CHICAGO JEWISH ADVERTISER
June 2013 • Vol. 5 No. 6
OUR GUESTS COME FOR THE SPECTACULAR ROCKIES AND RETURN FOR OUR SPECTACULAR PROGRAM
nf f Sp rin gs Th e Fa irm on t Ba
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Summer T
BY RABBI BEREL WEIN he holiday of Shavuot marks the beginning of the summer season for all of us. Those of us fortunate enough to live in Jerusalem can look forward to hot days and pleasant nights with very little humidity. Jerusalem has a semi-desert climate and many medical people have remarked that it is essentially a very healthy climate. But summer is more than a story of weather and sun, important as these factors are. It is also a mood, a sense of relaxing from our dizzying pace of living and a chance to recharge our emotional and physical batteries. The famous American song of George and Ira Gershwin summed it up succinctly: “Summertime, and the living is easy.â€? Well, here in Israel one can hardly ever describe the “living “ as being easy but even here the long sunny days (it almost never rains here in the summer) and the fact that the pace of life, school, and even commerce slows, contributes to the mood change that I described above. Children are free from school in the main and WKHLU YRLFHV DQG ODXJKWHU DQG H[FLWHPHQW Ă€OO WKH DLU A few years ago, a leading charedi educator boasted to me that except for the few days of Av surrounding Tisha B’Av, his school never had any vacation for its students. I gently reminded him of a responsa of Rabbi Yitzchak of Dampiere, Rashi’s grand nephew and one of the chief editors of Tosafot to the Talmud. Rabbi Yitzchak was presented with a case where a teacher was discharged by his employer because he allowed the child to take off a day from his studies. The teacher appealed to Rabbi Yitzchak to have him reinstated. Rabbi Yitzchak found in favor of the teacher DQG UHPDUNHG WKDW LW ZDV EHQHĂ€FLDO IRU ERWK WKH teacher and the student to have some time off from the regimen of studies. The educator was most impressed by my erudition but as far as I know the calendar at his school has yet to be adjusted to conform to this idea. The Jewish summer is divided into three distinct SHULRGV RI WLPH 7KH Ă€UVW RQH LQ ZKLFK ZH DUH QRZ engaged is from Shavuot to the seventeenth of Tammuz. This is usually the most pleasant time of the summer, weather wise and mood wise. It still has the anticipation and excitement of summer plans and the chance to wind down and appreciate
10 JUNE 2013
life and its blessings in spite of its problems and disappointments. It is the season for weddings, family visits, trips DQG YDFDWLRQV 7KLV ÀUVW HQMR\DEOH SDUW RI WKH VXPPHU reaches an almost abrupt ending with the advent of the seventeenth of Tammuz and the period of mourning for the destruction of the Temples and the Jewish exile. In the Ashkenazic world, there are no weddings until after Tisha B’Av and enjoyable occasions and trips are minimized. The Sephardim begin their period of commemoration mourning on Rosh Chodesh Av or on the week in which Tisha B’Av itself falls. In any event this second period of the summer is the low point of the season for Jews, heavy with memory, angst and an aching sadness. This period of time does allow us to assess what we do have and the progress that we and civilization have made over the past nineteen hundred and thirty eight years since the Romans destroyed the Temple in Jerusalem - but it also poignantly points out to us the distance in the road that we have yet to travel to make good that loss. 7KH ÀQDO SHULRG RI WKH VXPPHU IURP DIWHU 7LVKD B’Av until Rosh Hashana is already a busy time. Elul marks the beginning of the season of the High Holy Days, schools reopen (hopefully on time this year) and the pace of life picks up in anticipation of the great and holy days that lie immediately before us. The end of summer brings with it a sadness related to departing time coupled with a heightened anticipation of the new year and its potential blessings and accomplishments. The knowledge that the great holidays are just beyond the horizon is the true comfort for the otherwise sad departure of summer, its warmth, beauty and relaxed mood. The Jewish calendar of the year is truly a work of Divine genius. It is meant to give humans the greatest EHQHÀWV RI ERXQW\ SOHDVDQWQHVV DQWLFLSDWLRQ DQG meaning. I think that it certainly accomplishes that JRDO LQ D PRVW HIÀFLHQW DQG ZLVH PDQQHU ,W LV D IXUWKHU example of how the Torah is the book of human guidance and challenge. A very pleasant and happy summer to all. Reprinted with permission from www.torah.org
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Congratulations to
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Hillel Torah North Suburban Day School greatly appreciates the generous sponsorship of this year’s “Names, Not Numbers©” program by Ira and Judy, z”l Kirsche, Lynne and Irv Shapiro, and Hungarian Kosher Foods. This film was dedicated in memory of Sandor Kirsche, z”l, and in honor of Margit Kirsche, Holocaust Survivors.
Over 500 people attended the premier screening of this amazing film, produced by our 8th Grade class. Our students interviewed the Holocaust Survivors, enabling them the opportunity to share their inspiring stories and lives during, and after the Holocaust. Through our students production of this film, they will ensure that the Survivor’s message about the Holocaust will never be forgotten. You can order a DVD of this amazing film by calling Hillel Torah at 847-674-6533, or visiting our website at www.hilleltorah.org Our special thanks to: Our participating Survivors- Mr. Howard Bergman, Mrs. Leonie Bergman, Mr. Ernie Goldberger, Mrs. Regine Dorf Goldberger, Mrs. Gittel Hunt, Mrs. Brenda Huss, Mrs. Ronnie Kane, Mrs. Ida Kersz, Mrs. Estelle Glaser Laughlin, and Mr. Monroe Nachman Our 8th Grade Class of 2013 Laurie Pinchot-Project Coordinator and Instructor Laurie Hasten-Parent Project Coordinator Tova Fish-Rosenberg-Project Creator We also thank Hungarian Kosher Foods for sponsoring the pre-screening Dinner, and the refreshments following the screening of the film 847.674.8008 • www.hungariankosher.com
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Written by Rabbi Dovid Cohen A service of the
Soup to Nuts
Your kashrus Questions. . . Answered
Chicago Rabbinical Council 2701 West Howard | 773-465-3900
STEEL WOOL Q. I was in a “kosher” supermarket and found a few brands of steel wool without a hechsher. I remember reading that oil is used in the production of steel wool so as to reduce friction. Does anyone know what type of oil is used? In other words, should all steel wool need to have a reliable hechsher? A. The experts we spoke to were of the opinion that mineral oil would be used for this purpose, and since mineral oil is kosher from any source you can feel free to use any steel wool even if it is not kosher certified.
On a related topic, some steel wool comes with soap already on the steel wool. The soap does not pose a kashrus concern, even if the company acknowledges that it is made from non-kosher animal fat (as one prominent brand does), because soaps are considered inedible. Accordingly, you may use the steel wool even if it contains soap
FREEKEH Q. We were introduced to a new grain product,
freekeh, which is the grains from green wheat, similar to wheat-berries. Does it need hashgachah because it is a whole grain (similar to rice) and what bracha do you say on it?
A. Freekeh refers to an ancient method of preparing unripe grains for eating, and may be related to the food called karmel in Vayikra 23:14. In recent years, companies have begun massproducing a wheat-freekeh which they have been selling in the USA and other countries where it was previously unknown.
If the freekeh is pure without any flavors or sensitive additives, then it may be purchased and consumed even if it is not certified as kosher. If the freekeh is ground into flour (and then used in cooking), cooked as broken-pieces, or cooked to the point that the pieces break or stick together, the bracha rishonah is mezonos. If, however, it is cooked and served as whole-kernels, the proper bracha is ha’adamah.
LAKE MICHIGAN Q. Is it okay to perform tevillas keilim in Lake Michigan? A. Yes.
One should consult with their Rabbi before performing tevillas keilim in a river or small lake, but there is no question that Lake Michigan is suitable.
KOSHER ALERTS Please be advised that Trop50 Juice Beverage with Vitamins- Pomegranate Blueberry (Canada only) produced by Pepsico Beverage & Foods (Tropicana Products) Barrington, IL erroneously bears the OK kosher symbol, this product is not kosher. Corrective measures are being taken. Effective immediately Sprechers Beers and Flavored Sodas are no longer certified by Kosher Supervisors of Wisconsin
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JULY ISSUE DEADLINE:
J UNE 15
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Shabbos Times June 7
8:05 P Korach
June 14
8:09 P Chukas
June 21
8:11 P Balak
June 28
8:11 P Pinchas
July 5
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8:10 P Matos -Masei
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Recipes from our kitchen to yours! Cinnamon Rolls Submitted by Brocha Turen
Dough
Directions
6 Tbsp unsalted butter, to be divided 1/2 cup whole milk, warmed (but not over 116 degrees) 2 1/4 tsp active dry yeast (from 1 .25-ounce or 7 gram envelope yeast) 3 1/2 cups all-purpose flour, plus extra for rolling 1/4 cup (packed) light or dark brown sugar 1/4 cup granulated sugar 1 tsp table salt 1/2 tsp ground cinnamon 1/4 tsp freshly grated nutmeg 1/8 tsp ground cardamom (optional) 1/4 tsp ground ginger 2/3 cups pumpkin puree, canned or homemade 1 large egg Oil for coating rising bowl
Dough: Melt butter in saucepan (brown well for extra flavor!) Once the butter has melted, continue cooking over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.
Filling 3/4 cup (packed) light or dark brown sugar 1/4 cup granulated sugar 1/8 tsp table salt 2 tsp ground cinnamon
Glaze 4 ounces cream cheese, softened 2 Tbsp milk or buttermilk 2 cups powdered sugar, sifted Few drops vanilla extract (optional)
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Combine warmed milk and yeast in a small bowl and set aside for five to seven minutes, it should be a bit foamy. (If it’s not, you might have some bad yeast and should start again with a newer packet.) In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup of your melted/browned butter and stir to combine. Add yeast-milk mixture, pumpkin and egg. Mix until combined. Switch mixer to a dough hook and run it for 5 minutes on low. Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double. While it is rising, line the bottom of two 9-inch round cake pans (8-inch round or square works too!) with parchment paper and butter the sides of the pan and the paper.
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Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough.
Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.
Filling: Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. (It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.)
If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.
To cut cinnamon rolls: With a sharp serrated knife, using no pressure (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. (If dough has grown, you can either make more buns (18 instead of 16) or just cut them a little larger (in generous inches).
15 minutes before you’re ready to bake them, heat the oven to 350°F. Bake for 30 minutes or until lightly browned. Glaze: Beat cream cheese until light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.
CONGRATULATIONS TO OUR WINNER
Brocha Turen
WIN A $150 Gift Certificate to
Shallots
Submit your favorite recipe for Chicago Jewish Advertiser’s recipe page.
To enter your favorite recipe, email chicagojewishadvertiser@gmail.com subject: recipe contest The winner will be announced in the next issue Chicago Jewish Advertiser reserves the right to exercise discretion in the selection of advertisers and the duration of advertisements as well. Chicago Jewish Advertiser does not assume responsibility for the kashrus of any advertisement or product.
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26 JUNE 2013
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1. There is an extra tree on the left. 2. A red sign is now purple. 3. A boy’s Yarlmukah now has a decoration. 4. There is an extra green stripe on the sign. 5. There are more balloons to the left of the building. 6. There is now a dove in the sky. 7. The street has an extra yellow stripe. 8. The drummer in the front row second from left is missing part of his drum. 9. A lady with gray hair on the right - her shirt is now turquoise. 10. A drummer in the front row far left now has long tzitzis.
Email your pictures to: chicagojewishadvertiser@gmail.com
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qq qq qq qq qq CHANGES KEEP SCORE
10 A project of Lubavitch Chabad of Illinois
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DoubleTake Can you spot the differences in these two pictures?
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JEWISH HUMOR Farshtayn Yiddish An elderly Jewish lady approaches a man at a bus stop in Brooklyn. She tugs on the sleeve of his coat and asks, "Farshtayn Yiddish?" The man answers, "Yes, Ich Farshtay." Elderly Lady: "Vot time is it?" TOLL FREE: EMAIL: WEBSITE:
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CHICAGO CHICAGO JEWISH A ADVERTISER DVERTISER
wishes all our 2013 graduates
! v o T l e z a M May ayy yyou ou hav have ave co continued ontinu nued ed success succes ess in i the ye years earrs to come!
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