Purim Treats from KosherEye
We are sharing two of our favorite homemade snack mixes for Purim. Tasty Purim Party Mix and Purim Puppy Chow Mix. Both are easy to make — yummy to munch — and fun to share with family and friends. Fill homemade, decorated tins, made from recycled containers, from KosherEye Friend Creative Jewish Mom. Fun family project for Purim!
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Our KosherEye friend, Sara Rivka, has some wonderful, creative, easy-to-make ideas for Purim. We loved her plastic purses. They are perfect for Purim presents, and so pleasingly pretty for Purim Parading!
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You Read it Here First!!
Our November 30, 2009 feature on the wonders of the Hourglass Cold Brew Coffee Maker — well, Guess What? Chris Kimball, host of "America's Test Kitchen" apparently agrees with us. The Hourglass coffee maker was featured on the Today Show's Cooking School segment, The Best Brunch — Building Tools, hosted by Chef Kimball on February 3rd. We do pick winners!!Add a comment
Sounds wonderful & wish we were there! Over 200 wines from all over the world, including a special French collection. Dishes prepared by top New York kosher restaurants. Wine seminars. Guest appearance by Daniel Rogov, Israel's renowned wine critic and author of, The World's 500 Best Kosher Wines, and Celebrity Chef Jeff Nathan, who will present a cooking demonstration.
Monday February 1, 6:30pm - 10:00pm, Chelsea Piers - Pier 60, NY- $100 pp. Details
Honey Mint Spritzer
We visited with the Savannah Bee Company during the AmericasMart Gift Show in Atlanta, GA. They wanted to share this "honey of a recipe" with the KosherEye readers. Enjoy a Honey Mint Spritzer — refreshing, rum-less, version of a Mojito!Add a comment
by Kim Severson, The New York Times
Due to detailed ingredient transparency and extra product supervision, kosher certified foods are growing in popularity with all consumers.
Read about it at New York Times.Add a comment
Any word on whether Kahlua will be getting their Hashgacha back? Any news for the future?
EE Atlanta, GA
A very good question regarding an old time favorite! Neither the CRC (Chicago Rabbinical Council) nor the AKC (Atlanta Kashruth Commission) currently recommend this product and they have no information regarding future kosher certification. We suggest the following products as excellent substitutes for Kahlua: Sabra Coffee Liqueur, Binyamina Coffee Liqueur or Starbucks Coffee Liqueur. All are parve.Add a comment
December Newsletter, The Wink, Drawing Prize Winner
Congratulations to our December Newsletter drawing prize winner, David Mitnick of Baltimore Maryland.
David has won KosherEye’s very first giveaway, the Hourglass Cold Brew Coffee Maker.
"I look forward to receiving The Hourglass… It looks so interesting online and for Shabbos is probably a great improvement over my options now", said David.
I follow tons of kosher (and regular) food blogs and love Twitter for this as well. I just posted my TURDUCKEN adventure on Facebook and love spending time in the kitchen.
My favorite gadget? I love my Weber Genesis Grill with over 507 square inches of cooking space. We'll cook chicken for a crowd or indirectly roast whole chickens and even turkeys. Adding soaked wood chips imparts an amazing flavor. Before we shovel a walk way to the cars, I've been known to make sure the path to the grill is clear! One day, I'll get a real smoker and try my hand at smoking ribs and a pastrami the right way!
My favorite recipe is surprising, even to me, because it is such a traditionally Jewish item. It is a potato kugel that stays so perfectly white (I hate when kugel comes out brown) and is delicious each and every time. The key is, after cubing the potatoes, keep them in water until you are ready to add them to the blender (and don't try this in a food processor- blender is the best way). Here is the recipe:
David Mitnick's Potato Kugel recipe:
4 large potatoes, peeled and cubed
1 onion, cubed
1/2 cup oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Preheat oven to 450 degrees.
Grease baking pan and place in oven for 5 minutes.
Soak cubed potatoes and onion in cold water.
Combine all ingredients including drained potatoes and onions in blender and blend until very smooth. Take baking dish out of the oven and immediately pour mixture into the hot pan (so it sizzles) and bake at 450 degrees for 1/2-hour. Reduce to 350 degrees and bake for an additional 1/2-hour.
If you need a larger quantity, after you have poured the first batch into the pan, make another batch in the blender and pour over top of the already baking part.Add a comment
2010 SAVEUR 100 List
Guess what is number 82 on the 2010 SAVEUR 100 List? Yes, it is one of your grandmother's favorite ingredients! To view the rest of the list www.saveur.com
"Schmaltz makes everything taste better. That staple of Jewish cooking — rendered chicken fat flavored with a little onion — goes into all my favorite dishes: matzo brei (fried matzo with caramelized onion), mashed potatoes, and chopped chicken liver, to name a few. I often render my own schmaltz, after asking my butcher to save a few pounds of chicken fat and skin for me. It's the epitome of slow food; I simmer the ingredients in a large pot over low, low heat for hours and ladle out the crispy bits, or gribenes, that float to the top. I save most of those cracklings to add to chopped liver; my kids always polish off the rest."
Jonathan Labovich, San Rafael, California
Since we are chocoholics, we also love #10 — Can't wait to try!Add a comment