Now streaming through December 6, 2021
Songs from the Kitchen — Chanukah Edition!
FREE to stream right here!
November 28th – December 6, 2021
Sarah Mina Gordon
Sir Frank London
Directed & Edited by Stephanie Lynne Mason and Adam B. Shapiro
Photography direction by Merete Muenter
NYTF dishes up an exciting new Chanukah event as part of our groundbreaking 107th season. ESN, a celebration of Jewish food through song and cooking demonstrations, comes to the virtual stage on November 28 through Monday, December 6 — the last night of Chanukah.
ESN is a feel-good, family night of food and tunes starring Yiddish singer/songwriter Sarah Mina Gordon alongside Frank London and Lorin Sklamberg of the Grammy Award-winning Klezmatics.
Sarah Mina Gordon is a fourth-generation Yiddish singer. She fronted the rock band Yiddish Princess and has recorded and performed with Daniel Kahn, Frank London’s Klezmer Brass Allstars, The Klezmatics, Sharabi, and others.
Daughter of legendary Yiddish singer Adrienne Cooper z’’l, Sarah grew up immersed in innovative Yiddish culture and has collaborated with Michael Winograd, Frank London, Alicia Svigals, and The Klezmatics to pen original Yiddish songs which are sung around the world. Sarah is also an educator, teaching third grade and designing and leading Yiddish programs for children and adults. She is one of the founding organizers of Yiddish New York and teaches Yiddish song at KlezKanada.
Sir Frank London is a New York-based trumpeter, composer, and a Grammy Award winner known as the “mythical high priest of Avant-Klez jazz.” In 1986, he co-founded The Klezmatics, a globally-renowned Yiddish world music group that incorporates activist politics and Jewish spirituality with diverse musical influences and contemporary themes.
Throughout his prolific career London has performed and recorded with countless artists including Pink Floyd, Itzhak Perlman, Celia Cruz, Lester Bowie and LL Cool J. He has composed numerous scores for dance, theater and film, including the Cuban-Yiddish opera Hatuey: Memory of Fire; the symphonic oratorio 1001 Voices – A Symphony for A New America; the folk opera A Night in the Old Marketplace; Davenen for Pilobolus Dance Theater, and Min Tanaka’s Romance.
His current projects include Ghetto Songs; the poetry-dance collaboration Salome: Woman of Valor; and Ich Bin Eine Hexe/I Am A Witch, the dance-theater biography of Weimar Era grotesque dancer Valeska Gert. Frank is featured on over 500 recordings. He received his degree in Afro-American music from New England Conservatory.
Lorin Sklamberg is a founding member of The Klezmatics. He also teaches Yiddish song from São Paulo to St. Petersburg. His current project focuses on newly-discovered Yiddish cabaret songs from Helsinki, performed together with Berlin-based Latvian singer Sasha Lurje, pianist/theremin player Rob Schwimmer and music director/clarinetist Michael Winograd.
His other recent work includes 150 Voices, a recorded collaboration between Lorin, Yiddish-Russian singer/pianist/composer Polina Shepherd and the members of five choirs in the UK and the United States. Since 2000 Lorin has served as the Sound Archivist of the YIVO Institute for Jewish Research, for whom he co-curates the Ruth Rubin Legacy website featuring field recordings of the renowned folklorist’s collection of some 3,000 Yiddish folk songs. Robert Christgau of NPR’s All Things Considered called Lorin “one of the premier American singers in any genre.”
ESN is partially underwritten by the generous contributions of our supporters
Barry and Mimi Alperin
Michelle and Steve Barnet
Stan, Marion, Paul, Sara, Eddie & Sharon Bergman
Stefany and Simon Bergson
Deena and Joshua Bernstein
Thomas and Lanie Blumberg
Paul and Rodica Burg
Sandra and Stewart Cahn
Rebecca and Hank Citron
Stewart F. Lane and Bonnie Comley
Jon Corzine and Sharon Levine Corzine
Ted and Mariana Feder
Lauren Lebowitz Feldman
Vicki Portman Feldman
Alan and Tatyana Forman
Karen and Edward Friedman
Louis and Eva Galpern
Dr. Joe and Phyllis Gitlin
Peter Gordenstein and Alex Novack
Robert and Trudy Gottesman
Harman and Adina Avery Grossman
Charles Grundfeld Foundation in Honor of Minna and Mark Seitelman
Zvi and Gail Gurevich
Stephen and Ruth Hendel
Rita and David Levy and Sima Katz
Uri and Judy Kaufthal
Patti Askwith Kenner
Steven and Nancy Kirshenbaum | Proskauer Rose LLP
Joshua and Bryna Landes
Allan Lans and Eleanor Alter
Esme Usdan, Lemberg Foundation
Carol and Jerry Levin
Ruth and David Levine
Senator Joseph and Mrs. Hadassah Lieberman
Jon Lukomnik and Lynn Davidson
Steve and Sharyn Mann
Leo and Betty Melamed
Mark and Audrey Mlotek
Daniel and Sandra Divalk Moss
Alan Brudner and JoAnn Navickas
Elliott and Donna Palevsky
Caryl B. Ratner
Seryl Ritter and Buddy Skydell
Judith Friedman Rosen and Stuart Rosen
Lily Safra and the Safra Family Foundation
Minna and Mark Seitelman
Jerry and Linda Spitzer
Debra Stein, Cantor Jewish Center of the Hamptons
Rita Stein and Vic Schwartz
Susan and Jeff Stern
Carol Kahn Strauss
Steven and Ilana Tennenbaum
Myron Toback and Arlene Harriton
Morris and Judy Tuchman
Betty Cooper Wallerstein
Anonymous in honor of Bryna Wasserman
Peter and Ellen Weintraub
Jeffrey and Cynthia Wiesenfeld
Jane and Mark Wilf
Erika and Kenneth Witover
Ruth and Michael Zack
4 russet potatoes
1 medium-large onion
1/4-1/2 cup of flour
1/2 teaspoon black pepper
1 teaspoon of salt
Any oil to fry
Grate four russet potatoes.
Wring potatoes until dry into a bowl using cheesecloth, a tea towel, or your hands.
Delicately spill out potato water; keep the white potato starch left over.
Add one chopped medium-large onion to the grated potatoes. Mix it up.
Add potato starch back to the potato/onion mixture. Mix.
Beat two eggs and pour into potato mixture. Mix.
Add between a quarter and a half-cup of flour to bind the mixture. Mix.
Add half a teaspoon of black pepper and a teaspoon of salt. Mix.
Heat more oil than you think you should in a pan (add schmaltz if available).
Pat the potato mixture into flat latke patties. Fry in oil. Flip when browned.
Sweet Cheese Pancakes
1/4 cup of sugar
16 ounces of farmer cheese
1/2 cup of flour
1/2 teaspoon of salt
A handful of chopped prunes/any fruit
1/2 teaspoon of vanilla
Any neutral oil to fry
A sprinkle of powdered sugar
Whisk together two eggs and a quarter cup of sugar.
Add 16 ounces of farmer’s cheese, 1/2 cup of flour, and 1/2 a teaspoon to salt to the eggs and sugar. Mix thoroughly and quickly.
Add a handful fo chopped prunes, orange zest, and 1/2 teaspoon of vanilla to the mixture. You can substitute strawberries, blueberries, or whatever fruit you want to add. Mix well.
Spoon pancakes out with an ice cream scoop. Roll into a ball and then roll in flour. Flatten slightly. Repeat until all batter is used.
Fry in any neutral oil.
Sprinkle with powdered sugar.
Schmaltz & Gribenes
Rendered Chicken Fat & Skin Cracklings
Take the pieces of a chicken you’re not using (skin, fat, etc.) and cut them into small pieces.
Render the chicken fat by placing the chicken pieces in a pan, adding water, and letting it cook down until the water is gone. Stir and add salt and onion for flavor. Leftover liquid is schmaltz.
The chicken pieces left over are gribenes — skin cracklings.
Boiled or Fried Potato Dumplings
Egg white wash
Boil potatoes in almond milk.
Mash them together with dill, salt, and chicken schmaltz.
Add potato filling and the gribenes you made earlier to a wonton skin.
Add egg white wash around the filling and then close the dumpling. Push down corners with fork.
Place on floured surface.
Boil until cooked or fry until golden brown.
Pumpkin Doughnuts for Hanukkah
Presented by Lorin Sklamberg
Recipe courtesy of Eve Jochnowitz
4 1/2 cups (18 ounces) flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
3/4 cup cooked, mashed pumpkin or winter squash
1/2 cup (1/4 pound) melted butter
1 cup (1/2 pound) brown sugar
1 1/2 teaspoons vanilla
zest of one lemon
12 scrapings (1/4 teaspoon) nutmeg
Mix the pumpkin mixture into the flour to make a soft dough. Roll the dough out half an inch thick. Try to the extent possible to roll the dough evenly so that the doughnuts will fry evenly. Cut the doughnuts using a doughnut cutter (or use a larger cutter and make holes with a smaller cutter.
Heat about three cups of coconut oil (or other, neutral oil) in a cast iron Dutch oven or other wide, shallow pot. Fry the doughnuts a few minutes on each side until golden brown. Drain on brown paper or paper towels and dust with powdered sugar.
NOTE: These delicious holiday pastries, which have become a Hanukkah tradition for my family, are the creation of Jewish culinary maven Eve Jochnowitz, whose blog (inmolaraan.blogspot.com) is a great source of food lore and ideas. These doughnuts, a cousin of Israeli sufganiyot, are her take on a seasonal treat found among Hasidim in Williamsburg, Brooklyn.
This event is free! Donations are appreciated but not required.
Please follow this link to make a donation: DONATE HERE
This event is available only online. You can access the event on your computer, iPad, or phone. This will not be shown on cable television.
To watch ESN click this link: nytf.org/esn
ESN will be available throughout the duration of Chanukah. Available at midnight on November 28th through December 6th at midnight.
No, this will not be a LIVE or Zoom streamed event
The charge should appear as TMANIA TICKETS.
If you have questions that have not been answered here, please email firstname.lastname@example.org or call (212) 655-7650.