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*Pop* Goes The… Kosher Resturaunt?


Yeah, that’s Kosher wondered aloud on his twitter feed whether “this #kosher restaurant model would work in #NYC: #London Testing Pop-Up Restaurant for 2 Days in Dec: ”

I wonder the same thing. I wonder if it would be a good way to test the interest in a kosher restaurant in ANY market, and more specifically whether any market might be interested in a restaurant which was good and-oh-by-the-way kosher.

London is Testing Out a Pop-Up Restaurant for 2 Days in December: “Kosher Roast”

“Kosher Roast” is renting out a bar called “The Shop” in the Kensal Rise neighborhood of London. The Shop will be converted into a Kosher restaurant for 2 Sunday’s next month: December 4th and 11th.

This is clearly a concept that the founders of Kosher Roast are testing.

For each of the 2 days, only 60 places are being offered, and tickets must be purchased in advance at £25 each.
>> Purchase your tickets to Kosher Roast < <

With your ticket, you’re entitled to one of 2 menus: Meat & Vegetarian:

KOSHER ROAST SUNDAY LUNCH

    • A selection of classic British bar snacks
    • Roast beef and Yorkshire puddings; goose fat roast potatoes, seasonal vegetables, gravy
    • Coffee/tea and chocolate surprises

KOSHER ROAST VEGETARIAN LUNCH

  • A selection of classic vegetarian British bar snacks
  • Vegetarian Wellington; rock salt and rosemary roast potatoes, seasonal vegetables, mushroom and red wine gravy
  • Coffee/tea and chocolate surprises

The Kosher supervision is being provided by Rabbi Moshe Dadoun, a prominent member of the Porat Yosef Synagogue and Hendon Jewish community.

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TOP RECIPE: Lemon Meringues


Standing at the edge of Passover, I’m bringing you another recipe from Couldn’t Be Parve. You can find the original post here.

Lemon Meringues

makes about 50

2 egg whites
1/2 cup sugar
2 packed teaspoons finely grated lemon zest

Preheat the oven to 190. Line two cookie sheets with parchment paper.

Place the zest and sugar in the metal bowl of an electric mixer. Rub it together with your fingers until it is well mixed and very fragrant. Add the egg whites. Place the bowl over a pan of simmering water and stir constantly until the sugar is dissolved and the mixture is warm to the touch, 2-3 minutes. Transfer bowl to the mixer and whip (using the whisk attachment) until the mixture holds a stiff peak.

Transfer to a piping bag fitted with a medium sized star or round tip (I like ateco #826) and pipe meringue no bigger than one inch. (Any larger and they may crack while baking). Alternatively, use a large ziplock bag with the corner cut off to pipe the meringues.

Bake the meringues for one hour and thirty minutes, switching the pans from top to bottom and front to back after one hour. At this point the meringues will be set and firm to the touch but may still be a bit sticky. Turn off the oven and let the meringues dry in the over night.

Restaurant Review: Fracas in Cleveland


This review is written for those who are less strict about kashrut when going out than they may be in their home; or those who don’t keep kosher but (for whatever reason) are readers of this blog. Fracas is NOT a kosher restaurant, so I don’t want anyone to be confused on that fact.

Fracas Restaurant
2781 Euclid Heights Blvd
Cleveland Heights, OH 44106


My family had the chance to attend the private opening of Fracas in Cleveland Ohio. Short story: you need to give this place a try. Read the rest of this entry

Huffington RE-Post: Kosher Nation


via the good folks at JewishTreats, here’s partial re-post of a Huffington Post article about the Kosher food industry:

There’s a shocking statistic in Sue Fishkoff’s new book, Kosher Nation: The majority of people who buy kosher products are not even Jewish. Read the rest of this entry

TOP RECIPE: Apple Pancakes with Maple Apple Sauce


Originally posted on JoyOfKosher

Ingredients

  • 1 ½ cups all-purpose flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 3 Tbsp. granulated sugar
  • 1/4 tsp. nutmeg
  • 1/3 tsp. baking soda
  • 1 egg
  • 3 Tbsp. butter, melted
  • 1/4 tsp. vanilla
  • 1 cup milk
  • 1 cup apples, grated
  • Maple-Apple Sauce:
  • 2 large apples, peeled, cored, and diced
  • 2 tsp. butter
  • 1/4 cup maple syrup
  • 1/8 cup dark corn syrup
  • Dash of salt Read the rest of this entry

Because Meat Is Confusing

Posted on

It sounds dumb to say it out loud, but I’d never given much thought up until now as to WHY we eat only dairy on Shavuot. But the d’var Torah in synagogue this week caught my attention when I heard one reason:

“Having just received The Law at Sinai, the Israelites were confused about the laws of kashrut, especially as it pertained to the preparation of animals. In order to make sure they didn’t break the commandments they had just accepted, the Israelites opted to eat a dairy meal.”

From where I stand right now, I think the Israelites made a wise choice.

This year, I’m raising my glass of 2% skim and toasting those wise wise Israelites.

Chag Sameach!

Where Do You Stop


The other day I posted over at EdibleTorah about a Passover law found in Talmud – which essentially said that you can’t hope to control EVERYTHING. The specifics were that, if a weasel carried a piece of bread into your home, it wasn’t a violation of Passover kashrut. Likewise, if your dog dragged some chametz into a room where you had already cleaned, it wasn’t your responsibility.

Dogs will be dogs, weasels will be weasels.

Read the rest of this entry