Escali Measures Up!

Escali Measures up!
Scales, Thermometers, Timers

Most baking requires precision and accuracy; consistent measurements are often essential to the success of the finished dish. Over the years, we have found that all measuring utensils are not created equal, and methods of how we measure ingredients vary. Even the weight of different brands of flour can affect the outcome of a cake. If the gravy is too thick or too thin, the home cook can usually remedy the problem by adding a little extra "this" or "that". With baking, that luxury is often not an option.
Using a scale and a thermometer are the only truly accurate kitchen measurement methods. Enter Escali, a company in the forefront of measurement innovation in quality, accuracy, value and style. Escali offers a full line of measurement tools and technology, including kitchen scales, body scales, kitchen thermometers and timers.

The company is located in Burnsville, MN, and founded in 1999 by Theo Prins, who is still the President and CEO. Prior to starting the company, Mr. Prins spent 20 years, mostly in Europe, in the digital scale industry. He felt that improvement was needed in the manufacturing and design of digital scales and he based the Escali designs on that premise. Initially, the product line was for professional and restaurant chefs, but it has expanded to providing measuring tools for the home cook.

Several years ago, KosherEye featured Escali, and its Primo Digital kitchen scale. The Primo remains a bestseller, highly rated twice as a best value by a leading independent consumer magazine. Its two-button design makes it is easy to use; it also has the Tare feature and displays weight in grams, pounds or ounces. Its simplicity of use and style make it a winner in the kitchen. (Approximately $23)
Escali has some new innovations, and we feel that each type of measurement tool listed here is essential for the kitchen! Do note that they are value priced, and quite affordable for most cooks.

For additional product information, visit Escali.com. 
To purchase Escali products, click HERE.

The Escali Mako Scale
The Escali Mako Black stainless scale features an easy to clean and maintain platform that complements kitchen appliance trends. The slim design is easy to store and features touch sensitive controls and an easy-to-read display. Approximately $49

• Fingerprints wipe off easily
• High Contrast Display
• Touch Sensitive Controls
• Liquid and dry ingredient measures
• Tare Feature
• Automatic Shut-off
  
  
  

Escali Digital Refrigerator/Freezer Thermometer
Why do you need a refrigerator/freezer thermometer? We think that this is a no-brainer. It can save hundred of dollars in food spoilage costs. It also ensures that food is preserved and maintained at optimum safe temperatures. Approximately $7.00. To purchase, click here:

• Large Display, Compact Design
• Monitor Cold or Dry Storage
• Easy to Read Digital Display
• The large digital display is easy to read and features both Fahrenheit and Celsius measurements.
• Stand, Hang or Mount
• Stand the thermometer on a shelf, hang it from a rack or magnetically mount it to an interior wall.

Escali Deep Fry/Candy Paddle Thermometer
We use this to make our parve caramel and to fry chicken and fish.

• Dishwasher safe stainless steel.
• Easy to read display with quick reference confectionary cooking temperatures.
• Hands-free Vessel Clip
• Stainless clip holds the thermometer in a pot for continuous hands-free measurements.
• Heat Resistant Handle
• The heat resistant handle makes it easy to move the thermometer through the cooking process.
• Easy to Read Measurements
• The temperature column is easy to read and features both Fahrenheit and Celsius measurements. Approximately $14

Escali Gourmet Digital Thermometer

The Escali Gourmet Digital Thermometer is ergonomically designed with a comfort grip handle, featuring a long probe for easy measurements. It is NSF (National Sanitation Foundation) health certified, and available in multiple colors. Approximately $15

Ankarsrum -The Assistent

Ankarsrum --The Original Assistent
A Creative Kitchen Companion

You may not yet be familiar with the brand Ankarsrum, or even able to pronounce the word, but it has been around since 1940, previously sold as Magic Mill and the Electrolux Assistent. This stand mixer was originally launched by Swedish manufacturer Electrolux, and is now available for purchase in the U.S. as the Ankarsrum Original Assistent. Thw Assistent can work with  5 lbs. of flour, and is the largest non-commercial capacity mixer on the market. It is beloved by challah and bread bakers across the world. Unlike other stand mixers, the Assistent rotates the bowl rather than the dough hook

The motor and most of the machine have been developed, manufactured and assembled in Ankarsrum, a mill town in Småland, southern Sweden. The mixer has a unique roller and scraper design that mimics the action of kneading by hand. For heavier doughs, a large dough hook comes with the Assistent. Along with being a powerful all-purpose stand mixer, its strength also makes it a world-class bread dough mixer and kneader. It's renowned for long term reliability and quality results whether making a cake, whipping a meringue, or preparing as many as six or seven one pound loaves of bread.

We discovered The Ankarsrum “Assistent” (yes, assistent IS spelled with an “e”) at the Chicago International Housewares Show. The concept of the Assistent® Original is to meet as many kitchen needs as possible with the help of a single machine -- it can be used for kneading, mixing, squeezing and grinding. Available attachments include a grinder (or as its Swedish manufacturing calls it, “a mincer”), a juicer, cookie press, and more. There are actually twelve different accessories for The Assistent, with more planned in the future. The goal…to make life in the kitchen simpler and more efficient.


We found that making a large batch of challah and bread is so convenient. And, we have an ongoing experiment happening with grinding our own meat for hamburgers, meatballs and more. We have been using chuck roast for the burgers, but are planning to try brisket burgers this summer. See our short grinding video by clicking here. 
Along with discovering this exceptional kitchen appliance in Chicago, we met the U.S. distributor, Ashley McCord, who happens to live in Woodstock, GA. She represents Ankarsrum as part of her family business, The Bread Becker housewares store. Ashley became a proponent of The Assistent because her mom used it at home and sold it in the store. Over the years, the Becker clan (9 kids) realized the longevity, reliability and ease of use of this mixer, and they reached out to Ankarsrum to become the authorized U.S. distributor. Amazingly, Mrs. Sue Becker (Ashley’s mom) made six 1 lb. loaves of bread every other day for her family of 11, and now her daughter Ashley follows in her footsteps for her 3 children.

The Ankarsrum Assistent Original has been around for more than 75 years. What started as a kitchen machine for professional use is now a part of households around the world. Stay tuned, you’ll be hearing a lot about this versatile machine.

For more information, visit Ankarsrum.com. Visit the Ankarsrum YouTube channel, and watch the machine in action.

•  Proud Swedish quality
•  Outstanding bowl access;infinitely variable speed
•  Tremendous torque for heavy loads
•  Large 7.5 quart stainless steel mixing bowl
•  Low profile to fit under overhead cabinets
•  Doesn't walk on counter
•  Timer for automatic shut off
•  Exceptional kneading action
•  Wide range of quality accessories; 
• Available in multiple colors

Enjoy these recipes from Ankarsrum:
Bread of the World
My Favorite Yeast Bread
Potato Kugel
Video: How to make challah in the Ankarsrum Original Assistent

To purchase the Ankarsrum Original Assistent online, click here:  Ankarsrum Assistent 
To locate a dealer, click here: Ankarsrum authorized dealers

Ankarsrum supplied their latest model (the N30) for our testing. We rate it a WOW!

Instant Pot

    
     Instant Pot

The Instant Pot is the kitchen star of the year. There are 434,000 members of the Instant Pot Facebook community: 119,00 on the Facebook instant Pot Recipe page, millions of Instant Pot views on YouTube and several new cookbooks focused on this small appliance.

So, what is it? Well, as we see it, it is our mom’s pressure cooker reimagined into a 21st century multifunctioning, electric wonder. It can slow cook, sauté, steam, make rice and yogurt within minutes. Since in our 21st century lives we are all in a hurry all of the time, the Instant Pot fits into our lifestyle. Its booming community of devotees are committed to their IP’s. and many have tagged themselves “potters”.

The Instant Pot was introduced in the U.S in 2009, and millions have been sold since then. It is one of the top sellers on Amazon in the kitchen category and has attracted over 17,000 thousands reviews. . . mostly passionate, positive and helpful. Not only do people love their IP, but they reach out to share that love. Dr.Robert Wang, the CEO of the Instant Pot company,  says “We are now in the era of smartcookers equipped with microprocessors and an array of sensors, and are wirelessly connected to cook meals and dishes intelligently.” So Wang and his company have engineered their products to address these goals. “User ease is number one, and..safety is our absolute top priority.”

So what do we think?
With memories of my mom’s stovetop pressure cooker and stories about soup and ceiling explosions, I was dubious about testing this appliance. However, readers nudged me to do so. I certainly am not technical, nor am I diligent or patient when it comes to reading manuals. So, when my Instant Pot arrived, I found it intimidating. However, that passed quickly-- very quickly. I decided to follow some recipes by experienced users and some recipes in the accompanying instruction manual.

I made brisket, chuck roast, ribs, rice. beans. meatballs and soup. Results? Unbelievably quick and delicious. Although the IP is certainly very technically sophisticated, it is simple for the user. I joined the online communities, so now have a "support team" when questions arise. For the kosher user: I have made my IP fleish, so I won’t be making yogurt in it… Due to the fact that it heats in many areas, as we see it, it cannot be kashered. So, if you become a devotee, you’ll have to buy 2 or 3 if you want one for Passover.

The bestselling model, and the one we used was Instant Pot IP-DUO60. Instant Pots are available for purchase HERE: Instant Pot

We are sharing some of our favorite Instant Pot recipes:
Instant Pot Chicken Soup
Instant Pot CopyCat Kosher Rice-a-Roni
Instant Pot "Melt in your mouth" Short Ribs
Instant Pot Mississippi Roast

Round up those Ribs & Rev up the Grill!

We love ribs…beef, lamb, veal. But like many of our readers, we never know which cut to order and best methods to prepare each. Enter Grow and Behold Foods, owned and managed by Naf and Anna Hanau. They have brought Glatt Kosher pastured meats to tables across the U.S., and they take pride in using small family farms to raise their animals. Their practices adhere to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture. No hormones or antibiotics are ever used. And readers, the best news, they ship anywhere in the U.S.

We sampled four types of Grow and Behold ribs and explored optimum cooking techniques for each. We are sharing our favorite recipes along with recommendations from the meat mavens at Grow and Behold.

Please note: We usually start our ribs on the grill, and finish in the oven. However, all of these ribs can be finished over indirect heat on the grill.

Lamb Short Ribs
From Grow and Behold “the closest cut we have in kosher to pork spare ribs. For maximum tenderness, braise or steam then finish on the grill. For medium tenderness sear on hot grill, then move to indirect heat for 30 minutes.”

KosherEye Grilled Lamb Short Ribs with a Rosemary Honey Glaze
Marinade
1/2 cup chopped onions
½ cup honey
¼ balsamic vinegar
2 garlic cloves
½ teaspoon pepper
1 teaspoon chopped fresh rosemary
Put all marinade ingredients in a bowl or plastic bag. Add lamb ribs. Marinate in refrigerator 4-8 hours.
Discard Marinade
Heat grill and brown lamb on both sides – about 5 minutes per side
Preheat oven to 350; Put ribs in lightly covered baking dish and roast for approximately 30 minutes.

KosherEye Hoisin Grilled Lamb Short Ribs
1-cup hoisin sauce like Lee Kum Kee Vegetarian Sauce, or Joyce Chen sauce
2 Tablespoons low sodium soy sauce
2 Tablespoons honey
2 teaspoons sherry (optional)

Grill ribs for 5 minutes per side. Place in an oven proof-baking dish
Mix sauce together, and pour over ribs
Let marinate 4 hours to overnight
Preheat oven to 325
Roast uncovered for about 30-45 minutes, or until tender and cooked. Fabulous!

Veal Short Ribs
From Grow and Behold: "These tender short ribs can be slow cooked, smoked, or braised." 

KosherEye Sticky Asian Apricot Ribs
1 jar apricot jam or preserves
¼ cup teriyaki sauce
A pinch of fresh rosemary leaves or a shake of dry rosemary

Grill ribs 3-5 minutes per side and place in an oven proof-baking dish
Mix rosemary, apricot preserves and teriyaki sauce
Preheat oven to 325
Put in covered baking dish and roast 1 – 1 ½ hours until tender
Remove from oven and allow cooling

Spare Ribs
From Grow and Behold: "made from a three-bone short rib cut into 1 1/2″ slices (parallel to the rib bones). There is meat both on the sides of the bones and on top. These cook well on the grill (same marinating suggestions as above".  

OMG... KosherEye Spare Ribs 
These are the most amazing ribs for steak and bone lovers 
Preparation- so easy!!
We grilled the ribs for about 5 minutes per side, removed from grill and placed them in an oven proof baking dish.
We mixed 1/2 cup of ketchup with 1 cup of Sweet and Sour Duck Sauce and added 3 teaspoons of apple cider vinegar. We poured this marinade on top of the ribs, then put it all in a preheated 325 degree oven and baked uncovered until tender and ready.

Back Ribs
From Grow and Behold: These are the same ribs as on a bone-In rib steak, and are produced when we cut rib-eye steaks or filet mignon. They are longer, and arrive as a rack about 8″ long with long thin strips of meat in between the bones (sometimes called “finger meat”). The meat is, similar to the steaks, very tender and fairly lean. While these ribs have the least amount of meat on them (compared to the others), the meat is the most tender and can be cooked quickly at high heat. Sometimes called “Dinosaur Ribs” because they are so large, they hold up well with a nice marinade or rub then a quick sear on the grill or under the broiler. (However you like to season your steaks, you can season these back ribs, although avoid fresh garlic if you’re broiling or grilling since it will burn.)

These back ribs require the simplest of preparation. We rubbed on Montreal steak seasoning…placed the ribs on a hot grill to brown on both sides. We turned them twice and then put them in a pre-heated 350-degree oven until they reached our desired doneness. We served them with a bowl of creamy horseradish sauce. Scrumptious!

BBQ Beef Short Ribs

This is our favorite KosherEye summertime beef short rib recipe; So easy!
We always count 1 lb. of ribs per person. We don’t mind leftovers!
2 cups barbecue sauce
2 cups sweet and sour duck sauce
1 cup ketchup
1/4 cup Worcestershire sauce
Grill veal or beef ribs just until brown
Place ribs in baking dish
Bring sauce ingredients to boil. Reserve 1 cup and set aside
Pour remainder of sauce over ribs and let marinate in refrigerator overnight
Bake ribs in oven, uncovered at 300 until tender
(approximately 1 ½ - 2 hours hours) Baste as necessary

If serving later and re-warming, cover loosely and warm in oven..
Serve reserved sauce on side.....Enjoy!
This recipe serves 10 with leftovers…It is also delicious on lamb or veal

If you would like more information, or want to consider an order, visit GrowandBehold.com 
For more rib recipes and a detailed rib guide visit: https://growandbeholdblog.wordpress.com/2013/05/17/beef-rib-cooking-guide/

20 Great Big Beautiful Challah Recipes

Back to Challah – it is the signature piece de resistance of the Shabbos meal. Yes, we all enjoy the traditional chicken soup, brisket, roast chicken and more - but the challah is the star. We present some outstanding challah recipes. Each of the 20 challahs featured have been tested & tasted. We thank these expert bakers (readers too)  for sharing their masterpieces with us. Challahs can be made weeks ahead, securely double wrapped and frozen. 

1. Sharon Lurie, The Kosher Butcher’s Wife, Johannesburg, South Africa cookbook author, TV/Radio personality and the one of the global leaders and innovators of The Shabbos Project.  From thekosherbutcherswife.com: How to bake challah with Sharon Lurie    

2. Scrumptious Apple Cinnamon Challah recipe from Montreal Mom TV. It is perfect for fall or winter – or any time apples are in season.

3. Prize winning challah by the much admired cooking instructor and author and all around food expert Norene Gilletz from her book Norene’s Healthy Kitchen.

4. The culinary star, journalist, and author Joan Nathan presents her recipe for "Ultimate Challah".  It was shared by Tablet magazine.

5. Allison Josephs, online editor of Jew in the City, makes her yummy challah along with her children, and shares thoughts about challah-making in this video.

6. The much loved challah by the beloved Rebbetzin Kanievsky as printed in The Bais Yaakov Cookbook.

7. From Shoshanah Ohriner: Colorful, easy to follow challah braiding video tutorial from the popular online blogger of Couldntbeparve.com

8. For a global treat we present Asian challah. . .found on MyJewishLearning.com Read the story about Molly Yeh and then enjoy the recipe for her Chinese style challah based on a traditional Chinese dish, the scallion pancake.

9. If you have a bread machine, or even if you don’t you will love this recipe from Susie Fishbein. The  KosherEye team makes it often and everyone enjoys every bite.

10. Hot Pretzel Challah – by Cookbook author, Actor & Online Personality, the versatile Mayim Bialik

11. Rhodes Easy Pull-A Part Challah (Keep the Secret --So easy!)

12. Pumpkin Challah by Allaya Fleischer 

13. Marcy's Sweet Challah

14. Streusel Challah

15. Coffee Cake Challah

16. Heirloom Challah by Ronnie Fein

17. Meredith's Sweet Bread Machine Challah by Meredith Jacobs

18. Sweet Cinnamon Challah - A KosherEye signature recipe

19. Apple Harvest Challah from King Arthur Flour 

20. Round, Frosted Pull-apart Sweet Challah 

We are providing a link to the prayer Hafrashat Challah - which is said before shaping the challah dough. If you would like to learn more about this beautiful and meaningful prayer, and how to recite it, click on this link:  Hafrashat Challah prayer and tradition.

Please share your favorite challah recipe with KosherEye

Passover & Passover Friendly Recipes 2017

Welcome to the 2017 KosherEye Passover cookbook! We present new and classic recipes from our personal files, culinary stars, cookbook authors, favorite brands and of course, our talented readers. Additional recipes added daily! Check back often.
When you make one of our recipes, photograph it, and post on our Facebook page!

Starters
Apple-Beet Herring Appetizer 
Beet Salad
Bubby Irma's Gefilte Fish 
Cauliflower Cobb Salad 
Cranberry Salad
Garlic Dip
Gefilte Fish
Gefilte Fish Cutlets 
Gefilte Fish Mold
Gefilte Fish Pate 
Gefilte Fish with Variations 
Green Olive Dip
Guacamole Ritz Cancun
Herbed Garlic Oil
Mango Salsa
Mayim's Quinoa Salad  
Mock Chopped Liver
Muffin Tin Whitefish Cakes
Orange Salmon Pate
Salmon Pecan Dip
Salmon and Whitefish Bites with Cucumber Sauce 
Salmon Gefilte Fish 
Sefardi Gefilte Fish 
Smoked Trout Salad
Strawberry-Mango Salad
"Sweet Gefilte Fish"
Tomato Dip
Waldorf Salad

Soup
Betty's Beet Borscht
Carrot Dill Soup
Chicken Meatball and Matzo Ball Soup
Chicken Soup with Light Matzo Balls
2nd Avenue Deli Matzo Balls  
Floater Matzo Balls
Golden Saffron Broth with Spinach Matzoh Balls
Homemade Vegetable Broth
Matzo Ball Soup Alon Shaya 
New England Style Fish Chowder
Quinoa Gumbo 
"Sinker"Matzo Balls
Triple Berry Fruit Soup 
Vegetarian Matzo Ball Soup

Haroset
Kumquat Haroset
Persian Haroset
Sefardi-Style Haroset

Read more: Passover & Passover Friendly Recipes 2017

Guides to Passover 2017- 5777

Passover Guides 2017

Some of the leading kashrut agencies have released their 2017 Passover guides, including information about items that can be used without special Passover certification.  We will be updating our guide listing as additional guides become available.

Three versions of the OU 2017 Passover Guide are available:

1. The OU 2017 Passover Guide - Online Version is available HERE

2. PDF copies of the OU 2017 Passover Guide sections may be downloaded HERE

3. You may order the printed version of the OU 2017 Passover Guide HERE:

The OU 2017 guide is available. Click HERE to see ordering information.  If you are an OU member and you already receive OU's Jewish Action magazine, the guide was mailed along with the spring issue of Jewish Action.  Online Passover information which includes information from the 2017 guide is available on the OU website at https://oukosher.org/passover/.  Also, the OU app gives you access to this information as well as providing interactive information on food items.

For Star-K 2017 Passover  Directories, Guides, Abridged Web Edition,
and more, click here: Star-K 2017 Passover Directories and Information

Click Here for the CRC Passover 2017 Guide

Click Here for the COR Passover 2017 Magazine
 

 OK Passover Products Food Guide 2017

Click Here for the OK Guide

 
Click HERE for Kashrut.com Passover 2017 information.

Click HERE for Canada's Passover Magazine

Click HERE for the Kosher Conscience Passover 2017 Issue

Halo Top Creamery

The Scoop on Halo Top - Healthy Ice Cream gone Viral!

What do you reach for when you are in an ice cream mood? Put Halo Top in your ice cream repertoire. It is guilt free, creamy cool, and available in lots and lots of flavors; The ice cram is protein rich;  with less than 300 calories in a whole pint – so we can eat a LOT! (Our beloved Breyers, Ben & Jerry’s and Haagen Daz have about 1200 + calories per pint!).  Yes, we know that we are believers in portion control, but sometimes we just can’t follow the rules! Oh did we forget this most important fact- Halo Top is certified Kof K kosher dairy.

Halo Top Creamery was founded by Justin Woolverton, a "recovering" lawyer. He was on a mission to create a delicious, "good for you" ice cream that would be appropriate for hypoglycemic people seeking low sugar brands. He called himself an ice cream hobbyist, as he dabbled with low sugar recipes.

We discovered the brand when a reader suggested we write about it, and then my granddaughter shared her interest in it with me as well. So how did the tasting go? We invited 3 ice cream “aficionados” to the tasting – to share their honest opinions. We uncovered 7 flavors– chocolate chip cookie dough, peanut butter cup, pistachio, mint chip, birthday cake, s’mores, and sea salt caramel. We let the flavors sit on our counter for 10 minutes, and then the tasters dug in! They agreed that the ice cream was creamy and flavorful, and they loved the number of flavor choices. Their favorites were chocolate chip cookie dough, mint chip, and peanut butter. But they did have a hard time selecting faves!
So why is Halo Top different? Most flavors have only 280 calories in a whole pint and 2 grams of fat in a half-cup. The ice cream is low in fat, high in protein, and sweetened with stevia and erythritol, both all-natural sweeteners. Its texture and taste almost mimic full fat, sugar-sweetened ice cream. (News of the brand has gone viral!)

KosherEye note: Leave your Halo Top on the counter for about 10-15 minutes, then dig in.  For more information and where to buy, visit Halotop.com. Halo Top is available at supermarkets around the U.S.

A Tribute to Presidents' Day

Eat Like YOU Live in the White House!

In celebration of Presidents’ Day, we are presenting some historical White House recipes, adapted for the kosher eater. Enjoy!

Chicken in White Wine

According to legend, Jacqueline Kennedy used this recipe for state dinners
Adapted from www.Food.com

4 tablespoons parve margarine
¼ lb smoked turkey
1 large onions, chopped
1 carrots, sliced
1 clove minced garlic
2 minced shallots
8 boneless skinless chicken breasts
2 tablespoons flour
2 tablespoons chopped fresh parsley
1-teaspoon marjoram
1 bay leaf
1/2-teaspoon thyme
1 pinch salt, 1 pinch pepper
2 cups dry white wine
3/4 lb sliced mushrooms

Melt margarine in an ovenproof casserole; add turkey, onions, carrots, garlic, and shallots. Brown lightly.
Remove veggies, and brown the chicken in the remaining juices.
Remove the chicken, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
Put the chicken back in, turn to low, and simmer for 40 minutes with lid OFF.  

Remove chicken from pan. Lightly sauté mushrooms. Remove.  Whisk in flour until sauce is thickened and bubbly.
Combine all ingredients and simmer for 10 more minutes.
Keep warm in low oven.

Melania Trump's Star Cookies


Originally shared by Family Circle magazine. Inspired by European butter cookies.
2 cups all-purpose flour
½ tsp baking soda
6 tbsp unsalted butter, softened
1 cup confectioners’ sugar 
2 egg yolks 
1 egg white 
2 tbsp sour cream

Directions:
Combine flour and baking soda. Set aside.
Beat butter and sugar until blended. Add egg yolks, egg white and sour cream. Beat until smooth.
Beat in flour mixture until dough just comes together. Form into 2 disks, wrap in plastic and refrigerate at least 30 minutes.
Heat oven to 350°. Roll out one disk on liberally floured surface with a floured rolling pin to 1/8-inch thickness.
Using a 2 1/2-inch star cutter, cut out star shapes and place on a parchment-paper-lined baking sheet. Repeat with second disk. Gather up scraps, form into a disk and refrigerate.
• Bake 10 minutes per batch, until lightly golden. Slide cookies onto a cooling rack and cool.
• Re-roll scraps, cut out additional stars or just enjoy and bake.  
Yield about 4 dozen 

Read more: A Tribute to Presidents' Day

Ritz Carlton Cancun - A Destination Bat Mitzvah

A Destination Bat Mitzvah at the Ritz-Carlton Cancun

We were delighted to receive a lovely invitation to a friend’s Bat Mitzvah. This simcha indeed would be a very special treat when we realized that it was to be a destination event. The timing was perfect – right after Sukkot, when most everyone (including me!) is ready for a cooking break and a rest. So, Cancun – here we come!

Why Cancun? The young lady, our friend Rebecca, wanted to have something different to celebrate her special milestones… reaching her 12th birthday and becoming a Bat Mitzvah. She had previously been on a family trip to Cancun and stayed at the Ritz Carlton. She found it to be a happy, fun, beautiful and friendly spot. So Rebecca posed the possibility of a destination Bat Mitzvah to her parents.

After the family discussed the pros and cons (initially mostly cons) and assessed the feasibility of planning a meaningful Bat Mitzvah Shabbat and celebration in Cancun, Rebecca’s wish did become a reality. The challenges were substantial – the entire event had to be kosher; the guests had to have affordable accommodations and transportation; and the hotel had to have availability for the entire weekend. Because of her dad’s entrepreneurial “can do” attitude, and her mom’s detail-oriented skills and planning expertise, it came to be (and in my opinion, flawlessly)!

What a weekend of celebration! Services Friday night were held in a Mexican Palapa (think Gilligan’s Island) on the beach. The feel and sound of the strong winds, the sight of the sunset over the ocean, the white sand, and the stunning venue added a unique sense of serenity and certainly set the spiritual mood as we welcomed Shabbat. An Eruv had been put up around the space, thus allowing guests to carry outside on Shabbat, in what was otherwise a public domain. Following the service was a beautiful Shabbos dinner.

Services Saturday morning were followed by a delicious lunch; after sundown, the Havdalah service was performed and was followed by a gala outdoor reception Saturday evening.
A Torah was borrowed from the Cancun Chabad – arranged by Chabad Rabbi Mendel Druk, of the Cancun Jewish Center. Rabbi Druk assisted in the hiring of Benny Seren, a mashgiach (kashrut overseer) from Miami, and helped coordinate the kosher menu with the family and the hotel. The hotel had hosted a kosher Passover trip a few years previously, as well as several events for the local Chabad, but this was their first private kosher simcha weekend.

By the way, you many have heard of Rabbi Druk previously; he led the Chabad Hurricane Katrina search and rescue team and the Chabad relief effort after the Thailand Tsunami. Rabbi Adam Starr, an orthodox Rabbi from Atlanta coordinated services along with several other Atlanta community rabbis and lay leaders. With more than 90 guests attending, there was no problem forming a minyan. A highlight after services was Rebecca's  sharing her beautiful words of Torah, which she based on the learning she did with her Bat Mitzvah teacher.

The hotel made everyone feel welcome and comfortable. The Ritz management asked the family to explain the significance of a Bat Mitzvah, and the needs of a Sabbath observant Jew so they could educate the hotel staff and anticipate guest needs. The staff not only complied, but also did everything graciously, respectfully and with a smile. 

And now to the food – it was plentiful, luscious and served according to the Ritz Carlton’s high standards. The family asked the Ritz Carlton Executive Chef Andreas Schatzschneider and Executive Sous Chef Rene Camelo to plan a menu which would include hotel specialties, while adhering to kosher and Shabbat laws regarding food preparation and appropriate ways to keep food warm. In lieu of typical Shabbat foods like brisket, kugel and cholent, the menus were infused with Mexican flavors, used locally caught fresh  fish, local fruits and vegetables, and kosher meats and poultry brought in from Mexico City.

Meals included Ritz Carlton specialties such as seared red snapper with tropical mango sauce, an array of ceviches, Veracruz style fish paella, skirt steak with chimichurri salsa, jerk style chicken, assorted, tasty salads, and of course, there was no shortage of guacamole. The food was spectacular!

To prepare kosher food, one of the hotel's kitchens was closed for several days prior to the event. Kashering started on Wednesday morning, and the kitchen had to be cleaned and unused for at least 24 hours. Kashering was performed by the mashgiach Benny Seren and a hotel team. Glass dishes, flatware and serving ware had to be kashered as well as appliances, ovens, sinks, counters, and outdoor grills (basically everything). Quite a job! Parve and meat foods were prepared in the kitchen, and much of the fish, meat and poultry were cooked on outdoors grills. Sunday breakfast, which was dairy, had to be prepared in separate fry pans set up in a dining area and served on disposables.

From a guest’s point of view, this was a dream weekend;  a treat for the body and soul. I enjoyed the company of the other guests, the spectacular beach, the luxury accommodations, and the serene Shabbos enhanced by the fabulous kosher food. We were honored and happy to celebrate a sensational simcha with longtime friends. What could be better?

If you wish to contact the Ritz Carlton Cancun to explore hosting a kosher event, contact Jodi Schwartz 561-487-2324; jodi.schwartz@ritzcarlton.com

Try these delicious recipes for the Ritz Carlton Cancun:
Guacamole – A Signature Dish of the Ritz Carlton, Cancun
Veracruz Style Fish Paella