Eilat Nature Recipes

Eilat Nature Fun with Food

Legendary Recipe Page

This PAGE is: dedicated to memories of childhood through food.

Perhaps special memories had to do with feeling safe and warm in someone's arm, or hearing a melodious voice in song, which also soothed us, The smells and tastes that makes us feel that special warmth to this very day as adults. I have just touched upon our 5 senses. Hearing, sight, touch, taste, and smell.

I remember the taste and smell of foods that my Grandmother used to make. My Mother thankfully can duplicate them because she 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 so that we may share with the world one of your favorite childhood memories through their taste buds.

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, to mix or to pour with no real measurements .

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

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"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 Fahrenheit)
1 package of Active Dry Yeast..
2 tablespoons sugar
1 tablespoon salt
1/4 cup of Peanut Oil
2 eggs, beaten
8 cups un-sifted 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

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