Kasey Wilson: Winnipeg parties still inspire interesting recipes


I was introduced to the rich culture of Jewish cooking years ago when my then-future husband was a dentistry student in Winnipeg.

The food at college parties was not the usual ripple chips and onion soup dip; the stars of the show were glossy water bagels, crusty rye breads, house-cured pastrami and corned beef, smoked salmon, vinegary coleslaw and, for dessert, coffee cake or pound cake made with cream cheese.

I still seek out recipes like Marlene Sorosky’s Red, White and Blueberry Pound Cake. I attended a cooking class of hers in Seattle years ago, and she remains one of my favourite cookbook authors. Her flavourful recipes are guaranteed to work every time.

Rounding out today’s menu are two other recipes inspired by those long-ago Winnipeg parties.