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Rosh Hashana L’shana Tova Best wishes for a New Year filled with health, happiness, and peace.
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Golan Heights Winery’s head winemaker, Victor Schoenfeld, prepares to sample the Yarden label Cabernet Sauvignon. Photo courtesy Aviahu Saphir
Wine reigns in the Heights ‘Altitude gains latitude’ and produces award-winning vintages David Rhodes
he green mountain ranges of the Golan Heights are alive with lush landscapes. In northern Israel, this region has seen a steady progression of development and settlement since the 1970s. Agriculture lovers sought to establish farms in the Heights, because of the pristine atmosphere and prime growing conditions. In 1976, a collective of farming communities eyed land in the region with the intention of being the first to plant wine grapes in the most northern and elevated reaches of Israel. The Golan Heights Winery cultivated large vineyards north of Israel’s central coastal plains, where most of Israel’s grapes had been previously planted despite its warmer climate, to take advantage of prime wine-growing location. In 1983, GHW released its first wines, which immediately gained notice. Three decades of international awards followed, especially as wines were retrieved from the win-
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ery’s deep cellars. Contributing to Israel’s growing international recognition as a source of great wine are its Yarden, Gilgal, Golan, and Hermon labels, examples of Israel’s wine renaissance. The advantage that GHW has is that “altitude gains latitude,” said head winemaker Victor Schoenfeld, who was trained at University of California Davis and has decades of experience. Located somewhere between 29 and 33 degrees latitude, Israeli vineyards are at the southern extremes of where prudent wine growers seek to plant wine grapes in the northern hemisphere. Because GHW planted vineyards between 400 and 1,200 meters above sea level, they successfully introduced grape varietals that first flourished in France, Spain, Portugal, and Italy. They nurtured higher altitude vineyards in a considerably cooler climate, thus mimicking the growing conditions that made the See
Wine page S-14
Rosh Hashana The buzz on sweetness A beekeeper preps for Rosh Hashana Edmon J. Rodman JTA
ere’s the buzz about Rosh honey for granted anymore, I suited Hashana: Beyond a congrega- up along with him in a white cotton tion or family, it takes a hive to bee suit and hood to visit the hives have a holiday. You may have your he keeps near the large garden area of tickets, new dress or suit, and High the Highland Hall Waldorf School, Holy Day app, but without the honey an 11-acre campus in Northridge, in which to dip a slice of apple, where Calif. would you be? After three years of beekeeping We wish each other “Shana tova — he also leads sessions with the u’metuka,” “Have a good and sweet school’s students — Laio has learned New Year.” To further sweeten the calendar change we eat honey cke and teiglach, little twisted balls of dough boiled in honey syrup. Little do we realize that to fill a jar or squeeze bottle containing two cups of the sticky, golden stuff, a hive of honeybees must visit five million flowers. For most of us, the honey seems a natural byproduct of the cute, Uri Laio, the “Hasidic Beekeeper,” on his craft: “You bear-shaped squeeze need to be calm.” Photos courtesy Edmon J. Rodman bottle that we pick up at the store. But for beekeeper Uri Laio, honey is like a gift to appreciate that “thousands of bees from heaven. His motto, “Honey give their entire lives to fill a jar of and Beeswax with Intention,” is on honey.” In the summer, that’s five to his website, chassidicbeekeeper.com. six weeks for an adult worker; in the “ E v e r y o n e t a k e s h o n e y f o r winter it’s longer. granted; I did,” said Laio, who is It’s been an appreciation gained affiliated with Chabad and attended through experience — the throbbing yeshiva in Jerusalem and Morris- kind. town, NJ. Not wanting to take my holiday See Sweetness page S-10
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Israeli chef brings ‘twist’ to holiday table Beverly Levitt
n 2006, right before Rosh Hashana, Ido Shapira — a chef and caterer in Tel Aviv — was catering a fancy dinner party when the war with Lebanon broke out. The party was hastily canceled but Shapira was left with pounds of beautiful Argentinean beef. “There was only one thing to do,” he said. “Our soldiers were putting their life on the line, and my partner and I wanted to show our support. We piled everything you can imagine that goes on a hamburger into a truck, bought a big barbecue, and drove to a training camp in Haifa. “We grilled 1,000 burgers for the soldiers, but we weren’t the only ones. We saw so many people bringing food — grandmas who cooked something every day and drove it to the border, piping hot. Nobody was thinking of the danger….” This year, for the holidays, Shapira has again put his culinary talents to work helping others. But unlike traditional tzedaka, Shapira does not
mass-produce identical meals and dole them out. He instead gathers basic ingredients — flour, honey, fruits and vegetables, fish and meat — and brings them to poor Israelis who can’t afford a nice holiday dinner. This way, he said, “they have the opportunity to recreate recipes just the way they remember them. They celebrate with their own traditions and retain their dignity.” Like many accomplished chefs, Shapira developed a love of food from his mother and grandmother. “I grew up in Tel Aviv and I remember there were always delicious fresh fruits and vegetables on the table,” he said. His mother, Ruth, would serve typical Israeli dishes, including a plethora of salads, among them a special carrot salad with Middle Eastern herbs and eggplant with onions, garlic, and tomatoes. “When I eat these dishes, I’m transported back to my childSee
Twist page S-12
Recipes from Tel Aviv chef and caterer Ido Shapira. OSSO BUCO OF LAMB SHANKS WITH GRAPES 8 lamb shanks (about 1 lb. each) salt and pepper to taste Olive oil as needed 16 large whole garlic cloves 2 large leeks (white and pale green parts only), chopped 8 carrots, peeled, cut diagonally into 1/2” pieces 4 celery roots cut into cubes 1 1/2 Tbsps. dried herbes de Provence 1 lb. seedless purple grapes 1 bottle red wine 1 cup pomegranate juice 5 bay leaves 1-2 cans amber beer (such as Guinness) 2 ozs. pistachio nuts Season lamb shanks with salt and pepper. In a large, heavy frying pan heat oil. Sear lamb shanks, two at a time; remove to platter. Using the same olive oil and adding more if necessary, saute garlic cloves, leeks, carrots, and celery root. Saute until garlic and leeks are golden and carrots and celery root are crisp tender,
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Photos by Julie Siegel
about 10 minutes. Place meat back in the pan along with the herbes de Provence, grapes, wine, pomegranate juice, and beer. The meat should be covered with the liquid. If not, add more beer. Simmer three-four hours until tender. Best if made the day before serving. Garnish with pistachios. Serves eight.
Rosh Hashana Teaching children
Kids’ natural joy and spirit reveal fullness of what life can offer Dasee Berkowitz JTA
deep spiritual life is hard to find. While opportunities abound for spiritual connections (yoga, meditation, retreats, and the like), for most of us it doesn’t come easy. The noise, unfinished to-do lists, and distractions of everyday life interfere with quieting our minds, letting go of our egos for a moment, and connecting to something far greater than ourselves. On Rosh Hashana and Yom Kippur, we notice just how difficult it is to connect spiritually. As we log in hours of prayer at our neighborhood synagogues, with unfamiliar liturgy and an unfamiliar language, we can easily let the longing for spiritual growth morph into a longing for the service to be over. But for some, the spiritual life
that we crave comes naturally. This is especially true for children. Yes, they may be running up and down the synagogue aisles and “whispering” too loudly, but this time of year they can become our best teachers. We just need to slow down enough to listen to them. Cultivating a relationship with God comes easy for children. As an adult, a relationship with God has never been central to my Jewish identity. It might sound strange because I live an observant life and prayer is important to me. The weekly and holiday cycle punctuates my family’s calendar, and Jewish ethics frame much of my behavior. Still, I seldom credit my obserSee
Children page S-16 This Rosh Hashana, let the children be our teachers.
Photo by Russ DeSantis
vcuy vba Happy New Year May the year 5774 be a year of peace, health and blessings. Rabbi Matthew D. Gewirtz Cantor Howard M. Stahl Rabbi Karen R. Perolman Rabbi Joshua M. Z. Stanton Maureen A. Spivack, President
From Our Family To Yours,
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Rosh Hashana Reimagining and rewriting the Akeda Rabbi Jack Riemer JNS.org
here are only 19 verses in the story of the Akeda, the Binding of Isaac, which we read in synagogue on Rosh Hashana, but there are hundreds, if not thousands, of commentaries on this episode. They ask: How could a good God command a father to kill his child, and how could a good father possibly obey? What was it like on the three days when Abraham and Isaac journeyed together toward the place where the sacrifice would take place? Did Sarah know? What does it mean when the text says Abraham “returned to his servants”? Above all, in this age of terror and suicide bombers who train their children to be killers and martyrs for the sake of Allah, how can we still read this story, which seems to praise murder in the name of God? If you are a father, you wonder: Could I do this to my child? If you are a son, you
wonder: Could my father do this to me? If you are a human being, you wonder: What kind of a God is this? And whoever you are, you ask yourself: Why do we read this story on Rosh Hashana? James Goodman’s new book, But Where Is the Lamb? Imagining the Story of Abraham and Isaac (Schocken Books, 320 pages, $25), is a fresh and exciting take on the different ways in which the Akeda has been understood through the centuries and on how we should understand it today. He writes as a son and a father, a Jew and a person in search of meaning, and, above all, as a storyteller fascinated by this ancient tale. It is impossible to determine exactly a story’s origin, but Goodman imagines a writer — whom he calls “G” — who was asked to do a rewrite of this story but who turned it in See
Wishing you a happy, healthy, and peaceful New Year.
Akeda page S-11 A depiction of the Binding of Isaac.
Photo by Uffizi Gallery/Wikimedia Commons
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Rosh Hashana There’s an app for holiday fare JUST IN TIME for Rosh Hashana, the Manischewitz Company, based in Newark, has announced that the beta version of its free “Kosher Recipe & Holiday Guide” app is available for download on all Apple and Android devices. Notable chefs, cookbook authors, and home cooks submitted hundreds of recipes for the app, which spans Jewish holidays — and secular ones like Thanksgiving and Fourth of July — through the year. Other categories include gluten-free, everyday meals, lunches, side dishes, and desserts. All the recipes prepared by the finalists and winners of all Man-O-Manischewitz Cook-Off Contests have been included as well. Jamie Geller, cookbook author and founder of The Joy of Kosher magazine and website, contributed numerous recipes across all categories. Other key features include holiday fun facts, Shabbat candle-lighting times, and recipe sharing on Facebook, Twitter, Instagram, and Pinterest. “We are excited to showcase our diverse assortment of products in so many recipes that are easily accessible to everyone,” said Avital Pessar, brand marketing for the Manischewitz Company. “As a leader in kosher foods, it is important that Manischewitz utilizes all available tools to reach out to our consumers, and this new app is a critical part of that process.” The recipes are all kosher and easy to prepare and feature popular Manischewitz products, including broths, noodles, matza, matza meal, and honey. Users can find recipes by typing in keywords or searching through the categories. Find the app by searching for “Manischewitz” in the App Store for Apple devices and the Google Play Store for Android devices, or visit manischewitz. com.
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Sukkot family fare with chef Jeffrey Nathan Beverly Levitt or New Jersey chef Jeffrey Nathan, the hol- tional to serve a variety of autumn fruits and vegeiday of Sukkot is a particularly good time to tables. A beautiful fresh salad is perfect. practice what he preaches in his new book, Jeff shares his family tradition of the Salad MysJeff Nathan’s Family Suppers (Clarkson Potter), tery Basket. in which he emphasizes the importance of not “We go to the Farmers’ Market or the produce only eating but cooking together with your chil- section at the supermarket and buy whatever looks dren. During Sukkot, the Nathans not only build the freshest — bok choy or mesclun or baby carrots. and decorate the sukka together, but cook the We put everything into a basket, bring it home, and meals they will eat under its canopy of leaves and the kids assemble their own salads. branches. “They’re in charge,” he says. “They make up the “Now that Jackie and Chad are teens, they’re recipe, including the dressing. busy with friends and a million activities,” says Jeff. “Of course,” he added, “I’m on the sidelines “But being home on Friday night and Saturday and explaining which raw items go together and which during the Jewish holidays such as Sukkot is sac- dressing accentuates the flavors.” rosanct. “But I encourage them to develop their own “I love the family feeling of it,” says Jeff, who is likes and dislikes…. I tell them, ‘Don’t try to like co-owner of Abigael’s in Manhattan. “Getting in something just because someone else tells you it’s the kitchen with my wife, Alison, and our kids is good.’ I want to build their confidence and their our biggest pleasure. I think we’re closer because sense of adventure.” we cook together.” Since Sukkot celebrates the harvest, it’s tradiSee Sukkot page S-19
SICILIAN-STYLE STUFFED BELL PEPPERS From Jeff Nathan’s Family Suppers 4 sweet bell peppers, red, yellow, orange or green, stemmed, halved, deveined, and seeded 1 cup Italian-seasoned dry bread crumbs 1/3 cup plus 1 Tbsp. golden raisins, plumped and drained 6 boneless anchovy fillets, finely chopped 1/4 cup nonpareil capers, drained and rinsed 2 Tsps. chopped fresh parsley 2 Tsps. chopped fresh basil 1 cup extra-virgin olive oil, plus more as needed Freshly ground black pepper to taste 1/2 cup canned tomato sauce, as needed
Preheat oven to 400 degrees. Lightly oil a large baking sheet. Place peppers skin side down on the sheet. In a medium bowl, mix together bread crumbs, raisins, anchovies, capers, parsley, and basil. Add oil and stir well to make a crumbly mixture the texture of wet sand. Season with pepper. Spread bread crumb mixture in a thin layer onto the cut surface of each pepper. Drizzle each with a bit of olive oil and top with tomato sauce. Bake until peppers are wilted and the crumb filling is golden brown, about 25 minutes. Serve hot, cool, or at room temperature. Makes four servings.
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Rosh Hashana WHITE BEAN SOUP WITH GARLIC AND ROSEMARY From Jeff Nathan’s Family Suppers 1 lb. dried white kidney (cannellini) beans 1/3 cup plus 2 Tbsps. extra-virgin olive oil 1 large onion, chopped 4 medium carrots, chopped 1 large red or yellow bell pepper, cored, seeded, and chopped 12 garlic cloves, chopped 2 ripe plum tomatoes cut into 1/2” dice 1 Tbsp. chopped fresh rosemary 1 1/2 tsps. dried oregano 1 tsp. hot red pepper flakes 1 gallon water kosher salt and freshly ground black pepper to taste
Wishing you a very Happy New Year
Photos by Julie Siegel Place beans in large bowl; add enough water to cover beans by two inches. Let stand eight-12 hours. Drain well. Heat oil in large pot over medium heat. Add onion, carrots, celery, bell pepper, and garlic. Cook, stirring often, until vegetables are softened, about 12 minutes. Add drained beans, tomatoes, rosemary, oregano, and red pepper flakes; reduce heat to low. Cook until tomatoes soften, about seven minutes. Stir in the water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until beans are very tender, 60-75 minutes. During last 15 minutes, season with salt and pepper. In batches, transfer soup to a blender and puree. Transfer to soup tureen and season with salt and pepper. Serve hot.
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Rosh Hashana Sweetness from page S-3 “It’s dangerous. I’ve been stung a lot. It’s part of the learning,” Laio said. “The first summer I thought I was going into anaphylactic shock,” he added, as I heeded his advice to stay out of the bees’ flight path to the hive’s entrance. Drawing on his education, Laio puts a dab of honey on his finger and holds it out. Soon a bee lands and begins to feed. “Have you ever been stung?” he asked. “A couple of times,” I replied, as Laio used a hand-held bee smoker to puff in some white smoke to “calm the hive.” After waiting a few minutes for the smoke to take effect, and with me watching wide-eyed, he carefully pried off the hive’s wooden lid. Half expecting to see an angry swarm of bees come flying out like in a horror flick, I stepped back. “They seem calm,” said Laio, bending down to listen to the buzz level coming from the hive. “Some
days the humming sounds almost like song.”
‘Blessing from heaven’
The rectangular stack of boxes, called a Langstroth Hive, allows the bee colony — estimated by Laio to be 50,000 — to efficiently build the waxy cells of honeycomb into vertical frames. As he inspected the frames, each still holding sedated bees, he found few capped cells of honey. The bees have a way to go if Laio is going to be able to put up a small number of jars for sale, as he did last year for Rosh Hashana. According to Laio, hives can be attacked by ants, mites, moths, and a disease called “bee colony collapse disorder,” which has been decimating hives increasingly over the last 10 years. Pesticides contribute to the disorder as well as genetically modified plants, he said. Underscoring the importance bees have in our lives beyond the Days of Awe, Laio calculates that “one out of every three bits of food you eat is a
result of honeybee pollination.” Laio practices backward or treatment-free beekeeping, so-called because he relies on observation and natural practices and forgoes pesticides or chemicals in his beekeeping. The resulting wildflower honey is sweet, flavorful, and thick, tastier than any honey from the store. “Honey is a superfood. And it heals better than Neosporin,” Laio claims. “In Europe there are bandages impregnated with honey.” He says it takes a certain type of character to be a beekeeper. “You need to have patience. Be determined. Learn your limitations. Be calm in stressful situ-
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ations,” he said. “People are fascinated with it. I can’t tell you how many Shabbos table meals have been filled with people asking me about bees.” On Shabbat, Laio likes to sip on a mint iced tea sweetened with his honey — the only sweetener he uses. “In the Talmud, honey is considered to be one60th of manna,” said Laio, referring to the “bread” that fell from the sky for 40 years while the Israelites wandered in the desert. “The blessing for manna ended with ‘min hashamayim,’ — from the heavens — and not ‘min ha’aretz,’ —from the earth.” With the honey-manna connection in mind, especially at the Jewish New Year, Laio finds that “all the sweetness, whatever form it is in, comes straight from God.” n
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Rosh Hashana Akeda from page S-6 view of the story of Jesus. In Sarah, they saw Mary. to the editors before he was completely satisIn Abraham’s willingness to sacrifice his son, they fied with it. G wanted to struggle more with saw God’s willingness to sacrifice His. In the the silences in the story, but the editors took three-day journey, they saw a preit away from him and published it before figuration of the three days he could finish it. Then G learned the lesfrom the crucifixion son every writer must learn — that once to the resurrection. you have published a story, it no longer In Isaac’s carrying belongs to you. Every reader who picks of the wood, they up your tale has the right to see in it saw Jesus carrying whatever it means to him or her. the cross. In God’s For the author of the book of promise to provide Jubilees, the Binding of Isaac was the lamb, they saw the a precursor to the Passover story, lamb of God. In the ram and its purpose was to show the caught in the thicket, they envious angels why Abraham saw the crown of thorns. was worthy of being so beloved In the whole story, they saw by God. For Philo, who wrote the supremacy of faith, and in the midst of Greek culthemselves as the new Israel ture, Abraham was a stirring that replaced the old. example of stoicism. He Goodman says when you understood the patriarch read this book, you feel like an as a wise man who supobserver who has been privileged presses emotion for the with a seat at a great convention, sake of reason. A weaker man where scholars and sages of all the might have wavered, or cried, or been generations are exchanging insights struck dumb by Isaac’s question, “Where is the lamb?” But Abraham showed no weakening of soul. He remained steadfast, as befits a true stoic. For Pseudo-Philo and for the Second Book of Maccabees, Abraham was the prototype for those parents who surrendered their children to martyrdom in the time of the Hellenists. For the early Christians, the story became a pre-
into what the ancient tale means to them. You are with people who read the story in Hebrew sitting next to people who read it in Coptic, Aramaic, Greek, or Latin. Over in one corner, you see a newcomer from Islam who says that it was Ishmael, not Isaac, who was bound upon the altar, and in another corner, you can eavesdrop on a midrashic sage who believes that Sarah should have been informed of what was going on, and that when the Satan told her, she was so upset she had a heart attack on the spot. In the center of the room sit the Talmud sages who insist that because of what Abraham and Isaac did that day, God would always care for His people. Near them sit the poets of the Crusades, who say that Isaac died on the altar, but came back to life. The book lets reader in on the conversations of Soren Kierkegard, Wilfred Owen, Shalom Spiegel, A.B. Yehoshua, Bob Dylan, Yitschak Lamdan, and others. I came away from this book with a sense that the conversation about the Binding of Isaac is not over. Who knows what we may yet find in this fascinating tale that has within it the capacity to surprise us and enable us to see new things each n time we read it?
To all our friends and neighbors, we wish you “L’ Shanah Tovah!”
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ROASTED ACORN SQUASH WITH WILD MUSHROOMS AND SAGE
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2 lbs. acorn squash, coarsely chopped 1/2 cup brown sugar 1/2 cup extra virgin olive oil 1 lb. cremini mushrooms 1 lb. oyster mushrooms salt and pepper to taste 7 sage leaves, coarsely chopped Preheat oven to 350 degrees. In a 9” x 12” baking dish, toss together squash, brown sugar, and two tablespoons oil. Roast until al dente, about 45 minutes. In a separate baking pan, roast mushrooms, salt, and pepper with remainder of oil until golden brown, about 20 minutes. Combine mushrooms and squash; toss with the sage leaves and roast at 200 for 30 minutes longer. Serve warm. Serves eight.
Twist from page S-4 hood,” he said. While his mother’s offerings are his comfort food, it was his savta Bertha who instilled in him a sense of culinary adventure with her sophisticated cuisine. An immigrant from Latvia, Bertha brought to Israel her memories of the dishes her family had served at home in Riga — meals that ended up on Shapira’s childhood table. “My grandmother made dishes that weren’t part of the Israeli table. She used ingredients I had never seen before, like rabbit, boar, venison, and duck,” he said. “She gave me my love of experimenting. I feel like I took over from her.” But it was her standards that influenced him the most. “She was a perfectionist who didn’t like shortcuts,” he said; unless she had the best ingredients and just the right cut of meat, she was unhappy. “During September our family had a month-long food celebration,” Shapira said. “Not only did we have exotic meals for the High Holy Days, but — since everybody in our family has a birthday in September —
grandmother would cook the birthday person whatever they wanted for their special day. It was one big month of nurturing. “Today it’s the same,” he said. “We work very little and spend time with friends and family, who maybe we have neglected over the year.” In fact, he said, during the New Year season, “the whole country comes to a halt; there’s a special feeling in the air. People put on their holiday clothes. Everywhere you go you greet people with “L’shana tova.” For his Rosh Hashana meal, Shapira does a quick left turn on the tried and traditional. Instead of gefilte fish, Shapira cooks elegant striped sea bass and dorade (sea bream). For the piquant accompaniment, he switches from the common horseradish root and opts for wasabi. For his lamb shanks, he simmers the meat in red wine, pomegranate juice, and beer and garnishes the dish with grapes and pine nuts. To add zing to a dish of acorn squash he surprises diners with oyster mushrooms and sage. n
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to blend. Place cucumber in a blender; pulse until chunky. Add mayonnaise, half-teaspoon sesame oil, and the wasabi; puree until thoroughly mixed. Cover mixture and refrigerate. Soak the hijiki in warm water to cover, five minutes, until tender. Drain and mix with the remaining sesame oil. Heat oil in a heavy skillet; sear the fish two-three minutes per side. Place In a small bowl, mix wasabi powder fish on a sauced plate and garnish with and two-and-a-half tablespoons water the hijiki.
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POACHED FIGS IN SWISS MERINGUE 2 cups white wine 1 cup brown sugar 24 firm-ripe fresh purple figs 4 egg whites 1 cup castor or superfine sugar 1/2 cup caramelized pecans To poach figs: In a non-aluminum saucepan large enough to hold figs upright, cook wine and brown sugar over a medium high flame, stirring constantly until sugar is dissolved. Cut a very thin slice from bottom of each fig. Stand figs in the liquid of the saucepan. Poach figs at a bare simmer for five minutes or until tender. Remove figs from liquid and set aside. Over a small flame continue cooking liquid until thick. Set aside. To make meringue: Place egg whites and white sugar in the top of a double boiler or bain-marie. Over a low flame, whisk until sugar dissolves. Place in an electric mixer and whip on high speed until mixture is thick and glossy.
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To assemble: Slice figs in half. Place one piece of the poached fig in a martini glass, cover with meringue, follow it by the other half and more meringue. Decorate with pecans. Spoon the thickened liquid over all. Serves 12.
May Your Celebration of Rosh Hashanah be Joyous and Best Wishes for Health & Happiness as We Enter the New Year!
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Rosh Hashana Wine from page S-2 aforementioned regions famous for their wines. Having witnessed the GHW’s success in planting the region, other wineries followed suit, and now over 40 percent of Israel’s wine grapes come from northern vineyards, and at least three-quarters of these grapes are harvested by GHW. From the Golan Heights winemakers, familiar varietals — Chardonnay, Viognier, Semillon, Sauvignon Blanc, Gewurztraminer, and White Riesling — prospered in Israel. Wines like Yarden’s Chardonnays, from the popular white grape orig-
inally from the Burgundy region of France, set a benchmark. Katzrin White (Chardonnay) and Red are exceptional; when I tasted both the 2005 and 2011 Katzrin White (Chardonnay), I felt the tremendous aging potential of the wine and sensed the big, bold, buttery characteristics of New World Chardonnays. Chardonnay grapes aren’t famous for still wines alone; they are the only white grapes blended with reds or used on their own to make traditional sparkling wines in the Champagne region
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of France. As such, the Yarden Blanc de Blanc is sourced entirely from the winery’s best Chardonnay grapes and is one of the winery’s most notable achievements. Traditionally, the grapes are credited for the outstanding taste in still wines, but in bubbly wines, which are the most labor intensive, success is earned by the wineExamples of Golan maker’s craftsmanship. Heights Winery’s The 2007 Yarden Blanc award-winners de Blanc shows the classic traits associated with fine Champagne, including a steady stream of tiny bubbles stemming from its secondary bottle fermentation, a crisp acidity, and notes of green apples typical to Chardonnay. Another French wine grape introduced to Israel by GHW is the Pinot Noir. A difficult grape to grow, it is typically reserved for the coolest wine regions. The GHW team has been determined to produce Pinot Noir as a component for both sparkling and still wines. Bred in a dormant, often snow-covered volcanic crater, the grapes go into
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Wine from previous page wines that are becoming more expressive and nuanced with each vintage. As in the rest of the world, red favorites Cabernet Sauvignon and Merlot took root in Israel, and the GHW has been producing age-worthy examples. Schoenfeld and his team can be given much of the credit for transforming these into the two most popular premium wine grapes in Israel, the wines receiving acclaim from international connoisseurs. My tasting included the 2003 Yarden Merlot, the 2008 Yarden Merlot, and the 2001 Gamla Cabernet Sauvignon. (The Gamla label, a couple of years ago, was rebranded as Gilgal in the United States.) Each well-developed taste of cassis in their Cabernet or notes of plum in their Merlot confirms that these Israeli varietals can compete on the world stage. Another red grape championed by GHW is the Rhone varietal Syrah (also called Shiraz). My tastes of the 2004 Yarden Syrah Ortal and the 2008 Yarden Syrah Avital, an elite plot of the Ortal vineyard, reinforced my view that Syrah, with its concentrated notes of raspberry and blueberry, has become the current stalwart of Israeli red varietals. Two of GHW’s newest releases are the Yarden 2T and the Yarden T2. The 2T is a dry red wine blended from Touriga Nacional and Tinto Cao, two Portuguese grapes the winery introduced into Israel. These two grapes are better known for the part they play in Port dessert wines, so it is no surprise they also feature in the “T squared,” a red dessert wine made in a vintage Port style. Also being released this year in Israel are GHW’s 2011 Gamla Tempranillo, 2010 Gamla Nebbiolo, and 2010 Yarden Malbec — derived from relatively new varietals in Israel from grape types popularized in, respectively, Spain, Italy, and Argentina. Thirty years of adopting the world’s best grape varietals has definitely paid off as the Golan Heights Winery has accrued award-winning wines
Gold goes to Golan Heights Winery THE GOLAN HEIGHTS Winery has in recent years garnered an array of awards — including Best Wine Producer at VinItaly competition in 2011 and the Wine Enthusiast award for Best New World Winery. Most recently, GHW earned a gold medal at the Citadelles du Vin awards in Bordeaux, France. Two of its entries won silver medals — the Yarden Cabernet Sauvignon 2009 and the Yarden Syrah, Avital Vineyard, 2008 — but it was the 2011 Yarden Heights wine that scored the top award. At the Citadelles du Vin competition, attended by wine buyers, marketers, and restaurateurs, thousands of wines are judged by international experts. “The Yarden brand has become synonymous with high-quality Israeli wine, and experts seek us out at events like this to see what all the talk is about,” said GHW’s international marketing manager, Yael Gai. “It is a wonderful thing to be able to represent Israel in such a positive light. We take our role as Israel’s leading winery very seriously, working tirelessly to improve and advance Israeli wine.” that have changed the face of the Israeli wine n industry. Wine expert David Rhodes’s articles about Israeli wines have appeared, in English and Hebrew, in magazines and on websites in Israel and the United States; he can be contacted at Israeliwineguy@gmail.com.
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Rosh Hashana Children from page S-5
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vance to God. Judaism is important to me because it adds meaning to my life. And if I start speaking about God, I start to feel self-conscious, too “religious,” and slightly fundamentalist. Then I noticed how easily my kids speak about God. At three, my son periodically gave a high five to God and explained to others what a blessing was. “A bracha,” he would say, “is like a group hug.” With his simple young mind, he experienced both a level of intimacy with God and recognized that connecting to God helps one develop a sense of intimacy with others. The rabbis call Rosh Hashana “Coronation Day.” In the rabbinic mind, the metaphor of crowning God as Ruler and giving God the right to judge our actions was a powerful way to galvanize Jews to do the hard work of teshuva, or repentance. While the image of a king sitting in judgment might motivate some, the rabbis also knew that God is indescribable. Throughout the liturgy, they struggled to find other images that might penetrate the hearts of those who pray. The famous medieval piyut (liturgical poem) “Ki Anu Am’cha” portrays God as a parent, shepherd, creator, and lover. The images continued to proliferate in modern times. The theologian Mordecai Kaplan spoke of God as the power that makes for good in the world. And the contemporary poet Ruth Brin speaks about God as “the source of love springing up in us.” The liturgy on Rosh Hashana challenges us to confront the meaning of God in our lives and then develop a level of intimacy with the ineffable.
While I am still not sure what God is, I am coming to appreciate the view that God is what inspires us to live our lives in service to others.
Journey toward wonder Children have a natural ability to be awestruck. There is so little that they have experienced in life that it must be easy for them to experience wonder. We watch their delight as they find out how a salad spinner works, or when they find a worm squirming
For some, the spiritual life that we crave comes naturally. This is especially true for children. in the dirt, or when they observe how flowers change colors as they enter full bloom. These are not simply the sweet moments of childhood; these are ways of being that have deep theological resonance. Rabbi Abraham Joshua Heschel says in Who Is Man, “Awe is a sense for transcendence, for the reference everywhere to mystery beyond all things. It enables us…to sense in small things the beginning of infinite significance, to sense the ultimate in the common and the simple: to feel in
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Rosh Hashana Children from previous page the rush of the passing the stillness of the eternal.” Would that we could develop that sense of awe by first simply noticing our surroundings instead of being preoccupied with what comes next. We can make space this Rosh Hashana to begin a journey toward wonder, whether you notice the cantor’s voice as she reaches a certain note, or hear the crackle of a candy wrapper, or connect to the sound of your own breathing during the standing silent Amida prayer. Take a walk sometime during the High Holy Days and notice the leaves on the trees, the sunlight refracting from a window, the taste of holiday food at a meal, or the voice of a loved one. Notice
the small things and consider for that moment that they have ultimate significance. Consider the concept that Rosh Hashana marks the birth of the world. Act as if nothing existed before this moment. Slow down, focus in, be silent, and you may experience awe. Children forgive easily, grownups not so much. The central work of the period of the High Holy Days is teshuva, or return. We return to our better selves and make amends with those whom we have hurt in some way. Every year I recognize how uncomfortable I am to ask for forgiveness from family members, peers, and colleagues. “So much time has passed” or “I’m sure they forgot about
Children forgive easily, grown-ups not so much. that incident” are common rationalizations I offer. But it takes an adult days, weeks, or even years to let go of resentment, but children get over it in a matter of minutes before they are back to laughing with those they were angry at. While it might be difficult to coax an “I’m sorry” from a child’s lips, they rebound quickly. It is a lesson for us. Children offer their love freely. I am overwhelmed daily with the unbri-
dled love that my two-and-a-halfyear-old daughter unleashes at me as she jumps into my arms, hair flying, at the end of each day. For many adults, the doors of possibility seem to close more and more with every passing year. In contrast, the ecstatic joy and free spirit that children naturally exude is a lesson in being open to the fullness of what life can offer. This Rosh Hashana, let the children be our teachers. As we do teshuva, let’s return to a simpler time and the more childlike parts of ourselves — when a relationship with God was intimate, when awe came easy, when we didn’t harbor resentments and when the door was open wide to forgive and to love. n
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Prepare vinaigrette and vegetables the day before Sukkot. Right before serving, assemble individual salads.
and honey in covered container. Shake to emulGrapefruit Vinaigrette: n accomplished physician who is Boardjuice, Certified in both Internal sify. Slowly whisk in olive oil, salt, and pepper for 30 grated zest of 1 grapefruit
Levinson and theMedicine entire 1/4Trinitas Comprehensive Cancer Center Staff seconds. Allow vinaigrette to sit at least one hour or cup fresh grapefruit juice and Oncology, Dr. Levinson joins a dynamic, progressive overnight. 2 1/2 Tbsps. fresh lime juice 1 Tbsp. honey, if desired For salad:sweet The day before serving, Year! wash and dry and your family best wishes fororalesshealthy, happy and New 1/2 tsp.advanced chopped fresh thyme e cancer center that offers the most technology available to patients. Trinitas
the lettuce; place it with a paper towel in an airtight sea salt, freshly ground black pepper to taste plastic bag. Working over a medium bowl to catch the cup extra virgin olive oil supreme the grapefruit by cutting off the thick e Cancer Center is now the first1/2cancer treatment center in thejuices, state to offer Rapid Arc peel where it meets the flesh, then cutting between For salad: the thin membranes to release the segments. dozen fresh asparagus, trimmed of woody stalks, advanced echnology - a fast, precise form2of radiation treatment using technology from Place then grilled segments in a bowl; cover with plastic wrap. Splash 1 large pink grapefruit, peeled, seeded, and avocado in the juice; place in bowl with the papaya; l Systems. divided into sections store both bowls in refrigerator overnight. 2 ripe Haas avocados, peeled and diced To serve: Place lamb’s lettuce on individual plates. 1 ripe papaya, peeled, seeded, and diced Arrange asparagus, avocado, grapefruit segments, and ified physicians, nurses and allied health professionals 1/2 cup toasted pine nuts exceptional care offered For more information on the Trinitas papaya by on top of lettuce. Sprinkle with pine nuts. Pour 1 lb.Comprehensive lamb’s lettuce (Mache) Medical Director, Trinitas Cancer Center vinaigrette into small Comprehensive Cancer Center, visit www.TrinitasCCC.org or pitchers and place on table for in their fight against cancer andFortheir mission to provide vinaigrette: Combine grapefruit zest and juice, lime guests to help themselves. Makes six servings.
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Iscall Proud to Announce the Trinitas Comprehensive Cancer Center (908) 994-8000 for information or a tour. nt care. The medical oncology treatment area and infusion Arrival of Barry Levinson, MD n accomplished physician who is Board Certified in both Internal
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r board-certified physicians, nurses and allied health professionals phere. The Center’s alsotreatment include pain radiotherapy technologysupport - a fast, preciseservices form of radiation using advanced technology Comprehensive Cancer Center is now the first cancerfrom treatment center in the state to offer Rapid Arc
Shana Tova U’metukah!
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linical trials, support groups, nutrition services, ellent patient care. The medical oncology treatment area infusion Varianand Medical Systems. Our board-certified physicians, nurses and allied health professionals
includes 15 first-class private infusion rooms. Licensed state-ofOurhealth board-certified physicians, and allied Our board-certified physicians, nurses and allied professionals arenurses passionate inhealth theirprofessionals fight ytermedicine, artintherapy and pet therapy. are passionate their fight against cancer and their mission to provide are passionate in their fight against canceroncology and their mission provide against cancer and their mission to provide excellent patient care. The medical treat-art laboratory and pharmacy services are all located on-site. With an Lisa Henson, MD,toChairman of Radiation Oncology, excellent patient care. The medical oncology treatment area and infusion excellent patient care. The medical oncology treatment area and infusion ment area and infusion center includes 15 first-class private infusion rooms. Licensed erior design reminiscent of a fine hotel, the Trinitas Comprehensive discusses Rapid Arc radiotherapy with a patient. center includes 15 first-class private infusion rooms.center Licensed state-ofincludes 15 first-class private infusion rooms. Licensed state-ofstate-of the-art laboratory and pharmacy services are all located on-site. The Cancer Center was ncer Center offers patients their companions supportive and the-art laboratory and and pharmacy services are allalocated on-site. With anpharmacy services are all located on-site. With an the-art laboratory and the first cancer treatment center in the state to offer Rapid Arc radiotherapy technology - a fast, interior design of a fine hotel, the Trinitas Comprehensive design reminiscent of a fine hotel, the Trinitas Comprehensive aling atmosphere. Thereminiscent Center’s support services also interior include pain precise form of radiation treatment using advanced technology from Varian Medical Systems. Cancer Center offers Cancer Centertrials, offerssupport patients and their nutrition companions a supportive and patients and their companions a supportive and nagement, clinical groups, services, With an interior design reminiscent of a fine hotel, the TrinitasThe Comprehensive Canceralso Center healing atmosphere. Center’s support services include pain healing atmosphere. The Center’s support services also include pain mplimentary art their therapy and pet therapy. offersmedicine, patients and companions a supportive and healing atmosphere. Center’s management, clinical trials, support The groups, nutritionsupport services, management, clinical trials, support groups, nutrition services, Lisa Henson, MD, Chairman of Radiation Oncology, medicine, artRapid therapy pet therapy. services also include pain management, clinicalcomplimentary trials, support groups, nutrition services, discusses Arcand radiotherapy with a patient. Lisa Henson, MD, Chairman of Radiation Oncology, complimentary medicine, art therapy and pet therapy. discusses Rapid Arc radiotherapy with a patient. Lisa Henson, MD, Chairman of Radiation Oncology, complimentary medicine, art therapy and pet therapy.
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For more information on the exceptional care offered byvisitTrinitas Comprehensive Cancer Center, www.TrinitasCCC.org or call (908) 994-8000 for information or a tour. For more information on the exceptional care offered by Trinitas Comprehensive Cancer Center, or For more information on the exceptional care visit offered bywww.TrinitasCCC.org Trinitas Comprehensive Cancer Center, visit www.TrinitasCCC.org or Comprehensive Cancer Center, visit www.TrinitasCCC.org or call (908) for information or a tour. call (908) for information or or a tour. call 994-8000 (908)994-8000 994-8000 for information a tour.
S-18 September 5, 2013 Rosh Hashana NJJN
Rosh Hashana POACHED APRICOTS WITH LEMON AND THYME From Jeff Nathan’s Family Suppers Serve as compote, with regular or nondairy vanilla ice cream or whipped topping. 1/2 cup fresh orange juice 1/2 cup honey 1/4 cup sugar zest and juice of 1 lemon 13" cinnamon stick 1 lb. dried apricots 1/4 cup almond-flavored liqueur 1 Tbsp. chopped fresh thyme few gratings fresh nutmeg nondairy vanilla ice cream or whipped topping, for serving lemon zest, cut into julienne, for serving
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Combine two cups water, orange juice, honey, sugar, lemon zest and juice, and cinnamon in a medium saucepan. Add apricots; bring to a simmer over medium heat, stirring occasionally. Partially cover the saucepan with lid; simmer until apricots are tender, about 10 minutes. Remove from heat; add liqueur, thyme, and nutmeg. Cool until warm (or cool, cover, and refrigerate until chilled). Serve, spooned over ice cream and topped with julienne lemon zest, if desired. Makes six-eight servings.
Sukkot from page S-8 Alison Nathan, a chef in her own right, says, “Since we’re eating outside during Sukkot, we want dishes that can be transported easily from the kitchen to the sukka, so we do a lot of one-pot meals.” In Israel stuffed vegetables — including peppers, eggplant, mushrooms, squash, tomatoes, or onions — are a staple during Sukkot. They’re great, says Jeff, because they come with their own container. “Instead of washing the bowl, you can throw it out,” he says with a laugh. The kids’ cooking chores are assigned according to each one’s talents and likes. Jackie, 16, is artistic so she’s in charge of stuffing the vegetables so they look pretty. She is also patient, so she gets the job of cutting the tiny tips off the green beans or spooning out an indentation in the mashed potatoes, filling it with gravy, and then sprinkling herbs all around, Jeff says. “She loves setting the table and arranges the utensils right out of Miss Manners.” Chad, 19, does the heavy work like getting the barbecue ready, shopping with his dad, and putting everything in the dishwasher. He also loves standing over the grill. “The best part about cooking together is just looking at the kids’ faces as they taste something they’ve made,” says Jeff. “You can learn so much in the kitchen, from teamwork and cooperation, to planning what to make and figuring out what you’ll need. “Of course it’s not all just educational; we have n fun too.”
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Minutes from The Mall at Short Hills 2211 Millburn Ave., Maplewood, NJ, 1-877-239-8822 • www.MillburnAudi.com Audi Sales: Monday through Thursday: 9:00 am to 8:30 PM, Friday: 9:00 am to 7:30 pm, Saturday: 9:00 am to 6:00 pm, Sunday: Closed Audi Service: Monday through Friday: 7:30 am to 6:00 pm, Saturday: 8:00 am to 5:00 pm, Sunday: Closed
Prices include all costs to be paid by a consumer except for taxes, MV, doc and dealer fees. *Leases with approved credit, subject to availability and primary lender’s A Tier Approval. Leases include 10K mi./yr. w/25¢/mi. thereafter. Lessee resp. for maint., excess wear & tear. **Customer Loyalty cash provided by Audi USA to returning Audi customers with proof of ownership or previous lease. Financing available on approved credit up to 60 mos, see dealer for details. †If there is remaining coverage from the Audi New Vehicle Limited Warranty at the time of Certified pre-owned purchase, the Audi New Vehicle Limited Warranty provides coverage on the Certified pre-owned vehicle until its expiration, either 4 years from the original in-service date or at 50,000 miles, whichever occurs first. When the Audi New Vehicle Limited Warranty expires, the Audi Certified pre-owned Limited Warranty becomes effective and provides coverage for a period of 2 years or up to 50,000 miles, whichever occurs first, not to exceed 100,000 total vehicle miles. Not responsible for typographical or printer errors. ©2013 DCH Millburn Audi. See your dealer for more details. Offers expire 9/12/13.