Join us for a virtual book talk with Lauren Rebecca Sklaroff author of Red Hot Mama: The Life of Sophie Tucker December 8, 2020 at 7pm on Zoom Legendary entertainer Sophie Tucker was one of the women featured in the JHS exhibit “Trailblazer: Connecticut Jewish Women Making History.” The “FirstRead More →
Submitted by Susan Juster Viner Challah Cheese Puff Best made the night before serving 8 large thick slices of challah ½ lb. Grated Swiss or gruyere cheese 4 large eggs, beaten well 2 ½ cups milk 1 cup sliced fresh mushrooms l tsp. prepared mustard 2 Tbsp. gratedRead More →
Submitted by Beth S. Goldberg Salmon with Pineapple Glaze 4 Five ounce portions of salmon 2 Cups unsweetened pineapple juice 4 Teaspoons soy sauce In a small stainless steel sauce pan, bring the pineapple juice to a boil. Lower the heat and cook until there is about 1 cup. LetRead More →
Submitted by Susan Juster Viner In the mid 1970’s, I chaired a cookbook for my synagogue. It was a three-year project, went into two printings and sold out both. Recipes were tested, and there was an emphasis on mixing the traditional with some of the modern recipes. My dear cousinRead More →
Submitted by Susan Juster Viner Beth Hillel, Bloomfield, Cookbook 3 cups flour 1 pint sour cream 1½ cups sugar ¾ cup butter or margarine 1½ tsp. baking powder 4 eggs 1½ tsp. baking soda 1 tsp vanilla Marble Mixture ¾ cups chopped walnuts or pecans (optional) ¼ cup sugarRead More →
Submitted by Susie Namerow Esther’s Chocolate Mousse 9” Spring form pan 12 oz. pkg. Semi-sweet Chocolate Chips OR 11.5 oz. Bittersweet Ghiradelli Chocolate Pieces 6 eggs, separated (at room temperature) 1/2 tsp. cream of tartar (optional) 2 cups Heavy Cream 2 TB. Sugar 1 pkg Chocolate Wafers,Read More →