The Sauce

Reviews and reportage on the dark and clear spirits.

Punch Up Your Pesach

Kosher-for-Passover punches enliven the holiday table.

04/01/2014 - 20:00
Special To The Jewish Week

In traditional Jewish liturgy, Passover has what some might see as an ironic description: “The holiday of matzahs, the time of our freedom.” For during the eight days of Passover, with its restrictive, matzah-based diet, one might not feel entirely free, particularly when it comes to food and drink. 

An illustration from the 1862 book, “How to Mix Drinks, or the Bon Vivants Companion.”

Drink In Persimmon Season

A sweet recipe for a persimmon Old Fashioned.

Food and Wine Editor

I distinctly remember the first time I tasted a persimmon: I was 19 and visiting Israe l— on a Birthright trip, of course — and for the fifth morning in a row was hitting the breakfast buffet, hard: I had fallen in love with the savory Israeli morning meal, habitually filling up on chopped salad, squares of fresh white cheese, and rounds of warm pita. I had hardly any room left on my plate when I came to the fruit area of the buffet table and spied a bowl of bright-orange, roundish fruits that looked something like an underripe tomato. Taking note of my curiosity, a hotel worker said, “They’re persimmons, and they’re delicious.”

Ingredients
Ingredients: 
For the Persimmon Purée:
1/2 cup granulated sugar
1/2 cup water
Small piece cinnamon stick
2 cardamom pods, lightly crushed
2 medium persimmons, peeled and cut into chunks
For the Old Fashioned:
2 ounces bourbon
2 tablespoons persimmon purée
4-5 generous dashes orange bitters
Orange slice, for garnish

Slipping Into A Hot Toddy

A cold-weather classic brings warmth and comfort.

Special to the Jewish Week

With this winter’s constant assault of cold and snow, we think now is the perfect time to revisit a classic curative cocktail: the hot toddy.

Ingredients
Ingredients: 
2 ounces Highland single malt Scotch whisky, such as Dalmore 12-year-old or Macallan 12-year-old
1 to 3 ounces boiling water
1/2 ounce lemon juice
1 teaspoon honey (or brown sugar)
3 drops Angostura bitters
1 slice lemon, studded with cloves
A sprinkle of ground nutmeg

Never For Breakfast

Seville oranges are small, bumpy and perfect for punch.

12/16/2013 - 19:00
Special To The Jewish Week

This is one of my favorite times of year. No, I’m not talking about the “holiday season” but rather the time when two exotic culinary treats come into season — Périgord truffles (which have become far too costly for me to actually buy) and Seville oranges. 

Seville oranges are small, sour and were never for breakfast. But they're perfect for punch. Fotolia
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