|
THE
NEW MILLENNIUM EDITION OF THE
KONA BETH SHALOM
 SHALOHA
COOKBOOK
FOOD FOR THE SOUL
KONA HAWAII
|
INTRODUCTION
Congregation Kona Beth Shalom is a small
eclectic community at the far western edge of worldwide Judaism. We are
the last to light the Shabbos candles as the sun sets below the
horizon before crossing the international dateline. Shaloha (a
combination of shalom or peace and aloha or love) is our way
of life. But don't let that fool you, we are as lively, fun loving,
talkative, and haimish a bunch as you might meet anywhere. If you
ever stop on the Kona coast of the Big Island of Hawaii, our Gan Eden,
be sure to look us up for something to eat and a friendly Shaloha.
Though not Jewish, I've been adopted into
this wonderful group of menchlich people and feel loved and loving
in their midst. Morty and I arrived in Kona in 1989, he from Connecticut
and I from Southern California. We met in 1993 and were recently married
here in Kona. Morty has been active in the congregation since coming here
and as his shiksa goddess wife, I've also joyfully been
involved. In fact, I was the Charter President of the WaKoBeS, the Wahines
(Hawaiian for women) of Kona Beth Shalom, and held this office for five
years.
We conduct our own Shaloha Shabbos
services on the last Friday evening and Saturday morning of each month at
the Ohana Keauhou Beach Resort. We import a Rabbi for the High Holidays.
Our treasury is small but we do manage to have money set aside in a
Building Fund. Our dream is to some day afford a building that could serve
us as our Kona Beth Shalom Synagogue and Community Center.
It was to this end that, during a KBS Board
meeting early in 1995, I proposed developing a Jewish cookbook, the sales
proceeds of which would go exclusively to our Building Fund. After years
of hard work, the publishing of the original 500 volumes of the SHALOHA
COOKBOOK, and their subsequent sale we have raised over $5,000. We hope
this NEW MILLENNIUM EDITION will be just as fruitful.
Jewish food is more than a type of food, it
is about tribal roots, identity, and celebrating the generations past. The
recipes of the past and what they symbolize can become the recipes of
today and tomorrow. I have collected 153 Jewish recipes, submitted by over
50 cooks, both residents of, and visitors to, our Big Island. Most come
with a story of origin, some long, others short, mostly heartwarming, many
funny. Where short recipes and their stories allow, I've introduced, in a
shaded box, pieces of Jewish wit and wisdom, Yiddish proverbs, poems and
prayers that involve food.
My intent was to be inclusive, not so much
with regard to menu items or food diversity, but rather to the wonderful
people who found the time and put in the effort to send their stories and
recipes to me. There are, you will see, in addition to a fairly large
variety of dishes, many different ways of preparing similar dishes, giving
the cook a choice among different palettes. Since potluck meals play a
prominent role in our community (Friday night services are followed by
potluck dinners as, are our board meetings and various other festive
functions) there are many dishes that are enjoyed by the whole community.
Morty and I are vegetarians so we are naturally, to a large extent,
kosher, but we have not stressed the religious requirement of a Jewish
kitchen. Dairy and vegetarian dishes are, its my pleasure to say,
plentifully represented.
Morty is not the only one to tell me I'm a
good cook and a good Baleboosteh. To hear the oohs and ahhs
when the challah cover is removed from my Shabbos challah is the greatest
gift from the heart that a Baleboosteh can receive. It's been a
great and joyous adventure to learn the ins and outs of Jewish food. From
the restaurants in Los Angeles and New York City, to the dinners and
dishes prepared and served by our friends here in Kona, what hearty,
diverse and savory tastes exist in this essential aspect of the Jewish
experience. "Didja eat?" is the most used greeting in the Jewish
lexicon, and I now see why. As the saying goes, "Jews are just like
everyone else, only more so!"
Be grateful to Hashem, who makes all things
possible, enjoy life and forever be blessed with a hearty appetite.
KAREN BREIER, Project
Director & Editor 1997 and 2002
NEW YORK TIMES FEATURES
KBS' SHALOHA
COOKBOOK
On Wednesday, Feb. 5, 2003, the Dining and Wine
section of the New York Times featured an article by Alex
Witchel about Kona Beth Shalom's
SHALOHA COOKBOOK and Karen and Morty Breier (ז״ל
). Karen
Breier is the editor of the cookbook and Morty Breier (ז״ל
) was the past Vice
President of the congregation.
TO SEE THE ARTICLE CLICK HERE
RETURN
TO TOP OF PAGE
THE
NEW MILLENNIUM EDITION IS OUT !
50
NEW RECIPES FOR A TOTAL OF 206
GET
YOURS TODAY THROUGH THIS WEBSITE'S
ORDER
FORM
TABLE
OF CONTENTS
Recipes
marked with *** are new for this edition.
APPETIZERS
& PUPUS
|
JEANNE
BLUM'S VEGETARIAN CHOPPED LIVER
VEGETABLE CHOPPED LIVER
LENTIL CHOPPED LIVER
MOM'S CHOPPED LIVER
CHOPPED CHICKEN LIVERS &
SCHMALTZ
CHOPPED HERRING
MOROCCAN CIGARS
BAKED FRESH BASIL DIP
FRENCH FRIED SALMON
BALLS
LOX PINWHEELS
HUMOUS
TAHINI
|
TZATZIKKI
CHATZILIM VE BAITZIM (Eggplant & Eggs)
BABA GHANOUJ
VARIOUS CREAM CHEESES I
VARIOUS CREAM CHEESES II
CAVIAR MOUSSE
PASSOVER TRAIL MIX
SUNFLOWER
STRING BEAN PATE*** PATE
SIMPLE*** BUBBEH'S
CHOPPED HERRING*** NUTTY
CHEESE BALL *** SEVEN
LAYER VEGETARIAN DIP *** |
Shaloha Cookbook