Food & Wine

High-Tech Mevushal Wine

A flash-heat technology preserves grape flavor.

05/26/2014 - 20:00
Jewish Week Online Columnists

One trend that’s on an uptick in the world of kosher wines released on the US market is “mevushal,” or “cooked,” wines. These are wines that have been thermally processed in accordance with religious strictures so as to inoculate the wine from being rendered not-kosher by the handling of non-Jew or a non-Sabbath observant Jew.

Courtesy of Wally Wine

Go Beyond Plain Old Vanilla

For this Shavuot, try an avant-garde ice cream flavor: fig with orange and rosemary.

Jewish Week Online Columnist

Ronnie Fein/JW

Can you guess America’s favorite ice cream flavor?

If you said vanilla, you’re right—by a large margin. Vanilla’s runner-ups, according to the International Ice Cream Association and the International Dairy Foods Association, are chocolate and butter pecan.

4 ounces chopped dried figs
1 tablespoon honey
2/3 cup orange juice
3 cups half and half or light cream
½ cup sugar
3 large egg yolks
1/8 teaspoon salt
2 teaspoons orange zest
1 sprig fresh rosemary

What Is Hummus?

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

05/20/2014 - 20:00

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
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
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.

05/20/2014 - 20:00
Jewish Week Online Columnists

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.

05/19/2014 - 20:00
Jewish Week Online Columnist

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.

05/19/2014 - 20:00
Food and Wine Editor

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.

05/19/2014 - 20:00
Special To The Jewish Week

‘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).


Your Coffee Habit, Revolutionized

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

05/19/2014 - 20:00
Food and Wine Editor

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.

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