![]() ![]() Co-owner Eric Finkelstein has said that he thinks of S&P as a ”Jewish luncheonette,” and the fare they offer is certainly Jew ish. S&P, the lunch counter at the epicenter of the olive and cream cheese question, seems to support Russek’s thesis. “It’s a very pleasant memory,” she recalls, “it makes me want to go have another one.” ![]() “Something about the combination of smooth cream cheese, and the salt from the briny olives, and then the crunch of the toast-it was just…it was kind of amazing,” she says. “I was like, ‘That sounds disgusting,’” Garfinkel remembers, “and my mother said, ‘You’re gonna love it’.” Soon, it arrived on toasted rye as Garfinkel had requested. It was lunchtime, and her mother suggested they send out to the nearby Jewish deli for olive and cream cheese sandwiches. Russek’s mother, Judy Garfinkel, remembers the first time she tasted one at five years old on a trip to the beauty parlor with her mother in the late ‘50s on Long Island. “Everyone Jewish knows olive and cream cheese sandwiches slap.” Russek seemed sure of themself, but I had to admit that I, a Jewish person from Rhode Island, had never heard of the olive and cream cheese sandwich, and when I double checked with my fellow Jew Elazar, he confirmed that he hadn’t either growing up in California’s Bay Area. “I’m pretty sure it’s an Ashkenazi thing,” says Russek, who is Jewish themself. Russek thinks the sandwich might have sprung from the Jewish culinary tradition. Sophie Russek, who grew up in Westchester, New York, remembers eating olive and cream cheese sandwiches nearly every day as a kid-usually on untoasted whole wheat bread layered with green olives that are cut in half, plus a generous spread of cream cheese. “I still eat them from time to time, when I think about them some thirty years later.” “I ate them every single day for as long as I can remember,” Kicinski-McCoy says. But a smile bloomed on her face after the first bite, and she was hooked. “I remember being skeptical of the combination,” she says. Though she now lives in Tennessee, for James Kicinski-McCoy, the olive and cream cheese sandwich post immediately brought her back to the first time she tried one as a kid in California, when her best friend made her an olive and cream cheese sandwich after school one day. ![]() How could everyone fondly recall the same sandwich so differently? Where did it originate? I set out to find some answers. ![]() Chill for 45 minutes or until ready to use.Among all these comments and memories, the question of the olive and cream cheese sandwich’s origins grew mysterious and contentious. Blend until the vegan cream cheese frosting is smooth and creamy,Īdd more maple syrup or lemon juice to adjust the flavor to your liking. Use a food processor to blend all the ingredients together. Ingredients: raw cashews (soaked), coconut cream, lemon juice, vanilla extract, maple syrup, coconut oil, and sea salt. Prior to making this frosting, you’ll need to soak raw cashews for at least 4 hours. How to Make Dairy Free Cream Cheese Frosting If you’re looking for a dairy-free alternative to cream cheese frosting, give this recipe a try! You won’t be disappointed. I used this frosting to decorate chocolate cupcakes (I used this coconut flour chocolate cake recipe) and they turned out beautiful! This vegan “cream cheese” frosting is completely dairy-free and uses soaked cashews instead of cream cheese for a smooth and creamy frosting. I love frosting and never thought I’d enjoy a good dairy-free frosting, until now! And the best part is that it comes together in a few minutes in a food processor or blender. This cashew vegan cream cheese frosting is thick, smooth, creamy and makes the perfect topping for cakes, cupcakes, and cookies. ![]()
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