The Hasidic Rebbe’s Son
by Joan Lipinsky CochranAbout The Hasidic Rebbe’s Son
The Hasidic Rebbe’s Son (A Becks Ruchinsky Mystery)
Cozy Mystery 2nd in Series
Perricot Publishing (March 30, 2021)
Number of Pages - 318 pages
Digital - ASIN : B08ZVF86VF
Boca Raton reporter Becks Ruchinsky is stunned when her son, Gabe, brings an ultra-Orthodox friend home from college and asks her to hide him. Six days later, his body is found floating in a canal. When police deem his death an accident, Becks launches her own inquiry—a journey that takes her from secretive Hasidic enclaves to the seedy underbelly of South Beach’s glitzy club scene—to find his killer. What she discovers jeopardizes her son’s life and challenges her religious conviction.
The Hasidic Rebbe’s Son is an intriguing and compulsively readable mystery that contrasts the beauty of Hasidic tradition with the unbending rules that may lead to desperation and murder.
About Joan Lipinsky Cochran
Joan Lipinsky Cochran is a South Florida-based writer whose crime and mystery novels focus on subcultures of American Judaism. In her latest novel, The Hasidic Rebbe’s Son, her protagonist is compelled to explore the glitzy South Beach nightclub scene and the secretive world of Hasidic Judaism to find a killer. It is the second in The Becks Ruchinsky Mystery Series. The first, The Yiddish Gangster’s Daughter, is the story of a woman whose world is upended – and life threatened – when she discovers her father was a member of the Jewish mafia.
Author LinksBecks can be a somewhat reluctant heroine when it comes to solving murders and does so at the pleading of family members and from a highly developed sense of justice. After all, the skills she developed as a journalist investigating corporate and government corruption have stood her well when she’s faced with a suspicious death. At the same time, she never hesitates about throwing together an elegant dinner for the people she loves. A food writer and cookbook author since her son’s disability forced her to abandon her newspaper career, she’s stockpiled a collection of recipes that let her prepare a bountiful meal at a moment’s notice. This is one of her fastest and easiest. It also appeared in Homestyle Jewish Cooking, a collection of recipes available by signing up for my newsletter. Click here for some delicious recipes.
Apricot Chicken
By
Becks Ruchinsky
There must be something primordially Jewish about the combination of apricots and chicken because almost everyone I know has a recipe for "Shabbat chicken" that employs these ingredients. Maybe it's because the fruit the serpent used to tempt Eve in the Garden of Eden may, according to scholars who study plants and fruits of the bible, have been an apricot.
Be that as it may, most apricot chicken recipes are simple and call for tossing chicken pieces in apricot jam, onion soup and Russian or French dressing, then baking for an hour.
The recipe my sister and I make is the one our mother, and her mother, brought to the table on Friday nights. It's the ideal balance of sweet and salty and just the right amount of effort. It's also embarrassingly simple and uses ingredients that would put a professional chef to shame. But who cares. I deserve a break. And my family loves it.
Apricot Chicken
2½ pounds of chicken pieces
2 tablespoons mayonnaise
1 package dried onion soup
1 cup Russian dressing (bottled)
1 cup apricot preserves
Preheat oven to 350 degrees. Mix the ingredients and pour them over the chicken in a greased 9- by 13-inch pan. You can marinate the chicken for a few hours or overnight, but it's fine if you don’t. Bake for 45 to 60 minutes or until the chicken turns golden brown.
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