Kosher News

Kosher whisky drinkers can now add two single malt choices to their collections; Glenmorangie Original and Glenmorangie Astar have received kosher certification by the Orthodox Union (OU).

The Glenmorangie Company announced that two Glenmorangie products have received kosher certification from the OU, the world’s leading kosher certification agency. Glenmorangie, recently named “Distillery of the Year” at the 2010 San Francisco World Spirits Competition, said packaging and promotional materials bearing the OU symbol will be distributed throughout the US beginning in the next few months. According to the OU, Glenmorangie is the first major single malt scotch brand to receive kosher certification.

What Makes Scotch Kosher?

Scotch whisky is an alcoholic spirit distilled in Scotland from malted barley mash to which other whole grains may be added. Single malt Scotch is made from 100% barley malt and produced at a single distillery. Blended malt whisky combines malts from more than one distillery. By law, Scotch must be aged in oak casks a minimum of three years and one day. If the aging casks formerly contained wine, sherry or port, this might  present a potential kashrut snag.  Another possible kashrut issue is whether glycerin from a non-kosher source has been added to the scotch as a finishing agent. Glenmorangie’s receipt of OU certification certainly makes it easier for kosher consumers to avoid any pitfalls. As with any kashrut matter, it’s best to seek the guidance of your local rabbi or kashrut supervising agency when choosing spirits.

What’s your favorite drink? Will you be stocking up on Glenmorangie now that it has OU certification? Please let me know by leaving a comment below.

Barley, one of the seven species mentioned in the bible, takes a star tour in this make-ahead salad perfect for Memorial Day or Shabbat lunch.

On Thursday, May 27, 2010, the White House will host the first ever reception honoring May as American Jewish Heritage Month. We can join the celebration with this fabulous recipe from my friend and colleague, Tina Wasserman. Tina is an award-winning cooking instructor specializing in contemporary kosher cuisine. She is one of only four members of Les Dames d’Escoffier in the United States honored as an expert in Jewish cooking and culinary history. Tina’s book,  Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora, is available from the URJ Books and Barnes & Noble.

Here are Tina’s wonderful introductory notes and her recipe.

1654 Barley Salad

Shavuot has come and gone but we can still celebrate the bounty of its original celebration; the barley harvest. Although great in soups and stews, barley is a perfect grain to use as a base for pilafs and cold salads now that the warm weather is here.

• Barley is indigenous to Israel.  It was consumed more in porridge form than ground to make flour for bread
• Research shows that barley’s soluble fiber promotes healthy blood sugar by slowing glucose absorption.
• Hulled barley is slightly polished to remove only the tough outer hull.
• Pearl barley undergoes additional polishing which removes the outer bran layer.  Slightly less nutritious but more popular because it is less chewy and cooks faster.
• The major portion of modern barley crops is used for making beer.

I created this salad in celebration of the 350th anniversary of Jews in America. The method of gardening in Plymouth, Massachusetts, inspired the choice of ingredients.  Small squares of land were cultivated next to the house to provide food for the family.  The Native Americans taught the pilgrims how to commingle different crops in one square bed to enhance the growth of all.  A fish head was buried in the center of a three-foot square.  Corn was planted directly on top to absorb the nitrogen from the decomposing head.  Pole beans were planted around the corn to protect and fertilize the corn as well.  Cucumbers or squash was planted around the perimeter because their rough leaves kept animals and playful children away from the vegetation.  Tomatoes were native to the Americas but not necessarily used in salads until much later; I have included them for the modern palate.

Recipe: 1654 Barley Salad

What do you think of American Jewish Heritage month? Did you attend any related events or celebrations? Please let me know with your comments.

Israeli  food products have grown in sophistication and popularity in the United States. Food distributor Masada International specializes in importing some of Israel’s best and most innovative choices.

Having married into the family as the 4th and final sister-in-law and the ONLY non-Israeli, I had a bit of a complex—I wasn’t born knowing how to make kubeh from scratch—krembos weren’t a dessert staple in Abington, PA.

But as a single dude Hubby spent many a shabbos dining on homemade Israeli delicacies at his brothers’ homes.  He would feast on family recipes for bourekas 10 ways and when we got married, he expected me to recreate the scene—and look good at the same time!!!  Hey who did he think I was, the Israeli Martha Stewart?  My brother-in-law already married her.  I made and continue to make it through with many accolades from guests because of companies like Masada International who bring the previously unattainable down to us mere mortals. Masada distributes a host of delicious Israeli products like Of Tov premium chicken products, Sababa filo dough bourekas and Israel’s favorite dessert, krembos!

Here’s my interview with Jonathan Shlang of Masada International.

Q. Jonathan, what kind of products does Masada International distribute and which are your most popular items?

A. We import all sorts of food items from Israel that we think are innovative and will be well-received in the States.  We look for quality products that have appeal, and of course that taste great!

The Of Tov frozen chicken products are very popular.  Of Tov makes wonderful items you can’t find elsewhere.  Unlike other kosher chicken nuggets you find in a frozen food section, their sesame chicken fingers are made from real cuts of kosher chicken, as in the muscle and real tenders, which are breaded and expertly seasoned.

And if you are health conscious, Of Tov just came out with a grilled version for those who are watching their weight.

Kids love Of Tov’s Chick Liscious chicken nuggets which come in kid-friendly shapes and sizes like dinosaurs.   They also just came out with a new product called “chicken fries” which are chicken tenders cooked to look like French fries.  Those have loads of kid-appeal.

Q. Masada International distributes Krembos, which is practically Israel’s national food.  How would you describe a Krembo to someone who’s never had one before?

A. It’s one of those things you have to try in order to really understand it, but I’ll give it a shot.

Krembos are a light snack very popular throughout Israel for kids and adults.  They are a sort of cookie covered in marshmallow that’s covered in chocolate.  Except the filling isn’t really a marshmallow.  It’s a very a light, creamy filling that’s made from whipped egg whites. The closest thing I can thing of in the U.S. are Mallomars.

Krembos are like Oreos in the sense that some people eat the filling first, others eat the cookie first.  Some eat it top to bottom or lick the chocolate and save the cookie for last.  It’s something you just have to try to get what I mean.

Q. I love krembos—who can resist the chocolate? If you love home-style Israeli nibbles, what else do you recommend?

A. Sababa makes wonderful bourekas and filo fingers, which can be found in the frozen foods section. The bourekas are savory and the fingers are sweet and filled with things like apple or chocolate; something you’d want to eat for dessert.

Unlike other boureka versions, Sababa’s are made with filo dough instead of puff pastry.  Filo dough is much lighter and less oily then the ones made with pastry dough.  Since they don’t use margarine, Sababa is unique in their development of these products.

By the way, the bourekas come with eggplant, potato, mushroom, cheese, and cheese and pepper fillings.

Q. Do you think that Masada International’s effort to import Israeli food to international markets has helped the Israeli economy?

A. It’s a matter of perspective but I think we can all agree that every little bit helps.  When we started importing products fifteen years ago, we brought over one container. Now we bring over multiple containers yearly.  All of this adds to help boost the Israeli economy.

Do you have a favorite Israeli food or food memory? Please let me know by leaving me a comment below.

The White House announced this week that Barack and Michelle Obama will host the first ever White House reception in honor of Jewish American Heritage Month.

The White House has celebrated May as Jewish American Heritage month since the George Bush administration, but this is the first time that the President and the First Lady will host a White House reception to honor the event. In his proclamation, the President said the United States is a “stronger and more hopeful country because so many Jews from around the world have made America their home.” The reception guest list will include “a range of community leaders and prominent Jewish Americans,” the White House announced, but the menu and other details were not released.

What do you think the White House should serve to celebrate Jewish American Heritage Month? Please let us know by leaving a comment.

For more, see President Obama’s Jewish American Heritage Month Proclamation or visit the Jewish American Heritage Month site.

May 12, 2010 is Jerusalem Day, which commemorates the reunification of the Golden City in 1967.

If I forget thee, O’ Jerusalem, let my right hand wither, let my tongue cleave to my palate if I do not remember you, if I do not set Jerusalem above my highest joy. (Psalm 137: 5-7)

Yes, Jews around the world are familiar with this saying, which is recited just before a Jewish bridegroom stomps on the glass at a wedding. While the psalm is used as a sad remembrance during a happy occasion (so we should never forget the destruction of the Holy Temple), on the 28^th of Iyar every year, we joyously celebrate the unification of this special city in modern times.

Golden sun, setting over pink tinged stones.  That is one of the glorious images one beholds on a clear evening in Israel’s capital city, Jerusalem.  Since 1967, when Israel took control of the eastern part of Jerusalem, including the Old City with the Western Wall (or Kotel), the unification of this beautiful city has been celebrated every year on Yom Yerushalyim or Jerusalem Day.

The Battle for Jerusalem

The battle for Jerusalem began on June 5, 1967 when the Jordanians attacked along the previously established cease-fire line. By June 6, the Har’el Brigade under General Uzi Narkis troops reached to Givat HaMivtar, not far from the Old City.  A paratroop brigade was moved in to clear a path to Mount Scopus and position themselves to get ready to enter the Old City. Then, on June 7 (28 of Iyar) came the order to liberate the Old City. The paratrooper brigade who had conquered the Mount of Olives broke through the Lions Gate and raised the Israeli flag over the Kotel. The now famous words, uttered by General Mordechai “Mota” Gur, Har Ha Bayit b’Yadenu (the Temple Mount is in our hands) were transmitted to army commanders and resonated with Jews all around the world.

On May 12, 1968 the Israeli government made the 28^th of Iyar into a symbolic holiday.  In 1998 Jerusalem Day became an Israeli national holiday, but one where schools and businesses are still open.

How Jerusalem Day is Celebrated

In Israel, Jerusalem Day is marked by state ceremonies in the city, memorial services, lectures on Jerusalem-related topics and special programs on television and radio stations.  Israeli children often take field trips to the capital, visiting the old city and some of the locations where historic Six Day War battles took place, like Ammunition Hill (one of the key locations that allowed for a clear path to the ultimate dream goal, the liberation of the Old City)

Religiously in and out of Israel, Jews say the celebratory Hallel prayer in synagogues and some wear festive clothing and hold holiday-type meals or parties.

In the Diaspora, many synagogues, Jewish community organizations and religious schools hold lectures on the Six Day War and Jerusalem-related topics as well as sometimes holding concerts with music and dance performances.

Yerushalayim shel zahav – Jerusalem the Golden!

Have you been to Jerusalem? What’s your favorite Jerusalem story? Let us know in the comments.

Growing up kosher, I never really liked cheese. The only cheese we really had around the house was Miller’s Muenster in the blue package, Miller’s Swiss in the green package and some unmemorable mozzarella. I can’t really blame my parents for the lack of exposure to quality cheese, there simply were not that many kosher cheeses available back then.  A lot has changed over the past fifteen years. Now you can pretty much find any cheese variety with reliable kosher certification and even try cheeses you never heard of before and can’t pronounce! (more…)

The weather is warming up and that means it’s a fine time to head outdoors and have a picnic!

I love picnics! Think about it, picnics are informal. The kids can run around, so no worries about being on “best behavior.” Everything is prepared in advance. There’s no timing of courses to worry about. And, clean up is a breeze Easy & effortless entertaining—my favorite.

Here are two picnics to try this season. Just add your favorite drinks and some fresh fruit and you’re all set.

Enjoy!

	Kosher Dairy Delights Picnic Broccoli Salad w/ Creamy Feta Dressing Cheddar Cornmeal Biscuits w/ Chives Crispy Crunchy Potato Salad Salmon Pinwheels Oatmeal Raisin Cookies

	Kosher Meat Madness Picnic Beet Salad Italian Tomato Salad Pepper & Craisin Salad BBQ Chicken Sandwich Southern-Style Chicken Poached Spinach & Walnut Pesto Chicken Chocolate Chip Cookies

Picnics, love ‘em or hate ‘em? Discuss.

Starting May 3rd get FREE kosher home delivery in Kew Gardens Hills, Hillcrest, Fresh Meadows, Jamaica Estates and Holliswood, Queens.

That’s right, Kosher.com is expanding its daily home delivery of kosher groceries to Queens. And though famous Queens residents Archie Bunker (Astoria), Spider-Man (Forest Hills)  and the King of Queens (Rego Park) can’t have the convenience of free kosher home delivery quite yet, you might. Try our Zip code tool or call us at 866.567.4379 to see if we deliver to you.

Queens delivery is available Sunday through Thursday. Get free delivery of all your kosher groceries including the finest kosher meat, kosher fish, kosher baked goods and kosher frozen foods 5 days a week with a $50 minimum order.

Visit our Kosher.com Facebook page for exclusive money saving coupon codes!

Join me for a fun-filled night of culinary delights to benefit the Tomchei Shabbos of Queens on Wednesday, April 28, 2010.

Can you think of a better way to spend an evening than whipping up fabulous kosher dishes for a worthy cause? Me neither! Well, this Wednesday night, April 28, 2010, I’ll be appearing at The Chai Traditions Program’s second installment of their Kosher Cooking Series benefiting the Tomchei Shabbos of Queens.

Fun-loving foodies can join me on a whirlwind tour of internationally inspired, kosher recipes including Mango Strawberry Soup, Smoked Salmon Rolls, Mexican Quesadillas, Sun-Dried Tomato Caesar Salad, Creamy Spinach Fettuccine and Chocolate Chip Cheesecake. Are you hungry yet?

Wednesday night’s event is sponsored in part by Kosher.com–everyone’s favorite and the world’s largest online kosher supermarket–and will take place at the Meadow Park Rehabilitation and Health Center located at 78-10 164^th Street in Fresh Meadows, Queens. We kick off the fun at 6:30PM; the suggested donation is $36 per ticket.

All proceeds for this event go to the Tomchei Shabbos of Queens, which, for more than 25 years, has been providing food to families and individuals in need throughout Queens. The program benefits single moms, the elderly and people having a hard time making ends meet in the current economy. They  deliver more than 350 meals a week and a new pilot project is underway to expand services into Long Island. For more information on how you can become involved and help, please visit the Tomchei Shabbos of Queens website at www.tsqinc.org.

See you in Queens at the Meadow Park on April 28^th!

Last week the JTA (Jewish Telegraphic Agency) reported that Gatorade Thirst Quencher and its lower calorie cousin, G2, will be be available this spring with kosher certification from the Orthodox Union. We’ll have a review as soon as the bottles hit our shelves.

One out of every seven Israeli women has been the victim of violence in her own home. Miklat is confronting the problem through education and action.

I want to get serious for a moment. Earlier this month I had the honor of appearing at an event in support of Miklat.  For those of you unfamiliar, Miklat means “shelter” in Hebrew, and this organization provides social and legal services to religious Jewish women in Israel who are the victims of domestic violence and abuse. Miklat´s domestic violence prevention seminars have reached thousands of community leaders, rabbis, teachers and government officials. Let’s face it, no one wants to admit that bad things happen in our communities, but reality is a lot less rosy.  Miklat is the only organization of its kind serving the particular needs of religious women.

Okay, back to regular programming.

Davida, my sister-in -law’s sister-in-law (we’re practically family!), hosted the event, which was fabulous. Over 60 people came to her home in Great Neck, one of our new Kosher.com free local delivery zones (with a minimum $50 order).

I was asked to tell my life story and cook a few recipes. I am always nervous to talk about my journey– are people really interested in how I went from non-observant, non-kosher TV producer to a wig-wearing kosher cookbook author?–but the response was overwhelmingly positive.  We had tons of fun, lots of laughs and a heap of great food. I always find that when I open up so personally about my transition into the kitchen people really open up to me. One-on-one they share with me so many inspiring stories from their own lives, kitchen-related and otherwise

When I do these cooking events, I like to call up people in the audience to help me. This time I called up Yael and Ariella my sister-in-law’s sister-in-law’s sisters (LOL!), my actual sister-in-law, who happened to be there to support us, and Magda, Davida’s mother-in-law.

We made a number of awesome recipes including:

-        California Avocado Salad

-        Baby Spinach and Portobello Mushroom Salad

-        Sun Dried Tomato Caesar Salad

-        Butternut Squash Soup

-        Long Grain and Wild Rice Salad

-        Strawberry Shortcake Trifle

What can I say? The food went.  It was a great time. And it was a tremendous honor for me have been part of promoting such a meaningful organization

Look out for more Miklat events in the coming months. I will be doing one soon in Lawrence, Long Island and another on Manhattan’s Upper East Side (What? They gotta’ eat too). I’d love to see you there. In the meantime, I hope you’ll join me in supporting Miklat by going to their site to learn more about what they do.

Hey, what’s your favorite charity organization?

Mayor Michael Bloomberg officially named March 18th “Man-O-Manischewitz” day, and not a moment too soon!

Manischewitz, the company that single handedly brought matzo to the masses, hosted their 4th Annual Man-O-Manischewitz Cook-Off yesterday at the Jewish Community Center of Manhattan.  Five contestants battled it out for the grand prize – $25,000 in cash and prizes including brand new, GE Stainless Steel kitchen appliances for their home.

Our day began with a private tasting with none other than legendary international chef and author of Fast Food My Way, Jacques Pepin. Chicken Supremes with Tapenade and Mushroom Sauce and a Chicken Bouillabaise brought our chattering mouths to a silence as we savored the culinary works of genius being served up. The uber-charming and elegant Pepin worked the room like a rock star. He was generous with his time and kindly signed autographs and posed for photos with his adoring foodie groupies.

The event was kicked off by David Rossi, VP of Marketing for The Manischewitz Company and David Yale, President and CEO of The Manischewitz Company. “We received some amazing recipe entries that reflect the diversity of our consumers who span all ethnic backgrounds,” said Yale. And the finalists’ recipes were all about diversity: Creamy Tarragon Chicken, Ethiopian Chicken Stew, Hungarian Chicken Spaetzle, Rosemary Duck Cassoulet, and Mandarin Dumpling Soup.

The five finalists – Harold Cohen, Julie DeMatteo, Sarah Freedman-Izquierdo, Rachelle Lapidus, and Jamie Brown Miller – were chosen from over 2,000 submissions. The rules of the cook-off were simple:  The recipes must be developed for a main course, must be original, must be Kosher, must include Manischewitz Ready to Serve Broth, and have no more than a total of eight ingredients, including any garnish (water, plain salt and pepper are not counted). Their recipes were selected and tested by an expert panel of judges who judged them based on taste, ease of preparation, creativity, and originality.

The judging panel consisted of chefs, authors, and all-around foodies including Chef Jacques Pepin, Betsy Andrews of Saveur, Emily Fleischaker of Bon Appetite, our own Jamie Geller of Kosher.com, Jennifer Goren of the Jewish Community Center of Manhattan, and freelance lifestyle and travel writer Aly Walansky. “Jacques Pepin brings a level of class and experience to the event,” raves Geller.

OK, with the introductions out of the way, let the cooking begin! The finalists had one hour to both prepare and cook their meals in front of a live and inquisitive audience – no small feat! With the judges looking over their shoulders the finalists got crackin’. The rest of us had our work cut out for us too which was to enjoy the delicious lunch Manischewitz provided.  I know, poor us!

When the hour was up it was time for the judges to get to work and start tasting the food, the sinful aroma of which had been taunting us for the longest 60 minutes of our lives.  This is how the judges were to base their scores – Taste – 50%, Ease of Preparation – 20%, Appearance – 15%, and Originality and Creativity – 15%. After some intense tasting and 20 minutes of deliberation the jury was back: Sarah Freedman-Izquierdo of Miami Beach, FL won the Grand Prize for her Mandarin Dumpling Soup.

“Ease of preparation was very important to me,” says Jamie Geller, author of Quick & Kosher. “If it was a chef’s competition we may have chosen something else but this competition is by the home cook, for the home cook. Sarah took a traditional chicken broth and with a few flourishes like toasted sesame oil, water chestnuts, and some beautifully chopped scallions, she really turned it into something different and elegant.”

“All of the contestants were amazing and it was exciting to see how far kosher food has come,” Geller tells me. “The cook-off attracted cooks who were not kosher, not Jewish, and people living outside of the New York area which is an incredible accomplishment for Manischewitz and kosher food.”

For more information and to see photos from the event, visit Manischewitz.com.

Kosher.com donated Purim food and supplies to the Bais Menachem School in Crimea.

Last month, Kosher.com donated mishloach manot supplies for Purim gifts to the Bais Menachem Jewish School of Simferopol, Crimea in the Former Soviet Union. Leah Lipszyc, the school’s administrator, wrote us a beautiful thank you note and sent us photos. Here’s some of what she had to say and some pics from Purim in Simferopol:

You can’t imagine how thrilled we were to get the four big boxes of Purim supplies from you! Even the bochur [young man] who was helping us kept saying how nice the shalach manos was, and that he didn’t get such nice shalach manos when he was a kid!

Thank you again for your generosity!  You really made the day for the kids in Bais Menachem Jewish School of Simferopol and others in our community!

And Then There Were Five …

5 Finalists Named in the 4th Annual Manischewitz Cook Off

Here’s an update on the Man-O-Manischewitz 4th Annual Cooking Contest. As I might have mentioned in passing (you know, real casual-like), I will join host Jacques Pépin as a guest judge for the  Man-O-Manischewitz Cooking Contest grand finale. This year’s ingredient is Manischewitz all-natural, no-MSG canned broths (there’s even a low-sodium version). These are the  5 finalists:

Rachelle Lapidus, a stay-at-home mom from Lawrence, NY, who is cooking Creamy Tarragon Chicken.

Harold Cohen, a retired reconstructive plastic surgeon and a Vietnam War veteran from Hollywood, FL, who is cooking Ethiopian Chicken Stew.

Julie DeMatteo, a retired high school English & French teacher and mother of two from Clementon, NJ, who is cooking  Hungarian Chicken Spaetzl.

Jamie Brown-Miller, a wine and dog lover and Humane Society volunteer from Napa, CA, who is cooking Rosemary Duck Cassoulet.

Sarah Freedman-Izquierdo, a lifelong food industry insider from Miami Beach, FL, who is cooking Mandarin Dumpling Soup.

Congratulations to all the finalists and good luck!!!

The Grand Prize Winner will be selected in New York City on March 18th at the Jewish Community Center of Manhattan. Until then, please check out my video interview with Manischewitz at Kosherfest 2009, which features their awesome all-natural broths. Or try these great recipes; they’re perfect for Manischewitz broths:

Avgolemono Soup

Asian Steak

Italian Bean Soup

The 5 finalists in 4th Annual Manischewitz Cooking Contest have been announced. The Grand Prize Winner will be selected in New York City on March 18th at the Jewish Community Center of Manhattan

That’s right folks, yours truly, Jamie Geller, will join host Jacques Pépin as a guest judge at the Man-O-Manischewitz 4th Annual Cooking Contest.

Jacques Pépin, people!

This throwdown happens on March 18th at the Jewish Community Center of Manhattan, where 5 finalists will compete for a $25,000 grand prize that includes GE Profile kitchen appliances and cash. The five were selected from over 2,000 entries nationwide, all cooking with Manischewitz’s newest product: all-natural broth made with real chicken and beef.

Did I mention that Jacques Pépin is going to be there? I’m so excited!!!