The Jackson Sun 11/01/2015 Page : G02

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Not only have they published a cook-book of traditional recipes sharedby the families who helped shapeJackson over the last 130 years,they have brought to life throughmemories, some of Jackson’s lead-ing citizens.

It’s often said that the kitchen isthe heart of the home, so I suppose this collection, The130th Anniversary Cookbook, Congregation B’nai Israel,represents the heart and soul of one of the oldestreform congregations in West Tennessee.

It is dedicated to the memory of several womenwho will forever be remembered by this congrega-tion. They include: Bess Gold Crane, Janice AxelradRosenbloom Riddler, Shirley Kiersky Richman, Frie-da Lindy Freedman, Rebecca Blum Axelrad, Flo-ranne “Sis” Levy Chautin, Gertrude Strull Kisber,Jane Greenberg Kisber, Jane Lindy Friedman, Flor-ence Koenisgberg Cohen and Ann Frolich Rosen-blum.

The Jewish community has been part of this areasince before there was a Jackson. Though a smallcongregation prior to 1885, it grew to over 120 fam-ilies and today Congregation B’nai Israel remains anactive community of about thirty families.

Their temple, which is located at the corner ofWest Grand and Campbell Streets is a landmark ofthe historical LANA community. Under the leader-ship of congregation president, Joe Rosenbloom, thefirst service was held at this location on Rosh Hasha-nah Eve, Sept. 12, 1941. It remains one of the few prop-erties in Tennessee listed in the National Register forits significance in Jewish heritage.

The 25 stained glass windows, custom designed byan artist, are each a memorial to former members.Among those families honored are Shatz, Marks,Rosenbloom, Kisber, Lindy, Levy, Friedman, Zager,Felsenthal, Tamm and Gold.

Many of the memories are associated with thecelebrations and dinners served in the basement ofsynagogue, known as the Social Hall. Some of therecipes shared in this collection reflect the storiesand religious observances that have been celebratedthere and passed down through generations.

Jewish tradition recognizes a meal as a time forfellowship as food has always been intrinsic to theirlife and culture. Indeed food is the glue that is attrib-uted to tying the Jewish people together and likelythe focal point of many of their social gatherings.

One celebration in the Social Hall that I rememberwas Mike Crane’s bar mitzvah. My brother, Johnplayed baseball with the Crane brothers, Mike andHal. After practice, many times, John would comehome with a whole pie, platter of cookies, hunk ofbrisket or whatever else Mike’s grandmother, thelegendary, Ethel Gold, had in the kitchen. She insistedthat these growing boys needed a snack before sup-per.

The bar mitzvah spread was beyond describable,as were I’m sure, many others – but this is the one Iremember. Oh that rugelach, which is the Yiddishword for “little corners,” “little twists,” or possibly“royal,” couldn’t possibly be as good as I remember.You should be warned that these gooey, mini-crois-sant-like pastries will leave you craving more!

Mrs. Gold gave my mother the rugelach and alsoher strudel recipes and I remember the sticky sweet-ness in the kitchen as the first batches were baked. Tothis day, we still use Mrs. Gold’s and her daughter,Bess Crane’s, recipe for pecan tassies as it’s the best.

The Friedman’s son, David, was a lifelong friend ofmy brother’s as was Sammy Goldstein. The Gold-stein’s have been neighbors for years and Joanne’srecipe for Reuben quiche in this book is a keeper. Itwill remind you of the unsurpassable corn beef andrye sandwiches you’d order at one of the famous NewYork delis.

David shared his mom, Jane’s recipe for corn lightbread and for chicken casserole, a Friedman familyfavorite. Mind you, if you’re not from around here,you have no idea what you’re missing if you haven’ttasted this regional cornmeal based sweet bread.

Jane Kisber was the first lady of fashion for manyyears in Jackson and her recipe for pound cake and

also blintzes, shared by her son, Matt are both in-cluded.

David Crane was known to generations as theowner of a shoe store located in Kisber’s DepartmentStore, but to others he was acclaimed as a wonderfulbaker. His challah, six-braided bread traditionallyeaten at holiday celebrations, was highly sought after.

His daughter, Susan Crane Farber, has sharedfamily recipes for Mama Gold’s Mondel, pecan tas-sies, strudel and pecan smackers.

Janet and Mike Silver have included some of therecipes taken from Flo Cohen’s personal recipecards. Banana nut bread, Aunt Jen’s Coffee Cake, SisChautin’s Sangria Fruit Mold, along with Helen’s HotFruit and Helen’s Salad Dressing which belonged toMike’s mother, Helen Cohen Silver.

These names may not register with you, but didyou realize that for years the cornerstone of Jacksonwas the original Robert’s Jewelry Store which wasdowntown and founded by Joseph Cohen in 1946. Mr.Cohen went on to be named “Man of the Year 1964”and his legacy lives on today thorough his family andtheir business.

Robin Richman Vinegar shares several of hermom, Shirley Richman’s favorites such as chocolatetassies and stikla. Add to that Brenda Rayman’s reci-pes for lemon butter cookies, the Famous TempleEmanu-El Brisket and latkes – those crispy potatopancakes, a staple of the Jewish diet eaten especiallyduring the festival of Hanukah.

Recipes for Bess Crane’s Kugel and other classicssuch as Rebecca Axelrad and Janice RosenbloomRiddler’s cheesecake and mandelbrot, a traditionalJewish cookie that resembles biscotti but is moretender, are all in this volume.

It is certainly interesting how traditional recipeshave played such an important part of the Jewishculinary culture.

For instance is the Seder plate with the foods ofPassover. At this meal it’s traditional for Jews to eathorseradish to remember the bitterness of their fore-bears’ lives as slaves in ancient Egypt. Charoset, thesweet apple-wine-nut mixture, is eaten to representthe mortar the slaves used in building the pyramids.

Shavuoth, the springtime feast, falls precisely

PHOTO COURTESY OF LIBBY MURPHY

David S. Crane's Challah

Local recipe collection paystribute to Jewish congregation

LIBBY MURPHYCONTACTUS@JACKSONSUN.COM

PHOTO COURTESY OF BRENDA RAYMAN

Framed collages of several families of the congregation weredesigned by Lendon Noe and hang in the Social Hall of thesynagogue including this one of the Kisber family.

130th Anniversary CookbookOrders accepted through Nov. 13.Cost: $18/bookMake checks payable to: Congregation B'nai IsraelMail to: Congregation B'nai Israel; P.O. Box 10906; Jack-son, TN 38308Shipping cost is $5 for one cookbook; $6 for 2-5 cook-books to the same address. Cookbooks delivered locallyin Jackson around December 11 at no cost.Questions: bnai.israel.jackson@gmail.com

Pecan Tassies (Bess Crane and Ethel Gold)

Dough: Makes 4 dozen8 oz. cream cheese, softened2 cups flour2 sticks butter, softenedFilling: Makes 2 dozen1 tsp. vanilla1 egg3/4 cup brown sugar3/4 cup broken pecansDash of salt1 tbsp. soft butterDough: Mix dough well. Put in fridge for a few hoursuntil firm. Divide into 4 pieces. Pinch off small balls foreach mini muffin tin. Press into each muffin tin to form apie shell.Filling (will need to double the recipe for 4 dozen): Mixingredients until smooth. Spoon into tassies shells. Bakeat 250 degrees for 25-30 minutes. Take out of tins whilewarm and let cool on rack. Can be frozen. Susan CraneFarber (daughter of Bess Crane, granddaughter of EthelGold)

David S. Crane’s Challah

3/4 cup warm water1 tbsp. dry yeast1/3 cup sugar1/2 cup oil2 eggs1/2 tbsp. salt4 cups flour (could be a little more or less – put in 3-1/2

cups and add more if the dough is too sticky)Combine first three ingredients. Allow yeast to grow for20 minutes, then add the other ingredients. Knead byhand or in a mixer with the dough hook or use a breadmachine. Knead 5-10 minutes.Cover and leave in a warm place or put in the oven if ithas a proof setting. Let it rest until it doubles in size,about 2 hours. Divide into two, then split each half into3 parts to braid. Place on cookie sheet and let rise for 1-2hours or until about double in size.Use egg yolk mixed with 2 tbsp. water to make eggwash. Brush on and sprinkle with poppy seeds or sesameseed or topping of choice – if you like. Bake at 350 de-grees for about 35 minutes. Jody Fischer Crane (daugh-ter-in-law of David Crane)

Sour Cream Pound Cake (Jane GreenbergKisber)

2 sticks butter3 cups sugar6 eggs3 cups sifted cake flour1 cup sour creamPinch of salt1 tsp. vanilla¼ tsp. baking soda (dissolved in a little water)Cream butter and sugar. Add eggs, one at a time andbeat well after each addition. Add alternately, cake flourand sour cream. Add salt, vanilla and baking soda.Place batter in well-greased Bundt or tube pan and bake1-1/2 hours at 300 degrees. Test with cake tester and if itdoesn’t’ come out clean, bake 15 more minutes. MattKisber (son of Jane Kisber)

Beet Horseradish

1 cup freshly grated horseradish1 medium raw beet, finely grated½ tsp. kosher saltPinch of sugar, to tasteVinegarMix horseradish and beet, salt and sugar. Stir in vinegarto make the proper consistency. Bottle tightly. You canadjust the heat by adding more or less horseradish.Refrigerate. Hannah Clayton

David’s Charoset

This makes a huge batch, so you’ll have to cut it downfor a family. This mixture is good as a Seder symbolicdish or for breakfast, a snack or even on top of icecream.8 fresh, heavy, firm crisp apples (4 tart/sweet and 4

sweet)1 (10.5 oz.) pkg. dried apricots1 (10.5 oz.) dried figs1 (10.5 oz.) dates1 large can crushed pineapple, drained1 cup golden raisins2 cups Mogen David Pomegranate Wine¾ cups slivered almonds, chopped¾ cups pecans chopped2 tbsp. ground cinnamon, or to taste2 tsp. ground nutmeg, or to taste½ tsp. ground ginger, or to tastePeel, core and chop apples. Drain large can of pineappleand reserve juice in a bowl. Chop figs, dates and apricotsabout the same size and put them into drained liquidfrom pineapple. Mix thoroughly (this will allow the driedfruits to not stick together when trying to mix them intoapples.)Combine all ingredients in a large bowl and mix well.Add cinnamon, nutmeg and ginger. Pour in wine (useless wine if you prefer charoset drier and more if youprefer it really moist.)Mix completely, check seasonings to taste. Cover andrefrigerate. Mix twice a day for two days – sample eachtime – Mmmmmm Good! David Cohen

PHOTO COURTESY OF BRENDA RAYMAN

(l-r) Recipes for David Cohen’s Charoset and HannahClayton’s Beet Horseradish are both included in thebook and part of The Seder Plate with the foods ofPassover.

See Recipe, Page 15G

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The Jackson Sun Sunday, November 1, 2015 15G

Something old, something new – historic NeelyHouse, Chandelier Café and Caterer. Once a beautifulhome, later refurbished as a hotel at 575 South Royalnear the railroad depot, the ground floor is now thehome of Jackson’s newest upscale restaurant.

A blend of repurposed and new décor envisionedby the chef, Jennifer Dickerson, and her partner, MacEdwards, the restaurant opened their doors on Sept.24. Currently serving dinner Thursday through Sat-urday and a brunch on Sunday, it brings a new diningexperience to Jackson, complete with a mixologist atthe bar.

“Oh I guess it’s distilled, sexy Southern cuisinewith global influences. It’s just kind of evolved,”laughed Jennifer when asked to describe her style ofcooking. Raised in a military family, she experienceda world of flavors literally and brought them togetheron the menu she created for this latest venture.

The current menu includes: Cornmeal crustedoysters with green tomato chow chow and spicy aioli;soy glazed salmon with hot mustard and curried redlentils; smoked fried chicken with purple hull peavinaigrette and Alabama white BBQ sauce; aranciarosa shrimp and grits, blood orange ginger sauce,fresh vegetables, citrus cheese grits; brined grilledamerican cut pork chop, turnip carpaccio, foie grasgravy and fried chicken liver and trust me it’s deli-cious vegetable plate, as local as possible.

Of course the desserts are anything but ordinary.Save room for white chocolate-key lime pie, meyerlemon-coconut cake or the goat cheese-dark chocolatebrownie that are on the fall menu.

If that’s not a mouthful, stop by for brunch wherereservations are suggested, but not required. You’llbe tempted by sausage benedict with rye toast, crazygood hot sauce hollandaise and fresh greens, steakand eggs, sautéed teras major, poached eggs and hashbrowns; or biscuits with honey butter, candied pepperbacon, the original grit girl citrus-cheese grits orbreakfast sausage among other selections.

The bar is open at five and closes no earlier than 10and often later when it’s busy. Craft cocktails whichfeature botanical liqueurs and fresh juices, such asthe honeysuckle made with cathead honeysuckleVodka, grapefruit and St. Germaine are poured alongwith traditional drinks, wines and beers.

The bartender, John Leddy, has worked at some ofthe most hip bars in NOLA and New York and he canmix a stellar bloody Mary, Jennifer’s concoctionknown as the 867-5309 that consists of grapefruitjuice, honeysuckle vodka, elderflower and cham-pagne and just about anything else you can dream of.

Cocktail high top tables are refurbished radiatorstopped with glass and the bar is inlaid tile that Jenni-fer envisioned and Warren Strickland of Pinson cre-ated. Warren was the first customer served in the barand Hal and Christie Crocker were the first dinnercustomers when they arrived with their “group,” afew friends who have dinner together on a regularbasis. Chris and Susie Alexander were among thefirst customers and the list goes on and on.

“Chandelier is wonderful and Chef Jennifer is amaster. We went for dinner and then back for brunch.Oh the dessert was a dream. It was the lightest cakeever with an icing that tasted like a seven-minute, butwith something wonderful added. The taste was out ofthis world,” relayed Liz Gist.

“So far, our patrons have been so accepting of ev-erything we’ve offered. Jacksonians really have asophisticated palate and have been so gracious and itjust feels like home. We plan to change our menuseasonally and it can vary a little during the week,”she continued. “I love the West Tennessee Farmer’sMarket and I love this gorgeous building. It’s filledwith character and couldn’t be any more perfect. Wehave a home here and really look forward to being anactive part of the community.”

Chandelier was named due to Jennifer’s fascina-tion and love of these illuminators of light. Sometimesornate, sometimes whimsical but always a source ofrefracted light. When she says it, chandelier almosttakes on magical tones and for sure pure notes ofsheer happiness.

The chef is also an amateur photographer whose

work hangs along with the hodgepodge of chandeliersin the Community Room, Blue Room, Queen’s Room,Lobby Lounge and the Parlor.

“Jennifer had a concept for Chandelier and ourlandlords, Hal and Christie Crocker couldn’t be anynicer or more accommodating,” added Edwards, wholike Jennifer has been in the restaurant business inMemphis for twenty years or more.

It’s been a while since Jennifer got her first job inthe food service world at Café Roux in Memphis. Shewalked in with no experience and landed a position incharge of the salads. I guess they saw the potentialand she has continued up the ladder ever since.

“I thought to become a chef you had to go to someculinary school where you’d spend a lifetime in thekitchen learning to peel potatoes,” Jennifer volun-teered. “I’ve just worked my way into the business byapprenticing under some of the best beginning withmy mom, Connie Hood.”

She was executive chef at KOTO, McEwen’s onMonroe, and The Brushmark in the Brooks Museumof Art, as well as almost 6 years as a private chef toone of Memphis most beloved families. Following abrief respite to spend quality time with her threechildren ( Hannah, Madeline and Simon), Jenniferreturned to the Memphis restaurant scene, concen-trating on front house management, including a stintat her mentor Erling Jensen’s highly respected epony-mous restaurant.

While she’s busy in the kitchen, even making herown stocks and sauces with a sous chef and bakingassistant, Mac is busy taking care of the front of thehouse. When in Memphis at his restaurant, The Farm-er, you’ll find him in the kitchen of this "elevated"comfort food eatery serving the freshest local andregional ingredients.

Before that he helped establish McEwen’s and wasa founding member of the Memphis Farmer’s Market.Born and raised on the west coast, in the Bay area ofOakland, he found himself in the heart of the South,when his mother returned to her Alabama roots.

He’s a concept guy in his own words. He startedthe Founder’s Club at Chandelier which is open toanyone who wants to join. “For a $1,000 you get $1,200in gift certificates at the restaurant and for $2,000you get $2,500. In addition, these people get first op-tion on holidays such as New Year’s Eve or Valentinesalong with some special treatment on their birthdayor anniversary,” he explained.

“We’re here to please and will try our best to re-spond to the community,” Jennifer noted. “Mac saidwe’re here to serve. Whether it’s a bridal shower,corporate luncheon, off site event or a wedding, we’rereally looking forward to working with the people inJackson and West Tennessee.”

Jennifer also mentioned that she enjoys ethniccooking – Filipino, Vietnamese, authentic Mexican,Indian – you name it. She even cooked for a largeEthiopian wedding once, and believe it or not aboutthe only thing she doesn’t like to cook is eggs forbreakfast.

In the future Jennifer and Mac are looking to ex-pand the hours at Chandelier, but in the meantime,they will accept reservations for luncheons, partiesand dinners aside from normal business hours.

Chandelier Cafe: ‘Sexy, southerncuisine with global influences’LIBBY MURPHYCONTACTUS@JACKSONSUN.COM

PHOTO COURTESY OF KRISTINA ONLY

Hal and Christie Crocker enjoy the seared tenderloin, sweet potatoes and balsamic glazed sautéed arugula in the CommunityRoom of Chandelier.

Chandelier Café and Caterer

575 South RoyalJacksonPhone: (731) 554-2221Thurs., Fri., Sat.Bar: 5 to 10 p.m. (or later) Restaurant: Seating 5:30 to 9 p.m.Sunday Brunch11 a.m. to 2 p.m.Reservations suggested but not requiredFacebook: https://www.facebook.com/Chandelier-Cafe-Cater

PHOTO COURTESY OF KRISTINA ONLY

Chandelier manager Dave Flashner with Chef/owner JenniferDickerson and owner Mac Edwards.

seven weeks after Passover and is a holiday celebratingthe giving of the 10 Commandments on Mount Sinai. It’straditional to celebrate the holiday by eating dairy dishessuch as Marjorie Cohn Diott’s cheesecake featured inthis collection.

Purim, which celebrates the triumph of Queen Estherover Haman, should include drinking wine and a brisketis traditionally served along with the Hamantaschen, arecipe included for David Cohen who is partial to theseyeasty triangular cookies filled with prunes, dates orraisins and nuts.

There’s little not to like about the Jewish noodle casse-roles which can be savory or sweet, usually served onShabbat, a day of rest and celebration that begins onFriday at sunset and ends on the following evening afternightfall. Challah is crispy and golden bread on the out-side and fluffy on the inside and also a traditional. DavidCrane was such a good challah baker that one Rabbialways took a loaf home to Cincinnati.

Rosh Hashanah marks the beginning of the New Yearin the Jewish calendar. The Jewish New Year is all aboutapples, honey, and repentance. Hannah Clayton’s recipefor a Honey Cake laced with spices, honey, nuts, coffeeand a swig of whiskey is also traditional.

Yom Kippur, a day of fasting, prayer and reflection, isassociated two meals – the pre-fast meal and the break-fast meal.

Choices for the first meal include rice, kreplach(stuffed dumplings), challah dipped in honey, chicken orfish. Hi-carb dairy foods like sweet kugel, bagels,quiches, soufflés, eggs and cheese are on the menu fol-lowing the fast.

Hanukkah meals could include brisket, potato latkes,roasted chicken, jellied do-nuts, pot roast, homemadeapplesauce and Hanukkah-shaped cookies.

RecipeContinued from Page 2G

Ruben Quiche

10 slices rye bread, cubed to ¾-inch1-1/2 lbs. cooked corned beef, shredded2-1/2 cups Swiss cheese, shredded6 large eggs, beaten3 cups milk¼ tsp. pepperBeat eggs and milk together. Line bottom of 9x13-inch greasedpan with bread cubes. Layer the meat and cheese over thebread. Pour egg/milk mixture over dry ingredients in pan andcover with foil. Refrigerate overnight. Bake at 350 degrees for45 minutes. Uncover and return to oven for additional 10minutes – until puffed and lightly browned. Joanne BergelGoldstein

Rugelach

Filling½ cup apricot preserves1 cup chopped walnuts½ cup golden raisins½ cup firmly packed brown sugarIn a medium bowl, sift together all ingredients. Refrigerate fora few hours or overnight.Dough1 cup butter, softened1 (8-oz.) pkg. cream cheese, softened2-1/4 cups flourIn a mixer bowl, blend all ingredients. You can also mix byhand. Divide dough into three balls, wrap in plastic wrap andrefrigerate 3-4 hours or overnight. Remove the dough fromrefrigerator and allow to sit on the counter for about 15 min-utes.Topping2 tbsp. sugar2 tsp. ground cinnamon2-3 tbsp. melted butterIn a small bowl, mix sugar and cinnamon; set aside.Preheat oven to 375 degrees. On a lightly floured surface orsilicone mat, roll one ball of dough into a 12-inch circle, pre-

cisely. Using a sharp knife dipped into flour, cut circle into 16wedges. Place one tsp. of filling across wide end of eachwedge. Staring at wide end, roll toward the point. Place pointside down on ungreased cookie sheet lined with parchment ora silicone baking mat. Brush with melted butter and sprinklewith cinnamon sugar mixture. Repeat with remaining twodough balls and filling. Bake 22 minutes. When cool enough tohandle, remove from cookie sheet, dip bottoms in granulatedsugar and place on wax paper to cool completely. BrendaRayman

Bess Crane’s Kugel

3 eggs, separated1 stick melted butter2 heaping tsp. sugar12 oz. broad noodles, soaked1 cup sour cream12 oz. cottage cheese1 cup crushed cornflakesBeat egg yolks, add melted butter and sugar. Fold in cottagecheese and sour cream; fold in drained noodles. Fold in stifflybeaten egg whites. Place in well-greased (with butter) 2-quartcasserole dish. Sprinkle with corn flakes and top with dabs ofbutter. Bake at 375 degrees until golden and crusty on top (45minutes – I hour.) B’nai Israel Mid-Year Bulletin, February 1998

Corn Light Bread (Jane Lindy Friedman)

2 cups plain white cornmeal1 cup flour1 cup sugar1 tsp. salt1 tsp. soda2 cups buttermilk2 tbsp. CriscoSift together dry ingredients. Stir in buttermilk.Melt 2 tbsp. Crisco in a loaf pan and pour in mixture. NOT: Onelarge or two small loaf pans.Bake at 350 degrees for 45 minutes or until browned on top.David Friedman (son of Jane Lindy Friedman)

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