From: Jewish Federation of Greater New Bedford
Sent: Friday, July 25, 2014 1:01 AM
To: 'Jewish Federation NB'
Subject: The Bulletin - A Community Update for July 25, 2014
The Bulletin - A Community Update for July 25, 2014
Israel at War
As I was writing The Bulletin last Thursday, I thought a ground operation was imminent. By the time last week’s Bulletin was e-mailed, it had begun. Now, as the conflict escalates, the number of casualties of war grows – leaving behind broken families and communities.
I was in first grade when my uncle died in combat in Gaza on the first day of the Six Day War. Forty-seven years later, a part of me is always going to be that little boy who lost his hero on that day. Many families in Israel feel the same after this week; 32 soldiers have been killed in action. Americans mourn too. Max Steinberg from Woodland Hills, CA, and Nissim Sean Carmeli from South Padre Island, TX, were “lone soldiers” who came to Israel in order to serve in the military. Both were killed in action in Gaza this week. At Har Herzl, 30,000 gathered for Max’s funeral.
Many Hamas terrorists have been killed and sadly many Palestinian civilians too, despite every effort to avoid civilian casualties on the part of the Israel Defense Forces (IDF). The Hamas tactic of using civilians as human shields is partly to blame.
Interestingly, Egypt has been supportive of Israel in this conflict. Its army recently stopped a group of terrorists from entering Israel near the area where the borders of Gaza, Egypt and Israel meet. While world opinion is far from supportive of Israel – and anti-Semitism, particularly in Europe, is rampant – the overall trend seems a little more balanced to me.
Yet the battle is far from over. A little before noon on Thursday, Tel Aviv time, a barrage of missiles was fired at central Israel, bringing the total to 2,124 since this most recent conflict began. My mother was on her way to the supermarket when Iron Dome intercepted a missile above. “I was not going to change my plans because of them,” she said when we spoke a little after. “It was surreal, but we have such confidence in this system that we pretty much go on as usual.” “But what about the debris?” I asked. “Oh, I was already inside the supermarket by that time, nothing to worry,” she said.
What I’d like to take away from this week, despite the terrible death toll, is that Israel is strong and Hamas is showing signs of breaking. May there be a quick ending and no more casualties.
In our community
Last week an opinion letter by Robert Souza appeared in The Standard-Times about the Israeli-Palestinian conflict. My response was featured on Wednesday.
What We Can Do
Support Israel directly TODAY. Send a donation to the Federation and indicate that the funds be directed to the Israel Emergency Campaign. These funds will be sent to Israel immediately and help fund programs that provide relief and assistance for those in need during this war. Your funds will support temporary housing for families who had to leave their homes near Gaza; counseling for people suffering from trauma; activities for children in shelters; and much more. THANK YOU in advance for your support.
How Many Cooks in the Kitchen?
If you would like to participate in a future cooking lesson and/or are willing to host, please contact the Federation at firstname.lastname@example.org. Groups of three to four people are ideal. This is a fun and fulfilling way to support our mission of strengthening ties between our community and Israel. Culinary school degrees and toques are not required; enthusiasm and an appetite for bonding through food are!
You will find recipes for the food prepared during our initial cooking lesson at the bottom of this Bulletin. Enjoy!
For Your Calendar
July 29, Tuesday, 7:30 PM, Falmouth Jewish Congregation, 7 Hatchville Road, Falmouth
Dancing in Jaffa
“Mad, Hot Ballroom with a Middle Eastern Twist” – The Jerusalem Post. World ballroom dancing champion Pierre Dulaine fulfills a life-long dream when he takes his program, Dancing Classrooms, back to his city of birth, Jaffa, and teaches Jewish and Palestinian Israeli children to dance together.
August 3, Sunday, 1:30 PM, Temple Beth El, 385 High Street, Fall River
Out of the Whirlwind: Jewish Songs of Lament, Protest, and Resistance: 1933 – 1947
Lecture and recital by Brian Nedvin
(Free and open to the public.)
August 5, Tuesday, 7:30 PM, Falmouth Jewish Congregation, 7 Hatchville Road, Falmouth
“One of the finest European films in recent memory,” A.O. Scott, The New York Times. A moving and intimate drama about a young novitiate nun in 1960s Poland who, on the verge of taking her vows, makes a shocking discovery about her past.
August 13, Wednesday, 7:00 PM, Tifereth Israel small social hall
National Council of Jewish Women, New Bedford Chapter, Scholarship Awards Night
Please RSVP to Saralee Salk at 508-992-8245.
Yield: 12 muffins
½ cup milk
250 grams (about 9 oz. or just over one cup) soft cheese (âáéò âáéðä ìáðä ) [ricotta cheese]
¼ cup vegetable oil
1 ½ cups rising flour (OR all-purpose flour+ baking powder)
½ tsp. salt
¼ tsp. black pepper
½ cup feta cheese
¾ cup Emmental or cheddar cheese, shredded, divided
Mix first four ingredients (up to eggs) together to blend. Add flour, salt and pepper. Mix until incorporated. Fold feta and ½ cup Emmental/cheddar into mixture.
Line muffin tin with liners or spray with nonstick spray. Using ice cream scoop, divide batter evenly in cups. Sprinkle remaining ¼ cup Emmental/cheddar on top of batter.
Bake for approximately 20 – 25 minutes or until muffins are golden and spring back to the touch.
caramelized pecans (any nut can work)
white or cider vinegar
The Israeli team did not provide amounts for this recipe. I recall using four carrots and adding nuts, berries and chives to taste. Stir.
For the dressing, the typical vinaigrette ratio is 2X oil to 1X acid. Adjust to your preference. Add remaining ingredients to taste.
Stir dressing into salad and serve. Or refrigerate and serve chilled.
Cheese Blintzes with Cherry Sauce or Strawberries
Yield: about 12 crepes for blintzes (1/3 cup batter each)
Equipment: flat-bottomed 9” or 10” crepe pan
Heat 1 Tbsp. oil in pan until hot. Wipe out excess oil with paper towel.
1 cup flour
1 tsp. salt
1 1/3 cups milk
2 Tbsp. melted butter
Sift flour with salt. Make well in flour and add eggs. Gradually incorporate milk into flour. Add butter last. Beat well to form a smooth, thin batter.
Pour about 1/3 cup batter into heated pan, swirling to coat. When set, flip with spatula and cook other side until set. Remove to plate and continue cooking crepes until all batter is used.
Divide filling (see recipe below) evenly among crepes. Place crepe on flat surface. Place large dollop of filling in center. Fold bottom of crepe over filling. Then fold both sides over filling. Last, flip filled crepe one more time, away from you, to form rectangular blintz.
Heat large skillet over medium heat. Add butter (app. 2 Tbsp.) to sear blintzes. Place as many as will fit without crowding in skillet. Brown on each side, flipping gently.
When all are complete, arrange on platter and top with fruit.
1 lb. farmer’s cheese
1 cup cottage cheese
2 tsp. melted butter
pinch of salt
1 tsp. sugar
¼ tsp. vanilla
Mix all ingredients together, just until incorporated.
1 lb. fresh, sweet cherries, pitted
2/3 cup + 1Tbsp. water, divided
1 Tbsp. cornstarch
In a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
1 lb. strawberries, hulled and sliced
¼ cup sugar
1 tsp. vanilla extract
1 tsp. finely grated orange rind
Place strawberries in a large bowl. Sprinkle with sugar, vanilla and orange rind; toss to coat. Macerate (soften by soaking) the strawberries at room temperature at least one hour or cover and refrigerate for up to one day. Serve the berries with their juices over the blintzes.