Eat, Drink & Think is your daily destination for recipes, restaurant news, holiday menus and great food journalism — all through a Jewish lens. From the traditional to the cutting edge, we explore the worldwide Jewish culinary landscape and bring…
Food
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Home Delivery for the Holidays
Mile End’s Montreal Smoked Meat Sandwich Kit. Photograph courtesy of FoodyDirect. Back in March, the Forward reported that Houston deli extraordinaire Kenny & Ziggy’s had started shipping a Seder in a Box as part of its haimish offerings on specialty-food site FoodyDirect. Now, FoodyDirect’s Jewish quotient is getting upped again. Brooklyn’s own Mile End Deli…
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The Making of a Plum-Perfect Honey Cake
Photograph by Liza Schoenfein I’ve had honey cake on the brain lately. I know: Haven’t we all? But I can say with confidence that I’ve been more immersed in honey-cake contemplation than the average Jewish woman approaching the High Holy Days. Not only did I just interview Rose Levy Beranbaum about her glorious version of…
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Recipe: Plum-Perfect Honey Cake
This gluten-free take on a Rosh Hashanah classic incorporates Italian plums for a seasonal twist. Photograph by Liza Schoenfein Cooking spray 4 Italian plums, halved lengthwise and pits removed ¼ cup plus 1 tablespoon raw sugar, divided 1½ cups almond flour/meal, such as Bob’s Red Mill ½ cup gluten-free all purpose flour, such as Bob’s…
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A Honey Cocktail for Rosh Hashanah
Growing up, there were exactly four bottles in the Sussman family liquor cabinet — if you could call an out-of-the-way cubby above the microwave, reachable only by footstool, a “liquor cabinet.” The Kahlua was used for brownies or chocolate cake when we ran out of vanilla extract. Chocolate-and-orange-flavored Sabra, an Israeli invention, served no purpose…
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Recipes New Year’s Balm
In this simple cocktail, sweet notes of apple and honey are tempered with tart lemon juice and a hint of rosemary — rumored to be one of Drambuie’s secret ingredients. Yields one cocktail 2½ ounces Drambuie 1 ounce apple cider 1 ounce vodka 1 ounce lemon juice 1 drop Angostura bitters 1 sprig of rosemary…
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Recipes Spiced Honey-Rosemary Roasted Nuts
These are the perfect accompaniment to a honey-laced New Year’s cocktail.* 3 tablespoons honey 1 tablespoon brown sugar 1 teaspoon dried rosemary 1/2 teaspoon salt ¼ teaspoon freshly ground black pepper 3 cups mixed raw nuts (such as walnuts, pecans, almonds and hazelnuts) Preheat the oven to 350° F. In a medium bowl, whisk honey…
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This Beekeeper Means Business
Photograph by Liza Schoenfein Ishai Zeldner was a 20-something college graduate doing an ulpan on Kibbutz Beit HaShita in northern Israel when he was assigned to work with Yusuf Gidron, the kibbutz beekeeper. “I had no clue about bees,” Zeldner said. “One night I was working with Yosef, moving the bees, and I got stung…
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Mead: The Next Generation
Getty Images On Rosh Hashanah, Ben Alexander and his family will toast the new year with apples and honey — literally. Instead of just dipping slices of the autumnal fruit into honey, they will sip apple cyser, a fragrant mixture of apple cider and mead. It’s only fitting, since Alexander is the co-founder of Maine…
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Healthier Kugel Recipes for the Holidays
There’s nothing like a series of back-to-back Jewish holidays to help you pack on the pounds without even trying. Between my mother’s Rosh Hashanah brisket, my bubbie’s stuffed cabbage for Sukkot, and our elaborate post-Yom Kippur feast that features enough delectable breads, spreads, and pastries to more than make up for 24 hours without eating,…
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Challah Back, Girl!
William Greenberg Desserts’ Challah, Round for Rosh Hashanah. Photograph by Liza Schoenfein An email landed in my inbox this week from William Greenberg Desserts, a tiny kosher bakery on Madison Avenue — and with it came a flood of memories. My grandparents lived practically around the corner from Greenberg’s (we lived nearby too), and my…
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Park Avenue Eatery Becomes Jerusalem Shuk
The scene this week at Barbounia. Photograph courtesy of Barbounia Restaurant. The Mediterranean restaurant Barbounia has been totally transformed. This week, through Saturday night, executive chef Amitzur Mor is cooking up a dinner menu full of dishes inspired by Mahane Yehuda market, the Jerusalem shuk. Calling it Barbounia Cooks Jerusalem, the Israeli chef says the…
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