Gift Shop Feature

Cold winter nights are conducive to cooking nourishing and filling soups. The gift shop has an extensive collection of Jewish cookbooks - each of which features delicious recipes both new and reminiscent of Grandma's dinners.

Titles range from New Kosher Cooking by Collette Rossant to Faye Levy's International Jewish Cookbook to Deliciously Healthy Jewish Cooking by Harriet Roth. Many of the books have beautiful illustrations and hamish commentary.

Try this recipe from Love and Knishes by Sara Kasdan for

Barley and Mushroom Soup
1 ounce dried mushrooms	1 potato, diced
1/2 cup pearl barley	1 onion, diced
1 1/2 quarts water	1 carrot, diced
1 1/2 teaspoons salt	4 tablespoons butter
1 stalk celery, diced	1/2 cup sour cream
pepper to taste

Wash and soak the mushrooms according to directions on the package. Wash and drain barley. Add mushrooms, barley and vegetables to salted water. Bring to a boil, reduce heat, and simmer until vegetables are tender (about 1 1/2 hours). Add butter, stir in sour cream just before serving. Serves 6.

Here's a matzah ball recipe from Joan Nathan's Jewish Cooking in America - a great accompaniment for chicken soup.

4 large eggs	2 tablespoons chicken fat or vegetable oil
1/2 cup seltzer or club soda	I cup matzah meal
salt and fresh ground pepper to taste

Mix the eggs well with a fork. Add the chicken fat or oil, soda water, matzah meal and the salt and pepper and mix well. Cover and refrigerate for several hours. Dip your hands in cold water and make about 12 balls slightly smaller than ping-pong balls. Bring water to boil in a large pot. Add salt and place the matzoh balls in the water. Cover and simmer about 30 minutes or until soft. Guaranteed to float!

Recipes from:

Love and Knishes by Sara Kasdan published by Alexander Books Jewish Cooking in America by Joan Nathan published by Alfred A. Knopf

The gift shop is open Monday through Friday
9:00am to 11:30am and 1:00pm to 4:30pm.