Enjoy a Recipe to Make at Home
Some of the most delicious Jewish cuisine being cooked up in Toronto will be featured this coming Sunday, November 15, at the Museum.
Eating Jewish in Canada begins with cookbook author Jayne Cohen in conversation with chef and owner Anthony Rose of Fat Pasha and Rose & Sons, Ruthie Ladovsky of the legendary United Bakers Dairy restaurant, food personality Bonnie Stern, and author Michael Wex.
This annual food program honors the Museum’s late Gallery Educator Marilyn Feingold.
Following the mouthwatering panel, nosh on some signature dishes, such as popped on the spot popcorn seasoned with za’atar, warm hummus with braised chickpeas served in a pita cup, roasted cauliflower with tahini, schkug and pomegranate molasses, quintessential split pea soup, cheese blintzes, fried-on-site falafel with assorted fresh toppings, shakshouka, sabich, apricot rugelach, Nutella babka bread pudding with a maple drizzle, Canadian butter tarts – and last but not least, – a signature spiced lemonade – all catered by our friends at Beth Torah Caterers (Glatt Kosher).
You won’t want to miss out as we dish on the haimishe and hip cuisine straight from our neighbors to the north. Reserve your tickets here, and whet your appetite this week by whipping up a batch of Bonnie Stern’s Butter Tart Squares.
Bonnie Stern's Butter Tart Squares
From Bonnie Stern's Essentials of Home Cooking
by Bonnie Stern (Random House Canada, 2003)
Bonnie writes: "These delicious squares are much easier to make than butter tarts, and you can have just a little piece and not feel guilty. Unless, of course, you have another little piece. And another."
Yield: Makes 25 squares
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/2 cup (125 mL) butter, cut in cubes
1/4 cup (50 mL) butter
1 cup (250 mL) brown sugar
1/4 cup (50 mL) corn syrup
1 teaspoon (5 mL) vanilla
1/2 teaspoon (2 mL) baking powder
4 teaspoons (20 mL) all-purpose flour
1/2 cup (125 mL) raisins, optional
1. To prepare pastry, combine flour and sugar in a bowl or food processor. Cut in butter until it is in tiny bits.
2. Press flour mixture evenly into bottom of a lightly buttered and parchment-lined 8-inch (2 L) square baking dish, letting paper hang slightly over two sides of pan. Bake in a preheated 350 F (180 C) oven for 20 to 25 minutes, or until lightly browned.
3. Meanwhile, to prepare filling, in a bowl or food processor, cream butter and brown sugar until light and fluffy. Beat in corn syrup and eggs one at a time. Blend in vanilla.
4. In a small bowl, combine baking powder and flour. Stir into filling.
5. Sprinkle raisins, if using, over pastry base. Spread filling over raisins. Bake for 20 to 25 minutes, or until set. Cool. Loosen edges of pastry and lift out of pan. Cut into squares.