Food & Wine

Heated Cookoff At The JCC

Manischewitz All-Star gives former finalists a second chance.

04/01/2014
Food and Wine Editor

It was a second chance at success last Thursday as five previous finalists of the annual Manischewitz Cook-Off returned to Manhattan’s Jewish Community Center to compete in an hour-long cooking competition judged by representatives from magazines such as Saveur and Good Housekeeping.

From left: Ronna Farley; Naylet LaRochelle; Jamie Brown Miller (winner); Dina Burcat; Joe Carver. Lauren Rothman/JW

The Remix: Tackling Matzah

Don't like matzah? You probably will when it's rolled into these dark chocolate truffles.

Jewish Week Online Columnist

This is the second installment of our new series "The Remix" in which we seek to gently tweak the more challenging dishes in the Jewish culinary cannon. With a little bit of love, we’re convinced we can make even these dishes delicious, even the ones that seem bizarre to the modern palate.

Ingredients
Ingredients: 
1/3 cup heavy cream
5 ounces (about ¾ cup) dark chocolate, roughly chopped
¼ cup butter, at room temperature
1 piece matzah, finely chopped
1 ½ cups kosher for Passover powdered sugar
3 tablespoons Manischewitz (or to taste)
Sea salt

A New, Improved Sponge Cake For Passover

Custardy zabaglione and roasted orange slices modernize the once-passe dessert.

Jewish Week Online Columnist

Sponge cake is the new flourless chocolate cake.

Ingredients
Ingredients: 
For the sponge cake:
12 large eggs, at room temperature, separated
1 ¾ cups sugar
6 tablespoons orange juice
¼ cup lemon juice
2 tablespoons orange zest, from oranges used to make roasted orange slices (recipe below)
1 tablespoon lemon zest
1 cup matzo cake meal, sifted
1/3 cup potato starch
Passover zabaglione (recipe below)
Roasted orange slices (recipe below)
For the roasted orange slices:
6 navel oranges
2 tablespoons melted coconut oil
1 tablespoon sugar
½ teaspoon ground cinnamon
2 tablespoons finely chopped fresh mint
For the zabaglione:
8 large egg yolks
¾ cup sugar
2 tablespoons finely grated fresh orange peel, from oranges used to make roasted orange slices
½ cup sweet white Passover wine
Fresh mint leaves, for garnish

Yum

 

E-mail your entries to: laurenrothmanjewishweek@gmail.comor, send them to Lauen at:
Lauren Rothman
The Jewish Week
1501 Broadway, Suite 505
New YOrk, NY 10036

Osem Launches Sweepstakes

03/26/2014

Osem USA is celebrating Passover with a Grand Prize Sweepstakes offering a purse of $2,500, according to a press release from the company.

Courtesy of Osem

Cult Kosher

The top 10 treats we love to eat during Pesach.

03/26/2014
Jewish Week Online Columnist
Story Includes Video: 
0

Passover’s almost here and supermarkets are starting to fill up with those kosher for Passover foods you can’t get, or wouldn’t care to eat, any other time of year. No, not matzah and potato starch: I mean the good stuff.

Gotta love those kosher for Passover foods. Ronnie Fein

Kosher Food, Passover foods,promotional advertorial

Osem USA Launches $2,500 Grand Prize Sweepstakes through Social Media 
 
Share your connection to Israel with Osem this Passover
 

Kosher And Chinese, And Leftovers

Turn a carton of uneaten rice into a quick, tasty dinner.

Jewish Week Online Columnist

Jews love Chinese food. It's well-documented, and even the subject of a paper I wrote in college (I got an A-). But here's another thing we love: leftovers. And the two often go hand in hand: who hasn't ended up with a cardboard carton of white rice in the fridge after indulging in some beef lo mein or General Tso's chicken?

Ingredients
Ingredients: 
2 tablespoons canola or sesame oil
1 medium onion, peeled and chopped
Veggies of your choice - shredded carrots, chopped mushrooms, zucchini, peppers, etc.
2 cups precooked rice
2 large eggs
1 tablespoon soy sauce
Salt and pepper, to taste

Mold Is Gold

Moldy grapes produce some of the world's best dessert wines.

03/20/2014
Special to the Jewish Week

It’s sometimes said that the first person to eat a tomato was the bravest person in culinary history: same goes for the first person to milk a cow, and the first to chow down on raw fish. In the world of wine, there’s a similar origin myth: the first winemaker to use grapes infected by fungus. No one knows for sure when the practice first began, but the first clear mention of wine made from fungus-infected grapes dates to around 1576.

Snooth.com
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