December is upon us – already! That means, of course, ’tis the season. So does Christmas dominate in the South? Yes, but – there’s also p-l-e-n-t-y of Southern Chanukah fun to be found. Here are just a few of the holiday happenings ’round here:
Jewish Books Cooking. Starting this weekend, JBC tours the South – and one of the stories included is Lemony Snicket’s “The Latke That Wouldn’t Stop Screaming.” Fun, family show made possible by The Covenant Foundation and the ISJL.
Congregations and Organizations’ Parties & Performances! Across the South, local congregations, Jewish agencies, and organizations are hosting a wide array of performances, latke cook-offs, dreidel parties, music, meals, and much, much more. Southern Jewish Life Magazine has compiled a fantastic list of all such events, available right here.
(Big) Easy Chanukah Festival. The OCH Market in New Orleans is having a special Holiday Market event next weekend, which features a lot of Chanukah/Southern-and-Jewish fare. Shop, mingle, hear Klezmer music, and eat (the Fat Falafel Truck will be there!). And hey – everyone loves another excuse for a trip to New Orleans, right?
These are just a few out of many! What are some of your favorite Southern & Jewish holiday happenings for Chanukah?
What do Yiddish-speaking chickens, screaming latkes, and a pig who really, really wants to be kosher have in common?
They’re all characters featured in Jewish Books Cooking, a children’s theater show that brings eight popular, contemporary children’s books to life with bright characters and catchy songs.
Jewish Books Cooking (JBC) is a project made possible by The Covenant Foundation. The show debuted earlier this year in New York City. Created and directed by Liz Swados, the New York production of Jewish Books Cooking was mounted at several venues around the city. This December, along with a new director, new music director, and new cast, the show is also going to have a whole new destination – the Deep South.
How does a show like JBC wind up traveling through the South? It happened how it always happens in show biz, baby: “ya know a guy.”
While preparing for the inaugural New York production, the staff at Covenant thought about how great it might be to bring a peppy show like this to smaller communities. They would need a director for the touring show, and an organizational partner with connections to smaller communities…
But they knew a guy – or, in this case, a gal – and they knew of just such an organization. So they made a few phone calls. They called me (because I’m a theater nerd who lives in Mississippi, and was lucky enough to intern with Covenant awhile back). They called the ISJL (since they’re an organization located in Mississippi, accustomed to partnering and delivering programming to smaller communities). They posed the question: what do you think about teaming up to bring JBC to Southern cities – smaller communities that aren’t always reached by this sort of performance?
Everyone was excited about the idea. I mean, who wouldn’t want to bring something totally different to Southern audiences … namely, a children’s show filled with moxie-rich Jewish stories, not to mention all the kooky, rapping, dancing, hilarious characters?
In short order we had actors, venues, and everything else the recipe called for to stir up a Southern helping of Jewish Books Cooking. Though a lot to wrangle, this has been a fun and rewarding process. The stories included in the show are all upbeat, sometimes poignant, sometimes zany, but never dull. The music gets stuck in your head for days — in a good way, as the entire cast can assure you. And even the craziest of the characters is charming and relate-able, especially as conveyed by our talented actors. (These guys are pros: they go from being rats to parrots to witches to fried foods, without batting an eye!)
Directing JBC has been a treat. But best of all, knowing that this show will travel around and delight audiences who might not see anything like it all year … well. It’s practically a theatrical Chanukah miracle.
Next week, this show hits the road, traveling to Baton Rouge, New Orleans, Memphis, and closes out right here in Jackson, Mississippi. The show is free, and the Southern touring production will be followed by a family program focused on exploring Jewish stories and sharing family bedtime rituals. The program was written and will be implemented by the ISJL Education Department staff – so it’ll be just as fun as the show itself.
Welllllllllll, maybe it’ll be more fun. I mean, the show is pretty hard to beat. Did I mention there’s a Yiddish-speaking chicken?
If JBC is coming to a city near you, find more info here and go check it out! In the meantime, tell us: what’s your favorite Jewish children’s story?
The “Apples & Honey (Bourbon)” Challah Bread Pudding recipe I devised a few years ago has become my Rosh Hashanah tradition: a Southern-and-Jewish recipe that celebrates the season, unites my tradition with my geography, and gives me an excuse to stock up on honey bourbon. (As an added bonus, I tend to get invited to more holiday parties, and my kitchen smells awesome.) Enjoy, and may your new year be healthy, happy, and even sweeter than this dessert!
Beth’s “Apples & Honey (Bourbon)” Challah Bread Pudding
The Bread Pudding – Ingredients
- Ten cups of challah* (approximately one big loaf), torn into chunks
- One (12 oz.) can of evaporated milk
- One cup milk
- One cup half-and-half
- Eight eggs, beaten
- ½ cup granulated sugar
- ½ cup honey
- ½ cup butter
- One tsp. vanilla extract
- One tsp. cinnamon
- Two tsp. baking powder Dash of salt
- Two cups of peeled, chopped apples
The Sauce – Ingredients
- ½ cup sugar
- ½ cup light corn syrup
- ¼ cup butter
- ¼ cup honey bourbon
Step One: Prep the pudding
First, preheat oven to 350 degrees. Lightly grease a 9″x13″ baking dish. Place the challah chunks in a large mixing bowl. In a different bowl, mix together milk, evaporated milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt. When thoroughly combined, pour mixture over challah chunks. Let it sit for about 10 minutes so the challah can absorb all the deliciousness. Then, add the apples, and spoon everything into the baking dish. Bake for approximately 35-45 minutes, until the bread pudding is a beautiful light golden color. Remove from oven and let cool 5 minutes before serving.
Step Two: Simmer the sauce
While the bread pudding is cooling, make the sauce! Just combine sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook for about a minute, stirring it constantly. Remove from heat; stir in the honey bourbon.
Step Three: Serve it up
Immediately drizzle one tablespoon of sauce over each serving of bread pudding … l’shana tova! (If you’re traveling with the dish, you can either bring the sauce and re-heat there, or go ahead and drizzle it over the whole bread pudding – it won’t be as gooey-and-fresh, but will coat the dish nicely and still be delicious when eaten.)
*Side note: sometimes I make apple challah to use as the challah loaf, in which case, I omit the two cups of apples from this recipe. Whatever is easiest for you – and leftover/almost-stale challah works great, since traditionally, bread pudding was used to moisten and make edible bread that was getting a little tough. Perfect, huh?