Combines many of the flavors and foods found in Spain and Portugal with the classic technique for making a bread kugel.
Mandelbrot means “almond bread” in Yiddish, but its origins are the biscotti cookies that were created in Italy more than 700 years ago. This recipe is featured in Tina Wasserman's book, Entree to Judaism for Families filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.
One favorite dish of the Ashkenazim that survived the move from the shtetl to North America was the hearty mushroom-potato-barley soup called krupnick.
We who have become cynical,
Whom life has raised its tough first
Of despair and
Disappointment and heartache
We who have learned to protect our souls
And toughen our hearts
To avoid more anguish