• Miscellaneous Info
• Blintz Soufflé
Rabbi Chaim Dalfin
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FOOD and COOKING: Food is an important part of the Jewish tradition and a great way to transfer that tradition from generation to generation. Since Jews lived all over the world, foods for various holidays may differ. There is an explosion of websites devoted to Jewish cooking.
The Jewish online community offers recipes from a variety of our cultures and backgrounds. www.jewish.com/food and The Epicurious Recipe Index (search for Jewish Cooking) is a compilation of 100 (not necessarily Kosher) recipes that have appeared in Gourmet and Bon Appetit magazines.
Finally, www.koshercooking.com offers information on Jewish cooking with recipes submitted by culinary professionals and site visitors.
Several years ago, Wolfgang Puck, the ultimate Chef and owner of Spagos in California had his recipe for chicken soup printed in THE NEW YORK TIMES. Each year he and his Jewish wife held a Passover seder for the Hollywood crowd. When readers saw that milk was an ingredient in the soup, all hell broke loose. The paper received 100's of complaints about the recipe. It is therefore important to know the difference between kosher style, kosher and glatt kosher food. A simplified explanation is that:
More information is available at www.cyber-kitchen.com/rfcj/kosherfaq.htm
You can order Kosher food online at www.mykoshermarket.com.
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The following is my favorite Jewish recipe because it is foolproof, versatile, and easy:
This recipe is for one package of six blintz.
1. Defrost blintz, any type will
2. Set oven to 350 degrees.
3. Grease pie dish with butter and add blintz.
3. In a container mix: 1 lb. of sour cream, one egg, a drop of vanilla, a drop of cinnamon, a bit of juice (orange, lime, pineapple or anything sweet), and two packages of sugar. Mix well.
4. Pour over blintz and be sure all are covered. Bake for 40 minutes, until topping is firm.
5. Five minutes before removing the souffle from the oven, put frozen strawberries in a ramekin dish in the microwave for a minute or two. Pour in the center of the souffle so the entire dish looks like a cheese cake. You can eliminate the strawberries and serve with applesauce or any cut up fruit.
Can be served hot or cold, for lunch or dinner or as a dessert with coffee.
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