In the Spotlight
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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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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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.
Enjoy these Paleo Dessert Recipes from Shoshana:
Healthy Banana Almond Ice Cream Sandwiches
Black Forest Coconut Candy
Maple Pecan Muffins
Reserve Cut at The Setai
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
The Cuisinart Yogurt,
Sorbet and Ice Cream Maker
Cool, Easy, Indulgent!
I scream, you scream, we all scream for rich, creamy ice cream, especially in the hot summer months. And, how we love it when it is homemade.
Making ice cream is as easy as pie. . . actually easier! All that you need is some space in your freezer to store a compact double insulated freezer canister, and luscious homemade ice cream can be just 30 minutes and one flick of an "on" switch away! We love the Pure Indulgence - Cuisinart 2-quart model. It is so easy to use. Simply mix the ingredients, pour it into the frozen canister and turn on the machine.
And, yes we certainly can help you rationalize the investment in an ice cream maker by explaining its benefits. The ingredients are just as you want them... frozen treats made without corn syrup and artificial ingredients. Cleanup is easy. And, best of all, it is so much fun creating delicious desserts. Enough said!
After trying several flavors, our favorites are still "good ole" vanilla and chocolate... with optional add-ins such as caramelized almonds, chocolate chips and sometimes vodka. (The vodka adds extra creaminess). However, our team of tasters (2 willing children and one husband) voted for vanilla flavored with fresh backyard grown organic mint and chocolate chips. Some of our preferred toppings are strawberry sauce and of course hot fudge with a dollop of freshly whipped cream.
We experimented with ice cream mixtures made with heavy cream and whole milk as well as lower fat versions made with 2% milk and a small amount of cream. All were delicious, but of course, who can resist the full, rich creamy variety!
Yes, non-dairy almond milk, soy milk or coconut milk may be substituted for the dairy products, so parve (dairy free) ice cream is also an option. Yes, we think that the Cuisinart ice cream freezer is a "must have" DIY kitchen tool.
- Brushed Metal Housing
- Makes up to 2 quarts
- Fully Automatic - Just add ingredients and turn on machine.
- Spout is large enough to eliminate spills when adding ingredients
- The double-insulated bowl freezes ingredients evenly for consistently smooth and creamy results. Bowl and paddle are removable for easy cleaning.
- Includes ingredient spout, easy-lock lid, mixing arm, two-quart freezer bowl, base with cord storage and instruction booklet/recipe book.
The scoop on how to make excellent homemade ice cream can be found in the ice cream cookbook, The Perfect Scoop by David Lebovitz. This ice cream "guru" provides 256 pages of instructions for wonderful frozen treats, and most recipes involve the use of an electric ice cream maker.
Share your favorite ice cream recipes with us. . . We are sharing our favorites with you!
President Thomas Jefferson’s ice Cream Recipe
Believe it or not, our “quite the gourmet” President Thomas Jefferson enjoyed ice cream as well. Read his original recipe at http://www.loc.gov/exhibits/treasures/tri034.html. We’d like to hear your scoop too!
Enter to win a Cuisinart Ice Cream Maker on KosherEye. Giveaway ends at 11:59PM, July 20, 2014. If you just can't wait to see if you've won, purchase the ice cream maker here: Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker.
For more information, watch this video:
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