Food & Wine

Bubby Ida Malnick’s Sweet and Sour Tongue

Food tags: 
tongue
sweet and sour tongue
The Holocaust Survivor Cookbook
Ingredients
Ingredients: 
2 tablespoons fat or oil
1 onion, diced
2 tablespoons all-purpose flour
2 cups tongue stock (chicken or beef stock can be substituted, though if you cook your own tongue reserve the liquid)
⅓ cup white vinegar
⅓ cup honey
½ teaspoon salt
½ teaspoon ground ginger
¼ cup golden raisins
¼ cup blanched sliced almonds
1 lemon, sliced thin
4 pounds cooked beef tongue

Recipes With A Dark Past

Holocaust-related cookbooks tell tragic stories through food.

04/23/2014
Jewish Week Online Columnist
Story Includes Video: 
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"Recipes Remembered" by June Feiss Hersh.

When Florence Tabrys was 14 years old, Nazis occupied her small hometown of Szydlowiec, Poland. Three years later, she and her younger sister were sent to a munitions factory. They were later shipped from concentration camp to concentration camp before they were eventually liberated from Bergen Belsen in 1945. They never again saw their parents or their five other siblings.

Tabrys doesn’t often talk about her experiences during the Holocaust, but she spoke to June Feiss Hersh about her memories for the 2011 book “Recipes Remembered: A Celebration of Survival.”

Florence Tabrys’ Sweet and Creamy Cheese Blintzes

Food tags: 
Recipes Remembered
blintzes
cheese blintzes
Ingredients
Ingredients: 
For the Batter:
6 large eggs
½ cup warm water
½ cup whole milk
1 cup all-purpose flour
For the Filling:
1 (4-ounce) package cream cheese, at room temperature
1 cup (7.5-ounce package) farmer’s cheese
1 teaspoon melted butter
¾ teaspoon ground cinnamon
½ cup sugar
1 egg, beaten
Butter, for frying blintzes
Sweetened sour cream, cinnamon sugar, confectioner’s sugar, orange zest, for topping (optional)

For Spring, Rosés

Light, refreshing wines perfect for sipping on warm nights.

04/16/2014
Special to the Jewish Week
Story Includes Video: 
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When the weather (finally!) turns warm, we start to think about—and drink—rosé. Combining the refreshing qualities of a white wine with the fruity flavors found in red wine, rosés are remarkably food friendly, typically pairing well with spring and summer fare. Most rosés are light and easy drinking, best served when young and very chilled. But when we’re in the mood for a more complex and richer rosé, we often reach for one from Tavel.

Courtesy of Domaine Lafond-Roc Epine

Mevushal Wines From Carmel

Selected line, already popular in Israel, hits U.S.

04/16/2014
Food and Wine Editor
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Carmel, the award-winning Israeli winery founded in 1882, has brought its popular line of Carmel Selected mevushal wines to the U.S. Already Israel’s biggest-selling brand, the line is available in three varieties: Cabernet Sauvignon; Sauvignon Blanc; and a Riesling/Chenin Blanc Blend. Priced at $10.99 and under, the bottles are also a budget-friendly offering.

Courtesy of Royal Wine Corp.

Sohha Means Health

A new labneh-style yogurt is local, additive-free and certified kosher.

04/10/2014
Food and Wine Editor

John Fout at the Sohha Savory Yogurt stall in the Chelsea Market. Lauren Rothman/JW

A Lemony Passover Treat

Jewish Week Online Columnist

These frozen meringue desserts will have you forgetting all about chametz.

There's nothing worse than finishing up your seder with a cake that tastes like... matzah. But when it comes to Passover baking, that's often the case: Matzah meal replaces the flour, leaving desserts that are heavy and dense, with that unappealing flavor. No more! This delicious gluten-free dessert forgets all about matzah, using only natural ingredients for the perfect light, sweet end to your seder.

Food tags: 
lemon
Passover
dessert
meringue
frozen
ice cream
Ingredients
Ingredients: 
Meringue:
4 egg whites
1 cup (200g) superfine sugar
2 teaspoons potato starch
Filling:
4 egg yolks
1/2 cup (100g) superfine sugar
zest of two lemons
6 tablespoons lemon juice
1 cup heavy cream or non-dairy cream

8 Passover Wines (Dayenu!)

New kosher wines for the Passover season.

04/09/2014
Special To The Jewish Week
Story Includes Video: 
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For the kosher wine industry, the lead-up to Passover is what the run-up to New Year’s Eve is for the sparkling wine industry — a time of big sales and bigger hype. Not surprisingly, this is also the time of year when the greatest number of new kosher wines hit the market. 

Carmel’s 2013 Selected Cabernet Sauvignon

Down With The People

An ode to forbidden carbs from the regular folks of Congregation B’nai Shalom in Westborough, MA.

Manischewitz Acquired By Bain-Affiliated Firm

04/09/2014
Food and Wine Editor

Why is this takeover different from all other takeovers?

Because the takeover of the venerable Manischewitz company by a private equity firm means that the iconic Jewish business will likely be making a big push to sell even more of its fare to non-Jews.

Manishewitz announced that its plant and products have been acquired by a private equity firm. Courtesy of Manischewitz
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