THESE PAGES ARE: dedicated to memories of childhood through our
favorite recipes. It seems to this author that the remembrance of
favorite people in our lives also takes place with remembering incidents
of our lives. Perhaps those special memories had to do with when we were
babies feeling safe and warm in someone's arms, or hearing a melodious
voice in song which also soothed us, watching someone near us always
that soothed us just by being near, or the smells and tastes that makes
us feel that special warmth to this very day as old as we are...I have
just touched upon our 5 senses. Hearing, sight, touch, taste, and smell.
For our purpose right now I am delving into foods memories with the
senses of taste and smell.
I for one remember the taste and smell of foods that my Grandmother used
to make. My Mother thankfully can duplicate them because she also has
them ingrained in her memory. I doubt very much that I will ever be able
to duplicate them. How sad!
My fervent hope is that the reader will think about their favorite food
memories and try to duplicate them and even perhaps send them to us for
publication on our site as well so that we may share with the world one
of our favorite childhood memories through our tastebuds.
The problem that I have with most of these recipes is that they are not
recipes at all but as my Mother says I just know how much to (geese
areine) Yiddish for spilling in meaning the ingredients to mix or to
pour with no real measurements attached.
We will be featuring different recipes on a timely basis for our readers
convenience and experience.
To Start I am using a very old booklet that is only from 1966 paper is
brown already it was given out for free if you sent in a label or cap
liner from any size bottle of "Planters Oil" I don't even know where I
got this book most likely it was my mothers. It's name "Festive Manna"
gathered by Miriam Field.. Jewish recipes for the Shabbat and holidays.
She writes an introduction prior to each recipe with many Yiddish words.
Of course she starts with the Sabbath (Shabbat, Shabbos). I quote
"The Sabbath
the most remarkable love story every told. When the world was
first created the Sabbath came, forlorn, before the Creator. "All the
other days of the week are partnered" said the Sabbath sadly, "But I
alone am lonely without a companion." "The people of Israel" came the
Decree, "Shall be your mate". Every week to this day, we celebrate with
undiminished ardor that out-of-this-worldly wedding, proof this marriage
really was made in heaven".
She continues with The miracle of Manna, after wandering in the desert
for forty years The Jews would dine on Manna that arrived fresh each
morning packaged between layers of dew and each week on the sixth day
they received a double portion, in honor of the Sabbath. In memory
of that peculiarly shabbosdik (Sabbath) phenomenon it is customary to
set two loaves upon the Sabbath table. To honor the Shabbat the
first recipe will
be for Challah.
2 1/2 cups of warm water (105-115 degrees Farhenheit)
1
package of Fleischmann's Active Dry Yeast..
2 tablespoons sugar
1 tablesppon salt
|
1/4 cup of Planter's Oil
2 eggs, beaten
8 cups unsifted flour
(about) see there comes the geese arein.
1 egg yolk
1
tablespoon water. |
Measure warm water into a large warm bowl. Sprinkle in the Yeast
and stir until dissolved. Stir in sugar, salt, oil, eggs and
half the flour; beat until smooth. Add enough additional flour
to make a soft dough. Turn out onto lightly floured board. Knead
until smooth and elastic, about 10 minutes. Place in an
oiled bowl, turning to grease the top. Cover; let rise into a
warm place, free from draft, until doubled in bulk, about 1
hour.
Punch dough down; turn out onto lightly floured board and divide
into 8 pieces. Shape each piece into a 14 inch roll and braid
three of these rolls together. Make a "dent" down the center of
the braid. Place a fourth strip of dough in this dent,
stretching the strip to the length of the braid. Tuck the ends
of the strip underneath the braid. Repeat with remaining 4
strips of dough, and make a second braid. Place on oiled baking
sheets, cover; let rise in a warm place, free from draft, until
doubled about 45 minutes. Combine egg yolk and water; use this
to brush the tops of the braids, Bake challah in a
moderate oven (350 degrees F) for 30 minutes or until done.
Serves twelve representing the 12 tribes. |
SHABBAT SHALOM / GITTEN SHABBOS
Please send in your favorite recipes to share with all of our readers.
Thank you.. |
