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Benjamin D'Acosta & The Chocolate Factory
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Appeared in Reform Judaism's Summer 2004 issue.
I am not a chocoholic, but when I do indulge, it had better be worth the calories and the energy blast. You see, after I've had my share of chocolate sweets, I start zooming around the house! It's that same caffeine buzz that made the Aztecs adore their bitter chocolate drink. Montezuma purportedly loved this beverage so much he drank fifty cups a day. ...
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250 Clicks | Details | Report broken link
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Who Invented Chanukah Gelt?
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Appeared in Reform Judaism's Winter 2005 issue.
Theories tracing the Chanukah-gelt connection; when and why chocolate coins were first covered in gold foil; and more. Plus—recipes for Homemade Chocolate Truffle "Gelt," Potato Galette with Mushrooms, and Herbend Risotto Pancakes....
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234 Clicks | Details | Report broken link
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Passover Delights from Around the World
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Appeared in Reform Judaism's Spring 2004 issue.
According to the 2000 National Jewish Population Survey, Passover is the most commonly observed Jewish holiday (among the respondents, more than 77 percent attended a seder). This finding comes as no surprise to me, because at the seder we achieve an immediate connection to our history and ancestors. Who can sit at a table inhaling the scent of bitter horseradish followed by the soothing aroma of chicken soup and not be immediately transported to a childhood seder memory?...
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185 Clicks | Details | Report broken link
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The Ultimate Latke & Other Delights
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Appeared in Reform Judaism's Winter 2004 issue
I love fried foods. Though the thought of using a quart of oil in a single recipe makes me queasy, the crispy edges of golden potato latkes and the comforting scent of warm dough commingled with vanilla and spices of a freshly fried doughnut make my heart flutter. On the other hand, a regular diet of these Chanukah specialties might make my heart stop beating altogether!...
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185 Clicks | Details | Report broken link
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A Savory Sukkot
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Appeared in Reform Judaism's Fall 2004 issue.
The Torah does not dictate what foods should be eaten in the sukkah, but over time, grains, fruits, and vegetables such as barley, lentils, dates, melons, cucumbers, and wild onions--all staples of the Mediterranean diet--came to figure prominently in the holiday celebration. Traditional Sukkot foods are often rolled or stuffed, symbolizing the abundance of the holiday harvest, and prepared as casseroles, which are easily transported from the kitchen to the sukkah....
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170 Clicks | Details | Report broken link
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Colonial Cuisine
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Appeared in Reform Judaism's Summer 2005 issue.
If you think it's hard to find good produce in the markets today, how do you think you would have fared had you been one of the twenty-three Jewish refugees who arrived in New Amsterdam from Brazil in 1654? We can celebrate the 350th anniversary of the arrival of those first twenty-three Jewish immigrants to America's shores by enjoying recipes with ingredients familiar to our colonial forebears. And let us all eat in good health!...
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168 Clicks | Details | Report broken link
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