ood always has been an important part of Jewish life and culture, nourishing the soul as well as the body. Currently we are hard at work on Emanu-El Eats and have begun formatting and testing recipes. We have been delighted to receive many of your recipe treasures, and we hope for more. Some have asked if you can submit more than one recipe to the book. The answer is, “Yes. Please do!”We are nearing the end of the recipe collection phase. As we work to sort the submissions into helpful sections and test each dish, we find that we would like to include more recipes for contemporary vegetarian, vegan and gluten-free dishes that meet today’s more wide-ranging dietary choices and special needs. In this vein, we also would like to include additional recipes for new, lighter versions of classic dishes — those old favorites remade for modern-day tastes but with less fat and sodium and perhaps more spice to enliven flavors.
In some families, we have discovered it is the children who enjoy cooking and developing their own special dishes. While not originally requested, we would be thrilled to have more of these. So please let your children know we want their recipes, too.
Last but not least, we would like to remind those who have planned on sending in favorite family recipes but haven’t done so as yet to do so now. Time is growing short, and we would like to publish this year. Please help us meet this goal by sending in your recipes as soon as possible.
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Submission is easy. Simply complete our online Recipe Form. Include your name, contact information, and a brief explanation of how you devised or came to the recipe and why it is special to you.
Recipes inspired by an identified source, such as a cookbook or magazine, that have been tweaked sufficiently to become yours are acceptable. Replacing one ingredient, such as semisweet chocolate for milk chocolate, or substituting an herb, such as thyme for oregano, is not enough to comply with intellectual property standards and to call the result an original recipe. Changing several ingredients and quantities, as well as using different techniques, would be significant changes and would make the recipe acceptable.
If in doubt, then send in your recipe, and let us be the judge. Don’t miss the opportunity to be part of Temple Emanu-El’s first congregational cookbook!
MINT SHARBAT
As you plan summer get-togethers with friends, the Emanu-El Eats cookbook committee would like you to think about sharing your special summer recipes with us. And to inspire you, here is a delightful summer drink popular in North Africa, the Middle and Near East, and the West Indies from Prince H. Davis of the Temple’s administrative staff.
“Sharbat was traditionally served at Sephardic weddings,” he says. “But nowadays, it’s served anytime. There are many versions made from fruits or flower petals. This one is a favorite of mine.”
(Makes about 6 cups syrup)
2 cups packed fresh mint leaves
3 cups sugar
8 cups water
1 tablespoon whole cloves
1 teaspoon ground cinnamon
Pinch of freshly ground black pepper
1. Using a mortar and pestle, crush enough of the mint leaves to yield about 1 cup crushed mint; set aside, reserving remaining whole leaves for garnish.
2. In a saucepan, heat sugar and water to boiling. Lower heat and simmer, stirring gently to incorporate any sugar crystals clinging to the pot.
3. Once the sugar is completely dissolved, add the crushed mint to the simmering syrup, together with the remaining ingredients. Raise heat to bring mixture to a boil, then lower heat and simmer for 20 minutes.
4. Remove pot from heat and cool to room temperature. When sharbat has cooled, strain mixture into a container large enough to hold the liquid.
To serve, pour one cup of syrup into a pitcher filled with ice. Add 6 cups of cold water and stir to mix. For a sweeter drink, add more syrup. Pour sharbat into serving glasses and garnish with mint springs. Refrigerate, or freeze, remaining sharbat for later use.
Download previous articles and recipes:
Dipping Into Holiday Culinary Traditions
From Around the World
Vegetable Soups Offer Endless Possibilities
Chanukah Lights and Latkes
It’s Hamantaschen Time!
Passover: Beyond the Leavening
Thanksgiving Family Favorites
Recipes inspired by an identified source, such as a cookbook or magazine, that have been tweaked sufficiently to become yours are acceptable. Replacing one ingredient, such as semisweet chocolate for milk chocolate, or substituting an herb, such as thyme for oregano, is not enough to comply with intellectual property standards and to call the result an original recipe. Changing several ingredients and quantities, as well as using different techniques, would be significant changes and would make the recipe acceptable.
If in doubt, then send in your recipe, and let us be the judge. Don’t miss the opportunity to be part of Temple Emanu-El’s first congregational cookbook!
MINT SHARBAT
As you plan summer get-togethers with friends, the Emanu-El Eats cookbook committee would like you to think about sharing your special summer recipes with us. And to inspire you, here is a delightful summer drink popular in North Africa, the Middle and Near East, and the West Indies from Prince H. Davis of the Temple’s administrative staff.
“Sharbat was traditionally served at Sephardic weddings,” he says. “But nowadays, it’s served anytime. There are many versions made from fruits or flower petals. This one is a favorite of mine.”
(Makes about 6 cups syrup)
2 cups packed fresh mint leaves
3 cups sugar
8 cups water
1 tablespoon whole cloves
1 teaspoon ground cinnamon
Pinch of freshly ground black pepper
1. Using a mortar and pestle, crush enough of the mint leaves to yield about 1 cup crushed mint; set aside, reserving remaining whole leaves for garnish.
2. In a saucepan, heat sugar and water to boiling. Lower heat and simmer, stirring gently to incorporate any sugar crystals clinging to the pot.
3. Once the sugar is completely dissolved, add the crushed mint to the simmering syrup, together with the remaining ingredients. Raise heat to bring mixture to a boil, then lower heat and simmer for 20 minutes.
4. Remove pot from heat and cool to room temperature. When sharbat has cooled, strain mixture into a container large enough to hold the liquid.
To serve, pour one cup of syrup into a pitcher filled with ice. Add 6 cups of cold water and stir to mix. For a sweeter drink, add more syrup. Pour sharbat into serving glasses and garnish with mint springs. Refrigerate, or freeze, remaining sharbat for later use.
Download previous articles and recipes:
Dipping Into Holiday Culinary Traditions
From Around the World
Vegetable Soups Offer Endless Possibilities
Chanukah Lights and Latkes
It’s Hamantaschen Time!
Passover: Beyond the Leavening
Thanksgiving Family Favorites
