Globalization has brought the world closer than any of us could possibly have dreamed of. I see the impact particularly in food. We are now eating fresh peaches in February, flown in every day from Chile, where it is the height of summer.
More relative to Jews, however, is the fact that on the Polish leg of the “March of the Living,” the two-week, awe-inspiring voyage that connects the despair of the Holocaust with the hope of Israel, all the food is flown in from Israel, including the breakfast cereal. I found this fact not only fascinating, but quite reassuring as well. As much as I want to participate in the “March of the Living,” I am a bit leery of boosting the anti-Semitic Polish economy. But knowing that all the food served in Poland is in fact grown and prepared in Israel, and supervised by a mashgiach, is tremendously reassuring.
Most Jews however are not as concerned with the food component of the trip as I am. Andrea Syrtash, who at 29 has already participated twice, and is a leader in the upcoming Bay Area adult trip, believes it’s never too late to inspire Jews to connect to their collective history.
“I realize that I am making tremendous life choices,” she says. “This includes my commitment to the Jewish community. The ‘March of the Living’ experience inspired me to connect to my past, and help shape my community’s future.”
Here are some classic Polish dishes that can be enjoyed either in Israel and jetted to Poland, or by us in our American homes.
Cucumber Salad | Serves 8
2 English cucumbers, peeled and thinly sliced
2 Tbs. coarse sea salt
1/4 cup white wine vinegar
2 Tbs. sugar
1/2 cup sour cream
Sprinkle the cucumbers with the salt, place in a colander and allow to drain for about an hour. Rinse with cool water, and drain and dry well.
Whisk together the vinegar, sugar and sour cream. Toss with the cucumbers until well coated. Serve cold or at room temperature.
Polish Sausage and Potatoes | Serves 8
3 lbs. new potatoes, cut into 2-inch pieces
1 Tbs. vegetable oil
11/2 lbs. kosher Polish-style sausage or knockwurst, sliced
1 red onion, sliced
3/4 cup white wine vinegar
3/4 cup chicken or beef stock
4 Tbs. chopped parsley
Steam or boil the potatoes until tender, about 10 minutes. Drain and transfer to a bowl.
Heat the oil in a heavy skillet. Add the sausages, and cook over medium heat until they begin to brown. Add the onion and continue to cook, stirring occasionally until the onion is softened and brown. Lower the heat, and add the vinegar and the stock.
Bring the mixture to a boil, stirring well, and simmer until the liquid is reduced by half. Add the potatoes. Just before serving, stir in the parsley. Serve warm or at room temperature.
Polish Apple Cake | Serves 10
8 oz. unsalted butter
2 eggs, beaten
1 tsp. vanilla extract
3 cup flour
1 cup sugar
1 tsp. baking powder
3 cups sliced apples
Beat together the butter, eggs and vanilla. Blend in the flour, sugar and baking powder. Pat down half the dough into a 9-inch springform pan. Place the fruit on top of the dough. Crumble the remaining dough on top of the fruit.
Bake the cake in a pre-heated 375-degree oven for 45 minutes. Unmold and serve warm or room temperature.
Rebecca Ets-Hokin is a Bay Area cooking teacher and food professional. Her columns alternate with those of Louise Fiszer. Questions and recipe ideas can be sent to j. or to [email protected].