The foundation for Wholly Wholesome was paved in 1972 in Morristown, New Jersey when Bob Wintz began a family business to bring baked goods to consumers. As the years passed and the company prospered, the Wintz family expanded their business and founded the Run-A-Ton Group.
Wholly Wholesome™ was born in 1996, founded by Bob’s son, Doon Wintz. It is a company dedicated to both quality and taste for the ingredient conscious consumer, with products “that taste as good or better than any other baked product in both the natural foods and conventional market”.
As part of the Run–A–Ton Group, Doon Wintz along with his corporate team combined their passion for natural foods and great baked goods, with a commitment to wholesome, yet tasty baked foods and ready to bake products. Wholly Wholesome pie shells are parve.
‘Tis the season for baking pies! These “bake at home” pie shells and pie crusts are naturally wholicious and a great base for homemade pie filling. Just keep them frozen until you are ready to bake! Or, buy the pie dough and roll it out yourself when you need it. Wholly Wholesome pie shells are "guilt free" and taste homemade. We are longtime fans because the products are made without the use of animal products, artificial ingredients or hydrogenated fats. They are kosher certified OU Parve- and free of artificial preservatives, colors, flavors and sweeteners.
For more information, visit whollywholesome.com
Enjoy this recipe for Chocolate Angel Pie made in a Wholly Wholesome pie shell!Add a comment
Rethinking Sweet Parve
by Lauren Stacy Berdy
My first interest here is to start a sweet parve conversation. Think of this as parve ecology.I changed the way I view sweet parve by changing my attitude towards it. I have faith in my skills. They have supplied me with a living for many years. Even with decades of culinary expertise, it’s always challenging working kosher to create parve desserts.I tasted many parve cookies, cakes and pastries that are disappointing to eat. They give taste the skip, often due to the use of margarine and other faux ingredients. Yet our world is also filled with wonderful sun filled ingredients, splendid staples like extra virgin olive oil, halvah and tahini.
Maintaining the kosher standard should have less to do with fast substitutions and wishful thinking (about taste) and more to do with just being in the nature of all things kosher. A sideway glance can rotate one's point of view.
I also ask: who doesn’t appreciate a delicious cookie?
Lauren Stacy Berdy earned her professional diploma from Ecole de Cuisine La Varenne, Paris, France in 1978, then spent a few years working in Europe before bringing it home. She spent more than three decades as a private chef-caterer.
Lauren resides 130 paces from the beach with her husband in Hollywood, Florida, where she wrote Remaining Kosher Volume One: A Cookbook For All With A Hechsher In Their Heart. This iBook is available on iTunes. Volume Two is well on its way.
5th Annual KosherFEAST Media Dinner
Monday Nov 9th
Kosher Food Industry Innovators and Influencers set to gather in NYC
More than 100 world-renowned kosher food personalities, cookbook authors, chefs, brands, and foodies are expected to meet, eat, greet, and recognize several individuals who have made important contributions to the world of kosher. The event, which is an annual highlight for the kosher media, will take place at T-Fusion Steakhouse in Brooklyn on Monday, November 9, 2015 from 5:30-9PM. Shlomo and Shifra Klein of Joy of Kosher Magazine have arranged and are overseeing a fabulous, innovative 10 course tasting dinner.
This memorable evening will reflect the diversity and reach of kosher cuisine. Attendees will enjoy a sampling of cocktails, new and exceptional wines, along with swag bags filled with food and culinary related goodies. A portion of the evening's proceeds will support a food charity. Special transportation is being arranged.
Register on EventBrite
Early Bird Pricing through October 1st $85 pp
Pricing after October 1st $90 pp
KosherFEAST 10 Course Tasting Menu, T-Fusion Steakhouse, Brooklyn
Miso Caramel, Crispy Tortilla, Popcorn Shoots, Ananas Salsa
Local Fall Vegetables, Ginger, Soy, Lime, Yuzu
Chicken Liver Foie Gras, Orange Muscat Liquid Jelly, Sea Salt, Sugar
Sesame Schnitzel, Fig Marmalade, Lime Foam
Kabocha Squash, Nutmeg Essence, Anise Fried Goat “cheese”
RESERVE CUT STEAK ALA PLANCHA STYLE
Chipotle Cinnamon Dusting, Sake Teriyaki, Crispy Rice Cube
Herb Crostini, Truffle Cream Sauce, Poached Celery
Pulled Brisket, Salami, Marrow, Breakfast Sausage, Tartar, Cornichons
Butler Served, Cinnamon Sugar, Strawberry Ginger Coulis
Warm Mint Hot Chocolate, Coconut Milk, Almond Foam
Saffron Vanilla Glass, Cashew Cinnamon Crumble, Chocolate Orchid Petals
Menu may change due to ingredient availability
T-Fusion Steakhouse - A Culinary Treasure in Brooklyn
T-Fusion Steakhouse is a much acclaimed, unique and creative fine dining destination nestled in the vibrant Marine Park neighborhood of Brooklyn. The glatt kosher restaurant has been serving elegant, seasonal cuisine to loyal Brooklyn customers, as well as regional and international visitors for several years. The T-Fusion staff, led by manager Allison Kahn and executive Chef Daniel Rivera takes enormous pride in excellence of food, beverage and service from inception to completion.
Executive Chef Daniel Rivera has been leading the culinary team at T-Fusion Steakhouse for three years. Raised with a diverse cultural influence, Chef Daniel has vivid memories of his mother's Puerto Rican style creative cooking in their Newark, NJ Portuguese neighborhood. Chef Daniel learned culinary technique at the Art Institute of New York City and first dabbled in kosher cuisine as a young teenager. He was featured on The Food Network (2013), previously worked at NOBU 57 in NYC and was Chef de Cuisine at L'ASSO in Nolita.
Rosh Hashanah Décor from MiChicas
Gold glitter sprayed apples lined up on natural log base. Wooden chargers on a crisp white cloth with linen napkins. Each place setting has a bright green apple with a cinnamon stick leaning on it, a placecard with name written on in bright green marker. Glitter gold votives are interspersed throughout the table to add elegance.
MiChicas is a full-service meat & dairy kosher catering company, incorporating elegant and beautiful or fun & trendy decor - all included! These creative ideas were submitted by MiChicas owner Davii Mandel.Add a comment
A Winner from the Iowa State Fair
Chocolate Marshmallow Malt Fair Squares
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Fair Squares are the "official treat" of the 10-day event, according to a spokeswoman from the Iowa State Fair Blue Ribbon Foundation, which sells them each year. The recipe for this year's new flavor: marshmallows, cocoa puffs, malted milk powder, and chocolate chips.
Apples for Cooking, Baking and Noshing
Since many of us are already thinking fall and Rosh Hashana, we’re also thinking apples. Similar to wines and olive oil, different types of apples are best for different uses. NPR host and kosher food writer Eileen Goltz provided the chart below. We keep a copy handy!
An Apple Guide
A very useful guide to apples that will help you make your choice of variety easier and help you gauge exactly how many apples you’ll need to create your culinary masterpieces.
• 1 lb. = about 4 small, 3 medium, or 2 large apples
• 1 lb. sliced apples = about 2 cups
• 1 lb. diced apples = about 3 cups
• 2 medium grated apples = about 1 cup
Apple Tips: When you slice an apple it has a tendency to brown quickly if you don’t use it right away. The best way to prevent this and not use lemon juice (which tends to change the flavor of the apple is to mix a quarter cup of apple juice with a cup of water and pour over the sliced apples. Drain and use when needed.
When you choose your apple look for FIRM and brightly colored apples. Apples do not ripen after being taken off the tree, so the color you see is the color you get. Wash them well.
Types of Apples and What To Do With Them:
• Braeburn Apples: These are usually is orange/red on a yellow color. Delicious raw, in salads, and good in pies, sauces and baking.
• Cortland: Sweet/semi-tart red apple on green/yellow color. Delicious raw; great in salads. Not great in pies, sauces and baking.
• Empire: A green and red apple that has a sweet/tart taste. Delicious raw and, good for pies, sauces and baking.
• Fuji: A sweet, red/pink apple. Delicious raw and great in pies, sauces and baking. Short shelf life.
• Gala: Has pink stripes on a yellow background. A very sweet apple. Delicious raw and salads. Also great for pies and baking.
• Golden Delicious: A sweet, yellow apple that is wonderful for just about everything you want to make.
• Granny Smith: This is a very tart green apple. Terrific for anything you want to make and available year around.
• Honeycrisp: This apple is best raw and ok baking and sauces but not for pies.
• Jonagold: A cross between the Jonathan and the Golden Delicious apple. Sweet and tart combined. Good for just about anything.
• Jonathan: A tart red/green apple. Good for most just about anything you want to make.
• McIntosh: This is a green/ red apple that’s mostly sweet with just a hint of tart. Best raw or in sauces.
• Red Delicious: Sweet and popular; available year around. Best raw- not recommended for baking.
• Rome Beauty: One of my favorite baking apples. Not too sweet and can be used for just about anything.
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For summer grill cooking...spiral cut your hot dogs. So easy to do - more surface for mustard, onions and relish.
Watch this video to see how:
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Grilled Corn on the Cob
The most delicious summertime corn ever. Grill! Baste! Devour!
6 whole corns
Pull back husks (do not detach) and clean silt from corn
Soak corn in ice water for about 30 minutes; Drain and shake off water.
Heat grill to about 350-400 degrees. Brush grill with oil.
Grill cobs for about 15 minutes, turning often with tongs, until corn is tender.
Optional: For last 5 minutes, pull back husks so corn browns a bit.
Remove from grill. Serve warm or at room temperature.
Optional: Brush with margarine, olive oil, butter, lime butter or herb butter.
Recipe: Kosher, parve or dairy, side dish, vegetarianAdd a comment
The Dovekeepers by Alice Hoffman
A Must Watch!
Yes, confession here... we often binge-watch our favorite TV series. So when we were invited to preview The Dovekeepers, an upcoming four-hour mini-series from executive producers Roma Downey and multiple Emmy Award winner Mark Burnett, we were delighted. The focus of the film is Masada, Israel's 2nd most popular tourist destination after Jerusalem. We have been to Masada several times, and each time we climb the mountain we learn more, and are deeply moved by the story of faith and bravery.
Based on Alice Hoffman's international best seller historical novel about the siege of Masada, this two night, four-hour miniseries focuses on the courage and trials of four women whose lives intertwine as they fight for survival. Set in ancient Israel, The Dovekeepers, is based on the account of true events circa 70 C.E., as told to Roman scribe/historian Josephus. After being forced out of their homes in Jerusalem by the Romans, 900 Jews climbed to the top of the mountain and set up a stronghold in the Judean Desert, now known as the fortress of Masada,
For those who read Alice Hoffman's book, the film brings the characters to life; for those who have actually been to Israel and climbed the mountain, the spectacular scenery will evoke raw emotion; and,for those who want to learn more about the actual history of Masada, the film recounts the story. For months, a vast army of thousands of Roman soldiers besieged hundreds of Jews until the Jewish resistance could no longer avoid a tragic destiny-- atop their mountain fortress.
The Dovekeepers will be broadcast on CBS Tuesday, March 31 and Wednesday, April 1, 2015 (9:00-11:00 PM, ET/PT). The film stars Cote de Pablo, Rachel Brosnahan and Kathryn Prescott in the title dovekeeper roles, Sam Neill as first-century Jewish scholar and historian Josephus, and Diego Boneta as a star warrior of the Jewish army at Masada.Add a comment
Zachlawi - you may not yet know the name, but you will. The Zachlawi Distillery is located on the Jersey Shore and has been in operation since 2004. Its spirits are all hand crafted in small batches, and certified OU kosher. The line includes its premier product Arak (no we have not yet tried it) and several types of kosher for Pesach spirits.
The Zachlawi Distillery arose from the dream and passion to create the “Finest Arak in the World”. Our Master Distiller was mentored by a fine old man from the Middle East and entrusted with an age-old family recipe for creating Arak. Together they toiled tirelessly to create a superior Arak using only the finest, freshest and natural ingredients.
So what have we tasted?
Zachlawi Vodka Cappuccinos
Two distinct blends- one infused with Hazelnuts and Mocha: Yumm!
These are both 60 Proof Cappuccino blends of 5x distilled American Vodka and Columbian Coffee Beans. The Hazelnut Cappuccino has the added flavors of Turkish hazelnuts and results in a sweet and nutty drink. It is lovely over ice, blended as a frozen beverage, or chilled and served in a liqueur glass. We plan to try it our chocolate vodka cake. The mocha cappuccino offers a rich coffee flavor, and will be a favorite of the coffee lovers in your life. We can taste a bit of chocolate flavor…could it be?
Honey Pepper Whiskey
Did you know that in 2013 Whiskey overtook vodka as the #1 most popular spirit in the U.S.? Zachlawi has come up with its own signature pour…Honey Pepper whiskey. The new blend is completely unique in every sip— it combines the taste of aged whiskey, and is infused with the sweetness of natural honey with a finish of chili peppers. Just like the Purim story, somewhat bitter with a sweet ending.
Enjoy these spirited recipes:
Zachlawi Chocolate Float
2-3 scoops of chocolate ice cream
2 Tbsp. Zachlawi Vodka Cappuccino
3 Tbsp chocolate syrup
In a tall glass, mix chocolate syrup, seltzer, Vodka Cappuccino
Top with 2 or 3 scoops of chocolate ice cream
Finish with an optional dollop of whipped cream and chocolate syrup for garnish
We think that this would make a fun Purim Seudah dessert addition. If serving meat, just use parve ice cream and a whipped cream topping.
Chocolate Mocha Latte
2 ounces Zachlawi vodka cappuccino
4 ounces vanilla soy milk or dairy milk
3 Tablespoons chocolate syrup
2 ounces prepared and cooled strong coffee or espresso
Mix all ingredients well. Pour over ice
Optional garnish: Whipped cream; cinnamon or vanilla powder
Hot Orange Apple Toddy
Inspired by Sunny Anderson, The Food Network
Warm, comforting and wonderful in cool weather!
1/2 orange, halved
3 cups apple cider
2 cinnamon sticks
Zachlawi honey pepper whiskey, to taste
Whipped cream (optional)
Stud the orange halves with cloves. In a medium saucepan, bring the cider, cinnamon and oranges to a simmer. To serve, add a shot of whiskey to each cup or glass. Ladle in the hot cider and top with a generous dollop of whipped cream
Classic Whiskey Sour
This is the classic recipe with a Zachlawi twist!
6 ounces Zachlawi Honey Pepper Whiskey
3 ounces freshly squeezed lemon juice ( 2-3 lemons)
3 ounces freshly squeezed lime juice (3-4 limes)
6 ounces prepared simple syrup (see below)
Maraschino cherries for garnish
Combine whiskey, juices and syrup. In a cocktail shaker, mix all ingredients and ice. Shake for 30-45 seconds and pour into glasses. Add a maraschino cherry and serve cold.
How to make simple syrup: Put 1 cup sugar and 1 cup water in a saucepan and simmer over medium heat until the sugar dissolves. Chill before using. By the way, simple syrup is a must have in the fridge. It is Passover friendly and works well in iced tea, lemonade and alcoholic beverages.Add a comment