Thanksgiving Recipes! November 04 2016
Halloween is over and it is finally time to look ahead to Thanksgiving. It is definitely one of my favorite holidays because it is all about family, friends and eating!
Here are some great recipes for your Thanksgiving meal using some of the products from our marketplace.
Roasted Chicken with Jacobsen Kosher Salt, just in case a Turkey won’t fit in your NYC oven
Honey Glazed Carrots with Bee Local Cherrywood Smoked Honey
Place orders by Thursday November 17th for guaranteed delivery before Thanksgiving.
Sending Mishloach Manot March 18 2016
With Purim less than one week away, I am frantically trying to decide what to include in the Mishloach Manot I will be giving to friends. The gift of MIsloach Manot is one of my favorite Purim traditions. The idea is to give the gift of food (at least 2 types) to family and friends so they will have enough food for the Purim feast. It is also said to increase love and friendship among the Jewish People.
Our Gourmet Kosher Gift Set is the perfect go-to Mishloach Manot for procrastinators. It includes Rick’s Picks K.O.(Kosher Organic) Pickle Spears. These pickles are the perfect straight out of the jar and are even better when paired with your favorite sandwich. Cacao Prieto Chocolate Bark is so delicious. I love the apricot pistachio and the art work is a postcard so beautiful. This is part of a gift that keeps on giving. Tiny But Mighty Heirloom Microwave Popcorn will make a treat for many in just 3-4 minutes. Use the Jacobson Salt Co. Kosher Salt in your cooking or put a bit on your table to finish your dishes. All of these products are certified Kosher but so delicious it doesn't even matter!
Our products are also always available on their own. Have some fun and put together your own unique collection. We would be happy to put together a personalized set and ship them off to your family and friends. Order by Tuesday March 22nd for Purim delivery.
Here’s our favorite recipe for Hamantaschen. Another great item to include in your basket.
No matter how you celebrate… Happy Purim!
The Crown Roast January 22 2016
I’ve always been impressed by the presentation of a Crown Roast of Lamb(or veal or pork for that matter). It seemed really intimidating to make but I was eager to accept the challenge. When I decided to host a dinner for Christmas, I thought this was the perfect opportunity to go for it! I did my research and ended up adapting a recipe from the book Meat, Everything you Need to Know by Pat La Frieda. I figured a celebrated butcher wouldn’t lead me in the wrong direction for this ambitious meal.
I am pleased to report the Crown Roast was a success both in terms of how it was presented and how it tasted. The recipe said it would serve 10-12 and we were only 8. There were very few leftovers which I take as a compliment and glad everyone was up for the challenge of consuming the delicious piece of meat.
Click HERE for the recipe.
To Salt or Not To Salt? August 21 2015
I’ve been doing a lot of research this week on artisan salt producers. There are some really great ones out there and I am searching for the perfect salt to add to the marketplace. While looking at all of these wonderful salt makers I started thinking about if we really need salt and if our palettes have grown accustomed to too much salt.
One point is very clear, salt brings out the flavor in food. Don’t believe me? Take a slice of tomato, first try it without salt. Then add some salt and see how much more flavor that tomato has. Salt has even found its way in to sweets like our Sea Salt Milk Chocolate and Sea Salt Dark Chocolate from Rococo Chocolates.
I am a big fan of salt and as a young chef I was taught to season the ingredients all the way through a recipe. This helps to layer the flavor and have an end result of a really flavorful pot of soup, salad, tomato sauce, or whatever you might be cooking. With so many different types of salts out there, it is difficult to decide which one to use. In this post on Panna Cooking, Chef Sebastian Rouxel tells us why he prefers to bake with kosher salt. https://www.pannacooking.com/tips/kosher-salt-vs-sea-salt
I also prefer Kosher salt in my cooking, but definitely have a variety of sea salts and finishing salts around to complete different dishes. Finishing salts have larger crystals so you just need a pinch on top of a dish. Which type of salt do you prefer to use in your kitchen? Do you think we use too much salt?
I’m going to continue looking for the best salt I am able to find to add to our marketplace as long as you promise to use it in your kitchen!