolate Hamentaschen
Makes about 2 dozen hamentaschen
2 tsp. vanilla
½ tsp. pure almond extract
2 cups Gluten-free flour (Bob’s Red Mill 1-to-1 to regular flour)
1 stick unsalted butter, Crisco or coconut oil
3/4 cup sugar
2 large eggs
1 tsp. baking powder
1/2 tsp. salt
½ tsp. xanthan powder
filling of your choice
* For chocolate cookie dough, do not use almond extract, but instead use 1 Tbsp. vanilla extract. Instead of 2 cups flour, use 1 3/4 cup Gluten-free flour and 1/4 cup Dutch processed cocoa.
1. Pre-heat oven to 350°F. Line cookie sheets with parchment paper.
2. Using an electric mixer, cream the butter and sugar together until thoroughly combined.
3. Add the eggs, vanilla and almond extracts, and beat until lighter in color and fluffy.
4. Combine the 2 cups flour, baking powder, salt and xanthan in a 1 quart bowl. Add to mixer bowl and mix on medium speed just until the dough starts to hold together.
5. Very gently knead the dough on a surface lightly floured with additional flour about ten strokes or until the dough is smooth and holds together. Cover with plastic wrap, flatten into a disc and refrigerate for at least 30 minutes.
6. Place dough between two sheets of parchment paper or waxed paper that have been lightly dusted with confectioner’s sugar. Roll the dough out to about ¼ inch thickness.
Carefully remove one sheet of paper (you might have to scrape some of the dough off if it sticks) and then place dough side down on a board that is heavily covered with confectioner’s sugar. Carefully remove the paper on top and, if necessary dust with additional confectioner’s sugar and lightly roll to make the surface uniform in thickness. (NOTE: This is only necessary if dough was very sticky and pulled apart when removing paper.)
7. Cut the dough into 2 ½ inch circles using the mouth of a glass. Place 1 scant teaspoon of filling in the center of each circle. Using your thumbs and forefingers shape the hamentaschen. Imagine the circle is a clock; place your two thumbs at 6 o’clock and your forefingers at 2 and 10. Gently bring your fingers together and you will have formed a perfect hamantashen triangle! Pinch the dough together so that the filling is exposed only at the top of the cookie.
8. Bake hamentaschen in the pre-heated oven for 10 minutes or until golden. Can be stored in a plastic bag or airtight container when cool or freeze for later use. Share with friends! Happy Purim!
If you have just been asked to make the latkes for your child’s classroom during Hanukkah or the family thinks that you should be in charge of making the potato latkes for the first time, do not despair! I promise you this year you will make the best latkes you, or anyone else has ever had (and that was a quote from the head rabbi of the URJ after he thanked me for my “Tina’s Tidbits”!).
Although there are many stories associated with the triumph of the Maccabees and the redemption of the Holy Temple from the hands of the Syrian armies of Antiochus, the story of the one sealed bottle of oil for the Ner Tamid (everlasting light) in the Temple that lasted for eight days instead of one has been the foundation for traditional holiday cooking. Foods fried in oil have become synonymous with Hanukkah celebrations, especially in Europe.
However, most people do not know that potato latkes (pancakes) were created in the late 1700s and really didn’t take on the symbolism until the early 1800s when potatoes were readily available and raised geese were harvested for their meat and oil at the same time that the holiday was celebrated.
The following recipe, if followed step by step, will be easy to make (no peeling potatoes!), will NOT turn black, and will be crisp and fluffy, not thin and greasy.
One last tip: NEVER refrigerate latkes! Either leave them at room temperature until ready to serve in the evening, or freeze them. Either way, reheat the latkes for 7-10 minutes in a 425°F oven just until they are bubbly and crisp. Your family will praise you and your in-laws will be proud of you (and a little jealous!!!).
6-8 large thin-skinned potatoes; California long whites or Yukon Gold
3 eggs, beaten well
1 Tbsp. salt
1/2 tsp. freshly ground pepper
1/2 cup matzo or cracker meal
1 large onion, cut into 8 pieces
Oil for frying
Watch a video fo Tina making these latkes with applesauce
1. Grate the raw potatoes using the large grating disk on a processor or the largest holes on a grater if doing it by hand. Place grated potato in a colander, rinse with cold water and drain while you grate the onion.
2. Combine eggs, salt, pepper and matzo meal in a 3-quart bowl. Mix thoroughly.
3. Change to the cutting blade on your processor. Add onions to the work bowl. Pulse on and off 5 times. Add ¼ of the grated potatoes to the onion and pulse on and off to make a coarse paste. Add to the egg mixture and stir to combine.
4. Add the drained potatoes to the bowl and mix thoroughly using a large spoon or your hands.
5. Heat a large frying pan or large skillet for 20 seconds. Add enough oil to cover the pan to a depth of 1/4 inch and heat for an additional 20 seconds. Drop mounds of potato mixture into the pan. Fry on both sides until golden. Drain fried latkes on a platter covered with crumpled paper towels. Serve with applesauce and sour cream.
In New England, beets give red flannel hash its sweetness and beautiful pink color. The sweet beets contrast with the salty meat (usually leftover corned beef). This recipe uses apples and honey for sweetness. Instead of the traditional Irish corned beef, the meat in this recipe is a Jewish deli staple: Pastrami. Apples and honey at Rosh Hashanah are usually enjoyed at the end of a meal in a sweet treat like honey cake, or served simply for dipping apples into honey. This twist lets you start your day with some apples and honey for a hearty breakfast.
Apples and Honey Pastrami Hash Serves 4
3 Tbsp. canola oil
2 small apples
(Use an apple like Granny Smith or Golden Delicious that will keep its shape. I used fresh Jersey Mac apples.)
1/2 a Spanish onion
2 cups of peeled diced potatoes
(I used 8 small red potatoes)
1/4 lb of pastrami cut in one thick piece
(Ask the person at the deli to cut one piece 1 1/2 to 2 inches thick, not sliced)
1 Tbsp. of honey
1/2 a lemon
salt and pepper to taste
cinnamon and cayenne (optional)
1. Start by prepping the ingredients. You will want a bowl with salt and water for the diced potatoes and a bowl with juice of 1/2 the lemon and water for the apples. Peel the potatoes and then slice and dice them into a small dice until you have 2 cups of potatoes. Place the diced potatoes into the salted water.
2. Peel and slice your apples the same way. Put the apples into the acidulated water (the lemon water). In a pan, heat 1 Tbsp. of the canola oil. While the oil heats up, drain the potatoes and dry them on a kitchen towel. Toss the potatoes into the pan and stir to coat with oil. Add a pinch of salt and pepper to the pan. Cook over medium-high heat until browned.
3. While the potatoes brown, dice 1/2 of the onion. Once the potatoes are browned, set them aside in a bowl. Add a little more oil to the pan (2-3 tsp.) and toss in the diced onions. Cook over medium-low heat.
4. Drain the apples. Once the onions start to become transluscent, add the apples. Cook for a few minutes together, then add 1 generous tablespoon of honey. Stir and cook together until the apples are soft but keep their shape. Season with a pinch of salt and pepper. Set the apple, honey and onion mixture aside in a bowl and wash the pan or wipe it down so you don’t burn the honey that is left behind.
5. Dice the pastrami to a small dice, the same size as the potatoes and apples. Add 2-3 tsp. of oil to your pan. Brown the diced pastrami. Once the pastrami has browned on all sides (or close enough), toss in the potatoes and the apple mixture. Season the entire hash with some salt and pepper. You can also add a pinch of cinnamon and a pinch of cayenne if you want another level of spice.
6. If you have been using a cast iron pan, you can put the entire pan in the oven to keep it warm while you fry up the eggs. I think sunny side up eggs are the best way to top the hash, but it can be topped with an egg any way your family likes them. Put the hash on four plates, then top with an egg, sprinkle a little salt and pepper over the egg, and serve.