Ann Arbor Reconstructionist Congregation

Food

Hamantaschen Reflections From Past and Present

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By Gillian Jackson and Carol Lessure

Spending time in the kitchen making food together is one of those particular situations that no matter who you are with, good conversation and connection are surely to come. Some of my fondest memories are of time spent in the kitchen with loved ones. Last weekend’s Hamantaschen workshop did not disappoint! Etta Heisler and Laurie White provided some invaluable tips and techniques to help their fellow bakers perfect their Hamantaschen craft. In addition to their priceless anecdotes, members were given the opportunity to simply spend time together in the kitchen, and what a privilege this seems to be during this time of isolation!

Carol Lessure wrote a lovely reflection on the community that is built around times in the kitchen in ‘normal times.’ Enjoy!

AARC has always enjoyed silly, fun times during Purim. We have had many a Megillah reading, and lots of spiels, tons of costumes and of course yummy food enjoyed together.  Last year, we had two face to face celebrations – crazy right?  

When Gillian reached out to me about a Hamantaschen-baking workshop online, it reminded me of the many years that the Lessure Engelbert family hosted Hav families and friends to bake cookies in our home. 

It all started with a call for homemade Hamantaschen for dessert at a catered luncheon followed by a Purim spiel a decade ago. Then, the Beit Sefer requested some to fill Mishloach Manot. I thought it would be more fun to tackle the big baking task together. What followed was a 7-year tradition of baking cookies at our home. At first, the little ones needed lots of supervision and quickly tired of the task; a few years later and the tweens took over and the adults could visit over coffee and snacks. Then families with younger ones came over and the teenagers showed them how to do it.  

We figured out that people just liked hanging out – so we started popping pizzas into the oven after the cookies baked. Each family would bring a side dish to share for dinner. Our boys were happy to host and soon the tweens and teens would gravitate downstairs for Wii games while adults hung out on the main floor.

One year, I woke up with a fever and chills. I kept to our bedroom and the cookie-baking went on without me. It is truly a testament to our community spirit that not only did the cookies get made, but our guests left the main floor and kitchen cleaner and tidier than they found it! Not only that, but no one came down with whatever I had.  Obviously, this happened long before we’d heard of COVID-19. 

We thought it would be fun to share these memories and some vintage photos – may we be together again next year!

Carol’s “Best Hamantachen” (recipe is from Leva Lessure – aka Carol’s mom). Published in “Nobody Cooks Like Jewish Women” – NCJW National Capitol Area Section, 1992:

1 cup shortening (butter, margarine)

3 eggs (or make flax “eggs” with 1 tablespoon of fresh ground flax with 3 tablespoons of water for each egg you are substituting)

1 cup sugar

           Cream sugar and butter together, add eggs one at a time

1 tsp of vanilla

3 tablespoons of honey (or agave for the vegans)

2 tablespoons of orange juice

              Add these ingredients and mix well

4 cups flour

3 tsp of baking powder

½ tsp of salt

              Sift the dry ingredients together – esp. baking powder so it doesn’t clump

              Slowly add in dry ingredients into the blended wet ones

Once all the ingredients are well blended, cover tightly and refrigerate overnight. Take out only a small amount at a time and keep dough refrigerated – it will become very sticky when warm and difficult to roll and cut.

Cut two inch circles with a juice glass or cookie cutter, add a small spoonful of filling in the center and pinch the sides to form a triangle – leave a hole in the middle so that filling can be seen.

Baked on greased cookie sheets at 350 degrees for 12-15 minutes until edges begin to brown. Cool for 5-10 minutes because filling stays hot longer than the cookies.

We prefer Solo brand fillings: Poppyseed, Prune and Apricot are traditional in our family. Cherry, chocolate and sweet cream cheese are good too!

Clare’s instructions for making sufganiyot

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Hanukkah is all about oil and resistance, so what better art project than wax resist painting. Molly Meadow made this one in Shlomit’s Beit Sefer class last week.

After about twenty years of annual sufganiyot making, I can share here my process and recipe.

First ingredient, a batch of kids to do the rolling, cutting, filling, sugaring and eating.

About 4 hours before the kids arrive, I pull out the bread machine.

Each batch of dough takes an hour and a half to make, and I make two batches of about 20-25 donuts each.

The ingredients for the bread machine are:

  • 2/3 cup milk
  • 1/4 cup water
  • 1/4 cup butter, softened
  • 1 egg
  • 3 cups flour
  • 1/4 cup sugar
  • 1 tsp salt
  • 2 1/2 tsp active dry yeast

Other stuff you need:

  • Wok or deep pan for frying
  • Oil for deep frying. I use canola, about 1 1/2 quarts, enough to fill my wok about 4 inches deep
  • 3 inch diameter cutting tool (I use the ubiquitous  Ikea plastic cup)
  • Medicine dropper for squirting the jelly into the sufganiyot
  • Jelly filling. I use Kroger All Fruit, seedless variety of flavors, stirred with a tiny bit of water to make it easy to suck into the medicine dropper
  • Powdered sugar and sifter for shaking

 

Roll the dough to about 3/8 thickness, cut into 3 inch circles and place on baking sheets to rise, covered with a cloth. Recipe says let rise for 35-45 minutes. We put the oven on 170 degreee F, and put them in for 20 minutes while the kids played games. While the dough rises, heat up the oil to a medium heat until a small piece of dough bubbles when put in the oil. Fry 1-3 minutes on each side, until golden brown. I fry 5 to 7 at a time. Place on paper towels until cool enough to handle. Use the droppers to fill either the side or top of the fried donut, shake on powdered sugar.

Enjoy.

 

 

Us, God and Challah

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touching the challah
“Everyone touch someone who is touching the challah!”

by Rabbi Ora Nitkin-Kaner

It’s hard for me to resist an easy pun, so when I decided to teach a Shavuot session on challah and how this seemingly innocuous bread is rooted in a fraught relationship between the Jewish people and God, I couldn’t help myself; I named the session, “A Long and ‘Twisted’ Relationship: Us, God, and Challah.”

We began our tikkun leil session by each sharing a memory of challah from our childhoods. We then asked and attempted to answer the question: Why do we eat challah on Shabbat?

Looking through Numbers 15 (click here to access the entire source sheet/study guide), we learned that the mitzvah of challah comes from a commandment in the Torah to set aside a loaf of bread for God “as a gift.” And why 2 gift-loaves, and not just one? Because as the Israelites wandered in the desert, God “rained down bread” for them from the sky – aka manna – and on Fridays, two portions of manna fell, so that the Israelites would not have to gather food on Shabbat.

As we read through the manna story, it became clear that manna was 1. Given by God quite begrudgingly, and 2. That the Israelites mistrusted that God would continuously and consistently provide them with food. The episode of the manna quickly became a test of Israelite faith; the Israelites were ordered by Moses to gather only as much manna as they could eat each day; any manna stored for the following day would rot and become infested with maggots.

The rabbis of the Mishnaic and Talmudic eras had a field day with this enmeshed relationship as the Israelites sought safety and comfort in sustenance and God used food to teach them a lesson. The rabbis considered a variety of lenses through which to understand the relationship:

Rabbi Tarfon imagined God gently extending a hand each morning to deliver the manna like dew, and he imagined that at the same time, God collected Israelite prayers and returned with them to heaven.

Rabbi Shimon wondered why the manna didn’t simply descend once a year, and suggested alternately that 1. God wanted closeness with the Israelites, and thought that their reliance on daily deliveries of manna would reinforce the bond; 2. God wanted to reassure the hungry Israelites that they would consistently be provided for; or 3. God didn’t want to burden the Israelites by making them carry a year’s worth of manna as they trekked through the desert.

So: what are your earliest memories of biting into this sweet and complicated bread? How does challah keep you anchored to God, your ancestors, or tradition?

Our Measure of Grain

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“Memorial Tablet and Omer Calendar” by Baruch Zvi Ring, 1904. Paper cut, pencil, ink and paint. Owned by the Jewish Museum in NYC. Baruch Zvi Ring (Ringiansky) came to Rochester from Vishya, Lithuania, in 1902. Please visit this artwork on the Jewish Museum website to learn more about the incredible intricacies in this work.

Our Beit Sefer, led by our Yeledim class (Bass, Ben, Ellie, Isaac, Joey, Miles, Molly, and their teacher, Shlomit) is collecting boxes of grains (pasta, cereal, rice, etc) to make a collective donation to Food Gatherers. We started collecting right after Passover and we will continue through Shavuot. By collecting donations for the Food Gatherers, the Yeledim are learning to connect the Jewish holiday cycle with a need in our community.

We are commanded by the Torah to bring, on the second day of Passover, a measure—an omer—of the first cutting of our barley harvest to the Holy Temple in Jerusalem as an offering to G‑d, and not to partake of that year’s grain crop until that offering is made. We then count 49 days, and on the 50th day, which is Shavuot, we bring the first of our wheat harvest as an offering to G‑d, and we do not use of the year’s wheat crop for Temple offerings until this is done. Hence, the 49-day count leading from Passover to Shavuot is called “the Counting of the Omer”—a reference to the omer of barley that was brought on the first day of the count.
(from “Grain, Growth and Goodness” by R. Shlomo Yaffe)

The Yeledim have set a goal of collecting as least 49 boxes of grain, one for each day of the Omer. And you can help! We will be collecting this Saturday, May 12th at the JCC during Second Saturday Shabbat morning services, and also at our congregational observance of Shavuot on Saturday May 19th.

Preparing for Mimouna

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Rabbi Myron Kinberg blessing guests with dates stuffed with butter and anointing them with buttermilk, 1996.

AARC is doing something new this year. We are getting together to learn about and celebrate Mimouna, the hametz-laden Moroccan Jewish end-of-Passover celebration.

Mimouna

Saturday April 7

5:30-7:30

at the JCC.

Because my beloved sister-in-law, Alice Haya Kinberg, grew up in Morocco and taught my family about Mimouna many moons ago, I have known about the special holiday for a long time. But this year, when Rabbi Ora suggested we have a Mimouna “seder” where we as a community learn about Mimouna traditions, I learned a lot more!

Thanks to Carol Lessure, our community has had several Mimouna-inspired pizza parties at the end Passover. Now we have the opportunity to learn more about the traditions of sharing with non-Jewish neighbors, enjoying Moroccan food, and celebrating the blessings of springtime.

In this article, “Ten things you didn’t know about Mimouna,” I learned several surprising ways that Jews and Muslims in Morocco expressed appreciation for each other. “Inside the Mimouna, Passover’s Best Kept and Sweetest Tradition,” I found a picture of the custom of  wiping the forehead with mint leaves dipped in buttermilk which, Alice explained to me, is a blessing for gaining wealth and wisdom and feeling satiated. And in this essay by Alicia Sisso Raz I learned about the Mimouna being brought to South America and the traditional Judeo-Arabic greeting Tirbeḥu Utis’adu (success and good luck), and the Spanish greeting for Mimouna, “A Mimon, a Shalom, a baba Terbaḥ.”

Along with the seder, we will be having a potluck dinner, and we encourage you to bring a dish that includes at least one of the following ingredients common to Mimouna celebrations: milk or buttermilk; wheat flour (try your hand at moufleta); eggs; bean pods; dates and preserves; butter; honey; Zabane (marshmallow sauce); fruits or candied fruit; spring greens; fish; wine.

Einat Admonys Candied Citrus Peels

Ingredients:

1 large red or pink grapefruit

1 large pomela

2 oranges

1 cup sugar, plus more for tossing

1 tablespoon fresh ginger, peeled and chopped

2 pieces star anise

AARC Mimouna 2018: Abandon Bitterness, Celebrate Blessing

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Photo of Mimouna foods from an article in The Nosher, includes recipes.

This year, AARC will be celebrating Mimouna on Saturday April 7, 5:30-7:30pm at the JCC. We’ll have lots of food, music, and a short ‘seder’ to learn about the symbols and traditions of Mimouna. We will also begin a conversation about things our congregation can do to form relationships with other faith communities in the coming year.

Mimouna, the traditional Moroccan Jewish celebration held the day after Passover, marks the start of spring and the return to eating chametz, i.e., leavened bread and bread by-products, which are forbidden throughout Passover. In centuries past, Muslim neighbors would bring gifts of flour, honey, milk, butter and green beans to their Jewish neighbors to help them prepare delicious, chametz-rich recipes. More recently, Moroccan Jews brought the holiday to Israel where it is now widely celebrated with picnics and visiting with friends and neighbors. Recently, an organization of Moroccan Muslim students was founded which preserves and promotes the history of Morocco’s ancient Jewish community and seeks to educate about Jewish culture to encourage harmony between Jews and Muslims.

“Unlike Passover, which is charged with religious meaning, this is a festival devoted to the celebration of community, friendship, togetherness and hospitality. Mimouna is celebrated by throwing one’s home open to friends, neighbors and even strangers, with public parties, and by sharing – a large portion of that sharing involving food. Mimouna is thus clearly all about encouraging peace, kindness and human warmth. It also centers around making music, singing and dancing,” explains an article in Haaretz which includes a recipe for the traditional crepe, mofleta.

The piyyut (ligurgical poetry) below, “Atem Yotzei Maarav ,”composed by Rabbi David Bouzaglo (1903-1975), to commemorate the Mimouna holiday tells–in Hebrew with some Judeo-Arabic interspersed–the various aspects of the holiday including the foods eaten, the friendly atmosphere, and the significance of the holiday. It tells a story of strife and its resolution, and in conclusion calls for the abandonment of bitterness between Muslims and Jews.

 

Atem Yotzei Maarav

A Moroccan Jewish Piyyut:

You, who come from the Maghreb, from Morocco, men of faith –
praise G-d in assembly, this day of the Mimouna.

Yesterday the Red Sea opened its gaping mouth before Pharaoh,
it moved over all their wagons and swallowed them.

Israel, the flock, his servants crossed through passages,
as the waves of the sea were piled up by the hand of Moses, the faithful father.

The wealth of their enemies and tormentors Israel collected,
between the waves of the sea, they received it as a gift.

On every doorstep, all congratulated each other:
“Be blessed, friend, all the months of the year.”

And in Morocco, for many generations, the Hebrews say,
in blessing their friends, “good luck, brother, good fortune!”

The strangers, their waters were spilled on them;
the fear of G-d, in Heaven poured down on them.

Loads and loads of wealth and grains
were delivered from all comers of the world to the people G-d has chosen.

And it is the way of the sons of Arabia, in Morocco,
each according to his means brings the Jews an offering of value.

Yeast, honey and flour, the milk of a healthy cow,
fish, mint, and butter with wild flowers and flowers from the garden.

This night, Hebrews and Arabs are all seated together –
they rejoice with musical instruments and singing.

The Hebrew woman wears the clothes of an Arab,
the man wears an Arab vest, and the scent of incense and perfume.

One can no longer distinguish between a Hebrew and his Arab brother,
or if they are city dwellers or villagers: the good spirit overtakes them all.

The borders between Israel and the nations are blurred
If it wasn’t for the bloodthirsty who run the states.

It is these evil kings who deliver their people to catastrophe –
They are concerned only with their thrones, not the soul who suffers.

Abandon for all time conflict and bitterness!
Stop the bitter cries! Stop in the name of peace and freedom!

(Translation – Ruben Namdar and Joshua Levitt)

Seven Species Recipes for Tu B’shevat

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In the past, our Tu B’shevat seders have followed the kabbalistic tradition of the “four worlds.” Traditionally, these seders include nuts, though we found substitutes because the JCC is a Nut Free Building.

There is also a tradition of eating of the Seven Species on Tu B’Shevat. Since these don’t involve nuts, seems like a good tradition for those of us who potluck at the JCC! This Friday, January 26, 2018 is our Tu B’shevat themed Fourth Friday potluck. I’m looking forward to some new eats!

The Seven Species

Deuteronomy 8:8 tells us that Israel was “a land of wheat, barley, grapevines, figs, and pomegranates; a land of oil olives and date honey.” The seven species are:

  • Wheat (chitah in Hebrew)
  • Barley (se’orah in Hebrew)
  • Grapes (gefen in Hebrew), usually consumed as wine
  • Figs (te’enah in Hebrew)
  • Pomegranates (rimon in Hebrew)
  • Olives (zayit in Hebrew), usually consumed in oil form
  • Dates (tamar or d’vash in Hebrew)

Here’s a collection of recipes to get you started:

Hanukkah 2017 blog: Latke fry-off and more

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As I write this 2017 Hanukkah blog, the first snow of the season has skimmed the porch with white. I realize that all the serious stuff I want to say about Hanukkah, I wrote in last year’s blog, with links to various other thoughtful writings.

 

 

Here’s an annotated schedule for the rest of 2017:

This Saturday, December 9, is our Human Rights Shabbat, focusing on the light we bring through our activism. Rabbi Ora has invited our members to signup to speak for no more that 4 minutes each. Please read about it here and sign up here. There will be childcare!

Sunday December 10: Beit Sefer gets ready for Hanukkah!

Sunday December 10: Over 50 (yrs old) AARC members getting together at Morgan and York, sharing ways to enrich Jewish life. Look for a doodle poll soon to pick a Saturday morning to meet again. Questions? email Memberchip Committee co-chair, Marcy Epstein at dr_marcy@hotmail.com.

Friday December 15: Home hosted potluck and candle lighting at Debbie Zivan’s (limited, you must RSVP here.)

Saturday December 16: Home hosted potluck and candle lighting at Carole Caplan’s (limited, you must RSVP here.)

Sunday December 17: Home hosted potluck and candle lighting at Kira Berman’s (limited, you must RSVP here.)

Just gotta say, the description of this photo is “Martha Stewart, Thanksgiving leftovers on a platter.” Okay then.

Tuesday December 19: Last Candle Latke Party and Fry-Off: We are having an all congregation and friends Hanukkah party at the JCC, 5:30 to 7:30pm (Clean-uppers should plan to be there till 8pm). We need you to bring latkes: prizes for the best in every category! For ideas, here’s the winning recipes from  last year’s fry-off at Jewish Senior Life’s Fleischman Residence/Blumberg Plaza in West Bloomfield. And, here’s Jen Cohen’s Latke Secrets from our own past. Three people have already signed up to make latkes, but we need several more!! We’ll eat, light the hanukiot (bring your menorah and candles), sing songs and make a craft. Fun for all! RSVP and tell us what you are bringing.

Friday December 22: Fourth Friday Kabbalat Shabbat with potluck and tot shabbat, at the JCC.

Monday December 25th: Dinner and a Movie: Our annual December 25 “Dinner and a Movie” on Monday, December 25 (Christmas Day) at 5:15 pm, will again take place at Madras Masala (328 Maynard St, Ann Arbor) followed by movies at Michigan and State Theaters.
We will pre-order the food and you need to fill out this SignUp Genius so we can send the order in. Have cash available for payment. Madras Masala has increased business in the last two years and management needs us to pre-order to efficiently serve us as well as their walk-in and take-out customers. With this in mind, we will have our usual very fun dinner, with less wait for food and more time for enjoying and schmoozzing. Restaurant cooks will begin to prepare our orders early and wait staff will bring each individual and family your specific order.

Repair the World invites us to Act Now Against Hunger

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The director of Education for Repair the World, Rebecca Katz, sent an email to Rabbi Ora last week inviting AARC members and friends to participate in their Act Now Against Hunger campaign this Thanksgiving. Detroit is one of seven active sites for the non-profit organization Repair the World, which was founded in 2009 to encourage young Jewish people to participate in meaningful service and engagement in social change rooted in Jewish values and learning.

This year they have put together special resources for Thanksgiving  to help us have conversations about hunger at our Thanksgiving dinner table, or another appropriate time.

“Transform your table into a place of generous learning, listening, and action.  As we gather around a table of plenty, commit to opening your table to conversations about food insecurity and hunger. Use these three discussion guides and DIY resources to root your discussion of food insecurity in Jewish values and foster a brave space for people to meaningfully engage with each other’s experiences and ideas.”

The discussion guides and resources below are very nicely put together and will be relevant throughout the year. Take a minute to look through them and download for your family’s use.

Discussion Guides:

  • A Plateful of Grateful
    • Untangle the impact of food waste and hunger using this guide co-created with 412 Food Rescue, a Pittsburgh non-profit that believes that good food belongs to people, not landfills.
  • Addressing Hunger Together
    • Discuss root causes and strategies to address food insecurity through traditional and modern food justice texts
  • Bringing Generosity to a Tough Table
    • If you are heading into a tense or divisive space and want to foster a generous and open conversation at your table, check out this guide we developed in partnership with Lab/Shul, an everybody-driven experimental Jewish community in NYC.
  • Food Justice Glossary
    • Build a shared language around food justice

 

Erica Bloom on Tu B’Shevat: “Bend a little closer to the earth”

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On Saturday February 11, Erica Bloom, Project Director at Growing Hope, gave this talk during our morning Shabbat service.

 

 

Hello everyone. Thank you for having me today. This is a rare opportunity for me to wear two of my hats at once. I’ve been asked to speak today to reflect on Tu B’shevat as the Program Director at Growing Hope, but also as a Jewish person who cares deeply about the natural world and access to healthy food as a human right. [Read more…] about Erica Bloom on Tu B’Shevat: “Bend a little closer to the earth”