Aug - Sept 2013 - Beth Tikvah Synagogue, Toronto

YOU TOO CAN READ HEBREW
A beginners’ Hebrew reading class with Irv Kirshenblat is being
offered on Tuesday mornings at 9:00 a.m. starting September 17,
2013. The course will run for a series of ten lessons. For those
who are unable to attend the morning sessions, an evening course
will be offered starting Monday evenings at 8:00 p.m. starting
September 23, 2013. Advanced registration required as space is
limited. Please contact Irv Kirshenblat at 416-221-3433 x 308.
A Jewish Approach to Social Ethics: Classical and
Contemporary Texts Confront Modern Life’s Realities
A six week course led by Educator, Bracha Feder begins Tuesday,
October 22nd at 7:30 p.m.
Please call the office to register 416-221-3433.
First Session
Pillars of Right and Wrong: In Search of Bedrock Principles of
Jewish Ethics
Second Session
The Self and Individual Conscience: Steps Towards Developing
Ego-Strength
Third Session
Ethics and Challenges of Day to Day Living: Expectations,
Obligations and Dilemmas
Fourth Session
Ahavat Yisrael – Loving One’s Fellow Jew: Seeking Unity in the
midst of Debate and Division
Fifth Session
Ahavat Habriyot – Loving Humankind: The Struggle to Bring
Harmony to a World in Disarray
Sixth Session
Tefillah, Shabbat, Hagim and the Ethical Agenda
WHAT’S UP DOC? CARROTS ON THE MENU FOR A HEALTHY NEW YEAR!
By Norene Gilletz
Carrots are always on my menu when it
comes to the High Holidays. The biggest
decision is to decide how to prepare and
serve them. The Yiddish word for carrot is
‘mehren,’ which means to multiply or
increase, and there are multiple ways to prepare
and serve them. Serve carrot coins in
your homemade chicken soup, to garnish
gefilte fish or make a tzimmes. Grate raw
carrots into a colourful salad or transform
carrot puree into a crispy kugel. Shanah
Tovah U'Metukah! Enjoy in good health.
NORENE’S CARROT
CRANBERRY SALAD
This simply scrumptious salad contains carrots,
apples and honey, making it a ‘grate’
choice for the High Holidays. A food
processor speeds up preparation.
8 medium carrots (4 cups grated)
2 Granny Smith or Royal Gala apples,
peeled and cored
3 Tbsp minced fresh parsley
1 cup dried cranberries
2Tbsp lemon juice
2 Tbsp orange juice
1/4 cup honey
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Grate carrots and transfer to a large bowl.
Grate apples and add to carrots. Add parsley
and dried cranberries.
Add juices, honey, oil, salt and pepper and
toss to combine. Cover and refrigerate
before serving. Serve chilled.
Yield: 8 servings. Multiplies easily. Keeps 2
to 3 days in the refrigerator.
CARROT KUGEL
This carrot kugel can be made gluten-free
by using potato starch instead of flour. You
can serve it hot or at room temperature so
there’s no worry about serving straggling
arrivals at the holiday table. It’s a winner!
2 lbs (1 kg) carrots, cut in chunks
1/2 cup almonds
1/4 cup brown sugar, lightly packed
6 eggs
1/4 cup potato starch or all-purpose flour
1/3 cup honey
1/2 cup oil
2 tsp vanilla extract or wine
2 tsp baking powder
1/2 tsp cinnamon
Cook carrots in boiling salted water until
tender, about 20 minutes. Drain well and let
cool.
Preheat oven to 350°F. Spray a 9 x 13-inch
glass baking dish with nonstick spray.
In a food processor fitted with the steel
blade, process almonds and brown sugar
until crumbly, 8 to 10 seconds. Remove
from bowl and set aside.
Purée carrots until smooth, 20 to 25 seconds.
Add eggs and mix well. Add potato
starch, honey, oil, vanilla, baking powder
and cinnamon. Process until smooth, about
30 seconds longer. Scrape down sides of
bowl once or twice.
Pour mixture into prepared baking dish and
sprinkle with reserved almond mixture.
Bake about 1 hour, until nicely browned.
Yield: 12 servings. Keeps 2 to 3 days in the
refrigerator. Reheats and/or freezes well.
Delicious served hot or at room temperature.
Norene Gilletz is the leading author of kosher
cookbooks in Canada. She is the author of
nine cookbooks and divides her time between
work as a food writer, culinary consultant,
spokesperson, cooking instructor, lecturer and
editor. Norene lives in Toronto, Canada and
her motto is “Food that’s good for you should
taste good!” For more information, visit her
website at www.gourmania.com or email her
at goodfood@gourmania.com.
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