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Resources for the High Holidays

Click here for Walking Meditation following Tashlich.

Create your own sanctuary space at home for your Zoom prayer services

Materials:

  • ●  A piece of paper: 8.5”x11”, a piece of poster board, or a pillowcase or a sheet (any size works - this is YOUR sanctuary space to use during your Zoom services)

  • ●  Markers, crayons, pens, stickers, and anything else you like to use in your 2D art creations

  • ●  Photos of loved ones and people/things/places that inspire you

  • Directions:

  • Let’s think about how you want to create your sanctuary space/backdrop. Do you want it to be behind you on the Zoom screen or do you want to hang it up for you to look at behind your computer/tablet/tv screen? It’s totally up to you!

  1. Map out what you want to put on to decorate your screen: inspirational words, photographs, words of tefillot, or even quotes from Torah.

  2. Decorate away. Enjoy!

These questions may help inspire your efforts:

What are your hopes and dreams for 5781?
Which prayers do you find meaningful and/or enjoy singing?
Who are some of the people you usually celebrate the holidays with? What comes to mind when you think of holiness?
What is important to you to find in a prayer sanctuary?
Name three things that inspire you?
What helps you focus?
What gives you hope?

To Get You in the Holiday Spirit...Great Aleinu

Suggested Reading

Entering the High Holy Days, by Reuven Hammer

Beginning Anew: A Woman's Companion to the High Holy Days, by Gail Twersky Reimer and Judith A. Kates

Days of Awe: A Treasury of Jewish Wisdom for Reflection, Repentance, and Renewal on the High Holy Days, edited by S.Y. Agnon 

This is Real and You are Completely Unprepared: The Days of Awe as a Journey of Transformation, by Allen Lew 

The Last Trial: On the Legends and Lore of the Command to Abraham to Offer Isaac as a Sacrifice : the Akedah, by Shalom Spiegel

Recipes and Remembering

Members of the Habonim community recently enjoyed sharing these recipes and stories about life, lineage, and Jewish holiday meals.

POMEGRANATE BURSTS
Rabbi Lisa and Zahara Gelber


We love celebrating Rosh Hashanah with pomegranate seeds. There's a tradition that the pomegranate contains 613 seeds, aligned with the 613 commandments. Pomegranate bursts combine these seeds with a favorite in our house - Chocolate! They are easy to assemble and POP in your mouth. Be prepared to get messy though.

Ingredients:
Bag of chocolate chips
Container of pomegranate seeds

Directions:
Melt chocolate chips in small batches in microwave
Pour room temperature pomegranate seeds into bowl of melted chocolate. 
Swirl them around with spoon to cover completely
Scoop mixture onto wax paper with teaspoon
Let sit on counter to harden

ENJOY WITH PLENTY OF NAPKINS!

NON-DAIRY KUGEL
Amy Kargauer

My paternal grandmother used to make a non-dairy kugel that I've been riffing on ever since.  All amounts are approximate!

-A pound of broad/wide/extra wide noodles

-butter or oil

-an apple or two (the more the merrier?)

-raisins (I like a mix of golden & black)

-eggs - about 6, give or take; you want this thing to hold together, so 6 seems to be a minimum for a lb of noodles

-chopped walnuts (optional - but I don't omit them unless I'm sure one of my guests has an allergy)

-sugar (optional; I use it only as topping) & cinnamon

-applesauce optional (I don't use it, but it could make it moister if that's how you roll) 

Boil up the noodles, until just about soft but not falling apart.  Stir while cooking, or toss a drop of oil into the boiling water, so they won't stick together.

While noodles cook, dice up the apple(s) and pour out your raisins (maybe a cup, give or take? -whatever you like!) and chopped nuts if using.  Scramble the eggs; I like to mix some of the raisins & diced apples in with the eggs & add the bulk of it separately.  If you are using any sugar or sweetener, this is the time to add that, and I add some cinnamon in with the eggs too.

Drain the cooked noodles & put them into a large bowl with some butter or oil, just enough to make sure they don't stick together.  Pour in the eggs & toss well.  Add in the raisins, diced apples, & nuts (applesauce here if using).  Mix it all together so fruit is evenly distributed.  You can add a little bit of sugar if you like, I rarely do because the fruit is sweet enough.  I add cinnamon now also.

Pour the whole thing into one or two greased baking dishes, 9x13 or so, or a couple of disposable foil baking pans - you need sides at least 2 inches high.  Sprinkle cinnamon or cinnamon-sugar in stripes across the top.  Bake for about half an hour at 350.

If it holds together, cut into squares to serve; otherwise just scoop it out!  Rarely any leftovers!

SESAME CHINESE CHICKEN SALAD                                                                                                                                                          Nita Gottesman

My mother-in-law was a wonderful cook, especially of certain traditional Jewish foods. We were reminded of it when, traveling in Poland, a side dish of cole slaw came with our sandwiches. We looked at each other with the recognition that this was “Mom’s Cole Slaw,” which made sense since that was where she was from. I developed this recipe when trying to duplicate the taste. 
 
It’s been our tradition to invite family and friends over the second day of Rosh Hashanah in the afternoon and lay out a big buffet. This year, unfortunately, that will definitely not happen. I’m offering the Sesame Chinese Chicken Salad recipe as a remembrance of those good times that will, please Gd, return soon. It worked well for the occasion because all the prep work can be done in advance, with the salad put together and tossed just before serving. No reheating, cold or room temperature is fine. 
 
Enjoy!
Nita
 

1 lb. boneless & skinless chicken breast

1/2 tsp garlic powder

1 large head iceberg lettuce, shredded

4-5 Tbsp sesame seeds, toasted

4-5 Tbsp slivered almonds, toasted

2-3 cups chow mein noodles

Dressing:

1/2 tsp Chinese mustard powder

1 Tbsp hoisin sauce

2 Tbsp rice vinegar

1 Tbsp sugar

1 tsp light soy sauce

2 tsp sesame oil

4 Tbsp vegetable oil

Blend dressing ingredients and set aside. Season chicken with garlic powder, wrap in foil and bake 350∘for 30-40 minutes. Cut into strips or small pieces. Mix together with lettuce. Toss with dressing, add sesame seeds and almonds. Add chow mein noodles. Serves 5-6. Double or triple the recipe for dressing and then use desired amount.

Notes: Additional ingredients can be added as desired, such as: mandarin oranges, water chestnuts, baby corn.

Alternate Dressing: 3 T sugar 1tsp dry mustard 1 tsp salt 1/2 tsp pepper 1/2 c oil - sesame & vegetable oil mixed 9 T rice vinegar 6 T soy sauce

COLE SLAW WITH CREAMY TANGY DRESSING
Nita Gottesman

Best made in advance and allowed to sit for a few days for the flavors to penetrate the vegetables.

Ingredients:

1 medium head green cabbage

1 carrot, shredded

1 Tbsp minced onion

1-1/4 c mayonnaise

1/4 c sugar

1/3 c vinegar

1/4 tsp celery seed

1/4 tsp ground black pepper

salt, to taste (start w 1/2 tsp)

Preparation:

Shred cabbage into a large bowl; add shredded carrot & onion. Combine mayonnaise, sugar, vinegar, celery seed. Whisk or shake in a jar. Taste & adjust seasonings, adding salt & pepper to taste, or more mayonnaise and a bit more vinegar if too sweet for your taste. Add dressing to the shredded cabbage mixture until well moistened. Refrigerate to chill thoroughly. Usually more dressing is needed. Increase to: 2 c mayonnaise ⅜ c sugar ½ c vinegar ⅜ tsp celery seed ⅜ tsp ground black pepper salt, to taste (start w ½ tsp).

RED CABBAGE SALAD                                                                                                                                                                                      Nita Gottesman

Best made in advance and allowed to sit a few days for the flavors to penetrate the vegetables.

1 small head red cabbage, shredded

1 small head green cabbage, shredded

2 small red onions, peeled, chopped or in thin rings

1 can chopped red beets, well drained

1 cup raisins

1 can whole kernel corn (small or large)

1/2 cup pine nuts

2 red apples, chopped, unpeeled

Combine and toss. Stir together dressing. Pour over and toss. Make in advance (at least overnight). Cover tightly and refrigerate. Dressing 3/4 cup safflower oil 3/4 cup red wine vinegar 3 Tbsp. honey 1 tsp. salt or Spike 1/2 tsp. white pepper

Wed, November 25 2020 9 Kislev 5781