The Seasonal Jewish Kitchen: Contemporary Recipes for the Holidays and Every Day
The Birth And Afterlife Of Israel's Precious Etrog Fruit
First Fruits Salad for Shavuot
Passover: Food + Cocktails + Bay Area Restaurants
Borscht for Chanukah
A Sweet Year: Plum Cake for Rosh Hashanah
Eating Haman's Hat: Hamantaschen for Purim
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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_104222":{"type":"posts","id":"bayareabites_104222","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104222","score":null,"sort":[1449244841000]},"guestAuthors":[],"slug":"hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot","title":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)","publishDate":1449244841,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Crisp and golden brown on the outside, and stuffed with jam (or sometimes vanilla custard) on the inside, these little round jelly donuts (\u003ca href=\"https://en.wikipedia.org/wiki/Sufganiyah\" target=\"_blank\">sufganiyot\u003c/a>) are a beloved treat during \u003ca href=\"https://en.wikipedia.org/wiki/Hanukkah\" target=\"_blank\">Hanukkah\u003c/a>, the Jewish Festival of Lights, commemorating the rededication of the Temple in Jerusalem. Foods fried in oil are eaten to symbolize the miracle of a one-day supply of oil actually lasting eight days to keep the Temple's menorah illuminated. Sufganiyot are a common sight in Israel at nearly every bakery and market this time of year, and are also celebrated and consumed throughout the world. Potato \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\" target=\"_blank\">latkes\u003c/a> are another classic dish served during Hanukkah, as well as other types of vegetables fritters, cheese-based recipes, and braised brisket. \u003c/p>\n\u003cp>You can make the yeasted dough the night before if you like, just be sure to let it come to room temperature for an hour before proceeding with the recipe. \u003c/p>\n\u003cp>\u003cstrong>*A note on the jam:\u003c/strong> Be sure to choose a thick jam for this. Strawberry is the traditional choice, but you can really use any flavor you like. If your jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.\u003c/p>\n\u003cfigure id=\"attachment_104259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sufganiyot (Jelly Donuts)\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen donuts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2¾ cups all-purpose flour\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>2 cups strawberry jam*\u003c/li>\n\u003cli>Powdered sugar, for dusting\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let this mixture stand for 10 minutes. Add the remaining flour, salt, egg yolks, butter, and vanilla and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_104290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg\" alt=\"Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg\" alt=\"The raised dough is ready to roll out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The raised dough is ready to roll out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dust 2 rimmed baking sheets with a decent amount of flour. Roll out the dough to about 1/2-inch thick. With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. Press together the scraps, re-roll, and cut out more rounds.\u003c/li>\n\u003cp>https://youtu.be/IpfUbKDDIYI\u003c/p>\n\u003cfigure id=\"attachment_104273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg\" alt=\"With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the dough rounds at least 1 inch apart on the baking sheets and cover the baking sheets loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg\" alt=\"Place the dough rounds at least 1 inch apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the dough rounds at least 1 inch apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot.\u003c/li>\n\u003cp> https://youtu.be/8COyboMINU0\u003c/p>\n\u003cli>Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cfigure id=\"attachment_104282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-fry1.jpg\" alt=\"Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg\" alt=\"Drain on a wire rack over a paper towel, and let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain on a wire rack over a paper towel, and let cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the jam to a piping bag fitted with a small, plain tip. Using a paring knife, cut a small hole into the side of each donut, pressing the knife into the donut to cut a little “pocket.” Be careful not to cut all the way through the sides of the donut. Pipe a few teaspoons of jam into each donut (don’t pipe so much in there that the donut bursts though!). Dust with powdered sugar and serve.\u003c/li>\n\u003cfigure id=\"attachment_104261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg\" alt=\"Pipe a few teaspoons of jam into each donut.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pipe a few teaspoons of jam into each donut. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg\" alt=\"Dust with powdered sugar and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dust with powdered sugar and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"One bite of these deep-fried sugary treats filled with sweet strawberry jam will light up your Hanukkah celebration.","status":"publish","parent":0,"modified":1543350124,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":811},"headData":{"title":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot) | KQED","description":"One bite of these deep-fried sugary treats filled with sweet strawberry jam will light up your Hanukkah celebration.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104222 http://ww2.kqed.org/bayareabites/?p=104222","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/04/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot/","disqusTitle":"Hanukkah Treats: Strawberry Jam-Filled Jelly Donuts (Sufganiyot)","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/104222/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Crisp and golden brown on the outside, and stuffed with jam (or sometimes vanilla custard) on the inside, these little round jelly donuts (\u003ca href=\"https://en.wikipedia.org/wiki/Sufganiyah\" target=\"_blank\">sufganiyot\u003c/a>) are a beloved treat during \u003ca href=\"https://en.wikipedia.org/wiki/Hanukkah\" target=\"_blank\">Hanukkah\u003c/a>, the Jewish Festival of Lights, commemorating the rededication of the Temple in Jerusalem. Foods fried in oil are eaten to symbolize the miracle of a one-day supply of oil actually lasting eight days to keep the Temple's menorah illuminated. Sufganiyot are a common sight in Israel at nearly every bakery and market this time of year, and are also celebrated and consumed throughout the world. Potato \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/latkes/\" target=\"_blank\">latkes\u003c/a> are another classic dish served during Hanukkah, as well as other types of vegetables fritters, cheese-based recipes, and braised brisket. \u003c/p>\n\u003cp>You can make the yeasted dough the night before if you like, just be sure to let it come to room temperature for an hour before proceeding with the recipe. \u003c/p>\n\u003cp>\u003cstrong>*A note on the jam:\u003c/strong> Be sure to choose a thick jam for this. Strawberry is the traditional choice, but you can really use any flavor you like. If your jam isn’t thick, you can thicken it by boiling it with a teaspoon of cornstarch until it thickens slightly. Let it cool completely before proceeding.\u003c/p>\n\u003cfigure id=\"attachment_104259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920c-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sufganiyot (Jelly Donuts)\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen donuts\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2¾ cups all-purpose flour\u003c/li>\n\u003cli>1 cup whole milk, warm (105 to 115˚F)\u003c/li>\n\u003cli>1/4 cup granulated sugar\u003c/li>\n\u003cli>1 packet (2¼ tsp) active dry yeast\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>3 large egg yolks\u003c/li>\n\u003cli>1/4 cup unsalted butter, softened\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>Canola oil, for frying\u003c/li>\n\u003cli>2 cups strawberry jam*\u003c/li>\n\u003cli>Powdered sugar, for dusting\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, whisk together 3/4 cup flour, the warm milk, sugar, and yeast. Let this mixture stand for 10 minutes. Add the remaining flour, salt, egg yolks, butter, and vanilla and beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. Cover the bowl with plastic wrap and set aside in a warm place to rise for 1 hour, or refrigerate for up to overnight (if refrigerated, let come to room temperature for 1 hour before proceeding).\u003c/li>\n\u003cfigure id=\"attachment_104290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg\" alt=\"Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-sticky-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the dough is well mixed, about 5 minutes; the dough will be slightly sticky. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg\" alt=\"The raised dough is ready to roll out.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-grow-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The raised dough is ready to roll out. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Dust 2 rimmed baking sheets with a decent amount of flour. Roll out the dough to about 1/2-inch thick. With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. Press together the scraps, re-roll, and cut out more rounds.\u003c/li>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/IpfUbKDDIYI'\n title='//www.youtube.com/embed/IpfUbKDDIYI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_104273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg\" alt=\"With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-cutter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">With a 2-inch round biscuit or cookie cutter, cut out as many rounds of dough as you can. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Place the dough rounds at least 1 inch apart on the baking sheets and cover the baking sheets loosely with plastic wrap. Set in a warm place to rise until they are puffy and nearly double in size, 15 to 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg\" alt=\"Place the dough rounds at least 1 inch apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-dough-pan-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the dough rounds at least 1 inch apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fill a heavy pot with at least 2 inches of oil (the oil should not go more than halfway up the pan). Heat the oil over medium-high heat until a deep-frying thermometer registers 360˚F. Using a spider or slotted spoon, carefully lower a few donuts in the oil; do not crowd the pot.\u003c/li>\n\u003cp> https://youtu.be/8COyboMINU0\u003c/p>\n\u003cli>Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. Remove with the spider or slotted spoon, drain on a wire rack over a paper towel, and let cool. Repeat with the remaining donuts. Adjust the temperature while frying to keep the heat consistent.\u003c/li>\n\u003cfigure id=\"attachment_104282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-fry1.jpg\" alt=\"Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-fry1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry for 1 to 2 minutes per side, turning a few times (metal tongs are good for this), until golden brown and cooked through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg\" alt=\"Drain on a wire rack over a paper towel, and let cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-group-fried1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain on a wire rack over a paper towel, and let cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the jam to a piping bag fitted with a small, plain tip. Using a paring knife, cut a small hole into the side of each donut, pressing the knife into the donut to cut a little “pocket.” Be careful not to cut all the way through the sides of the donut. Pipe a few teaspoons of jam into each donut (don’t pipe so much in there that the donut bursts though!). Dust with powdered sugar and serve.\u003c/li>\n\u003cfigure id=\"attachment_104261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg\" alt=\"Pipe a few teaspoons of jam into each donut.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-insert-jelly-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pipe a few teaspoons of jam into each donut. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg\" alt=\"Dust with powdered sugar and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jelly-donuts-sugar-sprinkle1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dust with powdered sugar and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg\" alt=\"Strawberry Jam-Filled Jelly Donuts (Sufganiyot)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/jellydonuts-final1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Strawberry Jam-Filled Jelly Donuts (Sufganiyot) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104222/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot","authors":["5015","5014"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_3140","bayareabites_2889","bayareabites_131","bayareabites_1671","bayareabites_3532"],"featImg":"bayareabites_104262","label":"source_bayareabites_104222"},"bayareabites_100443":{"type":"posts","id":"bayareabites_100443","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100443","score":null,"sort":[1442259766000]},"guestAuthors":[],"slug":"the-seasonal-jewish-kitchen-contemporary-recipes-for-the-holidays-and-every-day","title":"The Seasonal Jewish Kitchen: Contemporary Recipes for the Holidays and Every Day","publishDate":1442259766,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Amelia Saltsman grew up in Los Angeles in a Japanese neighborhood with her Romanian mother and Iraqi father, Israelis who met while serving in the army. Her first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, champions all thing local, fresh, and simple, and lays out her general approach to cooking as opportunistic: first, what do you have? Then, how can you make it shine with the least amount of intervention? Her most recent book, out in time for Rosh Hashanah, is \u003ca href=\"http://www.amazon.com/The-Seasonal-Jewish-Kitchen-Tradition/dp/145491436X\" target=\"_blank\">\u003cem>The Seasonal Jewish Kitchen: A Fresh Take on Tradition\u003c/em>\u003c/a> (Sterling Epicure, 2015), in which she offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all.\u003c/p>\n\u003cp>One revelation here is that Jewish cooking isn’t relegated to the flavors of Eastern Europe, as many a cookbook might lead one to believe. This book is full of recipes from North Africa, the Middle East, and the whole of the Mediterranean, and utilizes ingredients widely found throughout the U.S., focusing on freshness and quality. I spoke with Amelia about the new book last week, and here’s what she had to say.\u003c/p>\n\u003cfigure id=\"attachment_100450\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg\" alt=\"Cookbook author Amelia Saltsman\" width=\"400\" height=\"483\" class=\"size-thumbnail wp-image-100450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015.jpg 662w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Amelia Saltsman \u003ccite>(Patricia Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What inspired your seasonal approach to the book?\u003c/strong>\u003c/p>\n\u003cp>Three things: A desire to reconnect what we often overlook today; the innate seasonality of Jewish food, from the late-summer/early-fall pomegranates, apples, and quince of Rosh Hashanah and the etrog (citron fruit) of Sukkot, to the spring lamb and herbs of Passover. That Jewish food can be reframed through the lighter, brighter lens of how we eat today while still being true to its traditional roots. (Take a look at Golden Borscht with Buttermilk and Ginger, page 218.) And the harmonious way the lunar Jewish calendar syncs with the natural cycles of the year.\u003c/p>\n\u003cp>\u003cstrong>What do you think will be the most surprising discoveries for people who are accustomed to traditional Jewish recipes?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old, and it’s global. When you say “traditional Jewish recipes,” I immediately assume you mean eastern European food. But Jewish food is actually a patchwork of regional cuisines that includes the deli foods of Eastern Europe \u003cem>and\u003c/em> the bold flavors of North Africa, the Middle East, the Mediterranean, and more. Historically, people have always cooked “local,” using the ingredients and techniques available to them and adapting them culturally, as needed.\u003c/p>\n\u003cp>\u003cstrong>Your mother is Romanian and your father, Iraqi. Did growing up with them result in any interesting fusion cooking?\u003c/strong>\u003c/p>\n\u003cp>You have no idea! Imagine 1950s SoCal, living isolated from extended family and in a predominantly Japanese neighborhood, and being the child of students who worked to make ends meet at the L.A.-iconic VandeKamp Bakery. I was a food-curious child exposed to an eclectic array of flavors: sautéed calves’ brains; my father’s recreation of an Iraqi breakfast pastry, kahi (reimagined as Cheese and Honey Filo Pie in the book, page 237); Israeli salad; L.A. citrus; canned spinach; American burgers, apple pie, and layer cake; and for me (not my parents), an immediate love affair with the Japanese foods my friends’ parents cooked.\u003c/p>\n\u003cp>\u003cstrong>How did your childhood in Los Angeles influence the way you cook today?\u003c/strong>\u003c/p>\n\u003cp>Because my little family lived for the most part outside a \u003cem>bubbe\u003c/em>-influenced food world, there were no food rules. We took a Catholic approach to what our melting-pot lives had to offer. And because I am the child of Israeli parents and have always lived in southern California’s produce-rich Mediterranean climate, fresh, ripe ingredients have always been important…. aside from that canned spinach.\u003c/p>\n\u003cp>\u003cstrong>What are the five or so essential ingredients to have on hand for last-minute cooking in this style? \u003c/strong>\u003c/p>\n\u003cp>Honestly, you could manage with just two—great olive oil and salt. Beyond that, I’d add an acid—lemon, good vinegar, or sumac, the tart seasoning ground from the bright purple berries from the sumac bush, popular in Iranian and Middle Eastern cuisines; and some heat, usually from a red pepper—Aleppo, Maras, espelette, or half-sharp paprika—that adds fruity and earthy complexities beyond a Scoville rating.\u003c/p>\n\u003cp>\u003cstrong>I love shakshuka, and I've made my way through many different versions. Can you describe your approach to this classic dish?\u003c/strong>\u003c/p>\n\u003cp>On a trip to Israel last year, I learned the secret of great shakshuka from my cousin, Pazit Gabai. Begin with her recipe for Matboucha (on page 32 of the book), a long-cooked, but simple, spicy tomato sauce, which she learned to make from her Moroccan sisters-in-law. Such “\u003cem>salades cuites\u003c/em>,” or cooked salads, are traditional to North African cuisines, most of which claim some version of shakshuka as their own. Her recipe is basically tomatoes, spicy peppers (jalapeños, or some such), and garlic. When I make a big batch of matboucha from rich, late-season meaty tomatoes, such as the Costoluto Genovese variety, the resulting thick sauce is transcendent. I use some of it to poach eggs for shakshua, and use the rest as a condiment or to simmer black- or pink-eyed shell beans for a hearty rice or grain bowl-meal. (Winter matboucha made from good canned tomatoes isn’t bad, either!)\u003c/p>\n\u003cp>\u003cstrong>Which recipes in the book would you recommend to novice cooks or those new to this style of cooking?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100490\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg\" alt=\"Roasted Carrot and Sweet Potato Tzimmes\" width=\"400\" height=\"599\" class=\"size-thumbnail wp-image-100490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-960x1439.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Carrot and Sweet Potato Tzimmes \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty to choose from! Because my cooking is mainly about showcasing the natural lusciousness of great seasonal ingredients, my recipes tend to be very simple, often as basic as shoving something into a hot oven to roast and caramelize or pulling together interesting assemblages of contrasting flavors, colors, and textures. Start with the tastiest ingredients you can find, and dishes like Roasted Carrot and Sweet Potato Tzimmes or Autumn Slaw with Beets, Carrots, and Kohlrabi will sing. And a \u003cem>salade composée\u003c/em> of pickled herring, boiled potatoes and eggs becomes a contemporary work of art. I’d also refer readers to the Roasted Vegetable Primer in my first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, which shows beginners how to get incredibly diverse results from one simple technique.\u003c/p>\n\u003cp>\u003cstrong>What are your current favorite restaurants in Los Angeles? \u003c/strong>\u003c/p>\n\u003cp>I especially enjoy the way Suzanne Goin of Lucques, AOC, and Tavern restaurants has redefined Cal-Med to include \u003cem>eastern\u003c/em> Mediterranean flavors. And I love how innovative chef Jeremy Fox at Rustic Canyon in Santa Monica uses \u003cem>gribenes\u003c/em> (a Yiddish word for fried chicken or goose skin) within decidedly non-Jewish dishes. Perfect examples of how a market-driven, seasonal approach meshes seamlessly with traditional elements.\u003c/p>\n\u003cp>\u003cstrong>Who/what are the chief inspirations for your work? \u003c/strong>\u003c/p>\n\u003cp>Without a doubt, the passionate farmers who grow for flavor first. Their perseverance and dedication to quality and to being good stewards of the land have transformed the way I think about food. I try to show my respect and gratitude by simplifying my cooking to better show off their efforts!\u003c/p>\n\u003cp>And my two grandmothers, Mina and Rachel, whose cooking I first tasted when I was ten-years-old on our first trip to Israel and forever changed my life.\u003c/p>\n\u003cp>S\u003cem>altsman will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in San Francisco on Sunday, September 27 from 3-5pm.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch2>RECIPES\u003c/h2>\n\u003cfigure id=\"attachment_100491\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg\" alt=\"Shakshuka from The Seasonal Jewish Kitchen\" width=\"800\" height=\"1199\" class=\"size-medium wp-image-100491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-960x1439.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka from The Seasonal Jewish Kitchen \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Shakshuka\u003c/h3>\n\u003cp>\u003cem>(makes six servings)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Matboucha (see recipe below)\u003c/li>\n\u003cli>2 Tbsps extra-virgin olive oil\u003c/li>\n\u003cli>6 eggs\u003c/li>\n\u003cli>Kosher or sea salt (optional)\u003c/li>\n\u003cli>Generous handful of chopped fresh Italian parsley\u003c/li>\n\u003cli>Labneh, homemade or store-bought\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Thickly sliced country bread, toasted, or pita bread\u003cbr>\nIn a 12-inch skillet, thin the Matboucha with water, to the consistency of thick spaghetti sauce. Add the olive oil and set over medium heat. When the sauce is bubbling, reduce the heat to medium-low.\n\u003c/li>\n\u003cli>Using the back of a large spoon, make an indentation in the sauce at the 12 o’clock position. Crack an egg into the depression. Repeat with remaining eggs, spacing them evenly in the pan. Cook until the eggs are set to your liking, about 7 minutes for over-easy. Cover the pan to hasten cooking, especially if you like your eggs more well-done.\u003c/li>\n\u003cli>Season the eggs with salt, if desired, and shower the parsley over all. Serve directly from the pan into shallow individual bowls, accompanied by labneh and bread or pita.\u003c/li>\n\u003c/ol>\n\u003ch3>Matboucha\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>(makes about 2 ½ cups)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds meaty tomatoes, such as Roma or Costoluto Genovese, or 1 can (28 oz.) crushed tomatoes\u003c/li>\n\u003cli>2 to 4 chiles, such as jalapeño or habañero or a mix, 2 to 4 oz.\u003c/li>\n\u003cli>8 cloves garlic, minced\u003c/li>\n\u003cli>1 Tbsp sweet paprika\u003c/li>\n\u003cli>1 ½ tsps hot paprika, or to taste\u003c/li>\n\u003cli>½ cup grapeseed or other mild oil\u003c/li>\n\u003cli>Kosher or sea salt\u003c/li>\n\u003cli>Sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To peel the tomatoes, either use a swivel-blade vegetable peeler or immerse them in boiling water and slip off the skins. If you like, cut the tomatoes in half and squeeze them to remove the seeds. Skip this step if the seeds don’t bother you. Chop the tomatoes into ½- to 1-inch pieces. You should have 3 ¼ to 3 ½ cups altogether. Place them in a wide pit or a deep sauté pan.\u003c/li>\n\u003cli>Mince the chiles and add them to the pan along with some or all of their seeds for added heat. Add the garlic, stir in the paprika, and pour the olive oil over all. Start cooking the mixture over medium-high heat, stirring occasionally to prevent sticking. Once the mixture comes to a boil, reduce the heat as necessary to keep it from bubbling without burning and cook until very thick and glossy, about 1 hour. Use a splatter screen to keep your stove clean, if you like.\u003c/li>\n\u003cli>Remove from the heat and season to taste with salt and sugar, adding about 1 teaspoon of each. Let cool and transfer to 1 or 2 tightly capped jars. The condiment will keep in the refrigerator for 1 week and in the freezer for up to two months.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"\u003cem>The Seasonal Jewish Kitchen\u003c/em> offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all. ","status":"publish","parent":0,"modified":1442348926,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1728},"headData":{"title":"The Seasonal Jewish Kitchen: Contemporary Recipes for the Holidays and Every Day | KQED","description":"The Seasonal Jewish Kitchen offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"100443 http://ww2.kqed.org/bayareabites/?p=100443","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/14/the-seasonal-jewish-kitchen-contemporary-recipes-for-the-holidays-and-every-day/","disqusTitle":"The Seasonal Jewish Kitchen: Contemporary Recipes for the Holidays and Every Day","path":"/bayareabites/100443/the-seasonal-jewish-kitchen-contemporary-recipes-for-the-holidays-and-every-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Amelia Saltsman grew up in Los Angeles in a Japanese neighborhood with her Romanian mother and Iraqi father, Israelis who met while serving in the army. Her first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, champions all thing local, fresh, and simple, and lays out her general approach to cooking as opportunistic: first, what do you have? Then, how can you make it shine with the least amount of intervention? Her most recent book, out in time for Rosh Hashanah, is \u003ca href=\"http://www.amazon.com/The-Seasonal-Jewish-Kitchen-Tradition/dp/145491436X\" target=\"_blank\">\u003cem>The Seasonal Jewish Kitchen: A Fresh Take on Tradition\u003c/em>\u003c/a> (Sterling Epicure, 2015), in which she offers a seasonal, and global, approach to traditional Jewish cooking, lightening it for contemporary eating styles and ingredients and making it accessible to all.\u003c/p>\n\u003cp>One revelation here is that Jewish cooking isn’t relegated to the flavors of Eastern Europe, as many a cookbook might lead one to believe. This book is full of recipes from North Africa, the Middle East, and the whole of the Mediterranean, and utilizes ingredients widely found throughout the U.S., focusing on freshness and quality. I spoke with Amelia about the new book last week, and here’s what she had to say.\u003c/p>\n\u003cfigure id=\"attachment_100450\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg\" alt=\"Cookbook author Amelia Saltsman\" width=\"400\" height=\"483\" class=\"size-thumbnail wp-image-100450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015-400x483.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/Amelia-Saltsman_vertical_300dpi_727KB_Photo-by-Patricia-Williams-2015.jpg 662w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Cookbook author Amelia Saltsman \u003ccite>(Patricia Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What inspired your seasonal approach to the book?\u003c/strong>\u003c/p>\n\u003cp>Three things: A desire to reconnect what we often overlook today; the innate seasonality of Jewish food, from the late-summer/early-fall pomegranates, apples, and quince of Rosh Hashanah and the etrog (citron fruit) of Sukkot, to the spring lamb and herbs of Passover. That Jewish food can be reframed through the lighter, brighter lens of how we eat today while still being true to its traditional roots. (Take a look at Golden Borscht with Buttermilk and Ginger, page 218.) And the harmonious way the lunar Jewish calendar syncs with the natural cycles of the year.\u003c/p>\n\u003cp>\u003cstrong>What do you think will be the most surprising discoveries for people who are accustomed to traditional Jewish recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old, and it’s global. When you say “traditional Jewish recipes,” I immediately assume you mean eastern European food. But Jewish food is actually a patchwork of regional cuisines that includes the deli foods of Eastern Europe \u003cem>and\u003c/em> the bold flavors of North Africa, the Middle East, the Mediterranean, and more. Historically, people have always cooked “local,” using the ingredients and techniques available to them and adapting them culturally, as needed.\u003c/p>\n\u003cp>\u003cstrong>Your mother is Romanian and your father, Iraqi. Did growing up with them result in any interesting fusion cooking?\u003c/strong>\u003c/p>\n\u003cp>You have no idea! Imagine 1950s SoCal, living isolated from extended family and in a predominantly Japanese neighborhood, and being the child of students who worked to make ends meet at the L.A.-iconic VandeKamp Bakery. I was a food-curious child exposed to an eclectic array of flavors: sautéed calves’ brains; my father’s recreation of an Iraqi breakfast pastry, kahi (reimagined as Cheese and Honey Filo Pie in the book, page 237); Israeli salad; L.A. citrus; canned spinach; American burgers, apple pie, and layer cake; and for me (not my parents), an immediate love affair with the Japanese foods my friends’ parents cooked.\u003c/p>\n\u003cp>\u003cstrong>How did your childhood in Los Angeles influence the way you cook today?\u003c/strong>\u003c/p>\n\u003cp>Because my little family lived for the most part outside a \u003cem>bubbe\u003c/em>-influenced food world, there were no food rules. We took a Catholic approach to what our melting-pot lives had to offer. And because I am the child of Israeli parents and have always lived in southern California’s produce-rich Mediterranean climate, fresh, ripe ingredients have always been important…. aside from that canned spinach.\u003c/p>\n\u003cp>\u003cstrong>What are the five or so essential ingredients to have on hand for last-minute cooking in this style? \u003c/strong>\u003c/p>\n\u003cp>Honestly, you could manage with just two—great olive oil and salt. Beyond that, I’d add an acid—lemon, good vinegar, or sumac, the tart seasoning ground from the bright purple berries from the sumac bush, popular in Iranian and Middle Eastern cuisines; and some heat, usually from a red pepper—Aleppo, Maras, espelette, or half-sharp paprika—that adds fruity and earthy complexities beyond a Scoville rating.\u003c/p>\n\u003cp>\u003cstrong>I love shakshuka, and I've made my way through many different versions. Can you describe your approach to this classic dish?\u003c/strong>\u003c/p>\n\u003cp>On a trip to Israel last year, I learned the secret of great shakshuka from my cousin, Pazit Gabai. Begin with her recipe for Matboucha (on page 32 of the book), a long-cooked, but simple, spicy tomato sauce, which she learned to make from her Moroccan sisters-in-law. Such “\u003cem>salades cuites\u003c/em>,” or cooked salads, are traditional to North African cuisines, most of which claim some version of shakshuka as their own. Her recipe is basically tomatoes, spicy peppers (jalapeños, or some such), and garlic. When I make a big batch of matboucha from rich, late-season meaty tomatoes, such as the Costoluto Genovese variety, the resulting thick sauce is transcendent. I use some of it to poach eggs for shakshua, and use the rest as a condiment or to simmer black- or pink-eyed shell beans for a hearty rice or grain bowl-meal. (Winter matboucha made from good canned tomatoes isn’t bad, either!)\u003c/p>\n\u003cp>\u003cstrong>Which recipes in the book would you recommend to novice cooks or those new to this style of cooking?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100490\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg\" alt=\"Roasted Carrot and Sweet Potato Tzimmes\" width=\"400\" height=\"599\" class=\"size-thumbnail wp-image-100490\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ROASTED-CARROT-AND-SWEET-POTATO-TZIMMES-1920-960x1439.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Carrot and Sweet Potato Tzimmes \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty to choose from! Because my cooking is mainly about showcasing the natural lusciousness of great seasonal ingredients, my recipes tend to be very simple, often as basic as shoving something into a hot oven to roast and caramelize or pulling together interesting assemblages of contrasting flavors, colors, and textures. Start with the tastiest ingredients you can find, and dishes like Roasted Carrot and Sweet Potato Tzimmes or Autumn Slaw with Beets, Carrots, and Kohlrabi will sing. And a \u003cem>salade composée\u003c/em> of pickled herring, boiled potatoes and eggs becomes a contemporary work of art. I’d also refer readers to the Roasted Vegetable Primer in my first book, \u003cem>The Santa Monica Farmers’ Market Cookbook\u003c/em>, which shows beginners how to get incredibly diverse results from one simple technique.\u003c/p>\n\u003cp>\u003cstrong>What are your current favorite restaurants in Los Angeles? \u003c/strong>\u003c/p>\n\u003cp>I especially enjoy the way Suzanne Goin of Lucques, AOC, and Tavern restaurants has redefined Cal-Med to include \u003cem>eastern\u003c/em> Mediterranean flavors. And I love how innovative chef Jeremy Fox at Rustic Canyon in Santa Monica uses \u003cem>gribenes\u003c/em> (a Yiddish word for fried chicken or goose skin) within decidedly non-Jewish dishes. Perfect examples of how a market-driven, seasonal approach meshes seamlessly with traditional elements.\u003c/p>\n\u003cp>\u003cstrong>Who/what are the chief inspirations for your work? \u003c/strong>\u003c/p>\n\u003cp>Without a doubt, the passionate farmers who grow for flavor first. Their perseverance and dedication to quality and to being good stewards of the land have transformed the way I think about food. I try to show my respect and gratitude by simplifying my cooking to better show off their efforts!\u003c/p>\n\u003cp>And my two grandmothers, Mina and Rachel, whose cooking I first tasted when I was ten-years-old on our first trip to Israel and forever changed my life.\u003c/p>\n\u003cp>S\u003cem>altsman will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\" target=\"_blank\">Omnivore Books\u003c/a> in San Francisco on Sunday, September 27 from 3-5pm.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch2>RECIPES\u003c/h2>\n\u003cfigure id=\"attachment_100491\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg\" alt=\"Shakshuka from The Seasonal Jewish Kitchen\" width=\"800\" height=\"1199\" class=\"size-medium wp-image-100491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-800x1199.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1440x2158.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-1180x1768.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/SHAKSHUKA-1920-960x1439.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Shakshuka from The Seasonal Jewish Kitchen \u003ccite>( Staci Valentine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Shakshuka\u003c/h3>\n\u003cp>\u003cem>(makes six servings)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 cups Matboucha (see recipe below)\u003c/li>\n\u003cli>2 Tbsps extra-virgin olive oil\u003c/li>\n\u003cli>6 eggs\u003c/li>\n\u003cli>Kosher or sea salt (optional)\u003c/li>\n\u003cli>Generous handful of chopped fresh Italian parsley\u003c/li>\n\u003cli>Labneh, homemade or store-bought\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Thickly sliced country bread, toasted, or pita bread\u003cbr>\nIn a 12-inch skillet, thin the Matboucha with water, to the consistency of thick spaghetti sauce. Add the olive oil and set over medium heat. When the sauce is bubbling, reduce the heat to medium-low.\n\u003c/li>\n\u003cli>Using the back of a large spoon, make an indentation in the sauce at the 12 o’clock position. Crack an egg into the depression. Repeat with remaining eggs, spacing them evenly in the pan. Cook until the eggs are set to your liking, about 7 minutes for over-easy. Cover the pan to hasten cooking, especially if you like your eggs more well-done.\u003c/li>\n\u003cli>Season the eggs with salt, if desired, and shower the parsley over all. Serve directly from the pan into shallow individual bowls, accompanied by labneh and bread or pita.\u003c/li>\n\u003c/ol>\n\u003ch3>Matboucha\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>(makes about 2 ½ cups)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 ½ pounds meaty tomatoes, such as Roma or Costoluto Genovese, or 1 can (28 oz.) crushed tomatoes\u003c/li>\n\u003cli>2 to 4 chiles, such as jalapeño or habañero or a mix, 2 to 4 oz.\u003c/li>\n\u003cli>8 cloves garlic, minced\u003c/li>\n\u003cli>1 Tbsp sweet paprika\u003c/li>\n\u003cli>1 ½ tsps hot paprika, or to taste\u003c/li>\n\u003cli>½ cup grapeseed or other mild oil\u003c/li>\n\u003cli>Kosher or sea salt\u003c/li>\n\u003cli>Sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To peel the tomatoes, either use a swivel-blade vegetable peeler or immerse them in boiling water and slip off the skins. If you like, cut the tomatoes in half and squeeze them to remove the seeds. Skip this step if the seeds don’t bother you. Chop the tomatoes into ½- to 1-inch pieces. You should have 3 ¼ to 3 ½ cups altogether. Place them in a wide pit or a deep sauté pan.\u003c/li>\n\u003cli>Mince the chiles and add them to the pan along with some or all of their seeds for added heat. Add the garlic, stir in the paprika, and pour the olive oil over all. Start cooking the mixture over medium-high heat, stirring occasionally to prevent sticking. Once the mixture comes to a boil, reduce the heat as necessary to keep it from bubbling without burning and cook until very thick and glossy, about 1 hour. Use a splatter screen to keep your stove clean, if you like.\u003c/li>\n\u003cli>Remove from the heat and season to taste with salt and sugar, adding about 1 teaspoon of each. Let cool and transfer to 1 or 2 tightly capped jars. The condiment will keep in the refrigerator for 1 week and in the freezer for up to two months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100443/the-seasonal-jewish-kitchen-contemporary-recipes-for-the-holidays-and-every-day","authors":["5575"],"categories":["bayareabites_2254","bayareabites_588","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_71","bayareabites_3662","bayareabites_3532","bayareabites_137","bayareabites_14823"],"featImg":"bayareabites_100448","label":"bayareabites"},"bayareabites_88395":{"type":"posts","id":"bayareabites_88395","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88395","score":null,"sort":[1412354865000]},"guestAuthors":[],"slug":"the-birth-and-afterlife-of-israels-precious-etrog-fruit","title":"The Birth And Afterlife Of Israel's Precious Etrog Fruit","publishDate":1412354865,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88396\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog3_wide-621cd57ace3be6130c5e8154b9ccbf900bfea2ca-e1412354326844.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog3_wide-621cd57ace3be6130c5e8154b9ccbf900bfea2ca-e1412354326844.jpg\" alt=\"A man picks up an etrog, one of four plant species used during the celebration of Sukkot, in the ultra-Orthodox city of Bnei Brak in central Israel in September, 2012. Photo: Jack Guez /AFP/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man picks up an etrog, one of four plant species used during the celebration of Sukkot, in the ultra-Orthodox city of Bnei Brak in central Israel in September, 2012. Photo: Jack Guez /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Emily Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/03/353311090/the-birth-and-afterlife-of-israels-precious-etrog-fruit\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/3/14)\u003c/p>\n\u003cp>In a temporary warehouse in Israel's ultra-Orthodox town of Bnei Brak, Shaul Kalimi examines etrogs.\u003c/p>\n\u003cp>From boxes stacked nearby, he takes one bumpy green citrus at a time out of padded wrapping, holds it in both hands, brings it close to his nose and peers over his glasses for a good look. He rotates each etrog slowly, checking if it's suitable to serve as a \"beautiful fruit\" — as the Bible calls for — in ceremonies during the Jewish holiday known as Sukkot. Sukkot, which commences sundown on Oct. 8, marks the harvest and the Biblical tale of Jewish people wandering the desert for 40 years.\u003c/p>\n\u003cp>\"I'm looking to see if it's symmetrical, not leaning,\" he says. \"I'm checking that the top third is free of blemishes. As for the color, I'll put it with an apple and it should turn yellow in two days.\"\u003c/p>\n\u003cfigure id=\"attachment_88397\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog21_custom-9b55dd2265094028bac5a1707b3daa4f07b48d35-e1412354460541.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog21_custom-9b55dd2265094028bac5a1707b3daa4f07b48d35-e1412354460541.jpg\" alt=\"A wholesaler picking out fruit in an Israeli etrog orchard weighs a large Yemen-style etrog against a smaller variety. He prefers the small ones, and will search through stacks of boxes to find those he considers most beautiful. Photo: Emily Harris/NPR\" width=\"500\" class=\"size-full wp-image-88397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A wholesaler picking out fruit in an Israeli etrog orchard weighs a large Yemen-style etrog against a smaller variety. He prefers the small ones, and will search through stacks of boxes to find those he considers most beautiful. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Kalimi's eight-year-old son, Shoam, watches his dad and examines fruit, too. For those who value a perfect etrog, the secret of finding one is worth passing on through generations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Called \"citron\" in English and etrog in Hebrew, this fruit is believed to be the first citrus to arrive on the shores of the Mediterranean Sea. Archeological evidence — pollen imprints in the walls of a Persian palace in what's now Jerusalem — points to etrogs appearing in the area as early as the 7th century BC, says \u003ca href=\"http://departments.agri.huji.ac.il/horticulture/staff-eng/goldschmidt.html\">Eleizer E. Goldschmidt\u003c/a>, a professor of agriculture and etrog specialist at Hebrew University.\u003c/p>\n\u003cp>He says etrogs have been used in Sukkot religious rituals since at least the second century BC. It's one of four species, representing different aspects of agriculture, that observant Jews wave and pray over during the holiday ceremonies.\u003c/p>\n\u003cp>Etrog isn't specifically named in the Hebrew bible, but it has played the role of \"beautiful fruit\" for millennia because it has been considered so special for so long, Goldschmidt says.\u003c/p>\n\u003cp>\"You have no idea how exotic citrus fruits were\" when they first arrived around the Mediterranean, he says.\u003c/p>\n\u003cp>Since perhaps that long ago, rabbis have debated both the proper look of an etrog and its symbolism. Some suggest it represents the heart, says Rabbi \u003ca href=\"http://www.rabbidavidrosen.net/\">David Rosen\u003c/a>, the international director of interreligious affairs for the AJC (formerly the American Jewish Committee). The three other plants used in Sukkot ceremonies — palm, willow and myrtle — represent other parts of the body, he says.\u003c/p>\n\u003cp>\"So when we take the four species together, it's a symbol of the whole body and all its components being devoted and dedication to God,\" he says.\u003c/p>\n\u003cp>Another popular view is that these plants, each with a different balance of taste and fragrance, represent the mix of good deeds and knowledge among people. The willow offers neither taste nor fragrance, Rosen notes. Myrtle smells good but has no taste. Palms produce delicious dates but no significant scent.\u003c/p>\n\u003cp>Etrog skin, when rubbed, is intoxicating and fragrant, somewhat like a lemon. Although hardly a meal, the thick white pith inside is edible, and mildly sweet. One etrog variety has very small juice sacs in the center, although the giant Yemenite etrog has no juice inside at all.\u003c/p>\n\u003cp>Etrog are tricky to grow, especially with the unblemished skin desirable for Sukkot ceremonies. In Israel's muggy lowlands, 77-year-old Arieh Antman has been growing etrogs for decades. It's a hassle, he says. Trees bear fruit for less than a decade, the crop must be sprayed with pesticides twice daily. And the leaves, with sharp, serrated edges, must be tied back so none might brush and blemish the skin.\u003c/p>\n\u003cp>But he sticks with it, in part because he finds the whole cycle beautiful. One tree can have blossoms, green leaves and fruit all at the same time.\u003c/p>\n\u003cp>\"I've fallen in love with this crop,\" he says. \"Otherwise, I'd quit farming it.\"\u003c/p>\n\u003cfigure id=\"attachment_88398\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog1_wide-1ae9a0303f6db9a772f6726505d1f2173c751564-e1412354641429.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog1_wide-1ae9a0303f6db9a772f6726505d1f2173c751564-e1412354641429.jpg\" alt=\"Israeli farmer Arieh Antman has been growing the labor-intensive etrog for decades. Leaves must be tied away from the fruit so their serrated edges won't mar the etrog skin. Photo: Emily Harris/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88398\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli farmer Arieh Antman has been growing the labor-intensive etrog for decades. Leaves must be tied away from the fruit so their serrated edges won't mar the etrog skin. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some people prize an etrog with a \u003cem>girdel\u003c/em>, an indentation around the middle that makes the fruit resemble images of a woman's figure. Others will only consider an etrog with the \u003cem>pitam\u003c/em>, a small, stem-like extrusion on the end of the fruit that does not attach to the tree.\u003c/p>\n\u003cp>No matter the specs, every etrog is most valuable right before Sukkot.\u003c/p>\n\u003cp>A \"perfect\" etrog sell for hundreds of dollars. Israel grows about one million etrogs each year, according to the \u003ca href=\"http://www.moag.gov.il/agri/English/About+the+Ministry/Minister+of+Agriculture/default.htm\">Ministry of Agriculture\u003c/a>. A third are exported, most to the U.S. Israel imports etrogs, too, particularly from Morocco and Italy.\u003c/p>\n\u003cp>Of course, Jews weren't the only people to prize the fruit – ancient Greeks and Romans loved the scent and ate the pith in salads. Candied citron is critical to many an English Christmas table and citron preserve is important to pastry making in Italy. But the big etrog party happens in Jewish homes in the fall.\u003c/p>\n\u003cp>The average retail price in Israel before Sukkot, according to government figures, is 40 Israeli shekels, or about $11, for one etrog.\u003c/p>\n\u003cp>But after Sukkot, they're worth almost nothing.\u003c/p>\n\u003cp>Rabbi Rosen says it breaks no religious rules just to toss the etrog out with other holiday leftovers. \"It doesn't have any sanctity,\" he says. \"It isn't something like a Torah scroll that has God's name written in it.\"\u003c/p>\n\u003cp>\"Nevertheless, because it's used for a religious service,\" he adds, \"One doesn't want to be disrespectful.\"\u003c/p>\n\u003cp>So there are some \u003ca href=\"http://www.tabletmag.com/jewish-life-and-religion/112933/dont-discard-that-etrog\">common options\u003c/a> to the garbage bin. Jam is popular. So is making etrog liquor. Some people poke cloves in the etrog skin and use it in weekly Sabbath prayers as long as it stays fragrant.\u003c/p>\n\u003cp>The man with the most answers may be Uzi Eli, otherwise known as \u003ca href=\"http://www.etrogman.com/\">Etrog Man\u003c/a>. At a small shop in Jerusalem's Mahane Yehuda market, the 72-year-old and his son Or sell fresh etrog juice, etrog skin cream, etrog spray, etrog mustard, etrog jam and soap and candles made with and in the shape of an etrog.\u003c/p>\n\u003cp>\"Young people buy the spray for acne,\" Uzi says. \"The skin cream is very popular with ladies.\"\u003c/p>\n\u003cp>He makes a rub to clear sinuses, made of menthol, ginger, cayenne, camphor, along, of course, with etrog. Another concoction is intended to fight morning sickness. Etrog has a traditional association as being helpful in pregnancies.\u003c/p>\n\u003cp>\"If a pregnant woman eats a lot of etrog in the ninth month, the smell of her baby will be like etrog,\" says Uzi's son Or.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For their business, looks don't matter, so they can pick up etrog, especially after Sukkot, for about $2 a pound.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"An odd, beautiful and persnickety citrus fruit has its big moment during the Jewish fall festival of Sukkot. But then what do you do with it?","status":"publish","parent":0,"modified":1412354865,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1234},"headData":{"title":"The Birth And Afterlife Of Israel's Precious Etrog Fruit | KQED","description":"An odd, beautiful and persnickety citrus fruit has its big moment during the Jewish fall festival of Sukkot. But then what do you do with it?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88395 http://blogs.kqed.org/bayareabites/?p=88395","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/03/the-birth-and-afterlife-of-israels-precious-etrog-fruit/","disqusTitle":"The Birth And Afterlife Of Israel's Precious Etrog Fruit","nprByline":"Emily Harris","nprStoryId":"353311090","nprApiLink":"http://api.npr.org/query?id=353311090&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/10/03/353311090/the-birth-and-afterlife-of-israels-precious-etrog-fruit?ft=3&f=353311090","nprRetrievedStory":"1","nprPubDate":"Fri, 03 Oct 2014 11:09:00 -0400","nprStoryDate":"Fri, 03 Oct 2014 11:09:25 -0400","nprLastModifiedDate":"Fri, 03 Oct 2014 11:09:25 -0400","path":"/bayareabites/88395/the-birth-and-afterlife-of-israels-precious-etrog-fruit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88396\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog3_wide-621cd57ace3be6130c5e8154b9ccbf900bfea2ca-e1412354326844.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog3_wide-621cd57ace3be6130c5e8154b9ccbf900bfea2ca-e1412354326844.jpg\" alt=\"A man picks up an etrog, one of four plant species used during the celebration of Sukkot, in the ultra-Orthodox city of Bnei Brak in central Israel in September, 2012. Photo: Jack Guez /AFP/Getty Images\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A man picks up an etrog, one of four plant species used during the celebration of Sukkot, in the ultra-Orthodox city of Bnei Brak in central Israel in September, 2012. Photo: Jack Guez /AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Emily Harris, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/03/353311090/the-birth-and-afterlife-of-israels-precious-etrog-fruit\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/3/14)\u003c/p>\n\u003cp>In a temporary warehouse in Israel's ultra-Orthodox town of Bnei Brak, Shaul Kalimi examines etrogs.\u003c/p>\n\u003cp>From boxes stacked nearby, he takes one bumpy green citrus at a time out of padded wrapping, holds it in both hands, brings it close to his nose and peers over his glasses for a good look. He rotates each etrog slowly, checking if it's suitable to serve as a \"beautiful fruit\" — as the Bible calls for — in ceremonies during the Jewish holiday known as Sukkot. Sukkot, which commences sundown on Oct. 8, marks the harvest and the Biblical tale of Jewish people wandering the desert for 40 years.\u003c/p>\n\u003cp>\"I'm looking to see if it's symmetrical, not leaning,\" he says. \"I'm checking that the top third is free of blemishes. As for the color, I'll put it with an apple and it should turn yellow in two days.\"\u003c/p>\n\u003cfigure id=\"attachment_88397\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog21_custom-9b55dd2265094028bac5a1707b3daa4f07b48d35-e1412354460541.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog21_custom-9b55dd2265094028bac5a1707b3daa4f07b48d35-e1412354460541.jpg\" alt=\"A wholesaler picking out fruit in an Israeli etrog orchard weighs a large Yemen-style etrog against a smaller variety. He prefers the small ones, and will search through stacks of boxes to find those he considers most beautiful. Photo: Emily Harris/NPR\" width=\"500\" class=\"size-full wp-image-88397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A wholesaler picking out fruit in an Israeli etrog orchard weighs a large Yemen-style etrog against a smaller variety. He prefers the small ones, and will search through stacks of boxes to find those he considers most beautiful. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Kalimi's eight-year-old son, Shoam, watches his dad and examines fruit, too. For those who value a perfect etrog, the secret of finding one is worth passing on through generations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Called \"citron\" in English and etrog in Hebrew, this fruit is believed to be the first citrus to arrive on the shores of the Mediterranean Sea. Archeological evidence — pollen imprints in the walls of a Persian palace in what's now Jerusalem — points to etrogs appearing in the area as early as the 7th century BC, says \u003ca href=\"http://departments.agri.huji.ac.il/horticulture/staff-eng/goldschmidt.html\">Eleizer E. Goldschmidt\u003c/a>, a professor of agriculture and etrog specialist at Hebrew University.\u003c/p>\n\u003cp>He says etrogs have been used in Sukkot religious rituals since at least the second century BC. It's one of four species, representing different aspects of agriculture, that observant Jews wave and pray over during the holiday ceremonies.\u003c/p>\n\u003cp>Etrog isn't specifically named in the Hebrew bible, but it has played the role of \"beautiful fruit\" for millennia because it has been considered so special for so long, Goldschmidt says.\u003c/p>\n\u003cp>\"You have no idea how exotic citrus fruits were\" when they first arrived around the Mediterranean, he says.\u003c/p>\n\u003cp>Since perhaps that long ago, rabbis have debated both the proper look of an etrog and its symbolism. Some suggest it represents the heart, says Rabbi \u003ca href=\"http://www.rabbidavidrosen.net/\">David Rosen\u003c/a>, the international director of interreligious affairs for the AJC (formerly the American Jewish Committee). The three other plants used in Sukkot ceremonies — palm, willow and myrtle — represent other parts of the body, he says.\u003c/p>\n\u003cp>\"So when we take the four species together, it's a symbol of the whole body and all its components being devoted and dedication to God,\" he says.\u003c/p>\n\u003cp>Another popular view is that these plants, each with a different balance of taste and fragrance, represent the mix of good deeds and knowledge among people. The willow offers neither taste nor fragrance, Rosen notes. Myrtle smells good but has no taste. Palms produce delicious dates but no significant scent.\u003c/p>\n\u003cp>Etrog skin, when rubbed, is intoxicating and fragrant, somewhat like a lemon. Although hardly a meal, the thick white pith inside is edible, and mildly sweet. One etrog variety has very small juice sacs in the center, although the giant Yemenite etrog has no juice inside at all.\u003c/p>\n\u003cp>Etrog are tricky to grow, especially with the unblemished skin desirable for Sukkot ceremonies. In Israel's muggy lowlands, 77-year-old Arieh Antman has been growing etrogs for decades. It's a hassle, he says. Trees bear fruit for less than a decade, the crop must be sprayed with pesticides twice daily. And the leaves, with sharp, serrated edges, must be tied back so none might brush and blemish the skin.\u003c/p>\n\u003cp>But he sticks with it, in part because he finds the whole cycle beautiful. One tree can have blossoms, green leaves and fruit all at the same time.\u003c/p>\n\u003cp>\"I've fallen in love with this crop,\" he says. \"Otherwise, I'd quit farming it.\"\u003c/p>\n\u003cfigure id=\"attachment_88398\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog1_wide-1ae9a0303f6db9a772f6726505d1f2173c751564-e1412354641429.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/etrog1_wide-1ae9a0303f6db9a772f6726505d1f2173c751564-e1412354641429.jpg\" alt=\"Israeli farmer Arieh Antman has been growing the labor-intensive etrog for decades. Leaves must be tied away from the fruit so their serrated edges won't mar the etrog skin. Photo: Emily Harris/NPR\" width=\"1000\" height=\"563\" class=\"size-full wp-image-88398\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israeli farmer Arieh Antman has been growing the labor-intensive etrog for decades. Leaves must be tied away from the fruit so their serrated edges won't mar the etrog skin. Photo: Emily Harris/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Some people prize an etrog with a \u003cem>girdel\u003c/em>, an indentation around the middle that makes the fruit resemble images of a woman's figure. Others will only consider an etrog with the \u003cem>pitam\u003c/em>, a small, stem-like extrusion on the end of the fruit that does not attach to the tree.\u003c/p>\n\u003cp>No matter the specs, every etrog is most valuable right before Sukkot.\u003c/p>\n\u003cp>A \"perfect\" etrog sell for hundreds of dollars. Israel grows about one million etrogs each year, according to the \u003ca href=\"http://www.moag.gov.il/agri/English/About+the+Ministry/Minister+of+Agriculture/default.htm\">Ministry of Agriculture\u003c/a>. A third are exported, most to the U.S. Israel imports etrogs, too, particularly from Morocco and Italy.\u003c/p>\n\u003cp>Of course, Jews weren't the only people to prize the fruit – ancient Greeks and Romans loved the scent and ate the pith in salads. Candied citron is critical to many an English Christmas table and citron preserve is important to pastry making in Italy. But the big etrog party happens in Jewish homes in the fall.\u003c/p>\n\u003cp>The average retail price in Israel before Sukkot, according to government figures, is 40 Israeli shekels, or about $11, for one etrog.\u003c/p>\n\u003cp>But after Sukkot, they're worth almost nothing.\u003c/p>\n\u003cp>Rabbi Rosen says it breaks no religious rules just to toss the etrog out with other holiday leftovers. \"It doesn't have any sanctity,\" he says. \"It isn't something like a Torah scroll that has God's name written in it.\"\u003c/p>\n\u003cp>\"Nevertheless, because it's used for a religious service,\" he adds, \"One doesn't want to be disrespectful.\"\u003c/p>\n\u003cp>So there are some \u003ca href=\"http://www.tabletmag.com/jewish-life-and-religion/112933/dont-discard-that-etrog\">common options\u003c/a> to the garbage bin. Jam is popular. So is making etrog liquor. Some people poke cloves in the etrog skin and use it in weekly Sabbath prayers as long as it stays fragrant.\u003c/p>\n\u003cp>The man with the most answers may be Uzi Eli, otherwise known as \u003ca href=\"http://www.etrogman.com/\">Etrog Man\u003c/a>. At a small shop in Jerusalem's Mahane Yehuda market, the 72-year-old and his son Or sell fresh etrog juice, etrog skin cream, etrog spray, etrog mustard, etrog jam and soap and candles made with and in the shape of an etrog.\u003c/p>\n\u003cp>\"Young people buy the spray for acne,\" Uzi says. \"The skin cream is very popular with ladies.\"\u003c/p>\n\u003cp>He makes a rub to clear sinuses, made of menthol, ginger, cayenne, camphor, along, of course, with etrog. Another concoction is intended to fight morning sickness. Etrog has a traditional association as being helpful in pregnancies.\u003c/p>\n\u003cp>\"If a pregnant woman eats a lot of etrog in the ninth month, the smell of her baby will be like etrog,\" says Uzi's son Or.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For their business, looks don't matter, so they can pick up etrog, especially after Sukkot, for about $2 a pound.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88395/the-birth-and-afterlife-of-israels-precious-etrog-fruit","authors":["byline_bayareabites_88395"],"categories":["bayareabites_2090","bayareabites_1763"],"tags":["bayareabites_13862","bayareabites_13863","bayareabites_9677","bayareabites_12203","bayareabites_71","bayareabites_3532","bayareabites_13843"],"featImg":"bayareabites_88396","label":"bayareabites"},"bayareabites_43559":{"type":"posts","id":"bayareabites_43559","meta":{"index":"posts_1591205157","site":"bayareabites","id":"43559","score":null,"sort":[1338054785000]},"guestAuthors":[],"slug":"first-fruits-salad-for-shavuot","title":"First Fruits Salad for Shavuot ","publishDate":1338054785,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What's going on in your kitchen this weekend? Are you marinating ribs for a Memorial Day barbecue or making blintzes to celebrate \u003ca href=\"http://www.jewfaq.org/holidayc.htm\">Shavuot\u003c/a>? This being the Bay Area, land of the multi-layered, self-created identity, you might very well be doing both. But since the world, both online and off, already bounds in recipes and opinions about ribs, let's talk about foods for Shavuot. \u003c/p>\n\u003cp>The go-to food, of course, is anything dairy-based. Most Jewish holidays have a one-word description of the foods associated with them. Hanukkah? \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/22/painfree-latkes/\">Latkes\u003c/a>. Purim? \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/\">Hamantashen\u003c/a>. Passover? Matzoh. Rosh Hashanah? Honey. With Shavuot, it's dairy. Whether or not you follow Jewish dietary laws forbidding the mixing of meat and milk at the same meal, it's traditional to make the celebratory meal of this late-spring holiday be a dairy-focused, meatless one. Blintzes, bagels with cream cheese and lox, pastries filled with sweetened farmer's cheese, cheese platters, cucumber-and-radish salads mixed with sour cream or yogurt, \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/11/cheesecake-with-apricot-blueberry-sauce/\">cheesecake\u003c/a>: they all have a place on the table, and the milk used could be cow, sheep, or goat. \u003c/p>\n\u003cp>Shavuot is both a religious and a seasonal, agricultural holiday. Most importantly, it celebrates the giving of the holy books, or Torah, to the Jewish people on Mount Sinai, which is commemorated with all-night study sessions of Torah. But it's also a spring festival, celebrating the harvest of the season's first fruits, which were taken by farmers in joyous procession to the Temple as a tithe or offering. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fruit-salad300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fruit-salad300.jpg\" alt=\"First Fruits Salad. Photo: Rebecca Joseph\" title=\"First Fruits Salad. Photo: Rebecca Joseph\" width=\"300\" height=\"395\" class=\"alignleft size-full wp-image-43730\">\u003c/a>This past week, I helped kosher catering company \u003ca href=\"http://12tribesfood.com/about/\">12 Tribes\u003c/a> feed a group of Jewish-studies scholars during a two-day academic conference. Company founder and rabbi Rebecca Joseph created a dessert salad which she dubbed First Fruits Salad in honor of the upcoming holiday. As she wrote to me later, \"Besides being easy to make and using all Biblical ingredients [all the items in the salad are mentioned at least once in the Bible], I like that this salad also has an echo of Passover haroset. We count the days from Passover to Shavuot [in a daily ritual known as the Counting of the Omer] as a way of remembering the first fruits brought to the Temple--barley at the beginning of the period, fruits on Shavuot.\" \u003c/p>\n\u003cp>The recipe is very simple, and works equally well as a light, refreshing dessert (we served it with biscotti) or a tasty addition to a brunch table. It's delicious alongside a dairy-based dessert, or, for those who can't have dairy in their diets, with a delectable alternative like this tofu-based \u003ca href=\"http://www.theparvebaker.com/?p=106\">Parve at Sinai Cake\u003c/a>, which resembles an Italian-style, ricotta-based cheesecake, rather than the denser, richer New York type. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Keeping in mind the significance of barley at this time, I might also serve a grain-and-vegetable salad, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/12/wheat-berry-sunshine-salad/\">Wheat Berry Sunshine Salad\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/\">Wheat Berry Salad with Green Onions and Feta\u003c/a>, substituting cooked barley for the wheat berries. For best results, soak your barley in water to cover for several hours. Drain, then cook like rice, using a one-to-three ratio of barley to water (for example, one cup barley to three cups water). Bring water and barley to a simmer, then cover, reduce heat, and simmer for 45 minutes to one hour, until barley is tender-chewy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But back to the First Fruits Salad. Making this salad is a snap. Peel, core, and cube several of your favorite tart eating apples; I would suggest Honeycrisp or Granny Smith. Toss with chopped dates, toasted slivered almonds, and currants. In a small bowl, stir together equal parts pomegranate molasses and honey. (Joseph uses \u003ca href=\"http://www.gipsonsgolden.com/aboutus2.html\">Gipson's Golden\u003c/a> blackberry honey.) Adjust the proportions to your taste, then drizzle the pomegranate dressing over the salad and toss to coat. The idea is to add a little flavor and tanginess; the fruits shouldn't be heavily coated. Enjoy!\u003c/p>\n\n","blocks":[],"excerpt":"Dairy is the go-to ingredient for the Jewish holiday of Shavuot, celebrated this year on May 26, but Stephanie Rosenbaum explores other options, including a First Fruits Salad, barley dishes and a non-dairy cheesecake. ","status":"publish","parent":0,"modified":1338059104,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":659},"headData":{"title":"First Fruits Salad for Shavuot | KQED","description":"Dairy is the go-to ingredient for the Jewish holiday of Shavuot, celebrated this year on May 26, but Stephanie Rosenbaum explores other options, including a First Fruits Salad, barley dishes and a non-dairy cheesecake. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"43559 http://blogs.kqed.org/bayareabites/?p=43559","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/26/first-fruits-salad-for-shavuot/","disqusTitle":"First Fruits Salad for Shavuot ","path":"/bayareabites/43559/first-fruits-salad-for-shavuot","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's going on in your kitchen this weekend? Are you marinating ribs for a Memorial Day barbecue or making blintzes to celebrate \u003ca href=\"http://www.jewfaq.org/holidayc.htm\">Shavuot\u003c/a>? This being the Bay Area, land of the multi-layered, self-created identity, you might very well be doing both. But since the world, both online and off, already bounds in recipes and opinions about ribs, let's talk about foods for Shavuot. \u003c/p>\n\u003cp>The go-to food, of course, is anything dairy-based. Most Jewish holidays have a one-word description of the foods associated with them. Hanukkah? \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/22/painfree-latkes/\">Latkes\u003c/a>. Purim? \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/\">Hamantashen\u003c/a>. Passover? Matzoh. Rosh Hashanah? Honey. With Shavuot, it's dairy. Whether or not you follow Jewish dietary laws forbidding the mixing of meat and milk at the same meal, it's traditional to make the celebratory meal of this late-spring holiday be a dairy-focused, meatless one. Blintzes, bagels with cream cheese and lox, pastries filled with sweetened farmer's cheese, cheese platters, cucumber-and-radish salads mixed with sour cream or yogurt, \u003ca href=\"http://blogs.kqed.org/essentialpepin/2011/09/11/cheesecake-with-apricot-blueberry-sauce/\">cheesecake\u003c/a>: they all have a place on the table, and the milk used could be cow, sheep, or goat. \u003c/p>\n\u003cp>Shavuot is both a religious and a seasonal, agricultural holiday. Most importantly, it celebrates the giving of the holy books, or Torah, to the Jewish people on Mount Sinai, which is commemorated with all-night study sessions of Torah. But it's also a spring festival, celebrating the harvest of the season's first fruits, which were taken by farmers in joyous procession to the Temple as a tithe or offering. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fruit-salad300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fruit-salad300.jpg\" alt=\"First Fruits Salad. Photo: Rebecca Joseph\" title=\"First Fruits Salad. Photo: Rebecca Joseph\" width=\"300\" height=\"395\" class=\"alignleft size-full wp-image-43730\">\u003c/a>This past week, I helped kosher catering company \u003ca href=\"http://12tribesfood.com/about/\">12 Tribes\u003c/a> feed a group of Jewish-studies scholars during a two-day academic conference. Company founder and rabbi Rebecca Joseph created a dessert salad which she dubbed First Fruits Salad in honor of the upcoming holiday. As she wrote to me later, \"Besides being easy to make and using all Biblical ingredients [all the items in the salad are mentioned at least once in the Bible], I like that this salad also has an echo of Passover haroset. We count the days from Passover to Shavuot [in a daily ritual known as the Counting of the Omer] as a way of remembering the first fruits brought to the Temple--barley at the beginning of the period, fruits on Shavuot.\" \u003c/p>\n\u003cp>The recipe is very simple, and works equally well as a light, refreshing dessert (we served it with biscotti) or a tasty addition to a brunch table. It's delicious alongside a dairy-based dessert, or, for those who can't have dairy in their diets, with a delectable alternative like this tofu-based \u003ca href=\"http://www.theparvebaker.com/?p=106\">Parve at Sinai Cake\u003c/a>, which resembles an Italian-style, ricotta-based cheesecake, rather than the denser, richer New York type. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Keeping in mind the significance of barley at this time, I might also serve a grain-and-vegetable salad, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/12/wheat-berry-sunshine-salad/\">Wheat Berry Sunshine Salad\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/\">Wheat Berry Salad with Green Onions and Feta\u003c/a>, substituting cooked barley for the wheat berries. For best results, soak your barley in water to cover for several hours. Drain, then cook like rice, using a one-to-three ratio of barley to water (for example, one cup barley to three cups water). Bring water and barley to a simmer, then cover, reduce heat, and simmer for 45 minutes to one hour, until barley is tender-chewy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But back to the First Fruits Salad. Making this salad is a snap. Peel, core, and cube several of your favorite tart eating apples; I would suggest Honeycrisp or Granny Smith. Toss with chopped dates, toasted slivered almonds, and currants. In a small bowl, stir together equal parts pomegranate molasses and honey. (Joseph uses \u003ca href=\"http://www.gipsonsgolden.com/aboutus2.html\">Gipson's Golden\u003c/a> blackberry honey.) Adjust the proportions to your taste, then drizzle the pomegranate dressing over the salad and toss to coat. The idea is to add a little flavor and tanginess; the fruits shouldn't be heavily coated. Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/43559/first-fruits-salad-for-shavuot","authors":["5038"],"categories":["bayareabites_752","bayareabites_1763"],"tags":["bayareabites_9910","bayareabites_14750","bayareabites_2702","bayareabites_10480","bayareabites_10479","bayareabites_71","bayareabites_3532","bayareabites_10478"],"featImg":"bayareabites_43730","label":"bayareabites"},"bayareabites_26366":{"type":"posts","id":"bayareabites_26366","meta":{"index":"posts_1591205157","site":"bayareabites","id":"26366","score":null,"sort":[1303068881000]},"guestAuthors":[],"slug":"passover-food-cocktails-bay-area-restaurants","title":"Passover: Food + Cocktails + Bay Area Restaurants","publishDate":1303068881,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>My favorite comment about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/27/wise-sons-pop-up-deli/\">Wise Sons' Saturday-only deli\u003c/a> came from my sister, who wrote on Facebook, \"Your grandfather, may he rest in peace, he didn't eat at delis that popped up. He married a balaboosta and SHE cooked for him.\" \u003c/p>\n\u003cp>Too true! Growing up, everything at our Passover Seders was made from scratch in my grandmother Fae's kitchen, from the gefilte fish to the brisket to the spongecake. (The exception was Passover brownies, which my 7-year-old self loved to whip up from the box of Manischewitz mix. My grandmother was a true balaboosta--Yiddish for perfect housewife & mother--and she knew how to keep a kid out of her hair when she was busy making chicken soup for 20.)\u003c/p>\n\u003cp>I had high hopes of finally making my own gefilte fish (chilled fish balls, typically made from carp, pike, and whitefish mixed with onion and matzoh meal and poached in fish stock, a kind of \u003cem>Mitteleuropa \u003c/em>quenelle) from scratch this year. My mother even sent me the recipe she'd used, torn out of her well-splattered copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060164026/kqedorg-20\">From My Mother's Kitchen\u003c/a> by longtime New York Times writer \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9D04E0DE103CF931A25756C0A9629C8B63&scp=5&sq=Mimi%20Sheraton&st=cse\">Mimi Sheraton\u003c/a>. Time and deadlines, alas, will preclude this from happening for Monday's Seder, but sometime during the rest of the week, who knows? I could have a carp swimming in my bathtub yet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gefilte-Fish-Cupcakes-02.jpg\" alt=\"Gefilte fish cupcake. \" title=\"Gefilte fish cupcake. \" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-26441\">\u003c/a>\u003cbr>\n\u003cem>Gefilte fish cupcake. Photo: \u003ca href=\"http://www.jpollackphotography.com\">J. Pollack Photography\u003c/a>\u003c/em>\u003c/p>\n\u003cp>However, you don't need to make your fish balls to present Stefani Pollack's fabulous (or terrifying) \u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">Gefilte Fish Cupcakes\u003c/a> from The Cupcake Project. Just buy a jar of fish balls, mash them into a cupcake liner, and top with a big, tempting swirl of...wait! That's not strawberry icing, it's HORSERADISH WHIPPED CREAM! Oh, the \u003cem>horror.\u003c/em> As my friend Molly said, just start saving for the kids' therapy now. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Passover, like Thanksgiving, only happens once a year, and so I've found that people really don't need something new and wild on the table, especially during the first two festive Seder nights. (The holiday itself goes on for 8 days, so I can understand that you might want to get a little crazy by the 5th or 6th night.) I can vouch for the deliciousness and complete ease of Gourmet's \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket recipe\u003c/a> with one suggestion: Ditch the brisket, get the chuck roast. The weird, webby-stringy texture of brisket has always put me off, along with its tendency to dryness. Moist, slow-cooked chuck roast, by contrast, falls apart in perfectly succulent shreds at the poke of a fork. This is an especially good dish for Passover, because it's easily made ahead of time. In a heavy covered pot, it can keep warm in a slow oven for the time it takes to do the blessings and hide the afikomen.\u003c/p>\n\u003cp>I used to give myself major\u003cem> tsuris\u003c/em> trying to reproduce the perfection that was Grandma Fae's spongecake, until I realized that, tradition aside, what everyone at my table really wanted was flourless chocolate cake, made with good chocolate, finely ground almonds, and lots of eggs whipped to fluffiness. This, plus strawberries, a few macaroons and maybe some jelly rings, is all anyone will have room for. \u003c/p>\n\u003cp>But what about after the Seder? A few days of leftovers, and then, it's a week of Atkins, with only matzoh and potatoes for starch, since all other kinds of bread and grains are forbidden during the holiday. By day five of crumbling tuna-on-matzoh sandwiches, I can well understand why Robin of Doves & Figs might want to soak her matzoh in wine before frying up a \u003ca href=\"http://dovesandfigs.wordpress.com/2011/04/09/drunken-passover-grilled-cheese/\">Drunken Passover Grilled Cheese\u003c/a>.\u003c/p>\n\u003cp>And then, you probably want to get out of the house and let someone else do the cooking. If you're not strictly observant of the kosher-for-passover dietary laws, several Bay Area restaurants are doing menus this week inspired by Passover dishes from around the world (if by \"around the world\" we mean Italy.) \u003c/p>\n\u003cp>From April 19 through April 26, \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> will be featuring its annual array of Passover-themed dishes. \tThey're not doing a Seder, just adding a rotating selection of special seasonal items to the regular menu. Selections will change daily, but you can probably count on finding some kind of brisket, fried artichokes (a classic of Roman Jewish cuisine), veal tongue, chef-owner Craig Stoll's family recipe for matzoh ball soup, and an \"edible Seder plate\" with farm egg salad, charoset (apple-walnut dip) and lamb-shank crostini. (But going to Delfina while forgoing pasta? That would take more willpower than I can muster.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.sippingseder.com/maror/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/cocktail_maror_500.jpg\" alt=\"Maror Cocktail\" title=\"Maror Cocktail\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26446\">\u003c/a>\u003cbr>\n\u003cem>Maror Cocktail. Photo courtesy of The Sipping Seder\u003c/em>\u003c/p>\n\u003cp>And finally, let's not forget the required drinking. Yes, four glasses of wine are mandated at each Seder, but in between, why stick to Manischewitz (or even Baron Herzog) when you can knock back a beet-and-horseradish Maror cocktail instead? As Irwin Keller writes in his introduction to \u003ca href=\"http://www.sippingseder.com\">The Sipping Seder\u003c/a>, \u003c/p>\n\u003cblockquote>\u003cp>The seder asks us to retell the story of the exodus from Egypt as if we had been there in person. It’s hard to imagine enduring generations of slavery and a slew of plagues, only to flee our homes in the dead of night and run straight into the sea with the world’s fiercest army in hot pursuit. If we managed somehow to survive the experience, what would we do when at last we reached safety? Perhaps we lack the fortitude of our ancestors, but we can easily imagine being ready for a good stiff drink. Maybe two.\u003c/p>\u003c/blockquote>\n\u003cp>The six cocktails on the site, each of which corresponds to a ritual item on the Seder plate, are the inventions of Rob Corwin and Danny Jacobs. Even better, they're currently working with Umberto Gibin, co-owner of Perbacco, to debut the cocktails at the downtown restaurant during Passover. (To make your own, try searching out our local \u003ca href=\"http://www.209gin.com\">Distillery No. 209\u003c/a>'s kosher-for-passover gin, made with sugarcane instead of grain. \u003c/p>\n\u003cp>Perbacco will also be continuing its tradition of offering an Italian-style \u003ca href=\"http://www.perbaccosf.com/events.html\">Passover meal\u003c/a> cooked by executive chef Staffan Terje with former Square One chef and cookbook author Joyce Goldstein on the 3rd night of Passover, Wed., April 20. \u003c/p>\n\u003cp>Wise Sons is doing a pop-up \u003ca href=\"http://coffeebar-usa.com/traditional-passover-seder-dinner\">Traditional Passover Seder at Coffee Bar\u003c/a> Monday, April 18 and Tuesday April 19. Tuesday is sold out but reservations for Monday are still available. \u003ca href=\"http://www.saulsdeli.com\">Saul's\u003c/a> in Berkeley will be hosting a prix fixe Seder dinner on Friday, April 22, while \u003ca href=\"http://www.fireflyrestaurant.com\">Firefly\u003c/a> in San Francisco's Noe Valley will turn its whole menu into a celebration of Passover dishes from April 18-26. \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Cafe\u003c/a> will also offer a Passover dinner on April 25. \u003ca href=\"http:///www.paliodasti.com\">Palio D'Asti\u003c/a> is doing a \"What Would Jesus Eat?\" Holy Week mash-up from April 18-23, whipping up dishes from Italian Passover and Easter traditions. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> And to that, l'chaim!\u003c/p>\n\n","blocks":[],"excerpt":"Passover recipe picks from cocktails to cupcakes, plus restaurants around the Bay Area offering Passover-inspired menus this week. ","status":"publish","parent":0,"modified":1303152687,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1169},"headData":{"title":"Passover: Food + Cocktails + Bay Area Restaurants | KQED","description":"Passover recipe picks from cocktails to cupcakes, plus restaurants around the Bay Area offering Passover-inspired menus this week. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"26366 http://blogs.kqed.org/bayareabites/?p=26366","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/17/passover-food-cocktails-bay-area-restaurants/","disqusTitle":"Passover: Food + Cocktails + Bay Area Restaurants","path":"/bayareabites/26366/passover-food-cocktails-bay-area-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My favorite comment about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/27/wise-sons-pop-up-deli/\">Wise Sons' Saturday-only deli\u003c/a> came from my sister, who wrote on Facebook, \"Your grandfather, may he rest in peace, he didn't eat at delis that popped up. He married a balaboosta and SHE cooked for him.\" \u003c/p>\n\u003cp>Too true! Growing up, everything at our Passover Seders was made from scratch in my grandmother Fae's kitchen, from the gefilte fish to the brisket to the spongecake. (The exception was Passover brownies, which my 7-year-old self loved to whip up from the box of Manischewitz mix. My grandmother was a true balaboosta--Yiddish for perfect housewife & mother--and she knew how to keep a kid out of her hair when she was busy making chicken soup for 20.)\u003c/p>\n\u003cp>I had high hopes of finally making my own gefilte fish (chilled fish balls, typically made from carp, pike, and whitefish mixed with onion and matzoh meal and poached in fish stock, a kind of \u003cem>Mitteleuropa \u003c/em>quenelle) from scratch this year. My mother even sent me the recipe she'd used, torn out of her well-splattered copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060164026/kqedorg-20\">From My Mother's Kitchen\u003c/a> by longtime New York Times writer \u003ca href=\"http://query.nytimes.com/gst/fullpage.html?res=9D04E0DE103CF931A25756C0A9629C8B63&scp=5&sq=Mimi%20Sheraton&st=cse\">Mimi Sheraton\u003c/a>. Time and deadlines, alas, will preclude this from happening for Monday's Seder, but sometime during the rest of the week, who knows? I could have a carp swimming in my bathtub yet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gefilte-Fish-Cupcakes-02.jpg\" alt=\"Gefilte fish cupcake. \" title=\"Gefilte fish cupcake. \" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-26441\">\u003c/a>\u003cbr>\n\u003cem>Gefilte fish cupcake. Photo: \u003ca href=\"http://www.jpollackphotography.com\">J. Pollack Photography\u003c/a>\u003c/em>\u003c/p>\n\u003cp>However, you don't need to make your fish balls to present Stefani Pollack's fabulous (or terrifying) \u003ca href=\"http://www.cupcakeproject.com/2011/04/gefilte-fish-cupcakes-with-horseradish.html\">Gefilte Fish Cupcakes\u003c/a> from The Cupcake Project. Just buy a jar of fish balls, mash them into a cupcake liner, and top with a big, tempting swirl of...wait! That's not strawberry icing, it's HORSERADISH WHIPPED CREAM! Oh, the \u003cem>horror.\u003c/em> As my friend Molly said, just start saving for the kids' therapy now. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Passover, like Thanksgiving, only happens once a year, and so I've found that people really don't need something new and wild on the table, especially during the first two festive Seder nights. (The holiday itself goes on for 8 days, so I can understand that you might want to get a little crazy by the 5th or 6th night.) I can vouch for the deliciousness and complete ease of Gourmet's \u003ca href=\"http://www.epicurious.com/recipes/food/views/Braised-Beef-Brisket-355532\">brisket recipe\u003c/a> with one suggestion: Ditch the brisket, get the chuck roast. The weird, webby-stringy texture of brisket has always put me off, along with its tendency to dryness. Moist, slow-cooked chuck roast, by contrast, falls apart in perfectly succulent shreds at the poke of a fork. This is an especially good dish for Passover, because it's easily made ahead of time. In a heavy covered pot, it can keep warm in a slow oven for the time it takes to do the blessings and hide the afikomen.\u003c/p>\n\u003cp>I used to give myself major\u003cem> tsuris\u003c/em> trying to reproduce the perfection that was Grandma Fae's spongecake, until I realized that, tradition aside, what everyone at my table really wanted was flourless chocolate cake, made with good chocolate, finely ground almonds, and lots of eggs whipped to fluffiness. This, plus strawberries, a few macaroons and maybe some jelly rings, is all anyone will have room for. \u003c/p>\n\u003cp>But what about after the Seder? A few days of leftovers, and then, it's a week of Atkins, with only matzoh and potatoes for starch, since all other kinds of bread and grains are forbidden during the holiday. By day five of crumbling tuna-on-matzoh sandwiches, I can well understand why Robin of Doves & Figs might want to soak her matzoh in wine before frying up a \u003ca href=\"http://dovesandfigs.wordpress.com/2011/04/09/drunken-passover-grilled-cheese/\">Drunken Passover Grilled Cheese\u003c/a>.\u003c/p>\n\u003cp>And then, you probably want to get out of the house and let someone else do the cooking. If you're not strictly observant of the kosher-for-passover dietary laws, several Bay Area restaurants are doing menus this week inspired by Passover dishes from around the world (if by \"around the world\" we mean Italy.) \u003c/p>\n\u003cp>From April 19 through April 26, \u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a> will be featuring its annual array of Passover-themed dishes. \tThey're not doing a Seder, just adding a rotating selection of special seasonal items to the regular menu. Selections will change daily, but you can probably count on finding some kind of brisket, fried artichokes (a classic of Roman Jewish cuisine), veal tongue, chef-owner Craig Stoll's family recipe for matzoh ball soup, and an \"edible Seder plate\" with farm egg salad, charoset (apple-walnut dip) and lamb-shank crostini. (But going to Delfina while forgoing pasta? That would take more willpower than I can muster.) \u003c/p>\n\u003cp>\u003ca href=\"http://www.sippingseder.com/maror/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/cocktail_maror_500.jpg\" alt=\"Maror Cocktail\" title=\"Maror Cocktail\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26446\">\u003c/a>\u003cbr>\n\u003cem>Maror Cocktail. Photo courtesy of The Sipping Seder\u003c/em>\u003c/p>\n\u003cp>And finally, let's not forget the required drinking. Yes, four glasses of wine are mandated at each Seder, but in between, why stick to Manischewitz (or even Baron Herzog) when you can knock back a beet-and-horseradish Maror cocktail instead? As Irwin Keller writes in his introduction to \u003ca href=\"http://www.sippingseder.com\">The Sipping Seder\u003c/a>, \u003c/p>\n\u003cblockquote>\u003cp>The seder asks us to retell the story of the exodus from Egypt as if we had been there in person. It’s hard to imagine enduring generations of slavery and a slew of plagues, only to flee our homes in the dead of night and run straight into the sea with the world’s fiercest army in hot pursuit. If we managed somehow to survive the experience, what would we do when at last we reached safety? Perhaps we lack the fortitude of our ancestors, but we can easily imagine being ready for a good stiff drink. Maybe two.\u003c/p>\u003c/blockquote>\n\u003cp>The six cocktails on the site, each of which corresponds to a ritual item on the Seder plate, are the inventions of Rob Corwin and Danny Jacobs. Even better, they're currently working with Umberto Gibin, co-owner of Perbacco, to debut the cocktails at the downtown restaurant during Passover. (To make your own, try searching out our local \u003ca href=\"http://www.209gin.com\">Distillery No. 209\u003c/a>'s kosher-for-passover gin, made with sugarcane instead of grain. \u003c/p>\n\u003cp>Perbacco will also be continuing its tradition of offering an Italian-style \u003ca href=\"http://www.perbaccosf.com/events.html\">Passover meal\u003c/a> cooked by executive chef Staffan Terje with former Square One chef and cookbook author Joyce Goldstein on the 3rd night of Passover, Wed., April 20. \u003c/p>\n\u003cp>Wise Sons is doing a pop-up \u003ca href=\"http://coffeebar-usa.com/traditional-passover-seder-dinner\">Traditional Passover Seder at Coffee Bar\u003c/a> Monday, April 18 and Tuesday April 19. Tuesday is sold out but reservations for Monday are still available. \u003ca href=\"http://www.saulsdeli.com\">Saul's\u003c/a> in Berkeley will be hosting a prix fixe Seder dinner on Friday, April 22, while \u003ca href=\"http://www.fireflyrestaurant.com\">Firefly\u003c/a> in San Francisco's Noe Valley will turn its whole menu into a celebration of Passover dishes from April 18-26. \u003ca href=\"http://www.missionbeachcafesf.com\">Mission Beach Cafe\u003c/a> will also offer a Passover dinner on April 25. \u003ca href=\"http:///www.paliodasti.com\">Palio D'Asti\u003c/a> is doing a \"What Would Jesus Eat?\" Holy Week mash-up from April 18-23, whipping up dishes from Italian Passover and Easter traditions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> And to that, l'chaim!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/26366/passover-food-cocktails-bay-area-restaurants","authors":["5038"],"categories":["bayareabites_1244","bayareabites_50","bayareabites_1763","bayareabites_1246"],"tags":["bayareabites_9208","bayareabites_71","bayareabites_3662","bayareabites_3532","bayareabites_2042","bayareabites_9207","bayareabites_2041","bayareabites_9201","bayareabites_9202","bayareabites_3663"],"label":"bayareabites"},"bayareabites_19207":{"type":"posts","id":"bayareabites_19207","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19207","score":null,"sort":[1290960050000]},"guestAuthors":[],"slug":"borscht-for-chanukah","title":"Borscht for Chanukah","publishDate":1290960050,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n","blocks":[],"excerpt":"Thanksgiving is over, and now, in just a few days, Chanukah will be upon us. To go with your latkes, Stephanie Rosenbaum offers up her recipe for healthy, delicious winter borscht.","status":"publish","parent":0,"modified":1543350166,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1027},"headData":{"title":"Borscht for Chanukah | KQED","description":"Thanksgiving is over, and now, in just a few days, Chanukah will be upon us. To go with your latkes, Stephanie Rosenbaum offers up her recipe for healthy, delicious winter borscht.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19207 http://blogs.kqed.org/bayareabites/?p=19207","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/28/borscht-for-chanukah/","disqusTitle":"Borscht for Chanukah","path":"/bayareabites/19207/borscht-for-chanukah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/borscht.jpg\" alt=\"borscht for Chanukah\" title=\"borscht for Chanukah\" width=\"500\" height=\"395\" class=\"alignnone size-full wp-image-19294\">\u003c/p>\n\u003cp>The last turkey sandwiches and scraps of pumpkin pie are gone, the final breakfast of hot coffee and cold stuffing finished, and suddenly, another holiday is sending you back into the kitchen, this time to fry, fry, fry. \u003ca href=\"http://en.wikipedia.org/wiki/Hanukkah\">Chanukah\u003c/a>, the Jewish Festival of Lights, comes early this year, starting the evening of Wednesday, December 1st and ending 8 days later on December 9th. \u003c/p>\n\u003cp>Last year, I passed along all my must-have tips for \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/13/latkes/\">latkes\u003c/a>, the potato pancakes that are the festive centerpiece of family dinners during this holiday. Now, onto the borscht!\u003c/p>\n\u003cp>You wouldn't necessarily think, given how many people (Barack Obama included) \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">shudder\u003c/a> at the very thought of a beet, that a pot of beet-and-cabbage soup could best a platter of crispy, greasy, fried potatoes slathered in sour cream and applesauce, but I've seen it happen. \u003c/p>\n\u003cp>Every year at my annual Chanukah party, folks come for the latkes but stay for the borscht. Waiting for the next round of potato pancakes to come out of the frying pan, they drift over to the big pot of magenta soup at the back of the stove, scoop out a bowlful, dollop on the sour cream, and before I know it, they're at my elbow, demanding to know \"what is in this soup??\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They don't really believe me when I tell them it's nothing but dowdy root vegetables like turnips and parsnips, dill, a little cider vinegar and a whole bunch of beets and cabbage. Inspired by the dreamy borscht served at the marvelously glamorous, original incarnation of the \u003ca href=\"http://en.wikipedia.org/wiki/Russian_Tea_Room\">Russian Tea Room\u003c/a> in New York City, my borscht has adapted over the years, to where there's hardly even a recipe to follow. \u003c/p>\n\u003cp>Onions, leeks, and garlic are sauteed to start with, then followed by a bowlful of whatever could survive a Russian winter, usually a combination of carrots, parsnips, turnips, celery root, and rutabaga, then chopped or grated beets and finely sliced red cabbage, all seasoned with plenty of salt, caraway seed, and a few twigs of sage or thyme. Because I usually make my borscht vegetarian, I add a big can of diced tomatoes (Muir Glen's fire-roasted tomatoes are particularly nice) to give body and a bit of acidity to all that root-vegetable sweetness. Water to make up however much liquid is needed, and then, the crucial splash of red-wine or apple-cider vinegar for tartness. A gentle simmer for 45 minutes or so, an adjustment of salt or vinegar, a hefty stir-in of chopped fresh dill, and the borscht is ready. Like every winter soup, it improves with age, and can be made a day or two ahead of time. \u003c/p>\n\u003cp>My Polish landlord has promised to have me over for borscht sometime this winter. The red borscht that I know, he says, is a specialty of eastern Poland and Ukraine. In western Poland, however, they make a white borscht with sausage, potatoes, and \u003cem>zur,\u003c/em> a tart, cloudy liquid fermented from rye meal and rye-bread crusts. I haven't yet tried this kind, since it sounds like it needs a freezing-cold, months-long Eastern European winter to properly accompany it. \u003c/p>\n\u003cp>In my Jewish experience, there are two kinds of borscht: the cold kind, made only with beets, that you mix with sour cream to a lurid hot-pinkness and drink from a glass, and the belly-filling winter kind, chock full of cabbage, beets, and root vegetables, served with a dollop of sour cream on top, challah or rye bread on the side. \u003c/p>\n\u003cp>I generally make mine vegetarian, since I'm usually making borscht for a crowd, but many cooks make theirs with meat, chunks of fatty, tough but flavorful beef cooked on the bone to give body to the broth. A shot of vinegar keeps winter's appetite sharp, although now that everyone's madly pickling, you could add in some naturally fermented sauerkraut juice, perhaps and some sauerkraut, too, or a few diced pickled beets with their juice. \u003c/p>\n\u003cp>\u003cstrong>Winter Borscht\u003c/strong>\u003cbr>\nIt's impossible to make a small amount of borscht. Anyway, why would you want to? It keeps well and can sustain you for days. The amounts listed here are approximate, since the amount of borscht you make should be constrained only by the size of the biggest pot you have.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tbsp oil or butter\u003cbr>\n1 large onion, peeled and chopped, and/or 1 large leek, trimmed and chopped\u003cbr>\n3 to 5 cloves garlic, chopped\u003cbr>\n2 carrots, chopped\u003cbr>\n1 parsnip, chopped\u003cbr>\n1 turnip, chopped\u003cbr>\n1 rutabaga, chopped (optional)\u003cbr>\n1 celery root, chopped\u003cbr>\n3 beets, peeled and chopped or grated\u003cbr>\n1/2 head of red cabbage, thinly sliced\u003cbr>\n1 cup cooked small white beans, optional\u003cbr>\n1 28-oz can diced tomatoes and juice\u003cbr>\nwater as needed\u003cbr>\n1 - 2 tsp salt, to taste\u003cbr>\n2 tsp caraway seed\u003cbr>\n1 tsp dill seed (optional)\u003cbr>\n1 tsp dried thyme or several branches of fresh thyme or sage\u003cbr>\n2 tbsp apple-cider or red-wine vinegar, or to taste\u003c/p>\n\u003cp>\u003cem>Garnish:\u003c/em>\u003cbr>\n1 small bunch fresh dill, minced\u003cbr>\nSour cream--the real stuff, with no additives, and definitely NOT \"lite\" or nonfat. If you truly won't (or can't) bear the full-fatness, use non- or lowfat Greek yogurt instead. \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Over medium heat, heat oil in a large, heavy soup pot. Reduce heat, add onions, leek, and garlic. Cook, stirring, until softened and translucent but not browned, 5 to 8 minutes.\u003c/p>\n\u003cp>2. Add chopped carrots, parsnips, turnip, celery root and rutabaga and cook, stirring, until vegetables are slightly softened, 8-10 minutes. Add beets and cabbage and cook for another few minutes.\u003c/p>\n\u003cp>3. Add salt, caraway, and thyme. Add tomatoes and juice, white beans if using, and enough water to cover vegetables. Add vinegar to taste. Bring to a simmer, then reduce heat to keep soup at a gentle simmer. Partially cover and let cook until vegetables are tender and flavors have blended, about 45 minutes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Adjust salt and vinegar. To serve, top each bowlful with a generous sprinkle of fresh dill and a dollop of sour cream. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19207/borscht-for-chanukah","authors":["5038"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_1958","bayareabites_8553","bayareabites_740","bayareabites_3140","bayareabites_1671","bayareabites_3662","bayareabites_3532","bayareabites_439"],"label":"bayareabites"},"bayareabites_16642":{"type":"posts","id":"bayareabites_16642","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16642","score":null,"sort":[1283789331000]},"guestAuthors":[],"slug":"a-sweet-year-plum-cake-for-rosh-hashanah","title":"A Sweet Year: Plum Cake for Rosh Hashanah","publishDate":1283789331,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Photograph by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, begins this year on Wednesday night. This holiday is a bridge stretched between the past and the future. As I understand it, the two-week period between Rosh Hashanah and Yom Kippur, or the Day of Atonement, is a time for personal and spiritual clean-up. You look back at everything you did (or failed to do) during the past year, and you make amends: settle your debts, ask for forgiveness, leave old habits behind.\u003c/p>\n\u003cp>And to help blow the cobwebs out of your brain, and get you up and ready to do what needs to be done, comes the blast of the shofar, or ram's horn. It's a real ram's horn, blown at the end of the day's services, with a sound that's deeply weird and thrilling. It's rare that any experience comes to us unmitigated across the centuries, much less the millennia. Nothing we eat now tastes like it would have two hundred or even a hundred years ago; cooking methods, animal breeds and plant varieties, even ways of measuring ingredients have all changed and evolved, and while old recipes may give us a sense of how previous generations ate, we'll never know exactly what their bread or their apples tasted like. \u003c/p>\n\u003cp>Sounds, though, might remain true. A ram's horn is a ram's horn, and when it's blown, the tone rings as Biblical as manna, a tradition that reverberates down through some five thousand years. (By the Jewish calender, the upcoming year is 5771.) \u003c/p>\n\u003cp>As a lunar holiday, the exact date of Rosh Hashanah moves around from year to year, but it usually falls sometime between early and mid-September. The timing is perfect to fulfill the injunction to eat new fruits, part of a holiday tradition of serving sweet foods to guarantee a sweet year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Honey, too, is always on the menu at Rosh Hashanah, scooped up with apple slices and used to sweeten round domes of raisin-studded challah bread. With the resurgence of interest in beekeeping, and especially in urban beekeeping, now is the time to find out what your neighborhood tastes like, to a bee. I'm always trying out different local honeys, so on my table this year will be Eggman Family's pomegranate-blossom honey (sold at the Saturday Alemany Farmers' Market in San Francisco) next to the \"Marin Mix\" honey from \u003ca href=\"http://www.marshallsfarmhoney.com/\">Marshall's Farm\u003c/a> (widely available at many local grocery stores, as well as the Ferry Plaza Farmers' Market and the Marin Farmers' Market.)\u003c/p>\n\u003cp>You can also drop by Saul's in Berkeley next week for \u003ca href=\"http://saulsdeli.com/deli/pressevents/\">Adventures in the Honey Harvest\u003c/a>, a panel discussion and local honey tasting with Helene Marshall of Marshall's Farm Honey, Jen Radtke of \u003ca href=\"http://www.biofueloasis.com/\">Biofuel Oasis\u003c/a>, which offers classes in urban beekeeping, and Saul's co-owner and home beekeeper Peter Levitt.\u003c/p>\n\u003cp>Right now, the farmers' markets are rich with the first fruits of autumn. Peaches, melons, and berries still have their allure, but this week my eyes suddenly noticed the plumpness of green and purple late-harvest figs, the golden swell of Bartlett and Asian pears, the red-striped Gravenstein apples, the first pomegranates, and in particular, the amber-skinned Italian sugar plums and dusky indigo French prune plums. These small, oval plums, harbingers of fall, are nothing like summer's juice-dripping flavor bombs made for slurpy out-of-hand eating; instead, their dense, sugary flesh and tart skins are enhanced by baking. \u003c/p>\n\u003cp>And this simple plum cake shows them off. It's a great family dessert that can easily double as a lazy morning coffee cake. Cinnamon seems to have a nice affinity with plums, but so does cardamom and anise. Adding a little buckwheat flour gives the cake a pleasant heft and nuttiness; you could also replace the white flour completely with whole-wheat pastry flour, or a wheat-free combination of equal parts oat and barley flours. \u003c/p>\n\u003cp>Not being a fan of traditional honey cake, an \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/20/upside-down-apple-gingerbread/\">upside-down apple gingerbread\u003c/a> has been my go-to holiday dessert for quite a while. But with the long-delayed warmth of summer finally upon us, something a little lighter, with the kiss of the last stone fruits upon it, seems to offer the perfect sweetness for the year to come.\u003c/p>\n\u003cp>\u003cstrong>Plum Cake\u003c/strong>\u003cbr>\nYou could also try this with other fruits, such as sliced peaches, sliced poached quinces, or halved fresh figs. \u003c/p>\n\u003cp>Makes 1 cake, to serve 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup (8 tbsp) butter, softened\u003cbr>\n3/4 cup sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1/4 tsp ground cardamom (optional)\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 cup buckwheat flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 cup milk\u003cbr>\n1/2 cup chopped walnuts or pecans, toasted\u003cbr>\n24 small Italian plums or 12 French prune plums, halved lengthwise and pitted\u003cbr>\n1 tbsp sugar mixed with 1/4 tsp cinnamon or 1/4 tsp anise seeds\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Grease and flour a 9\" cake pan. Preheat oven to 350F.\u003c/p>\n\u003cp>2. Cream butter and sugar until fluffy. Beat in egg and vanilla.\u003c/p>\n\u003cp>3. In a small bowl, sift together flours, cardamom (if using), baking powder, and salt.\u003c/p>\n\u003cp>4. Stir half of flour mixture into butter. Add milk and stir gently to mix. Add remaining flour and stir until just smooth. Stir in all but 1 tablespoon of the nuts.\u003c/p>\n\u003cp>5. Spread batter in prepared pan. Arrange plums, skin side up, in concentric circles over batter. Sprinkle with nuts and cinnamon sugar or sugar and anise seeds.\u003c/p>\n\u003cp>6. Bake for 35 to 40 minutes, until cake is slightly puffed and golden brown. Let cool 10-15 minutes, then release from pan and let cool on a rack. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Adventures in the Honey Harvest will be held at Saul's Restaurant & Deli, 1475 Shattuck Ave., Berkeley, on Sept. 14 from 7-8:30pm. Tickets are $5. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Make it a sweet year with this easy and delicious plum cake for Rosh Hashanah, the Jewish New Year. ","status":"publish","parent":0,"modified":1312089875,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":994},"headData":{"title":"A Sweet Year: Plum Cake for Rosh Hashanah | KQED","description":"Make it a sweet year with this easy and delicious plum cake for Rosh Hashanah, the Jewish New Year. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"16642 http://blogs.kqed.org/bayareabites/?p=16642","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/06/a-sweet-year-plum-cake-for-rosh-hashanah/","disqusTitle":"A Sweet Year: Plum Cake for Rosh Hashanah","path":"/bayareabites/16642/a-sweet-year-plum-cake-for-rosh-hashanah","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/plumcake.jpg\" alt=\"plum cake\" title=\"plum cake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16859\">\u003c/a>\u003cbr>\n\u003cem>Photograph by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Rosh_Hashanah\">Rosh Hashanah\u003c/a>, the Jewish New Year, begins this year on Wednesday night. This holiday is a bridge stretched between the past and the future. As I understand it, the two-week period between Rosh Hashanah and Yom Kippur, or the Day of Atonement, is a time for personal and spiritual clean-up. You look back at everything you did (or failed to do) during the past year, and you make amends: settle your debts, ask for forgiveness, leave old habits behind.\u003c/p>\n\u003cp>And to help blow the cobwebs out of your brain, and get you up and ready to do what needs to be done, comes the blast of the shofar, or ram's horn. It's a real ram's horn, blown at the end of the day's services, with a sound that's deeply weird and thrilling. It's rare that any experience comes to us unmitigated across the centuries, much less the millennia. Nothing we eat now tastes like it would have two hundred or even a hundred years ago; cooking methods, animal breeds and plant varieties, even ways of measuring ingredients have all changed and evolved, and while old recipes may give us a sense of how previous generations ate, we'll never know exactly what their bread or their apples tasted like. \u003c/p>\n\u003cp>Sounds, though, might remain true. A ram's horn is a ram's horn, and when it's blown, the tone rings as Biblical as manna, a tradition that reverberates down through some five thousand years. (By the Jewish calender, the upcoming year is 5771.) \u003c/p>\n\u003cp>As a lunar holiday, the exact date of Rosh Hashanah moves around from year to year, but it usually falls sometime between early and mid-September. The timing is perfect to fulfill the injunction to eat new fruits, part of a holiday tradition of serving sweet foods to guarantee a sweet year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Honey, too, is always on the menu at Rosh Hashanah, scooped up with apple slices and used to sweeten round domes of raisin-studded challah bread. With the resurgence of interest in beekeeping, and especially in urban beekeeping, now is the time to find out what your neighborhood tastes like, to a bee. I'm always trying out different local honeys, so on my table this year will be Eggman Family's pomegranate-blossom honey (sold at the Saturday Alemany Farmers' Market in San Francisco) next to the \"Marin Mix\" honey from \u003ca href=\"http://www.marshallsfarmhoney.com/\">Marshall's Farm\u003c/a> (widely available at many local grocery stores, as well as the Ferry Plaza Farmers' Market and the Marin Farmers' Market.)\u003c/p>\n\u003cp>You can also drop by Saul's in Berkeley next week for \u003ca href=\"http://saulsdeli.com/deli/pressevents/\">Adventures in the Honey Harvest\u003c/a>, a panel discussion and local honey tasting with Helene Marshall of Marshall's Farm Honey, Jen Radtke of \u003ca href=\"http://www.biofueloasis.com/\">Biofuel Oasis\u003c/a>, which offers classes in urban beekeeping, and Saul's co-owner and home beekeeper Peter Levitt.\u003c/p>\n\u003cp>Right now, the farmers' markets are rich with the first fruits of autumn. Peaches, melons, and berries still have their allure, but this week my eyes suddenly noticed the plumpness of green and purple late-harvest figs, the golden swell of Bartlett and Asian pears, the red-striped Gravenstein apples, the first pomegranates, and in particular, the amber-skinned Italian sugar plums and dusky indigo French prune plums. These small, oval plums, harbingers of fall, are nothing like summer's juice-dripping flavor bombs made for slurpy out-of-hand eating; instead, their dense, sugary flesh and tart skins are enhanced by baking. \u003c/p>\n\u003cp>And this simple plum cake shows them off. It's a great family dessert that can easily double as a lazy morning coffee cake. Cinnamon seems to have a nice affinity with plums, but so does cardamom and anise. Adding a little buckwheat flour gives the cake a pleasant heft and nuttiness; you could also replace the white flour completely with whole-wheat pastry flour, or a wheat-free combination of equal parts oat and barley flours. \u003c/p>\n\u003cp>Not being a fan of traditional honey cake, an \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/20/upside-down-apple-gingerbread/\">upside-down apple gingerbread\u003c/a> has been my go-to holiday dessert for quite a while. But with the long-delayed warmth of summer finally upon us, something a little lighter, with the kiss of the last stone fruits upon it, seems to offer the perfect sweetness for the year to come.\u003c/p>\n\u003cp>\u003cstrong>Plum Cake\u003c/strong>\u003cbr>\nYou could also try this with other fruits, such as sliced peaches, sliced poached quinces, or halved fresh figs. \u003c/p>\n\u003cp>Makes 1 cake, to serve 8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup (8 tbsp) butter, softened\u003cbr>\n3/4 cup sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1/4 tsp ground cardamom (optional)\u003cbr>\n1 cup all-purpose flour\u003cbr>\n1/4 cup buckwheat flour\u003cbr>\n1/2 tsp salt\u003cbr>\n1 tsp baking powder\u003cbr>\n1/2 cup milk\u003cbr>\n1/2 cup chopped walnuts or pecans, toasted\u003cbr>\n24 small Italian plums or 12 French prune plums, halved lengthwise and pitted\u003cbr>\n1 tbsp sugar mixed with 1/4 tsp cinnamon or 1/4 tsp anise seeds\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Grease and flour a 9\" cake pan. Preheat oven to 350F.\u003c/p>\n\u003cp>2. Cream butter and sugar until fluffy. Beat in egg and vanilla.\u003c/p>\n\u003cp>3. In a small bowl, sift together flours, cardamom (if using), baking powder, and salt.\u003c/p>\n\u003cp>4. Stir half of flour mixture into butter. Add milk and stir gently to mix. Add remaining flour and stir until just smooth. Stir in all but 1 tablespoon of the nuts.\u003c/p>\n\u003cp>5. Spread batter in prepared pan. Arrange plums, skin side up, in concentric circles over batter. Sprinkle with nuts and cinnamon sugar or sugar and anise seeds.\u003c/p>\n\u003cp>6. Bake for 35 to 40 minutes, until cake is slightly puffed and golden brown. Let cool 10-15 minutes, then release from pan and let cool on a rack. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Adventures in the Honey Harvest will be held at Saul's Restaurant & Deli, 1475 Shattuck Ave., Berkeley, on Sept. 14 from 7-8:30pm. Tickets are $5. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16642/a-sweet-year-plum-cake-for-rosh-hashanah","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1763"],"tags":["bayareabites_1255","bayareabites_71","bayareabites_3662","bayareabites_3532","bayareabites_3211","bayareabites_348","bayareabites_8373"],"label":"bayareabites"},"bayareabites_10878":{"type":"posts","id":"bayareabites_10878","meta":{"index":"posts_1591205157","site":"bayareabites","id":"10878","score":null,"sort":[1267370232000]},"guestAuthors":[],"slug":"eating-hamans-hat-hamantaschen-for-purim","title":"Eating Haman's Hat: Hamantaschen for Purim","publishDate":1267370232,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Happy Purim!\u003c/strong> Yes, today is the Jewish celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Purim\">Purim\u003c/a>, a happy little holiday where costumes and drunken revelry are mandated, and rolling from house to house bringing gifts of food and drink is exactly what you're supposed to do. The party is mostly a secular one, a celebration of the bravery and resourcefulness of Queen Esther, favorite of Persia's King Ahasuerus. When Haman, one of the king's advisors, plotted to rid the kingdom of Jews, Esther went to the king, revealed her previously hidden Jewish identity and pleaded for her people to be spared. As a result, Haman got it in the neck instead of the Jews, and persecution was set aside for another day. \u003c/p>\n\u003cp>So, a fine reason to celebrate. At the synagogue, the story is read from the Book of Esther, and every time Haman is mentioned, noisemakers are cranked to drown out his name. Sometimes the story is acted out, in a goofy pageant called the Purimspiel. Many synagogues or community centers hold a Purim Carnival for kids. Who could resist games like \"Throw the Beanbag through Haman's Mouth\"? Best of all, of course, are the hamantaschen, cookies made in the shape of Haman's (supposedly) three-cornered hat and filled with a thick, sweet paste of apricots, prunes, or poppy seeds. \u003c/p>\n\u003cp>Clearly, this is a cookie born in Central Europe, brought over by immigrants raised on the buttery cookies, the poppy seeds, honey, spices and dried fruits found in baking traditions from Vienna to Budapest. What sets hamantaschen apart from, say, thumbprint cookies are their fillings: dense and sticky, full flavored and rich. Called lekvar, these are pastes, not jams, made from dried fruits plumped in juice and water, flavored with citrus and spices. Where jam would boil and run, lekvar stays put. \u003c/p>\n\u003cp>It's not impossible to find hamantaschen at bakeries around the Bay Area, especially at this time of year. But they're never anywhere near as good as homemade. Too often, the dough is sugar-cookie bland, the filling a thin scrape of rubbery goo. What you want is a fat, buttery-lemony cookie folded around a plump spoonful of rich fruitiness, something almost more mince pie than mere cookie. \u003c/p>\n\u003cp>Now, it's easy to find canned lekvars in the kosher section of any supermarket. Like so many prepared foods, though, they're often filled with unnecessary junk: high-fructose corn syrup, weird preservatives. Happily, though, making your own is easy, and the taste is well worth the tiny bit of effort put in at the blender. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You will, however, need to make a special trip for the apricot paste. Any shop specializing in Middle Eastern groceries will carry this, essentially a flat brick of lightly sweetened fruit leather. I've only ever seen one brand, made in Syria and wrapped in golden cellophane, with a beautiful blue label painted with bright orange apricots. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apricot-paste500.jpg\" alt=\"apricot paste\" title=\"apricot paste\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10985\">\u003c/p>\n\u003cp>While you're there, of course, you can browse for all kinds of other delicious things, like olives, thick yogurt, pink pickled turnips, mint tea, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">pomegranate molasses\u003c/a>, rose-petal jam, baba ghanoush, chunks of halvah ribboned with chocolate, fresh pita bread, crunchy melon seeds, belly-dancing videos, copper pots for making Turkish coffee, sesame candy, and more. I found mine (and all of the above) at Samiramis Imports in the Mission. \u003c/p>\n\u003cp>Apricot paste in hand, you can divide up the process over a few hours. Make the cookie dough and stash it in the fridge. Make the fillings, apricot first so you can reuse the pot and the blender without needing to wash them, since the darkness of the prune will absorb any remaining apricot stickiness. Roll out the dough, cut the rounds, move them onto cookie sheets and let little hands plop on the filling and pinch the three-cornered triangles. Bake, make tea or pour milk, and celebrate. And then bring a plateful to your neighbors. \u003c/p>\n\u003cp>\u003cstrong>Hamantaschen \u003c/strong>\u003cbr>\nBoth dough and fillings keep well in the refrigerator, so you can roll out and fill just a few cookies at a time. Then again, these are really delicious and fun to eat even for breakfast, since they're not overly rich or sweet. In my experience, even a whole batch doesn't last very long out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/baked-cookie500.jpg\" alt=\"baked hamantaschen\" title=\"baked hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10986\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tbsp (1 stick, 4 oz) butter or margarine\u003cbr>\n1/2 cup + 2 tbsp sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1 1/2 tbsp orange juice\u003cbr>\n1/2 tsp grated lemon rind\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\nApricot and/or Prune Lekvar, recipe below\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream butter and sugar until fluffy. Beat in egg, orange juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour into butter mixture, mixing gently until just combined. Add lemon zest and stir until dough is smooth. \u003c/p>\n\u003cp>2. Form into a ball, wrap in plastic wrap or pop into a resealable plastic bag.\u003cbr>\nChill in the refrigerator for at least 2 hours or overnight. (Otherwise dough will be too sticky to roll out.) While dough is chilling, making filling(s).\u003c/p>\n\u003cp>3. Preheat oven to 375 F. Lightly flour a large wooden cutting board or countertop. Because this dough tends to be sticky, it's easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dough500.jpg\" alt=\"dough for hamantaschen\" title=\"dough for hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10984\">\u003c/p>\n\u003cp>4. Roll out dough into a broad round, as if you're making a thickish sheet of pie dough. It's better to have it on the thicker side, maybe a quarter-inch or so, as the cookies are nicer when they're a little puffy, and also will be easier to fill and pinch if they're not super-skinny. \u003c/p>\n\u003cp>5. Using a cookie cutter or a drinking glass, stamp out circles of dough. Move the circles onto a cookie sheet, leaving an inch or so between each one. It's important to fill the rounds on the cookie sheet (rather than on the counter top) as they are hard to move without tearing once they're filled. The size is up to you; I usually use a cutter that's about 4 inches across, making a round the size of a smallish hamburger patty. \u003c/p>\n\u003cp>6. Place a generous tablespoon of filling in the center of each round. Fold the top sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>7. Bake for 20 minutes or so, until cookies are pale golden brown around the edges. Let cool on a rack. Note that the filling will be super-bubbling hot right out of the oven, so try to give them at least a few minutes' cooling time before you bite into your first one.\u003c/p>\n\u003cp>\u003cstrong>Apricot Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 oz apricot paste\u003cbr>\n1/2 cup water\u003cbr>\n2 tbsp lemon juice\u003cbr>\n2 tbsp orange juice\u003cbr>\n1 tablespoon grated orange zest\u003cbr>\n1/2 cup golden raisins\u003cbr>\n2 tbsp sugar or honey, or to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nTear apricot paste into bite-sized pieces. Place in a small, heavy saucepan with the rest of the ingredients. Warm over low heat, stirring frequently, until paste is soft and melting and raisins have plumped up, about 10-12 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or orange juice, as needed. Store in the refrigerator until needed. (If you have extra, it keeps for a very long time and is excellent on toast.)\u003c/p>\n\u003cp>\u003cstrong>Prune Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup water or orange juice\u003cbr>\n2 tbsp lemon juice\u003cbr>\n1 cup pitted prunes\u003cbr>\n1/2 cup raisins\u003cbr>\n2 tbsp sugar or honey\u003cbr>\n1/8 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMix all ingredients together. Put them into the same pot you used for the apricot filling (no need to wash it out), and warm over low heat until prunes and raisins are soft and mushy, about 8-10 minutes. Let cool slightly, then puree. Store in the fridge until needed. Like the apricot filling, it keeps a very long time and tastes divine. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/samiramis-imports-san-francisco-2\">Samiramis Imports\u003c/a>, 2990 Mission St at 26th St., San Francisco. (415) 824-6556. \u003c/p>\n\n","blocks":[],"excerpt":"Happy Purim! It's time to celebrate Jewish Mardi Gras, and these cute, fruit-filled triangular cookies are the way to do it. ","status":"publish","parent":0,"modified":1553103523,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1412},"headData":{"title":"Eating Haman's Hat: Hamantaschen for Purim | KQED","description":"Happy Purim! It's time to celebrate Jewish Mardi Gras, and these cute, fruit-filled triangular cookies are the way to do it. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"10878 http://blogs.kqed.org/bayareabites/?p=10878","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/02/28/eating-hamans-hat-hamantaschen-for-purim/","disqusTitle":"Eating Haman's Hat: Hamantaschen for Purim","path":"/bayareabites/10878/eating-hamans-hat-hamantaschen-for-purim","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy Purim!\u003c/strong> Yes, today is the Jewish celebration of \u003ca href=\"http://en.wikipedia.org/wiki/Purim\">Purim\u003c/a>, a happy little holiday where costumes and drunken revelry are mandated, and rolling from house to house bringing gifts of food and drink is exactly what you're supposed to do. The party is mostly a secular one, a celebration of the bravery and resourcefulness of Queen Esther, favorite of Persia's King Ahasuerus. When Haman, one of the king's advisors, plotted to rid the kingdom of Jews, Esther went to the king, revealed her previously hidden Jewish identity and pleaded for her people to be spared. As a result, Haman got it in the neck instead of the Jews, and persecution was set aside for another day. \u003c/p>\n\u003cp>So, a fine reason to celebrate. At the synagogue, the story is read from the Book of Esther, and every time Haman is mentioned, noisemakers are cranked to drown out his name. Sometimes the story is acted out, in a goofy pageant called the Purimspiel. Many synagogues or community centers hold a Purim Carnival for kids. Who could resist games like \"Throw the Beanbag through Haman's Mouth\"? Best of all, of course, are the hamantaschen, cookies made in the shape of Haman's (supposedly) three-cornered hat and filled with a thick, sweet paste of apricots, prunes, or poppy seeds. \u003c/p>\n\u003cp>Clearly, this is a cookie born in Central Europe, brought over by immigrants raised on the buttery cookies, the poppy seeds, honey, spices and dried fruits found in baking traditions from Vienna to Budapest. What sets hamantaschen apart from, say, thumbprint cookies are their fillings: dense and sticky, full flavored and rich. Called lekvar, these are pastes, not jams, made from dried fruits plumped in juice and water, flavored with citrus and spices. Where jam would boil and run, lekvar stays put. \u003c/p>\n\u003cp>It's not impossible to find hamantaschen at bakeries around the Bay Area, especially at this time of year. But they're never anywhere near as good as homemade. Too often, the dough is sugar-cookie bland, the filling a thin scrape of rubbery goo. What you want is a fat, buttery-lemony cookie folded around a plump spoonful of rich fruitiness, something almost more mince pie than mere cookie. \u003c/p>\n\u003cp>Now, it's easy to find canned lekvars in the kosher section of any supermarket. Like so many prepared foods, though, they're often filled with unnecessary junk: high-fructose corn syrup, weird preservatives. Happily, though, making your own is easy, and the taste is well worth the tiny bit of effort put in at the blender. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You will, however, need to make a special trip for the apricot paste. Any shop specializing in Middle Eastern groceries will carry this, essentially a flat brick of lightly sweetened fruit leather. I've only ever seen one brand, made in Syria and wrapped in golden cellophane, with a beautiful blue label painted with bright orange apricots. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apricot-paste500.jpg\" alt=\"apricot paste\" title=\"apricot paste\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10985\">\u003c/p>\n\u003cp>While you're there, of course, you can browse for all kinds of other delicious things, like olives, thick yogurt, pink pickled turnips, mint tea, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/22/recipe-b-is-for-beet/\">pomegranate molasses\u003c/a>, rose-petal jam, baba ghanoush, chunks of halvah ribboned with chocolate, fresh pita bread, crunchy melon seeds, belly-dancing videos, copper pots for making Turkish coffee, sesame candy, and more. I found mine (and all of the above) at Samiramis Imports in the Mission. \u003c/p>\n\u003cp>Apricot paste in hand, you can divide up the process over a few hours. Make the cookie dough and stash it in the fridge. Make the fillings, apricot first so you can reuse the pot and the blender without needing to wash them, since the darkness of the prune will absorb any remaining apricot stickiness. Roll out the dough, cut the rounds, move them onto cookie sheets and let little hands plop on the filling and pinch the three-cornered triangles. Bake, make tea or pour milk, and celebrate. And then bring a plateful to your neighbors. \u003c/p>\n\u003cp>\u003cstrong>Hamantaschen \u003c/strong>\u003cbr>\nBoth dough and fillings keep well in the refrigerator, so you can roll out and fill just a few cookies at a time. Then again, these are really delicious and fun to eat even for breakfast, since they're not overly rich or sweet. In my experience, even a whole batch doesn't last very long out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 20 cookies\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/baked-cookie500.jpg\" alt=\"baked hamantaschen\" title=\"baked hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10986\">\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n8 tbsp (1 stick, 4 oz) butter or margarine\u003cbr>\n1/2 cup + 2 tbsp sugar\u003cbr>\n1 egg\u003cbr>\n1 tsp vanilla\u003cbr>\n1 1/2 tbsp orange juice\u003cbr>\n1/2 tsp grated lemon rind\u003cbr>\n2 cups flour\u003cbr>\n1 1/4 tsp baking powder\u003cbr>\n1/4 tsp salt\u003cbr>\nApricot and/or Prune Lekvar, recipe below\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cream butter and sugar until fluffy. Beat in egg, orange juice, and vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Stir flour into butter mixture, mixing gently until just combined. Add lemon zest and stir until dough is smooth. \u003c/p>\n\u003cp>2. Form into a ball, wrap in plastic wrap or pop into a resealable plastic bag.\u003cbr>\nChill in the refrigerator for at least 2 hours or overnight. (Otherwise dough will be too sticky to roll out.) While dough is chilling, making filling(s).\u003c/p>\n\u003cp>3. Preheat oven to 375 F. Lightly flour a large wooden cutting board or countertop. Because this dough tends to be sticky, it's easiest to roll it out with a sheet of waxed paper between the dough and the rolling pin. This will prevent the dough from sticking and tearing as you roll. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dough500.jpg\" alt=\"dough for hamantaschen\" title=\"dough for hamantaschen\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10984\">\u003c/p>\n\u003cp>4. Roll out dough into a broad round, as if you're making a thickish sheet of pie dough. It's better to have it on the thicker side, maybe a quarter-inch or so, as the cookies are nicer when they're a little puffy, and also will be easier to fill and pinch if they're not super-skinny. \u003c/p>\n\u003cp>5. Using a cookie cutter or a drinking glass, stamp out circles of dough. Move the circles onto a cookie sheet, leaving an inch or so between each one. It's important to fill the rounds on the cookie sheet (rather than on the counter top) as they are hard to move without tearing once they're filled. The size is up to you; I usually use a cutter that's about 4 inches across, making a round the size of a smallish hamburger patty. \u003c/p>\n\u003cp>6. Place a generous tablespoon of filling in the center of each round. Fold the top sides of the circle into the middle and pinch the top into a point. Fold the bottom half up to meet the folded-in sides. Pinch each side to seal, forming a triangle with a patch of filling peeking out from the middle.\u003c/p>\n\u003cp>7. Bake for 20 minutes or so, until cookies are pale golden brown around the edges. Let cool on a rack. Note that the filling will be super-bubbling hot right out of the oven, so try to give them at least a few minutes' cooling time before you bite into your first one.\u003c/p>\n\u003cp>\u003cstrong>Apricot Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n7 oz apricot paste\u003cbr>\n1/2 cup water\u003cbr>\n2 tbsp lemon juice\u003cbr>\n2 tbsp orange juice\u003cbr>\n1 tablespoon grated orange zest\u003cbr>\n1/2 cup golden raisins\u003cbr>\n2 tbsp sugar or honey, or to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nTear apricot paste into bite-sized pieces. Place in a small, heavy saucepan with the rest of the ingredients. Warm over low heat, stirring frequently, until paste is soft and melting and raisins have plumped up, about 10-12 minutes. Let cool for a few minutes, then transfer to a food processor or blender. Puree until smooth. Taste and add more sugar or orange juice, as needed. Store in the refrigerator until needed. (If you have extra, it keeps for a very long time and is excellent on toast.)\u003c/p>\n\u003cp>\u003cstrong>Prune Lekvar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup water or orange juice\u003cbr>\n2 tbsp lemon juice\u003cbr>\n1 cup pitted prunes\u003cbr>\n1/2 cup raisins\u003cbr>\n2 tbsp sugar or honey\u003cbr>\n1/8 tsp cinnamon\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMix all ingredients together. Put them into the same pot you used for the apricot filling (no need to wash it out), and warm over low heat until prunes and raisins are soft and mushy, about 8-10 minutes. Let cool slightly, then puree. Store in the fridge until needed. Like the apricot filling, it keeps a very long time and tastes divine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/samiramis-imports-san-francisco-2\">Samiramis Imports\u003c/a>, 2990 Mission St at 26th St., San Francisco. (415) 824-6556. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/10878/eating-hamans-hat-hamantaschen-for-purim","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_833","bayareabites_1919","bayareabites_3532","bayareabites_1920"],"featImg":"bayareabites_133084","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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