Italian Rosh Hashana seder

Italian recipes

Courtesy of my husband's cousin!

Yekke menu (except we REALLY don't hold by inventing simanim or brachos!)

The Maharil mentions eating the head of a sheep. I'm trying to remember where I saw this, but the Maharam MeRothenburg dipped his fish in honey as well.

In Alsace people used to eat cinnamon cakes and plum ( Read more... )

http://community.livejournal.com/picturing_food/4189215.htmlRead more... )

My first entry at a very fascinating group... hmmmm...

and my second!

Third

I'm obsessing over:

a tarte Tatin with cream

( cut for the dieters )

I asked the recipes a long time ago to my sabta, but never got into translating... it's done now!

BEMUELOS (a Pessach recipe - for those who can dip the matza)

You will need :
3 matzot
2 eggs
Oil
(for 20 to 25 bemuelos)

Put the three matzot in water.
When all soft, put them in a strainer and squeeze them with your hands to get as much water as possible out ( Read more... )

 
( Tuesday 10 July 2007: Mati being popular, Tsfat, we found R’ Barnutza!, Tiberias Lake, rants and bats! )