Posts Tagged: recipes Results 506
I had only two days left in Mumbai before flying back home to the U.S. (with a few days layover in Tel Aviv, where I was born and raised). I had pretty much checked off all the boxes on my Jewish-Indian heritage discovery trip to India. I’d visited almost every single active synagogue in this chaotic, yet somehow familiar, city of 20 million, which my parents called home until their 20s when they emigrated to Israel.
Compiling a list of the best Jewish cookbooks of any given year can be a difficult task. While some books wear their Judaism right on their spines — by having the word “Jewish” in the title, for example, or by being specifically about Jewish food — others are less obvious. Having a Jewish author doesn’t necessarily guarantee entry into the category, as when the food isn’t specifically Jewish, but sometimes we do include such books because there’s what we consider a Jewish sensibility, or because the author is a star in the wider culinary world and we’re shepping nachas (Yiddish for taking pride). So here, in order of publication date, is a list of our favorite Jewish and Jew-ish cookbooks of 2017. There’s undoubtedly something for every cookbook lover on your Hanukkah gift list.
Ahhh… the holidays are here, and nothing shouts Hanukkah in Israel as loudly as the sufganiyot vendors dotting the streets of Jerusalem and Tel Aviv. Their soft and chewy deep-fried holiday doughnuts commemorate the miracle of the Hanukkah oil that burned for eight days in Jerusalem’s Holy Temple, even though there was only enough oil to burn for one.
There are two versions of this holiday-themed, milk-based cocktail. The first is faster, and the milk stays white. The second takes time, because the milk is put through a “clarification” process that turns it completely clear. Combine this mini miracle with ingredients that bring latkes to mind and you have the perfect Hanukkah-party potable.
When challenged with the task, Chaim Dauermann, bar manager of The Up & Up in Greenwich Village, devised a drink that sounds harder to make than it is. A take on a classic “milk punch,” the milk undergoes a seemingly miraculous transformation from the white stuff you pour over cereal to a perfectly clear concoction that can last for months in the fridge without spoiling. Made from potato vodka, apple brandy, and milk (think sour cream), the “Liquid Latke” is part science project; part potent potable — Hanukkah in a cocktail glass. Dauermann described his creative process to Forward food editor Liza Schoenfein: