Recipes from the Rebbetzin
Recipes from the Rebbetzin and Rabbi
Food for Thought
In Jewish tradition, it is an age-old honor to be invited to the Rabbi's home, and especially a delight to sit at the Rabbi's table. A meal with the Rabbi and Rebbetzin is always inspirational and educational, a celebration of Shabbat and Yom Tov, of Torah and Jewish values, of life and community. Each recipe is special, plentiful, delicious, reflecting the past and celebrating the present.
Welcome to the Rabbi and Rebbetzin's table, a labor of love for us. In each column we will introduce you to a star, a Jewish Star, who will be sharing their favorite recipes, entertaining and cooking tips. We are pleased to introduce our new feature series, Recipes from the Rebbetzin.
Rabbi/Rebbetzin Shoshana Ohriner lives in Silicon Valley with her husband Rabbi Philip Ohriner and their two children. In addition to her work as as a food writer and the creator of the parve baking blog Couldn't Be Parve, Rabbi Shoshana loves connecting people to tradition and Judaism through food. Whether by inviting people over for Shabbat and holiday meals or providing meals to families in her community in times of need and joy, the food is the foundation for cultivating meaningful connections and relationships. Since there are rarely less than fifteen people at a Shabbat or holiday meal at the Ohriner home, Rabbi Shoshana has developed quite a few recipes that feed a crowd without too much fuss. These are some of her most requested recipes:Add a comment
Rabbi Abraham J. Twerski is internationally known as a prolific writer, a Torah scholar and lecturer, and a world respected psychiatrist. Twerski's clinical career specializes in addiction; much of his writing concerns self-improvement and Jewish ethical behavior. He co-authored the book, "A Taste of Nostalgia: Tales and Recipes to Nourish Body and Soul" with Judi Dick, an Artscroll/Shaar Press editor. The book shares meaningful stories and memories of Jewish life. It is "a storybook with recipes". We are delighted to present some of these recipes:
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By Rebbetzin Rifki Freundlich
Rebbetzin Rifki Freundlich has been living in Atlanta for close to 12 years with her husband and children. Her husband Rabbi Yechezkel (warmly known as Rabbi Y) is the respected, popular and beloved associate rabbi at Congregation Beth Jacob. Rebbetzin Freundlich is cherished by the community for her chesed (kindness), her hospitality, and her warm and welcoming smile. KosherEye is privileged to know her well and is always amazed and touched by her leadership and involvement in community projects and outreach.
One of the many things Rebbetzin Rifki loves about living and cooking in Atlanta is the local preference for lighter and healthier cooking and eating. The Freundlichs very much enjoy hosting on Shabbat and chagim (Jewish holidays). Therefore, Rifki is always looking for shortcuts to ease and shorten preparation, which proportionately increases her pleasure from entertaining. She was kind enough to share some of her Shabbos recipes with KosherEye:
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Chabad of North Fulton, Georgia was established in 1998 as a center for meaningful Jewish engagement and enrichment. With joy, sincerity, warmth and a genuinely accepting environment, Chabad helps Jews strengthen their Jewish identity and deepen their connection to the Jewish community. Chabad welcomes all Jews regardless of religious background and affiliation.
We thank Rebbetzin Rashi Minkowicz, educational director of the North Fulton Chabad Center, for sharing these very special recipes. Her husband Rabbi Hirshy Minkowicz is the founder and director of the Chabad Center of North Fulton. Says Rebbetzin Minkowicz: "After having lots of guests at our Shabbos table over the last 14 years, many of them experiencing a Shabbos dinner for the first time in their lives, the following recipes have become all time favorites and I make them almost every single week".
Here are some of her all time favorite recipes:
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The Bais Yaakov Cookbook is dedicated to the memory of the beloved Rebbetzin Batsheva Esther Kanievsky. The dedication, in part, shares that "The Rebbetzin was a tremendously unifying force in Klal Yisroel (The Jewish Community). Everyone came to her warm humble home, which pulsated with Kedusha (holiness), to request a Bracha (a blessing), to receive Chizuk (encouragement and strength), and to unburden a broken heart…" The Rebbetzin was known for her exquisite challah, a water challah, and for the joy she found and shared in the great mitzvah of hafrashas challah...the making and blessing of challah.
The recipe above is the original recipe written by Rebbetzin Kanievsky and appears in the Bais Yaakov Cookbook: "This is the original recipe, as given to us by Rebbetzin Kanievsky. She instructed us to multiply the recipe by 2 1/2 times (as it appears in the cookbook), in order to be able to make the brocha of hafrashas challah."Add a comment