Jewish Mom in Denial

After 6 years of denial I have come to the realization that I am not just Laura Cowan, innovative contemporary designer, a determined Judaica artist who doesn't care what people think and always says what she means.

I am, in fact Laura Cowan Jewish Mom.

I'm a stressed out, over stretched, sleep deprived school run mom just like millions of others.

I have a dream that by the time my youngest is in school (I have three kids, 6, 3 and 1), I'll have more time for gallery openings and undisturbed designing and less preoccupied with how to occupy three little ones while I get the dinner on, supervise homework and make play dough monsters. 


Wonder if there's any future in Judaica made from play dough monsters?  Perhaps for the 10 plagues of Passover or the bad guys at Purim. Hmm....

Ashkenazi alert!

Yes, the only people that would think of making a jam out of a beetroot. One spoon of this sends me right back to my childhood.
My Grandma’s jam was legendary, and she used to make jars and jars. I would have thick layers of it on matza for breakfast and eat it out of the jar when no one was looking. If you haven’t tasted it before I can imagine your hesitation, but it’s amazing. Cinnamon, lemon and ginger give it this fantastic sweet and spicy kick. The secret is to slow cook it until all the redness is gone, and it becomes brown and sweet.
Here’s the recipe, courtesy of Jewish cooking heroine Evelyn Rose. You need to start the preparations a day in advance. Yes, it’s time consuming. And it stains your hands. And your clothes. It’s a labor of love.

Eingemachts
2.25 kg (5 lb) uncooked beetroot (beets)
1.8 kg (4 lb/9 cups) granulated sugar
3 large lemons, peeled and segmented like an orange
175 g (6oz/1.5 cups) split almonds (traditional, but I leave them out)
3- 4 tbsp ground ginger (I add loads more, but I like it SPICY!)
2 tsp cinnamon

This makes 7 jars; I usually halve the amount, because unfortunately my kids just don’t understand this delicacy!

1. Boil the uncooked beetroot in water to cover for 1 hours, then cool and skin.
2. Cut the cooked beetroot into 1 cm (3/8 inch) wide and 2.5 cm (1-2 inch) long, or use the julienne cutter on a food processor)
3. Put into a large bowl with the sugar. Mix well and leave overnight.
4. Next day, put the sugar/beetroot mixture into a very large, heavy pan, together with the lemon segments
5. Bring to the boil, stirring, until the sugar has dissolved. Then leave to bubble over a low heat, stirring occasionally, for at least 3 hours, until the mixture loses the redness and the beetroot becomes translucent and starts to turn brown.
6. Finally add the almonds and the ginger. Taste and add more ginger if you like.
7. Bubble for another 15 minutes
8. Sterilize 7 jam jars. The easiest way to do this is to run them through the dishwasher on the highest setting.
9. Fill with the jam and screw on the lids

Let me know how you got on!

How is this Seder different from all other Seders?

When I grew up we had a very traditional Seder night. It was the highlight of the year for my Grandpa and he read and sung every word of the Hagada with such intensity and vibrancy, that I’ve been looking for a Seder like it ever since then. Every year my Grandma used to say with a smile on her face, “David, not so loud, you’ll disturb the neighbours”. He also led a Seder night in the barracks during his service in the Second World War. I wish he could have seen my Pesach Seder Plates too.

I’m hosting this year so I asked around to find out how I can make it more interesting for my children. Roni, my creative and talented assistant told me that the highlight of their Seder is the 10 Plagues. Rather than just read them out and dip the finger in the wine, they actually recreate each one.

For example for Dam (blood) the kids squeeze ketchup on their plates, for Barad (hail) Roni throws hundreds of polystyrene balls up in the air. And, my favourite, for Hoshech (darkness) she turns all the lights off and gives all the children stick lights!

I am going to adopt those traditions this year. Not sure what my Grandpa would make of it...If you have any interesting old or new traditions I'd love it hear about them, please comment in the box below.

Wishing you a great holiday whether you celebrate in a traditional or non-traditional manner.

Laura

Laura Cowan Group Buy Coupon!

Shalom,

I don't know about you but in the studio we are always checking out the group buy coupons that arrive in our inbox every morning.

So we have decided to offer our own Laura Cowan Group Buy Coupon!

Spend just $50 for $110 worth of Laura Cowan Judaica

Use it to buy my Moon Seder Plate in time for Pesach, or perhaps you have a wedding coming up this summer.

How to buy - just click on this link Laura Cowan Group Buy Coupon and follow the instructions!

Here's the small print;
1. One week to buy (ends April 7th 2011)
2. Coupon expires July 31st 2011
3. We need a minimum of 20 participants to make this offer happen - so dont forget to tell your friends!
4. Limit of 1 coupon per customer
5. Your coupon will be sent to you by email and regular mail

Let your friends know so we can get the full 20 participants to make this offer happen!

Hag Sameach,

Laura

How to clean the wax off your Chanukah Menorah

One of my favourite customers sent me this email, I thought I'd share it with you.

Hi Laura
Hope you are well. I have one of your lovely Cone Hanukka Menorahs that Greg bought me for my wedding. It's the one with all the colourful cones. I was wondering how to clean all the wax off it - any tips?
Thanks
Alexis
   
Hi Alexis.
Lovely to hear from you. The best way is to heat the wax with a hair dryer and clean it off with a kitchen towel and use Q-tips (ear buds) if you need to get into the candle bits. Or you can put it in the sink and pour boiling water over it, the wax should just pop out of the candle holders, but it can get a bit messy.
The most important thing is not to attack it with a knife! It could scratch the finish.
Laura

Hi Laura
That's brilliant - thanks. All done and looks like new!
Shabbat Shalom
Alexis
x


Quick note - If you have one of my stainless steel magnetic menorahs, the best way to shine up the base is with regular vinegar (this also works for fridge doors, and is much more efficient and cheaper than any special steel cleaner!)

How to make Chocolate Brownies

Just made really good chocolate brownies with Lia. The "secret" ingredient is raw tehina. This is a staple in the average Israeli fridge, not sure how easy it is to find elsewhere. Here's the recipe, it's really easy. Sorry for the grams and celsius dear Americans! Here's how to make chocolate brownies, with a taste of Israel.

Ingredients

100 g 60% dark chocolate
100 g butter
3 eggs
1 cup sugar
1/2 cup flour
Splash of milk
1 tbsp tehina (more if you like it)
1 heaped tsp cocoa
Chocolate chips for decoration.

Method

Melt the chocolate with the butter in a bowl over a saucepan if hot water (bain marie) Transfer to a large bowl and stir in the rest of the ingredients.
Pour into a medium sized lined tin and sprinkle with chocolate chips.
Bake for 18 mins at 180 celcius

June 25% Jewish Wedding Gifts Discount!

June is for weddings and I’m experiencing wedding fever in the studio this month!
I know many of you buy my designs as jewish wedding gifts, and as a show of appreciation I’d like to offer you a 25% discount for the next 2 weeks.

In order to receive your discount just write “Wedding Discount” in the comment box that pops up when you follow the Buy Now buttons on my website http://www.lauracowan.com/
To complete my wedding offer I’d like to offer complementary gift wrapping and card.

I’ll also be delighted if you use the discount for any design you have had your eye on for a while for yourself!
Look forward to hearing from you!

Laura

These elegant and original Shabbat Candlesticks make a great Jewish wedding gift for a newly married Jewish couple