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.
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.
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
Apples for Cooking, Baking and Noshing
Since many of us are already thinking fall and Rosh Hashanah, 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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