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December 6, 2016 / 6 Kislev, 5777

Posts Tagged ‘coffee’

Fine Wines For Rosh Hashanah

Wednesday, September 1st, 2010

           The blast of the shofar carries loudly and clearly over long distances. Because of that, it was often blown in biblical times as a means of communication – to announce times of danger or the onset of peace. Today the shofar is sounded in connection with the Jewish holidays of Rosh Hashanah and Yom Kippur. In fact, the only specific biblical commandment for the upcoming Rosh Hashanah holiday (in these times) is the sounding of the shofar.

What is not as well known is that the horns of rams, cows, sheep and goats served for many centuries as drinking vessels. Known in Greek as rhyton and in the Georgian Republic as khantsi, drinking horns first came into use with the Vikings. Later, however, made from the horns of bisons, gazelles, sheep, goats, antelopes and domestic cattle, they were adopted throughout Europe. By the Middle Ages, they had become one of the most prized drinking vessels, sometimes set with precious stones and trimmed with silver. Jewish communities were not averse to their use and today, a fine collection of quite ornate drinking horns may be seen at the wine museum on the premises of Chateau Mouton Rothschild in Bordeaux.

Drinking from such horns may have a romantic ring to it, but in fact these are not the ideal wine vessels, as each horn requires its own stand to keep it from falling over. Quite often, because of their size and uneven shape, it causes a good deal of wine to drip from the lip to the chin – and then to stain our clothing. As always, the best drinking vessels for fine wine will be made from thin crystal, keeping in mind that the higher the quality of the crystal, the more we will appreciate the aromas and flavors of the wines we are enjoying.

The following are recommendations for kosher wines from France, Israel and California that will be appropriate not only for Rosh Hashanah but for any celebratory meal. All are available from wine shops carrying kosher wines, as well as kosher wine Internet sales points throughout the U.S. Each of the wines will go well with meals based on large or small cuts of beef or lamb. They will also make fine accompaniments to other meals when served with a platter of mixed cheeses.

Yarden, Cabernet Sauvignon, Israel, 2006: Full-bodied, with gently mouth-coating tannins, sweet cedar wood and notes of tobacco integrating nicely. On the nose and palate wild berries, purple plums and currants on a background of spicy oak, all touched with hints of spices, coffee and light mineral-earthy overtones. On the long finish a hint of red cherries that brings a comfortable smile to the eyes. Drink now-2018. $21. Score: 92.

Herzog, Cabernet Sauvignon, Special Reserve, Alexander Valley, California, 2006: Dark garnet toward royal purple in color, opening with a generously aromatic nose that includes wild berries and tobacco and opens to reveal blackberries, black currants and plums on a background of sweet and spicy cedar wood. Long and elegant. Drink now-2014. $35. Score: 91.

Carmel, Cabernet Sauvignon, Kayoumi Vineyard, Israel, 2004: Aged in oak for 15 months, the wine is dark and almost impenetrable purple in color. Firm tannins and smoky wood come together with currant, blackberry, plum and mineral aromas and flavors, showing hints of Mediterranean herbs and light Oriental spices. Long and generous. Drink now-2012. $31. Score: 91.

Covenant, Red C, Napa Valley, California, 2007: Riper and more fruit-forward than the Covenant. Garnet to royal purple, medium to full-bodied, with soft tannins integrating nicely to highlight blackberry and black cherry fruits those on a tantalizing spicy background. Soft and round, but with plenty to grab the attention. Drink now-2013. $40. Score: 90.

Ch?teau Le Crock, Cru Bourgeois, St.-Estephe, Bordeaux 2005: Dark garnet, full-bodied, with chewy tannins and notes of spicy and toasty oak. Opens to reveal fine blackcurrant, blackberry and chocolate notes and, on the moderately long finish, a hint of eucalyptus. Best kosher edition to date from this winery. Drink now-2014. $30. Score: 90.

Dalton, Alma, Israel, 2007: Almost impenetrably dark garnet in color, a full-bodied blend of 65 percent Cabernet Sauvignon, 22 percent Merlot and 13 percent Cabernet Franc. Developed in French barriques for 14 months, showing gently mouth-coating tannins and light notes of sweet cedar wood, opens with ripe black and purple fruits, those on a background of chocolate and sweet chewing tobacco. Drink now-2014. $26. Score: 90.

Ch?teau Giscours, Margaux, Bordeaux, 2005: Well done. Garnet toward royal purple with orange reflections, full-bodied, with soft tannins integrating nicely. Opens on the palate to show red and black berries, cherries and notes of citrus peel. Long, mouth- filling and generous. Best from 2011. $40. Score: 90.

Ch?teau Matras, St. Emilion, Bordeaux, 2004: Ruby toward garnet, with a rich floral, crushed berry and coffee nose. Medium (perhaps medium-full-bodied), opens to show still firm tannins and generous spicy wood waiting to settle down but in fine balance with blackberry and cassis fruits, those supported nicely by hints of roast meat and balsamico. Drink now-2015. $38. Score: 89.

Daniel Rogov is the world’s premier kosher wine critic and the author of two annual books, Rogov’s Guide to Israeli Winesand Rogov’s Guide to Kosher Wines. He can be reached at drogov@cheerful.com.

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Fine Wines On A Budget

Tierra Salvaje, Cabernet Sauvignon, Mendoza, Argentina, 2009: Dark garnet, medium-bodied, with soft tannins integrating nicely and showing traditional blackberry, blackcurrant and citrus peel notes on a lightly spicy background. Drink now. About $6. Score: 86.

Sol de Chile, Cabernet Sauvignon, Single Vineyard, Estate, Maule Valley, Chile, 2008: Opens with damp earthy, almost compost-like aromas but those blow off after several hours. They reveal medium-body and chunky tannins, those parting to reveal blackberry, blackcurrant and purple plum fruits, those in turn opening to show raspberries and cranberries. A country-style wine, earthy to its core. Drink now. $12. Score: 86.

Daniel Rogov

You Know Your Date’s A Mentsch If…

Wednesday, May 26th, 2010

While some people have the extreme mazel of knowing within an hour of their date that the person sitting across from them is the “right one,” the vast majority of those on shidduch (blind) dates aren’t so lucky. I would guess most first dates are parve – with the consensus being, “I had a nice time, but not amazing.”

The big question when the dater comes home is whether to go out a second time. Dating can be emotionally and financially draining – as well as time-consuming, and the young people involved may wonder if another get-together is worth the effort, since the meeting was just “ok.”

Something to consider when making the decision on giving the “relationship” another chance is examining the other person’s menschlichkeit. Its absence or presence should be the deal breaker or maker.

Many inexperienced and naïve young adults, and their equally naïve parents, make the mistake of agreeing to or turning down a second date based on external factors such as yichus, (family pedigree), wealth (or lack off it), physical appearance and the schools attended. Midos are assumed to automatically be part of the person’s make-up, especially if he/she comes from the “right” family and went to the “right” schools.

Sadly that is not necessarily the case. Some individuals are not what they seem to be and are very adept at saying the right things and participating in the right activities, thereby fooling rebbes, shadchans and potential in-laws into thinking more positively about them than they deserve.

However, there are subtle traits that provide clues as to what the person is really like, and certain behaviors or lack of them on the first date should be a major factor in deciding on a second one.

Here is what I believe are some actions that provide insight into a person’s menschlichkeit:

He calls to let her know he’ll be late. In this age of cell-phones, there is no excuse – except for a blatant lack of consideration – not to let the girl know that you are delayed and will be late. She will appreciate the heads up and will likely be relieved to have more time to get herself ready.

Likewise, the girl should not keep him waiting for more than a few minutes after he arrives to pick her up. If she knows she won’t be ready by the agreed upon time, she should call him and let him know. Asking a new date to wait for you can be very awkward for both the young man and her parents. Making a person “cool their heels” after a mutually agreed pick-up time is an act of control and self-centeredness, and conveys the message that the person waiting is insignificant and of small value. Chronic lateness can also be indicative of an unorganized personality. Marriage to someone who can’t get his/her act together can be very frustrating and stressful for a person who is punctual.

If the date involves eating out, insight as to whether a second date should be contemplated can be provided by where he takes her and what she orders. Did the girl take into consideration what is reasonable for a young man who is learning, in college or working, to shell out? A medical student I know took a girl out to a “very nice” restaurant. He was quite attracted to her as she was very pretty and was charmed by her wit and the easy flow of their conversation. But his outlook quickly soured with each course that she ordered – the most expensive choices of the appetizers, salads, entrées and desserts, of which she took only a few bites, before ordering something else.

“I’m a student with huge loans”, he told me, turned totally off both by the waste of good food, and what he perceived as her greed and thoughtlessness. Needless to say, there was no second date.

On the other hand, a girl who orders the cheapest meal may have very low self-esteem. It’s as if she is signaling,” I’m not worth spending money on, I have little value.” An unhealthy self-image can be problematic in terms of a viable marriage.

Conversely, if, on the first date, the guy shows signs of cheapness, the girl should seriously reconsider agreeing to a second date, A divorced friend of mine once lamented to me, “I should have seen what was coming when I saw he tipped the waiter with a quarter.”

One of my most “memorial” dates consisted of a long walk in a park on a cold, wintry afternoon in Toronto, and afterwards being “treated” to a cup of coffee. I was in my late 30’s, wearing dress shoes.

A good indicator if a “parve” boy is worth a second look – or not – is if he walks his date to the door or just drops her off in front of her house or building. Escorting the girl and making sure she gets in would seem like a no-brainer – but it doesn’t always happen. In fact, numerous stories abound of women who after a date, were left off at a subway or bus stop at night and ended up walking home alone. The luckier ones had dates who put them in taxis or car services, but did not take them home.

A man who takes the trouble to walk his date to her door displays good manners and kindness that he no doubt will display to his wife.

Actions that show a person is thoughtful and considerate – or not – should be taken into account when deciding if one should ask, or agree to, a second date. Looks and social status, etc have their place in the shidduch scene, but menslichkeit should be the deal-breaker.

Cheryl Kupfer

Sweating the Small Stuff

Wednesday, October 28th, 2009

(Names changed)


Very often when we can’t face our big hurts or big loses we focus on the little ones. We can discuss those. We can cry over the small loses, be angry at the smaller hurts even though it may look trite and sound ridiculous to others. It is easier to say I miss having a bathtub in my bathroom because we had to turn it into an accessible shower, than to talk about the loss that accompanies a spouse who can no longer stand. It is easier to be angry when you have to buy a large minivan with a ramp when you really want a Smart Car than to be angry at the illness that forced you to make that choice. And so well spouses will often, verbally, “sweat the small stuff.” They will risk the comments of, “Oh you’re being ridiculous.” Or “What’s the big deal?” It is preferable to dealing with the real issue, the cause of the accommodation, the reason you have to make the choices you do. It is easier than hating the situation you have found yourself in for the last several years.


            The first purchase Joyce made several months after her chronically ill husband passed away and she was starting to put her life back together was a coffee table. “I had always desperately wanted a coffee table but we couldn’t have one. It blocked his passage through the living room. We always had to be mindful of the traffic pattern through the house. First we had to accommodate the cane, then the walker and later the wheelchair. The OT had been very specific about traffic patterns and barriers. It started thirty years ago, at the beginning of the illness, and that was the beginning of my non-existence. What I wanted couldn’t be accommodated. What he needed had to be accommodated. I know it sounds stupid and mean spirited, but after 30 years of always wondering how every change you make in your home and in your life will work for him and never being able to say ‘But what about what I want?’ you get mean spirited. You wonder, ‘When is it my turn? When can I have one thing that I need and want?’ And that was the coffee table. It was my turn.”


            For Joyce, the coffee table was the symbol of her new life. It was a window into her future. A future where she could consider her needs and wants, for the first time in a long time. Joyce knew it wasn’t really about the coffee table. She even confided in me that she didn’t like it there after all the years without one. But she had to buy it. And she knew she’d keep it there for a while even though she found it inconvenient. It was all about what the table meant in her mind more than in her living room.


            For Gittle it was folding the challah cover on Shabbos. As her husband’s disease worsened and Gittle’s care giving chores increased, she discovered a volcano of anger erupting every time her husband handed her the challah cover to fold before he cut the challah on Shabbos.  “Can’t he at least fold the challah cover and put it on the table? Why does he have to hand it to me to do along with everything else?” At first Gittle couldn’t understand her own anger. All she knew was that as her husband’s condition worsened and household tasks and care giving took up more and more of her waking hours, her anger at being handed the challah cover grew. They even had fights about it. Yet he kept handing her thechallah cover and she became more and more resentful. It was only after her husband’s passing that Gittle began to realize that it was not the challah cover per se that she was so angry about but what it represented. Unconsciously it symbolized, to her, all the added work the illness had forced upon her and all the tasks that were once her husband’s that she now had to do. Whereas, she couldn’t be mad at him for how the illness had changed her life, she could be mad at him for not folding the challah cover but giving the job to her to do.


            Many people get upset when they hear well spouses complaining of the little inconveniences they go through. They don’t understand why they make such a big deal out of what, to them, is nothing. But for a well spouse, the little thing is a symbol of the massive loss, the universal change in their life that has affected every aspect of their marriage and their very existence. It represents every dismal change they have had to endure in order to make their spouses life easier. It reflects the feeling that, once the illness began, their very existence started to disappear. And seeing it that way makes it not so small after all.


You can contact me at annnovick@hotmail.com

Ann Novick

It’s Not Just A Collection; It’s El Al

Wednesday, March 18th, 2009

Aside from a poster depicting the 40th anniversary of El Al that greets visitors immediately, and a couple of El Al coasters on the coffee table, there is not much in the living room of the Upper West Side home of Marvin Goldman to suggest that he is an avid collector of El Al material and paraphernalia.


            And then you make a left and enter the museum.


            The museum is Goldman’s ode to all things El Al – literally all things: Silverware, neckties, china, coasters, airplane models, posters, a safety card printed in Yiddish, calendars, photographs, postcards, timetables, ashtrays, flight bags, pins, caps, pens, playing cards, a solid brass belt buckle, key chains, annual reports, an umbrella, key to the first class bathroom, captain’s hats, captain’s uniforms and flight attendant uniforms.


            “People collect postcards of all airlines,” Goldman says. “People collect key chains of all airlines. You could go crazy.” You could, indeed.


            The occasion that prompted my visit, and that of two other journalists, to Goldman’s collection – which has been inexistence for decades – was the publication of his second book on the history of El Al, this one called El Al: Israel’s Flying Star.


            Goldman is a slim and unimposing man who is even-tempered and exceedingly nice. His voice is consistently precise and soft, but when he gets excited, which he does from time to time when talking about El Al, his voice rises a bit and he sits forward in his seat.


            To say that Goldman is an El Al enthusiast is like saying that lions are meat enthusiasts. There’s Goldman and then there’s everyone else.


            “I’m a collector; I collect lots of things,” he says by way of insufficiently explaining his hobby.


            After Goldman started regularly flying on El Al in 1978, he became very interested in the airline’s history.  His collector mindset kicked in and he began acquiring El Al postcards. He became a member of the World Airline Historical Society, and off he went.


            You know how it goes – the public relations woman in the New York office introduced him to the p.r. people in the Tel Aviv office. They in turn introduced him to other people, “old timers with the airline.” “I’d visit them and write about them,” he says. “People started to help and the collection started to build up.” And he started gaining entry to a treasure of artifacts and documents, taking what would be offered to him.


It was his desire to share his recorded interviews and notes that led Goldman to write his first El Al account, El Al: Star in the Sky, in 1990.



Marvin Goldman and his collection


            The new version is a meticulously detailed, 192-page history of El Al. Here are some tri-state connections: Did you know that the very first pilot for El Al lived in East Hampton, Long Island, and still does? Or that the first El Al station manager in Zurich, Switzerland, lived in Queens? Or that the first flight attendant to hail from America lived in Elizabeth, N.J., and married a rabbi?


            Goldman is not a mere El Al buff; he is one of the airline’s biggest admirers. “El Al is different from other airlines,” he says, echoing a sentiment that comes through in his book. “El Al is integrally related to the state of Israel.”


Though Goldman is not a professional historian (for more than 40 years, he was an associate and then partner for a top New York law firm), he plays one in his apartment and in his books and in his writing and editing for the World Airline Historical Society’s quarterly publication, “The Captain’s Log.”


            As with all facts El Al, Goldman has an extensive knowledge of the many aircrafts the airline has flown. He promptly identified the models of all the model planes in his collection. “This is the Lockheed Constellation aircraft this one is a 707 this one is made in the Bahrain, where the most famous mahogany model maker in the world lives.” Fourteen pages in the book showcase the entire 100-plus aircraft fleet of all planes El Al has ever used.


            “When I started to do the first book,” Goldman recalls, “I thought I’d do a small, simple book, but I still needed a nice cover.” He met aviation artist Mike Machat and commissioned him to do a painting of an El Al airplane, a photograph of which would serve as the cover. Machat put Goldman in touch with John Wegg, now editor in chief and publisher of Airways Magazine, who agreed to publish the book. “I suddenly realized that I had to do a much better job than I had planned,” he says.


El Al: Israel’s Flying Star was published in conjunction with El Al’s 60th anniversary. Goldman points out that even though Israel celebrated its 60th anniversary last year, El Al can technically still celebrate in 2009. “The date of El Al’s first scheduled flight for passengers was the end of July, ’49,” he says.


           Goldman says he feels that the perfect home for his collection would be in a civil aviation museum in Israel.


            His El Al museum, comprised of over 10,000 pieces in total, is in Goldman’s apartment, stuffed in a 12-by-15-foot room (not counting some additional closet space), which doubles as a guest room when his children and grandchildren visit.


“My 4-year-old grandson is my biggest fan,” he says. When grandkids come, “I do confess to taking away these model airplanes,” he confesses. “The rest I leave.”

Shlomo Greenwald

Kosher Tidbits from Around the Web – March 17, 2009

Wednesday, March 18th, 2009

Is there a more perfect way to end your day then with a bowl of soup?  They soup is comfort food – even during the summer months.  So, how about sharing soup with a group of friends? That’s the idea behind a “soup soiree”.  Click here for recipes and tips.


Visiting Chicago or want to send someone there a gift – visit Zelda’s Sweet Shoppe on-line (CRC supervised) and choose from its great selection.  Order now for Pesach and receive a 10% discount on your order. 


And speaking of Chicago, Kosher Community Survey, is now collecting information on Chicago, Cleveland and New York.  Have an opinion – they want to hear it.


I read a review of a Chinese restaurant in LA, which sounded so good, it almost made me want to get on a plane to check it out.  The restaurant is called Mashu Mashu and it’s under the supervision of the RCC.


As there are coffee lovers in my family, this item caught my eye: a 2-pack of 24 count boxes of Timothy’s World (KSA supervised) coffee for Keurig Brewers for just $21.00.


Between now and Pesach, you can enjoy the taste of Blue Ice Organic Wheat Vodka. 


Finally, there is great excitement in our home because Carlos and Gabby has finally opened their Brooklyn location.

Chumi Friedman

Kosher Tidbits from Around the Web – March 17, 2009

Wednesday, March 18th, 2009

Is there a more perfect way to end your day then with a bowl of soup?  They soup is comfort food – even during the summer months.  So, how about sharing soup with a group of friends? That’s the idea behind a “soup soiree”.  Click here for recipes and tips.


Visiting Chicago or want to send someone there a gift – visit Zelda’s Sweet Shoppe on-line (CRC supervised) and choose from its great selection.  Order now for Pesach and receive a 10% discount on your order. 


And speaking of Chicago, Kosher Community Survey, is now collecting information on Chicago, Cleveland and New York.  Have an opinion – they want to hear it.


I read a review of a Chinese restaurant in LA, which sounded so good, it almost made me want to get on a plane to check it out.  The restaurant is called Mashu Mashu and it’s under the supervision of the RCC.


As there are coffee lovers in my family, this item caught my eye: a 2-pack of 24 count boxes of Timothy’s World (KSA supervised) coffee for Keurig Brewers for just $21.00.


Between now and Pesach, you can enjoy the taste of Blue Ice Organic Wheat Vodka


Finally, there is great excitement in our home because Carlos and Gabby has finally opened their Brooklyn location.

Pesach – Let My People Cook!

Wednesday, March 11th, 2009

Pesach. Ahhh. All that scrubbing, all that shopping, and most of all, all that cooking! How is it possible to keep Pesach costs to a minimum, while still maintaining a wide variety of foods that are both tasty and attractive? And how is it possible to keep Pesach cooking (relatively!) healthy, delicious, and even matzo meal and gluten free? In my newest cookbook, Pesach – Anything’s Possible! it’s entirely possible to do it all. With the advent of Pesach approaching, I’d like to share with you some outstanding recipes, some that are from my book and some that are not, to get you started making the tastiest and most satisfying Pesach you have ever had.


I’ve included a few ideas here that do contain matzo meal, for those readers who really enjoy using it, while the matzo meal free (otherwise known as ‘non Gebrochts‘) recipes, together with their photos, are all a sample from my cookbook.


This first recipe is a family favorite: my mother has been making it for over three decades. It is a bit of work, that’s true, but the results are so worth it. This can be made all year round, but in my parents’ home it was usually reserved for very special occasions, among them, Pesach.


Stuffed Veal Roast


1 veal breast with a pocket, about 7-8 lbs.  – Ask for a meaty one, and since it has bones in it, this is not really that much meat

2 lbs.- (a little less than 1 kilo) ground veal

½ cup matzo meal

4 large onions

10 cloves garlic

½ cup of chopped fresh parsley

Another small bunch of fresh parsley, unchopped

2 tablespoons fresh thyme, stems removed

3 more sprigs fresh thyme, whole

1/4 teaspoon pepper

1 teaspoon salt

3-4 bay leaves

3 carrots

4 celery stalks

1 red pepper, diced

1 yellow pepper, diced

1 cup dry white wine

2 tablespoons paprika

Olive oil

4 oz. / ½  cup tomato sauce


Rinse the meat and wipe the pocket with a paper towel.  Set aside.


Prepare the filling first. Start by sautéing the following in a little olive oil, for about 8-10 minutes, until clear:  1 onion diced, 4 cloves of garlic diced, 1-2 carrots diced, 2 stalks celery diced, and the red and yellow pepper. Then, add in the chopped fresh parsley, the fresh thyme, and the pepper and salt. Stir together and set this aside.


In a large bowl, mix the ground meat with ½ cup of matzo meal, the tomato sauce, and ¼ cup of the wine.  Add the sautéed vegetables and mix together well using a wooden spoon.  This is now your meat stuffing mixture.


A useful note is that if you can’t obtain ground veal, the stuffing is equally good using ground beef or ground chicken. 


Spray a large roasting pan with Pam olive oil spray or smear a little olive oil on the bottom. Slice the remaining onion and garlic and spread it all over the bottom of the pan.  Place the veal on top of the onions and fill the pocket with the meat filling.  Set aside the remaining filling, which doesn’t fit, to use as a meat loaf.  You do not have to sew the pocket up.


Season the top of the veal with olive oil, pepper and paprika, parsley, and a few springs of whole thyme. Place about 3-4 bay leaves around the sides of the veal.  Add the remaining carrots and celery, chopped into chunks around the sides of the veal as well.  Spread some onions and garlic also on the veal’s top. Add ½- to ¾ cup white wine to the bottom of the pan.  Bake at 325°F / about 165°C for about 2 hours, covered. 


Uncover and bake at 350°F/ 180°C to brown for about another 1-2 hours.  Check to ensure that the juices do not completely evaporate. The veal is done when it tests fork tender.  If the veal is still not done after this second step of baking it, or if it starts to dry out, recover it and allow it to stay covered for the remainder of the baking process.  


The average cooking time is 5-6 hours total; this cooking time will render a very soft and tender roast. Less time will mean tougher meat. 


If you wish to remove the bones before serving it, do so while it’s still warm.  The bones are much easier to pull out this way.  Refrigerate several hours or overnight before slicing, to get better slices.  After it is cold, slice into nice thick slices.  This freezes very well.  Just reheat very thoroughly, covered, prior to serving.


To use the remainder of the ground meat mix as a meat loaf, just do the following: Spray a loaf pan with Pam or use olive oil.  Shape the meat mix into a loaf. Pour some tomato sauce on the top.  Add about 1/4c. wine to pan.  Bake uncovered for about 1- ½ hours at 350° F and enjoy!


Here’s another fleishigs recipe that uses up those extra parts of the chicken, the little ‘fliegelach


Tangy Chicken Wings

Serves 5-6


1 medium onion, sliced into rings

20 chicken wings, rinsed and cleaned off as well as possible

½ cup honey

½ cup ketchup

½  cup apricot jam

2 tablespoons oil

1 tablespoon granulated garlic

2 teaspoons ginger

1 small onion, pureed


Preheat the oven to 375°F / 190°C.


Layer the onion rings into the bottom of a pan. Place the chicken wings on top of the onion rings.


Mix together all the rest of the ingredients in a small bowl. Smear this all over the chicken wings and bake uncovered for 30 minutes, until the chicken wings are cooked through. Alternately, if you have the extra time, make the sauce early on in the day and let the chicken wings marinate in it until you are ready to cook them. This cuts down on prep time later, as well as making them even tastier.


This also works well on a grill, although it will take less time to cook. Your kids will be licking their fingers on this one, asking for extra helpings!


Here’s a beautiful salad to make any greens-loving eater happy. It only takes a few minutes to prepare and makes a sensational presentation


Sweet and Tangy Spinach Grapefruit Salad

Serves 6


1 box or container (about 4-5 cups of sliced leaves) fresh spinach leaves, cut up

1 firm English cucumber, cubed

20 cherry tomatoes

1 small red Spanish onion, sliced into half rings

½ of a white grapefruit, completely peeled, white part removed, and chunked

½ of a red/ pink grapefruit, completely peeled, white part removed, and chunked

⅓ cup slivered almonds

¼ cup pine nuts, optional



¼ cup fresh lemon juice

¼ cup oil

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon granulated garlic

1 tablespoon sugar


In a small blender, blend together the dressing ingredients until very well combined. Set aside until it’s ready to use.


Directly before serving, arrange the salad as follows: In a large, pretty glass bowl, place all the sliced spinach leaves. Sprinkle the diced cucumbers on top of that, and then cherry tomatoes.


Arrange the sliced onion rings all over the top. Place the grapefruit pieces over all. Toss very slightly with your fingers.


Sprinkle the almonds and pine nuts over the salad. Drizzle the dressing over all and serve.


Now we will complete this meal with a few ideas for desserts, from fruits to baked goods.


Crunchy Coated Baked Apples


Each apple is one serving, but most people will want more than one serving of this one!


6-8 medium green apples, peeled and cored

1½ cup crushed walnuts or almonds, or a mix of both

¼ cup sugar

1 packet vanilla sugar

oil, as needed

white raisins, optional


Preheat the oven to 350°F / 180°C.


Peel and core each apple.


In a bowl, mix together the crushed nuts, sugar, and vanilla sugar. Brush each apple gently with a bit of oil. Roll each apple into the nut mixture. Line a small baking pan with baking paper. Stand up the coated apples in the pan. When they are all ready, spoon a bit of the nut mixture into the center hole of each apple. You may choose to add several golden raisins to each apple’s center as well. Place the pan into the oven and bake for about 45-55 minutes, checking them after the first 45 minutes. They are done when they are soft. These serve well warm or cold.


Farfel Cookies 


This recipe is from my sister Bracha’s childhood friend, Chava Steingroot. It does contain matzo meal, but it is such a favorite among my matzo meal-eating relatives that I decided to include it for your pleasure.


8 egg yolks

2 cups sugar

2 cups matzo meal

6 cups matzo farfel

1-½  cups oil

1 teaspoon cinnamon

1 cup orange juice

1 packet vanilla sugar -or – 2 teaspoons vanilla

1 teaspoon orange extract

8 egg whites

½ cup chopped nuts


Preheat the oven to 350°F / 180°C. Cream together the 8 egg yolks with the 2 cups of sugar. Add in the matzo meal and the matzo farfel and mix together. Add in the oil, cinnamon, orange juice, vanilla sugar or 2 teaspoons vanilla, and the orange extract.  Mix together and set aside.


In a separate bowl, beat the egg whites slowly and add ½ cup of sugar to them while they are beating. Turn off the beaters when they are stiffened and white.  Fold in the chopped nuts by hand.


Fold the white mixture into the yolk mixture.  Let this stand 1-2 hours, but cover the bowl. The longer this stands, the crunchier the cookie.


Line a few cookie sheets with baking parchment paper.  Place 1 heaping tablespoon of batter down on the sheets for each cookie. Bake them for 10-12 minutes, until the cookie crinkles and spreads. As soon as they are light brown on the bottom, remove them from the oven. Allow them to harden on the cookie tray for about 10 minutes, and then remove them to a clean sheet of parchment paper to cool completely. I have no idea how many cookies this makes since they get eaten far too quickly!


Here’s one last recipe I couldn’t resist including – straight from my book, and there is definitely no matzo meal is this one!


Double Layer “Shehakol” Cake

This recipe is from the mother of my graphic artist Zippy, Mrs. Esther Strom, of Golders Green, London



13 eggs, separated

1½ cups sugar

1 lb. / 500 grams ground hazelnuts


Preheat the oven to 350°F / 180°C.


Separate the eggs, setting the yolks aside for the top. Beat the whites until they are just beginning to turn white. Add in the sugar gradually and finish beating. Lower the mixing speed and add in the hazelnuts slowly. When it’s all incorporated, turn off the mixer. Spread this out on a parchment paper-lined oven-baking tray, about 10×15 inch, and bake for 35 minutes. Remove from the oven.



½ lb. / 450 grams chocolate

1 cup sugar

2 teaspoons instant coffee, dissolved in a drop of hot water

1 cup oil

egg yolks set aside from the base recipe

water for the double boiler


Beat the yolks until they are thick and fluffy. Melt together the chocolate, sugar, coffee, and oil in a double boiler over a medium flame. Add this to the egg mixture and mix until incorporated. Spread this on top of the baked cake base and place it back into the oven to bake for another half-hour. The cake will still be quite moist and will start to “crack” a bit on top when it is ready. Remove from the oven promptly and cut into bite-sized squares when cooled. Serve it as “minis” in individual cupcake holders.


In the photo shown here we tried another way of serving it. There was very little left when the photo was finished


Enjoy your Pesach!

Kol tuv

Tamar Ansh


Some of the above recipes were excerpted from Tamar Ansh’s newest Pesach cookbook that is completely non-Gebrochts and gluten-free, A Taste of Tradition, PESACH- Anything’s Possible! (Targum Press www.targum.com), on sale now in Jewish bookstores everywhere, and online. Pesach never tasted so good! Tamar Ansh is an author, freelance recipe developer, and food columnist. She also has several other published books: Splitting the Sea (Targum Press); Let’s Say Amen! (Feldheim); and her best selling challah book, A Taste of Challah (Feldheim).  Visit www.TasteofChallah.com to see all her books online.

Tamar Ansh

Printed from: http://www.jewishpress.com/sections/food/pesach-let-my-people-cook/2009/03/11/

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