Sample text from the cookbook, Simply Southern With a Dash of Kosher Soul, where I served as the lead writer. 

Introduction:

Upon telling outsiders that one is a Memphis Jew, we are often met with the same question, “There are Jews in Memphis?” People are consistently perplexed, yet intrigued,  by the amalgam of the two cultures. The South and Judaism seem to go together just as well as as latkes and grits.

David Hart, the first Jew to settle in Memphis, opened an inn and saloon in the booming market town in 1843. This was just 22 years after the city was founded and our community has flourished ever since. This is perhaps because the cultures have more in common than meets the eye or the stomach. Both communities have a strong focus on tradition, family, and of course food. Both are traditions deep-fried in flavor, whether it is in the form of shmaltz or a whole lot of butter.

While both Southern and Jewish cuisines have evolved through hard times, many of the hearty dishes have emerged simply from necessity. Even with limited resources, traditions of hospitality endured and guests still gathered round the table. Simple locally sourced ingredients were used to maintain the tradition..

As a result, neither fare is known for being precious, gourmet or even pretty - rather, good old fashioned family-style home cooking has become synonymous with both cuisines. Simply Southern captures the fusion of these traditions. So we decide to share our recipes with you. Because that it what we do, we share.

This is not a community cookbook. Those looking for a list of recipes, reflecting the sociological trends in a specific culture can look elsewhere. We do things a little differently down South. This is our families’ recipe collection. The dishes featured in this book are heirlooms, passed down by the oral tradition, printed in our School’s weekly newsletter, passed around on hand written note cards and e-mailed between friends.

Anyone who had ever found themselves in our community knows of our Southern Hospitality. Whether is is around our Shabbat tables or the army of retirees and housewives that bake cookies for our post-synagogue treats, we take pride in serving guests! We take the Jewish tradition of Hachnasas Orchim (welcoming guests) and give it a little Southern charm.

We wanted to find a way to share our passion for food and entertaining and simultaneously support the organization that holds us all together. Our School is truly the heart of our community. It has educated generations of Memphians and has kept our Jewish tradition alive in the Bible Belt by feeding the souls of our children with our rich tradition.

The call for Southern recipes in our community elicited over 1,500 responses.  Every Ladies Auxiliary member, newlywed and Bubby had something to share. Some people didn’t know the actual recipes for their family dishes that had been passed down from prior generations.  Many recipes were like reading a conversation with the cook, devoid of recipes or distinct steps.

It has taken years to collect, test, re-test, and perfect generations of a community’s tradition, and now we are ready to ready to invite y’all to come on over. As for those latkes and grits? Y’all should try some!.

 

Sample Recipes:

Appetizers

Ayen Tova Chumas (Black Eyed Pea Hummus)

Dixie Deviled Eggs

Southern Belle Pepper Pimento Cheese 

 

Salads

  • Georgia Sweet Peach Salad
  • Shalom Y’all Slaw
  • Southern Spring Salad
  • Strawberry Fields Salad

 

Meats and Poultry

  • Bubby's Brisket and Baked Beans
  • Soul Food Stew: A Southern Cholent
  • Southern Fried Schnitzel
  • Stuffing Loving Chicken

 

Sides

  • Apple Kugel Fritters
  • Finger-Lickin’ Latkes

 

Desserts

  • Blues Berry Cobbler
  • Date Balls O’ Fire
  • Elvis Challah French Toast
  • Howdy Dollie’s
  • Imma’s Mississippi Mud Cake
  • Mud Island Fudge
  • Presley's Pudding