Vol. LXVIII No. 38 | 23 Elul, 5774 September 18, 2014 | njjewishnews.com
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SHANA TOVA 5775
RoshHashana L’shana Tova Greetings Best Wishes for a Happy New Year
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Adina Kay-Gross JTA 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 synagogue 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 connection and yet here they are, singing the prayers, making Jewish friends, teaching 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 Jewish holidays. So they call up their old friends at the big warm city synagogue and inquire about tickets for holiday services. But this young, participatory, 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 McDonald’s. Who knows? If you haven’t 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, I’m 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 hundred dollars to sit with a community they don’t yet know. But chances are this family won’t. 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 synagogue to keep its lights on. In short, if you are not a member of a synagogue and you want to attend services, and there’s 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. See
Families page 35
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vcuy vba Happy New Year May the year 5775 be a year of peace, health and blessings. Rabbi Matthew D. Gewirtz Cantor Howard M. Stahl Rabbi Karen R. Perolman Rabbi Joshua M. Z. Stanton Charles Oransky, President
1025 South Orange Avenue, Short Hills, NJ 07078 973-379-1555 www.tbj.org
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RoshHashana Greetings
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As easy as apple pie By Eileen Goltz
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n the midst of preparing for yontif there is one food item that is almost always purchased and rarely homemade. I’m talking about applesauce. It’s sad because the homemade applesauce is easy to make and the taste is awesome. It’s 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 hasn’t (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 I’m certainly guilty of that particular food infraction, I’m 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 won’t even have to go to the grocery store for any ingredients (except, possibly for the apples).
Master recipe: applesauce (pareve) Wash, pare, and core eight cooking apples. Add about 1/2 cup water and 1/8 teaspoon salt. Cook in covered pot until soft. Add about 1/2 cup sugar while hot. Simmer just long enough for the sugar to be combined. 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 recipe, substitute 1/2 cup honey for sugar. Add one to two teaspoons grated lemon rind. Orange applesauce: In master recipe, add one tablespoon orange
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zest with sugar.
spiced applesauce: (pareve or dairy) 12 tart apples 2 cup boiling water 6 whole cloves 3 tablespoons apple cider vinegar 1 cup sugar 2 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 about.com
RoshHashanaGreetings Brown sugar Baked applesauce: (pareve) 6 to 8 tart apples Cinnamon to taste or 2 thin slices lemon 2/3 cup water About 3/4 cup brown sugar Preheat oven to 375.Wash apples, core, and cut in quarters (you don’t 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 teaspoon 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 Epicurious.com
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
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 saucepan. Cook over moderately low heat, stirring occasionally, 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 yummly.com
Berry applesauce (pareve) 8 tart apples 2 16 oz frozen sliced strawberries in syrup 1/2 cup white wine 1/8 teaspoon lemon zest Wash, pare, core, and slice the apples. Place the apples in a large saucepan. Add the strawberries and then simmer until the apples are tender 30 to 40 minutes. Add wine, grated lemon rind. Cook 5 more minutes and then remove from heat. Cool and then refrigerate for several hours. Serve cold. This is a thick applesauce. Serves 6.
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applesauce laure (pareve) 1/2 cup boiling water 2 pounds apples, peeled, cored and sliced 1/8 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/2 cup sugar 1 teaspoon almond extract
In 2-quart saucepan over medium heat, heat first 4 ingredients to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes until the apples are tender for chunky applesauce, 12 to 15 minutes for smoother In a large saucepan combine the apples and water. applesauce. During last minutes of cooking time, stir Cover and cook stirring often, until soft, about 20 sugar into applesauce mixture. Makes 4 cups. minutes. Uncover and cook on low heat, stirring occaSubmitted by Laure Aldridge, Indianapolis sionally for 10 more minutes. Add the cranberries with © Eileen Goltz applesauce 14a
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RoshHashana Greetings May the New Year be ever joyous for You and Your Family
Rosh Hashana table talk:
Trying a new path Noam Zion Special to NJJN
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L ’shana Tova!
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alacha, or Jewish law, literally means the way of walking, and Rosh Hashana is about checking your bearings and taking new paths where necessary. The Hassidic Rebbe Haim of Tzanz told this parable: A person had been wandering about in the forest for several days, unable to find a way out. Finally in the distance, he saw another person approaching him, and his heart filled with joy. He thought to himself: “Now surely I shall find a way out of the forest.” When they neared each other, he asked the other person, “Brother, will you please tell me the way out of the forest?” The other replied: “Brother, I also do not know the way out, for I too have been wandering about here for many days. But this much I can tell you. Do not go the way I have gone, for I know that is not the way. Now come, let us search for the way out together.” (Adapted from S.Y. Agnon, The Days of Awe) Read this story at your Rosh Hashana table, and discuss your hopes for new direction in life. Think about a new path you would like to explore this coming year, or let others know about an old path you have tried which they might best avoid. In his diaries Franz Kafka, the 20th century Czech Jewish writer, reflected on the difficulty of finding our way and yet our eternal hope: If we knew we were on the right road, having to leave it would mean endless despair. But we are on a road that only leads to a second one and then to a third one and so forth. And the real highway will not be sighted for a long, long time, perhaps never. So we drift in doubt. But also in an unbelievable, beautiful diversity. Thus the accomplishment of hopes remains an always unexpected miracle. But in compensation, the miracle remains forever possible. The poet and Bible scholar Joel Rosenberg speaks of Rosh Hashana as homecoming, rather than as journeying: The Hebrew word for year — Shana — means change. But its sense is two-fold: on the one hand, change
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of cycle, repetition (Hebrew, l’shanot reiterate, from sh’naim, two), but on the other hand, it means difference (as in the [the Pesach Seder when we ask] mah nishtana? How is this night different?) We are the same, we are different. We repeat, we learn, we recapitulate. We encounter something new. “Shana Tova!” means, “Have a good change!” And yet, how familiar is this time! The chant, the faces, the dressed-up mood, the Hebrew letter, the calling on the same God, the words, the blessings, the bread, the apples, the honey, the wine — all are the same, and yet completely new. We meet ourselves again and for the first time. A year that begins anew is also the fruit of the year that preceded. Good or bad, it has made us wiser. It will not constrain us. We choose from it what we want and need like gifts we brought from journeys. Rosh Hashana is always like coming home — just as Pesach was always going on a journey. How do we find our Divine Parent who is in Heaven? How do we find our Parent who is in Heaven? By good deeds and the study of Torah. How does the Blessed Holy One find us — through love, through brotherhood, through respect, through companionship, through truth, through peace, through bending the knee, through humility, through more study, through less commerce, through the personal service to our teachers, through discussion among the students, through a good heart, through decency, through No that is really No, and through Yes that is really Yes. (Midrash Seder Eliyahu Rabbah 23) ■ Noam Zion is a Senior Fellow of the Shalom Hartman Institute. He is the author of numerous books and educational programs about the Jewish holidays. This item is adapted from his Rosh Hashana seder. A complete version of the Seder Rosh Hashana can be found on the Hartman Institute Web site.
RoshHashanaGreetings Yom Kippur: Why doesn’t it work outside of the synagogue? Donniel Hartman Special to NJJN
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udaism is an aspirational religion which, while accepting the reality of failure, believes in the human capacity to transcend and achieve levels of excellence in our everyday lives. “You shall be holy, for I the Lord God am holy.” (Leviticus 19:2) “You shall be to me a kingdom of priests and a holy nation.” (Exodus 19:6) These are but two of the more potent examples of the aspirational quality of our tradition and its immense respect for the capacity inherent within the human being. As beings defined as being created in the image of God, there is nothing that we cannot do, a factor which created a tradition defined by
commandment and expectation. A significant manifestation of this future is the commandment of tshuva. We expect people to honestly assess the content and the quality of their lives, regret and admit their failures, and commit to embarking on a new direction. This expectation is brought to a climax during Yom Kippur, where the vidui (confession) which lies at the nucleus of the Yom Kippur liturgy places before us the realities of our sins and challenges us to honestly confront what we have done with our lives. It is therefore deeply troubling to recognize the profound failure of
L’shana Tova Your friends at
Yom Kippur as a force for change. The passion, seriousness, and devotion which accompany many of us throughout Yom Kippur, peters out into a form of amnesia during the break-fast meal as we return to our behavior of yesterday. Yom Kippur is a synagogue success story. More people show up than on any other day, pounding their hearts with great devotion as they cry out, “Ashamnu.” (“We have sinned.”) However, beyond its impact on Daylight Savings Time in Israel, Yom Kippur’s impact on Jewish life seems to be marginal. This is not a new phenomenon.
It may be the meaning behind Isaiah’s critique of the Jewish people and their fast days: The people indeed fast, “starve their bodies,” and “lie in sackcloth and ashes,” but this is not the fast day that God desires, but rather a day in which we “unlock fetters of wickedness and untie the cords of the yoke and let the oppressed go free.” (Ch. 58) To paraphrase Isaiah, the quality of repentance is not judged by what one does on Yom Kippur, but by what one does afterwards. The problem with Yom Kippur in the synagogue is that it is too com-
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RoshHashanaGreetings Yom Kippur from previous page plete and comprehensive. It creates the myth of putting all of one’s life and behavior up for judgment, where we confront every one of our failings and repent for them all. The list of sins in the vidui is too extensive to have any impact on the life of a real person. For a prayer, and within the isolated environment of the synagogue, it is fine. As a force for facilitating change in real life, the comprehensive nature of our service makes it impossible to be a significant factor in everyday life. Change, growth, and improvement, are rarely radical epiphanies, but are rather slow and gradual processes. As Maimonides in his “Guide for the Perplexed� teaches us, radical transformation away from that to which one is accustomed is impossible. (3:32) According to Maimonides, God and the Jewish tradition had immense patience with the idolatrous, slave mentality of the people who came out of Egypt and did not require them to accept or adopt either beliefs or practices which were too radically different from that to which they had grown accustomed. We must do the same both with ourselves and with others. If Yom Kippur is to be the force that our tradition aspires it to be, it must cease to be the end and
culmination of the process, and instead serve as its beginning. The purpose of the all-inclusive lists cannot be to ask an individual to review all of his life, but to create a menu from within which every individual can find one dimension, one quality that they can commit to working on. Yom Kippur must cease to be a forum for New Year’s declarations and instead become a catalyst for a new culture amongst the Jewish community, a culture which fosters individual responsibility, reflection, and a commitment to being a tshuva person. As a tshuva person one commits to the ongoing and difficult path of constantly aspiring more from oneself. As a tshuva person one neither views oneself as an ideal, nor fools oneself into believing in overnight conversions. Our tradition teaches us that, “It is not for you to complete the task, neither are you free to desist from it.� Nowhere is this saying from “The Ethics of the Fathers� more relevant than in the task of building a life of value. This year, let us take tshuva out of the synagogue, disconnect Yom Kippur from its myriad of rituals, and place it at the foundation of our everyday lives. n
Make it a Happier New Year For Your Aging Parents—and You
It’s great to have the family together for the High Holidays, but is mom or dad still doing well enough to live alone? Are they taking their meds? Eating right? Socializing and engaging in daily activities? Wouldn’t it be a comfort to have them just minutes away? We invite you to come see what our wonderful senior community has to offer.
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Families from page 29 Yes, many synagogues have sliding scales for ticket prices or will offer special community services — held at off-hour times during the holidays — for those who don’t want to pay but do want to pray. And yet I’m here to argue — looking at you again, machers — that our community isn’t doing enough to welcome in the young and exhausted, who are just trying to connect, without strings attached. Turning a young family away, when they want to come to synagogue and worship with a community? Wrong. And at the risk of sounding histrionic, the stuff that total assimilation is made of. There are five words that the Jewish establishment must remember when thinking about how to engage young people: Meet Them Where They Are. To wit: I recently took my kids to a PJ Library
event at a local synagogue in our new town. While a friend who happens to be closely connected to this particular congregation invited me, PJ Library events (Jewish-themed activities for young kids based around a PJ Library storybook) are open to the community. So off we went on a Friday afternoon, my twin toddlers and I, to read a story, do an art project, bake challah. The girls had fun. The challah they “baked” actually tasted good. Everyone was incredibly friendly, hands were outstretched, introductions were made, the young rabbi of the congregation came to visit, took photos, made introductions, helped his own kid color on a challah cover. We enjoyed. Fast forward not even a week. I’m at home. My
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A Happy, Healthy, and Sweet New Year to all! NJ Jewish News Staff
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Families from previous page
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L’Shanah Tova! Wishing you Blessings of Peace, Health, Success and Happiness in the New Year
kids are upstairs napping. The mail arrives. I run to catch the carrier before he slams our mailbox cover, setting off a domino effect of barking dog and kids awakened too soon. Top of the mail pile? Envelope addressed to my children. Not in the handwriting of their grandmothers. Who else sends them mail? I check the return address: It was from the shul we had just visited for the challah-baking extravaganza. I open the envelope. Inside is a letter to my kids thanking them for coming to the PJ Library event and two High Holidays tickets, one for me and one for my husband, along with an invitation to join the congregation at Rosh Hashanah and Yom Kippur services as guests of the synagogue. No fee required, no RSVP necessary, no literature on synagogue membership. No “pay for pray.” Just a warm and welcoming gesture from an established community to a new family in town. It was so simple, so menschy and so right. I don’t know about you, but I don’t have a lot of time on my hands these days. Raising my kids has sapped me and my husband of basically all the juice we might have otherwise put toward community building. We feel around in the dark for old friends, make tentative plans, frequent neighborhood parks, try and catch a PJ Library event when we can. But honestly, we’re mostly focused on keeping it together. To contact your local PJ Library, visit pjlibrary.org, click on New Jersey, and then your community.
Best Personal Wishes, Congressman Leonard Lance
“These are the lost years,” a veteran parent told me not long ago, as she spied me chasing my girls down the hall of the local JCC. I’d rather not think of them as lost, but yes, these are not easy years, though I know they are precious and will pass by too quickly. In my heart I want to be building a Jewish presence in my kids’ lives. In my reality, I’m lucky if I can bathe them regularly without passing out from exhaustion. The Talmud teaches kol yisrael arevim zeh le zeh, which basically translates as “all of Israel is responsible for one another.” This synagogue took responsibility for my family. And it didn’t take much. They sent a note in the mail. They made it easy for us. They let us know they wanted us around. Temple trustees, board members, presidents and staff: During this High Holidays season, if you find yourself in a position to open your doors to the young and unmoored, do so. Worry not about hosting poker nights or golf club extravaganzas. Don’t send bulletin after bulletin to a ream of addresses that mean nothing but wasted paper. Identify a family; throw two tickets in the mail. Include a schedule of child-care hours at the temple. Make it easy. They will come. And it will be sweet. Shanah Tovah. n Adina Kay-Gross, a contributing editor for Kveller, works as a writing consultant at Hebrew Union College-Jewish Institute for Religion.
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RoshHashanaGreetings
May Your Celebration of Rosh Hashanah be Joyous and Best Wishes for Health & Happiness as We Enter the New Year!
L’Shanah Tovah
Layered salads for holiday meals
300 millburn avenue millburn, nj • (973) 379-1595 open mon-fri 10 am-5:00 pm; sat.10 am-4:00 pm
By Eileen Goltz
S
ummer is over. Ok, not truly officially over but rather in a school has started, all the pools are closed, and the High Holy Day items are starting to show up in the grocery aisles kind of summer is over. However, the temperature still hasn’t gotten the memo that it’s supposed to drop to a tolerable level and I’m still in wanting to eat cool meals without heating up the kitchen mode (as well as thinking about what to serve in the sukka). This is when I start making layered salads. Great veggies are available, they don’t take long to throw together, and I can whip them up in the morning and they are ready to go when we get home from shul and I need to feed my rampaging hoard of guests. The standard ingredients in most layered salads are lettuce or spinach (or both), hard boiled eggs, meat or smoked fish, grated cheese if it’s a fish dish, green onions, and green peas, which are layered in a pretty glass
bowl so the layers can be seen in all their glory. But the true sign of a great layered salad is the dressing: an incredibly simple topping, spread over all the goodies to “seal in” the flavor of the ingredients. After that, it’s covered, refrigerated for at least one hour but hopefully at least six to 12 (you can make it the night before for lunch the next day), and then tossed just before serving. A perfect dish for shabbos, yontif, or just an evening where making dinner in the morning is the perfect choice for someone on the go, or an addition to a holiday buffet. Salad Note: One 10-ounce bag of salad greens yields between four to five cups and all the salads can be tossed and eaten immediately but, for best results, all of them taste better if they are chilled for at least one hour before serving. See
Salads page 40
Best Wishes for a Happy, Healthy and Prosperous New Year Edward M. Decter, M.D. Andrew M. Hutter, M.D. Steven G. Robbins, M.D. Kevin J. Egan, M.D. Neil Kahanovitz, M.D. Matthew H. Zornitzer, M.D. David M. Loya, M.D.
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RoshHashanaGreetings Why do we fast on Yom Kippur, and who shouldn’t?
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By Deborah Fineblum JNS.org
any Jews fast on Yom Kippur. But why? And who shouldn’t? “When we walk around with a full belly, we develop a sort of haughtiness, a sense of self-satisfaction,” says Rabbi Avi Moshel of Jerusalem. “So in
the 25 hours of fasting, we actually put ourselves in a state of humility.” “The goal of the day is to bring ourselves down enough to sincerely ask for forgiveness, increase our awareness of God in our life and our commitment to
Wishing You a Happy and Wishing You a Healthy and Wishing Happy You a New Year Healthy Wishing You a Happy and New Year Happy Healthy and Healthy New Year New Year
hands-on Judaism, the religion of action,” he adds. But who exactly should fast? Youngsters start fasting for real at bar/bat mitzva age, but also beginning as young as age nine, Jewish tradition encourages children to postpone their meals a bit and skip the candy and ice cream treats. Also, women in their first 72 hours after birth, certainly, and even those during the first week should work closely with their rabbi and doctor to determine how much fasting they should do. As for pregnant women, all those except for the ones having high-risk pregnancies are expected to fast. The others need to again coordinate with their rabbi, or doctor, or midwife. Judaism insists that life comes first, and gives guidelines for the sick to take in needed sustenance while respecting the spirit of the fast. After checking in with their rabbi and doctor, they typically restrain themselves to 30ml of water or food (one fluid ounce) every 10 minutes or so to prevent dehydration and weakness. In the case of required medications, rabbis and doctors make provisions on a caseby-case basis. But with the vast majority of Jews fasting, there is another, less spiritual benefit to hosts and hostesses everywhere: the break-fast — you will never have such appreciative guests at any other time during the year! Tips for an Easier Fast Carbo Load. Don’t overeat the night before, and focus on complex (whole grain) starches and fruits and veggies to give you energy on the big day. A good soak. Stay well hydrated in the days leading up the fast, as this reduces weakness during Yom Kippur. Just say NO… To alcohol, coffee, and sodas in the two days before the fast, since these actually dehydrate you. n
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RoshHashanaGreetings From Iphigenia to Isaac, a fresh take on age-old stories By Rabbi Jack Riemer/JNS.org
T
ova Hartman and Charlie Buckholtz in Are You want me to be an instrument of the state and You Not a Man of God? have taken two stonot a daughter? I’ll show you what it means to be ries from the bible, two from the Talmud, an instrument and not a daughter. I’ll show you and one from Greek literature, stories that what happens when you make the covenant of love less sacred than the covenant with sociwe all know — or that we think we ety. It is never quite said in words, but know — and shown us how to read them in a fresh and radical the point of the play may be to underway. mine the values of the society for the The authors begin their recently sake of the values of the family. The same hidden agenda can be found if you released book with two stories that seem to mirror her, because she is an instrument of the nation each other — the story of Iphigenia by the Greek and not a daughter. By saying this, she turns her tragedian Euripides and the story of the Binding father’s whole argument upside down. She says: See Stories page 43 of Isaac (which is detailed in the Torah portion of the second day of Rosh Hashana). The two stories raise the same moral issue, an issue that parents encounter in every generation: What do you do when you are caught between what the Supreme he oard of Authority commands of you and what your love for your own flesh and blood commands? rusTees and anageMenT Taff of Not only every zealot who sends his child out to die as a martyr, but every parent who sends his he scar and lla ilf aMpus for enior iving child off to war for his country, knows this tension. On the surface, the child in both stories — Iphigenia and Isaac — seems to accept the command of the father and go along with it passively. But commentators on both stories discover what the authors of this book call “devotional resistance” hidden inside the narratives. They claim that the “supporting actors” challenge the fathers The Martin and Edith Stein Assisted Living Residence by reminding them of the covenant of love, which they say is as sacred as the covenant with the The Martin and Edith Stein Hospice Supreme Authority. Neither Iphigenia nor Isaac can explicitly refuse to obey their fathers because The Lena and David T. Wilentz Senior Residence that would put the children outside the boundaries of their culture. But they undermine their Wilf Transport fathers’ authority in subtle ways that are easy to overlook in these stories — unless you read them Wilf at Home very carefully. When Iphigenia fails to persuade her father The Foundation to change his mind, she gives in but instructs her mother not to mourn for her, and not even to bury
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2 heads iceberg or romaine (or a combo of the two) lettuce, chopped 8 oz. baby spinach, torn salt and pepper, to taste 2 cans sliced water chestnuts, drained 8 whole hard boiled eggs, chopped 1 lb. crisp cooked kosher breakfast beef, crumbled, or pastrami or salami, chopped 4 large tomatoes, seeded and chopped 10 green onions, green and white parts, sliced thin 1 bag (10 oz.) frozen peas Dressing: 1/2 cup mayonnaise 1/2 cup pareve sour cream 1 tablespoon sugar Up to 2 tablespoons, fresh dill, chopped or 1 tablespoon dried
wrap. You can toss and serve immediately but it’s best if you let it sit for at least two hours and up to 10 before serving. Serves 8 to 10. My files, modified from a Bon Appétit article, date unknown
SEAFOOD LAYERED SALAD (DAIRY AnD FISh)
8 cups mixture of torn romaine and bib lettuce and spinach if you like 2 (8-oz.) can sliced water chestnuts, drained 1/2 cup chopped red onion 2 cups (about 7 oz.) fresh snow pea pods, halved 4 stalks celery, chopped 2 cans baby corn, drained and cut into pieces 1 lb. kosher imitation crabmeat chopped into bite sized pieces Dressing 1/2 cup mayonnaise 1/2 cup sour cream (you can use the pareve sour cream) 1 tablespoon prepared white horseradish In large glass bowl combine the let1 teaspoon Dijon mustard tuce and spinach and mix to combine. 1 teaspoon lemon juice Sprinkle the water chestnuts on top of the greens. Sprinkle the eggs on top of In large glass bowl combine the letthe water chestnuts, then the crumbled tuce and spinach and mix to combine. meat on top. Spoon the tomatoes over Sprinkle the water chestnuts on top the top of the meat. Sprinkle a little salt of the greens. Sprinkle the red onions and pepper over the tomatoes then on top of the water chestnuts, then place the green onions on next. Sprin- the snow pea pods on top of the water kle the peas on top. In another bowl chestnuts. Sprinkle the chopped celery combine the mayonnaise, pareve sour then add the imitation crab. Place the cream, sugar and dill and mix to com- baby corn on top of the crab meat. In bine. Spoon the dressing over the top of another bowl combine mayonnaise, the peas and cover the bowl with plastic sour cream, horseradish, mustard,
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RoshHashanaGreetings lemon juice and dill and mix to com- 8 oz. smoked salmon (not lox) (or bine. Spoon the dressing over the top white fish if you prefer) broken into of the baby corn and cover the bowl bite sized pieces with plastic wrap. You can toss and 1/2 medium honeydew cut into bite serve immediately but it’s best if you let sized pieces it sit for at least two hours and up to 10 1 medium melon, cantaloupe, peeled before serving. Serves 8 to 10. and cut into chunks Submitted by Lois Rose of Glenview, IL In a small bowl, combine the yogurt, olive oil, lemon juice, honey, garlic, salt, and half a teaspoon of the pepSMOKED SALMON per. Whisk to combine and set aside. LAYERED SALAD In another bowl combine the lemon (DAiRY AND fiSh) zest, parsley and remaining pepper 3/4 cup plain yogurt and set aside. In a glass bowl place 2 tablespoons olive oil the shredded lettuce on the bottom. 2 tablespoons lemon juice Next place the cantaloupe on top of 1 tablespoon honey the lettuce, then layer the fennel, blueberries, salmon, and honeydew in that 1 teaspoon minced garlic order. Sprinkle the parsley mixture 1/4 teaspoon salt over the top of the honeydew. Cover 3/4 teaspoon pepper for at least one hour but up to 12 and 1/3 cup parsley, chopped just before serving spoon the dressing 1 teaspoon lemon zest over the top and toss to coat. Serves 6. 1 cup shredded romaine lettuce You can substitute eight ounces of 2 cups fennel, thinly sliced fake crabmeat for the smoked fish. 2 cups blueberries, or seedless red grapes My files, source unknown n
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RoshHashana Greetings
Brent Delman visiting the cheesemaking facility in Sardinia, Italy, that prepares the kosher Pecorino Romano type he sells in the United States. Photo courtesy Brent Delman
Trailblazing cheese whiz
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YONKERS, NY — If you’re going to Brent Delman’s home in this New York City suburb on the first day of Rosh Hashanah, don’t expect to see the typical meat menu. Delman and his physician wife, Patricia, plan to host a dairy lunch on the first day that features casseroles and quiches. The meal also will feature a cheese tasting with tropical fruits like guava, dates, and figs. “The sharpness of the cheeses and the sweetness of the fruits make a delicious combination,� he said. What do you expect from someone who dubs himself “The Cheese Guy�? Delman has plans, too, for the holiday’s most symbolic food. “When you drizzle honey over the cheese,� he said, “it’s just a beautiful combination.� Delman, 51, will be using cheeses he ages in his cheese cellar three steps below ground level in his home in Yonkers, which borders the Bronx. He has 300 wheels and blocks of such varieties as havarti, provolone, cheddar, Swiss, gouda, Pecorino Romano, and several variations of parmesan. The cheeses he ages are certified kosher by the Orthodox Union. Those he cures in such solutions as oil, beer, and wine are not yet O.U.-certified. With the High Holy Days approaching, Delman is preparing a line of Brie that he considers ideal for Yom Kippur break-fasts, when eager eaters look for what to slather on their bagels. Brie is a departure from his standard offerings of hard cheeses. Rabbi Avraham Gordimer, the rabbinical coordinator for OU Kosher, a leading kashrut-certifiSee
42 September 18, 2014
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Cheese page 44
RoshHashana Greetings Stories from page 39 carefully read the story of the binding of Isaac. On the surface, Isaac obeys his father without question. There are a host of midrashim that describe Isaac as taking such steps as asking his father to tie him up in order to make sure that he does not spoil the sacrifice by moving. The Talmud, the Danish philosopher Søren Kierkegaard, and Rabbi Joseph B. Soloveitchik all agree in calling Abraham a great hero because he does not let concern for his child stop him from carrying out the will of God. And Isaac is praised by them too, for going to be sacrificed without protest and without hesitation. It is for this total and almost inhuman devotion to God that Abraham is rewarded. It is this that we are to remember when we hear the shofar on Rosh Hashana. It is this that we mean when we speak of zechut avot — the merit of the patriarchs — which accrues to the benefit of their descendants. But then, just when you think that the readiness to sacrifice what is most precious to you for the sake of God is the lesson of the story, there is a line in a midrash in which Isaac says, “I am ready to die, but I grieve for my mother.” Then one can find another midrash in which Isaac tells his father, “Please do not tell mother while she is standing over a pit or on a rooftop, lest she throw herself down and kill herself.” In yet another midrash Isaac says, “Father, who will take care of you in your old age without me?” Most surprising of all, Isaac says, “If God has chosen, then… .”
How can Isaac say “if” when Abraham has already told him what God has said? Here, Hartman and Buckholtz present a counter-version of the story, one in which concern for family outweighs even the word of God. In this version, Isaac is not docile and not passive, but raises the same questions that we raise when we think about this story. The book’s chapters about other biblical figures, such as the proph-
Each reader can find new understanding by reading the old from the perspective of today.
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etess Hannah, the female sage Beruriah, and the Stove of Achnai, are just as full of surprises as the sections on Isaac and Iphigenia. This book is not easy reading, but it is well worth the effort. Hartman and Buckholtz reveal how many different ways there are of reading the same stories, and how each reader can find new understanding by reading the old from the n perspective of today. Are You Not a Man of God? by Tova Hartman and Charlie Buckholtz, Oxford University Press, Oxford and New York, 2014, 208 pages.
L’SHANAH TOVAH A Happy, Healthy & Sweet New Year!
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Cheese from page 42 cation organization, called Delman a gastronomic trailblazer. “If not for him, these cheeses — most kosher gourmet cheeses — would not be available at all,” said Gordimer, who specializes in certifying dairy products. “The face of the kosher cheese market is changing because of him.” Delman does it all in a 500-square-foot, $50,000 refrigeration unit installed six years ago, when he decided to expand his wholesale food business. Many of the cheeses, including non-kosher varieties, are aged and cured in Delman’s warehouse in nearby East Rutherford, NJ, but he said he likes the hands-on convenience of the home unit, for which he received a permit from the New York State Department of Agriculture and Markets. Delman said the cool, damp conditions downstairs, even before the refrigerator’s installation, evoked the environment of caves where some European cheeses have long been aged, such as the Roquefort variety in France. “I like involving myself in something I’m passionate about. I’m very passionate about food,” he told JTA. Making cheese is “one way to be creative” and is tradition-based — much like Judaism, he said. “I enjoy living and practicing the best of our traditions,” said the kippah-wearing Del-
man, a father of four, including a 19-year-old son serving in the Israeli army. “And since it’s in my home I’m able, six days a week, to go down and age the cheese — the French term is affinage, the process of aging cheese. I try to coax greatness out of each wheel of cheese.” Gordimer said U.S. kosher offerings before Delman were “run-of-the mill, standardized cheese,” primarily American and cheddar. Most cheeses include rennet, an enzyme in animal stomachs that cannot be used in kosher products. The Orthodox Union has certified 84 of Delman’s offerings as kosher, including 15 aged in the Yonkers cellar, Gordimer said. Delman’s Pecorino Romano, made from sheep’s milk on the Italian island of Sardinia, might be the only one of its kind certified by the O.U., he added. Most of Delman’s clients are New York-area gourmet shops, supermarkets, and kosher groceries. Many are not kosher observant or even Jewish. At one Long Island store, a woman told Delman that she as a vegetarian and her Muslim husband buy his cheeses because of the certainty that they lack animal byproducts. Delman contracts with “creameries,” or dairy
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farms, in New York, Vermont, Wisconsin, Ohio, and California — and several in Italy — that prepare his cheeses under O.U. supervision despite not being kosher themselves. The cheese wheels and blocks reach Yonkers relatively soft, mild, and creamy. The subterranean aging process of one to two years breaks down their bacteria and molds, removes the moisture and develops the flavors and textures. Each aged wheel or block — some weigh 60 pounds — is taken to industrial facilities and sliced into smaller, retail-sized chunks, also under strict supervision. Neil Weiss of nearby New Rochelle said that visiting Delman’s cellar was eye- and palate-opening. “I was impressed that you can age cheeses, in the right environment, in your house,” he said after nibbling on some Gouda, cheddar, and Pecorino Romano. “I came away thinking that I could buy some really good, quality kosher cheeses.” Last September, Yonkers Mayor Mike Spano didn’t have to buy. Last September, he received two Rosh Hashanah gifts from Delman — unusual given that he’s not Jewish — at his office. One was cheddar cheese shaped like a shofar. The other was a wheel of Pecorino Romano that Spano said tasted like the kind he enjoyed as a child. “I’ve got to see your cheese cellar,” he told Delman. Mr. Mayor, one piece of advice: Bring a coat; it’s mighty cold down there! n
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