« April 2013 »
Mission Statement
Temple Shalom is an embracing, supportive, vibrant community which is committed to observing Conservative Judaism in a contemporary and progressive tradition and which is devoted to the continuation of Jewish values, education and culture. Temple Shalom honors the diversity of its members and is dedicated to their spiritual, intellectual, and religious growth.



Our Annual Pulpit Exchange

with United Congregational Church


Fri, 24 April: 6:30pm Dairy Pot Luck Community Meal

7:30pm Shabbat Services at Temple Shalom

(Reverend Joseph Tripp will give the sermon)


Sun, 26 April: 10:00am Morning Services at UCC

(Rabbi Marc Jagolinzer will give the sermon)




RSVPs requested by Sunday, May 10

for our Sunday, May 17 Field Trip!

8:30am: Carpools gather and depart from Temple Shalom

Head to Newton, MA  

10am-12pm: Group Tour at Mayyim Hayyim Community Mikveh

head to Brookline, MA for ...  

Lunch at Taam China

(Glatt Kosher Chinese Cuisine!) 

and to explore the remarkable neighborhhod

(Kosher Bakery, Grocery Store, Jewish Bookstore and more!)





For Those Interested


Charoset Ice Cream

from the kitchen of Lisa Kotlen - Makes about 1 Quart

*Ben & Jerry’s sold Charoset Ice Cream for Passover 2015;

but ONLY in Israel, so I was challenged to create a recipe!)

Make the Charoset “Swirl:”

Combine all ingredients below and set aside:

       3/4 cup finely chopped apple (skin on - approx.. 1/2 apple)

       1/4 cup each dates and dried apricots, finely chopped

       1/4 cup candied* nuts (I used almonds, pecans, cashews), finely chopped

       1 Tablespoon sweet red wine

       1 Tablespoon date syrup (or honey)

       1/2 teaspoon cinnamon

Make the Apple-Honey Ice Cream Base:

       1 (.25 oz) envelope unflavored gelatin

       1 (14 oz) jar unsweetened applesauce

       1/2 cup lightly packed brown sugar

       1/4 cup honey

       2 eggs, beaten

       1/4 teaspoon ground nutmeg

       1/2 teaspoon ground cinnamon

       1/8 teaspoon ground ginger

       1 cup plain yogurt

       2 cups half and half

In a medium saucepan, sprinkle gelatin over applesauce. Stir to blend; let stand one minute. Stir in brown sugar, honey, beaten eggs, cinnamon, nutmeg and ginger. Cook and stir over low heat until gelatin dissolves and mixture thickens slightly. Cool to lukewarm. Stir in yogurt and half and half. Pour into ice cream canister.  Freeze in ice cream maker according to manufacturer’s directions.


To Assemble: Layer a third of the apple-honey-base in a container.  Plop half of the charoset-mixture over the top.  With a knife, swirl the charoset lightly throughout the base.  Repeat.  Top with last third of the apple-honey base.  Freeze until hardened.


*To Make Candied Nuts: Preheat oven to 250 degrees F. Whisk 1/2 egg white and 1-1/2 tsp water together in a separate bowl until frothy. Toss 8 ounces of nuts into egg white mixture. Mix 1/2 cup sugar into nut mixture until evenly coated. Spread coated nuts onto a baking sheet. Bake in preheated oven, stirring every 15 minutes, until nuts are evenly browned, approximately 1 hour.