The KosherEye Exchange is all about YOU! We want to exchange ideas. Read more...
SHLOMO'S BACK! Direct from Broadway, the new production of Soul Doctor, The Musical Journey of Shlomo Carlebach has been completely re-imagined, involving the audience as an integral part of the "Shlomo Experience." This new production has... Read more...
Holiday Recipes By Guest Columnist Cindy Hodkin
Welcome to SIFTED. I consider myself a reformed attorney and currently give kosher cooking classes. We cook with the seasons, utilizing herbs and vegetables fresh from my garden that make you feel fresh and light in the summer, warm and fuzzy in the winter. Right now, we are cooking for... Read more...
Kosher Food Blogger's Conference
The mission of the third annual Kosher Food Blogger Conference is to educate kosher food bloggers and vendors on how to enhance the value of their blogs and overall brands through best practices, sponsorships, technology and... Read more...
Takeya Cold Brew Coffee Maker Featured Kitchen Tool and Free Giveaway
Coffee Anytime Shabbos Friendly
The search is always on to find the next fabulous cup of coffee. For six days each week, full bodied, coffee is a cinch. Rich, satisfying well-brewed coffee is readily available. On Shabbos, however, that is not always the case—especially for coffee devotees.
As we have reported previously, coffee extract is not a new idea and has been used for years commercially. Some coffee houses and cafes use cold-brew coffee extract. When brewing traditional hot coffee, acids and oils are released, which may effect some drinkers. According to research findings however, cold brewing produces smooth, low acid coffee perfect for people with acid reflux and digestive issues. One of the benefits of the Takeya Cold Brew Coffee Maker is that with cold brewing only the natural flavors are extracted, creating a well-balanced, lower acid, smooth, concentrated coffee, which can be used in hot or iced coffee drinks. And, once brewed, the concentrated coffee extract can be kept fresh in the pitcher of the Cold Brew Coffee Maker in the refrigerator.
It is simple to use.... ground coffee is added to the stainless mesh infuser, and then water is added to the pitcher. The coffee is left to steep in the refrigerator from 24 to 72 hours. At the end of the steeping process, the infuser is unscrewed and removed, and coffee can be enjoyed, with leftovers stored in the Takeya pitcher in the refrigerator...for up to two weeks. Yes, it is so easy; coffee can be made, served and stored in the Takeya.
And now more great news: For coffee loving Sabbath observant Jews, having a good cup of coffee on Saturday morning or after a wonderful Shabbos meal comes with limitations. There is a biblical prohibition against cooking on Shabbos, which includes the brewing of coffee. Most Shabbos observant people drink instant coffee. However, coffee made in the Takeya is Shabbos compliant, since there is absolutely no cooking or coffee sifting involved
Here's how: On Wednesday or Thursday morning, add 14 to 16 tablespoons of your favorite medium or dark roast coarsely ground coffee to the infuser. Twist the infuser into the lid and add 4 cups of cold, filtered water to the pitcher. Lower the infuser into the water. Seal the lid, and store the pitcher in the refrigerator.
We have tested this coffee maker for several weeks and suggest the following: We like strong coffee – so we use a dark coarsely ground French roast. We made several batches of cold-brew coffee extract over several weeks, and allowed it to infuse in the refrigerated Takeya coffee for 36, 48 and 72 hours respectively. The 48-hour brew was excellent but, since we like our coffee very strong, our favorite was the 72-hour brew! Once the coffee has finished cold brewing, remove the Infuser. Now its ready to make a hot or iced cup of coffee, coffee that was smooth, rich and with a "freshly brewed" taste. One important tip: To ensure a really hot cup of coffee on Shabbos, the extract should be at room temperature. . We used 1 part coffee brew to 2 parts hot water to produce a hot brewed cup. We recommend removing the brew from the refrigerator on Friday night to bring it to room temperature by Saturday morning. Then enjoy it throughout the day, hot or cold, and refrigerate the leftovers.
More than a decade ago, Keurig changed the world of coffee with its single serve coffee concept for use in the home or office. The company lives up to the American dream. The original K-Cup portion packs were invented by Colby College roommates Peter Dragone and John Sylvan, and Keurig was founded in 1990. Green Mountain Coffee Roasters invested in Keurig in 1996 and the very first Keurig brewer was launched in 1998. Keurig Green Mountain has been perking ever since!
Recently, we had the opportunity to try one of Keurig's newest innovations, a smaller machine, sleek and colorful on the counter since it is available in 12 luscious fashion color. We love its compact size, which makes it counter friendly in even the smallest of kitchens. It takes two minutes from filling to drinking and is easy to operate, just as prior models are. Simply add fresh water into the single-use reservoir, choose your favorite K-Cup®, add it to the holder, brew and enjoy.
So which K-Cups® are our favorites... We certainly know that this is a very personal choice. We like our coffee strong, rich, and full flavored. So, some of our favorites are:
Regular: Dark Magic, Italian Roast, French Roast (Darkest roast) In Decaf (our after 5pm treat): Dark Magic, Italian Roast, Tully's French Roast
Keurig unflavored K Cups are all kosher, and many of the flavored coffees, teas and hot chocolates are kosher as well. Each K Cup is labeled with its kosher supervision mark. For more information visit keurig.com
The Keurig K10 MINI Plus Brewing System along with a selection of K-Cups are available online at keurig.com, or in stores such as Target, Bed Bath and Beyond, Belk, Macy's and more – or visit keurig.com.
In celebration of Rosh Hashanah and the fall holidays, our popular series, Cooking with the Stars, returns. We are delighted to present holiday recipes from our 2014 galaxy of shining culinary Stars. Let's gather around the Yom Tov table sharing our best!
For the 5775 Jewish New Year, we are focused on contemporary family favorites and classics from past generations. To us, each of these beloved heirloom recipes is a jewel. They make the Yom Tov table sparkle with joyful memories. We thank our 2014 culinary Stars for submitting their food gems and wish them all a spectacular 5775!
We will be adding more recipes through Yom Tov.
All of our Stars’ recipes, from past years too, can be found on our Yom Tov Recipe Listingalong with other Yom Tov menu, recipe and favor suggestions.
Our KosherEye Yom Tov cooking HOTLINE is open for your questions. Our Stars are standing by, ready to help! You can ask your question via Twitter or Facebook, or email your question to:
Our 5775 STARS and their recipes are listed alphabetically. Please click on their names to get to know them, and enjoy some of their favorite recipes.
Einat Admony: Rice Fit For A King, Mom's Chicken Pomegranate, Pomegranate Confiture
Our KosherEye YomTov Cooking HOTLINE is open for your questions. Our stars are standing by, ready to help! You can ask your question via Twitter or Facebook, or email your question to:
Introducing Herzog "Variations"
For centuries, the Herzog name has stood as a standard for exquisite wine and superior winemaking. Since 1985, the Herzog family has brought their artisan craftsmanship to California, producing wines of exceptional quality. Through their vision, hard work, innovation and foresight, the Herzog family changed the taste, availability and perception of kosher wine throughout the U.S. and the world, and redefined the kosher wine industry. Royal is the global leader in sourcing kosher wines and beverages. The Herzog family, with David Herzog at the helm, personifies the American dream.
Through the years, the family, along with their brilliant winemaker Joseph Hurliman has carefully explored each of California's growing regions – noting the subtle variations in soil and climate, and how each influences the grapes.
"Variations is a celebration of the unique qualities that the Herzogs have discovered in each region – a celebration of California Cabernet Sauvignon. We hope that you enjoy drinking these wines as much as we have enjoyed making them, and that you will discover the variations of California's incredible wine regions for yourself."
They are all priced in the $25 range. We found them each extraordinary to drink now – or as the winemaker Joe Hurliman recommends, graceful vintages to store for later.
A brief description of the Variations follows. . . but our take is that you cannot go wrong with any one you select. Our recommendation: try all three!
Each of the Variations is named for the number of different kinds of Cabernet it contains: the first three wines released are called "Three," "Four" and "Five" respectively. These cabernets stand as a tribute to California, the home of Herzog winemaking for nearly thirty years. The label design reflects the state's borders.
We have had the privilege and pleasure of visiting the Herzog Wine Cellars in Oxnard, California. In addition to the sensational selection of wines, the restaurant Tierra Sur is superb. If you are in the Los Angeles area, do not miss this experience.
Variations--What a lovely way to toast the New Year! We have listed the wines along with the winemaker's descriptions. Each of these wines can age gracefully for 5-8 years if stored at 55-60 degrees.
Cabernet Sauvignon-California - 2012 From Paso Robles: lush notes of strawberry preserves From the Napa Valley: a touch of dusty minerality From Santa Ynez: a rich finish of cocoa
Cabernet Sauvignon- California - 2012 Napa Valley: concentrated notes of plum Paso Robles: aromas of fresh red cherry Alexander Valley: hints of red currant Santa Ynez: toasted coconut finish
Cabernet Sauvignon –California - 2012 Santa Ynez aromas of ripened blackberry Napa Valley bold flavors of blueberry Alexander Valley notes of cassis Paso Robles old world structure Chalk Hill dried sage in the finish
Marich Premium Chocolates is located in Hollister, California, and it is a second-generation family business with a 60-year tradition of fine confectionery art. Marinus van Dam grew up in his native Holland during World War II. To help support his family, at the age of 15 he found a job at a local candy factory. His job was to take a sheet of metal and scrape up the candy that had become stuck on the factory floor. He diligently worked the four floors of the building every day.
Because of his work ethic coupled with an interest in learning, Marinus was chosen to attend Candy Technology School, paid for by the company (quite an achievement in 1945!). He eventually learned every aspect of candy making from chocolates to jellies, caramel, taffy, nougat, gum, mints, licorice and more.
In 1957, Marinus left Holland to come to America where he had heard "the streets were paved with gold". Continuing in the confectionery field, he worked in Chicago and then in California where in 1983, along with several partners, he founded Marich Confectionery Company. Eventually, his sons Brad and Troy joined the company and now work alongside their dad. Their dad's philosophy was "You cannot be a leader if you do not understand the job from the ground up. Once you learn how to keep a plant clean, you can learn how to make candy". Over the years the sons both learned the art of fine candy-making alongside their Dad. "True to our family business form, we also learned to weld stainless, sweat copper, install equipment, electrical work and all the types of things that have to be done to keep a business running. Rarely a day goes by that we don't eat at least a little candy. If you are a candy maker, you have to love candy and you have to be a perpetual kid. Work should be fun."
Even before the founding of KosherEye, we have personally always been fans of the Marich Holland mints, creamy pastel peppermint candies combed with rich dark chocolate and a crispy minty shell. We have enjoyed them for years, and the problem seems to be that we never can eat just one – it's always (at least) a handful. They are the perfect ending to a dairy meal.
Recently we had the pleasure of sampling several of Marich chocolate confections. Marich believes in supporting local growers and sourcing most of their ingredients and materials from California. This combination of rich, deep chocolate with butter, cream crunchy nuts, premium fruits, and handcrafted toffees and caramels is a chocoholics dream. And, we tried very hard NOT to eat a handful at a time.
Some of our favorites include:
Chocolate Toffee Almonds
Dark Chocolate Sea Salt Caramels
Chocolate Spiced Apples
Pumpkin Spiced Caramels
Chocolate Toffee Pistachios
And we are still tasting! Marich products, as indicated on the label, are dairy, and under the kosher supervision of the Kof-K.
Time to PLAY with SodaStream Bubbles Your Way, Again
Design meets function. SodaStream has partnered with Yves Behar, world-renowned designer, to create the new SodaStream Play™ home carbonation system. Behar's minimalistic sleek design re-shapes the interface and shape of the SodaStream system, and makes it ultra-simple to use. According to SodaStream chief innovation & design officer Yaron Kopel, said: "After a successful collaboration with renowned global designer Yves Béhar on SodaStream Source, we decided to partner with him once again to create Play – a machine which maintains the design language of the Source family, but still has a clear identity, is priced lower and appeals to more segments of the market."
Here's how to "PLAY" You can turn plain water into sparkling drinks in seconds with the SodaStream PLAY home soda maker. It is the first SodaStream model to feature a new, innovative easy snap-lock bottle insertion and automatic auto lift slider. which carbonates tap water in just three seconds. The slider automatically returns to its original position after carbonation. It also includes a snap-lock mechanism, which locks the carbonating bottle into the bottle rest in one single-push motion. Why the name PLAY? We think the name is appropriate because of its lighthearted playful design and yes, it's is fun to use.
PLAY™ Starter Kits:
PLAY home soda maker
Reusable 1 Liter BPA-free carbonating bottle with fizz-preserving cap
1 15 Liter starter carbonator makes up to 15 liters
The Play is flexible, and works with either the 60L or 130L CO2 cylinders,
Sodamix flavor taste sampler (6 flavors)
Available colors - white, black, red, blue
3 year limited warranty
The SodaStream Play is currently available at Wal-Mart and WalMart.com, and is coming soon to Bed, Bath and Beyond and major housewares retailers
See the SodaStream PLAY in action:
Special Note from KosherEye: SodaStream is headquartered in Israel and has numerous production plants; its principal manufacturing facility is located in the West Bank settlement of Ma'ale Adumim. The World Bank estimates the unemployment rate in the West Bank at 22 percent. SodaStream employs hundreds of Palestinian workers from East Jerusalem and the West Bank making it one of the largest employers in the area.
We encourage our readers to consider purchasing a SodaStream for either personal use or as a gift. Add SodaStream to your Jewish New Year hostess or corporate gifts. SodaStream produces superb products, and it employs thousands of Israeli Jews and Arabs. We encourage our readers to shop Israel, and shop SodaStream.
Photo - Bourbon Chicken in a Pan by Guest Contributor Eileen Goltz
We recently had a potluck party and one of the couples brought a bottle of white whisky as a hostess gift. They had recently been to the KOVAL distillery in Chicago and knew my husband to be a fan, so they brought a bottle back for him. They raved about the tour they took and not being a drinker of whisky myself and trying to show off just a little, I made the mistake of asking if it was bourbon or whisky. What followed was a discourse on the difference between whisky and bourbon and I learned the following.
Every bourbon made is a whisky, but not all whiskys are or become bourbon. To become a bourbon the whisky has to go through a pretty extensive distillation process and bourbon is strictly an American product. Whisky on the other hand can and is, made anywhere in the world. The color can vary from clear to deep golden brown.
The white whisky we received was a big hit and made the half of bottle of the other stuff we've had on the shelf for the past 10 years (not big drinkers here) seem like something we needed to get rid of to make room for the good stuff. Not wanting to "waste", I decided that, much like I use the last bits of wine in the bottle for cooking, I'd whip up a few recipes utilizing the stuff we had left.
The following recipes are sort of a hodgepodge of fun and different ones that will help you utilize any and all leftovers that might be gathering dust in your liquor cabinet.
CAVEAT; The following recipes all use some form of liquor and for those that don't or can't include liquor in any form in their diet, I will suggest that you use white grape juice as a substitute or flavoring such as rum or almond. You should know, however, when you cook with alcohol of any kind the cooking process burns off the alcohol and leaves only the flavor.
KosherEye Note: According to Wikipedia the work whisk(e)y is spelled differently in different regions. The spelling whisky is generally used in Canada, Japan, Scotland, England, and Wales—while whiskey is more common in Ireland and the United States.
Eileen Goltz is a food writer and host of Slice of Life on NPR. Born and raised in the Chicago area, she graduated from Indiana University and the Cordon Bleu Cooking School in Paris and currently lives in Fort Wayne. She writes for the Journal Gazette and various newspapers, magazine, websites and blogs throughout the United States and Canada. She is the author of the Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine. Visit Eileen at her website: CuisinebyEileen.com.