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Shana tova! This year is off to a great start.

3 Oct

Shana tova! Happy new year!

It’s funny how things work out.  11 months ago (oy!) I posted  about my plans to move (soon!) and start working on my next cookbook.  I’m still not officially in my new home, but I have basically moved in and will be able to start work on the new book after this month of holidays.  But I don’t want you to think I haven’t done anything over the last year.

Instead of starting a new book, I was lucky enough to have to do some new work on my old book.  Confusing, right?  What happened was the Canadian publisher was out of Soup – A Kosher Collection and it was getting hard to get copies from the American publisher, so thankfully, Whitecap decided it was time to publish the 2nd edition of Soup.  With the decision to publish a new edition I was given the opportunity to include more recipes and the talented people at Whitecap produced some beautiful new photos as well.

In Canada you can start looking for copies in local bookstores, or click here to pre-order from Amazon.ca or here to check the status at Chapters/Indigo.

In the US, you can pre-order from Amazon.com here.

And the first review is in — click here to read it.

We’re only in the first week of 5772  and we’re off to a good start. May the rest of the year be a healthy, happy, sweet and prosperous one for everybody!

Starting to think about Rosh Hashana (and meat kreplach)

12 Aug

It’s been a hectic summer and though it feels like summer just started, we’re less than a month away from Rosh Hashana.  It’s hard to believe and I’m sorry if I’m making you think about something you’re not ready for.  The good news is that there’s still plenty of time to prepare goodies for the holidays.  


One of the things I love for Rosh Hashana (or erev Yom Kippur) is a steaming bowl of chicken soup with home made meat kreplach.  The silky dough surrounding the oniony meat filling is my favourite soup accompaniment. 

When I was growing up, my grandmother always made kreplach for the holidays and when my parents started our catering company, meat kreplach were always offered for Rosh Hashana. It’s true that some time and work is involved in making them, but they really are quite easy to make and wonderful to have in the freezer.

A few years ago I put together a step-by-step kreplach demo (with pictures) for eGullet.org.  You can find the demo here. I  hope you try making them and enjoy them during the holidays (or anytime!).


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