ls.haerentanimo.net
New recipes

Seven Spanish Angels Recipe

Seven Spanish Angels Recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Ingredients

  • 2 Ounces Roca Patron Anejo
  • 1/2 Ounce cacao nib-infused Ancho Reyes liqueur
  • 2 dashes Fee Brothers Aztec chocolate bitters
  • 2 drops saline solution
  • Pedro Ximenez sherry crystals for garnish
  • dehydrated mango slice for garnish

Directions

Stir all ingredients except garnishes together until combined, then serve in a double old fashioned glass over a large cube with dehydrated mango and Pedro Ximenez crystals as a rim.


The Best of Mexico's Oaxacan Cuisine

Explore key ingredients and the most famous dishes of Oaxacan cuisine.

Oaxacan cuisine is one of Mexico’s most gastronomically diverse food cultures, internationally praised as one of the ultimate food scenes in all of Mexico and, to some, in all the world. The state of Oaxaca is located in the south of the country and boasts incredible geographic diversity with mountain ranges, canyons, valleys, rivers, and coastline along the Pacific with nine major bays. These varying climates afford Oaxacan cuisine a wealth of various ingredients: seafood from coastal areas, vegetables from the Central Valley region, and tropical fruits from the northeast near Veracruz. And because of the area’s rich history and isolated terrain, Oaxaca has preserved and officially recognized 16 indigenous cultures, each with unique culinary traditions that enrich Oaxaca’s striking culinary landscape. This is nowhere more evident than in the region’s iconic mole sauce, of which there are officially seven types𠅋ut every abuela, or “grandmother,” has her own special family recipe, carried down through generations.

But before we dive into the wonders of mole sauce, let’s explore the key ingredients in Oaxacan cuisine and the most famous dishes made with them.


Shavuot’s Seven Heaven Challah

Image by (Debbie Prinz)

Shavuot’s Seven Heaven Challah

The breathtaking Seven Heaven Challah brings a diversity of Jewish experiences and palates to your festive Shavuot table. A lesser-known Sephardi custom, it mixes together the celebration of the wheat harvest of Shavuot, Chag Hakatzir, (the Harvest Festival) with the customary milk-based foods associated with the revelation of Torah at Mount Sinai. Also called Los Sieto Cielo or Pan de 7 Cielos, its anise-flavored liqueur enhances its unique recipe and shape.

Rooted in Spanish Jewry, it has been baked by Jews in Greece, Turkey, and areas of Morocco where Spanish exiles settled. The Seven Heaven Challah was popular among Jews in Salonika for centuries, until the Nazis destroyed that community. Some customs reserve the elaborate loaf as a centerpiece for the midnight snack of the tikkun, Shavuot’s all-night study of Torah.

Several Jewish symbols adorn the fanciful bread, starting with dough formed into a ‘Mount Sinai.’ That mountain is surrounded by seven coils of dough representing the seven heavens mentioned in the Talmud (Hagiga 12: B). Five symbols top the circular bands of the heavens: the tablets of the Ten Commandments, a Jacob’s ladder to recall the ascent and descent of angels to and from heaven, a hand or hamsa recalling the five books of the Torah, a bird representing the dove of the Noah story (Genesis 8:8), and a fish representing fertility. Other adornments could include Miriam’s Well, a Torah scroll and pointer, or a Star of David. Whichever you choose, it will be heavenly to behold and to eat.

Seven Heaven Challah

The recipe is adapted from Rabbi Robert Sternberg’s The Sephardic Kitchen: The Healthful Food and Rich Culture of the Mediterranean Jews. This video shows an Israeli baker demonstrating his simplified shaping of the Seven Heaven challah, using regular challah dough.

INGREDIENTS:
1 teaspoon plus 1½ cups sugar
½ cup water (105º to 115º)
1 tablespoon active dry yeast
7-8 cups unbleached white bread flour
4 tablespoons sesame oil
½ cup whole milk
4 large eggs, beaten
1 teaspoon salt
1 tablespoon anise-flavored liqueur (ouzo, arak, Pernod, anisette)
¼ cup dark raisins plumped in tiny amount of liqueur and drained

EGG WASH: one egg yolk mixed with 1 tablespoon cold water

INSTRUCTIONS for the bread dough Dissolve the teaspoon of sugar in the water in a small bowl. Stir in the yeast and set aside in a draft-free place to proof (about 10 minutes). The yeast will be ready when it is bubbly.

While waiting for the yeast to proof, put 1 cup flour into a large mixing bowl. Make a well in the center of the flour.

Add the yeast mixture to the flour and stir in well. The mixture will be somewhat liquid, thicker than pancake batter, but not stiff enough to shape into a dough by hand. Place the mixing bowl and dough into a plastic bag and set aside for 45 minutes in a draft-free place. The flour mixture will bubble up and begin to rise, forming what is called a sponge.

After 45 minutes have passed, add 4 tablespoons sesame oil, milk, beaten eggs, 1 ½ cups sugar, salt, and anise liqueur to the sponge. Begin to knead in the remaining 6-7 cups of flour. Mix and knead steadily until the dough becomes soft, moist, and not sticky. You will use more or less flour depending on the flour and the humidity of the day. As it achieves its consistency, knead in the raisins and roll the dough into a ball.

Wash out the same large mixing bowl used for making the dough. Place about 1 tablespoon oil (sesame or other) the bowl. Roll the dough ball around in the oil a bit to cover it with oil. Cover with a plastic bag and let rise until doubled in bulk (about 1 ½ to 2 hours). Or place in the refrigerator overnight.

INSTRUCTIONS for shaping the dough—either skip below to the instructions Sternberg’s shaping instructions or check out this note for other approaches.

INGREDIENTS for the shaping dough: (from Traditional Recipes for Korovai (The Ukrainian Museum, NYC)

4 cups regular flour
2 egg whites
1 cup milk
2 tablespoons oil

Mix all the ingredients into a dense dough and knead for about 15-30 minutes. Place in a plastic bag and refrigerate overnight. When ready to use, take small pieces at a time to form symbols. Place prepared decorations on a parchment paper covered cookie sheet and bake/dry in a 200-degree oven for 1 to 1 ½ hours. Remove from the oven and immediately make a hole in the bottom of each symbol with a toothpick or skewer. Leave the toothpick to use to attach the symbol to the bread when ready. In the meantime, stick the items into a styrofoam board, an egg carton or a pan with holes in it to cool and to keep safe until used.

INSTRUCTIONS for shaping mountain and heavens

When the dough is ready, gently deflate it. Heads up: This takes time so if you are able to work with a partner it goes more quickly.

Take one-fourth of the dough and set it aside for the symbols unless you decide to use shaping dough for the symbols. (See NOTE.) Divide the remaining dough into two parts. Set half aside, covered in plastic bag into refrigerator, along with the quarter piece. Prepare space in the refrigerator for the baking pan.

For the mountain of Sinai (el monte): Divide the other half into three parts and roll each into a 24-inch long rope. Braid the three strands. Coil into an ascending spiral and lay in the center of oiled or parchment paper covered cooking sheet. Cover with damp cloth and place in refrigerator. A toothpick can be helpful in holding the shape.

For the seven heavens: Divide the second half of dough into 7 pieces of varying sizes to coil around the mountain for the seven heavens. Snuggle each around the mountain in successively larger bands. As you place each one on the pan, recover with the bag and place in the refrigerator.

INSTRUCTIONS for shaping of the bread dough into the symbols: ten commandments, hand, fish, bird and ladder. You may wish to find drawings of a bird, a fish, a hand or hamsa, and two tablets of the commandments to trace in the dough with kitchen scissors or knife. If you decide to use shaping dough or colored egg wash to distinguish the symbols from the rest of the bread, see above.

INSTRUCTIONS for shaping the symbols

To use the bread dough for the symbols, use the remaining quarter piece. Divide this into five equal pieces. Use one piece at a time while the rest of the dough remains covered in a bag in the refrigerator between shaping and placement of each symbol on the challah, keep it the refrigerator Design the tables of the law, luchot habrit, the hand/hamsa, the fish, the bird, and the ladder by rolling out the dough and cutting the shapes with kitchen scissors or a knife. A three-dimensional bird could work, too. Then one by one place on the heaven coils, and replace the challah in refrigerator after each. The ladder may be shaped from small strands with the rungs between.

Once all symbols are assembled and placed on the heavens, remove from the refrigerator and leave covered in a plastic bag to rise until doubled, for about 1 hour. After 45 minutes, preheat the oven to 350º.

Brush the bread with egg wash, If using a color wash on the symbols, do not egg wash the symbols at this point and see the NOTE above.

Bake for 40-45 minutes. After 15 minutes of baking, brush again with egg wash and place back in the oven for the rest of the bake time. Double check that the mountain section is baked through with a food thermometer. Set on a rack to cool. (Some people brush with honey and sprinkle powdered sugar and sesame seeds after the baking.)

Rabbi Deborah R. Prinz lectures about chocolate and Judaism around the world based on her book, “On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao” (second edition). She co-curated the exhibit “Semi[te] Sweet: On Jews and Chocolate” for Temple Emanu-El’s Herbert and Eileen Bernard Museum, New York City, now available to travel to your community. Most recently she has launched the #chocolatebabkaproject, an exploration of celebratory breads.

Shavuot’s Seven Heaven Challah

Tagged as:

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.


7 Spanish wines for 7 American recipes

Cheeseburgers are probably the first things that come to my mind when I think about American food. They are not my favourite, but I must confess I’ve succumbed to temptation on more than one occasion. It’s that perfect blend of meat and cheese that makes them irresistible. As much as people now want to complicate them, their preparation is very simple. It is a classic that can not be missed at any summer barbecue. In fact the numbers speak for themselves: 13 billion units were served in 2009 in the United States. Moreover, it is only the first step towards a world of infinite combinations with tomato, bacon, onion, pickles, lettuce, ketchup, mayonnaise, mustard… And so, to infinity and beyond.

My proposal is to combine this king of the kitchen with the king of wines in Spain. I would go with a red Rioja. Besides being an easy wine to find, I think the classiness of the wine contrasts with the irreverence of the cheeseburger.

Mac and Cheese

If you want to see an Italian writhe and squirm like a slug on a handful of salt just give him this recipe. It is a recipe that could not be further away from conservatism of the famous and sacred Italian pasta. But between you and me, who can resist the delicious combination of pasta and cheesy cream?

And what better to combine with the sweet flavour of this dish than a dry wine like Manzanilla. It’s one of those combinations that is, by its contrasts, really interesting, but tends to balance out both flavours. Sherry wines are recommended for combining with rice, seafood, white fish, soft cheeses and even ham, and now, why not, Mac and cheese.

Chicken casserole

This is probably one of my favorite dishes in American cuisine. I discovered it whilst diving mouth first into the world of Amish food. A lot of their recipes are based on these casseroles, all of them delicious, but especially this one with chicken. I’ve seen several variations on it that include peas, carrots and even corn. One of my dreams is to one day open a restaurant in Madrid where only Amish food is served.

In either case, my proposal is to pair this dish with an elegant wine from Rías Baixas it would be the perfect companion. These wines are very versatile, they have a very balanced acidity and allow you to combine them with multiple dishes. The fruity hints of the wine will blend perfectly with the delicate flavours of the chicken casserole.

Hot dogs

Along with the burger, hot dogs are, by popular acclamation, one of the greatest dishes of American gastronomy. Popular all over the world, it is a very easy meal to eat while walking down the street, which explains why one of its most popular points of sale are those street kiosks. But let us bring the hot dog to a higher context, imagine that we are at home enjoying a movie or an interesting football game: it’s time to have a delicious hot dog.

Besides bread and sausage, the variety of seasonings and toppings that can be added is vast: ketchup, mayonnaise, mustard, pickles, fried onions, cheese… Everything seems to work well with that simple recipe of bread and sausage.

And if hot dogs are another star of American cuisine, I will propose to match them with one of the other kings of Spanish wines that I think works perfectly: Ribera del Duero. Two strong and different personalities that work perfectly together in your mouth.

Fried chicken

One of the most interesting contrasts that can be sampled in the world of Spanish wines is the one between bubbling cavas and especially greasy meals. It’s not surprising that one of the foods that better combines with this sparkling drink is the Iberian (Ibérico) ham. This is the reason why I have dared to pair fried chicken with this bubbly wine. Bring a bottle of Cava with you to your next picnic. The harmony is perfect between the fat-fried white meat of chicken and the acidity of the Cava. It does nothing but extol its flavours in perfect harmony.

It’s time to get your hands dirty. And there is no better way than to eat delicious ribs painted with that sticky and scrumptious barbecue sauce, cooked as slowly as possible. In contrast with the rushed and fast-food image of burgers and hot dogs, it’s not easy to find an American recipe that requires so much time and pampering as the famous pork ribs.

The combination of seasoning and mustard and barbecue sauce requires a wine with character, so I opted for a wine from Toro, a big and elegant wine, linked to the soil and traditions, to empower the timeless flavour of the ribs. Try this combination: it has a powerful mouthfeel and is simply delicious.

Meat Loaf

Finally, to close our round of pairings, I propose the classic dish of meatloaf. I love recipes whose base is ground meat. A similar dish to this, more European, is the famous shepherd’s pie. Occasionally, I cook it with Luke, guided by his wise and very British advice. Undoubtedly, however, American meatloaf has much more temperament, and the result is, perhaps, far more powerful.

Therefore I propose a wine that balances the powerful taste of the meatloaf, let’s try it with a red wine from Priorat. Sun-dried red and black plums, black cherry, and cassis will pair perfectly with those countless flavours exploding in your mouth.


Willie Nelson – Seven Spanish Angels (Video)

As featured on The Essential Willie Nelson. Click to buy the track or album via iTunes: http://smarturl.it/WNEWN?IQid=WNSSA
Google Play: http://smarturl.it/WNSSAPlay?IQid=WNSSA
Amazon: http://smarturl.it/WNEWNAm?IQid=WNSSA

More from Willie Nelson
Blue Eyes Crying In The Rain: https://youtu.be/JA644rSZX1A
Just Breathe: https://youtu.be/ow-Cx9IX4So
On The Road Again: https://youtu.be/dBN86y30Ufc

More great country videos here: http://smarturl.it/CCountry?IQid=WNSSA

Follow Willie Nelson
Website: http://willienelson.com
Facebook: https://www.facebook.com/WillieNelson
Twitter: https://twitter.com/willienelson
Myspace: https://myspace.com/willienelson

Subscribe to Willie Nelson on YouTube: http://smarturl.it/WNSub?IQid=WNSSA

He looked down into her brown eyes and said, Say a prayer for me
She threw her arms around him whispered, God will keep us free
They could hear the riders comin’ he said, This is my last fight
If they take me back to Texas they won’t take me back alive

There were seven Spanish angels at the altar of the sun
They were praying for the lovers in the valley of the guns
When the battle stopped and the smoke cleared
There was thunder from the throne
And seven Spanish angels took another angel home


‘Seven Spanish Angels’ One of the Most Heart-Felt Duets in Country Music

The song “Seven Spanish Angels” was written by Eddie Setser and Troy Seals, but the true magic occurred when country music icon Willie Nelson partnered in a duet with the pioneer of soul music, Ray Charles, to put a sound to it that was unlike any other. Released as the first single from the album entitled “Half Nelson,” its November 1984 debut became one of the most successful of that year, spending a week at number one and 12 weeks in total on its journey of the country chart.

Singing about a Mexican outlaw traveling with his wife and trying to outrun a posse that wants to take them back to Texas, Nelson and Charles appear to be the perfect blend of sound and emotion to detail the protagonist duo’s cornered and exhausted outlook, as they determine to face the approaching lawmen in a gunfight.

Shared on the WillieNelsonVEVO YouTube Channel, the video of Nelson and Charles crooning the emotional duet is touching, to say the least, and evokes a welling up of tears from many a listener and fan of their music. Before the final gunfight described in the song, the hero and heroine embrace each other passionately, promising to one another that God will save them and they’ll end up in a better place. The singers convey the message passionately, as we hear that the gunfight begins with the outlaw making the first shots on the posse, after which he is immediately shot and killed. Following this, his heartbroken wife picks up his rifle and tearfully prays, “Father, please forgive me I can’t make it without my man.” And despite knowing that there is no ammunition left in the chamber, she aims at the posse and is then shot for her efforts. The song’s refrain after each fatal shooting goes on to explain that seven Spanish angels gather in prayer for “the lovers in the Valley of the Gun.” In singing it, Charles sings the first verse, and Nelson the second, and in country music history, it’s a winning combination.


64 quick and easy canapes recipes and ideas

Jessica Dady March 8, 2021 12:15 pm

Quick and easy canapes to pass round at a party, including savoury and sweet nibbles from mini Parma ham tarts and pea and prawn crostini to caramel Nutella lollies.

We’ve got lots of quick and easy canapés recipes for you to make at home including salmon blinis, apple toasts and many more simple ideas. Quick and easy canapés to pass round at a party, including savoury and sweet nibbles that everyone will love. These simple recipes look so impressive that your guests will never know how easy they are to make.

Throwing a party? Whether it’s for a special occasion, the perfect Christmas party or just a weekend away with the family, these quick and easy canapés are very easy to assemble. Think savoury bites like Parma ham tarts to pea and prawn crostini to sweet bites, like caramel Nutella lollies. Your friends and family are sure to be impressed.

While there’s no specific rule about how big or small your canapés should be, a general rule of thumb should be that they are big enough to be a satisfying bite, and small enough that they don’t cause any difficulty when trying to eat.

We’ve listed our favourite savoury canapé recipes, as well as some suggestions for those with a sweet tooth – including mini doughnuts to cheesecake pots and whoopie pies.


From Spain to Salonika, a disappearing Shavuot tradition revisited

PHILADELPHIA — Nicknamed “The Queen of Israel,” Salonika was one of the greatest Jewish cities that ever existed. A melting pot of Jewish communities, the trade hub was a haven for Jews following the 1492 Expulsions from Spain and Portugal. In this cosmopolitan Jewish community, the once-again prospering Spanish and Portuguese Jews could maintain their Sephardic traditions and customs.

One of these customs was the baking of rich dairy yeast breads each Shavuot, the most well-known of which is “el pan de siete cielos,” or, “the bread of the seven heavens.”

For 780 years “el pan de siete cielos,” was the signature dish of the Shavuot holiday, and the Jews of Salonika continued to bake this bread all the way up until World War II, when the community was almost entirely exterminated by the Nazis. Today, only a handful of survivors can recall eating the bread at their holiday tables and the tradition has all but perished.

The festive bread’s genesis dates back to an early eighth-century period known as “la conviviencia,” or, “the coexistence.” La conviviencia was a golden age for Spanish Jewry — a time when Jews, Christians, and Muslims lived peacefully together, making the Iberian Peninsula a hub of innovation and cultural exchange.

And so it is unsurprisingly that during this period, Sephardic Jews — inspired by the ornately-sculpted Easter breads of their Christian neighbors — began baking the bread of the seven heavens.

During the 40 days of Lent leading up to Easter, Spain’s devout Christians abstained from many pleasures, including eating animal products such as meat, eggs, milk, and butter. Some went so far as to avoid honey, sugar and olive oil.

The Easter celebration contained all the foods that were forbidden during Lent, and the crowning presence at the Easter table was the delicious yeast bread, elegantly molded into ornate shapes full of symbolism and topped with intricate adornments.

After all that abstention, during Easter every town in Spain and Portugal was filled with the aromas of sweet yeast breads being baked — breads full of rich ingredients such as butter, milk, and eggs.

Sometimes the bread was woven into a three-stranded braid representing the Holy Trinity others, it was a wreath or ring — a pre-Christian fertility motif that held on in the form of Jesus’s crown of thorns still others, it was shaped into round breads that recalled the pagan symbol of the sun as well as Christian rebirth and resurrection.

When the Jews saw this they adapted the custom to the holiday of Shavuot, one of the rare times when it is customary to eat dairy meals during a holiday.

A recipe recovered

Nicholas Starvroulakis recorded the recipe for the bread of seven heavens in his “Cookbook of the Jews of Greece.” Starvroulakis’s background is a mix of Cretan, Turkish, and Jewish. He was born in England, educated in the United States, taught Byzantine art and architecture at the Tel Aviv University from 1968 to 1972, and finally moved to Greece in 1977. He directed the Jewish Museum in Athens, and is currently the director of the Etz Hayyim Synagogue in Crete.

Starvroulakis obtained the recipes for his book by interviewing Holocaust survivors from Salonika. He also illustrated the book, basing his drawings on their descriptions of the foods. The pan de siete cielos is a symbolic tableau of the Shavuot story.

The central element of the bread is a ball of dough depicting Mount Sinai, which is where God gave Moses and the Israelites the Torah.

“Mount Sinai” is then ringed by seven ropes of dough, which denote the clouds surrounding the mountain. The symbolism of seven clouds is unclear. In his book “The Sephardic Kitchen,” Rabbi Robert Sternberg provides a spiritual explanation for the seven heavens. According to him, the seven heavens are the “seven holy living spaces through which the soul ascends to heaven,” after a Jew’s body dies.

There is also the possibility that the seven clouds are a play on words. Saying “I’m in the seven clouds” in Spanish is like saying, “I’m on cloud nine” in English. The seven clouds may mean that Shavuot is the most joyous occasion because God gave the Israelites the Torah.

Each family placed special symbols from the story of Shavuot on these “clouds.” One image that was commonly placed was a Torah scroll with Torah pointer or “yad.” This represents all the written and oral teachings which God gave Moses on Mount Sinai.

Another emblem was the well in the desert. This portrays the Midrash that wherever Miriam went during the 40 years the Israelites wandered in the desert, there was water. When Miriam died (Numbers 20:1-2) there was no more water. With her death, the Israelites lost their source of sustenance that had been given to them due to her merit (Taanit 9A).

Jacob’s ladder was another popular motif. In Genesis 28:10-17, Jacob goes to Bethel. He falls asleep and dreams about a ladder connecting heaven and earth. In the dream, angels are ascending and descending the ladder.

God promises Jacob that he will give him this land and that he will have many descendants who will spread out all over the world. God concludes by telling Jacob that he and his descendants will be a blessing to the world, and that God will watch over them. The ladder represents the connection between earth and the seven heavens, between Jacob and God.

Also frequently found on the bread is the emblem of a serpent. In the 40th year of wandering in the desert, the Israelites got tired of eating the same old manna and complained about the food. Like any proud cook, God felt insulted, and sent poisonous snakes to attack the Israelites.

Moses prayed to God to forgive them, and God instructed Moses to fashion a serpent out of copper and place it on a pole. Thereafter, all those who looked at this serpent were healed (Numbers 21:5-9).

The Catholics of Spain and Portugal would take their Easter bread to church to be blessed during midnight mass. Similarly, the pan de siete cielos was served at midnight, providing a break during the all night study session of the tikkun leyl Shavuot, a custom by some Jews to stay up all night learning Torah to make up for the sound sleep the Jews enjoyed before receiving the actual Torah at Sinai.

The tradition of baking the pan de siete cielos and bringing it to the synagogue lasted until the 1940s, when the Nazis invaded Greece. In 1943 the Nazis started to deport the 56,000 Jews of Salonika to Auschwitz. Only 1,100 of them survived the Holocaust.

This author has spent the last two years polling several thousand Greek and Sephardic Jews to see if they are maintaining the tradition of the pan de siete cielos. A few people have their grandmother’s recipe, but only one family has been found still maintaining this tradition.

Juan Manuel Hernandez’s family originally hails from Barcelona on his father’s side.

Mr. Hernandez explained, “My family’s tradition is to bake the challah of the seven skies only for Shavuot, and for no other occasion. It is a sweet challah, in honor of the joy of receiving the nourishment (challah) of the Torah.

“The seven skies or celestial spheres represent the process of the creation of the universe in seven days,” Hernandez continued. “This nourishment comes by crossing each sphere, from God to Moses’s arrival at Mount Sinai. My grandmother would bake it with Jacob’s ladder of seven rungs, a Star of David, Moses’s staff, the Torah tablets, and other symbols, all made from the bread dough.

“Finally, after baking the bread, she painted it with honey, and sprinkled some powdered sugar and sesame seeds over it to remember the manna in the desert. She said that the Torah is sweet for those who make it their nourishment. In our family, the first piece of this bread was distributed after reading the part about keeping Shabbat in Exodus 16:4. The second piece of bread was consumed after reading the Ten Commandments in Exodus 20,” he said.

The Times of Israel obtained the recipe for the pan de siete cielos from Nicholas Starvroulakis’ book. It is reminiscent of a rich, sweet challah.

His design for the bread was a little intimidating, so the local Mexican bakery came to the rescue. The baker, Alejandro Bautista, from Puebla, was not familiar with Jewish culture — but he had no trouble baking the bread. It reminded him of the symbolic breads that the Mexicans inherited from the Spanish conquistadors and priests.

In Israel and around the world, young Jews are adopting the mishmar tikkun leyl Shavuot, or all night Shavuot study session. It is an excellent opportunity to restore the ritual of the Salonika Jews’ special midnight snack. By keeping the tradition of the pan de siete cielos alive, we enrich our celebration and honor the memory of this community.

Pan de Siete Cielos

Adapted from “Cookbook of the Jews of Greece” by Nicholas Starvroulakis

Ingredients
7-8 cups flour
2 cups sugar
2 oz. fresh yeast
5 eggs
1/3 cup warm water
5 tbsp. unsalted butter, melted
1 tsp. anise extract or Arak
½ cup milk

Directions:
Dissolve ½ teaspoon of sugar in the warm water.
Mix in the yeast, and allow to rest for 15 minutes.
Add the flour and mix well.
Cover the bowl with a clean towel and allow the dough to rise for 30 minutes.
Beat the eggs with the sugar and anise extract.
Pour them into the dough.
Add the butter and milk.
Knead the dough.
Cover the bowl with a towel, and allow the dough to rise until it doubles in size.

To sculpt the bread:
1. Begin with a ball of dough in the center. Some people like to braid it like a round challah. This is Mount Sinai.
2. Roll out 7 ropes of dough. These are the 7 heavens. Wrap them around Mount Sinai.
3. Make a Torah shape out of dough. Place it on top of the 7 heavens.
4. Shape Miriam’s well. Attach it to the ring of “clouds.”
5. Mold a snake and adhere it to the “clouds.”
6. Build Jacob’s ladder. Make it connect Mount Sinai to the seventh “cloud.”

To bake:
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Brush the bread with an egg wash (whip one egg yolk with 1 tbsp. of water).
Bake the bread at 400 degrees for 10 minutes.
Lower the temperature to 350 degrees Fahrenheit (175 degrees Celsius).
Bake for approximately 20 minutes, or until the bread is golden-brown in color.

I’ll tell you the truth: Life here in Israel isn’t always easy. But it's full of beauty and meaning.

I'm proud to work at The Times of Israel alongside colleagues who pour their hearts into their work day in, day out, to capture the complexity of this extraordinary place.

I believe our reporting sets an important tone of honesty and decency that's essential to understand what's really happening in Israel. It takes a lot of time, commitment and hard work from our team to get this right.

Your support, through membership in The Times of Israel Community, enables us to continue our work. Would you join our Community today?

Sarah Tuttle Singer, New Media Editor

We’re really pleased that you’ve read X Times of Israel articles in the past month.

That’s why we come to work every day - to provide discerning readers like you with must-read coverage of Israel and the Jewish world.

So now we have a request. Unlike other news outlets, we haven’t put up a paywall. But as the journalism we do is costly, we invite readers for whom The Times of Israel has become important to help support our work by joining The Times of Israel Community.

For as little as $6 a month you can help support our quality journalism while enjoying The Times of Israel AD-FREE, as well as accessing exclusive content available only to Times of Israel Community members.


3 of the Most Watched Willie Nelson YouTube Videos

Willie Nelson could get YouTube video views standing all alone in an empty room, singing absolutely nothing at all, but would that really be necessary? No. Why? Because the man has scored some stellar ratings from fans around the world that tune in online to watch this Texas troubadour sing some of their favorites in a style that has been described as a distinctive blend of country music. A hybrid, of sorts, infused with jazz, blues, rock, and folk, his version of various songs have been the soundtrack to many a listener’s life. Subsequently, here are three of the most watched Willie Nelson YouTube videos, by sheer number. Have a look, and maybe give a listen!

1. ‘Always On My Mind’

With 38 million views since its uploading eight years ago, the YouTube video for “Always On My Mind” ranks highest in terms of the number of views. Uploaded to the WillieNelsonVEVO channel, the video is as soothing as you would imagine. Here’s the link to this melodious masterpiece. Props to Nelson on his performance in this official video. It really gets you right in the feels.

2. ‘Seven Spanish Angels’

A close second in the most-watched category is the song “Seven Spanish Angels.” Done as a duet with the late, great Ray Charles, this song skyrocketed up the charts and fans continue to listen and purchase remastered releases to this day. With 35 million views, this video has made the list and stole the hearts of fans. It tends to generate a tear every time it’s played, either from memories or sheer joy at the beauty with which the song is sung. Shared on the WillieNelsonVEVO channel, here is the link to this wonderful piece.

3. ‘Blue Eyes Crying In The Rain’

At 12 million views, this song comes in as the third most-watched Willie Nelson YouTube video. Even though it seems like a distant third, in terms of numbers, in terms of style, it’s epic. A song that will forever be synonymous with Nelson and his singing passion and skill, it plays as smooth as butter being spread on bread and sounds like your heartstrings are getting plucked along in the process. Shared on the WillieNelsonVEVO channel, the link for the video is provided here for your listening pleasure.


7 Spanish Angels

So there I am, sitting at the bar scanning the chalk board with the list of beer on tap at Hop Stop Humble, and I’m trying to decide which one to fill my growler with. I’m trying to decide between a few IPAs, when out of the corner of my eye I see one I had missed at first – 7 Spanish Angels from our friends at Brazos Valley Brewing.

I tasted it and quickly decided that was the one I’d take home. Described as Coffee Brown Ale, I expected more of a malt-heavy stout-ish taste, and that just wasn’t the case. I think sometimes we can be scared away by the description of a beer, but I’m glad I took a chance on this brew! Brazos Valley Brewing teamed up with Independence Coffee Company to brew 7 Spanish angels, which is full of chocolate and coffee notes all the way through the beer. The coffee flavor grows steadily as the beer warms up.

I rated 7 Spanish Angels at 3 and a half stars, but it’s borderline great. It’s a very good beer and that’s right between good and great, so 3.5 stars is the perfect rating.

Not much of a head or lacing. Clear Cherry brown body. Mouth feel is very light, crisp, and clean.

7 Spanish Angels changed my mindset on coffee brews. Prior to this, I’d only experienced really dark and heavy coffee style brews, so when I saw the description I was initially hesitant. Thankfully, I gave 7 Spanish Angels a try before deciding because it changed the game for me.

7 Spanish Angels canned artwork depicts a Spanish woman holding a gun, wearing a green flannel shirt. The can’s mainly a pastel blue with a reddish/brown trim around the top of the can and the words 𔄟 Spanish Angels” in the same red/brown color.

You can find 7 Spanish Angels anywhere you can find Brazos Valley Brewing Company. I got my growler filled at Hop Stop Humble.

7 Spanish Angels is a very good, borderline great beer. It was built perfectly for these frigid, 60 degree winter days we get in Houston. You could drink this Coffee/Brown ale year round. Have you tried this offering from Brazos Valley Brewing yet, or were you waiting on this review to try it? Let us know in a comment below and as always, Beers to you Houston!


Watch the video: Seven spanish angels


Comments:

  1. Hlithtun

    What curious topic

  2. Dasho

    broke through the norms

  3. Loran

    Sorry, but I need something completely different. Who else can suggest?



Write a message