What does a matzah ball have in common with a tortilla tamale pie? They’re both kosher recipes featured in the latest cookbook published by the Congregation Beth Israel Sisterhood, “Can’t Believe It’s Kosher.”
“The collection of recipes combines Jewish tradition with today’s healthy lifestyle while maintaining Jewish dietary laws. It’s really practical for all lifestyles,” said Beverly Feiges, project director and editor.
According to the book’s creators, traditional kosher food has experienced a growth spurt. Without letting go of its rich traditions, like brisket and kugel, Jewish cooking now encompasses bold new tastes while making some old ones a little healthier.
“Today, we can’t imagine using chicken schmalz in our diet,” Feiges explained. “Through this project, we discovered that we can achieve the same flavor and texture of our old favorites with healthier substitutes.”
“Recipes from 125 contributors have been tested and retested several times,” she said, with 90 percent of them coming from Sisterhood members, relatives and friends. The chefs at Brynwood Country Club and local caterer Karen Schumacher also contributed recipes, she said.
The cookbook introduces ethnic foods from all over the globe and includes a large Passover section. Said Susan Marcus, a member of the cookbook steering committee, “We all remember Passover desserts that really tasted like ‘Passover desserts.’ These new recipes are so good, they can be enjoyed anytime of the year. We’ve come a long way.”
In addition to recipes representing the various cultures in which Jews have lived, vegetarian dishes and interesting preparations, such as mango salsa salmon and biscotti chocolata, bring still another dimension to Jewish cooking. Short cuts and cooking tips are also featured.
This is not the first time the CBI Sisterhood has published a cookbook. In 1968 it produced “From the Kosher Kitchens of Beth Israel.” Fifteen years later, “The Best of Beth Israel” was published. Recipes from this book were reprinted in a 1987 article by Joan Nathan in “Jewish Monthly,” a 1988 article by Joan Michel in “The Jewish Week” and the 1994 “America’s Best-Loved Community Recipes” by Better Homes & Gardens Books.
“Now, after four years in production and just in time for Passover, the new publication is ready for the culinary bookshelf. It will debut in Milwaukee this month, before hitting the road for national exposure this summer,” Marcus said.
Funds raised from sales of the book will allow the Sisterhood to continue to support CBI’s Judaica library and services, provide synagogue programming and maintain the shul’s kosher kitchen — which is used by the entire Jewish community. Feiges said a local, national and international sales and marketing campaign is under way, and that “We plan to take the book to several national gift shows this summer.”
The 320-page cookbook features 450 traditional and contemporary recipes (including 80 desserts) — all clearly designated as “dairy,” “meat” or “parve.” It offers descriptions of Jewish holidays and festivals, menu suggestions and a 10-year Jewish holiday calendar. Local artist and Sisterhood vice president Cindy Cooper designed the book’s cover and all artwork in it.
Single copies sell for $24.95. As an opening promotion, the Sisterhood is offering six books for the price of five now through June 3. Books are available at the Glass Box Gift Shop at Congregation Beth Israel or at the Jewish Home and Care Center Gift Shop. For more information or to place orders, call the cookbook office, 414-351-1800 or toll free, 866-331-1818; or visit www.cantbelieveitskosher.com.
Passover Brownie Pie (parve)
Contributed by Karen Schumacher
Crust 1/4 cup softened margarine 1/2 cup sugar 1 tablespoon matzah cake meal 2 tablespoons matzah meal 1 cup finely ground walnuts or pecans Filling 1/2 cup margarine 1 cup sugar 3 eggs 4 ounces semisweet chocolate, melted, or 1/2 cup chocolate chips, melted 1/3 cup matzah cake meal Preheat oven to 325 degrees. For crust, mix all ingredients together and press into a 10-inch pie pan. Chill.
For filling, beat margarine with sugar until fluffy. Add eggs one at a time. Add melted chocolate and cake meal. Pour into pie shell and bake for 45 minutes. Cool. Slice to serve. Keep refrigerated. Yields 8 servings.
Mediterranean Tapenade (parve) 1 pound eggplant, halved lengthwise 1 15-ounce can garbanzo beans, drained 1/4 cup olive oil 10 ounces pimiento-stuffed green olives, rinsed and drained 2 ounces sliced pimentos, rinsed and drained 2 tablespoons chopped parsley 2 teaspoons chopped garlic 1 teaspoon chopped fresh rosemary Salt and pepper to taste Preheat oven to 450 degrees. Place eggplant cut side down on greased baking sheet. Roast until soft, about 35 minutes. Allow to cool.
Scrape pulp into food processor. Add garbanzo beans and oil to processor and puree until smooth. Transfer to a medium bowl. Add remaining ingredients to processor and coarsely chop.
Combine olive and eggplant mixtures. Season with salt and pepper, if necessary. Serve with breadsticks or crackers. Yields 12 to 15 servings.
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