Food & Wine

What Is Hummus?

Sabra trying to establish legal U.S. hummus standards.

05/21/2014
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If Sabra Dipping Co. has its way, the use of chickpeas and tahini in making hummus will become U.S. law.

The hummus manufacturer, which is co-owned by PepsiCo and the Israel-based Strauss Group, has filed a petition with the Food and Drug Administration to create a standard for which dips are considered hummus.

Not every legume mash can call itself hummus. Wikimedia Commons

Cheesy Hummus-Stuffed Mushrooms

A Middle Eastern twist on the classic hors d'oeuvre. 

Jewish Week Online Columnist
Ingredients
Ingredients: 
24 small white button mushrooms, cleaned, stems removed and reserved
½ white onion, finely diced
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
½ cup prepared hummus
¼ cup panko breadcrumbs
¼ cup Parmesan cheese

Midnight Snack: Cheesecake Lollipops

A fun, bite-sized twist on Shavuot classic.

Jewish Week Online Columnist
Ingredients
Ingredients: 
1 9-inch prepared cheesecake
1 10-oz. package of candy melts (I used vanilla)
24 lollipop sticks
Rainbow sprinkles

New Blend, Ancient Winery

The royal line of Abarbanel continues.

05/21/2014
Jewish Week Online Columnists
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The Abarbanel Wine Company traces its family roots from the biblical King David to Don Isaac Abarbanel, the leader of Spanish Jewry at the time of the 1492 expulsion. Born in Lisbon, Don Isaac was a scholar, philosopher and prodigious author who also served as treasurer for the Portuguese King Alfonso V, and subsequently for the Spanish royal family. He lent large sums to the Spanish throne during their battles with the Moors, and their reluctance to repay him likely contributed to their decision to expel the Jews at the war’s end.

Courtesy of Abarbanel Wines

That Perfect Midnight Snack

Cheesecake pops are sure to sweeten your Shavuot study break.

05/20/2014
Jewish Week Online Columnist
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Don’t break out your cheesecake pan just yet. Shavuot, which starts the evening of June 3, is the recognition of the giving of the Torah to the Jewish people. The reasons we traditionally eat dairy on this holiday are varied. Some say it’s because when Jews received the Torah, we also got the commandment to keep kosher. Since the Jewish people did not have kosher meat or tools ready, they took the dairy route. Others say the dairy is a reminder of our freedom in Israel, the “land of milk and honey.” Either way, each year Jews gladly dive into blintzes, kugel and, of course, cheesecake.

But ordinary cheesecake is so last year.

Cheesecake cake pops, aka cheesecake on a stick. Amy Kritzer

Wine And — Sigh — Cheese?

Kosher cheese lags behind libations in quality, but passionate artisans are catching up.

05/20/2014
Food and Wine Editor
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Nothing goes better with a fine glass of wine than a nice hunk of aged cheese. But when you’re cracking open a lovely bottle of Cabernet Sauvignon whose grapes were harvested from the mineral-rich hills of the Promised Land, a shrink-wrapped package of Muenster cheese slices just won’t do.

Yonkers cheesemaker Brent Delman’s aged pecorino with black peppercorns. Lauren Rothman/JW

Chardonnay For Shavuot

From Israel, the best wine to pair with dairy.

05/20/2014
Special To The Jewish Week
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‘Buy on apple and sell on cheese” is an old adage in the wine trade. The malic acid in apples will make almost any accompanying wine seem more harsh and sour, whereas the fats in cheese will make most wines seem richer and more supple (which is why so many wine shops always serve cheese at in-store wine tastings).

Chardonnay

Your Coffee Habit, Revolutionized

An Israeli smartphone app offers unlimited joe for a low price.

05/20/2014
Food and Wine Editor
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Courtesy of Cups

A new Israeli smartphone app might have the power to revolutionize the way New Yorkers drink coffee.

Cups, created by a group of five Tel Aviv-based friends, is a subscription service that allows users to drink an unlimited amount of coffee all over the city for one flat price.

Golden, Crispy Fries - No Potato

Use cornmeal to make these uber-tasty baked polenta fries.

Jewish Week Online Columnist

I once interviewed a prominent cookbook author about Chanuka foods, and how all things fried are totally tasty. She told me: "I always say you can take a lego piece and throw it in the fryer and it is so delicious." Fried things are obviously delicious, and I'm a sucker for a perfectly crisp french fry. But frying everything all the time is... not exactly artery-friendly. Luckily, we can get that crispy crunch in other ways, as with these golden-brown baked polenta fries.

Ingredients
Ingredients: 
6 cups water
2 cups cornmeal (coarse ground)
1 teaspoon salt + more to taste
1 teaspoon garlic powder
1/4 teaspoon chili powder
Cooking spray

Molly Wizenberg Is Back

The popular "Orangette" blogger has penned a second book.

05/13/2014
Food and Wine Editor
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Molly Wizenberg at Greenlight Bookstore. Lauren Rothman/JW
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