Food & Wine

The Great Bruts

Nine kosher sparklers for a festive season.

12/10/2014
Special To The Jewish Week
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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.

Gelt Goes Artisanal

The trend of high-end food has hit — and elevated — Chanukah chocolate.

12/10/2014
Special To The Jewish Week
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Chanukah gelt used to mean cash money. Dreidel was a form of gambling, and the winner collected. But nobody really remembers that, because in the 1920s, Loft’s Candy came out with the first mesh moneybags filled with gold-and-silver foil-wrapped chocolate coins.

Gold-dusted gelt for grownups.  Courtesy of Veruca Chocolates

A ‘Sideways’ View Of American Pinot Noir

A decade after the Paul Giamatti film helped catapult the varietal, a sampling of five kosher versions good for the Thanksgiving table.

11/12/2014
Special To The Jewish Week
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Ten years ago last month, Fox Searchlight Pictures released an art house film that almost overnight became a blockbuster success (grossing $110 million, in ticket sales). The film, “Sideways,” is the story of two middle-aged men on a stag weekend in California wine country.

Jewish Soul Food, Pumpkin Added

In honor of Thanksgiving, we tweak the knish.

11/12/2014
Food Writer
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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 Jewish dish delicious, even ones that seem a bit bizarre to the modern palate.

A pumpkin-spiced dough and a homemade cranberry mustard sauce. Amy Kritzer/JW

When Life Hands You An Etrog, Make Etrog Cake

When you're done shaking your etrog, use it to make cake.

 

Special to The Jewish Week

Find this among other scrumptious recipes in The New Jewish Table (St. Martin's Press), by husband-and-wife team Todd Gray and Ellen Kassoff Gray of Washington D.C.'s Equinox restaurant. Billed as a book of "modern seasonal recipes for traditional dishes," The New Jewish Table also offers delights like Pickled Herring Fillets in Citrus Dill Creme Fraiche, Not Exactly Aunt Lil's Matzo Ball Soup and Rye Bread Salad with Cucumber and Asparagus.

Ingredients
Ingredients: 
2 etrogs (or 2 lemons)
1 tablespoon freshly squeezed etrog or lemon juice
1 tablespoon freshly squeezed lime juice
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter (1/2 stick), softened
1 3/4 cup sugar
3 large eggs
1 1/4 cups freshly squeezed orange juice (3 to 4 juice oranges)
3 tablespoons Grand Marnier
Orange and blood orange segments for garnish (optional)

New Wines, Outside

Toast the harvest holiday of Sukkot with flair by laying in a stock of these new kosher wines.

10/01/2014
Special To The Jewish Week
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With festive eating aplenty in the offing, including as many as 22 square meals in the sukkah, what more opportune time to explore some of the new wines hitting the kosher market?

Psagot Edom 2011

A Second Temple period wine press inspires a winemaker.

06/25/2014
Jewish Week Online Columnists
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Given the importance of wine in ancient times, it is not surprising that the writing on a clay jug fragment found in Jerusalem dating from the time of King Solomon is actually part of a wine label. University of Haifa Professor Gershon Galil believes the inscription indicated the vintage and appellation as well as quality of the wine contained within.

Psagot Edom 2011. Courtesy of Joshua E. London and Lou Marmon

The Lighter Side

A veggie-filled frittata is perfect at any summertime meal.

Jewish Week Online Columnist

There are days that you want to sit down to a steak and potatoes, and days you want a little bit of a lighter meal. Enter the frittata. Traditionally a breakfast food, I've been known to eat it for lunch or dinner. Throwing in a variety of roasted vegetables keeps it interesting and colorful.

Ingredients
Ingredients: 
1 red bell pepper
1 medium carrot
1 medium zucchini
1 tablespoon canola oil
4 eggs
1/3 cup milk
Salt and pepper
Optional: grated parmesan cheese

Top Ten: Your Summertime Shabbat Guide

From cold soups to stone fruit, a roundup of the season's yummy, speedy and easy.

Jewish Week Online Columnist

It’s summertime, and the livin’ is easy. Read: “Get me out of the kitchen quickly.”

Ingredients
Ingredients: 
4 salmon fillets or steaks, about 6 ounces each, about 1 1/4 inches thick
1 tablespoon extra virgin olive oil
2 tablespoons Dijon mustard
2 teaspoons finely grated fresh lemon peel
Freshly ground black pepper, to taste
2 tablespoons crushed pistachios

Celebrate Burgundy

Drink an Israeli Chardonnay to toast Burgundy's UNESCO nod.

06/18/2014
Jewish Week Online Columnists
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Led by the owners of two of the region’s most renowned vineyards, France’s Burgundy region has applied to become a recognized UNESCO World Heritage Site. A principal aspect of their application is their long history of winemaking, which dates to the Middles Ages. Beginning in the year 910, monks classified, subdivided and named their vineyards depending upon the quality and character of the grapes and resulting wines.

Domaine du Castel “C” Chardonnay 2012
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