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Written by Joanne Wallenstein

Published: 02 April 2014

Created: 02 April 2014

Last Updated: 02 April 2014

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More than 100 woman joined UJA-Federation of New York's cultural circle at the JCC of Mid-Westchester to watch Gabriela Kohen's autobiographical one-woman play, Decoding the Tablecloth, in which she portrays 20-plus characters in English, Spanish, and Yiddish. Decoding the Tablecloth spans five generations and describes Kohen's experiences as an immigrant girl growing up Jewish and Latina in New York. "In some ways, Gabriela's family story is the iconic Jewish story..." said Westchester Women's Philanthropy Chair Lois Kohn-Claar of Scarsdale. "In many ways, it is also the UJA-Federation story. Where there is a Jew, there is UJA-Federation. Where there is a crisis, a need for rescue, a vulnerable individual, you'll find us there. That's what we do."

(Pictured above) Lois Kohn-Claar of Scarsdale, Karen Sobel of Purchase, Rikki Kaplan of Scarsdale, Gabriela Kohen, and Jill Weisfeld of Scarsdale

WJCS Honors Linda Plattus and Penny Goldsmith

Scarsdale's Linda Plattus, center, and Penny Goldsmith, right, were honored by WJCS at Willow Ridge Country Club in Harrison last night by, from left, WJCS Board President Barry Kaplan (from Scarsdale), COO Bernie Kimberg and CEO Alan Trager. More than 400 WJCS supporters feted the two honorees and applauded their support of WJCS programs that benefit more than 20,000 people in Westchester every year. Guests also heard compelling stories of help and hope from two of those individuals in whose lives WJCS has made a difference.

Goldsmith was honored for her passionate advocacy for WJCS in recruiting fellow Board members and enlisting support for many programs, while Plattus was recognized for exceptional leadership in developing and shoring up programs that improve the lives of children and youth.

The gala raised more than $600,000 to enable WJCS to continue providing more than 70 mental health, home care, residential, special needs, educational and other programs to the Westchester Community.

"We are gratified by the overwhelming support of our donors, sponsors and attendees who gave generously," said Susan Lewen, director of development at WJCS, "and who value the vital impact WJCS is making to strengthen the lives of Westchester residents."

WJCS is one of the largest non-profit, non-sectarian human services agencies in Westchester, serving 20,000 people annually at 70 clinic, school, community and home-based locations throughout the county. The agency's integrated network of services includes mental health treatment and counseling, child and youth development programs, residential and non-residential programs for people with intellectual and developmental disabilities, home health and geriatric services. The highest level of professional development and training is offered through the WJCS Educational Institute. For more information on WJCS, go to www.wjcs.com.

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Written by Joanne Wallenstein

Published: 10 April 2014

Created: 10 April 2014

Last Updated: 10 April 2014

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We ran into Evelyn Stock at the Scarsdale Bowl and she promised to share a few recipes for Passover. As promised, at 11:00 that night, directly on the heels of the Bowl dinner, Evelyn was up typing recipes and forwarded these to us to share with you for your Seder table next week.

Evelyn says, "For years, I have made what is called a matza kugel. Everyone who has had it has adopted as one of the dishes served at their Seders, The trick is to make enough so that you can have it in the morning with coffee. Also there are two desserts, both good for Passover AND for the rest of the year. And you don't have to be Jewish to make them.

APPLE PASSOVER KUGEL

4 matzos
3 eggs, well beaten
½ t. salt
½ C. sugar
¼ C melted butter or margarine
1 t. cinnamon
½ C. chopped walnuts (optional—I don't use them)
2 large apples, pared and chopped (not too small)
½ C. raisins (blond preferred)

Directions:

Preheat oven to 350 degrees. Grease 9 inch square pan.
Break matzos into pieces, Soak in water until soft. Drain but do not squeeze dry. Beat eggs with salt, sugar, melted far and cinnamon. Add to matzo mixture. Stir in chopped nuts, raisins, and apples. Bake for 45 minutes or until lightly browned. Serves 6. May be doubled and made in a 13 x 9 pan.

BOCCONE DOLCE (Sweet Mouthful)
(Can be made for Passover)

Serves 8
This was my husband's favorite dessert.

4 eggs
Pinch of salt
¼ t, cream of tartar
1 1/3.C sugar
6 oz. semi-sweet chocolate pieces
3 T. hot water
3 C heavy cream
1 pint fresh strawberries

Directions:

Meringue Layers
1. Preheat oven to very slow 250 degrees.
2. 2. Beat until stiff the egg whites, salt, and cream of tartar.
3. Gradually beat in 1 Cup sugar and continue to beat until the meringue is stiff and glossy.
4. Line baking sheets with waxed paper and on the paper, trace 3 circles, each 8 inches in diameter. Spread the meringue evenly over the circles, about ¼ inch thick and bake for about 20 to 25 minutes or until meringue is pale gold and still pliable.
5. Remove form oven and carefully peel waxed paper from bottom. Put on cake racks to dry.

Filling
1. Melt chocolate and 3 T water over hot water.
2. Whip cream until stiff. Gradually add 1/3 C sugar and beat until very stiff.
3. Slice strawberries.

Presentation:
Place a meringue layer on serving plate and spread with a thin coating of melted chocolate. (I do both at the same time.) Then spread a layer about ¾ inch thick of the whipped cream and top this with a layer of the sliced strawberries. Put the second layer of the meringue on top, spread with chocolate if you have not yet done that, another layer of the whipped cream and strawberries. Top with the third meringue layer. Frost sides and top smoothly with remaining whipped cream. Decorate with additional strawberries (you might want to have some dipped in chocolate) or remaining chocolate piped through a tube. Refrigerate for at least 2 hours before serving. Can be made a day ahead.

When serving, use a serrated knife since the chocolate will harden.

MATZO GRANOLA

Nonstick cooking spray
3 cups crumbled whole wheat matzo or matzo farfel
1 1/2 cups sliced almonds
1 1/2 cups roughly chopped pecans
6 tablespoons margarine
1/2 cup dark-brown sugar
1/2 cup honey
1 teaspoon coarse salt
4 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup golden raisins

Directions

1. Preheat oven to 325 degrees. Spray a rimmed baking sheet with
cooking spray; set aside.
2. In a large bowl, mix together matzo, almonds, and pecans. Spread
matzo mixture in an even layer on prepared baking sheet. Transfer
to oven and bake until toasted, about 15 minutes, stirring every 5
minutes.
3. Meanwhile, place margarine, sugar, honey, salt, and cinnamon in a
medium saucepan. Place over medium-low heat and cook until
margarine is melted and mixture is well combined.
4. Transfer toasted matzo mixture to a large bowl and add margarine
mixture; toss to coat. Return mixture to rimmed baking sheet and
transfer to oven. Bake, stirring frequently, 10 to 15 minutes.
Remove from oven and let cool.
5. Stir cooled granola on baking sheet and transfer to an airtight
container, breaking up larger pieces. Add raisins, cover
container, and shake to combine. Granola may be stored in an
airtight container at room temperature for 1 to 2 weeks.

CHOCOLATE ROLL (from The New York Times Cookbook)

5 large eggs, separated
3 T. strong coffee
2/3 C. sugar
Cocoa
6 ounces semisweet chocolate
1 ¼ C. heavy cream, whipped

Directions:

1. Preheat oven to moderate 350 degrees F. Butter a jelly roll pay (8 x 12 inches). Line it with wax paper and butter the paper.

2. Beat the egg yolks and sugar until thick in pale in color.

3. Melt the chocolate in the coffee over low heat, stirring until chocolate melts. Cool mixture slightly, then stir into the eggs yolks.

4. Beat the egg whites until stiff and fold it into the chocolate mixture.

5. Spread the mixture evenly onto the prepared pan. Bake for 15 minutes, or until a knife inserted into the middle comes out clean. Do not overbake.

6. Remove the pan from the oven and cover the cake with a damp cloth. Let stand for 30 minutes or until cool. Loosen cake from the baking sheet and dust cake generously with cocoa (or cocoa confectioners sugar combination). Turn the cake out on wax paper, cocoa side down.

7. Carefully remove paper from the bottom of the cake. Spread the cake with whipped cream, sweetened and flavored to taste*, and roll up like a jelly roll. The last roll should deposit the log, seam side down on a long board or platter. Dust the top with more cocoa.

* You can also fill the roll with a chocolate or white chocolate ganache. (Melt chocolate into heavy cream, and whip.)

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Written by Joanne Wallenstein

Published: 17 March 2014

Created: 17 March 2014

Last Updated: 27 March 2014

Hits: 4234

You wouldn't know it from the weather, but Spring is just a week away bringing a full schedule of events and fundraisers. Here are some of the events on the Spring calendar:

The Junior League of Central Westchester (JLCW) presents its Glitz and Glamour Spring Fundraiser and Silent Auction on Friday, March 28, 2014. This year's event is co-sponsored by Pepe Infiniti and 42 The Restaurant. The event will be held at Pepe Infiniti in White Plains and the evening will include entertainment by the Music Conservatory of Westchester, a cocktail reception and silent auction. Tickets are $130 each. Contact the JLCW office at 914-723-6130, email jlcw@verizon.net or click here. 

MahJongg Day at the Center@862 will be held on Sunday, March 30th. The cost is $50 per person which includes two hours of play time and lunch. Play options: 10:00 AM-12:00N play with lunch from 12:00N-1:00 PM or 1:30-2:30 PM for lunch followed by 2:30-4:30 PM play. All levels of play are welcome, including beginners. New players can learn the game's fundamentals at a table with an instructor at either session. To register, visit: www.thecenter862.com or call The Center@862: 914-722-8358. Also note that DeCicco Marketplace is donating one percent of its customers' purchases to The Scarsdale Teen Center to help The Center meet costs and keep its doors open. At check-out, customers should tell the cashier that they want to donate to The Center.

The Westchester Jewish Community Services 2014 Gala, honoring Penny Goldsmith and Linda Plattus will be held at the Willow Ridge Country Club in Harrison, NY, on April 1, 2014 at 6:30 PM. These two leaders have helped shape WJCS and have brought energy, enthusiasm and support to programs that enable WJCS to serve 20,000 people in Westchester each year. For more information, please contact Susan Lewen, Director of Development, at slewen@wjcs.com or 914-761-0600 x 219 or visit wjcs.com.

The 2014 Scarsdale Bowl Dinner, honoring community volunteers and David Raizen, the president of the Scarsdale Volunteer Ambulance Corps will be held on Wednesday evening, April 9th at 6:30 pm at The Fountainhead in New Rochelle. To reserve, visit the Scarsdale Foundation website at www.scarsdalefoundation.org and click on the link on the right-hand side of the page to purchase tickets for the Scarsdale Bowl dinner You can download the registration form, indicate with whom you would like to be seated, or sign up for a "get-acquainted" table, and mail it in to the address indicated. 

The JCC of Mid-Westchester will hold their annual gala on Thursday May 1 at 7 pm at the Rennaisance Hotel in West Harrison. The evening will honor Robert Arnow, Roger Kahn and Alison Singer. The evening will include entertainment and a silent auction. Reserve by April 11, by clicking here: