| |
Food Distributor Corn Fritters Manufacturer
More Kosher
Kosher Potato Latka Manufacturer
Food Distributor Egg rolls Manufacturer
Food Distributor Matzo Balls Manufacturer
Food Distributor Corn Fritters Manufacturer
Kosher Potato Pancakes Manufacturer
Kosher Food Distributor Egg rolls Cabbage Manufacturer
Kosher Foods Egg rolls Cabbage Manufacturer
Kosher Foods Matzo Balls Manufacturer
Kosher Foods Potato Pancakes Manufacturer
Kosher Food Service Apple Fritters Manufacturer
Food Distributor Corn Fritters Manufacturer
|
|
BAGELS Ingredients:
1 1/2 cups warm water
2 pigs (TBS) dry yeast
2 TBS sugar
2 TBS salt
4 cups bread flour
1 TBS vegetable oil
cornmeal for dusting
kosher salt, sesame or poppy seed
3 qts simmering water
2 TBS molasses or malt syrup
Bagel Platter
Mix together the water, yeast, and 1 tsp sugar and let stand for 10 minutes. In a large bowl, add the remaining sugar, salt, and 2 cups of the flour. Add the yeast mixture and the oil. Mix and add the remaining 1 1/2 cups of flour. Turn out onto a board and knead for about 5 minutes, until the dough is smooth and firm, adding flour if the dough sticks to the board. Place dough in a clean, oiled bowl. Cover and let rise until doubled, about 1 hour. * Punch down the dough and let it rest for about 5 minutes as is, or divided it into 16 small pieces and let the dough relax for about 5 minutes. To shape into bagels, roll the dough in a long strand and chop off a 6" length with the heel of your hand. Roll it in small pieces the width of a finger and twice the length, tapering at the ends. Shape into rings, pinching ends well together so that they won't come apart in boiling. Set the over for 450 degrees F. Place the bagels on a cookie sheet covered with cornmeal and cover for 10 minutes. Heat the water in a large pot and add the molasses or malt syrup to the water. When the water is very hot, but not boiling, drop the bagel rings carefully into the water, one at a time, in two batches. Cook about 30 seconds, then turn with a skimmer on the other side and simmer for another 30 seconds. Drain for 5 minutes on a rack. Dip into, or sprinkle with the desired topping, such as salt of seeds. Bake on a greased cookie sheet on the bottom shelf of the preheated over for 15 minutes or until the bagels are light brown and shiny. Cool on a rack. | |
|
|
What I've Chosen for Myself
Here's what I've chosen for the seders this year. This year I followed my own advice a little better than previous years. Some of these wines are ones I've tasted before, while others are new to me. I should probably also mention that a case of wine made up of the bottles below can be very expensive indeed.
Moshe's Personal Choices
-
Covenant Cabernet Sauvignon 2005. (I'll write a review of this wine soon, which is one of the best available in the United States.) I realize that I should start off with a lighter-bodied wine, but I want to enjoy the first cup using the best wine I can.
- Pardess Merlot 2001. I'll probably use this for the second cup.
-
Tishbi Cabernet Petite Sirah 2006. (Last reviewed in 2002.) I will offer this wine for the first cup for anyone who prefers a lighter wine, and this might be good for the third cup for anyone who wants to ease off for a bit.
-
Chateau Labegorce Margaux 2001. I had this last year.
-
Galil Mountain Pinot Noir 2005. I haven't had their Pinot Noir before, and the seder is a great excuse, but I am not certain I'm going to open this bottle just yet.
-
Galil Yiron 2004. The 2000 vintage was outstanding, and the later vintages have always been excellent. Another good choice for the second and third cups.
- Recanati Shiraz Reserve 2004. A lighter wine for the first or third cups.
-
Chassagne-Monrachet Les Charrieres 2001, a burgundy. I couldn't resist the idea of a change of pace.
-
Herzog Black Muscat 2007, in case one of the sweet wine drinkers would enjoy something heavier.
-
At the very end, I want something dry to clean my palate, but at the same time something that's reminiscent of a special after-meal treat. I've chosen Abarbanel's Cremant d'Alsace Brut.
To anticipate the inevitable question: These wines range in price from $15 per bottle to $85 per bottle.
And let me take this opportunity to wish everyone a Happy and Kosher Passover!
What I've Chosen for Myself
Here's what I've chosen for the seders this year. This year I followed my own advice a little better than previous years. Some of these wines are ones I've tasted before, while others are new to me. I should probably also mention that a case of wine made up of the bottles below can be very expensive indeed.
Moshe's Personal Choices
-
Covenant Cabernet Sauvignon 2005. (I'll write a review of this wine soon, which is one of the best available in the United States.) I realize that I should start off with a lighter-bodied wine, but I want to enjoy the first cup using the best wine I can.
- Pardess Merlot 2001. I'll probably use this for the second cup.
-
Tishbi Cabernet Petite Sirah 2006. (Last reviewed in 2002.) I will offer this wine for the first cup for anyone who prefers a lighter wine, and this might be good for the third cup for anyone who wants to ease off for a bit.
-
Chateau Labegorce Margaux 2001. I had this last year.
-
Galil Mountain Pinot Noir 2005. I haven't had their Pinot Noir before, and the seder is a great excuse, but I am not certain I'm going to open this bottle just yet.
-
Galil Yiron 2004. The 2000 vintage was outstanding, and the later vintages have always been excellent. Another good choice for the second and third cups.
- Recanati Shiraz Reserve 2004. A lighter wine for the first or third cups.
-
Chassagne-Monrachet Les Charrieres 2001, a burgundy. I couldn't resist the idea of a change of pace.
-
Herzog Black Muscat 2007, in case one of the sweet wine drinkers would enjoy something heavier.
-
At the very end, I want something dry to clean my palate, but at the same time something that's reminiscent of a special after-meal treat. I've chosen Abarbanel's Cremant d'Alsace Brut.
To anticipate the inevitable question: These wines range in price from $15 per bottle to $85 per bottle.
And let me take this opportunity to wish everyone a Happy and Kosher Passover!
Welcome to The Kosher Wine Review. We provide: reviews of strictly kosher wines from around the world; advice and consulting for wine connoisseurs; professional reviews and articles for newspapers, magazines, web sites, and other media.
We have reviews of wines from Israel, the United States, South Africa, Australia, Chile, Argentina, Austria, and France, as well as a surprising number of other countries. Kosher wines are often good, sometimes excellent, and occasionally outstanding; kosher wines can be just as rewarding as any other wine.
On this web site you can search for wines, read about kosher wine etiquette, find out what makes a wine kosher, or contact us.
|
|
