TISHREI

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RH YK images copy head Banz game

A really fun way to learn about all the symbols of Tishrei!

Simply cut out pictures and using paper clips, make a hat out of sentence strips found in teacher supply stores or at discountschoolsupply. (or use construction paper cut into strips).

You can use a timer if you wish or just play until you figure out who you are!

There are many different variations on this game, but the most basic idea is that each player puts cards on their forehead and tries to guess what is written there.

Either the game has a timer, and then each player can ask as many yes/no questions around the table as the time permits, or if there is no timer, a player can keep asking question until the answer is “no”.

If a player think he knows what is written on their card, he can instead of asking question guess what is written there. If he is correct, he keeps the card as a point, and draws another one. If the guess as incorrect, the turn advances to the next person.

If a player is totally lost, he can give up his card and draw a new one.

The game can be played either until a specified score is achieved, some predetermined amount of time, or simply when all players agree they feel it is time to do something different.

It is a very fun game!

HONEY CAKE COOKING CLASS

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Here is the final product of how our Kids Kosher Cooking Class recipes will look!

A cute way for the kids to collect all the recipes from our classes!

Simply punch a hole in the card and place on key chain ring that has been attached to a measuring spoon and labeled!

MINI LEKACH

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This is my favorite cake pan, as it is the perfect size to give away as a gift, favor or even in a child’s lunch box for a special day!

Here I baked my honey cakes, 6 at a time in a cake pan I bought from Sur La Table.

For this pan, I do spray it with Pam Baking spray and they come out really smooth.

You can wrap these in parchment paper to slide them easily into cello bags or you can tuck them into a window bakery box and garnish with a ribbon or label.

You can also place the cake gently into a flat cardboard bottom cello bag and trip the top and tie with a ribbon.

To present this cake at an event, simply place a few mini cakes on a platter or cake pedestal, drizzle with a glaze of your choice (I like icing sugar and maple syrup) and slice one cake  and leave a knife tied with pretty ribbon to indicate to guests to help themselves to some decadence!

Click here to view pan: Baking Pan for Mini Cakes

Click here to view bags: Clear Bags with Hard Bottom

HONEY CAKE IN JARS

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So…you may be thinking that this post is “keep calm and bake on!” but really, if you dedicate one afternoon you can mass product these little honey cakes baked in the jars!

And if you do a bunch just for some special friends or our sweet kinderlach, I have no doubt they will be received with grand smiles!

My recipe is above in the Recipe Section of the home page. It is a favorite of mine that also has banana in it, making it moist and an excellent batter for these jars.

Here are the steps:

  1. Purchase mason jars of your choice (I prefer the “Weck” brand).
  2. Make cake batter and fill a pitcher for easy and clean pouring.
  3. Pour the batter into the jars half way. Do not fill more than halfway as the batter will actually rise and reach the top. If your batter ends up rising over the top, simply take a knife when the cakes cool and slice off top so lid will fit. (and consider the drippings on the outside of the jar as a more ‘rustic’ look”).
  4. Place the jars that are full of batter on a rimmed cookie sheet so you can easily place in oven.
  5. Bake at the appropriate temperature and for the right time.
  6. Take out and let cool.
  7. Place lid on top and garnish with ribbon, labels, tags and even a fork!
  8. (freeze if you wish).

WECK JAR INFORMATION FOR BAKING

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A slightly different look with a metal rim, these are the small cylinder ‘Ball’ mason jars.

In response to the many comments and emails I received, I thought this would be the easiest way to answer questions:)

Ok….

  • I purchased these jars at William Sonoma just for these pictures as I only bought 4 to create this blog post and share the idea (no, I have not done my Tishrei baking yet!:) However, once you get slightly addicted to these cute little jars, like I did, you will start to see them everywhere! (At the store, each one was $2.55 I believe).
  • You can purchase them on Amazon and other similar ones called “Ball” mason Jars from Walmart or even hardware stores.
  • The Weck Jar pictures above yield about 10 – 12 jars of baked honey cake, using my recipe in the recipe section. Each jar is a 5.4oz capacity.
  • If you use the ‘Ball’ mason jars you will need to use slightly more batter overall (still filling only halfway) since they are a little bigger. (see second photo from my daughters Bas Mitzvah favor last summer, a week before Rosh Hashanah.)

See below for more info about the Weck Jar.

Weck glass jars have been a mainstay in European kitchens since 1900, Weck jars are still a reliable favorite of European home cooks for preserving and storing foods.

  • For preserving foods using boiling-water-bath canning; also useful for storing dry food staples in the pantry.
  • Distinctive silhouettes make jars attractive enough to bring to the table for serving.
  • Each clear glass jar features a glass lid with rubber ring and two rustproof stainless-steel clamps for creating an airtight seal.
  • Wide-mouth, tapered shape is easy to fill.
  • Seal is easy to check at a glance: the pull-tab on the rubber ring should face downward.
  • Replacement rubber rings and clamps are available.
  • Embossed with the Weck strawberry logo.
  • Stackable for convenient storage.
  • BPA free.
  • Dishwasher safe.
  • 5.4-oz. cap.; 3 1/8″ high, 2 1/2″ opening.

HONEY STICKS

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My motto this year as I try recover from Adrenal Fatigue is “Keep Calm and Keep Simple”…of which neither I profess to know how to do very well:)

Actually, I’ll be honest, ‘calm’ I can.

….’simple’….well that’s a whole different story!

So here, I may have a drop of guilt that there are no baked delights but really it’s okay.

Feel free to fill a mason jar or other jar with honey and add that as well with a tag or a card hole punched and tied with ribbon, big enough to write something special.

For bulk mivtzoim this is really simple and sweet and will be very much appreciated!

Consider this as a token gift to teachers too!

Simple. Sweet. Calm.

CLICK HERE TO ORDER LABELS & TAGS.

MAY YOU BEE BLESSED

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Here is a simple idea that can be done for a Rosh Hashanah meal.

By using a tag, you can share your wishes for a sweet new year and play on the word “be” in connection to honey.

I prefer to make platters of freshly sliced apples, yet don’t hesitate to add a beautiful slice of apple right on the plate next to your napkin!

I plan to use these tags for everything from challah and lekach to jars of honey and apples!

Especially during a hectic time such as Yom Tov, finding ways to make everything look beautiful and impressive, while keeping sane, is key!

(I get my kosher honey sticks from a local kosher honey farm, Marshall Farms.)

If you wish, use these tags as guest table settings, by writing their name at the bottom.

If you need a large quantity, it may be cheaper to order labels and stick them on cards, then slide it under the ribbon. Still looking beautiful!

Click Here to Order tags!

SOUP IN THE SUKKAH

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Like I said…I’m just coming up for air!

Sorry about this post being somewhat late for your sukkah event…but if you look at it in another way…hey, you’ve now got something fun in mind for next Sukkos!

Don’t be disappointed though, this is a great favor or appetizer for a winter event!

Consider serving a variety of winter soups at a buffet for a guest speaker event, a women’s night out or even a simcha!

You could easily set these up beautifully on a table as favors or leave the lid off and just go with a nice ribbon and tag with a wooden disposable spoon tucked under ribbon!

Set these up on a large warmer to keep the soup jars hot! A great little soup bar for any mingling social!

Enjoy!

TACO BOUT THE SUKKAH

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Choose colorful Mexican themed flowers for bud vases. Add a kraft colored take-out tray to center your centerpiece. Use coaster to slide under hot sauce and any dish to hold sachets. (These ceramic berry baskets were from Anthropolgie from my daughters Bas Mitzvah two years ago).

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Highlight just a few Tequila shots with the same coasters to make them ‘pop’.

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A Smores bar is super easy especially coming from Yom Tov where there wasn’t much time to bake up a storm! I used the labels to make everything connect to the decor, and stuck them on card stock, tied to glass containers filled with tea biscuits and marshmallows.

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Make mini wine bars throughout your Sukkah in various spots.

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This Buffet table was easy to set up since it was a DIY bar. Keep back up bowls of everything in the fridge for easy re-fills.

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Home made Tortillas were a hit!

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Add a tea light to your centerpieces for added warmth and ambience.

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Enjoy the evening and then relax after all the guests go home, by the fire pit with your kids.

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Consider adding outdoor furniture inside your Sukkah! It’s a comfortable way to enjoy Sukkos!

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I can’t believe it has been a whole year since I fell and broke my ankle on Shemini Atzeres morning.

I have learned much from the challenges we faced as a family and while I have not quite completely healed, I am so grateful for being able to stand on my own two feet.

So, at this time, marking a complete circle, reminiscent of pain, tears and struggles as well as strength, gratitude, healing and comfort, I want to thank you for being there for me with your warm and supportive comments, personal emails and friendship.

May we only share in healthy happy occasions.

And now for the details of TACO ‘BOUT THE SUKKAH.

In truth, I chose this theme because I knew that it would be easy to cater. So yes, that was my inspiration as I knew by the time I would reach Sukkos, I would be exhausted and most definitely my ankle would be throbbing!

I must say, it was probably one of our most enjoyed events!

To read about decor and set up , see description under photos above.

In the meantime, you can file the ‘how to’ away for next year, should you wish to use this theme!

By the way, it was my first time making home made tortillas and I must admit, these are a keeper!

Enjoy the recipes below!

Good Shabbos!

TACO PARTY HOW TO’S:

  • To order coasters and labels go to http://www.evermine.com (Aurora large wide labels SIZE: 4″ x 3.25″) ( Aurora square coasters SIZE: 3.9″ square )
  • To order Sriracha sauce bottles and sachets: Sachets , Bottles
  • Add a Taco and Tequila station for the adults
  • Add a S’mores bar by putting a small fire pit in your Sukkah (check that the heat of the flames do not reach schach!)
  • Add Agua Fresca to keep with the theme and to make little kids happy! (Pink Lemonade).
  • For the Taco Bar I used Hard Taco shells, home made Tortillas, corn salad, black beans, three varieties of salsa, guacamole, chopped tomato salad, lime jalapeño coleslaw, garbanzo bean salad, chopped onions and green peppers.
  • Add a wine bar too near the fire pit for the adults to enjoy.

Garbanzo Bean Salad:

Chick peas, snow peas, olives, black olives, cherry tomatoes. (Any amounts of these ingredients)

Dressing: Mix the following very well and pour over salad.

1 cup ketchup . 1/2 cup oil. 1/2 cup vinegar. 1 clove garlic . 1/4 tsp. cayenne pepper .         1 tsp. salt . 1/2 tsp oregano .1/4 cup sugar

Jalapeno Lime Slaw: (from smitten kitchen.com)

1/3 cup fresh lime juice . 3 Tbsp. extra virgin olive oil . 1 jalapeno, seeded, minced .1 garlic clove, minced . salt and freshly ground pepper . 1 medium cilantro leaves . 1/2 lb shredded green cabbage . 1/4 lb red cabbage , finely shredded . 1/4 lb jicama, peeled and cut into matchsticks . 1 medium carrot, coarsely grated

In a large bowl whisk the lime juice, oil, jalapeno and garlic and season with salt and pepper.

Pour vinaigrette over slaw and toss to coat, serve right away. (I omitted the red cabbage, jicama and carrot)

Flour Tortillas: (from http://www.thecafesucrefarine.com)

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ⅓ cup vegetable oil
  • 1 cup warm water
  1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several timesto scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
  2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
  3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
  4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
  5. Wipe out the pan inbetween tortillas if flour is started to accumulate.
  6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
  7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.
  • I used a Tortilla press to flatten instead of a rolling pin. This is  the one I bought:Tortilla Press

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10 thoughts on “TISHREI

  1. Hello Chana. . . you stated. . “My motto this year as I try recover from Adrenal Fatigue is “Keep Calm and Keep Simple”. . ”
    My son has, Adrenal Insufficiency, due to loosing his pituitary gland because of a brain tumor. He battles Adrenal Fatigue on a daily, hourly basis and I see his struggles. He approaches each day positively and does the best he can. I just wanted you to know that I am truly inspired with all you do. CarolAnne

    • Dear CarolAnne,
      Thank you for sharing and I pray for you that your son has a complete speedy recovery.
      May we always share in healthy, happy occasions!
      best,
      chana

  2. Fantastic website. Plenty of helpful information here. I am sending it to a few buddies ans additionally sharing
    in delicious. And obviously, thanks in your effort!

  3. Everything looks soo beautiful!!! Can we have the recipe for your delicious looking squash soup? (or if its from a cookbook, which one?)
    I loove your ideas! And I just may have become addicted to those jars… 😉

    • sorry, i don’t have an official recipe…just roast carrots, butternut squash, sweet potatoes with olive oil salt a pepper…then add to pot and add water, simmer and puree.

  4. A Rebbetzin friend brought this amazing soup to us when my husband was recovering from surgery. It was delicious and is easy to make…freezes well too. Butternut Squash Sage Soup
    BUTTERNUT SQUASH SOUP
    3 lbs. butternut squash
    6 cloves garlic, unpeeled
    ¼ cup olive oil
    2 medium onions, finely chopped
    2 TBSP. chopped sage
    ¼ tsp. dried thyme
    ¼ cup chopped parsley
    2 quarts stock
    Salt and pepper plus [cinnamon and sugar, if you wish, but after tasting finished soup]
    Directions. Preheat oven to 375.
    Cut squash in half, scoop seeds out, grease squash and set it skin side up onto a cookie sheet, with garlic under squash. Bake 40-60 minutes until tender. Let cool and scoop out pulp into bowl. Peel garlic and put in bowl with squash. Add juices from baking dish. Set aside.
    In deep pot, add ¼ cup oil, onions, chopped sage, thyme, and parsley. Cook for 12 minutes until onions begin to brown. Add squash and garlic, stock and some salt. Bring to a boil. Then reduce heat. Simmer 25 minutes. Cool and then puree with a hand blender if you have one, or else a regular blender. You can garnish this soup with some toasted squash seeds, or you can add some cinnamon and sugar if you want to bump up the taste toward sweet.

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