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Filtering by Tag: Baking

Gwen Beinart's Teiglach • Charlene Beinart

Brett Rawson

Note from Curator Rozanne Gold: What a lovely surprise to receive this beautiful story all the way from New Zealand.  Psychologist Charlene Beinart learned about “Handwritten Recipes” while listening to a podcast of “A Taste of the Past,” hosted by culinary historian Linda Pelaccio. The show, recorded in a hip studio at Roberta’s restaurant in Bushwick, Brooklyn, managed to tickle the tastebuds of a childhood in Durban (South Africa.)  How I love that connection! Teiglach (also spelled taiglach) is a sweet treat eaten on Jewish holidays, but most popular for Rosh Hashanah (the Jewish New Year).  This recipe is particularly fascinating to me because the teiglach of my youth were small balls of pastry boiled in honey and stuck together in pyramids with bits of candied fruit.  Gwen’s teiglach are, instead, large, oval rings of pastry afloat in amber syrup. Who needs to wait for a holiday?    

BY CHARLENE BEINART

My mom, Gwen Beinart (nee Sackstein), born in 1936, has always been the heartbeat of my love for baking. Over her lifetime she gathered a collection of recipes handwritten onto small cards — some her own, and others gathered from family and friends, tested, tasted, and kept as part of her core repertoire.

Of Lithuanian and German Jewish heritage, I am the second generation born in South Africa, and the youngest of three girls.  A typical Jewish immigrant history, my grandparents on both sides came to South Africa looking for a better life. They were very poor and my parents wanted nothing more than to give us the best possible life and education. My father was a self-made businessman and my mother was a very creative homemaker.

Of all of her recipes, there’s one that brings back the most vivid memories of delicious family time: Teiglach.  Syrupy, crunchy, chewy donut-shaped biscuits, these sweet offerings were at the centre of every gathering and a symbol of the importance of the occasion being celebrated.  This recipe was what my mother was best known for.  My emotional attachment to it was so profound that it took me more than 20 years after her death to make them. 

I am remembering, from my childhood in Durban, all the many conditions needed to make perfect teiglach.  First: the weather.  It must be a humid-less, sunny day, because the teiglach got dried out on my parents’ brick-paved patio before being boiled in syrup. Next: the equipment. You had to have the right pot, with a heavy metal lid and a brick placed on top to make it completely airtight. Then: no draughts! My sisters and I knew to never open the kitchen door and let in a draught when the teiglach were boiling on the stovetop!

I was always excited when my mom made them because it meant something important was happening!  Most likely, we were going to Johannesburg to be with my aunts, uncles, and cousins for Rosh Hashanah or Pesach.  Huge round Tupperware containers would be filled with my mom's teiglach and offered as gifts.  Everyone made a fuss: teiglach were considered a great delicacy.  Best of all, the containers were never returned empty — my aunts filled them to the brim with treats for our long car journey back to Durban.

After my mom passed away in 1991, we (my husband, three sons, and I) moved to New Zealand.  Naturally, my mother’s treasured box of handwritten recipe cards came with us.  But making teiglach felt far too daunting (emotionally and otherwise) to do on my own. Good results never seemed attainable. 

Just a few years ago, when my sister Kerry visited from London, we agreed to set aside a day to (finally!) make my mom’s teiglach. We had her Kenwood mixer, the right heavy-lidded pot, her lengthy handwritten recipe, and we felt her loving guidance — along with that of our other sister Elona, supporting us from England.

The family was well briefed: no opening the kitchen door, no draughts!    

Kerry and I put our memories together and got started.  Kerry remembered the teigel shape and we molded the dough before setting them out to dry in the sun. I remembered the three-step process to stir the teiglach once they were boiling in the pot: lift the lid, wipe off the condensation, and stir. Do this all quickly (remember, no draughts!) Of course this resulted in many hot syrup burns — scars I wear with pride!

While I always knew making teiglach was far more than following a recipe, I was not prepared for the overwhelming feeling I experienced when we opened the pot of the boiling treats for the first of six stirs.  The sweet, syrupy smell flooded me with lifelong memories of love, happiness, and of our beloved mom.    

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Mommy’s Teiglach (Gwen Beinart)
Note: Adjustments for gas stove made by Charlene

A Photo of Charlene's mother, Gwen Beinart

A Photo of Charlene's mother, Gwen Beinart

Ingredients:

6 eggs
1 Tablespoon Oil
1 Tablespoon Brandy
Pinch salt
2 teaspoons grated orange zest
½ teaspoon baking powder

Flour: 3 cups to start
Syrup: 2 lbs or 1 kilo tin golden syrup,
3 cups sugar, and 2 ½ cups water

Directions:

1. Slightly beat 6 eggs with oil, add brandy, salt, orange rind and then baking powder.

2. Add 3 cups flour sifted (one at a time).

3. Take a little bit on a small heap of flour and work in flour until dough is soft, slightly sticky but pliable. Roll into shapes in floured hands.

4. Put into floured tray to dry – preferably in sun for approximately 20 minutes, s turning over after 10 minutes

5. In the meantime, put syrup, sugar and water on to boil in large heavy pot (or weighted lid).

6. When boiling fast add teiglach. Close lid and boil on high for 5 mins

7. Then turn down to medium/high (low to medium on gas) to boil for 30-35 mins (26 – 30 on gas) before lifting lid. (Very important to weigh down the lid!)

8. Wipe lid and stir in quick motion every 5 mins until done (an additional approximately 20-30 minutes, or six stirs). Total time on the stove is 1 hour 10 mins according to Mommy but on gas probably a total of 55 mins)

9. Special note for gas : after 1st 5 min fast boil move pot to medium size plate on medium gas for 30 mins. Then do the lid/wipe/stir @ 5 min interval either 5 or 6 times in total.

10. When done take off 1 ½ cups of syrup for next batch

11. Then put in 1 heaped teaspoon ground ginger andhalf to ¾ cup boiling water down the side of the pot.

12. Stir until bubbling stops and take out teiglach onto damp board or plate. Leave to cool.

13. Can roll in chopped nuts if desired.

14. Store in plastic air tight container.

15. If making further batch add ½ used syrup and ½ new to same other ingredients – usually better

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Charlene Beinart works as a psychologist in private practice and her husband is a university lecturer. She writes, "Our sons have turned out to be far better cooks than me, and their interest in food history has captured my own. We are regular listeners of Linda Pelaccio's podcast, A Taste of the Past. Our oldest son is currently a MA student at Hebrew University, researching the lives and stories of Lithuanian Jewish immigrants to South Africa through the cookbooks they created and the recipes they passed down to their children."

Gramm's Banana Bread • Safiya Oni Brown

Brett Rawson

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A Note from Curator Rozanne Gold: Allison Radecki first met Safiya Oni Brown during a baby-wearing workshop for new moms with wriggly infants in their arms. Allison, with her newborn Tabitha, sat in a circle while Safiya, a holistic health counselor and child whisperer, demonstrated how baby-wearing could calm even the crankiest kid into a happy state. Years later, their paths crossed over a  kombucha drink that Safiya had prepared, and Allison asked for a healthy recipe for the New Year. Gramms’ banana bread was reborn.  Her original is here (prepared and photographed by me), along with Safiya’s update.  I love the verve of Safiya’s powerful penmanship, and of the story told.

BY SAFIYA ONI BROWN

This recipe was given to me by my Gramms, Cecilia Sylvester Jett, who, after my husband, was my favorite person in the world.  Gramms, my mother’s mother, was an amazing cook.  But after becoming a vegetarian, she focused more on health and less on aesthetics, and in later years was known for her nut and celery loaf (a holiday favorite), and her famous banana bread.

Gramms was born in Detroit and enjoyed clipping recipes from the Sunday Detroit Free Press. Because we are a family of foodies, she often invited me to her room to explore a recipe she found in the paper.  I remember going through the Betty Crocker Children’s Cook Book, from which I made every recipe that did not involve meat.

My parents became fascinated with health and nutrition after visiting a Seventh-day Adventist Church in the early 1970s. They switched their diets almost immediately, and when they returned to Michigan, my Mom was glowing with all the knowledge she had accumulated.  It made sense to both of my uncles who were in the medical field, and they became vegetarians, too.

Gramms was beautiful. She carried herself with authority and lent a helping hand to many people, whether they were renters at her different properties or just folks in her neighborhood.  She was a social worker while raising her seven children. She cherished everything involving her grandchildren. Until I was ten, she gathered all thirteen of us to enjoy at least a week together as a family, going on trips and spending holidays at her house.  

For decades, I kept her recipe for banana bread on top of my fridge, hidden, so that it didn’t get lost. The original recipe, from the Detroit Free Press, is scribbled in my own writing.  I took it down during a phone call to Gramms before one of the many dinner parties I loved to throw in high school and college.  

This banana bread was the spark-plug for a small business idea that generated extra money after college. I also used her recipe as a base for zucchini-and-carrot spice bread that became a great seller as part of a line of all natural, organic sweet breads. I sold them to juice bars, cafes, and all-natural eateries. Eventually I gave this up because it was lots of work and barely profitable, but it was fun, and certainly a wonderful connection to my grandmother.  It spurred me to study at the Institute for Integrative Nutrition.  

In addition to the intoxicating perfume of the wonderful banana bread that would waft from her kitchen, I am reminded of another favorite fragrance as I write this: that of sun-warmed tomatoes, straight from her garden.  We would eat them sliced in sandwiches, lightly salted and peppered, with a farm-fresh egg on Ezekiel bread. No doubt, these vivid memories informed my career choice later on — linking food and well-being.  

Gramms died when my son, who is now 8, was just six months old. She was on her deathbed when I got a frantic call from my mom.  She feared Gramms would die before I could see her. That night we drove nine and a half hours to Detroit to share her last moments.  As I gently performed reiki on her frail body, I could feel all of the hurt and gnarled memories evaporate.  She died in peace seven minutes later.

I now make Gramms’ banana bread during winter holidays but also whenever I want to bring an edible gift somewhere.  The reaction is the same every time: “OMG this is so good, can I please have the recipe?”  

Here it is. And, Happy New Year. 

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Safiya’s Banana Bread

Ingredients:

½ cup whole wheat flour or spelt flour
½ cup flax meal
½ cup oat bran
1 teaspoon baking soda
¾ teaspoon fine sea salt
½ cup organic butter (at room temperature)
8 tablespoons date sugar
1 egg
1-¼ cup mashed bananas
¼ cup organic yogurt
8 tablespoons date sugar

Directions:

Preheat oven to 350 degrees. 

In one bowl, mix all the dry ingredients together first five ingredients.  In another bowl blend together the butter, date sugar, and egg.  Mash bananas, measure yogurt and set aside.  Alternate mixing the creamed sugar mixture, mashed bananas, and the yogurt into the flour mixture until the batter is incorporated. Pour mixture into an ungreased 9 x 5 x 3 in. loaf pan. Bake 50 to 60 minutes.  For muffins, bake 30 minutes.  

Suggestions: Add 1 cup of crushed walnuts. When bananas become too bruised, throw them in the freezer for your next batch of banana bread.  

Safiya Oni Brown is a Quantum Healer, Whole Food Family Counselor, Child Whisperer, Universal Life Minister, Baby-Wearing Aficionado, Fermentation Expert, Holistic Health Counselor and the Co-Owner of Quantum Kombucha & Dr. Brown’s Healing Water. She specializes in stress reduction, illness recovery, and natural family rearing through whole food preparation, fermentation, and Quantum healing.  For more information on Safiya visit www.radiantalchemy.org