Recipe for Remembrance

The Y’s Norman E. Alexander Center for Jewish Life, Bubbie’s Kitchen, and the Riverdale Y invite you to Matkon Im Zikaron — Recipe for Remembrance to honor Israel’s fallen soldiers. Through tastes and memories, this different, meaningful, and delicious commemoration enters your mouth and goes straight to your heart.

JOIN US AS WE REMEMBER

1:30 – 1:50 p.m. Meet the fallen solider’s family

1:50 – 2:30 p.m. Cook or bake together

For more information, please contact Naama at nberkman@ywhi.org or Cyndi at crand@ywhi.org.

Recipes and Instructions

Ingredients:
1 box of noodles
3 eggs
1 1/2 glasses of milk
100 grams of hard cheese (e.g., Edam, Gouda, Emmental, cheddar, or American) grated
50 grams of Parmesan cheese
50 grams of Bulgarian or Feta cheese
Salt
Ground black pepper

Instructions:
1. Preheat the oven to 350 degrees.
2. Cook the noodles in boiling water for 8 minutes and drain the pasta.
3. Mix the pasta with the other ingredients.
4. Bake in the oven for 45 minutes, until golden brown.

Ingredients for the dough:
4 eggs
1 cup of milk
1 cup of water
2 cups of all-purpose flour
1/2 tablespoon of oil

Instructions:
1. Mix all the ingredients until smooth. This can also be done in a blender or food processor.
2. Oil the pan and pour a thin layer of batter, swirling the pan to coat the bottom of the pan. Cook briefly and transfer to a plate

Ingredients for the filling:
Heavy whipping cream
Soft white or cream cheese
Fruit – whatever you like! (optional)
 
Instructions:
1. Whip the heavy whipping cream.
2. Add the soft white cheese of cream cheese, and mix.
3. Put a tablespoon of the filling and desired fruits in each blintz. Roll, and eat!
Ingredients for the dough:
2 cups plus 3 tablespoons (350 grams) of self-rising flour*
4 egg yolks
3/4 cups plus 2 tablespoons (200 grams) of unsalted butter OR 1/2 cup plus 2 tablespoons oil 
2 tablespoons of sugar  
 
*To create self-rising flour, add 2 teaspoons of baking powder to each cup of flour.
 
Ingredients for the cream:
4 eggs whites
1 cup of sugar
1 box instant vanilla pudding
200 grams of unsweetened chocolate
 
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all of the dough ingredients until the dough is smooth.
3. Divide the dough into 2\3 and 1\3.
4. For the cream, whip the 4 egg whites. When they start to look foamy, slowly add the sugar. Then, add the vanilla pudding and whip for another minute.
5. Spread 2\3 of the dough in the 9″ x 9″ pan, put the chocolate on top, and then spread the cream.
6. Spread the remaining dough on top of the cream. 
6. Bake for 40-50 minutes.

Our Team

Naama Amiel Berkman
Shlichah, Israeli Emissary
nberkman@ywhi.org
917-459-9650
Cyndi Rand
Jewish Educator and Creator of Bubbie's Kitchen
crand@ywhi.org
212-569-6200 x234