The KosherEye Exchange is all about YOU! We want to exchange ideas. Read more...
Fun, Friends and Feasting! KosherFeast 2014
KosherFeast 2014 will be held on Monday, November 10th, at the historic Streit's Building in lower Manhattan, 5:30pm to 9pm. Influential food writers, culinary editors, media personalities,... 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...
Challah and The Shabbos Project 2014 Recipes for Life
Challah – it is the signature piece de resistance of the Shabbos Meal. Yes, we all enjoy the deliciousness hot chicken soup, rich brisket, crispy roast chicken and more—but the challah is the traditional star of Shabbos tables.
In honor of The Shabbo Project, which is being celebrated in Jewish Communities worldwide, we are sharing some outstanding challah recipes from food bloggers, culinary stars and KosherEye contributors. These recipes are very diverse,and come from many corners of the world .Each and every challah recipe featured is one you will be proud to serve at your table. To learn more about The Shabbos Project, which is taking place Friday, October 24 and through Saturday, October 25 sundown to stars out, visit theshabbosproject.org .
Please feel free to share your favorite challah recipe with KosherEye. And to all of our Jewish friends around the world, our wishes for a delicious, meaningful Good Shabbos - This week, and each week of the new year!
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.
In 2000, 12-year-old Albert Allaham emigrated from his native Syria to New York City to live with his brother in Brooklyn. He eventually took up his family trade - butchering. The name Allaham means, "butcher" in Arabic, and the Allahams take pride in the family legend that their butcher business in Damascus began over 200 years ago. The family butcher shop, The Prime Cut, still thrives in Brooklyn, but Albert has taken the business to new levels. And Albert's cousin Joey Allaham is well known for his Prime Hospitality Group which now consists of 7 restaurants in the New York area.
In the fall of 2013 Albert Allaham opened Reserve Cut at the Setai, a 300 seat upscale steakhouse. It is located at 40 Broad Street in lower Manhattan in the heart of the Wall Street Financial District. The space is contemporary – spacious and, elegant, but not stuffy by any means. We were there for dinner on a Monday night in July, and every table of this restaurant seemed to be full. Indeed, we spotted a waiting line as well.
As for the food, our accolades go on and on - each course was exceptional. Our party of 3 enjoyed a sumptuous feast.
Starters included two kinds of sushi: a platter of classic tuna sushi rolls, and Red Dragon Rolls – crab, avocado, almond, spicy tuna with a special sauce. We also sampled the wagyu beef potstickers served with a sweet Thai chili sauce - a memorable dish you should not miss.
For the entrées, the veal chop cote de veau arrived perfectly cooked (medium well) topped with a sweetbread croquette and a sage cognac sauce. The steak, the Prime Reserve Cut was flavorful, and perfectly cooked as ordered (medium rare). Reserve Cut steaks are all prime beef, and aged for a minimum of 36 days in the restaurant's dry aging room. Sides included creamed baby spinach with artichoke hearts and French Fries.
Portions are large, and as much as we wanted to sample items from their extensive dessert menu, we could not eat one more bite. So, if you go, and you should, bring along a large appetite and yes, a wallet to match.
Reserve Cut at the Setai – Open for lunch and dinner Reservecut.com 40 Broad St., New York, NY 10004 Phone: 212.747.0300
Paleo Desserts by Guest Contributor Shoshana Ohriner
Over the past few years there has been a rise in the popularity of a paleo diet. So what is the paleo diet? A paleo diet primary consists of meat, fish, vegetables, fruit, and healthy fats. It gets its name from the fact that the majority of these foods could have been available to early humans before the agricultural revolution changed the way in which humans eat. Excluded from the paleo diet are grains, legumes, dairy, processed sugars, and all of the highly processed foods that make up much of the standard American diet. The reason behind removing these things from the diet is not simply to revert to an earlier time. Many of these foods have elements that cause inflammation in the body that can lead to a whole host of health problems, from autoimmune diseases to obesity and heart disease. Many people who adopt a paleo lifestyle (myself included) report significant improvements in their overall health and energy. It may sound limiting to avoid entire categories of food but once you start eating a whole host of fresh, delicious, nutrient dense foods it becomes clear just how delicious and satisfying wholesome nutritious food can be.
That being said, even within a healthy paleo lifestyle, there are occasions that call for a little bit of a treat. These healthy Banana Almond Ice Cream Sandwiches are a truly delicious way to beat the summer heat. They are sweet, creamy, and refreshing, everything an ice cream sandwich should be. My kids absolutely adore these, but I have to admit the adults love them just as much.
Another treat that I like to keep on hand are these delicious Black Forest Coconut candies. The candy has a texture that is kind of a cross between a coconut macaroon and a piece of fudge and a small serving is totally satisfying. The combination of chocolate, cherry and coconut is utterly delicious, and it is lightly sweetened with maple syrup. Even better, the candy can be made in less than ten minutes so it is easy to whip up a batch whenever a craving arises.
Although I am pretty content eating eggs and veggies for breakfast, most days my kids get a bit bored with that and want more variety. I make these pecan muffins as a special treat and they are always a hit. They are great as a quick breakfast or a snack on the go. I always have a bag of these in the freezer ready to throw in a lunch box or snack bag.
Shoshana Ohriner is the creator and author of the popular blogs Couldn't Be Parve (specializing in naturally delicious dairy-free desserts), and Paleo Kosher Kitchen (providing delicious kosher recipes for a Paleo lifestyle). Her recipes and articles have been published in a variety of newspapers, magazines, cookbooks, and websites. She lives in California with her husband and three little boys.
For more great paleo recipes, including healthy gummy candies check out her blog Paleo Kosher Kitchen.