Archive for the 'Geila Hocherman' Category



30
Mar
12

Geila Hocherman & Costas Mouzouras – Passover Food and Wine Pairing – Recipes – Part 1


Geila Hocherman, the author of Kosher Revolution, and Costas Mouzouras, the walking wine encyclopedia at Gotham Wines & Liquors, got together to discuss food and wine pairings. Here we post two out of the three part video of their discussion and we bring six of Geila’s recipes, all from her book, except for one:

Cinnamon chicken tajine with prunes and apricots

Ingredients

  • 1/2 cup sliced almonds
  • 2 chickens, about 3 1/2 pounds each, each cut into 8 pieces, or 16 breasts, thighs and legs, any
    combination, rinsed and dried well
  • Kosher salt and freshly ground pepper
  • 1/4 cup grapeseed or canola oil
  • 2 large onions (about 2 pounds), cut into 1/2-inch dice
  • 1/2 teaspoon saffron threads, ground, powdered or crushed
  • 2 cups chicken stock
  • 2 cinnamon sticks, each about 3 inches long
  • 2 cups pitted prunes
  • 1 cup dried apricots
  • 1/4 cup honey

Directions

    1. Heat a large skillet, paella pan or large roasting pan, set over two burners, over medium-high heat. Add almonds and toast, stirring, until lightly colored, about 3 minutes. Transfer to a small bowl and set aside.
    2. Season chicken with salt and pepper. Heat half of the oil in the pan over medium heat. Working in batches, add chicken and saute until brown, turning once, about 12 minutes per batch. Transfer to a platter and set aside. If the oil or browned bits in the pan have burned, wipe out the pan.
    3. Add remaining oil to the pan. Add onions and saute, stirring, until translucent, about 10 minutes. Return chicken to the pan. Add saffron to stock, and pour over chicken. Add cinnamon, bring to a boil, reduce heat, cover, and simmer for 30 minutes. Transfer the white meat to the platter. Add prunes and apricots to the pan and simmer until the rest of the chicken is done, about 15 minutes.
      Transfer the chicken to the platter and discard the cinnamon sticks. Add honey to the pan and cook over medium-high heat until liquid is syrupy and coats a spoon, 15 to 20 minutes. Return chicken to the pan, baste with sauce, cover and warm. Transfer all to a warmed platter, sprinkle with almonds, and serve.

Mina

Ingredients

  • 2 lbs. onions sliced thin
  • ¼ cup grape seed/vegetable oil,
  • 2 lbs. Swiss chard
  • ¼ cup pine nuts
  • 2 T balsamic vinegar
  • 2 T sugar
  • 2 lbs mushrooms sliced thin- I prefer combination of shitake and cremini or Portobello
  • 2 sprigs of thyme
  • ¼ cup white wine
  • 2-10 0z package frozen artichoke hearts, defrosted and thinly sliced
  • 6 cloves garlic minced
  • Juice of 2 lemons plus zest of one
  • ¼ cup finely diced sundried tomatoes or roasted red pepper
  • ¼-1/2 teaspoon red pepper flakes
  • 4 eggs
  • 1 cup stock- chicken or vegetable
  • 8 sheets Matzo

Directions

  1. Preheat oven to 375. Grease a 9×13-baking dish and line with parchment.
  2. In a large skillet heat ½ of the oil and sprinkle the onions with salt. Sauté until they are translucent. Add ½ of the garlic and pine nuts and toast for 2 minutes. Add the chard and cook down until almost dry. Add the balsamic and the sugar and cook for 2 more minutes. Place mixture in a strainer and let drain.
  3.  Heat 2 more tablespoons of oil, sprinkle with salt and sauté mushrooms with 3 cloves of garlic until they have released all of their water. Add the wine and cook down until all of the moisture has been absorbed. Set aside.

Pignoli Cookies

Ingredients

  • 8 oz almond paste
  • ¼ cup confectioners’ sugar
  • ½ cup sugar
  • 1 large egg white
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup pine nuts

Directions

  1. Preheat oven to 325○F. Line two cookie sheets with parchment paper and set aside.
  2. In a food processor, combine the almond paste and sugars and process until the mixture reaches the consistency of sand. Transfer to the bowl of a standing mixture fitted with the paddle attachment, or a medium bowl, and add the egg white, vanilla and almond extracts. Beat on medium speed or by hand for 4 minutes.
  3. Place the pine nuts in a small bowl. Next to it place a small bowl of water for wetting your hands. Wet your hands and form 1 ½- to 2-inch balls with the paste mixture, making 5 at a time. Drop them into the bowl of nuts and press down gently so the nuts adhere to the bottom of the dough. Transfer to a cookie sheet nut side up. Repeat, filling each prepared cookie sheet with about 15 balls. Bake until puffed and beginning to color, 15 to 18 minutes. Remove from the oven, and cool on the parchment paper on a countertop. When completely cool, peel the cookies off the paper and serve.

This post is getting a bit long, we have no choice but to break it up into two parts…

Meanwhile enjoy, gentle reader, enjoy!

CS

07
Mar
12

Chef Geila Hocherman’s Hamentashen With Four Fillings


As featured in her brand new cookbook, Kosher Revolution, Geila Hocherman teaches us how to make hamentashen in print and on video:

Hamentashen with Four Fillings

Crust

  • 2 1/2 cups flour, plus more for flouring work surface
  • 1 1/2 tablespoons baking powder
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 tablespoon orange juice (optional)

Poppy filling

  • One 2-ounce jar poppy seeds
  • One 12-ounce jar black currant jam
  • 1/2 cup raisins, soaked in boiling water until soft, drained
  • 1/4 cup breadcrumbs

Raspberry filling

  • One 12-ounce jar raspberry jam
  • 1/2 cup chopped walnuts
  • 1/2 cup breadcrumbs

Apricot Filling

  • One 12-ounce jar apricot jam
  • 1/2 cup dried cranberries, soaked in boiling water until soft, drained.
  • 1/2 cup breadcrumbs

Coconut -Chocolate- Hazelnut Filling

  • One 13-ounce jar Nutella, or other
  • chocolate-hazelnut spread

Photo by: Antonis Achilleous - Kosher Revolution, page 181

  1. First make the crust. Sift the flour and baking powder onto parchment paper. In a bowl of a stand mixer fitted with the paddle attachment, combine the oil, sugar and vanilla, and blend at medium speed. One at a time, add the eggs, incorporating the first before the adding the second, and blend. Add the orange juice, if using and blend. Reduce the speed and add the flour mixture, gradually to make a dough.
  2. Divide the dough into 2 parts and flatten each to make a disk. Wrap each disc in plastic wrap, stack the discs on a plate, and refrigerate until the stiff enough to work easily, at least 2 hours.
  3. Meanwhile make the filling(s). For the poppy, raspberry-and/or apricot fillings, combine the ingredients in small bowls, stir to blend, and refrigerate for 1 hour. For the chocolate combine the ingredients in a small bowl. Transfer half the filling to the centerof an 18 inch piece of plastic wrap, fold the wrap over the filling to enclose it, and squeeze the mixture to create a log 1-inch in diameter. Repeat with the remaining filling and freeze the logs.
  4. Preheat the oven to 350 F. Flour a work surface well and roll 1 of the discs out on it. Using a 3-inch glass or round cookie cutter, cut out rounds. Pipe about 1 tablespoon of the poppy seed, raspberry and/or apricot filling(s) in the center of each round, wet the edges with water and bring up the dough together to seal. Alternatively, drop the filling onto the dough by heaping tablespoons. For the chocolate filling, cut the frozen logs onto 1/2 inch discs. Fill the rounds by placing a disc in the center of each form and seal.
  5. Transfer the hamentashen to 1 or more cookie sheets and bake, in batches if necessary, until pale gold 12 or 14 minutes. Transfer to a rack and cool.

Enjoy, gentle reader, enjoy!

CS

02
Mar
12

KFWE 2012 – Part 4 – Videos


We started our video shoot by speaking to Jay Buchsbaum, Royal Wine Corporation‘s Vice President

Next we spoke to Sasson Ben Aharon, from Israel’s Binyamina Winery

Dr Moises Cohen from Elvi Wines a superb winery producing some of Spain’s top award winning wines..

The Directeur Général of Barons Edmond and Benjamin de Rothschild, Bertand Otto and Pierre Miodownik, consultant to the French Wine Industry, consultant to the Royal Wine Corporation and owner of Domaine Netofa, in Israel, spoke to us next…

After talking to just a few winemakers, we turned our attention to the food. Dr Alan Broner from Jack’s Gourmet was next…

The owner of Boro Park’s Glatt A La Carte spoke to us next…

Ari White from Got Tcholent? Inc/Gemstone Caterers spoke to Geila Hocherman and I…

After Ari White told us that Pardes Restaurant was his inspiration, we just had to go to their table. While I’d hoped to see Chef/Owner Chef Moshe Wendel, and/or his wife Shana, we were greeted instead by one of his suppliers Grow and Behold, who more than ably represented Chef Moshe

Then we turned to Ristorante Tevere

We ended the video taping by talking to cookbook author, James Beard Award winner, food historian and good friend, Gil Marks

All in all, between fantastic wines and celebrated winemakers, between top restaurants and incredible delicious foods,  February the 13th was an evening to remember!

CS

RELATED POSTS

Kosher Food & Wine Experience 2012 – Part 3 – Food

Kosher Food & Wine Experience 2012 – Part 2

Kosher Food & Wine Experience 2012 – Part 1

Kosher Food & Wine Experience 2011 – Part 2

Kosher Food & Wine Experience 2011 – Part 1

2010 Kosher Restaurant & Wine Experience – The Event

15
Feb
12

Kosher Food & Wine Experience 2012 – Part 2


Yesterday we told you about the people we interviewed for this evening’s internet radio show, at 7:30pm (Eastern Time); today we will discuss some of our favorite wines.

It was great to see some of our old favorites and quite a few new ones. For a long time I’ve been partial to French wines and I was deeply disappointed that Château Guiraud is currently not available as a kosher wine. On the other hand, Château Piada Sauternes 2006, another delightful Sauternes – considerably lower priced than the Guiraud – is better than ever. Everybody agreed on this one!  This is a light bronzed gold colored, delicate yet full bodied wine, wonderfully perfumed with honey, crystallized orange peel, apricot and pineapple, on the palate its sweetness is balanced with a racy acidity. Another favorite that never disappoints is Château Pontet-Canet Paulliac 2004, I’d tasted the 2003 many a time and described it on these pages, ahhh!

I liked again the Elvi wines, which I first tasted on Sunday evening. The second time around (at a different time of day) at KFWE 2012, they tasted even better!

In 2009, I was introduced to Biniamyna‘s The Cave by my good friend, winemaker Asaf Paz. Since then The Cave – Hamaara,  has become a favorite and the new vintage (2007) they introduced at the show certainly did not disappoint. Deep garnet in color, on the nose it has strong tones of blackberry and chocolate, full-bodied, with subtly gripping notes of spicy wood it all comes together with currant, blackberry and citrus peel notes. Leaves you with a long finish filled with appealing hints of licorice. As far as I’m concerned The Cave is Israel’s top wine, certainly my favorite and SYR fully agrees with me on this one!

My favorite champagne Drappier Carte Blanche was among the French selections I’ve sipped, and this tasting further cemented everything I wrote about it before. I also enjoyed tremendously the Drappier Carte d’Or. It’s got a rich bronzed gold color, with sweet briar on the nose quickly giving way to white peaches, on the palate it shows ripe fruits like peach and apricot with a delightful but very subtle hint of Austrian pastry, all leading to a very long finish.

I didn’t get to taste as many wines as I liked (and this post is starting to get a bit longer than my usual ones), as I was taping this evening’s radio show but both Geila Hocherman and SYR tell me that I must at least mention the Shiloh Chardonnay 2009, which both found flavorful, fruity and with just the right balance of sweetness and acidity. Being partial to elegant French wines they loved the Baron Edmond de Rothschild Haut Medoc 2006, with notes of blackberries and tobacco on the palate with a long finish. An oak aged blend of 60% Cabernet Sauvignon and 40% Merlot. It is a medium bodied, dark ruby in color, with soft tannins and gentle wood integrating nicely to show a generous array of cassis, red and black berry fruits with hints of fine herbs, all on an appealingly spicy background. I’ve had this wine before and I have to fully agree with their assessment.

So many incredible wines, so little time… Tomorrow we will discuss the food experience at this event.

Meanwhile, don’t forget to tune in to this evening’s internet radio show, at 7:30pm (Eastern Time).

CS

RELATED POSTS

Kosher Food & Wine Experience 2012 – Part 1

A sneak Preview of Great Wines

Kosher Food & Wine Experience 2011 – Part 2

Kosher Food & Wine Experience 2011 – Part 1

2010 Kosher Restaurant & Wine Experience – The Event

14
Feb
12

Kosher Food & Wine Experience 2012 – Part 1


Yesterday, we spent the afternoon and well into the evening at Pier 60, in Manhattan’s Chelsea Piers for the Kosher Food and Wine Experience 2012. We taped interviews with wine makers, wine executives, restaurants, etc., for tomorrow evening’s two hour show special at BlogTalkRadio.com/kosherscene at 7:30pm (Eastern Time). We started by interviewing our long time friend, Jay Buchsbaum (the walking wine encyclopedia I consult on all my wine and spirits’ questions). As Vice President of the Royal Wine Corporation, and after a few decades with the company, no one is better qualified than Jay to introduce us to this event.

We followed that intro with Asaf Paz and Sasson Ben Aharon, winemakers at Israel’s Binyamina Winery

The owner/founder/winemaker of Elvi Wines in Spain, Dr. Moises Cohen came next, not only did he describe his wines, he shared some fascinating vignettes from his life. It was interesting to hear how his vineyards helped him discover some aspects of Jewish history, in the region, predating the Spanish Inquisition and the expulsion of the Jews in the 15th century. It also gave some great insights into his passions and personality.

Phillip Jones, the colorful owner/winemaker at New Zealand’s Goose Bay and Oregon State’s Pacifica was next…

Jürgen Wagner, winemaker at Capçanes in Spain, spoke to us next…

Domaine Netofa‘s owner, consultant to the Royal Wine Corporation and to some of France’s greatest wine making châteauxPierre Miodownik spoke to us next…

Wine writer, seven times published cookbook author (together with his wife), owner/winemaker of Napa Valley’s Covenant – Jeff Morgan - joined us next. His writing on wine led him to some unintended, but fascinating places in his life’s journey…

Mordy Herzog, Royal Wine Corporation Vice President and Spokesman talked with my co-host, Geila Hocherman (author of Kosher Revolution)  and I, about the history of eight generations of winemakers in his family…

Next, Geila and I spoke to my dear friend Jeff Ingber, a trained Chef who graduated from Johnson and Wales University in Providence, RI – where he still resides – and volunteers as manager for the wine shop at the Providence Hebrew Day School. The wine shop is a fundraising tool to help defray the cost of tuition for frum parents who don’t have the means. Jeff told us about his favorite wines on the show and how he would pair them with various dishes in Geila’s cookbook.

Finally we spoke with the charming, young owner of Guilty PleasuresMaureen Sussanah. She left a successful real estate career to pursue her dream of creating shapes, colors and incredibly delicious chocolate treats.

Please listen in to our upcoming two hour broadcast special, tomorrow evening at 7:30pm to 9:30pm (Eastern Time) on Blogtalkradio.com/kosherscene. We’ll be waiting for you!

Meanwhile, in case you missed it, listen to our archived Bitayavon – A Talk with Shifra Klein. Shifra is Editor-in-Chief of Bitayavon, an award winning kosher foodie magazine.

CS

18
Jan
12

The Peppermill & this Evening’s Radio Show


Earlier today I attended Geila Hocherman‘s cooking demo and book signing (of her Kosher Revolution) at The Peppermill (5015 16th Avenue, Brooklyn – Tel: 718.871.4022) in Borough Park.

On 16th Avenue in Boro Park

Amidst shelves, racks and baskets filled with interesting cookware and a plethora of exotic ingredients barely seen or hardly even found in kosher stores (THEY HAVE CHOLOV YISROEL…. DULCE DE LECHE!!!!! I haven’t seen that since I left Uruguay in 1962!), Geila demonstrated four dishes to an enthusiastic audience.

A view of the front, a partial view of the back.

She started with Surimi Crab Cakes with Red Pepper Mayonnaise (Kosher Revolution, Page 72)…

...frying the crab cakes

She then followed with Fried Pea and Parmesan Ravioli (page 43) and Shiitake-Tofu Dumplings (page 42)….

Straight out of the steamer and ready to serve.

The crab cakes were incredibly tasty, the ravioli crisp and perfect, the shiitake dumplings were superbly delicious, but the best was yet to come!

The demo ended with Pistachio- Crusted Tuna with Wasabi Mayonnaise (page 78), delicious, perfect… frankly neither of those two words do it justice. While some preferred it well done and fully browned, I preferred it where you could still the red color. Truly a great way to crown a demo where unusual combinations of ingredients, and dishes one would not have thought of as part of the kosher diet were de rigueur. Verily, a Kosher Revolution, but… you expect nothing less from Geila.

The staff, all comprised of members of one family, was knowledgeable and helpful. I’ve been to many a store, many a foodie haven, and The Peppermill (5015 16th Avenue, Borough Park in Brooklyn – Tel: 718.871.4022) ranks among the best.

Two of the sisters-in-law, part of The Peppermill‘s team (Chayale Braver and Rivkie Braver) will talk about their unusual store on our internet radio show this evening at 8:00pm (Eastern Time), be sure to listen in to what promises to be an interesting and entertaining show.

Meanwhile, if you missed it, give a listen to last week’s show when our guest was Gary Landsman from the Royal Wine Corporation.

Hoping you will be listening,

CS

18
Dec
11

Michel Cluizel – Chocolatier Extraordinaire


Patrick Skene Catling wrote in his book The Chocolate Touch: “Other things are just food. But chocolate’s chocolate.”  However, as all true chocolate lovers know, not all chocolates are created equal. There are chocolates and then there are CHOCOLATES!

A partial view of the 5th Avenue store…

Nestled in the midst of the sparkling glittering bejeweled jungle known as the diamond district; sits a truly priceless holding. Enter the rich, luxurious, intimately French walnut interior of Michel Cluizel chocolatier extraordinaire (584 Fifth Avenue, New York, NY. Adorning the shop are vitrines of some of the very finest chocolate made in the world. From cocoa bean beginning to the end of process, Michel Cluizel produces an array of kosher pareve chocolates with 85% and 99% cocoa content.

Jacques Dahan, who directs the company’s American operation

Through the unrelenting efforts of Jacques Dahan, the manager of the company’s American operation, Michel Cluizel  now produces a line of French pastries prepared fresh daily by an award winning French pastry chef.

Opera, Ganache, Napoleon…

We sampled the Napoleon, the chocolate ganache, a coffee éclair, an opera, and the chocolate crisp (which was my personal favorite). They all did what chocolate is meant to do but rarely accomplishes these days, they were mouth- watering explosions of delight. I was there with Geila Hocherman, author of Kosher Revolution, and Lévana Kirschenbaum, author of The Whole Foods Kosher Kitchen and more. There is nothing as delightful as a group of girls sitting together and eating the most delicious chocolate and chatting about it. Meanwhile, CS was taping a conversation with Jacques Dahan, for his upcoming Wednesday BlogTalkRadio.com broadcast.

The above cappuccino was indescribably delicious, as were the macchiato and the espresso.

Please listen to The Kosher Scene’s two broadcasts this week:

On Monday evening you will hear a prerecorded conversation with the Dean of CKCA, Chef Avram Wiseman and Jesse Blonder, the school’s founder and director. On Wednesday evening, you’ll get to hear about our tasting at Michel Cluizel.

SYR

15
Dec
11

Pre-Chanukah Wine Tasting


This past Tuesday, Kosher Revolution author Geila Hocherman and I attended the Kosher Wine Society‘s Pre-Chanukah Wine Tasting Extravaganza. They featured eight Cabernet Sauvignon selections:

  • Psagot Cabernet Sauvignon ’09
  • Barkan Cabernet Sauvignon ’07
  • Weinstock Cellars Select Cabernet Sauvignon ’09
  • Teperberg Israeli Cabernet Sauvignon ’10
  • Dalton Estate Cabernet Sauvignon ’10
  • Hagafen Cabernet Sauvignon ’08
  • Golan Cabernet Sauvignon ’09
  • Gilgal Cabernet Sauvignon ’07

A tablefull of Cabernet Sauvignon types...

In addition, other selections included:

  • Binyamina Reserve Sauvignon Blanc ’09
  • Lanzur Reserva Pinot Noir ’10
  • Chateau Bellerives Dubois Bordeaux ’10
  • Le Mourre De L’Isle Cotes du Rhone ’10
  • Teperberg Malbec ’09
  • Gush Etzion Cabernet Franc ’07
  • Gush Etzion Emek Bracha Dry Red Wine ’06
  • Gush Etzion Nachal Hapirim, Dry Red Wine ’07
  • Gush Etzion Cabernet Sauvignon – Merlot ’06

In addition there were also:

  • L’ChaimVodka
  • Binyamina Chocolate Liqueur

Crackers, cheese, grapes and more helped neutralize the taste buds before sampling a different wine.

We started with the Psagot Cabernet Sauvignon ’09, for both of us this one turned out to be best of the bunch, we loved it. Dark garnet in color with silky tannins, showing oak on the nose and opening to aromas and flavors of black and red currants and citrus-peel, followed by vanilla and a lingering smokiness. Though very good, I still prefer the ’08 vintage which I’ve tasted before.

We followed with the Teperberg Terra Malbec ’09, dark – in typical Malbec fashion – and full bodied. Soft tannins finely balanced with spicy wood and fruits. On the palate one discerned plums, black cherries and wild berries balanced with notes of cinnamon, ending with a long finish of espresso coffee. While we both liked it, Geila preferred the Psagot, I found this Teperberg better.

In totally opposition to the norm we then tasted a white wine, Binyamina Reserve Sauvignon Blanc ’09. Pale straw in color, it opens with notes of grapefruit and lime, giving way to stony minerals with hints of asparagus. Nicely aromatic.

We went back to red wine with a Dalton Estate Cabernet Sauvignon 2010, dark colored and well balanced with notes of currants, berries and mint well complimented with the subtle vanilla flavors of French oak.

We also liked the Gush Etzion Cabernet Franc 2007. Dark garnet, medium bodied with lots of soft tannins and notes of vanilla from the French oak casks where it aged for 18 months. On the palate it showed a rich array of blackberries, currant, black cherries giving way to Mediterranean herbs and saddle leather.

We capped the evening’s selection of potables with a L’Chaim Vodka. Very smooth and tasty!

Rabbi Mikhael Cohen, from the FJCCNY

Rabbi Mikhael Cohen of the French Jewish Cultural Center of New York (67 Wall Street; Phone: 212.202.1448 – Cell: 917.796.0680), spoke of Chanuka and its significance today.

Providing the musical entertainment...

During the tasting we are accompanied by the musical sounds of Yiddish and Israeli classics. All and all an enjoyable evening of good wines and great conversation.

CS

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Last Eve’s Wine Tasting, this Evening’s Show

05
Dec
11

Champagne Drappier


French kings were anointed with champagne. During the 17th, 18th and 19th century European royalty spread the message of the unique sparkling wine from Champagne and its association with luxury and power. The leading manufacturers devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty. With the emergence of the middle class, champagne became a symbol of upward mobility and luxury. Since their earliest days the noble wines from France’s Champagne region were synonymous with wealth, luxury, power.

Champagne is made from a blend of Chardonnay and Pinot Noir, or Pinot Blanc grapes.

While there are many kosher sparkling wines from wineries around the globe, until recently there was no kosher champagne that could compete on an equal footing with those brands famous throughout. The Drappier cellars date from the 12th century, however the Drappier family only took over the estate in 1808 and hasn’t stopped making champagne since.

Recently we partook of a feast worthy of such a noble wine…

Champagne Drappier - Carte Blanche Brut, wrong shape glasses, but even these did not detract from our enjoyment of the champagne! Photo by: Irving Schild

On a recent evening, my good friend – photographer and teacher Irving Schild (whose work has graced our pages many a time before) – and I came to my co-blogger SYR‘s home where we enjoyed some superb dishes she graciously prepared from Geila Hocherman‘s Kosher Revolution, a cookbook we reviewed on these very pages.

We started the meal with an incredible Peshwari Challah (page 190), Geila based this recipe on a pashwari naan – an Indian bread filled with nuts and raisins – to which she added pistachios, coconuts, spices and a touch of honey. Very aromatic and full of flavor! We then proceeded with a Coconut-Ginger Squash Soup (page 61), Duck Breast with Port and Figs (page 89) and Braised Lamb Shanks (page 106); we finished it with the Maple Pecan Pie (page 170) As a potable, to wash it all down, we had a bottle of Champagne Drappier Carte Blanche Brut (purchased earlier in the day at Gotham Wines and Liquors). In the glass, it exhibited a beautiful clear light gold color, with a persistent stream of pinpoint bubbles, this fine Champagne presented us an inviting aroma of milk chocolate and fresh apples. Mouth-filling and creamy, it offered fresh apple-jelly and toast flavors with crisp, pleasantly cleansing acidity. By the way, to allay any fears… this Drappier is mevushal.

A meal we will long remember!

CS

24
Nov
11

Pecan Pie – Part 2 – Maple Pecan Pie


Last Sunday we posted a recipe for Pecan Pie, here’s a delicious variation on the theme from Geila Hocherman‘s Kosher Revolution (page 170):

SYR's pie from the recipe, photographed by Irving Schild for The Kosher Scene

Every so often I get a pecan pie urge, for me, means I need to make one. On one such occasion I discovered I didn’t have the corn syrup, the traditional sweetener. The serendipitous replacement was maple syrup, which adds its own great flavor as well as sweetness. I also found a store-bought frozen pie shell – my standard go-to when making this, especially when its part of a big-deal holiday menu. Feel free, of course, to make your own crust, but a bought shell works beautifully here and saves toons of time. Using chopped and whole pecans adds textual interest.

Convert It

To make this dairy, use unsalted butter in place of Margarine

Ingredients

  • One 9-inch frozen pie crust
  • 1 1/2 cups pecan, 1 cup coarsely chopped, the remaining whole
  • 1 tablespoon all-purpose flour
  • 1 cup pure maple syrup
  • 3/4 cup packed light sugar
  • 1/4 cup sugar
  • 3 large eggs
  • 3 tablespoons margarine, melted
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 F
  2. Cover a cookie sheet with foil and place the pie crust in it. Spread the chopped nuts over the crust and arrange the whole nuts on top. Set Aside.
  3. In a medium bowl combine the flour, syrup, sugars, eggs, margarine and vanilla. Stir to blend and pour over the nuts. Bake until the filling is set and slightly puffed, about 60 minutes. Transfer to to a rack to cool before serving.

Easy to make and superb tasting… who can ask for anything more? Enjoy, gentle reader, enjoy!

CS




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