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April 10, 2009

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HERITAGE FLORIDA JEWISH NEWS, APRIL 10, 2009 PAGE 15A No bread? No reason By Louise Fiszer j. the Jewish news weekly of northern california Here are the rules no flour, no cornstarch, no baking powder or baking soda, no yeast; therefore no bread or chal lah for French toast, no noodles for kugel, no toasted bagel for cream cheese, no "snap, crackle and pop," no croissant with our coffee. You know the routine eggs, matzah meal, matzah an more eggs. Can the cook whose family believes that Sunda) isn't Sunday without a decent brunch achieve the impossiblei It's a challenge, but it can be done. Let's start with matzah and eggs. In combination with some interesting additions, they can make magic. They seem to haw a special and tasty affinity for each other in dishes that len themselves particularly well to morning meals. My favorite is matzah brie and its endless variations--fror savory to sweet. Matzah and matzah meal are also the mainsta) of Passover kugel, French toast, muffins and pancakes. These recipes are not substitutes for the real thing; they are the tea' thing, making a Passover brunch a special treat. French Toast Matzah Serves 4 1 1/2 cups matzah meal 2 eggs pinch of salt about 1/2 cup of milk 2 matzahs, softened slightly under cold running water and drained oil or butter for frying Put the matzah meal into a shallow dish (a pie plate works to dread Sunday breakfast during Passover well). Add the eggs, salt and milk (a little at a time). Mix well and continue adding milk until it becomes the consistency of a crepe or blintz batter. Break up matzah into like-size pieces (4 inches by 3 inches). Dip in the batter, stirring to coat both sides. Add about 1/4 cup of oil to a heavy-bottomed skillet and preheat to medium-high. Place the coated matzah pieces in stacks of two (one on top of the other, like a sandwich in the pan), and cook Until browned on each side. Serve with fresh fruit or strawberry-rhubarb compote. Strawberry-Rhubarb Compote Serves 8 1 1/'2 pounds rhubarb, trimmed and cut into 1-inch pieces -1/4 cup sweet Passover wine 3 Tbs. brown sugar 3 Tbs. granulated white sugar, or to taste 1/4 tsp. cinnamon 2 tsp. grated lemon zest 4 cups fresh strawberries, quartered In a medium saucepan, cook rhubarb and wine, covered, until rhubarb is tender, about 8 minutes. Add sugars, cinna- mon, lemon zest and 3/4 of the strawberries. Cook, uncovered, another 5 minutes. Add remaining strawberries and let cool. Serve chilled. Blueberry Cheese Pancakes Makesabout 12 4 eggs 1/3 cup matzah meal 2 Tbs. sugar 1/3 cup sour cream or whole milk yogurt 1/3 cup cottage cheese Russian circus goes ape with wedding By Grant Slater MOSCOW (JTA)--It's a most unusual "wedding." Aman dressed in Chasidic re- galiaspeeds inago-cart around Moscow's one-ring Circus Nikulina. Aziz Askaryan then dismounts and leads two gan- gly orangutans--one in a suit and kipah, the other in a full bridal gown--on a lurching matrimonial march toward a hastily constructed chupah in front of a guffawing audience. The mock Jewish wedding between two orangutans has been the closing number for weeks in Act I of the famed Moscow circus, whose theme is "Empire: A Magical Show with Bright National Flavor." It has stirred some conver- sation among Jewish leaders here. But most say that the act, which might raise eyebrows in the West, is met in Moscow with giggles or yawns. "l think it's maybe in bad taste, but you must know that Russia isdifferent than Western nations in its humor," Baruch Gorin, a spokesman for the Federation of Jewish Communities of Russia, told JTA. Russians see the act through the prism of a long- time love of the circus with a pinch of Russian humor that often makes light of minori. ties, including off-color jokes about "Yids," among others. If anything, the show iS a nod to an array of ethnic groups that comprise the Russian empire: a magi- cian is dressed as Caucasian mountain man, acrobats are dressed as Cossacks and other performers are dressed as Ukrainians. The only difference in the Jewish number is that Askaryan, wearing fake side- curls and a tallit, has primates playing the roles of the Jews. The scene evokes a visceral reaction--laughter for most. shock for others, Multiple attempts to reach Circus Nikulina by telephone for comment went unan- swered. The circus is one of Rus- sia's oldest, in the heart of Moscow in a permanent complex that seats some 2,000 people. Its clowns famously were awarded sta- tus as People's Artists of the Soviet Union. Some Russian Jewish lead- ers noted that the circus in- cluded Jews among those who comprise the fabric of Russia's power, which may not have been the case in other times. "They took Jews as an example of the nation that exists in Russia; they didn't single them out," said Motya Chlenov. head of the Moscow office of the World Congress of Russian Jewry. "Maybe it's not smart; maybe it's a silly thing. But it's not pushing an anti-Semitic purpose." Israeli whiz kid behind Google's searches By Dan Goldberg SYDNEY. Australia (JTA) Pressed to find a name for his new technology enabling a more accurate Internet . search, Israel native OriAllon looked to Greek mythology and perhaps his own name. Allon chose Orion, the great hunter, reasoning that his creation is a modern-day hunter. He suggested, too, that perhaps the contraction of his name is "maybe why I liked it." He says the new Orion al- lows Google users to conduct "an expert search without having an expert's knowl- edge." The Australian uni- versity where th e 29-year-old Jerusalemite developed the technology says it has "revo- lutionized" the search engine. Allon developed the complex algorithm behind Orion in 2005 while doing research for a doctorate at the University of New South Wales in Sydney. Google bought the exclusive rights the following year for an Undisclosed sum after a bidding war with Yahoo! and Microsoft, and also hired Allon. He has spent the past three years working at Google headquarters in California. Launched March 24, Orion offers two major improve- ments to Google searche s, Allon told JTA in a telephone interview. his bachelor's and master's degrees at Monash University in Melbourne before moving to Sydney for his doctorate. "Every day there is some- one like me who becomes a celebrity for 24 hours and then people forget about it," Allon said. "It's really important courtesy of Ori Allon Ori Allon, an Israeli whostudied in Australia, developed new technology for Google's search engine. A Google search now pro- duces results related not just to the keywords but to other keywords associated directly related to the topic. For ex- -ample, Allon says, a search for'Israel" will return results that include Jerusalem, the Six-Day War, Benjamin Ne- tanyahu and Ehud Olmert. "We have mountains and mountains of texts that cor- respond to Israel, and we try to identify patterns, terms and entities that are closely related to Israel," he explains. Orion processes them in milliseconds "and works out which are the most important, In addition, queries of more than three words now will display longer descriptionsl so users don't have to visit several Web sites before finding the .correct one. "We've imprvedthe snip- pets so you can identify the right results before you click," Allon said. Allon will return next month to Sydney, which he calls "the greatest City in the world," for his graduation ceremony. Prior to that he'll spend Passover in Israel with his family, who he says are "pretty proud" of him, even if "they don't fully understand the whole thing." After completing his army service in 2002, Allon left israel for Australia, He earned oil for frying I cup blueberries In a blender or food processor, combine eggs, matzah meal, sugar, sour cream and cottage cheese until smooth. Stir in berries by hand. Batter will be thick. Heat oil on a griddle or skillet until hot. Ladle about 1/4 cup of batter for each pancake into pan. Cook until a few bubbles appear on top and underside is golden, about 3 minutes. Peek by lifting pancake with spatula. Turn each pancake and cook until golden on other side, about 2 minutes. Serve with jam or compote. Banana-Dried Cherry Paffins Makes 12 6 eggs 3/4 cup vegetable oil I cup sugar 1/2 cup matzah meal 1 cup matzah cake meal I tsp. vanilla extract 1/4 tsp. salt I cup mashed banana 1/2 cup dried cherries Preheat oven to 350 degrees. Grease 12 muffin cups. In a large bowl, whisk eggs until blended. Whisk in oil, sugar, matzah meal, cake meal, vanilla and banana until smooth. Stir in dried cherries. Spoon into muffin cups. Bake 35 minutes or until tops are firm and golden and a toothpick comes out clean. Cool on rack 10 minutes. Serve warm or at room temperature. Asparagus Matzah Kugei Serves 8 4 matzahs in small pieces 4 eggs 1/2 sp. salt 1/4 cup melted butter or margarine 1/2 cup Hcotta or cottage cheese 1/'2 cup shredded Swiss cheese 1 lb. thin asparagus cut into 2-inch pieces and cooked just until tender butter or margarine 1/2 cup chopped fresh chives Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. Soak matzah pieces in water until soft. Drain but do not squeeze dry. Beat eggs with salt. melted butter or margarine and cheese. Add to matzah mixture. Stir in Swiss cheese and asparagus. Dot with additional butter or margarine. Sprinkle with chives. Bake for 45 minutes or until lightly browned. Reprinted by permission of j. the Jewish news weekly of northern California. Louise Fiszer writes about cooking for j, at ATTENTION TEENS: SUA4MER I ISRAEL to stay fresh and be able to address as many queries a possible." .... , ] [ : PAVt LI ON Maitland, FL 32751 ] 407'645-3990 l VariousJewishservicesare offercdat Savannah Court F " n [ - .  AL Dce se No. 8447, SNF 1635096 J [ tImnks to our Fries at The]euh Pa,fflio,.   w' [ | | i