Mazel Tov and Siman Tov

Celebrating good times and the making of a fairytale wedding

Because your calendar is full with simchas all year, Georgie Tarn and Tracey Fine, creators of the Jewish Princess brand, have written another Jewish Princess book to make every holiday successful.

“The Jewish Princess Feasts & Festivals” is a witty and modern look at Jewish celebrations. Divided into three sections – Festivals, Celebrations and Feasts – the book includes culinary inspiration for every event. Covering holidays including Passover and Hanukkah, weddings and bar/bat mizvahs, this book is more than simply a collection of recipes.

Within the pages, the authors infuse gourmet recipes with Jewish traditions relevant to a modern reader. Although Tarn and Fine poke fun of the “princess” stereotype, both women are successful entrepreneurs; make no mistake, these women are smart, strong and savvy.

In addition to a myriad of appealing recipes and ideas for hosting any occasion, Tarn and Fine amuse the reader with humor. In the chapter on weddings, they liken the gala to a fairy tale and, besides the dress, they remind the reader “food plays an important part.”

This book is not mere fluff, however. The recipes are gastronomic delights, including Grandma’s Matzo Pudding, Sweet-and-Sour Meatballs, Challah Pizza, and (of course!) Hamantaschen. As the book jacket boasts, “Your mother will kvell when she sits down to your feasts!”

Tracey Fine and Georgie Tarn, lifelong friends who collaborated on the successful “Jewish Princess Cookbook,” are also food columnists for The Jewish Chronicle. Visit them online at TheJewishPrincess.com.

Ratatouille Princess-Style (serves 8 – 10)

Ingredients

6 tablespoons light olive oil

1 red onion, cut into chunks

3 zucchini, about 1¼ pounds in total

2 small eggplants, about 1 pound in total

2 red bell peppers, sliced

12 small plum or cherry tomatoes, about 5 ounces in total

1 tablespoon fresh thyme leaves

1/3 cup chopped parsley

1 garlic clove, crushed

Salt and pepper to taste

2/3 cup tomato paste

1 tablespoon sugar

Method

Heat the olive oil in a deep sauce pan. Add the chopped onion and fry until translucent.

Trim the zucchini and cut each into three sections. Slice each section in half lengthwise, then thinly slice lengthwise (approximately 2 inches long). Put into saucepan.

Cut the eggplants into thick slices, then slice again several times. Add to the zucchini along with the sliced peppers.

Add all the rest of the ingredients to the saucepan.

Put a lid on the saucepan and turn down the heat. Cook for about 30 minutes, stirring occasionally.

Kara Marziali (kmarziali@jewishallianceri.org) is the director of communications at the Jewish Alliance.