There will not be a Hadassah meeting in March.
We would like to encourage everyone to attend Saturday morning services on March 17 beginning at 9:30. We will be hosting a tisch in honor of Hadassah that day with good food and fellowship.
There will be no meeting during the month of March.
Passover is almost here and we hope everyone has a joyous Pesach as we celebrate this spring festival of freedom.
See you around the Temple
2 Purim Dinner
3 Saturday Service
4 Sunday School
7 Hebrew School
9 7:30 Service
10 Saturday Service
11 Sunday School
14 Breakfast Schmooze
14 Hebrew School
16 Kabbalat Shabbat
17 Saturday Service-Haddasah Tisch
17 Movie Night
18 Sunday School Speaker-TBA
18 Temple Board Meeting
21 Rabbi’s Brown Bag Lunch
21 Hebrew School
23 Soup & Salad
24 Saturday Service
25 Sunday School-Model Seder
25 Sisterhood General Meeting
28 Hebrew School
30 Erev Passover-NO Service
31 Passover Day 1-9:30 Service
All too often tragedy strikes a little too close to home for many of us. I know I speak for all of you — Hadassah’s members and supporters — when I say that our hearts go out to all those directly and indirectly affected by the tragic loss of life at the Marjory Stoneman Douglas High School in Parkland, FL. We pray for those injured, physically and emotionally, and for Hadassah VP Merna Shapiro and her family who live in Parkland, FL and are thankfully safe. Merna’s grandchildren, who were in lockdown at the school next door, came out shaken but ok.
It will be a very long time before this small town awakens from this nightmare. We long for the day when the slaughter of innocent lives is only a lesson in a history book, but we cannot just sit back and remain quiet over the 18 school shootings, that have occurred since January. We must speak out.
Last week, Hadassah, the Women’s Zionist Organization of America, Inc. observed the yahrzeit of our founder, Henrietta Szold z”l. She was always deeply committed to advocacy as are we, which is why we frequent the halls of Congress and meet with legislators regularly to protect the values this organization was founded upon.
The value of all human lives is central to our mission as a women’s Zionist organization. Keep our children safe and support Hadassah’s efforts to legislate for stronger gun control legislation. Get involved in contacting congressional legislators both by writing and in person—join your local chapter for a Day in the District because every voice counts. To get involved, CLICK HERE!
For more information about Hadassah’s advocacy opportunities, please email email@example.com. We are the power of women who advocate and together we will strengthen one another and build a better world for all.
With sadness and hope for the future,
Ellen Hershkin (signature)
Hadassah National Board passes two Policy Statements:
A Nursing Policy Statement, in celebration of the 100th anniversary of the Henrietta Szold Hadassah-Hebrew University School of Nursing. The statement honors the nursing profession and reaffirms support to enhance nursing education and promote supportive workplace policies. The full Nursing Policy Statement can be read on Hadassah’s website. Join our October 2018 Mission to Israel and select the Nursing Track.
Hadassah joins with countless women seeking accountability and change for victims of sexual harassment and assault. We reaffirm and expand our previous policy statement to include sexual harassment and assault in the workplace, and include actionable steps that can be taken to mitigate some of the systemic ways that women remain vulnerable. The full Sexual Harassment and Assault Policy Statement can be read on Hadassah’s website.To gain deeper understanding on how sexual harassment negatively impacts women’s health, attend our Women’s Health and Advocacy Conference May 15-17 in Washington D.C.
Our next meeting is Wednesday, February 21 at 10:30 am. You are welcome to pack a lunch and stay for the Rabbi’s Brown Bag Lunch at noon that day.
Looking ahead on Saturday, March 3, Hadassah will be sponsoring the tisch following morning services. We will be organizing that during our February meeting, so we hope you will attend if possible.
See you around the Temple
By Jessica Halfin January 2018
One thing that Julia Child and I have in common is that we both dealt with culinary figures of authority who didn’t believe in us. Child’s was Madame Brassart, owner of Le Cordon Bleu in Paris. Mine was Miriam, my baking teacher at Dan Gourmet in Haifa in 2010, where I studied intensive baking. I followed Miriam’s every movement, learning from her a solid knowledge of baking—especially bread baking—that I call upon every day of my life. But when it came down to it, she just didn’t think I had it.
When she gave me a mark of 70 for my classroom studies, I was floored—gutted you could even say. I went to her office to contest the grade to no avail. If I was certain of anything in the world, it was that I could bake. I knew the techniques and executed them well, but sometimes it’s not just about ability. I was the quiet, studious American in a classroom filled with raucous and warmly charming Israelis, and my shell of formality irked her.
Despite the setback, thumbing through my old Hebrew recipes from Miriam’s class, I still experience waves of nostalgia. And though I have expanded my knowledge over the years in a never-ending quest of self-improvement, I still refer to my former instructor’s recipes when I’m looking for Israeli inspiration with a twist.
The following is a version of one such recipe—a classic English wedding cake of all things—that manifests itself as a light fruit cake. Each year in the runup to Tu B’Shevat, it crosses my mind to make the cake when I see stores start to fill up with displays of dried fruits. Made in the style of a classic pound cake—which originally required a whole pound of eggs, butter and sugar for two cakes!—it is filled with sugary dried fruits as well as home-made candied orange peels. (Take the extra time to make the candied orange peels yourself, don’t use store bought.)
The cake, which also contains pieces of finely chopped yellow raisins, dried cranberries and dried apricot, makes a pleasant snacking cake that will perk up any afternoon tea or coffee break during the dark winter months. Chag sameach!
Candied Citrus Peels
This recipe makes more candied peels than you will need for the cake. Store the remainder in an airtight container once fully dry, or dip the ends in melted chocolate to create classic orangettes.
The peel and pith of 4 large oranges cut into half-inch-thick strips
4 cups sugar, divided
3 cups water
1 cup sugar, for rolling
Bring a large pot of water to boil, add orange peels and simmer for 15 minutes. Strain and set aside.
Bring 3 cups sugar and water to a boil, then reduce to a simmer and cook the sugar has just dissolved. Add the orange peels let cook for 40-45 minutes, or until tender.
Place peels in a strainer and rinse off, draining the excess syrup and then cool by washing with cold water.
Dry peels completely, then roll in the remaining 1 cup sugar to coat.
Lay candied peels flat on a cooling rack placed over a parchment paper-covered tray and let air dry until set (a few hours to overnight).
Fruited Citrus Pound Cake
Makes 2, 12-inch loaf cakes
The method in which this cake is formed is very important to a successful outcome. That is because most of the leavening work is done by whipping air into the butter-and-sugar mixture, which is then supported by the slow emulsification of the eggs entering the batter one by one. That said, this sacred process only requires you to have a bit of patience—not a special baking skill. The cakes themselves are very rich, and taste even better when aged for a few days. They slice and freeze well and hold up wonderfully in transport. A nod to the good old days—when the only thing considered healthy was a good appetite!
Scant 1/2 cup golden raisins
Scant 1/2 cup dried cranberries
1/2 cup dried apricots
3 tablespoons orange juice
1 tablespoon rum (optional)
Using a food processor, pulse the dried fruit until finely chopped. Add to a small bowl and top with orange juice and rum if, using. Stir to mix, and let set at least 1 hour before baking. (This step can be done the night before.)
3 1/4 cups flour
1 tablespoon baking powder
2 1/4 cups sugar
2 cups butter
Zest of 1 lemon
Zest of 1/2 orange
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
Heaping 1/2 cup candied orange peels, finely chopped
Confectioners’ sugar for dusting
Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking powder and salt. Set aside.
In a stand mixer, beat sugar, butter, lemon and orange zest together for 10 minutes, until pale in color and fluffy.
On medium low speed, add eggs one at a time, incorporating each egg completely before adding the next. When all the eggs have been incorporated, add the extracts and beat to mix.
Add 1/3 of the flour mixture, and beat until just combined. Add 1/3 of the sour cream, and beat until just combined. Continue in this pattern ending with the last of the flour mixture.
Fold the dried fruit and orange juice mixture and chopped candied orange peel into the batter.
Split the batter between two large loaf pans, and bake for 55-60 minutes, until a toothpick comes out with a few dry crumbs attached. Let cakes cool on a wire rack for 10 minutes, then gently dump out of the loaf pans, to continue cooling. Sprinkle with confectioners’ sugar using a small sieve to decorate just before serving.
Want to make beautiful braided Challah? Click Here!
1 New Year’s Day
3 NO Hebrew School
5 Kabbalat Shabbat
6 Saturday Service/Board Installation
7 NO Sunday School
10 Breakfast Schmooze
10 Hebrew School
12 7:30 Service
13 Saturday Service
14 Sunday School Field Trip
17 Rabbi’s Brown Bag Lunch
17 Hebrew School
19 Soup & Salad
20 Saturday Service
20 Movie Night
21 Sunday School
21 Temple Board Meeting
24 Hebrew School
26 Kabbalat Shabbat
27 Saturday Service
28 Sunday School
28 Sisterhood Board Meeting
31 Tu BiShvat
31 4:00 Seder
31 Hebrew School