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March 10, 2017     Heritage Florida Jewish News
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March 10, 2017
 

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PAGE 8A HERITAGE FLORIDA JEWISH NEWS, MARCH 10, 2017 ',n recipe By Shannon Sarna (Nosher via JTA)--Ifyou've never made compost cook- ies, but you love desserts that are a little salty and a little sweet, this cookie (and hamantaschen) are for you. Do a quick Google search for "compost cookie" and you will come up with dozens of recipes. But the original compost cookie was born out of the genius dessert brain of Christina Tosi of Milk Bar, one of my baking heroes. The recipe for her famous cookie (and cakes and crazy desserts) can be found in her cookbook, which I adore and highly recommend for those who love baking projects. I'm a huge fan of classic hamanastchen dough filled simply with jam or Nutella. But I wanted to get a little crazy with the actual dough this year, which is where the compost part comes in. In Tosi's famous cookies, she adds cornflakes, pretzels, potato chips and even cof- fee grinds. You know, like you add the coffee grinds to your compost? It's sort of an "everything but the kitchen sink" sort of cookie The cookies are complex, fun and absolutely delish. Get creative and crazy with your toppings because, after all, it's Purim. Ingredients: For the dough: I cup butter (ormargarine) 1 1/4 cup sugar 2 teaspoons vanilla 2 tablespoons milk or al- mond milk 2 eggs 1/2 teaspoon salt 1/2 teaspoon baking pow- der 2 1/2 cups unbleached all- purpose flour 2 tablespoons crushed potato chips 2 tablespoons crushed cornflakes i tablespoon coffeegrounds For the filling: Nutella, dulce de leche or cookie butter For the toppings: i cup white chocolate chips i tablespoon vegetable oil additional crushed corn- flakes, potato chips, cookie crumbs or sprinkles Directions: In a stand mixer fitted with paddle attachment, beat butter until creamy. Scrape down sides of bowl and add sugar. Beat again until light and fluffy. Add egg, vanilla and milk. Scrape down sides again. In a separate bowl, whisk together flour, salt, baking powder, crushed cornflakes and crushed potato chips. Note: I recommend crushing the potato chips and corn- flakes in a food processor to get them very fine, but you can also crush them in a plastic baggie using a mallet or roll- ing pin for coarser crumbs. Add dry ingredients to wet ingredients until dough comes together. Scrape dough from bowl and form into 2 rounds. Wrap in plastic wrap and chill for 1 hour or up to 24 hours. Preheat oven to 400 F. When ready to bake, roll out dough onto lightly floured surface until 1/4 inch thick. Cut dough into rounds and fill with 1/2 teaspoon filling (ei- ther chocolate spread, cookie butter or dulce de leche). Pinch up circle into tri- angles very tight. Place on baking sheet lined with a silpat or parchment paper and pop in freezer for 10 minutes. Bake for 7-9 minutes. Allow to cool completely. In a small, microwave-safe bowl, melt white chocolate chips and vegetable oi~ in 30-second intervals, stirring vigorously between until completely smooth. Dip part of each cookie in chocolate and place on top of a baking sheet lined with parchment paper. Add sprinkles, crushed cornflakes, potato chip or cookies on top if desired. Allow chocolate to set completely before storing in airtight container. Shannon Sarna is the edi- tor of The Nosher. The Nosh- er food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www. TheNosher.com. Congregaton Sinai religious school families enjoy a Tu B'Shevat seder. On Sunday, Feb. 12, the re- ligious school of Congregation Sinai celebrated Tu B'Shevat, the NewYear of the Treeswith a Seder. The children, their par- ents and grandparents joined teachers and the spiritual leaders as they drank grape juice (in place of wine) from white to pinkto red. This ritual signifies the growing season of the important species of fruits andwheat, which grow during the seasons in Israel. They ate almonds (fruit with a hard outer shell and soft inside), dates (fruit with a soft outer and hard pit inside ), avocado (fruit with a hard outer shell and pit inside, and raisins (fruit which is completely edible). They also sang songs and praises for these gifts and included wheat crackers for grains. It was a wonderful celebra- tion, completedwith the lower grade children planting pots with vegetables to grow for spring. Last month, the students at the Jewish Academy of Or- lando celebrated Tu B'Shevat, the Jewish New Year for the trees. Tu B'Shevat is often referred to as "Jewish Arbor Day" and the students at the Jewish Academy used this holiday to integrate their learning about Jewish traditions, Israel as well as the environment. As part of their celebrations, the 4th grade students performed a musical production in Hebrew explaining the holiday, and the students planted saplings to make their own connection to nature. A special thank you to grandfather Laurence Morrell (Nathan, 5th Grade) for providing the saplings for our students. At the Jewish Academy of Orlando, we see the use of active learning, learning that strives to more directly involve students in the learning process, as the most effective teaching meth- od. This year's Tu B'Shevat celebrations allowed the stu- dents to actively engage in the learning process and create meaningful connections to the world around them. For more information about the Jewish Academy of Orlando or to arrange a visit to the school, please contact Alan Rusonik, Head of School, at arusonik@myjao.org or 407-647-0713. Every day ~hat you're ootaide, you're exposed to dangerous, but invisible, ultraviolet (UV) sunlight. Left unprotected, prolonged exposure to UV radiation can seriously damage the eye, leading to cataraats, akin cancer around the eyelid and other eye disorders Protecting your eyes is important to maintaining eye health now and in the future. Shield your eyes (and year family's eyes} from harmfgl llV rays. Wear seqiauses with maximeni UV pretediea,