Food & Wine

Bakery Fresh, From Your Kitchen

Think you can't make bagels at home? Think again.

Jewish Week Online Columnist

There are some foods you might think just aren't worth making at home. Croissants, for one. Sushi, for another. Until recently I thought that bagels—the ultimate Jewish New York food—were on that list. But when I decided to experiment and make them at home, I was pretty surprised by how easy they were, and how incredibly delicious.

1 1/2 cups water
2 teaspoons instant dry yeast*
4 cups bread flour
2 tablespoons honey
2 teaspoons kosher salt
1 tablespoon sugar
1 large egg white plus 1 tablespoon water
Optional: Sesame seeds, poppy seeds or other toppings

The Clarets Of Bordeaux

Red wines with a distinguished history.

Jewish Week Online Columnists
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Thanks to the British, the world of fine wine is firmly anchored to the love of claret. A derivative of the Latin word for “clear,” the word “claret” used to refer to the pale, rosé-like color of the wines produced in Bordeaux back in the 14th and 15th centuries. Even though Bordeaux eventually evolved into a darker, deeper wine over the centuries, the British wine trade —and its highbrow clientele — adopted the term still refers to the wines of Bordeaux generally, as well as to wines styled after Bordeaux. It’s even a legally protected trade name within the European Union.

Courtesy of Skyview Wine & Spirits

Bubby Ida Malnick’s Sweet and Sour Tongue

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.

Jewish Week Online Columnist
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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.”

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Florence Tabrys’ Sweet and Creamy Cheese Blintzes

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.

Special to the Jewish Week
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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 From Carmel

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

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.

Food and Wine Editor
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When John and Angela Fout’s daughter, Savana, turned 6 months old and began to transition to solid foods, the couple faced a dilemma: what to feed her? They both loved yogurt, but when they went to the supermarket to buy some for Savana, the ingredients in all the commercial brands horrified them.

“They are a nightmare,” John said. “Full of sugar and preservatives. And many of those flavored yogurts marketed for children don’t even have live cultures in them.”

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

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

Jewish Week Online Columnist

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.

4 egg whites
1 cup (200g) superfine sugar
2 teaspoons potato starch
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.

Special To The Jewish Week
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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
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