celebrations · the heart of vaughan. fontana primavera specializes in ko-sher weddings, bar and...

CELEBRATIONS

T THE CANADIAN JEWISH NEWS NOVEMBER 19, 2015B2 [ C E L E B R A T I O N S ]

Fontana Primavera a premier choice for any functionSPONSOR CONTENT

I t’s a gem of an event centre sitting in the heart of Vaughan.

Fontana Primavera specializes in ko-sher weddings, bar and bat mitzvahs, cor-porate conventions, seminars, fundraisers and other gatherings.

With four luxury banquet halls that can be separated or put together for a larger function, there are options for any sized event at Fontana Primavera.

Fontana Primavera can host anywhere from 20 to 1,100 guests, with dividable luxury ballrooms and large lavish bridal suites.

Bringing 45 years of experience, Fontana Primavera staff has mastered the art of banquet hospitality.

Phil Aiello says, “We have a fresh and modern architectural look. There is no fa-cility that looks like this.”

Elegantly landscaped lush gardens with gazebos and water features are perfect for wedding photos. The facility includes a large tent perfectly equipped for cere-monies and receptions.

What sets Fontana Primavera apart is its extravagant, lavish facilities including underground parking and exceptional

white-glove service from its uniformed staff.Elite, unique with a reputation for fine

international cuisine, Fontana Primavera Event Centre prides itself on being a five star experience.

“We offer savoury tables, stations for sushi and lamb, and you can quench your thirst with your own signature martini

from our flowing Prosecco display.“We offer a variety of delicious desserts

ranging from chocolate fountains to fresh fruit displays and sweet tables,” Aiello said.

Fontana Primavera specializes in inter-national cuisines including Italian, Portu-guese, Greek and Russian.

Come for a complimentary consultation with our knowledgeable creative staff, led by Frank Fuoco and Phil Aiello. n

Visit our website at fontanaprimavera.com for more details. You can also email us at [email protected] or call us at 905 -265-8100.

Fontana Primavera is the new standard for exquisite food andservice fused with opulence. Our magnificent new facility includes:• Kosher Kitchen• Five luxurious banquet rooms• Capacity to hold up to 1,000 guests• Hotel-style bridal suites• Lush outdoor gardens to host wedding ceremonies• Cocktail events or pre-function receptions

77 Woodstream Boulevard,Vaughan, Ontario, L4L 7Y6905.265.8100 | 905.669.6141F. [email protected]

THE CANADIAN JEWISH NEWS TNOVEMBER 19, 2015 B3[ C E L E B R A T I O N S ]

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Say “I Do” to the dress of your dreams.


HEIDI ZACKONSPECIAL TO THE CJN

F or Tevye, the iconic Papa in Fiddler on the Roof, tradition was all about the classic roles and expectations

for each member of a family. Today, this definition has broadened, as traditions have become uniquely personalized to represent the many ways families come together in both daily life and times of celebration.

“My best memories of childhood are all about the things we did together as a family year after year,” says Sharon Silver of Montreal. “Of course we had the trad-itions and rituals surrounding the various holidays, but often it was the little things we did on our own that I remember most fondly.” Silver describes setting the holi-day table with her brother by pretending they owned a hotel and were preparing for the fancy guests who would arrive. Or, how after a long Passover Seder, all the cousins would take turns sitting in their grandfather’s big reclining chair and eat-ing special candies out of a crystal dish.

For Silver, 49, everyday things were just as important as holiday rituals, as she

reminisces about fresh bagels for Sunday morning brunch, the whole family squish-ing into the car bundled in ski clothes for a day up north or roasting marshmallows together after the weekly summer barbe-cue. “These memories are of the simplest things, but that is why I appreciate them,” says Silver.

Now as a parent herself, Silver recogniz-es how important these little rituals are

in bringing her own family together in special ways. “When my son Michael was younger, we would have a scavenger hunt for his birthday. If he was turning eight, I would place eight little notes in different spots around the house and he would have to find them all throughout the day. It was something he would look forward to each year,” says Silver.

Silver recalls how her older son Jason

started a birthday tradition when he was six by sharing his favourite cake with his great-grandmother, as their birthdays were just days apart. Now, years later, Sil-ver still bakes the same cake every birth-day, making it both a celebration and a special way of remembering a cherished relative.

With her children older now and their lives becoming busier each year, Silver realizes the traditions create opportun-ities to come together and stay connected. This year for Chanukah, they made sure to get together each night even though their schedules had them running in different directions. Silver brought out the family menorah, hand painted by her son years ago, and they fell into the usual routine of each one alternating turns to light the candles. Afterward, everyone went off again, back to their own lives.

“My boys were the ones who asked what time we would be getting together each night, even without my reminding them. It was just as important to them now too,” says Silver. “Even though our time togeth-er was short, the feeling of coming togeth-er is what mattered. That’s what really lasts.” n

Family traditions – the ties that bind

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W edding and bar mitzvah toasts date back centuries and the toasting tradition is practiced

throughout the world.Today, however, no one has to dig

through scrapbooks or albums to track down toasters’ good will wishes.

Words and gestures are not only recorded and stored on video and websites but every move can be retrieved on tablets, laptops, smartphones, and personal computers.

Caroline Tiger author of Wedding Speeches and Toasts and Other Words for Family and Friends, notes the history of the term “toasts” stems from the early de-canting process, whereby scorched toast was placed at the bottom of the wine bot-tle to absorb sediment.

Toasts usually begin after cocktails, once everybody has been seated for the meal. Speeches and toasts may be interspersed so that a few are reserved for the end of the dinner.

MCs should compare notes in advance to avoid repetition, as well as to confirm the order of speakers.

The parents of the bar/bat mitzvah child, or bride and groom, usually welcomes guests and thanks them for coming. Other family members or close friends follow. Every toast should end with compliments as well as l’chaim and best wishes.

Everyone appreciates a dash of humour, provided jokes and anecdotes are in good taste and refrain from embarrassing or

hurting celebrants’ feelings. Avoid pri-vate jokes or stories that allude to some-thing familiar to only a select few. While some hosts hire a speechwriter or secure a friend’s assistance, many people compose their own addresses.

When writing a speech or toast, start with a rough draft. Spill out what comes to mind and don’t worry about grammar until the editing stage. Jog your memory with the following queries: How long have you known the bar/bar mitzvah or bride and groom? Do you have an inspiration-al or humorous story related to them? What are five words that come to mind when you think about them? Numerous proverbs and famous quotes are public domain, so take advantage of this source. These sayings may serve as an appropri-ate tie-in to the tribute itself.

With regard to composing the text and presenting the two-minute speech and toast, Tiger offers numerous tips. Div-ide the toast into three parts: introduc-tion, tribute and toast. As soon as you mount the podium take a deep breath, look around you, and make eye contact with the guests. Introduce yourself to the guests by announcing your full name,

connection to the hosts and relate your tribute to the occasion. Speak slowly and distinctly. The day of the simchah, limit al-cohol intake to remain alert and coherent. To conclude, raise a glass and propose a toast.

Speeches can be delivered without a text or read aloud from a printed sheet. If planning to read the speech, make sure the print is a decent point size and the type is double spaced. If you’re not read-ing it, jot major points on an index card and memorize the first and last lines.

Anyone hesitant to give speech writing a try, should heed the advice of Angela Lansbury, author of Wedding Speeches and Toasts (Family Matters). “Don’t worry too much about giving a [great] speech,” she said. “This is a happy occasion and people aren’t going to mind.”

Tiger offers similar advice. “Don’t try to style yourself into a modern day Shake-speare, just be natural but respectful.”

Nevertheless, speech writing shouldn’t be left to the last minute, and remember the axiom “practise makes perfect.” Pro-lific humourist Mark Twain once quipped, “It takes three weeks to prepare a good im-promptu speech.”n

Wedding speeches and toasts documented for posterity

Groom toasts bride.

A dv e r to r i A l

It’s that time of year when everything is aglow with the joyful sights and sounds of the holiday season. As toronto’s

authority on luxury and comfort, david’s Fine linens uncovers a winter wonderland of wondrously warm must-haves that will make gathering around the fireplace with loved ones a heartwarming experience. Give the gift of cosy with luxurious Marzotto cashmere throws and comfy slippers from european labels ruby Brown and rondinaud. For the glam gal in your life, St. Pierre’s mohair and faux fur throws make the perfect chic companions on wintry nights.

While it’s the season of giving, don’t forget to pamper yourself. end the day with your true love under the oh-so-soft down duvets from St. Genève. Whether you’re wishing for silent nights or chestnuts roasting by the fire, david’s Fine linens’ superior collections for the home will wrap you in comfort and style. www.davidsfinelinens.com Renaissance Commercial Plaza 8099 Weston Rd., Unit 25, Woodbridge, Ont. 905-264-7778Bayview Village Shopping Centre 2901 Bayview Ave., North York, Ont. 416-590-7311 Toll-Free: 1-877-591-1115

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It’s that time of year when everything is aglow with the joyful sights and sounds of the holiday season. As Toronto’s authority on luxury and comfort, David’s Fine Linens uncovers a winter wonderland of wondrously warm must-haves that will make gathering around the fireplace with loved ones a heartwarming experience. Give the gift of cosy with luxurious Marzotto cashmere throws and comfy slippers from European labels Ruby Brown and Rondinaud. For the glam gal in your life, St. Pierre’s mohair and faux fur throws make the perfect chic companions on wintry nights. While it’s the season of giving, don’t forget to pamper yourself. End the day with your true love under the oh-so-soft down duvets from St. Genève. Whether you’re wishing for silent nights or chestnuts roasting by the fire, David’s Fine Linens’ superior collections for the home will wrap you in comfort and style.

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W ine is intertwined with many customs and rituals. Children observe their parents light the

candles and chant blessings over challah and wine for Shabbat and holidays. Fam-ilies and friends present toasts at cere-monies, celebrations and life cycle events.

Learning the types of wines, what to pur-chase, and how to store and serve, is just a sampling of topics readers will discover in Melanie Wagner’s Hello, Wine: the most Essential Things you Need to Know About Wine. Distributed by Raincoast Books in Canada, the well bound little book is full of information. Lucy Engelman’s colourful illustrations complement the text.

When a couple becomes engaged, their parents, relatives and friends host parties, and invariably they bring out the wine. Wine gurus as well as novices will benefit from Wagner’s knowledge. An author/lec-turer, Wagner is an accredited sommelier with a passion for her profession.

The author starts from scratch describ-ing how to open a bottle and pop the cork. Subsequently, she elevates the reader’s perception of viticulture with technic-al information. She addresses concerns readers may never have considered. The text is concise, well substantiated, and filled with memorable tips. Furthermore, after closing the book, readers are bound to feel more confident choosing, serving and drinking wine.

It pays to invest in good quality wine glasses, she explains. Aesthetics aside, stud-ies on taste and scent from the Yale School of Medicine have proven that flavours per-ceived as more or less pleasurable are based on where wine lands in the mouth. The de-sign and shape of stemware suited to specif-ic wines serves that purpose.

Riedel, an established wine glass manu-facturer, carries more than 250 types of wine glasses, many specific to certain grapes or regions. For wine with bubbles, Wagner uses a tall flute with a larger bowl than lip. Thin clear crystal tulip-shaped flutes work especially well. Tall flutes are

not a necessity but Wagner shuns the shallow champagne coupe or sau-cer-shaped wine glass for sparkling wine.

According to Wagner, the best part of drinking sparkling wine is watching bub-bles escape while savouring the aroma, but that occurs too quickly in a wide-brimmed champagne coupe. She also ad-vocates hand washing glasses and letting them air dry.

Holding a glass by the stem prevents hands from marking or heating the bowl. Swirling the glass aerates contents adding oxygen to wine. Filling a glass to the brim defeats the purpose. It’s preferable to stop halfway and once imbibed offer refills.

A moist cork is a tell-tale sign the wine bottle was correctly stored on its side but the scent is the absolute indicator.

ABT (acidity, body and tannin) are im-portant elements associated with wine. Acidity is the pronounced tang running through the core of wine. Warm places create wines with lower acidity, whereas higher acidity is more prevalent in wines

from cool regions like Germany. Higher acidity acts as a preservative adding to a wine’s shelf life.

Body refers to the wine’s weight or vis-cosity. The more alcohol, the more body Wagner explains. Light-bodied wine is like skim milk. Conversely, strong-bod-ied wine is like whole milk. Tannin, the component that dries the mouth, is the compound that comes from the skins and seeds of grapes. It may become apparent in wine that is stored too long in an oak barrel. Tannin is a natural preservative, found in Cabernet Sauvignon and Bor-deaux wines.

Wine lists, language and phonetic pro-nunciation tips serve as a boon for readers ordering in restaurants or at a liquor store.

Wagner dispels wine myths, such as pink wine being passé, but doesn’t dismiss some truthful elements in the mix. n

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Tightening the budget strings at your partyLAUREN KRAMERSPECIAL TO THE CJN

I t’s easy to get carried away when you’re planning a party. Pinterest is abuzz with tantalizing ideas for décor, and

every host wants a great menu, a spec-tacular venue and a series of vendors that excel at what they do.

The budget can be a source of many problems, however, particularly when that vision is handicapped by financial constraints. So, how do you balance the budget and still have the party you want? Here are our top tips:

Time of year and time of day make a big difference to budget, party planners agree. Avoid nuptials on a Saturday night and opt for a party outside of the peak season – i.e. between the months of April and October.

Many start their party research by con-tacting a reception venue and receiving quotes on catering. The word “minimum spend” comes up often and can be mis-leading. Remember that the starting price represents the cheapest centrepieces and the least expensive item on the menu – a far cry from the most desirable or the one you want as host/hostess. To avoid confu-

sion, ask potential venues about the aver-age price per person instead.

Once your party budget is more clearly defined, it’s time to discuss the feasible length of your guest list. If your party is go-ing to include dresses, favours, hairdress-er, makeup, cake, photography, videog-raphy, transportation and a myriad other details, here’s a good formula for figuring out the financials. Multiply the number of people you intend hosting with the price of food and drink at your venue. If that number comprises 60 per cent of your budget, you’re on track. The remaining 40 per cent will be absorbed by the rest.

If the numbers you calculate are unfeas-ible, well, start trimming. Fast. There are two ways to do this: take things you want-ed out of the party or reduce the number of guests. But first, sit down and list the top three things that are most important to you at the party. Keep that list handy so you don’t lose sight of it as you budget-crunch.

Consider reducing the time allotment for your party. Cutting it by a couple hours will reduce the costs associated with your music vendor, photographer, videograph-er, catering and reception venue

Host a breakfast or brunch reception

instead of a dinner, which is considerably more expensive.

Cake talk: instead of ordering a large, expensive cake, choose a smaller one for

display and serve guests cake slices from a much cheaper (but no less delicious!) sheet cake stored in the kitchen

Printing costs for stationary can mount up quickly. Consider writing or designing your own table numbers, programs and menus. There are myriad innovative ways to communicate information to guests. Consider chalkboards, attractive mirrors or handwritten signs instead.

Party favours are extras that don’t always justify their expense. If favours are a must at your party, give one per couple instead of one per person. And consider making them yourself instead of purchasing them. ■

First, sit down and list the top three things that are most important to you at the party.

Tightening the budget strings at your party

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W hen a couple becomes engaged, or a boy or girl is called to the Torah as a bar/bat mitzvah,

family and friends are eager to entertain them.

Brunches, luncheons, teas and dinner parties are among the popular gatherings. Dessert is always in order and stunning cakes and exquisite epicurean items make an impression.

The challenge lies in turning out pic-turesque desserts that taste scrumptious. While some dessert aficionados overlook calories, others shun refined sugar or pre-fer less per recipe.

Icebox Cakes by Jean Sagendorph and Jessie Sheehan and Baking with Less Sugar by Joanne Chang differ in focus but both books are chock full of luscious desserts. Distributed by Raincoast Books in Canada, these hard-covered books are beautifully illustrated and every detail of each recipe is explained. Furthermore, the authors offer tips, which novices and ex-perienced bakers will appreciate.

Icebox Cakes lives up to its theme – re-

cipes for the coolest cakes in town – and Tara Donne’s vibrant photographs em-bellish every glossy page. Authors Sagen-dorph and Sheehan go for rich, creamy fillings. They devote separate sections to preparing layers, fillings and toppings that enable bakers to achieve excellent re-sults. Among the components are wafers, puddings and fruit. Although ingredients differ according to recipe, the method is similar.

Decorating ideas add to the beauty of each presentation. A few of the many choices are Chocolate-Grand Marnier Cake, Black Forest, Key Lime Pie, Chai- Ginger Cake, Raspberry Ganache and White Chocolate Orange Cake.

The easiest recipe in the book is a prov-en favourite. The “old school” recipe yields nine to 12 servings and is composed of homemade or store bought chocolate wafers, vanilla whipped cream and choc-olate shavings for decorating.

Baking with Less Sugar is geared to in-dividuals interested in curbing consump-tion of refined sugar. Author Joanne Chang majored in mathematics at Harvard Uni-versity but opted to forge her niche as an author, magazine contributor, pastry chef

and co-owner of epicurean baker-ies in Massachusetts.

Chang clearly states her profes-sion is not medicine, therefore, Baking with Less Sugar isn’t meant as a manual for people with diabetes or related con-ditions. Chang used honey, maple syrup, molasses, fresh fruit and juices to attain desired sweetness.

Anyone who is looking for a useful gift for newlyweds can be assured that Bak-ing with Less Sugar will set them off on a healthier path, yet satisfy their yen for sweets. Furthermore, fledgling and culin-ary experts will discover helpful hints. Joseph De Leo’s photographs are breath-taking.

The majority of luscious recipes in the

first chapter contain one-half a cup of sugar or less with a few exceptions con-taining two-thirds of a cup. A gathering of well-honed home bakers were quick to compliment the blueberry bran muffins and vanilla pecan coffee cake. Of course, these are just two of more than 60 entries. Chapter 2 is devoted to chocolate lovers and one enticing pie is a truffle chocolate cream. n

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How sweet it is – eye catching desserts

The challenge lies in turning out picturesque desserts that taste scrumptious.


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Destination drawMARILYN LAZARSPECIAL TO THE CJN

B ar/bat mitzvah or wedding hosts are discovering the obvious allure to a destination simchah. However,

there are also some pitfalls to consider in order to avoid disappointment and un-pleasant surprises.

Especially with weddings, across the Caribbean, resorts promote “free wed-dings”, but what does that really mean? Inclusions range from a reception with numbers tied to the number of guests who book rooms, to a honeymoon suite for the bride and groom. Not that a destination wedding connotes cheap by any stretch. In fact, celebrities have popularized the concept and lent it a certain cachet.

In metropolitan hubs, hosts are turning to interesting architectural structures for venues or even vacant warehouse spaces which they build up and decorate to the hilt. But if your ceremony is taking place on a beach at sunset, there’s really little you need to add to the setting; the ambi-ence is built right in. With stunning back-drops provided by Mother Nature, it’s easy to make the most of your surroundings. Who needs a formal bouquet when you can use freshly cut blooms? No need for fancy lighting under palm trees and a can-opy of stars.

The question is one of style: Are you prepared to forego a limo in favour of a motorboat? Will you feel comfortable in a romantic sundress instead of a structured

bridal gown, simple hoops instead of dia-mond chandeliers in your ears? Perhaps you actually prefer an untucked linen shirt and chinos over a tux. Simplify your wed-ding favours, too. Think local and pick up some rum, vanilla or a craft at the market.

The devil is in the details. Make sure not to limit your research and communication to the online experience. Arrive in time to see samples where possible. There are event planners that can be hired locally but that’s probably unnecessary. Most re-sorts have an in-house coordinator who will be pleased to work with you. Make sure to clearly communicate your require-ments and desires beforehand. The pack-ages are self-explanatory.

Destination wedding does not neces-sarily mean a beach location. One couple I know returned to the ski resort moun-taintop where they met. It can have spe-cial meaning for the bride and groom, be someplace they’ve always wanted to go, or simply work out as an enjoyable trip.

Another important thing to keep in mind is that the timing and price point of your choice may not suit everybody on your guest list. Before making your decision, make peace with the fact that you may receive some flak and some unexpected nos. How will you feel if a grandparent isn’t strong enough to travel or your best friend can’t get time off of work? That being said, modern technology – from teleconferen-cing to Skype - make it possible to include people in the ceremony who can’t be there and let them listen to speeches in real time.

You can also organize a small post-nup party back home and watch the movie.

Just make sure you’re not harbouring a vision of a Vera Wang in a formal ball-

room. Because if your silk shift is com-fortable as you backbend in the limbo to a calypso beat, then you just may have your wedding cake and eat it too. n

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Be it a welcome rite of passage or a road he goes down kicking and screaming, there comes a time in a

man’s life when he must don a tie. If you are more at home in your jeans

than in a tuxedo, you’re not alone. But whether you’re taking the plunge for your-self, your partner or your family, here are some tips to help you do it with dignity rather than reluctance. So leave the Ram-bo-style handkerchief in the schoolyard and set an example for the next genera-tion. Wear a tie.

There are several ways to knot a tie, each one exuding a different impression or style. These include the Pratt knot, the four-in-hand and the half-Windsor. Let’s leave those for the occasions where you’re rushing through your finishing touches in the elevator and concentrate on a proper Windsor knot.

The full Windsor knot originated with royalty and is definitely old school, reek-ing of confidence, power and respect. It’s best suited to a tie of thin material, though it creates a presence with width and bulk.

What better time to learn to tie a classic

Windsor knot? After all, you don’t have to be a duke to look and feel regal.

Seven simple steps

• Always use a mirror. Turn up your collar and button the top button. Place the tie around your collar, seam inside.

• Start with the wide end of your necktie on the right, extending about 12 inches below the narrow end on the left. Then, cross the wide end over the narrow end.

• Bring the wide end up through the loop between collar and tie.

• Bring the wide end back down. Pull the wide end underneath the narrow end and to the right, back through the loop and to the right again so that the wide end is in-side out.

• Bring the wide end across the front from right to left. Avoid using too many fingers. Three fingers will give you a wider knot, but two is best. (Obviously adjust to indi-vidual finger circumference.)

• Pull the wide end back up through the loop again.

• Bring the wide end down through the knot in front. Use both hands to tighten the knot carefully and draw it up to the collar. The perfect length will fall about

an inch above your belt.

Hint: Never leave your tie knotted when storing it – it will last longer and look bet-ter if you hang it loosely. There are special tie hangers to organize multiple ties, but any padded hanger surface will provide a loose drape. n

Learn how to tie one on

From left, Corbin Seligman, Aaron Crespin and Jason Attermann wearing ties at a wedding

just outside London, England over Thanksgiving weekend.

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Rugelach (singular: rugala) are a be-loved traditional Jewish pastry, with a quirky history to boot, but they often

present a kosher conundrum. Though par-eve rugelach are often a preferred dessert after a meat meal, some of today’s most popular rugelach are known for their dairy fillings.

Pastry chef Paula Shoyer – author of the books The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy and The Holiday Kosher Baker: Traditional & Con-temporary Holiday Desserts – calls herself “a huge fan of rugelach,” but says that over the years she has been “disappointed at the quality I find everywhere.”

“Kosher bakeries sell versions that are dry and filled with over-processed fillings, giving the cookies a fake, too-sweet taste,” Shoyer tells JNS.org. “As a result, I rarely buy them, or even eat them, at kosher events. The only rugelach I have enjoyed in years are from Zabar’s in New York, and those are good because they are made with but-ter and have so much chazerei (Yiddish for junk) in the filling.”

Shoyer, however, says she has perfected a pareve rugelach recipe made with soy cream cheese and pareve margarine. Like the Zabar’s version, she loads them up with lots of fillings. She calls them “everything rugelach,” and the recipe is included in The Holiday Kosher Baker.

“They are easy to prepare, have a flaky crust, and you can fill them with whatever you like,” says Shoyer.

Where do rugelach come from, anyway?According to Joan Nathan’s Jewish Holiday

Cookbook, traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling. Some sources believe rugelach and the French croissant

share a common Viennese ancestor – cres-cent-shaped pastries commemorating the lifting of the Turkish siege during the 1683 Battle of Vienna. But this might be an urban legend, as both rugelach and their suppos-ed ancestor, the kipferl, pre-date the early modern era, while the modern-day crois-sant did not originate earlier than the 19th century. This leads many to argue that the croissant is simply a descendant of either rugelach or kipferl.

Food writer and caterer Vered Guttman says the origins of rugelach date back to the Hungarian kifli, Austrian kipfel, and Polish rogal.

“The crescent-shape filled pastry was ori-ginally made with yeast dough and filled with fruit jams, poppy seed paste or nuts,” Guttman has written for the Israeli news-paper Haaretz. “Today rugelach may be the most popular sweet pastry both in the American Jewish community and in Israel.”

Shoyer, meanwhile, says rugelach “are an American adaptation” of Austria’s kipfel.

“Early versions used a yeast dough, but a recipe for the cream cheese version, popu-

lar today, was first published in 1950,” she tells JNS.org. “Today some are made into crescents, but many companies, including myself, like to bake the square ones which are faster to assemble and hold more fill-ing inside. Over the years I have developed several recipes, including a rugelach dough that is chocolate, and I am currently work-ing on a whole grain rugelach dough for Joy of Kosher magazine.”

Jane Moritz, owner of the Challah Con-nection vendor, has specialized in Jewish and kosher gifts since 2002. Her rugelach were voted “best mail order dessert” by David Rosengarten, an American chef, au-thor, and television personality who hosted more than 2,500 television shows on the Food Network from 1994-2001. Moritz’s rugelach were also featured on Epicurious.com as one of food blogger Sarah Kagan’s suggested Eight Delicious Hanukkah Gifts.

Challah Connection assists customers with holiday shopping, sending gifts for oc-casions ranging from a housewarming to a shivah, or simply gathering around the table with loved ones. The company, says Moritz,

“takes the symbolic foods of the Jewish holi-days and creates gifts, and people love our kosher bakery items no matter what the season. We can’t sell enough babka, challah, and rugelach.”

“Our rugelach really are delicious,” Moritz tells JNS.org. “They’re dairy-based rugelach. They’ve got butter and cream cheese, which is great, although some people like to have pareve rugelach so they can have them after a meat meal.”

Moritz says regarding her website’s sales, “Babka may be taking the lead over rugelach, but we sell a lot of rugelach.”

The aforementioned Zabar’s rugelach are touted by the company’s website as the favorite rugelach of New Yorkers.

“When you catch the warm aroma of our rugelach,” the website states, “you’ll im-mediately know why New Yorkers think ours [are] the best. Zabar’s rugelach would make Grandma proud: made by hand, flaky, rich, sweet, fragrant, and stuffed with raisins or chocolate. Each order contains a full pound of our famous rugelach, in your choice of chocolate or raisin.”

The Zabar’s rugelach are made from cream cheese, butter, cinnamon, chocolate, raisins, and more.

“It’s an old family recipe,” Scott Gold-shine, a store manager for Zabar’s in New York City, tells JNS.org. “Our store is highly regarded because, like our founders, we are very much sticklers for quality.”

Goldshine says Zabar’s emphasizes the principles of “quality control at all levels, constant tasting, constant sourcing of the best products available, rejecting things we don’t think are up to our standards.”

“Everybody’s grandmother has a recipe for rugelach,” he says. “People make rugelach in different shapes and sizes and flavours. It’s morphed into many flavours. We carry 10. We do a very large business in rugelach. I can make a living selling just rugelach.” n

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Gillian HessSpEciAl To ThE cJN

I get restless when I sense compla-cency. I was 21 years old and it took a seven-week European trip to help me

genuinely understand how much more there was to experience outside of the world I knew. I thought then, I had cured this itchy feeling to leave but found myself constantly searching for reasons to trav-el. Without this itch prior to graduating university, I wouldn’t have met the man I married four months ago.

After a 15-hour flight I was dreading an-other four-hour bus ride from Incheon air-port to Gwangju, a city 250 miles south of Seoul where I was heading back to teach. Just like last year I imagined the tedious bus ride to be full of Korean nationals and me, being the solo foreigner, which meant a bus ride of more playlists on repeat.

As I was dragging my luggage to the bus, I felt a light tap on my shoulder that prompted me to remove my headphones and see who required my attention. At the other end of the friendly tap was a tall, masculine, slim, young Brit, who kindly offered to place my suitcases in the bot-

tom storage compartment of the bus. As we were the only two non-Koreans about to board, we decided to sit together and chat about what brought us to the South.

Four hours of conversation felt like four minutes of getting to know each other and we had only just touched on our univer-sity years in both England and Canada before the bus pulled up to the terminal.

We soon came to realize how much we actually had in common. We were both raised in non-traditional Jewish house-holds, had bar/bat mitzvahs, admitted our love for forbidden, un-kosher foods and were passionate about travelling. We both seemed be in the same stage of our lives – single, holding university degrees with no real, tangible plan.

I had dated Jewish guys in the past but thought the last place on Earth I’d find a Jewish boyfriend would be South Korea. So did my parents who were probably a bit more worried about it than I was.

It was March 2, 2011 when I met my fu-ture husband, and together we enjoyed a year of travelling Korea, visiting Taiwan for New Year’s and experiencing a new set of norms and culture as a couple.

After our year was up we decided to move

to England so Adam could complete his teaching qualification while I found a job at an international IT company. As a Can-adian, I was granted a two- year working visa, and we made the best out of the time we had on this small, overpopulated island.

In October 2013 we decided to travel to Iceland for one week. It was winter, I was missing the snow and Adam was craving an adventure. We rented a car in Reykja-vik and drove up the east coast, passing massive waterfalls, frozen lagoons and spotting about five vehicles in five hours.

The breathtaking landscape, snow-capped volcanos and bubbling geysers made for a visual explosion of beauty and remoteness. Selfishly, it felt like we had the world to ourselves.

On our last day Adam planned a short sunset hike up a mountain just behind our hotel. We’re both not big trekkers but thought the view would be too wonder-ful to pass up. After about 90 minutes, we arrived at the top of the foothill as the sky turned lovely shades of pastels. Just as I gently collapsed on the peak try-ing to absorb this breathtaking view, the sight in front of me became even more unbelievable. Adam was kneeling down,

holding out a glistening dia-mond ring, shin-ing as bright as the setting sun. Life, at that moment, was beautiful.

When you de-cide to move away, turning life into a journey filled with uncer-tainty then it’s the unexpected which enables you to learn, adapt and grow. Lots of people have told me how brave I am – that they too would move abroad if they weren’t so scared. Of course I was scared, but I now know that courage makes up only about 15 per cent of life-changing decisions. The other 85 per cent is simply about wanting it with all your heart. In my case it was my fear of complacency, the sure knowledge in my head that there was more to this world than my small circle that drove me for-ward. I’m so glad I followed both my heart and my head. n

Gillian HessSpEciAl To ThE cJN

G row i n g u p i n T h o r n h i l l o n e might understand

why moving to South Korea for two years might challenge

almost everything I knew as familiar. But they say every-

thing happens for a reason and if I hadn’t decided to pack my bags

after I graduated university, I wouldn’t have met my husband, Adam.

It’s still bizarre using the “H” word since our wedding was only four months ago, and it’s even stranger using my new last name at the office but all of these things will soon become mundane, I’m sure. My life on the other hand, has been anything but.

Adam and I are avid travellers, which is one of the many commonalities we share. We met teaching English in South Korea, moved to England together (Adam’s birth-place) for two years, became engaged in Iceland and got married in Toronto. Our wedding was Sept. 21, 2014, and short-ly after we left on an epic three-month

backpacking trip/extended honeymoon all around South America.

Our first stop was the beach in Mon-tanita, Ecuador. We decided to stay in a “pricier” hotel to relax and finally enjoy each other’s company after all the wed-ding dramas and entertaining of family and friends. Being escorted to our first bungalow by a friendly Ecuadorian man, I remember him describing our room’s amenities and explaining how lucky we are since we got the last big suite with a balcony. “It even comes with hot water,” he proclaimed.

My initial North American mind set was a bit confused thinking, ‘Well obviously it comes with hot water – how else would we be able to shower?’ My expectations of this trip suddenly dropped. Not necessar-ily in a bad way but in a way that would help me better appreciate this beautiful continent and all it had to offer... even if that didn’t include hot water!

After Ecuador we made our way through Peru visiting smaller Inca ruins and villa-ges, observing the locals in their tradition-al dress and touring around the Sacred Valley which eventually lead us to that legendary green mountain better known

as, Machu Picchu. Adam and I aren’t big hikers so we casually boarded the air con-ditioned train which took us as close to the mountain as possible before joining the 5:30 a.m. bus destined to the base of the peak. When we arrived at Machu Picchu, it was early and the fog hadn’t yet evapor-ated. As the day went on and we climbed our way to the top, the clouds began to separate, revealing the most breathtaking, iconic image of vast, never ending green highlands, so grand and overwhelmingly captivating. It was magical.

We travelled mostly by buses down South America and really embraced each country, its food and culture. Bolivia though quite challenging was ultimately a fascinating country. Surrounded by the tranquil Lake Titicaca, this unique country exudes magnificence. The Salt Flats (Salar de Uyuni) were unlike anything I had ever seen – driving for days through flat desert salt grounds with an epic background of clear mirrored sky and endless white.

Chile was also a highlight for both Adam and I, touring around Valle Elquie- Pisco county, floating in a highly salted lagoon similar to the Dead Sea and exploring the colourful, artistic streets of Valpariso.

We took tango lessons in Argentina, tried zip lining and horseback riding in Ecuador, trekked to a canyon in Peru spot-ting 6-feet tall condors, sailed by hump-back whales near the Galapagos, hitch-hiked with strangers and even spent our last few days on a secluded beach in Uru-guay with no electricity. From the snow-capped peaks of the Andes to the rippling Amazon, South America seemed to have it all. We ate shark, cow’s heart and other foreign delicacies while also embracing our own background by joining a Shabbat dinner at the Chabad in La Paz.

Naturally, three months of travelling came with some highs and lows (literally, in La Paz we were elevated to as high as 4,100 meters above sea level). This honey-moon was really an adventure of a lifetime but it also tested us to the limit. We saw unimaginable poverty, we learned that toi-let seats are not a necessity and both agree we will never take hot water for granted again. So thank you South America for showing us a chaotic and harsh reality but simultaneously throwing us into the heart of an amazing range of unexpected experiences, heavenly landscapes and a wealth of treasured history. n

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A t first glance, setting a simchah date seems simple but celebrants are advised to do their homework

to avoid disappointment. Besides study-ing Jewish and secular calendars, wise planners run the date by family, close friends and clergy before banking on their presence.

Career commitments, university exam-ination deadlines, pre-arranged surgery, tax time for accountants, busy seasons for retail merchants, pre-scheduled busi-ness trips are all bound to have an impact on the final decision.

Furthermore, some couples are so set on a certain venue or vendor that they defer the date until learning the respective place

or party is available.Bar mitzvah dates depend on the Jewish

calendar as well as the date of the child’s birthday. Since both sides of the family are involved in planning a wedding, the con-sultation process is more intense.

In most instances, the celebrants’ circle of family and friends includes a number of out-of-towners. Therefore, it pays to flip through the calendar to figure out which national and/or international holiday weekends would work out well. The invitation may serve as an incentive for out-of-towners to extend a long holi-day weekend or plan a mini-family vaca-tion around the date of a function.

Another factor to keep in mind is the change of clocks: Remember to spring forward one hour in the spring, and fall back one hour in the fall. It’s a good idea

to email reminders.Rosh Chodesh, the beginning of a Jew-

ish month is an auspicious date for a couple to begin their married life togeth-er. Weddings are not held during Shabbat but ceremonies can be performed after the conclusion of Shabbat at nightfall. n

For more information, visit www.chabad.org

Savvy planners study schedules before setting simchah date TEVET


RANDY FINGRUTSPECIAL TO THE CJN

M y mother, Joyce, and my sister-in-law, Jo Ann, were the official hosts for my daughter Carly’s

Asian-themed bridal shower. I was ap-pointed the official caterer. Carly spent three consecutive summers teaching English in different areas of Asia and loved every minute. We wanted to bring back some of her warm memories from that time.

At our first meeting the three of us dis-cussed and planned the menu. Carly is a vegetarian, so we went with Asian dishes that are amazing without any meat. We as-signed ourselves chores, including sourc-ing out party products, specialty bakeries and Asian decorations.

First we checked out bridal shower and Asian party ideas using the Internet on sites like Pinterest. Then we visited party stores to check out items including decor-ations, paper dishes, napkins, and plastic cups, tasting or dumpling spoons, chop sticks, Chinese food boxes and plastic tableware. We made notes and took photos on our phones in order to compare. We visited several Asian supermarkets to see what they had to offer. There we found quite a variety of chop sticks at very rea-sonable prices. We picked beautiful pat-terned chopsticks for the meal along with a bulk package of plain chopsticks for my surprise dessert. Next we took a trip to To-ronto’s Chinatown.

We had a great time visiting all the stores on Spadina Avenue and along Dundas Street. In a huge Asian restaurant and kitchen supply store we found bulk Chi-nese food boxes, the ones that are square and have a wire handle. I needed these for my surprise dessert.

We bought a sleeve of 100 boxes for less

then what 30 boxes would have cost at the party store. In some of the other smaller shops we found wall decorations, mini-cherry blossom trees that light up, charm-ing paper umbrellas, colourful paper fans, bright Chinese lanterns all with co-ordin-ating Asian colours and designs, and Chi-nese silk-patterned fortune cookies.

We dropped all of it into the car and resumed our shopping search. We were hoping to find our party favours, and we were victorious. We found adorable Asian silk change purses. We also found attract-ive patterned plastic gift bags to wrap the favours in. I designed the shower invita-tions on the computer with a little help from my tech genius cousin, Kyle.

The front of the invitations boasted a Chinese lantern with delicate butterflies. On Pinterest we found several photos of cakes decorated to look like sushi platters, done with fondant.

None of us had the time to create such a masterpiece, so that was sourced out to a baker of wedding and other fancy cakes. I did my grocery order three days ahead of the shower and all the prep work two days before. I needed a minivan load of fruits and vegetables, fresh breads, Asian ingredients, sauces, spices, noodles, and wontons, veggie ground round, pop and Oriental rice cracker and nut mix. Next we visited the LCBO for some wine.

At home I started off by baking cupcakes, (banana/chocolate), almond cookies and Carly’s favourite coconut cheesecake. I developed the recipe for this cheesecake for Carly on her 19th birthday, when she became of legal drinking age, as it con-tains a fair amount of Malibu Rum.

Next I began washing vegetables and doing all the chopping and dicing that could be done in advance, cooked what-ever needed cooking, made the dips and sauces, and prepared the dumpling fill-

ing. Jo Ann was also busy at her house, baking her specialty cake balls decorated with edible handmade cherry blossoms. As well, she made amazing homemade fortune cookies that she stuffed with fortunes and then decorated with either a tuxedo or a bridal veil made of icing.

The day before the event we all got together in my kitchen, along with several other helpers, and started to assemble all five of the salads: Cherry Coleslaw, Asian Noodle Salad, Thai Cucumber Salad and Thai Crunch Salad. Next we assembled the cold Thai vegetarian spring rolls, the dumplings, and the cucumber fan sand-wiches. The dumplings were the only dish that needed to be cooked after assembly, but we planned to serve them cold on the tasting spoons.

Lastly we assembled the surprise des-sert, Fried Rice Cupcakes. The prepared cupcakes were iced with French vanilla icing and then dipped into toasted Rice Krispies cereal.

Then they were sprinkled with candies that look like peas and carrots. The candies are often avail-able at specialty candy stores, but orange and green Skittles will substitute nicely.

The cupcakes were placed over a marsh-mallow in each Chinese food box. This was to raise the cupcake up to be visible in the Chinese food boxes. They were then “garnished” with a “Carly’s Shower” sticker and a pair of chopsticks. All that was left to be done the morning of was to set up the room with the decorations and tableware.

CONTINUED ON NEXT PAGE

Asian-themed bridal shower a sure hit

offi ciated byCantor Deborah Staiman

416-483-9532 www.jewishlifecycles.ca

Cantor Deborah Staiman

Jewish & Interfaith

WEDDINGSBaby Namings

Renewal of Vows • Unveilings


CONTINUED FROM PREVIOUS PAGE

Jo Ann’s centrepieces were topiaries made out of tiny paper umbrellas. We as-sembled the fruit platters, plated the food, uncorked the wine and prepared to enjoy.

CHINESE FRIED RICE CUPCAKES

Preheat oven to 350.Gather all the items needed to bake and

decorate the cupcakes. Prepare following ingredients to make two separate batches of batter.

Prepare cupcake tins with approximate-ly 2-4 dozen cupcake paper cups. The amount of batter made may depend on the size of the bananas.

First batch

o 3/4 cup canola oilo 1 cup sugaro 2 large eggso 2 tsp. pure vanillao 4 large ripe to overripe bananas, peeledo 2 cups flouro 1 tsp. baking sodao pinch of salt

o 3/4 cup semi-sweet chocolate chipsIn food processor, with feed tube re-

moved, combine oil, sugar, eggs and van-illa. Replace feed tube and add in bananas and run processor until smooth. Add in dry ingredients and pulse until combined. Add in chocolate chips and pulse until chips are combined and some are actual-ly chopped up. Scoop about 1/4 cup of the batter into each cupcake cup.

Second batch

o 3/4 cup canola oilo 1 cup sugaro 2 large eggso 2 tsp. pure vanillao 4 large ripe to overripe bananas, peeledo 2 cups flouro 1 tsp. baking sodao pinch of salto 3/4 cup Nutella

Prepare batter exactly the same as above, but at the end combine in the Nutella until batter is chocolate coloured.

Scoop about 1/4 cup of the second bat-ter over each cupcake cup. Using a knife, gently draw lines in the batter in differ-

ent directions in each cupcake. This will “marbleize” the batter. Bake in preheated oven for about 25 minutes or until cake tester (toothpick) comes out clean.

Decorating the cupcakes

o 1 can of vanilla frostingo 2-3 cups Rice Krispieso orange and green candies, i.e.: “peas and carrots” found at specialty candy stores, Skittles, Smarties or M&M’s.o large marshmallows o square Chinese food take-out boxes

Line a baking sheet with parchment paper and cover with the Rice Krispies.

Bake in a 350 oven for 3-10 minutes watching them until they become a gold-en brown colour. Cool. Frost the cupcakes with a thin layer of frosting then press the iced cupcake into the Rice Krispies. Press on a few of the green and orange candies. Place a marshmallow in each box, then place a cupcake over it so that you can now see the top of the cupcake. Insert a pair of chopsticks into the right side of each box. n

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