Friday, April 17 6:00 PM Kabbalat Shabbat Services Please join Rabbi Plumb for a virtual "From Our Home to Yours"
Saturday, April 18 9:30 - 10:30 AM Shabbat Morning Services Please join Rabbi Plumb for a virtual "From Our Home to Yours"
Mishkan Tefila's new mobile "mishkan"!
"Tea with the Team"
Join our Mishkan Virutal Lounge Mondays and Thurdays at 3:00 PM for an afternoon tea with the team. There is no tea time on Thursday, April 16th. See you on Monday, April 20th!
Hold the Date for our virtual Holocaust Commemoration Service Tuesday, April 21
Watch for a NEW Mussar Class Offering Wednesdays 12:30 PM - 1:30 PM 4 sessions - starting April 22.
Phone A Friend Silverlining Buddy System
Community Resources
Counting the Omer with the Mussar Institute Each year, on the evening of the second Passover Seder, we begin the traditional counting of “the Omer,” the seven weeks between Passover and Shavuot. During these 49 days, the Mussar Institute offers a free program of Mussar learning and practice. To learn more, please click here.
Matzo Brei recipes, courtesy of Jewish Arts Collaborative
Matza-quiles or Mexican Matzo Brei
INGREDIENTS 2 TB vegetable oil 1 medium yellow onion, diced · 2 matzo boards broken into 1 inch pieces 4 eggs · 1 cup grated Cabot Extra-Sharp Cheddar ½ cup tomatillo salsa 1 avocado, sliced ¼ cup crumbled queso fresco 2 TB chopped cilantro
INSTRUCTIONS 1. Heat the oil in a 10-inch nonstick skillet over medium heat. 2. Add the diced onion and sauté over medium-low heat until lightly browned, about ten minutes. 3. Meanwhile, place the broken pieces of matzo in a colander and bring a kettle of water to a boil. 4. Slowly pour the boiling water over the matzo until all the pieces are soaked. 5. Drain in the colander, shaking gently. 6. Beat together the eggs and cheese in a large bowl. 7. Add the damp matzo to the egg mixture in the bowl. 8. Pour the egg and matzo mixture into the skillet with the onion. 9. Cook the matzo brei over medium-low heat, stirring as needed, just until the eggs are set. 10. Arrange the matzo brei on a large plate and pour the tomatillo salsa over it. 11. Garnish with avocado slices, crumbled queso fresco and chopped cilantro. 12. Serve hot and pass extra salsa on the side. NOTES Serves two. Feel free to double recipe to serve a crowd but use a 12-inch skillet. Cinnamon Sugar Matzo Brei with Roasted Apple Charoset Recipe adapted from Eli Sussman, Mile End, New York City
INGREDIENTS Roasted Apple Charoset 2 tablespoons butter 3 apples, peeled, cored, and cut into ½-inch pieces ½ cup chopped walnuts ½ cup chopped almonds 3 tablespoons maple syrup Matzo Brei 5 sheets matzo, broken into 1-inch pieces 1 cup milk 4 eggs, beaten 1 teaspoon kosher salt 7 tablespoons butter, melted ¼ teaspoon ground cinnamon 1 teaspoon granulated sugar Confectioners' sugar, for dusting
INSTRUCTIONS 1. Make the charoset: In a large skillet over medium heat, melt the butter. Add the apples to the pan and cook until golden brown, about 6 to 7 minutes, stirring occasionally. Transfer to a medium bowl and stir in the walnuts, almonds and maple syrup. 2. For the Matzo Brei: In a medium bowl, combine the matzo and milk. Soak the matzo until soft, about 15 seconds. Drain the matzo and return to the bowl. Add the eggs, salt and 2 tablespoons of melted butter and mix well. 3. In a large nonstick pan over medium heat, add the remaining 3 tablespoons of butter. Pour in the matzo mixture and let sit for 30 seconds. Using a spatula, move the egg mixture continuously until most of the eggs are cooked, about 3 minutes. Flip the matzo mixture over and continue to cook until lightly browned on the second side, about 1 minute. Remove from the pan and sprinkle with cinnamon and sugar. Top with the roasted apple charoset and a dusting of confectioners' sugar.
Congregation Mishkan Tefila 384 Harvard St. Brookline, MA 02446
