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Deli Days has Jewish sweets, kosher meats
Lucky for you, Seline Kahn worked in a Jewish bakery in her younger days. The place made a tasty poppy seed challah roll. Kahn figured she could create the treat on her own. She did. And the rest is now part of Deli Days tradition. Kahn conjures up several of her dessert specialties, including the sweet challah, as part of Ahavath Beth Israel´s long-running delicatessen and Jewish food fund-raiser. Deli Days 2003 is 11 a.m. to 7 p.m. Thursday and Friday at the Boise synagogue on 11th and State Streets. “Baking is my therapy,” says Kahn, 42, who has helped make Deli Days food for seven years. “Some people like to read or needlepoint. I would rather go into the kitchen and bake.” Deli Days gives Boiseans a chance to sample food not widely available in Idaho. Kosher corned beef and pastrami sandwiches, bagels with lox and desserts like knish, ruggelach and babka are just some of the offerings. “You can´t get it anywhere here except during Deli Days,” Kahn says. One family in Payette called the synagogue this year to make sure their vacation would not conflict with the two-day feast of traditional Jewish fare. The synagogue serves about 7,000 hungry diners each year for Deli Days. “The line´s out the door and around the corner at lunch time. We´ve added cashiers,” Kahn says. Tours of the historic Jewish synagogue are available. To offer story ideas or comments, contact Mike Butts Edition Date: 06-18-2003 The recipe box: Seline Kahn takes to the kitchen with a creamy noodle dish Deli Days´ Seline Kahn says: “Baking is my therapy. Some people like to read or needlepoint. I would rather go into the kitchen and bake.” And we´re glad she does! Kahn has been serving up Deli Days dishes for seven years. She shares her recipe for Creamy Noodle Kugel below: Creamy Noodle Kugel 1 8-ounce package of wide noodles cooked and drained 1/2 cup butter 1 8-ounce package cream cheese Pinch of salt 6 tablespoons sugar 4 eggs, beaten 1 3/4 cup milk 2 tablespoons sour cream Note: Mixes well in food processor Cream butter and cream cheese. Add salt, sugar and eggs. Gradually add milk and blend well. (Mixture will be very liquid.) Add sour cream, then stir in cooked noodles. Pour in 9x13 inch baking dish. Topping: 1 cup cornflakes 1 teaspoon flour 1 teaspoon cinnamon 1/3 cup sugar 2 to 3 tablespoons brown sugar Mix topping and sprinkle over top. Bake for 1 1/2 hours or until firm at 350 degrees. Edition Date: 06-18-2003 |
Some of our terrific teenagers working the beverage cart during Deli Days