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A Vibrant Reform Jewish Synagogue in Bergen County.

Temple Avodat Shalom

Serving northern New Jersey since 1952.

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January 23, 2019 at 3:45pm
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January 25, 2019 at 8:00pm
January 26, 2019 at 9:15am
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How to eat figs

Posted on January 21st, 2019


Today, Monday, January 21, is Tu BiShvat. It is customary to eat figs. If you've never used this lovely fruit, here are some tips for buying and using figs.

 

 
 
by Sarah F. Berkowitz for FromtheGrapevine 


From sweet black mission figs to the more delicate Adriatic and Kadota varieties, we're here to fulfill your fig fancy.


If you’re wondering how to eat a fig, you’ve come to the right address. I’m somewhat obsessed with figs, and am known to some of my friends and neighbors as Princess Fig, which obviously gives me the highest fig-titious certification that exists in the fruit universe.

The proper way to eat a fig is to simply reach up and pick one off a tree, twist off the top stem, split the fig gently in half, and enjoy the sweetness. When you’ve had your fill of straight-up figs, collect extras in a bucket and bring them home to make fig jam, fig bruschetta, orange fig and honey galette, or just slice them up and add them to your salad.

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A Tu B’Shevat Recipe That Brings the World Together

Posted on January 14th, 2019

 

This recipe is featured in Jvillage Network's Tu B'Shevat Guide. For more articles, recipes, crafts, and ideas, visit here. 
 

 

By Joan Nathan for Tablet Magazine 


This quinoa salad combines Andean grains with Asian fruit to make a colorful vegan medley for the holiday


On my most recent visit to San Francisco, I ate a symphony of persimmons. At Chez Panisse, Alice Waters’ famed shrine to local food in Berkeley, the bright-orange fruit was shaved paper-thin over salads, pureed with sugar, eggs, and cream to make the perfect persimmon pudding, and served whole in a copper bowl to be easily plucked for a fresh and delicious dessert. At Hardwater, a Bourbon bar opened by chef Charles Phan of The Slanted Door fame, I ate crispy Brussels sprouts coated with a persimmon and mustard jam. While at Greens Restaurant, a wonderful vegetarian eatery started by Jewish chef and now cookbook author Deborah Madison, I ate the best quinoa salad I have ever tasted, served with—you got it—persimmons.

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In Israel, it’s knafeh that takes the cake

Posted on January 7th, 2019
By Jessica Halfin for Israel21c


As the sweet, sticky, cheesy treat has entered contemporary cuisine, knafeh is open to interpretation by home cooks, restaurant chefs and hipsters.


In South Tel Aviv, in a gentrified historical neighborhood called Florentin, British immigrant Dean Essa recently opened a new culinary hangout, Kanafanji.

It may look like a hip espresso bar, but Kanafanji specializes in knafeh (also spelled “kanafeh”), an Arabic dessert made with shredded vermicelli-like pastry noodles (kadaif) moistened with clarified butter, covered with crumbles of sheep or goat cheese and seared on both sides until golden. Before serving, the knafeh is showered in spiced heavy syrup.

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Warm yourself this winter with Israel’s favorite hot milk drink… and win a cookbook

Posted on December 31st, 2018
Israel21c
 

In the second in our Tayim cooking videos, our chef shows you in less than a minute how to cook the warming Mideast beverage, sachlav. Share the video and you could win a great Israeli cookbook!
 

First we started with donuts, now we teach you how to make the popular Middle East hot milk beverage – sachlav – in the second cooking video of our new Tayim (tasty) series.

In less than a minute, 21see’s Tayim videos teach you how to make classic Israeli dishes in your own kitchen.

Watch & Read.
 

SHEET PAN CHICKEN A L’ORANGE

Posted on December 24th, 2018
Jamie Geller for JoyofKosher


Orange flavored chicken is a classic combination for a reason. Mix up the citrus, add some extra sweetness, and your chicken will be delicious every time. Roasting the chicken on a sheet pan achieves succulent, crispy chicken with the perfect glaze. 

Make this chicken recipe as part of our 1-hour shabbat menu with Quinoa Pilaf and Kohlrabi and Fennel Slaw. 

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