Holiday Foods

Few Jewish foods evoke the reaction of p’tcha! At a recent United Synagogue minyan I took a quick survey: two loved it, nine scrunched their faces into varying expressions of sheer disgust. One told the story of how p’tcha was used as a test for a future life-mate. If he could “get it down,” compliment his future mother-in-law, and carry on polite conversation, he was "accepted" to the mishpaha. Another offered his expertise in the category of p’tcha by citing there were only two versions: sweet and garlic... Another minyanaire wondered if anyone under thirty knew what it was. Like a few other things in life, you either “love it” or you “hate it.”

I think p’tcha is delicious, but will only eat the garlicky version — the more, the better. It seems to me p’tcha should become THE quintessential Conservative dish. After all, we are a movement grounded in halakha (from halokh, walking-willing, learning, striving-moving) and p’tcha is made from FEET! (calves' feet). P’tcha is perfect for a new year and new beginnings — it's solid, evoking confidence, security; it's jellied and translucent as a reminder that in all we do, we go hand in hand with God; and, it's fragrant and full of promise — as all new beginnings should be.

Few seasons provide new opportunities as this one, the High Holy Days, yamim noraim. It's a time for serious reflection and family gatherings. And we all know you can't get together without maikholim (traditional Jewish delicacies.) You may want to try new culinary delights or stay with family favorites. I hope you'll enjoy my selections for the new year of 5762 with apologies to those of you who are not yet p’tcha aficionados!

Recipes for p’tcha, crepes, honey cake for a crowd and tzimmes:

P’tcha

If you can’t remember when you last made this delicacy, you have to be lucky enough to have friends like Elaine and Harold Kellner. There are no measurements to this recipe — experiment and enjoy! Calves’ foot bones (if unavailable, marrow bones may be substituted).

Ingredients:

• salt
• pepper
• garlic powder
• fresh garlic, minced
• water
• optional: sliced hard-boiled eggs
• lemon wedges

Place bones, salt, pepper and garlic powder in a pot with lots of water. Bring to a boil and simmer for 8 hours. Remove bones and re-season to taste, adding finely minced garlic (bam!) and hard-boiled egg pieces. Refrigerate in shallow container until jelled. Serve with lemon wedges.

P.S. To those who must have it sweet, add sugar when re-seasoning. The Kellners’ ancestors drank their p’tcha hot, adding vinegar as a seasoning. My parents, of blessed memory, liked it sweet and sour. Then, there are those who put it on the stove, like cholent, over Shabbat.

Israeli Crepes (Dairy) and Sabra Sauce

Crepes

• 3 T flour
• 2 T sugar
• 3 eggs, beaten
• dash salt
• 3 drops vanilla
• 2/3 C milk

In a bowl, mix flour and sugar for crepes. Add beaten eggs, salt, vanilla nd milk. Beat until smooth. Butter a small frying pan over medium heat. Add enough batter to thinly cover the bottom (tilt the pan to get it covered). Loosen edges of crepe as it cooks and turn over when brown. Remove to a heated plate. Continue frying and piling crepes on top of one another but keep covered while each new crepe is being fried. Fold crepes in quarters.

Sabra Sauce

• 3 T butter
• 2 T sugar
• 3 T orange juice
• 1 t orange peel, grated
• 1/4 C brandy
• 1/4 C Sabra liqueur

Melt butter in a large hot frying pan. Add sugar, orange juice and orange peel and mix. Add crepes and sprinkle lightly with sugar. Add 3 tablespoons brandy (reserving about 1 tablespoon) and Sabra, allowing them to heat until bubbling. Optional: Heat a little brandy in a large spoon and light it, then spread the flaming brandy over the mixture. Stir while flaming. When flame dies out, serve. Serves 4-6.

Rosh Hashanah Honey Cake for a Crowd (pareve)

• 2 1/2 C flour
• 1 t baking soda
• 1 1/4 C sugar
• 1 t cinnamon
• 1/2 t ginger
• 1/2 t nutmeg
• 1/2 t cloves
• 1 lb. honey
• 2 eggs, beaten
• 3/4 C warm water
• 1/4 C oil
• 2 heaping T apricot jam
• slivered almonds

Preheat oven to 325í F. Sift together in a large bowl, flour and baking soda. Add sugar, cinnamon, ginger, nutmeg and cloves. Make a well in the center and add honey, beaten eggs, warm water, oil and jam. Mix well. Pour into a greased and floured rectangular 9x12+ baking pan. Sprinkle slivered almonds on top. Bake in 325í F oven 1 hour or until a toothpick inserted in the center comes out clean. Cut into squares when cool.

Serves 16. A little honey, spices, and myrrh, pistachio nuts and almonds. (Genesis 43:11)

Rosh Hashana Tzimmes (meat)

• 2 lbs. brisket or short ribs
• 1 quart water
• 1 onion, sliced
• 1 rib celery
• 1 t salt
• 1/4 t pepper
• 5 sweet potatoes, peeled
• 5 carrots, peeled
• 5 white potatoes, peeled
• 1 C prunes
• 2 T flour
• 1/4 C brown sugar
• 1/4 t citric acid

Preheat oven to 350í F. Place brisket or short ribs in a large pot. Add water, onion, celery, salt and pepper. Bring to a boil. Reduce heat and simmer until meat is tender. Add sweet potatoes, carrots and white potatoes. Cook until they are tender. Place in a greased baking dish. Add prunes. Make a paste of some of the liquid with flour, brown sugar and citric acid. Pour over tzimmes and bake in 350í oven 1 hour. Serves 5-6.

Note: As far as I’ve been able to research, carrot tzimmes originated in late medieval time among AshkenazicJews and due to its sweetness, was a favorite for Rosh Hashanah. By the late 1800s, it was customarily served in Eastern European Jewish homes on Friday night. The word tzimmes comes from the German word zummus meaning a compote or spicy concoction. Sometimes the dish contains meat with sweet potatoes and white potatoes and carrots. Other versions have fruits such as dried fruits and apples added. Tzimmes has made it into the dictionary as a “fuss or tumult.”