Shana Tova Shana Tova - American Hebrew Academy

Shana Tova
Shana Tova
Elul/Tishrei 5775
Happy New Year From Your
Friends, Family, and Community
Shana Tova
From
Our Family to Yours
The Drews
Glenn, Kelly, Benjamin & Danielle
Wishing You a Sweet,
Healthy, and
Happy New Year
Shana Tova U’metukah
Zmira & Leeor Sabbah
Beyond a Sweet New Year
Like virtually every other Jewish holiday, Rosh Hashanah is a time for gathering
the family and eating. That is a universal truth in the Jewish world. Many of us
grew up enjoying round challah, apples dipped in honey, pomegranate seeds,
and honey cake.
Though these basic holiday foods are familiar to most, there are so many more
symbolic foods eaten around the world to celebrate the Jewish New Year. At
the American Hebrew Academy, our students hail from such varied cultures
and traditions, so it seemed natural to share some culinary customs which you
may be unfamiliar.
In an effort to broaden our horizons, the list of foods below blends both Ashkenazi and Sephardi
traditions. It has been a tradition to share recipes from the Academy community in this special Rosh
Hashanah issue of HaGesher, and includes recipe suggestions for integrating symbolic foods
throughout your yom tov menus with submissions from “Bubbe,” from prominent Jewish and Israeli
chefs, some from the New York Times, as well as our faculty, staff, friends and parents.
1. Sweets: Anything sweet will do; honey, candies, chocolate and dried fruit to name a few. In
Israel, the gifts baskets for Rosh Hashanah are elaborate collections of every kind of sweet imaginable.
2. Round Challah: Representing the cycle of life
3. Heads: Most commonly, the head of a fish, indicating the desire to be like the head rather than
the tail – moving forward; making progress. Fish are never still. If your family is not a fan of fish, a
head of a sheep is also used in some cultures. For those vegetably inclined, a head of cabbage or garlic
are great substitutions.
4. Pomegranate: Each pomegranate allegedly has 613 seeds, representing the 613 mitzvot. It is
also a new fruit of the season. This fruit is so full of seeds to remind us to live a life full of merit.
5. Carrots: The Hebrew word for carrot is gezer, which sounds like g’zar or decree. We hope that
G-d will cancel out any negative decrees against us. Others say carrot slices look like gold coins so, to a
prosperous year!
6. Beets: Selek is the Hebrew word for beets sounding like the Hebrew word salek, which means to
remove. We hope that all bad things and people will depart from our lives. (See the prayer below
under “leeks)
7. Leeks, Chard, or Spinach: In Hebrew the word for leek is related to the word Karti, to cut off
or remove. We say the prayer:
Yehi ratzon milfanecha Adonai Eloheinu Sheh’yee-kar-tu soh-nay-nu.
May it be your will Eternal God that our enemies be cut off.
8. Black-Eyed Peas, Green Beans or Fenugreek: Rubia which may refer to several different
types of small beans, or even fenugreek, is reminiscent of the yirbu, “to increase.” These foods
symbolize the hope for a fruitful year filled with merit.
9. Gourds: The Hebrew word for gourd is related to the Hebrew homonyms pronounced k’ra. One
word means “to rip,” the other “to announce.” We ask that G-d rip up any evil decree against us, and
that our merits be announced before Him.
10. Dates: The Hebrew word for dates, t’marim, evokes the word tam, “to end,” and the hope that
our enemies will be finished.
Any new fruit or vegetable of the season is also appropriate. The choice of apples in honey reflects
this. Create your own traditions by starting with a trip to your local farmer’s market to see what has
just sprouted.
Above all, enjoy the festive meal with your family!
Shana Tova ve Metuka – Have a good and sweet year!
Zmira and Leeor Sabbah
Hillary’s Easy Challah
Ingredients:
1 ½ tablespoons dry active yeast (2 packets)
2 cups warm water (not boiling)
¾ cup sugar + a pinch
1 teaspoon salt
3 ½ cups flour
2 eggs beaten
½ cup oil (I use Canola) + 1 teaspoon
7-8 cups white bread flour
Raisins, currants, or cranberries (if desired)
Egg wash (egg + water)
Mixture of sugar, cinnamon, and sesame seeds
Tools:
Mixer with dough hook (unless you plan to knead by hand)
Large mixing bowl
Plastic wrap or clean dish cloth
1-2 large baking sheets
Parchment paper
Mix the yeast with 1 cup of warm water and a pinch of sugar in the bowl of the mixer with a fork. Wait
for yeast to foam (a minute or so).
Add to the frothing yeast mixture: 1 cup warm water, ¾ cup sugar, 1 teaspoon salt. Mix. Gradually add
3-5 cups flour, mixing the entire time on low speed with the dough hook.
Add to bowl: 2 beaten eggs, ½ cup oil, and raisins (if you are using them).
Once the dough is mixed, gradually add the additional flour until it reaches a good consistency. In a
mixer this takes about 3-5 minutes, 10-12 minutes by hand. The dough should be smooth and moist, and
only a little sticky.
Lightly oil a large mixing bowl. Remove dough from mixer and shape into a ball. Turn the dough ball in
the oil until it has a thin sheen of oil on it. Place the bowl in a draft free place, and cover with plastic
wrap or a clean towel. Let it rise for 1 – 2 hours, punching dough down a few times.
If you plan to take challah, do so now. This recipe is not large enough for a bracha according to most
interpretations.
Lightly flour a work surface and braid the challah. You can make three large loaves with this recipe. For
Rosh Hashanah it is traditional to make a round challah. Let the braided loaves rise on a parchment lined
cookie sheets for about 1 hour. Bruch with egg wash and add your toppings of choice.
After final rise, place challah in a cold oven. Turn on oven to 350 degrees and bake loaves for 35 – 45
minutes or until lightly golden brown. The challah is done when you lift it and see a brownish bottom
and it makes a hollow sound when tapped. Hag Sameach!
S
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May You Be Inscribed for a Good and
Sweet New Year!
th
Happy 13 Birthday to the
American Hebrew Academy!
Much Success in the Coming New Year!
Joan, Jeffrey, Hillary, and Alexander Muss
Leek Fritters
Aromas of Aleppo: The Legendary Cuisine of Syrian Jews
By: Poopa Dweck
Ejjeh b’Kerrateh is featured on the dinner table during the
New Year festival of Rosh Hashanah. The smooth, savory
notes of the sautéed leeks are balanced with eggs, imparting
to this ejjeh a simple but elegant flavor.
1 cup plus 2 tablespoons vegetable oil
1 pound leeks, chopped (white and light green parts)
1 teaspoon kosher salt
6 eggs beaten
1 teaspoon allspice
1 teaspoon cinnamon (optional)
½ teaspoon Aleppo pepper or ¼ teaspoon crushed red pepper (optional)
1.
In medium skillet, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the leeks
and sauté for 2 to 3 minutes, or until soft. Add the salt.
2.
In a medium mixing bowl, combine the leeks, eggs, allspice, and, if desired, cinnamon and Aleppo
pepper. Mix well.
3. Heat the remaining 1 cup vegetable oil in a skillet over medium heat. When the oil sizzles upon
contact with a droplet of water, drop 1 tablespoon of egg batter into the pan. Slightly flatten the
mound of batter with the back of a spoon. Continue adding as many mounds of the batter as the
skillet will allow. Fry for 2 minutes, or until golden, turning once. Drain the fritters on paper towels.
Repeat this process with the remaining batter, and if necessary, add more oil. Yield: 4 to 6 servings
Wishing You a New Year of
Good Health, Happiness,
and Peace
Wishing Family and Friends a
Happy New Year
Phyllis Shavitz
The Baler Family
W
Wishing Everyone a Sweet New Year
Filled with Good Health,
Happiness, and Peace.
Harold & Helen Lindenthal
Shana Tova
May You Have a Sweet and Joyous
New Year
Mark, Becky, Hannah, and Dashiel
Spielman
Wishing You a New Year
of Health, Happiness
and Peace!
David, Joanna and
Jennifer Delman
The Academy IT Department Wishes
Everyone a Peaceful and Meaningful
New Year Season.
Patsy, Erik, Matt, Phil and David
To Sara Meadows,
Wishing you a Sweet New Year
Love,
Mom, Dad, Lucas, and Grandma
Wishing All American Hebrew
Academy Teachers & Staff
Shana Tova, Happiness, and Peace
Familia Kadoch
Cali-Colombia
Vegetable Tian
Ingredients:
1 tablespoon olive oil
1 medium yellow onion
3 cloves garlic, minced
1 medium zucchini sliced into thin rounds
1 medium Yukon Gold potato, rinsed and
sliced into thin rounds
1 medium tomato slice into thin rounds
1 teaspoon fresh thyme, minced
1 teaspoon chopped fresh rosemary
Salt and pepper to taste
1 cup shredded Italian cheese
Directions:
1. Preheat the oven to 400F. Finely dice the onion. Sauté the onion in a skillet over medium heat with
olive oil until softened (about 5 minutes). Add the garlic and cook until fragrant (about 30 seconds).
2. Spray the inside of an 8 x 8 baking dish with non-stick spray or coat with butter. Spread the onion
and garlic mixture over the bottom of the dish. Place the thinly sliced vegetables in the baking dish
vertically, alternating the pattern. Sprinkle with salt, pepper, thyme, and rosemary.
3. Cover dish with foil and bake for 30 minutes. Remove the foil, top with cheese, and bake for
another 15 – 20 minutes or until cheese is golden brown. Enjoy! Recipe is adapted from William
Sonoma.
Butternut Squash and Sweet Potato Soup
Submitted by: Lyn Ayal (Adapted from the New York Times )
1 pound butternut squash – peeled, seeded, and
cut into ½ inch cubes
1 pound yams (the red kind) – peeled and cut
into ½ inch cubes
1 large onion, chopped
1 tablespoon fresh ginger, minced
1 tablespoon olive oil
Chicken broth, vegetable broth, or water (a
combination is fine as well)
Salt and pepper to taste
In a heavy pot with tight fitting lid, heat oil on
medium-low heat and sauté for about 5 minutes,
until softened. Add fresh ginger and stir until
fragrant, about a minute. Add squash and yams
and liquid to barely cover. Bring to a boil, reduce heat, and simmer low, covered for about 45 minutes
or until the vegetables are tender. Add salt and pepper to taste. Using a handheld immersion blender,
blend until smooth. This soup can be made ahead and it freezes very well.
We Wish Everyone at the
American Hebrew Academy a
Joyous & Peaceful New Year.
We send a special welcome to the
Spitzer Family as they join the
Academy community.
Time Goes By,
Wishing You and Yours a Wonderful Year!
With Love from the Ayals
Steven and Myrna Dress
A Happy and Healthy New Year to
Everyone at the
American Hebrew Academy
Shana Tova U’Metuka!
Rabbi Larry, Andrea & Samuel Moldo ‘12
Mhashilkar Family
Best wishes for a New Year Filled with Happiness, Much
Good Health and Peace. Shana Tova!
Aliza Gotlib
All Year Vegetarian Chopped Liver (Mushrooms)
By: Chef Dudo
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 6
Ingredients:
1 cup sliced mushrooms
1 cup chopped onion
2 tablespoons margarine
3 hard-boiled eggs
1/4 pound shelled walnuts
1 teaspoon salt
1/4 teaspoon white pepper
Directions:
Fry the onions and mushrooms in the margarine until the onion turns golden.
Mix together in a food processor the onions, mushrooms, hard-cooked eggs and walnuts.
Season generously with salt and pepper.
Refrigerate.
Shana Tova to the Faculty and Staff of the
American Hebrew Academy
Donald & Kim Freedman and Family
Wishing You a New Year of
Health, Happiness and Peace
Tim, Arlene, Alison and
Caelin McKane
Wishing Family and Friends a
Very Happy and Healthy New
Year!
Shana Tova
Mark & Alison Lerner and Family
Wishing the American Hebrew Academy
Community a Happy and Healthy New Year
Shana Tova,
Professor William & Bernice Schwartz
Proud Grandparents of Gabriella Jacobs ’11 &
Martha Jacobs ‘17
Dr. & Mrs. Baruch Jacobs
Jessica, Mark, Gabriella & Benjamin, and Martha
Wishing our current students
and their families a year filled
with exciting new challenges and
pride in your accomplishments.
Wishing the Academy faculty
and staff a year in which you
continue to find joy in your work
and the appreciation of your
students, this year and always.
Leeor Sabbah
Leeor Sabbah
Wishing our Board of Trustees
and Academic Advisors a
Happy and Successful
New Year.
May this year bring all of our
alumni and alumni parents
continuing good fortune in all
you pursue.
Leeor Sabbah
Leeor Sabbah
We Wish Everyone a Happy, Healthy,
and Peaceful New Year
The American Hebrew Academy
Health Center Staff
Shana Tova
Wishing You a New Year
of Health, Happiness & Peace
The Benson Family
From Our Family to the AHA Family
Wishing Everyone a Year Filled with
Good Health, Happiness and Peace!
The Ripps Family
To the Board of Trustees, Faculty, Staff,
Students and Parents of the
American Hebrew Academy
Mazel Tov on our 13th Birthday!
Happy New Year,
The Holder Family
George, George III, Brandy & Grandbaby
Nicholas, Amanda & Scott, Adam & Austin
Persian Chicken Stew with Walnut
and Pomegranate Sauce
Persian chicken stew made with chicken breasts
or thighs, slowly cooked with ground toasted
walnuts and pomegranate molasses.
Prep time: 10 minutes
Cook time: 2 hours
Yield: Serves 6 – 8
Ingredients:
1 to 2 large yellow onions, chopped (3 cups)
2 tablespoons unsalted butter
3 tablespoons olive oil
5 tablespoons pomegranate molasses* (see recipe below)
½ pound walnut halves (about 2 cups)
2 pounds boneless skinless chicken thighs and or breasts,
trimmed of excess fat, cut into medium pieces, patted dry
and salted
2 cups chicken stock
2 tablespoons plus 2 teaspoons sugar
½ teaspoon turmeric
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
salt
Preparation:
First toast the walnuts. You can do this in one of two ways. Either spread them out in a single layer in a large
skillet and toast them on medium high heat, stirring frequently until lightly toasted, or you can place them in a
single layer on a cookie sheet and toast them in the oven at 350 degrees for 8 to 10 minutes. After toasting
the walnuts, remove them from the heat and allow to cool. Once cool enough to handle, pulse in a food
processor or blender until finely ground.
In a large pan, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium high heat. When the
butter has melted, pat the children pieces dry again and place the chicken pieces in the pan, working in
batches if necessary to not crow the pan and cook until golden brown on all sides. Sprinkle chicken with salt
while cooking.
Remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan.
Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on
occasion to release the browned bits from the bottom of the pan. Return chicken pieces to the pan with the
onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover
and cook for 30 minutes.
Stir in ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1
hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan. Remove
from heat and adjust sugar/salt to taste. Serve over your favorite rice.
* Pomegranate Molasses: (1 hour cook time)
4 cups pomegranate juice
½ cup sugar
¼ lemon juice
Add all ingredients to a pot and cook until sugar dissolves and juice simmers. Simmer for 1 hour until a syrup
consistency forms. Pour into a jar, let cool and refrigerate.
Roasted Beets with Cilantro-Basil Pesto
By: Leah Koenig
Ingredients:
2 bunches medium-sized beets, scrubbed and ends and tops removed
2 packed cups basil leaves, washed and dried
1 packed cup of cilantro leaves, washed and dried
2 cloves garlic
¼ cup pine nuts*
½ teaspoon salt
¼ cup parmesan cheese (or nutritional yeast if making parve)
½ cup olive oil
Directions:
Preheat oven to 400 degrees. Wrap individual beets in foil and use a fork to pierce a few holes in each foilwrapped beet. Place beets on a baking sheet and roast in oven until a knife easily pierces through the beets,
about 40 minutes.
Allow beets to rest until cool to the touch, then unwrap the beets and use a paper towel to rub off the skin
exposing the bright jewel-toned flesh. Slice beets into ¼ inch circles and arrange in a bowl or on a platter.
Drizzle with cilantro-basil pesto.
To Make Pesto:
Place all ingredients from the basil leaves to the parmesan cheese into a food processor and blend until a thick
paste forms. Then with the food processor running, slowly drizzle in the olive oil, blending until smooth.
Spoon over beets and store any extra pesto in an airtight container in the fridge for up to a week.
*Some people avoid eating nuts on the high holidays – if that is your custom, you can omit them from this
recipe.
Bubbe’s Famous Jewish Brisket
By: Tamar Fox
Ingredients:
5-7 pound brisket
Season brisket with salt, garlic powder, onion salt
Liquid:
1 12 ounce bottle chili sauce (recommend Heinz)
20 ounces of a sweet red wine
2 tablespoons barbeque sauce
1 tablespoon lemon juice
Directions:
Vegetables:
1 sliced sweet onion
6 chopped carrots
3 lbs. potatoes, quartered
Sprinkle seasonings over brisket and rub in lightly. Sear the meat in a 500 degree oven for 10 minutes on each
side. Combine liquids and vegetables and pour over meat. Cover and cook at 350 degrees for 3 hours.
Freezes well.
Wishing You a New
Year of Health,
Happiness, and Peace
The Liss Family
Wishing our
American Hebrew Academy
Friends and Family a
Sweet & Joyous New Year
The Klarsfeld Family
Harry Cohen Promotions and
Harry & Sylvia Cohen and Family
In Honor of Our Dear Chaver, Chico Sabbah, z”l
We Wish a New Year of Joy, Good Health, and
Peace to the American Hebrew Academy
Students, Teachers, and Staff
Dadi’s Gefilte Fish
by: Dadi Shulski, Mul Eden, Tel Aviv
Ingredients: (Makes 25 fish patties)
2 ½ pounds carp fillets (without skin)
Oil for frying
1 large onion, chopped coarsely
2 carrots, chopped coarsely
3-4 eggs
1/3 cup bread crumbs (or matzo meal for Passover)
¾ tablespoon salt
2 tablespoons or more of sugar
1 teaspoon ground white pepper
For the Fish Stock:
1-2 carp heads, halved, washed thoroughly and gills removed
Skins and bones from the carp fillets
4 carrots
2 large onions, whole
2 tablespoons salt
½ teaspoon white peppercorns
3-4 tablespoons sugar
3 bay leaves
6 allspice berries
To Serve:
Horseradish
Prepare the Fish Patties:
Heat the oil in a skillet and fry the carrots and onions until the onions turn translucent.
In a meat grinder or a food processor, grind the fish together with the onions and carrots. Mix the other
ingredients for the fish patties and season.
Prepare the Fish Stock:
Put all the ingredients in a wide saucepan, add about 2 quarts of water to cover the contents and bring to a
simmer.
With wet hands, form elongated or round patties and slide carefully into the saucepan. Partly cover the
saucepan (the smell is overpowering so open a window  ). Simmer for two hours, making sure the fish
patties remain covered by the stock.
Cool the stock slightly and strain. Save the carrots for garnishing. Cover the fish with the stock and
refrigerate overnight, during which time the stock should become jelly like.
Serve the fish patties garnished with cooked carrot slices and some of the jelly.
Sweet Potato Kugel
Adapted from Aviva Allen’s The Organic Kosher Cookbook
Kugel Base:
6 small sweet potatoes, grated
3 apples, peeled, cored, and grated
1 cup whole wheat flour
1 cup raisins
2 teaspoons ground cinnamon
1 teaspoon salt (sea salt is best)
Topping:
1 and ½ cups pecan halves, chopped
2 tablespoons pure maple syrup
2 tablespoons butter
Pinch of salt
Pinch of ground cinnamon
Pinch of ginger
Directions:
Preheat oven to 375 degrees.
In a large bowl, mix all ingredients together (except for the toppings), then press into a large glass baking
dish.
In a small bowl, mix together topping ingredients and set aside.
Place baking dish in oven and bake for 35 minutes. Remove and cover with the topping mixture. Return to
oven for another 20-25 minutes.
Remove from oven and let stand for about 15 minutes. Cut into 12 squares and serve.
Best Wishes for a Happy New Year!
From,
David Weiner, Shelly Weiner,
Julie, Dan, and Jeffrey Wanderman
Wishing Our Academy Friends and Our
Family a very Happy New Year
Leslie, Larry, Ilan and Seth Grossman
Shana Tova!
Wishing family and friends a year filled
with joy and peace.
Wishing you a year of good health,
happiness and peace
in 5775
Much Success to the American Hebrew
Academy in the Coming New Year!
The Kilimnik Family
Mila, Igor, Daniel and Genya
The Caldwell Family
Andrew, Betty Ann and Ken
Wishing everyone a wonderful year
full of good health, happiness,
and peace!
David & Debbie Pleasants
Kaci & Brian Adams
Wishing the Entire AHA Community a
Happy and Healthy New Year!
Shana Tova,
Elana Loftspring and Family
May we all be blessed with good health,
much happiness, and peace for our
beloved Israel.
In loving memory of Chico Sabbah, z”l
Jerry and Linda Shapiro & Family
Best Wishes for a Happy, Healthy,
Hopeful and Successful New Year
Gary and Jane-Rosen Grandon
Wishing the Academy Students,
Faculty & Staff a
New Year of Good Health,
Inspiration, and Peace
Marc, Alice & Samantha Flitter
Salmon with Leeks
By: Martha Stewart
Leeks can be extremely dirty and are best cleaned after they've been trimmed
and cut. Soak cut leeks in a bowl of cool water; lift them out, replace water,
and repeat until no grit remains at the bottom of bowl.
Ingredients:
8 medium leeks (about 3 pounds) whites and light green parts only
quartered lengthwise and halved crosswise, cleaned
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 ½ pounds of salmon fillets
Lemon wedges for serving
Directions:
Preheat oven to 450 degrees. On a large rimmed baking sheet,
toss leeks with oil; season with salt and pepper.
Roast, tossing once, until beginning to soften, 12 to 15 minutes.
Remove leeks from oven, toss with pan juices to coat, and push
to edges of baking sheet. Arrange salmon pieces in center, and
season generously with salt and pepper.
Return to oven; roast until salmon is just opaque throughout, 10 to 15 minutes (depending on thickness).
Serve salmon with leeks and lemon wedges.
Vegetarian Tzimmes - Serves 6 - 8
1 tablespoon olive oil
A small bunch of scallions, a leek, or a bunch of chives
1 pound carrots, peeled and sliced
6 medium yams, peeled and coarsely chopped
3/4 cup pitted prunes – chopped
3/4 cup dried apricots - chopped
1/4 cup honey (or a little less of agave nectar)
1 cup apple juice or apple cider
1/4 teaspoon salt
1 cinnamon stick ½ teaspoon ground nutmeg
1 teaspoon ground cumin
½ teaspoon freshly grated ginger
2 teaspoons chopped fresh mint
3 cloves of garlic in cheesecloth
¼ cup coarsely chopped shelled walnuts
or pistachios
Sauté the onions in oil for a minute. Add the carrots and when browned,
add everything else, including spices. Bring to a boil in a large pot.
Reduce the heat to low, cover and simmer for 15 minutes, or until
carrots are soft.
Discard the cinnamon stick and the cheesecloth wrapped cloves of garlic
before serving.
To Our Friends and Academy Community
Wishing You a New Year of Health,
Happiness, and Peace
Andrew, Andrea and Mychaella Bowen
Wishing the Academy Community a
Year of Good Health, Much Success,
and Peace in the Coming New Year
Susan & Eric
Sammy, Sari, Josh & Ben
Apple & Brie Stuffed French Toast
By: bsinthekitchen
Makes 1 serving
Ingredients:
1 Granny Smith Apple
Brie Cheese
Brown Sugar
2 slices of good crusty bread
Honey
2 eggs
1/8 cup heavy cream
1 tablespoon vanilla
½ tablespoon cinnamon
¼ teaspoon nutmeg
Dash of salt
Butter
Directions:
Combine the eggs, heavy cream, vanilla, cinnamon, nutmeg, and a dash of salt and gently whisk until
blended.
Get a pan on medium heat with about 1 tablespoon of butter. While waiting for the pan to heat and the
butter to melt, slice up an apple. Once the pan is heated and the butter is bubbling, sprinkle a bit of
brown sugar into the pan and place the apple slices on top. Also, sprinkle a bit of brown sugar over the
top of the apples as well. Sauté the apple slices for about a minute on each side, just to caramelize the
sugar and soften up the apples.
While the apples are cooking, butter each slice of bread and place some brie cheese on one side, topping
with the apples, then sprinkle cinnamon on the apples and put the two pieces of bread together. Add
additional butter to the pan.
Dip the sandwich into the egg mixture and place in the pan once the butter is bubbling. Fry about 3 -4
minutes on each side, until golden brown and cheese is melted. Top with honey, syrup, or whipped
cream.
Wishing Our Academy Friends and Our
Family a very Happy New Year
Shana Tova
The Moel Inda Family
Joseph, Gina, Andres, Roberto and
Alejandro Yelin
Autumn Brittle
Ingredients:
1 cup almonds
1 cup cashews
¾ cups pumpkin seeds
2/3 cups dried cranberries
2 ½ cups granulated sugar
¼ cup golden brown sugar
½ cup honey
1 cup water
½ teaspoon salt
1 tablespoon butter
Heat the sugars, honey, water, and salt in a large pot over a low-medium flame. Use a pot that is larger
than you would think necessary because when the mixture begins to boil it will foam up and increase in
size. Stir every five minutes or so. Using a candy thermometer, continue to heat the mixture until it
reaches a temperature of exactly 302 degrees Fahrenheit. This is very important because this is the
temperature at which sugar hardens into a rock-like state after it cools. Play close attention to not go very
far above 302, otherwise you will burn the sugar. It can take up to an hour for the mixture to reach that
high of a temperature, so don’t get too worried if 15 minutes go by and the thermometer is still at 175
degrees.
While the sugar mixture is boiling, place a sheet of parchment paper on top of a shallow pan, about 9 x
13, and grease the parchment paper. Set aside. Once the sugar mixture reaches 302, immediately remove
it from the heat and stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until
they’re coated in the mixure.
Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a
rubber spatula. Try to keep the surface relatively even and about 1” in height. Place the pan in the
refrigerator and allow the brittle to cool for one hour. Once it has finished cooling, remove the sheet of
brittle from the parchment paper and break the brittle into pieces using a meat tenderizer or clean
hammer. Arrange the pieces on a serving platter and serve. Store excess brittle in a cool dry place.
Shana Tova
May This Coming Year Bring Everyone
Much Good Health and Happiness
Gina & Josh Moss and Family
Wishing Everyone a Joyous New Year
Dave Press & Laura Kranz
‫שנה טובה ומתוקה‬
May you be inscribed for
a sweet and good year!
Rabbi Yosef & Hindy Plotkin
and Family
Wishing Family and Friends a
Happy New Year!
Michelle, Bowie, Emmy, Charlotte
And Lacey Jacobson
L’Shana Tova
Wishing you new beginnings, new
discoveries, new journeys, new
adventures, new ideas and lots of new
reasons to celebrate life this New Year!
The Feders
Peggy & Jon
Shana Tova U’metuka
Wishing You a Sweet New Year, Filled with Abundant
Joy, Laughter, Good Health and Peace.
Best wishes,
Board of Trustees, Faculty, Staff and Students of the
American Hebrew Academy
Frozen Pomegranate and Cashew Cake
8-10 Servings
Crust:
1 1/2 cups raw almonds, walnuts, or hazelnuts
1/2 cup raw, shelled sunflower seeds
2 tablespoons hemp seeds
12 fresh Medjool dates, pitted
2 tablespoons virgin coconut oil
1 tsp. sea salt
Filling:
1/3 cup virgin coconut oil
1/3 cup agave syrup (nectar)
2 cups raw cashews, soaked for at least 2 hours and up to 8 hours
Zest and juice of 1 large lemon
Zest and juice of 1 orange
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1/2 vanilla bean, split lengthwise
Topping:
Seeds from 2 medium pomegranates (you could substitute it with frozen raspberries to make it less
expensive)
Juice of 1/2 lime
Special equipment: An 8”-diameter nonstick springform pan
Crust: Grind the first 3 ingredients in a blender or food processor for 1 minute. Add dates, oil, and salt
and purée until mixture comes together. Place in springform pan and press evenly across bottom of pan.
Chill.
Filling: Heat oil and agave in a small saucepan over low heat, whisking, until liquid. Place mixture in a
blender or food processor; add soaked cashews, lemon juice and zest, orange juice and zest, cinnamon,
cloves, and cardamom. Scrape in seeds from vanilla bean; discard bean. Purée until very smooth, about 23 minutes. Pour filling over crust and chill in freezer until set, about 30 minutes.
Topping: Place pomegranate seeds and lime juice in blender or food processor and blend until
smooth. Pour topping over cashew filling. Chill in freezer until solid, 30–60 minutes. Let stand at room
temperature 10–15 minutes before serving. Run a sharp knife under hot water to make it easier to cut the
slices.
Do Ahead: Can be made 2 days ahead. Remove from freezer and let stand about 20 minutes before
serving
Caramel Apple Cupcakes
By: Christy – thegirlwhoateeverything.com
Yield: 20-24 cupcakes
Ingredients:
Cupcakes:
1 (18.25-ounce) package spice cake mix
2 large eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
1 cup peeled, cored, and chopped Granny Smith apple
(about 1 large apple)
Caramel Sauce:
35 caramels
1/4 cup evaporated milk or heavy cream (or regular milk)
1/2 cup chopped pecans
24 wooden craft sticks
Instructions:
Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, 1/2 cup milk, and vegetable oil until
incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.
Stir in chopped apple.
Spoon batter into paper-lined muffin pans, filling each two-thirds full. Bake 18-20 minutes or until a
wooden toothpick inserted in center comes out clean. Do not over bake. Remove to a wire rack to cool.
Meanwhile, combine caramels and 1/4 cup evaporated milk (or heavy cream) in a medium saucepan over
very low heat; stir 4 minutes or until smooth. It's very important to keep the heat very low because if the
caramel gets too hot it will become really hard when cooled.
Spread caramel mixture over cupcakes being careful to not touch the caramel to the paper liners or it will
stick to the liners; immediately sprinkle with pecans, pressing in slightly. Insert a wooden stick into center
of each cupcake. Store covered in an airtight container. It's best to serve the cupcakes the same day that
you add the caramel topping. Caramel will soften if kept at room temperature for too long so store in the
refrigerator until ready to serve then let come to room temperature to let caramel soften up a bit.
Makes 20-24 cupcakes.
B”H
Wishing all American Hebrew Academy Students, Teachers, Staff, the
Drew Family & Sabbah Family
“SHANA TOVA”
Happiness & Peace
Serebrenik Sultan Family
Wishing Our AHA Family a Happy & Healthy New Year!
With Much Love,
The Chernys Family
Dark Chocolate Gouda Cookies
Ingredients:
1 cup all-purpose flour
½ cup of cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 stick of unsalted butter, room temperature
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
4 ounces of dark chocolate, melted
3.5 ounces of dark chocolate, chopped into small pieces
14 small chucks of aged Gouda cheese
Instructions:
Whisk together flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
Roughly chop 4 ounces of dark chocolate and in a microwave-proof bowl, heat on high a few times on 30second intervals, giving the chocolate a little stir in between. Once melted set aside.
With a stand mixer or hand mixer, beat the butter, granulated sugar, and brown sugar together on high.
Stop the machine a couple of times and scrape the bottom, then beat again until the mixture is pale and
fluffly, approximate 3 – 5 minutes.
Add the eggs, one at a time, and beat until the mixture is thick and velvety, approximately 3 minutes.
Add the vanilla extract and melted dark chocolate, beat until evenly mixed together.
Add the flour mixture and on slow-speed, stir until the batter is mixed. Scrape the bottom of the bowl to
make sure the mixture is even, then add the chopped dark chocolate and mix until incorporated. Chill the
cookie dough/batter in fridge for 30 minutes.
Preheat oven to 350 degrees.
Line the baking sheet with parchment paper. Use an ice cream scoop and pack a tight scoop full of cookie
dough, then drop it onto the parchment paper leaving a nice amount of space between each cookie.
Insert a small piece of aged Gouda cheese in the center and press it in slightly. If you can, wrap the Gouda
completely inside the dough.
Bake in the oven for approximately 14 minutes. The cookie should feel soft and unset when you try to
remove it from the cookie sheet. Let the cookie cool off slightly on a cooling rack.
Note:
Dark chocolate cookie recipe adapted from Martha Stewart.
Wishing You a New Year of
Health, Happiness, and Peace
Mary Block Levine & Alan Goldstein
Parents of Rosie Levine, Class of 2004
Wishing You a New Year of Health,
Happiness, and Peace
The Bamberger Family
Wishing You a New Year of Good Health,
Happiness, and Peace
Phil, Stacey, Jessica, Jake &
Liana Papier
Shana Tova
A Happy and Healthy New Year to You!
The Holbert Family
Shana Tova – To a Good Year!
David Levine
May the New Year be Filled
with Symphonies of Joy,
Peace, and Harmony.
Shana Tova!
Ellen Green
The American Hebrew Academy
wishes the Class of 2016, currently in Israel
at the Alexander Muss High School ,
‫שנה טובה ומתוקה‬
May you have a Sweet and
Joyous New Year
SHANA TOVA,
American Hebrew Academy
4334 Hobbs Road
Greensboro, NC 27410
(336) 217-7100
www.americanhebrewacademy.org