TABLET MAG
by Margot Kahn
August 17, 2015
Baking my grandmother’s rugelach helps me hold on to her—and pass on her memory to the next generation
My grandmother fled Poland in 1938 when she was 19 years old, bound for Cuba, where she and her mother and sister would spend two years before immigrating to the United States. She didn’t bring much with her from Poland, but she did bring recipes. Whether it was her chopped liver or her blintzes, her gefilte fish (from scratch) or her carrot ring, she brought the flavors of her old home to her new home. She also baked—desserts from Europe, as well as purely American ones she mastered after she arrived. There were cheesecakes and pound cakes and rum balls to beat the band, but there were five standbys that she made the most: chocolate chip cookies, macaroons, banana cake with chocolate chips, “chocolate bar cake,” and rugelach. READ MORE
ArchitectGuy on Israel 