Food & Wine

Manischewitz-Glazed Matzah Truffles

You'll love matzah more when it's rolled into sea salt-sprinkled truffles.

03/27/2015
Jewish Week Online Columnist

This is the second installment of our new series "The Remix" in which we seek to gently tweak the more challenging dishes in the Jewish culinary cannon. With a little bit of love, we’re convinced we can make even these dishes delicious, even the ones that seem bizarre to the modern palate.

Amy Kritzer/JW

Seder2015 Brings Passover Into The Digital Age

03/26/2015

An appreciation for classics and architecture does not necessarily foster interest in the Passover seder.

Participants at one of Michael Hebb’s “test” seders use the resources from Seder2015.org. (Scott Macklin)

A New Food ‘Covenant’

The winemaking Morgans share their Mediterranean lifestyle, and a Passover recipe.

Web Director

Jeff Morgan started his career in the 1980s as a Jewishly indifferent musician living it up in southern France. Yet in the early aughts, he found himself dissolved in tears across the dinner table from one of the biggest kosher winemakers, sobbing about “making the best kosher wine in 5,000 years.”

Ingredients
Ingredients: 
Gefilte Quenelles with Braised Leeks and Lemon Zest
Pareve | serves 6 as a main course, 10-12 as a first course
2 lbs. salmon fillets, skinned, cut into 1-to 2-inch cubes
4 cloves garlic, chopped
2 tsp. grated fresh ginger
¼ cup chopped onion, plus 1 onion, sliced
2 eggs
2 tbsp. fresh lemon juice
2 tsp. salt
2 tbsp. extra virgin olive oil
3 carrots, cut into ¼-inch-thick rounds
1 fennel bulb, trimmed and sliced into ¼-inch-thick crescents
1 tsp. dried thyme
½ tsp. coriander seeds
1 bottle (750 ml) or 3 cups dry white wine
6 cups water
1 bay leaf
6 to 12 leeks (white part only), well washed (Allow 1 leek per individual portion.)
2 tbsp. finely chopped lemon zest
Freshly ground pepper

Passover, From Brazil

The Brazil nut should not be an ugly duck.

Special To The Jewish Week
Ingredients
Ingredients: 
2 cups Brazil nuts
1½ cups unsweetened grated coconut
10 tbsp. (1 stick + 2 tablespoons) unsalted butter
1 cup sugar, divided
1 tsp. vanilla extract
4 eggs, separated
1/8 tsp. salt

Let My Pantry Go

Paula Shoyer’s ‘New Passover Menu’ strives for liberation from perceived culinary slavery.

03/24/2015
JNS.Org

For those who feel that Passover cooking can be as restrictive as their ancestors’ enslavement in Egypt, pastry chef and author Paula Shoyer says her new book “has arrived to set you free.”

Paula Shoyer

Manischewitz-Glazed Matzah Truffles

You'll like matzah more when it's rolled into these dark chocolate truffles.

Jewish Week Online Columnist

This is the second installment of our new series "The Remix" in which we seek to gently tweak the more challenging dishes in the Jewish culinary cannon. With a little bit of love, we’re convinced we can make even these dishes delicious, even the ones that seem bizarre to the modern palate.

Ingredients
Ingredients: 
1/3 cup heavy cream
5 ounces (about ¾ cup) dark chocolate, roughly chopped
¼ cup butter, at room temperature
1 piece matzah, finely chopped
1 ½ cups kosher for Passover powdered sugar
3 tablespoons Manischewitz (or to taste)
Sea salt

The Remix: Borscht

Not your Bubbe’s borscht, yo.

03/24/2015
Special To The Jewish Week

This is the next installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any dish delicious, even ones that seem a bit bizarre to the modern palate.

Eight (New Wines) Is Enough

'Tis the season for new kosher wines.

03/24/2015
Special To The Jewish Week

The best time of year for kosher wine is upon us.  It’s the two-month period when, due to Purim and Passover, demand for kosher wine is at its highest. And when young wines that were produced during the last harvest are finally ready and available. Over the past several weeks I’ve had the opportunity to taste numerous new kosher wines, and below are eight of the most interesting recent releases that should be in stores now or very soon. Prix Vineyards, Cabernet Sauvignon, Napa Valley, Weir Family Vineyard, MJT Block, 2009: Made by Ernie Weir of Hagafen Cellars, this very-full-boded, inky dark-garnet colored Cabernet is a blockbuster of a wine. The nose is rich and complex, with elements of cherries, cassis, plums, Seville oranges, lemon verbena and espresso. Look for flavors of cherries, cassis, plums and raspberries at the front of the palate moving to notes of mocha, Seville oranges, and cedar at the back of the palate. Well made, with good mineral content and silky tannins, this wine is ready to drink now and for the next eight years, or perhaps longer.
Score A/A- ($70. Available direct from the winery, [888] 424-2336, www.hagafen.com)

New kosher wine selections are recommended choices for a seder meal.

Wine Test 2

03/11/2015
2015 TOP 18 The Jewish Week's Kosher Wines

The Great Bruts

Nine kosher sparklers for a festive season.

12/10/2014
Special To The Jewish Week

In 1904, British and French diplomats signed a series of treaties known as the Entente Cordiale. The result of years of negotiations, the pacts were meant to bring those two countries — with a centuries-long history of enmity — together into a lasting friendship. They worked. Britain and France became, and have remained, the closest of allies.

Syndicate content