![]() ![]() This babka is simple to make, but it does require some time. ![]() The cake got its name because its original incarnation was “stout and round, just like grandmothers used to be before they went to aerobics class and practiced yoga.” These dry-ish cakes were traditionally plain and served with coffee or tea, but today, Schwartz says their purpose is largely to serve as a vessel for chocolate and sweet stuffings. ![]() According to Schwartz, the word “babka” comes from “baba,” the Polish word for old lady or grandma. The chocolate babka is a prime example of how a simple coffee cake became a luxurious treat. The history and evolution of each dishes proved as intriguing as the recipes themselves. Most of the recipes in this book were collected from New York deli owners, restaurateurs and ordinary people who’ve put twists on their family’s longtime recipes. As Jews assimilated into American culture, those traditional dishes evolved. The lengthy introduction goes into great detail about the steady migration of Eastern European Jews to New York City, bringing with them the kosher dishes of their homelands. Arthur Schwartz’s Jewish Home Cooking: Yiddish Recipes Revisited should be subtitled A Crash Course in the History of Jewish-American Gastronomy. ![]()
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