HAMC Parents Association Comedy Night

HAMC staff and parents can have fun too!  Last weekend, the HAMC Parents Association hosted an "Open-Mic/Comedy Night" for our teachers and parents at a local venue.  The night included the comedic stylings of our very own Myles Bahar, a stellar band, and a few spontaneous performances from our very own parents and staff. Rumor has it that Sonny and Cher even made a special appearance...(aka: Moreh Moshe and Dr. Bahar) So many hidden talents were revealed and everyone had a blast!

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!)