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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The Miracle Martini
Behold! In this version of the classic cocktail, olives — which usually take us only through a sip or so — last long enough to be savored with the drink from start to finish. Makes one cocktail 2 ounces potato vodka such as Titos ½ teaspoon dry vermouth (or to taste) 8 small cocktail olives…
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Apple Sauce
Serve your latkes with sour cream and take your apple sauce in liquid form. This delicious cocktail is the beverage equivalent of comfort food. It tastes like apple sauce spiced with ginger and cinnamon — and spiked with bourbon, of course. For a non-alcoholic alternative, try sparkling cider with a touch of grated fresh ginger,…
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The Jelly Doughnut
For a silly and simple take on sufganiyot, make jiggly little shots — either boozy or basic — and nestle them within the holes of store-bought doughnuts. Makes about eight shots, depending on size of shot glasses 1 package raspberry-flavored vegan/kosher “gelatin” such as Simply Delish Jel Dessert ¼ cup vodka* 2 tablespoons raspberry-flavored liqueur…
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The Hanukkah Candle
A holiday-inspired take on the margarita, this sweet-and-spicy cocktail swaps the usual triple sec for another orange liqueur, blue Curaçao, and heats things up with jalapeno-infused simple syrup. Served in a tall, narrow glass such as a champagne flute, the resemblance to a Hanukkah candle is unmistakable. Makes one cocktail 1½ ounces silver tequila 1…
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TweetShabbat: Why I am cooking Ghanaian donuts with mango jam this Hanukkah
#tweetyourshabbat is a global movement founded by Carly Pildis, celebrating the struggle and joy of getting Shabbat on the table every week. This is a place for real dinners and real conversations about Jewish life. Join us at Forward in sharing what you’ll be eating and how your feeling this week at #TweetYourShabbat In these…
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Buttery Olive Biscuits (Scourtins)
A scourtin, an ancient press to mash cured olives, is also the name of a very old biscuit, now served as an appetizer with drinks, a specialty of Nyons, in the south of France, a town that had a Jewish population from at least the thirteenth century and where many Jews fleeing south during World…
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8 Hanukkah-themed cocktails — and one perfect biscuit — to light up the nights
There's a boozy Hanukkah concoction out there for everyone
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The secret to legendary latkes
You want latkes that are crisp, light and just the right amount of oily? Here’s the secret ingredient: It’s not tapioca. It’s not white flour, or matzo meal or grated sweet potato or peanut oil. It’s not any of the stuff too many latke-makers add to their mix that end up making their latkes thicker,…
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No one braids like The Challah Prince
How do you make a Challah Prince? Start with an Israeli born in Tel Aviv named Idan Chabasov, 35. Place him in Berlin with water, flour, yeast, sugar, and egg yolks. Mix with experience as a social media marketer. Add four years in art school in Tel Aviv specializing in animation. Leave to rise, isolated,…
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So-Cal Churros
INGREDIENTS Dough: 2 cups water 2 tablespoons unsalted butter 2 tablespoons sugar 1 teaspoon vanilla extract ½ teaspoon salt 2 cups (10 ounces) all-purpose flour 2 large eggs 2 quarts vegetable oil Chocolate Sauce: ¾ cup heavy cream 4 ounces semisweet chocolate chips Pinch salt ¼ teaspoon vanilla extract Coating: ½ cup (3 1/2 ounces)…
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Proto-Sufganiyot
This is a surprisingly satisfying alternative to the whole jelly-donut-bomb-in-my-stomach Chanuka treat. It’s a simple fried jelly sandwich, and you can make it any time of year. SERVES 1 Ingredients: 1 large egg 2 teaspoons sugar 1⁄4 teaspoon vanilla extract 2 slices challah or sandwich bread about 1/4 inch thick. 2 tablespoons best-quality jam or…
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