Full of helpful advice for families starting to think about their child's bat or bar mitzvah, Bar & Bat Mitzvah For The Interfaith Family will be a helpful primer to all families (not just interfaith!).
This booklet explains the history of Hanukkah, the symbolism and significance of lighting candles for eight nights, the blessings that accompany the lighting of the candles, the holiday's foods, the game of dreidels, and more!
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.
Potato kugel is always a hit at holiday meals. Traditionalists enjoy simple potato kugel like their grandmothers used to make, but even so there are debates about whether the kugel should be crunchy and light or soft and compressed. This particular version has a pumpkin custard-like topping and is a mix of sweet and savory. You end up with a little crunch around the edges and a soft filling in the middle. It also lends itself to experimentation—add cumin or za’atar for Middle Eastern flavors, or turmeric or garam masala for an Indian-inspired version.
Potato and Pumpkin Kugel
2-3 large baking potatoes (Russet, Idaho)
2 Tbsp. and 2 tsp of potato or corn starch
1 tsp. of Kosher salt
1 tsp. of pepper, divided
2 1/2 Tbsp. olive oil, divided
15-oz. can of pumpkin purée
12-fl. oz. can of evaporated milk
1 tsp. of cinnamon
1 Tbsp. caster/granulated sugar
1/4-1/2 tsp. of a spice of your choice, such as garam masala, turmeric, cumin, ginger or za’atar (optional)
Sour cream for garnish (optional)
1. Preheat oven to 350 degrees.
2. Peel onion and potatoes and coarsely grate with a box grater over a clean kitchen towel. (Here, I used 3 small potatoes as one large potato.)
3. Over the sink or a bowl, squeeze the towel of grated mixture as hard as you can to extract as much liquid as possible.
4. Add 2 ½ Tbsp. oil to a deep pie plate. Put the plate in the oven to heat.
5. Add onion and potato mixture to a bowl. Sprinkle with starch, salt and ½ tsp. pepper.
6. Make a well in the middle of the mixture and crack one egg into it. Beat the egg with a fork and mix well.
7. Remove the pie plate from the oven, scooping out ½ Tbsp. hot oil. Set aside.
8. With a fork, add the potato mixture to the pie plate. Build up the sides of the pie plate to form a crust. (If you like lots of crunchy potato, make your sides wide.) Drizzle remaining hot oil on top.
9. Bake at 350 degrees for 30 minutes, until edges begin to brown.
10. Mix pumpkin purée with evaporated milk. Add remaining eggs, cinnamon and sugar.
11. With a measuring cup or ladle, pour pumpkin mixture into potato pie until it reaches the top of the potato edges. (Any extra mixture can be used to make sweet pumpkin flan!)
12. Add remaining ½ tsp. pepper and additional spice, if using, to pumpkin mixture, stirring lightly with a fork to prevent overflow.
13. Bake at 350 degrees for 30 minutes. If the edges begin to get too dark, cover with foil; the moisture from the pumpkin should help it stay crisp.
14. To make sweet pumpkin flan, add 3 Tbsp. sugar to leftover pumpkin mixture. Pour into oven-safe ramekins and bake for 30 minutes.
15. After removing kugel from oven, let cool slightly and serve with sour cream.
When the Jewish New Year arrives, people often wish their family and friends a “sweet and fruitful New Year.” Because the holiday occurs right at the beginning of apple season, apples are the fruit of choice. People with ancestry from Eastern Europe and Russia ceremoniously dip apple wedges in honey to symbolize this good wish. Sephardic Jews, or Jews who can trace their ancestry back to Spain (“Sepharad” means “Spain” in Hebrew), and especially Turkish Jews, have another custom: dulce de manzana.
Dulce de manzana means “sweet of the apple,” and this delicious rose-scented apple preserve is spread on pieces of challah at the beginning of the Rosh Hashanah meal. It is so delicious that any leftovers stored in the refrigerator can be used for weeks as a spread on toast and sandwiches, or even as a base for small custard tarts. If you have an apple peeler (as shown in the photo) your children can help peel the apples while developing their gross motor skills. I also like to use the coarse blade on my food processor. The grating is fast and the apples don’t have time to discolor (although the little bit of lemon juice will rectify that). My last suggestion is to use firm apples as suggested in the recipe. That way the apple strands keep their shape and you won’t end up with applesauce!
DULCE de MANZANA
3 cups granulated sugar
1 ½ cups water
2 pounds apples (Granny Smith, Gala or Red Delicious)
Juice of ½ lemon
1 Tbsp. rosewater or 1 tsp. vanilla
¼ cup slivered almonds
1. Place the sugar and water in a 3 quart saucepan and bring to a boil over medium high heat.
2. While the mixture is heating, peel the apples and grate them by hand with a coarse grater or use a coarse grating disc on your processor. Immediately add the apples to the hot sugar syrup.
3. Reduce the temperature to medium and allow to cook for 30 -45 minutes or until most of the liquid has evaporated and the mixture is quite thick. (Note: the amount of time depends on the variety of apple and its juice content.) Stir the mixture occasionally to prevent sticking.
4. While mixture is cooking, toast the almonds in a 350F oven for 4 minutes or until lightly golden. Set aside.
5. When mixture is thickened (it will get thicker when it cools) add the rosewater or the vanilla and place in an open container until cool. The toasted almonds may be added to the mixture or sprinkled on top as a garnish. Refrigerate until serving.
I absolutely love Rosh Hashanah and all things High Holiday season. I love fall weather, and I love the changing leaves and a bit of crisp in the air (though having lived in Miami and then Los Angeles for the last five years, I do miss the actual crisp in the air). Rosh Hashanah has been my favorite holiday ever since I was a little kid growing up in Atlanta. But it wasn’t until I learned how to really cook that Rosh Hashanah cemented itself in my heart as a culinary holiday. As I learn more and more about the holidays, I gain a better understanding of just how connected Jewish holidays are to the earth, the season and the harvest for that season. The recipe in this post is a testament to my commitment to honor the fruits and vegetables of the season. Roasted cauliflower and sweet potato is one of my go-to recipes for a quick, healthy and flavorful side dish on any Shabbat dinner table. But I wanted to jazz things up a bit, so I added some roasted garlic and perfectly ripe figs to balance the saltiness of the tahini. Whether you’re hosting a bunch of family this holiday season or feasting alone, do yourself a favor and try this dish. It’s great as a hot side or as a topping on a salad the next day. Enjoy!
Roasted Cauliflower and Sweet Potato with Figs and Tahini
1 sweet potato, peeled and cut into 1½-inch pieces
1 head cauliflower, cut into small florets
5 cloves garlic, skins removed
4 Tbsp. plus ½ Tbsp. olive oil
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1 tsp. ground turmeric
½ cup tahini paste
Juice of ½ lemon
1 tsp. kosher salt
1 tsp. garlic powder
3-4 Tbsp. hot water
5-6 figs, cut in half length-wise
Fresh cilantro or flat-leaf parsley, optional
1. Preheat oven to 400 degrees.
2. Spread the cauliflower florets and sweet potato in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and turmeric. Using a spatula, mix the cauliflower and sweet potato to spread the oil and spices around.
3. Place garlic cloves and remaining olive oil on a small piece of aluminum foil. Wrap garlic and oil in the foil so no oil can escape. Place foil in the corner of the baking sheet holding the veggies.
4. Place baking sheet in the oven and bake roughly 40 minutes, or until cauliflower and sweet potato are crispy on the edges.
5. Meanwhile, prepare the tahini by adding the tahini paste, lemon, kosher salt and garlic
powder to a deep bowl. Mix until combined. Add the water a tablespoon at a time, stirring in between until the desired consistency is met. Taste as you go and adjust the seasoning to your liking. I like mine pretty runny, so I may add another tablespoon or more of hot water.
6. Once vegetables are done, let cool for 5 minutes (make sure to open the foil of garlic and let it cool as well). Place all veggies and sliced figs on a serving dish and drizzle with tahini. Serve with an additional topping of cilantro or parsley, if desired.
Challah for the Jewish New Year is special—round to celebrate the circle of life and sweet (typically with raisins) in the hope of a sweet year. For the occasion, I make what I call my cinnamon roll challah, with rum-soaked raisins (an homage to Italian desserts featuring rum) and a pretty swirl of brown sugar and cinnamon inside.
Rosh Hashanah Cinnamon Roll Challah with an Italian Twist
Recipe reprinted with permission from Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life
Yield: Two large loaves. (Dairy with butter or Pareve with margarine or oil.)
Cooking spray or extra-virgin olive oil for coating the bowl and plastic wrap
½ cup rum
½ cup (generous) dark raisins
1 envelope active dry yeast (about 2¼ tsp.)
1 cup very warm water (105 to 110 degrees)
½ cup sugar
4 eggs (with one yolk reserved for topping), room temperature
1/3 cup unsalted butter (or margarine or oil), softened
1 tsp. vanilla extract
5½ to 6½ cups bread flour, plus additional for work surface
1½ tsp. salt
½ cup light brown sugar, packed
1¼ tsp. ground cinnamon
2 Tbsp. unsalted butter or margarine, melted
¼ tsp. vanilla extract
Reserved egg yolk from dough recipe
Pinch of salt
1 teaspoon cold water
1. Coat a large bowl with cooking spray or olive oil and set aside.
2. Heat rum in the microwave or on stovetop until hot. Pour over raisins to submerge them completely. Let stand about 10 minutes. Drain and discard the rum and pat the raisins dry. Set aside.
3. Dissolve the yeast and the warm water in a large bowl, about five minutes. Mix in the sugar, three whole eggs and the one egg white, butter and vanilla. Stir in 2½ cups of the flour and the salt, and combine well. Then add 2½ more cups of flour and mix well. Add additional flour as needed to form a cohesive dough.
4. Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Press the dough into a large thick disk, and insert a handful of the raisins, spaced apart. Fold the dough over the raisins and flatten again; continue inserting raisins this way until all are incorporated and well distributed.
5. Place the dough in the oiled bowl, then lift out, turn over, and place it (oiled side up) back in the bowl. Cover with plastic wrap and set in a warm place to rise until doubled, about 1½ to 2 hours.
6. Uncover the dough and press down on the middle to deflate. Cover and let rest for a few minutes.
7. Line a baking sheet with parchment paper and set aside. Prepare the filling by stirring together the brown sugar and cinnamon. In a separate bowl, combine the vanilla extract and the melted butter or margarine.
8. Divide the dough in half. Return one half to the bowl and cover. Place the other half on a lightly floured surface. Roll out to a large rectangle, about 20 inches long by 9 to 10 inches wide. Brush a thin layer of the butter over the dough. Then sprinkle with half the brown sugar mixture.
9. Starting at one long edge of the dough, roll it (jelly-roll style) gently but firmly to the other edge. Press the seam and ends to seal. Gently pull and roll this log until it is about 24 inches long, keeping the original thickness on one end and gradually narrowing the other end. Twine the narrow end around the larger end to make a large pinwheel. Press the loose end to seal. Gently press down on the top of the entire loaf to level it.
10. Transfer to prepared baking sheet. Repeat with remaining dough. Prepare the egg wash by lightly beating the reserved egg yolk, a pinch of salt, and 1 teaspoon cold water to combine. Brush on shaped loaves. Gently cover the loaves with oiled plastic wrap and let rise about 45 minutes, until nearly doubled. Halfway through the rise, preheat the oven to 375 degrees.
11. Bake for 20 minutes, and then reduce heat to 350 degrees. Bake another 15 to 18 minutes, until loaf sounds hollow when tapped (the interior should be between 185 and 190 degrees). Some of the sugar mixture might seep out and create a sweet undercrust, which I consider ideal. Serve the same day or freeze.
Marcia Friedman is the author of Meatballs and Matzah Balls: Recipes and Reflections from a Jewish and Italian Life. She continues to write about her journey and the intersection of Jewish and Italian food at meatballsandmatzahballs.com.
Apples, the symbolic fruit for the Jewish New Year, can find their way onto your holiday menu in many ways. This recipe may not have its origins in Europe or the Middle East, but it plays on the tradition of elevating even the simplest of ingredients into a festive dish.
I serve this as a side for brisket or chicken, but you can also combine it with quinoa or barley as a more substantial side dish or vegetarian main course. Although you can buy a whole butternut squash and peel and cube it yourself, I find it’s worth the time and money to buy the squash already peeled and cubed. You might have to cut some of the chunks into smaller pieces if they’re too large, but otherwise this is a fast and easy dish to make. You don’t even have to peel the apples!
Roasted Butternut Squash with Apples and Onions
Serves 6-8 as a side dish
1 large onion
2 apples (Fuji, Honeycrisp or Jonagold)
20 oz. cubed butternut squash (about 4-5 cups of 1-inch cubes)
3 Tbsp. extra-virgin olive oil
1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
1 Tbsp. balsamic or pomegranate vinegar
20 grindings of black pepper or to taste
½ cup dried cranberries or cherries
¼ cup sunflower seeds or toasted pine nuts (optional)
1. Preheat oven to 350 degrees.
2. Cut onion in half and slice each piece crosswise into ½-inch strips. Place on a large rimmed baking sheet and set aside.
3. Using an apple slicer, cut apple into eighths and then cut each wedge into three or four chunks. Add to the onions, along with the squash cubes.
4. Add the remaining ingredients and toss well. Arrange in a single layer and bake for 20 minutes. If onions are not yet golden and squash is still firm, gently turn the mixture and return to the oven for another 6 minutes, or until done.
5. Remove from the oven. Sprinkle with dried cranberries and sunflower seeds and serve.
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, a popular treat for the holiday of Purim, translates to “Haman’s pockets.” Haman is the villain in the story of Purim and in addition to booing whenever his name is mentioned, on Purim we eat sweet filled cookies that are in the triangular shape of Haman’s hat.This is a savory twist on the traditional Hamentaschen and can be served as an appetizer or as part of a Purim meal. It is made with pre-made pie crust, so it is a quick and easy dish to prepare.
2 boxes of pre-made pie crust (2 crusts/box)
2 oz. of soft fresh goat cheese
2 oz. of Feta cheese
1/2 cup of cottage cheese
1/2 medium sized onion
1/2 tsp. cumin
1 lb. frozen chopped spinach
1/4 lb. frozen broccoli
1 bunch of dill (1/4 cup chopped)
1/2 tsp. pepper
1 tsp. salt
zest of 1/2 a lemon
1 egg (optional)
1 Tbsp. nigella seeds (optional)
1. Preheat oven to 450℉. Thaw the broccoli in a colander by running cold water of it. Then set it aside on a kitchen towel to dry a little. Then, thaw the spinach in a colander by running cold water over the spinach. Once thawed, put the spinach in a clean kitchen towel and squeeze the excess water out of the spinach or push the moisture out through a sieve.
2. Mash the goat cheese, cottage cheese and feta in a bowl with a fork until uniformly mixed.Add the salt, pepper and lemon zest. Scoop out 1/3 of the cheese mix to set aside. The other 2/3 will be mixed with the spinach, broccoli, dill and onion.
3. Finely chop the broccoli and the dill. Slice and mince 1/2 the onion. If the spinach is whole leaf then chop the spinach as well.Stir the broccoli and spinach into the cheese mixture.Set the mixture aside and prepare your pastry.
4. Roll the pie crusts out slightly so they are about 1/8 inch thick.Trim the sides to make approximately a 9-10-inch square.Do not worry if your measurements are off as long as you have a rectangle or square-like shape.You can keep the trim to roll out again later. Cut the dough into 3-inch squares or whatever looks even. You will have about 9 squares per pie dough.
5. With a knife you can score diagonally across the square (or just eyeball it).Then cut a triangle window out of one side of the square with at least a 1/2-inch border. Carefully pull the uncut side of the square over onto the cut side and push along the middle crease. Then flip the dough over so you’ll have a triangle cutout on top of a triangle of dough.
6. With a fork, press down along the edges of the triangle to crimp the dough. Fill each pastry cutout with a small spoonful of just the cheese mixture and then a larger spoonful of the spinach, broccoli and feta mixture piled high in the center. You can pinch the edges to fill out the corners of the triangle.
7. Brush the sides of each hamentaschen with egg and sprinkle with nigella seeds (optional). Bake for 20-25 minutes until the pie crust is a light golden brown.
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!
Jewish tradition commemorated romance long before St. Valentine’s Day was established as a means to Christianize and tone down the revelry associated with the Pagan holiday of Lupercalia—a fertility festival. Tu B’Av was originally a minor holiday celebrated in Israel after the second Temple was built in 349 BCE and falls on July 31 this year. According to the Talmud, “the daughters of Jerusalem would go dance in the vineyards and whoever did not have a wife would go there.” The vineyards would be outside the walls of Jerusalem away from the Temple Mount, an expression of joy away from the sadness of destruction.
In modern Israel, the holiday has been resuscitated. Girls dress in white, there is dancing on beaches and in fields, red roses are given and love songs are dedicated on the radio to the paramour’s love. Picnics and outdoor grilling are traditional much like our Fourth of July celebrations. Foods that can be served cold and transported easily are popular as well as simple grilled meats.
Here is a traditional Hungarian Cold Cherry Soup that can easily be transported in a thermos or container, is very simple to make, can be served as a first course or dessert, and is Pink, the color of love! So #ChooseLove by creating your own traditions as the full moon rises over your summer day on Tu B’Av and enjoy the people and activities you love. Snap some fun pictures and share them on our #ChooseLove gallery!
Hungarian Cherry Soup (Meggy Leves)
1 16 oz. or 2 10 oz. bags frozen tart or sweet cherries with juice
8 whole cloves
2 cinnamon sticks
Grated zest of ½ medium lemon
¼ cup sugar
3 cups water
1/2 cup dry red wine (Zinfandel or Shiraz would be good) or orange juice
½-1 teaspoon almond extract, optional (according to taste)
Kosher salt, as needed
Habara’s (Thickening Mixture)
¾ cup sour cream or non-fat Greek yogurt
2 tablespoons confectioner’s sugar or more according to taste
1 tablespoon all purpose flour
1. Combine the first seven ingredients in a 3 quart saucepan. Bring to a boil and then simmer for 10 minutes until cherries are tender and flavors have combined.
2. Remove 8 cherries for garnish. Set aside. Discard cinnamon sticks and whole cloves.
3. Pass the cherries and liquid through a food mill to puree. Alternatively, blend the mixture in a blender until mixture is fairly smooth. Return pureed soup to the pan. Add the almond extract (if using) and a pinch of salt. Re-heat soup on low heat while you make the Habaras.
4. In a 1 quart bowl, whisk the sour cream, confectioner’s sugar and flour together.
5. Whisk some of the hot soup into the sour cream mixture and then add all of the mixture back into the pot of soup. Simmer soup, whisking constantly, for 3 minutes or until thickened.
6. Cover surface of soup with plastic wrap to prevent a tough skin from forming on the top and chill. When ready to serve, spoon into bowls and garnish with reserved cherries.
If you have the time, a cherry pitter, and an older child you could make this soup with fresh cherries. However, the attention span of most children under the age of 10 will lose interest before all cherries are pitted.
This soup is very easy to make and its flavor can be adjusted to a child’s palate by adding some almond extract and/or a little more sugar if necessary.
Sour cherries (the traditional type for this recipe) are very hard to find. However, the frozen, sweet variety is not that sweet and will adapt in any recipe calling for tart cherries.
Habaras is a traditional mixture that is used for thickening soups. The flour may be eliminated if you can’t eat gluten. Just add a few tablespoons more confectioner’s sugar as it helps thicken the soup because it contains three percent cornstarch.