Rosh Hashana 5775

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  • Vol. LXVIII No. 38 | 23 Elul, 5774September 18, 2014 |

    Cover illustration by Dayna Nadel

    SHANA TOVA 5775

  • NEW YORK Have you heard the one about the young Jewish couple who have a kid while living in a big city and find themselves searching for community around the High Holy Days?

    You know, the couple who decide to pony up for synagogue membership at a large congregation in their city neighborhood and then subsequently become involved through the syna-gogue preschool, the young sisterhood, and various holiday events?

    This couple basks in the warm glow of baking challah and attending Tot Shabbat services. They introduce their kids first the one kid, then two to more Judaism in five years than either of them had been exposed to in over 25. And they enjoy it. Never before had they yearned for Jewish connec-tion and yet here they are, singing the prayers, making Jewish friends, teach-ing their kids Hebrew.

    Then, as the creep of kindergarten approaches, said couple feels the need to find a new home in the suburbs. As a consequence, they leave their big warm city shul and head east (or in this case, north).

    Do you know what happens next in this all-too-familiar-tale?

    The couple, with their two tots in tow, feels lonely around the Jew-ish holidays. So they call up their old friends at the big warm city synagogue and inquire about tickets for holiday services. But this young, participa-tory, involved family is told that alas, because they are no longer dues-paying members, there are no seats for them

    this year. We have no room for you to join us for Rosh Hashanah services, they are told. Shanah Tovah.

    And so, we are left to assume that this formerly engaged young family of four will spend Rosh Hashanah not at synagogue with their community but at home, alone, or maybe even at McDonalds. Who knows?

    If you havent heard this story, you most likely know other stories similar. Stories where monetary, proprietary, yuck-etary issues got in the way of what Judaism and holiday worship is all about community.

    Sure, Im being melodramatic. And yes, the family I mention above could easily seek out a congregation near where they now live and go knocking on doors, and possibly pay a few hun-dred dollars to sit with a community they dont yet know. But chances are this family wont. Chances are very high that this experience will sour the family on synagogue worship for quite some time and truthfully, who could blame them?

    The notion of paying for High Holy Days tickets is an old practice and yes, in many ways, necessary for a syna-gogue to keep its lights on. In short, if you are not a member of a synagogue and you want to attend services, and theres a rabbi and cantor who need to be paid, and a building that needs to be heated and cooled, and booklets to print up and Kiddush wine to order and, you get the idea then this sort of tithe, if you will, is necessary.

    29 September 18, 2014 J NJJN

    Happy New YearMay the year 5775 be a year of peace, health and blessings.

    Rabbi Matthew D. GewirtzCantor Howard M. StahlRabbi Karen R. Perolman

    Rabbi Joshua M. Z. StantonCharles Oransky, President

    1025 South Orange Avenue, Short Hills, NJ 07078973-379-1555

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    See Families page 35

    Should young families have to pay to pray?

    Adina Kay-GrossJTA

  • 30 September 18, 2014 J NJJN

    From our Jewish Home to YoursWishing our Residents, Family Members,

    Staff, & Friends in the Community,

    A Happy, Healthy, and Sweet New Year

    LShanah Tovah

    1155 Pleasant Valley Way, West Orange, NJ 07052

    Affiliates in Gastroenterology, P.A. Diplomates American Board

    Internal Medicine and Gastroenterology

    Zalman R. Schrader, M.D. William C. Sloan, M.D. Lawrence B. Stein, M.D. Michael A. Samach, M.D. Carl B. Wallach, M.D. Robert W. Schuman, M.D.

    Ellen J. Rosen, M.D. Matthew P. Askin, M.D. John D. Morton, M.D. Lawrence S. Rosenthal, MD

    101 Madison Ave, Suite 102

    Morristown, NJ 07960 (973) 410-0960

    Fax (973) 455-1671

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    Morristown, NJ 07960 (973) 455-0404

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    (973) 731-4600 Fax (973) 731-1477

    Best Wishes for a Happy, Healthy and

    Prosperous New Year

    n j j e w i s h n e w s . c o m


    In the midst of preparing for yontif there is one food item that is almost always purchased and rarely homemade. Im talking about applesauce. Its sad because the homemade applesauce is easy to make and the taste is awe-some. Its that wonderful comfort food we all used to serve our kids but forget how great it is as a side dish for just about any holiday meal.

    Who among us hasnt (at one time or another) just opened that jar of that sweet, gooey glop, poured it in a bowl and said here you go kids, enjoy,? While Im certainly guilty of that particular food infraction, Im here to say that at this time of year, as a holiday gift to yourself and your family you should try the extraordinary taste of homemade applesauce.

    Making applesauce is so simple and fun you really should include your kids, grand kids, neighbors, or even your significant other to go picking then end up in the kitchen making memories. The following recipes can be whipped up in no time and frozen for up to four weeks before you need to serve it. For the most part you wont even have to go to the grocery store for any ingredients (except, possibly for the apples).

    As easy as apple pieBy Eileen Goltz

    Master recipe: applesauce (pareve)

    Wash, pare, and core eight cooking apples. Add about 1/2 cup water and 1/8 teaspoon salt. Cook in cov-ered pot until soft. Add about 1/2 cup sugar while hot. Simmer just long enough for the sugar to be com-bined. You can vary the amount of sugar and water to adjust for your own personal sweetness preference.

    Note: Add nutmeg, cinnamon, grated lemon rind, or lemon juice, or a combination of spices depending on how adventurous your taste buds are. Makes eight servings.

    Variations: Honey applesauce: In master rec-

    ipe, substitute 1/2 cup honey for sugar. Add one to two teaspoons grated lemon rind.

    Orange applesauce: In master recipe, add one tablespoon orange

    zest with sugar.

    spiced applesauce: (pareve or dairy)

    12 tart apples2 cup boiling water6 whole cloves3 tablespoons apple cider vinegar1 cup sugar2 tablespoon butter or margarine.

    Core and quarter apples; do not peel. Put the apples in a saucepan with the water and cloves. Simmer, tightly covered, until apples are tender. Cool slightly and then press the mixture through a sieve. Return the mixture to heat; add vinegar and sugar; simmer 10 minutes. Remove from heat; beat in butter or margarine. Remove from heat, remove the cloves and serve either hot or cold. Makes 6 to 8 servings.

    Modified from

  • Brown sugar Baked applesauce: (pareve)

    6 to 8 tart applesCinnamon to taste or 2 thin slices lemon2/3 cup waterAbout 3/4 cup brown sugar

    Preheat oven to 375.Wash apples, core, and cut in quarters (you dont need to peel the apples. Place the cut apples in an ungreased baking dish. Add the cinnamon or lemon, and water. Mix well, cover with foil, and bake until tender, 20 to 30 minutes. Place the apple mixture through a strainer and then add the sugar to the apple mixture. Mix well. You can serve immediately or cover and refrigerate for at least 3 hours. This is great either hot or cold. Serves 6 to 8.

    Baked applesauce variations:Creamed applesauce: Substitute 2/3 cup

    whipping cream for the water. Add 1/2 tea-spoon cinnamon and 1/4 teaspoon nutmeg with sugar.

    Honey applesauce: Substitute honey for sugar. Add 1 tablespoon grated lemon rind.

    Maple applesauce: Substitute 1 cup maple syrup for sugar and water.

    Orange applesauce: Add 2 tablespoons orange zest while cooking.

    Modified from

    cranBerry applesauce (pareve)6 lbs. Macintosh or Granny Smith apples,

    quartered and cored 1/2 cup water 2 cups fresh cranberries 1 cup sugar 2 tablespoons honey

    In a large saucepan combine the apples and water. Cover and cook stirring often, until soft, about 20 minutes. Uncover and cook on low heat, stirring occa-sionally for 10 more minutes. Add the cranberries with

    sugar and continue to cook for about 15 minutes until the cranberries pop open. Pass the apple sauce through a coarse strainer and return it to the sauce-pan. Cook over moderately low heat, stirring occasion-ally, about 10 minutes. Add the honey and stir until blended. Transfer the applesauce to a glass bowl and cool completely before you cover and refrigerate. Serves 8.

    Modified from

    Berry applesauce (pareve)8 tart apples2 16 oz frozen sliced strawberries in syrup1/2 cup white wine1/8 teaspoon lemon zest

    Wash, pare, core, and slice the apples. Place the apples in a large saucepan. Add the straw-

    berries and then simmer until the apples are tender 30 to 40 minutes. Add wine,

    grated lemon rind. Cook 5 more min-utes and then remove from heat. Cool and then refrigerate for several

    hours. Serve cold. This is a thick apple-sauce. Serves 6.

    applesauce laure (pareve