Food, Family, History
Since the inception of the online New Mexico Jewish Journal in Spring 2024, I have written one or more articles in each quarterly on Jewish foods, particularly as they relate to family, tradition and culture. Come learn about these delectable foods and the stories behind them, and bring them into your own kitchen.
(Above: my grandparents, Abe and Esther Beyda, with Esther’s grandmother, between them, and her aunt, on a trip to Cairo, circa 1933.)
(Above: my grandparents, Abe and Esther Beyda, with Esther’s grandmother, between them, and her aunt, on a trip to Cairo, circa 1933.)
|
Heritage in a Bowl
Passover’s coming. In this chapter of my life, without parents or grandparents, I often feel intimidated by the challenge of sustaining the traditions I’ve inherited and hope to pass them down to my son’s family. Which do I keep? Which adapt? Which jettison as relics not relevant to our lives now? In one area at least, I feel supremely confident: our Sephardic haroset, made with dates, walnuts, cinnamon, and a splash of red wine…. Photos by Claudette Sutton |
|
Culinary Time Travel: Easy, Cheesy Sambusak
On a rainy day in September, on the steps of the federal courthouse in downtown Santa Fe, our son Ariel married the woman of his dreams. Mind you, this is the same boy who announced one night at three years old when I was tucking him into bed: “I’m going to live with you and Daddy forever!” Charles and I didn’t make him commit to that in writing. We had a hint that his feelings might change in the ensuing decades. Plus, he didn’t know all the letters of his name yet.... Photos by Charles Brunn |
|
Seeds of a Good Year: Black-Eyed Peas
Shortly after my mom died, my brother and his wife sent me a wonderful gift: Mom’s recipe file. Nothing brings Mom back quite like seeing those 4x6 index cards with her handwritten recipes and crazy spelling (Rosh a Shona?!). The little blue and white file box is like a time capsule, taking me back to some old favorite foods, plus a few that haven’t stood the test of time. (Remember Harvey Wallbanger Cake? Me neither.)… Photos by Charles Brunn |
|
Zalabia: A Bite of Good Fortune
As Hanukkah approaches, I’m looking for good omens and signs of serendipity wherever I can find them. In my Syrian and Egyptian Jewish heritage, we have zalabia (also a common treat on Ramadan): deep-fried balls of dough, glazed with orange blossom syrup. Mom never made these, but I got a recipe from Aunt Vivian, who has fond memories of eating them on family trips to the beach outside Cairo. As a bonus, many Middle Eastern cultures believe eating sweet foods brings good fortune and helps ward off the evil eye…. Photos by Lacee Brunn |
|
Make Room for This One: The Eucalyptus Cookbook
You’ve said it, I’ve said it, we’ve all said it: Why do I need another cookbook? I don’t have room for more, I’ll never use all the ones I already own, and can’t I find everything I need on the Internet now anyway? I’m here to tell you, you’ll want to find room for one more: The Eucalyptus Cookbook by Moshe Basson. Photos by Charles Brunn |
