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Feasting Fancies©
By Ralph Lupoli
October 1, 2008
May I introduce myself to you?
Hello! I am most proud of the creation of “fanciful feasting, caterer by appointment” which I
created in 1969. I was able to grow my company with the help of some very good people to
become one of the more famous, reliable and honest catering companies in New York City.
When I embarked on this journey I had a partner but that didn’t last long because of other
interests.
I learned very quickly that the customer is not always right but it was my job to make them
believe they were and create an experience for them that was memorable. I also found that most
of my clients were companies in the fashion and home fashion businesses. I guess this
happened because of my fashion and decorating education. It was my pleasure to work with
some of the most important designers and home fashion people. We helped them introduce
their new lines and create sales. My philosophy was and still is, “Like an Interior Designer, our
job is to bring out the best of our client. We must allow them to meet their guests and not be
concerned about anything but creating sales and good will for the companies they represent”.
We received many endorsements in magazines and newspapers.
In 1985 we created a newsletter “Feasting Fancies©” which dealt with entertaining. We talked
about recipes, party themes and all to do with creating a great party. The newsletter received
lots and lots of publicity. I’m delighted I can bring it back in the shorter form of my column.
We branched out, creating concessions at such locations as The Brooklyn Academy of Music,
The Roundabout Theatre, and Sailor Snug Harbor in Staten Island, The Queens Botanical
Garden and Mount Loretta in Staten Island. I also became the Executive Chef at the First
National State Bank in Newark, New Jersey and The Fifth Avenue Presbyterian Church, in New
York City while continuing to serve my caterering clients.
I also ventured into the mail order business thanks to Lord & Taylor’s Fifth Avenue store. They
called me one Christmas and asked what I had to send as gifts. I had been playing around with
a chocolate pound cake and told them about it. They asked for a sample and we got an order
for 100 cakes, to be delivered to them for mailing. The next year I created two more pound
cakes and they asked me to do the mailing as well. When the Lord & Taylor President and staff
went over to Ann Taylor, they took me with them. By the time I closed up shop we were baking
about 1800 cakes at the Holiday and mailing them all over the world.
When I decided to give up the business, I became part of The Food Emporium in their
Demonstration Chef division. After several years I was made Head Chef. I really enjoyed doing
this work and meeting a variety of interesting people.
While all this was going on, I also worked on a neighborhood Television Program called
“Neighborhoods Today” doing cooking segments. The show originally appeared on PBS WNYE
channel 25. I did this for many years as well as appearing on other morning TV shows to
promote different products, appeared in many department stores doing food demonstrations on
behalf of different products. I was invited to appear at B. Altman’s & Company one Christmas
and stayed until the store closed, appearing once a week. I created seminars on Food & Wine
for Gourmet Magazine which were done for clients. I had the pleasure of traveling the United
States talking about food preparation to chefs in Senior Citizen residences and schools.
After 9/11 the management of the stores changed and the new director decided to discontinue
all customer services and the department was canceled. I created The Cooking School of
Fanciful Feasting and now have the pleasure of passing on my experiences and knowledge in
private home lessons or group lessons sponsored by local groups.
I maintain my memberships in “The Bakers Dozen, East, The International Furniture & Design
Association (IFDA), The Slow Food Association and the International Association of Culinary
Professionals (IACP).
I started writing about restaurants and food and entertaining for “Our Town” and “The Spirit”
and then joined the “Greenpoint/ Williamsburg Gazette” as a columnist, and now the
“Greenpoint Gazette”. I am delighted to have been invited to be part of BestChefs.net.
I believe my expertise is entertaining! As you can see, I have a diverse, long history in the food
industry. I hope to pass along to you all I know about creating joyful experiences you can enjoy
yourself without stress. We will explore recipes, menus, planning, food preparation, the newest
in table settings and kitchen equipment, and the design of flexible spaces that nurture creativity.
I believe being a good host means you can discuss almost anything so I will tell you about the
newest exhibits at the museums, perhaps a new movie and other interesting creative current
events I embark on. Of course we will explore the restaurants in and around New York City. I
hope you will join me on my trips into the culinary and cultural worlds of this city and on occasion
around the world. I look forward to hearing from you and being of service to answer any
questions you may have concerning food, entertaining and entertainment.
Be of Good Cheer!
By Ralph Lupoli
October 1, 2008
May I introduce myself to you?
Hello! I am most proud of the creation of “fanciful feasting, caterer by appointment” which I
created in 1969. I was able to grow my company with the help of some very good people to
become one of the more famous, reliable and honest catering companies in New York City.
When I embarked on this journey I had a partner but that didn’t last long because of other
interests.
I learned very quickly that the customer is not always right but it was my job to make them
believe they were and create an experience for them that was memorable. I also found that most
of my clients were companies in the fashion and home fashion businesses. I guess this
happened because of my fashion and decorating education. It was my pleasure to work with
some of the most important designers and home fashion people. We helped them introduce
their new lines and create sales. My philosophy was and still is, “Like an Interior Designer, our
job is to bring out the best of our client. We must allow them to meet their guests and not be
concerned about anything but creating sales and good will for the companies they represent”.
We received many endorsements in magazines and newspapers.
In 1985 we created a newsletter “Feasting Fancies©” which dealt with entertaining. We talked
about recipes, party themes and all to do with creating a great party. The newsletter received
lots and lots of publicity. I’m delighted I can bring it back in the shorter form of my column.
We branched out, creating concessions at such locations as The Brooklyn Academy of Music,
The Roundabout Theatre, and Sailor Snug Harbor in Staten Island, The Queens Botanical
Garden and Mount Loretta in Staten Island. I also became the Executive Chef at the First
National State Bank in Newark, New Jersey and The Fifth Avenue Presbyterian Church, in New
York City while continuing to serve my caterering clients.
I also ventured into the mail order business thanks to Lord & Taylor’s Fifth Avenue store. They
called me one Christmas and asked what I had to send as gifts. I had been playing around with
a chocolate pound cake and told them about it. They asked for a sample and we got an order
for 100 cakes, to be delivered to them for mailing. The next year I created two more pound
cakes and they asked me to do the mailing as well. When the Lord & Taylor President and staff
went over to Ann Taylor, they took me with them. By the time I closed up shop we were baking
about 1800 cakes at the Holiday and mailing them all over the world.
When I decided to give up the business, I became part of The Food Emporium in their
Demonstration Chef division. After several years I was made Head Chef. I really enjoyed doing
this work and meeting a variety of interesting people.
While all this was going on, I also worked on a neighborhood Television Program called
“Neighborhoods Today” doing cooking segments. The show originally appeared on PBS WNYE
channel 25. I did this for many years as well as appearing on other morning TV shows to
promote different products, appeared in many department stores doing food demonstrations on
behalf of different products. I was invited to appear at B. Altman’s & Company one Christmas
and stayed until the store closed, appearing once a week. I created seminars on Food & Wine
for Gourmet Magazine which were done for clients. I had the pleasure of traveling the United
States talking about food preparation to chefs in Senior Citizen residences and schools.
After 9/11 the management of the stores changed and the new director decided to discontinue
all customer services and the department was canceled. I created The Cooking School of
Fanciful Feasting and now have the pleasure of passing on my experiences and knowledge in
private home lessons or group lessons sponsored by local groups.
I maintain my memberships in “The Bakers Dozen, East, The International Furniture & Design
Association (IFDA), The Slow Food Association and the International Association of Culinary
Professionals (IACP).
I started writing about restaurants and food and entertaining for “Our Town” and “The Spirit”
and then joined the “Greenpoint/ Williamsburg Gazette” as a columnist, and now the
“Greenpoint Gazette”. I am delighted to have been invited to be part of BestChefs.net.
I believe my expertise is entertaining! As you can see, I have a diverse, long history in the food
industry. I hope to pass along to you all I know about creating joyful experiences you can enjoy
yourself without stress. We will explore recipes, menus, planning, food preparation, the newest
in table settings and kitchen equipment, and the design of flexible spaces that nurture creativity.
I believe being a good host means you can discuss almost anything so I will tell you about the
newest exhibits at the museums, perhaps a new movie and other interesting creative current
events I embark on. Of course we will explore the restaurants in and around New York City. I
hope you will join me on my trips into the culinary and cultural worlds of this city and on occasion
around the world. I look forward to hearing from you and being of service to answer any
questions you may have concerning food, entertaining and entertainment.
Be of Good Cheer!
Feasting Fancies©
by Ralph Lupoli
October 15, 2008
A Few Restaurants
A friend called to tell me she found a great inexpensive restaurant in the Canal Street area. She
went on to say she had a dessert called Burnt Panna Cotta, which was really a form of Crème
Brulee and it was good. “Was it as good as Chef Ali’s”? “Yes”, she replied. That was Friday
afternoon; on Monday I was walking with a friend along Canal Street looking for “Excellent
Dumpling House” at 111 Lafayette Street, off Canal, to taste this dessert that was better than
Chef Ali’s.
The Excellent Dumpling House is located in a small store and is packed full of tables and chairs.
“It’s a feed them and get them out” place, you may feel pressed to go but the tables turn over
fast. We ordered steamed vegetable dumpling and fried pork dumplings both priced at $4.95 for
6 pieces. The dumplings were really very good, both were light and full of flavor, the casings
were remarkabley thin and tender and the fried dumplings were crisp. We decided to order a
combination platter of pork, beef and chicken, which arrived in a pool of oil. The pieces of meat
were cut with a very sharp blade into paper thin slices. The chicken bones were still in the slices.
The slices of meat were deep fried to a crisp and we could not distinguish the difference in the
meats, this was served with crisp broccoli flowers. Sorry this was not good; I will go back for the
dumplings. And now to the dessert!
The burnt panna cotta was just that - burnt. It was not a panna cotta which is a light silky egg
custard. This was more like a sweet vanilla
pudding with a burnt sugar crust. I knew nothing could be as good as Chef Ali Bentahar’s crème
brulee, when he had his restaurant on Queens Boulevard.
I will go back to Excellent Dumpling House at 111 Lafayette Street off Canal Street for the
dumplings; they are open 7 days a week from 11:00 AM to 9:00 PM.
There is a new restaurant on Broadway between 70 th & 71st Streets in Manhattan. Maoz
Vegetarian is a bright clean vegetarian fast food restaurant. Maoz was founded in 1991 in
Amsterdam, Holland and now has five in the United States with three in New York City. The
famous Moaz falafel sandwich was created in Holland and is now a fixture in London, Barcelona,
Paris, Mumbai, Madrid, and Perth (Australia). I was told by the manager who lived in Greenpoint
for a time that they will be looking for a location here soon.
The Maoz Vegetarian Sandwich is falafel (a Middle Eastern specialty consisting of small, deep-
fried croquettes made of highly spiced ground chickpeas), in pita with a hearty salad bar ( with
free refills) to select from, and a variety of special sauces to top it with. You can also have it on a
plate without the pita. The selections at the salad bar include, Fresh Tomato Salad, Cucumber
Salad, Pickled Baby Eggplant, Dill Pickles, Coleslaw, Red Cabbage, Broccoli, Cauliflower, Green
& Black Olives, Carrot Salad and Tabouli Salad.
They serve very good Belgian Fries. You can have a Meal Deal Moaz Sandwich with your
choices of fillings and sauces and your choice of Eggplant, Hummus, or Belgian Fries and a Soft
Drink for $8.75. A Meal Deal filled me up for dinner and made me very happy.. They have a
Junior Meal Deal and Salad Meal Deal.
Each store is a different colour and this store is green and gray and everything is those colours.
They have seating for 18 customers at beautiful tables and benches. They serve soups but no
dessert. A Moaz sandwich alone is $4.75 with your choice of salads and toppings and sauces.
I was really delighted with this new restaurant and have advised lots of people to try it as I am
doing here now . I think the time is right for a fast food Vegetarian Restaurant. This new one is
at 2047A
Broadway between 70 and 71 Streets, or try the one in Union Square at 38 Union Square East,
or Greenwich Village at 59 East 8th Street. It’s good, it’s cheap and it’s very healthy. They are
open seven days a week from 11:30 AM until 10 PM, they accept all credit cards and will deliver
an order of $10 or more - call 212-362-2622.
I was meeting some friends for Brunch and a Matinee several Sundays ago and we decided to
go to Chez Josephine which is next door to the theatre. Jean Claude has created a beautiful
temple to his internationally famous mother in the West side theatre district . The restaurant is a
lively French bistro where the food is generally good and the décor is a bit over the top but very
elegant. Large portraits of the famous lady Josephine Baker are placed all over the walls and up
the staircase, lots of mirrors reflect the grandness and the service is very French. There is a
piano playing and a wonderful feeling created by Madame Baker’s oldest son that is very inviting.
I have had lunch and dinner there several times and found the food good. A bit expensive, but
the service and the décor and the wonderful portraits were worth the extra cost, and I have
always been very happy there. This Sunday, the restaurant was busy and a bit crowded with a
party along one wall and the piano playing was lively. I was with a very famous song writer and
his wife and another friend, however the pianist choose not to play one of his songs, even
though he said hello to him by name on his arrival. They have a special Brunch menu on
Sunday which has a lot of omelettes running between $14.00 and $18.00 with salad and
pommes frites. My three companions ordered omelettes and I ordered French toast for $14.00.
Coffee and Tea are extra as is wine and spirits; two people had wine, my companion and I did
not.
When the selections arrived they looked wonderful: hearty puffy eggs with toppings of different
choices and large amounts of thin potatoes and a wonderful looking salad. My French toast
arrived last and was placed in front of me. One slice of bread cut on an angle with some fruit
sauce and a small pitcher of warm maple syrup. Nothing else! I was taken a back by this stingy
display and tried to get Jean-Claude’s eye but kept missing it. I tried the toast and it was good
but it was one slice of bread. I really should have sent it back but didn’t want to make a fuss, so I
grinned and bore it. It really ruined my day. They do take all credit cards, however avoid the
“Single Slice” French toast.
I have been passing Anneliese’s for many years on the First Avenue bus going uptown at 79th
Street and seeing all the baked goods in the window. Well I finally got off on day and went to see
what Anneliese’s was all about. They have a wonderful selection of fresh baked goods which are
all made in the store along with sandwiches and fresh homemade soups and a selection of
coffees.
Anneliese’s is located at 1516 First Avenue at 79th Street, 212-396-9961. They are open seven
days a week, Monday to Friday 7 AM to 8 PM, Saturday 8 Am to 8 PM and Sunday 8 AM to 5
PM. The store is narrow and tiny and has two or three tables in the back if you wish to stay. I
have tried a raspberry crumb square, a jelly donut, a plain donut, brownies and a ½ tuna fish
sandwich. I have also had a Croissant and Danish. They have a selection of cakes by the slice
and you could order a specialty cake for an occasion or just to have for dessert. The jelly
donuts are so good, I always want another but don’t dare, they are big and have a large amount
of jelly on top and it continues into the center, they cost $2.50 and are worth every cent.
Anneliese’s is a little shop bursting with wonderful things to eat and full of lots and lots of great
flavors. Try it!
If you have any questions or need any information please write me at this newspaper or e-mail
me at RAskRalph@aol.com.
The flamboyant International Star
Josephine Baker
by Ralph Lupoli
October 15, 2008
A Few Restaurants
A friend called to tell me she found a great inexpensive restaurant in the Canal Street area. She
went on to say she had a dessert called Burnt Panna Cotta, which was really a form of Crème
Brulee and it was good. “Was it as good as Chef Ali’s”? “Yes”, she replied. That was Friday
afternoon; on Monday I was walking with a friend along Canal Street looking for “Excellent
Dumpling House” at 111 Lafayette Street, off Canal, to taste this dessert that was better than
Chef Ali’s.
The Excellent Dumpling House is located in a small store and is packed full of tables and chairs.
“It’s a feed them and get them out” place, you may feel pressed to go but the tables turn over
fast. We ordered steamed vegetable dumpling and fried pork dumplings both priced at $4.95 for
6 pieces. The dumplings were really very good, both were light and full of flavor, the casings
were remarkabley thin and tender and the fried dumplings were crisp. We decided to order a
combination platter of pork, beef and chicken, which arrived in a pool of oil. The pieces of meat
were cut with a very sharp blade into paper thin slices. The chicken bones were still in the slices.
The slices of meat were deep fried to a crisp and we could not distinguish the difference in the
meats, this was served with crisp broccoli flowers. Sorry this was not good; I will go back for the
dumplings. And now to the dessert!
The burnt panna cotta was just that - burnt. It was not a panna cotta which is a light silky egg
custard. This was more like a sweet vanilla
pudding with a burnt sugar crust. I knew nothing could be as good as Chef Ali Bentahar’s crème
brulee, when he had his restaurant on Queens Boulevard.
I will go back to Excellent Dumpling House at 111 Lafayette Street off Canal Street for the
dumplings; they are open 7 days a week from 11:00 AM to 9:00 PM.
There is a new restaurant on Broadway between 70 th & 71st Streets in Manhattan. Maoz
Vegetarian is a bright clean vegetarian fast food restaurant. Maoz was founded in 1991 in
Amsterdam, Holland and now has five in the United States with three in New York City. The
famous Moaz falafel sandwich was created in Holland and is now a fixture in London, Barcelona,
Paris, Mumbai, Madrid, and Perth (Australia). I was told by the manager who lived in Greenpoint
for a time that they will be looking for a location here soon.
The Maoz Vegetarian Sandwich is falafel (a Middle Eastern specialty consisting of small, deep-
fried croquettes made of highly spiced ground chickpeas), in pita with a hearty salad bar ( with
free refills) to select from, and a variety of special sauces to top it with. You can also have it on a
plate without the pita. The selections at the salad bar include, Fresh Tomato Salad, Cucumber
Salad, Pickled Baby Eggplant, Dill Pickles, Coleslaw, Red Cabbage, Broccoli, Cauliflower, Green
& Black Olives, Carrot Salad and Tabouli Salad.
They serve very good Belgian Fries. You can have a Meal Deal Moaz Sandwich with your
choices of fillings and sauces and your choice of Eggplant, Hummus, or Belgian Fries and a Soft
Drink for $8.75. A Meal Deal filled me up for dinner and made me very happy.. They have a
Junior Meal Deal and Salad Meal Deal.
Each store is a different colour and this store is green and gray and everything is those colours.
They have seating for 18 customers at beautiful tables and benches. They serve soups but no
dessert. A Moaz sandwich alone is $4.75 with your choice of salads and toppings and sauces.
I was really delighted with this new restaurant and have advised lots of people to try it as I am
doing here now . I think the time is right for a fast food Vegetarian Restaurant. This new one is
at 2047A
Broadway between 70 and 71 Streets, or try the one in Union Square at 38 Union Square East,
or Greenwich Village at 59 East 8th Street. It’s good, it’s cheap and it’s very healthy. They are
open seven days a week from 11:30 AM until 10 PM, they accept all credit cards and will deliver
an order of $10 or more - call 212-362-2622.
I was meeting some friends for Brunch and a Matinee several Sundays ago and we decided to
go to Chez Josephine which is next door to the theatre. Jean Claude has created a beautiful
temple to his internationally famous mother in the West side theatre district . The restaurant is a
lively French bistro where the food is generally good and the décor is a bit over the top but very
elegant. Large portraits of the famous lady Josephine Baker are placed all over the walls and up
the staircase, lots of mirrors reflect the grandness and the service is very French. There is a
piano playing and a wonderful feeling created by Madame Baker’s oldest son that is very inviting.
I have had lunch and dinner there several times and found the food good. A bit expensive, but
the service and the décor and the wonderful portraits were worth the extra cost, and I have
always been very happy there. This Sunday, the restaurant was busy and a bit crowded with a
party along one wall and the piano playing was lively. I was with a very famous song writer and
his wife and another friend, however the pianist choose not to play one of his songs, even
though he said hello to him by name on his arrival. They have a special Brunch menu on
Sunday which has a lot of omelettes running between $14.00 and $18.00 with salad and
pommes frites. My three companions ordered omelettes and I ordered French toast for $14.00.
Coffee and Tea are extra as is wine and spirits; two people had wine, my companion and I did
not.
When the selections arrived they looked wonderful: hearty puffy eggs with toppings of different
choices and large amounts of thin potatoes and a wonderful looking salad. My French toast
arrived last and was placed in front of me. One slice of bread cut on an angle with some fruit
sauce and a small pitcher of warm maple syrup. Nothing else! I was taken a back by this stingy
display and tried to get Jean-Claude’s eye but kept missing it. I tried the toast and it was good
but it was one slice of bread. I really should have sent it back but didn’t want to make a fuss, so I
grinned and bore it. It really ruined my day. They do take all credit cards, however avoid the
“Single Slice” French toast.
I have been passing Anneliese’s for many years on the First Avenue bus going uptown at 79th
Street and seeing all the baked goods in the window. Well I finally got off on day and went to see
what Anneliese’s was all about. They have a wonderful selection of fresh baked goods which are
all made in the store along with sandwiches and fresh homemade soups and a selection of
coffees.
Anneliese’s is located at 1516 First Avenue at 79th Street, 212-396-9961. They are open seven
days a week, Monday to Friday 7 AM to 8 PM, Saturday 8 Am to 8 PM and Sunday 8 AM to 5
PM. The store is narrow and tiny and has two or three tables in the back if you wish to stay. I
have tried a raspberry crumb square, a jelly donut, a plain donut, brownies and a ½ tuna fish
sandwich. I have also had a Croissant and Danish. They have a selection of cakes by the slice
and you could order a specialty cake for an occasion or just to have for dessert. The jelly
donuts are so good, I always want another but don’t dare, they are big and have a large amount
of jelly on top and it continues into the center, they cost $2.50 and are worth every cent.
Anneliese’s is a little shop bursting with wonderful things to eat and full of lots and lots of great
flavors. Try it!
If you have any questions or need any information please write me at this newspaper or e-mail
me at RAskRalph@aol.com.
The flamboyant International Star
Josephine Baker
“The Holy Days”
October 8, 2008
We are currently in the most solemn time of the year for all Jews. Yom Kippur is the most serious
of Holy Days, consisting of a time for reflection, atonement and ending in fasting. It begins with
Rosh Hashanah ten days before and is called the “Days of Awe”
The blowing of the Shofar (Rams Horn) signifies the beginning of Rosh Hashanah, the New Year.
Both Rosh Hashanah and Yom Kippur are celebrated because of religious reasons and not to
recognize a specific event as are the other holiday celebrations.
It’s a time when Jews believe GOD opens “The Book of Life” and each Jew must be evaluated to
establish their listing and place on the list in the Book for the next year based on the year they
just completed. How the next year will progress for them is also decided at this time. For ten
days they pray reflect and may visit cemeteries to ask for the help of their ancestors. Jews the
world over take this time of the year extremely seriously. A traditional greeting would be “L’
Shanah tovah tikatevu!” meaning “May you be inscribed for a good year!” On the celebration of
Yon Kippur, known as the Day of Atonement, most Jews will fast from sundown the day before
until sundown the next day; they will spend the day in prayer and reflection in the synagogue.
Traditional foods are sweet-honey, dried fruit and sugar are used to express hope for a sweet
upcoming year. Whole fish with the head intact, or an animal’s head may arrive at the table, to
symbolize that they should strive to be at the “head” of their peers and righteousness. Leeks are
for “luck” and dates are considered symbols of beauty and peace. Some foods are chosen
because they sound like other words in the prayers of the times and are seen as “puns” – dates,
carrots, beets and bottle necked squash are all examples of this.
Some Jews will refrain from eating a particular fruit until this time – and then will eat them on
Rosh Hashanah. This relates to the prayers for new experiences. Commonly, these will be
grapes or pomegranates – both ancient and modern favorite choices in Israel. The many seeds
of a pomegranate represent their hope to be privileged to do many good deeds in the coming
year; they also represent fertility and fruitfulness. Sesame seeds also fall into this list so many
items may have them included.
Some foods are avoided; bitter or sour foods, or black coloured foods such as black olives or
eggplants. Some cultures won’t eat nuts while other won’t eat fish-both having to do with how
their names translate in Hebrew and their beliefs about that. Some homes won’t even put salt on
the table. These food habits will be followed until Yon Kippur.
The meal prior to the beginning of the fast is important and may be considered a “Mitsvah” (very
good deed). Because during fasting, they want to feel hunger as part of their recognition of the
difficulty of atonement – this is accomplished better it you have a big meal before you start
fasting. Chicken soup has become popular because boiled chicken is easily digestible so as to
not interfere with prayers during fasting. (Hunger is one thing, indigestion is another.) It may be
served with Kreplach (meat filled dumplings).
To break the fast – smoked or pickled fish is popular due to the belief it restores the salt and
minerals that have been depleted during the fast. Blintzes and Kugel may also appear if the
family is doing a light dairy meal. Some Jews will eat round doughnuts covered in sugar (like the
round Challah they ate all week) to symbolize a well rounded year to come and if a with double
round shape, similar good wishes for the world over. Some Jews will have coffee topped with
beaten egg yolks and sugar.
The basic ideas the world over of sweetness, seeds, and so on are interpreted in a widely
diverse manner. Yet if you look at the recipes, you will find common threads: drinks made of fruit
seeds, sweet items, round items, harvest items, as well as common items missing. It can be
fascinating for serious foodies and speaks to a global faith that attributes a lot of importance in
their meal choices. Like everyone else’s holiday foods, cherished family recipes are handed
down, recipes swapped and even debated.
I think you will enjoy the following traditional recipes which are from Helen Nash’s “Kosher
Cuisine” published in 1989 by Shapolsky Books.
Mrs. Lichtenfeld’s Honey Cake
2 Loaves each serving 12
Preheat oven to 325°F. Grease two 9 X 5 inch loaf pans with margarine and dust with 1 ½
tablespoons of the flour. Invert pans and tap to shake off excess.
Sift flour together with baking powder and baking soda directly into a measuring cup.
Beat eggs with an electric mixer at medium speed, gradually adding sugar until pale and thick
(about 10 minutes). Lower speed and add tea, oil honey, banana, orange rind, cinnamon, and
cloves, combining it well after each addition: there should be no traces of flour visible. Divide
batter evenly between the two pans.
Bake side by side, without touching, in center of oven for 15 minutes. Increase heat to 350°F
and bake for about 30 minutes. Test with a cake tester in the center; it should come out dry. Let
cool on a rack. Loosen sides with a knife before unmolding.
If you want to freeze the honey cakes, wrap it in wax paper, then foil, and place in plastic bag.
Tzimmes
8 servings
Carrots are traditionally served on Rosh Hashanah, when you are supposed to eat sweet foods
for a sweet year. When cut into round circles, they resemble coins, symbolizing prosperity as well.
10 medium carrots
3 tablespoons unsalted margarine
About 3 tablespoons honey
3 tablespoons brown sugar
3 tablespoons fresh lemon juice, strained
Kosher salt
Black pepper freshly ground
Peel, rinse and trim carrots. Cut into rounds in a food processor fitted with the slicing disk.
Place in a saucepan with margarine, honey, brown sugar and lemon juice. Bring to a boil and
simmer, covered for about 30 minutes or until carrots are soft, but still crunchy. Season to taste.
I wish to thank Gloria Kauffer Greene for the historic information in her book “The Jewish Holiday
Cookbook” which I referred to for this article. To all my Jewish friends, “L’Shanah tovah tikatevy!”
If you have any questions or need more information please write me at this newspaper or e=mail
me at RAskRalph@aol.com
October 8, 2008
We are currently in the most solemn time of the year for all Jews. Yom Kippur is the most serious
of Holy Days, consisting of a time for reflection, atonement and ending in fasting. It begins with
Rosh Hashanah ten days before and is called the “Days of Awe”
The blowing of the Shofar (Rams Horn) signifies the beginning of Rosh Hashanah, the New Year.
Both Rosh Hashanah and Yom Kippur are celebrated because of religious reasons and not to
recognize a specific event as are the other holiday celebrations.
It’s a time when Jews believe GOD opens “The Book of Life” and each Jew must be evaluated to
establish their listing and place on the list in the Book for the next year based on the year they
just completed. How the next year will progress for them is also decided at this time. For ten
days they pray reflect and may visit cemeteries to ask for the help of their ancestors. Jews the
world over take this time of the year extremely seriously. A traditional greeting would be “L’
Shanah tovah tikatevu!” meaning “May you be inscribed for a good year!” On the celebration of
Yon Kippur, known as the Day of Atonement, most Jews will fast from sundown the day before
until sundown the next day; they will spend the day in prayer and reflection in the synagogue.
Traditional foods are sweet-honey, dried fruit and sugar are used to express hope for a sweet
upcoming year. Whole fish with the head intact, or an animal’s head may arrive at the table, to
symbolize that they should strive to be at the “head” of their peers and righteousness. Leeks are
for “luck” and dates are considered symbols of beauty and peace. Some foods are chosen
because they sound like other words in the prayers of the times and are seen as “puns” – dates,
carrots, beets and bottle necked squash are all examples of this.
Some Jews will refrain from eating a particular fruit until this time – and then will eat them on
Rosh Hashanah. This relates to the prayers for new experiences. Commonly, these will be
grapes or pomegranates – both ancient and modern favorite choices in Israel. The many seeds
of a pomegranate represent their hope to be privileged to do many good deeds in the coming
year; they also represent fertility and fruitfulness. Sesame seeds also fall into this list so many
items may have them included.
Some foods are avoided; bitter or sour foods, or black coloured foods such as black olives or
eggplants. Some cultures won’t eat nuts while other won’t eat fish-both having to do with how
their names translate in Hebrew and their beliefs about that. Some homes won’t even put salt on
the table. These food habits will be followed until Yon Kippur.
The meal prior to the beginning of the fast is important and may be considered a “Mitsvah” (very
good deed). Because during fasting, they want to feel hunger as part of their recognition of the
difficulty of atonement – this is accomplished better it you have a big meal before you start
fasting. Chicken soup has become popular because boiled chicken is easily digestible so as to
not interfere with prayers during fasting. (Hunger is one thing, indigestion is another.) It may be
served with Kreplach (meat filled dumplings).
To break the fast – smoked or pickled fish is popular due to the belief it restores the salt and
minerals that have been depleted during the fast. Blintzes and Kugel may also appear if the
family is doing a light dairy meal. Some Jews will eat round doughnuts covered in sugar (like the
round Challah they ate all week) to symbolize a well rounded year to come and if a with double
round shape, similar good wishes for the world over. Some Jews will have coffee topped with
beaten egg yolks and sugar.
The basic ideas the world over of sweetness, seeds, and so on are interpreted in a widely
diverse manner. Yet if you look at the recipes, you will find common threads: drinks made of fruit
seeds, sweet items, round items, harvest items, as well as common items missing. It can be
fascinating for serious foodies and speaks to a global faith that attributes a lot of importance in
their meal choices. Like everyone else’s holiday foods, cherished family recipes are handed
down, recipes swapped and even debated.
I think you will enjoy the following traditional recipes which are from Helen Nash’s “Kosher
Cuisine” published in 1989 by Shapolsky Books.
Mrs. Lichtenfeld’s Honey Cake
2 Loaves each serving 12
- 1 tablespoon unsalted margarine, at room temperature
- 2 1/3 cups plus 1 ½ tablespoons unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs, at room temperature
- Scant 2/3 cup sugar
- 1 cup dark brewed tea made with 3 teabags, cooled
- 1/3 cup vegetable oil
- 1 cup honey
- 1/2 medium ripe banana, thoroughly mashed
- Grated rind of 1 orange
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Preheat oven to 325°F. Grease two 9 X 5 inch loaf pans with margarine and dust with 1 ½
tablespoons of the flour. Invert pans and tap to shake off excess.
Sift flour together with baking powder and baking soda directly into a measuring cup.
Beat eggs with an electric mixer at medium speed, gradually adding sugar until pale and thick
(about 10 minutes). Lower speed and add tea, oil honey, banana, orange rind, cinnamon, and
cloves, combining it well after each addition: there should be no traces of flour visible. Divide
batter evenly between the two pans.
Bake side by side, without touching, in center of oven for 15 minutes. Increase heat to 350°F
and bake for about 30 minutes. Test with a cake tester in the center; it should come out dry. Let
cool on a rack. Loosen sides with a knife before unmolding.
If you want to freeze the honey cakes, wrap it in wax paper, then foil, and place in plastic bag.
Tzimmes
8 servings
Carrots are traditionally served on Rosh Hashanah, when you are supposed to eat sweet foods
for a sweet year. When cut into round circles, they resemble coins, symbolizing prosperity as well.
10 medium carrots
3 tablespoons unsalted margarine
About 3 tablespoons honey
3 tablespoons brown sugar
3 tablespoons fresh lemon juice, strained
Kosher salt
Black pepper freshly ground
Peel, rinse and trim carrots. Cut into rounds in a food processor fitted with the slicing disk.
Place in a saucepan with margarine, honey, brown sugar and lemon juice. Bring to a boil and
simmer, covered for about 30 minutes or until carrots are soft, but still crunchy. Season to taste.
I wish to thank Gloria Kauffer Greene for the historic information in her book “The Jewish Holiday
Cookbook” which I referred to for this article. To all my Jewish friends, “L’Shanah tovah tikatevy!”
If you have any questions or need more information please write me at this newspaper or e=mail
me at RAskRalph@aol.com
Butternut Squash
Soup >more
Soup >more