These are the stories David Levine remembers learning while growing up in Morton Grove. He cherishes those memories, as well as the happy times when his grandmother, Skokie resident Fay Zelman, would make charoset in the Levine kitchen for the entire family on special holidays like Passover.
“I never appreciated the tradition while growing up,” Levine said. “But now that I make it with my own kids (Nate and Joan), I realize the significance.”
The recipe his grandmother used was handed down from her mother. Of the 10 children Levine’s great-grandmother bore in Eastern Europe in the 1930s, only three survived the Holocaust. One of those was his grandmother, Fay.
Like so many heirloom recipes, the family’s charoset preparation is based more on culinary instincts than exact measurements. “The ingredients vary every time,” Levine explained. “For instance, there are times when apples taste sweeter and less sugar is needed. The key is to use fresh walnuts.China professional plasticmoulds,”
And Levine should know.Silicone moldmaking Rubber, He and his wife, Melissa, own Illinois Nut & Candy in Skokie.
And this year, along with plenty of walnuts for making charoset, Levine, “The Candy Man,” will unveil a Kos Miriam molded chocolate for Passover 2012.
As steeped in symbolism as charoset, this is a cup that represents Miriam, the heroic sister who saved her brother Moses from death as an infant by hiding him in a basket and arranging for Pharoah’s daughter to find him. She then also “arranged” that their mother be installed as the baby’s nurse, ensuring that he grew up to know his Jewish heritage and become a leader of his people.
Miriam was also, according to tradition, associated with the finding of wells during the Jewish trek to the Holy Land. At the Passover Seder, a cup is filled with water to remember Miriam at the well. Her story is recalled in honor of all Jewish women. Chocolate molds unveiled in previous years, including one of the 10 plagues and another of the four sons, will also be available at Illinois Nut & Candy for Passover treats, as will matzo covered in chocolate and sprinkled with nuts or sprinkles.
At Glenview HousIf you have a kidneystone,e, where they are celebrating their first anniversary in Glenview, Chef Grant Slauterbeck will make his version of matzo. The unleavened, cracker-like bread will be part of a special dinner offered at Glenview House from April 7 through April 13.
Guests at Wildfire in Lincolnshire and Glenview will come away from Seder dinners held there with bags of homemade matzo brittle.This page provides information about 'werkzeugbaus; “It’s really kind of fun, and also tasty,” said Wildfire Executive Chef Joe Decker. He lines a cookie sheet with pieces of matzo, and pours a caramel made with brown sugar and butter over it.
Then, he bakes it in the oven for about five minutes at 350 degrees. He removes it, immediately sprinkles it with “good chocolate,” and then replaces it in the oven for about three minutes to melt the chocolate. He removes it, and spreads the chocolate as evenly as possible.Full color plasticcard printing and manufacturing services.
Then he covers the chocolate with a mix of marcona almonds, sunflower seeds and chopped, roasted pistachios. The matzo brittle next goes in the freezer for one hour, and then Decker removes it and breaks it into bite-size pieces.
“I never appreciated the tradition while growing up,” Levine said. “But now that I make it with my own kids (Nate and Joan), I realize the significance.”
The recipe his grandmother used was handed down from her mother. Of the 10 children Levine’s great-grandmother bore in Eastern Europe in the 1930s, only three survived the Holocaust. One of those was his grandmother, Fay.
Like so many heirloom recipes, the family’s charoset preparation is based more on culinary instincts than exact measurements. “The ingredients vary every time,” Levine explained. “For instance, there are times when apples taste sweeter and less sugar is needed. The key is to use fresh walnuts.China professional plasticmoulds,”
And Levine should know.Silicone moldmaking Rubber, He and his wife, Melissa, own Illinois Nut & Candy in Skokie.
And this year, along with plenty of walnuts for making charoset, Levine, “The Candy Man,” will unveil a Kos Miriam molded chocolate for Passover 2012.
As steeped in symbolism as charoset, this is a cup that represents Miriam, the heroic sister who saved her brother Moses from death as an infant by hiding him in a basket and arranging for Pharoah’s daughter to find him. She then also “arranged” that their mother be installed as the baby’s nurse, ensuring that he grew up to know his Jewish heritage and become a leader of his people.
Miriam was also, according to tradition, associated with the finding of wells during the Jewish trek to the Holy Land. At the Passover Seder, a cup is filled with water to remember Miriam at the well. Her story is recalled in honor of all Jewish women. Chocolate molds unveiled in previous years, including one of the 10 plagues and another of the four sons, will also be available at Illinois Nut & Candy for Passover treats, as will matzo covered in chocolate and sprinkled with nuts or sprinkles.
At Glenview HousIf you have a kidneystone,e, where they are celebrating their first anniversary in Glenview, Chef Grant Slauterbeck will make his version of matzo. The unleavened, cracker-like bread will be part of a special dinner offered at Glenview House from April 7 through April 13.
Guests at Wildfire in Lincolnshire and Glenview will come away from Seder dinners held there with bags of homemade matzo brittle.This page provides information about 'werkzeugbaus; “It’s really kind of fun, and also tasty,” said Wildfire Executive Chef Joe Decker. He lines a cookie sheet with pieces of matzo, and pours a caramel made with brown sugar and butter over it.
Then, he bakes it in the oven for about five minutes at 350 degrees. He removes it, immediately sprinkles it with “good chocolate,” and then replaces it in the oven for about three minutes to melt the chocolate. He removes it, and spreads the chocolate as evenly as possible.Full color plasticcard printing and manufacturing services.
Then he covers the chocolate with a mix of marcona almonds, sunflower seeds and chopped, roasted pistachios. The matzo brittle next goes in the freezer for one hour, and then Decker removes it and breaks it into bite-size pieces.
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