These fillings go with Nanny’s hamentashen, the dough I use each year for making Purim pastry. Prune or apricot filling 1 lb dried fruit water 2-4 tablespoons of honey grated ginger, lemon rind Put fruit in a medium saucepan and fill with water almost to cover. Add honey and ginger for apricots, grated lemon rind […]
This is my grandmother’s recipe and my mother taught me how to make them. Sometimes my uncle would come assist. Now my daughter and a friend’s daughter help me. These are plain, simple and simply the best hamentashen ever, because they evoke childhood, family and Jewish life in the best possible way. They may […]
Ah, youth! For only youth, in all its headstrong, contradictory and stubborn ways could see the need to partner against its own interests. The driving desire to be seen as open-minded, fair and even-handed, though, is what must drive the Open Hillel movement, those students who feel that International Hillel’s partnership guidelines are too restrictive. […]
The first time I put on tefillin, I was probably in a post bat mitzvah class. One of the madrichim from my Israel trip brought his set to class. I don’t recall what the lesson was about, beyond showing us the workings of the tefillin and how to wrap them, but this being a Reform […]
In 2009, JCC Rockland named its community service award after Rubin Josephs, who had recently died at age 82. Ruby, was noted in his obituary as being a “champion of charity.” More than this, he defined what it meant to be a community leader. He led the way on so many causes, founding both the […]
When I was working my first post-college job in the library of the Dallas Morning News, I had more papers at my disposal than anyone in the pre-internet era would have known what to do with. As I did my work, filing and cross-filing clips and attending to back-end content of one of the first […]
This is a family favorite, and probably one of the most requested dishes I make. It is just the right amount of salt and grease to be perfectly satisfying, if not the best thing for you. The chicken breasts brown quickly and have a lot of flavor. Ingredients 1.5- 2 lbs of boneless, skinless chicken […]
I had already had enough of Thanksgivukkah and its menurkeys (that’s a menorah shaped like a turkey for you blissfully uninitiated) when I saw the bourbon pecan pie adorned with Chanukah gelt. This was supposed to be yet another recipe merging the Chanukah and Thanksgiving traditions, but really it was just a pecan pie with […]
First, I’d like to give you a little background about how I learned to leyn as an adult, more than 20 years ago. Avrom and I moved to North Carolina, and not knowing anyone, we started going to Beth El, a small Conservative congregation, figuring it was a good way to meet other people. It […]
Chanukah and Thanksgiving coinciding is an extremely rare alignment of the Hebrew and Gregorian calendars. I’ve created pumpkin cream filled sufganiyot as my offering for Thanksgivukkah. Ingredients: ¼ cup lukewarm milk or water 1 teaspoon dry yeast 3 tablespoons sugar 1 whole egg plus 1 egg yolk 3 tablespoons sour cream or vegetable oil Pinch […]
