Miscellaneous

November 14, 2013

Break out the latkes, turducken and HE’BREW Beer, it’s time to celebrate Chanukah and Thanksgiving with the Shmaltz Brewing Company. With a new 20,000-square-foot brewery in Upstate New York, Shmaltz Brewing is rarin’ to go with this year’s limited-edition anniversary releases, including Jewbelation Reborn, the annual HE’BREW holiday gift pack and its first-ever Black IPA, CONTINUE »

(Dairy)
November 14, 2013

1 cup sugar 21⁄2 cups all-purpose flour 1⁄2 cup almond meal* 1⁄4 teaspoon salt 1 teaspoon baking powder 2 sticks unsalted cold butter (important to be cold), cut into tablespoons 1 egg * If you can’t find almond meal, use plain almonds, preferably without skins. Grind in a food processor until very finely ground. Filling: CONTINUE »

(Pareve)
November 14, 2013

2 apples — Granny Smith peeled, cored, shredded 2 potatoes — Idaho peeled, shredded 2 tablespoons matzo meal, as needed 2 scallions diced 2 eggs large 4 tablespoons canola oil for frying 1/4 teaspoon cinnamon 1⁄2 pint of sour cream Peel, core and shred apples, and soak them in 12 ounces of Sprite or lemon CONTINUE »

(Meat)
November 14, 2013

1/4 pound pastrami sliced 1 pound fresh brussels sprouts/sliced 1⁄2 pound shallots or onions / chopped small salt and pepper to taste 4 tablespoons margarine Cook pastrami in one tablespoon of margarine, until crispy, them remove from pan, let cool, and roughly chop, and reserve. In the same pan add the remainder of margarine, add CONTINUE »

(Dairy)
November 14, 2013

1⁄2 stick unsalted butter 1 large onion, diced 21⁄2 pounds fresh carrots, peeled and diced (try to use the ones with greens on them; they are much sweeter) 2 ribs celery, leaves included, diced (or use leeks, white parts) 8 cups chicken stock or broth 1⁄4 cup plus 2 tablespoons fresh dill 1⁄2 teaspoon salt CONTINUE »