Archive for the 'Kosher Revolution' Category



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

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

22
Sep
11

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


Last evening there was a superb wine tasting at the West Side Synagogue’s Zanger Hall (347 West 34th Street) in Manhattan. The Kosher Wine Society presented New Wines for the New Year. I’ve been to many a wine tasting in my lifetime, but this one was truly different; unlike most kosher tastings, it included a cookbook author, food products, painters and a musical trio.

June Hersh, author of Recipes Remembered – featuring recipes and incredible stories from 80 Holocaust survivors – and the brand new Kosher Carnivore was our first interviewee of the evening. You must hear the eloquent words with which describe her passion for Jews and her love of food.

Bass, violin and tsimbl

From nostalgic old shtetl tunes to Hungarian czardasz we were regaled with klezmer sound that meshed Jewish nigunnim with Gipsy soul!

Aleks Veyg's Natural Flavored Honey

I tasted Veyg’s Natural Wild Flower, Lemon Zest and Peanut Butter honey flavors. All three were great, but, the Lemon Zest was my personal favorite!

A small sampling of Arianna Santoriello's paintings...

Arianna Santoriello, whom we interviewed, is a young mixed media artist who markedly shows the growing fires of inspiration

Rabbi Mikhael Cohen of the French Jewish Cultural Center of New York (67 Wall Street; Phone: 212.202.1448 – Cell: 917.796.0680), was instrumental in bringing the artists and musician to the tasting, thereby, greatly enhancing this event.

Aron Ritter and his father

Aron Ritter, President and Founder of the Kosher Wine Society, and his staff made it a superb evening so different, so delicious. SYR and I met old friends and made new ones, so many wines, so many fascinating people, so little time… truly a tasting to remember!

This evening at 7:30pm (Eastern Time) on our internet radio show, we will feature some of the pre-taped interviews. Meanwhile, if you missed our two broadcasts last week, you can listen to our delightful talk with David Mintz – CEO of Tofutti Brands, Inc. and our conversation with Geila Hocherman, the French trained Chef/author of Kosher Revolution, a beautifully executed cookbook which we’ll review on these very pages.

CS

16
Sep
11

A Conversation with Geila Hocherman


Last evening on the The Kosher Scene at 8:00pm (Eastern Time), I had the privilege of talking to cookbook author and Cordon Bleu trained Chef Geila Hocherman. Her book, Kosher Revolution is coming out on the 23rd of this month, but can already be pre-ordered on Amazon.com. Having examined an advance copy I can testify that not only is the photography a delight for the eyes, but the quality of the recipes will make even the most casual observer’s mouth water.

Having met Ms Hocherman on previous occasions, having heard her talk about food and life and general, her passion for those subjects is obvious. If you look at her picture on the right, taken from her book,  her joie de vivre, her love for her work is all too apparent. In real life she comes across just as lively and vivacious as in the photo, with an infectious joy and dedication to everything she does.

Next week we will post our review of her book including one of her recipes with a beautiful accompanying photo. Meanwhile, you can listen to our archived interview from last eve with Chef Geila here and our Wednesday interview with David Mintz, here.

CS




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