By Rena Rossner
“Moses said to the children of Israel: ‘See, the Lord has called by name Bezalel, the son of Uri, the son of Hur, of the tribe of Judah. He has imbued him with the spirit of God, with wisdom, with insight, and with knowledge, and with [talent for] all manner of craftsmanship to do master weaving, to work with gold, silver, and copper.’” (Exodus 35:30–32)
Ideas: Set your table with a woven tablecloth, serve bread in baskets to represent Bezalel’s weaving, purchase or make a lattice-topped pie, or simply weave your regular challah or bread recipe in a different – more artistic way! You can also serve Triscuit crackers or Rice/Corn Chex or make Crispix Mix – any kind of cracker or cereal that has a woven form to it will do. Different color strands of fettuccini, Twizzlers or fruit roll up strips can also be woven.
Recipe Caramel Pear Lattice Pie (From Joy of Kosher by Jamie Geller)
Prep Time : 8 min
Cook Time : 50 min
Ready Time : 58 min
8 to 10 Servings
2 packages frozen pie crusts, 4 crusts total, defrosted (16-ounce)
4 ripe but firm pears, cored and cut into ½-inch thick slices
1 lemon, juiced
½ cup sugar
¼ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ cup bought pareve caramel sauce
1 egg, lightly beaten with 1 teaspoon water
1 tablespoon raw or turbinado sugar
In a large bowl, combine pears, lemon juice, sugar, flour, cornstarch, cinnamon and cardamom and toss to combine. Place one crust in a 9-inch pie tin or plate and press lightly to seal around the edges. Spread caramel sauce evenly over bottom of crust. Fill with pear filling, evenly distributing. Combine 3 remaining pie crusts and roll out on a lightly floured surface until 1/8-inch thick. Cut into ½ inch thick strips. Arrange dough strips on top of filling to form a lattice. Trim and tuck edges under as needed. Seal the edges of the crust around the rim with fingers to form a scalloped edge or the tines of a fork.  Brush crusts with egg wash and sprinkle with raw sugar.
Bake on a sheet pan for 15 minutes. Reduce oven to 375° F and bake for 35 to 45 minutes more or until crust is browned and fruit is tender. Let cool 15 minutes before serving.