Author Archives: Beth Kander

Beth Kander

About Beth Kander

Beth Kander is a writer, who also helps coordinate communication and development efforts for the ISJL.

King (Cakes) & Queen (Esther)

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The King Cake I enjoyed this year, courtesy of my (Jewish!) friend Ann in New Orleans

If you’ve never lived in the South, you might not be familiar with King Cakes. The brightly colored yellow-green-and-purple treats start popping up in the weeks before Mardi Gras. Though most prevalent in New Orleans, they are popular throughout the South. They’re delicious, they’re often shared at offices and parties– and yes, it’s Catholic in origin.

The name “King Cake” refers to the three kings, or three wise men. It emerged as a treat associated with pre-Lent celebrations, connected closely to Easter. Sometimes, there’s even a little plastic baby hidden somewhere in the cake – representing that same baby the wise men went to visit.

So it’s understandable that a friend recently asked me: “Um… is it weird for Jewish people to buy King Cakes?”

When asked this question, I resisted the urge to laugh it off and instead did a little reflecting (while munching on a delicious cinnamon-swirl piece of this tasty treat). Does the symbolism behind a food mean it’s proprietary to a certain group? Putting aside logistics that would obviously factor in for some observant folks, such as the laws of kashrut or halal – should foods be avoided simply because they’re associated with someone else’s tradition?

I recalled a few years ago, when a local bakery in Jackson, Mississippi, began promoting their all-new seasonal specialty: Purim baked goods. Yes! Fresh-baked, made-to-order sweet  hamentaschen in multiple flavors — and savory bourekas, too. I was beyond excited that my favorite local bakery was offering Jewish treats, and so were my Jewish friends… and so were my non-Jewish friends. We all went out and bought those Purim treats in droves. (And thank goodness – if only the small Jewish community of Jackson had shown up to buy the baked goods, that wouldn’t have been very marketable.)

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My Jackson bakery haul last Purim

But one person did ask me: “Um, is it okay for a non-Jewish person to eat those triangle Purim-cookies?”

I assured them, without hesitation, that they were welcome to a cookie.

The question is not ludicrous. Eating is sometimes related to a statement of faith, whether it’s by following rules as to what we do and do not eat, or accepting a communion wafer at a Catholic mass.

But there is a difference between foods with ritual meaning and foods with cultural symbolism. Eating hamentaschen doesn’t make you Jewish, but it does give you an opportunity to learn a delicious tidbit about Purim and the story of Esther. Sharing a King Cake with co-workers is a delicious opportunity to enjoy Mardi Gras and share in a communal celebration. It’s a sharing of cuisine that has become a low-barrier sharing of culture.

In fact, I think the story of Esther itself makes the case for sharing in the culture around us. Esther was a nice Jewish girl who managed to save her entire Jewish community, not by avoiding the culture around her– but by fully immersing in it. She married the king, held on to her identity, and stopped Haman. Let’s remember she also did this over an extended dinner party, and now we recall Haman’s defeat by eating cookies shaped like his hat and named for his ears. (Creepy.)

Lots of special-foods have stories unique to one culture or another. Learning about them is fascinating, and feasting on them is even better.

In other words, let all of us eat (king) cake. And yes, I promise, in a few more weeks… I’ll share my triangle Purim-cookies.

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Posted on January 26, 2015

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

New Year’s Day Lucky Foods: Southern… And Jewish?!

Image source: Wikimedia Commons

Image source: Wikimedia Commons

I never thought of the traditional Southern dishes eaten for luck at the New Year as particularly Jewish– certainly not “Jewish-traditionally” speaking, since the greens and black-eyed peas often have big ol’ pieces of pig floating around.

So I was surprised to recently learn in a Serious Eats article that the origin stories behind these lucky foods are pretty diverse… and there are even Talmudic connections to the black-eyed peas. The fortune-fused dish may be Sephardic as well as Southern, African, marinated in more lore and cultural-cooking-connections than we would have guessed.

This year, I let New Year’s Day get by me without being home long enough to cook up any of the traditional luck-bringing dishes I’ve made in years past. Now that I know a little bit more about them, I think I’ll make some of those lucky peas… and just chalk it up to ringing the New Year in on “Jewish time.”

In case you want to do the same, try your luck with this this vegetarian/kosher-friendly recipe for delicious black eyed peas. Happy New Year, y’all!

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Posted on January 6, 2015

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Welcome 2015 with a Sweet (Potato Challah) Shabbat Treat!

sweet-potato1Happy 2015! This year starts on a Thursday, which means the first Shabbat of 2015 is only a day away! Start the new year off on a sweet note with our Sweet Potato Challah recipe. It sets just the right tone for a year of sweet Sabbaths.

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Ingredients
1 package (7g) yeast
2/3 c. warm water
1 tsp. ground cinnamon
½ tsps. ground cardamom
3¾ c. unbleached white flour (substitute up to 1¾ c. whole wheat flour)
1/3 c. sugar
½ c. mashed sweet potato
¼ c. canola oil
2 eggs (1 is for glaze)
1½ tsps. salt
½ tbsp. honey

Directions
Sprinkle yeast into small bowl and pour in warm water. Let stand for 10 min; stir to dissolve.
Mix flour, ½ tsp. cinnamon, & cardamom in large bowl.
Make a well in the center, pour in yeast/water mixture.
In a separate bowl, whisk together sugar, sweet potato, oil, egg, & salt. Add to the flour mixture. Combine thoroughly.
Turn dough out on lightly floured surface. Knead for 5- 10 minutes until dough is pliable. Let dough rest 2-3 minutes; lightly oil bowl, place dough in bowl, cover with towel.
Let dough rise until it has tripled in size (2- 3 hours).
Punch down dough, knead; cut into 2 equal pieces. Cut the 2 pieces into 3 equal pieces (6 total); braid two even loaves. Line baking sheets with foil or parchment paper.
In a small cup, mix 1/2 an egg with ½ tsp cinnamon and honey to make the glaze. Coat challot with the glaze.
Place loaves on sheets, cover, and let rise until doubled in size; remove cover and bake for 30 minutes at 375 degrees.

Find more great Southern & Jewish recipes like this one in Taste of Torah: A Little Nosh of D’rash!

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Posted on January 1, 2015

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy