After the overwhelming success of the Beth Torah Family Cookbook 10 years ago, a group of six women known as The Gala Girls, who volunteer for the congregation, have published a new edition titled, Generation to Generation, Beth Torah Family Cookbook 10th Anniversary Edition.
“Beth Torah Congregation has grown quite substantially in the past 10 years with many new members,” says Donna Goldenberg, one of the Gala Girls.
“We took recipes from our members, men and women, and put them together in our new edition of Generation to Generation, which is much more than a cookbook.”
Along with recipes of yesteryear, new gourmet innovations, colourful photos and memories of the contributors, there are messages from Rabbi Yossi Sapirman as well as his photos and Cantor David Young, and the art photography of Debi Traub.
“Nothing is as good as food that we make ourselves and nothing brings families closer together than mealtime,” says Rabbi Yossi, as he is fondly known in the community.
The cookbook contains helpful hints, appetizers, soups, salads, vegetarian and dairy sections, meats, poultry, numerous desserts and holiday recipes.
Traub, whose family are founding members of the congregation, has enhanced the cookbook with her colour photographs.
The Gala Girls are Ellen Fridman, Lori Goldenberg, Donna Goldenberg, Barb Weinberg, Barbara Miller Schwartz and Eva Zimmerman.
Generation to Generation can be purchased for $30 at Beth Torah Congregation, 47 Glenbrook Ave. Call 416-782-4495 or contact [email protected]. All proceeds go to the congregation.
2 cups all-purpose four
3/4 cup icing sugar, sifted
pinch of salt
1 cup butter at room temperature
2 cups sugar
1/4 cup plus 2 tbsp. all-purpose flour
4 large eggs
6 tbsp. fresh lemon juice (or 1 or 2 tbsp. more to taste)
2 tbsp. finely grated lemon zest
1/4 cup icing sugar, sifted
Grease and flour a 9×13 in. baking dish
Preheat oven to 350.
Combine the flour, icing sugar and salt in a medium bowl. Using a pastry blender or 2 knives, cut in the butter until the mixture is crumbly. With fingertips press the crust mixture evenly into the prepared pan. Bake for 20 minutes or until crust is golden. Place on rack to cool. Leave oven on!
To make the filling, place the sugar, flour, eggs and lemon juice in a medium bowl. Using an electric mixer set at the lowest speed, combine the ingredients for 30 seconds. Stir in lemon zest. Pour filling on top of the baked crust and bake for 30 minutes or until tester comes out clean. Place on a rack to cool. Dust with icing sugar and cut into squares. Makes 12 3-in. squares.
The garden of eatin’s Pumped Up Greens With Feta, Fruit And Honey Lime Dressing
1 package organic mixed greens
1 large avocado, sliced
2 black plums sliced
1/2 cup blackberries
2 nectarines, sliced
1/4 cup feta cheese, crumbled
juice of 2 limes
1 tsp. honey
1 tsp. Dijon mustard
4 tbsp. light olive oil
Whisk the juice of 2 limes with the other dressing ingredients to combine. Place all salad ingredients in a serving bowl. Pour the dressing over the salad and toss gently to combine.
Hint: If making a larger salad, you can double or triple the recipe for both the salad and dressing ingredients.