A Ta’am to Remember: Recipes and Recollections from the Terraces of Baycrest, is a heartwarming collection of 192 recipes from 73 residents of the Terraces. It also includes 40 recipes that are perfect for Passover. Each recipe is accompanied by the resident’s personal anecdote. Their memories, both poignant and funny, are snapshots of Jewish life from the Great Depression, World War II, the postwar years, and up to the present.
A Ta’am to Remember was a grassroots project, eight years in the making. Dozens of volunteers tested recipes, interviewed residents, and were involved in other aspects of the project. Residents also assisted with the planning and sales. I was privileged to be the recipe editor and consultant (some of my favourite recipes have been included). Elaine Kaplan was the project co-ordinator, working with Sheila Smyth, former director of the Terraces, who continued to provide guidance and assistance even after she retired.
Sadly, only about a dozen of the residents are still alive. Most of them have passed away, including Rachel Orlan, who conceived the idea of publishing a cookbook as a Terraces fundraiser. Proceeds from the sale of A Ta’am to Remember support programs and projects by the Terraces Resident Council.
David (Sonny) Langer, a well-known Toronto caterer who was the first administrator of the Terraces, and his wife Lorraine, provided major funding for this cookbook project.
For more information, visit www.baycrestterracescookbook.com.
Easy gefilte fish
Rose Enkin
o 3 large onions, diced
o oil for frying
o 2 eggs
o 1 1/2 lb. minced fish
o 3 tbsp. matzah meal
o 1/2 tsp. pepper
o 1 1/2 tbsp. sugar
In a large frying pan, sauté onions in oil on medium heat for 10-15 minutes, but don’t let them get brown. Cover pan so onions become translucent.
Put eggs, minced fish and sautéed onions in the food processor. Add matzah meal, pepper and sugar. Process until well mixed.
Before transferring fish mixture to the baking pan, test for flavour. Place a small amount of fish mixture into the frying pan used for the onions. Cook, then taste it and adjust seasonings as desired.
Transfer fish mixture to a greased 9-x 5-in. loaf pan.
Bake, uncovered, at 325 for 1 hour. Chill before serving. Slice, serve and enjoy. Yield: 8 servings. Do not freeze.
Popular chicken
Dorothy Riegelhaupt
o 2 chickens (about 3 lb., cut in 8ths
o 1 jar (8 oz.) French or Italian salad dressing
o 1 jar (8 oz/250 ml) apricot or peach jam
o 1 pkg onion soup mix
Preheat oven to 325. Spray a roasting pan with nonstick spray. Rinse chicken pieces and pat dry. Arrange in a single layer in prepared pan.
In a bowl, combine salad dressing, jam and onion soup mix. Mix well and spread evenly over chicken. (Can be marinated overnight in the refrigerator.)
Bake, uncovered, for 1 1/2 hours until glazed and golden, basting occasionally.
Yield: 8-10 servings. Reheats and/or freezes well.
Terrace Tips
For a different flavour, combine Russian dressing with apricot jam and 1 tbsp. lemon juice.
Try this with Italian or balsamic salad dressing combined with orange marmalade or pineapple jam.
Passover mandelbroit
Goldie Lobel
o 4 eggs
o 1 cup oil
o 1 cup sugar
o 3/4 cup slivered almonds
o 1 cup matzah meal
o 3/4 cup potato starch
o 1/4 tsp salt
o 1 tsp cinnamon
Preheat oven to 350. Grease two 9- x 5-in. loaf pans.
In a large bowl, beat eggs with oil and sugar until well mixed. Add almonds, matzah meal, potato starch, salt and cinnamon, mixing well after each addition.
Divide batter between prepared pans and spread evenly.
Bake about 40 minutes or until golden.
Remove loaves from oven and reduce oven temperature to 300. Let loaves rest slightly, about 5 minutes. Loosen edges of loaves from pans with a sharp knife and invert onto a cutting board.
Use a clean towel to hold the hot loaf. Slice as thinly as you can, about 1/2-in.thick. For best results, slice while hot.
Place slices cut-side up on a cookie sheet lined with parchment paper.
Bake 30 minutes, until dry and brown.Yield: 2-3 dozen. Freezes well.