New Mexico Volume 19, No. 1 Jewish Historical Society March 2005

From the President’s Desk by Lance Bell reserving the Past for the rejoined. Having a strong membership base www.shtetlinks.jewishgen.org/meretch/ Future: this is just a part is vital to our success and continued growth. meretch1a.html). The article gave me a of what we do at the I am proud to report that our current mem- complete history of the town with many P New Mexico Jewish His- bership has increased to almost 250 indi- great pictures. I immediately printed the torical Society. I know viduals and families. Our endowment saw article and sent it to my late father Irving our members, as well as wonderful growth in 2004 and our society Bell’s first cousin, Dina Sofer, a Holocaust our board, take great pride in delving ended up in a financially positive position. survivor, who now lives in Studio City, Cali- deeply into the rich and diverse cultural fornia. I was a little apprehensive about Jewish history here in the Land of En- To continue our growth and to reach out- doing this because I did not want to stir up chantment. It was not that long ago when side of our hub cities (Albuquerque and any sad memories. About a week after I you could count the number of synagogues Santa Fe), we plan to partner with the sent the article I received a phone call from and/or Jewish organizations in the state of Museum of New Mexico’s TREX traveling Dina, letting me know how happy she was New Mexico on one hand. Now we are exhibit program. The “Jewish Pioneers of that I took the time to research this infor- represented in all parts of the state. The New Mexico” exhibit will have its first stop mation and get it to her. Dina proceeded lives and history that we create daily will in Clayton at the Herzstein Memorial to let me know how much the article one day be studied by our descendants and Museum, located at Second and Walnut touched her, because in the detailed review by future historians. Street. It will run from May 1 to July 31, on Meretch one of the photographs included 2005. Our goal is to develop an educational a picture of her mother who was murdered Our society is growing in many positive di- and/or lecture program designed to coor- in the Holocaust. She said that she only rections. Our membership growth is quite dinate with each stop the exhibit makes. had one other photo of her, and that what impressive. We have many new members After Clayton, the exhibit will be hosted I sent to her was priceless. You can image that have just recently heard about our by the Silver City Museum, 312 West how I felt. I must admit that the internet society and want to get involved, and we Broadway, from September 1 to November made this all so simple and actually took have many other members who may have 30, 2005. me less than an hour. I also felt that I should let their membership expire and have since contact the person who authored the site. I would like to pay another visit to last fall's He lives in . I emailed him and in his Annual Conference on the “Treasure of reply he stated that he put the Meretch Address: New Mexico Jewish your own Family History,” and let you know review on Jewishgen with the help of a Historical Society about something very touching that hap- couple that lived there who had immigrated 5520 Wyoming Blvd. NE pened to me personally. I attended part of continued on p. 3 Albuquerque, NM 87109 Dorothy Amsden’s workshop on genealogy and wrote down several of the web sites she Telephone: (505) 348-4471 INSIDE THIS ISSUE provided to do my own family research. Fax: (505) 821-3351 Message From the President...... 1&3 website: www.nmjewishhistory.org One of those sites was: http:// email: [email protected] www.jewishgen.org/. This site is the home The Freudenthals of New Mexico...... 2 of Jewish genealogy. This wonderful site led Sephardic Cooking Article & Recipes...... 2, 4-7 Administrator: Julie Gordon me to another site called http:// Office Hours: Monday and Thursday www.shtetlinks.jewishgen.org/. The shtetl In Memory of Laura Beatrice Thorne 1:00-4:00 pm finder makes it easy to look up each indi- Solomon...... 3 Managing Editor Julie Gordon vidual town by country. I typed in the town Executive Editor Abe Chanin where my great grand-father Abraham 2005 Cemetery Clean-up...... 3 If you have any news or announcements Belitzer lived: Meretch, Lithuania. There Katie Singer Event...... 7 of interest to our membership, please was an article written called “Meretch”, Calendar of Upcoming Events...... 8 send it to the above address. Thank you. by Joseph Rosin (Haifa, Israel. See http:// New Mexico Jewish Historical Society The Freudenthals of New Mexico (Correction to the “MESHPOCHA” article in the December, 2004 newsletter) • Text written by Elsa Freudenthal Altshool braham Chanin wrote a course, still part of Mexico but far from of the “desert” through Alamogordo to short article about my the inquisition. Ruidoso, selling his goods to farms along (Freudenthal) family in the way. He was tremendously strong and A the last mailing from the The oldest member of my father’s family to able to walk amazing distances. His son, Jewish Historical Soci- come to New Mexico was Lewin Freudenthal, Daniel Freudenthal, was still playing bas- ety. Unfortunately there the most religious of Koppel’s sons, who ketball when he was 98 years old. He are several errors in the article. Koppel couldn’t wait to go back to Europe. died this last year. didn’t come to New Mexico. Several of Koppel’s sons did so. The first of the fam- Morris Freudenthal was the first There’s nothing surprising about the ily came into New Mexico in the early Freudenthal to come to Las Cruces. He Freudenthals “becoming connected with 1840s and settled in Socorro or Belen. appealed for a job to his cousin, Henry the Solomon family”. Solomon’s real last There he met, and married a crypto-Jew- Lesinsky, who had a store in La Mesilla, name was Elkin. He was married to ish woman. They traveled to Colorado but Henry refused to help him, so Morris Freudenthal, another of Koppel’s de- and were married by a rabbi before re- strapped a blanket filled with goods onto scendants and a sister to my grandfather. turning to New Mexico, which was, of his back and walked through the high grass Sephardic Cooking- A Journey to the Mediterranean, Without Ever Leaving Your Own Kitchen by Julia Linder Bell magine journeying to the the reasons why they left Spain and Portugal, between political administration and culture, sun-kissed hillsides of as well as, how this departure changed their including much of their food and recipes.” Spain, Portugal and Italy cooking styles forever. to the azure-drenched wa- “Even as these relationships between the I ters of Turkey and Greece While these Sephardic Jews may have arrived Muslims and the Jews were forming,” she said, without ever leaving your on the Peninsula alongside the Phoenicians “the Catholic reconquest - the reconquista - home. One of the easiest and most deli- in the Eleventh Century BC, we know for of Spain was under way. Boundaries were cious ways to visit these Mediterranean des- sure that Jews were living in Spain, during constantly shifting, however, and the Chris- tinations is to bring their sweet-and-sour in- the time of the destruction of the Temple in tian forces from Northern Spain soon re-con- gredients, tart sauces, vinaigrettes, generous Jerusalem in 70 AD. quered most of the Muslim-ruled lands.” use of lemons, spices and herbs into your own kitchen. That is what award-winning “Until the late-fifteenth century, Sephardic “At this point, the Muslims called upon a radi- cookbook author, cooking instructor and Jews in Spain and Portugal enjoyed periods cal sect of Islam to help,” Goldstein continued. past owner of the Mediterranean-style res- of great tolerance under the Visigothic rul- “However, these religious fanatics decided taurant, Square One in San Francisco, Joyce ers, Muslim caliphs and Christian kings,” anyone remaining in the area must convert to Goldstein, helps thousands of people do Goldstein said. “However, there were times Islam. Upon hearing this thousands of Jews everyday with the her flavorful recipes and when the religious fanaticism and of fled north to the Christian kingdoms of Spain historical accounts of Sephardic cooking. their hosts and neighbors resulted in fear, where they were welcomed. Once again the forced conversions and sometimes death. But Sephardim enjoyed a period of tolerance.” In Sephardic Flavors, Goldstein’s second cook- for the most part, the level of prosperity and book of a three-part trilogy on Sephardic culture in Iberia reached heights unknown “Unfortunately,” she added, “trouble began cooking, the author uncovers two of her most to Jews anywhere else in Europe. Indeed, the in 1391, when fanatical priests led an anti- intimate passions: the Mediterranean and her years between the Tenth and Twelfth centuries Semitic campaign against the Sephardim. fascination with Sephardic cooking. of Muslim rule are known as the Golden Age This resulted in riots that eventually led to of Sephardic Culture.” the massacre of four thousand Jews in Seville.” In the strictest sense of the word, Sephardim are the Jews who came from the Iberian “The Muslims,” she continued, “entered The next hundred years were also not Peninsula, which is known today as Spain Spain in 711, and by 719, they had con- favorable to the Jews. By 1492, the fate of and Portugal. quered most of it. This began a favorable the Jews was sealed with the signing of the relationship with Jews and Muslims. The Edict of Expulsion. This Edict offered Jews Before we can journey into the kitchens of Jews were left in charge of the cities the Mus- the Sephardim, it is important to understand lims occupied, creating a close collaboration Continued on p.4 Page 2 New Mexico Jewish Historical Society President’s Message continued from p. 1 to Israel. They had since passed away. I our board. Sarah is the daughter of Deborah tential new programs. It is our programs told him about my cousin Dina, and he Weinberg and Marvin Godner, MD. She that make us valuable to all of our mem- told me that I was the only one who had is currently an undergraduate student at the bers. In order for us to grow, please share ever contacted him to thank him for list- University of New Mexico. You may have your ideas and time. Please feel free to ing the history of Meretch on the web. He noticed that we have started advertising in contact me via email so we can talk and said that my one phone call made it all this issue. Please support our advertisers and meet. My email is: [email protected] worthwhile. With all that said, I strongly let them know where you saw our ad. We As a reminder, if you have not renewed your recommend that those who are interested just started and we need more people to ad- membership or would like to be a new mem- in genealogy get started as soon as possible. vertise. Please contact Julie Gordon at our ber in 2005, please take the time to send in If you need help, please contact us and we office if you want to advertise. This is a great your membership dues. This can be dome can refer you to the right person to make way to support our society and get your easily at our website, http:// your quest as easy as possible. word out. www.nmjewishhistory.org, or by contacting Julie Gordon, our administrator. We re- I want to make a special mention of thanks In closing, I want to reach out to our board, ally appreciate all of our members. Thank to our newest board member and the first our members and our prospective members you for participating in New Mexico his- “Marvin Taichert Scholar”, Sarah to ask you to get involved in some facet with tory and for letting the New Mexico Jewish Godner. In just a short time she has al- the New Mexico Jewish Historical Society. Historical Society be your vehicle to help. ready stepped up to help out in numerous We need not only your new ideas, but help With warm regards, ways. We are fortunate to have her on with our current programs and with po- Lance Bell

In Memory of Laura Beatrice Thorne Solomon 2005 Cemetery Clean-up September 23, 1926 - February 2, 2005 by Gunther & Geri Aron

aura Beatrice Thorne where her husband at- The New Mexico Jewish Historical Solomon, beloved wife, tended law school and Society and the Montefiore Cemetery mother and friend, she worked at the George Association will hold their annual L passed away peacefully Washington University clean-up of the historic old Congre- on February 2, 2005. Hospital. gation Montefiore Cemetery in Las Vegas, New Mexico, on Sunday, April 3, Laura was born in Las Cruces, NM, on Laura and her husband 2005 at about 10am. September 23, 1926. returned to New Mexico, Aside from the fact that there is a certain moving to Santa Fe in amount of work done at this time, this During WWII she was a railroad telegra- 1956, where they raised their two girls, has become a family outing and an en- pher in California. When the war ended Carol and Susan. During her time in Santa joyable affair for people of all ages. she attended the University of Arizona and Fe, Laura volunteered for many organiza- And, after a couple of hours of raking, upon graduation took training to be a cer- tions. She helped with Girl Scouts and hoeing and pulling weeds, the Cemetery tified medical technician. She was em- Campfire Girls with her daughters, served Association provides a delicious lunch. ployed by the hospital in Las Vegas, NM, as a docent at the Palace of the Governors, where she met and married her husband, and provided medical technician services for Those who wish to join a caravan Charles S. Solomon, who was attending various clinics. Most recently she worked starting from Santa Fe should be at the Highlands University, in 1950. Laura also as a mentor at Sweeney Elementary School. parking lot of Temple Beth Shalom, completed education courses at Highlands Laura also worked as a legal secretary for 205 E. Barcelona Road, in Santa Fe, so both she and Charles could teach at her husband until his retirement. no later than 8:45am. Northern New Mexico Normal School in Please bring gardening tools such as El Rito, NM, from 1952 to 1953. Laura loved travel and people; arts and rakes, hoes, clippers, shovels and gar- crafts; music and children; gardening and den carts or wheelbarrow if you Adventure called and the Solomons moved liberal causes. can...and, don't forget gardening gloves. to Alaska, where Laura again worked as a medical technician for the Army Air Force She is survived by relatives and countless If possible please RSVP or for more in Anchorage, Alaska. From Alaska the friends in New Mexico, Texas, California, information call Gunther Aron at 505- couple moved to Washington, D.C., Idaho and Great Britain. 438-0738.

Page 3 New Mexico Jewish Historical Society Sephardic Cooking continued from p. 2 three options: they could convert to Chris- These primary kosher laws can be found in meaning pie, and in Italy they are called tianity, they could go into exile, or they the biblical books of Leviticus and Deuter- burriche. Some Serphardic families call these could be put to death. onomy. Among other laws and rules, basically smaller pastries boyos and make them with a they state: one should not mix milk and meat -type dough. Boyos are related to About half of the Sephardim chose to leave at the same meal, one can only eat animals with “boyo”, which is Spanish for . No matter Spain, the remainder converting to Catholi- split hooves who chew their own cud, animals what name they acquire, most of the time cism. While some accepted baptism sin- shall be slaughtered in a ritual manner by a they are usually cheese pastries, with cheese cerely, others converted in name only, con- specially trained butcher, and lastly only fish incorporated into the dough and the filling. tinuing to practice their old faith in secret. with scales and fins are permitted edible. Around 1497, Portugal’s leaders also forced Bulemas are Sephardic filo pastries long en- the Jews to convert or leave the country. With that, our journey of the Sephardic joyed in Greece and Turkey. When coiled or Like the Spanish Sephardim, some of Por- menu begins with appetizers and salads. rolled, these pastries are called, tsaizika in tugal’s Jews also chose to find a new home, “Sephardic cooks call many dishes ‘salads’ Greek or kol boregi in Turkish. However, while others converted. that are simply cooked vegetables served at when the same pastry is in a triangle shape it room temperature and treated to a tart dress- is called holjadres, rojaldes or filas. Many fled east to Italy. Others continued on ing. These dishes are more commonly to the Ottoman (a Turkish empire thought of as antipasti, meze and tapas,” The savory part of these pastries are fillings established in the late 13th Century in Asia Goldstein said. “What I have found to be made up of cheese alone, or cheese accompa- Minor). Upon their arrival, they immediately the most unusual aspects of these dishes are nied with, leeks, spinach, potatoes or eggplant. began assimilating with their new neighbors. the vinaigrettes. In Spain, Portugal, Italy and France, the ratio of oil to vinegar needed for No meal is complete without the next two One of the easiest ways to learn about their a vinaigrette is generally three-to-one. In staples of the Sephardic cuisine: vegetables new home was through food and recipes. So, many Sephardic Turkish and Greek recipes, and grains, but more specifically, rice. “Veg- depending where the Sephardim migrated, however, the ratio is often the reverse, illus- etables are the cornerstone of the Sephardic their influences varied. The northern Ibe- trating the tart Sephardic palate.” kitchen, while rice and bread were served at rian recipes preserved the cooking styles of every meal as well.” Goldstein said. With the the Roman Empire. The Romans put in “Lemon,” she added, “is also used generously. use of zucchini, pumpkin, spinach, eggplant, vineyards, olive trees and wheat, while the In fact, hardly a dish graces the table with- tomato, squash, leeks, rice, carrots and on- southern Iberian peninsula was more heav- out lemon wedges on the side.” ion, vegetable gratins were created with many ily Islamized. The Arabs sowed rice, planted different names like, sfongo, encusa, fritada and sugarcane and cultivated almonds, citrus Some examples of appetizers and salads are: quajado. The variables are usually the number fruits, eggplants, spinach and artichokes. spinach stems with walnut sauce, rice-stuffed of eggs, the amount of cheese, and what is They also introduced the use of cumin, nut- grape leaves, roasted eggplant salad, pepper used to give the dish body: bread, matzoh or meg, saffron and black pepper, allspice, pa- salad, yogurt and cucumber salad, and arti- cooked potatoes. prika, chile and the custom of double cook- choke and egg tart. ing, which is frying and then stewing. “Rice is the main story amongst the grains,” The next important category of Sephardic she said. “The preparation is inevitably sim- Even with the abundant cultural influ- cooking is known as savory pastries. ple; just add a few pine nuts, some tomato, ences, there is one distinct mark that spinach or grated carrots. I prefer to use makes any of these Greek, Turkish, Ital- However, coming up with one name for a pas- Basmati rice for most recipes that call for long ian, North African, Portuguese, or Span- try is often difficult. Depending upon where grain rice because it is fragrant and they hold ish recipes Sephardic, and that is the ob- people lived or family traditions, the identi- their shape well. Short grain rice is reserved servance of the , the dietary laws cal recipe can come under a variety of titles. for puddings and in Italy for risotto.” that govern the kosher kitchen. A tapada is a double- crusted pie. The name Some examples of vegetable and grain dishes comes from the Spanish are: leek fritters, eggplant gratin, Sicilian po- Retreats verb tapar, meaning “to tato croquettes, sweet and sour artichokes, to- Bar Mitzvahs eddings Bat Mitzvahs cover,” which also is the mato bread pudding, etc. W origin for the term tapas. Celebrations Meetings With all of these vegetables and grains crowd- Borekas are small pastries ing the table, there is always room for fish– which may have a savory or which holds a central place on the Sephardic sweet filling. They resem- table. Usually served on Friday night for the ble Spanish empanadas, Sabbath, fish is often part of the meatless but their name comes Thursday night dinner too. The most popu- from the Turkish “borek”, Continued on p.5 Page 4 New Mexico Jewish Historical Society Sephardic Cooking continued from p. 4 lar ways to prepare fish are: poached, baked, “However,” she continued, “eggs, in contrast cake batters served with meat-based meals are braised with a sauce, or fried. The most to the rare holiday meal, were the foundation made with margarine or oil. common accompanying sauce is agristada, for many everyday preparations, such as which is an egg and lemon mixture. Today, fritadas, almodrotes (refers to a dish with gar- Two signature items that dominate the as in the past, it is a common thickener for lic, eggs and cheese) or the sauces that accom- Sephardic table are: almond and or- sauces in Spain, Italy, Greece and Turkey. panied many dishes.” ange. These treasured ingredients came from the ancestors of Arabic Spain. Along with Other sauces used with fish are: nut, sweet- Often, the chickens could be cut up and them, and vanilla add other sub- and-sour, and fruit inspired by Hispano- braised with peppers, okra, tomatoes, egg- tle dimensions to the . Here are some Arabic origins. Also, tomatoes play an im- plant or dried fruits or stuffed with desserts: saffron rice pudding, semolina cake portant role in sauces. These tomato bases and onions. with syrup, nut, or cheese-filled pastries, are often enhanced with onion, garlic, and pumpkin spoon sweet, and lemon . a generous squeeze of lemon consistent with As with poultry, meat was not served every the Sephardic Turkish and Greek palate. day either. It was also reserved for holiday If you want this delicious journey filled with Here are some fish dishes: white fish with meals and special occasions. Lamb, beef and food and history to continue, here are some red pepper sauce, baked tuna, halibut, sea veal formed the basis of stews, meatloaves, recipes adapted from Sephardic Flavors: Jew- bass or swordfish with rice and eggplant, meatballs, and fillings for hollowed-out veg- ish Cooking Of the Mediterranean by Joyce and carp with sweet-and-sour sauce. etables and grape, cabbage, spinach and Swiss Goldstein, photographs by Beatriz Da Chard leaves. Costa, Chronicle Books, 2000 ($35.00) Bon Another all-important staple in the Sephardic Voyage: kitchen is a hearty bowl of soup. “Most The Sephardim are famous for their reper- Sephardic soups are simple stocks enriched toire of albondigas (meatballs). In fact, Shepherd’s Salad (Salata Djoban) with rice or matzah, embellished with small Goldstein’s book, Sephardic Flavors, offers six (Serves 6-8) balls of chicken or meat, or thickened with different recipes for meatballs, including 3-large ripe tomatoes, peeled, seeded and either cheese or egg and lemon,” she said. meatballs cooked with: tomato sauce, egg- chopped “Stocks are often based on vegetables or a and-lemon sauce, fruit sauce, almond sauce 1-large or two small cucumbers, peeled, vegetable puree, while lentils and chickpeas and garlic sauce. seeded and chopped are added sometimes. A good example of a 1-red onion, finely minced typical soup is called skordozoumi, which is a Here are some poultry and meat dishes: 2-cloves garlic, green sprouts removed and garlic broth, garnished with croutons and meatloaf with sweet-and-sour tomato sauce minced (optional) thickened with yogurt or cheese.” Here are including a hard-boiled egg center, chicken 1/2 cup chopped fresh flat-leaf parsley some typical soups: vegetable soup with with peppers, onions and paprika, chicken 1/4 cup chopped fresh mint plums, garlic soup, meatball soup and tomato meatballs with egg and lemon, and chicken 1 small bell pepper, seeded and chopped and rice soup. with apples and apricots. 4 to 6 tablespoons extra-virgin olive oil 1/2 cup red wine vinegar In contrast to the daily meal of soup, special No Sephardic meal would be complete with- Salt and freshly ground black pepper occasions called for poultry and meat. “In out dessert. “When it comes to dessert, the Oil-cured black olives the past, chickens were more expensive than Sephardim seem to have inherited the 4 to 8 anchovy fillets (optional) meat and, more importantly, they were val- Hispano-Arabic sweet tooth,” Goldstein said. ued primarily for their eggs,” Goldstein said. Traditionally, dessert was not a daily occur- In a bowl, combine the tomatoes, cucum- “A roast chicken was often the centerpiece rence. Usually a piece of fresh fruit or a hand- ber, red onion, garlic, parsley, mint and bell for a holiday meal. On another occasion a ful of dried fruits and nuts were all that were pepper. Drizzle with the oil and vinegar and chicken would be served was when a hen eaten at the end of a meal. toss well. Season with salt and pepper and became too old to lay her eggs. At that time, toss again. Place in a serving bowl and gar- the hen would be slaughtered for the table.” Pastries were and still remain a focus at break- nish with olives and anchovy, if desired. fast, at special coffees and Serve at room temperature. teas, and at circumcisions, weddings and holidays. In Note: This is a last-minute salad. If you are accordance with kosher assembling ahead of time, be aware the to- laws, butter-based pas- matoes will continue to give off water; so tries, custard sauces, either add them just before serving or drain cheese-filled pastries and excess liquid from the assembles salad and milk enriched puddings re-season with oil, vinegar, salt and pepper. were served only at dairy meals. Pastry doughs and Continued on p. 6 Page 5 New Mexico Jewish Historical Society

NMJHS Board of Directors The NMJHS’ Board’s Appeal to Its Members and Officers Our continued existence depends on the interest and support of our members. Officers We need your cooperation to interest others to join our Society. We need your Lance Bell, President - Santa Fe help to obtain archive material. We need your ideas. We urge you to please renew Nancy Terr, Vice President- Albuquerque your membership when due. If you are already a 2005 member, please encourage Harold Melnick, Treasurer - Santa Fe your friends and family to join! Gerald González, Recording Secretary - Santa Fe Melanie LaBorwit, Corr. Secretary - Albuquerque We are proud of our accomplishments, but we cannot rest on our laurels. It is your Directors Society – we appreciate your continued interest and support. Norman Budow, Santa Fe Thank you. Abe Chanin, Albuquerque Rabbi John Feldman, Albuquerque Rabbi Arthur Flicker, Albuquerque Know someone who is not a member? Werner Gellert, Albuquerque A friend or relative? Ask that friend or relative to join the NMJHS! Every Sheila Gershen, Santa Fe “old” member please get busy and sign up a “new” member. Claire Grossman, Nashua, NH A membership to the NMJHS makes a great and unexpected GIFT! Sharon Herzog, Santa Fe Peter Hess, Santa Fe Help us grow! Phil Saltz, Santa Fe Deborah Seligman, Albuquerque Marjorie Weinberg-Berman - Kings Point, NY Special thanks to our 2005 Donors: John Wertheim, Albuquerque Yetta Bidegain, Fay F. Blake, Betsy Krieger & David Kandel, Dana Terr Konno, Immediate Past President Marshall & Janice Moranz, Laura Murra, Amy Saldinger, Carl Saldinger, Joel & Stanley Hordes, Ph.D., - Santa Fe Sylvia Saldinger, Martha Saldinger, Ruth Saldinger, David & Holly Scholder, Administrator Abe & Marian Silver, Louise Taichert, Marjorie Weinberg-Berman & Paul Julie Gordon - Albuquerque Berman, Judy Basen Weinreb & Peter Weinreb, Victor & Barbara Weisskopf

Sephardic Cooking continued from p. 5 Garlic Soup (Skordozoumi) Remove the soup from the heat, let stand for a Transfer the tomatoes to a bowl and add the 3 cups water minute or two, and then gradually beat in the soaked bread, eggs, parsley, and all but about 2 table spoons olive oil eggs. Taste and adjust seasonings, then ladle into 1/2 cup of the cheese. Mix well and season 1 head garlic, separated into cloves, peeled, bowls. Garnish each serving with a generous help- with salt and pepper. Transfer the mixture and very thinly sliced, ing of croutons. to the prepared dish and evenly sprinkle the Salt and freshly ground pepper remaining 1/2 cup of cheese over the top. 1/4 pound cheese, finely crumbled Tomato Bread Pudding (Quajado de Tomate) 1 cup plain yogurt, beaten until creamy (Serves 6-8) Bake the pudding until golden and set, 25 2 eggs, beaten until frothy 3 pounds ripe tomatoes, peeled, seeded and to 30 minutes. Serve warm directly from 2 to 4 slices rustic bread, toasted, crusts re- chopped (about six cups) the dish. moved, and cut into croutons Salt Sugar Chicken With Peppers, Onion And Pa- In a saucepan, combine the water and olive oil 4 slices rustic bread, crusts removed, soaked in prika (Armi do Gayna) and bring to a boil on high heat. Add the garlic, water and squeezed dry (Serves 4-6) pepper and salt to taste, reduce the heat to me- 6 eggs, lightly beaten 3 tablespoons olive oil dium, and simmer, uncovered for ten minutes. 4 to 6 tablespoons chopped fresh flat-leaf pars- 1 large frying chicken, about 4 1/2 pounds, Add the cheese and yogurt and stir over very ley cut into serving pieces low heat for two to three minutes until well com- 1/2 pound cheese, or half gruyere 4 or 5 large onions, thinly sliced bined. Do not allow the soup to boil. cheese and half parmesan cheese, grated (about 3 large red bell peppers, seeded and sliced 2 cups) lengthwise Freshly ground black pepper 2 1/2 tablespoons paprika 3/4 teaspoon ground allspice Place the chopped tomatoes in a col- 1 bay leaf ander, sprinkling the layers with a lit- Pinch of cayenne pepper or hot paprika (optional) tle salt and a bit of sugar to draw out Salt and freshly ground black pepper the excess moisture, and let drain for 1/2 cup water or chicken stock, or as needed 1 hour. Chopped fresh flat-leaf parsley (optional) Lemon wedges (optional) Preheat oven to 350 degrees F. Oil a 9-by-12-by-2-inch baking dish. Continued on p. 7 Page 6 New Mexico Jewish Historical Society Sephardic Cooking continued from p. 6 Warm the olive oil in a large heavy sauté pan 4 large, ripe tomatoes, peeled, seeded and on all sides. Using a slotted spoon, trans- over high heat. Working in batches if neces- chopped fer to a platter. sary, add the chicken pieces and fry, turning as 1/4 teaspoon ground cinnamon, or to taste needed, until golden on all sides. With tongs Salt and freshly ground pepper To make the meatballs with the tomato or slotted spoon, transfer chicken to a plate and 1 tablespoon honey sauce, remove meatballs from pan. Add the set aside. 2 tablespoons chopped fresh flat-leaf parsley onion and garlic to the same pan, adding more over meat heat until translucent, Add the onions to the oil remaining in the pan To make the meatballs, in a bowl, com- about 5 minutes. Add oil if needed and and sauté over medium heat until softened, for bine the meat, soaked bread, onion, egg, saute the tomatoes and cinnamon, season about 10 minutes. Add the bell peppers, sweet parsley and salt and pepper to taste. with salt and pepper, and stir well. Add paprika, allspice, bay leaf and the cayenne or Knead with your hands until the mixture the honey and simmer, uncovered until the hot paprika. Sprinkle generously with salt and holds together well. Form into walnut- tomatoes break down and form a sauce, pepper and cook, stirring often, until the on- sized balls or into oblong patties about 2 about 15 minutes. Add a little water if the ions are golden, about ten minutes. Return the inches long. sauce is very thick, then return the meat- chicken pieces to the pan and add the 1/2 cup balls to the pan. Cover, reduce the heat to water or stock. (If the pan is not large enough Pour in just enough olive oil to form a low, and simmer in the sauce until the meat- to hold all of the chicken, transfer its contents film on the bottom of the sauté pan and balls are cooked through and the flavors are to a stew pot along with the chicken.) place over medium-high heat. Add the blended, 10 to 15 minutes. Transfer to a meatballs and fry until lightly browned dish, sprinkle with the parsley, and serve. Cover tightly and simmer over low heat until chicken is tender, 30 to 40 minutes. Check the pan from time to time, if pan juices evapo- Save the Date rate, add more water or stock. Taste the pan juices and adjust the seasonings. The NMJHS and the Palace of the Governors present a talk by author Katie Singer on April 19th, 2005 from 5:30pm-7:00pm at the Fray Transfer the chicken and pan sauce to a plat- Angélico Chávez History Library located at the Palace of the Governors, ter. If you like, sprinkle with a bit of parsley 120 Washington Ave., in Santa Fe. and pass the lemon wedges.

Abondigas–Meatballs With Tomato Sauce Katie Singer’s novel, The Wholeness of a Broken Heart, is about four gen- (Albo Buyor) erations of Jewish mothers and daughters. The book was a selection of (Serves 4) Barnes & Nobel’s “Discover Great New Writers” Program and was trans- For basic meatballs: lated into three languages, including Hebrew. Singer’s new book, The 1/2 to 3/4 pound ground beef or lamb Garden of Fertility, is about natural family planning. She claims that New 2 slices rustic bread, crusts removed, soaked in water and squeezed dry Mexico has played a leading role in both of her books. 1/2 onion grated, (optional) 1 egg, lightly beaten In 1989, Katie Singer left her job as Writer in Residence at South Bos- 3 tablespoon chopped fresh flat-leaf parsley ton High School and headed west to write the story of a Jewish family, Salt and freshly ground black pepper inspired by stories she has been collecting all her life. The result of her Olive oil for frying nine-year odyssey is The Wholeness of a Broken Heart, her first novel. Katie's work has been published in Lilith, Heresies, Sojourner, and the Jewish For tomato sauce: 1 small onion, minced Women's 1997 Annual, among other publications. She has lived in New 2 cloves garlic, minced Mexico since 1991.

Katie Singer, author April 19th, 2005 from 5:30pm-7:00pm at the Fray Angélico Chávez History Library Palace of the Governors, 120 Washington Ave., in Santa Fe www.palaceofthegovernors.org/library.html/

For more information contact Julie Gordon, NMJHS administrator at (505) 348-4471 or [email protected] Page 7 New Mexico Jewish Historical Society

The NMJHS WELCOMES its New 2005 Members: 2005 Membership Dues • Joyce Camille Ariotti • Ben Robinson • Erika Rimson & David Bernstein • Carl Saldinger Membership fees are as follows: • Rhonda Feldman Cohen • Craig Wollner Renewal New • Stan & Nancy Handmaker Individual $35 Family $50 We apologize if there are any errors or omissions in this list. The Senior (55+) $30 NMJHS also wishes to thank ALL current Society members for their Senior Couple $40 continued support and generosity. You make a difference! Fulltime Student $20 Business $100 The NMJHS is soliciting historical papers and photographs for inclusion in its archival Friend $100 or more collection at the New Mexico Records Center and Archives. For more information contact The NMJHS at (505) 348-4471 or [email protected].

Calendar of Upcoming Events Name(s)______Address______• April 3rd Cemetery Clean-up, Congregation Montefiore Cemetery, Las Vegas, NM. • April 19th Katie Singer, talk and book signing, Fray Angélico Chávez History Library, Santa Fe City______State___Zip_____ • June 5 Annual Membership Meeting, Santa Fe, location TBD. Email address______Phone ______

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