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Take four cups of raw apples cut in small pieces, two cups of bread crumbs, one-half cup of hot water, two teaspoons of butter, two teaspoons of cinnamon, one-half cup of honey. Put a layer of the apple in a well-buttered pudding dish; then a layer of crumbs. Mix the honey and hot water. Pour part of this over the crumbs, sprinkle with cinnamon and dot with a few bits of butter. Fill the dish with alternate layers of apples, crumbs, honey, etc., having a layer of crumbs on top. Cover and bake forty-five minutes. Serve with cream.

Mix one-half cup of molasses, one-half cup of sugar, one tablespoon of butter, and warm slightly; beat up well and stir at least ten minutes. Add the following spices: one-half teaspoon each of ginger and cinnamon; and gradually one-half cup of milk and two and one-half cups of sifted flour in which has been sifted two teaspoons of baking powder. One-fourth cup of currants or seeded raisins may be added. Bake in well-greased gem pans and eat warm for tea or lunch.

Do not throw away the rind of melons. It can be preserved and will makea delicious relish. Remove the green rind of watermelon and the inside pink portion that is left on after eating it. Cut it into two-inch pieces and pour over it a weak brine made in proportion of one cup of salt to a gallon of hot water. Let this stand overnight, then drain and add clear water and one level tablespoon of alum. Boil in this water until the rind has a clear appearance. Drain and pour ice water over the rind and allow it to stand a short time. In a bag put one teaspoon each of cloves, allspice, cinnamon and ginger and place this in the preserve kettle with the vinegar and sugar. Allow one cup of sugar and one cup of vinegar (dilute this with water if too strong) to every pound of rind.
Thin slices of lemon will give it a pleasant flavor--allow one lemon to about four pounds of rind. Bring this syrup to the boiling point and skim. Add the melon and cook until tender. It is done when it becomes perfectly transparent and can be easily pierced with a broom straw. A peach kernel in the cooking syrup will improve the flavor. Housewives who object to the use of alum can omit this and merely wash the rind after removing from brine to free it from all salt and then cook it slowly as per directions given above. The alum keeps the rind firm and retains its color. In this case the rind will require long and steady cooking; say 3/4 of an hour or longer. As soon as rinds are cooked they should be put into the containers and covered with the syrup.

Brown four onions light brown in a tablespoon of fat, add one teaspoon mixed paprika, and the meat cut in pieces; leave the pan uncovered for a few moments, cover; add one sweet green pepper, cut up, and let cook; add a little water whenever the gravy boils down; when the meat is tender serve with dumplings.

Put one cup of white wine and one-half cup of cold water on to boil, add a few pieces of stick cinnamon and seven lumps of cut loaf sugar; while boiling scald a cup of sweet cream in double boiler. Have ready the well-beaten yolks of two eggs, pour over this the hot cream, stirring all the time, then pour in the boiling wine, being careful to stir well or it will curdle. Very nice for invalids. Can be eaten hot or cold.

Buy large celery roots, parboil them and cut in shape of baskets and scallop the edge; boil beets until soft and cut them in small balls (like potato-balls). Set celery root baskets in French dressing for several hours to flavor and the beet-balls in boiling sugar and vinegar.
Fill the baskets with pickled beet-balls; roll lettuce and cut it into shreds and put it around the celery root basket. The green lettuce, white basket and red balls form a pretty color scheme, and are delicious as a salad.

Wine cocktails are making a comeback in the American bar scene, and we're delighted to hear it. The thing is, we've been loving the elegant spritzer all along! Poor wine snobs, so worried that they shouldn't experiment and blend wine with juices and other delicious tastes, though they'll �down a gin and tonic without thinking twice. At last, the world is catching on. It only makes sense. Summertime: warm sun, soft breezes, easy living. The fish are jumping right onto your line and someone is handing you a cold glass... It's undeniable, nothing captures the gentle, bright essence of summer better than kosher wine cocktails.

You know about sangria and mimosas. Here are a few of our favorite recipes for mixing kosher wine into more unusual delicious concoctions that pair well with food--and have the added bonus of making your kosher wine and what's in your wallet stretch a little further.

1. Red Sour
Ice 2 ounces gin 2 ounces red kosher wine 1/2 ounce fresh lemon juice One 3-inch strip of orange zest
Fill half of a cocktail shaker with ice. Add the gin, red wine and lemon juice; shake well. Strain into a rocks glass. Garnish with orange zest.

2. Pleasant Bitter
Ice Dash of bitters 1/2 ounce Amaro Nonino 2 ounces Sauvignon Blanc Club soda Orange wheel
Fill one-third of a large wineglass with ice. Add the bitters, amaro and wine and top with a splash of club soda. Float the orange wheel on top.

3. Pimm's Wine Cup
Crushed ice 3 ounces sherry Mint leaves, crushed, plus 1 mint sprig for garnish 1 ounce chilled aranciata (Italian orange soda), or Orangina 1 teaspoon sugar 3 dashes of bitters 1 cucumber slice
Fill a julep glass with crushed ice. In a cocktail shaker, combine the sherry, mint leaves, aranciata, sugar and bitters and shake well. Strain over the ice and garnish with the mint sprig and cucumber slice.

4. Calimocho (or Kalimotxo)
Red kosher wine Coca-Cola Lots of ice
For this Basque cocktail, fill a glass with lots of ice, then add a fifty/fifty mix of red wine and Coca-cola. If you want to be even more authentic, mix the cocktail in a plastic shopping bag, rather than a glass! Spanish teenagers will be proud.

5. Rouge Limon
Red kosher wine Club soda Lime slice
Fill a glass 3/4 full of red kosher wine, top it off with club soda and a twist of lime. Add ice if you wish, though it's not the French way.

6. Apple Dumpling
2 ounces Sauvignon Blanc 2 ounces Lillet Blanc 2 ounces apple juice
Pour all ingredients into a glass filled with ice. Stir gently with a bar spoon or swizzle stick and enjoy.��

7. Claret Lemonade
1 teaspoon sugar or simple syrup 2 ounces fresh lemon juice 2 ounces red kosher wine Cold water Slice of lemon Maraschino cherry
Add the sugar and lemon juice to a chilled highball glass, and muddle until the sugar dissolves.
Add ice, the wine, and then cold water to fill. Garnish with lemon slice and maraschino cherry.

www.OnlyKosherWine.com is the premier online outlet for Kosher Wines from top regions like France, Italy, and Spain, as well as products from New York and California. We also stock classic kosher drinks like Manischewitz and Kedem wine , so go ahead and order an old favorite to go with your new favorites today!Article Source: http://www.articlesnatch.com/Article/Try-These-7-Spectacular-Kosher-Wine-Cocktails-/1390764

Put one cup of water and one-quarter pound of butter on to boil. When it begins to boil stir in one-quarter pound of sifted flour. Stir until it leaves the kettle clean, take off the fire and stir until milk-warm, then stir in four eggs, one at a time, stirring until all used up. Flavor with the grated peel of a lemon. Put on some rendered butter in a kettle. When the butter is hot, dip a large teaspoon in cold water and cut pieces of dough with it as large as a walnut, and drop into the hot butter. Try one first to see whether the butter is hot enough. Do not crowd--they want plenty of room to raise. Dip the hot butter over them with a spoon, fry a deep yellow and sprinkle powdered sugar over them.

Line one or two plates with a thin roll of kuchen dough and let it rise again in the pans which have been heavily greased. Have some prunes boiled very soft, take out the kernels, mash them until like mush, sweeten to taste, add cinnamon and grated peel of a lemon or lemon juice, put in the lined pie-plates and bake immediately. Serve with whipped cream, sweetened and flavored.

What Are My Kosher Liquor Options?

It's a common misconception that keeping kosher severely limits your choices in alcohol. In fact, kosher wines and spirits are available in a greater variety than ever before.

Under Orthodox law, a wine is only considered kosher if it has only been manufactured by Sabbath-observant Jews (excluding the growing and harvesting process). This applies not only to the production and bottling of wine, but the handling as well; if a bottle of wine is poured by a non-observant waiter, for example, it is no longer kosher. Thus, it's easy to run into difficulty at Jewish weddings and other events staffed by non-observant servers but requiring kosher wines. Mevushal wine is the exception to this rule. It is heated during production and after this point will not lose its kosher status if handled by a non-observant person.

Once upon a time, critics turned up their noses at mevushal kosher wines, which were traditionally boiled, a process that destroys a large amount of tannins and flavors in the wine. Modern mevushal kosher wines, however, are heated through a process called flash pasteurization, which is both faster than boiling and requires lower temperatures, thus preserving almost all of the original flavors. Since flash pasteurization was developed, mevushal kosher wines have come a long way toward matching the quality of non-mevushal products. Among other brands, Herzog wine produces a wide variety of mevushal kosher wines.

If you are preparing for an Orthodox event, mevushal wine is always a safe bet. For home use, however, it's best to experiment with mevushal and non-mevushal kosher wines and find the specific varietals and regions you enjoy. Try a discount liquor store for affordable options of both preparations.

Some of the best single malt scotch and small batch bourbon is actually kosher liquor. Single malt scotch whiskey is kosher in its own right, however it loses its kosher status when aged in casks once used for sherry. Thus, it's important to check the label for mentions sherry or dual/double finishes.

Many kosher liquor stores feature large collections of single malt scotch whiskey, including discount liquors and more rare vintages. The subtleties of flavors available are amazing, meaning no two batches are alike.

American whiskeys of all kinds are classified as kosher, as they are aged exclusively in oak barrels. This includes bourbon, rye, Tennessee, and Kentucky whiskeys. This makes small batch bourbon safe for kosher liquor gift sets, which can also be packed with kosher wines and snacks.

Ideal for mixed drinks or to be consumed plain, vodka is another potentially kosher liquor. In general, domestic, non-flavored vodka made from grain or potatoes is kosher. Imported and flavored bottles are trickier, and it's always best to check for a certification label. However, certain imported, non-flavored vodka brands are always considered kosher, including Absolut, Belvidere, Grey Goose, Kettle One, and Stolichnaya.

About the Author
Whether you're looking for premium kosher liquor or affordable kosher wines , LiquorsGalore.com provides the selection and quality to fit your needs.

Cut thin slices off from any tender part, divide them into pieces of the size of a wine biscuit, flatten and flour them, and lightly fry in clarified fat, lay them in a stew-pan with good stock, season to taste, have pickled gherkins chopped small, and add to the gravy a few minutes before serving.

Rugelach are a cross between a cookie and a little rolled up pastry. They are a Jewish sweet treat that is traditionally rolled into a crescent-shape. This recipe uses a chocolate chip, walnuts and cocoa filling, this recipe will take some time, because the dough needs to chill, and then rolled out, and cut.

For the cream cheese dough you will need:
2 3/4 Cups all purpose flour
1/2 Cup sugar
1/2 Teaspoon salt
2 sticks unsalted butter, softened
8 Ounces of cream cheese, softened
1/2 Teaspoon vanilla
2 Large egg yolks
Chocolate Chip Filling:
1/4 Cup semi-sweet or bittersweet chocolate chips
3/4 Cup finely chopped walnuts
1/2 Cup sugar
1 Tablespoon unsweetened powdered cocoa
1/2 Teaspoon cinnamon

You will combine all of the above ingredients in a bowl and set aside for a minute.

To make the dough, whisk together the flour, sugar and salt. In another large bowl, beat together the butter and cream in a mix-master or hand held mixer until light and fluffy. Then beat in the egg yolks and vanilla. Slowly mix in the flour mixture until it is just combined.

Transfer the dough to a lightly floured surface, and knead the dough just until it is smooth. Then divide the dough into halves, and shape each piece into a disk. Wrap each disk in wax paper or plastic wrap and chill for at least two hours or overnight.

On a lightly floured surface, roll out one disk of dough at a time into a large round. Spread half of the chocolate chip mixture evenly over the dough. Using a pastry cutter or paring knife, you will then cut the dough into about 16 wedges. Starting at the wider end, roll each pastry up in jelly-roll fashion, ending with the pointed edge resting on top of each cookie. Roll the remaining rugelach in the same manner.

Preheat the oven to 350F if you have an electric oven, and 325F if you have a gas oven. Turn off the convection fan if you have a gas oven with the convection features.

Lay the cookies on a lightly greased cookie sheet, or on a silicon mat If you prefer to use them. You will then brush each pastry very lightly with the egg wash. You will then bake the rugelach for about 10-15 minutes, and then turn them 180 degrees in the oven to make sure they are cooked evenly. You will want to cook them until they are golden brown in color, about 25-30 minutes, watching closely to make sure they do not burn on the bottom. Remove from the oven and cool on wire baking racks until cool enough to eat. Enjoy!

Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.

Make a dough of two cups of flour, a pinch of salt and a little lukewarm water; do not make it too stiff, but smooth. Slap the dough back and forth. Do this repeatedly for about fifteen minutes. Now put the dough in a warm, covered bowl and set it in a warm, place for half an hour. In the meantime stem and pit two quarts of sour cherries. Grate into them some stale bread (about a plateful); also the peel of half a lemon, and mix. Add one cup of sugar, some ground cinnamon and about four ounces of pounded sweet almonds, mix all thoroughly. Roll out the dough as thin as possible, lay aside the rolling-pin and pull, or rather stretch the dough as thin as tissue paper. In doing this you will have to walk all around the table, for when well stretched it will cover more than the size of an ordinary table. Pull off all of the thick edge, for it must be very thin to be good (save the pieces for another strudel). Pour a little melted goose-oil or butter over this, and sprinkle the bread, sugar, almonds, cherries, etc., over it; roll the strudel together into a long roll. Have ready a long baking-pan well greased with either butter or goose-fat; fold the strudel into the shape of a pretzel. Butter or grease top also and bake a light brown; baste often while baking. Eat warm.

Put on to boil one cup of good red wine and one-half cup of water, sweeten to taste, add three whole cloves and three small pieces of cinnamon bark, let boil ten minutes, and pour while boiling over the well-beaten yolk of one egg. Eat hot or cold. This quantity serves one person.

1 tablespoon vegetable oil
2 pounds thick boneless turkey fillets, cut in 1-inch cubes
1 large onion, chopped
2 large carrots, diced
2 cloves garlic, chopped
1 tablespoon flour
1 cup dry red wine
1 tablespoon tomato paste
q cup turkey or chicken broth
2 teaspoon ground cinnamon
1 bay leaf
2 cup dried apricots
2 teaspoon sugar
Salt and freshly ground pepper

Heat oil over medium heat; add turkey and saute lightly in batches, removing each batch as it colors. Add onion and carrots to pan and saute about 5 minutes. Add garlic and saute over low heat a few seconds. Stir in flour and cook 30 seconds, stirring. Add wine, stirring until smooth and scraping the bottom of the pan. Bring to a simmer, stir in tomato paste, broth, cinnamon, bay leaf and apricots.

Return turkey to pan; cover and cook over low heat, stirring occasionally, about 30 minutes, until tender. Remove bay leaf and skim as much fat as possible. Add sugar and adjust seasoning. Serves 4.

Mix one pound of flour, one teaspoon of baking-powder, three tablespoons of oil, and four eggs; knead very well. Roll out in strips three inches long, place on tins and bake. Take a pound of chopped nuts, one-half pound of honey, and one-half pound of sugar; mix thoroughly with wooden spoon and boil with the cakes until brown. Take off the stove; wet with cold water, spread out on board. When cold, pat with the hands to make thin and sprinkle with dry ginger.

Wash equal quantities of dates and figs; stone the dates; add blanched almonds in quantity about one-fourth of the entire bulk; then run the whole mixture through a food chopper. Moisten with orange juice and press tightly into baking-powder tins. When ready to use, dip the box in hot water; turn out the mixture; slice and place between thin slices of buttered bread.

Make a white sauce of one tablespoon of butter blended with two tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one teaspoon of sugar, adding one-half cup each of milk and cream. Beat the yolks of five eggs and stir them into the sauce, then add the stiffly beaten whites of the eggs, folding them in carefully. Melt two tablespoons of butter in the omelet pan, when it is hot put in the mixture and let it stand in a moderate heat for two minutes, place in a hot oven and cook until set. Remove from the oven, turn on a hot platter and serve.

Heat one cup of molasses, mix it with two cups of brown sugar and three eggs, reserving one white for the icing; add one level teaspoon of baking-soda that has been dissolved in a little milk, then put in alternately a little flour and a cup of milk; now add one tablespoon of mixed spices, half cup of brandy, one small cup each of chopped nuts and citron, and lastly, flour enough to make a stiff batter. Place in shallow pans and bake slowly. When done, cover with icing and cut in squares or strips.
*Icing for Lebkuchen.*--One cup of powdered sugar added to the beaten white of one egg; flavor with one teaspoon of brandy or lemon juice.

Finely chop cold cooked cauliflower, mix in one small, finely chopped onion, one small bunch of parsley finely chopped, one-half cup of bread crumbs and one well-beaten egg. Carefully mix and mold into croquette forms, dip in cracker dust and fry in deep, smoking fat until a light brown.

QUARK STRUDEL (DUTCH CHEESE)

Make a strudel or roley-poley dough and let it rest until you haveprepared the cheese. Take half a pound of cheese, rub it through a coarse sieve or colander, add salt, the yolks of two eggs and one whole egg, sweeten to taste. Add the grated peel of one lemon, two ounces of sweet almonds, and about four bitter ones, blanched and pounded, four ounces of sultana raisins and a little citron chopped fine. Now roll out as thin as possible, spread in the cheese, roll and bake, basting with sweet cream.

TOMATO CUSTARDS

Simmer for fifteen minutes in a covered saucepan four cups chopped tomatoes, four eggs, one sliced onion, one bay leaf, and sprig of parsley. Strain and if there be not two cups of liquid, add water. Beat four eggs and add to liquid. Pour into greased baking cups, and stand them in a pan of water and bake until firm--about fifteen minutes. Turn out and serve with cream sauce containing green peas.

PLUM PIE

Select large purple plums, about fifteen plums for a good-sized pie; cut them in halves, remove the kernels and dip each half in flour. Line your pie-tin with a rich paste and lay in the plums, close together, and sprinkle thickly with a whole cup of sugar. Lay strips of paste across the top, into bars, also a strip around the rim, and press all around the edge with a pointed knife or fork, which will make a fancy border. Sift powdered sugar on top. Damson pie is made in the same way. Eat cold.

VEAL SALAD

Cut cold veal in half-inch slices, season with two tablespoons of vinegar, pinch of salt and pepper. Make a dressing using the yolks of three hard-boiled eggs, mashed smooth, add gradually two tablespoons of melted cold chicken or turkey grease, stir until smooth and thick, then add one teaspoon of prepared mustard, large pinch of salt and pepper, one teaspoon of sugar, one teaspoon each of mustard and celery seed, and five tablespoons of white vinegar. Mix the dressing well with the veal, and serve with or without lettuce leaves.

Mix together one cup each of cold cooked peas, beans, carrots, and potatoes. Cover with French dressing and let stand for twenty minutes.
Add one cup of smoked salmon or haddock, cut in small pieces, the chopped whites of four hard-boiled eggs and two stalks of celery. Mix thoroughly, garnish top with yolk of egg pressed through a wire sieve; and with cucumbers and beets, cut in fancy shapes.

Chop the drained turnips into rather large pieces. Return to the stew-pan, and for one and one-half pints of turnips add one teaspoon of salt, one-fourth teaspoon of pepper, one tablespoon of butter, and four tablespoons of water. Cook over a very hot fire until the turnips have absorbed all the seasonings. Serve at once. Or the salt, pepper, butter, and one tablespoon of flour may be added to the hashed turnips; then the stew-pan may be placed over the hot fire and shaken frequently to toss up the turnips. When the turnips have been cooking five minutes in this manner add one-half pint of meat stock or of milk and cook ten minutes.

When meat or soup stock is used substitute drippings for the butter in the above recipe.

Drain off part of the juice from one quart of tomatoes and season with pepper, salt, and onion juice. Cover the bottom of a baking dish with rolled crackers, dot over with dabs of butter, pepper, and salt, then another layer of tomatoes, then of crumbs, and so on until a layer of crumbs covers the top. If fresh tomatoes are used bake one hour, if canned, 1/2 hour. If the crumbs begin to brown too quickly cover the dish with a tin plate.

Kosher wine (Hebrew ??? ???, yayin kashér) is wine produced according to Judaism's religious law, specifically, the Jewish dietary laws (kashrut) regarding wine. However, some non-Orthodox branches of Judaism may be more "lenient". When kosher wine is produced, marketed and sold commercially to Orthodox Jews, it must have the hechsher ("seal of approval") of a supervising agency or organization (such as the "OU" sign of the Orthodox Union), or of an authoritative rabbi who is preferably also a posek ("decisor" of Jewish law) or be supervised by a beth din ("Jewish religious court of law") according to Orthodox Judaism. In general, kashrut deals with avoiding specific forbidden foods, none of which are normally used in winemaking, so it might seem that all wines are automatically "kosher". However, because of wine's special role in many non-Jewish religions, the kashrut laws specify that wine cannot be considered kosher if it might have been used for "idolatry". These laws include Yayin Nesekh-wine that has been poured to an idol; Stam Yainom-wine that has been touched by someone who believes in idolatry or produced by non-Jews. When kosher wine is yayin mevushal ("cooked" or "boiled"), it becomes unfit for idolatrous use and will keep the status of kosher wine even if subsequently touched by an idolater.

The use of wine has a long history in Judaism, dating back to biblical times. Archeological evidence shows that wine was produced throughout Israel until at least 636 AD when the area came under Muslim control which prohibited alcoholic beverages. The traditional and religious use of wine continued within the Jewish diaspora community. In the United States, kosher wines came to be associated with sweet Concord wines produced by wineries founded by Jewish immigrants to New York. Beginning in the 1980s a trend towards producing dry, premium quality kosher wines begun with the revival of the Israeli wine industry. Today kosher wine is produced not only in Israel but throughout the world including premium wine areas like Napa Valley and the St-Emilion region of Bordeaux.^[1]

While none of the ingredients that makes up wine (alcohol, sugars, acidity and phenols)is considered non-kosher, the kashrut laws involving wine are concerned more with who handles the wine and what they use to make it.^[1] To be considered kosher, a Sabbath-observant Jew has to be involved in the entire winemaking process from the harvesting of the grapes, through fermentation to bottling. Any ingredients used, including finings, need to be kosher.^[2] This requirement can exclude certain fining agents such as casein (derived from dairy products), gelatin (which is derived from non-kosher animals) and isinglass (which comes from non-kosher fish). Egg whites can be used in the clarification of kosher wine but would not be appropriate for Vegan kosher wine.^[1]

With the demand of kosher meals on the rise, you might be surprised to learn that only 15 percent of consumers buy the specialty goods for religious reasons. If youï¿½re rusty on what it means to keep kosher, hereï¿½s a quick refresher: kosher foods are prepared in ways that conform to Jewish dietary rules, permitting certain animal meats to be consumed in accordance with the laws of Kashrut, which outline humane slaughtering, cleanliness, and other biblical strictures found in The Torah. Itï¿½s an ethical and vigilant way of eating thatï¿½s rooted in Judaism.

So why do 85 percent of people buying kosher packaged meals do so regardless of religion? The widely reported benefits of eating kosher meals are appealing in an agriculturally controversial time where youï¿½re not always sure where your food comes fromï¿½and how itï¿½s been handled.

Animal Cruelty
The ethics of farm-raised livestock has come under fire in recent years. Exposed slaughterhouse tactics and stomach-turning animal cruelty has been shocking enough convert former omnivores to vegans, but those looking to eat humanely-produced protein are purchasing kosher meals more frequently. Animals raised in kosher facilities are required by Jewish law to be treated kindly, fed a special diet, and executed compassionately through the carotid artery. The remains are then rinsed in cold, salt water to remove blood and inspected by rabbis.

Food Allergies
The amount of dietary strictures honored in kosher foods makes it a convenient resource for individuals with soy, shellfish or gluten allergies. Certain kosher meals labels also designate products made without dairy or meat products, making it accessible to vegetarians.

Food Safety
With the frequency of meat and produce recalls due to health hazards, consumers are turning to kosher meats and packaged meals as a safety measure against food-related illnesses. In 2007, Agricultural researchers found that the kosher process of salting-and-rinsing animal meat reduced salmonella contamination in tainted chicken skin by 80 percent.

Quality
Many consumers regard kosher goods as viable substitutes for organic or local goods, due to the quality standards they must pass before qualifying. Muslims following halal strictures have been shown to choose kosher meals in the absence of halal options.

Gastronomy
Non-Jewish foodies have contributed to the demand for kosher goods because of its rich history and distinct, Middle Eastern flavor profiles. Notable kosher meals include stuffed cabbage, cheese blintzes, baba ganoush, beef stews and potato knishes. Increased production of kosher wines has expanded varietal offerings and met demand beyond Manischewitz.

With the prevalence of kosher food consumption outside of religious rites, itï¿½s possible that many consumers have enjoyed the benefits of kosher meals without even realizing it. Next time youï¿½re in the grocery store, take a quick look at the package. Youï¿½ll know itï¿½s kosher if itï¿½s certified with a distinct ï¿½K.ï¿½ The hundreds of packaged meals and prepared foods are produced for the Jewish community, but enjoyed by many.

www.schickskoshertravelmeals.com delivers prepared, kosher meals overnight in a variety of entrees including roast beef, grilled chicken, sesame nuggets and shabbos packaged meals.

Article Source: http://www.articlealley.com/article_1552528_26.html
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Select good-sized lemons; cut off tip to stand the lemon upright; cut top for cover. Scoop out all the lemon pulp, and put in a bowl; put shells in a bowl of cold water. For six lemons take one box of boneless sardines, six anchovies, and two green peppers, cut very fine. Wet with lemon-juice until moist; fill in shells after wiping dry; insert a pimento on top; put on cover of lemon; serve on doily with horseradish and watercress.

Kosher snacks, healthy and diabetic-friendly delicious snacks, healthy snacks are offered by a multitude of retailers, but it's often hard to tell exactly what goes into them, or how healthy they really are.Kosher snacks are prepared in accordance with the rules and regulations laid down by the Jewish diet laws. Kosher snacks are famous with the low calorie health conscious individuals also. This is because there is a whole segment of kosher snacks being manufactured for them. These kosher snacks are low calorie diets that help the users to maintain their weight and increase their fitness and health at the same time. These are being used by lot of people across the world as they help to improve overall health of the people and are tasty as well. Infact, these kosher snacks and kosher foods are amongst the finest in taste. This is the key reason for their popularity. They make sumptuous banquets and there is a whole new different world of kosher dining. The kosher terminology is unique andnew. Meat is amongst the key kosher foods.

Kosher snacks are widely used for gifting purposes on various occasions. These packages of kosher snacks are used for religious ceremonies and as well as a gift for special Jew occasions. These kosher snacks are available in various shopping retail outlets for the health conscious men and women and can be easily made available on the internet also through special orders. There are many kosher recipes. There are kosher snacks, kosher fast food, kosher meat, kosher wines, kosher pickles, kosher cakes and koshersoups. Kosher symbols are used on the packs in order to confirm their identity. A ‘K’ or ‘OU’ mark may be used in order to confirm that the product has some degree of kosherness.

Kosher snacks are available in beautiful packaging across the internet as well as the retail stores. These kosher snacks include kosher coffee cakes, kosher chocolates, kosher drinks, kosher carrot cakes, kosher snacks cookies, kosher peanuts, kosher dry fruits, kosher grapes, kosher mint, kosher butter, kosher cherry, etc. These are the finest kosher snacks available across these stores. The manufacturers have been offering a diversified portfolio of kosher snacks for the consumers and therefore many newchains of snacks have come into the product range.

However, since it is religious, there is a law that governs the preparation of this food. There is a certification agency that looks into kosher snacks and decides if they have been cooked in a legal and religiously prescribed manner. This has become important as the kosher snacks are of different kinds; kosher snacks for religious purposes and kosher snacks for health conscious individuals. Therefore it is mandatory to look for the labels on the pack signifying kosher certification. These certificationson kosher snacks have come of late with the increasing number of producers and products.

These foods are a must for dining if you need to experience a new taste of America and for those who love meat and meat products. Kosher snacks are moreover, healthier than the other non kosher food preparations as they help to fight the bacteria.

Article source: Articlecat.com
Author: Find healthy snacksand more useful information about food and drink at this Thailand directory.

Separate flowerettes of four heads of cauliflower, add one cup of salt, and let stand overnight. Place in colander, rinse with cold water and let drain. Tie one-quarter of a cup of mixed pickle spices in a thin bag and boil with two quarts of vinegar and two cups of sugar, throw in the cauliflower, boil a few minutes and pour to over flowing in wide-mouthed bottles or cans. Cork or cover and seal airtight.

Cut four cucumbers in half lengthwise; remove the seeds with a spoon,lay the cucumbers in vinegar overnight; then wipe dry and fill with a mixture made from one cup pecans or Brazil nuts chopped, six tablespoons of mashed potatoes, one well-beaten egg, one teaspoon of salt, two tablespoons of chopped parsley, one saltspoon of white pepper, dash of nutmeg and two tablespoons of melted butter. Bake in a buttered dish until tender. Serve hot with one cup of white sauce, dash of powdered cloves, one well-beaten egg, salt and pepper to taste.

Have a flank steak cut in three inch squares. Spread each piece with the following dressing: one cup of bread crumbs, two tablespoons of minced parsley; one chopped onion, a dash of red pepper and one teaspoon of salt. Moisten with one-fourth cup of melted fat. Roll up and tie in shape. Cover with water and simmer until meat is tender. Take the olives from the sauce and brown in the oven. Thicken the sauce with one-fourth cup of flour moistened with water to form a thin paste.

Ingredients 1/2 pound of sweet butter 1 pound (four cups sifted) of flour 4 tablespoons of powdered sugar a little salt 4 eggs 1/2 cup of sour cream 2 pounds of sour apples 1/2 cup of light-colored raisins cinnamon 4 tablespoons of bread crumbs 2 tablespoons of powdered almonds Instructions Rub together on a pastry-board sweet butter with flour, add powdered sugar, salt, four egg yolks and moisten with sour cream; cover and set aside in the ice-box for one-half hour. Take sour apples, peel, cut fine, mix with raisins, sugar and cinnamon to taste. Cut the dough in two pieces, roll out one piece and place on greased baking-pan, spread over this bread crumbs and the chopped sugared apples, roll out the other half of dough, place on top and spread with white of one egg, sprinkle with powdered almonds. Bake in hot oven. Print recipe/article only | Save to del.icio.us Source The International Jewish Cook Book (1919).

Make broad noodles with three eggs. Boil until tender, drain, pouring cold water through colander. Stew prunes, sprinkle with sugar and cinnamon. In a well-greased baking-dish place one-quarter of the noodles, bits of butter or other fat, add one-half of the prunes, then another layer of the noodles, butter or fat, the remaining prunes, the rest of the noodles. Pour over the prune juice and spread crumbs over top and bake in a moderate oven until crumbs are brown.

By Mark Etinger

Keeping kosher with recipes for Passover and other kosher food recipes is a great way to stay connected to your Jewish heritage while instilling religious values in your children. But if you're looking to feel even closer to the old country, chances are it's going to involve some Yiddish. Read on for some classic Yiddish words and phrases relating to food, including words that have become common among English speakers.

Bagel: Originating in Krakow, Poland, the bagel first appeared to compete with the bublik - a denser, drier ring of dough. It became tradition for observant Jews to bake bagels after the Sabbath on Saturday evenings, as bagels take less time to make than most other bread products.

Blintz: Crepe-like pastries with sweet filling, usually cheese. Unlike crepes, blintz pancakes are made with yeast. Blintzes are often served during Chanukah and Shavuot.

Challa: Bread common on Shabbat dinners, although forbidden in Passover recipes.

Chazzer: This describes a pig - or, more frequently, someone that eats like a pig. There's also chazzerei (pig's feed, or junk food) and the expression a chazer bleibt a chaser ("a pig remains a pig").

Er est vi noch a krenk: "He eats like he just got over an illness."

Er frest vi a ferd: "He eats like a horse."

Essen: Part of many other phrases, essen means "to eat." We also see it in ess gezunterhait ("eat in good health") and essen mitik (to eat midday).

Fleishig: A meat product.

Fressen/fress: Fressen describes a more intense form of eating - pigging out. There's also the American-born fressing (gourmandizing) and umzitztiger fresser (a freeloader who only wants to eat your food).

Gedempte flaysh: An unknown - or "mystery" - meat.

Gelt: Though it can mean actual money, gelt is usually used to describe the chocolate coins popular during Chanukah.

Hak flaish: Chopped meat.

Kasheh: Food-wise, kasheh is soft cereal or porridge, but it can also be used to describe a confusing mess.

Kreplach: Meat-filled dumplings reminiscent of ravioli. In other settings, kreplach can be used to mean something worthless.

Latke: Even popular among gentiles, latkes are potato pancakes served most often during Chanukah. The pancakes are cooked using oil, which for some represents the enduring oil flame that inspired the holiday.

Lox: A historic friend of the bagel, lox is a salmon fillet cured with a brining solution. Lox was popularized in the United States by Jewish immigrants from Eastern Europe.

Milchig: A milk product.

Nosh: A widely used verb to describe snacking. Typically, you nosh on a nosherie (snack food).

Parveh: Food that isn't milchig (milk) or fleishig (meat). It's also considered neutral.

Pesach: This is an easy one - Pesach is the Yiddish term for Passover. Because of the special dietary restrictions, there are many Pesach recipes created specifically for the holiday.

Schmaltz: Describes a type of fat or grease, usually melted fat from a chicken. In modern usage, schmaltz can also describe over-the-top sentimentality.

Schmeer (or schmear): A spread on a bagel, such as cream cheese.

Shtark gehert: Literally "strongly heard," this phrase is used to classify smelly food.

Traif: Non-kosher food. A traifnyak is a person who eats traif, or who is generally loathsome.

Wen ich ess, ch'ob ich alles in dread: Literally, this phrase means "when I am eating, I have everything in the ground," but you can substitute "I don't care about anyone else" for that last part.

Zee est vee a feigele: "She eats like a bird." Probably because she doesn't know any good kosher recipes!

Kosherista is a web site that offers kosher recipes. They have a wide range from which to choose, with everything from Italian to kid-friendly kosher food recipes.
Article Source: http://EzineArticles.com/?expert=Mark_Etinger

While challah is a traditional bread baked for the Jewish Sabbath, it has become popular with everyone, everywhere. It's attractive and has a firm, egg-rich texture that works for dinner, sandwiches, or French toast. It is typically braided with three, four, or six strands of dough. (The braided strands are symbolic of love.)
Challah is really very easy to make, especially from a mix. There is a sense of satisfaction in working the dough by hand and crafting such an attractive bread and it certainly will impress guests.
For this bread, we used a bread mix though you can braid nearly any breadincluding your favorite recipe. We chose this mix because we wanted to make a very large loaf and the potato flour in the mix would retard staling. (We could have chosen to make two smaller loaves from this same mix.)
Here is the recipe and the instructions using this mix:
The package directions call for two cups of water. For the firmer dough needed, reduce the water amount. To make the dough egg-rich, crack two large eggs into a measuring cup and add warm water--enough to total 1 2/3 cups. Whisk the mixture together with a fork then heat it in the microwave until warm (110 degrees). Mix the bread according to package instructions using only one packet of yeast (not two as per the mix instructions) and the egg and water mixture in place of the two cups of water. You may substitute 1/4 cup oil for the butter if you desire. You should have a slightly firmer dough than most doughs.
Place the bread dough in a greased bowl, cover, and let rise until doubledabout 1 1/2 hours.
Prepare a large baking sheet by greasing and sprinkling with cornmeal. Use a lighter colored sheet to help keep the bottom from burning.
Once raised, use a knife to divide the dough into three equal pieces (or four if you choose to make a four-braid bread). Roll the pieces under the palms of your hands into three long ropes. You may need to let each rest for five to ten minutes to allow the dough to relax to get the proper shape. Using this mix, we had three ropes nearly 24-inches long. If you want the loaf to be larger in the center and less rectangular shaped, make the ropes thicker in the middle and tapered toward the ends.
Braid the three ropes in a common three strand braid just as if you were braiding pigtails. (Some people find it easier to create a symmetrical shape if they start braiding from the center.) When you get to the ends, wet them, pinch them together, and tuck them under. You should have a neat, symmetrical loaf when you are through. You can shape the loaf somewhat with your hands. If you don't like how the loaf looks, simply pull the braids apart and start again.
Place the finished loaf on the prepared sheet. (The formed loaf will be about 12-inches long but after rising and baking, you will have a finished loaf of about 24-inches so be sure to allow room on your sheet for expansion.) Cover the loaf and let rise until doubled, about one hour.
Preheat the oven to 350 degrees.
Prepare a glaze by whisking one egg with one-half tablespoon of water. Just before baking and when the loaf has fully doubled, remove the plastic wrap and gently brush glaze over the entire surface of the loaf. Sprinkle the top with poppy seeds or sesame seeds as desired. (Tip the loaf so that you can sprinkle seeds on the sides as well.)
Bake the bread for 20 minutes then cover the bread with a large sheet of aluminum foil to protect the top. Continue baking for another 20 to 30 minutes or until the bread crust is a deep golden brown. The interior of the loaf should register 190 degrees with an insta-read thermometer.
Use an egg turner to loosen the bread from the pan and transfer the loaf to a wire rack to cool.
Note: If you choose to bake smaller loaves, reduce the baking time by five to ten minutes.

Copyright 2003-2007, The Prepared Pantry (http://www.prepraredpantry.com ). Published by permission
Article source: Articlecat.com
Author: Dennis Weaver is a baker, a recipe designer, and a writer. He has written many baking guides and How to Bake, a comprehensive baking and reference e-book--available free at The Prepared Pantry which sells baking and cooking supplies and has a free online baking library.

Kosher food as a symbol of Jewish national culture mykoshermarket.com
By Natalie Halimi

Kosher food has become the symbol of Jewish national culture, together with the Jewish holidays and Jewish music. Originating from Jewish religious beliefs, kosher food is perceived by non-Jewish communities as a tradition, which symbolizes the specifically Jewish foods and preferences. Jewish stores are found in every big European city: the signboard which says “Kosher”, declares that in this store you can purchase kosher groceries and kosher deli, such as kosher meet, kosher fish, kosher pretzels and kosher snacks.

Shopping for kosher food has become an art for Jewish religious women. For Jewish orthodoxies, it requires not only buying in specific supermarkets, but also checking all the foods for a rabbinic seal. This seal is a sign of a rabbinic supervision, which indicates, that the specific food has been prepared according to all the Jewish laws of Kosher, as it is said in the halakha. In every country there are different Kashrut supervising organizations. For instance, in United States there is “The Union of Orthodox Jewish Congregations”, a non-profit service organization, which for many years has been a leader in the field of kosher supervision.

And there is also the matter of kosher style. This expression usually refers to non-Kosher foods, which aren’t kosher, but can be produced as such. Kosher style food doesn’t include the meet of forbidden animals, but only those which can be certified as Kosher. Kosher style food also doesn’t contain mixtures of Kosher dairy and kosher meat, also forbidden according to the halakha. Jews who strictly adhere to laws of Kashrut don’t eat in restaurants of Kosher style, but those who keep only a degree of Kosher, may eat Kosher style food.

Kosher food in America and many European countries has become a certain symbol or brand of Jewish national food. Many of the buyers of kosher food hold the belief that Kosher is not only food prepared according to Jewish law, but also a symbol of healthy, tasteful food.

French doughnuts are much daintier than the ordinary ones, and are easily made. Take one-half pint of water, one-half pint of milk, six ounces of butter, one-half pound of flour, and six eggs. Heat the butter, milk, and water, and when it boils remove from the fire and stir in the flour, using a wooden spoon. When well mixed, stir in the eggs, whipping each one in separately until you have a hard batter. Now pour your dough into a pastry bag. This is an ordinary cheesecloth bag, one corner of which has a tiny tin funnel, with a fluted or fancy edge. (These little tins may be purchased at any tinware store.) It should be very small, not over two inches high at the most, so the dough may be easily squeezed through it. Pour the paste on buttered paper, making into ring shapes. Fry in hot oil or butter substitute. Dust with powdered sugar.

Put half a peck of peas into a stew-pan, half a lettuce chopped small, a little mint, a small onion cut up, two table-spoonsful of oil, and a dessert-spoonful of powdered sugar, with water sufficient to cover the peas, watching, from time to time, that they do not become too dry; let them stew gently, taking care that they do not burn, till perfectly soft. When done they should look of a yellowish brown. French beans, brocoli, and greens, stewed in the above manner will be found excellent.

Heat two tablespoons of fat, add chopped onion and two tablespoons of flour; when flour is brown, add 1-1/2 cups of water, stir and cook until smooth, add salt, brown sugar and a little cinnamon to taste. Quarter four medium-sized cooking pears, but do not peel, cook them in the brown sauce, then add six medium, raw potatoes, pared, and cook until tender.

Bagel: Originating in KrakÃ³w, Poland, the bagel first appeared to compete with the bublik - a denser, drier ring of dough. It became tradition for observant Jews to bake bagels after the Sabbath on Saturday evenings, as bagels take less time to make than most other bread products.