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Pam Reiss


By Mrs. Bea Lintz ( 'when you say my name quickly it sounds like Blintz')

By Mrs. Bea Lintz

I have always viewed the arrival of Rosh Hashanah with a sense of optimism. It is an opportunity to start fresh, make amends, celebrate family, and to appreciate the precious things in life like Pam Reiss’s cookbook.
In my family we do what I refer to as the Rosh Hashanah dinner rotation. The theory is that each year a different sibling or cousin graciously takes a turn to prepare and host the dinner. The other family members all come appreciatively and rave about the food and the company. In practice, the families usually try to avoid contact for 3-6 weeks before the holiday silently hoping that someone else will inevitably give in and offer to host. Once the family members do arrive for dinner there is the usual not so subtle stage-whispers about the host’s soup not being as good as the soup from the previous year (contrasted with the host’s adamant assertions that this year’s soup is the best that any member of the Jewish faith or for that matter any member of humankind has ever made). We normally end up having a lovely evening notwithstanding the host inevitably vows it will be the last time that the others will be invited.
I find myself with no excuses not to entertain this year so what better time than the year 5772 to try a new recipe for Rosh Hashanah dinner. I do feel trapped in a bit of a quandary, however, because I myself only have the Pam Reiss Passover Collection cookbook. Alas, a Yom Tov is a Yom Tov is a Yom Tov and I truly believe that with a few minor substitutions that I can give Pam’s Passover dinner roll the year round versatility of this season’s open-toed pumps. Of course like any good Jewish wife, I will consult my husband (Lou-Barry Lintz) in this respect. If he agrees with me then I will listen to what he has to say and if not, I will disregard him entirely.
My first recipe is the Passover roll. My (much older sister) Mrs. Kaye. Replach (ne: Knish) has always pointed out to me the benefits of a straightforward recipe with readily available ingredients. The recipe calls for matzo meal, salt, sugar, water, oil and eggs. For Rosh Hashanah dinner I will substitute the matzoh meal with flour. What else could I possibly do?
I should point out that I made the first set of rolls with matzoh meal once I realized my matzoh meal is set to expire in December 2011. It is beyond me why matzah meal isn’t prepared and packaged to expire immediately after Passover - short of making matzoh-meal-jambusters three months from now for Hanukah, what am I going to do with it between now and December? Thankfully, Pam’s recipe says these rolls can be frozen. I figure if the Jews could toil in the desert for 40 years then my Passover buns can certainly last in the freezer until April 2012.
One thing I should mention that did perplex me was determining the size of the rolls that I should make. The recipe says use a ½ cup of dough to achieve hamburger/hot dog size rolls. The recipe was perfectly accurate but I find myself debating about whether to forego the more traditional brisket and kugel in favor of the less classic but always flavorful Sinai koshers and Hebrew Nationals. The rolls turn out to be very tasty (I would hardly expect less from Pam Reiss!)and I find myself humming to the tune of the ancient Hebrew ditty "Tapuchim Bedvash Le Rosh Hashana"   except that I am replacing the Hebrew word "Tapuchim" (Apples) with the words " Passover rolls" for Rosh Hashanah. The song is infectious, and pretty soon all 3 of my children and Lou-Barry are singing as well. (Lou-Barry is so distracted that he fails to notice that I have gotten him to rinse the dishes, take out the garbage as well as shine the good silver).   
With only a couple of days to decide, I am thinking the barbeque style Rosh Hashanah dinner might be a bit too risky for the crowd I entertain. For that reason, I am going to have to keep with the more traditional route and go back to the basics. It would be a real Shanah Tovah if Pam Reiss was publishing another book on soups….
Editor's note: The Winnipeg Jewish Review has learned from well-placed sources behind the checkout counter at Desserts Plus that in fact Pam Reiss's new book about soup has just been published and will be out shortly! In the world of journalism this tip is considered a BIG SCOOP-- a SOUP SCOOP no less.
As for Mrs. Bea Lintz we at the Review eagerly await your article on the versatility of this season's open toed pumps. Furthermore, we extend to you and all your little "blintzim" our wishes for a Good Year ( to be pronounced "Gut Your").
Note from Mrs. Bea Lintz to the Editor: I have just noticed another recipe article by Aviva Cohen in this edition. Since when did you let her start writing in my preferred area? Please respond by Yom Kippur at the latest.
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Rhonda Spivak, Editor

Publisher: Spivak's Jewish Review Ltd.

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