They call it Chavurah. In Hebrew that translates to “friends,” but in practice, it’s much more.
“Religion is a component because it’s rooted in Judaism,” Lisa Reingold says of the Chavurah. “But in essence, it’s a family because we are all so intertwined.”
She’s speaking of six families in Florida who for 15 years have met once a month in each other’s homes for Shabbat dinners, as well as to celebrate the second nights of Rosh Hashanah and Passover.
Over the years they have celebrated all phases of the life cycle from birth to death, including such smihas (joys) or “Chavurah events” as birthdays, bar mitzvahs, bat mitzvahs, baby namings, graduations and anniversaries.
“People change and religion changes, but we’ve all grown together,” says member Joan Miller. “That’s the secret of us staying together. Not to mention that everyone in the group has a good and loving heart.”
Many of the events and holidays, including Rosh Hashanah, the Jewish new year that begins Oct. 4, are celebrated at the Chavurah with prayers and a meal.
People bring their food on disposable platters, and they eat off paper to avoid any concerns about mixing meat and dairy utensils.
The event is casual. “We don’t ask the kids to dress up. We’d rather have them with us than to have to fight with them to put on fancy clothes,” Tolchin says.
But the menu is fancier than you might expect.
It begins with Cheryl Gordon’s caviar pie made from a recipe from a longtime friend. It’s particularly meaningful this year because that friend died of breast cancer at age 40, Gordon says.
The recipe is easy and very rich but very good. Layers of egg salad, onion and cream cheese are capped with caviar. A smear on a cracker is delicious.
Marcia Gilarmo’s Caviar Pie
Sheryl Gordon named this appetizer for the friend who gave her the recipe. Serve with crackers. Serves 20.
Ingredients
6 hard-boiled eggs, peeled and chopped
3 tablespoons mayonnaise
1 small onion, minced
8 ounces cream cheese, softened
2/3 cup sour cream
6 ounces black caviar
Directions
Combine the eggs and mayonnaise. Spread on the bottom of a standard springform pan. Top with the onions. Beat the cream cheese and sour cream together until smooth. Drop by spoonfuls onto the onion layer and carefully spread it out and smooth it to cover.
Cover the pan and chill for at least 3 hours. Just before serving, top with caviar and spread it across the pie.
To serve, run a knife around the edge between the pie and the side of the pan. Remove the side.
Per serving: 113 calories, 78 percent of calories from fat, 10g total fat, 4g saturated fat, 124mg cholesterol, 1g carbohydrates, .05g total fiber, .54g total sugars, 1g net carbs, 5g protein, 214mg sodium.
Spinach-and-Rice- Stuffed Tilapia
South Florida resident Joan Miller bakes this version of a fried dish her mother used to make. Serves 4.
Ingredients
1 (10-ounce) box frozen chopped spinach, cooked and squeezed to drain
1 cup cooked brown rice
1/2 cup fat-free sour cream
1 tablespoon chopped fresh dill
Salt and fresh-ground black pepper, to taste
8 sole or 4 tilapia fillets (about 2 pounds total)
Paprika, to taste
Directions
Preheat oven to 375 degrees. Combine spinach, rice, salt, pepper, 1/4 cup sour cream and dill in a bowl. Lay the fillets flat on a work surface. Divide filling among fillets, placing it in the center of each filet. Roll fillets around filling. Place rolled fillets, seam side down, into a baking dish coated with cooking spray. Sprinkle with paprika. Bake 20 to 25 minutes until lightly browned. Transfer to a serving platter or plates and top with remaining sour cream.
Per serving: 353 calories, 17 percent of calories from fat, 7g total fat, 3g saturated fat, 173mg cholesterol, 19g carbohydrates, 2g total fiber, 3g total sugars, 17g net carbs, 54g protein, 227mg sodium.
