Last minute forgotten items?
Are you like me and forgot a few last minute things? Did You have to run Out to the store because you forgot apples? A new fruit? Soda? I forgot tomatoes and cucumbers and Advil. Ended up buying more than I needed, but you never know what you will want three days down the road! :)
We sat down for dinner and realized we forgot the chopped liver that my wife and I were craving. We'll survive, and it will be on our sukkot table. Besides that, we overshop because of my fear of forgeting something.
Items that we thought we had and didn't get...............
extra gas tanks for the BBQ grills...thought we had 2 spares full behind the garage, seems our teens used them and didn't let us know. Luckilly, MIL lives next door, and SIL 5 doors down and we borrowed from them
4 bags of ice that were supposed to be in the garage freezer. 25yo went to a party Tuesday night and liberated them. So, we made do with the ice being made in the house and patio fridges and threw lots of soda and drinks in the garage fridge.
EXTRA dishwashing liquid. We were 24 for each yuntif meal and went through much more dishwashing liquid than usual. Seems the 16 ounce bottles are now 14ounces. Again, Friday morning, I walked across the driveway to MIL's and retrieved a spare bottle from her supply cabinet.
No shortage of food items, thought I did dip into the Pesach storeroom for some extra honey, marachino cherries and nuts from the freezer. Wed. Nite, a cousin mused how no one had made a teiglach like our late great aunt, so I whipped one up using her recipe to serve Friday lunch.
I agree with you about store bought Taiglach, they look like small mounds of store bought Pesach soup mandlen in light karo syrup with 20 cents worth of cherries and a sprinkling of tiny nut pieces.
My great Aunt Ettie, was my grandmother's next oldest sister and she learned to cook from my great grandmother (my grandmother didn't cook, she wasn't well most of her adult life).
Ettie lived to be 105+ and made this every Rosh HaShanah until she was over 100. Unfortunately, both her daughters are gone, but she had passed the recipe to my mother, a favorite neice-in-law. Now if I could only replilicate her Ungemachs Ginger Candy.
Aunt Ettie’s Taiglach
6 large eggs room temperature, beaten well
1 teaspoon baking powder
1/3 teaspoon salt
3-1/2 cups all-purpose flour approx
1/3 cup golden raisins-soaked and drained
2 cups dark honey
1 cup granulated sugar
1 tablespoon ground ginger
2 tablespoons grated orange zest (optional)
1 cup cold water
maraschino cherries (and dried fruit optional)
1 cup chopped walnuts
Beat eggs with baking powder and salt and enough flour to form a soft dough. On a floured board, roll dough out into 1/4-inch ropes, cut about 4 inches long. Press a raisin into center of each rope, then, tie rope into a loose knot over raisin. Lay out on floured platter. If you don’t want to make knots, simply roll into a ball with the raisin in the middle.
Bring honey to boil in a deep pot. Add sugar and ginger. After sugar has dissolved, drop in taiglach, one at a time. Bring to boil again, cover, reduce heat and simmer for 30 minutes. Don’t peek!
Stir in zest and continue cooking another 30 minutes or until taiglach are golden and sound hollow inside when tapped. Break one open — it should be dry inside.
Add water to pot and mix well, then remove taiglach with slotted spoon and mound on oiled platter (I simply spray with PAM for baking) or inside a tin. Decorate with cherries, chopped nuts and dried fruit (if desired). Let cool.
Store at room temperature covered with plastic wrap or in a sealed tin.
In a pinch this can be made using store bought soup mandlen (not nearkly as good), in which case I add dark raisins to the fruit decoration.
Unlike Aunt Ettie, I pour additional melted honey over the whole mound. The longer this sits, the harder it is to remove pieces for eating. By Sukkos, you will need a serrated knife similar to a small saw and beware broken teeth.
Taiglach - why would you do this? I allow that Bagelman may have a good, even a great recipe. but, why?
The only point to rolling all of those little ropes of dough is to substitute something for nuts because there is a minhag not to eat nuts on Rosh Hashanah. But the strips of dough don't taste delicious, as nuts do. And it's a lot of work, rolling them out and boiling them.
Why not make nut candy some other time of year? And eat something delicious on Rosh Hashanah. Like apple strudel, or baked apples, or chocolate?
Some Jewish culinary traditions should be left in the shtetl.
Our family does not have a minhag not to eat nuts on Rosh HaShanah. If the dough balls in the taiglach you are served are not delicious, then someone is not making them from scratch and using top ingredients. Or one just doesn't like honey, ginger and glace fruit.
I've had some pretty lousy 'bakery' taiglach made with tasteless mandlen, simple syrup and jarred cherries. That's not what I'd make, serve or eat. (and yes I know I mentioned the quick sub in my post, but not that I'd use that method).
My great aunt was not born in the shtetl, she was born in Brooklyn in 1901. Her mother, my great grandmother was born in Manhattan in 1873. I am 5th generation American-Jewish. The Sunday before yuntif we had the 94th annual meeting of our family foundation, starting with my great great grandfather's arrival we now extend 8 generations in America. I don't know that this sweet dessert for the New Year had it's origin in any shtetl our family came from. I think the ingredients, including the orange peel may have been far too rich and unavailable in 1860s Suwalki.
and....the point to rolling out all those strips of dough is to continue a family tradition of holiday foods. A gantzeh Tzimmes with fleisch and kneidlach and taiglach have been on our family's assorted New Year's tables for more than 125 years in America, during good times and bad, prosperity, the great depression, sugar and meat rationing during WWII, etc. My grandfather was in the US Army in WWI, and my uncle and assorted cousins during WWII and more during Korea and Viet Nam. My great Grandmother, then Aunt Ettie managed to make and ship tins of taiglach to them for the holidays to help keep our traditions alive. That's the best reason to make it.
BTW>>>we had apple strudel the first night. and the second night we had a traditional American Autumnal dessert from my mother's side of the family-Italian Prune Plum coffee cake. Mom's side is German-American Jewish came in the 1860s, no shtetl in that side of the family <VBG>.
Adina...none of this is to be argumentative... but when my sisters' granddaughter can use her great-great-great-grandmother's kiddush cup and the fish course is served on the fish platter and fish plates that triple great received as a wedding present in 1892 and dessert is a time honored family recipe, that makes a holiday special and all the hard work worth it.
I must have been in a curmudgeonly mood last night. I apologize. Your point about making an remembered family recipe is valid.
I may even try your recipe. I'm pretty sure the recipes I once tried involved baking the ropes of dough, then using them in the candy making. Your method sounds like it has more potential.
I didn't forget anything, but when I looked at my jar of honey, I realized that it wasn't closed properly in the cabinet and a bunch of ants had taken up residence in the jar! Not a pretty sight. Thank goodness I was able to borrow honey from a neighbor.
To clarify: guest didn't make any demands. I knew that the guest was vegetarian, so I made all the vegetables meatless and had several other vegetarian options. Happened to be that all the vegetables I chose were not things that the guest would eat.
Not sure if the guest was rude, but I was kind of hurt (not angry!) because I shopped, cooked, cleaned, and prepared and the guest ate....challah.
Vegetarians I know do not demand anything; in fact they would rather their hosts <i>not</i> go out of their way for them, and simply eat what they can and leave what they can't. Really this is not much different from anyone else who has certain strong food dislikes. I'm not vegetarian, but there are things I will not eat, so when they go around the table I pass them on without taking any, or if there are some on my plate I'll leave them, or perhaps offer them to my neighbour if he or she seems to like them. But since it's not the meat that I refuse, people don't notice or make a fuss over it. When someone doesn't take meat it gets noticed, and made a fuss over, and this can embarrass the guest.
And the fact is that just because someone is vegetarian doesn't obligate them to like all vegetables! So when a host notices that a guest is not eating meat, and the next day goes to the trouble of making a special dish of vegetables which the guest doesn't like, what is he to do? He's already uncomfortable about the trouble that he caused the host, so should he just force himself to eat it all?!
(PS this is partly coming from having observed something like this on the 2nd day of RH. The person sitting next to me had been there the previous day too, the hostess noticed that he wasn't eating meat, and he confirmed that he was vegetarian but that it wasn't any big deal, there was plenty for him to eat and he wasn't going away hungry. The next day she proudly presented him with a plate of vegetables that she had prepared just for him. Fortunately he doesn't have many dislikes, so he did the food justice, but what if he had been picky? I know some vegetarians who dislike most vegetables, and exist mainly on grains. And I also know people who are just picky in general, and won't eat a lot of things. Do they really have to detail their preferences to anyone who invites them, rather than just eating what they like and leaving the rest? )