In the Spotlight
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: email@example.com
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: firstname.lastname@example.org
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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
Tour guide Daniel Jacob is extraordinary. We have recently had the pleasure of touring Israel with him as we celebrated the Bar Mitzvah of our grandson. He is knowledgeable about the country, its history, its beauty and its conflicts. As a captain in the IDF, he is an advocate for the land and its people. Best of all, Daniel shares his knowledge in way that inspired and educated our family. It was truly one of the most memorable experiences of our family's lives. More than ever now, consider touring Israel, and consider Daniel Jacob as your guide. Please contact us if you have questions: Roberta@koshereye.com
On a side note – we have just received an email from Daniel; he is still serving in the IDF- in the reserves and was called up to active duty in the Protective Edge conflict. We wish Daniel and his soldiers, safety and shalom.
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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.
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.
Enjoy Eileen's bourbon and whiskey recipes:
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