In the Spotlight
Tu B'Shevat, Challah & Babka
by Guest Columnist Leah Hadad
Sitting in Washington, DC, in December, it is hard to imagine what symbolizes a sunny, new beginning of spring in Israel, Tu B'Shevat, is only a month away. There is a tendency to reminisce during holidays and times when we celebrate or commemorate a personal or communal event. It was just about this time of the year, that I formally registered Tribes-A-Dozen as a legal entity.Add a comment
When the weather outside Gets frightful. . .
SOUP is so delightful!
SOUPER SOUPS -- 10 of Our Cool Weather Favorites
Tomato Pea Bisque with Faux Kosher Crab
The Easiest Soup Ever
(Thank you Imagine Brand for doing all the work!)
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It was love at first sight when we first spotted the Emile Henry ceramic Chicken Baker. The sleek, curvy shape is a perfect fit for a whole chicken. The functionality of this kitchen ovenware complements its beauty. If we had space on our counter, we would leave it out all the time as a work of art. The Emile Henry HR Chicken Baker provides effortless cooking without the need to baste. Because of the lid, steam circulates perfectly around the ingredients. The shape of the lid is designed to fit the size of a chicken or roast so that the heat is diffused properly around the poultry or meat.
So how did we use it? We rubbed a 3-½ lb. chicken with olive oil and pepper. We inserted some rosemary sprigs and dried thyme into the cavity. (No we rarely salt kosher poultry because we think it’s salty enough!) We chunked carrots, onions, peeled potatoes and celery, and added a few cloves of peeled garlic. We placed the whole chicken into the baker, and surrounded it with the vegetables.
We preheated the oven to 400 and placed the covered roaster in the oven, and baked it for about 1 hour and 15 minutes. It was heavenly.
We also tried a 4lb. chuck roast in this baker using the same method. We enjoyed every bite. We used carrots, peeled potatoes and celery for the vegetables, and pepper, thyme and Worcestershire for the rub.
Yes, It’s an investment, but well worth it- and is one of those cooking accessories that can be passed down through generations and become a classic in the kitchen.
- Provides effortless cooking without the need to baste
- Capacity: 3.2 qt,
- Steam circulates perfectly around the ingredients
- Crafted of durable Emile Henry HR high-resistance ceramic
- Oven safe up to 520°
- Made in France- 10-year warranty
- Available in red or black
For more information:
Follow @emilehenryusa, Facebook.com/emilehenry, emilehenryusa.com
To purchase a chicken baker, click here:Emile Henry Chicken Baker
As we head toward a new year, leading food trend forecasters have shared their predictions. We present some of these forecasts relevant to the kosher consumer. Mintel, the world's leading market intelligence agency reports that there is still a consistent rise in kosher product claims... the rationale: Consumers believe that kosher is more “wholesome”. Less than 2% of the US population is Jewish, but 41% of the country’s packaged food and beverages are labeled kosher. Many consumers buy kosher for non-religious reasons. Some such as positive health or taste perceptions, vegetarian reasons or to avoid allergens, such as shellfish.
2016 Culinary Trends
- 1. Food delivery services increase– delivery kits and chef prepared meals on the upswing throughout the country
- 2. Clean menus - Eliminating artificial ingredients, gmo’s, chemicals from restaurant menus and food products
- 3. Cutting down pasta intake - Pasta slumped 6 percent in 2015. More Americans want pasta made from vegetables, like zucchini and asparagus. Spiralizer sales are up!
- 4. Vegetables- Consumers are requesting more vegetables and eating more vegetables. Root vegetables are at the top of the list. Veggies are pushing animal protein to “the side of the plate”. Some predict that vegetables are the heroes this year. Vegetable portions are rising and meat portions are shrinking — something many Millennials see this as being gentler on the planet.
- 5. No tipping – restaurants are experimenting with the no tip policy and adding the charge to the bill.
- 6. Poke (pronounced poke-ay or poh-key), a Hawaiian dish. Poke ... pronounced poke ay and poh key ... is a Hawaiian mainstay that's migrating to the mainland. It is basically a bowl of chopped or cubed raw fish
- (traditionally ahi tuna over seaweed, seasoned rice ...tossed in a marinade: Combinations include soy sauce, macadamia nuts, green onion, seaweed, avocado, mango, sesame oil, ginger, chilies of varying degrees of heat, numerous Japanese seasoning blends.perhaps including kale and tofu.
- 7. Newish Jewish- a modern take on traditional Jewish cuisine- a popular mainstream trend that is not necessarily kosher; Chefs are preparing traditional Jewish food with a contemporary flair. The newish Jew-ish cuisine has been inspired by the grandchildren and great-grandchildren of Immigrants, 3rd and 4th generation Americans. Chefs are reinventing dishes and foodways that were once served only at holidays, juggling culinary traditions with modernity . Millennials and GenZs seem to be gravitating to their grandparents taste for fermented, deli and smoked foods - pickled herring, pickles, sauerkraut, and modern ferments such as kimchi, lox, pastrami and more.
- 8. Acai bowls: Move over, smoothies ... here come acai bowls. Using a fruit from Brazil, these are migrating from Hawaii across the country.
- They are basically big-bowl smoothies ... made from frozen acai pulp and soy or other milk- plus bananas, bits of other fruit, and lots of ice ... with toppings like granola, chia seeds, chocolate chips, coconut flakes and peanut butter. It is eaten with a spoon and is said to taste fairly close to ice cream.
- 9. Fried chicken- we particularly like this trend. New variations of this southern classic range from hot and spicy versions, to chicken fried with the addition of fiery ethnic seasonings.
- 10. Spices take the spotlight; Turmeric is named as the up and coming spice of the year.
- 11. Discarded to Delicious- The new mission of zero food waste is taking over the country: The goal of repurposing yesterday’s food has entered the culinary scene. Chefs are trying to use all of the vegetable or fruit. from stem to leaf.
- 12. In-house made flours are becoming popular, a result of consumers’ desire for transparency in food ingredients.
- 13, Cucumbers are the “it” vegetables – Chefs and home cooks are sourcing all types to add crunch and freshness to dishes.
- 14. Sous vide machines – the newest way to cook. The machines are getting smaller and less expensive to entice the home cook.
- 15. Stuffed dough dishes like samosas and blintzes are gaining popularity
- 16. Indulgent breakfasts and brunch expand in restaurants and at home.
- 17. Iced Cream sandwiches- named the new “cupcake” of 2016!
- 18. Beer – craft and artisan breweries popping up everywhere. Women become beer’s newest, growing customer base.
- 19, Super premium and flavored whisky poised to surpass vodka sales
- 20. Rum tastings, fresh flavored rum cocktails, and sipping rums are gaining popularity.
*Some of the information and statistics for this article were gathered from online reports and various Internet sources.
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Simply the Best. Period
European-style Cultured Butter
While working on a dairy farm in Brittany, France, Allison Hooper took careful note of what happened to the milk. After each milking, she set the cream aside. Natural, lactic bacteria took over, ripening it into cultured cream — or crème fraîche. When the thick result was churned into butter, she knew she had learned something valuable. Today, almost 30 years later, Allison’s company Vermont Creamery is humbled. They have won more than 100 national and international awards. “Our butters and cheeses populate some of the most prestigious cheese boards in America.” Just as we are educating our palates to fine wines, special coffee brews and olive oil qualities, we are now exploring dairy and butter products.
Vermont Creamery has taken butter to the next level. Working with the local St. Albans Cooperative, a coop of 500 family farms in Northeast Vermont, cream is churned in small batches becoming a rich European-style butter with 86% butterfat content and unique farm-fresh taste.
What exactly is cultured butter?
It is butter, which can be used at a higher temperature than other butters. and is very baking friendly for flaky full flavor pie crusts, cookies, sauces and sautées.
And then there is the Vermont Creamery Cultured Butter Sea Salt Basket, chosen the Best Classic Product Winner at the 2015 Fancy Food Show. This butter is presented in a round basket and has the creamy richness of butter along with the fine crunch of Celtic sea salt. We smeared this on our whole wheat bread, our bagel and our favorite flagel. It is heaven! The rich consistency we assume is because of its high butterfat content. The cream is naturally cultured before churning – It is silky smooth with an extraordinary rich, nutty flavor.
Vermont Creamery produces several additional products including a tart and creamy crème fraîche, which is a thick, cultured cream with a tart, slightly nutty flavor. According the Food Network’s Dish Blog, ““crème fraîche is the richer, sexier and more talented relative” of sour cream. It can be whipped to soft peaks, scooped directly from the cup, and even piped onto desserts. It can also be mixed with a touch of sweetener to top fresh or stewed berries.” Another favorite from the Vermont Creamery is their Mascarpone – If you like Tiramisu, like we like tiramisu, you will love this creamy cheese.
Vermont Creamery products are certified kosher when labeled with Kof-k dairy. They are available at Whole Foods, Fresh Market, Fairway and supermarkets across the country.
For more information vermontcreamery.com
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