The Meal Before Tisha B’Av – Seudah...


July 11th 2013

Contributed by:


1 comment | Leave Comment


Tisha B’av (the ninth day of the Jewish month of Av) is the national day of mourning for the Jewish people.

The final meal before Tisha B’Av (“Seudah Mafseket”) is eaten in a state of “mourning”, sitting on the floor, eating a piece of bread and a hard boiled egg with some ashes.

Eating round foods such as eggs, beans or lentils as a sign of mourning is an ancient tradition. When Abraham died, his grandson Jacob was making red lentils for his father Isaac to eat. It was these lentils that Esau purchased from Jacob in exchange for his birthright. The reason such foods are eaten by mourners is to remind us that death and mourning is part the circle of life. Just as bad times come around in our lives, so too good times are sure to follow.

Also these foods are completely closed and have no openings. This reminds us that the mourner also has no “mouth” and is left to sit and mourn their loss without having to speak if they do not wish to.

The Seudah HaMafseket is not eaten as a communal meal. Everyone present sits apart on the floor, so not to cause them to say Birchat HaMazon (the blessing after the bread meal) as a group, which increases happiness, but rather alone.

When Erev Tisha B’Av is Shabbat, however, these practices do not apply since no mourning is allowed on Shabbat. A proper “Shabbat” meal should be eaten at Seudah Shlishit, and this meal may even include meat and wine.

May this be the last Tisha B’Av our nation must endure before the rebuilding of the third and final Temple in Jerusalem.


Horchata Recipe


July 11th 2013

Contributed by:


16 comments | Leave Comment


I first learned about Horchata on my adventures in Costa Rica earlier this year.  Horchata is a beverage made from ground nuts, seeds or grains usually mixed with cinnamon and other spices and served over ice. It is popular throughout Latin America and Spain, but each country has their own recipe.  No two Horchatas are ever alike and it is up to you to find your favorite version.
When preparing a Horchata, you are basically creating a homemade almond and/or rice milk mixed with cinnamon and sugar. But I’m not talking about those rectangular cartons from the grocery store, I want you to think about a fresh, creamy refreshing drink, spiced and sweetened to perfection. Recipes range from a thinner, watery drink to a thicker, creamier milkshake like beverage, I like thick and creamy, you?
Horchata - Almond Rice Milk Blend
What really surprises me is why I don’t see more Horchata here in America!

Maybe we can start a new trend.  All you have to do is grind some rice and place in a bowl with water, almonds and cinnamon.  Let it sit for at least 8-10 hours (up to 12 hours), process in a blender, strain, add sugar to taste and enjoy.  You don’t have to stop there, though. Go ahead and experiment with your favorite flavors, add nutmeg or cardamom or both.  Turn it into a cocktail, it goes great with a shot of rum or whiskey.

You can even place it in a popsicle mold for a mid-afternoon treat this summer!

Make a big batch, it will go fast.   Click here for my thick and creamy Horchata Recipe.


Strawberry and Blueberry Flavored Ice Cubes


July 10th 2013

Contributed by:


0 comments | Leave Comment


Posted 07/10/2013 by Melinda Strauss
When you're looking for a refreshing kick to a simple glass of water, these berry flavored ice cubes are a great choice!

Posted in: | Cuisines:


Authentic Healthy Italian Food


July 10th 2013

Contributed by:


2 comments | Leave Comment


My husband jokes that I should sell weight-loss tours of Italy. The idea goes back a couple of decades ago, as soon as I moved to the States and
started bringing American friends and family with me when I returned to Venice to visit my mother. Almost every one of them would confess, as they got ready for the trip, that they were excited, but also worried about gaining a few pounds with all the great food and gelato; and regularly they would come back to the States a couple of weeks later five to ten pounds lighter!

To me the concept always seemed pretty clear: in Italy the food may be decadent, but it’s hard to eat more than three times a day because snacks are not so readily available or portable. Besides, the portions are tiny compared to American super-sizing.  (I love to give the example of
lattes, which are just 6 ounces at Italian cafes and a whopping 12 to 20 ounces at Starbucks.)  What remained shocking, though, was the misconception that my friends seemed to have about what constituted Italian food. They envisioned loads of pasta, smothered in tomato sauce, cheese, and cream. Not to mention major olive oil dipping.  (The dipping myth really annoys me. Growing up in Italy, I’ve only been offered olive oil with bread when tasting it before a purchase.  Certainly not at a restaurant before a four-course meal!)  How did the Americanization of
Italian food, which has given it such a bad rep, originate?

italian vegetable stuffed tomato

Vegetable Stuffed Tomato

Evidently, something was lost in translation! Most of the more than 4 million Italians who immigrated to the States between 1880 and 1920 arrived from impoverished areas of Italy, where the diet was so meager that meat was eaten only three times a year. As a natural reaction to
the scarcity experienced in the old country, they welcomed the new-found American abundance by making food central in their lives, and adding copious quantities of rich ingredients to most of their dishes. Many famous “Italian” dishes, such as Caesar salad, spaghetti and meatballs, and the calorically dreary fettuccine Alfredo, were actually invented or popularized here in the States, and remain unheard of in Italy.

Mint Yogurt Sorbet

Mint Yogurt Sorbet

Americans love pizza (which took New York by storm shortly after WWII) as much as Italians themselves, but here it’s loaded with cheese and toppings, while in Italy it’s much more genuine and light in calories (about 350 for a whole authentic pizza Margherita, against 300+ for only
one slice of American pizza!).  Authentic Italian food is much lighter than we think: this cuisine that’s so easy to love (it usually scores highest in polls) can actually be good for our health: the Mediterranean diet is proven to protect us against heart disease and cancer. Its key is simplicity:
copious amounts of fresh vegetables are included in every meal, and the dessert is likely to be just fresh fruit, unless it’s a holiday.  All these fruits and vegetables at the basis of the Italian diet are chock-full of antioxidants, proven to lower risks of heart disease and cancer. Extra-virgin olive oil, besides replacing dangerous saturated fats, is also rich in phenolic compounds (absent in other vegetable oils), and a source of highly absorbable vitamin E.  And let’s not forget to mention another Italian staple, red wine, which may help decrease arterial plaque and lower cholesterol!  Therefore, pour yourself a nice glass of Sangiovese, and enjoy a light and healthy Italian dinner.

Buon Appetito!

Vegetable Stuffed Tomatoes

Yogurt Mint Sorbet

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Summer 2012) – Subscribe Now and never miss an issue.


Summer Issue Sneak Peek – On Stands Now


July 9th 2013

Contributed by:


1 comment | Leave Comment


This issue is bursting with 50+ triple-tested summer recipes. Cool off with a Caribbean cocktail and learn to make the perfect burger to keep you satisfied all Summer long. Make your own healthy ricotta cheese and use it for both sweet and savory recipes. Grill your corn and your desserts with our expert recommendations and how tos. Don’t miss our new features, restaurant reviews and the latest in the kosher cooking competition arena.

Click below to see a few pages from the latest issue. Then click here so you can get the full issue delivered to your door – Subscribe Now.

Make sure to visit our more online page where you can find all our magazine related contests and a little bit about some of the featured articles. This month you all helped us choose our cover and now you have a chance to enter our Cook the Cover contest – don’t miss this and more.


Spiced Up Meatless Recipes *Giveaway*


July 9th 2013

Contributed by:


60 comments | Leave Comment


This year Tisha B’av falls out on July 16th, 2013. During the 9 days leading up to the fast it is a custom to refrain from meat. A meatless menu for the 9 days can keep you busy with pizza (we have 100), pasta and potatoes.  And if that’s you’re thing and you’re OK with it then may I recommend my Peach and Arugula Pizza, My Light Fettuccine Alfredo, and my Colorful Mashed Potatoes featuring Gold’s Healthy Horseradish and Wasabi Sauce.  But if you’d like to try something different this year and spice up your meatless recipe repertoire then I have two new dishes just for you.

Peach and Arugula Pizza

My Caraway Noodle Cakes with Red Cabbage and Horseradish Sour Cream are totally from another planet.  Yes I know it’s still pasta but not in the traditional Baked Ziti or Creamy Dreamy Pink Linguine sense.  Ever since eating my first scallion pancake when I was 15, the summer I worked as a secretary for my dad’s law firm (there was a Chinese restaurant in the building), I became totally obsessed with all kinds of savory pancakes.

Sesame Scallion Lomein Pancakes

I’ve made Lo Mein Scallion Pancakes, Wild Rice Pancakes,  and now these Caraway Noodle Cakes.  Every bite really must be enjoyed with the Horseradish Sour Cream for the full fabulous effect.  I happen to be a big believer in mixing horseradish into lots of condiments, BBQ sauce, ketchup, dressing and my sour cream.  I love a little heat and spicy foods speed up your metabolism so join me and give me an “H” for horseradish.

nut crusted salmon

Nut Crusted Salmon with Creamy Chrain Sauce

The other recipe I promised you comes from Australia via Woodmere courtesy of my dear friend Naomi Nachman, aka the Aussie Gourmet.  Her Nut Crusted Salmon with Creamy Chrain Sauce uses a base of mayonnaise mixed with Gold’s Red Horseradish to keep the fish moist and is topped with crushed nuts of your choice although she recommends pistachios, which I adore.  There are a few other ingredients in there so click here for the full recipe.

Mexican Baked Potato

Mexican Baked Potato

Ooooh and one more goodie…. my Mexican Baked Potato.  Add some Gold’s white horseradish to the sour cream for a kick to this already flavorful spicy little spud.

**Giveaway*** Now’s your chance to add some spice to your life with a Gold’s Giveaway prize package.   Leave a comment and let us know which new recipes you are adding to your 9 days menu. And right now don’t miss your chance to win big in our Gold’s Recipe Contest, more info here.

a Rafflecopter giveaway

Disclaimer: This is a sponsored post and giveaway as part of a partnership with Gold’s. All thoughts and opinions expressed are my own.


In the JOK Kitchen with Cook In Israel *Giveaway*


July 8th 2013

Contributed by:


126 comments | Leave Comment


Cook In Israel is the new cookbook written by Orly Ziv.  Orly contacted me a few months ago and told me about her cooking school in Israel and the cookbook she was working on.  It sounded very exciting, but to be honest I wasn’t sure what to expect.  A few months later this gorgeous new cookbook filled with my favorite kinds of Israeli style recipes showed up at my doorstep.  I learned that Katherine Martinelli, a long time friend of joyofkosher took the photos!  Needless to say I am excited to share this book with you and to learn more about Orly and her new cookbook.

I feel a kindred spirit with you being that we are both nutritionists and I love that your book is mostly vegetarian. How did you decide which recipes to include?

I run a cooking school in Israel and so I chose recipes that my guests really like first.  Then I added more of my favorite recipes that us eggplant and tomatoes, my two favorite vegetables, there can never be enough recipes to use them.  I added recipes for the Jewish holidays and my family’s preferred recipes.

Can you tell me a bit about your Greek heritage and how it has affected your cooking?

I grew up on Sephardic  cooking which meant lots of tomato sauce, eggplants and feta cheese.  I guess that is why those are my two favorite vegetables.  We used to have borekas for Shabbat breakfast and my mother and grandmother used to make them fresh every week.  We also ate lots of fish at home and not as much meat, so you can see the influence.

israeli style hummus

Your recipes are all very quick and easy, but sometimes I am sure you cook something more difficult. What is the most time consuming dish you make and why do you think it is worth it?

I do cook very simple food with fresh high quality ingredients. When using fresh quality ingredients you do not need to complicate the cooking as you want the fresh flavors of the food.  However, making Borekitas from scratch is more time consuming just like baking your own challah,  but the taste is heaven.

Since you offer cooking classes regularly I am sure you have many tips for our readers, please share what you feel is your best tip. My best tip is cutting an onion without crying, all you have to do is keep the root on until the end.  One of my guests wrote on TripAdvisor: “Orly showed me how to cut an onion without tearing up. This is a ‘life-changer’!”.


Can you pick your favorite recipe in the book and share it with us?

This is difficult as all the recipes are my favorites :) but since you ask I’ll share the challah bread which I make every Friday. If you follow the recipe as is you’ll get the same results every time and you’ll stop buying it from the store. I even had a non Jewish guest prepare the challah for Thanksgiving dinner.

Middle Eastern Malabi

Which recipe do you feel is the most quintessential Israeli, that everyone should know how to cook?

I always teach homemade hummus.  It is famous in Israel and easy to make.  One time a couple came to my class and the wife told me that her husband doesn’t really like hummus, but she still wanted to learn how to prepare it.  A few weeks later she wrote to tell me how often she makes and how much her husband loves it.  All my guests really love hummus and it is very healthy, especially mind without any preservatives or vegetable oil as in store bought hummus.

Thank you so much Orly for talking to us and for sharing your recipes for Challah, Hummus and by special request Malabi, a middle eastern rose water pudding that can be made dairy or parve, can’t wait to try.

Go to Cook In Israel to find out more about Orly, her culinary tours, cooking classes and how to purchase this book, Buy Now.

Enter to win this cookbook with the rafflecopter entry options below.  Some options you can do daily so come back often!!  Also, note that this giveaway is open to those living in Israel too!!!

a Rafflecopter giveaway


DIY – How To Use Chalkboard Paint on Glass


July 5th 2013

Contributed by:


3 comments | Leave Comment


For a while now, I’ve been getting a bunch of requests for a tutorial on how to use chalkboard paint on glass. These projects are all over Pinterest and my fans want to know HOW DO THEY DO THAT???


What you’ll need:

Martha Stewart Chalkboard Paint (for Glass)

Plaid Folk Art Enamel Black Paint (for Glass)



There is nothing more delicious then a summer time drink and my favorite is lemonade!

These Gold’s glass bottles make the perfect recycled drinking glass ESPECIALLY for parties. Think about doing this project with a variety of re-purposed glass bottles. Everyone at the party could use the chalk to write down their names so no more mix-ups!!

Step 1: Using the black enameled paint, brush on a solid layer of black in a square shape. Let it dry for an hour.

Step 2: Brush a layer of Chalkboard paint OVER the black square. Let it dry for 4 hours.

Step 3: Bake at 350 degrees in an oven for 30 minutes. You can bake it directly on the oven rack. Let it cool inside of the oven.

Step 4: Now your glass is ready to use.  Add your favorite drinks and write phrases or names onto the chalkboard square.  When you’re finished using your glass, wash it with warm water and a soft sponge.

I would LOVE to see your chalkboard glass creations! So please send your pictures to or post them on our Facebook wall and you might be featured on the Joy of Kosher site!

Happy Crafting!!


Strawberries + Dark Chocolate = Dairy Free Dessert...


July 4th 2013

Contributed by:


0 comments | Leave Comment


Summer berries are here in full swing!  It may be too early in the season to feast on homegrown fruit, but local farmers markets and supermarkets are fully stocked with an assortment of colorful berries, lush and bursting with flavor.

Sweet, versatile and nutritious, strawberries are one of the most well-liked fruits in the United States and perhaps the most popular of all the berries.  In addition to their distinct, juicy flavor and gorgeous crimson color, strawberries are packed with fiber and potassium and have the most Vitamin C of any berry, all at only 25 calories per half cup.  Nowadays the fruit is usually available year round, but peak season is from April to July when strawberries are welcomingly inexpensive.

Take your summer strawberries to a new height with this dairy-free, gluten-free and egg-free dessert.   I love making panna cotta (Italian for “cooked cream”) during the warmer months — the traditional creamy eggless custard is thickened with gelatin and chilled until set (no oven required!).  This not-too-sweet dark chocolate panna cotta is a recipe you’ll find yourself turning to again and again not only because of its simple preparation but also because it is elegant, impressive and deliciously satisfying (and who can resist deep, creamy dark chocolate lusciousness on a spoon?).  Another bonus is the make-ahead nature of panna cotta; since it needs to set, you won’t be juggling dessert at the same time as your other dishes.

As chocolate is so versatile, the dark chocolate panna cotta can be dressed up differently each time you make it:  think chocolate shavings, toasted or caramelized nuts, fruit coulis, crushed toffee, chocolate or caramel sauce, or simply a raspberry and mint leaf.  But why stop there when strawberries are here and at their peak of flavor?  Enhance them and the dark chocolate with a splash of aged balsamic vinegar for a truly unforgettable summer dessert.

Enjoy this simple summer dessert perfection and let me know how yours turns out.

Dark Chocolate Panna Cotta with Balsamic Strawberries


4 Refreshing Ways to Keep Cool This Summer


July 4th 2013

Contributed by:


2 comments | Leave Comment


Can’t take the heat? One of our favorite ways to cool off during the hot summer months is by escaping it all together – with trips to cooler climates where we can feel the air in our hair and excitement in our veins. Here are our picks for cool vacations this summer:

1. Iceland’s glaciers and snow-capped peaks – With an average temperature of 54°F in the summer (!) we think this is a great place to stay cool. Our kosher tour to Iceland in August includes glistening white mountains, cool springs of water and even a snowmobile ride on the largest glacier in Europe. It’s not all frigid, though. We also visit steamy geysers, volcanoes, lava fields and an outdoor lagoon filled with naturally heated geothermal water from 6,500 feet below the surface of the earth.

2. Alaska’s icebergs and wildlife – The thrill of catching a fresh Alaskan salmon is hard to forget. So is the excitement of watching a whale breach the ocean’s surface for the first time…and feeling the rush of bald eagles flying overhead. There are endless things to see and do in Alaska, from the old mining towns to the magnificent wildlife. We have two kosher cruises to Alaska this summer (one in July, one in August) because that’s when the weather is ideal – cool and refreshing but you don’t have to wear an eskimo coat.

3. Baltic’s capitals and beautiful seas – Cruising the Baltic sea is popular for a reason. You get the nippy air of the upper northern hemisphere, plus an entrancing mix of modern and historic sites to visit at its famous ports of call. Our 9-night August cruise to the Baltics covers all the big cities – Copenhagen, Berlin, St. Petersburg, Helsinki and more. This is where you see some of the world’s best historic beauties up-close, from the Hermitage Museum and Peterhof Palace to the canals of Scandinavia and cobblestone streets of Stockholm. The average temperature on a cruise ship in the Baltic Sea during August is 64°F. It’s cool if you like it, but you can still enjoy an ice cream.

4. Sumava Mountains – This year we’re taking on a prominent wellness hotel complex and going kosher on the banks of Lake Lipno in the Czech Republic, two and a half thousand feet above sea level. The location itself features plenty of opportunities to cool off with its indoor aquapark, pool and watersports. Offgrounds we’ll be busy exploring castles, abbeys, historic towns and woody peaks underneath the cool shade of the Bohemian Forest. If it gets too chilled? No worries, we’ll just go inside to enjoy a steambath and healing massage.

What are YOU doing to keep cool this summer?


Watch Warm Potato Salad With Horseradish Sauce


July 2nd 2013

Contributed by:


6 comments | Leave Comment


I went to ETC Steakhouse in Teaneck NJ for my birthday a few years back after we featured Chef Seth, his restaurant and recipes in the pages of our magazine.  Among other things I ordered a Warm Tarragon Potato Salad and could not get it out of my mind.  Crispy taters tossed in creamy dressing have been dancing around in my head, my thoughts, my dreams for what seems like years.  I took one look at the Gold’s creamy Horseradish Sauce and instantly thought about recreating my Quick & Kosher version of this perfect summer BBQ recipe for you all.  This dish is all kinds of crazy good… Watch this easy how-to-video and learn how to make my new obsession in less than 3 minutes.

Get the printable recipe here.


Kitchen Gifts and Gadgets for Summer *Giveaway*


July 2nd 2013

Contributed by:


4 comments | Leave Comment


Get out of the kitchen faster with these innovative tools.

Click to Buy From Amazon

Make perfect salad dressings and marinades every time by simply adding ingredients and shaking.


Click to Buy From Amazon

Remove melon from the rind and make balls for fruit salads, garnishes and desserts with Progressive International’s Snap-Fit Melon
Baller & Scoop set.

The perfect tool to properly slice and pit an avocado.

Click to Buy from Amazon

Progressive’s Pepper Corer’s pointed tips easily pierce pepper. Its tapered edges quickly cut through skin and pith and remove seeds. Larger size is perfect for bell peppers and tomatoes. Smaller size is ideal for jalapeños and other small chili peppers.

To learn more about these gifts and gadgets check out and find a local retailer.  Click here to WIN all of the above products!!

The perfect gift for the young baker: a starter cookie-making kit with all the tools necessary for children as young as three, this set comes
with a mixing bowl, matching mixing spoons, rolling pin, cookie cutters and recipe cards.  Available at -

Enter to WIN this set!!

Click to Buy

Simply soak, heat and smoke and enjoy the full, smoky flavor these wooden planks impart to meats and vegetables.  Purchase at your local gourmet shop or at

Bowl scraper with measurements makes for the ultimate baker’s tool. Available at




Grilled Desserts


July 2nd 2013

Contributed by:


1 comment | Leave Comment


Grilling fruit has become popular recently and once you try it you will know why.  In this issue of the magazine we pair grilled plums with grilled pound cake but you can see here that pineapple, peaches and mango are all amazing on the grill.  Don’t worry chocolate lovers, we have not left you out.  Whether for July 4th or any other BBQ day, these desserts will keep you out of the kitchen and enjoying the Summer.


grilled pineapple passover dessert

Grilled Pineapple Pavlova

Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream

Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream

This grilled mango is made with butter and and served with vanilla ice cream, which if you have a dairy grill pan you can enjoy as is, but you can easily use margarine and serve coconut sorbet for a perfect non dairy alternative.

Grilled Peaches with Cinnamon Ice Cream

Grilled S'More Sandwich

One last fun treat is a Grilled Pizza with Chocolate Spread and Bananas.

Do you grill dessert? Let us know in the comments.


Celebrate the Fourth of July with Recipes


July 1st 2013

Contributed by:


2 comments | Leave Comment


The Summer is in full swing and we are celebrating with America in grand ole barbecue fashion.  The barbecue craze is upon us, whether you are at the beach, outside at your pool or just in your apartment, you can celebrate with food. Here are some fantastic red, white and blue recipes to keep you in the spirit.

Wild Blueberry Daiquiri

Wild Blueberry Daiquiri

Start off with this daiquiri you and your guests will love and don’t knock the huge amount of antioxidants you will get while having fun.

White Bean Soup with Pomegranate Salsa

White Bean Soup with Pomegranate Salsa

I know this one is hot, so play it by ear, but I couldn’t resist these colors.  You could also try this White Bean Dip and serve with the pomegranate salsa.


Chicken Wings with Grilled Ginger Plum Coulis

Every BBQ should begin with wings, they are fatty, but at least when made on the grill they drip off some of the fat.  Serve alongside some Veggies and Dips.

Grilled Chimichurri Beef Kebabs

Grilled Chimichurri Beef Kebabs

Serve these Kebabs with a nice Grilled Corn and Tomato Salad and your favorite slaw recipe (we got 30 to choose from).

creamy raspberry jello square

Creamy Raspberry Jello Square

End with this cool and refreshing dessert.  Top with some blueberries to keep it on theme.  I hope you have a wonderful day off and celebration.


Creamy Raspberry Jello Square

Grilled Chimichurri Beef Kebabs

Chicken Wings with Grilled Ginger Plum Coulis

White Bean Soup with Pomegranate Salsa


Wild Blueberry Daiquiri


The Story of the Golan Heights Winery


June 28th 2013

Contributed by:


0 comments | Leave Comment


In 1983 the world of kosher wine and the wine industry in Israel underwent a monumental change. That was the year Golan Heights Winery opened its’ doors in the ancient city of Katzrin.

From its’ initial days, the Winery and its’ staff led by chief wine maker, Victor Schoenfeld, have focused their mission to be Israel’s premium winery, creating wines that would rival the best of California, Italy and France.

All good wine starts from the base of 3 things: The Terroir, The Climate and the Wine Maker.

  • The Terroir – the Golan Heights’ terroir is Volcanic Basalt, rich in minerals and porous enough for the vines to penetrate and absorb the needed nutrients.
  • The Climate – The height differentials from the lowest Vineyard to the highest range over 800 meters.  This allows for differing temperature, rain fall and mineral run-off and makes the Golan Heights approximately equal in quality of Terroir and Climate to the entire country of France.
  • The Wine Makers – The winery employs 5 wine makers, 3 of whom are women.  They are led by the chief wine maker, Victor Schoenfeld. Victor is a native of Napa Valley and is thought of by many to be amongst the top wine makers in the World.

Victor and his team work with more than 18 varieties of grapes.  Everything from well known varieties like, Cabernet Sauvignon, Merlot, Syrah, Gewürztraminer, Chardonnay and Sauvignon Blanc to some lesser known types like Nebiolo and Touriga National.

These all grow in 26+ different vineyards on the Golan and Upper Galil and produce wines with 6 different labels, including: Hermon, Golan, Gamla, Gamla Reserve (NEW LINE), Yarden and Yarden Single Vineyard.  These wines are exported to over 30 Countries around the world.

Producing 20% of all of Israel’s Wine, the Winery is responsible for 40% of all the Country’s Wine Export.

Now, 30 years after opening, the Golan heights team, has certainly done what it set out to do in terms of volume and in spreading the word that kosher wine doesn’t mean sweet kiddush wine.  Right from the start, when the first wines actually hit the shelves, they were winning gold medals in competitions all over the world. It was then that the Yarden Cabernet Sauvignon won the gold medal and the trophy for the best Cabernet Sauvignon world wide!

Since that time, the Yarden wines have won more than 53 medals and trophies in competitions in Italy, France, London and the US.

And that doesn’t count the two latest attributes of GRAND VINITALY BEST WINE PRODUCER in the Vinitaly Competition for the 2011, and BEST NEW WORLD WINERY 2012 from Wine Enthusiast in the US.

What does Victor Schoenfeld say about all this?

“We’re just getting started!”

The Wines:

The Yarden Series, reds: Cabernet Sauvignon, Merlot, Syrah and 2T, would be best served with full flavored foods such as peppered grilled steak, roasted lamb or smoked goose breast.  The Pinot Noir is a more subtle wine best with a grilled salmon or mushroom risotto. Prices range between $30 and $39.

The Yarden Series, whites: Chardonnay, Viognier and Sauvignon Blanc are also full bodied and very flavorful, and will best be suited with a variety of poultry or fish, while the Gewürztraminer is best served as an aperitif. Prices are in the $25 range.

The Gamla Series, reds: Cabernet Sauvignon, Merlot, Syrah, Sangiovese and Pinot Noir are more medium bodied wines that are best served with veal, duck or pasta. The Syrah and the Sangiovese do have a more spicy finish and can also go with more full flavored foods. Price ranges between $25 and $30.

The Gamla Series, whites: Chardonnay, Sauvignon Blanc and Riesling best go with lighter foods such as cheese dishes, poached salmon and halibut. Price ranges from $18 -$24

Note: All of these wines, plus the single Vineyard Series are best drunk at least an hour after opening. I have actually enjoyed some of them most, the next day.

My suggestion – Get a bottle, sit down for a nice evening out on your patio and enjoy!

To book Winery Tours in Israel or to order any of these wines (or any others) direct from Israel, Please email:

L’Chaim from Israel