Sweet memories of holidays gone by
Most of us look back fondly on High Holy Days celebrated in the warm embrace of our extended families. And as young parents, we try to make those memories for our children with the hope that they will pass on that love of the holidays and one day share the memories with others.
We asked several of the guests at the Kosher Senior Café to share their memories with the Jewish Rhode Island community. And once we got them strolling down memory lane, there was no stopping them!
Phyllis Solod and Harriet Priest have been friends since their days growing up in a thriving Worcester, Massachusetts, Orthodox community. Now, both in their 80s, they remember Shabbat as well as the High Holy Days as a time of good food and lots of family.
Harriet’s husband, Larry, grew up in Providence. They’ve been married close to 60 years. All three remember mothers and grandmothers who filled kitchens with delicious food and smells on the holidays. They remember non-Jewish friends who wanted invitations to come to their homes after school on Friday afternoon, hoping a treat would be waiting.
“Certain friends would want to come home with us after school,” said Harriet.
“You opened the back door on a Friday, and it smelled so good,” Phyllis said.
Larry’s family had a slightly different specialty. “My family couldn’t wait for the chili and hot tamales!”
After more than 60 years, these three are still friends. Phyllis has become known among her friends for her honey cake and apricot bread among other specialties.
Suzanne Glucksman joined in this trip down memory lane well into the conversation. She grew up in South Providence but has similar memories. They seem to be universal. She remembers her mother-in-law who was an excellent cook producing delicacies like gefillte fish, undaunted by a tiny kitchen.
Be sure to watch the video of the group’s conversation at jewishrhody.com.
Here are some recipes the group and others from the Kosher Cafe shared with Jewish Rhode Island.
Shanah Tovah!
FRAN OSTENDORF (fostendorf@jewishallianceri.org) is the editor of Jewish Rhode Island.
Sweet & Sour Meatballs
Phyllis B. Solod
INGREDIENTS
2 pounds hamburger
1 (8 ounces) jar chili sauce
1 (12 ounce) jar grape or currant jelly
1 teaspoon lemon juice
DIRECTIONS
Mix ground meat with any seasonings you choose. Mix chili sauce and jelly and lemon juice in large saucepan and bring to boil. Make small meatballs, then add to sauce. Cover and simmer for 30 minutes. Enjoy!
Bubby Mary’s Rum Balls
Neal Drobnis, Coordinator of Kosher Senior Café
INGREDIENTS
2 1/2 cups crushed vanilla wafers (about 75 wafers)
1 cup ground pecans
1 cup confectioners' sugar
2 tablespoons plus 2 teaspoons baking cocoa
1/4 cup rum
3 tablespoons honey
2 tablespoons water
Additional confectioners' sugar or crushed vanilla wafers
DIRECTIONS
Mix together wafer crumbs, pecans, confectioners’ sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1 inch balls. Roll in additional confectioners’ sugar or wafer crumbs. Store in an airtight container.
NOTES: Make these ahead to allow the flavors to meld together. Substitute flavored vodka in place of rum.
Roll half of the rum balls in powdered sugar and the other half in crushed vanilla wafers for texture and visual appeal.
Wild Rice and Chicken Casserole
Martin Resnick
INGREDIENTS
6 ounces long grain & wild rice mix
2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted
½ cup sour cream
1/3 cup dry white wine or water
½ teaspoon curry powder
2 cups cubed, cooked chicken
DIRECTIONS
Preheat oven to 350 degrees.
Prepare rice mix according to package directions.
Meanwhile, melt butter in large skillet over medium heat; cook and stir onion and celery until tender.
Stir in soup, sour cream, wine and curry powder; stir in chicken and rice.
Transfer mixture to a 2-quart casserole and bake 40 minutes or until heated through. Stir before serving.
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