Author: chanie

Whiskey Cider

I’m really not much of a drinker. At all. I can appreciate a nice glass of red wine, but cocktails? I haven’t the faintest clue where to start. The first real cocktail I ever drank was a whiskey sour when I was dating my husband. It was sour all right. And strong. I didn’t hate it all that much and the buzz I got was kinda fun, but drinking is not really my thing.

When the Kosher Connection team decided on the theme “Spread the Joy” for the September link-up, the first thing that came to mind was inviting someone into my Sukkah to make a l’chaim (more on that later). Since whiskey sours are about the only drink I know how to make, I thought about how I could turn it into a sweeter version that celebrates the coming of fall. I decided to sub the sour element with a spiced apple cider syrup – reducing the cider with lots of  autumnesque spices. To get the real holiday buzz, I used equal amounts of whiskey and cider syrup, but if you want to go easy, you can serve the cider nice and warm (you don’t have to reduce it) and add just a splash of whiskey. Either way, you’ve got a delicious buzz-worthy cocktail to share!

First things first – what is a sukkah? A sukkah is a temporary hut constructed for use during the week-long Jewish festival of Sukkot. If you’ve passed by a Jewish neighborhood, you may have seen them topped with branches and decorated with Judaic themes.

I grew up in Brooklyn, in a modest apartment on Eastern Parkway, just a stone’s throw away from the famous 770 synagogue, the central hub of the Chabad movement. Back in the day, The Grand Rebbe of Lubavitch would draw hundreds of thousands of visitors from across the globe, all hoping to be granted a meeting or blessing from him. Living so close to where the Rebbe & his congregants gathered, our Sukkah was a regular stop for family, friends, neighbors and even strangers on their way to the synagogue. As more and more people poured in to our small little hut, it seemed to stretch itself out to accomodate more than it’s physical space. L’chaim’s were poured in abundance as beautiful melodies poured fourth from it’s plastic walls.

My mom would pass her Yom Tov delicacies through the kitchen window, homemade meals of chopped liver, stuffed cabbage, sweet and sour tongue, yerushalmi kugel and other traditional foods which she made from scratch. The smells and tastes of the Chag come back to me each year, as the weather begins to herald the coming of fall, and the leaves begin to show their first signs of browning.

Sukkot is truly a joyous time. And not just because the mess gets left outside, and our homes are filled with delicious food and loving family. But because the emotionally taxing Days of Awe are behind us, and we are certain that we’ve all been inscribed for a happy and healthy year. It’s just the time to take out your shot glasses and spread the joy by inviting others into your humble hut to make a l’chaim.

As for me, I’ll be raising my glass to wonderful memories of a time when people from all walks of life, gathered in our family Sukkah to toast the New Year and all the good things it had in store. May the blessings abound, and may we all merit to raise our glasses to happy occasions!

Whiskey Cider

1 oz. whiskey
1 oz. apple cider syrup (recipe follows)
juice of 1/2 orange

Method:

Add ingredients to a cocktail shaker and strain over ice. Pour into a cocktail glass rimmed with colored sugar (how do I do that?)

VARIATION: For a lighter buzz. make a hot apple toddy by simmering the apple cider with some spices until warm and fragrant. Add just a splash of whiskey and serve warm.

Apple Cider Syrup

1 cup apple cider
1 cinnamon stick
a few cloves
a few allspice berries
a strip of orange zest

Method:

Add all ingredients to a pot and simmer until reduced to 1/8th of a cup. Use for whiskey cider or pour over hot apple pie, ice cream, or any fall dessert!

Related Posts:

3 layer chocolate cake martini
mulled wine
sangria
mustache straws
how to decorate cocktail glasses with colored sugar

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Honey Mustard Roasted Potatoes

This is one of those recipes where you whack yourself over the head and wonder, “why haven’t I thought of this sooner?”

Potatoes are my thing. I just can’t get enough. I’ll eat them any way, pretty much. But sweet? who would have thunk it? I mean sweet potatoes are usually reserved for “sweet potatoes”. But these little starchy red pillows need to be savory. Some thyme or rosemary and fresh garlic – now that’s a good roasted potato, right? Wrong.

Don’t mistake these for over-the-top sweet. They’ve got just enough honey to caramelize the edges without being cloying. Plus, the garlic, onion and mustard give it that savory quality that makes for the perfect balance.

CASE IN POINT: I’ve got two daughters. One loves honey to the point that she was dipping her finger in the jar during every Rosh Hashanah meal. The other one things it tastes like raisins. And she doesn’t like raisins. When I made these potatoes, my honey-loving daughter couldn’t get enough. She kept telling her sister how amazing they tasted. But my honey-hating daughter wouldn’t hear of it. She likes her potatoes prepared as simply as possible. Preferably just potato – cooked. Now somehow, some way, we got her to try one. And her eyes lit up. And then she grabbed her fork.

So there. Honey mustard roasted potatoes. For those that love sweet. And those that love savory.

Happy Holidays!

Honey Mustard Roasted Potatoes

2 lbs red potatoes
2 tbsp olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp mustard powder
1-2 tbsp honey
kosher salt, to taste

Method:

Preheat oven to 400 degrees. Wash potatoes well and pat dry. Cut in half and place on a baking sheet. Add remaining ingredients and stir until potatoes are well-coated. Bake, uncovered, for 45 minutes – 1 hour, stirring occasionally.

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Beer Braised Brisket with Onion Gravy

This post has been a long time in coming. And not just because it’s taken me a while to write it. But because it’s taken me a while to learn it. Like many home cooks, when it came to meat preparation, I was stumped. I didn’t understand the different cuts of meat or how to prepare them. After lots of reading, and a hands-on butchery class at The Center for Kosher Culinary Arts, I feel like I’m finally beginning to understand where my meat comes from and how to cook it. With the holidays upon us, I thought I should share some of that invaluable information with all of you!

So, without further adieu, I give you my Guide to Kosher Meat: Cuts & Cooking Methods!

In my guide, I speak about the different cuts of meat and where they come from on the animal. In a nutshell, tough cuts of meat requires slow, moist heat cooking to help break down the connective tissue and tenderize the meat. Braising, a combination cooking method involving dry and moist heat cooking, is a popular method used.

This deliciously tender brisket is braised with caramelized onions and beer, resulting in a mouthwatering gravy. First cut of brisket will yield a drier, less flavorful dish, while 2nd cut will yield a more tender flavorful meat. If you choose to use 2nd cut of brisket, don’t remove the excess fat until it’s done cooking. As the fat breaks down, it adds moisture and flavor to the meat, so if you want to remove it, it’s best to do so by refrigerating the meat after cooking and removing the congealed fat after it solidifies. In addition, cutting the brisket when it’s cold, minimizes it’s propensity for shredding.

Keep in mind, that since braising is the best method for cooking tough cuts of meat, you can use any tough cut in this recipe such as the French Roast, Chuck Roast, Shoulder Roast, or Deckle.

Beer-Braised Brisket

3 lbs. brisket (or any tough cut that requires braising)
salt and pepper, to taste
2 Spanish onions, peeled and thinly sliced
1/3 cup dark brown sugar
1 12oz. bottle beer, ale preferred
2 tbsp apple cider vinegar

Method:

Season your  brisket with salt and pepper and sear in an oven-safe pot over high heat on all sides. Set the meat aside. Add some oil to the pan and saute onions, picking up the little bits from the bottom of the pan as it cooks. Add brown sugar, salt and pepper and cook over medium-high heat until onions are golden, sticky and caramelized (about 25 minutes). Deglaze the pan with a bottle of beer. Add vinegar and brisket to the pot, cover tightly and bake at 325 degrees for 2 hours. Turn the brisket over and cook until fork-tender, 30 minutes-1 hour (or longer, use a fork to check tenderness).

Once cooled, remove the brisket from the pot and slice thinly against the grain. Serve with onion gravy.

TIP: If the gravy needs thickening, let it cook uncovered over high heat until it reduces to desired consistency. Adjust seasoning, if needed.

VARIATION: for more flavor, you may add some fresh rosemary, thyme or dried bay leaves.

NOTE: For a larger brisket, cook for an additional 30 minutes – 1 hour per lb, until fork tender. Add additional beer, if necessary, so that 1/3rd of the meat is covered in liquid.

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Holiday Salad with Apple & Honey Vinaigrette


When I first developed this salad recipe, I did not have Rosh Hashanah in mind. In fact, it was just about getting creative with the ingredients in my refrigerator (which is pretty much how all my salads happen). When all the components came together, it just screamed holiday, and I knew I had to share it for the upcoming Chag.

Although figs are not one of the traditional fruits eaten on Rosh Hashanah (like pomegranates, apples and beets), it’s a good idea to take advantage of the season’s bounty. Fig season is short and sweet, and besides, they are one of the Seven Species of the Land of Israel. The figs add a chewy texture, sweet flavor, and beautiful color to the salad making it the perfect holiday appetizer.

Fresh figs are not the only bright piece to this beautiful salad puzzle. Chioggia beets also add amazing color and design. On the outside, the humble root vegetable is unassuming (ie. ugly). But when you cut into it – you get the most beautiful candy cane spiral that is almost too magical to eat. The thing about chioggia beets is that when you cook them, that beauty all but disappears into a dull pinky beige mass. To appreciate the bright pink spirals, candy cane beets should be eaten raw – shaved thinly on a mandolin.

Holiday Salad:

1 pkg mixed greens
1-2 chioggia (candy cane) beets, thinly sliced on a mandolin
1 green apple, cored and sliced
1 red apple, cored and sliced
1 container fresh figs, quartered
honey roasted nuts such as walnuts, pecans or almonds
1/2 cup pomegranate seeds (optional)

Method:

On a serving platter, arrange the beets around the edge and fill the center with mixed greens. Top greens with apples and figs and sprinkle nuts and pomegranate seeds all around.

VARIATION: For a simanim salad (a salad that incorporates many of the symbolic foods traditionally eaten on Rosh Hashanah), use the following ingredients along with the apple and honey vinaigrette: mixed greens, 1 honeycrisp apple, 1/2 cup pomegranate seeds, 1 julienned carrot, 2 chopped medjool dates and shaved chioggia beet. (Watch me make it in the video posted below!)

To further the Holiday theme, I whipped up an “apple and honey” dressing, using apple cider vinegar and sweet honey. If you have a custom not to eat vinegar on Rosh Hashanah (due to it’s sour taste), you may substitute with lemon juice.

Apple & Honey Vinaigrette:

1/2 cup grapeseed oil
1/4 c honey
1/4 c apple cider vinegar (or 3 tbsp lemon juice + 1 tbsp apple juice)
1 tbsp dijon mustard
1 tbsp finely minced shallot
s&p, to taste

Method:

In a bowl, whisk together the dressing until emulsified. Drizzle dressing over salad before serving.

Watch me make a Rosh Hashanah Simanim salad with TorahCafe here:


Watch on TorahCafé.com!

Other Rosh Hashanah Salad Ideas:

rainbow slaw with poppy seed dressing
pomegranate coleslaw
apple celery veggie dip
roasted beet & orange salad
couscous with thyme & honey roasted carrots, parsnips and beets

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Honey Roasted Za’atar Chicken with Fruit

In case you haven’t noticed, I’m pretty big on za’atar right now. But regardless of my newfound love of the spice mix, I’ve been making a variation of this chicken for quite some time. I decided to kick it up a notch for the holidays by adding red wine, honey and dried fruit for a festive finish.

Za’atar is a mixed herb and spice blend popular in the Middle East. It’s primarily made up of sumac, thyme, oregano, sesame seeds and salt. The spice blend is widely available in supermarkets, but you can also find it on amazon.

Other za’atar recipes:

grilled corn with za’atar garlic compound butter
malawach cheese pastries with dipping sauce

Honey Roasted Za’atar Chicken with Dried Fruit

1 pkg chicken, quartered
3 tbsp za’atar
1-2 tbsp extra virgin olive oil
approximately 20oz. dried fruit (I use apricots and pitted prunes)
1/2 cup dry red wine
kosher salt, to taste
1/3 cup honey

Method:

Preheat oven to 375 degrees. Spread out dried fruit on the bottom of a 9×13 pan. In a bowl, combine the za’atar and olive oil to create a paste. Rub the za’atar over the chicken (skin-on) and place on top of dried fruit. Pour wine into the pan and sprinkle everything with salt. Cover and bake for 1 hour.

Uncover the chicken and drizzle honey all around. Raise the oven temperature to 400 degrees. Bake, uncovered, for an additional 30 minutes, basting occasionally with the sauce.

Related recipes:

sweet Hawaiian chicken
Rosh Hashanah roast
honey mustard chicken pastrami roulade

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