Food & Wine

Fall Brisket: For You, A Recipe From The Artisan Jewish Deli At Home

Stalwarts of the recent deli revival offer a seasonal brisket in which apple cider tenderizes the meat and a sweet side of squash.

Special To The Jewish Week

"The Artisan Jewish Deli at Home:" a book review by Amy Kritzer

Ingredients
Ingredients: 
3 pounds beef brisket
Kosher salt and freshly ground black pepper
1 tablespoon vegetable or canola oil
4 cups apple cider
2 cups dry red wine, such as Merlot, Syrah, Zinfandel or Cotes-du-Rhone
6 sprigs fresh thyme, plus 1 tablespoon minced thyme
4 large cloves garlic, smashed
2 bay leaves
1 (2-pound) butternut squash, peeled, seeded, and cut into 2-inch chunks
3 medium red onions, peeled and quartered, leaving the root intact

Rabbinate Vs. Movement

Masorti's kashrut invalid, warns Israel's Chief Rabbinate.

10/07/2013
Staff Writer
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The Israeli Chief Rabbinate issued an official warning that the Masorti Movement’s kosher certification is invalid and illegal after a boutique winery in the desert town of Miztpe Ramon decided to seek certification from the pluralistic movement affiliated with Conservative Judaism, according to Haaretz.

Wine certified kosher by the Masorti Movement doesn't go with challah, says the Rabbinate. Fotolia

Beets: Beautiful, Flavorful, Sweet

Vibrant fall colors make for a beautiful dish.

Online Jewish Week Columnist
I've had plenty of food in my day that looks fantastic but tastes mediocre, and food that is delicious but needs a little sprucing up. So when the two combine, and food is as "wow" as it tastes, it's a really special thing.
 
One of the things that makes food look so appealing is vibrant colors. Fall is a great season for that, and this dish combines beautiful jewel tones with great flavors.

Ingredients
Ingredients: 
4 medium beets
2 medium-large sweet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon kosher salt

What A Country!

WonderBread gets a hekscher from the OU.

10/03/2013
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Wonder Bread, that squishy, snowy miracle of engineering both gastronomic and financial – the company that originally made it, Hostess, recently emerged from bankruptcy and sold the brand to another company – is getting kosher certification in the New York area by no less an authority than the Orthodox Union, according to a bulletin from the agency.

Wonder Bread, an American icon, now has kosher certification from the Orthodox Union. Wikimedia Commons

Reds From Spain

Thumbs up for two new cheap kosher wines that don't taste like it.

10/01/2013
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A popular kosher wine blogger is giving two enthusiastic thumbs up to a pair of cheap new kosher reds available at Trader Joe’s: a Cabernet Sauvignon and a Tempranillo, both from Spain.

Splash these reds around a little -- at $4.99, you can afford it. Fotolia

A Transporting Treat

Savor the end of blueberry season with a dessert that moves easily from kitchen to sukkah.

Online Jewish Week Columnist

Blueberry season is just coming to an end, so take advantage of this recipe to utilize the last surge of berries in these cute, pop tart-like desserts. Of course, in the United States you can buy berries almost year round, and frozen would work as well here.

The juices of the blueberries have a tendency to ooze out as they cook, even if you seal the edges as best you can: It doesn't really bother me, I kind of like the "rustic" look.

Ingredients
Ingredients: 
2 1/2 cups flour
2 tablespoons sugar
pinch of salt
1 cup (2 sticks/225g) butter or margarine, diced and frozen
3 to 5 tablespoons ice water
About 2 cups blueberries, rinsed and patted dry
zest of one lemon
1/4 cup sugar
1 egg
coarse sugar

An Orange, Reversed And Candied

Try something new under the sukkah this holiday and give yourself a reason to say a beautiful prayer of thanksgiving.

09/23/2013
Jewish Week Online Columnist
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Call us corny, but in our family we tear up whenever we recite the Shehecheyanu. It’s such a beautiful prayer; it really brings home how blessed we are to be together and able to enjoy whatever occasion we are celebrating. So our eyes will be moist many times during Sukkot, because this holiday gives us a host of opportunities as we follow the tradition of chanting the Shehecheyanu every time we eat a new seasonal fruit or vegetable for the first time.

Candied kumquats are a mind-blowing marriage of sweet and sour. Ronnie Fein

Caramel Apple – Not Pineapple – Upside-Down Cake

Celebrate fall with a twist on a dessert classic.

Online Jewish Week Columnist

This Sunday officially marks the first day of fall, which means apple desserts. I've made apple muffins, apple crumbles and apple pies galore, but I wanted to try something a little bit different. So when I got the inspiration for an apple upside down cake, I knew I had to try it.

Ingredients
Ingredients: 
Topping:
3/4 cup packed dark brown sugar
1/4 cup butter or margarine
2 tablespoons honey
2 to 3 medium apples
Cake:
3/4 cup butter or margarine, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup milk or soy milk

Kugel And The Hot Condiment: Caramelized Onion Sriracha Potato Kugel

Pair your break-the-fast kugel with Sriracha, the most of-the-moment sauce, for a Yom Kippur treat that's hot and sweet.

Jewish Week Online Columnist

Jewish holidays: it's feast or fast, but when you fast you still eat a huge meal. Either way, it's all about the food.

Ingredients
Ingredients: 
1 tablespoon extra virgin olive oil
8 large russet potatoes, about 7 pounds
3 large onions, about 2.5 pounds, sliced thin
1 tablespoon honey
5 eggs
1/2 cup vegetable oil
4 Tablespoons Panko breadcrumbs
1/4 cup Sriracha (more if you like it extra spicy!)
2 teaspoons salt, divided
1/2 teaspoon pepper
Scallions for garnish, if desired

Mashed Potatoes, Dressed-Up

Break your fast with this filling make-ahead dish, dressed up with garlic and leek.

Online Jewish Week Columnist

I never like to break my fast on meat or chicken, but I still like something comforting and filling after a whole day without food. Potatoes - particularly mashed potatoes - are the ultimate comfort food, and this version, dressed up with caramelized leeks and a hint of garlic, are a perfect choice. Make sure to cook the leeks low and slow over gentle heat, so they caramelize instead of just browning. Only add the garlic in the last couple minutes since it burns quickly and only needs a quick time to cook.

Ingredients
Ingredients: 
2 large or 3 medium leeks
2-3 tablespoons oil
2 garlic cloves, peeled and minced
4 large potatoes (about 2 pounds)
1 teaspoon salt
1/2 cup chicken or vegetable stock
1-2 tablespoons milk or soy milk
salt and pepper to taste
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