After a day of atoning and fasting, the last thing any of us want to do is walk into our kitchen, fire up the stove and start cooking a meal that won’t be ready for a few hours. The key to preparing a lovely and delicious break fast, whether it’s for your family or a large group, is to cook dishes that store well and to reheat or finish them at the last moment. We’ve outlined a complete meal here. If you have family traditions for break fast, consider incorporating a dish or two from this menu to try something new.
While baking challah in advance isn’t the ideal situation, these two recipes call for apples or apple cider, which gives the challah a bit of extra moisture to help it stay fresh a day after it’s baked.
After a long day of prayers and atonement, the Yom Kippur fast ends at sunset and Jews gather to Break Fast and break bread.
Many people want to go home after synagogue services, putting together a traditional dinner, while some prefer to let a restaurant be the host, relax and be pampered like the chosen people. Here are a few suggestions should you want to let someone else do the cooking.
No need to make a reservation at Miriam’s, a Mediterranean-Jewish restaurant in Brooklyn. Eat at the wooden bar or grab a coveted place at the tall, communal table in the front window of this popular Park Slope spot. Families and couples can spread out at one of the cozy dining room tables. The long, colorful haunt is strewn with Moroccan lights and atmospheric candles. On Miriam’s menu for Break Fast: roasted, boneless free-range chicken with Israeli couscous, roasted butternut squash and pumpkin seeds. Grass-fed, braised short ribs with traditional kugel is another holiday entree. Those preferring lighter fare can sup on chicken noodle soup served with kreplach.
79 Fifth Ave., Brooklyn, will be open until 10:30 Wednesday, 718-622-2250.
With the days of Yamim Noraim almost at their beginning not only have my thoughts turned to the dishes I want to make for all the glorious holiday meals that are coming up, but also to the fast of Yom Kippur that will end this time of introspection and atonement.
Fasting is a ritual that is not only central within Jewish tradition but stretches across other religious traditions. Muslims practice the month long fast of Ramadan, while adherents of various Christian denominations, such as Catholicism and the Eastern Orthodox Church, fast during the period of Lent. The Baha’I religion has a feast similar to Ramadan and the first Sunday of each month is a fast day for Mormons.
These periods of fasting offer us the opportunity for intense spiritual connectedness and spiritual nourishment. Yet there is no doubt that by the end of the fast people’s thoughts are begin to turn towards the long awaited break-fast meal.
On Wednesday, Lansky’s Traditional Jewish Deli on New York’s Upper West Side was closed after equipment was broken, money was stolen from the register and walls were vandalized.
The West Side Rag reported that owner David Ruggerio said someone broke in on late Tuesday and wrote “ugly” and “offensive” words on the walls.
The New York Post reported detectives are looking at the possibility that it was an inside job. Ruggerio claimed that two weeks earlier, a dishwasher and an accomplice broke into the deli and cooked themselves meals. After both incidents, Ruggerio said he saw a message left behind, “’NOPOLR,’” with capital A’s in the two O’s and the word “California” beneath.
The Post also reported that in 1999, Ruggerio pled guilty to adding $100,000 in tips to credit card bills.
Ruggerio hopes to re-open Friday evening.
It’s boy (and girl) meets (kosher) grill on Sunday at Fairway Market’s First Annual Manhattan Kosher Grilling Challenge.
Three amateur chefs (who were chosen from more than 100 grilling fans) will show off their barbecue chops for a chance to win some serious bragging rights as “best kosher griller” at the challenge, part of the 92nd Street Y’s annual street fair.
Jarod Lojeck of Stamford, Connecticut will compete with Dov’s Stuffed Burger, two quarter-pound patties stuffed with sautéed onions and Russian dressing. The recipe was modeled after a similar cheese-filled burger he saw made on a cooking show. “The Russian dressing gives it that creamy taste that you might get with cheese,” he said.
Just because Rosh Hashanah is over, doesn’t mean you can’t still celebrate the start of the year with something sweet. Here are 11 great honey recipes including one for Fig, Phyllo and Honey Stacks and another for Lavender Honey Thyme Frozen Yogurt. [Serious Eats]
…And if you’re going through apple withdraw after the holiday, try this simple Cranberry Apple Strudel. [Serious Eats]
If you love making your own hummus, try this DIY tahini recipe. [The Kitchn]
Take a look into how Kellogg’s keep Corn Flakes kosher in the world’s largest cereal plant. [The Jewish Chronicle]
During the hot summer months my mother had a few standard Shabbat-lunch salads. There was a Carrot Pineapple salad made with crunchy sweet carrots cut into matchsticks and mixed together with a syrupy can of crushed pineapple. Also in her repertoire; a leafy green salad with chopped chicken and a dressing that I swear tasted like lemonade. Looking back on it I can’t blame her for her haphazard combinations, she just wanted to get back to her beloved rest-day ritual of devouring a good book or two.
Like Mom, I recognize the merits of a thrown together Shabbat salad. For me it is a celebration of non- cooking, an opportunity for creative re-assigning, and an invitation to experiment. This summer of Saturday Salads began with a Southwestern Chicken Tortilla Salad, which featured leftover cornmeal crusted chicken strips on a bed of shredded lettuce, a scattering of minced chili peppers, cubed avocado and diced tomato and topped off with crushed tortilla chips. It was flavorful and full of texture, but not so impressive on the “lite ‘n healthy” scale.
Growing up I was spoiled. My grandfather was a baker and he always had fresh out of the oven cookies for us. His rainbow cookies were my favorite.
After coming over from Germany, he began his career creating confections for the US Army during World War II, and moved on to own a bakery in the heart of Queens. My grandmother ran the books and decorated the windows, while my mother and her sister learned basic arithmetic working the register, and got into sisterly spats ending with throwing a pie across the room.
Now, years later, I’m attempting to recreate some of his delicious recipes with just his note cards to guide me — and a little help from my mom.
What might seem like a step by step process is actually a gigantic undertaking as it is no easy task to convert his notes into something you might find in a cookbook. His recipe cards are essentially just a list of ingredients on a piece of paper. Like any consumer based kitchen, his measurements are 17 times larger than what I can make in my mixer, contain loads of fat (even lard!) and often ingredients that are much harder to keep at home (like a starter). I decided to tackle one of the easier recipes and attempt to recreate his rugelach.
Which is the best slivovitz in the land? Slivophiles across America will have to wait until October 13 to find out the official results of the International Slivovitz Drinkers Association, which will hold this year’s U.S. Slivovitz Festival at the Northeastern Hotel on Dunlap Island, Minnesota. But a few enterprising slivofans got the party started early, with simultaneous celebrations on September 8 at a residential home in Queens, New York and at Lambert’s Seafood Restaurant and Sports Bar in Glenn Dale, Maryland, just outside of Washington, D.C.
Gian Cossa, organizer of the Washington festival, reported that of the slivovitzes sampled the favorites were Clear Creek, from the Clear Creek distillery in Oregon, and the Jelinek 10-year, a classic slivovitz from the Czech Republic. According to Cossa, the festival was one of the liveliest to date with an attendance of approximately 60 to 75 people throughout the day, and visitors coming from as far away as Pittsburgh and South Virginia.
As food editor for the Associated Press, it’s no surprise that J.M. Hirsch spends his days writing about food. But he’s become known on the Internet for an interesting twist on his day job: lunch blogger. Hirsch began his popular “Lunch Box Blues” website about the seemingly straightforward task that parents know is anything but simple: packing his eight-year-old son Parker’s lunch every day. On the blog, he chronicles everything — from the vegetable victories to the lonesome leftovers —five days a week. The Jew and the Carrot spoke with Hirsch by phone about all things lunch: prepping, packing, and the perils of PB&J.
What inspired you to start a blog?
I wish that the blog was my brilliant idea, but it wasn’t. I was having lunch with someone one day, and we were comparing notes about our kids’ lunches, and she looked at me, and she said “You have got to start a blog about your son’s lunch.” And I said, “You’re crazy. Nobody cares that much about my son’s lunch.” So I ignored her, and a couple months later…I said “fine. I’ll do it, but I’m not gonna like it.” So I got a template for a blog, the most minimalist template I could find online, and I said “All I’m gonna do is take a picture of his lunch every day and write a description of what he’s eating.”
Whether or not they realize it, today’s Jewish food lovers, particularly the kosher-keeping ones, owe a debt of thanks to Helen Nash. Born in 1935 in Krakow, Poland, to a prominent Orthodox family, Nash, a longtime member of Manhattan’s Upper East Side society (she learned to cook as a newlywed, by taking lessons with culinary legends like Marcella Hazan), was an early champion of the notion that kosher food could be sophisticated and elegant rather than oppressively heavy. With restaurants like Pardes in Brooklyn and Jezebel in Manhattan making headlines today, the idea of artisanal kosher food seems almost obvious. But when Nash published “Kosher Cuisine,” those words were still an oxymoron.
Nash, now 77, recently published her newest book, “Helen Nash’s New Kosher Cuisine: Healthy, Simple & Stylish” — a cookbook that builds on her lifelong good taste while focusing on dishes that are simple and accessible for novice and studied cooks alike. Nash spoke with the Forward’s Leah Koenig about the impact of the Internet on the kosher food world, her secret to making perfectly moist chopped liver (hint: It’s not more oil) and why, at its heart, all kosher cooking is about family.
Chef Noah Goldberg returned to his native Toronto last January after working several years in New York for culinary legends Susur Lee and Daniel Boulud, and in London for Anthony Demetre and Fergus Henderson, wanting to create something unique. He envisioned a restaurant where patrons would eat not only whole meals, but also whole animals.
So, in May, Goldberg opened The Feasting Room, an experimental pop-up restaurant in a music bar in downtown Toronto. The restaurant is offering a blind six-course tasting menu dinner five evenings a week for six months, with the menu each week focusing on a different animal. Although diners know what animal they will be eating, they have no idea what dishes will be served. Upon being seated, they get a card with a drawing of the animal, with numbers on it corresponding to the part of the animal being used in each course. Nothing goes to waste, with Goldberg and his team devising dishes that use everything from nose to tail. So far, they have done this for rabbit, goose, lamb, pig, chicken, cow, duck, turkey and buffalo. Now that the fall is here, game will be coming soon.
The smell of savory challahs permeates the kitchen with sweet hints of cinnamon and raisin. We knead, stretch, sweat and grunt as we shape the dough with our fingers into elaborate braids, rolls and twists. Our hands have been inherited from a long line of women empowered by a sacred undertaking: the making of challah.
This year, I will hold a challah workshop in my home the day before Yom Kippur where female friends will gather in my kitchen to celebrate Jewish woman hood and the magic of femininity. We will take turns kneading the dough as each one of us, immersed into a state of harmony and spirituality shares prayers of healing, comfort, finding love, looking for a job and other requests.
Have you ever had red honey? Neither have we, but according to Robin Shulman, scarlet-hued honey (and orange blossom honey, Hawaiian honey, etc) are all variations of the Rosh Hashanah staple.
Robin Shulman is the author of the newly released book “Eat the City: A Tale of the Fishers, Foragers, Butchers, Farmers, Poultry Minders, Sugar Refiners, Cane Cutters, Beekeepers, Winemakers, and Brewers Who Built New York.” The informative and interesting tome takes a look at the history and production of the seven different foods in New York and how they changed life of neighborhoods and the city. The chapter on honey, is one of our favorites.
We caught up with Shulman to get her opinion on the creme de la creme of honeys in hopes of upping our game for the holidays and ended up with a ton of insight into beekeeping and policy, the “infinite” types of honey and a look at what honey would have been like 100 years ago when our ancestors were munching penny candies from the corner store.
Fig, Olive Oil and Sea Salt Challah. Need we say more? [Smitten Kitchen]
An oldie, but a goodie. Apple Raisin Challah. [Epicurious]
Rosh Hashanah, international style. Check out a round up of recipes from Turkey, Iran, Syria and India. [Serious Eats]
Sweets for a sweet new year. Holiday dessert ideas including lavender honey cake and maple cake with brown butter apples. Serious Eats]
Change up your tzimmes recipe, and give this one from Mile End a try. [Serious Eats]
Over the last year my boyfriend Uriel and I — like so many other members of our generation — have become avid canners. Our experiments with blueberries, peaches, and rhubarb have resulted in stacks of colorful Ball jars lining our countertops.
As the waning summer limits the availability of berries and empty counter space becomes a valuable commodity, it’s hard to justify making more jam. The jams will stay unspoiled for a year and there’s a limit to how much we can eat. But I’m not quite ready to put my canning tools away.
On a recent drive from Pittsburgh to Washington DC, I convinced Uriel that we should pick apples along the way and make apple butter for our mothers for Rosh Hashanah. It was, I insisted, a win-win. We wouldn’t miss out on fall canning; and it would be a heartfelt New Year’s present. At the orchard we filled a bushel sized basket for only $7! It seemed like a great price for a bushel, but we were unaware that there were over 100 medium-sized apples in our basket.
When we got home, we broke out the cookbooks. To my dismay, our cursory recipe review revealed that we would have to peel the apples, a tedious and time consuming task that I desperately hoped we could avoid.
A Greek-American friend of mine told me about Artopolis bakery in Astoria. This bakery is the real deal; there are both savory and sweet pastries of all varities – from spanakopita, to biscuits, to cakes, to tarts. Once I knew of its existence, I found myself going out of my way to stop by Astoria and load up on their treats. I immediately fell in love with a cookie called melamakarona. These honey soaked biscuits were kept in a tray behind glass, which added to the allure. They looked so precious; their golden-brown color, glistening with honey and topped with chopped walnuts. The aroma is fragrant, with hints of clove and cinnamon. The texture of the cookie is baklava-esque, as it’s soft from the honey bath it sits in.
It’s the start of chag season, and over the next few months our tables will be filled with food and surrounded by friends and family. But some of the classic dishes (you know the ones – think brisket, sweet and sour meatballs, and honey cake) can look drab, even when prepared by the most skilled home cooks. As comforting and delicious as Bubby’s cooking is, sometimes it can all get a little, well, brown. This year we turned to food styling pros for some holiday table tips.
Before you even get to the food, you set the mood when you set the table. For a formal feel, break out the good china, but also don’t be afraid to let your personality shine through here. Tori Avey of the popular food blog The Shiksa in the Kitchen says, “I enjoy seeing color on the table, so I tend to use very colorful place settings. I like hand painted vintage dishes, Moroccan-style plates and glasses, and wood serving platters and utensils.” Feel free to forgo conventional wisdom and mix and match for a fun and whimsical look.
For many, the term “Jewish food” means one of two things: bubby’s matzo balls and the like, or, simply something that’s indefinable. The latter might be because Jews lack one specific country to point to for a cuisine, making Jewish food a mix of a number of different influences. And as Jewish cookbook author June Feiss Hersh said in a panel discussion at the New School earlier this year, “We’ve been thrown out of every best country in the world.”
However, Italy is a different story. This weekend, in a panel discussion presented by the Museum of Jewish Heritage, a 300 person audience learned why.
Cookbook author Jayne Cohen, who moderated, began with a brief history of Jews in Italy. To make a thousands-of-years-old story short, Italy was one of the only countries that Jews were not kicked out of (rather, they were confined to ghettos from the end of the 15th century to the mid-19th century).
Using what was locally and legally available, they crafted a cuisine that fit within their own dietary restrictions. The ghettos around Italy varied (the inhabitants of some were allowed to leave during the day to work, some allowed non-Jews in), and while some had their distinct specialties, one consistency throughout Italian ghettos was that there were many restrictions placed on the food that they were allowed to have.
My fondest memory of our Rosh Hashanah table is from even before we sat down to eat. As I was growing up, one of my chores on the Jewish New Year was to help set the table. Every year, as my mother would leave the plate of apples and honey on the table while she attended to some other kitchen task, I would sneak over and try to grab an apple slice off the pile, dip it in honey, and sneak out. The trick, of course, was making sure that pile of apple slices looked undisturbed. I had to choose my apple slice carefully, making the whole effort sort of like a fruit-base Jenga puzzle. Pulling on the right slice was crucial. Once I achieved success (yes! no one would know!) dipping it into the honey presented its own challenges. How to get the delicious bee-nectar out without spilling a drop on the white table cloth? It took a few years, but I mastered the art of rolling the apple slice just right so the honey would curl its golden fingers around the wedge like an infant reflexively grabbing his mothers finger. And then, crunch!
Where did the custom of dipping apples in honey come from anyway? The earliest sources I found regarding eating symbolic foods on the New Year are in the Talmud (Keritot 6a), but apples are not mentioned. Only dates from which honey could be extracted. Other foods included pumpkin, fenugreek, leeks, and beets, all symbols of fertility.