Camp Kef Lee Mitzvot

The Camp Kef Lee Campers did a great mitzvah by bringing the construction workers cookies and lemonade! They are so excited to watch the workers build our new school and they wanted to say thank you!

We're Making Crepes!

Matzah Snacks!

Truffles!

The third grade had a great time making truffles with HAMC Chef Celebrity, Chef Dor! 

Thank you for this delicious program!

Philanthropy in the Kitchen

Thank you to everyone who joined us for the second annual HAMC Philanthropy in the Kitchen event at The Viking Cooking School at 90 Acres. 17 women cooked a beautiful lunch including creamy carrot soup, salmon in parchment with spinach and citrus and poached cinnamon pears. Check out the photos from this great event.

HAMC Thanksgiving

We're getting ready for Thanksgiving at HAMC!   

Apple Treats for Rosh Hashana!

Our younger students enjoyed making apple crumble today in honor of the upcoming holiday! 

L'Shana Tova Everyone!

Staying After School is Cool!

After a hard days work, what better way to reward ourselves than sticking around for some awesome after-school clubs that HAMC offers! Yesterday after school, the dismissal bell rang at 3:30, but the school was still hopping well into the evening.  In a corner classroom our Kindergarteners were rocking their Zumba moves with our very own, Mrs. Parnass, Zumba instructor.  In the gym, the HAMC volleyball team was warming up for their big game.  In Moti's office, the electronic club was building circuits and experimenting with electricity.  In the Kitchen, our adorable ECC-ers were cooking up a storm! 

Check out the photos below to get an inside look at our students enjoying all of these amazing clubs!


     

An Evening of Jewish Threads and Mandel Bread

Last night, Diana Drew, author of the new book “Jewish Threads”, gave us a history and baking lesson on mandel bread. We baked this uniquely Jewish “cookie” together and the final product was delicious!

See post below for Diana Drew's recipe!

The complete title of Drew’s new book is "Jewish Threads: A Hands-On Guide to Stitching Spiritual Intention into Jewish Fabric Crafts". 

 “Journey along with talented Jewish fabric craft artists from throughout the United States and  Israel as they retrace their steps in the creative process used to make thirty evocative projects.”

Explore the history and learn the process of making these crafts, including tallitot, seder plates, Tree of Life, and more!

Click this link to learn more about the book and purchase online:

 http://www.jewishlights.com/page/product/978-1-58023-442-9

Book is also available at Barnes and Noble and Amazon.com

Check out this “Daily Record” article on the event!

http://www.dailyrecord.com/apps/pbcs.dll/article?AID=/201111290600/NJNEWS/311290043

HAMC Parents Take Moroccan Cooking Cues

Our Parent Association Cooking Class recently undertook Moroccan cuisine, thanks to our very own Head of School Moshe Vaknin and Moroccan dishes that were passed down from his mother. The class made challah for Shabbat, muffaletta with honey (a lightly fried dough with honey that traditionally is eaten after Passover), roasted eggplant with homemade tehina, beets with garlic and cumin, and spicy fish, which traditionally is eaten on Friday night.

The scent of Moroccan spices and the unique sounds of Moroccan music flowed throughout the school.

Moshe, who donned special clothing for the evening, also made sweet treats of peanut butter cookies and macaroons -- also traditional to his culture. The meal was paired with tea and nana (mint), and everyone enjoyed the feast.




Moshe’s Spicy Fish Recipe


Ingredients
Skinless Salmon, cut into 2-inch pieces
5 Roma tomatoes
2 red peppers
1-2 jalapeno peppers
1/2 cup vegetable oil
1/2 cup water
1 Tbls cumin
1-2 Tbls paprika
3 Tbls Osem vegetable soup mix
half a head of garlic (Moshe uses a whole head!)
juice of one lemon

1. Place the salmon in the bottom of the skillet and pour the juice of one lemon over the fish.
2. Chop the Roma tomatoes, red peppers, and jalapenos and sprinkle over the fish. Then, sprinkle the sliced garlic on the fish.
3. Pour the vegetable oil over the fish and put the pan on the stove on medium-high heat.
4. Add 1/2 cup cold water, just enough to cover the fish.
5. Cook until it boils and then turn it down to a simmer -- do NOT cover the fish!
6. As it starts to bubble, add the cumin, paprika, and Osem vegetable mix.
7. Let simmer on low for an hour, and add more water if needed. 

Muffaletta


Ingredients
3 3/4 cups flour
1 1/2 cups warm (not boiling) water
Pinch salt
Vegetable (not olive) oil, as needed.

1. Place the flour and salt in a bowl, and scoop out a "well" in the middle and add the water there.
2. Mix, adding a little extra water if dough seems too dry. Mix together until a light and elastic dough is formed.
3. Divide the dough into 15 to 20 small balls, cover with a dish towel, and let stand for 30 minutes on a flat, well-oiled surface.
4. Oil hands, and on an oiled surface, roll the dough into thin circles.
5. Spread a small amount of oil in a frying pan and cook muffaletta on medium heat.
6. Cook both sides. (Note: Pan doesn't need to be re-greased before cooking the rest.)
7. Place on a plate and cover with a dish towel to keep them warm.
8. Serve warm with honey.

Makes 15 to 20 muffalettas, and they can be frozen and reheated in the microwave.

B'tayavon! (Bon Appetite!)