Food and Things

Haroset. Photo by shiffman via flickr.

This haroset recipe combines ingredients from Jewish communities around the world, some thriving, some near extinction.  Chef Renee’s haroset draws from several Jewish cultures—from Indian as well as from Ashkenazi and Sephardic culinary traditions.

Why is this night different from every other night? Because this haroset celebrates Jewish multiculturalism.

Diaspora Haroset

Serves 8
Preheat oven to 350F

INGREDIENTS

½ cup cooked chopped chestnuts
½ cup chopped dates
½ cup dried apricots, diced
½ cup chopped golden raisins (if they are large, otherwise leave them whole)
2 sour apples, unpeeled, diced
1 hard pear, unpeeled, diced
1 1/2 cups sweet wine
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon cloves
½ cup chopped walnuts
½ cup chopped almonds (whole, brown skin removed)
½ cup shredded coconut (unsweetened)
1 ripe but firm mango, peeled and diced
1 orange, zested

METHOD

Place first ten ingredients in saucepan and bring to a boil. Reduce heat, and simmer mixture over low heat for 30 minutes, uncovered. Let mixture come to room temperature. There should be about ½ cup of wine left.

Roast walnuts and almonds on cookie tray for 10 minutes or so, until aromatic and lightly toasted.

When everything is at room temperature, mix all together and let flavors blend for at least an hour before serving.

NOTE 1: If possible, chop/dice the fruits and nuts so the pieces are all about the same size

NOTE 2: If you can’t find unsweetened shredded coconut, you can use Angel’s flaked sweetened coconut, and omit the brown sugar from recipe.

March 16th, 2010 | Tags: haroset, Jewish food, Passover foods, recipe | Category: Jewish Holiday Cooking, Jewish food, Passover, holidays, recipes |  Print This Post | Leave a comment

It seems strange that it’s taken until now for longtime kosher eatery My Most Favorite Food to set up an outpost on the Upper West Side. Regardless, the restaurant will be throwing open its doors March 25 at 247 W. 72nd Street just in time for Passover.

The eatery is counting on Upper West Siders of all religious persuasions to frequent the spot, which will serve breakfast, lunch and dinner and which will offer take-home dishes as well.

“We want to appeal to all walks of life,” says co-owner Dena Schechter Magram, who concedes that “a lot” of her customers are indeed kosher. Along with her husband, Scott Magram, and her mother and firm founder, Doris Schechter, the trio has transformed the old Nargila Grill into an exposed brick, light-filled space.

“It’s a good opportunity for us,” says Dena of the new location. “We always wanted to be on the Upper West Side.”

Starting out in Great Neck, LI more than 30 years ago, My Most Favorite Food then moved to a locale on Madison Avenue on the Upper East Side. Now, there’s a branch in midtown.

For those concerned about hormone-free dairy products, My Most Favorite Food is adhering to a level of kosher law known as Cholov Israel.  Cows that are regulated under the rules may not be injected with hormones, Doris explains.

Doris Schechter and Dena Magram. Photo: Laura Weiss

And for Passover, there are goodies like lemon tarts ($48/tart) and Orange  glazed wild salmon ($26).

As for how broad the appeal of the kosher spot will be, says matriarch Doris, mother of five and grandmother of 16: “I need to make sure that everyone can eat under my roof.”

Passover Orders
Get your orders in by Monday, March 22nd for Passover desserts.  Over the counter dessert purchases are available through Monday, March 29th.

Opening
March 25—Limited seating
April 1—The entire restaurant is operational

March 12th, 2010 | Tags: Kosher, my most favorite food, Passover, upper west side | Category: Manhattan, New York City, Passover, restaurant openings, upper west side |  Print This Post | Comments (1)

Photo:The Gifted Photographer via flickr.

Is nothing sacred? Grub Street reports that a group of ultra-Orthodox rabbis has deemed lox nonkosher. Why?  Because salmon — and fish like cod, tilapia, flounder, and halibut — harbor a tiny parasitic worm called anisakis. Read more here.

March 9th, 2010 | Tags: Kosher, lox, rabbis | Category: Jewish food |  Print This Post | Leave a comment

St Patrick's Day Marshmallows. Photo by Renee Marton.

On St. Patrick’s Day, try the recipe for these marshmallows laced with cocoa—and what else?—Irish whiskey. Munching on these pillowy snacks with a little glass of Irish whiskey—now that is a way to celebrate Paddy’s Day!

St. Patrick’s Day Marshmallows

Renee Marton

INGREDIENTS

Prepare the Pan
1 12 by 8 inch pan, with sides, sprayed with oil, and lined with plastic wrap (including the sides)
For dusting the plastic sheeting:
1/2 cup powdered sugar
1/2 cup Dutch process cocoa
Mix together, and sift through a strainer.  Sprinkle a couple of teaspoons on the bottom of the pan, and save the rest for later.

For the Marshmallows
3 tablespoons powdered gelatin (about 4 packets)
1/2 cup Irish whisky
1 pound superfine sugar
1/4 cup corn syrup (light)
1/2 cup water
4 egg whites, large
1 teaspoon vanilla extract
1/4 cup cocoa powder (Dutch process), sifted so there are no lumps

METHOD

1. Put the whiskey in a microwavable bowl and sprinkle all the gelatin slowly and evenly over it so the gelatin is absorbed into the liquid.  Once most of it is absorbed, place in microwave for 5 seconds.  Repeat this step until the gelatin is completely dissolved.  Set aside at room temperature.  You will need this to be liquid when you pour it into the mixer later.

2. Put the sugar, corn syrup and water in a saucepan, and heat until it starts to simmer.  Insert a candy thermometer into the liquid (it should clip onto the side of the pot, and the tip should not touch the bottom of the pot).

3. Put the egg white in a standing mixer or use a hand mixer.  When the sugar mixture reaches around 230F, start whipping the whites at high speed.  When it reaches 245F (which will happen fast), reduce the speed and SLOWLY (and carefully) pour in the hot sugar mixture.  Next, add the gelatin mixture.  Finally, add the powdered cocoa.  Scrape down the sides with a spatula (turn speed off for this).

4. Increase the speed of the mixer to medium for one minute, and then place it on top speed for about 10 minutes.  The mixture will go from a hot liquid to a fluffy marshmallow like frosting. If this has not happened after 10 minutes, mix it a few more minutes.

5. Add the vanilla, mix it in quickly by hand and then pour the marshmallow mix onto the lined pan.  It should spread out easily into the corners.  Use a toothpick to poke out any obviously large air holes, and leave the small ones alone.

6. Leave the marshmallow mixture out at room temperature for the next 6 to 8 hours, uncovered. When it  is firm to the touch— you press it gently and it springs back and is no longer sticky—dust the top heavily with some of the cocoa powdered sugar mix.  Then flip the pan over onto a flat surface, and gently pull off the plastic wrap. It will seem as though it won’t come off, but it will come off; just keep lifting it gently.  Once the plastic has been removed, dust that side with the rest of the powdered sugar and cocoa mix.

7. Cut into squares of any size, although I recommend 1 inch squares.

March 6th, 2010 | Tags: food, recipe, snacks, St. Patrick's Day | Category: recipes, snacks |  Print This Post | Comments (1)