Temple Beth El Blog

Can easily be made Gluten-free

Ingredients:

See below for frosting ingredients.

• 4 eggs
• 2 cups sugar
• 1 cup melted butter
• 1/2 teaspoon salt
• 6 Tablespoons Matzah Cake Meal (or Gluten-free Matzah Cake Meal)
• 1 cup cocoa
• 1 cup chocolate chips

Directions:

• Beat eggs and add sugar gradually.
• Add melted butter and beat well.
• Stir dry ingredients and add to mixture.
• Stir in chocolate chips.
• Pour into greased 9x13 pan.
• Bake 375° for 20-25 minutes.

Frosting:

• Melt 4 Tablespoons butter and 2-4 ounces chocolate chips
• Stir until smooth
• Pour over warm brownies and chill until set.

• Add the following to a shaker and shake: 
  • 1 oz Vodak
  • 1 oz Grenadine 
  • Ice
• Pour into a martini glass 
• Top with 1 oz of Pink Moscato Champaign 
• Drop in a cherry.

It is a girl-power, pink drink that is fun and bubbly like the parties Queen Vashti throws at the beginning of the story; and strong like Queen Vashti when she sticks up for her morals and virtues.

Ilu finu malei shirah kayam—“Even if our mouths were as full of song as the sea”—we couldn’t express enough thanks for those who made such thoughtful contributions to the Music Fund in honor of Cantor Jacob Niemi’s installation. These funds will be used in a variety of ways to enhance the musical life of the TBE community, including assistance with musical programming beyond our normal worship needs, such as concerts and artist-in-residence programs, and support for music in our Religious School and youth programs. Many thanks to all those who have helped to support this sacred work! Together you donated $2,300 for the Music Fund.

Our new Temple Community Contribution program has been in place for several months and has been successful on many levels. We are especially gratified to observe these benchmarks in our membership renewals for 2021:

• We received 17% more renewals by December 31, 2020, than we did by December 31, 2019.
• Net membership contributions from those who renewed by December 31 increased 15% over the previous year.
• Donations to the three funds listed on the membership renewal cards increased over last year. 
  
• The positive feedback we received about the Temple Community Contribution program included many comments that the program reflects our values and our goals. Longtime member and TBE musician Mike Ross wrote: “TBE’s new Temple Community Contribution program is a welcome change. It is transparent and inclusive. It clearly demonstrates TBE’s need for funding and honors our shared values. My family, for one, responded by increasing our membership contribution, and we hope others will consider doing the same.”

The Temple Community Contribution program, introduced in 2020, encourages TBE members to reflect on our shared values when determining your annual membership contribution. To help guide decisions on giving, we shared clear and accessible information about TBE’s programs and finances, and we remain committed to transparency. If you have any questions about the Temple Community Contribution program or Temple’s finances, please feel free to contact Stefanie Kushner.

Since late March when COVID-19 struck, men supported by the Porchlight shelter program have been sleeping at the Warner Park Community Recreation Center on the North Side. Before then, Porchlight guests were sheltered in three church basements downtown, where TBE volunteers provided evening meals for many years. Now the city has opened a new temporary shelter at the city's former Fleet Services Building at 200 N. 1st Street. The new space has a much larger capacity, which will be important as the pandemic drags on. You can read more about it this article from the Wisconsin State Journal. 

Meals are currently being provided by the city through a contract with local restaurants. When a permanent location is selected, Potchlight will let us know if our famous chicken rice casserole will still be required. In the meantime, we are using that same recipe in smaller batches to feed families at the Catholic Multicultural Center. Sign up here is you would like to cook it again ( or for the first time)!

During the Trump administration, over 400 changes in immigration and refugee policy were implemented. A few examples include a ban on travel from Muslim countries, family separations at the border, increased ICE enforcement, the rescission of DACA, the requirement for asylum seekers to remain in Mexico while awaiting hearings, and the reduction of the refugee admission ceiling from 85,000 in 2016 to 18,000 last year. There was also a tremendous increase in civil immigration detention and countless documented violations against those in detention.

On Sunday, February 21, 7:00–8:30 pm, Professor Erin Barbato, director of the Immigrant Justice Clinic at the UW Law School, will talk with us about her work providing legal representation to people facing deportation or seeking asylum. She will address the major changes affecting immigrants and refugees implemented during the Trump administration and the policy reforms promised by President Biden.

Following a question-and-answer session, we will brainstorm possible next steps for congregational education and advocacy, including suggestions from the Dane Sanctuary Coalition. With the election behind us, we hope to refocus our attention on immigration and refugee reform. We need your input as we decide how to hold the Biden-Harris administration accountable and how best to support urgently needed changes. We’re looking forward to an informative and inspiring program and hope you’ll join us. Sign up here to receive the Zoom link.

This year, instead of the annual retreat, Temple Beth El continued its focus on racial justice with a series of weekend events dedicated to the memory and message of Rev. Dr. Martin Luther King Jr.

On Friday night, January 15, the Shabbat service was steeped in history, reflection, and prayer. Cantor Jacob Niemi opened the service with “Take My Hand, Precious Lord,” the beautiful song by Mahalia Jackson sung at Dr. King’s funeral. Les Goldsmith led us in touching songs and prayers including the important message of the old-time favorite “Blowin’ in the Wind.” Rabbi Jonathan Biatch spoke about how Dr. King never gave up hope of achieving equality and unarmed truth and looked to God to ask for strength to continue to lead. His message was that only light can drive out darkness and only love can drive out hate. We were reminded that the majority of Americans are diverse and tolerant, and systemic racism will only be stopped through the tireless efforts and work of good people, a need that calls us to action as a Temple Beth El community.

On Saturday, January 16, 25 congregants listened to a sermon by Rabbi Angela Warnick Buchdahl entitled “We Are Family: Rethinking Race in the Jewish Community.” Many of us were surprised to learn that among American Jews, 12% to 15% are people of color. Although the idea that Jews are a race or a tribe is sometimes a source of Jewish identity, it has also been used as a way of excluding and endangering Jews, from the times of Pharaoh to the events in Charlottesville and beyond. Rabbi Buchdahl challenged us to think of ourselves as a family, to identify our common ground as Jews in a rapidly changing world. After the sermon, we broke into three groups to talk about the different kinds of people who may have a sense of “otherness” at TBE and what we might do to make our synagogue more welcoming to Jews of color.

On Sunday morning, January 17, a family educational program focused on Jewish participation in the civil rights movement and the role of music in building solidarity. Cantor Niemi and TBE song leader Les Goldsmith explored how protest songs crossed racial and religious boundaries to build community. The cantor noted that freedom songs were the soul of the civil rights movement, helping to internalize the values and ideals of racial justice, dissipate fear, and promote social cohesion and unity of purpose. Although meaningful, the songs were intentionally simple and easy to adapt to our own verses and circumstances. Members of the choir sang a moving rendition of “We Shall Overcome.”  Erica Serlin led a discussion of our reaction as Jews to a letter from a Jewish freedom fighter and how it feels to be involved in racial justice advocacy.

Over the Martin Luther King Jr. weekend, the Temple Beth El community engaged in an enormous outpouring of generosity as members contributed to a supply drive organized by Nehemiah on behalf of the Allied Wellness Center. We provided supplies for babies and toddlers, including diapers, wipes, formula, and baby food. We answered a called for personal wellness supplies for teens, including body wash, shampoo, deodorant and lotion. TBE members helped collect, deliver and stock the shelves of the Allied Wellness Center. Members also made monetary gifts of over $2,000, which we used to purchase bus tickets and gas and grocery cards. Allied Wellness Center chaplain Gloria Farr said that these items were desperately needed, and we were thrilled to be able to respond. Nehemiah and the Allied Wellness Center have ongoing needs and ongoing volunteer opportunities. Contacts Betsy Abramson at betsyabramson@gmail.com or 608-332-7867 for more information. 

Traditional

• 1 Cake – 2 layers (Can use cupcakes and split in half) Freeze after baking
• 1 layer ice cream (2 pints) Freeze in shape of cake pan
• 12 oz. jam (strawberry or raspberry)
• Meringue (recipe and directions below)
• 2-3 Tablespoons cognac

Meringue

• 8 egg whites
• ½ teaspoon cream of tartar
• 2/3 cup packed brown sugar

Meringue directions

1. Beat egg whites and cream of tartar until foamy.
2. Beat in brown sugar by tablespoonful.
3. Beat until stiff peaks and glossy.

Assembly

1. Preheat oven to 500 degrees
2. Take cake layer and ice cream out of freezer.
3. On a cookie sheet with foil or parchment paper, place I layer of cake.
4. Spread jam over the layer.
5. Place ice cream on the cake layer.
6. Spread more jam on the ice cream.
7. Place top layer of cake on the ice cream layer.
8. Cover cake with meringue and seal the edges of the parchment paper or foil.
9. Freeze until ready to bake/flame/serve.
10. Bake on lowest rack at 500 degrees for 2--5 minutes until light brown.
11. Heat cognac in small pan on stovetop.
12. Light pan with cognac (with match or flame from gas stove) and pour over meringue on cake and flame!
13. Use a sturdy long knife to cut Baked Alaska in slices. ENJOY!!
14. Store remaining Baked Alaska in freezer.

A NY Times recipe by Melissa Clark

Makes 4 servings

INGREDIENTS:

• 1 1/4 pounds boneless,
• skinless chicken thighs (4 to
• 5 thighs)
• 1 teaspoon coarse kosher
• salt
• Freshly ground black pepper
• 6 garlic cloves, smashed and
• peeled
• 1/4 cup extra-virgin olive oil
• 5 anchovy fillets
• 2 tablespoons drained
• capers, patted dry
• 1 large pinch chile flakes
• 1 lemon, halved
• Fresh chopped parsley, for
• serving

DIRECTIONS:

1. Heat oven to 350 degrees. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince one of the garlic cloves and set it aside for later. In a large, ovenproof skillet over medium-high heat, add the oil. When the oil is hot, add the 5 smashed whole garlic cloves, the anchovies, capers and chile. Let cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes.
2. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs, place the pan in the oven and cook another 5 to 10 minutes, until the chicken is cooked through.
3. When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Place skillet back on the heat and add minced garlic and the juice of one lemon half. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan.Return chicken to the pan and cook it in the sauce for another 15 to 30 seconds.
4. Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped parsley.
5. Serve.

Ingredients:

• 1 1/4 cups/250 g green or brown lentils
• 4 medium onions 
• 3 tablespoons all-purpose flour
• about 1 cup/250 ml sunflower oil
• 2 teaspoons cumin seeds
• 1 1/2 tablespoons coriander seeds
• 1 cup/200 g basmati rice
• 2 tablespoons olive oil
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon sugar
• 1 1/2 cups/350 ml water
• Salt and freshly ground black pepper

Directions:

1. Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside.
2. Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 teaspoon salt, and mix well with your hands. Heat the sunflower oil in a medium heavy-bottomed saucepan placed over high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously. Reduce the heat to medium-high and carefully (it may spit!) add one-third of the sliced onion. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy (adjust the temperature so the onion doesn’t fry too quickly and burn). Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt. Do the same with the other two batches of onion; add a little extra oil if needed.
3. Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds. Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 teaspoon salt, and plenty of black pepper. Stir to coat the rice with the oil and then add the cooked lentils and the water. Bring to a boil, cover with a lid, and simmer over very low heat for 15 minutes.
4. Remove from the heat, lift off the lid, and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.
5. Finally, add half the fried onion to the rice and lentils and stir gently with a fork. Pile the mixture in a shallow serving bowl and top with the rest of the onion.

Ingredients for cake:

• 4 large eggs, room temperature
• 1 and 2/3 cups sugar
• 1 cup canola oil
• 1 can (15 ounces) pumpkin
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Ingredients for Ava’s frosting:

• 8 ounces of cream cheese
• 1 to 1  1/2 cups of powdered sugar
• (It can vary to how sweet you like it)
• 1/4 cup of salted butter
• 1 teaspoon of vanilla extract
• 1 to 2 tablespoons of milk
• (I always use 2 tablespoons of 2% milk or whole milk)

Directions for cake:

1. Preheat your oven to 350°.
2. With an electric mixer, beat the eggs, sugar, oil and pumpkin in a bowl until well blended.
3. In a separate bowl combine the flour, cinnamon, baking powder, baking soda and salt using a fork or spoon.
4. Little by little add in the dry mixture to the wet ingredients using the electric mixer. 
   • Tip: Don’t add a lot of flour in at one time, otherwise it will explode in your face and make a huge mess!
5. Pour into a greased jelly roll pan/sheet pan. (15x10x1-in) 
   • Tip: If you prefer not to use butter, then you can just line it with parchment paper and it will still work fine. If you don’t mind using butter, then it is a good idea to put butter first then parchment paper then butter again for triple precaution to make sure that it won’t stick!
6. Bake for 25-30 minutes. (My oven took 25 minutes but it depends on how fast your oven bakes.)
7. After your cake is out of the oven, make sure to cool completely at room temperature and then transfer to fridge.
   • Tip: Do not put the cake right into the fridge after it is taken out of the oven, otherwise it will become crumbly. 

Ava’s Cream Cheese Frosting:

1. Using an electric mixer, beat the cream cheese, powdered sugar, butter and vanilla in a small bowl. (Make sure to scrape the sides every once in a while to make sure all of the ingredients are mixed in completely.)
2. Add in the milk to reach your preferred spreading consistency.
3. Spread the frosting over the sheet cake and put in the refrigerator. When they are cold, you can take them out and cut them into rectangles. Make sure to store them in the fridge when you’re not eating them! :)
4. Enjoy!

Ingredients: 

• 2 eggs
• 1 cup sugar
• 1 ½ cup flour
• 3 teaspoons baking powder
• 1 cup cornmeal (I like to use ¾ cup fine cornmeal + ¼ cup coarse cornmeal)
• 1 cup milk
• 4 Tablespoons melted butter

Directions:

1. Blend eggs and sugar until very clear. Combine dry ingredients and add to egg/sugar mix alternately with milk.
2. Add melted butter.
3. Spoon batter into either:
   • A greased and heated 10” cast iron pan
   • or a greased and floured (or lined) muffin cups or a 9”x9” pan.
4. Bake at 350 until toothpick comes out clean (~25 minutes for the full pan, less for the individual muffins)

Notes:

•  ½ recipe works well in an 8” cast iron pan.

The three bottom lines of this message are simple. All the rest is commentary. Come and learn:

1. If you—members of our TBE community—need financial support for food, medicine, housing, or any other necessities to keep you safe and alive, please contact me immediately by email at rabbi@tbemadison.org or by phone at 608-238-3123.

2. Our community has great resources available. If you need help identifying other resources available in this community, please contact me through the channels mentioned above.

3. If you are a TBE member who can support our fellow members through your financial beneficence, please consider making an immediate donation to the Tzedakah Fund for these purposes.

Why do I turn to my Temple community for help?

Jewish law mandates that we preserve our own lives in almost every circumstance; in Hebrew, this concept is called piku’ach nefesh, the “saving of life.” Although we Jews practice selflessness, we are also to ensure that we take care of our own and ourselves, for in Leviticus (19:16) we learn that “we shall not stand idly by while another member of our community bleeds.”

In this spirit, I hope that if you are in need, you will move beyond pride and let me know of your distress. We have some funds available to help, we know of community resources to meet other needs, and we are willing to help. Private or public suffering is something that we need not abide. As Hillel wrote in Pirkei Avot (1:14), “If I do not support myself, who will support me?” We need to be present for one another, so that no one is left behind, forgotten, or injured by conditions beyond their control.

Again, if you need food, medicine, housing assistance, or other necessities to keep you safe and alive, please contact me immediately at rabbi@tbemadison.org or 608-238-3123. We will not leave your side.

A wonderful film entitled “My Favorite Year” (an homage to the era of totally live television of the late 1940’s and 1950’s) contains a precious line: “Jews know two things: suffering, and where to get great Chinese food.” Stereotype or not, Jewish families have – on Christmas eve – have ordered Chinese food and gone to the movies: the theaters tended to stay open, and the only restaurants open were the Chinese ones. 

This year, as we face closed theaters, we still might want to eat Chinese food and watch a movie, but here is a suggestion to make our own and watch an old favorite film at the same time. 

So here is a recipe for your consideration, shown on the December 24 edition of Beth El’s Quarantine Kitchen, followed by a list of TBE Staff favorite films and snacks to eat after dinner. 

What can I say? Enjoy, enjoy! 

Ingredients:

• 1/2 c. low-sodium soy sauce 
• 1/2  c. orange juice 
• 2 tbsp. vegetable stock 
• 2 tbsp. cornstarch 
• 2 tbsp. sriracha (more or less to taste) 
• 1 tbsp. minced fresh ginger 
• 2 tbsp. crushed garlic 
• 3 tbsp. peanut or olive oil 
• 1 whole white onion, cut into large chunks 
• 1 whole red bell pepper, seeded and cut into large chunks 
• 1 whole yellow bell pepper, seeded and cut into large chunks 
• 2 whole garlic cloves, sliced 
• 2 whole medium zucchinis, cut into 1/4 inch slices 
• 1 15-ounce can baby corn, drained and halved crosswise 
• 1 head broccoli, cut into bite-size florets 
• Cooked brown rice 
• Sesame seeds and chopped green onion, for garnish 
• OPTIONAL: animal or vegetable protein 

Directions:

1. Prepare brown rice per package instructions; usually 45 minutes are required for simmering. 
2. In a bowl, mix together the soy sauce, orange juice, stock, cornstarch, sriracha, crushed garlic, and ginger. Set aside. 
3. About twelve minutes before the rice is done: 
4. Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, and stir, cooking for 2 to 3 minutes. Add the sliced garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes, then, after the broccoli has turned a brilliant green and while the veggies are still firm, pour the sauce into the vegetables. 
5. Stir the veggies in the sauce, cooking for 1 to 2 minutes more, or until the sauce is very thick. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce. Serve over noodles or brown rice, with a sprinkling of sesame seeds. 

Tips:

• Prepare the vegetables and make the sauce up to 24 hours ahead of time. Keep in separate containers in the refrigerator.
• White rice, noodles of various kinds, and other starches can be used in place of brown rice depending upon your tastes.

Movies – TBE Staff Picks! 

The following movies are recommended for your holiday watching pleasure by members of the Temple Beth El staff. They may be streamable for free or for a small rental fee: 

• August Rush – Amazon Prime 
• Back to the Future (1985, plus sequels) – Netflix 
• Dr. Strangelove, or How I Learned to Stop Worrying and Love the Bomb 
• Dances with Wolves 
• Few Good Men, A – Amazon Prime  
• Fiddler on the Roof – Amazon Prime  
• Gandhi 
• Grease – Amazon Prime  
• Happy Gilmore – Hulu and Amazon Prime 
• In and Out – Amazon Prime 
• Inherit the Wind (1960) – Amazon Prime 
• It’s a Mad, Mad, Mad, Mad World – Amazon Prime 
• Lawrence of Arabia – Amazon Prime, On Demand TCM 
• Manchurian Candidate, The (1962) – Cinemax with Prime Video 
• My Favorite Year – Amazon Prime 
• Pretty Woman – Amazon Prime 
• Pride and Prejudice – Netflix and Amazon 
• Princess Bride, The – Amazon and Disney+ 
• Right Stuff, The (1983) 
• Tangled – Disney+ 
• To Be or Not To Be (1983 or 1942) – Starz with Prime Video 
• Who Framed Roger Rabbit? 

Movie Snacks from the TBE Staff 

And here are some great movie snack suggestions for you. Enjoy this special holiday break! 

• Assorted raw vegetables and yogurt dip (for those who are watching calories)  
• Chex Mix variations 
• Pistachios 
• Plain M&M’s in different flavors 
• Popcorn mixed with the different flavored M&M’s 
• Popcorn with Parmesan Cheese 
• Popcorn with Zaatar 
• Twizzlers 

Your annual contribution ensures that Temple Beth El will thrive and grow in ways that reflect our foundational values. Please mail your membership renewal form or renew online now at tbemadison.org/form/renewal2021. Renewal

Our new Temple Community Contribution program encourages you to view your annual financial contribution in a new way. This new program honors the meaning of your contribution, rather than recommending a percentage of household income as in the past. The new contribution model is based on shared values and affirms our mutual responsibility to one another as we pursue meaningful Jewish experiences.

Please contact Stefanie Kushner at exec@tbemadison.org or 608-238-3123 if you have any questions or would like assistance in determining your membership contribution for 2021.