We have now completed day six of our trip from Sacramento to Boston. Please join us through the links to our photo journal on the Travel Page .
Join Larry and me as we travel across the USA from California to Massachusetts to attend our grandson’s high school graduation. I hope to have a daily route map and a photo album featuring food, scenery and anything else that might be interesting or amusing. Click on the link to my Travel page and come along!
This is from RECIPES REMEMBERED, a marvelous book published by the Museum of Jewish Heritage – A Living Memorial to the Holocaust. Author June Feiss Hersh meticulously presents recipes shared by survivors and their descendants. The contributors are Jews from around the world, so with their personal stories come special flavors and seasonings that reflect their origins. The author of this recipe lived in Austria under Nazi rule until 1940, when an uncle managed to get papers to bring her (then 10 years old) and her mother to America. This story ends happily with a reunion with her father after the war. She is now the mother of two with seven grandchildren and a great-grandchild!
After three preliminary batches from several sources I finally chose Joyce Goldstein’s recipe in her SAFFRON SHORES as my starting point for this dense, flavorful bread, brought to France by Algerian Jews. After three more times I simplified the method by eliminating her preliminary sponge and altering the ingredients slightly. Some recipes for mouna include jam in the middle of the loaf. I like to buy my anise and sesame seeds from the bulk foods in the grocery store. Sesame is usually with the nuts and grains, while anise can be found where bulk spices and teas are displayed.
This recipe was inspired by one that came with a bunch of supermarket golden beets and a recipe devised by author Dorie Greenspan and shared on her blog, In the Kitchen and On the Road with Dorie. If you are in a hurry, use pre-cooked beets now available in supermarket produce departments. Warming them in the microwave helps the beets to absorb the dressing. Serves 6-8.