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Family Focus

baby and me

Thursday - S'atu.rday
December 18.6 - 201 1,

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Recipe For
Togetherness

An innovative cookbook brings the
younger generation into the kitchen.

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Shelli Liebman Dorfman

Senior Writer

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CANTOR SAMUEL

GREENBAUM

Certified Mohe1

—

Skill, Sensitivity and Tradition
come together to create your special Bris,

Answering all of your anesthetic & aftercare needs.

(248) 855-A BOY (2269)

Office: (248) 547-7970
perfectnow@excite.com

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Jason M. Golnick DDS, MS

Arnold L. Golnick DDS, MS

Michelle Tiberia DDS, MS

Pediatricians

Dentistry

Golnick Pediatric Dental Associates
treat the dental needs of infants,
children, adolescents.

• Positive and friendly staff
• Emergencies seen promptly
• Most insurances accepted
• Nitrous oxide and sedation available
• Open daily

S

Lakes Medical Center
2300 Haggerty Road Suite 1180 I West Bloomfield, MI 48323

Happy Chanukah

from the staff at the JN

C28

December 18 • 2008

248-668-0022

otato lakes, homemade
applesauce and a unique
version of sufganiyot
(traditional Chanukah doughnuts)
highlight a chapter on Chanukah
in the Jewish Holidays Cookbook
(DK Publishing, 2008).
For children, ages 7 and older,
the wire-bound, kid-friendly
cookbook includes recipes with
few ingredients and brief instruc-
tions that encourage kids to take
the lead in the kitchen while working
alongside older family members.
Author and kids' cooking expert Jill
Colella Bloomfield includes a mix of
classic recipes like roast chicken, chal-
lah and blintzes for holidays including
Rosh Hashanah and
Shavuot with less
traditional choices
like brisket mari-
nated in cola, frog-
shaped meringues
and even an Israeli
menu for Yom
HaAtzmaut (Israel
Independence Day).
Chapters on each
major holiday begin
with an introduc-
tion that explains its
significance, history
and relationship to
the recipes.
Consultant Rabbi
Janet Ozur Bass
includes fun and
thoughtful facts
about Jewish history and traditions,
including her own. On Sukkot, she
writes, "As long as the weather is good,
we spend the night in the sukkah."
Simple lessons are scattered
through the pages, like "the plural
of challah is challot" and "the word
cholent (Shabbat lunchtime stew) is
from the French, meaning "warm and
slow cooking." Kids can follow the
simple recipes and also learn why the
ingredients and foods are important

to Jewish culture. The whys and whats
of keeping kosher are explained as are
which recipes are dairy, meat or parve
(neither milk nor meat.)
Full-color photos include pictures of
food and kids in the kitchen. Pictures
also accompany descrip-
tions that teach about
kitchen tools and appli-
ances like a colander,
grater, saucepan whisk
and skewers. One page
is devoted to kitchen
safety with guidelines
on how to avoid acci-
dents, the importance
of handling food wisely
and a reminder to use
potholders on hot pans
and wait for an adult
when a knife is called
for.
In the section on
Chanukah, potato latkes
are described as "per-
-Rabbi Bass haps the most recogniz-
able Jewish food" and
Rabbi Bass writes, As the latkes are
frying, everyone gathers in the kitchen
and tells stories, plays dreidel and
gives presents to celebrate the joy of
bringing the light of the menorah into
a dark time of year."
She also shares what she calls the
"wonderful tradition in honor of
the heroism of Judith:' informing
that,"Women should not do any work
while the menorah lights are burn-
ing:' H

As the latkes
are frying,
everyone
gathers in the
kitchen and
tells stories,
plays dreidel
and gives
presents.