Tag Archives: baking

Baking with Dead Nana

from generation to generation: Passover bagels

from generation to generation: Passover bagels

    Passover bagels?  Isn’t that an oxymoron?  Nope.  And believe me, they are so unlike real bagels, they will not induce any guilt or doubt about the Spirit of the Law in those who may be prone to such feelings about fluffy kosher for Passover baked goods.  These bagels are heavy, sweet lumps devoid of all fluffiness, and are in every respect, kosher.

     When Dead Nana was very much alive, she contributed Pesach bagels to every seder.  They take the place of yeast rolls on the table, and are lovely at soaking up the juice from Aunt Bobbie’s brisket.  At dairy breakfasts, straight from the oven, Continue reading

Purim shortcuts

tot-made. I love the blob in the foreground.

Happy Purim, everyone.  If you’ve waited until the last minute to think about costumes, see my emergency kid costume ideas at JewishEveryday com. White paper plates and even a lunch sack can become a crown in seconds, and a bathrobe or towel can be royal garb and cape. If your kid is young enough, this is good enough. If your kid is old enough to use the word “lame,” this is not good enough. Continue reading

Let the Hamantaschen Begin


Hamantaschen happen. And they start right about now.
If you are not a huge fan, you have not tried enough recipes. They vary.
I am extremely picky about hamantaschen, and have long championed a single type.
This has not lessened my curiosity and appreciation of the hamantasch as an art form, however. Below, I outline the major categories responsible for the infinite variety:

• Texture: soft vs. crunchy (or as I see it, cake-y vs. cookie-y).
• Fat: solid vs. liquid (butter, margarine, and the dreaded Crisco vs. oil, oil, oil).
• Leavening: yes or no (baking powder, soda or yeast vs. zero).
• Filling: traditional vs. whimsical
(the kind I like vs. the kind I put up with for the sake of wider participation).
• Taste: my mother-in-law’s vs. everyone else’s (icky vs. divine).

My mother-in-law’s recipe is unlike any I have seen or tasted. The secret is two-fold: grated carrots and Continue reading