Meet The Fellows

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Emily Benoit Age: 22 College: University of Florida Major: Sociology Why Repair? “Repair the World was the first chance I got to put things I learned in youth group, temple and Hebrew school into practice and real life.” Ariel Nathan Age: 22 College: State University of New York at Binghamton Major: Philosophy, politics and law… Read More

What The Numbers Say

According to the 2010 Greater Baltimore Jewish Community Study: • There are 93,400 Jewish people over the age of 18 in Baltimore. • Of the total population, 14,600 — almost 16 percent of the Jewish population — are between the ages 18 to 29. • Of the 93,400 Jews in Baltimore, 4,500 live downtown, 6,600… Read More

Don’t Forget the Shmaltz … Beer!

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Break out the latkes, turducken and HE’BREW Beer, it’s time to celebrate Chanukah and Thanksgiving with the Shmaltz Brewing Company. With a new 20,000-square-foot brewery in Upstate New York, Shmaltz Brewing is rarin’ to go with this year’s limited-edition anniversary releases, including Jewbelation Reborn, the annual HE’BREW holiday gift pack and its first-ever Black IPA,… Read More

Cranberry Crumb Bars

1 cup sugar 21⁄2 cups all-purpose flour 1⁄2 cup almond meal* 1⁄4 teaspoon salt 1 teaspoon baking powder 2 sticks unsalted cold butter (important to be cold), cut into tablespoons 1 egg * If you can’t find almond meal, use plain almonds, preferably without skins. Grind in a food processor until very finely ground. Filling:… Read More

Biddle Street’s Apple-Potato Latkes

2 apples — Granny Smith peeled, cored, shredded 2 potatoes — Idaho peeled, shredded 2 tablespoons matzo meal, as needed 2 scallions diced 2 eggs large 4 tablespoons canola oil for frying 1/4 teaspoon cinnamon 1⁄2 pint of sour cream Peel, core and shred apples, and soak them in 12 ounces of Sprite or lemon… Read More

Biddle Street’s Brussels Sprouts With Shallots And Pastrami Crisps

1/4 pound pastrami sliced 1 pound fresh brussels sprouts/sliced 1⁄2 pound shallots or onions / chopped small salt and pepper to taste 4 tablespoons margarine Cook pastrami in one tablespoon of margarine, until crispy, them remove from pan, let cool, and roughly chop, and reserve. In the same pan add the remainder of margarine, add… Read More

Carrot Dill Soup

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1⁄2 stick unsalted butter 1 large onion, diced 21⁄2 pounds fresh carrots, peeled and diced (try to use the ones with greens on them; they are much sweeter) 2 ribs celery, leaves included, diced (or use leeks, white parts) 8 cups chicken stock or broth 1⁄4 cup plus 2 tablespoons fresh dill 1⁄2 teaspoon salt… Read More

ILENE’S HOLIDAY PUMPKIN DIP

2 cups canned pumpkin puree (1 regular-size can) 1 package (8 ounces) regular or pareve Tofutti cream cheese, slightly softened 1 cup dark brown sugar 2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon pumpkin pie spice or a dash of nutmeg Cream together pumpkin and cream cheese. Add in all other ingredients until… Read More

PUMPKIN HUMMUS

1 can pumpkin 1 can chick peas, drained and rinsed 3 tablespoons tahini (sesame paste) 1 clove garlic 3/4 teaspoon cayenne pepper (more or less) 1/4 teaspoon cinnamon (or more to taste) 21/4 tablespoons olive oil 2 tablespoons lemon juice salt and pepper to taste Place the pumpkin and all remaining ingredients in a food… Read More