Everybody has that one dish that they say their “Bubbe’s (or Zayde’s) is best.” As part of an ongoing series, we’ll be interviewing Sholom residents and families to discover their Bubbe’s secret recipes.
This month’s featured bubbe is Maurine Ziv, or “bonna” to her six grandkids. She was born in Chicago to a pharmaceutical salesman father and a homemaker. Maurine married her husband Robert in 1953. By age 25 she was already chasing after three little children.
We sat at Maurine’s dining table at Knollwood Place Apartments with her sixteen-year-old granddaughter, Emily to learn more about Maurine and her delicious rugelach.
What dish does your “bonna” make that nobody does better?
Emily: I love her apple pies and apple crisps she makes for Thanksgiving, but her rugelach is my favorite.
Why makes your “bonna’s” rugelach so special?
Emily: For my bat mitzvah she made rugelach and that was the first time I’d had it. Everybody was talking about how good it was. I’ll always think of my bat mitzvah when I eat her rugelach. It’s a warm feeling.
Do you have any family traditions?
Emily: We spend Thanksgiving, Passover seders and Hanukkah together.
Maurine: We’ve only lived here [in Minnesota] for two years now. We were in California before that and came every year for Thanksgiving. We’ve been back and forth for 17 years. Each visit we had a good time working on food together in the kitchen.
Emily: I remember one year she wasn’t able to make it and it was weird that she wasn’t there.
Will you be continuing the legacy of baking for the next generation?
Emily: I do like to bake. We joke and say that she’ll leave her brand new mixer to me.
Maurine: [Laughs] My KitchenAid mixer died a couple months ago it was 45 years old—so I can’t complain. So we ordered another mixer.
If you could describe your “bonna” in a few words, what would they be?
Emily: She’s very funny, kindhearted, and sweet. She and I are close and we hang out a lot. I love her. I was really happy when they moved here. I always wanted that. When they moved here I was really happy we were so close, and I get to experience what she does.
What do you think has kept you and your “bonna” so close?
Emily: That we see each other a lot—that’s a plus. Even when they were in California we would call and catch up and go out there and visit. Just spending time together.
Maurine’s Rugelach Recipe
Yield: 32 pieces
- 1 cup butter (2 sticks)
- 1/2 lb cream cheese
- 2 cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup walnuts (chopped)
- Apricot jam
- Preheat oven to 375 F degrees. Blend butter, cream cheese and flour by hand. Mix until it forms a ball. Divide into four balls, cover well and refrigerate for several hours or overnight.
- Mix cinnamon, sugar and walnuts. Sprinkle board with sugar and roll each ball into a round about 1/8” thick. Cut into 8 wedges and sprinkle with sugar, cinnamon, nuts, raisins and a dab of apricot jam.
- Roll each triangle from widest point to smallest point (like a crescent) and place point side down on greased cookie sheet or parchment paper covered cookie sheet. Bake about 20 minutes or until brown.
- Move to cooling rack.
- Enjoy with a loved one.
(If you have a dish – and a Bubbe or Zayde! – that should be featured in “Bubbe’s is Best”, email [email protected].