Category Archives: Recipe
Fun opportunity to build a cookbook that will be a fundraiser for our Hadassah Region:
The Desert Mountain Hadassah Region Cookbook will be “sold” for $25 and emailed to those who purchase it, so there will be no production costs.
How to participate:
1. Please submit a recipe with a story. For example, you could submit a recipe with a “Dor v’ Dor” – “from Generation to Generation” – type story, such as, “This fruit pie recipe was from my amazing mother who made this every Shabbos. When we traveled to Bainbridge Island every year for summer vacation, I would make this and my kids loved it.”
2. Recipes can be in any category: Appetizers, lite meals, breakfast, dinner, veggies, desserts, special holiday meals, miscellaneous!
3. Please submit easy recipes!
4. Please include a selfie or another picture of your choosing. If the recipe is from your Mom for example, please include a picture of your Mom, or of the two of you together.
5. Please email the recipe and photos directly to Judith Levitsky, Major Gifts Chair (from Colorado) Judith.Levitsky@hadassah.org by August 9.
HADASSAH NEWS by Montana Hadassah
PO Box 204
Butte, Montana 59702 USA
This week on A Taste of the Past, host Linda Pelaccio is joined by Roger Horowitz, an historian of American business, technology, and labor, and an expert on the nation’s food. He is the author of the book Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Arts and Traditions of the Table: Perspectives on Culinary History). Horowitz traces the history and dramatic rise of kosher food products, specifically how they made their way into American food culture and were later popularized in the mass market of consumer products.
Submitted by Aaron Weissman
Modernizing Old World Mediterranean Jewish Recipes
Submitted by Aaron Weissman
On this week’s episode of A Taste of the Past, host Linda Pelaccio speaks with chef and cookbook author Joyce Goldstein. For twelve years she was Chef and Owner of the ground-breaking Mediterranean Restaurant, SQUARE ONE, in San Francisco. A consultant to the restaurant and food industries, Joyce’s areas of expertise are recipe development, menu design, and staff training.
That’s the place to be Sunday evening after the lighting of the first candle of the Diane Kaplan Memorial Chanukkiah at the Great Falls Civic Center at precisely 5:30 P.M. Who knows, maybe one of the following 17 latke recipes from the Los Angeles Times will be served there, and become the new Aitz Chaim Congregation favorite.
EDITOR’S NOTE: This was a big hit at our potluck last Saturday evening.
Note From Wendy: I doubled this recipe but here is the base. Most of it came to me without many measurements (only the first 4 ingredients had measurements) but I will tell you approximately what I used:
1/2 stick butter
16 oz pumpkin (I used fresh pumpkin that I cooked and strained)
4 cups stock (I made my own vegetable stock)
1 bay leaf
sugar (I used about 1 tablespoon maple syrup instead of sugar for the double recipe but the amount of sugar is up to you)
curry (I used a tablespoon for the double recipe but the amount was not given to me in this recipe)
nutmeg (I ground my own and used about 1 teaspoon for the double recipe)
salt – a pinch
The recipe also calls for 2 cups sour cream that I didn’t use at all. I have made it using half and half and that was good too.
That is how the recipe came to me. I sautéed the onion in the butter, then added the rest of the ingredients, simmered for about 30 minutes and then used my blender stick to puree it (after I took out the bay leaf).
It came from my neighbor – we exchange recipes quite a bit.
Contributed by Wendy Weissman