One Dozen Cookies Per Box. Choose from a single flavored box or Gourmet Assortment 1 or 2. Write the flavor(s) you would like to order in the comments section at checkout. – Mojito – Cosmo – Whiskey Sour – White Russian – Tequila Sunrise – Gourmet Assortment 1: Tequila Sunrise, White Russian, Mojito – Gourmet Assortment 2: Cosmo, Whiskey Sour, Mojito
Cocktail hamantashen are one of a kind! Step away from the prune and poppyseed and jump into all NEW hamantashen flavors! Purim is a time of drinking and eating…combine the two and you have a unique dessert that elevates the purim spirit! Made with real liquors, these hamantashen are 100% kosher and 100% delicious! WOW yourself and your friends by introducing them to these tempting and fun one-of-a-kind treats!
Note: All hamantashen are 100% kosher. Parve: Tequila Sunrise, Mojito, Cosmo, Whiskey Sour Dairy: White Russian
All hamantashens will arrive before Purim. All orders MUST be in by Friday, March 7th.
If you would like to pick up the hamantashen on Wednesday, March 12th within Columbus, OH area please enter coupon code COCKTAILPICKUP to waive the USPS delivery fee.
I am sharing with you two of the five recipes if you would like to try making them at home!
Make a 2 ½ Dozen
2 Cups Flour ¾ tsp. Baking Powder 1/8 tsp. Salt ½ Cup Earth Balance or Butter, softened 2/3 Cup Sugar 1 Egg 1 Egg Yolk (reserve the egg white for assembling the cookie) 1 tsp. Vanilla 1-1 1/2 tsp. Peppermint Oil 1 TBS. Fresh Mint Leaves, minced Raw Sugar (optional)
Lime-Rum Curd Filling
1 Cup Sugar ¼ Cup Earth Balance or Butter ¼ Cup Corn Starch ¾ Cup Fresh Lime Juice 1 TBS. Lime Zest 2 Eggs, Beaten 2 TBS. Rum
Dough: Stir together flour, baking powder and salt. In another bowl, beat butter until creamy. Beat in sugar until fluffy. Beat in egg, egg yolk, vanilla, peppermint oil and mint leaves. Beat in flour mixture until combined. Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight.
Preheat oven to 375 and line 2 large cookie sheets with parchment paper. Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick. Cut rounds, until dough is finished. Fill the rounds with the lime-rum curd filling and with your pinky, dip in egg white and lightly wet the edges around the hamantashen. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd(requires both hands). Brush the outer part of the hamantashen with egg white and sprinkle on the raw sugar. Bake for about 12 minutes until lightly browned.
Filling: Place the sugar, earth balance, corn starch, lime juice, lime zest and rum in a sauce pan. Heat the mixture till the butter melts. Pour some of the lime mixture into the eggs and stir together to temper the eggs. Pour the egg mixture into the pan and whisk constantly till mixture starts to boil and thicken. Whisk for about a minute, take off heat. Refrigerate the curd till ready to use.
Tequila Sunrise Hamantashen Makes 2 ½ Dozen
2 Cups Flour ¾ tsp. Baking Powder 1/8 tsp. Salt ½ Cup Earth Balance or Butter, softened 2/3 Cup Sugar 1 Egg (reserve the egg white for assembling the cookie) 1 Egg Yolk 1 tsp. Vanilla 1 Tbs. Orange Zest (more for garnish)
Cherry-Tequila Jam Filling
1 17.5 oz. Jar of Cherry Preserves (I love Trader Joes brand because whole cherries make up most of the jelly) 2 TBS. Tequila
Dough: Stir together flour, baking powder and salt. In another bowl, beat butter until creamy. Beat in sugar until fluffy. Beat in egg, egg yolk, vanilla, and orange zest. Beat in flour mixture until combined. Divide dough in half and wrap each half in plastic wrap and refrigerate several hours or overnight.
Preheat oven to 375 and line 2 large cookie sheets with parchment paper. Roll out refrigerated dough on a lightly floured surface, about 1/8 inch thick. Cut rounds, until dough is finished. Fill the rounds with the cherry-tequila jam filling and with your pinky, dip in egg white and lightly wet the edges around the hamantashen. Make the hamantashen triangle shape by folding the bottom to make two corners and folding the top to make the 3rd (requires both hands). Bake for about 12 minutes until lightly browned.
Filling: Mix the cherry preserves with the Tequila.If you would like stronger, add 1 more tablespoon of tequila.
I’m a foodie. I always have been. Or so I thought.
The way I saw it, a foodie is a food lover. But at The Kosher Food and Wine Experience, an event I attended for the first time, I realized that food is as complex as it is complicated. And, to truly understand its allure, one must approach the topic with a fervent disposition and an open mind.
Donning a press pass I received from the elegant and artfully gifted Chef Alison Gutwaks, and armed with the know-how I adopted from her dazzling pseudo sommelier husband, Matan, I was able to experience the KFWE in a way that only very few actually do—sampling expensive wine, spirits, meats, and condiments at a pace that allowed me to understand an analyze exactly what I was experiencing. With over 200 wines on display and cuisine prepared by over 30 of the most renowned restaurants and caterers in the food world, it was the crème de la crème of edible ecstasies.
I was fortunate enough to spend a creatively educational two hours on Pier 60 in New York City, learning, tasting, and living, the vast variety of tastes, sounds, and aromas that fill the air at event so august and elaborate as the KFWE. Though I felt like I was staring into a Gastronomic Abyss, I salvaged my inexperience, and took home from the event a lot more than a full stomach. I even managed, with respect to my own culinary shortcomings, to compile what I deem to be an eccentric but informative list of the best samples I was lucky to come across. I was as excited to out together the list as I was to eat the culinary explosions of flavor. In other words, if you still haven’t caught my drift, I have put together the NAÏVE Food Lover’s Guide to the Top 10 best Food and Drink Encounters at the KFWE.
Keep in mind, that this list is meant to act as an a approach for the most untrained food eye and tongue, and all recommendations, though delicious in their own rights, should be experienced with the knowledge that their recommendations are given from a cuisine simpleton such as myself.
1. Grand Mayan Tequila ( Extra Anejo)
Distilled twice, and made from Pure Blue Agave, this tequila was a miraculous find of mine. It has a soft and smooth profile, tastes delicious and finishes confidently. It is a blended from tequila from three different barrels, distilled twice, and comes in one of the most chic bottles you’ll ever see. A 375ml as well as a 750 ml are available.
2. Prime Hospitality Group- Spicy Salami and Kosher Prosciutto
Price: Not Available
Coming from the juggernaut of upscale Kosher food Gurus, the Prime name lived up to its austere expectations. Balancing incredibly inviting textures, with smoky and well balanced flavors, it’s hard to believe something so audacious can be kosher. With a mix of aged meats eloquently displayed, they look as good as they taste. A must try.
3. Flam Superiore Syrah, 2011 Reserve
Though turning Bar Mitzvahed only a few years ago, this Winery is quickly becoming as well respected as it deserves to be. With a few selections, including a Cabernet a Merlot and even a Blanc, I opted for the under appreciated of the bunch, the Syrah. Boding a rich taste you don’t have to lie about experiencing, the finish is so fruity that you can actually guess the berries involved. I loved it, and look forward to experiencing it at my next meal. And, if you are drinking with me, bring an extra bottle.
4. Montefiore Colombard Chardonnay
Montefiore Winery is the exotic sweetheart of Mr. Arnon Geva, whose Vino resume is as elaborate and luxuriant as the wines his winery produces. Hailing from Israel, his wines are based on Moses Montefiore’s actual persona, and this clearly shines through. Optimizing fragrance, as well as taste and body, this wine is perfect for any white wine lover. Boasting more Colombard than actual Chardonnay, the wine’s ingredient are best developed in a climate like Israel’s. Wonderful.
5. The Wandering Que, 18HR Smoked BBQ Beef Brisket
Price: Not Available
Representing the Kosher BBQ line of Gemstone Catering, the Wandering Que, is all that and then some. I enjoy smoked meat as much as the next guy, but an 18 hour slow smoked beef brisket? I was in heaven. The consistency is so tender that chewing for more than 10-15 seconds is futile. The taste is so rich, that it is quite possibly some of the best darn BBQ I’ve ever tasted. I may have gone back for more than just seconds. The Barbecue Sauce compliments the meat and its texture famously. 6. Schmerling’s Chocolate Mint Liqueur (Available after Pesach 2014)
Schmerling’s, far from neophytes in the chocolate game, have added a new flavor to their already stellar repertoire of chocolate Liqueurs. Infusing their own chocolates into their Liqueurs, this Chocolate Mint affair, could not have been a better idea, highlighting the perfect touch of mint into an already perfectly composed chocolate taste. And, it’s Parve, as in not Dairy. No, I’m serious though. This is the perfect dessert compliment. Or, you know what, chuck the dessert and enjoy it solo.
7. Morad Danue Passion Fruit Wine
Fermented and aged for over a year’s time in vats of Stainless Steel, these guys know exactly what they are talking about, even If I don’t. Purchased from a humble winemaker in Yokniam, Israel, the current owners opted to keep the winemakers name, Morad. Introducing robust flavors, it’s hard to believe what you are actually drinking. Though very rich in taste, the wine is so delicious that it has to be experienced. An additional and charming perk is the diversity of the product, as it can be easily infused into desserts, baked goods or anything else. Try their Amaretto flavor as well.
8. PomegranateChopped Liver
Price: Not Available
Wow. This is a must. If you are as Haimish as I am, you will love this. Spread thinly on Tim-Tam crackers, the taste was as wonderful as the display was. Rich in flavor, but not overbearing in the slightest, this is the perfect type of spread, and you can eat it straight, on a bagel or however you see fit. Not the flashiest of dishes, it was a shame that people didn’t try more of this.
9. Psagot Prat Red Desert Wine
Price: $28 (500ml)
I do like the occasional sweet wine and Psagot did not disappoint. Implanting a variety of sweet flavors including velvety grapes, and even some chocolate, the smoothness of its body is as intense as its color. Easily enjoyed after dinner, this wine’s reputation speaks for itself winning an award in 2006. Intense though it is, in small doses, this wine comes close to flawless.
10. Alexander the Great Gaston Reserve 2010
Dark in color, and wide ranging in taste, this wine was delicious and matter of fact. Holding no surprises, but clearly a product of experienced winemakers, this wine is superb. Drinking it is addictive, and its hard not to ostracize other wineries while experiencing it. Great with dinner.
In my house, we love our mixed drinks! They are beautiful, tasty and really hit the spot. We usually create drinks based off of what we can find in the house. I had just purchased blood oranges from Trader Joes and thought that the red color would really pop in this drink! I made this Orange Almondine in the early afternoon, but as the famous saying goes “it’s 5:00 somewhere!”
Orange Almondine Serves 2
3 parts Bourbon 2 parts Disarono 2 parts Orange Juice Generous Pinch of Cinnamon Cinnamon Stick, garnish Blood Orange Slices, garnish
Shake the first 4 ingredients over ice. Strain and pour into a glass. Garnish with a cinnamon stick and blood orange slice.
A few weeks ago my husband and I boarded a private jet and headed to Vail, Colorado to provide a week long personal chef experience for a lucky family. Vail, in a word is GORGEOUS! The place is so serene and clear that each breath you feel your lungs clearing. Besides for the slight altitude adjustment, we had such a wonderful time. This was in no way my form of a vacation (involves a beach chair and an ocean), but it definitely had to be hands down the most beautiful place I have ever cooked…let alone worked. During our free time we enjoyed the beautiful views from the gondola rides, soaked in the hot tub and walked around the gorgeous town.
We made a high protein packed buffet for the family of 8 every night with guests a few nights a week. We also provided gourmet wraps, sandwiches and snacks for the slopes. Our customized menus were one of a kind and catered towards all the likes and dislikes in the family (with 6 kids…we have a lot of eclectic tastes)! Each night we provided my husbands special chili with an assortment of crudité and dips.
I am including all the menus we made plus two recipes. If you are craving one of these homemade, gourmet and delicious dinners, give us a call!
Day 1: Protein Refuel Night BBQ Beef Slider with Caramelized Onions Chicken Poppers (one spicy) Maple Glazed Garlic Sausage Stuffed Dates Chili Sweet Potato Fries
Day 2 and 3: Shabbos Assortment of Shabbos Delicacies Saturday night we served a gourmet cheese and caviar platter with assorted crackers
Day 4: Indian Spiced Lamb Riblets with Bombay Style Orange Curry Beef Korma Thing Goa Style Onion and Garlic Roti White Basmati Rice Vegetable Tika Masala Mild and Savory Green Palak Dahl Tandoori Lamb Meatballs Chicken Satay with Curry Dip Dips: Spicy Pickled Hot Sauce, Onion Chutney, Raita, Pineapple Chutney
Day 5: Asian Beef Stir Fry with Brown Rice Egg Rolls Spicy Ponzu Dipping Suace Thai Peanut Chicken Cabbage Wraps Chicken Dim Sum Dumplings with Korean Dipping Sauce Asian Green Salad Assorted Sushi
Day 6: Americana Roasted Asparagus with Mustard Aioli Spaghetti with Whole Roated Tomatoes and Chicken Root Vegetable Salad with Truffle Pesto Dressing Double Stuffed Mini Baked Potatoes with Beorows from Joburg Stuffed Mushrooms with Rice, Facon and Spinach topped with Honey Mustard Reuben’s: Rye Bread, Pastrami, Russian Dressing, Homemade Sauerkraut Corn Muffins with Pulled BBQ Short Ribs and Cranberry Sauce
Corn Muffin Pulled BBQ Short Ribs and Cranberry Sauce Short Ribs: 6 Bone-In Short Ribs Kosher Salt Olive Oil 1 Large Onion, cut into 1/2 inch pieces 2 Ribs Celery, cut into 1/2 inch pieces 2 Carrots. peeled. cut into 1/2 inch pieces 2 Cloves Garlic, smashed 1 1/2 Cups Tomato Paste 2-3 Cups Red Wine 2 Bay Leaves
Muffins: 1 Cup Cornmeal 1 Cup Flour 1/3 Cup Sugar 1/2 tsp. Salt 1 Egg 2 tsp. Baking Powder 1/4 C. Canola Oil 1 Cup Soy or Almond Milk, unsweetened
1 Can of Cranberry Sauce, smooth
Preheat oven to 275 degrees Fahrenheit. Season each short rib with salt and coat a large pot of oil. Bring to high heat and add the short ribs to the pan. Brown on each side, 2-3 minutes per side. Remove short ribs and sauté onion, celery and carrots till lightly browned. Add the garlic and sauté for another 30 seconds till fragrant. Add in the tomato paste and stir for another 4-5 minutes. Add wine and scrape the bottom of the pan. Lower the heat and reduce the liquid till half remains. Return short ribs to the pan and add 2 cups of water. Add the bay leaves and cover. Place in the oven for 3 hours. Check it occasionally to add more water if needed. For the last half hour remove lid. Let cook and pull meat apart with two forks. Add in liquid from the meat till wet, but not dripping. Reserve.
Muffins: Preheat oven to 400 degrees Fahrenheit. Grease mini muffin pan line with spray. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk. Sir to combine and pour in muffin tin. Bake for 10 to 15 minutes, or until a toothpick inserted into a muffin comes out clean.
To assemble: When cool, carefully cut out an indent in the middle of each muffin. fill with about a teaspoon of short ribs and top with a small dollop of cranberry sauce. Cover pan and place in a 300 degree oven for about 5-10 minutes before serving. Serve warm.
Double Stuffed Mini Baked Potatoes with Beorows 2 Lbs. of Red Potatoes 2 Tbs. Earth Balance 4 Tbs. Almond Milk or Soy Milk, unsweetened 1 Package of JoBurg Boerows, cut on a bias 1 Container of Tofutti Sour Cream 2 Scallions, cut on a bias, green parts only
Preheat oven to 400 degree Fahrenheit. Put potatoes in a large pot, cover completely with water and 1/2 tsp salt. Bring to a boil. Boil until fork tender (about 8-10 minutes). Drain the potatoes and let cool. Cut each potato in half crosswise. Carefully use a small melon baller to scoop out the center of each potato. Be sure to leave about a 1/4-inch thick shell. Place the scooped potato pulp in a pot and place on stove. Add the soy/almond milk and earth balance and stir till fully melted and incorporated. Line boerows on a parchment lined baking sheet and bake for 10 minutes until browned. Scoop mashed potatoes into each potato half, top with a piece of sausage, a dollop of Tofutti sour cream and sprinkle with scallions. Serve warm.