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RSSUnedited: Jewish Standard Celebrations: Kiddush
May 27
eulogy, food, holidays, judaism, life cycle events and celebrations, local stories/community, orthodoxy No Comments
OF KIDDUSH, COLLATIONS AND COMMUNITY
Celebrating Special Events in Shul or at Home on Shabbat &Yom Tov
By Jeanette Friedman
(It turns out the rebbetzin I wrote about was nifter 5/27, the day the paper arrived in people’s mailboxes. Baruch Dayan Emet. She was an incredible woman. Her name was Rebbetzin Chaya Frankel..from Frankel’s Shul in Crown Heights and Flatbush.)
In the old shuls in Brooklyn, run by Hasidic dynasties in Crown Heights, Borough Park and Williamsburg—even in the black-hat shuls—by the time the girls arrived with their mothers in time for the Torah reading, you knew someone was celebrating something or marking a yahrzeit. The upstairs lady’s section (der veiber shile), would be redolent with the rich scent coming from a huge pot of garlicky cholent, a heart-disease inducing stew, thick with beans and barley, beef bones and onions that had been set to simmer on the blech in the kitchen early Friday afternoon. (A blech is a steel sheet set over the gas burners to hold the heat of a low flame and slow the cooking process to a steady simmer.)
If cholent was in the air, a feast was in the offing.
A simple kiddush in days of yore was slapped on a long table. It consisted of some schnapps, dried out sponge or honey cake, some schmaltz herring and sugar-coated egg bowties that were as hard as rocks. If the men were lucky, there would be a bowl of garbonza beans (arbis), straight out of a can, dried with a dishtowel and tossed in a bowl with salt and pepper. There were no spoons or plates, and they would dig in with their fingers, using toothpicks to stab a piece of herring. Everything stank.
But in the rebbitzen’s shul in addition to cholent, crispy, grayish, but delicious potato kugel, made with onions, was stuffed into the ovens, along with delicately browned noodle kugel made with raisins, always sweet and moist, with hints of vanilla and lemon. These kugels would be wrapped in yards and yards of aluminum foil so they would stay hot without burning.
The rebbitzen would come in early with some of her friends and slice long loaves of sweet/salty cold gefilte fish into ¾ inch thick diagonal slices, slip them onto thin paper plates with a sliced carrot placed just so, along with a sprig of parsley. A plastic fork would be put on the plate, too. The plates would then be stacked on each other in the fridge. The horse radish was red, the pickles were half sours, set out in jars.
When the men got to saying the amidah for Musaf, the rebbitzen removed the kugels from the oven and carefully removed the foil. She and the women cut up to ten pans of kugel into 2×2 inch squares in record time and piled them on platters. The steamy, smelly cholent was ladled into deep bowls and passed around with thicker paper plates. Sometimes the rebbetzin would prepare “p’tcha,” also known as “galleh,” aspic made from chicken legs with lots of garlic and schmaltz. Only the really old folks would go near it. If it was Shevuoth, the kugel would be cheese kugel, there would be blintzes, cheese kreplach, cheese cake made with farmer cheese, fruit soup and herring platters—schmaltz, matjes herring in cream sauce and/or wine sauce with onions seasoned with lots of bay leaves. Sometimes, not often, there was lox with a square slab of cream cheese, but no bagels. Challah rolls would have to do.
There were usually three or four men on the kitchen squad who could carry 30 portions of gefilte fish without trays, and who had the food-transfer system to the men’s section down pat. The women set out food for the women upstairs, with slightly more refinement. There were napkins. The moment a voice from downstairs made kiddush loud enough for everyone to hear, the hoards would descend, and every drop of food would disappear in moments. The rebbe would give a dvar Torah, people would say the version of grace after meals that applied, and off they’d go—to a real meal or a Shabbat nap.
Sometimes the hosting family would stay behind with selected family members and friends to continue the celebration on site. Sometimes the festivities continued at home or in a rented hall a short walk away. Rarely did anyone stray from convention. The menus were practically static. Fruit cocktail with maraschino cherries was a luxury. Desert was usually ruggelach with a glass of tea.
Today, influenced by our meticulous moms and the Food Network, the kiddush has dramatically evolved. You can still get the basics for a kiddush and so much more from food purveyors in Northern New Jersey and beyond. There are kiddushim for vegans, for carnivores, weight watchers, and for the rest of us who just love to eat good food. From deli platters to derma stuffed boneless chicken thighs, mini-danish to caviar, a kiddush can be simple and stylish, elegant and elaborate, Middle Eastern or Mexican. You are limited only by your budget and special needs, if any.
FAR FROM TRADITION, AND DELICIOUS
In addition to the basics, there are millions of dishes to choose from if you’re planning a kiddush either at home, in shul or temple. Some unusual menu items you might want to consider: Chilled bowtie pasta with sautéed portobello mushrooms, sun-dried tomatoes and olive tapenade dressing; an assortment of sushi and shashimi instead of gefilte fish, or as a complement to it. Marinated asparagus salad with fresh berries and lemon mint vinaigrette, served with cold poached salmon. Artichoke and Kalamata olive tarts and mini quiches make great finger foods, as do Moroccan cigars stuffed with ground lamb, Vietnamese spring rolls with Mandarin dipping sauce, and kubeh (which should be served with an international variety of dipping sauces). A fresh salad suggestion is sliced avocados dipped in lemon juice and diced citrus fruits topping baby spinach greens dressed with raspberry vinaigrette. Even the beverages can be different—iced green tea, fresh juices, chilled white wines from Israel—the sky’s the limit.
A typical dairy kiddush could consist of bagels, cream cheese spreads and lox, fresh fruit platters, a pasta salad, a herring assortment, crackers and breads, mini muffins, assorted mini-danish, ruggelach and brownies. Beverages would be coffees, creamers and teas and sodas. To expand this menu, typically, you would add tuna, egg and potato salads, white fish, pickle platters, at least three kinds of kugel (choosing from white potato, sweet potato, regular sweet noodle kugel, salt and pepper noodle kugel, cheese kugel, kugel Yerushalmi, a kugel made with thin noodles, hot and sweet.) You might even add kasha varnishes (bowtie noodles with sautéed onions and kasha) or a variety of mini-knishes.
There are many food purveyors who are ready, willing and able to meet your every kiddush catering need—from take-out menu selections to full service catering.
SIDE BAR: About Kiddush
The fifth “commandment” of the ten reminds us to keep the Sabbath and remember it. It’s the one day of the week when we are ordered to take it easy, spend some time with our families and our community in the synagogues or temples of our choice. We “keep” the Sabbath by refraining from work on that day, and we “remember” it with the rituals we use to sanctify it. We bless the wine, traditionally using a fancy silver cup or chalice, on Friday nights before the Sabbath meal, and again on Saturday morning after services. Today, kiddush cups or bechers, the Yiddish word for them, can be fashioned by artists in ceramics, hand-blown glass or other materials. They make great gifts for engagements, graduations, bar/bats and weddings. But that’s beside the point.
A kiddush, an after- morning service celebration, could also be called a collation, a fancy word for a light meal, even when traditional cholesterol packed food is on the menu. It’s a social gathering with food that begins with a ceremony to sanctify the wine, grape juice or liquor that is used (if you would serve the drinks to a VIP, it qualifies for kiddush). The event usually marks an important lifecycle event, like a baby naming, a bris, an engagement, a birthday, a bar or bat mitzvah, or to mark the anniversary of the passing of a loved one, a yahrzeit. Most shuls have a kiddush on Saturday mornings, offering mini-danish and coffee, even when there’s no lifecycle event to celebrate. Other congregations have a Friday night Oneg Shabbat after services, which operates on the same principle.
Ma’adan
446 Cedar Lane, Teaneck
201-692-0192
Stuart or Yossi
http://www.maadan.com/
Stuart Kahan and Yossi Markovic, owners of Ma’adan, have been friends since second grade. Both worked in food service and, in 1981, decided to open a small glatt “gourmet” take out place on Cedar Lane in Teaneck. Today that store has grown to 4,500 square ft. and is packed with anything you might want to offer your guests, especially for a kiddush. They stock staples and the latest trendy items. They do dairy and meat, and carry a fine selection of wine and liquor. Non-traditional items include Buffalo wings, Jumbalaya, lamb stew, bachts (a Bukharan beef dish with rice) for an interesting change of pace for kiddush.
A Ma’adan specialty, particularly for kiddush, is the homemade herring bar, offering various spicy herrings, and old standbys: matjes, wine and schmaltz, served with sautéed onions, veggies and parve cream sauce. Baby-namings, bar/bat, brissim and other buffet kiddush events are a house specialty, and they offer full-service catering, including weddings. They’ll serve on paper plates, plastic ware or china and silver plate—depending on the hosts‘ needs. After 30 years on Cedar Lane, Stuie and Yossi pride themselves on providing customer service for foodies—no preservatives added.
Foster Village Kosher Deli
469 S. Washington Avenue, Bergenfield
In the Foster Village shopping mall
201-384-7100
Free parking.
Call for orders and hours.
Yossi and Rina have been serving the Bergen County Jewish community since 1979 as purveyors of quality kosher deli for Conservative and Reform congregations. Traditional and deli style kiddush is what they do best. As Yossi says, “It’s my cup of tea.” They also offer full service catering for business lunches, meetings, and dinners.
Everything is homemade, including the corned beef, the brisket, the pastrami and soups. The deli platters are to die for. Side dishes include kasha varnishkes, egg barley (ferfel in Yiddish)—usually sautéed with diced onions and mushrooms. The soups are exceptional. And a food critic on the net suggests “that you ask Yossi to make an Israeli pot roast for your next Shabbos.”
Noah’s Ark
493 Cedar Lane, Teaneck
Phone: 201.692.1200
Fax: 201.692.1890
www.noahsark.net
and
Rave Caterers
212-527-7059×3
www.ravecaterers.com
noam@ravecaterers.com
Noah’s Ark opened as a sit-down deli/restaurant on Cedar Lane in 1988. Since then, proprietors Noam and Shelly Sokolow have expanded the business to include Shelly’s Vegetarian Café (dairy) across the street, an old-fashioned kosher deli on the Lower East Side, an elegant, top-tier catering service called Rave, based in the Big Apple, and a brisk, mail order business that ships frozen kosher food cross-country. They have a vast menu that includes all sorts of party packages. When planning a meat-based kiddush, bang for the buck would be the Mid-Life Crisis Party. Crisis is averted when the package is a pre-packaged deli kiddush that serves 40-45 folks for under $600. Beverages are not included. Here’s what is: A 20-lb carved up turkey, 48 franks in blankets, 48 mini-potato knishes, 48 mini-egg rolls, 10 lbs. of cold cuts on platters, including corned beef and roast beef, 9 lbs. each of potato salad and cole slaw, a tray of pickles and relishes and 9 lbs. of sliced rye bread. Comes with mustard and Russian dressing. All you need to do is set it up on long tables, and maybe replace the rye bread with challah rolls for 48.
Ariel’s
18 Engle Street
Englewood
201-569-1202
Craig Solomon
crms99@aol.com
www.arielskosher.com
questions@arielskosher.com
Catering@arielskosher.com
Follow them on Twitter: Arielskosher
It’s a newcomer to the neighborhood, but Ariel’s makes a strong kosher culinary statement that is a world away from cheese blintzes, veggie burgers and mushroom steaks, This unique eatery specializes in affordable, upscale cuisine, served in a casual, family-friendly atmosphere. Craig Solomon, the chef/owner, trained at the Culinary Institute of America in Hyde Park, a place that turns out the caliber chefs you see on The Food Network and Bravo. He takes his cooking seriously and says his dishes speak for him. Craig uses international ingredients, makes his own pasta and ice cream. Everything is under $20, except fresh fish entrees. Off-premise catering for a dairy kiddush, dinner meetings, birthdays and other parties, Sheva Brachot, bar/bats and other special events can be set up with a buffet, an a la carte menu or family-style meals.
Craig’s reputation has attracted clientele from all around the county and rave reviews. In addition to gourmet pizzas and kid-friendly fare, the fish dishes rise above the pale: sesame-crusted salmon, cedar plank-roasted salmon, coriander-crusted tuna and blackened tilapia are only a few of your choices. There’s wild mushroom rissoto poppers, house-made gnocchi with pesto sauce, sweet potato tamales and grilled zucchini french fries. Go and sample.
Petak’s Glatt Kosher Fine Foods & Catering
1903 Fair Lawn Ave.
Fair Lawn, NJ
201-833-8200 or 201-797-5010
Call for Daily Specials
petaksfood@aol.com
http://www.petaksglattkosher.com
Petak’s has been serving food in the tri-state area for more than 75 years and catered a Chanukah party in the White House during the George W. Bush administration, they’re that good. They do deli like you wouldn’t believe, with overstuffed hot pastrami on rye like the old days. Traditional dishes, kreplach, matzoh ball soup like Bubbe made, gefilte fish, chopped liver, thin-sliced salmon, kugels, knishes and more are all available, as are a slew of international dishes from around the world: French, Italian, Oriental, Middle Eastern, and Latin American cuisine, are all prepared with close attention to kashrut, quality and culinary integrity. There are smoked fish platter packages including salads, cream cheeses and breads. There are traditional deli platter packages and sandwich and wrap packages, all suitable for the shul kiddush. There are also dairy options available, including cheese platters, fresh fruit platters, cake platters and much much more to choose from.
Reuben’s Glatt Spot Catering
659 Eagle Rock Avenue
West Orange, NJ 07052
Ph: (973) 736-0060
Fax (973) 736-8026
Email:Reubensglattspot@aol.com
http://www.reubensglattspot.com/
Over in West Orange, Reuben’s Glatt Spot offers traditional platter packages that are perfect for either a dairy or meat kiddush, along with a Middle Eastern kiddush called the Israeli Homeland Delight—a seven section platter filled with your choice of Middle Eastern salads like babaganoush, chumus, tehina, grilled eggplant, vegetarian liver, Turkish salad, Spanish eggplant, an ample supply of cut pita and a large bowl of Israeli salad. Minimum 10 people @ $9.50 per person.
The^ Famous^ Kosher Nosh
894 Prospect St.
Glen Rock, NJ
201-445-1186
http://www.koshernosh.com/
Classic Kosher Delicatessen, international cuisine, smoked fish and appetizing, soups and salads and diary section. There’s dining in, drop-off, catering and kiddush specials as well as condolence meals and platters for shiva. They also offer a stimulus package with coupons on their website, and a Shabbat Shalom special for $25.95 available from Thursday afternoon to Friday afternoon. They’ve got you covered from Jersey City to Franklin Lakes, from Ridgewood to Kearny.
And for something that’s just a little different, there is
Fish of the C’s
454 Cedar Lane, Teaneck,
201-928-1200 FAX: 201-928-1201
Clark Loffman
http://www.fishofthecs.com/
Fish of the C’s is a kosher, dairy, fish restaurant providing quality food at a good price in a pleasant atmosphere. (There’s a big screen TV equipped with PC hookup for presentations. The party room iaccomodates 30 for great for birthday parties, anniversaries, baby naming, sweet sixteens, sheva brachot, engagement parties, graduations, office parties and business meetings. The restaurant seats 25.
A Fish of the C’s kiddush consists of smoked, grilled, blackened or poached fish platters, house cured gravlax platters, wraps, General Tzo’s fish bites, crudités, fruit platters, cake and cookie platters, beverages and fixings. Call for details. Drop off and full service available.
And don’t forget the add-ons:
PICKELICIOUS
PickleLicious is the place for pickle platters/gift baskets/gift cards: Robyn sells at many farmers’ markets around the region and has a handle on the hot and trendy, including very spicy, mildly spicy and unusual flavored pickled treats and olives. Pickel platters and displays are a specialty, a perfect accent for your drop-off or catered kiddush.
PICKELICIOUS
384 Cedar Lane,
Teaneck, NJ 07666
Phone: 201-833-0100
http ://picklelicious.com/
ROBYN SAMRA
Family Day Sunday`s (10am-5pm)
Come on down with your family for sampling and every family member gets a FREE pickle-on a- stick).
