Professional Jewish Educator

8/9/2019 Professional Jewish Educator

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This publication is made possible by a grant from the Ethel and Norman Gill Education Enrichment Fund.

In this issue:

• A Note from the Editor

• Teaching About Judaism Through Cooking

• Write Your Own Cookbook

• Holiday Foods and Their Symbolism

• Fun Snack Ideas

• Using Food to Integrate Judaic and General Studies

• Jewish Cookbook Bibliography

• Professional Development Calendar

A Publication of the Coalition for Jewish Learning

Volume XXX Av/Elul 5764 August 2004

Professional Jew ish Educator



How many people had their first experience mak-ing Hamentaschen in Sunday school? How many

people learned about making matzah through a“ Matzah Factory” experience? How many people

learned the shape of Israel by baking it out ofsugar cookie dough (and then frosted it blue andwhite to represent the water and the land)?

These experiences do more than feedthe bodies of our students, they enrich

their minds and hearts as well. Myexperience is largely teaching studentsaged 13 – 16 in both Day School and

Supplemental School programs.

Face it – hanging out in the kitchen isa comfortable place to be! And, if

there happens to be Jewish music onthe boombox, and the teacher is looking relaxed

when the students pick up the chef’s knife, it canbe a really great meeting of the minds.

My methodology is simple. I try to teachsomething of the cuisine of a certain group ofJews, relating the ingredients to the land they

lived in, and the flavors to the climate out ofwhich this cooking arose. I also notice whetherthere is a lot of repetitive assembly (like making

stuffed grape leaves) or general assembly work

involved. It seems to me that the grape leaves arefrom a culture that has women cloistered behind

the garden wall, but sharing the food preparationwith other women. Many hands can make fast

work of the “ Desayuno,” the Sephardic brunchwith many, many dishes. I’ve taught kids to makeBorekas (with an oil-based dough, not store-

bought puff pastry), Spanakopita, Hummus,Stuffed Grape Leaves, Mustachados,

Enjadara and Rose Water Lemonade.The kinds of food I refer to as needing“ general assembling” are things likecholent , tzimmis and kugel . These foodsare basically quick to make and slow tobake, which is perfect for the Ashkenazi

women of Northern Europe, who werebusy working and needed to be able to make

substantial and warming food that didn’t take alot of “ patchke” work.

We encounter Jewish dietary laws through

cooking as well. Each egg is examined forbloodspots – if there are any, we throw the egg

out, because eating the blood of any animal isforbidden. We talk about the reasons for the1/60th rule – and discuss Kashrut as a mindfulness

practice.

Teaching About Judaism Through CookingBy Marge Eiseman

Food for Thought…

So much of Jewish life revolves around meals andeating. There are special foods that have become atradition for each of the holidays. The symbolismof different foods is especially apparent at Pesachwhen we’re told what to put on the seder plate

and what each item symbolizes.

Cooking is a wonderful activity to include in yourcurriculum. It is very participatory and involves allof our senses. It can be used as a trigger to open adiscussion, as a culminating activity or just a fun

activity to incorporate in a unit.

This journal contains suggestions for the various

holidays, many of which are fun snacks the kidscan make.

Jewish cookbooks abound and many recipes canbe easily found on the internet. On pages 11-14of this issue is a Jewish Cookbook Bibliography

compiled by Laurie Herman, the CJL Library/Media

Center Coordinator. The items in our Library/MediaCenter collection are denoted by * .

I hope this issue whets your appetite for trying tocook something up in your classroon, or with your

kids at home.

! i u c t h , c (Good appetite!)

A l ice Jacobson

A Note f rom t he Editor

2



Write Your Ow n Cookbook

Through the years I have seen many different kinds of cookbooks written by students as a class project.Here is a small sampling. (Editor’s note)

A small cookbook filled with Pesach snack

ideas. The cookbook was sent to collegestudents along with other goodies.Submitted by Cindy Cooper,

Congregation Sinai.

A cookbook where the young students

dictated their favorite recipes as theythought the dishes were made. The recipes

were illustrated, reproduced and bound.The cookbook makes a wonderful gift.Submitted by Joan Philosophos,

Hillel Academy.

A collection offamily favoriterecipes passed onthrough thegenerations. This

ties in with a uniton the family orgenealogy.Submitted by Laurie Herman,MJDS.

Ou r

F amily

RecipesM ilwaukee Jewish Da y School

8th Grade Class 2003

The way I look at it, these kids are going to growup and need both the skills and recipes to liveJewish lives. If cooking combines them both, somuch the better!

“ Morah Mishy,” as the kindergarteners at Hillel

Academy call her, finds ways to use cooking in herclassroom every week. Every Friday morning,Mishy Pittleman bakes challah in school. Mishy

says, “ The reason I bake is not to torture everyonein the hallways (because the smell is just divine),

but because the strongest memories people haveare olfactory. To make Judaism warm and yummyand wonderful, I use cooking.” Mishy draws on

memories of being in the kitchen with her owngrandmother “ making chicken soup and knaidlach

and baking cookies.”

Here’s her take: “ Some people wonder ifkindergarten kids are too young. First, you have tobe super organized. They have a very shortattention span. They love hands on and they loveto help. They’ll clean up anything and pour in

ingredients. I make it an event! I put on a chef’shat. As we encounter every holiday, we make thespecial foods. Just think about the difference

between telling them about or having them makeand eat. This way, it brings Judaism to life.”

Marge’s entree into the world of Jewish education was through the kitchen, by teaching Jewish cooking classes to the 10th grade at Congregation Sinai, and now to the Middle School at MJDS. Marge also teaches 4th grade at Sinai and is the Jewish Outreach Professional at the Harry & Rose Samson Family JCC.

Dedication

This book is dedicated to thebest cooks in the world.

It is cooking seen from aparticular viewpoint—a secondgrader’s. Hopefully, it will be a

remembrance for you of what

someone was like at a particulartime.

This should reassure you thatyour efforts are appreciated.

Great were the smiles at thethought of the smell and taste ofthese favorites.

May 10, 1981

Mandel BreadGet out a big bowl.Put 1 stick soft butter in it.

Add 1 cup flour and 1 cup bakingsoda.Add 2 eggs.

Add 1 cup brown and whit e sugarmixed together.

Mix it altogether.Add one-half bag of chocolate

chips—about 100.Mix it some more.Put it on a cookie sheet.

Shape it like bread.Put in oven at 5 o for 15 minutes.You can smell when it is done.

Cut it up.

Eat it for

shabbat.

3



FALL HOLIDAYS

Challah: Challah is a traditionalJewish bread. Unlike the

Sabbath, when it is customary tomake a bracha, or blessing, over

two, twisted loaves, on RoshHashanah, the blessing for breadis made over two round challah loaves. One

reason is that a round challah symbolizes a crown,a reminder of the kingship of G-d, the holiday’s

most important theme. Another explanation isthat the round shape is a symbol of the circle oflife and our hope that our lives will continue

without end.

Some bake their challah with a ladder on top as areminder that G-d decides who will ascend anddescend the ladder of life. A lesser known customis baking challah in the shape of a bird as

described in Isaiah 31:5 As hovering birds, so will the Lord protect Jerusalem.

Apples and Honey: Of the many popular foodseaten during Rosh Hashanah, feware more anticipated than the

dipping of apples into honey. OnRosh Hashanah, the honey, which

is eaten raw, is spread on challah instead of salt, which is used onSabbath and other Holiday

festivals. Many families set aside a silver or specialcontainer in which to place the honey.

During the High Holidays, many cooks make a

special effort to make recipes with honey, such ashoney cakes or tzimmes , a sweet stew. Duringkiddush , a special blessing is recited before andafter the apples are dipped into honey.

HANUKAH

It is a custom to eat foods

fried in oil on Hanukah as areminder of the miracle ofthe oil that lasted eight

nights. Latkes, or f ried

potato pancakes, is typical to almost every Jewishhousehold on Hanukah. In Israel, the custom is toserve sufganiot , which are jelly donuts fried in oil.You can buy them on almost any street corner in

Israel, especially in and around Jerusalem.

PURIM

Mishloach Manot: It is a special

mitzvah to send food packages orbaskets to friends and relatives on

Purim. This custom finds its originsin the Megillah when Mordecaideclared the holiday of Purim as a

time “of feasting and gladness and

of sending food to one another, as well as gifts to the poor.”

The only requirement is that the food baskets, orin Yiddish, shalach-manot , contain at least two

different foods that require two separate blessings,and that you send them to at least two different

people.

Hamantashen: Hamantashen is the traditionalfood eaten on Purim. These are

small, three-cornered cakes filled

with fruit jams or poppy seeds.Hamantashen is Yiddish forHaman’s pockets, or in Hebrew,Oznei Haman , which means

Haman’s ears. The three-corneredshape is supposed to look like the hat that Hamanwas said to have worn.

PASSOVER

The foods that make up the seder plate are:

Karpas : A vegetable, usually greensuch as parsely, to symbolize Springand rebirth. It is dipped into saltwater near the beginning of the

seder.

Haroset : A mixture of choppedapples, nuts, wine and spices like

4

Holiday Foods and Their SymbolismThe following information is excerpted from an article by Amy J. Kramer at www.everythingjewish.com.



cinnamon or nutmeg. We dip themaror into the haroshet to lessenthe bitter herb’s taste. It alsosymbolizes the mortar that the slavesmade for bricks in Egypt.

Maror : The bitter herbs. The mostcommon foods used for maror arecarefully washed romaine lettuce or

freshly ground horseradish. If youuse horseradish from a jar, it should

be unadulterated, without beets orvinegar.

The rabbis list their preference for

maror: romaine lettuce, horseradish,endive or escarole. They prefer

romaine because like the Jews’experience in Egypt, it was firstsweet and then became bitter.

Beitzah : A roasted egg, also thesymbol of the festival sacrifice, the

korban hagigah . The egg shouldbe hard-boiled and while in its shell,scorched on top of the stove burner.

Zeroa : The shank bone, or a roastedbone. Another symbol of the

korban hagigah , the festivalsacrifice.

Matzot: Matzah takes center stage on thePassover table. Three matzot,

one on top of the other, areused during the seder. We

use a special matzah coverwith three compartments tohold each piece. The three

matzot are symbolic of thethree categories of Jews:Priests, Levites and Israelites.

Again, only matzah made from flour and water,

also known as lechem oni , poor man’s bread,may be used.

Wine: Since each adult at the seder table isrequired to drink four cups of wine, good Kosherfor Passover wine is necessary. Children, or adults

who cannot tolerate that much wine, may drinkgrape juice.

There is no one reason for the four cuprequirement. The most common explanationconnects the four cups with the four expressions

of redemption found in Exodus 6:6-7. “ I am the Lord. I will free you from the burdens of the Egyptians and deliver you from their bondage. I

will redeem you with an outstretched arm… and I will take you to be my people….”

Salt Water: Various bowls of salt water are placedthroughout the seder table for dipping vegetables.The salt water is a reminder of the tears shed

when we were slaves in Egypt.The Cup For Elijah: Tradition says that the

prophet Elijah visits each Jewish family onPassover. Therefore it is a custom to fill a specialgoblet for the prophet.

SHAVUOT

Dairy or Milchig Meal: The holiday meal eatenduring the day is generally dairy. Some derive thepractice from Exodus 3:8, a “land flowing with

milk and honey,” or from Song of Songs 4:11,“milk and honey are under your tongue.”

Some suggest that at Sinai, the Israelites were asinnocent as newborns, whose only food is milk.Another suggestion for eating dairy originates

from the initials of the four Hebrew words inNumbers 28:26, mei chalav ,from milk, which describes thesacrificial meal offering onShavuot.

(Cheesecake and blintzes aretwo very popular dairy dishes.)

5



6

Source: Tastes of Jewish Tradition: Recipes, Activities & Stories for the Whole Family. Judy Hirsh, IdyGoodman, Aggie Goldenholz and Susan Roth. Harold & Terry Nash JCC Parenting and Family Center.Wimmer Cookbooks, 2002. Used with permission.

Fun Snack Ideas



Source: Tastes of Jewish Tradition: Recipes, Activities & Stories for the Whole Family. Judy Hirsh, IdyGoodman, Aggie Goldenholz and Susan Roth. Harold & Terry Nash JCC Parenting and Family Center.

Wimmer Cookbooks, 2002. Used with permission.

7



Edible Torah

Ingredients:

1 flat tortilla per child

2 pretzel rods per child

1 jar of peanut butter

1 licorice string per child

Directions:

Spread peanut butter over a tortilla.

Put a pretzel rod on the left and right edge of thetortilla.

Wrap the tortilla around the pretzel rods, starting ateach side and meeting in the middle of the tortilla.

Use the licorice string to tie around the “ torah.”

8

Healthy Variations:

1. Cream cheese as “ glue”

2. Breadsticks for candles

3. Carrot curls for f lames

4. Crackers for drip pans

5. Hard cheese as base

6. Nuts and raisins to decorate

Frosting should be used for “ glue.”



9



10

Using Food to Integrate Judaic and General Studies

Dipping apples in honey comes to mind when we think

of Rosh Hashannah. There are several activities that can beused to integrate general studies using an apple.

Ways to integrate math:

• Buy many different kinds of apples. Have the students classifythem by size, shape and/or color.

• Have a tasting party. (Teach the blessing for eating an apple.)Students choose their favorite and least favorite kind of apple.Graph the results.

Ways to integrate language arts:

• Read a story to your class about Johnny Appleseed.

• Read one of the “ apple” short stories availablefrom the Creativity Center.

Raisins from Grapes

Put a paper towel on a sunny windowsill.

Put loose grapes on the towel. Watch the

changes every day. The grapes will get more

and more wrinkled and smaller and will

eventually become raisins.

Use the raisins in your challah dough.

Apple Activities

Balloon Grape Wine

2 - 6 oz. cans of frozengrape juice

5 cups sugar

1/4 tsp. granulated yeast

1/4 cup lukewarm water1 strong balloon

1 gallon jug (from vinegar

or cider)

Mix yeast with 1/4 cup

warm water. Thaw juice

and empty it into a large

bowl. Add sugar and stir to

dissolve. Then add yeast

mixture. Use funnel and

pour into the small necked

gallon jug. Fill the rest withlukew arm water to one

inch from the neck of the

jug. Set the balloon on the

top. (Don’t blow it up.) Put

the jug in a cool dark place

for 5 weeks. The balloon

will fill up with air. When

the air goes down, the

wine is done. If the balloon

doesn’t deflate, it’s ready in

5-6 weeks.



* Indicates available from CJL.

Children’s Cookbooks

* Adler, David. The Kids Catalog of Jewish Holiday. Jewish Publication Society, 1996.

Although not exclusively a cookbook, this wonderful children’s resource includes a section on each Jewish

holiday with songs, crafts and recipes. Softcover.

Bacon, Josephine. Cooking the Israeli Way. Lerner Publications, 1986 (now published by Kar-Ben Copies).

Includes a brief introduction to Israel and its foods, followed by traditional Israeli recipes such as Israeli salad,

schnitzel, felafel and poppy seed cake. Some photographs included. Hanover.

* Biers-Ariel, Matt. The Seven Species: Stories and Recipes Inspired by the Foods of the Bible. UAHC, 2003.

Collection of stories and recipes based on the Seven Species (Sheva minim) mentioned in the Bible

(Deuteronomy) as the indigenous foods of Israel: wheat, barley, grape, fig, pomegranate, olive and date.

Some background information is given on each species as well. Hardcover with color decorations.

* Burstein, Chaya. A First Jewish Holiday Cookbook. Bonim Books, 1979.

Beginning with Shabbat, this substantial children’s cookbook is organized by holidays and includes some

creative ideas such as “ Sabbath Queen’s Crown,” “ Six Dreidel Sandwiches” and “ Giggling Fruit Float

Centerpiece.” Illustrated with cute black and white drawings. Softcover.

* Drucker, Malka. The Family Treasury of Jewish Holidays. Little, Brown & Co., 1994.

Lovely family collection with colored illustrations providing stories, crafts and recipes for each of the major

Jewish holidays.

* Lehman-Wilzig, Tami. Tasty Bible Stories: A Menu of Tales & Matching Recipes. Kar-Ben, 2003.

This colorful paperback presents Bible Stories, each followed by recipes with ingredients related to the story.

The story of Adam and Eve is followed by a recipe for “ Baked Apple A La Mode.” Also featured are “ Jacob’s

Lentil Stew,” “ Persian Rice” and “ Homemade Hummus.”

Nathan, Joan. The Children’s Jewish Holiday Kitchen. Schocken, 1987.

Child’s version of Joan Nathan’s classic, The Jewish Holiday Kitchen . Organized by holiday, this comprehensive

children’s holiday cookbook offers classic recipes for adults and children to make together. Each recipe givesinstructions for both the child and the adult. Note: A good resource, but few photos or illustrations.

* Stark, Mark. Mark Stark’s Amazing Jewish Cookbook for the Entire Family. Alef Design Group, 1997.

Organized by holiday, this paperback provides cartoon-like illustrations on each page of the ingredients and

step-by-step cooking process. Recipes are for traditional Jewish dishes. Note: Some may find the layout

distracting. Modern step-by-step cookbooks with photos are much clearer to follow.

Tabs, Judy; Barbara Steinberg and Bill Hauser. Matzah Meals: A Passover Cookbook for Kids. Kar-Ben, 2004.

Includes 70 clearly marked recipes for Passover, with three separate ranges of difficulty and lighthearted pen

and ink illustrations. There’s even a recipe for matzah egg foo young.

Wikler, Madeline and Judyth Groner. Miracle Meals: Eight Nights of Food ‘n Fun for Chanukah. Kar-Ben, 1987.

Currently out of print but available in Jewish libraries, this fun Chanukah cookbook includes classics as well ascreative recipes such as candy dreidels, candle salad and Maccabee “ Hero” sandwich.

* Zalben, Jane Breskin. Beni’s Family Cookbook for the Jewish Holidays. Henry Holt & Co., 1996.

Charming illustrations appear throughout this cookbook by favorite children’s book illustrator Jane Breskin

Zalben. Beni is a bear character in the Zalben series of Jewish picture books. The cookbook is organized by

holiday, with straight-forward instructions and little fictional notes about the recipes and Beni’s family

members.

11

Jew ish Cookbook Bibliography



Adult Cookbooks

Avrutick, Frances. The Complete Passover Cookbook. Jonathan David, 1981.Probably the most comprehensive Passover collection, including a wide array of recipes in its 19 chapters.Offers traditional as well as modern dishes and includes conversion and substitution charts. No illustrations,but good solid recipes.

* Banin, Israela. Entertaining on the Jewish Holidays. Shapolsky, 1992.Large-size cookbook organized by holidays, including full color photographs of decorated holiday tables foreach holiday. Each chapter offers background information on the holiday, table decorating ideas, sample

menus and recipes.

Blau, Esther and Chana Light, editors. Spice and Spirit: The Complete Kosher Jewish Cookbook. Bloch Publishing,1990.

One of the best, this classic Kosher cookbook provides it all within one cover. There are extensive descriptionof Kashruth and maintaining a kosher kitchen, as well as numerous recipes – from simple to gourmet.Produced by the Lubavitch Women’s Organization. No illustrations, but extensive covering of recipes for dailyuse, company and holidays.

Congregation Beth Israel. I Can’t Believe It’s Kosher.This is one of the best community cookbooks, with many local cooks contributing their best. Recipes rangefrom the classic to the creative. Who could resist this popular Milwaukee cookbook, with its beautiful coverand designs by local artist Cindy Cooper!

Ehrlich, Elizabeth. Miriam’s Kitchen: A Memoir. Penguin, 1998.This unique book blends recipes with family stories from four generations of the author’s family. Ehrlichdescribes how she has evolved from a secular to an Orthodox Jew – and how through cooking with hermother-in-law, Miriam, she learned about Miriam’s survival in a Nazi labor camp in Poland.

* Friedland, Susan R. The Passover Table. Harper, 1994.Richly illustrated with numerous color photos, this quality paperback provides both new and traditionalPassover recipes. Color photographs are exceptional and mouthwatering.

Greene, Gloria Kaufer. The New Jewish Holiday Cookbook. Random House, Inc., 1999.By including different cultures’ culinary traditions, this cookbook is both a comprehensive collection of recipesand a true international delight. Recipes range from traditional to nouvelle.

* Grossman, Ruth and Bob. The New Kosher Cookbook Trilogy. Galahad Books, 1963.

Reprinting of three Kosher classics in one volume: Chinese Kosher, Italian Kosher and French Kosher . Nophotos or illustrations, but many ethnic Kosher recipes that may be hard to find elsewhere, such as “ Hot PotGan Eden” or “ Meat Sauce Mona Lisenbaum.”

* Harold & Terry Nash JCC Parenting & Family Center. Tastes of Jewish Tradition: Recipes, Activities & Stories for the Whole Family. Wimmer Cookbooks, 2002.

Award-winning “ parent friendly” spiral-bound book, chock full of fun activities, stories, information andrecipes for the Jewish holidays. Each chapter gives holiday information, “ Fascinating Food Facts,” and craftand activity ideas. Toward the end is a recipe section with easy and family friendly selections. The volume isvery attractive, utilizing many different authors, artists and contributors from throughout the Milwaukeecommunity. An essential book to enhance Jewish family life.

Joseph Kushner Hebrew Academy. The Kosher Palette: Easy and Elegant Modern Kosher Cooking. Joseph

Kushner Hebrew Academy, 2000.Exciting modern kosher cookbook, spiral-bound, with many elegant recipes and color photographs. One ofthe best new kosher cookbooks in years.

Kander, Mrs. Simon. The Settlement Cookbook. Grammercy Pub. Co., 1987 (reprint).Classic favorite which offers both a comprehensive and nostalgic collection of recipes reflecting the immigrantexperience. Originally writ ten as a fundraiser for a sett lement house in Milwaukee.

Kalechofsky, Roberta. The Jewish Vegetarian Year Cookbook. Book Publishing Company, 1997.Over 170 vegan recipes for the Jewish holidays.

12



Katzen, Mollie. The Moosewood Cookbook and The Enchanted Broccoli Forest and others.

Wonderful and original classic cookbooks containing a number of Jewish recipes from the Moosewood

Restaurant in New York. Contains many vegetarian, nutritional and ethnic dishes with lovely, attractive

decorations by Katzen. The newer editions include photos.

* Kdoshim, Jenny and Debbie Bevans. Matza 101. Alef Judaica, 1997.

Innovative Passover cookbook in which many recipes involve “ preparing the matzah” with water and paper

towels to make it pliable to fold over for many of the recipes – such as matza tacos, matza baklava, matza

lasagne or matza brekas.

* Lesberg, Sandy. At the Table of Israel. Peebles Press, 1973.Large cookbook with 300 Israeli recipes. No photographs of the foods.

* Levy, Faye. Jewish Cooking for Dummies. IDG Books, 2001.

Part of the popular “ For Dummies” series, this paperback opens with a chapter on food origins, followed by

holiday recipes and then general Jewish recipes. Note: More useful for its information about the foods than

as an active cookbook. Few illustrations and no photos.

* Michel, Joan and Louis Wallach. The Hadassah Jewish Holiday Cookbook. Hugh Lauter Levin Associates, 2003.

Beautiful oversized Jewish cookbook with over 250 recipes and many large full-color photographs. Recipes

are divided by holiday and were provided by Hadassah members from the U.S. and Israel. Each section

includes commentary on the holidays by well-known Jewish food experts.

Milwaukee Jewish Day School. The Jewish Celebrity Cookbook. PB Publishing, 2001.Learn how to make Theodor Bikel’s Apple Crisp, Henry Winkler’s Mexico Salad or Barbara Walters’ Mother’s

Stuffed Cabbage Rolls. There is a black and white photo of each celebrity, a brief biography, and a recipe. A

unique cookbook that is as much fun to read as it is to use for cooking.

Nathan, Joan. The Foods of Israel Today. Knopf, 2001.

Extensive, comprehensive coverage of a myriad of recipes from throughout modern Israel. Nathan spent years

gathering the recipes, traveling all over Israel and recording the stories to go with the recipes. The book

makes for fascinating reading about Israeli life and culture, including many varied ethnic dishes in its over 300

recipes. Includes color photos.

* Nathan, Joan. Jewish Cooking in America. Knopf, 1998.

In another highly readable book, sure to be a classic, Nathan provides over 300 kosher recipes from both

Sephardic and Ashkenazic Jews from all over the U.S. As is typical of Nathan’s cookbooks, each recipe is

accompanied by an interesting story about the recipe’s origin. Award winner.

Nathan, Joan. Joan Nathan’s Jewish Holiday Cookbook. Schocken, 2004.

Newly updated and to be released in August 2004, this is an exciting revision of a classic found in many Jewish

homes. Nathan is one of America’s top authorities on Jewish cooking, with numerous cookbooks and a PBS

Jewish cooking series. This volume includes 250 international Jewish holiday recipes.

* Nathan, Joan and Stacy Goldman. The Flavor of Jerusalem. Little, Brown & Co., 1974.

An earlier prelude to Nathan’s The Foods of Israel Today , the recipes in this book reflect the diverse

communities found in Jerusalem. Comments and stories are included with each recipe, as well as black and

white photos of life in 1970’s Jerusalem.

* Roden, Claudia. The Book of Jewish Food. Knopf, 2003.Outstanding resource to provide background about the origins of Jewish cooking and why certain foods are

eaten by Jews of different locales. No illustrations, but loads of information. Recipes range from simple to the

gourmet.

* Rose, Evelyn and Judi Rose. Mother & Daughter Jewish Cooking. Wm. Morrow & Co., 2000.

Subtitled Two Generations of Jewish Women Share Traditional and Contemporary Recipes, this cookbook is

written by Evelyn Rose, a world authority on Jewish food, who is the foremost Jewish food writer in Britain.

Rose and her daughter, Judi, share both classic and contemporary Jewish recipes. Photos in center of book.

13



* Zoloth, Joan. Jewish Holiday Treats: Recipes and Crafts for the Whole Family. Chronicle Books, 2000.Festive collection of craft projects and recipes for the major Jewish holidays, with attractive coloredphotographs. Quality paperback.

Videos (all available at CJL)

641.5 CLASSIC RECIPES FOR JEWISH COOKING (With Joan Nathan) (1998)Cla A compilation of traditional Jewish recipes from the television series “ Jewish Cooking in America with

Joan Nathan.” Recipes are presented for challah, gefilte fish, chicken soup, Sephardic brisket, potatolatkes and marble cheesecake. Each recipe is presented and demonstrated by a different guest cook.

Note: Actual recipes are not included in the video. They may be found in the companion book, JewishCooking in America by Joan Nathan. 1 hr. 48 min. AGE: 14 to Adult

641.5 HAUTE CUISINE GOES KOSHER (1996)Hau In celebration of Jerusalem’s 300th birthday, thirteen of the world’s greatest chefs were gathered to

prepare a 12-course Kosher feast in Jerusalem. Recipes prepared include truffled cream of white beans,risotto with safran, vegetable jelly with avocado, striped bass in olives and sesame, steamed sea bream incoconut milk, filet of red drum with eggplant confit, strudel of lamb, potatoes Munster style, roastedduckling with vegetable tart, quail stuffed with foie gras, confit of garlic, medallions of veal “ Hazrey,”nougatine with pears, gelee of honey with strawberries. 52 min. AGE: Adult

641.5 THE JEWISH MOTHER’S VIDEO COOKBOOK (1986)Jew Jewish cooks Jackie Frazin and Joanne Pepper lead the viewer step-by-step through 16 different Kosher

recipes of traditional Jewish cooking. A list of ingredients and their amounts appears on screen prior tocooking each new dish. Includes recipes for chopped liver, gefilte fish, chicken soup, matzo balls andkreplach, challah, brisket, blintzes, noodle kugel, potato kugel, mandel broit, strudel, sweet rolls, pletzel,prakas and kasha. 1 hr. 30 min. AGE: 14 to Adult

641.5 MATZA 101 (1997)Mat Passover video which accompanies the cookbook Matza 101. The intent of the video is to demonstrate

techniques for preparing the matza used in recipes found in the cookbook. Matzot are prepared bywetting and soaking them and utilizing different cutting and folding techniques. The video does notdemonstrate the actual preparation of whole recipes—just how to make the matza malleable for use inthe recipes. 17 min. AGE: 12 to Adult

641.5 A TASTE OF SHABBOS (1994)Tas Lubavitch Rebbetzin Esther Winner demonstrates how to prepare and serve a tradit ional Shabbat meal,

including 15 different recipes: A Six-braided Challah, Gefilte Fish, Salmon, Babaganoosh, Fried Eggplant,Chicken Soup, Marinated Chicken, Cornish Hen Stuffed with Kishke, Potato Kugel, Broccoli & CauliflowerKugel, Chocolate Cornucopia, Rugelach, a Strawberry Centerpiece, Heavenly Nuggets, and RichChocolate Cake. The film also highlights some of the rituals that are a part of a Traditional Shabbat. Abooklet containing the recipes is included in the video case. Note: Sprinkled throughout the video are small lessons on Jewish customs provided by Chabad. 1 hr. AGE:12 to Adult

14

New Check-Out Policy for Library/Media Center and Creativity Center

• Books, audio-cassettes and CDs may be checked out for two weeks, except for holiday-relateditems that may be kept for 3 days around a particular holiday. There is no charge to borrowthese items, but there is a 10¢ a day late fee for overdue items.

• Videos and DVDs may be checked out for one week. During holidays or periods when a particulartopic is in great demand, the check out period is 2-3 days. Video reservations are encouraged to

ensure that a video will be available when needed. The fee is $2/video. The late fee is $1 a dayfor overdue items.

• The person checking out the item will be responsible for all overdue fees/replacementcost of lost items.



Here’s your chance to get a head start on preparing forthe school year and the Fall Holidays!

Actually, two chances! Come one night or both.

Monday, August 30, 7 - 8:30 pmand

Tuesday, August 31, 7 - 8:30 pmGet an overview of activities available for “ Beginning the School Year” and

the Fall Holidays. Then you’ll have lots of time to make and take projects for

your class. There’s something for all age groups. If you’d just like to come and

work, that’s ok, too. The laminating machine will be on. You might want to

use the Ellison die cut machine to help make bulletin board displays quickly.

If you need help with a specific area, please let us know in advance,

and we’ll have appropriate materials available for you to peruse.

Call the CJL office (962-8860) to RSVP, or email Alice at [email protected]

Professional Development Calendar

Teacher Recognition Morning - Sunday morning, August 29, 2004, 8:30 am - 12:30 pm. Join us forbreakfast followed by a keynote address on Special Needs and presentation of the Educator of theYear Award to Marge Eiseman and the Gill Incentive For Teachers (GIFT) Award to Nadine Siegmanand Judy Slyper. Call the Coalition office for more information.

Creativity Center Open Evenings - Monday and Tuesday, August 30 & 31, 7:00 - 8:30 pm. Presentedby CJL Creativity Center staff. Call the Coalition office to RSVP by August 25, or for more

information.

Teen Day of Discovery - January 30, 2005.

Day of Discovery - February 26-27, 2005.

The Professional Jewish Educator is available on the CJL web site at www.cjlmilwaukee.org.

If you no longer wish to receive a copy of the Professional Jewish Educator by mail,please call the CJL office (414) 962-8860 or email Alice - alicej@milwaukeejew ish.org

and ask to be taken off our list.

15



Coalition for Jewish Learning

Bonnie Shafrin, Chair • Debbie Carter Berkson, Vice Chair

Alice Jacobson, PJE Editor

6401 North Santa Monica Boulevard • Milwaukee, Wisconsin 53217

Phone: (414) 962-8860 • Fax: (414) 962-8852 • e-mail: [email protected] • www.cjlmilwaukee.org

Non-Profit

Organization

U.S. PostagePAID

Milwaukee, WIPermit #5632

6401 N. Santa Monica Boulevard

Milwaukee, WI 53217

Programs and Resources

Adult Education Task Force • Creativity Center • Day of Discovery • Day Schools Partnership Project • Distance Learning

Programs • Early Childhood Institute • Education Bridge • Family Education Council • Holocaust Education and Resource

Center • Learning Links • Library/Media Center • Mentoring • Principals Councils • Teacher Preparation

• Teacher Recognit ion and Incentive Program (TRIP) • Teen Enrichment Programs • Ulpan

For further information about any items in this issue or our programs and resources, please contact:

Steven Baruch, Ph.D., Executive Director

Cindy Cooper, Creativity Center Staff

JoAnne Gaudynski, Teen Enrichment Programming

Joyce Gutzke, Education Bridge Coordinator/ Holocaust Education and Resource Center Coordinator

Diane Hahn, Scholarship Coordinator

Laurie Herman, Library/Media Center Coordinator

Alice Jacobson, Creativity Center Director

Linda Keimel, Office Manager

Amy H. Shapiro, Ph.D.,

Holocaust Education and Resource Center DirectorKaren Torem, Staff Development Coordinator

Eve Joan Zucker, Family Education Coordinator/ Advanced Degree Coordinator

Professional Jew ish Educator

Documents

Professional Jewish Educator