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Articles by Debbie Prinz
A different doughnut for each Hanukkah night
Cantor Evan Kent is obsessed with sufganiyot. As soon as the Israeli Hanukkah doughnuts start appearing in bakeries at the beginning of the Hebrew month of Kislev, weeks before the festival, Kent launches into his tastings. He samples the gamut, from the ubiquitous red jelly-filled to the decadent halva or dulce de leche-flavored, at gas stations or at high end patisseries. “I never eat an entire donut” he wrote via e-mail.
Maria Cal’s Chocolate Cake
Cake: 1 ¾ cup flour 2 cup sugar ½ cup chocolate powder 1 ½ tsp baking powder 1 tsp baking soda 2 eggs 1 cup milk ½ cup vegetable oil 2 tsp vanilla 1 cup boiling water Frosting: 4 ounces cream cheese 2 to 4 tablespoons of milk 2 teaspoons powdered sugar 2 tablespoons cocoa powder
Chanukah in the Rainforest
Not only was there no Chanukkah gelt, but my husband and I forgot to pack our Chanukah candles and menorah for our rainforest adventure in Belize. The Mayan staff at our hotel in Punto Gardo kindly rustled up a red votive candle for the festival’s first night. We decided that the fried plantains could replace latkes. Celebrating Chanukah's value of religious freedom felt especially meaningful when set against the history of proselytization of the local Kekchi and Mopan Maya people by the Europeans.
Super Creamy Latkes
A beloved family recipe for potato latkes that are super creamy inside. (The Nosher/JTA) – Each Jewish holiday has its iconic food: For Passover it’s the symbolic matzah; for Rosh Hashanah it’s sweet honey and new fruits. For Purim we get the delectable hamantaschen; and for Hanukkah it’s oil. That purified olive oil, used to rekindle the iconic seven branched candelabra that was eternally lit in the grand Temple in Jerusalem, has shown up in modern times in our Hanukkah lamps and in our foods.
The Secrets of Artisanal Israeli Ice Cream — Jewish Journal
Sure you can walk into an ice cream shoppe and finagle mini-tastes on a psychedelic plastic spoon. And yes, Ben and Jerry’s offers a factory tour and also hosts an annual free ice cream day in the US. Certainly, wine, beer, and chocolate tastings flood food blogs and calendars.
Visit Israel's First Chocolate Museum — Jewish Journal
The only chocolate museum in Israel at Shulman Chocolate at Kibbutz Dafna joins other immigrants to the business of Israel’s shokolad. The Shulman family made aliyah from Belarus. Previous chocolate pioneers included Elite’s founding partners from Latvia in the 1930’s and Karina Chaplinsky of de Karina from Argentina in 2002. Paralleling the growth of the Jewish state, chocolate mirrors a heritage of determination and adaptability.
What? Milk in My Chocolate for Shavuot? — Jewish Journal
I can’t tell you how many people tell me sheepishly that they prefer milk chocolate bars while others gloat over their dark chocolate preferences. Israel’s Elite chocolate produced a charming video of children tasting chocolate for the first time. It messages that only adults can understand the sophistication of dark chocolate, leaving milk chocolate to untutored naifs. Shifting the Israeli palate from milk to dark defies the famous image on Elite’s red cow wrapper.
Behind the Scenes at “Semi[te] Sweet: On Jews and Chocolate – The Exhibition” — Jewish Journal
Jewish refugee and immigrant stories highlight chocolate as a migrant food in “Semi[te] Sweet: On Jews and Chocolate” currently on display at Temple Emanu-El’s Herbert and Eileen Bernard Museum of Judaica in New York City. Now in its 20th year, the mission of the Bernard Museum is to examine and engage with the intersections of Jewish history, culture, and identity.
Great Chanukah Gift! Or, Valentine's Day! Or, Anytime — Jewish Journal
“Give The Gourmet Gift Of Chocolate Connoisseurship …” says Forward Food Editor, Liza Schoenfein. She continues: “Chocolate lovers on your gift list will be delighted to take a deep dive into the delicious topic of Jews and chocolate, with the newly released 2nd edition of On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao (Jewish Lights Publishing, 2017). Written by Forward contributor Rabbi Deborah R.
Exhibit Opened! "Semi[te] Sweet: On Jews and Chocolate" — Jewish Journal
A tin of Barton’s Almond Kisses. A stretchy yellow pouch of Elite Gelt. Imagine the intersection of Jewish life and chocolate, and those are the markers that likely come to mind. Less likely, but no less pivotal is the liquid delicacy that Inquisition-era Sephardi Jews introduced to France.
Nazi Chocolate: Oy — Jewish Journal
The recent resurgence of public Nazi presence reminds me of some Nazi chocolate history. I discuss this more fully in my book. European Jewish businesses, including a number of Jewish chocolate enterprises, were forced to shut down during World War II. Stephen Klein fled Vienna the day after the 1938 Nazi march into Austria known as the Anschluss. In Vienna, Klein had owned one of the city’s largest commercial suppliers of chocolate.
Simple Chocolate Babka=Kokosh for Summer — Jewish Journal
Chocolate kokosh, a simple version of babka, bakes quickly and tastes delicious. Unlike babka, it does not need time to rise. Hungarian Jewish roots for kokosh would probably involve poppy seeds, as Gil Marks notes in his Encyclopedia of Jewish Food. Someone suggested to me just throwing some poppy seeds into the chocolate mix; let me know if that works for you. Frimet Goldberger, aka The Babka Lady, reminisced about the easier and faster kokosh of her mother’s baking.
Hunting Jewish Chocolate Trail Objects — Jewish Journal
I am loving these Jewish chocolate objects as we research this fall’s Jews on the Chocolate Trail exhibit at the Herbert & Eileen Bernard Museum of Judaica – Temple Emanu-El, 1 East 65th Street, New York, New York. This precious chocolate cup bears Albert Einstein’s image as a child. The set was fabricated for Albert and his sister Maya not long after her birth in the early 1880’s when the family lived in Munich. We could speculate about ties between hot chocolate drinking and genius.
Chocolate Covered Charoset Truffles: Passover — Jewish Journal
This treat combines chocolate with a Sephardi version of charoset, the Passover fruit concoction representing the building of granaries by the Hebrew slaves. Use this charoset recipe for your Seder and save the leftovers for your truffles. Or, make enough charoset to plan for these truffles as a Seder dessert. Either way, they are unusual and delicious.
Rabbi Diaries: Chocolate Drinking in Eighteenth Century — Jewish Journal
The diary of Rabbi Haim Yosef David Azulai (known as the HIDA who lived from 1724– 1806) may be the first document to identify the personal chocolate use of a rabbi. Azulai mentions chocolate at least ten times and reports widespread chocolate drinking among the Jews of Europe. Selected to be a messenger from Israel to European Jewish communities due to his erudition, the HIDA, of Sephardi descent, was born and educated in Jerusalem .
Fabulous Chocolate ‘Fashionistas’ For Valentine’s Day
This Valentine’s Day you can have your doll and eat it too. Beersheva-born Moran Etstein crafts lacy, ruffled-and-beaded chocolate mini-mannequins to delight fashion fiends and chocolate mavens everywhere. Her passion for chocolate and fashion mix in what she calls her doll-like Fashionistas. The chocolate mannequins are both edible and artful. Talking to me by phone, Moran talked about her business, called Drizzle, and delighted in how her senses melt together in her chocolate work.
A Seder in February? Here’s How to Celebrate Tu B’Shvat
It’s funny how many people — Jewish ones included — don’t know about Tu B’Shvat. The most beautiful holiday you’ve never heard of, it’s well worth learning about and celebrating. These days, people often refer to Tu B’Shvat as “the Jewish Arbor Day.” Indeed, according to the Mishnah (Jewish oral law), it is the new year of the trees. The holiday, which this year falls on February 11, is celebrated with a Seder: participants read from a Haggadah and drink four glasses of wine.
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