Posts Tagged: schmaltz Results 5
“Crisco Recipes For The Jewish Housewife” was a slim, 77-paged piece of marketing material slash cookbook, manufactured by Proctor and Gamble and copyrighted in 1933. Crisco, the first brand of shortening to be made entirely of vegetable oil, happened to be neither dairy nor meat, making it the perfect product to hawk to Yiddish speaking immigrant mothers and their more assimilated daughters wanting to cook with more advanced, processed American items like Crisco. An alternate title for the cookbook? “Ḳrisḳo resepies far der idisher balebosṭe.” The cookbook was printed back to back in both Yiddish and English, and it, along with Proctor and Gamble, was responsible for ending the use of schmaltz in America.
Ashkenazi Jewish food is having a comeback. Once thought to be a dying breed, Jewish “kosher style” delis have become a foodie favorite, with spots that “redefine” Jewish food sprouting up across the country.
Shmaltz Brewing Co said on Wednesday it has settled a lawsuit in which California’s Sutter Home Winery Inc accused it of infringing its “Menage a Trois” trademark by selling 12-packs of beer carrying the “MANNAge a Trois” name.
I do not know much about my maternal grandfather except for a few stories. I know that he passed away not long before my parents’ wedding, he was mistakenly captured as an Italian spy during the war, and his favorite snack was a piece of rye toast, a slice of raw onion, and a schmear of schmaltz. Schmaltz is in my history, it’s in my family’s traditions, and it’s in my blood (hopefully not literally, but you know what I mean). So when I picked up The Book of Schmaltz: Love Song to a Forgotten Fat, by Michael Ruhlman, I knew immediately that I would enjoy this short collection of recipes all featuring this most fowl of lipids.
Plenty of formerly maligned foods have been catapulted into the culinary spotlight. Just look at the makeover Brussels sprouts have received in recent years, or the heftier price tag that anything fried in duck fat can demand. But schmaltz just can’t seem to get a break. James Beard Award-winning food writer and cookbook author Michael Ruhlman latest volume, “The Book of Schmaltz: A Love Song to a Forgotten Fat” is trying to change that.