Plan ahead! Not long after I began this blog in 2006, I wrote about and made aged eggnog upon reading about it at CHOW. Two years later Donna photographed it. A year after that, we finished the batch. It was a little funky and that was part of its deliciousness. I’m writing about it now so that you can, if you plan ahead, make it this weekend or next, for this holiday season, and the next, and, if you have the discipline, for December 2015. It needs at least 30 days for the aged flavor and for the alcohol to take care of any bacteria. After that it will keep for a long long time. Jonathon Sawyer liked it so much he began experimenting with different whiskeys. Last one I tried he’d use Oban, an excellent Read On »
Posts Categorized: Holiday
Need Halloween ideas for spooky recipes or decorations; stop and go directly to Martha Stewart.
After giving me a lesson in how thin I needed to roll the dough to make a proper knish, my neighbor Lois sat down with me in my kitchen to tape the audio for a planned iPad app called The Book of Schmaltz. I had intended to use only the audio, but now that the app is temporarily unavailable because of the publication of the hardcover book, I find Lois’s words too engaging (and funny) to hide. And so here I present her thoughts on schmaltz, chicken fat rendered with onion, against the backdrop of our messy kitchen backdoor area. She is an articulate woman who waxes beautiful on this most ethereal of fats. And, from this humble goy to Jews far and wide, L’Shanah Tovah. May your year be fruitful and filled with schmaltzy goodness. Read On »
It’s Memorial Day and more families than not have someone to honor. Thankfully I have to go back to Dad’s brother, Uncle Bob, who was killed at age 17 as part of a skiing rifle brigade on an Italian mountainside. My dad was only 6 then, but when he was 60 he found the grave of the brother he’d scarcely known. He took a picture, and after I watched Saving Private Ryan, he showed me the photo and I wept. It was exactly like those crosses that open and close the film. Bob was a talented artist and draftsman I’d never know. I long for a world that doesn’t even need a Memorial Day. Until that time, more cooking and grilling together—that makes things better. Would that I could hover around the grill today with Read On »
I had a question for my friend and neighbor Lois Baron and her email ended thus: “By the way, Passover is almost here and I am making more schmaltz plus some highpowered horseradish. Hope you have a fabulous Easter. Love the schmaltz lady.” I do love the Schmaltz Lady! She helped educate me in the ways of schmaltz, the glorious rendered chicken fat that makes everything taste better, especially things like these matzo balls, one of the greatest chicken soup garnishes ever! The photos above and below are from our app for iPads (minis too): The Book of Schmaltz: A Love Song to a Forgotten Fat, a short cookbook with twenty recipes for traditional Jewish dishes (kishke, cholent), as well as contemporary recipes putting this great fat to use (savory brioche, vichyssoise) and great photography Read On »