Rebecca Weinstein
Simone Ellin
We all know the saying, “The way to one’s heart is through one’s stomach.” Students in the Day School at Baltimore Hebrew and at its “sister” school in Ashkelon, Israel learned this firsthand when they worked with their Hebrew and Judaics teacher, Rebecca Weinstein, on an intercontinental cookbook project. Weinstein, 21, will soon commence rabbinical studies at Hebrew College in Boston.
“This year,” says Weinstein, “the students at the Day School and the students from the school in Ashkelon were all interested in cooking.” So Weinstein and the teacher from their sister school planned a joint cookbook project. The students exchanged favorite family recipes, and through the exchange, learned about one another’s cultures and formed bonds. “It’s amazing how just eating an Israeli dish and exchanging a few letters created bonds between the American and Israeli students!” Below is one of the recipes from the Day School’s cookbook.
Better Berry Blintzes
8 oz cream cheese
3 cups ricotta cheese
6 Tbsps confectioners’ sugar
Store-bought or handmade crepe wraps
Cut-up fresh or frozen berries
Whipped cream
1) In a bowl mix together softened cream cheese, ricotta cheese and confectioners sugar.
2) Place mixture in the middle of the crepe and wrap up.
3) Top with fruit and whipped cream, grab a fork and dig in!
Rebecca Weinstein with her students (Justin Tsucalas)
