Last week, I had breakfast with Jeffrey Yoskowitz and Liz Alpern — co-founders of the boutique Jewish food company, Gefilteria, and authors of the forthcoming cookbook “The Gefilte Manifesto: New Recipes for Old World Jewish Foods”.
At 9 a.m. on a summer Sunday, two dozen parents and children gathered in a grassy area. Around them stretched Pearlstone Center’s farm, lush with green plants, a rainbow of flowers and a golden patch of wheat.
Adapted from a Pearlstone Center recipe. This recipe leaves measurements up for interpretation, which makes it great for experimentation with kids. If you prefer measurements, use a ratio of 2 cups flour to ¾ cups water and add other ingredients to taste. For more specifics, try this recipe (for a no-yeast option) or this one (yeasted).
During a dinner conversation a year or two ago, my father briefly alluded to a “gross” lard-like product his mother used for frying. I had forgotten the name of it until a recent walk-through of “Nourishing Tradition: Jewish Cookbooks & The Stories They Tell” at the Center for Jewish History, where a pamphlet published by Proctor & Gamble triggered the memory.