Good Food, Good Memories Culinary memories of the Herschorn-Cieplinski family and friends
Nancy Cieplinski
Good Food, Good Memories Culinary memories from the Herschorn-Cieplinski family
Nancy Cieplinski
“Good food, good memories: Culinary memories of the Cieplinski-Herschorn family� by Nancy Cieplinski Cieplinski, Nancy, 1945Self-published in Halifax, Nova Scotia, May 2020. Printed by Bromoc Ltd. and Jeff Wry at NSCAD University. Book design, illustrations and cover by Sam Stein About the type: This book is set in Ibarra Real Nova and Futura OTF.
Good Food, Good Memories
Nancy Cieplinski
With love — to my children Adina, David and Avi. This book is for you and for the future. to all the cooks mentioned in my book — you will remain in my heart always and I will keep you in our lives always by sharing my memories of you. to Menashe, for all we have shared for more than fifty years.
Contents Introduction
1-2
3- 6
Family history
Appetizers & Relishes
7-12
Pakoras Pickled herring salad Ceviche de pescado Ceviche de palmitos Fresh tomato juice Chipotles dulces
9 8 11 11 12 12
Soups
13 -16
Gedempte yoich Sopa de letras Potato leek soup
Sweets Bundt cake Pastel de chocolate Pastel de queso Honey cake Gingerbread Rhubarb Pie “de luxe� Chocolate chiffon pie Lemon chiffon pie Cream cheese pastries
15 16 -17 18 19-42 21-22 23-24 25 26 27 28 29 30 31
Flan de vanilla Jam-filled cookies Fudge Chocolate brownies Chocolate roll Ginger snaps Chocolate icing Oatmeal cookies Orange cake Orange icing Heavenly jam
32 33-34 35-36 37 38 39 39 40 41 41 42
Main Dishes & Side Dishes
43-48
Kotleten Flossie's brisket Glazed brisket Coleslaw Rice noodle pilaf
45 46 47 48 48
Jewish & Holiday Recipes
49-50
Latkes Applesauce Hamentaschen dough Poppy seed filling Fruit filling
51 52 53 54 54
60
Adina's Sketchbook Comida Mexicana
61-76
Chilaquiles Almodrote Frijoles refritos Sopa seca
63-64 65-67 68 69-70
Acknowledgments Index
Kichel Eggs and onions Pesach lokshen Kartoffel kloskies Matzah balls Matzah brei Lokshen kugel
Sopa de tortilla Arroz rojo Frijoles de olla Guacamole Salsa Mexicana
77-78
79-80
71-72 73 74 75 76
55 55 56 57 57 58 59
Nancy's Introduction Hello and welcome to my cookbook.I would like to share with you some of my recipes and family stories gathered over the years in Halifax and Mexico City. I decided to write about food and about family food memories because I love to cook and I love to call up cherished memories. Cooking and baking are creative arts. There are many great cooks in my family and amongst my friends. All have contributed to my love of cooking and have provided me with some of my favourite recipes and my best eating experiences. This book is for my children and for the future. I hope to pass along the food culture that exists in my kitchen. Each dish I have included in this cookbook is seasoned with a memory or an occasion or a person dear to me. I realized that sometimes when I would mention a recipe I use is from one of my favourite cooks, my children Adina, David and Avi might ask who that person is. I enjoy passing along memories in the hopes that they will be meaningful and last into the future. I hope this book will add to family lore and bring pleasant and delicious memories to mind. Some of the cooks are friends and relatives from their early childhood years when we lived in Mexico City. Others are relatives or old-time family friends from here in Halifax. I want to pass along the memories that I have of the people who have been important to me over the years and help insure that those dear ones will remain in our family stories in the years to come. My hope is that both the tastes and the stories will be savoured. I want to acknowledge and thank Sam Stein for the layout and the design of this cookbook. About two and a half years ago I began with an idea of sharing favourite foods, favourite recipes and personal food related memories. I also wanted to celebrate some of the wonderful cooks I have known. How fortunate for me. Without Sam’s interest in cooking, his artistic vision, his design skills and his word-processing skills I could never have realized this book. It would have remained an unorganized collection of recipe cards, cookbook pages, magazine and newspaper clippings that has grown and lived in binders and recipe boxes my kitchen cupboards and on my bookshelves over the last 50 years. How fortunate for me that we have been able to collaborate on this project. Sam understands and shares the concept of sharing good food and sharing memories and he likes to cook. Working with Sam on this project has provided yet another layer of food memories for me. My hope is that this book will become ever more meaningful to those who read it as the years go by.
1 Introduction
One of the best features of this collection, in my opinion, is that many of the recipes are second or third hand. The recipe originating perhaps a generation or two ago, was passed along to someone in my family and then passed along again to me. My great Aunt Irene lovingly hand wrote her recipe for Honey Strudel which is a recipe given to her by her mother, my great grandmother, Esther Podvoll whom I never knew. My mother’s recipe for Kichel is handwritten and marked as “Mama’s recipe”. Mama was her mother, my grandmother, Lena Lipton. Now I am the grandma/Bubbie baking these recipes! Another charming feature of many of the recipes is that they assume a certain degree of cooking knowledge and cooking experience. Some recipes have intentionally been transcribed in the original with procedure steps that seem incomplete, just the way they were passed along to me. For me this feature is endearing in the sense that it evokes the era when we learned to cook at home, helping in the kitchen with feeding the family daily meals and preparing for family celebrations. Way before cooking schools, cooking television shows, cooking magazines and cooking websites our food was prepared in time honoured ways and recipes were learned “on the job” in the family kitchen. While selecting the recipes, once in a while, I felt the sense of regret at not being able to ask questions like how long to bake the chocolate birthday cake, or how to shape those rolled jam-filled cookies, or how to make the concentrated broth for the potato dumplings and so on. Some of those questions could have been asked at the time the recipe was written down for me or by me but sadly the opportunity to double check with the relative or friend is no longer an option in many cases. Some recipes may call for a product that is no longer available. To me the incomplete recipe still represents a family treasure that I may or may not be able to reproduce exactly as it was made originally. Some recipes may never taste exactly as I remember them or as you remember eating them. Nostalgia is a powerful ingredient and not to be found in the supermarket aisle! Please feel welcome to do your own research and find a similar recipe. Eating family favourites at a holiday meal will still be special even if you use a different recipe for the same dish. A whole new chapter in my cooking and my appreciation of other cooks has begun. When my daughter-in-law Jenny Yelin came into Avi’s life in California, we became a part of a wonderful family. Both Jenny and her mother Abby Snay are very talented cooks and bakers with a keen interest in preparing delicious and nutritious food presented beautifully. In California they have the good fortune to have the best of fresh fruit and vegetables available all through the four seasons. We have enjoyed many delicious family meals together both home made and favorite restaurants and I have developed a deeper appreciation of vegetarian cuisine found in many culinary cultures around the world. I have expanded my repertoire of vegetarian dishes. I have learned how delicious and easy roasted vegetables are. From Jenny I have discovered how to use a variety of whole grain flours for delicious and nutritious bread and pancakes and also the satisfaction of undertaking new and intriguing recipes.
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So, who are these cooks? A little family history and genealogy
I begin with both of my parents, Sylvia and Peter Herschorn. This is the best place to start. Without our parents who would we be? Both my parents liked to cook and my mother liked to set a beautiful table when entertaining. My mother, Sylvia Herschorn was born Carol Sylvia Lipton in Sydney, Cape Breton on May 13, 1923. She came to live in Halifax when her brothers Sam, Art and Maurice were ready to go to university. The only way the family could afford for the boys to further their education was for them to live at home and the family to board other students to help with expenses. The family moved from Sydney to Halifax and lived at the corner of Jubilee Road and Walnut Street. My grandmother ran a corner store there as well as a rooming house for students. Some of my favourite dishes and treats, that my mother made are honey cake, bundt cake, chocolate angel pie, orange cake, coffee soufflĂŠ dessert, molasses cookies, veal marsala, a wonderful seafood quiche and rice noodle pilaf. My mother died on Sept. 11, 1997. My father, Peter Herschorn, loved to cook. I have delicious memories of the Chinese food he would cook in the kitchen at 19 (now 1791) Bloomingdale Terrace in Halifax when I was growing up. The food was a real treat and authentically Chinese. My father made friends with some local chefs in the Chinese community and was invited into the kitchen of the Garden View Restaurant which was on Spring Garden Road. He was also invited to a Chinese Social Club which I think was on Argyle Street. Perhaps it was a mahjong parlour!
My Grandmothers, known to me as Grandma Lena and Grandma Seema My Maternal grandmother, Lena Lipton. Among the delicious foods that I remember she made are bagels, kichel, roast duck with rice stuffing, homemade sauerkraut (I remember it sitting at the back of her stove to ferment). Many times when we arrived from Halifax to visit her in Sydney she had a large bowl of fresh kichel or bagels on the kitchen counter. The bagels were plain, no seeds on them, crusty and chewy and would easily best the Montreal-style bagels we eat here now. How I wish I asked for the recipe. Other food memories are of eating gribenes or chicken cracklings. These were made when rendering chicken fat or schmaltz that was used for cooking. While not nutritious they were very delicious. From time to time chickens were slaughtered and koshered at home. The schoijet would come and work out in
3 Introduction
the back yard I have a memory of Grandma Lena on her back porch plucking chickens. Lunch was the big meal of the day. Uncle Artie would come home from Lipton’s Auto Parts to eat lunch and to discuss the stock market with Grandma Lena and then make phone calls to his stock broker. Lena was born Lena Green in Belarus and lived in Springhill, Nova Scotia as a young child. She lived in Sydney, Nova Scotia, and later in Halifax and then back to Sydney. She died there on December 31, 1979. She married Nathan Lipton (Nissen Lippa Kaminsky) and when he died at an early age she became a single parent of teens and university age children. Lena’s three brothers were Nate, Ike and Art Green, and her sister Ettie Green Epstein. Lena’s parents were Jennie (Cohen?) Green and Harris Green. My paternal grandmother is Seema Podvoll Herschorn (1894 to 1973). Adina, (Adina Seema Ruth) is named after her. Seema baked lovely chiffon pies — lemon chiffon pie, and chocolate chiffon pie. She made us pickled salmon, and kreplach with meat filling. And I well remember the candy drawer she kept in her dining room buffet, especially the nonpareil candies and the coffee flavoured hard candies! She enjoyed hosting her bridge group. Seema was born in Russia and grew up in Montreal. She was a stylish lady and enjoyed shopping and going out shopping on her own taking public transit. I still use “I’ll just get on the bus” which she would say if there was no one to drive her. Seema died in Halifax in August, 1974. Seema’s brother was Sam Podvoll and his wife was Gertrude. They lived in Brooklyn, N.Y. Sam’s daughter is my father’s first cousin Myra Spicker, whom we reconnected at the time of Aidan’s bar mitzvah and Avi’s wedding. Martin Podvoll brother of Myra became a leader in the Shambhala Buddhist community. Seema’s sister, my dear Aunt Irene Glube, shared 2 family recipes from her mother, who was my great-grandmother. These recipes were given to me at a bridal recipe shower hosted by Barbara Goldberg, a close friend of my mother.
Chaye and Moishe
Menashe’s mother Chaye (Elena) Bierzwinski (or Landau) de Cieplinski. Chaye was an excellent cook and loved providing her family with tasty food. When Chaya served guacamole she would always advise us that it did not contain salt and would say “No tiene sal por que se pone negro”. It was thought that putting salt in guacamole in advance would cause the guacamole to turn black and unappetizing.” We do not fail to say “No tiene sal por que se pone negro” each time we eat guacamole in her honour! Some of our favourite foods that she made were Pesach lokshen; a very elegant and delicious chocolate cake for birthdays; flaky buttery cookies (galletas); gedempte yoich (a concentrated savoury broth) served with with kartoffel kloskis (a kind of hearty
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4
potato noodle), and of course ground chicken patties called kotleten. Chaye was born in Klowdawa, Poland. She died in Halifax, N.S. in September, 1995. Moishe died in Halifax in 1993. Chaye’s brothers were Sam Baer, who lived in the States, Max Bierzwinski in Mexico, Chaim Bierzwinski in Israel, and Israel Bierzwinski and Shaye Zachs in Mexico. Chaye was the baby sister of the family.
Aunts, Uncles and Other Close Family Tio Max Bierzwinski and Tia Sara I remember that Tia Sara used to make a delicious pastel de queso (a european style cheese cake). Tia Sara provided our family with many wise words on how to eat well and how to take care with food. She advised that it was a bad idea to eat a banana and then drink a glass of water. Also known for her ability to make numerous cups of tea from just one tea bag. Menashe always says that Sara held the world record for the number of cups of tea made from a single tea bag. Sara’s recipe for pastel de queso, a European-style cheesecake, is on page 25. Tia Sara is pictured on page 43. Tio Shaye Zachs and Tia Concha. Menashe remembers having great meals at their house and enjoying some foods, like steak, that he didn’t get to eat at his own home. Son and daughter in law, Natan and Gloria, remember many delicious traditional Ashkenazi foods that Concha made. Her chicken soup was a family treasure and she used many carefully selected vegetables and herbs to flavour it. Other foods she prepared included galer, also known as ptcha; gefilte fish; pesach lokshen; gechackte leber (chopped liver); blintzes de platano; gedempte yoich, which was a well seasoned gravy/soup preparation. Her recipes are family treasures and her granddaughters Mijal Zachs and Ruth Zachs use them today. I remember that Pat Franklin, first wife of Mitchell Franklin, a 1st cousin of my father and his business partner served delicious meals out in St. Martins, New Brunswick, at their country home near Sant John. I remember a delicious homemade macaroni and cheese casserole baked in the oven and Pat’s Mocha Cakes. The mocha cakes were little petit fours, made of pound cake pieces, iced with a thin butter icing and then covered in ground peanuts or shredded coconut). The Franklins were my Saint John relatives whom we would visit from time to time. Mitchell's sister was Lillian Babb. Their parents were my Aunt Fanny and Uncle Joe who lived in Saint John, N.B. when I was growing up. Later Aunt Fanny lived in The Lord Nelson Hotel in Halifax. My brother Martin Herschorn, born November 25, 1946, is married to Victoria Rees. He was previously married to Marie McCarson, mother of Joseph and Laura. Martin’s grandchildren are Theo and Bea Turcotte Herschorn. Martin became a fan of ceviche, a fish cocktail popular in Mexico, when he visited us in Mexico. Now he makes it himself from time to time using a recipe I gave him. Martin enjoys doing some of the cooking at his house and so we sometimes share recipes or talk about recipes. The recipe was given to me by my sister-in-law Feigue Cieplinski, wife of Willy and mother of Eli and Leora in my early married days when I was trying to earn about Mexican cooking. Willy and Feigue are Saba and Savta to Julia, Rebekah, Bella and Jacob, and to Ramona, Tamar and Maya. Willy loves to cook for his family.
5 Introduction
First and Second Cousins Natalie Lipton Stein is my first cousin. I still use her recipe for brownies sometimes. It was one of the first recipes I received even before I was married. Natalie shared her recipes for fudge and some of the recipes from our mutual Cousin Flossie Koven that are her favorites from Flossie. Florence Epstein Koven, Flossie, my second cousin and first cousin of my mother, was a treasured cousin. It was Flossie who set up my first meeting with Menashe when I visited Toronto in the Fall of 1968. Lucky for us that she met Sylvia Pulver in the supermarket and they thought Menashe and I should meet each other. Sylvia was from Halifax and her husband, Frank taught Menashe in Dental School at University of Toronto. Flossie was the first young woman married in the family that I remember meeting. She gave me her recipe for chicken cacciatore and other tips on being a homemaker. Gloria Zachs, wife of cousin Natan Zachs, is an extraordinary cook. Her specialties are Mexican cuisine, Sephardic cuisine, and dishes such as almodrote and borekas. Years ago in Mexico we prepared and shared many meals together in a dinner group. When we visited Mexico last in 2018 Gloria shared a recipe for a healthy fresh tomato juice drink that she and Natan drink every morning.
Friends Many of my favourite dishes are recipes that have been shared by dear friends over the years. One of them is for pakoras, by Terry Ingham, a dear friend in Halifax who died too early. Terry loved to eat, to talk about food and to shop at Costco when it first opened here in Halifax as the Price Club. Terry and his wife Betty were in our dinner group. Both were excellent cooks. The Inghams, the Boyles, the Amys and the Cieplinskis enjoyed many memorable meals together in one another’s homes for about 15 years. Susana Fleisher is my dear friend from Mexico City. I am very happy that we continue to be in touch all these years even though we do not see each other often. Susy is the mother of Quique Bekman and Ruthy Bekman. Susy Fleisher’s herring salad recipe is on page 10. The Kesslers were cherished family friends. The friendship began when Rabbi Stanley Kessler came to Halifax to be the Rabbi at the Baron de Hirsch synagogue and continued when they moved to West Hartford, Connecticut, where they lived until they each died. Maureen Kessler’s recipe for Richmond Chocolate icing is great on a chocolate roll using Miriam Goldberg’s chocolate roll recipe. At one time, I enjoyed baking challah in the Shaar Shalom kitchen. I spent many hours baking challah with other women. The Shaar Shalom Challah Bakers team was organized by Marianne Ferguson, a dear family friend, and my mother, Sylvia. Marianne and her husband Lawrence often drove Moishe and Chaye to and from the synagogue for events for Jewish senior citizens.
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Appeti Reli &
7 Introduction
zers shes 9 Pakoras 10 Pickled herring salad 11 Ceviche de pescado 11 Ceviche de palmitos 12 Fresh tomato juice 12 Chipotles dulces
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8
Pakoras
Terry Ingham
Ingredients ½ cup chickpea flour (besan) Water to make batter ½ tsp cumin ground ¼8 tsp cayenne pepper or 1 green chili chopped fine ½ tsp salt 1 big onion chopped 3 tbsp chopped cilantro (optional) add 1 potato, chopped into small cubes
Method* 1. Slice vegetables thin, and mix all ingredients together well in a bowl. Add the chickpea flour last. Add salt to taste. 2. Heat oil in a deep pan. 3. When the oil is hot, slide a small portion of the dough to check if the oil is hot enough. 4. The pakora dough must rise without it browning a lot. 5. Then drop in portions of the dough after flattening a bit. Fry until golden. 6. Serve the pakora hot with a cup of tea or chutney. *adapted from indianhealthyrecipes.com, since Terry's recipe does not include a method.
9 Appetizers & Relishes
Pickled Herring Salad Ingredients 1 herring or 1 small jar of herring, chopped 1 apple, chopped 1 dill pickle, chopped 1 cup sour cream Dill
Susy Fleisher
This is a treat for those who love Ashkenazi food and fish, easy to make for a brunch or even a Bar Mitzvah or a bris. Buy the best quality pickled herring you can find.
Method Mix all ingredients together well and chill.
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Ceviche de pescado
Feigue Cieplinski a favourite of Martin Herschorn
Method
Ingredients 1 lb. filet of sole 3 lemons (or more) 1 can of tomato and green chili sauce ½ a finely chopped onion 1 small tomato, chopped 3 tbsp ketchup Salt, to taste A few drops of tabasco 1 tbsp of Mazola or olive oil A few drops HP sauce
11 Appetizers & Relishes
1. Marinate finely chopped-up fish in lemon juice. Fish pieces should be about ½ inch squares. Lemon juice should just cover fish. 2. Marinate 5 hours or until fish loses its transparency – cut a piece to check inside. 3. Pour off most of the juice. 4. Add all of the other ingredients. 5. Chill well, and serve with crackers.
Ceviche de Palmitos Recipe (With thanks to Jesu Marquez, a dear Mexican friend whom I met in Halifax over twenty years ago when she and her husband Christian came to live in Halifax.) If you do not care for a cold marinated fish appetizer you can use this recipe and substitute diced canned hearts of palm instead of fish for an excellent, refreshing appetizer. There is no need to marinate the hearts of palm before adding all the other ingredients, but add the juice of one lemon to the mixture before putting in the fridge.
Fresh tomato juice
Gloria Zachs
Using a blender, blend celery, water, tomato, a bit of fresh chili, salt, and pepper. Strain. Add garlic or jugo Maggi if desired.
Chipotles dulces
Nancy Cieplinski, after Gloria Zachs
Chipotle peppers in adobo sauce can be purchased in a can in a Mexican grocery store. They may be used as is or sweetened for a different flavour note. Make a very concentrated sugary solution using ½3 of a cup of water and ½3 of a cup of brown sugar. Simmer for two or three minutes. This will be added to a can of the chipotles in adobe sauce. Sweeten to your taste.
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So 13 Introduction
ups 15 Gedempte yoich Well seasoned broth 16-17 Sopa de letras Pasta soup 18 Leek and potato soup
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Gedempte yoich a well-seasoned broth Ingredients 2 tbsp oil 2 large onions, sliced 3 cloves garlic, minced 1 tbsp paprika Salt Black pepper
15 Soups
Bobbe Chaye Cieplinski
Method I do not have a family recipe for this but have tried to make it as I describe below. It is basically a light version of a gravy to serve with noodles or matzah balls. It is not meant to be served as a bowl of soup. Saute in a frying pan at a medium to low heat. Allow the onions to caramelize and not burn. Approximately 15 minutes. Add about ¾ to 1 cup vegetable or chicken broth and simmer about 10 minutes to allow the flavours to “marry”.
Sopa de letras
Nancy Cieplinski
Note: I have borrowed this recipe from Pati Jinich, author and host of Pati’s Mexican Kitchen Cookbook and pbs television show. I highly recommend her book as a great guide to Mexican cooking. Her recipes are presented in a manner that makes Mexican cooking, which can be very complicated, accessible to most. This recipe explains is exactly how I make sopa de pasta which I make often. These measurements will help you get started and after a few times you will be able to portion out the ingredients without measuring so exactly.
Ingredients 1 ½ pounds fresh ripe tomatoes, quartered; or whole canned tomatoes, drained 1 garlic clove, peeled ¼ cup coarsely chopped white onion 1 cup water 3 tablespoons vegetable oil 2 cups capellini pasta broken into pieces, alphabet-shaped pasta, or any other small-shaped pasta, 12 ounces 1 teaspoon kosher or coarse sea salt, or to taste 8 cups chicken or vegetable broth
Method 1. Place the tomatoes, garlic, onion and water in a blender or food processor. Puree until smooth. 2. Heat the oil in a large soup pot over medium-high heat. When the oil is hot, but not smoking, add the pasta, stirring continuously. As you fry the pasta, it will change in color from a deep white to a deep continued on next page
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brown. Take care not to burn it! You want to cook it until it smells toasty, but not bitter like burned toast, about 2 to 3 minutes. 3. Pour the tomato purée over the pasta, sprinkle in the salt, and stir. Be careful, as the purée will want to jump all over your burners, it’s a good idea to cover it partially with a lid. Let the tomato base cook and thicken for about 6 minutes, stirring often, until it becomes a deeper red and has thickened to the consistency of a thick purée. 4. Keep on stirring, so the pasta doesn’t stick to the bottom of the pot. You will see the base of the pot as you stir, but the sauce will not be dried out. Cooking the tomato purée to this point will give the soup a really nice depth of flavor. 5. Pour in the broth, stir, and when it comes to a boil, reduce the heat to medium and simmer for another 10 minutes. Taste, adjust seasoning, and serve.
17 Soups
Leek and potato soup a special favourite of Menashe and David
Ingredients 3 tbsp butter 2 tbsp vegetable oil 4 cups thinly sliced leeks (white and light green part)
Nancy Cieplinski
8 cups vegetable or chicken broth 4 cups of potatoes, peeled and cut into ½-inch cubes ¾ tsp Kosher salt Freshly ground black pepper
Method 1. Heat butter and oil in a large soup pot over low heat. Sauté leeks for 15 to 20 minutes until very soft and starting to brown. 2. Add broth, potatoes, salt and pepper to taste. Simmer at medium‑ high heat until the potatoes are tender — about 15-20 minutes. Can be puréed but we like it chunky.
Other soup recipes in this book: Sopa seca de espaghetti, page 70 Sopa de tortilla, page 71
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Sw
When Adina, David and Avi were growing up, birthdays meant a chocolate cake made by Bobe Chaye. This recipe is courtesy of Juana Cardenas who was the Chaye’s “assistant” and the housekeeper in those days at Jojutla 61 in Mexico, DF. Juana lived and worked for Moishe and Chaye for until they moved to the US and then Halifax. She then works for our good friend Jorge Movshovitch until she became ill. What then became of Chaye’s recipe notebook is unknown. How could we have misplaced it? I do recall a hardcovered lined notebook or two in her kitchen cabinet drawers at Jojutla 61 in Mexico City. Bobbe's chocolate cake recipe is on page 23.
19 Introduction
eets 21
Bundt cake
33
Jam-filled cookies
23
Pastel de chocolate
35
Fudge
25
Pastel de queso
37
Chocolate brownies
26
Honey cake
38
Chocolate roll
27
Gingerbread
39
Ginger snaps
28
Rhubarb Pie “de luxe�
39
Chocolate icing
29
Chocolate chiffon pie
40
Oatmeal cookies
30
Lemon chiffon pie
41
Orange cake
31
Cream cheese pastries
41
Orange icing
32
Flan de vanilla
42
Heavenly jam
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Bundt Cake Sketch of Grandma Sylvia's bundt pan, by Adina Cieplinski.
Ingredients Icing ¼ cup of Crisco ¼ cup of butter 1½ cups of sugar 4 egg yolks Cake batter 1 tsp vanilla extract 1 cup of milk
21 Sweets
2½ cups of sifted flour 2 tsp baking powder 1 tsp baking soda Salt ¼ cup of chocolate shot* 4 egg whites ¼ cup of brown sugar 1 tsp cinnamon
* Made with real chocolate, for instance De Ruijter chocolate sprinkles.
Method 1. In a large bowl, cream together butter, Crisco, sugar and egg yolks. Add in 1 tsp vanilla and 1 cup of milk alternately with following dry ingredients: flour, baking powder, baking soda and salt. 2. Add ¼ cup of chocolate shot (sprinkles). 3. Beat 4 egg whites very stiff, fold in last. 3. Add the ¼ cup of brown sugar and 1 teaspoon of cinnamon. 4. Grease bundt pan. Alternate layers of batter and brown sugar mix (batter-sugar-batter-sugar-batter). Be sure to end with a layer of batter on top. 5. Bake in the oven at 350°F for an hour.
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Elegant Chocolate Cake
for birthdays, as made by Bobe
Ingredients 10 eggs 200 grams of butter 1 cup flour 1 cup sugar 1 bar of Turin chocolate or 8 oz. semisweet chocolate 2 tbsp baking powder Chocolate Icing 250 grams butter 150 grams icing sugar 4 egg yolks ½ bar Turin baking chocolate, (4 ounces)
23 Sweets
Method 1. Melt together the chocolate and the butter. 2. Beat the egg yolks with the sugar. Add the flour and baking powder and then the chocolate and butter mixture. 3. Beat the egg whites stiff. 4. Pour the mixture into a bundt or cake pan, then bake in the oven at 350°F for 30to 35 minutes. 6. Put in fridge to cool.
Pastel de Chocolate
de Bobe de Compleaños
La Crema Ingredientes 10 huevos 200g. mantequilla 1 vaso harina 1 vaso azúcar 1 tablilla de chocolate Turin 2 cucharaditas de Royal
¼ de mantequilla 150 g. azucar glass 4 huevos la mitad del paquete de Turin
Nota:
Modo de Hacer 1. Se derrite la mantequilla y el chocolate en baño Maria. Aparte se bate las yemas con el azúcar y se agregan la harina y el Royal y después el chocolate con la mantequilla por ultimo se agregue las claras batidas. 2. Se pone el chocolate en baño Maria. 3. La mantequilla se bate con el azúcar y se agrega el chocolate y se agregan las yemas una por una.
El chocolate Turin era una buena marca de chocolate para pasteles. No se si todavía existe en la forma de tablilla. Creo que ha de ser igual a un paquete de 8 onzas de chocolate para hornear como la marca “Bakers”.
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European-style Cheesecake
by Tia Sara Bierzwinski
Ingredients for crust 3 egg yolks 100 grams butter 1/2 cup sugar 2 tbsp baking powder vanilla 4 egg whites
Important Note: These instructions are my translation of the recipe given to me. Your preference may be to bake the crust, and then bake the cheese mixture, then finish by browning the meringue. If only I could have a chat with Tia Sara about her recipe.
Method 1. Beat eggs well. 2. Add flour to make a soft dough. 3. Grease a springform pan with butter. Flatten the above mixture in the pan. 4. Prebake the crust at 350ËšF. Make the meringue: 1. Beat 4 egg whites with 1/2 cup sugar until stiff peaks form. Set aside. 2. Beat the following cheese mixture: 500 grams dry cottage cheese 1 large package of Philadelphia cream cheese Sugar to your taste 1 egg plus 1 egg yolk 100 grams of raisins 3. Cover the baked crust with the cheese then top with the meringue. Bake until the meringue is golden.
25 Sweets
Honey C ake
Original recipe by Sylvia Herschorn Enjoyed on many occasions, including her great-grandson Aidan's bar mitzvah.
Ingredients 3 eggs ¾ cup of sugar ½ cup neutral oil ¾ cup of honey ½ cup of hot brewed tea or coffee 2½ cups of flour 1 tsp baking soda 2 tsp baking powder 1 tsp of salt 1 tsp of cinnamon 1 tsp grated ginger 1 tsp of allspice 1 tsp of nutmeg 1 tsp Grand Marnier 1 tsp of lemon extract 1 tsp vanilla extract
Method 1. Beat together eggs and sugar. 2. Add oil, honey, coffee (or tea) and flour mixed with all dry ingredients. 3. Add flavourings (vanilla extract, lemon extract, and Grand Marnier.) 3. Bake in oven in a tube pan or bundt pan at 325°F for 70 minutes.
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Gingerbread Ingredients 2 1¾ 3 cups of flour 1 ¼ tsp of baking soda 1 ½ tsp of ginger ¾ tsp of cinnamon ¾ tsp of salt 1 egg ½ cup of sugar ½ cup of molasses
Method 1. Mix flour, baking soda, ginger, cinnamon and salt together. 2. In a separate bowl, mix the egg, sugar and molasses, then add it to the first bowl. 3. Pour boiling water over the combined mixture and mix well. 4. Bake at 350°F for 40 min. 5. Sprinkle with icing sugar. Freezes well.
Florence (Flossie) Koven was a first cousin of my mother. She and her husband Irving Koven were around our house a lot when I was a child. Flossiestudied nursing at the Halifax Infirmary and Irving went to med school at Dal.
27 Sweets
Flossie Koven
Rhubarb Pie “De Luxe”
Sylvia Herschorn
Ingredients 2 cups cut rhubarb, 1 inch thick 1 cup of butter 1 ½ cups of sugar 2 eggs 1 tbsp flour or corn starch Meringue 2 egg whites 6 tbsp sugar ¼ tsp vanilla extract 1 baked pie shell or graham cracker crust Method 1. Melt butter in pan, add 1 cup of sugar and cut-up rhubarb. 2. Cook until rhubarb is softened. 3. Beat egg yolks slightly with the sugar and flour. 4. Stir into hot mixture and cook until mixture is jellylike. 5. Let cool. 6. Pour into baked pie shell and top with meringue. 7. Bake in 300°F oven until meringue is golden brown.
Good Food, Good Memories
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Chocolate Chiffon Pie
Grandma Seema's recipe
Ingredients 1 baked pie shell 4 eggs 1 cup of sugar ½ cup of milk 2 squares of bitter chocolate ½ tsp of orange or vanilla flavouring Pinch of salt Grated nuts or coconut Method
1. Melt chocolate in double boiler, stir in milk, cook until thick and foaming over. 2. Smooth, cool – beat egg whites until stiff, adding ½ cup of sugar. 3. Fold into cooked custard, add salt and flavouring. 4. Pile into baked shell, sprinkle grated nuts or coconut over top. 5. Bake, at 350°F for 25 minutes.
29 Sweets
Lemon Chiffon Pie
Grandma Seema's recipe
Ingredients 1 baked pie shell 4 eggs 1 cup of sugar 3 tbsp of water Juice of 1 large lemon Rind of ½ a lemon (Optional) Pinch of salt
Method 1. Beat egg yolks and half the sugar. 2. Beat in water, lemon juice, rind and salt. 3. Cook in double boiler until a thick custard consistency forms. 4. Let cool. 5. Beat egg whites until stiff, adding gradually ½ cup of sugar. 6. Fold into cooled custard, then pile into baked pie shell. 7. Sprinkle grated bittersweet chocolate over top. 8. Bake for 20 minutes at 350°F.
Good Food, Good Memories
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Aunt Irene's
“Very old recipe, dates back to April 1928”
Cream Cheese Pastries Ingredients ½ cup of butter or shortening 1-3 oz. package of cream cheese 1 cup of pastry flour 2 tsp of sweet cream 1 egg Jam, jelly or marmalade
31 Sweets
Method 1. Cream butter and cheese together 2. Sift flour. 3. Work in butter, then add cream. 4. Turn batter on a floured board. 5. Flatten to about ¼” thickness. 6. Cut out discs with a large round cookie cutter. 7. Wet edges with cold water, out a teaspoon of jam or marmalade then fold over and press edges. 8. Place in pan, brush with egg slightly and sprinkle with powdered sugar. 9. Bake in oven at 400°F for about 10 minutes or until light golden brown.
Vanilla Flan Flan de vanilla Ingredients ½ cup of white sugar 1 cup of milk, 2% is fine 1 can of condensed milk 4 eggs 1 tsp pure vanilla extract ¼ lb. cream cheese (optional)
by Nancy Cieplinski
Ingredientes ½ taza de azucar 1 taza de leche 1 lata de leche condensada 4 huevos 1 cuchardita de vanilla
Modo de Hacer
Method 1. Place the sugar in a sauté pan and heat it on a low flame until it caramelizes. 2. Carefully cover the bottom of a layer cake pan or a deep pie plate with the liquid caramel. Allow the sugar to cool and harden. 3. Combine the milk, eggs, cream cheese and the vanilla in a blender. Blend until smooth. 4. Pour the mixture on top of the
1. Vierta el azucar en un sarten y calientalo a fuego bajo hasta que caramelize. 2. Cubra bien un molde de pastel de capas o un plato de pay profundo y deje enfriar. 3. Mientras, licue las leches y los huevos y la vanilla en la licuadora. 4. Vierta el licuado en el molde. 5. Hornea en “baño maria” durante 1 hora a 350˚F.
sugar. 5. Bake in a bain-marie for 1 hour at 350˚F.
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Chaye's (Jaye's) jam-filled cookies Chaye’s rich, buttery, flaky, rolled jam-filled cookies are what most Cieplinski/Bierzwinski family members love to remember. Here is the recipe, with many thanks to cousin Becky Schwartz. Becky is the daughter of cousins Memo and Etta. Etta and Memo entertained us at a wonderful afternoon tea party for family when we visited Mexico City 2 and 3 years ago. We reminisced about Chaye's cookies and other family favourites. Just when I thought the recipe was lost forever, Becky provided it. Ingredients
Method
5 eggs 1 cup sugar ½ cup oil 125 grams butter ¼ liter sour cream ½ cup sweet wine Your favourite jam — apricot is nice
1. Make the dough and refrigerate it overnight or 1 day. 2. Roll out a portion of the dough and cut into a rectangle shape. 3. Spread with jam and roll it up. 4. Brush the roll with beaten egg and sprinkle with sugar. 5. Cut the roll into individual cookies. 6. Bake at 350˚F.
33 Sweets
Galletas rellenas Ingredientes 5 huevos 1 T azúcar ½ T aceite 125g mantequilla ¼ l de crema ½ t vino casero 2 ½ c de royal Harina, la necesaria para hacer una masa suave Mermelada
by Chaye Cieplinski (also spelled Jaye)
Modo de hacer 1. Se prepara la masa y se refrigera 1 día. 2. Se extiende la masa y se corta en rectángulo. 3. Se le pone mermelada y se hace rollito. Se barniza con huevo y azúcar. 4. Se corta el rollo para hacer las galletas individuales. 5. Se coloca en una charola y se hornea a 180˚C (350˚F)
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Natalie’s
Fudge
Natalie Stein
Ingredients 2 cups of brown sugar 1 cup of Carnation evaporated milk Âź cup of butter Dash of salt 1 tsp vanilla extract (for chocolate) 2 oz. bittersweet chocolate, chopped
4
3
1 LOW
2
35 Sweets
Method 1. Set burner to medium, slowly bring the brown sugar and evaporated milk to a boil. 2. (if chocolate) When the mixture is boiling, add the chocolate. 3. Turn the heat down to low, bring to a simmer. Stir frequently until the fudge reaches the soft ball stage.* *The soft ball stage is when the fudge coalesces into a soft ball when put in a bowl of ice water. 4. Add 1 tsp vanilla extract. 5. Beat with an electric mixer. 6. Pour the sludgy mixture into a buttered dish. Put in the fridge to cool. 7. Once firm, cut the fudge into squares.
5
6 7
8
Good Food, Good Memories
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Chocolate Brownies
Natalie Stein
Ingredients 2 squares unsweetened chocolate ½ cup of butter 1 cup of sugar 2 eggs Dash of salt ½ tsp vanilla extract ½ cup flour, sifted ¼ tbsp salt ½ cup chopped nuts, e.g. walnuts
Method 1. Melt chocolate and butter. 2. Beat eggs until foamy. 3. Beat in sugar until fluffy. 4. Stir in vanilla extract into the chocolate mix and beat in flour, salt and chopped nuts.
37 Sweets
6. Pour the brownie mix into a greased pan. Put in oven for 30 min. 7. Remove from oven. Pour semisweet chocolate sauce over the brownies, put in fridge to cool.
Chocolate Roll Miriam Goldberg
Miriam and Leonard Goldberg were longtime family friends.
Ingredients
Method
6 eggs 1 cup of sugar 1 tsp of vanilla extract ½ cup of cake flour ½ cup of cream 1 tsp of baking powder Salt 6oz. whipped cream
1. Bake at 350°F for 11 or 12 minutes in a large jelly roll pan. Grease and line the pan with wax paper. 2. Cut edges before rolling. 3. Towel in icing sugar. 4. Fill with whipped cream.
for chocolate frosting 1 cup of sugar 5 tbsp of corn starch 1 cup of boiling water
Frosting 1. Melt 3 squares of chocolate in heavy saucepan on medium-high heat. Keep stirring for 3 or 4 minutes. 2. Add butter and vanilla extract and cool a bit.
Good Food, Good Memories
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Ginger Snaps Ingredients 1 ½ cups of shortening or ½ cup of butter 1 ½ cups of sugar 2 eggs ½ cup of molasses 4 cups of flour 2 tsp of baking soda 2 tsp of cinnamon 2 tsp of ginger 2 tsp of cloves
Sylvia Herschorn Method 1. Cream shortening (or butter) and sugar. 2. Add beaten eggs, molasses and dry ingredients. 3. Shape the dough into little balls, then roll them in sugar. 4. Bake at 375°F for 18 min.
Chocolate Icing (Richmond)
Ingredients 1 cup white sugar 3 tbsp of corn starch 2 squares of chocolate 1 cup of boiling water Dash of salt 1 tsp vanilla extract 39 Sweets
a recipe from Maureen Kessler, great with Miriam Goldberg's chocolate roll recipe (page 38).
Method 1. Mix sugar and corn starch. 2. Add melted chocolate and salt. 3. Add water. 4. Cook until mixture thickens. Add vanilla. Spread on cake while still hot.
Oatmeal Cookies
Sylvia Herschorn
Ingredients 2 cups of flour 2 cups of rolled oats 1 cup of brown sugar 1 cup of butter 1 tsp of baking soda 1 tsp of salt 1 tsp of vanilla extract ¼ cup of boiling water
Method 1. Cream shortening and sugar together. 2. Dissolve baking soda in ¼ cup of boiling water, add vanilla extract. 3. Add 2 cups of rolled oats, well-sifted flour and salt. Roll in balls and flatten with a fork. 4. Place on a cookie tray lined with a greased sheet of parchment or wax paper. 5. Bake at 350°F for 10 min or until golden.
Good Food, Good Memories
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Orange Cake Ingredients 2 cups Swans Down cake flour 2 tsps baking powder ¾ tsp salt 2 tsp orange rind 1 tsp vanilla extract ½ cup of butter 1 ¼ cups of sugar 1/3 cup of orange juice 2 eggs, separated
Sylvia Herschorn
Method 1. Sift flour, baking powder and salt. 2. Cream butter & 1 cup of sugar, the orange rind and vanilla extract. 3. Add ¼ cup of the flour. 4. Mix egg yolks & orange juice, alternating with the rest of the flour. 5. Beat egg white stiff & the remaining ¼ cup of sugar and fold into mixture. 6. Pour into greased cake or bundt pan. 7. Cook in oven at 350°F for 50 minutes, or until it passes the tap test. Otherwise, stick a toothpick in the cake. If it comes out clean, the cake is done.
Orange Icing Ingredients
Method
2 tbsp of butter ¼ tsp of lemon extract ½ tsp orange rind 2 cups of sifted icing sugar 3 tbsp orange juice
1. Cream butter until fully mixed, add lemon extract and orange rind. 2. Add icing sugar alternately with orange juice.
41 Sweets
Heavenly Peach Jam
Sylvia Herschorn
Ingredients 3 lbs of ripe peaches (14 medium) 3 lbs of sugar Grated rind of orange 2 oranges (juice and pulp) 1 small bowl of Maraschino cherries, cut up
Method 1. Scald and peel peaches, then cut up. 2. Combine peaches and sugar, let them stand overnight. 3. In the morning, add the rest of the ingredients. 4. Cook over medium heat for an hou r. 5. Bottle and seal.
Good Food, Good Memories
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Main & Dishes 43 Sweets
Side Dishes 45 Kotleten 46 Flossie's brisket 47 Glazed brisket 48 Coleslaw 48 Rice noodle pilaf
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Kotleten Ingredients 1½ lb ground chicken or 1½ lb. chicken breasts (about 8 single boneless and skinless breast pieces) ½3 cup bread crumbs (Chaye used moistened chunks of bolillo rolls) ½ tsp salt ¼ tsp pepper Dash of garlic powder ¼ tsp chili powder seasoning mix 2 eggs 1 small onion, cut in chunks Olive oil to sauté in.
Chaye Cieplinski This is my best attempt to replicate the delicious kotleten (chicken cutlets) we ate at Jojutla 61 at Bobe and Moishe’s house.
Method 1. Process the onion until minced in the food processor. 2. Next process the chicken breast. If you are using ground chicken meat just pulse the meat 2-3 seconds with the onion. 3. Add seasonings and eggs and pulse 2-3 seconds more just to blend. 4. Form into patties. Use two large cooking spoons to form burger patty shapes or shape them by hand, moistening your hands makes this easier. 5. Wash hands very well after touching raw meat. 6. Saute gently in a small amount of olive oil until nicely browned and cooked through, approximately 5 minutes per side. Chaye’s were always slightly crispy on the outside. 7. Serve with chipotles in adobo sauce if you wish. Chutney or ketchup is also nice with these. The kotleten make into excellent sandwiches the next day.
45 Main & Side Dishes
Flossie's Brisket
Flossie Koven
Ingredients Garlic, 1 clove 4 lbs brisket 1 cup dry onion soup mix 1 cup of cranberry sauce
Method 1. Rub brisket with garlic, set in a roasting pan. 2. Mix 1 cup of cranberry sauce with 1 packet of onion soup mix and 1 cup of water. 3. Pour marinade over brisket and cover with aluminum foil. 4. Cook in oven at 350°F for 3 ½ hours, until tender. Add more water during cooking if it looks dry. 5. Refrigerate overnight. 6. The next day, remove congealed fat from brisket, slice meat and rewarm in remaining sauce.
Good Food, Good Memories
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Glazed Brisket
This recipe from Miriam Goldberg is delicious, easy to make and great for any Jewish holiday.
Ingredients
Method
4lb. roast of brisket Dry mustard Seasoned salt 1 carrot 1 medium onion ½3 cup of white vinegar ½ cup of brown sugar
1. Season 4 lb. roast of brisket with dry mustard, Accent* and seasoned salt. Let stand for one and a half hours. 2. Heat oven to 375˚F. Put in roaster with sliced carrots and onions over meat. Cover. Roast at least 3 hours or until meat is tender. About 1 hour before meat is done, make a glaze of the vinegar and brown sugar. 3. Baste this over meat. Uncover for the last hour. *Accent was a flavour enhancer product that is no longer available because it contains monosodium glutamate (msg).
47 Main & Side Dishes
Coleslaw
Aunt Helen Lipton
Ingredients
Method
1 large head of cabbage, green or savoy 1 bermuda onion 1 cup of white vinegar 1 tbsp of salt 2 3 cup of white sugar ¾ ¾ cup Mazola oil
1. Mix together sugar, salt, celery seed and mustard seed, then sprinkle over finely sliced cabbage. 2. Add vinegar and oil. Mix lightly with two forks. 3. Cover with saran. Make day ahead. 4. Before serving, drain well and fluff. Keeps well in refrigerator.
Rice noodle pilaf Maureen Kessler
A recipe from the 1950s. Ingredients 1 ½ cups fine noodles ¼ stick of margarine (about ¼8 of a cup) 1 package of Uncle Ben’s wild long grain rice 1 can of chicken soup
Method 1. Brown noodles in margarine. 2. Add the rice. 3. Add a quarter of the seasoning . 4. Add 1 can of chicken soup and then, using the chicken soup can, add 2 cans of water. Cover and cook slowly.
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49 Introduction
Jewish Recipes and holiday recipes
Photo on opposite page: My parents, Sylvia and Peter Herschorn, lighting the menorah on the fourth night of Chanukah.
51
Latkes • chanukah
56 Pesach lokshen • pesach
52
Applesauce • chanukah
57 Kartoffel kloskies
53
Hamentaschen dough • purim
58 Matzah balls • pesach
54
Poppy seed filling • purim
58 Matzah brei • pesach
54
Fruit filling • purim
59 Lokshen kugel • pesach
55
Kichel
55
Eggs and onions • pesach Good Food, Good Memories
50
Latkes chanukah
Ingredients 6 medium-sized potatoes, peeled and grated 1 small onion, grated 2 eggs, slightly beaten 3 tbsp of flour Ÿ tsp of black pepper 1 tsp of salt ½ tsp of baking powder Dash of ground cinnamon
51 Holiday Recipes
Nancy Cieplinski a favourite of my grandsons Aidan and Ethan
Method 1. Scrub the potatoes well. 2. Peel the potatoes (it is fine to leave on a little peel.) 3. Grate the potatoes into a large colander (preferably a plastic one). Rinse with cold water. 4. Place the potatoes in a tea towel and squeeze out all the moisture. Place in a large bowl. 5. Grate the onion and add to the potatoes. 6. Stir in the eggs and other ingredients. 7. Drop by rounded tablespoonfuls into a skillet heated to medium high with 1/4 inch of vegetable oil. Flatten only slightly and cook until golden brown on one side then on the other side. Watch carefully and lower or raise the heat slightly if necessary to cook through and to brown without burning. You can adjust the size of the spoonful to obtain a larger or a smaller size pancake as you wish. 8. Drain on paper towels. 9. Serve with homemade applesauce or with sour cream.
Applesauce If you want to make homemade applesauce, here is a recipe. Ingredients 4 large apples, preferably a tart variety e.g. Northern Spy ¼ cup of water ¼ cup of white sugar 2 tsps of lemon juice ½ tsp of cinnamon
3. Place apples, sugar, lemon juice and cinnamon in a pot, then add ¼ cup of water. Cover. 4. Cook over medium-high heat until apples are soft, about 20 min. 5. Push apples through a sieve or a strainer with a wooden spoon. Discard the dregs from the sieve. 6. Refrigerate immediately after.
Method 1. Wash apples and cut into quarters. 2. Remove stem, do not peel or core. Good Food, Good Memories
52
Hamentaschen Cookie dough purim
Ingredients Cream ¼ cup of Crisco 1 cup of sugar
This is the traditional recipe used for three generations in the Shaar Shalom kitchen.
Batter Juice of 1 orange 2 ½ cups of flour 2 tsp baking powder ½ tsp of salt
Method 1. Mix dough. 2. Divide dough into quarters. Roll out the dough, and cut out 2-inch circles, roughly ¼ inch thick. Place a spoonful of filling 3 on each circle. Roll the sides up and pinch the corners into a triangle shape. 3. Place the cookies on a baking tray lined with wax paper. 5. Bake in the oven at 350°F
53 Holiday Recipes
Poppy seed filling purim
Ingredients 2 cups of poppy seeds 1 cup of milk ¾ of honey 1 tsp grated lemon rind ½ cup of raisins
Fruit filling Ingredients
Method Mix all ingredients, cook over low heat until thick.
1 cup of orange juice 1 ½ cup of pitted prunes 1 cup of dried apricots 1 orange: rind, pulp and juice ½ cup of raisins 6 tbsp sugar ½ cup of chopped almonds, optional
Method Grind all together in processor, then mix well.
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Kichel Ingredients
Grandma Lena's recipe Method
4 eggs 2 tsp sugar ¼ tsp salt ½ cup of neutral oil 2 cups of sifted flour
1. Beat all ingredients together in a mixer until the mixture is liquid enough that beaters lift up easily. 2. Drop ½ tsp at a time on a greased sheet of parchment. 3. Bake at 400°F.
Eg gs and onions
pesach Nancy Cieplinski
Ingredients (makes 3 servings) 1 large white onion, finely sliced 2 tbsp butter 1 tbsp olive oil 5 eggs salt and pepper to taste
55 Holiday Recipes
Method 1. Saute the onions slowly in the olive oil and butter on medium heat so they caramelize and brown but do not burn. Salt and pepper to taste but in moderation. This will take about 15 minutes. 2. Beat the eggs in a bowl adding another ¼ tsp of salt. 3. Add eggs to the onions in the pan stirring gently to cook the eggs until they are well distributed and dry. 4. Serve with matzah, buttered and spread with Passover cherry jam if you have it.
Pesach lokshen Ingredients 3 eggs Âź cup of water Pinch of coarse salt 2 heaping tbsp potato starch 2 tbsp fat or oil, for frying
David Cieplinski after Bobbe Chaye After some research and some experimenting David has developed this very good recipe for Pesach Lokshen. It is as good as the lokshen that Bobbe Chaye used to make and everyone loved to eat. They are delicious served in either chicken soup or vegetable broth.
Method 1. Beat eggs with egg beater or wire whisk until fluffy. Add water, potato starch, and salt. Beat for 1-2 minutes. 2. Heat some of the fat in a 10-inch nonstick skillet or crĂŞpe pan over medium high flame. Pour small amounts of the batter into the pan spreading it to coat the pan as you would to make thin crepes. Brown lightly on both sides. 3. Flip the crepe on to a large platter or wooden cutting board, roll up each individually, and cut into thin strips. Add to hot soup or broth.
Good Food, Good Memories
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Kartoffel Kloiskis
Bobbe Chaye Cieplinski
I include this recipe with a sense of regret. Unfortunately, these are not Chaye’s Kartoffle Kloiskis. If only I had her recipe and the correct method. Hers were a thick, broad, white, almost translucent noodle with a slightly chewy texture. They were delicious served with gedempte yoich (page 15). This recipe yields dumplings similar to gnocchi that are nice seasoned with butter, salt and pepper. Ingredients
Method
6 medium-sized potatoes, boiled in their skins 2 eggs, lightly beaten 2 ½3 cup of sifted flour 2 tsp of salt ¼ tsp of white pepper ½ tsp of nutmeg (optional)
1. When cool enough to handle, peel and mash or rice the potatoes. 2. Mix all the remaining ingredients. Shape into 1 or 2-inch balls. 3. Drop into just-boiling, salted water and cook for 15 minutes. Serve with gedempte yoich (page 15).
Matzah Balls
pesach
Nancy Cieplinski
57 Holiday Recipes
My secret recipe is to use a package of Matzah ball mix and adding only a pinch of cinnamon!
Matzah Brei pesach
When I was growing up, I remember making fried matzah or matzah brei for my father. The new technology of the time was high-fidelity stereo equipment and my father was a fan. He had a good system of components in the living room. When the building of Shaar Shalom Synagogue was being completed an Israeli artist named Perli Pelzig came to install the enamel tile plaques and paint the mural wall at the back of the bimah. He stayed with my family on Bloomingdale Terrace. Somehow this all came together in the name of the Passover breakfast dish of fried matzah or matzah brei. The name HiFi Matzah Brei was coined.
Nancy Cieplinski
Ingredients Makes 3 to 4 servings 4 matzos 4 eggs ½ tsp salt, or to taste ž stick (6 tbsp) butter
Method 1. Break matzos into a large bowl. Soak in hot water to cover for about a minute. Drain well pressing out excess water. 2. Scramble eggs and salt gently with a fork. Pour over matzah and allow to soak in. 3. Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes. Turn so both sides cook through and turn golden and the egg is firm.
Good Food, Good Memories
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Lokshen kugel
Zipporah Jacobs
pesach
I only started using this recipe in the past year but my connection to it goes back to my childhood growing up in Shaar Shalom Synagogue. Zipporah came to Halifax as a bride, as the wife of Rabbi David Jacobs, the first Rabbi of Shaar Shalom. My parents were founding members of the congregation and our connection to the synagogue has remained strong until now. Zipporah was my first Hebrew school teacher and I consider that I have been learning about Judaica through her and her family ever since. Both Rabbi Jacobs and Zipporah have died but I continue to cherish my relationship to the family through their daughters, particularly Sarah whose blog posts I read eagerly several times a month and with whom I correspond from time to time. Ingredients
Method
8 oz. wide or thin egg noodles ½ cup (1 stick) of butter ¾ cup milk 8 eggs ¼ lb. cream cheese 1 tsp vanilla ½ cup white sugar ¼ lb. cottage cheese 8 oz. sour cream
1. Cook egg noodles. 2. Melt the butter in a 9" x 13" pan. 3. In a blender, combine the other ingredients. 4..Mix with the melted butter in the baking pan. Mix in raisins if using. 5. Pour the egg mixture over the noodles and mix well, distributing the raisins as evenly as possible. 6. Sprinkle lightly with allspice and cinnamon. 4. Bake at 350˚F for 45 minutes. May be eaten warm or cold.
59 Holiday Recipes
Adina's sketchbook
My dad's parents, when we still lived in Mexico, always drank NescafÊ in the morning. My Bobbe loved these milk glass cups. So the one I have is not hers, but it is like the ones she had, and every time I drink from it I think of them, so fondly. – Adina
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Comida Mexicana If you ask my grandsons, Max and Leo, what their favorite food is, most likely the answer will be “rice and beans”. Growing up in San Francisco they get to eat a lot of Mexican food. Growing up in the Cieplinski family they are now the third generation to love Mexican food. I love to make Mexican food for them. Mexican cuisine is rich in flavour and in culture. Fresh produce is readily available. Guacamole (page 75) and Salsa Mexicana (76) are examples of fresh produce used creatively. Coincidentally they illustrate the colours of the Mexican flag — red, green and white. Avi enjoys fish tacos and I do too. This is not too far away from what my father joked about with my in-laws long ago — he suggested making gefilte fish tacos! In this section I include a recipe for Almodrote, a Sephardic dish that I personally love. I learned to make it from a recipe given to me by my cousin Gloria Babani Zachs, a great cook and hostess.
61 Introduction
63
Chilaquiles
73
Arroz rojo
65
Almodrote
74
Frijoles de olla
68
Frijoles refritos
75
Guacamole
70
Sopa seca
76
Salsa Mexicana
72
Sopa de tortilla
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Chilaquiles Halifax Style
Ingredients Vegetable oil 18 day-old, 4 inch tortillas, cut in strips or wedges 1 large onion, coarsely chopped 1 clove of garlic 1 of epazote, optional 1 fresh jalapeño chile (or more) ~2 cups of vegetable broth
63 Mexican Recipes
Original recipe by Nancy Cieplinski
1 pound (about 3 medium) tomatoes, peeled, seeded and chopped, or a 19 oz. can of diced tomatoes. for the garnish 1 cup of heavy cream or sour cream ½ cup of chopped cilantro ½ cup of minced mild onion
Method 1. Fry the tortilla strips in 3 tablespoons of oil in a large skillet, a few strips at a time until they are crispy but not browned. Add more oil as needed. 2. Set fried tortillas aside to drain on a paper towel in the large 3 quart casserole you will use later to serve the chilaquiles from. 3. Simmer chile and garlic in 1 cup broth for about 5 minutes. 4. Puree the tomatoes and onion in a blender with this broth until smooth (if you are using fresh tomatoes you may add ½ cup more broth. You may need to make the puree in 2 batches depending on the capacity of your blender). 5. Cook (fry) the puree in approx. 2 tablespoons oil, in the same skillet you have fried the tortillas in, over medium heat for about 5 minutes stirring constantly. Simmer gently a few more minutes until smooth and well blended and it no longer has a raw onion taste. Add epazote, a pinch of sugar and salt and pepper to taste. Simmer another few minutes adding broth as needed to thin the sauce. You will need about 3 cups of this sauce to “dress” the tortillas. 6. Place the tortillas in a large flat casserole or roasting pan, about 3 quart size. Cover with sauce and mix to coat the tortillas well. You can add broth to make enough liquid at this point too. Most of the sauce will coat the tortillas but some extra liquid is okay too. These can be kept warm in a 250°F oven for a few minutes.
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Almodrote The following English version of almodrote is slightly adapted from Gil Marks’s Olive Trees and Honey. It is not a direct translation of Gloria’s recipe but it is very similar.
Ingredients Olive oil, to coat pan 2 eggplants (about 2 ½ pounds total) 1 cup (5 ounces) crumbled feta 1 cup (4 ounces) shredded kashkaval, Gruyère, or cheddar, or additional feta 3 large eggs, lightly beaten ¾ cup bread crumbs, matzah meal, or mashed potatoes ½ teaspoon salt Black pepper to taste
65 Mexican Recipes
Gloria Zachs
Gloria is an excellent cook and very knowledgeable about ingredients used in Mexican cooking and Turkish Jewish cooking. She loves to cook and talk about cooking. One of the first recipes I received from her was to prepare for our dinner group that met about once a month in each others homes. We would take turns planning a menu and assign parts of the menu to each other. Some of the cooking was done together but most was done in our own kitchens and brought to the dinner party. A more recent recipe from Gloria was for fresh tomato juice. She told the recipe as we travelled with Natan and Gloria from Mexico City to the city of Puebla for a weekend excursion in October, 2017. The weekend also included a marvelous buffet at the Lebanese Centre in Puebla.
Method 1a. Light a fire in a charcoal grill or preheat the broiler. Cut several slits in the eggplants. Roast over the hot coals or 5 inches from the heat source of the broiler, turning occasionally, until charred and tender, about 40 minutes. 1b. Or place on a baking sheet and bake in a preheated 400°F oven until very tender, about 50 minutes. Let stand long enough so that you can handle, then peel the eggplant. 2. Place in a colander and let drain for about 30 minutes. 3. Coarsely chop. 4. Preheat the oven to 350°F. 5. Oil a shallow 8-cup baking dish, such as an 8-inch square or a 7-by-11 inch dish. 6. In a large bowl, combine the feta cheese, ½ cup of the
shredded cheese (or an additional ½ cup of feta), the eggs, the crumbs/matzah meal/potato, salt, and pepper. 7. Stir in the eggplant. Pour into the prepared dish. 8. Bake for 20 minutes. Sprinkle with the remaining ½ cup of cheese and bake until golden brown, about 25 minutes. If you like your cheese extra crispy, broil for 2-4 minutes at the end before removing from the oven. Let stand at least 5 minutes before serving. 9. Serve warm or at room temperature. This keeps well in the refrigerator for at least 3 days.
The Spanish version of this recipe is on the following page.
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Almodrote
Gloria Zachs
Ingredientes 1 ½ kilos berenjena 100 gramos queso chihuahua rallado 100 gramos queso panela rallado 30 gramos queso parmesano rallado Aceite Sal 3 huevos
67 Mexican Recipes
Modo de prepararlo 1. Se asan las berenjenas sobre alumbre a quedar tostadas. Despues se lavan debajo del chorro de aqua y se pela todo lo quemado y se enjuaga bien. 2. Se ponen en una budinera con agua y bastante sal durante 20 minutos. Después se enjuagan y se ponen sobre 1 tabla para picar finamente hasta quedar como pure. El cuchillo deberá ser de acero inoxidable (si no la berenjena se pondrá negra la berenjena) 3. Posteriormente el pure de berenjena se pone en un pyrex cuadrado y se agregan los quesos, los huevos, el aceite, y la sal, aprobar al gusto se remueve bien todo y se extiende a que quede parejo. Se pone al horno a 200°C (392˚F) hasta que dore.
Frijoles refritos Refried beans
Nancy Cieplinski
Ingredients Âź cup of onion 2 tbsp vegetable oil 2-3 cups cooked black or pinto beans
Method 1. Finely chop about Âź cup onion. 2. Saute onion in 2 tbsp vegetable oil in large saute pan until softened. 3. Add 2-3 cups cooked black or pinto beans with their cooking liquid. Mash with a potato masher and stir until you have a chunky mixture. Continue this process a little longer if you want a smoother mixture. 4. Simmer gently at a low heat until you obtain the consistency and degree of dryness that you want.
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Juanita
A family meal in Mexico
69 Mexican Recipes
Sopa Seca Ingredients 1 28 oz. can of whole tomatoes 1 package spaghetti 1 cloves garlic ½ a medium onion
Method
Nancy Cieplinski Sopa seca (literally dry soup), or baked spaghetti was the way Juanita prepared spaghetti for the Cieplinski household, not Italian but rather a Mexican version of spaghetti dressed with a tomato sauce and baked in the oven.
that it does not splatter or cook 1. Cook a package of spaghetti al too vigorously. dente according to the instructions on the package. Drain well. 5. Add the cooked spaghetti and combine well to coat the spa2. Prepare a tomato, onion, and ghetti with the sauce. Bake at garlic puree. Place one 28-ounce 350°F for about ½ an hour until can of tomatoes (including the it dries out a little and begins liquid), 1 clove garlic, ½ a medito crisp around the edges but um onion, chopped coarsely in a does not burn. Stir a few times blender or food processor. during the baking and watch 3. Puree until smooth. carefully. If you decide that you 4. Heat 3 tbsp of olive oil in the like your pasta really crispy you oven in a large deep baking can use a large, flat, overproof dish. Add the tomato puree and casserole which will allow the allow it to cook gently for about spaghetti to develop more of the 10 minutes in a 350°F to 350°F crispy strands than in a deeper oven, stirring often and carefully casserole dish. with a long wooden spoon so
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Sopa de Tortilla
Nancy Cieplinski
Ingredients
Method
10 corn tortillas 2 very large or 3 medium ripe tomatoes 1 medium onion 2 garlic cloves, peeled Neutral oil, for frying 5 or 6 cups of chicken stock Ground black pepper Pinch of sugar
1. For the tortillas: Use about 10 corn tortillas that have been allowed to dry out overnight on a baking sheet or use 10 tortillas that are quite dry to begin with. *Most of the corn tortillas in our supermarkets are quite dry to begin with so are a good choice for this recipe. 2. Use scissors to cut the tortillas in half and then in strips that resemble a fat French fry shape. Fry the tortilla strips in Âź cup of corn oil until golden and crispy but not burnt. An acceptable short cut is to use a good quality readymade corn tortilla chip such as Que Pasa brand from Costco and skip the step of preparation of the fried tortillas. 3. For the broth: prepare chicken soup from scratch or use your favorite brand of canned or a carton chicken broth. *You will need to dilute canned broth with water according to the instructions on the cans. For a vegetarian soup use prepared vegetable broth, about 2 cartons or make your own homemade broth from fresh vegetables. You will need 5 to 6 cups of broth.
71 Mexican Recipes
For the tomato puree: Use 2 very large or 3 medium ripe tomatoes or a can of whole tomatoes and the liquid in the can, 1 medium onion cut in chunks, 2 cloves garlic peeled. Puree these vegetables in a blender. If using fresh tomatoes you will need to add about 1 cup water to the blender in order to puree everything. Cooking 1. Use a soup pot. Heat about 2 tablespoons of the oil you have used for frying the tortillas. Add the puree you have made and allow it to fry about 5 minutes, stirring and watching that it does not burn or splatter too much. 2. Season with a little ground pepper and a pinch of sugar. Since the broth will probably be a bit salty you don’t need to add salt. 3. Add about 5 to 6 cups of broth and simmer gently for about 15 minutes. Taste and season with more salt and pepper if needed. 4. You now have a rich flavourful tomato broth ready to pour over the tortillas when you are ready to serve your soup. You can prepare the tomato broth and the tortillas in advance and combine at the last minute.
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Arroz
à la Mexicana
Ingredients
Mexican rice by Nancy Cieplinski
2 cups of long grain rice 1 pound of ripe tomatoes or one 14-ounce can of diced tomatoes ½ cup of coarsely chopped white onion 2 cloves of garlic 1 tsp of Kosher salt 3 cups of vegetable or chicken broth 3 tsbp of vegetable oil 2 sprigs of fresh cilantro *Optional: ½ cup frozen peas, ½ cup frozen corn or ½ cup diced carrots, to be added with the broth. Method 1. Soak rice in hot water for 5 minutes. 2. Rince rice with cold water using a sieve, until the run off water looks clear, not cloudy. Drain well. This can be done in advance. h. 3. Using a blender, puree the tomatoes, onion, garlic and salt until smoot of The puree plus the broth you will add later should make about 4 cups liquid in total, but keep them separate. not 4. Heat the oil in a large saucepan or small soup pot. When hot, but smoking, add the rice and cook, stirring often until the rice takes on a more white colour — about 4 minutes. es. 5. Add the tomato puree, mix into rice and cook together, for about 3 minut the 6. Stir in the broth.* Bring to a rolling boil, cover and reduce heat to and lowest setting. Cook for about 15 minutes until rice is soft and tender the liquid has been absorbed. Remove from heat. Rest it 5 minutes then serve. Fluff with a fork before serving.
73 Mexican Recipes
Frijoles de olla Ingredients
Pot beans by Nancy Cieplinski
2 cups black beans or pinto beans ½ large white onion 1 tbsp Kosher salt ¾ tsp crushed epazote leaves or ½ sprig fresh cilantro ¼ tsp vegetable oil ¼ tsp ground black pepper
Method 1. Measure dried beans. Check that there are no tiny pebbles. Rinse well in a sieve. Soak beans overnight using enough cold water to cover the beans and an extra 2-3 inches of water above. Even soaking will be enough. 2. Drain soaked beans. Add fresh water to corn and 2-3 inches above. Add the onion, oil, pepper, bay leaf, and bring to a boil. 3. Skim any residue. Reduce heat to an active simmer. Cook partially covered until the beans are soft — 1 hour to 1 ½ hours. Add the salt and epazote and simmer another 15 minutes. Beans should be very soft but mostly whole. 4. Cooked beans can be used for frijoles refritos (refried beans) or as a side dish. When serving as a side dish they can be garnished with any of the following: chopped sweet onion; chopped tomato; chopped cilantro; crumbled cotija cheese. Good Food, Good Memories
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Guacamole
Nancy Cieplinski
Ingredients 2 ripe avocados 1 small onion, chopped fine 1 medium tomato
Method 1. Seed and chop the tomato into small bite size pieces. Peel and mash avocade coarsely. 2. Add chopped ingredients. Mix gently together. 3. Add salt when ready to serve. 4. Serve in an attractive bowl. Garnish with chopped cilantro if you wish. Leave avocado pit in the mixture to discourage discoloration. 5. Serve with corn chips or wrap in a warmed corn tortilla. Buen provecho!
75 Mexican Recipes
Salsa Mexicana
Nancy Cieplinski
Ingredients 2 ripe tomatoes, seeded and chopped 2 jalapeùo or Serrano chilies, seeded and chopped 1 large mild onion, chopped finely ½ cup of chopped cilantro Salt to taste Pinch of sugar
Method 1. Mix all ingredients together. 2. Serve this salsa with corn chips as a snack. It may also be served on a crusty roll or a warmed tortilla to begin a meal or added to scrambled eggs.
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Acknowledgments Thank you everyone who helped me realize this book —everyone I ever talked to about food and recipes. To Menashe for always being ready to offer a memory and a suggestion. To David for always ready to help with a technical matter when my word-processing skills were lacking, especially when I was first getting started on my own. To Adina for providing lovely sketches to enhance to some of the pages. And again, to all the cooks — you will remain in my heart always and I will keep you in our lives always by sharing my memories of you.
77 Acknowledgments
Family Favourites Menashe loves sopa de pasta, roast turkey (especially the wings), and Passover eggs and onions David loves Mexican rice, chilaquiles and carrot cake, especially carrot cake for his birthday. Avi remembers Grandma's molasses cookies, all holiday meals, fish and chips, and the decorated gingerbread men with a jam face and icing buttons from the French Pastry Shop which was on Quinpool Road here in Halifax. Adina has many memories and favourites — Grandma's molasses cookies, eggplant Parmesan I used to make, Bobe's lokshen and Kotleten, Grandpa's Chinese food, Bobe's chocolate cake. my carrot cake and Grandma’s sponge cake. Nancy — Chilaquiles may be my favourite dish. I really liked my mother's rhubarb pie deluxe, Grandma Lena's kichel, kreplach, almodrote and many other Mediterranean dishes, not to mention Chinese food! Grandsons — Aidan, Ethan, Max and Leo all like Matzah Balls. My secret ingredient and the recipe (see page 57) that I use is any commercial Matzah Ball Mix and add just a pinch of cinnamon to the mixture before chilling it.
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Index – by categor y Appetizers/relishes Pakoras Pickled herring salad Ceviche de pescado Ceviche de palmitos Fresh tomato juice Chipotles dulces Guacamole Salsa Mexicana Soups Gedempte yoich, well seasoned broth Sopa de letras/Sopa de pasta Sopa de tortilla Sopa seca de espagueti/ Oven-baked spaghetti Leek and potato soup Sweets/Cakes/Cookies Pastel de queso Kichel Lemon chiffon pie Chocolate chiffon pie Brownies Chocolate birthday cake Galletas rellenas de Chaye Sylvia’s honey cake Chocolate roll Richmond chocolate icing Bundt cake Heavenly peach jam Ginger snaps Fudge Oatmeal cookies Orange cake Hamentashen cookie dough Poppy seed filling Fruit filling
79 Index
9 10 11 11 12 12 75 76 15 16 71 69 18 25 55 30 29 37 23 33 26 38 39 21 42 39 35 40 41 53 54 54
Flan de vanilla Cream cheese pastries Rhubarb pie “de luxe” Flossie’s gingerbread
32 31 28 27
Main dishes/Side dishes Miriam's glazed brisket Flossie's brisket Almodrote Arroz rojo, red rice Frijoles de olla, pot beans Guacamole Salsa Mexicana Chilaquiles, Halifax style Rice noodle pilaf Aunt Helen’s coleslaw Kotleten
47 46 65 73 74 75 76 63 48 48 45
Jewish/holiday recipes Pesach lokshen Potato noodles/kartoffel kloskies Sylvia’s honey cake Hamentashen cookie dough Poppy seed filling Fruit filling Matzah balls Hi-Fi Matzah Brei Pesach eggs and onions Potato latkes Zipporah Jacobs' lokshen kugel
56 57 26 53 54 54 57 58 55 51 59
Comida Mexicana Arroz rojo, red rice Frijoles de olla, pot beans Flan de Vanilla Salsa Mexicana Sopa Seca de espagueti, Oven-baked Spaghetti Sopa de Pasta/Sopa de Letras Sopa de tortilla Guacamole Chilaquiles Halifax Style Frijoles refritos
73 74 32 76 69 16 71 75 63 68
Recipes from individuals Sylvia’s Recipes Hamentashen cookie dough Poppy seed filling Fruit filling Oatmeal cookies Orange cake and icing Sylvia’s honey cake Bundt cake Heavenly peach jam Ginger snaps Rhubarb pie “de luxe” Nancy’s Recipes Gingerbread Potato latkes Matzah balls Hi-Fi Matzah Brei Leek and potato soup Ceviche de pescado, fish ceviche Ceviche de palmitos, hearts of palm ceviche Sopa Seca de espagueti
53 54 54 40 41 26 21 42 39 28 27 51 57 58 18 11 11 69
Chipotles dulces, sweet chipotles Guacamole Salsa Mexicana Chilaquiles Halifax Style
12 75 76 63
Chaye’s Recipes Gedempte yoich Well seasoned broth Pesach lokshen Potato noodles, kartoffel kloskies Chocolate Birthday Cake Galletas Rellenas de Chaye Kotleten
23 33 45
Recipes from Grandmothers Kichel Lemon chiffon pie Chocolate chiffon pie
55 30 29
Recipes from Relatives and Friends Pastel de queso de Tia Sara Pakoras, Terry Ingram Pickled herring salad, Susie Fleisher Ceviche de pescado, a favourite of Martin Herschorn Ceviche de palmitos, Bobbe Chaye Cieplinski Fresh tomato juice, Gloria Zachs Brownies, Natalie Stein Fudge, Natalie Stein Richmond chocolate icing, Maureen Kessler Flossie’s brisket Miriam’s glazed brisket Cream cheese pastries, Aunt Irene
Good Food, Good Memories
15 75 57
25 9 10 11 11 12 37 35 39 46 47 31
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