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! |
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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. |
Kahlua Kosher?
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. |
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:
Ingredients:
4 large potatoes, peeled and cubed
1 onion, cubed
1/2 cup oil
4 eggs
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Directions:
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. |
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! |
Starbucks Coffee Liqueur
Is Starbucks Coffee Liqueur kosher?
MH via koshereye.com email
According to CRC: Starbucks OU even without designation on the bottle. White Chocolate is Dairy. |
Kosher Caviar
Help! I want to serve caviar on New Year's Eve. Can I buy kosher caviar? Is caviar kosher at all?
I.P Virginia
Most legendary caviar (fish eggs) are from a fish called a sturgeon which is a non-kosher fish. However, do not dismay, kosher caviar is available from kosher fish. When purchasing however, be certain that the container is marked with an acceptable kosher certification.
KosherEye found OU certified kosher caviar for you online.
Many supermarkets including Kroger sell a line of OU certified "black" whitefish caviar by Romanoff.
Romanoff caviar is also available on Amazon and Romanoff Caviar online.
To make your caviar go a long way (it is pricey!) make a mound of egg salad and top it with caviar.Try both red (salmon caviar) and black (white fish) caviar
And here's the best news of all. Kosher caviar is usually not as expensive as non-kosher caviar from sturgeon. Now that's a once in a lifetime turn-about! Enjoy, and Happy 2010! |
Happy, Happy Birthday To Us
KosherEye is nearly one month old. We thank our growing list of friends for submitting thoughts, suggestions, questions and information.
Will you be featuring products, recipes and tips for ethnic/international cooking?
Yes, we have recently been testing and tasting some new globally sourced items and will be highlighting Italian, Thai and Indian finds in upcoming months.
Why are you always so complimentary and gushy about the items you feature?
We only highlight and spotlight food and recipe discoveries that we love! If we don’t like it, we don’t feature it! We receive NO FINANCIAL REMUNERATION from featured companies.
What’s coming in 2010?
Wow! Check back often for exciting kosher scoops, cooking and product advice from some celebrity VIP chefs.
How is your new website doing?
Along with our glamorous Ms. Koshereye, we can just say that we are in “HOG HEAVEN!” We are appreciative and excited with the overwhelming support of our new KosherEye friends. Please share the news…And remember, you don’t have to be kosher to enjoy kosher.
Will you be expanding your features?
Yes! We have only just begun! We have an exciting and VALUEable new feature coming in late January. Check back often.
Should I subscribe to your newsletter, The Wink?
Definitely! A great way for us to keep in touch and share some instant news, offers or finds.
How can I ask a question or make a comment?
Just click on the Contact Us button and share your thoughts.
How do I find you on Facebook? on Twitter?
Go to twitter.com/koshereye. Search for koshereye.com on Facebook. |
We Just Can't Wait!
Slated for summer 2010 from Wiley Publishing, The Encyclopedia of Jewish Food,by James Beard Award Winner Gil Marks.
Gil is a respected authority on culinary subjects in general and Jewish cuisine in particular. The information for this highly anticipated book has taken Gil twenty years to compile, and two years to write, edit and organize. It is meant for the reader interested in Jewish food and culture. We are certain that many of our KosherEye friends will consider this a must read—as we will! |
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