Hanukkah Appreciation

I am on Hanukkah overload and the first candle is not even lit yet! There are so many Hanukkah happenings to chose from.......decisions, decisions. This has actually reminded me of a couple of conversations I have had with PJ Library parnets who, with their families, have moved away from South Florida. They call me and tell me how "different" Jewish life is in other parts of country like Tennessee or South Carolina. They are finding themselves actively seeking out Jewish things to do with their kids and places where they can connect with other Jewish families. They report to me how much they took for granted when they lived here in Palm Beach, often even skipping events because it took a little effort.

One mom arrived in her new city to find the local PJ Library community there was "on hold" due to lack of funding. So, the precious books her kids had been getting for almost a year (thru PJ Palm beach) wouldn't be coming to their new address. Now, here's a miracle: instead of getting angry or upset, she decided to be part of the drive to help get the program funded in her new city. She used her experience as a PJ mom to speak to others about what the program can do for a child and for a family.

All I am saying is, that I am beginning to see how easy it can be take things for granted when you live in such a vibrant Jewish community. Yes, there are a dozen places to go to see a Hanukkiah be lit. Yes, there are even more places to go to eat delicious latkes and spin the dreidel. And this Hanukkah, I will proudly light my menorah and take FULL advantage of all the Hanukkah events/dinners/gatherings I can. I hope to see lots of friends there. For events listing, see the JFL calendar at http://www.cjepb.org/.

Latke recipes for you to try: http://allrecipes.com/recipes/holidays-and-events/hanukkah/latkes/main.aspx

To make your OWn applesauce: http://www.foodnetwork.com/recipes/food-network-kitchens/applesauce-recipe/index.html

Just Say Shal-oooohhhm!

I am in the final stretch of preparations for our four sessions of the Shabbat Ima workshops. So basically, I have been doing nothing but thinking about Shabbat for the past few weeks. I've been scanning the survey results from moms telling me what they want to learn about Shabbat, how they want their family experience to be and also their absolute fears about how to make this happen.

This has really challenged me to step outside my box and to see Shabbat from a different perspective. Throwing together a Shabbat experience for my family (no matter how brief) may come easy for me, but may be completely daunting for others. So, my challenge has been, how do I create a workshop that is non-threatening, informative and fun for women at all different levels of comfort? How do I bring to the room the excitement I feel about Shabbat and what it can do for a family? How do I empower these women to take home just ONE new idea and try it out? After much thougth and planning, I think I have found the way, I am excited about meeting these fabulous women who have already registered for a workshop. Who knows? maybe I'll even make some new friends along the way........ Have YOU signed up yet? Call today at me 209.2608.

Enjoyable High Holiday Services for Your Family

An interesting fax came across my desk this week (yes, some people still do fax things). In it was a short blurb, "How To Make Your Synagogue Experience More Meaningful". It listed some good ideas:

1. If a particular sentence or paragraph touches you--linger a while. Allow the words to touch you.

2. Five minutes of prayer said with feeling understanding and personal connection to the words and their significance means far more than five hours of lip service.

3. As you sit in your synagogue on the High Holidays, you are joined by millions of Jews all over the world.

These were some good ideas, but they got me thinking about how I (really, we, my husband does play a large role in this) make our synagogue experience meaningful for us and for our chidren.

Here's some of what we do:

1. We begin talking about each holiday BEFORE it happens. We do this mostly with great Jewish story books at bedtime (I have a connection). We listen to holiday kids music (there are a lot of great ones out there, even on YouTube). If they bring home a holiday related craft project or drawing from school, we hang it up as decoration on the refirgerator or even laminate it as a placemat to use at all meals. We talk about listening to the shofar blown during the service and what other things could happen.

2. We sign up for everyone to attend a serice that is age appropiate for them. For us, we take advantage of childcare at temple during the adult services and then attend the family service all together (including the grandparents!) in the afternoons. When the kids were younger, we went to the tot program together. Pictured above is my daughter practicing blowing shofar on the bimah. Some temples have childrens services that invite the kids up to particiapte. Take advantage of this opportunitites, it gets them excited. And as my rabbi always says, a good 15 minute temple experience for your child is better than an hour of you hushing them and making them sit down.

3. On the way home from synagogue and at the table for lunch, we discuss what happened and the themes in the service. We ask them: What did you pray for during the silent meditation? Why do you think we went outside and tossed bread into the canal? Who would like to help fill up this empty shopping bag with cans for the food pantry at temple?

It sounds simple, but I know that it does take some effort to make services a more meaningful experience. Think about your own synagogue experience as child. For me, I remember my parents "patting down" my brother before each service to make sure he wasn't smuggling in a toy or even food (on Yom Kippur, no less!) in his suit or in his socks. This makes me laugh now but at the time, I saw how stressful it was for my parents. I want my children to have a spiritual life of their own, a connection to G-d and their religion. And I think positive synagogue experiences are good start.

Back To School and Shul?

As the summer still beats on, the anal retentive side of me sees August in the horizon. Back to School time, hooray! Time to start getting school supply lists together and checking to see how much of last year's uniforms will make it through another year. Giddy, I read fliers for Open House events, Back to School Nights and First Day Coffee clutches. This gets me excited. A fresh slate, a new year with possibilities, for my kids and for me. So much to learn and to do. Not just for the secular learning, but for Jewish learning as well. A new year of Jewish education, learning about the holidays, traditions, values and teachings. Many parents choose a Jewish education for their children at a local synagogue or Chabad. I know of some who choose to "home-shul" their children, making everyday an enriching Jewish experience to learn from. Some enroll their children in a Jewish Day School. Kudos to all of those efforts. But, what about us, the parents? Sure, we probably went to religious school and Hebrew school ages ago, did the bar/bat Mitzvah thing. Maybe some of us were confirmed, went to a Hebrew High School or High School in Israel program or, maybe not. This has gotten me thinking, what about me? What am I learning? When do I have time to learn? Does helping my daughter with her Hebrew homework count? Is there more out their that I can learn from my religion? More that will help me in my life, as a professional, as a wife, a friend, a mom? The answer is probably a very big YES! And, this fall I am committed, not just to my children's Jewish education, but to my own. And, I challenge other moms and dads to do the same. For me, I will seek out the offerings at my spiritual home (my synagogue) and here at the Commission for Jewish Education where adult education is being revitalized. I hope to share some of what I learn with you in the months ahead. So, happy Back To School time and don't forget to put yourself on the syllabus of life.

Shavuot- A FUN holiday for Kids!

Shavuot marks the day when Moses received the Torah on Mount Sinai. It is also a nature holiday celebrating the time when farmers brought the first fruits of their harvest to the holy Temple in Jerusalem. Shavuot falls at the time of year when cream and milk are traditionally the richest. It is traditionally a milk holiday rich with creamy delights like blintzes, ice cream and sour cream cakes.

A wonderful activity to do with young children is to make your own butter. All you need is 1/2 cup heavy cream and a jar with a secure cap. Pour the cream into the jar, secure the cap and shake until the cream separates into butter and whey (the liquid). Then our off the whey. You can spread this on bagels or crackers or make your own colorful labels to put on the jar and share with family and friends.

Plan a Shavuot brunch with bagels and homemade assorted cream cheeses. You can make your own strawbwerry cream cheese, veggie cream cheese and even honey cream cheese. Or, create a unique table scape of a mound of cream cheese shaped like Mount Sinai. You can make a small figurine of Moses on top out of baby carrots, peas, etc. using tooth picks. Get creative. Shavuot is a great holiday to celebrate as a family.

"How To Talk to Your Children About G-d"- The Cliff Notes

This past Friday I joined a group of parents who came to Temple Beth Torah in Wellington to hear what Joel Grishaver (Jewish author, teacher, cartoonist and storyteller) had to teach us and discuss with us about Talking to Your Children About G-d. It was such an interesting and informative session. I really got a lot out of it and wanted to share my brief notes with you because I know you might really enjoy them and be able to use some of the language and tools he shared with us.

When discussing G-d with young children:

1. You must be comfortable talking about G-d before you can do so with your child. Not everyone sees and believes in G-d in the same way. Working on answers to your child's questions about G-d and struggling with them is better than ignoring them.

2. Remember that their questions need answers that you won't have to undo or unteach as they get older.

3. Be honest, "I don't know "and "I'm not sure" are acceptable answers sometimes.

4.Sometimes there are more possible answers to a question and you should leave room for some complexity that is opened ended. By responding, "That's the way the story goes...", you may do this and give your child something to think about.

5. You can provoke questions about G-d by using books and stories. Try this book as a collection of stories YOU can read to your young child: I Have Some Questions About G-d, available at http://www.torahaura.com.another/ good book for parents to read is: When Children Ask About G-d, by Harold Kushner

6. What we want are conversations, every story is the start of a conversation, ask your child, "What do you think it means?'

7. When dealing with kids who are a little older, you can take your conversations to a different level, with responses that include: "Some people think this, some think that, what do you choose?"

Next, Joel challenged the parents to discuss the questions that THEY are most scared of:

• One parent was scared of her child's question: "How could G-d let my "grandma" or "dog" die?". One way to address this would be to explain to the child that G-d works through people and people did the best they could.


• Another question was, "How could G-d let the Holocaust happen?". Joel responded with some useful answers to this questions. One was, "G-d did stop the Holocaust, with people, but it took longer than we wanted". Another was, " The Holocaust is really a question about people, not about G-d. Few were guilty and many were responsible."


• The next question from kids that parents were scared of was, "How do we know there is a G-d?" To this, Joel asked the parents to think about their own answer to this question. He even asked us to categorize our responses into some typical trains of thought: 1. There is no G-d. 2. We can feel G-d inside of us. 3. We can see G-d in nature. 4. We just have to believe. We discussed how we each could relate to these responses (not one is right or wrong) and use them to discuss G-d with our kids. After our discussion, Joel said that sometimes it may be helpful to describe G-d in this way to young kids (and I LOVED this one): G-d is like the WIND. You can't see the wind, you can't draw the wind, but you can see and draw what the wind (G-d) does.

Finally, we discussed that idea that if parents act as if there is a G-d by bringing G-d into your home with "Jewish Stuff" then they kids will start to get a feel for G-d. Put up a mezuzah, may be a lower hung one at child height for the kids. Acknowledge the mezuzah, touch and kiss your hand as you enter the house or room, let your kids know that this sends the message that G-d wants our house to be a place of peace and understanding.

There were so many more thoughts and ideas on this topic to discuss, but we ran out of time. I hope these notes can help you begin a dialog in your home. I plan on purchasing the above mentioned books for myself. I will let you know how I use them and what I found helpful. As always, feel free to contact me with ideas, thoughts and questions of your own about this or any other Jewish family topic.

Thinking about you and G-d,

Amy

a.bergman@cjepb.org

Sizzlin' Summer Shabbats

The recent rise in the mercury has made me think about the summer. It's approaching fast and furious. One of things I love about summer is the relaxed schedule and long days. Unfortunately, this usually means hot and sticky days as well. The rhythm of Shabbat is a little different too. Most local congregations still hold services, some maybe at earlier times or in a different venue like a chapel or library versus in the sanctuary. Sometimes the service is lead by a congregant or the Cantor (many Rabbis take time off in the summer). I like this change. It helps me and my kids remember that you can pray anywhere and with anyone. Our home Shabbat rituals vary a little too. Summer afternoons are often spent in the pool to cool off and then seem to seamlessly flow in to dinner time. In the summer on Fridays I bring the candlesticks out to the patio and the challah is put next to the barbecue Shabbat chicken. I have even gone as far as freezing the grape juice in small paper cups with a stick and having "Shabbat grape juice pops" for our outdoor summer kiddish (blessing over the wine). Summer is also the time that many families go on vacation (hopefully to somewhere a little cooler). You don't have to leave Shabbat behind. Did you know that most cruise ships hold short Shabbat services on Friday evenings? I am not joking. I have been to them. They are lovely and warm. The ships provide challah (usually delicious and 4 feet long), wine, service packets and even a person to lead the service. And most cruises leave on Friday afternoons, so this is a great way to get started on your trip and to meet other people on your cruise. This summer we are putting out a "new" Tzedakah box in which we will collect money over the course of the summer to give to specific cause. There are lots of exciting and new ways to celebrate Shabbat in the heat of the summer, all you have to do is keep your eyes open and being willing to think outside of the "Shabbat Box". Do you have any fun and different Shabbat ideas? Email them to me and I will share them: a.bergman@cjepb.org.

Cooking Ideas, Substitutions & Dessert Recipes for Passover

GO to to bottom of this blog for the Passover dessert recipes:

Passover delights
Passover dessert tips and tricks
Here are some useful tips and tricks for Passover dessert baking from Chef Rebecca Guralnick of Cooking with Chef Becca in Bayside ( chefbecca@sbcglobal.net). Guralnick teaches international cooking classes at Whole Foods, through the Nicolet School District's recreation department and at the Jewish Community Center.
When you bake with matzo flour or farfel, opt for the whole-wheat version, and be sure to balance your diet with plenty of fruits (fresh or dried), vegetables and water.
Incorporate plenty of fruits and vegetables in baked goods. Try using apple sauce, blueberry puree, mashed avocado, carrot, squash or sweet potato puree as substitutes for some or all of the oil in a recipe (as a general rule, you can use ½ cup of fruit puree or ¾ cup vegetable puree to replace one cup of butter or margarine in baked goods, or ¾ cup fruit puree and 1 cup vegetable puree per cup of oil).
Lighten up the cholesterol if you wish by substituting two egg whites for each=2 0whole egg.
For healthier desserts, stick to fresh fruit salads and kebabs, or make fruit cobblers with crumbled nut and whole-wheat farfel streusel topping. Alternately, homemade fruit sorbets - such as banana and strawberry - are always a crowd pleaser. Use these to make a Passover sundae bar for the kids.
For an elegant dessert, serve chocolate fondue with assorted fruit, dried fruit and kosher-for-Passover marshmallows for dippers. Alternatively, flourless chocolate cake is a timeless classic and freezes very well. Serve it with fresh fruit and a dollop of honey-sweetened minted yogurt or kosher-for-Passover whipped cream.
For easy after-school sweet treats, freeze chocolate-dipped bananas on a Popsicle stick.
Opt for healthy fats in your cooking and baking. Olive oil is best, but you can find many oils that are kosher for Passover, including safflower, walnut and vegetable. Note that canola oil is not permissible.
Use almond flour as a flavorful and healthy substitute for regular flour. Likewise, use almond butter in place of peanut butter (which is prohibited among Ashkenazic Jews).
Quinoa, a grain-like product with a high amino acid (protein) content, is accepted by many Jews as kosher for Passover and also can be used as a flour substitute (please check with your own rabbi if you are unsure). Check for quinoa-based dessert recipes online.
Add lots of flavor to your baked goods. Use citrus zest to offset bland Passover cakes and co okies. Vanilla is not an option during Passover, but you can use artificial vanilla powder in your recipes. Incorporate interesting sweet spices such as cinnamon, cardamom and nutmeg.
Don't attempt to freeze a dessert with meringue or a custardy filling that is heavy in eggs to make up for the lack of flour. It will become soggy and weepy.
Have fun trying new recipes and techniques during Passover. Nobody likes eating the same Passover recipes year after year and you just might surprise yourself with a new hit!
Passover Substitutions
Cookbook author and kosher food writer Eileen Goltz has compiled a list of ingredient substitutions so mainstream recipes can be converted for Passover meals. Here, only ingredients that pertain to baking are listed:
1 ounce baking chocolate (unsweetened chocolate) = 3 tablespoons unsweetened cocoa powder plus 1 tablespoon vegetable oil or melted margarine
16 ounces semi-sweet chocolate = 6 tablespoon unsweetened cocoa powder plus ¼ cup vegetable oil and 7 tablespoons granulated sugar
14 ounces sweet chocolate (German's) = 3 tablespoons unsweetened cocoa powder plus 2 2/3 tablespoons oil and 4½ tablespoons granulated sugar
1 cup powdered sugar = 1 cup granulated sugar minus 1 tablespoon sugar pl us 1 tablespoon potato starch pulsed in a food processor or blender
1 cup sour milk or buttermilk for dairy baking = 1 tablespoon lemon juice in a 1 cup measure, then fill to 1 cup with Passover non-dairy creamer. Stir and steep 5 minutes.
Butter in baking or cooking: Use pareve Passover margarine in equal amounts. Use a bit less salt.
1 cup honey = 1 ¼ cups granulated sugar plus ¼ cup water
1 cup corn syrup = 1 ¼ cups granulated sugar plus 1/3 cup water, boiled until syrupy
1 cup vanilla sugar = 1 cup granulated sugar with 1 split vanilla bean left for at least 24 hours in a tightly covered jar
1 cup flour = 5/8 cup matzo cake meal or potato starch, or a combination sifted together
1 tablespoon flour = ½ tablespoon potato starch
1 cup cornstarch = 7/8 cup potato starch
1 teaspoon cream of tarter= 1 ½ teaspoons lemon juice or 1 ½ teaspoons vinegar
1 cup graham cracker crumbs = 1 cup ground cookies or soup nuts plus 1 teaspoon ground cinnamon
1 cup bread crumbs = 1 cup matzo meal
1 cup (8 ounces) cream cheese = 1 cup cottage cheese pureed with ¼ cup butter or pareve Passover margarine
1 cup milk (for baking) = 1 cup water plus 2 tablespoons pareve Passover margarine, or ½ cup fruit juice plus ½ cup water
1¼ cups sweetened condensed milk = 1 cup instant non-fat dry milk, 2/3 cup sugar, 1/3 cup boiling wa ter and 3 tablespoons margarine. Blend ingredients until smooth. To thicken, let set in refrigerator 24 hours.
1 cup wine = 13 tablespoons water, 3 tablespoons lemon juice and 1 tablespoon sugar. Mix together and let sit 10 minutes.
Eggs: Passover egg substitutes don't work quite as well as the chometz egg substitutes. For kugels, matzo balls, fried matzo and some cakes, the recipes would probably be OK. However, if you want to avoid them, add one extra egg white and ½ teaspoon vegetable oil for each yolk eliminated when baking. Use only egg whites as the dipping to coat and fry meats.
How many great desserts can you think of that aren't made with flour, baking powder or even dairy products?
The answer is: However many great desserts a Jewish kosher cook can serve for Passover meals while still following the dietary laws for this particular holiday, which begins April 8 and ends after sundown April 16.
All too often, kosher cooks limit their Passover desserts to 10- to 12-egg sponge cakes, flourless chocolate cakes, or fudgy brownies made with matzo cake meal for leavening.
"When you use matzo meal, it's a very heavy ingredient, so it's hard to get a dessert that isn't a door stop," said Eileen Goltz, author of the cookbook, "Perfectly Pareve" (Feldheim, 2001, $22.99) and a Chicago-based freelance kosher food writer.
"You tend to look for simplicity," she said. "You go with desserts that are beautiful, like sponge cake with fresh fruit or a glaze. Chocolate often is used because it masks the taste of matzo."
Keeping the dietary laws in mind - and the varying degrees of kosher observance among Jews - we posed a Passover Dessert Challenge asking readers to give us their best Passover dessert recipes.
We received about two dozen entries: bars and brownies, flourless chocolate cakes, tortes, rhubarb-apple crisp, sponge cake and macaroons. The winners were selected based on testing results of 10 recipes that either were classics with a unique twist or refreshingly different. Members of the food staff picked winners through a blind taste test.
Enid Barnes of Shorewood submitted the first-, second- and fourth-place winners.
Her first-prize recipe is a tart with a chocolate-laced meringue shell filled with a lemon curd-style filling. Barnes' second-place recipe is a dense, moist blondie brownie. Taking fourth was her fudgy brownie with a decadent, coffee-infused glossy frosting garnished with fresh strawberries.
Third place went to Toby Colton of Glendale for her strikingly simple, delicious macaroons.
Growing up, Barnes said, her family did not keep kosher, except during Passover, when they would use kosher-for-Passover ingredients.
Many Jews who don't keep kosher the rest of the year make a special effort during Passover.
Making sure food is kos her for Passover is more difficult than during the rest of the year because many of the ingredients routinely used and produced under kosher supervision are not kosher for Passover, according to the Web site, http://www.kashrut.com/.
Nothing can be used during Passover that contains barley, wheat, rye, oats or spelt, except for matzo and matzo meal products, which are made with flour and water mixed together and allowed to sit for less than 18 minutes before cooking - all under the supervision of a rabbi.
The time element attached to matzo commemorates the haste with which the children of Israel left Egypt when they were freed from slavery more than 3,000 years ago under the leadership of Moses. There wasn't time for their bread to rise, so they took unleavened bread with them.
Unleavened bread, called matzo, became a primary symbol of the Passover holiday, which marks the birth of Jews as a people. While many Jews love eating matzo with every Passover meal, its extremely low fiber content can wreak havoc on the digestive system and pack on the Passover pounds, said Chef Rebecca Guralnick of Cooking with Chef Becca in Bayside (chefbecca@sbcglobal.net).
Jewish people are required to eat matzo as a ritual food during the Passover Seder, but they are not obligated to eat matzo, or any of its derivatives (matzo meal, farfel, ma tzo flour, etc.) for the rest of the Passover week, Guralnick said.
Matzo flour takes the place of regular wheat flour because all foods that are fermented or leavened are prohibited during Passover.
Baking without flour can be a challenge for a couple of reasons, Guralnick said. The kosher-for-Passover flour substitute affects the flavor, density and appearance of desserts. Traditionally, Passover bakers use a combination of matzo flour and/or potato starch in place of flour, Guralnick said.
Also, "you really start to miss those yummy carbohydrate snacks and desserts that you enjoy the rest of the year," she said.
Passover desserts have improved greatly through the years because better-tasting kosher-for-Passover ingredients, such as whipped topping, have become available, Barnes said.
Those who keep kosher in the strictest sense also do not eat meat and milk in the same meal.
Though depending on where one's ancestors are from, one could wait a certain number of hours between the meat course and dessert, and still have a dessert that included a dairy product.
Kosher-for-Passover margarine provides kosher cooks with a non-dairy substitute for butter.
"One of the nice things about dessert is you don't have a lot of it," said Goltz, the kosher food writer. "You want something special to end your evening with, but it's usually late and a Seder meal is heavy, so you want something light."
A c ommon mistake of inexperienced Jewish cooks is to add too much matzo meal or matzo cake meal to a dessert.
"It turns out so hard, it sits in the stomach for days," Goltz said.
Recipes
"A perfect tart for Passover," Enid Barnes of Shorewood, winner of the Passover Dessert Challenge, says of this Lemon Mousse Tart, a recipe she attributes to cookbook author Lucy Waverman of Toronto.
If you want to make this recipe for non-Passover meals, replace the potato starch with regular cornstarch. In either case, do not fill the shell until a few hours before serving. Though it's called mousse, the lemon filling is more like a curd.
Special kosher-for-Passover ingredients found in these recipes can be purchased at the Kosher Meat Klub Supermarket at 4731 W. Burleigh St., which is open Sunday through Friday. Hours are 8 a.m. to 1 p.m. Sunday and Friday; 8 a.m. to 5 p.m. on Monday, and 8 a.m. to 6 p.m. on Tuesday, Wednesday and Thursday.
Some more common ingredients, such as matzo meal and potato starch, are available in many supermarkets.

Passover Floating Lemon Mousse Tart
Makes 8 servings
4 egg whites
¾ cup granulated sugar
1 teaspoon lemon juice½ cup grated semi-sweet or bittersweet baking chocolate or kosher-for- Passover baking chocolate
Lemon filling (see recipe )
Passover whipped topping (optional)Favorite berries for garnish (optional)
  Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
Beat egg whites with electric mixer until frothy. Slowly add sugar. Continue to beat until egg whites are thick and glossy and form stiff peaks when beaters are lifted.
Beat in lemon juice. Gently fold in grated chocolate.
Spoon mixture onto large piece of parchment paper and spread into a 10-inch circle with 2-inch-high sides. It should resemble a free-form pie shell.
Bake in preheated oven 1½ to 2 hours or until barely browned and dry. Turn oven off and leave in oven about 4 hours to cool. Remove shell from parchment paper and place on serving plate.
A few hours before serving, spoon filling into shell.
Top with kosher-for-Passover whipped topping, if desired, or with your favorite berries.
Lemon filling:
3 whole eggs
½ cup granulated sugar½ cup plus 1 tablespoon lemon juice
1 tablespoon grated lemon rind
2 tablespoons potato starch1 cup water
  In saucepan, whisk together the whole eggs, add sugar, lemon juice and lemon rind. In separate bowl, combine potato starch and wate r, then stir into lemon mixture. Bring to a boil over medium heat, whisking constantly.
Remove from heat and pour through a strainer into a separate bowl. Cool.
Enid Barnes also submitted the recipe that earned second place in our tasting, a rich bar with a smooth caramel taste. Similarly, cornstarch can be substituted for potato starch, if desired.
This recipe originally came from cookbook author Marcy Goldman of Montreal.
Passover BlondiesMakes 30 to 40 bars
1 ½ cups packed brown sugar
¼ cup granulated sugar
1 tablespoon kosher-for- Passover vanilla sugar
1 cup (2 sticks) unsalted butter or kosher-for-Passover margarine
2 eggs½ teaspoon salt
1 cup matzo cake meal
1 cup potato starch
1 cup coarsely chopped semi-sweet chocolate, chocolate chips or kosher-for-Passover chocolate chips1 cup coarsely chopped walnuts or pecans (optional)
  Preheat oven to 350 degrees.
Line an 8-by-10-inch brownie pan with foil; spray foil with non-stick oil. Leave enough foil overhang to lift out the blondie after it's baked.
In large mixing bowl, cream the brown, granulated and vanilla sugars with the butter or margarine.
Blend in eggs. Stir in salt, cake meal and potato starch. Fold in chocolate and, if using, nuts. Chill batter 20 minutes.
Spread or press batter into prepared pan.
Bake in preheated oven 35 to 40 minutes, or until center is just set, not jiggly.
Cool well. Use the foil to lift blondies from pan. Cut into serving-size squares.
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"This is an absolutely fabulous Passover macaroon recipe," said Toby Colton of Glendale. "You will probably never want to eat canned macaroons again.
"They are best eaten soon after they are made, when the outside is crispy and the insides are tender," she said. "But they can easily be made several days ahead and kept covered until it's time to serve them."
Colton adapted a recipe from a friend to make two varieties of macaroons from one can of sweetened condensed milk: one regular, the other almond-flavored. Most people prefer the almond, she said.
"I use the almonds with skins on, and that gives them a speckled look that differentiates the almond macaroons from the vanilla."

Passover Macaroons
(Regular and Almond)Makes 6 to 8 dozen
5 cups unsweetened finely shredded dried coconut (divided)
1 cup white chocolate chips or kosher-for- Passover white chocolate chips (divided)1 can (14 ounces) sweetened condensed milk (divided) (see note)
2 teaspoons double-strength Madagascar v anilla extract (divided)
1 cup ground almonds (see note)½ teaspoon almond extract (add more if your whole almonds do not have a strong flavor)
  Preheat oven to 350 degrees.
To make regular macaroons: In medium bowl, place 3 cups coconut.
In small saucepan over low heat, gently melt ½ cup of the white chocolate chips.
Add 2/3 cup sweetened condensed milk and stir, removing from burner.
Add 1 teaspoon of the vanilla and stir.
Add to coconut and mix well.
Drop a well-rounded teaspoon of the mixture onto the parchment, using a second spoon to push the mixture off the first spoon.
No need to leave a lot of space between cookies; they do not spread.
With wet fingers, pat down the tops a little so they don't get too brown.
Or, use a small cookie scoop of 2 teaspoons.
Bake in preheated oven 9 minutes or until very lightly browned.
To make almond macaroons: In same bowl, place remaining 2 cups coconut and mix with ground almonds.
In small saucepan over low heat, gently melt remaining ½ cup white chocolate chips.
Add remaining 2/3 cup sweetened condensed milkand stir, removing from burner. Add remaining 1 teaspoon vanilla and the almond extract. Stir.
Drop dough as before onto parchment-lined cookie sheet.
Each flavor of macaroons makes 3 to 4 dozen cookies.
Note: This is a dairy recipe.
Note: Process 1 cup whole almonds in food processor with metal blade until very fine, but not to a butter consistency.
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These are decadent brownies - fudgy and dense - and they are one of Enid Barnes' most requested recipes.
Like the blondies, the recipe originally came from cookbook author Marcy Goldman of Montreal.
They can be made in an 8- or 9-inch springform pan or a square baking pan. Display them on a cake plate.
I Can't Believe These Are Passover Brownies
Makes about 20 brownies
2 cups granulated or packed brown sugar
1 cup (2 sticks) unsalted butter or kosher-for-Passover margarine, melted and cooled
3 eggs
1 tablespoon brewed coffee
¾ cup sifted unsweetened cocoa powder
¼ teaspoon salt1 scant cup matzo cake meal
½ cup finely chopped toasted walnuts (optional)
2/3 cup water or brewed coffee
7 ounces semi-sweet chocolate, coarsely-chopped or kosher-for-Passover semi-sweet chocolate (can be chocolate chips)
2 tablespoons unsalted butter or kosher-for-Passover margarine, room temperature
Finely chopped nuts (optional)Whole strawberries< /TR>
  Preheat oven to 350 degrees.
Lightly grease a 10-by-7-inch rectangular baking pan, 9-inch square pan, or 8- or 9-inch springform pan.
In large mixing bowl, mix sugar into melted butter or margarine, then add eggs, coffee, cocoa, salt, cake meal and, if using, toasted walnuts.
Spoon batter into prepared pan and bake in preheated oven about 25 minutes. Do not overbake. Brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in pan.
Prepare frosting. In small saucepan, heat water or coffee. As it comes to a boil, reduce heat and stir in chopped chocolate.
Remove pan from stove and stir until chocolate is thoroughly melted. Cool in refrigerator about 30 minutes.
Whisk in softened butter or margarine and spread frosting on top of cooled brownies. Decorate as desired. Cut into squares (if baked in a square pan) or wedges (if baked in a springform).
To garnish, place strawberries, one on each brownie square, with narrow ends pointing upward. Or, place strawberries in a concentric circle over top, or in another arrangement.

This came to me from an extraordinary person: Janie GrackinJewish Storyteller/Family Educator3500 Whitehall Drive #202West Palm Beach, FL 33401(561) 712-1674Bjanie@aol.com

Easy Passover Recipes

Due to the overwhelming response on my Face Book page, I have decided to put my favorite Easy Passover Recipes on a blog for all the moms (and dads too) out there gettign geared up for the holiday. These are not necessarily your "traditional" dishes, but they are delicios and Kosher for Passover. Please let me know what you think and please feel free to respond with your own recipes to share, the more the merrier!



Main Dish:

Balsamic Chicken

Serves 4, can be doubled

4 large boneless, skinless chicken breasts, cleaned

in a bowl, mix the following with a fork:

3-4 scallions, chopped

1/2 c vegetable oil

3 T Kosher for Passover (K for P) ketchup

3 T sugar

1/4 c Balsamic vinegar

1 t dry mustard (if you don't have K for P, can be omitted)

Salt & Pepper

Pour this mixture over the clean chicken in a greased glass dish, cover and let marinate in refrigerator (minimum an hour, up to 4 hours). Take out about 15 minutes before cooking.

Preheat oven to 350 degrees

Bake for 25-30 minutes (depends how thick your chcicken breasts are). Serve on platter, reserving sauce in pan to pour over at the table.





Side Dish:

Carrot Souffle- Can be made PARVE or DAIRY, kids love this one!

Ingredients
1 stick butter or margarine room temp.
1 lb. cooked carrots (steam until tender)
1/2 c brown sugar
1 t vanilla
dash cinnamon
3 eggs
Directions
Place butter in food processor. Add carrots while HOT. Begin to process add sugar, vanilla and cinnamon. Process until all ingrediients are well blended. Pour into greased 1 1/2 qt. casserole dish. bake at 350 degrees fro 45 minutes.
Cook's Notes:
”Can be made into indiviual ramakins, adjust cooking



Dessert:

Chocolate Mousse

PARVE

Ingredients
7 oz. semi sweet or bitter sweet chocolate, chopped or chips
1/4 c sweet red wine
1 T unsalted margarine
4 large eggs, separated
1 T sugar
Whipped dessert topping if desired
Directions
In a medium bowl (or large if doubling recipe), melt chocolate with the wine over a pan of hot water on medium heat. Remove from pan and stir until smooth. Stir in margarine, then add egg yolks one by one, stirring vigorously after each addition. Beat egg whites until stiff with a hand mixer. . Beat in sugar and continue beating for 30 second or until whites are very shiny. Quickly fold 1/4 of the whites in chocolate mixture. The gently fold in the remaining whites. Pour into 4 dessert dishes, cover and chill for at least 2 hours before serving. Can be kept for 2 days covered in the refrigerator. Serve with whipped topping and garnish if desired.

Is it really Passover time?

It seems like just yesterday that my husband and I were packing up the Passover dishes and putting them away. Wow, time is really going by faster, I must be getting older, am I turning into my mother? Nonetheless, here we are, approaching Passover at lightning speed. I can feel it in the air. I can also feel the rise in the anxiety level of some of my friends…I can see it in the eyes of some of the PJ library parents I run into. I say, fret not, have no fear, we can tackle this Passover, Seder and all, with gusto while having a good time!

I know we are all worried about the kids at the Seder table. Will they behave? Will they embarrass you? What can you do to prepare them? These are valid concerns, but when looked at in a different light and when expectations are realistic, in addition to some preparation, a Seder can be a joyful experience that you and your children will talk about all year.

There are so many great resources out there for parents these days: online chat rooms about Passover, books for children (I recommend No Matzoh for Me by Nancy E. Krulik) and even a downloadable (is that a word?) 30 Minute Seder Haggadah whose testimonials claim to “save Passover” by blending tradition with brevity. I also like this easy-to-use online guide for a Developmentally Appropriate Passover Seder: for children ages 4 & 5 put out by the URJ. There are helpful tips in this article online called, “Sedering with Kids”. The photo in this blog, is a great creative example of a Passover nametags from “midorionna on Flickr”.

These are all great places to start. And starting early is the key. Begin talking with your children about the upcoming holiday in language and on a level they understand. Take out Passover children’s books from the public library and read them nightly for the weeks leading up to the holiday. Download free Passover coloring pages from the internet and hang them around your home. When the big night(s) come, assign jobs for the kids at the Seder: passing out of the kippot, serving the matzoh, going to wash their hands, opening the door for Elijah, etc. These will all get the kids focused on a task and take them out of their seats enough so that they won’t get fidgety during the Seder.

Seat the children with the adults. I have found that creating a “kids table” is nothing more than asking for trouble. Invest in some on the table distractions (a bag of plagues toys or finger puppets of the Seder plate objects) and incorporate them into your Seder meal. Use your child’s favorite Passover book to tell the story of the Exodus instead of the one in your own Haggadah. Most importantly, if you are excited, the kids will be excited. Passover is a totally interactive experience for the whole family to treasure.

Purim Shmurim!

Thank G-d my daughter's preschool started making their own Purim costumes in class! The days where she and her older sister would stumble down the preschool hallways in long princess costumes and plastic slip-on princess slippers are over! Which leads me to whole other Purim debate I always have with the girls (ages 5 and 7 now)---not everyone needs to dress like Queen Esther or King Achashvayrosh on Purim! It's about wearing ANY costume, being someone who you are NOT and hiding your identity behind a mask. But kids at this age usually stick with the crowns and just love making noise with their groggers. It is such a FUN holiday for kids. Every temple expects them to make noise at the megiliah reading service, there's Purim Carnivals galore throughout the community and freshly baked Hamantaschen are even available at every supermarket bakery and even at COSTCO! It's an easy holiday to share with the kids, it's about having a good time. You can go anywhere, there's no tickets for services, you don't have to dress fancy, most Purim services have very little Hebrew---anything goes! We found the Sammy the Spider Celebrates Purim at the Public Library, the perfect book to read to young kids about the holiday. Last year, I even asked Publix for a bag of their uncooked cookie dough, bought a jar of preserves, a bag of chocolate chips and took it home so we could all "bake Hamantaschen" together! The kids didn't care, they thought it was awesome! So I say, don't skip over this holiday and wait for your family seder, celebrate PURIM together and get LOUD!