Sunday, September 06, 2009
On the first evening of Rosh Hashanah, , we bless one another, saying, "May you be signed and sealed in the Book of Life!" This Book of Life is not written on paper, but programmed into the natural order of things. Every year, the program is upgraded and reinstalled. Over, the period of ten days until Yom Kippur, the code can still be revived -- by revising our own inner code. After that, it is burned in. Rewrites are awkward.
Special Foods for Rosh Hashana
On Rosh Hashanah, our table is a feast of optimism celebrating the sweet and abundant year to come. Instead of salt, we dip our Challah in honey. On the first night, Sept 22, we follow this by dipping an apple in honey. Some will place the head of a sheep or fish on the table. Pomegranates are sweetened carrots are also customary....
Monday, January 22, 2007
Purim is celebrated annually on the 14th of the Hebrew month of Adar. (In cities that were walled in the time of Joshua, including Jerusalem, Purim is celebrated on the 15th of the month, known as Shushan Purim). As with all Jewish holidays, Purim begins at sundown on the previous secular day.
Bag contains one mask & several treats.
All sweets are Badats Kosher
Not suitable for children under 3 years
Saturday, September 16, 2006
Sunday, January 22, 2006
NOTE: This is a fritter-like pastry, deep fried and served sprinkled with confectioners' sugar.
Beat the eggs until fluffy, then add the salt, sugar and rose water, beating well. Stir in the flour to make a soft but non-sticky dough (the amount of flour may vary a little with the size of the eggs).
Turn the dough onto a floured board and roll out to the thickness of a knife blade. Cut into half-moons using a 2- inch round cutter, moving the cutter down the dough to form the crescents. Pinch each crescent in the centre so that it looks like a bow tie with an "ear" on either side of the centre.
Heat pan of deep oil until it reaches 370 degrees F on a fat thermometer or a 1- inch cube of bread browns in a minute. Fry the "ears" until golden brown, turning over with a slotted spoon so that they brown evenly. Drain on crumpled tissue paper. Serve hot or cold, well sprinkled with confectioners' sugar.
|Cooking Tips: A leftover baked potato can be re-baked if you dip it in water and bake in an oven at 350 degrees for about 20 minutes. A thin sliced cut from each end of a potato will speed up baking time as well.|