Shabbat Menu – Kids In The Kitchen

 
 

Maccabee Gingerbread Men

 
Gingerbread cookies

December 2nd 2012By Julie Negrin

 

In the JoyofKosher Kitchen with Julie Negrin

 
JulieOutsideHeadshot3_09_600px1

February 13th 2011By Tamar Genger MA, RD

 

Corn Pudding

 
Corn Pudding

December 25th 2013By Tina Wasserman

Christopher Columbus discovered maize when he landed in the New World in 1492. By 1500 maize was being grown in Spain. Shortly after that Italians started growing it in Northern Italy and the maize was most often made into a form of porridge or firm block of grain called polenta. Maize’s popularity spread north and east to Romania, Slovenia, Serbia, and Bulgaria. Eaten daily by the poor peasants of Romania, the nickname for Romanian Jews is the name of the porridge, Mamaliga. Eventually maize was eaten all over Europe but even as late as 1846 it did not appear in the English cookbook, “The Jewish Manual or Practical Information in Jewish and Modern Cookery by Lady Judith Cohen Montefiore”. People forgot the country of origin for maize, but they knew it was a foreign grain. “Corn” was a generic word for grain in many of the European languages so maize forever became known as Indian Corn and North Americans just called it corn.

 

Cooking with Kids

 
 

Almond Poppy Seed Pound Cake

 
almond poppy seed bundt cake

March 12th 2014By Tina Wasserman

The following recipe appears in my newest book Entrée to Judaism for Families and contains tidbits for how to make this cake with children. In 1925 the Solo Company started manufacturing pastry fillings and the first two produced were prune filling and poppy seed; the same fillings that Jewish people traditionally used to fill their Hamantashen. I don’t think the owner was Jewish, but Mr. Sokol was from Bohemia where the first prune Hamantashen was made! I created this recipe one Purim. After making all of my Hamantashen I found myself with a little leftover filling in each can. What to do? Make a delicious pound cake that is a favorite!