New Temple Sinai Cookbook Could be the Last

Along with VCR tapes, phone booths, and pagers, many of today’s millennials eschew cookbooks with the world at their fingertips accessing recipes online.

What began as this simple realization has turned into a successful fundraising effort and a lasting synagogue keepsake. Temple Sinai’s sisterhood, Women of Sinai, has published its new (and probably last) community cookbook, “Recipes From Our Table.”

Twenty-one women came together to collect and organize 197 recipes, and committee member Michelle Young designed an appealing cover to lend a warm, custom feel. Recipes range from appetizers and beverages to soups and salads, vegetables and side dishes, entrées, breads, and desserts. It also features a special Jewish holiday favorites section that includes cherished family recipes such as Bubbie Jacobs’ Mondel Bread, Aunt Riva’s Jello Mold, and Grammy Ellen’s Brisket.

Contributors were invited to share a story or comment with each recipe, transforming the cookbook into more than a collection of recipes — becoming a treasure of family stories, traditions, and memories. Most importantly, all proceeds from cookbook sales benefit Backpack Buddies of Metro Atlanta, a nonprofit organization that provides weekend meals to food-insecure children.

Looking back, cookbook chair Jan Jay realized that Temple Sinai had not published a cookbook in 15 years. During that time, kitchen technology had evolved dramatically, with air fryers, pressure cookers, and sous vide machines becoming commonplace and making meal preparation more efficient. Jay also wanted newer Temple Sinai members and friends to discover one of her favorite Passover recipes from the synagogue’s 2004 cookbook. Passover Stuffing, submitted by then-Senior Rabbi Phil Kranz, had become a cherished Jay family tradition that she has prepared and shared many times over the years. Fortunately, Rabbi Kranz graciously submitted his current version of the recipe for the new cookbook.

Other contributors include Rabbis Ron Segal, Brad Levenberg, and Sam Trief, along with 93 additional Temple Sinai members. Sadly, between the project’s inception in November and the cookbook’s publication in May, the congregation suffered the tremendous loss of Rabbi Kranz, who passed away in April. It was only fitting that the cookbook be dedicated to his memory and in honor of his lasting contributions to the Temple Sinai community.

“I’ve always loved community cookbooks and family recipe collections because they have the best easy, tried and true recipes,” said cookbook co-chair Marci Cohen. “When Jan asked if I could help work on this project, it was an immediate yes. I love that we’ve created this fun, nostalgic keepsake that also benefits a great cause.”

Co-chair Michelle Simon agreed. “There is perhaps no greater expression of L’Dor V’Dor —from generation to generation — than sharing a cherished family recipe. Through this cookbook, we hope families will gather in their kitchens, create lasting memories, and pass these treasured traditions on to their children and grandchildren for years to come.”

“Do we have a fundraising goal? No,” Jay said. “We want to raise as much as we can to help Backpack Buddies make sure no child goes hungry over the weekends.”

“Community partnerships are at the heart of everything we do at Backpack Buddies, and Temple Sinai exemplifies what it means to lead with generosity and purpose. We are deeply grateful that they chose Backpack Buddies as the benefactor of their cookbook. Their support will help us continue providing nutritious meals to children while creating a lasting impact on families throughout our community,” said Denise Bjurholm, CEO of Backpack Buddies.

“One of the greatest blessings of synagogue life is that we don’t celebrate alone and we don’t grieve alone. This cookbook is a beautiful reminder that as members of Temple Sinai our stories, and our lives, are forever intertwined,” said Temple Sinai Rabbi Trief.

The initial printing may soon be sold out. A second printing is planned. The first book is $36 and each additional is $18. To order a copy, please visit: https://tsa.tfaforms.net/159 ì

Spicy Cheese Grits

From Stacy Wolff

Ingredients:

• 4 c boiling water
• 1 c quick cooking grits
• 1 1/2 tsp salt
• 6 T butter
• 1 1/2 tsp Worcestershire sauce
• 2 tsp hot pepper sauce
• 1 1/4 c shredded sharp cheddar cheese, divided
• 1 T dry sherry
• 1 lg egg, beaten
• Sprinkle of paprika

Directions:

Preheat oven to 325 degrees. Combine boiling water, grits, and salt in a saucepan; mix well. Cook over low heat, covered, for 5-7 minutes, or until most of water is absorbed. Stir in butter, Worcestershire sauce, hot sauce, 1 cup of the cheese, and sherry. Fold in egg until mixed. Spoon into a greased 2 1/2 qt. baking dish. Sprinkle with remaining cheese and paprika. Bake 1 hour or until bubbly. May need to slightly cool before serving in order to set in the middle.

Rotisserie-Style Roasted Sticky Chicken

From Marcie Cohen

Ingredients:

• 4 tsp salt
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp white pepper
• ½ tsp black pepper
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• 2 (4 pound) whole chickens or one 5+ pound whole chicken
• 2 onions, quartered

Directions:

Mix together salt, paprika, onion powder, oregano, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside. Remove and discard giblets from chicken. Rinse chicken cavity; pat dry with paper towels. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in resealable plastic bags or double wrap with plastic wrap. From here, you can refrigerate 4 to 6 hours, overnight, or just get to roasting. Preheat the oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Bake uncovered until an instant-read thermometer inserted into the breast meat near (but not touching) the bone reads at least 165 degrees, about 5 hours. Let chickens rest for 10 minutes before carving.