As a busy graduate student, I have largely been sticking to these simpler recipes during my semesters. Sometimes, these are very obviously Jewish, but this time, I am providing a brownie recipe. I call these Shabbat brownies, because they taste great a day or two later – making them suited for baking for a Shabbat lunch! Make them on Thursday night or Friday afternoon for a tasty end to the meal. (Have one or three as a snack in the meantime.)
While the origin of brownies was likely in church communities in central Maine, they became quite popular among American Jews – just like everyone else in North America. There is a certain type of very fudgy brownie that seems to be popular among synagogues across North America. While they are good, I tend to prefer a cakey brownie – one that relies heavily on eggs.
Hence this recipe. I used to have a different recipe, but here is my updated version. Thank you to my boyfriend, housemates, colleagues, and classmates for testing the various iterations.
Makes 24 brownies
2 sticks (1 cup) butter + more for greasing
1 cup semi-sweet chocolate chips
1 cup granulated white sugar
½ cup unsweetened cocoa powder
½ cup whole milk
1 teaspoon vanilla extract
6 large eggs, room temperature
1 ½ cups sifted white flour
1 ½ teaspoons baking powder
½ teaspoon salt
Preheat the oven to 350F/175C.
Grease a 9”x13”/23cmx33cm (or similarly sized pan) with butter. Line the pan with parchment paper, then grease the parchment paper again with butter.
Melt the butter and chocolate chips together until smooth. You could do this in a bain-marie, but I just do it in the microwave: put the chips in a deep, microwave safe bowl, add the butter in chunks, microwave on high for a minute, then stir together. Put the melted chocolate-butter mixture in a large mixing bowl.
Add the sugar and cocoa powder and whisk together until thoroughly combined.
Add the milk and vanilla extract, and whisk together until thoroughly combined.
Crack the eggs into the bowl, and then whisk together until thoroughly combined and the mixture is smooth.
Add the flour, baking powder, and sugar. Whisk together until the batter is thoroughly combined and is a smooth, thick consistency. Make sure all the flour is thoroughly mixed in!
Pour the batter into the pan. Bake for 30-45 minutes, or until a toothpick comes out clean or with only a few crumbs. Let cool before cutting.
Store in an airtight container for up to four days.
No story here, just a baked good. This is a recipe for a “lazy” rendition of scones, which are usually made with cold butter. Melting the butter or using oil does change the texture slightly by making them a bit less flaky, but they are so much easier to make. And they are still delicious.
Makes ten scones
2 cups white flour, sifted
1 tablespoon baking powder
1 cup mix-ins (chopped candied fruit, chocolate chips, raisins, dried fruit, chopped berries, etc. If using dried fruit, soak in hot water for 15 minutes before using)
6 tablespoons salted butter, melted or 6 tablespoons vegetable oil plus ½ teaspoon salt
1/3 cup granulated sugar
1 large egg, room temperature
¾ cup full-fat yoghurt
1/3 cup whole milk
Preheat your oven to 400C/200F. Line a large baking sheet with parchment paper.
In a large bowl, mix together the flour and baking soda until combined. Add the mix-ins and mix thoroughly until the additions are evenly distributed through the flour. Set aside.
In a second bowl, mix together the butter/oil and sugar until thoroughly combined. Then, add the egg, yogurt, and milk and mix until fully combined.
Add the wet ingredients to the dry ingredients. Using a large spoon or paddle, mix together until you have a thoroughly combined, wet, thick dough.
Using two spoons, form and place heaps of dough onto the parchment paper. They will not be “perfect” in shape, but that is the point. These are lazy.
Bake for 15-20 minutes or until the top is beginning to brown and the bottom is fully golden brown. Remove from oven. Let cool for 15 minutes before removing from tray.
Thank you to my colleagues at the University of Maryland for participating in iterative User Acceptance Testing for this recipe.
This is a fall-themed cake using common pantry ingredients. The cake is in some ways my own creation, but was inspired by a significant amount of reading I did this summer. This perusal was of early- and mid-20th century cookbooks aimed to new Jewish housewives from the middle class, and Jewish housewives new to the middle class. Besides “educating” them in proper “housekeeping” – which, I suspect, would realistically rely on things learned from family, friends, and life experience – the books were chock-full of recipes, including recipes for cakes when company is coming over soon. Or recipes for cakes from everyday ingredients that one could serve for various occasions.
These cakes seemed, to me, the highlight. As ardent bloggers of mid-century cuisine have noted, these sort of cakes were far more common than the showier and more infamous confections of the era. And many, honestly, seemed delicious. I spotted some familiar bakes – smetanakuchen, banana bread, and apple cake among them. I also spotted the use of various other delicious things – like jam! So I toyed with an old vegan muffin recipe I had, added some eggs and dairy, and…voilà. I have been told that these sort of cakes – “company is coming” cake – are also part of the Soviet/Russian-language cookbook canon, but I do not have the Russian language skills to research this. Any readers care to help?
The cake is very autumnal. I use normal supermarket applesauce – which, on a normal day, makes for a fine replacement for eggs. The sour cream adds to moisture and rise, but you could probably mix in milk. Most of the time for this cake is really in the baking – the prep is very simple. I wrote the recipe in a different format this time – let me know what you think!
Applesauce Raisin Cake
Preheat the oven to 400F. Grease a deep loaf pan or a rectangular (9x13in/23x32cm) pan.
Pour hot water over 1 cup of raisins to cover. Set aside.
Melt 4oz/125g butter on a stove or in the microwave. Then, beat in 1 cup applesauce, 3 tablespoons sour cream, 1 ¼ cups white granulated sugar, and 1 tablespoon pumpkin pie spice mix until combined. If you do not have pumpkin pie spice mix, use 1 ½ teaspoons ground cinnamon, and ½ teaspoon each of ground ginger, ground cloves, and ground nutmeg.
Beat in three large eggs, one at a time, until thoroughly combined.
Add two cups of white all-purpose flour, 2 tsp baking powder, and a dash of salt, and mix thoroughly until you have a thick batter. If your applesauce is runny, you will need to add more flour – for every additional ½ cup flour, add 2 tbsp of white sugar.
Drain the raisins, and fold them into the batter until evenly distributed.
Pour the batter into a pan. Bake for 1 hour, or until a toothpick or knife come out clean and the top is golden brown. Cool for a while, then store sealed until serving to hold moistness.
Thank you to my classmates at the University of Maryland’s Master in Community Planning program for participating in User Acceptance Testing for this recipe!
Shana Tova! I made a salad at my Rosh HaShanah dinner that I was quite proud of, and after a few more tries (and a lot of arugula), I got the recipe down enough to post it here. Here is to a 5780 in which we are prickly when needed – like arugula – but sweet like pears and rich like goat cheese.
Salad itself has a very long history for Jews – salted raw vegetables were common in the Roman Empire, and it is where we get the word “salad” from. However, like other raw vegetable dishes that were not pickled, salads begin to become much more popular with the advent of refrigeration, when raw vegetables became safer and more readily available. That said, they were somewhat common in the Middle East, and the early Zionists borrowed/took the Palestinian custom of eating salads – which may have been of relatively recent vintage – and christened it as “Israeli.” Since then, certain kinds of salads have been nigh-ubiquitous in Jewish communities – and have only grown more so as Jewish communal life has become more centered on Israel. Meanwhile, in Israel, many feel that no meal is complete without a salad.
As for arugula, I wrote about the Jewish history of arugula for the Jewish Daily Forward back in 2016. Shall we say that this salad may serve as a proverbial “pick-me-up?”
Arugula Salad for the Fall/Tishrei and Marcheshvan
For every 8 ounces/225 grams of fresh arugula, add:
½ cup finely chopped walnuts
½-1 cup crumbled goat cheese (to taste)
1 small-medium red onion, finely chopped
2 medium pears, cored and finely chopped (you can use any pear, I prefer D’Anjou)
Toss these together. Then, make a dressing of the following proportions. Double as necessary for every 8 ounces/225 grams of arugula.
1.5 tablespoons maple syrup
1 tablespoon strong mustard
1.5 tablespoons rice wine vinegar
2 tablespoons toasted sesame oil
A few dashes of table salt
Mix these together, then pour over the salad and toss. The salad keeps for three days but tastes best right after you make it.
A quick recipe for you, right before Rosh HaShanah, for a classic favorite: marble cake. This cake was originally German, and shows up in the 19th century with a mix of gingerbread and vanilla cakes. The chocolate version came a little later in the same century, when cocoa powder became available on the mass market. German Jews brought the cake to both the United States and Israel – where it became a fan favorite in Jewish communities. For many Jews of my generation, marble cake is a quintessentially Jewish dessert, consumed at synagogues, semachot, and other events.
It seems hard, but this cake is actually quite easy to make. I hope you enjoy it, and Happy New Year! Shana tova umetukah!
Marble Cake (Marmorkuchen)
Makes 10-18 servings, depending on how big you cut
1 stick (1/2 cup) butter, softened, plus more to grease the pan
1 cup granulated sugar
3 eggs, beaten
1 tbsp sour cream
1 cup whole milk
1 tsp vanilla extract
2 cups white flour
2 tsp baking powder
½ tsp salt
2 tbsp unsweetened cocoa powder
Preheat your oven to 350F/175C. Grease a 9 inch/23 cm loaf pan.
Cream together the butter and sugar until fluffy – you can use a pastry knife , spoon, or hand mixer.
Add the eggs, sour cream, milk, and vanilla, and mix until thoroughly combined.
Add the flour, baking powder, and salt, and mix until you have a smooth, thick, consistent batter.
Reserve one cup of the batter, and pour the remaining batter into your greased pan.
Mix the cocoa powder into the reserved batter cup until thoroughly combined. Then, spoon the cocoa batter over the other batter in the pan.
Use a chopstick or knife to swirl the batters together until you get a marble effect – I run a chopstick back and forth in the pan several times to do this.
Bake for 50-60 minutes, or until a toothpick comes out clean. Let cool before serving.
Thank you to my classmates for participating in User Acceptance Testing!
Add the yeast to the milk. The yeast should bubble up within a few minutes. (Otherwise, your milk was too hot and/or your yeast was dead.)
Mix the butter and sugar together in a bowl. Then, add the eggs one at a time and mix briskly until combined.
Add the milk-yeast mixture, and mix briskly until combined.
Add the flour, ½ cup at a time. When the mixture is still batter, you can mix it in with a spoon. Afterwards, you will need to use your hands to knead it.
Knead the dough with floured hands until you have a smooth, springy dough that does not stick to your hands too much. This should take about 6-7 minutes. I do this by taking out the dough and kneading it on a clean, flour- or starch-covered surface.
Oil a big bowl and put your dough in it. Cover and leave in a warm spot to rise until double in size – 30 minutes to two hours. (In my kitchen, it is usually about one hour.)
Meanwhile, mix the filling ingredients together.
Preheat your oven to 175C/350F. Grease a large Bundt pan or a large loaf pan.
Clean and flour a large surface and a rolling pin.
Punch your dough down. Place it on the surface and then roll the dough out to a large rectangle of about 1cm/2.5 inches thickness. It does not have to be perfectly rectangular.
Spread the filling out over the dough, leaving a ½ centimeter/1 inch border on the edge of the dough.
Roll the dough along the long edge of your rectangle. Then, if you are baking in a loaf pan, create a circle and twist it into a figure 8. If you are baking in a Bundt pan, just make the circle. Move the twisted dough into the pan.
Prick the unbaked babka with a skewer with little holes – this will let out steam.
Mix the egg wash ingredients and brush onto the babka.
Bake for 45-55 minutes, or until the babka sounds hollow when tapped. Let cool before serving.
Thank you to my classmates and housemates for participating in User Acceptance Testing.
This is the first of what will be three posts about babka.
My mother’s friend Abby says that babka is a ghost that will haunt you until it is eaten. In this case, I prefer many exorcisms. I love babka.
Too bad that it’s a pain to make.
A sweet yeasted dough, twisted and wrapped around a filling of chocolate, cinnamon sugar, or fruit and perhaps sweet cheese. Sounds simple, right? In fact, it is not. Sweet yeasted dough is quite difficult to work with, and wrapping it around the filling is always my downfall. (My hand-eye coordination, to quote my boyfriend, is “erratic.”) As it happens, bakeries sometimes do a very good job with their babka. I am more than happy to fork over some money and enjoy the babka without the anxiety.
Babka is, in fact, a very common food that people will only ever savor store-bought. Jewish bakeries across the world specialize in the Ashkenazi treat. Haredi bakeries in Jerusalem make “Krantz cake” – an alternate name for babka – that people from all walks of Israeli life travel from across the country for. The beautiful bite of the dough and the coy sweetness of the filling is a triumph. Breads in New York has become famous for their babka, which seems to elicit joy everywhere. (Note: I believe that all properly-made babkas cause joy.) In any case, Breads’ perfectly textured babka is divine. I have seen visitors from out of town bee-line to Breads for babka before going anywhere else in the city. And of course, one cannot forget supermarket babkas. As dowdy as these can be, some brands’ babkas are perfectly tasty and delectably un-shareable. A few readers have mentioned the Trader Joe’s babka as their ideal babka, but I am more partial to Green’s obscenely swirly chocolate babka.
Of course I want to make my own babka. A plum jam and cottage cheese babka will never be mass market in a country rightly obsessed with chocolate babka. Yet it is so delicious – especially when you hit a plum and a gob of cheese right by a doughy bit. Divine! The braiding is beautiful, and making a babka is really the height of Ashkenazi balabostakeit. I should try it out! But I am also a klutzy graduate student with limited time and even more limited hand-eye coordination. I refuse to only have babka as often as I can make it.
So I have no shame in buying from a bakery. In fact, that has been done for generations. Now, babkas have long been in the repertoire of Ashkenazi home cooking – especially as Jewish communities, like neighbors, used leftover bread dough for the task. However, making babka – and actually, challah and bread generally, was hard work then, as it is now. It also used relatively expensive ingredients, which is why both were reserved for a Sabbath treat. Many people did not have the time or energy, and one of the promises of America or Canada was the prosperity to have a treat like that – and pay someone else to make it. Babkas were a frequent feature of bakeries that opened up across Jewish neighborhoods in New York in the early 20th century – and continue to be a feature at remaining bakeries today. Having a babka that’s not “homemade” is a tradition.
Enough rambling. I want to know: what’s your favorite babka?
Credit, first and foremost, to my friend Rebecca for introducing me to this cake. Blueberry buckle is her favorite cake, and I and others have made it for her birthday. It is, in my opinion, one of the highlights of American baking. The recipe itself originated in Colonial New England as an adaptation of an English cake, and uses a native ingredient – blueberries. That said, this recipe is much like smetanakuchen, the coffee cake introduced by Ashkenazi Jews with great success to the Northern United States. And though I love Jewish coffee cake, the blueberry buckle has a moisture that the cake is sometimes missing. The name itself comes from the fact that the crumb topping causes the cake to “buckle” – as you can see in the picture.
I made the buckle a little softer than most buckles, because I find that the melty blueberry goes well with that texture. You can totally use frozen blueberries if that is easier or more affordable for you, or if you prefer the result. I added some yogurt to give the cake more weight.
4 tablespoons salted butter, melted
½ cup full-fat Greek yogurt, at room temperature
½ cup whole milk
¾ cup brown sugar
1½ cups flour
2/3 teaspoon baking soda
2 cups fresh or frozen blueberries
4 tablespoons salted butter, softened
½ cup white sugar
1/3 cup flour
1 tsp ground cinnamon
Preheat the oven to 375F/190C. Grease a cake pan – I used a 9”/23cm wide round pan, but you can use a similarly sized square pan.
Whisk together the butter, yogurt, milk, sugar, and eggs until thoroughly combined. Add the flour and baking soda and mix in thoroughly.
Fold in the blueberries until evenly distributed through the batter. Then, pour the batter into the greased pan.
With a pastry knife, fork, or food processor, blend the topping ingredients together. Then, sprinkle on top of the cake.
Bake for 35-45 minutes or until a toothpick in the cake comes out clean. Let cool before serving.
Thank you to Rebecca Galin for introducing me to this cake.
This piece starts with the young man I have been dating for a few months, David. He is very Jewish. David is also from Cincinnati, and one of his favorite foods is Cincinnati-style chili. For those of you who are not familiar, Cincinnati chili is more of a meat sauce than a chili. The delicacy is Mediterranean-spiced ground beef served on spaghetti, with any or all of beans, onions, and mild cheddar cheese on top. The combinations are culturally set in stone. Though Cincinnati chili has its detractors, it is widely loved. The local Skyline chain has a following so big that it has expanded to nearby cities, and the Cincinnati diaspora in Florida. The chili is also not kosher, given that it mixes meat and milk. Even so, David and his family love it, and it is in his family tradition.
Learning about Cincinnati chili from David – who makes and eats it at least once a week – got me thinking about Jewish treyf. Not in the Orientalist and perhaps overanalyzed ‘safe treyf’ of white Jews eating Chinese food in New York. Nor was I thinking about the real and life-saving practice Conversos in Spain adopted: Jews in hiding added lard to traditional dishes to avert the deadly eyes of the Inquisition. I did think of the famous Treyf Banquet that heralded the split between Reform and Conservative Judaism in the late 19th century. I also thought of the newer version held in San Francisco quite recently, with wondrous bacon treats. Rather, I was curious about treyf as an everyday practice. How did it get inserted into family and community traditions? How did folks relate to treyf with their Jewish identity, and vice versa? Could I discuss this without the tired discourse of “reconciling”? On a more basic level, were there Jewish treyf recipes that I could discover? Also, which treyf?
I was also exhausted over the level of judgment that went into Jewish treyf. Recently, I fell off the “traditional egalitarian” bandwagon, much of which seemed to involve ever-more-performative kashrut. The consistent dismissal of Reform and Reconstructionist practice appalled me. So did the judgment against our parents’ and grandparents’ not-echt-halachic practices. Handwringing about authenticity bothers me more and more nowadays. The endless jabs about Jews who had “forgotten their heritage” strike me as cruel. Nothing in our communities, not even the halachically-shaky ban on microphones on the Sabbath, would be totally recognizable to a religious person from two centuries ago. So I figure it would be more interesting to answer the questions I raised above. For certain, it would be more useful to do so. The Jewish community may not always have a given interpretation of kashrut. But we will always have treyf-eaters.
I set out to find some answers, beginning with a post on Facebook. I asked my Facebook following to answer a few questions. If they were a Jew who ate treyf: why? What did they eat? What did they do before or after, if anything different? Do they have any neat traditions or recipes involving treyf? What about some funny stories? At the end, I threw on an addendum reminding folks not to judge fellow Jews for not keeping kosher. I expected a few responses.
A few shares and many comments later, several dozen people responded. Most of these responses were by private message. (I have made all respondents anonymous.) In fact, as I begin writing this piece, I still have a few responses to read! I was really touched to see how many people responded to my hasty request. What was better though was to see the variety of stories, perspectives, and ideas that people from all walks of Jewish life shared with me. I am going to be thinking about all the wonderful things I learned and was struck by for a long time.
Here are a few patterns that emerged.
Firstly, guilt was a less common emotion than defiance or pride. Many past works talk about guilt as a driving emotion around Jewish treyf consumption. But my (admittedly unscientific) sample seemed to be less guilt-ridden about the whole thing. Though one person did note, “we Mexijews [Mexican Jews] talk about it all the time.” Rather, many people were proud of the fact that they did not keep kosher and were still totally Jewish. “I’m as Jewish as a rabbi,” one person said, while another said that “Judaism isn’t about diet for me.” Both then happily listed their preferred treyf. Others felt defiant, especially if they had left religious communities, where kashrut wars are often the sour undercurrent of daily life. “Halachic chops – not as tasty as pork chops!” one person commented. For many people, treyf is a symbolic way of defying the things that defined their past. So an ex-Orthodox Jew might eat pork ribs on Yom Kippur, or someone leaving an abusive household may eat treyf as a symbol of their liberation.
Defiance and pride are hints to a larger thing. Treyf is always interpreted through a Jewish prism. People took into account all the communities they lived in, and all their lived experience, and filtered their Judaism through it. This went to treyf. Even people who always ate treyf interpreted their treyf in line with their Jewishness, not as a resistance to it. For Russian Jews, it was a part of their heritage of Soviet eating and nostalgic cooking. “I love salo,” my colleague said, “whatever the rabbis say.” For Israelis, it was a treasured memory of being secular and Jewish in the ‘60s. My mother, who lived in Israel then, recounted with glee the delight of eating grilled pork chops on kibbutzim. (I highly recommend the Israeli documentary Praise the Lard about pork in Israel.) For diasporist Jews, treyf is often a central part of being diasporist. One person noted that the Reuben – famously treyf – made them feel Jewish.
Judgment from others was mentioned, sure, but largely negatively. “Judaism isn’t a diet,” and “I’m just as Jewish as a 613 mitzvot keeping Jew” were two of many statements. And in return for people judging their Judaism, treyf-eaters shared some wonderful humor about their position. A few people reminded me of various kashrut scandals, like the chronic worker and animal abuse in Postville, Iowa. On a more humorous note, one respondent from Maine mentioned the blessing her father recites for shellfish. (How regionally appropriate.) And of course, one of my closest friends cherishes his San Francisco family’s tradition of Dungeness crab. I would too.
On a day-to-day level, certain treyf is more common than others. Some of this is seasonally and financially based – Dungeness crab, for example, is expensive and seasonal. Otherwise it is a taste thing. Most treyf-eaters seem to love bacon and shrimp. Some common treyf however – like canned clams – was rarely mentioned. The most beloved treyf for many is bacon. It is a love that I do not quite share, since pre-kashrut me never got the hype around it. Bacon ends up in soups, in breakfasts, on sandwiches, and in lentil soup and matzah balls. One very nice bacon-maker even told me about his business making bacon, and experiments with flavor! Jewish recipes were often improved with bacon or shellfish. I received recipes for lentil soup, cholent, matzah balls, brisket, shakshouka, latkes, and even hamantaschen with bacon. Similarly, an appetizing spread, hraime, or again, shakshouka benefited from shrimp. I guess then that bacon-wrapped shrimp is the ultimate treyf. Not because of the combination, but because of the crowd of treyf enthusiasts pleased.
For many people, eating and making treyf is also a part of livelihood. Many people worked or work in food service. Treyf is on the menu, treyf gets eaten. Others work in jobs where they often have to eat with clients, coworkers, or consultants – and it would be rude not to share in the shellfish soup. As I noted, one respondent had a bacon-making business. Another had spent time cooking shellfish in his first job as a restaurant chef. These respondents often had the greatest insight into how expensive it was to keep kosher.
And how often times, it is a privilege. If your job depends on it, you will eat treyf. It is rather baroque and classist to critique someone’s Jewishness based on that. Some did not keep kosher because of a history of eating disorders. In that case, imposing new dietary restrictions can be quite dangerous. If anything, because it is to save one’s life, Jewish tradition would also prefer that one not keep kosher if it is unsafe. Also, many treyf eaters stopped keeping kosher because of the labor and expense involved. The bacon and shrimp were less interesting to them. To them, there was no controversy at all in eating cheaply, well, and Jewishly, with the added benefit of canned clams or bacon. Judging someone based on that would be markedly cruel. Keeping kosher does not make you a better person. Being mean does make you a worse one. Especially being mean over someone enjoying or even celebrating treyf that is affordable, accessible, and tasty food.
Not all cheap treyf is celebrated though. Some treyf is more controversial. Several different respondents did not “get” ham. They found it it was “the weirdest meat” or bizarrely sweet. Others loved ham, and fondly recalled eating it at weddings and b’nai mitzvah. I was surprised to see how many respondents were uncomfortable with ham, although pre-kashrut me also found ham a tad “wiggy” in big quantities. One person said that the gelatinous-meat-sweetness of ham was an aversion for them. That aversion carries over into kosher foods like ptchaand gefilte fish.
Milk-meat combinations seem to go unnoticed. Sure, a few people did comment on cheeseburgers. I, for one, will always remember my college classmate’s Brie and ham on matzah. Here is the thing: it is far lower on the “forbidden” list than whole categories of animals. A milk and meat combination can also be harder to spot. Someone who does not keep kosher might not guess that the pumpkin cheese soup had chicken stock. The bacon bits, though, will be noticed. So will any other treyf, as was discovered at a synagogue a respondent attended as a child, where an order mix-up led to quite a bit of shrimp lo mein at the synagogue’s door. Compared to incidents like these, a cheeseburger is minor.
I will have a separate post for funny stories, and a third one for stopping kashrut. Too many anecdotes were received to do justice to them in this post. Besides, many people provided insight into why they do not keep kosher now. But already, we can see some patterns, and some avenues for inquiry. We also are reminded of one thing: you can eat as much treyf as you want, and still be as Jewish as anyone else.
The outcome of this research has made me question my own kashrut practice, and why I keep kosher at all. I do not eat treyf animals, I keep a kosher kitchen, and in New York I eat kosher or halal meat, which I consider equal. The kitchen is for my more traditional friends. That said, I do not have a reason why I personally do not eat treyf. It used to be emotional, but that has gone with my own realignment of Jewish values. The judgmental environment I left, or to quote the youth, “yote out” from has dissolved any feeling of “upholding tradition” through my diet. For me, Judaism is a lived and evolving tradition, not a diet, weekly lifestyle practice, and set of givens. Pork is off the table forever, because of a traumatic and rather gross incident in my teenage years. But I do not have any negative feelings about shellfish, catfish, beef stroganoff, or kangaroo. At this point, kashrut is habit. I do not know how long it will stick outside of my home kitchen.
If I change, I do have something to keep. I promised my indigenous friends that, should I stop keeping kosher, whale and seal would be my first real treyf. In a world where colonialism is still very real, it is so important to keep native traditions alive, and I think that would be an important step of solidarity against continued colonial abuse. As a settler, I feel obligated to support the minhagei hamakomof the peoples from whose loss of land I still benefit. A mitzvah, in treyf. Afterwards, I will head on to my nearest Skyline, order a 5-Way – spaghetti, meaty chili, onions, beans, and cheddar cheese – and take a bite, and I will recite the prayer meant for everything:
Blessed are you, Lord Our God, King of the Universe, who created all per his will.
A heartfelt thank you to all of you who responded. As my gift to you, please enjoy my favorite song about treyf. It is by the Jerry Cans, a band from Iqaluit, Nunavut, Canada, and is in the indigenous Inuktitut language. It is called Mamaqtuq, and it is about hunting for seal to eat. Watch it here.
Apples in Upstate New York – some of these will end up in my apple cake this year for Rosh HaShanah. (Photo mine, September 2016)
Greetings! I hope you had a lovely holiday season, be it with your family, your friends, or on a spaceship with kindly aliens.
I have been busy with applications for urban planning school, or volunteering for the Democratic Party, so I have not sat down to do quite as much food writing. However, I did make a very fun gnocchi dish using lots of traditional ingredients from Italian and German Jewry – apples, fennel, and cheese. Gnocchi and Parmesan are not Jewish per se. However, gnocchi has a long tradition in Italian Jewish cooking – though preparations with spinach or tomato sauces are far more common. I cannot find sources in a language I speak for the various hard cheeses of Italian Jewry (Italian speakers, hint hint), but Italian Jewish recipe collections in the languages I do speak use hard cheese heavily. In any case, I should not worry if Parmesan is “traditional” – authenticity is bullshit anyway. That said, this recipe would not be too out of place on an Italian Jewish table.
I have actually made an Italian Jewish dish with fennel and cheese in the past – I highly recommend it.
Autumn Gnocchi with Apple, Fennel, and Parmesan
2 tablespoons butter
1 large white onion, chopped roughly into small pieces
1 medium bulb fennel, chopped roughly into small pieces
2/3 teaspoon table salt
1/3 teaspoon ground black pepper
1 teaspoon apple cider vinegar
8 cloves garlic, chopped into bits (you can vary the size according to taste)
3 medium Fuji apples, cored and chopped into cubes (you can use another crisp, sweet apple such as a Honeycrisp or Cameo)
2 sprigs of fresh rosemary, chopped with stems removed
½ cup water + more to cook gnocchi
1 500g/17.5 oz package potato or sweet potato gnocchi
1 cup shredded Parmesan cheese
Heat a deep saucepan, then melt the butter. Add the onions and fennel. Sauté for two minutes, or until they begin to soften.
Add the salt, pepper, and vinegar, and mix in. Sauté for two more minutes, or until they are slightly softer.
Add the garlic, apples, and rosemary, and stir to combine. When the pan starts sizzling again and the apples begin to soften, add the water, then cover.
Cook covered for ten minutes, then uncovered for ten minutes on a high flame. Stir every few minutes. The apples and fennel should soften and release their juices.
In the meantime, prepare the gnocchi according to package directions. (If you want to use homemade gnocchi, try this recipe here, but I am all for industrial food.)
When the apples and fennel are soft and the liquid has mostly reduced, turn off the heat. Add the gnocchi and parmesan, and stir thoroughly. Serve warm.
Thank you to Eric Routen for participating in User Acceptance Testing for this recipe.