Filed under Festivals

Haroset – Quality and Quantity

Haroset – Quality and Quantity

Haroset…with a new ingredient In addition to her trays of perfectly formed and delicious Pesach biscuits, it was always my Mother who prepared the Haroset for our Seder. Since her passing two years ago I have taken over the job, with some trepidation. My Mother’s Haroset was always a deep red paste of finely chopped … Continue reading

Chocolate Babka; Passover, Food and Memory

Chocolate Babka; Passover, Food and Memory

This post by Aaron Vallance, Wimbledon Synagogue Cookbook contributor (amongst many other accolades), first appeared on his blog 1-Dish-for-the-Road. It’s such a great article we asked him if we could reproduce it on wimshul cooks which he has kindly agreed to. Happy Passover! by Aaron Vallance Food memories. They’re possibly the most powerful memories we … Continue reading

Lovely Passover Puddings

Lovely Passover Puddings

Passover is a time for enjoying home baking and especially home baked puddings. Here are some easy-to-prepare recipes which are sure to get your family and friends asking for second helpings. Pesach Apple and Almond Pudding Stephanie Crevis This is a recipe given to me last year by my aunt who was amazed that I … Continue reading

Matzah and the Spanish Inquisition: Part 2

Matzah and the Spanish Inquisition: Part 2

Beatriz Diaz Lainez and Juana de Fuente of Almazan (Spain, 1505): “made some cakes…of dough that had no leavening and they kneaded it with white wine and honey and clove and pepper, and they made about twenty of those and they kept them…in a storage chest.” Matzah Recipes from Spain’s Secret Jews Though most of … Continue reading

Matzah and the Spanish Inquisition: Part 1

Matzah and the Spanish Inquisition: Part 1

Angelina de Leon of Almazan’s matzah (Spain, 1500s): “made the dough of flour and eggs, and formed some round, flat cakes with pepper and honey and oil. She cooked them in an oven and she did this around Holy Week” (from Gitlitz & Davidson, 1999) Matzah and the Spanish Inquisition: Part 2 – here Matzah … Continue reading

Did you give them butter for their hands?

Did you give them butter for their hands?

Read about the wonderful daughter-mother-grandmother team that brought us a taste of a Sudanese Purim at a recent Wimshul Cooks workshop. Click on the links in the text to find the recipes. As well as making baklava and date stuffed biscuits in the session, we enjoyed a slice of Daisy’s grandmother’s busbusa which we ate whilst drinking … Continue reading

Biblical Hallah

Biblical Hallah

by Liz Ison This Sunday at Heder the Barmitzvah class made “Biblical” hallah – hallah made with the seven Biblical species – in preparation for next Saturday’s festival of Tu B’shevat which also happens to be the first Batmitzvah of their year group. We made about 20 mini-hallot which were frozen ahead of next week. … Continue reading

Hallah with Pesto Filling

Hallah with Pesto Filling

ChallLiz Ison This recipe was inspired by a blog post on “The Nosher” and a 1938 Lithuanian Jewish cookbook written in Yiddish. First, the extraordinary cookbook, The Vilna Vegetarian Cookbook: originally published in the 1930s in Yiddish by Fania Lewando who was the owner of a vegetarian restaurant in Vilna, Lithuania, frequented by Marc Chagall, amongst others. … Continue reading

Hanukkah mash-up

Happy Hanukkah from Wimshul Cooks This is a non-edible, cultural (& homemade) kind of mash(-up). A Ladino one and a Yiddish one (watch out for the dancing latkes)

Pesach Minna revisited

Pesach Minna revisited

Pesaj Spinach Minna Drizzled with Grape Syrup Claudia Camhi        It seemed timely to repost Claudia’s recipe following Sunday’s Passover cooking demonstration and to share with you how to make your own grape syrup.   Ingredients: 500 grams of sturdy spinach leaves, washed, patted dry and sliced into 1 cm strips 250 grams of ricotta … Continue reading

Individual Candle Salad

Individual Candle Salad

Eleri Larkum On my last day of Hanukkah historical reconstruction baking, my true love baked for me: INDIVIDUAL CANDLE SALAD Yes, we’re back to the 1950s today. It’s just for one, as the title suggests, and presumably, once you’ve served this up at a Hanukkah feast, you’ll be dining alone from then on.     … Continue reading

A 1916 Plum Cake, Rich, for Hanucah

A 1916 Plum Cake, Rich, for Hanucah

By Eleri Larkum On the third day of Hanucah, my True Love baked for me: A PLUM CAKE, RICH, FOR HANUCAH. When Liz sent me this recipe, from her grandmother’s 1916 cookbook, Dainty Dinners and Dishes for Jewish Families by May Henry and Kate Halford, I must say I was intrigued – primarily by the commas. There’s something quite … Continue reading

Happy First Day of Hanukkah

Happy First Day of Hanukkah

By Eleri Larkum Today’s recipe comes from Like Mama Used to Make  – a cookbook produced by the Women of the Ann Arbor Chapter of Hadassah in 1952. A revised English edition was made at some point, and was probably lurking on a bookshelf of your childhood – my mother-in-law’s copy is spread before me … Continue reading

Yom Kippur – before and after

Yom Kippur – before and after

We are compiling a food article on how people prepare for Yom Kippur, and especially what dishes they break the Fast with. What better than a cup of tea and a thickly buttered slice of hallah? Or does it have to be chopped herring? Please write in to wimshulcooks@gmail.com with your recipes, ideas and memories … Continue reading

A post-modern honey cake?

A post-modern honey cake?

“Dip the apple in the honey …” By Eleri Larkum What if, I mused, having passed out one day in front of Pinterest, what if, instead of apple, it was apple cake, and instead of honey, it was honey cake, and instead of dip, it was cook. “Cook the apple (cake) in the honey (cake)” … Continue reading

Hanukkah mash-up

Hanukkah mash-up

Happy Hanukkah from Wimshul Cooks This is a non-edible, cultural (& homemade) kind of mash(-up). A Ladino one and a Yiddish one (watch out for the dancing latkes)