Honey-Glazed Roasted Carrots and Beets

Honey, sometimes life stings. Wherever we choose to live and work or study, whoever we choose to associate with, however we budget our time and money, there will always be a mix of advantages and disadvantages. Sometimes we get to choose between the good and the better; others times, we pick the lesser of two evils. beets and carrots roasted

The most popular traditional Rosh Hashanah food today is an apple dipped in honey. One reason the sweet apple was chosen over other fruits is a reference to the love between G-d and the Jewish people in the Song of Songs (2:3): “Like an apple among the trees of the forest…and its fruit is sweet on my palate.” Dipping the sweet apple in honey shows that we want a doubly sweet year. Honey is unique in a number of ways. It is kosher even though it is produced by a non-kosher animal. The sweetness of honey is stronger than the sweetness of regular granulated sugar, but when it is eaten in a large amount, it can have a bitter aftertaste. For this reason, some follow the tradition of dipping challah and apples in sugar instead of honey. Too much sweetness is bitter. Without the bad, we wouldn’t appreciate the good as much. When we recognize the bee’s sting, we are even more grateful for our honey.

beets and carrots raw

I like to use honey sparingly, for glazes and dressings. A little bit goes a long way. This way, you get the maximum flavor with minimum use. (It’s the same principal my parents used to explain how Kix cereal could taste sweet and have lower sugar content than higher-sugar cereals.) According to the National Honey Board, it takes 4.4 million bees to produce one kilogram of honey. No wonder it’s so expensive.

This roasted vegetable dish includes three traditional Rosh Hashanah foods in addition to honey. When we eat beets, we asked for our enemies to be removed. When we eat carrots, we asked for a good decree; as a bonus, carrot circles look like coins. I use both orange and yellow carrots to give this dish maximum color. Roasting the vegetables preserves more of their natural flavor than boiling. The honey glaze gives it a beautiful shine and jewel-like pomegranate seeds (that we should be full of mitzvot) used for garnish really make it look like a bowl of treasure.

Wishing you a sweet year!

Honey-Glazed Roasted Carrots and Beets
Yield: About 3 cups

Ingredients
3 cups peeled, cubed beets
2 cups orange and yellow carrots, peeled and sliced in circles
2-3 T olive oil, divided
2-3 T honey, divided
2 teaspoons dried ginger, divided
1 T lemon juice
4 cloves garlic, minced or crushed
pomegranate seeds, for garnish

Directions

  1. Put on an apron. You are going to be working with beets. I know some people who actually feed beets to their toddlers. I am not one of them, as I am in charge of both cooking and laundry in my house.
  2. Peel and cuts beets and carrots. Put into a medium-sized bowl.
  3. In a small bowl or jar, combine oil, honey, and ginger. Pour half off to save for later. Add garlic and lemon juice. Mix, whisk, or shake to combine.
  4. Pour glaze over the vegetables and toss to coat.
  5. Spread the beets and carrots in a single layer in a roasting pan or baking dish, lined with parchment paper for easy clean-up. (Beets, remember?)
  6. Bake in an oven pre-heated to 350F/180C for 30-40 minutes.
  7. Once the roasted vegetables have cooled, dress them with the reserved honey-oil mixture. Garnish with pomegranate seeds. Serve at room temperature.
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3 Ingredient Flourless Peanut Butter Cookies (Gluten Free)

Taste can be a strong memory trigger. Even in our adult years, we find ourselves comparing drinks to medicine our mothers made us take as toddlers or reaching for “comfort foods” that remind us of home when we are feeling down. Many people remember meals from special occasions, like a first date, engagement, or wedding. When one woman I knew passed away in her eighties with a freezer full of her famous secret-recipe cookies, her children divided the cookies up evenly and savored a memory with each bite until they were gone.

peanut butter cookies 2.jpg

Two years ago today, mortality tapped me on the shoulder. A friend a few years younger than me passed away suddenly. Like I had done years before her, Sara had left her family in North America to move to Israel. Though she missed them terribly, she was starting her own life in the Jewish homeland. At the time of her death, she was engaged to marry an Israeli man. Even though she had a day job and MA studies keeping her busy, Sara was my kids’ (and my) favorite babysitter. Living with roommates just a few blocks away, she was also our most frequent non-family Shabbat guest. I enjoyed listening to her book recommendations and English-teaching adventures, and my children fought over who would sit next to her at each meal. It’s not easy to live alone, far from family. In Sara’s memory, please take a moment to think if you know someone lonely–a bachelor, a widow, a student, an elderly person, or anyone else who could really use some company–and consider adding them to your guest list for the upcoming holidays. The holiday season is an especially difficult time to be alone.

On one visit, Sara brought flour-less peanut butter cookies and introduced me to the concept. I didn’t get her recipe, but I played around with the basic ingredients until I got something I liked. These sweet treats have a chewy center and crispy edges, and they are super easy and gluten-free. Whenever I eat these, I think of my friend.

peanut butter cookies

Enjoy!

3 Ingredient Flour-less Peanut  Butter Cookies
Yield: About 30 cookies

Ingredients

1 cup peanut butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract (optional)
1 tablespoon cocoa powder (optional)

Directions:

  1. Thoroughly mix peanut butter and sugar, by hand or with a mixer.
  2. Add eggs and mix thoroughly.
  3. The vanilla and cocoa add a richer, deeper flavor to the cookies, but they are completely optional. If using them, add at this point.
  4. Drop spoonfuls evenly spaced onto a cookie sheet lined with baking paper.
  5. Bake at 180C/350F for about 8-10 minutes, depending on the size of your cookies. Do not over-bake. Cool completely before taking off the pan.
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No-Bake Fresh Cherry Pie

The first time I tasted a no-bake fresh fruit pie was two years ago when I was visiting family in the United States. A guest brought my parents two fresh blueberry pies. Fresh fruit loses a lot of its nutritional value when it’s cooked or baked, but this pie was just a crust smeared with cream cheese and filled with fresh blueberries, with a very light glaze. We ate the leftovers for breakfast for most of a week because fresh fruit is totally guilt-free and healthy!

On my recent berry-picking excursion, I also picked fresh cherries and ended up bringing home almost two kilos (over 4 pounds) of them. As delicious as they, those are a lot of cherries to munch on! As I was pulling dusty, sun-kissed cherries off the trees and dropping them into my basket, I already began to envision this fresh cherry pie. Concentrated cherry taste with none of the fresh, delicious flavor baked out.

Searching for a recipe, most “fresh cherry pie” recipes I found were baked pies make with fresh cherries, and “no-bake cherry pie” gave me a lot of recipes for cheesecake with cherry pie filling. What I wanted was a pie that would just showcase, contain, and highlight the cherries’ natural sweetness, not mask it with creams and syrups. I wanted to recreate that blueberry pie in cherry form. Here is what I came up with:

cherry pie horizontal

 

The three parts of this pie are the crust, fresh cherries, and light glaze. For the crust, you could use your favorite basic pie crust recipe. I used the King Arthur no-roll oil pie crust, exchanging 80% whole wheat flour for all-purpose flour. I baked it for fifteen minutes before filling, and its mild, slightly salty flavor complimented the sweet, fresh cherries very nicely. I call this a no-bake pie even though the crust is baked in order to distinguish it from traditional, baked cherry pies. The cherry-pitting is the most time-consuming step in this pie, especially if you don’t have a cherry pitter, but it is well worth it. The glaze I kept simple, with just some chopped cherries simmered with sugar, water, lemon juice, and vanilla while I filled the pie crust with the fresh cherries.

Take advantage of fresh cherries while they are in season. You will want to make this pie every year.

No-Bake Fresh Cherry Pie Recipe

Ingredients:
Your favorite pie crust or this one from the King Arthur site:
2 cups whole wheat or all-purpose flour
heaping 1/2 teaspoon salt
1 teaspoon sugar
3/8 teaspoon baking powder
7 tablespoons oil
1/4 cup cold water

Filling:
4-5 cups fresh cherries, halved and pits removed

Glaze:
1/2 cup fresh cherries, chopped
1/4 cup water
1/4 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract

Directions:

  1. Crust: Mix dry ingredients. Then add wet ingredients and mix into a dough. Press evenly into a pie pan (9-in/23 cm). Make sure there are no holes. Bake at 180C/350F for 15-20 minutes, until slightly golden. Cool before filling.
  2. Put the glaze ingredients into a small saucepan on medium heat. Simmer until the sugar is dissolved and the cherries are cooked, stirring occasionally to avoid burning or sticking to the pot.
  3. While the glaze is simmering, cut up as many cherries as you can fit into the crust.
  4. Drizzle glaze over the cherries.
  5. Served chilled with whipped cream, vanilla ice cream, or on its own.
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How to Pick Perfect Berries

blackberries and raspberries

The wild blackberry bush on the border between our yard and the neighbors’ seems like it’s on the border between civilization and the wild. After all, it is beyond the fence. Clutching our little rinsed-out yogurt cups, my sister lifts the metal latch, too high for me to reach, and we follow the chain link fence to the grassy hill behind our house, the edge of the woods, the neighbor’s blackberry bush. Although we have permission from both the neighbors and our parents, it feels like a wild adventure to be pulling down thorny branches and reaching under wide leaves to search for hidden treasure: plump, juicy blackberries. We alight the cement stairs to the back door into the kitchen half an hour later with cups full of berries, scratches on our arms, and purple juice on our chins and fingers.

 

That was twenty-five years ago. I hadn’t gone berry-picking in over twenty years until last week. “Petel Bahar” (פטל בהר) in Gush Etzion opens its cherry orchards and berry bushes to public picking, for a fee, from mid-May through July. (This is an unsolicited recommendation. The opinions are completely my own. I am not being compensated at all for this post. BUT…if you happen to go, it won’t hurt to mention that you heard about it on my blog. ;-))  The staff gave us tips on how to pick the ripest, sweetest, juiciest blackberries and raspberries:

How to Pick the Best Blackberries

 

  • The berries that grow in the sun are sweeter than the ones that grow in the shade.
  • Blackberries should be completely black. If they are red, they aren’t ripe, and if there is even a hint of red, they may be sour, or at least not very sweet.
  • The best blackberries are plump and full of juice. They look like they will burst if you touch them. Sometimes they do!
  • Grasp the berry where it is attached to the branch and pull gently. It should come off easily. If it doesn’t, it isn’t ripe.
  • Wash as necessary.In the picture below, you can see that most of the blackberries are completely black. A few have reddish spots. Those are probably the least sweet.

blackberries

How to Pick the Best Red Raspberries

  • The raspberries here are shaped almost like strawberries, except they grow on bushes.
  • The darker the red, the better.
  • If the raspberry is fully ripe, it basically falls into your hand when you touch it. If it needs a gentle pull, it’s fine. If you need to tug, leave it. It’s not ready, even if it’s red.
  • The stem attached to the bush grows down into the raspberries, and the fruit slips right off, hollow inside. The stem stays on the bush.
  • Wash as necessary.

In the picture below, you can see the hollow spaces inside the red raspberries.

red raspberries

Raspberries and blackberries are rare in Israel, so I’m enjoying this unique opportunity!

 

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Lemon Veggie Baked Sole

Q: What do ladybugs and sole fish have in common?
Scroll down past the recipe for the answer.

The most popular choices for Shabbat fish dishes I hear about are salmon, gefilte fish, and sushi. Swimming against the tide, I have been trying out different budget-friendly sole recipes. Like most flat white fish, sole doesn’t have a strong flavor of its own. That makes it the perfect base for fun herbs and seasonings. This lemon-veggie baked sole is infused with flavor from the lemons and scallions, but it is still light. It is not covered in sauce, so it can be heated on Shabbat. It’s perfect for a summer seudah shlishit or weeknight supper. In the hot summer, I sometimes serve cold salads for lunch and heat fish, like this sole, for seudah shlishit in the late afternoon.

It is also very quick and easy to make!

sole baked

Baked Lemon-Veggie Sole Recipe
serves 4-5 as main dish, 8-10 as appetizer

Ingredients
8-10 sole fillets
1 red bell pepper, diced
1 small lemon, sliced
1/2 cup chopped scallions
salt and pepper

Instructions

  1. If using frozen fish, make sure it is fully defrosted and extra water is squeezed out.
  2. Heat over to 220 degrees Celsius/425 degrees Farenheit.
  3. Spread fish in a single layer in a shallow pan. The fillets can overlap a little, but don’t stack them.
  4. Sprinkle salt and pepper over the fish. Add the chopped peppers and scallions so the fish is evenly covered. Place a lemon slice on each fish fillet.
  5. Cover with foil. Bake for 10 minutes.
  6. Pour off liquid if this is an issue for heating it on Shabbat. Serve warm. Enjoy!


So what do ladybugs have to do with sole?

A: They are both named after Moses.
The seven-spotted ladybug is commonly known as פרת משה רבנו (Parat Moshe Rabeinu, i.e. Moses’ cow) in Hebrew.  The ladybug traditionally received nicknames in a number of European languages relating to various divine deities, likely because of its power to get rid of mites and aphids. The Hebrew is a translation of the Yiddish variant, relating the little red bug to Moshe. Why a cow? I haven’t seen an answer to that yet. If you know one, comment below!
I just learned today that sole is nicknamed in Hebrew דג משה רבינו (dahg Moshe Rabeinu, i.e. Moses fish). According to the folk tale, Moshe stepped on the fish while crossing the Red Sea, which is why it is so flat.

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Israeli Products Explained: Melon

*This is part 2 of a new series on common Israeli products. Post 1 is my explanation of the difference between couscous and Israeli couscous.*

Two melons were talking in the fridge.
“Honey, do you love me?”
“Sorry, can’t elope tonight. I’ve got to water melons.”
This is one of the punniest jokes I ever heard. Go ahead and groan. I’m joining you. It does, however, highlight what Americans consider the standard varieties of melon.

melon

When I lived in the USA, the three types of melon we usually bought were spherical, netted, orange-fleshed cantaloupe; smooth, oblong, green-fleshed honeydew; and, of course, watermelon. Every once in a while my mother would come home from the supermarket with something exotic-sounding, like a musk melon or Crenshaw, just for fun.

Since I moved to Israel, melons, which are in season throughout the summer along with watermelons, are sold simply as “melon.” Both in the supermarkets and in open-air markets like the famous Machane Yehudah Market in Jerusalem, melons are melons, or occasionally “honey melons” hawked by over-zealous vendors. I learned from experience that “honey melon” is not honeydew, just regular melon being advertised as “sweet as honey.” Plenty of times, I have bought a small, netted melon, expecting it to be orange cantaloupe, only to cut it open and discover pale green flesh. The opposite it true as well; smooth-skinned melons can be orange.

I know this guessing game bothers some consumers. They want to know what they are getting before cutting the melon open. I understand. People are naturally curious. If you are not a caterer arranging a fruit platter with a specific balance of colors, however, I don’t see the problem with a little surprise. Nothing is a secret in this day and age. We tweet what we’re thinking and feeling and Instagram pictures of everything we do to whoever cares to listen. I even heard a while back of a company that developed a pregnancy test that automatically posts a positive result on the user’s Facebook page. Is there no shame left in the world?

melon whole

very ripe melon

But if you really want to know about your melon….

  1. The melons that we mistake for cantaloupes that turn out to be green are probably Galia melons. The Galia melon was developed in Israel in the 1970s at the Neve Ya’ar Research Center of the Agricultural Research Organization, Dr. Zvi Karchi and named after his daughter, Galia. Galia melons, our local “green cantaloupes,” are fat-free, cholesterol-free, low in calories, and high in vitamin C, vitamin A, bioflavanoids, potassium, iron, calcium, fiber, and pectin. A sub-type of the Galia melon is the Arava melon.
  2. One of the parents of the Galia melon is the HaOgen melon, literally “anchor” in Hebrew, and also known as the Israel melon. The HaOgen melon is smaller than most melons, and it has stripes on its outer skin and sweet, green flesh and hints of salmon color around the seeds. It is nutritionally very similar to the Galia melon.
  3. The Ananas melon, meaning “pineapple melon” in Hebrew, may be the most common generic melon on the Israeli market. It is oval in shape, has netted skin, and weighs about two kilograms. Its flesh can range in color from white to pale green to orange. This is probably my melon in the picture above.

Now that we have so much sweet, delicious melon, what should we do with it?
We usually eat it plain or in fruit salad. This melon I served with cottage cheeses as a light lunch.

melon and cottage cheese.jpg
Come back throughout the summer for more melon recipes and ideas!

If you have an Israeli product you would like explained, please contact me.

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Red Lentil Fusion Curry

Fusion. It’s the rage in food these days. Instead of sticking to one ethnicity on our plate, we go for regional fusion. Taco pizza. Hamburger sushi. Latke sliders. I’m not sure if these experiments stem from boredom or extensive world travel and the globalization of everything. In either case, our tongues are often left with con-fusion. Sometimes, though, the dish just works.

red lentil curry.jpg

It’s another one of those days. 5:40 pm and I don’t know what I’m trying to have on the table at 6 other than cucumber sticks. The kids have already had pasta, eggs, and grilled cheese this week. Is there anything healthy I can throw into their diet for a little variety in just twenty minutes? Enter: Red lentils. One of the fastest-cooking and least bean-y legumes in my pantry. For some odd reason, I was thinking of making red lentil burgers, even though I knew there was no time. That idea morphed into sauce at some point between cutting an apple for one child and pouring a drink for another, with the baby tugging on my skirt while I was looking for a pot. I should just make supper at 11 am, right? 😛

Any good supper starts with sauteed onions and garlic. After I added the lentils, water and some tomato paste, I looked up a red lentil recipe to check how long to let it simmer, and a dahl recipe popped up. Two of the kids liked the photo, the same ones who liked the curry chicken I made a few weeks ago, so the lentils that were going to be in a tomato sauce became dahl, which became curry when I decided it needed more texture and might be more enticing for the kids with corn in it. This is rather old-fashioned of me–400 years old-fashioned, actually–but I still think of corn as a North American food, the American Indians teaching the starving Pilgrims how to plant corn and survive their first winter. So, even though there are recipes for corn curry, I still think of this dish as a fusion food. Especially because I served it on couscous, not rice.

P.S. Three kids tasted it, and they all ended up eating couscous with ketchup and cottage cheese. More left for the grownups! 🙂

Red Lentil Fusion Curry Recipe
serves: 8-10 as side dish, 4-6 as main dish
Ready in 20 minutes

Ingredients:

1 teaspoon oil
1 onion, chopped
3-4 cloves garlic, minced
100 grams tomato paste (about 1/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups dried red lentils
5 cups water
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon dried or freshly grated ginger
1/2 cup coconut milk
1 can corn, with liquid
fresh green herbs such as scallions, parsley, or coriander, for garnish (optional)

Directions:

  1. Sautee onion and garlic in oil about 2-3 minutes.
  2. Add lentils, spices, and tomato paste. Stir for a minute until well combined.
  3. Add water. Stir. Simmer 10 minutes.
  4. In the meantime, make couscous.
  5. Turn off stove. Add coconut milk and can of corn, with liquid. Stir and Let sit for a minute for the flavors to soak together while you dish out couscous and chop herbs, if you’re feeling fancy.
  6. Serve hot, over rice, or go fusion style and try it with quinoa, couscous, bulgur, or other grain of choice. Garnish with green herbs.

 

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DIY Frugal Shoebox Game: “Gogo’im”

There are 144 apricot pits in a peanut butter jar on my kitchen counter. I collected stamps, coins, and erasers. My kids collect apricot pits.

DSC08248

The spinner craze has hit Israel, and kids around the country are spinning away with these finger-fidget-toys. Other years, there were rainbow loom kits or special cards to collect. The fads come and go, but for as long as there have been apricots in Israel, Israeli kids have been collecting and playing with gogo’im (גוגואים), known in Jerusalem as a’ju’im (אג’ואים). Lots of people would look at me like I’m crazy if I told them my kids play with apricot pits, but–like hopscotch and marbles–gogo’im is a classic schoolyard game. (The Israeli equivalent of jacks is חמש אבנים, “five stones,” which we bought on our trip to Shlomit.) In an age of consumerism, when we feel compelled to buy the latest toy, the season’s newest model car, the most fashionable clothes, and the newest iphone, it’s refreshing to have an old classic to fall back on. Simple living. Like a school uniform, every kid’s apricot pits look pretty much the same. No one will know if your parents bought apricots for 25 shekels a kilo at the corner store or the five-shekel apricots on a blowout sale that were half-rotten and your mom used to make fruit soup. It really doesn’t matter because a pit is a pit. It’s a great equalizer.

DSC08250

Also, if my children are begging me to buy them toys that come inside delicious, fresh fruit that they will eat in order to get the pits, that is a thousand times better than asking me to buy them chocolate eggs with toys inside. When they ask me to eat apricots for them, that’s even better. Considering that apricot season in Israeli very short, only about two months, it’s an extra incentive to take advantage of the soft, sweet little apricots before they disappear from the supermarkets for another ten months.

So, how do you make the game?

  1. Find a shoebox that you don’t need.
  2. From the cover, cut a few circles of various sizes.
  3. Assign different point values to the different size holes, with the smaller holes being more points. (It’s kind of like skeeball.)
  4. Close the box, and go grab your gogo’im and some friends.

How is the game played?

  1. The game came be played while sitting or standing.
  2. The shoebox is placed on the floor (or ground outside), and players must stand a certain distance away.
  3. In turn, each player tosses a gogo at the box, trying to land it in a hole.
  4. The number of points accrued before the bell rings equals the number of gogo’im you win off the other players’ collections.

    Israelis, please let me know in the comments if you play differently!

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Easy 5-Ingredient No-Bake Peanut Butter and Jelly Cheesecake

There are some childhood flavors that stick with you no matter where you move. For me, it’s peanut butter that’s stuck. This easy, 5-ingredient cheesecake brings together the nostalgic flavor of a classic American sandwich and a popular Israeli no-bake cheesecake recipe.

DSC08234

 

The classic Israeli no-bake cheesecake recipe–the one on the back of the Osem tea biscuit box, which is the same recipe the kids bring home from preschool every year–calls for whipping cream with instant pudding, sugar, and gvina levana (soft white cheese) and layering with biscuits soaked in milk. I have a few issues with this. Why does cheesecake need cream, anyways? As far as I can tell, what the cream adds is fat, i.e. flavor, and supposedly fluffiness, which I never seem to achieve. I am generally unsuccessful with whipping. It doesn’t matter whether it’s cream or eggs, whether I use a whisk, a hand mixer, or the whipping attachment on my food processor, I seem to be always falling short of the sought-after “stiff, white peaks.” This is probably a sign of lack of patience. The instant pudding mix, as I understand, is meant to dry up and stiffen the cheese mixture, as well as sweeten. But since the cheese mixture is now dry, the tea biscuits now need to be soaked in milk to soften them. Am I the only one who thinks we’re making a lot of unnecessary extra work for ourselves here?

Enter: peanut butter. Thicker than gvina levana or cream, full of fat and flavor. We’ve just replaced pudding mix, heavy cream, ten minutes of standing over the mixer and five minutes of digging it out of the closet and washing it with one ingredient. I love peanut butter.

Peanut butter, as wonderful as it is, needs a partner. My favorite pairing for peanut butter is usually chocolate. In fact, this cheesecake filling would probably be perfect for making a Reese’s cheesecake by using chocolate tea biscuits instead of vanilla, eliminating the jam, and throwing a handful of chocolate chips into the filling. (Ooh, I may need to go make another cheesecake.) Today, however, I had a jar of strawberry jam asking for attention, so peanut butter and jelly cheesecake it is.

Warning: This five-ingredient no-bake peanut butter and jelly cheesecake is so dangerously quick and easy, not to mention delicious, that you just may end up making it every week. Don’t say I didn’t warn you.

Easy, Five-Ingredient No-Bake Peanut Butter and Jelly Cheesecake

makes 1 medium cheesecake

Ingredients

750 grams gvina levana
1/2 cup creamy peanut butter
1/3-1/2 cup sugar, depending how sweet you want
about 1/4 cup fruit jam
about 30 plain (vanilla) tea biscuits
crushed peanuts (optional, for garnish)

Directions:

  1. Mix peanut butter, sugar, and gvina levana in a medium bowl with a spoon.
  2. Spread jam on one side of enough tea biscuits to cover the bottom of your pan. Place them in the pan JAM SIDE UP.
  3. Spread a generous layer of peanut butter cheesecake filling over the tea biscuits. Repeat.
  4. The third layer of biscuits put JAM SIDE DOWN so the top layer of peanut butter cheesecake filling spreads more nicely. Think of it like a lasagna with noodles right under the top layer of sauce instead of cheese filling.
  5. Cover and refrigerate for at least a few hours, or overnight, in order to allow the moisture from the cheesecake filling to soak into the tea biscuits and the whole cake to set.
  6. Garnish with a sprinkle crushed peanuts on top to serve, if you want the cheesecake to look fancier, and to add a little crunch.

 

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Yom Yerushalayim 2017- Forever My Jerusalem

One spring evening, a few years ago, I was privileged to be part of a small group of women sitting on the porch of Puah Shteiner in Jerusalem’s Old City, listening to her first-hand account of her exile from and return to the Old City. In her book, “Forever My Jerusalem,” she describes her childhood in Jerusalem’s Old City and its seige and surrender in 1948. She also recounts her feelings upon returning nineteen years later, after Israel’s miraculous victory in the Six Day War, the Old City once again in Jewish hands.

“The vaulted road shut out the sunlight. The sudden darkness caused my heart to to beat faster, just as it had when I was a little girl taking the 2a bus home from school. The street gradually widened and opened up tot the sun again. The further we walked, the more excited I became. Soon we would reach the turn in the road. Here the old bus used to slow down, scraping the wall of the narrow street as it squeezed through.

A few more steps, and there it was–Zion Gate. The gate was now wide open. Trembling, I walked up to it and leaned my head on the stones. I saw a newly scrawled inscription ‘Shema Yisrael…Hear O Israel, The L-rd our G-d, the L-rd is one!’

‘We left the Old City from here,” I whispered hoarsely, seeing in my mind’s eye the throngs of people pushing and pulling as they all tried to squeeze through the narrow opening in the blockade. It was a miracle that we had all managed to escape with our lives. I stood still and recited the blessing aloud: “Blessed art Thou…Who performed a miracle for me on this spot!””

*********************************************************************************

My family no longer lives in Jerusalem, but now my son has Rebbetzin Puah Shteiner’s son as his school principal!

When you love someone or something so much that words are limiting, there are pictures. You can find beautiful, professional pictures of Jerusalem online. These are a few shots of my Jerusalem:

CIMG3634

A photo my 5 year old snapped of the Chords Bridge while taking a break from playing ball

CIMG4438

A dove’s nest on our windowsill

CIMG4131

Kanfei Nesharim Street the day after a snowstorm

CIMG5344

The bus wishes people “Happy Chanukah”

2014-11-19 07.49.37

cement block placed near a light rail stop to discourage terrorists from running over people waiting for the train, November 2014

And because this is primarily a food blog, you might be interested in this Arutz 7 article on Food in Jerusalem Today.

Happy Yom Yerushalayim!

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