In celebration of the forthcoming Rosh Hashanah, UK Jewry are going to be busy preparing for the Jewish New Year.
Food are especially important as they can be very symbolic.
I will be posting some Jewish recipes for the next few days. I have to admit that they make beautiful tasty food. I love chollah bread which we buy in Sharon Bakery in Golders Green or in Hendon.
Every Thursday, my husband would go to Carmelli Bakery in Golders Green to get me creamy sumptuous cakes and bagels and chollah rolls or bread.
Carmelli makes cakes to die for.
Here is a recipe from http://www.aish.com/h/hh/r/Cooking-with-Symbolic-Foods.html
Makes 2 loaves, but can be doubled
3 packages rapid rise yeast
3½ cups hi-gluten flour
¼ cup warm water
3 large eggs
¼ cup vegetable oil
¼ cup honey
¾ teaspoon vanilla extract
1½ teaspoons salt
For the glaze:
1 egg, lightly beaten
1 teaspoon honey
½ teaspoon vanilla extract
In a large bowl, mix the yeast with ½ cup of the flour and 1 teaspoon sugar. Add the warm water, stir, and let this mixture, called a sponge, sit until it starts to puff up, 15-to 20-minutes. Add the eggs, oil, honey, and salt; stir until well combined. The sponge will remain lumpy—this is fine. Add the remaining flour and mix the dough in the bowl until all the ingredients are combined. Turn the dough out onto a work surface and knead until fairly smooth, about 2 minutes. The dough should feel very firm and will be hard to knead. If it’s soft and sticky, add more flour until it’s very firm. Transfer the dough to a large, clean container and cover it well. Let it rise until doubled in bulk and very soft to the touch, about 2 hours.
Braid and let rise an additional 1 – 2 hours.
Position an oven rack in the lower third of the oven and heat the oven to 325°F. Make the glaze by whisking with a fork, the egg, honey and vanilla. Just before baking, brush the dough with the glaze. With a thin wooden skewer, poke the bread deeply all over (the holes will prevent air pockets and help the bread keep its shape during baking). Bake for 20 minutes. Rotate the challah 180 degrees and bake until the bread is a dark, burnished brown, about another 15 minutes. (If the challah is browning too rapidly cover it loosely with foil and let it finish baking. Don’t remove the loaf too soon, as you’ll risk under-baking.) Let cool thoroughly on a rack.
It is customary to eat dairy on Shavuot for the following reasons:
Shavuot is linked to the Exodus from Egpyt into the Promised Land. “From the misery of Egypt to a country flowing with milk and honey…” (Exodus 3:8-17)
After the Israelites received the Torah at Mount Sinai, they ate dairy food. Before they received the Torah, they did not keep kosher as they did not yet have the laws of kashrut. Immediately after they received the Torah, they did not yet have the tools to prepare kosher meat.
The numerical value (Gematria) of chalav, the Hebrew word for milk, is 40. Eating dairy foods on Shavuot commemorates the 40 days that Moses spent on Mount Sinai receiving the Torah.
When the Israelites accepted the Torah, they committed themselves to following God’s commandments, which requires showing restraint. Likewise, eating dairy instead of meat is seen as exhibiting restraint.
White Chocolate Lemon Bark Giora Shimoni
1 pound of white Belgian chocolate
2 tablespoons of canola oil
1 cup of Rice Krispies cereal
zest of one lemon
1. Melt chocolate in a double boiler together with oil. 2. When chocolate is melted, add rice krispies and lemon zest. 3. Spread evenly on a cookie sheet. 4. Freeze. 5. When it is solid break it up. Serve at room temperature.
Since I started working, my employers have always been Jews. I often hear them talk about what to have for the Shabbat. I gather that chopped liver is a mainstay. I often wondered how to make it and how different does it taste from a liver pate. Now I can now get to find out as this recipe from Channel Four, a maker and bringer of the Jewish Mother of the Year has this recipe to share which in turn I am sharing it here. Thank you Channel Four.
Ready in about 30 minutes
Onion, chopped fine
1 large egg (or two if you have a lot of liver)
Sweet sherry or balsamic vinegar
How to prepare chopped liver
1. Hard-boil the egg and hold it under the cold water tap so it doesn’t hurt your fingers to peel it.
2. Peel the egg and chop it up finely
3. Fry the chopped onion over a low heat until it softens and starts to turn golden
4. Clean the livers and grill them over a very low heat until just done, taking care not to overcook them, they should still be a bit pink inside. Let everything cool to room temperature.
5. Take all your various bits – the egg, the onion, the liver, the sweet sherry or vinegar – and stick in a food processor.
6. Chop it finely rather than blitzing it. If you don’t have a food processor, just chop everything up very small, starting with the liver – you get a more authentic texture the latter way, but you also get tired hands. If you’re chopping, add the vinegar right at the end. Season with salt and pepper.
7. Allow to cool, and refrigerate for a few hours so the flavours get mixed up. Eat on toasted rye bread.
BBC’s Simon Rimmer’s chicken soup and dumplings are just what the doctor ordered in this snowy cold springtime. I am here at my desk in the office and I am wishing that I am having a smoking-hot bowl of chicken soup to warm me up. It is freezing in here.
Befitting being employed by a Jewish firm, below is a classic Jewish chicken soup.
I’ve had matzo ball soup three meals in a row. Isn’t there any other part of the Matzo you c an eat? – Marilyn Monroe (in a jokey mood)
For the chicken soup, place all the soup ingredients into a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 hour.
Remove the chicken and set aside to cool slightly. Remove the meat from the chicken and slice into chunks.
Strain the liquid through a muslin cloth into a clean saucepan. Let the liquid drip through rather than trying to push it through to create a clear broth.
Meanwhile, for the dumplings, beat the eggs, oil, half of the stock and matzo meal in a bowl to form a thick paste. Whisk in the remaining stock and dill and season, to taste, with salt and freshly ground black pepper. Set aside for one hour.
Using oiled hands, roll the dumpling mixture into small balls, approximately 2.5cm/1in in diameter. Meanwhile, heat the chicken stock until simmering and cook the dumplings for 30 minutes.
To serve, reheat the chicken broth, if necessary, and place some cooked chicken into the bottom of each of 6 serving bowls, pour the chicken broth on top and add a few dumplings.