“Food of Memories A Delicious Hit”

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Rebecca Peltz

Over 90 people attended the Historical Society’s first program in its Food of Memories series held September 21st, 2005. It featured Rebecca Peltz who discussed her life in Poland before and during the Holocaust. She noted the importance of food in Jewish life both in Europe and America, noting that her family always ate their meals together. Following the discussion, Rebecca demonstrated techniques for making onion “pletzlach” and invited the audience to sample the rolls plus a special mushroom vegetable soup. Both food items were prepared the previous day by the Food of Memories Committee: Marilyn Pelz and Leslie Usow, Co-chairs; Elaine Appel, Naomi Arbit, Jane Chernof, Penny Deshur, Beverly Feiges, Barbara Kohl Spiro, Sheri Levin, Jill Polacheck, Fagie Rapoport, and Carol Tarnoff.

We are happy to share Rebecca’s featured recipes with you and look forward to seeing you at future Food of Memories programs.

Jill Polacheck & and Rebecca Peltz

Food of Memories

Rebecca Peltz

Time: About 1 hour, plus 1½ hours’ rising

Penny Deshur, Marilyn Pelz, Barbara Kohl-Spiro
  • 4 cups all-purpose flour
  • 2 scant tablespoons yeast (2 packets)
  • 4 tablespoons sugar
  • 1 large egg
  • 1/4 cup plus 2 teaspoons vegetable oil
  • 1 1/2 teaspoons salt
  • 1 medium onion, peeled and diced
  • 2 teaspoons poppy seeds
  • 1/2 teaspoon kosher salt
  1. Place flour in bowl of an electric mixer with dough paddle attached. Make a well in center and pour in 1 cup lukewarm water. Stir in yeast and 2 tablespoons sugar, and let sit for 30 minutes.
  2. Add egg, 1/4 cup vegetable oil, remaining sugar and the salt. Mix well until dough is soft but not sticky, adding flour if necessary. Turn into a greased bowl, and let it rise again, covered, for one hour. Knead lightly, and let rise again for 30 minutes.
  3. Heat oven to 350 degrees. Place diced onion in a small bowl, and stir in poppy seeds and remaining 2 teaspoons vegetable oil. Set aside.
  4. Divide dough into 20 balls. On a floured board, roll each ball into a circle about 2 or 3 inches in diameter and about 1 inch thick. Sprinkle a tablespoon or so of onion-poppy seed mixture on each circle. Roll circles again, to a thickness of about 1/2 of 1/4 of an inch. Prick each circle with a fork and sprinkle lightly with kosher salt. Transfer to 2 un-greased baking sheets. Bake for about 20-25 minutes or until golden brown.

Yield: 20 onion rolls.

Food of Memories

Rebecca Peltz

Time: About 1 hour 15 minutes

Elaine Appel & Carol Tarnof
  • 4 potatoes, peeled and diced
  • 3 carrots, peeled and diced
  • 1/2 cup chopped parsley
  • 3 celery stalks, diced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper or to taste
  • 4 to 5 dried mushrooms or 8 to 10 fresh mushrooms like chanterelles or shiitakes
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 3 tablespoons flour
  1. Place potatoes, carrots, parsley and celery in a soup pot. Cover with about 8 cups water. Add salt, pepper and mushrooms. Bring to a boil, then reduce heat and simmer, half covered, for 1 hour.
  2. When soup is almost done, melt butter in a small frying pan. Add onions and sauté until transparent. Add flour and stir until flour is brown, 5 minutes. Stir into soup and serve.

Yield: 6 to 8 servings.

Rebecca Peltz, Marilyn Pelz

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