tag:blogger.com,1999:blog-3659234491491614631.post1803060364754498617..comments2023-11-25T19:50:12.708-08:00Comments on Travels Through Jewish History: Passover in the ColoniesLaura Leibmanhttp://www.blogger.com/profile/16634660890120164753noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3659234491491614631.post-45286383232201423122012-09-02T06:18:00.584-07:002012-09-02T06:18:00.584-07:00Definitively each one adapts to his environment, t...Definitively each one adapts to his environment, the real importance is on no losing our roots.Kosher Certification for gelatinhttp://www.geliko.com/kosher-certificationnoreply@blogger.comtag:blogger.com,1999:blog-3659234491491614631.post-74382166975784008872010-03-24T10:15:02.985-07:002010-03-24T10:15:02.985-07:00Here is some fascinating information from Dennis O...Here is some fascinating information from Dennis Ouderdorp, caretaker of <a href="http://www.bethaim.com/" rel="nofollow">Beth Haim Ouderkerk</a> (and owner of <a href="http://travelsjewishhistory.blogspot.com/2010/03/cemetery-cats.html" rel="nofollow">Iyar</a>):<br /><br />"The Jews in Surinam didn't always had "Matzot", due to sometimes the lack of grain. So they made cassava bread as the Indians make it. Not instead of the Matzot, but just to have a "bread" which one can eat on Pesach.<br />Cassave isn't a grain and it stays unleavened.<br />The Surinam Jews still make their charoseth from coco's, wine, tropical fruits and nuts.<br />To amazement there is a recipe known among Surinamese made from cassava bread and a filling from a sweet substance. Lots off people think it is Indian. The cassava bread is, but the recipe for the combination isn't. The recipe is called "Dossy" (dossi). Dossy is taken from the Hebrew word "daty", meaning a religious person. And as we know during the Seder we have to dip the Matza with the bitter herbs into the charoseth."<br /><br />Thanks Dennis!Laura Leibmanhttps://www.blogger.com/profile/16634660890120164753noreply@blogger.comtag:blogger.com,1999:blog-3659234491491614631.post-76429087807467451982010-03-22T20:15:09.760-07:002010-03-22T20:15:09.760-07:00Very nice, Laura. Thank you.
Donna KuttnerVery nice, Laura. Thank you.<br />Donna KuttnerAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3659234491491614631.post-21499742369302729932010-03-21T22:06:39.811-07:002010-03-21T22:06:39.811-07:00My husband asked, "What about wine?" Go...My husband asked, "What about wine?" Good point. Many of the major merchants, including Aaron Lopez, regularly imported wine (often Madeira). One could also make wine from raisins, which are easier to transport via ship. <br /><br />Why Madeira wine, my husband asks? Apparently wine tends to change its flavor when exposed to heat (for example on long sea voyages to the tropics), and Madeira wine prevents this problem by adding a "small amount of distilled alcohol made from cane sugar ... to stabilize the wine by boosting the alcohol content." Today the wine is made by heating it to high temperatures (<a href="http://en.wikipedia.org/wiki/Madeira_wine" rel="nofollow">Wikipedia</a>). I'd assume the manufacturing process also made it easier to make the wine mevushal, a substantial side benefit for Jewish consumers. Madeira was very popular in the eighteenth century, and ships from Europe often stopped at the Madeira islands to pick up the liquor en route to the colonies. Apparently there is a long-standing crypto-Jewish community on the island.Laura Leibmanhttps://www.blogger.com/profile/16634660890120164753noreply@blogger.com