The Jewish Week’s Grand Kosher Wine Tasting

Yesterday at the City Winery (155 Varick Street, NYC; Tel: 212.608.0555) The Jewish Week held its annual Grand Kosher Wine Tasting. The most prestigious wine distributors and importers were there with hundreds of wines from all over the world.

Partial views of the crowd…

As always many old friends and familiar faces were there…

Chaim Hezkel, from Liquors Galore, talking wine to an enrapt audience…

Yeruchum Rosenberg, Aron Ritter (center), from the Kosher Wine Society, and Dani Myers, trying to taste some wine…

Nineteen distributors and stores were showing off their best wines, spirits and cocktails, food was available at eight different tables representing meat restaurants, cheese distributors, sausage distributors and chocolate stores.

It wasn’t easy to photograph Brent Delman, TheCheeseGuy.com. His was one of the most popular tables, too many people around waiting to taste his products.

Gershon Bodner of Morad Wines, Estie Wartenberg of Recanati Wines, Shai Germezian of Allied Importers, Zaan Eksteen with Backsberg Wines, Ron Jordan who represents Taanug Wines from Spain, Mayer Jacobovits from Israeli Wines Direct, Michael from Skyview Wines & Spirits were, Shlomo Blashska and Jay Buchsbaum from Royal Wine Corporation were just some of the people manning the tables.

As always it was a pleasure to see Alyson Nathan from Abigael’s, and Yossi Horowitz, Esq., who over the last few weeks served as a judges –  in choosing the 18 Top Wines for each of the nine Jewish Week lists – together Miriam Morgenstern from Wine Spectator, and Aron Ritter from Kosher Wine Society among others.

Though I took copious notes, there were just too many wines to post on all of them, but I will discuss a few new selections I discovered here…

Backsberg Wines from South Africa…

Backsberg Chardonnay Paarl 2013 –  With a very fresh lemon, melon and hazelnut tones combine to a give it a delightful aroma; its natural acidity is balanced by sweet fruit flavors of white peach, providing a medium bodied palate with a long, rewarding finish.

Backsberg Brut Paarl – A strong flavored mix of green apple and pear, with a long refreshing finish.

Backsberg Pinotage 2011 – With strong mulberry and strawberry notes, with hints of herbs, all combining to a very fruity finish.

Taanug Cava – Three grape varieties (Macabeo, Parellada, and Xarel-lo), are fermented separately, then blended and fermented again together in the bottle for 12 months. Intensely fruity on the nose, it is smooth on the palate and has a long finish; with a pale straw color and considerable effervescence.

TheCheeseGuy.com featured a selection selection of cheeses including a very creamy brie style from Vermont (my new favorite!!). Sabra presented their hummus variations and Greek yogurt dips. La Brochette Restaurant, as expected, had a nice meat selection but they run out way to early. Grow and Behold served some delicious, juicy sausages. I only wish I hadn’t been too full to taste the rest of the food.

All in all it was a very enjoyable and educational evening, and of course… delicious!

CS

Kosherfeast 2014

Last evening, once again, Esti Berkowitz and Roberta Scher (unfortunately Roberta was unable to attend) hosted their annual Kosherfeast. This year it was held at the old Streit’s Matzoh factory in the Lower East Side.

We met a lot of old friends and new faces…

Esti Berkowitz and Naomi Stein Nachman welcoming the crowd and opening the awards ceremonies.

Brent Delman, from thecheeseguy.com, purveyor of some of the most delicious cheeses from the US, Europe and Latin America…

Brent Delman and his award

Jeff Nathan from Abigael’s Restaurant, pioneer of kosher TV cooking shows and Estee Kafra, cookbook author…

Awaiting their awards

Shlomo Klein (Chief Marketing Officer) and Shifra Klein (Editor-in-Chief) from Joy of Kosher magazine…

The couple behind Joy of Kosher magazine’s everyday functioning.

Herzog Wine Cellars‘ Winemaker extraordinaire…

Joe Hurliman

Mindy Erreich, media person, from Prime Hospitality Group…

Accepting the award for her company.

Chef Sara Black…

Caterer (Asparagus Catering) and Private Chef

Cookbook author and the Pastry Chef who taught us how to bake with friends…

Elizabeth Kurtz (Gourmet Kosher Cooking), Pastry Chef Paula Shoyer, Kim Amzallag (Forwards‘ Advertising Manager)

We can’t possibly put up every photo, nor can we remember every person that was there but, notable among many other attendees, were Menachem Lubinsky of Lubicom – the brain behind the annual Kosherfest, Jay Buchsbaum of Royal Wine Corporation, Alison Nathan of Abigael’s, Gloria Kobrin (Kosher by Gloria), Asher and Judith Girshberg of De La Rosa, David Mintz from Toffutti, and many, many more.

‘Twas an evening to remember!

CS

Great Chefs – Great Passover Recipes

From Chef David Kolotkin – Corporate Chef for the Prime Hospitality Group

Almond Crusted Veal Chop

Non-gebrochs – serves 2

Ingredients

• 2 12oz bone in veal chops, ask your butcher for center cuts, or from the loin end
• 1 egg, beaten (eggwash)
• 1 cup finely ground almonds

Brine

• 2 qts water
• ½ cup kosher salt
• 1 cup granulated sugar
• 2 pc bay leaf
• 1 bunch fresh thyme
• 30 pc black peppercorn
• 1 star anise
• 8 pc clove

Directions

1. Preheat an oven to 350 degrees.
2. Combine ingredients 4-11 and bring to a simmer for 10 minutes.
3. Cool the brine by placing in an ice bath.
4. When the brine is cool, submerge the veal chops in the brine and refrigerate for 5 hours.
5. Remove the veal chops, pat dry.
6. On only 1 side (presentation side), brush with the egg wash, then dredge in the ground almonds.
7. Over medium heat, brown in a large skillet with enough oil to coat the pan, almond side first. When lightly brown, turn over and brown the other side.
8. Place in a 350 degree oven for approx 15-20 minutes. I prefer to cook this to medium

—–x)0(x—–

From Chef Jeff Nathan, Owner/Chef at Abigael’s

Chicken Milanese with Tomato
and Arugula Salad

Gebrochs – serves 2

Tomato Salad

• 2 tablespoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 4 ripe tomatoes, preferably 2 red and 2 yellow, cut into 1/2-inch dice
• 2 tablespoon fresh basil, cut in thin ribbons
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh rosemary
• Kosher salt and freshly ground black pepper, to taste
• 12 ounces arugula, washed and dried, torn into bite-sized pieces

Chicken

• 4 8-ounce skinless and boneless chicken cutlets
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup matzo flour (also called matzo cake flour)
• 2 cups Jeff Nathan Passover Panko flakes, or 1/2 cup matzo meal & 1/2 cup matzo farfale
• 3 large eggs, beaten with 2 teaspoons water
• 1/2 cup olive oil
• Lemon wedges, for serving

Directions

Position a rack in the center of the oven and preheat to 400°F.

1. To make the tomato salad, whisk the lemon juice and oil in a medium bowl. Add the tomatoes, basil, oregano, and rosemary and toss. Season with salt and pepper. Cover and let stand at room temperature, stirring occasionally, while preparing the chicken.
2. Place the chicken breasts between sheets of plastic wrap or waxed paper. Using a heavy mallet or rolling pin, pound the meaty part of each cutlet until about 1/2-inch thick.  Season the cutlets with salt and pepper
3. Place the matzo flour in a shallow dish, the egg mixture in a second shallow dish, and the Passover Panko or matzo meal mixed with the matzo farfale in a third shallow dish. Coat each cutlet with the matzo flour, then the egg wash, and then the Panko or matzo meal.
4. Heat the oil in a 12-inch skillet over medium heat until hot but not smoking. Add the cutlets and cook, turning once, until golden brown, about 5 minutes. Place the browned cutlets on a large baking sheet. Bake until they feel firm when pressed in the centers, 5 to 8 minutes.
5. Just before serving, add the arugula to the tomato salad and mix. For each serving, place a cutlet on a dinner plate, and heap the tomato salad on top. Serve immediately, with a wedge of lemon.

Enjoy, gentle reader,enjoy!

CS

Ruth Gruber’s 100th Birthday

Last evening, I had the privilege of attending Ruth Gruber‘s 100th birthday party at the newly renovated Abigael’s in Manhattan. Who is Ruth Gruber? Why did almost 90 people, not her relatives, gather to honor her?

Except for Ms. Gruber's black and white shot further down!

Ruth Gruber and her birthday cake...

In a quiet voice, clearly filled with emotion, Ms. Gruber thanked every one in attendance as she looked on with pride at the group of successful professionals and business people that had emerged from the 1000 Jewish refugees she brought to these shores in 1944. Born in Brooklyn, in 1911, she became the world’s youngest Ph.D when, in 1931, Germany’s Institute of International Education – in Köln – awarded her a doctorate in German Philosophy, Modern English Literature and Art History.

A partial view of those honoring Ruth Gruber

As the Wikipedia puts it:

In 1944, she was assigned a secret mission to Europe – by U.S. Secretary of State Harold Ickes – to bring one thousand Jewish refugees from Italy to the US. Ickes made her “a simulated general” so in case the military aircraft she flew in was shot down and she was caught by the Nazis, she would be kept alive according to the Geneva Convention. Throughout the voyage, the Army troop transport Henry Gibbins was hunted by Nazi seaplanes and U-boats. Gruber’s book Haven: The Dramatic Story of 1000 World War II Refugees and How They Came to America was based on case histories she recorded as she interviewed the refugees.

Since the U.S. Congress refused to lift the quota on Jewish immigration to the United States from Europe, President Roosevelt acted by executive authority and invited the group of one thousand to visit America. The refugees were to be guests of the president and upon arriving in New York, they were transferred to Fort Ontario, a decommissioned Army training base near Oswego, New York and locked behind a chain link fence with barbed wire.

While U.S. government agencies argued about whether they should be allowed to stay or, at some point, be deported to Europe, Gruber lobbied to keep them through the end of the war. It was not until January 1946 that the decision was made to allow them to apply for American residency. This was the only attempt by the United States to shelter Jewish refugees during the war.

Her unending quest to show the world the awful truth of WWII and the injustice of the refugees’ subsequent plight, led her to photograph and report for the Herald Tribune as the Exodus 1947 ship entered Haifa harbor after being attacked by the Royal Navy while making an attempt to deliver 4,500 Jewish refugees. She then flew to Cyprus, where she witnessed and photographed Jewish refugees detained by the British. The British then sent the ship to Port-de-Bouc in France and Gruber was there too.

The refugees refused to disembark, however, and after an 18 days standoff, the British shipped the Jews back to Germany. Ms. Gruber was the only one – of many international correspondents covering the story – who was allowed to accompany the DPs back to Germany. Aboard the prison ship Runnymede Park, Gruber photographed her famous shot of the refugees, confined in a wire cage with barbed wire on top, defiantly raising a Union Jack flag on which they had painted a swastika.

Irving Schild, with the woman who gave him a chance at a new life in a country where being a Jew is not a crime...

Last evening’s celebration of Ms. Gruber’s 100th birthday was a fitting tribute to her efforts on behalf of refugees. At an age which the few people who ever reach it can barely speak, or are barely aware of what is going on around them, Ms. Gruber stands out with her wit, her pride, her strength and her obvious love of people.

May it be His will, Ruth Gruber makes it to 120 and beyond!

CS

This Evening’s Radio Show and a Recipe

Right before Pessach we did a two hour show featuring various wine experts and distributors, talking about kosher wines from around the world. It ended with a half hour conversation with Chef Jeff Nathan of Abigael’s.  You can listen to the archived show here.

This evening our internet radio guest will be Chef Sarah Lasry. Mrs. Lasry is Food Editor at Binah Magazine, author of The Dairy Gourmet and The At Home Gourmet. For eight years she owned and operated Tastebuds, a very successful dairy restaurant in the Howell/Lakewood area in New Jersey. You can hear our conversation, at 8:00pm (Eastern Time) on BlogTalk Radio. To talk to our guest, or to comment, you may call in at: 714.333.3357, we will be on from 8:00 – 8:30pm.

Looking through her latest of cookbook, The At Home Gourmet, I found it well organized and easy to follow. It’s divided in seven sections (Amazing Appetizers, Simple Soups, Zestful Salads, Lazy Lunches, Delicious Dinners, Waist Watchers, Basic Desserts) )and has a well organized Index. Quite a few of its recipes are destined to become new favorites, among them some of the very decadent desserts.

While I’m a carnivore to the core, those who follow this blog also know that any recipe that calls for cheese is sure to get my attention. Therefore, out of the many mouthwatering recipes in this book, I thought the one below would be perfect…

So Cheesy Onion Potato Gratin

• 1 large onion sliced thin
• 2 tbsp.extra virgin oil
• 2 lbs. Yukon Gold potatoes, sliced into thin rounds
• 2 1/3 cups heavy cream
• 2 tsp. Kosher salt
• Fresh ground black pepper
• 1 cup grated Mozarella cheese
• 1 cup grated cheddar cheese
• 1 cup bread crumbs
• 4 tbsp. melted butter
• Extra shredded Cheddar or Mozzarella for sprinkling

Preheat oven to 350 degrees.

In a skillet over med-high heat, saute the onions in olive oil until they have browned (about 4-5 minutes). In a sprayed 9 x 13 baking pan, layer the bottom with the fried onions. Then layer the potatoes over the onions, covering them completely and overlapping the potatoes one on top of the other.

In a small mixing bowl, whisk the heavy cream, salt, black pepper and both cheeses together. Pour the heavy cream mixture over the potatoes. In a separate bowl, add the crumbs and melted margarine, mix well and then spread generously over the top layer of potatoes. Sprinkle with a little more cheese and bake the gratin until it becomes bubbly, the top is brown and the potatoes are completely soft, about 20-30 minutes. Let gratin rest for about 15 minutes before serving.

Enjoy, gentle reader, enjoy! As for me I plan on pairing it tonight with a well chilled Balma Venetia 2006 Muscat Beaumes de Venise… can’t wait!

CS

This Evening’s Two Hour Internet Radio Show And a Recipe…

Last Wednesday’s live broadcast from Gotham Wines and Liquors‘ 8th Annual Wine Extravaganza, held at the West End Institutional Synagogue. We had some great guests on that show and made new friends. Unfortunately the .mp3 file got trashed, so we never got a chance to hear it the actual broadcast. Tonight’s show will focus on wine and food. Our guests will be several kosher winery spokesmen and distributors, then at the last half hour we will talk to Chef Jeff Nathan, Chef/owner of Abigael’s on Broadway.

We will discuss the reasons for the 4 cups of wine and other Pessach customs, we will hear about their selections from the various wineries, while Chef Jeff will explain the whole concept of the New Jewish Cuisine, which he made into a wildly successful series on Public Television. We will also talk about his journey to become a successful restaurateur and what Abigael’s is planning for Passover.

Please listen in to The Kosher Scene’s Show, this evening at 6:30pm to 8:30pm Eastern Time,

The first cookbook Jeff Nathan published – in 2002 –  Adventures in Jewish Cooking, included some great recipes that can be made on Passover. Here is one I intend to savor on the last day of Pessach, when I finally do eat gebroks. It will go perfectly with a glass of  Psagot Cabernet Sauvignon 2009

Veal Chops Milanese with Tomato Salad and Arugula

In Milan, you’ll find golden-crusted veal chops so big they fill your plate. Before being cooked, they are pounded while still on the bone. This creates wide flaps of meat to allow for more crispy coating that everyone loves. A combination of matzo flour, matzo meal, and matzo farfel is my secret to creating a crunchier crust than is possible with bread crumbs alone. Using matzo also opens up the possibility of enjoying this dish right through Passover week. You will need a very large, 12-14 inch skillet to cook both chops at once. Of course, if you have two such skillets, you can invite a couple of friends over for dinner, doubling the amount of tomato salad.

Ingredients

• 1 tablespoon fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 2 ripe tomatoes, preferably 1 red and 1 yellow, seeded and cut into 1/2 inch dice
• 1 tablespoon fresh basil, cut into thin ribbons
• 1 1/2 teaspoons chopped fresh oregano
• 1/4 teaspoon chopped fresh rosemary
• Kosher salt and freshly ground black pepper to taste
• Two twelve ounce bone-in veal chops, about 1 inch thick, trimmed of excess fat
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 1/4 cup matzo flour (also called matzo cake flour)
• 2 large eggs, beaten with 2 teaspoons water
• 1/2 cup matzo meal
• 1/2 cup matzo farfel
• 1/2 cup olive oil (regular or extra-virgin)
• 6 ounces arugula, washed and dried, torn bite-sized pieces.
• Lemon wedges, for serving

Directions

1. Position a rack in the center of the oven and preheat the oven to 400 F.
2. To make the tomato salad, whisk the lemon juice and oil in a medium bowl. Add the tomatoes, basil, oregano and rosemary and toss. Season with salt and pepper. Cover and let stand at room temperature, stirring occasionally, while preparing the veal.
3. Place the chops between sheets of plastic wrap or wax paper. Using a heavy mallet or rolling pin, pound the meaty part of each chop until it’s about 1/2 inch thick, to create chops with a thinner flasp of meat attached to the rib bone. (In Milanese restaurants, the veal is pounded even thinner and wider, but at home, practicality demands that you pound the veal to a size that will allow two chops to fit into the skillet.) Season the chops with salt and pepper.
4. Place the matzo flour in a shallow dish, the beaten eggs in a second shallow dish and the matzo farfel in a third shallow dish, Coat each veal chop with matzoh flour, then the egg wash, and then the matzoh meal.
5. Heat the oil in a 12-inch skillet over medium heat until hot but not smoking. Add the chops and cook, turning one, until golden brown, about 5 minutes. Place the browned chops on a large baking sheet. Bake until they feel firm when pressed in the center, 8 to 10 minutes.
6. Just before serving, add the arugula to the tomato salad and mix. For each serving place a chop on a dinner plate and heap the tomato salad on top. Serve immediately with a wedge of lemon.

Just like his other book (which we reviewed) and has become one of my favorites, this one is also chuck full of mouth watering recipes which I can’t wait to try.

Enjoy, gentle reader, enjoy!

Kosher Food & Wine Experience 2011 – Part 1

It was billed as bigger than its preceding shows… it was, it was billed as better than its preceding shows… it was! This was one of those rare occasions when hype and truth actually walked in locked step. The food, the wine, the liquors, all added up to a wonderful evening, an epicure’s dream come true.

SYR and I went in at 4:00pm, we saw and met many friends, magazine editors, fellow foodies and bloggers. We delighted in some products we’d already raved about on these pages, we discovered the new and revisited some great restaurants. As we spoke to favorite chefs, we  were happy to hear their craft was more than just a job, their passion for food, their creative juices continue unabated. Chef David Kolotkin of Solo and Prime Grill, Chef Jeff Nathan of Abigael’s and his wife Alison, Chef Mark Green of Glatt A La Carte, Jose Mireilles of Le Marais were among old friends showing off their creations.

Pomegranate had a large booth serving up some dishes that could have been made at any top restaurant.

Chef Emilio getting ready to hand out some delicacies.

Shana Wendel and staff presented Pardes‘ fares…

Lamb Meatballs with Turnip and Olive. Juicy, succulent, beautiful to look at... unmistakably Pardes!

Dr Alan Bronner and Chef Jack Silberstein of Jack’s Gourmet were serving  Chorizo Tacos, Pepper and Onion Soup with Sweet Italian Sausage and Bratwurst Sliders. We sampled all three and and loved them, here is an easy recipe they shared with us:

Bratwurst Sliders

Ingredients

• 1 package (4 links) Jack’s Gourmet Cured Bratwurst Sausage sliced 1/4″ thick on an angle
• 12 slider buns (4 burger buns can be substituted instead)
• 1/2 cup sauerkraut
• 1 tablespoon caraway seeds
• 4 tablespoons grain mustard
• 1 tablespoon chopped fresh tarragon leaves

Directions

1. Combine the sauerkraut and caraway seeds and reserve.
2. Combine the mustard and tarragon leaves and reserve.
3. Heat a saute pan over medium heat with 2 tablespoons oil. Add sausage and cook until golden brown, about 3 – 5 minutes.
4. To serve, slice the buns in half. Spead a small amount of mustard on the bottom half of each bun. Top with sausage and sauerkraut and place other half of bun on top. Secure with a toothpick if necessary.

Some other friends with a great product are Valerie and Robert Groper from My Brother Bobby’s Salsa. SYR finally got to taste their salsas, she fully agrees with me they are superb. Can’t wait until they are available in Brooklyn!

Shalom Bombay was there as well, I had a selection of their Chicken Pakoras, Chicken Biryany and the Chicken Tikka Masala liberally sprinkled with the Mint and Tamarind Chutney and loved the whole combo. Noi Due still makes the best Espresso I’ve ever tasted in the US.

A new discovery was got cholent? Inc. I had their Moroccan Dafina and the Polish Cholent (just like my mamma used to make!!!). They have 16 different types of cholent, wish I could taste them all… The same people folks also own Gemstone Catering and we were very impressed with their Eve’s Apple and Hickory Wood Smoked BBQ Pulled Brisket Sliders. Tammy Polatsek from Aristocratic Design Co. told us these guys make superbly delicious food, well… they do!

There were so many restaurants to choose from, so much looked, smelled and tasted great I could write a very long post extolling the virtues of each, suffice it to say that the choice of eateries and caterers represented was tops. We also talked to cookbook authors Chef Lévana Kirschenbaum, Chef Jeff Nathan, Chef Susie Fishbein, Chef Jamie Geller. All in all a delightful evening, amidst delightful people.

CS

Jeff Nathan’s Rosemary Potato Latkes with Honey Drizzle

Hanukkah at Abigael’s on Broadway

Gift Giving Special ~ Buy One, Get One
All gift cards ordered now through December 31st, 2010
will receive a 10 % additional card.

$ 100 gift card gets you a $ 10 gift card
$ 200 gift card gets you a $ 20 gift card

Each day of Hanukkah will feature three latke selections
~Savory or sweet, each one will be a treat!

407 Broadway – at 39th Street, New York, NY; Tel: 212.575.1407

—)x0x0x(—

Chef Jeff Nathan, from Abigael’s, has graciously agreed to share this delicious latke recipe.

Pareve
Makes about 20 latkes, 5 to 6 servings

Ingredients

• 4 large russet potatoes (2 pounds)
• 1 pound yellow onions (1 pound)
• 2 large eggs, beaten
• 1/3 cup all-purpose flour
• 3 tablespoons chopped fresh parsley
• 4 garlic cloves, finely chopped
• 1 teaspoon fresh rosemary, rough chopped
• 1/2 teaspoon fresh mint
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• olive oil, for fryinghoney, (use varying flavors of honey for added taste, ie: clover, lavender, pine, blueberry)

Directions

1. Position a rack in the center of the oven and preheat the oven to 200°F. Line a baking sheet with papertowels.
2. Using the large holes of a box grater or the grating disk of a food processor, alternately grate thepotatoes and onions into a work bowl (this provides better distribution of the onions). Using your hands,squeeze out as much moisture as you can from the potato mixture. Add the eggs, flour, parsley, garlic,rosemary and mint. Add in the salt and pepper, and mix well.
3. Add enough oil to a large, deep skillet to come 1/2-inch up the sides. Do not skimp! Heat over medium-high heat until very hot but not smoking. In batches without crowding, using about 1/4 cup of the potatomixture for each pancake, carefully add the mixture to the oil, spreading it with a spoon to make 3-inchpancakes. Fry, turning once, until deep golden brown on both sides. Use a slotted spatula to transfer tothe baking sheet. Serve immediately or keep warm in the oven while making the remaining pancakes.Drain off any excess liquid that forms in the bowl as you make subsequent batches.
4. Serve hot drizzled with honey.

Enjoy, gentle reader, enjoy. I can’t wait to try it!

CS

Thanksgiving Specials

Are you planning a Thanksgiving meal? Why patchke in the kitchen for hours? Here are some restaurants with Thanksgiving Specials!

240 E. 81ST STREET
NEW YORK, NY 10028
TEL: 212.517.2400 — FAX:212.517.2401
www.eighteenrestaurant.com
(Please call to make reservations)

EIGHTEEN THANKSGIVING DINNER MENU

Adults $35.99 per person and kids $29.99 per person. ( we will be serving family style on the table)

APPETIZERS:

Choice of:

ISRAELI SALAD

or

CHICKEN SOUP with Noodles

MAIN COURSE:

*TURKEY with Gravy

STUFFING

SWEET POTATO

MASHED POTATO

CRANBERRY DELIGHT

ASSORTED GRILLED VEGETABLES

*Salmon can be substituted for Turkey

DESSERT:

Choice of

PUMPKIN PIE

or

PECAN PIE

BEVERAGE:

Choice of one

SODA

COFFEE

TEA

–)x0x(–

Photo credit: Great Kosher Restaurants Magazine -2006 Cover-

Abigael’s on Broadway

Tel: 212-575-1407 — Fax: 212-869-0666
Web: www.abigaels.com

Thanksgiving – November 25, 2010

APPETIZER

Butternut Squash Bisque —  7.50
Autumn spices

Smoked Beef Flanken Soup — 8.50
with vegetables, potatoes and herbs

Guacamole — 13.50
avocado with plum tomatoes, red onions and chiles,
with fresh squeezed lime juice and house made corn chips

Award Winning Chili — 14.50
slowly smoked with hickory; blended with onions, tomatoes, spices and beans

Wild Mushroom Polenta — 13.50
slow simmered soft polenta, topped with sautéed wild mushrooms
and fresh herbs, drizzled with white truffle oil

Popcorn Chicken — 14.50
fried golden, tossed with herbs, lemon and cayenne drizzle

SALAD

Caesar Salad — 10.50
the classic dressing with a hint of anchovy and toasted croutons

Abigael’s House Salad — 10.50
Autumn greens tossed with local harvest tomatoes, cucumbers, chickpeas,
roasted garlic, currants, slivered almonds and a balsamic vinaigrette

Autumn Harvest Salad — 10.50
strawberries, cranberries, wild rice and candied pecans
with Autumn greens and honey-citrus vinaigrette

MAIN COURSE

Cider Roasted Turkey — 28.50
The American Classic…
apple and sweet fennel sausage stuffing, herbed gravy, onion-sage whipped potatoes
and cranberry-orange relish
~ dark meat served upon request ~

Chicken Dijon — 26.50
a petite ballantine with sausage and sweet pepper stuffing paired
with a pan seared boneless breast in a light sauce of Dijon mustard and white wine

Aged Rib Eye Steak — 36.50
chargrilled and served with steak fries and caramelized onions

Cedar Plank Salmon — 26.50
oven roasted and served with scallion whipped potatoes,
string beans and barbecue vinaigrette

Prime Rib of Beef — 36.50
pepper & rosemary crusted, served with natural pan gravy
and onion-sage whipped potatoes

Additional Children’s, Sushi, Wine and Dessert menus will also be available.
Vegetarian selections will also be offered.
Children’s Menu for 12 years old and younger.
For parties of 8 or more, an 18% service fee will be added to your check.

–)x0x(–

T Fusion Steakhouse
3223 Quentin Road (Corner of East 33rd Street)
Brooklyn, N.Y. 11234
718-62-STEAK

Thanksgiving Menu

First Course- Choice of One

• Tuscan Bean and Turkey Soup (8)
• Minestrone Soup (7)
• Roasted Butternut Squash Salad (15)
  Mixed Mescaline Greens, Candied Walnuts, Slivered Red Onions, Apples, Avocado, Butternut Squash, and Honey Mustard Vinaigrette

Second Course- Choice of One / 4 Course Menu Option Only

• BBQ Pulled Turkey Sliders (12)
  Served on a Brioche Mini Bun, accompanied by House Fries
• Wild Mushroom and Butternut Squash Risotto (11)
  Mixed Wild Mushroom Medley, Roasted Butternut Squash and Creamy
  Arborio Rice
• Swedish Veal Meatballs (16)
  Served with a Cranberry and Corn Succotash, and a Sweet Tomato Sauce

Third Course- Choice of One

• Sage and Cider Glazed Turkey (28)
  Choice of Dark Meat or White Meat
  Served with Cranberry Chutney, Challah bread Stuffing, and Sautéed Green beans with candied walnuts
• Turkey and Apricot Meatloaf (27)
  Served with Thyme and Honey Roasted Sweet Potato Mash, Cranberry
  Chutney, and Roasted Root Vegetables

Fourth Course- Choice of One

• Warm Apple and Cranberry Crumble (9)
  Served with Parve Vanilla Ice Cream
• Three Tier Chocolate Mouse Cake (8)

(Choice of 3 Course Menu $35.95 Or 4 Course Menu $45.95)

Please note:

• Prix fixe menu cannot be changed.
• Each item can be ordered separately accompanying our regular menu

Chicken and Fruit Fricassee

Chef Jeff Nathan, owner /Chef of Abigael’s on Broadway sent us one of his favorite yom tov recipes:

Ingredients:

• ¾ cup dry figs
• ¾ cup dry apricots, diced
• ¾ cup golden raisins
• 2 cups water, warm
• ¼ cup brandy
• pinch saffron
• ¼ teaspoon cinnamon
• ¼ cup olive oil
• saffron
• 2 3 pound chickens, cut into eighths
• 2 onions, diced medium
• 2 tablespoons garlic, chopped
• 1 28 oz. can crushed tomatoes
• kosher salt
• freshly ground black pepper

Directions

1. In a small bowl combine the dry fruits with the water.
2. Set aside and allow to plump at least 30 minutes.
3. Drain and reserve the fruit water.
4. In a separate small bowl, combine the brandy with the saffron & cinnamon.
5. Allow to steep 20 – 30 minutes. Stir well.
6. Dredge the chicken pieces in flour.
7. In a large sauté pan of hot olive oil, brown the chicken on both sides.
8. Transfer chicken to an ovenproof casserole.
9. Pour off most of the remaining oil.
10. Add the onions and garlic.
11. Stir occasionally and cook until translucent.
12. Add the dry fruits, tomato, brandy mix and reserved fruit water.
13. Using a whisk, scrape the bottom of the pan for the pan drippings.
14. Pour the sauce over the chicken.
15. Bake, uncovered at 350˚ F. for approximately 1 hour; or until the chicken is cooked through and sauce has thickened slightly.
16. Serve with couscous, rice pilaf, or herb simmered new potatoes.

Well, gentle reader, having eaten quite a few delightful lunches and dinners at Abigael‘s, having tried a lot of the recipes in Jeff Nathan’s Family Suppers, I know this one will be a special treat and… I plan to have in the Sukkah!

CS

Chicken and Fruit Fricassee