Decades of Southern cooking leave mark on Ashkenazi cuisine
Brandied peaches, blackberry wine, okra pickles and spiced sugared pecans show strong influence generations living in south had on Ashkenazi family.
The old recipe box of the Marcus family, originally from South Carolina, includes Jewish classics such as Grandpa’s Corned Beef and Charlotte’s Gefilte Fish, but it’s the addition of many Southern recipes that makes this collection truly interesting.
Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman