{{location.city}} {{location.region}} {{location.country}}
{{zmanim.engDateString}} / {{zmanim.hebDateString}} / {{zmanim.parsha_shabbos}}
~ {{formatTime(zmanim.sunrise)}} ~ {{formatTime(zmanim.sunset)}} Candles ~ Fri.{{formatTime(zmanim.candle_lighting_shabbos)}}


The Flavor of Memory

March 10, 2006, by

Food maven Norene Gilletz will be sharing food memories, recipes and recollections in her new column, The Flavor of Memory, a new feature in our newsletter. We hope they will stir up many wonderful memories for you! To submit your own food memories, or comment, please email foodmemories@ouradio.org. Norene Gilletz is the leading author of

Purim Pleasures Fit for a Queen (or a Jewish Princess!)

March 10, 2006, by

The quest for a recipe for Mohnlach began several weeks ago with a phone call from my mother’s cousin Roy. “Norene, maybe you can help me? I keep thinking about the poppy seed candy my mother used to make for Purim when I was a little boy. I thought if anyone would have the recipe,

Apple Pie Spice

February 23, 2006, by

McCormick makes an Apple Pie spice mix. However, you can use the following blend to get the same flavor. For 1 teaspoon of Apple Pie spice mix: 1/2 teaspoon Cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon Cardamon That will do the trick. Good luck and next time you make Apple Pie, send me a piece.

Kitke Recipe

February 15, 2006, by

Here is a great recipe. It is not very sweet, but it has a great texture. Ingredients: 2 oz. dried yeast 5 cups water ½ cup sugar 3 eggs ½ cup oil 3 Tbsp salt 5 lbs. flour The recipe will make 6 lg challahs. I would bake at 350°F for 35 to 45 minutes, depending on

Large Cholent Bags

February 14, 2006, by

There is a product on the market that comes in rolls, like foil and saran, which is the same as the product that the bags are made of, allowing you to tear off as much as you need. If you cannot find it, let me know and I’ll check my package at home. Pam spray

Vanilla Sugar vs. Extract

February 14, 2006, by

Most recipes that call for vanilla extract are usually sweet one. Although I’ve never made the exchange, I don’t see it making too much of a difference. I always say….experiment, experiment.

Sodium in Kosher Meat

February 14, 2006, by

I don’t know of any place to look for “counts”. I don’t think that when it comes to meat kashering that you need to worry about salt content today as you would have years ago. Years ago, meats were kashered in smaller size pieces. Today, most large butchers and meat packers kasher larger sections of

Pareve Ice Cream

February 13, 2006, by

Try this recipe out. As far as salmonella, if you are working with fresh eggs, you will not have a problem. Meaning, if you start with fresh eggs, and freezing the product, which you will, all will be fine. Ingredients: 1 container Pareve Whip 4 eggs, (separated) ½ cup sugar 2 teaspoons vanilla Beat egg whites,

Oyster Sauce

February 13, 2006, by

As far as I know, there is not, since oyster sauce contains Extract of Oyster. OUKosher note: The following OU certified companies make kosher artificial flavor oyster sauce (as listed on the OUKosher Product Search): Jen Mai Oyster Sauce (Industrial) Kosher Depot Oyster Flavor Sauce (Consumer) Lotus Blossom Foods Oyster Flavor Sauce (Consumer) Sugar Mill