Food and Things

Haroset Recipe: The Diaspora Approach for Passover

Laura Weiss — Tue, 16 Mar 2010 19:19:49 +0000

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.

Upper West Side: Kosher Restaurant My Most Favorite Food Opens in Time for Passover

Laura Weiss — Fri, 12 Mar 2010 23:12:42 +0000

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

Lox Gets a Thumbs Down from ultra-Orthodox Rabbis

Laura Weiss — Tue, 09 Mar 2010 16:52:27 +0000

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.

Recipe: St. Patrick’s Day Marshmallows

Laura Weiss — Sat, 06 Mar 2010 12:55:51 +0000

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.

Upper West Side: Oscars and Hors d’œuvres March 7 at Lincoln Center

Laura Weiss — Thu, 04 Mar 2010 16:52:32 +0000

This year, I’m watching the Oscars in my PJs at home. But if you want to put on the dog and do Oscar night up right, then you can mosey on down to Lincoln Center and watch the awards—admittedly, Lincoln Center ain’t Hollywood—on a big screen TV. Swill down cocktails and nibble on horsd’œuvres . Then swing to the music from Oscar-winning films performed live by the Juilliard Jazz Ensemble.

Photo: bananawacky via flickr.

Is it the Hollywood red carpet treatment? No. But, the Academy of Motion Picture Arts and Sciences—the very same folks who bring you the real Oscar telecast from March 7—is cosponsoring the do. So if you want to indulge in a bit of the glitz and glamor on Oscar night, here are the details:

What: hors d’oeuvres, cocktails and music live by the Juilliard Jazz Ensemble. Viewing of the Oscar telecast in the Alice Tully Hall theater and on screens set up in the lobby. There will be an open bar and you’ll get an official Oscar program just like the real one given out at the Hollywood event.

Where: Lincoln Center’s Alice Tully Hall.

When: 7 pm hors doeuvres and drinks. 8:30 pm telecast.

How Much: A limited number of premium Starring Role tickets (which include access to the VIP lounge and the best seats in the house) are $225 each; Supporting Role tickets are $150 each. Supporting Role tickets: in person at the Alice Tully Hall Box Office (1941 Broadway, at West 65th Street); by calling Center Charge at 212-721-6500; through lincolncenter.org; or at nycona.eventbrite.com.

Upper West Side: Fatty Crab Throws Itself a First Birthday Party

Laura Weiss — Tue, 02 Mar 2010 13:50:21 +0000

Fatty Crab, the Malaysian-inspired eatery on Broadway, is throwing itself a first birthday

Photo: Fatty Crab

party. When you reach a year old, “that’s an appropriate time to start drinking,” insist the folks who oversee the always-packed place about the celebration to take place March 3.

To mark the one-year anniversary, there will be hors d’oeuvres “by the folks at Fatty Crab UWS, Fatty Crab WV, Cabrito” and the still-to-open Fatty ‘Cue, according to a press release. Cocktails, beer, and wine will be flowing, too. DJs will spin the groove all night.

(During last week’s snow storm, Fatty Crab offered discount drinks. “If it snows, you may as well drink,” says manager Bart Basile).

Tickets cost $59 + tax. Ticket purchase includes general admission from 7:30pm - 9:30pm, as well as admission into the invite only Anniversary Celebration from. Call Fatty Crab UWS at 212 496 2722. No refunds.

Fatty Crab

2170 Broadway,

New York, NY

212 496-2722

Brooklyn: Van Leeuwen Ice Cream Shop Opens Today

Laura Weiss — Sat, 27 Feb 2010 15:06:36 +0000

Ice cream in this miasma of slush and snow? If it’s Van Leeuwen’s luscious frozen treats, yes! Even if you have to schlep to Brooklyn. Get on the train and make a beeline for their new store.

Let’s face it, what else will cheer you up like an excursion to an ice cream shop on a dreary winter’s day?

The grand opening is today. Here are the details:

Van Leeuwen Artisan Ice Cream Store Opening
When: Satuday, Feb. 27 2-6pm
(between Bedford and Nassau)

Wedding Foods at Astor Center March 11 Featuring Momofuko, Landmarc, Other Purveyors

Laura Weiss — Wed, 24 Feb 2010 15:26:38 +0000

Eat, drink, get married. Wedding bells are ringing at the Astor Center March 11 which is displaying festive wedding-friendly foods from the likes of Momofuku Milk Bar, Ronni-Sue’s Chocolates and The Cleaver Company.

Wedding cake. Photo by QuintanaRoo via flickr.

Could one of these purveyors be your dream wedding caterer?

Tastings of food and champagne will be offered.

One couple will win a hands-on cooking class and dinner party complete with wine pairings for up to 14 guests, appropriate for a bridal shower, rehearsal dinner or a bachelor/bachelorette party.

Purchase tickets.

Astor Center
Location: All Four Spaces
Price: $15.00
Date: Thu, Mar 11th, 6:00 PM - 8:00 PM

Upper West Side: 77th Street Greenmarket Expands

Laura Weiss — Sat, 20 Feb 2010 20:10:25 +0000

Photo: Laura Weiss

Just in time for spring—will it ever come?!—the Sunday greenmarket at 77thth and Columbus is growing, adding new farmers and more space.

The weekly market has moved out of its longstanding schoolyard locale and onto the sidewalk lining the east side of Columbus Avenue where it will extend one additional block, to 80th Street. The action is the result of a Feb. 9 vote by Community Board no. 7.

The Council on the Environment of New York City, which runs the city-wide greenmarket program, said on its web site that the new site allows the 77th Street market to “dramatically expand our offerings, keep the market open longer and welcome more people.”

New farmers slated to sell at the market include:

Grazin Angus Acres grass-fed meats

Milk Thistle organic milk

Seatuck Fish

Valley Shepherd Creamery, and

Knoll Krest

77th Street Greenmarket
Columbus Ave., between W. 77th and W. 80th Streets
Sunday 8 AM - 5 PM
Year Round

Upper West Side: New Restaurants for Steak Lovers

Laura Weiss — Wed, 17 Feb 2010 20:09:27 +0000

Steak. Photo: TheBusyBrain via flickr.

The Westside Independent reports that steak houses appear to be taking over the Upper West Side restaurant scene. At least two new places are featuring lots of red meat. Carnivores, read the story here.