Paying it Forward
E ach and every day, the Jewish Federation of Greater Philadelphia works to ensure that
everyone who needs help is cared for and Jewish life is accessible for all who want
it. What better way to understand the impact of this work than from those who have
gained so much from the community, supported services and other integral programs.

Learn more about the powerful moments that inspired community members to want to
give back, paying it forward for others to have similar life-changing experiences.

SARAH VOGEL
I give to the Jewish Federation
because the work we do is essential
for the health and vibrancy of
the Jewish community. We are all
searching for that sense of belonging,
and it is through my involvement with
a myriad of Jewish organizations that
I have found this sense of home. It
has allowed me to rekindle memories
of my own family, while at the same
time given me a unique opportunity
to give back to sustain and assure
the future of our community.

I give to the Jewish Federation
because they support countless
life-changing services, such as HIAS
PA, which helps family reunification
and immigration to our Philadelphia
community. When my father was
5 years old, HIAS helped him, his
parents — both Holocaust survivors
— and two younger brothers come
to the U.S. I am grateful to HIAS for
helping my dad’s family immigrate to
Wisconsin where he met my mother
and eventually, together, planted
new roots in the Greater Philadelphia
community. Had it not been for HIAS,
I would not even be here today.

JON BRODER
COLBY PELLEGRINI
I give to the Jewish Federation
because I trust that my gift will
support great programs that
strengthen the Jewish community
and help those in need. I chose to
join NextGen’s Ben Gurion Society
this year, because I wanted to
show that no matter your age,
you’re still able to give back and
make a difference. I am very active
in our Jewish community, and I
love how inviting it is to all – it is
a community that I’m proud to
support through my donation.

I was fortunate enough to have the
Jewish Federation support me and my
family, and provide financial aid, so I
could attend Jewish day school when
I was younger. My dad, who battled
mental illness for years, suddenly passed
midway through high school. Without
hesitation, the Jack M. Barrack Hebrew
Academy (formerly Akiba) stepped in to
cover my tuition for the remainder of high
school … I give to the Jewish Federation
because I believe in what they do and
the organizations they support. I can say
firsthand that they have personally made
an impact on my life.

ALICIA ROSENBAUM
Help Change Even More Lives
jewishphilly.org/donate • 215.832.3484
16 DECEMBER 16, 2021
JEWISH EXPONENT
JEWISHEXPONENT.COM



L ifestyle /C ulture
Light but Warming Chicken Dinner
F OO D
KERI WHITE | JE FOOD COLUMNIST
AS THE TEMPERATURE
drops, we naturally crave
heartier, warming foods. I’m all
for soups and braises and stews
and roasts, but sometimes we
need to deviate to lighter fare.

This dinner hits the mark
— as a braise, it is plenty warm
with a “soppable” gravy for
rice or bread, but it features
chicken, lemon and mint which
are ingredients and flavors that
swing to the fresher, lighter
side of the culinary spectrum.

Bonus if the mint is
homegrown: As a hardy herb
it can withstand fairly cold
temperatures, so there may still
be some lurking in your garden.

The recipe was described
to me by my friend Kate
Markowitz, who I’ve refer-
enced before. Her Sicilian
nonna wasn’t much of a cook
but served this dish as her
“go-to” for family gather-
ings. Markowitz swears that
it must be done with bone-in
thighs, but I had boneless
breasts on hand, so that’s what
I used. I don’t wish to argue
with family tradition (or my
culinarily-skilled friend), but
we thoroughly enjoyed the
results. The cabbage elevates this
winter vegetable to a new
level. It is kind of sweet, due
to the lengthy spell in the
sauté pan for caramelization;
it has a little char for flavor and
texture, and the addition of
vinegar at the end adds a zing
of acid that delivers the perfect
balance. I’ve made it with both
red and green cabbage, and
both worked beautifully.

SICILIAN CHICKEN ALLA
MARKOWITZ Serves 4
For the boneless breasts,
I cooked this for about 40
JEWISHEXPONENT.COM YelenaYemchuk / iStock / Getty Images Plus
minutes; depending on what
you use, you may need more
time in the oven. And if you
prefer a “super-tender falling
apart” result, cook it on 300
degrees F covered, and leave
it in the oven for 90 minutes,
checking occasionally to
ensure that there is enough
liquid to continue braising.

1½ pounds boneless chicken
or 2 pounds bone-in
pieces 1 tablespoon oil
Salt and pepper to taste
(be generous)
1 onion, chopped
3 cloves garlic, chopped
Zest of one lemon
Juice of 2 lemons
¾ cup chicken broth
⅓ cup white wine
1 handful fresh mint leaves,
coarsely chopped (about
⅔ cup)
Heat your oven to 350
degrees F.

In a large, ovenproof skillet,
heat the oil. Salt and pepper the
chicken pieces, and sear them
in the pan on all sides. Remove
the chicken from the heat, and
add onion, garlic, zest, salt and
pepper. Sauté until fragrant.

Add the lemon juice, chicken
broth and wine, and bring it to
a boil. Remove the pan from
the heat, return the chicken to
the pan, spoon the liquid over
the chicken and place the pan
in the oven. Bake for about 40
minutes or until done. Remove
the chicken from the oven, cover
it with chopped mint and serve.

CARAMELIZED AND
CHARRED CABBAGE
Serves 4
This sounds contradictory —
caramelizing is a low-and-slow
JEWISH EXPONENT
method of cooking that brings
out the sugars in a food.

Charring is the polar opposite, a
high-heat application. But when
you fuse the two techniques,
something magical happens.

The recipe below is vegan/
pareve, but if you are serving
a dairy meal, add a couple of
tablespoons of butter to the oil
for an even more sublime dish.

A note on the vinegar: I
used apple cider for this, and
it was wonderful, but any type
of vinegar would work; it’s just
there to counter the sweetness
and balance out the flavor.

½ a large head of cabbage,
sliced into ribbons
1-2 tablespoons oil (enough
to coat skillet)
Generous pinch salt,
generous grinding fresh
cracked pepper
2 teaspoons vinegar
In a large skillet, heat the
oil (and butter, if using) and
add salt and pepper. Add the
cabbage and, using tongs, turn
it over, and allow it to sear
and char in a few spots. Lower
the heat, and continue cooking
slowly for about 30 minutes,
turning over every so often to
ensure even cooking.

When the cabbage is
completely wilted, reduced and
very soft, remove it from the
heat and add the vinegar. Stir
well and serve. l
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DECEMBER 16, 2021
17