Passover!

Passover is coming soon!  The Shmear is a perfect place for our Beth Or community to share holiday recipes and traditions.  It is with this in mind that we are kicking off our blog.  Please email us at Bethortheshmear@gmail.com and we will post your special family traditions (gastronomic or otherwise).  To get the matzo ball rolling, here are some Passover ideas from us to you!

1)  Send a Passover e-card!  Each e-card includes a Passover recipe for Passover granola.  The link is:  urj.org/holidays/pesach/ecards/

2)  Make place cards for your passover sedar table, using icing and pieces of matzo.  Simply write the person’s name with the icing on the matzo and place where you want them to sit at the table.  This will surely become a new tradition!  The kids can help with this too.

3)  This recipe was recently published in Good Housekeeping;

Asparagus with Matzo Gremolata

Toss 1 bunch thin asparagus, trimmed with 1 Tbsp. olive oil and 1/4 tsp. each salt and pepper on 18″by 12″ jelly-roll pan.  Spread in single layer.  Combine 1/2 cup finely crushed matzos with 1 Tbsp. olive oil and 1/8 tsp. each salt and pepper in bowl.  Sprinkly over asparagus.  Roast, in 450 degree oven, 10 minues or until browned.  Mix 1/4 cup fresh flat-leaf parsely leaves, finely chopped; 1 sm clove garlic, finely chopped;and 1/2 tsp. freshly grated orange peel in small bowl  Sprinkly over asparagus.  Serves 4.

WELCOME

Welcome to The Shmear! This is Beth Or’s new spot that’s all about Jewish food and cooking. Here are some of the ideas we’ll be sharing:

– Favorite family recipes from members of the synagogue community, along with pictures and treasured stories.

– Holiday ideas to make your celebrations special (and delicious).

– Food inspired social action projects.

– Helpful how-to’s – tips on keeping your hamentaschen from spreading and creating the perfect matza balls!

– Links to great sites that inspire.

Got an idea? A recipe, story or link to share? Contact us at: BethOrTheShmear@gmail.com

Susan Edelstein’s Poppy Seed Cookies

My mother-in-law, Betty Kushner (aka Bobi), of blessed memory, was known as one of the best cooks and bakers in the Jewish community of Superior, Wisconsin, where I grew up. When my kids were young we visited our families in Superior every summer. Their Bobi fed them well and her poppy seed cookies were their favorite!

One summer, I asked if she had the recipe so I could make the cookies when we got home. She said she didn’t have it written down, but would make a batch so I could write down the recipe as she added the ingredients. She mixed all of the ingredients together, but measured none! When she added he vanilla, she poured three caps full into the mix! Three caps full? What size bottle??? I did the best I could, writing down the recipe. Her cookies were delicious – light and crunchy and sweet.

When we returned home, the kids asked me to make Bobi’s cookies. I took out the recipe and the ingredients, being sure to do exactly as she had. I rolled out the dough, cut the cookies, sprinkled them with the sugar and cinnamon mixture and popped them into the oven. When they were cool, I called Michael, Roy and Amy into the kitchen to have a taste. I gave them each a cookie; they took a bite, swallowed and looked up at me with their beautiful, big brown eyes and said, “Not as good as Bobi’s”!