Food & Wine

Florence Tabrys’ Sweet and Creamy 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 From Carmel

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

04/16/2014
Food and Wine Editor
Story Includes Video: 
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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
Story Includes Video: 
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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
Related Articles

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.

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: 
0

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

Bottles For Passover

Top picks to make sure those four cups satisfy.

04/07/2014
Special to the Jewish Week

With Passover just around the corner, we thought we’d highlight a couple of wines to enjoy over the holiday.

Pasco Project #1. Courtesy of Skyview Wine & Spirits

Potatoes for Passover, Upgraded

Don't skimp on the wow factor this holiday with these fun, filled spud cups.

Jewish Week Online Columnist

Potatoes, potatoes, potatoes. They're pretty much a staple of every Passover meal: Without bread or pasta, potatoes are the go-to carb. Now, I love potatoes, so I'm happy to see them over and over again, but sometimes even I get bored of the classic roasted or mashed. These lacy little shredded potato cups, which you can fill with just about anything, are a great way to add a little wow factor to the taste and presentation of your next potato dish. 

Ingredients
Ingredients: 
Cups:
4 large russet potatoes
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspooon onion powder
Stir-Fry:
1 large onion (or two small), peeled and diced
2 medium zucchini, diced
8 ounces mushrooms, diced
2 colored peppers, cored and diced
1 cup shredded carrots
2 teaspoons balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste
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