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Soul Food

•

Author Marlene Sorosky reconnects with Judaism
while writing a cookbook
on Jewish holiday entertaining.

CARLA JEAN SCHWARTZ
Section Editor

riting the
cookbook

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•

,

FAST FESI1VE

i\ti.E.ALS

also explains many of the wonderful
traditions.
By writing this book, she has dis-
covered the rich heritage of Judaism
and believes that her healing is a
lifelong process. "When I go to
synagogue now, I am moved. I saw
darkness, but I now I see the
beauty of the rituals."
Here are some of her
Chanukah recipes from her new
book.

Fast Fes-
for the jEW1SH TIOLIDAYS
tive Meals
=51 and Party -Planning
for the Jewish Holidays
Rituals,
Year
Complete
Menus,
(William Morrow and
Ideas
for Every Holiday of the
Co.) was a challenge for
Marlene Sorosky, since
Jewish holidays were nei-
ther fast nor festive during
her childhood. The book's
introduction reads like a
confessional instead of a pro-
logue.
"I remember with vivid
clarity when my editor called
and asked me to write a book
on the Jewish holidays," wrote
Sorosky. During a phone con-
versation from her California
home, Sorosky said, "The
CHOCOLATE
moment is etched in my mind
CHERRY
because my heart began pounding
VVMPFO„ vanOVV..,
DREIDEL CAKE
and I could barely catch my
1 package (18 1/2 ounces)
breath. Of the subjects I didn't feel
regular or reduced-fat devil's food
emotionally ready to tackle, it was
cake mix
Judaism."
was reluctant. As the author of several
Eggs, amount called for on cake mix
Judaism was painful for Sorosky.
articles and cookbooks, including
box
She describes her Orthodox father as
Cooking for Entertainment and the
Oil, amount called for on cake mix
"tyrannical" and who found religion
James Beard Award winning Entertain-
box
after escaping to the United States
ing on the Run, she explained that
1 can (16 ounces) cherry pie filling
from Germany during the Holocaust.
Passover and Chanukah recipes were in
1/3 cup Chambord liqueur or water
He was silent about his past and con-
her past books, but an entire book
3 tablespoons unsweetened cocoa
trolling in his rituals.
would be revisiting pain. She relin- •
powder
She felt as if there was a shadow
quished only because of an insistence
over Judaism and associated Jewish
and collaboration with friends, Joanne
Fudge Frosting
Holidays with darkness. Sorosky
Neumann and Deborah Shavar, whom
4 tablespoon (1/2 stick) nondairy or
remembers reading the Haggadah on
she met at a book signing.
regular margarine or butter
Passover in Hebrew and English with
The result is a creative book with
4 squares (1 ounce each)
long sermons extending the seder to
delectable recipes for several holidays.
unsweetened chocolate, chopped
many hours and an inflexible
She offers suggestions for easy to pre-
2 tablespoons light corn syrup
approach to Hebrew school.
pare Jewish fare, along with how-to
1 1/2 cups powdered sugar
When her editor approached her
information and menu planning. She
4 to 5 tablespoons very hot water
about writing a Jewish cookbook, she

Decorations
2 tubes chocolate decorating icing
with rosette or star tip
Multicolored sprinkles or chocolate
• jimmies
Place rack in center of oven and
preheat to 350 o F. Spray a 9 X 13-
inch baking pan with nonstick spray.
To Make Cake: In a mixing bowl
with electric mixer, beat cake mix,
eggs, oil, half the cherry pie filling,
Chambord, and cocoa on low speed
until blended. Do not add water
called for on box. Increase speed to
medium and beat 2 minutes. Fold in
remaining pie filling. Pour into pre-
pared pan and spread evenly.
To Bake: Bake for 35 to 40 minutes
or until toothpick comes out clean.
Cool in pan 15 minutes and invert
onto a cutting board or sheet of foil.
Cool completely. (Cake may be
wrapped in foil and refrigerated up to
2 days or frozen. Defrost, • covered, at
room temperature.)
To Cut Cake: Cut into dreidel
shape. Using 2 spatulas, remove cake
to a large platter. Cut scraps of cake to
make a "Chai."
To Make Frosting: In a large
microwave-safe bowl, microwave mar-
garine and chocolate, uncovered, on
high (100%) until melted, about 1
minute. Stir in cocoa, corn syrup, pow-
dered sugar, and 3 tablespoons hot
water. Stir until smooth. Add enough
additional water to make a spreading
consistency. Use immediately.
To Frost and Decorate: Frost top
and sides of cake with about 3/4 the
frosting. Using chocolate decorating
icing, pipe a border around bottom
edge of cake. Frost top and sides of
"Chai" with remaining frosting and
sprinkle with multicolored sprinkles or
chocolate jimmies. Using a spatula,
place on top of cake. (Cake may be
held, uncovered, at room temperature
overnight.)
Makes: 14 servings.

DREIDEL SUNDAES
Desired flavor ice cream, frozen
yogurt or sorbet
One plastic dreidel per person, with
a top that opens
Fudge or caramel ice cream topping
(optional)
Mini-chocolate chips, nut, sprinkles
(optional)
Leave ice cream at room tempera-

12/1:
1997

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