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 colorful booklet will give all the basics about this holiday which combines elements of Halloween, Mardi Gras and the secular new year. It is a holiday not only for children who know immediately that anything with a costume will be fun, but for adults too.
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.
This is an interactive, fun, and low-key workshop for couples who are dating, engaged or recently married. The sessions will give you a chance to ask questions about faith, to think about where you are as an adult with your own spirituality and to talk through what's important to you and your partner.
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.
We all know so many ways to use up Thanksgiving leftovers, but the recipes are few and far between when it comes to Passover leftovers. Here is a tasty way to use up what’s left after your seder. You can make this recipe from scratch, but it’s better with leftovers. If you want meat, you can keep it kosher by skipping the cheese. Add in some of the seder horseradish to give it some spice. You can make your stacks as high or low as you like. I like to have four layers. Whether you stack them high or low, they will be delicious!
10 oz. pack of white mushrooms, cleaned and finely chopped (or leftover brisket if you’re using meat)
one small shallot
2-3 Tbsp. vegetable oil
fresh mozzarella, sliced (if you’re doing dairy)
a pinch of kosher salt
1. Slice your chilled kugel evenly. The amount of kugel you have left over will determine how many stacks you can make.
2. In a pan, heat the vegetable oil. Once the oil begins to shimmer, add the slices of kugel and cook until golden brown on both sides. Set the slices aside on a plate while you prepare the other ingredients.
3. Finely chop the shallot. If needed, add a little extra vegetable oil to the pan that you cooked the kugel in. Sauté the shallots over medium-low heat.
4. Toss the mushrooms in with the shallots and turn the heat to medium-high. Once the liquid begins to cook off of the mushrooms and they begin to brown, add a pinch of salt. This is your mushroom duxelles. If you prefer, you can use the leftover brisket instead and skip the mozzarella on top.
5. Turn the broiler on and make sure your rack is low enough that the stack has room to sit under the broiler. On a baking pan lined with foil, place one slice of kugel. Top that with a row of sliced asparagus or green beans. Top that with another piece of kugel and a spoonful of mushroom duxelles (or a piece of brisket). Top with another slice of kugel and add a spoonful of tsimmes or a slice of sweet potato. Top with a final piece of potato kugel and add a slice of mozzarella. Leave the cheese off if you are using brisket. If you need a toothpick or skewer to stabilize the stack, you can push one into the kugel stack being careful that it is not right under the broiler.
6. Place the stack under the broiler until the cheese begins to bubble and brown. Enjoy!
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.
Jon Stewart, born Jonathan Leibowitz, is one of America’s best known Jews, and also in an inter-faith marriage. In 2012, as Passover and Easter were approaching Stewart encouraged Jews to up the ante on Passover as it wasn’t competing very well against Easter, especially for kids. In the “Faith Off” clip below, from The Daily Show, he says where Easter has chocolate, Passover has Matzah. Where Easter has Peeps, Passover has hard boiled eggs. You get the idea.
“Oh wait, I’ll see you over at the Red Sea ride when I’m done building ice cream pyramids.”
What about spicing things up, Jon asks? What about ice cream pyramids? Well Jon, in honor of your last Passover behind that Comedy Central desk where we’ve come to depend on you to deliver us news we can actually digest, we’re giving you just what you asked for: Ice Cream Pyramids.
This is a great way to get your kids excited about the upcoming Passover holiday, and if you’re serving a non-meat seder or Passover meal during the week of the holiday, this could certainly be the piece-de-resistance to serve as dessert.
When I started this experiment I had hoped to build a pyramid using small blocks of ice cream, similar to this sugar cube pyramid. But no matter how solid the ice cream was, or how quickly I worked, it wasn’t to be. So, plan B!
What you’ll need:
1 gallon of ice cream
Large serrated knife/chef’s knife
Chocolate, caramel, chopped nuts, Nutella (or toppings of your choice)
Before you begin:
Choose a gallon of your favorite ice cream that comes in a rectangular box. Make sure it is frozen solid.
Place your cutting board and a serrated knife in the freezer so that the ice cream won’t melt as quickly.
Clear space in the freezer for the finished product.
1. Cut the box away so that you’re left with just a large block of ice cream.
2. Cut the ice cream so that you have 1-inch thick square slices.
3. Start by placing a square on the cold cutting board, and then, if desired, cover with favorite ice cream topping, then continue to layer the same way using all of the ice cream.
4. You may need to re-freeze at a few points along the way if the ice cream is melting too quickly.
5. Next comes the carving. Each piece, from bottom to top, should be trimmed with your knife so that it’s slightly smaller than the last, until you’re at a small point for the top of the pyramid. You can then leave as is, or smooth the sides to be flat.
6. Continue by decorating the sides with chocolate chips, peanut butter chips, etc.
7. Then place in freezer to re-firm.
8. The end result is delicious, and the process is fun! You can set this up as a race between a few teams to see who can build the pyramid the quickest, or set a timer and see which group could build the tallest pyramid in the allotted time. Traditionally, matzah is only kosher for Passover if it’s made in 18 minutes or less, so you could try setting an 18-minute limit for your game as well.
9. As soon as it’s completed, place the finished product in the freezer to let it firm up before serving. You may actually have to let it set in the freezer as you go, depending on how quickly you are assembling it.
10. To finish off, you can drizzle some chocolate sauce or caramel on top.
Chag sameach (happy holiday)! Please share your ice cream pyramid photos on InterfaithFamily’s Facebook page!