Now that the holiday season has come to a close, you may be noticing that the seemingly endless amounts of treats and indulgences over the past couple of months have started to take their toll. Whether your pants are feeling a bit snug or your energy levels have totally tanked, it may be time for a detox.
Adeena Sussman offers up the recipe for a sweet and savory honey-laced snack, the perfect accompaniment to a delicious Rosh Hashanah cocktail.
Addressing the 650 guests — mostly mothers of young and teenage children with food allergies — at the Food Allergy Research & Education Spring Luncheon at Cipriani 42nd Street, allergic-to-nuts WABC-TV Anchor Lori Stokes spoke of “the dramatic rise in the number of children with life-threatening food allergies” and her anguish that her 19-year old allergic daughter Nicolette— now at Georgetown — “might come in contact with a crumb from an almond or Brazil nut!”
At one time every Israeli, especially male soccer fans, knew how to crack sunflower seeds. It was a perquisite to living in Israel, along with not so subtle line jumping. Those without this talent were looked upon as outcasts.
When I first went gluten-free two years ago, people regularly asked me: “What on Earth do you eat?” In general, the diets of most people I know are centered around items like bread and pasta, so they couldn’t fathom how I could eat enough to stay alive without eating those staples.
2 cups granulated sugar
1 cup butter (or margarine for pareve)
Some Jews will celebrate this Tu B’Shvat, by blessing and eating different kinds of fruits — paying attention to their different textures and tastes, by eating the Seven Species of grains and fruits of Israel or seven local foods and by reciting or singing a string of passages from Jewish and other texts as part of a seder.
The Italian Jews have a special recipe they make this Shabbat called Pharaoh’s Wheel, a pasta baked into a round pan and filled with nuts, raisins, and meat
Wet a board or marble slab well and spread mixture with a wet spatula, about 1/2- inch thick. With a wet knife, cut into small squares or triangles. Cover and store at room temperature.