|‘Feed Me Bubbe’ at B’nai Israel|
|By Voice & Herald Staff|
|Friday, 06 January 2012 03:18|
|A bissel shmooze, a bissel nosh
WOONSOCKET – The PJ Library and Congregation B’nai Israel will welcome Bubbe and her grandson Avrom Honig to the synagogue (224 Prospect St., Woonsocket) on Wednesday, Jan. 18, at 7 p.m. In addition to recipe tastings and readings from “Feed Me Bubbe: Recipes and Wisdom from America’s Favorite Online Grandmother” (Running Press, 2011), they will share their stories in this free program. A dessert reception and book signing will follow; B’nai Israel is at 224 Prospect St., Woonsocket.
Just who are Bubbe and Avrom? In 2006, Bubbe (Yiddish for “grandmother”) was trying to help her grandson Avrom Honig produce a video, as he was trying to obtain employment with a video production company.
Calling herself Bubbe – a representation of anyone’s Jewish grandmother – Avrom’s grandmother is from New England although she’s yet to reveal her full name and city of residence! Avrom’s first video of Bubbe, “Feed Me Bubbe,” depicted her family’s recipe for Jelly Jammies (recipe follows). It went viral on YouTube, and Bubbe became a nearly overnight sensation. On her PBS show, Bubbeshares recipes, stories, life lessons, advice and a Yiddish word of the day. Bubbe and Avrom have been featured in several national media outlets.
A retired bank employee, Bubbe launched her new career at age 80. She tweets, responds to fans’ emails from as far away as Australia and Africa, and answers questions at book events all across New England.
“I’ve become… a therapist to these young people,” Bubbe said in the release. “They write to me for advice.”
Bubbe’s jelly jammies
3/4 cup strawberry jam
1 medium tart apple, peeled and coarsely grated
2 teaspoons freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla
4 teaspoons chopped walnuts
1/8 teaspoon cinnamon
2 tablespoons golden raisins
1-and-1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
4 ounces (1 stick) pareve margarine, softened
Preheat oven to 400. Spray a 9 x 9-inch baking pan with nonstick spray, or line bottom and sides of pan with nonstick aluminum foil.
In a medium bowl, stir strawberry jam, apple, lemon juice, lemon zest, walnuts, cinnamon and raisins until combined. Set bowl aside. In another medium bowl, sift together flour, salt and baking powder.
In a large bowl, beat margarine and sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in egg and vanilla extract. Slowly add flour mixture and beat, scraping the sides as you go, until it is well mixed and forms dough.
Spread two-thirds of dough into the pan’s bottom. Spread jam mixture over dough. Using your hands, gather tablespoon-sized pieces of remaining dough and flatten them into little disks. Place dough pieces over jam filling. (They won’t cover filling entirely, but don’t worry; the dough will spread.)
Bake for about 25 minutes, until filling is bubbling and dough is golden brown. Cut into 16 squares while still warm. They are hard to cut when completely cool.
This pareve recipe makes 16 servings.
For more information, contact Michelle Cicchitelli at 421-4111, ext. 178, email@example.com Congregation B’nai Israel at 762-3651.