In the Spotlight
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 .
The Challah Recipes
From Aish.com a luscious recipe along with information about why challah is a special mitzvah. http://www.aish.com/sh/t/rai/48970616.html
From Sharon Lurie, The Kosher Butcher's Wife, Johannesburg, South Africa cookbook author, TV/Radio personality and the one of the global leaders and innovators of The Shabbos Project. http://thekosherbutcherswife.com/how-to-bake-challah-with-sharon-lurie/
Although the high holidays are now behind us, we present this scrumptious Apple Cinnamon Challah recipe from Montreal Mom TV. It is perfect for fall or winter – or any time apples are in season. http://montrealmom.com/blog/apple-cinnamon-challah-on-montrealmomtv/
From Norene Gilletz, the much admired cooking instructor, cookbook author and all around food expert a prize-winning challahfrom her book Norene's Healthy Kitchen. http://www.gourmania.com/articles/shabbat.htm
From culinary star, columnist, cookbook author Joan Nathan a recipe for her favorite challah. You will love every bite. It was shared by Tablet magazine. http://tabletmag.com/jewish-life-and-religion/142314/joan-nathan-ultimate-challah
Enjoy this video from the awesome Allison Josephs, Jew in the City as she makes her amazing challah along with her children, and shares thoughts about challah-making. https://www.youtube.com/watch?v=lKhmBteD3nM
This challah recipe is from the beloved Rebbetzin Kanievsky z"l as printed in The Bais Yaakov Cookbook.
Challah braiding- no problem! Watch couldntbeparve.com blogger,Shoshanah Ohriner – as she gives her easy to follow braiding tutorial in FULL color. https://www.youtube.com/watch?v=L-Pg3mppSR0
For a global treat we present an Asian challah--published on MyJewishLearning.com: Read the story about Molly Yeh and try her recipe for a Chinese style challah based on a traditional Chinese dish, the scallion pancake. http://www.myjewishlearning.com/blog/jewish-and/2014/01/21/challah-with-a-chinese-twist/
If you have a breadmaker, or even if you don't you will love this bread machine challah recipe from the talented Susie Fishbein. We make it all the time and everyone enjoys every bite. http://www.koshereye.com/challah/2496-bread-machine-challah.html
For more of our favorite challah recipes – including instructions on how to frost or add sweet streusel to a challah, visit KosherEye.com and access this link: http://www.koshereye.com/best-kosher-recipes/challah.html
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!Add a comment
A Season of Celebration
Joan Landis, Sukkot (Jewish Harvest Celebration)
"You shall take... the beautiful fruit (Esrog), a palm frond (Lulav), myrtle twigs and willow branches of the stream – and rejoice for seven days before the Lord your God." (Leviticus 23:40)
Sukkot begins on the fifth day after Yom Kippur and lasts seven days. The word Sukkot means "booths", referring to a temporary dwelling. It is a time when many Jewish people live, eat, and sleep outdoors, in their Sukkah, “under the stars”. The holiday is also known as the "Feast of the Tabernacles". It is a season of joy and unity with G-d and for Jewish people everywhere.
The citron, or Esrog, is one of the four species, and a prominent symbol of the holiday of Sukkot.Add a comment
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
Rosh Hashanah Stars - 2014/5775
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 galaxy of shining culinary Stars. Let's gather around the Yom Tov table sharing our best!
This 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 culinary Stars for submitting their food gems and wish them all a spectacular year!
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 Listing along 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: firstname.lastname@example.org
Our 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
- Tori Avey:
Maple Cinnamon Roasted Butternut Squash
- Roseanne Barr:
Rosh Hashanah Honey Cake with Macadamias
- Renee Chernin:
Apple and Honey Cake
- Poopa Dweck:
Spiced Tongue with Raisin Sauce, Black-Eyed Peas with Veal
- Ronnie Fein:
German Apple Kuchen, Applesauce Cake
- Susie Fishbein:
Honey Chicken Pomegranate, Caramel Apple Cake
- Laura Frankel:
Sweet and Sour Meatballs with Date-Honey, Homemade Date-Honey, Root Vegetable Tsimmes with Date-Honey, Crustless Pumpkin Custard with Date-Honey
- Herzog Tierra Sur Chef Gabriel Garcia:
Pickled Figs, Chickpea Fritters, Pomegranate Glazed Rack of Lamb
- Norene Gilletz:
Norene's Cranberry Brisket with Caramelized Onions
- Jamie Geller:
Garlic Honey Brisket, Honey Chicken
- Eileen Goltz:
Pumpkin Honey Loaf, Honey Maple Pecan Chicken, Honey Lime Fruit Salad Dressing
- Ellen Kassoff Gray:
- Meredith Jacobs:
- Estee Kafra:
Pear and Cranberry Crumble with a Chocolate Surprise
- Levana Kirschenbaum:
Apple Parsnip Soup
- Gloria Kobrin:
Breast of Chicken with Grapes and Mushrooms
- Kim Kushner:
Chicken with Pumpkin, Figs and Honey
- Sharon Lurie:
Pomegranate and Red Win Reduction Glazed Beef, Sticky Honey and Apple Crisps
- Gil Marks:
Honey Whole-Wheat Challah
- Naomi Nachman:
Date Muffins, Pomegranate Salad
- Jeff Nathan:
Sweet Potato & Corn Chowder, Pomegranate Chicken
- Joan Nathan:
Open-faced Italian Plum Tart with a Meurbeteig Crust
- Pam Reiss:
Mushroom and Onion Kugel, Step-by-Step Chicken Soup, Step-by-Step Knishes
- Liz Rueven:
Stuffed Brussel Sprout Leaves
- Paula Shoyer:
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: email@example.com
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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.
Order Marich here: Marich Premium Chocolates, or find them at better gift, food and candy stores across the U.S.