Chanukkah fruitcake
Nick Cramer
Ingredients [substitute as desired]
1 cup golden raisins
1 cup currants
� cup sun dried cranberries
� cup sun dried blueberries
� cup sun dried cherries
� cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup [or more, if needed] gold rum [I prefer dark]**
1 cup sugar
5 ounces unsalted butter (1-1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-3/4 cups all purpose flour
1-1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted* pecans, broken [or toasted, slivered almonds]
Brandy [I prefer dark rum]** for basting and/or spritzing
Procedure
Combine dried fruits, candied ginger and both zests.
Add rum and macerate overnight, (or microwave for 5 minutes) to re-hydrate
fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter,
apple juice and spices.
Bring mixture to a boil stirring often, then reduce heat and simmer for 5
to 10 minutes.
Remove from heat and cool for at least 15 minutes. Batter can be completed
up to this point, then covered and refrigerated for up to 2 days.
Bring to room temperature before completing cake.
Heat oven to 325F.
Combine dry ingredients and sift into fruit mixture.
Quickly bring batter together with a large wooden spoon, then stir in eggs
one at a time until completely integrated, then fold in nuts.
Spoon into a 10-inch non-stick loaf pan and bake for 1 hour.
Note: Place a pot of water in the oven when baking for moistness.
Check for doneness by inserting toothpick into the middle of the cake.
If it comes out clean, it's done.
If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet.
Baste or spritz top with brandy [I prefer dark rum]** and allow to cool
completely before turning out from pan. When cake is completely cooled,
seal in a tight sealing, food safe container. [You might want to spritz it
on all sides before sealing. Also, tightly wrapping it in plastic wrap
before containerizing.]
Every 2 to 3 days, feel the cake and if dry, spritz with
brandy [I prefer dark rum]**.
The cake's flavor will enhance considerably over the next two
weeks. [Or years!]
Makes an excellent gift.
[Keeps indefinitely at room temp if tightly wrapped. Freezes well.]
* [Toast in dry skillet over medium-high heat until nuts are brown and
fragrant, stirring frequently. Or in a 400 F oven or microwave on high
power high power for 4 to 10 minutes, stirring occasionally. Cool.]
** [From the Chicago Rabbinical Council, Updated December 2, 2009:
Some Kosher Rums
Bacardi (unflavored varieties) is acceptable without a kosher symbol on the
label.
Don Q Rum (including flavored) only with OU
Some Kosher Brandies:
Boukha Fig (OU)
Spirit of Solomon (Hisachdus-CRC)
Carmel (OU)
Tishbi (OU)
Herzog (OU)]
[ENJOY!]
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061
Adelle
"Nick Cramer" <n_cram...@pacbell.net> wrote in message
news:20091208002506.785$L...@newsreader.com...
> Alton Brown's Fruitcake [my notes in sq. brackets - Nick]
Thanks for sharing - but fruitcake isn't a Jewish thing. Look up Lenny
Bruce's routine about what's Jewish and what's Goyish.
Adelle
sheldonlg
Fruitcake is a joke among the Christians. They give it someone for
Christmas, who then regifts it a year later to someone else who regifts
in the following year, ad infinitum.
Actually, I don't see why. It is actually pretty tasty.
Adelle
"sheldonlg" <shel...@giganews.com> wrote in message
news:v5KdnWXtbpr44IPW...@giganews.com...
Only if you get a really good one.
And that rarely happens.
We are in on the joke. Hubby isn't Jewish. He has a friend to whom we sent
one of those really good fruit cakes (from a Texas company, I think?) each
year for about five years - just 'cause we knew he'd break out laughing -
and then bring it to work for the lunchroom. Deskbound engineers will eat
almost anything.
Adelle
Steve Goldfarb
>Only if you get a really good one.
>And that rarely happens.
>We are in on the joke. Hubby isn't Jewish. He has a friend to whom we sent
>one of those really good fruit cakes (from a Texas company, I think?) each
>year for about five years - just 'cause we knew he'd break out laughing -
>and then bring it to work for the lunchroom. Deskbound engineers will eat
>almost anything.
Dunno, I don't have a ton of experience with fruitcake, but I've
definitely enjoyed all the ones I've tried. Yum.
Just got a box of Pfeffernusse from Trader Joes, btw - somewhat similar
concept, but in a lovely round ball dipped in confectioner's sugar.
DEE-licious. Kosher, too, I think.
--s
--
Art Werschulz
"Steve Goldfarb" <s...@panix.com> writes:
> Dunno, I don't have a ton of experience with fruitcake, but I've
> definitely enjoyed all the ones I've tried. Yum.
The trick with fruitcake is to soak it in bourbon for a while (say, a
month or so, IIRC) before serving it. That's the way of my ancestors,
i.e., the Kentucky minhag. Some apikorsim use brandy---but chadash is
assur min haTorah. :-)
--
Art Werschulz (agw STRUDEL comcast.net)
.... insert clever quote here ...
Nick Cramer
> "Nick Cramer" <n_cram...@pacbell.net> wrote in message
> > Alton Brown's Fruitcake [my notes in sq. brackets - Nick]
>
> Thanks for sharing - but fruitcake isn't a Jewish thing. Look up Lenny
> Bruce's routine about what's Jewish and what's Goyish.
Adelle! I'm a goy from da Bronx. At least it's Kosher! I followed WW II vet
Lenny Bruce's life and career. He didn't like the taste of aspirin, but he
took it. Needless to say how! "One last four-letter word for Lenny: Dead.
At forty. That's obscene."
Nick Cramer
> "Steve Goldfarb" <s...@panix.com> writes:
>
> > Dunno, I don't have a ton of experience with fruitcake, but I've
> > definitely enjoyed all the ones I've tried. Yum.
>
> The trick with fruitcake is to soak it in bourbon for a while (say, a
> month or so, IIRC) before serving it. That's the way of my ancestors,
> i.e., the Kentucky minhag. Some apikorsim use brandy---but chadash is
> assur min haTorah. :-)
While I like Bourbon, neat or in an Old Fashioned, I much prefer Rum for
Zombies and cakes.
cindys
> "Adelle" <adstavisatgmail....@invalid.invalid> wrote:
> > "Nick Cramer" <n_cramerS...@pacbell.net> wrote in message
> > > Alton Brown's Fruitcake [my notes in sq. brackets - Nick]
>
> > Thanks for sharing - but fruitcake isn't a Jewish thing. Look up Lenny
> > Bruce's routine about what's Jewish and what's Goyish.
>
> Adelle! I'm a goy from da Bronx. At least it's Kosher! I followed WW II vet
> Lenny Bruce's life and career. He didn't like the taste of aspirin, but he
> took it. Needless to say how! "One last four-letter word for Lenny: Dead.
> At forty. That's obscene."
As I read your post, I sort of chuckled to myself -- just because you
call a fruitcake a "Chanukah" fruitcake as opposed to a "Christmas"
fruitcake doesn't make it Jewish. It's like putting a star of David on
top of a pine tree and calling it a Chanukah bush -- it just don't
work that way! Nevertheless, thank you for the recipe. It sounds
really good.
Best regards,
---Cindy S.
maxine in ri
> Adelle wrote:
> > "Nick Cramer" <n_cramerS...@pacbell.net> wrote in message
My dad liked it. He was Jewish. He'd give them out to his customers
at midwinter, and always save one or two for the family. I still have
the cans. They have a hechsher. Just like the Shrimp Cocktail sauce
<G>.
maxine in ri
mm
<n_cram...@pacbell.net> wrote:
>Art Werschulz <a...@comcast.net> wrote:
>> "Steve Goldfarb" <s...@panix.com> writes:
>>
>> > Dunno, I don't have a ton of experience with fruitcake, but I've
>> > definitely enjoyed all the ones I've tried. Yum.
>>
>> The trick with fruitcake is to soak it in bourbon for a while (say, a
>> month or so, IIRC) before serving it. That's the way of my ancestors,
>> i.e., the Kentucky minhag. Some apikorsim use brandy---but chadash is
>> assur min haTorah. :-)
>
>While I like Bourbon, neat or in an Old Fashioned, I much prefer Rum for
>Zombies and cakes.
It's such a pleasure to read this thread, compared to the one right
below it. And that doesn't change, even though I prefer brownies to
fruitcake and chocolate malted milks to bourbon. I do like rum
though. I wonder if anyone makes rum brownies.
--
Meir
"The baby's name is Shlomo. He's named after his grandfather, Scott."
fla...@verizon.net
On 9-Dec-2009, maxine in ri <wee...@gmail.com> wrote:
> >
> > Actually, I don't see why. �It is actually pretty tasty.
>
> My dad liked it. He was Jewish. He'd give them out to his customers
> at midwinter, and always save one or two for the family. I still have
> the cans. They have a hechsher. Just like the Shrimp Cocktail sauce
My dad, z"l, loved the stuff, too.
Just the sight of it makes me gag, tho'.
Susan
sheldonlg
Fruitcake?
DoD
>
> My dad, z"l, loved the stuff, too.
> Just the sight of it makes me gag, tho'.
I feel a little weird here.... I have never had a fruitcake and I am
not sure that I have ever even seen a fruitcake. I have
heard the term before, but that is about it.
David
Nick Cramer
> [ . . . ]
> It's such a pleasure to read this thread, compared to the one right
> below it. And that doesn't change, even though I prefer brownies to
> fruitcake and chocolate malted milks to bourbon. I do like rum
> though. I wonder if anyone makes rum brownies.
Why not? My daughter's made the vanilla version of this several times. You
just make it in a different pan! She can't because the kids love brownies.
Rum Cake
NOTE: Always use a Premium Grade Rum!
Ingredients:
--CAKE:--
1 c. pecans or walnuts, chopped
1 (18 oz.) pkg. chocolate cake mix
1 (3 3/4 oz.) pkg. chocolate instant pudding & pie filling
4 eggs
1/2 c. cold milk or water
1/2 c. vegetable oil
1/2 c. 80 proof (40% abv) dark rum
--GLAZE:--
1/4 lb. (1 stick) butter
1/4 c. water or rum
1 c. sugar
1/2 c. 80 proof dark rum
Directions:
Cake:
Oven at 325 degrees. Grease and flour 10 inch tube pan or 12 cup Bundt pan.
Sprinkle nuts over bottom of pan. Mix all cake ingredients. Pour batter
over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon
and brush glaze evenly over top and sides. Allow cake to absorb glaze.
Repeat until all glaze is used up. Allow to set for one hour.
Glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring
constantly. Remove from heat. Cool slightly to avoid steaming when rum is
added. Stir in rum.
Save some for me!
mm
<n_cr...@pacbell.net> wrote:
>mm <mm2...@bigfoot.com> wrote:
>> [ . . . ]
>> It's such a pleasure to read this thread, compared to the one right
>> below it. And that doesn't change, even though I prefer brownies to
>> fruitcake and chocolate malted milks to bourbon. I do like rum
>> though. I wonder if anyone makes rum brownies.
>
>Why not? My daughter's made the vanilla version of this several times. You
>just make it in a different pan! She can't because the kids love brownies.
>
> Rum Cake
Someone else will want this, but I've had rum cake. I want rum
brownies. Regular brownies with rum in them. Tell you what, I'll take
your line from the cake, 1/2 c. 80 proof (40% abv) dark rum, and put
that in the brownies. That should be about right.
--
Meir
Adelle
"mm" <NOPSAM...@bigfoot.com> wrote in message
news:7ipvh51kjgbrmgcif...@4ax.com...
> On Wed, 9 Dec 2009 10:03:36 +0000 (UTC), Nick Cramer
> <n_cram...@pacbell.net> wrote:
>
>>Art Werschulz <a...@comcast.net> wrote:
>>> "Steve Goldfarb" <s...@panix.com> writes:
>>>
>
> It's such a pleasure to read this thread, compared to the one right
> below it.
Could you please elaborate? Have no idea what's the next thread on your
list, compared to mine.
Adelle
mm
<adstavisa...@invalid.invalid> wrote:
>
>"mm" <NOPSAM...@bigfoot.com> wrote in message
>news:7ipvh51kjgbrmgcif...@4ax.com...
>> On Wed, 9 Dec 2009 10:03:36 +0000 (UTC), Nick Cramer
>> <n_cram...@pacbell.net> wrote:
>>
>>>Art Werschulz <a...@comcast.net> wrote:
>>>> "Steve Goldfarb" <s...@panix.com> writes:
>>>>
>>
>(snippage)
>> It's such a pleasure to read this thread, compared to the one right
>> below it.
>
>Could you please elaborate? Have no idea what's the next thread on your
>list, compared to mine.
"Is there life after SCJM".
Is that the next one for you?
Do you read with google by any chance?
I try to take into account that different people use different
software, and they also read at different times, so for example, I'm
wary about saying the post just above this one, because new posts can
intervene at any time.
But I figured the threads were in the same order, for all who use
off-line readers, that is, all who don't use a web browser to read the
ng. No?
>Adelle
>
>>And that doesn't change, even though I prefer brownies to
>> fruitcake and chocolate malted milks to bourbon. I do like rum
>> though. I wonder if anyone makes rum brownies.
>
--
cindys
Adelle
> On Thu, 10 Dec 2009 17:30:09 +0000 (UTC), "Adelle"
> <adstavisa...@invalid.invalid> wrote:
>
>>
>>"mm" <NOPSAM...@bigfoot.com> wrote in message
>>news:7ipvh51kjgbrmgcif...@4ax.com...
>>> On Wed, 9 Dec 2009 10:03:36 +0000 (UTC), Nick Cramer
>>> <n_cram...@pacbell.net> wrote:
>>>
>>>>Art Werschulz <a...@comcast.net> wrote:
>>>>> "Steve Goldfarb" <s...@panix.com> writes:
>>>>>
>>>
>>(snippage)
>>> It's such a pleasure to read this thread, compared to the one right
>>> below it.
>>
>>Could you please elaborate? Have no idea what's the next thread on your
>>list, compared to mine.
>
> "Is there life after SCJM".
>
> Is that the next one for you?
No. Mine is DH and Jacob's Children
>
> Do you read with google by any chance?
No.
>
> I try to take into account that different people use different
> software, and they also read at different times, so for example, I'm
> wary about saying the post just above this one, because new posts can
> intervene at any time.
>
> But I figured the threads were in the same order, for all who use
> off-line readers, that is, all who don't use a web browser to read the
> ng. No?
>
No. I'm using news.eternal-September.org.
Its the free server that took over for Motzarella.
Also, I have Outlook set to sort by when the initial post is received.
Didn't want to use Google because I couldn't figure out how to get them to
munge the return address. Anytime I used them the amount of Spam increased.
Adelle
mm
<adstavisa...@invalid.invalid> wrote:
>
>"mm" <NOPSAM...@bigfoot.com> wrote in message
>news:aee2i51fl0jagqhr9...@4ax.com...
>> On Thu, 10 Dec 2009 17:30:09 +0000 (UTC), "Adelle"
>> <adstavisa...@invalid.invalid> wrote:
>>
>>>
>>>"mm" <NOPSAM...@bigfoot.com> wrote in message
>>>news:7ipvh51kjgbrmgcif...@4ax.com...
>>>> On Wed, 9 Dec 2009 10:03:36 +0000 (UTC), Nick Cramer
>>>> <n_cram...@pacbell.net> wrote:
>>>>
>>>>>Art Werschulz <a...@comcast.net> wrote:
>>>>>> "Steve Goldfarb" <s...@panix.com> writes:
>>>>>>
>>>>
>>>(snippage)
>>>> It's such a pleasure to read this thread, compared to the one right
>>>> below it.
>>>
>>>Could you please elaborate? Have no idea what's the next thread on your
>>>list, compared to mine.
>>
>> "Is there life after SCJM".
>>
>> Is that the next one for you?
>
>No. Mine is DH and Jacob's Children
That's the one above this one!
>> Do you read with google by any chance?
>
>No.
Me neither.
>> I try to take into account that different people use different
>> software, and they also read at different times, so for example, I'm
>> wary about saying the post just above this one, because new posts can
>> intervene at any time.
>>
>> But I figured the threads were in the same order, for all who use
>> off-line readers, that is, all who don't use a web browser to read the
>> ng. No?
>>
>
>No. I'm using news.eternal-September.org.
So do I.
>Its the free server that took over for Motzarella.
>
>Also, I have Outlook set to sort by when the initial post is received.
I use Agent that way too.
>Didn't want to use Google because I couldn't figure out how to get them to
>munge the return address. Anytime I used them the amount of Spam increased.
Hmmm.
>Adelle
I don't know why for you "Jacob" is the next thread, and for me it's
the previous thread. Are you standing on your head or living in South
America?
Nick Cramer
> "Adelle" <adstavisa...@invalid.invalid> wrote:
> >"mm" <NOPSAM...@bigfoot.com> wrote in message
> >>>Art Werschulz <a...@comcast.net> wrote:
> >>>> "Steve Goldfarb" <s...@panix.com> writes:
> >(snippage)
> >> It's such a pleasure to read this thread, compared to the one right
> >> below it.
> >
> >Could you please elaborate? Have no idea what's the next thread on your
> >list, compared to mine.
> I try to take into account that different people use different
> software, and they also read at different times, so for example, I'm
> wary about saying the post just above this one, because new posts can
> intervene at any time.
>
> But I figured the threads were in the same order, for all who use
> off-line readers, that is, all who don't use a web browser to read the
> ng. No?
I can sort by Date, Author or Subject. I use different sorting criteria for
different NG's. I think it's by Subject here.
Adelle
I have mine listed in descending order. Do you have it as ascending? Or
maybe its my definition of after. I think of it as the next one down, not
the next one above.
Adelle
mm
<adstavisa...@invalid.invalid> wrote:
Well, I guess this is more likely than that you live in Chile.
Thanks.
>Adelle
Nick Cramer
> Nick Cramer <n_cr...@pacbell.net> wrote:
> >mm <mm2...@bigfoot.com> wrote:
> >> [ . . . ]
> >> It's such a pleasure to read this thread, compared to the one right
> >> below it. And that doesn't change, even though I prefer brownies to
> >> fruitcake and chocolate malted milks to bourbon. I do like rum
> >> though. I wonder if anyone makes rum brownies.
> > Rum Cake
>
> Someone else will want this, but I've had rum cake. I want rum
> brownies. Regular brownies with rum in them. Tell you what, I'll take
> your line from the cake, 1/2 c. 80 proof (40% abv) dark rum, and put
> that in the brownies. That should be about right.
>
> >NOTE: Always use a Premium Grade Rum!
Sounds like a plan. Report and save me some!
mirjam
wrote:
> "Nick Cramer" <n_cramerS...@pacbell.net> wrote in message
Adelle you voiced my feelings , fruitcake in Hanuka ?????
fruit cake is for Tu Bishavat , why not keep to nice Levivot =latkes ,
Sufganiot =doughnuts
mirjam
Micha Berger
> Adelle you voiced my feelings , fruitcake in Hanuka ?????
Unless the fruit is honeyed esrogim, since Chanukah is the first holiday
after Sukkos, that may make sense.
Actually, though, I'm wondering whether fruitcake on Chanukah wouldn't
be a conscious imitation of another's religion's norms, and thus
prohibited by halakhah as "derekh Emori".
> fruit cake is for Tu Bishavat , why not keep to nice Levivot =latkes ,
> Sufganiot =doughnuts
My wife grew up in Lancaster PA. She likes making Amish-style fried
dough as a Chunukah treat.
Then there's the modern miracle -- a man ate one latke, and his stomach
burned for 8 days!
:-)BBii!
-Micha
--
Micha Berger "As long as the candle is still burning,
mi...@aishdas.org it is still possible to accomplish and to
http://www.aishdas.org mend."
Fax: (270) 514-1507 - Anonymous shoemaker to R' Yisrael Salanter
Giorgies E Kepipesiom
>
> Then there's the modern miracle -- a man ate one latke, and his stomach
> burned for 8 days!
Additional verse to be inserted as modern addendum to the song "O
Chanuka O Chanuka"
You may not guess
but it was the latkess
that caused the shortage of oil
GEK
DoD
"cindys" <cst...@rochester.rr.com> wrote in message
news:02b75978-3589-4ec1...@p8g2000yqb.googlegroups.com...
> http://www.calraisins.org/recipes/images//recipes/GoldenFruitcake.jpg
From its looks, it appears that I am not missing out on anything......
David
Don Levey
The full lyrics are at song #22 here:
http://ot006.urj.net/ChanukahSongSheet.pdf
--
Don Levey, Framingam MA If knowledge is power,
(email address in header works) and power corrupts, then...
NOTE: Don't send mail to to sal...@the-leveys.us
GnuPG public key: http://www.the-leveys.us:6080/keys/don-dsakey.asc
Nick Cramer
> "Adelle" <adstavisatgmail....@invalid.invalid> wrote:
> > "Nick Cramer" <n_cramerS...@pacbell.net> wrote in message
> > > Alton Brown's Fruitcake [my notes in sq. brackets - Nick]
> >
> > Thanks for sharing - but fruitcake isn't a Jewish thing. Look up Lenny
> > Bruce's routine about what's Jewish and what's Goyish.
> Adelle you voiced my feelings , fruitcake in Hanuka ?????
> fruit cake is for Tu Bishavat , why not keep to nice Levivot =3Dlatkes ,
> Sufganiot =3Ddoughnuts
Well, at least it's Kosher! I've posted several traditional Chanukkah
recipes on rec.food.cuisine.jewish.
Shabbat Shalom and Happy Chanukkah.
mm
wrote:
Nick, latkes and sufganiot are popular for Chanukah because they're
fried in oil, and oil is one of the themes of Chanukah, the oil for
ner tamid and for the Chanukah menorah. Of course that was olive oil.
Do people make latkes and sufganiot with olive oil?
And btw, why isn't fried chicken a traditional Chanukah food?
Nick Cramer
> mirjam <mir...@actcom.co.il> wrote:
> > "Adelle" <adstavisatgmail....@invalid.invalid> >wrote:
> >> "Nick Cramer" <n_cramerS...@pacbell.net> wrote in message
> >> > Alton Brown's Fruitcake [my notes in sq. brackets - Nick]
> >>
> >> Thanks for sharing - but fruitcake isn't a Jewish thing. Look up Lenny
> >> Bruce's routine about what's Jewish and what's Goyish.
> >Adelle you voiced my feelings , fruitcake in Hanuka ?????
> >fruit cake is for Tu Bishavat , why not keep to nice Levivot =3Dlatkes ,
> >Sufganiot =3Ddoughnuts
> Nick, latkes and sufganiot are popular for Chanukah because they're
> fried in oil, and oil is one of the themes of Chanukah, the oil for
> ner tamid and for the Chanukah menorah. Of course that was olive oil.
> Do people make latkes and sufganiot with olive oil?
>
> And btw, why isn't fried chicken a traditional Chanukah food?
Meir, I'm a goy from da Bronx. I do the best I can. ;-)
Chicken, fried in olive oil, with garlic and a little cinnamon, is a
traditional Chanukkah dish with Jews in Italy.
mm
<n_cram...@pacbell.net> wrote:
>mm <mm2...@bigfoot.com> wrote:
>> mirjam <mir...@actcom.co.il> wrote:
>> > "Adelle" <adstavisatgmail....@invalid.invalid> >wrote:
>> >> "Nick Cramer" <n_cramerS...@pacbell.net> wrote in message
>
>> >> > Alton Brown's Fruitcake [my notes in sq. brackets - Nick]
>> >>
>> >> Thanks for sharing - but fruitcake isn't a Jewish thing. Look up Lenny
>> >> Bruce's routine about what's Jewish and what's Goyish.
>
>> >Adelle you voiced my feelings , fruitcake in Hanuka ?????
>> >fruit cake is for Tu Bishavat , why not keep to nice Levivot =3Dlatkes ,
>> >Sufganiot =3Ddoughnuts
>
>> Nick, latkes and sufganiot are popular for Chanukah because they're
>> fried in oil, and oil is one of the themes of Chanukah, the oil for
>> ner tamid and for the Chanukah menorah. Of course that was olive oil.
>> Do people make latkes and sufganiot with olive oil?
>>
>> And btw, why isn't fried chicken a traditional Chanukah food?
>
>Meir, I'm a goy from da Bronx. I do the best I can. ;-)
The last line wasn't addressed only to you.
I used to date a girl in da Bronx.
>Chicken, fried in olive oil, with garlic and a little cinnamon, is a
>traditional Chanukkah dish with Jews in Italy.
Seriously?
It sounds good.
Adelle
"Nick Cramer" <n_cram...@pacbell.net> wrote in message
news:20091212213028.350$L...@newsreader.com...
> mm <mm2...@bigfoot.com> wrote:
>> mirjam <mir...@actcom.co.il> wrote:
>> > "Adelle" <adstavisatgmail....@invalid.invalid> >wrote:
>> >> "Nick Cramer" <n_cramerS...@pacbell.net> wrote in message
>
>> >> > Alton Brown's Fruitcake [my notes in sq. brackets - Nick]
>> >>
>> >> Thanks for sharing - but fruitcake isn't a Jewish thing. Look up Lenny
>> >> Bruce's routine about what's Jewish and what's Goyish.
>
>> >Adelle you voiced my feelings , fruitcake in Hanuka ?????
>> >fruit cake is for Tu Bishavat , why not keep to nice Levivot =3Dlatkes ,
>> >Sufganiot =3Ddoughnuts
>
>> Nick, latkes and sufganiot are popular for Chanukah because they're
>> fried in oil, and oil is one of the themes of Chanukah, the oil for
>> ner tamid and for the Chanukah menorah. Of course that was olive oil.
>> Do people make latkes and sufganiot with olive oil?
>>
>> And btw, why isn't fried chicken a traditional Chanukah food?
>
> Meir, I'm a goy from da Bronx. I do the best I can. ;-)
Then Nick, and I say this with all kindness and caring - Maybe you shouldn't
assume we'd like the recipes. The latke and the tzimmes ones you posted on
the other NG are plain, ordinary recipes that most of us don't even bother
looking up. Sort of like bringing coals to New Castle. You are welcome to
hang out and chat. But remember that your 'new discoveries' aren't exactly
new to us.
And I do have a friend who candies etrog peel and uses it in spice cake for
Chanukah.
>
> Chicken, fried in olive oil, with garlic and a little cinnamon, is a
> traditional Chanukkah dish with Jews in Italy.
Sounds yummy!
Adelle
mm
<adstavisa...@invalid.invalid> wrote:
>
>"Nick Cramer" <n_cram...@pacbell.net> wrote in message
>news:20091212213028.350$L...@newsreader.com...
>> mm <mm2...@bigfoot.com> wrote:
>>> mirjam <mir...@actcom.co.il> wrote:
>>> > "Adelle" <adstavisatgmail....@invalid.invalid> >wrote:
>>> >> "Nick Cramer" <n_cramerS...@pacbell.net> wrote in message
>>
>>> >> > Alton Brown's Fruitcake [my notes in sq. brackets - Nick]
>>> >>
>>> >> Thanks for sharing - but fruitcake isn't a Jewish thing. Look up Lenny
>>> >> Bruce's routine about what's Jewish and what's Goyish.
>>
>>> >Adelle you voiced my feelings , fruitcake in Hanuka ?????
>>> >fruit cake is for Tu Bishavat , why not keep to nice Levivot =3Dlatkes ,
>>> >Sufganiot =3Ddoughnuts
>>
>>> Nick, latkes and sufganiot are popular for Chanukah because they're
>>> fried in oil, and oil is one of the themes of Chanukah, the oil for
>>> ner tamid and for the Chanukah menorah. Of course that was olive oil.
>>> Do people make latkes and sufganiot with olive oil?
>>>
>>> And btw, why isn't fried chicken a traditional Chanukah food?
>>
>> Meir, I'm a goy from da Bronx. I do the best I can. ;-)
>
>Then Nick, and I say this with all kindness and caring - Maybe you shouldn't
Despite that, I think you are giving him an unnecessarily hard time.
>assume we'd like the recipes. The latke and the tzimmes ones you posted on
>the other NG are plain, ordinary recipes that most of us don't even bother
>looking up. Sort of like bringing coals to New Castle. You are welcome to
>hang out and chat. But remember that your 'new discoveries' aren't exactly
>new to us.
Why need he bear that in mind? He's not forcing us make these
recipes. He hasnt' been troublesome in any way. I apologize for the
extreme comparison, Nick, but: When an 8-year old or, to make it
better, a 40-year old comes to his parents with a new recipe or a new
thing he's learned, do the parents say "Remember that your new
discoveries aren't exactly new to us."
I think Nick is a great poster, and a great member of scjm, unlike
another one who tries to encourage animosity between Jews and various
non-Jews, even though he won't have to pay any price for it.
>And I do have a friend who candies etrog peel and uses it in spice cake for
>Chanukah.
Just to rub it in, possibly this is not a new discovery to people here
either, but even if so, we're happy to hear it repeated.
>> Chicken, fried in olive oil, with garlic and a little cinnamon, is a
>> traditional Chanukkah dish with Jews in Italy.
I do think Nick should tell me if he is serious or not here. Not only
S but also often LHH DNWOTN, and I would like to know.
>Sounds yummy!
>Adelle
mm
<n_cr...@pacbell.net> wrote:
>mm <mm2...@bigfoot.com> wrote:
>> Nick Cramer <n_cr...@pacbell.net> wrote:
>> >mm <mm2...@bigfoot.com> wrote:
>> >> [ . . . ]
>> >> It's such a pleasure to read this thread, compared to the one right
>> >> below it. And that doesn't change, even though I prefer brownies to
>> >> fruitcake and chocolate malted milks to bourbon. I do like rum
>> >> though. I wonder if anyone makes rum brownies.
>[[]
>> > Rum Cake
>>
>> Someone else will want this, but I've had rum cake. I want rum
>> brownies. Regular brownies with rum in them. Tell you what, I'll take
>> your line from the cake, 1/2 c. 80 proof (40% abv) dark rum, and put
>> that in the brownies. That should be about right.
>>
>> >NOTE: Always use a Premium Grade Rum!
>> > [ . . . ]
>
>Sounds like a plan. Report and save me some!
When I get my new Solid and Liquid Modem, I'll send you some.
Nick Cramer
> "Nick Cramer" <n_cram...@pacbell.net> wrote in message
> > Meir, I'm a goy from da Bronx. I do the best I can. ;-)
>
> Then Nick, and I say this with all kindness and caring - Maybe you
> shouldn't assume we'd like the recipes. The latke and the tzimmes ones
> you posted on the other NG are plain, ordinary recipes that most of us
> don't even bother looking up. Sort of like bringing coals to New Castle.
> You are welcome to hang out and chat. But remember that your 'new
> discoveries' aren't exactly new to us.
>
> And I do have a friend who candies etrog peel and uses it in spice cake
> for Chanukah.
> > Chicken, fried in olive oil, with garlic and a little cinnamon, is a
> > traditional Chanukkah dish with Jews in Italy.
>
> Sounds yummy!
Thanks, Adelle. I make no assumptions about how any of my posts will be
received. I try to stay on topic and abide by the NewsGroup's charter. Most
of the recipes I post to rec.food.cuisine.jewish are from "the Jewish Home
Beautiful." Most of these aren't 'new discoveries' for me. I ate a lot of
them in da Bronx, lo, those many years ago, and I miss them! De gustibus
non est disputandum, eh?
Nick Cramer
> "Adelle" <adstavisa...@invalid.invalid> wrote:
> >"Nick Cramer" <n_cram...@pacbell.net> wrote in message
> >>
> >> Meir, I'm a goy from da Bronx. I do the best I can. ;-)
> >
> >Then Nick, and I say this with all kindness and caring - Maybe you
> >shouldn't
>
> Despite that, I think you are giving him an unnecessarily hard time.
Meir, thanks for coming to my defense. I'm 74. I've been given hard times
in real life! I really think Adelle was trying to be informative to me.
[ . . . ]
> I think Nick is a great poster, and a great member of scjm, unlike
> another one who tries to encourage animosity between Jews and various
> non-Jews, even though he won't have to pay any price for it.
Thanks, Meir. I am deeply touched by your words. I just received an email
of an "Italian-American Teddy Bear," from a friend I've known since 1948. I
was surprised, and because he knows of my Sicilian heritage, quite hurt by
it. As yet, I've been unable to reply, while I ponder whether I may have
ever said anything anti-Semitic or that stereotyped Jews or any other group
to him.
> >And I do have a friend who candies etrog peel and uses it in spice cake
> >for Chanukah.
>
> Just to rub it in, possibly this is not a new discovery to people here
> either, but even if so, we're happy to hear it repeated.
>
> >> Chicken, fried in olive oil, with garlic and a little cinnamon, is a
> >> traditional Chanukkah dish with Jews in Italy.
>
> I do think Nick should tell me if he is serious or not here. Not only
> S but also often LHH DNWOTN, and I would like to know.
I'm quite serious, Meir. The Jewish population of Italy, and particularly
Sicily, was quite high before the Inquisition, and later 'Il Duce'! They
contributed greatly to the wealth and culture of both Italy, and
particularly Sicily. I'd post a recipe, but everyone knows how to fry
chicken! LOL
Nick Cramer
> Nick Cramer <n_cr...@pacbell.net> wrote:
> >mm <mm2...@bigfoot.com> wrote:
> >> [ . . . ]
> >> brownies. Regular brownies with rum in them. Tell you what, I'll take
> >> your line from the cake, 1/2 c. 80 proof (40% abv) dark rum, and put
> >> that in the brownies. That should be about right.
> >>
> >> >NOTE: Always use a Premium Grade Rum!
> >> > [ . . . ]
> >
> >Sounds like a plan. Report and save me some!
>
> When I get my new Solid and Liquid Modem, I'll send you some.
LMTO The next time my daughter makes brownies, I'll soak some with Rum and
report back.
mm
<n_cram...@pacbell.net> wrote:
>mm <mm2...@bigfoot.com> wrote:
>> "Adelle" <adstavisa...@invalid.invalid> wrote:
>> >"Nick Cramer" <n_cram...@pacbell.net> wrote in message
>> >> mm <mm2...@bigfoot.com> wrote:
>> >>> [ . . . ]
>> >>> And btw, why isn't fried chicken a traditional Chanukah food?
>> >>
>> >> Meir, I'm a goy from da Bronx. I do the best I can. ;-)
>> >
>> >Then Nick, and I say this with all kindness and caring - Maybe you
>> >shouldn't
>>
>> Despite that, I think you are giving him an unnecessarily hard time.
>
>Meir, thanks for coming to my defense. I'm 74. I've been given hard times
>in real life! I really think Adelle was trying to be informative to me.
>
>[ . . . ]
>> I think Nick is a great poster, and a great member of scjm, unlike
>> another one who tries to encourage animosity between Jews and various
>> non-Jews, even though he won't have to pay any price for it.
>
>Thanks, Meir. I am deeply touched by your words. I just received an email
>of an "Italian-American Teddy Bear," from a friend I've known since 1948. I
>was surprised, and because he knows of my Sicilian heritage, quite hurt by
>it. As yet, I've been unable to reply, while I ponder whether I may have
>ever said anything anti-Semitic or that stereotyped Jews or any other group
>to him.
You don't say what he wrote to you. It sounds like he's a Jew, but
that' s not clear either. Maybe there is some good way to understand
it, or some way he misunderstood something you had said.
>> >And I do have a friend who candies etrog peel and uses it in spice cake
>> >for Chanukah.
>>
>> Just to rub it in, possibly this is not a new discovery to people here
>> either, but even if so, we're happy to hear it repeated.
>>
>> >> Chicken, fried in olive oil, with garlic and a little cinnamon, is a
>> >> traditional Chanukkah dish with Jews in Italy.
>>
>> I do think Nick should tell me if he is serious or not here. Not only
>> S but also often LHH DNWOTN, and I would like to know.
S is sarcasm and LHH was meant to be light-hearted humor.
>I'm quite serious, Meir. The Jewish population of Italy, and particularly
>Sicily, was quite high before the Inquisition, and later 'Il Duce'! They
>contributed greatly to the wealth and culture of both Italy, and
>particularly Sicily. I'd post a recipe, but everyone knows how to fry
>chicken! LOL
Well this is both good and bad! It's good because since others eat
it, it shows my idea wasn't a crackpot idea. It's bad because it
means I didn't think of it first. But it's good because it will
encourage me to make fried chicken, hopefullly with olive oil, garic
and a little cinnamon, for Chanukah. So it's two goods and one
little bad, a clear winner for good. Cinnamon, don't think I've
ever had that on chicken. Sounds yummy.
mm
<n_cram...@pacbell.net> wrote:
>"Adelle" <adstavisa...@invalid.invalid> wrote:
>> "Nick Cramer" <n_cram...@pacbell.net> wrote in message
>> [ . . . ]
>> > Meir, I'm a goy from da Bronx. I do the best I can. ;-)
>>
>> Then Nick, and I say this with all kindness and caring - Maybe you
>> shouldn't assume we'd like the recipes. The latke and the tzimmes ones
>> you posted on the other NG are plain, ordinary recipes that most of us
>> don't even bother looking up. Sort of like bringing coals to New Castle.
>> You are welcome to hang out and chat. But remember that your 'new
>> discoveries' aren't exactly new to us.
>>
>> And I do have a friend who candies etrog peel and uses it in spice cake
>> for Chanukah.
>
>> > Chicken, fried in olive oil, with garlic and a little cinnamon, is a
>> > traditional Chanukkah dish with Jews in Italy.
>>
>> Sounds yummy!
>
>Thanks, Adelle. I make no assumptions about how any of my posts will be
>received. I try to stay on topic and abide by the NewsGroup's charter. Most
>of the recipes I post to rec.food.cuisine.jewish are from "the Jewish Home
>Beautiful." Most of these aren't 'new discoveries' for me. I ate a lot of
>them in da Bronx, lo, those many years ago, and I miss them!
>De gustibus non est disputandum, eh?
That's Early Italian, right?
mirjam
of the mariage clothes of Maroko Jews were based on clothes of
Venezian Jews from the 12-14 century ,,
Nothing to do with Latkes but a nice curiosa fact.
My late mother had a Friend whose family name was Italy ., it always
facinated me .
mirjam
Nick Cramer
> Nick Cramer <n_cram...@pacbell.net> wrote:
> > [ . . . ]
> >Thanks, Meir. I am deeply touched by your words. I just received an
> >email of an "Italian-American Teddy Bear," from a friend I've known
> >since 1948. I was surprised, and because he knows of my Sicilian
> >heritage, quite hurt by it. As yet, I've been unable to reply, while I
> >ponder whether I may have ever said anything anti-Semitic or that
> >stereotyped Jews or any other group to him.
>
> You don't say what he wrote to you. It sounds like he's a Jew, but
> that' s not clear either. Maybe there is some good way to understand
> it, or some way he misunderstood something you had said.
It was an animated graphic, in which the Teddy Bear mouthed obsceneties in
a stereotyped Italian accent. It so happens that he is Jewish, but we've
met and exchanged many emails over the years since high school. Nothing
like this has ever come up before.
> >> >And I do have a friend who candies etrog peel and uses it in spice
> >> >cake for Chanukah.
> >>
> >> Just to rub it in, possibly this is not a new discovery to people here
> >> either, but even if so, we're happy to hear it repeated.
> >>
> >> >> Chicken, fried in olive oil, with garlic and a little cinnamon, is
> >> >> a traditional Chanukkah dish with Jews in Italy.
> >>
> >> I do think Nick should tell me if he is serious or not here. Not only
> >> S but also often LHH DNWOTN, and I would like to know.
>
> S is sarcasm and LHH was meant to be light-hearted humor.
>
> >I'm quite serious, Meir. The Jewish population of Italy, and
> >particularly Sicily, was quite high before the Inquisition, and later
> >'Il Duce'! They contributed greatly to the wealth and culture of both
> >Italy, and particularly Sicily. I'd post a recipe, but everyone knows
> >how to fry chicken! LOL
>
> Well this is both good and bad! It's good because since others eat
> it, it shows my idea wasn't a crackpot idea. It's bad because it
> means I didn't think of it first. But it's good because it will
> encourage me to make fried chicken, hopefullly with olive oil, garic
> and a little cinnamon, for Chanukah. So it's two goods and one
> little bad, a clear winner for good. Cinnamon, don't think I've
> ever had that on chicken. Sounds yummy.
Jun often fries chicken, both breaded and au natural. She also cooks it in
Thai Curries and soups. She's never added cinnamon that I know of.
Nick Cramer
> Nick Cramer <n_cram...@pacbell.net> wrote:
> >"Adelle" <adstavisa...@invalid.invalid> wrote:
> >> "Nick Cramer" <n_cram...@pacbell.net> wrote in message
> >> [ . . . ]
> >> > Chicken, fried in olive oil, with garlic and a little cinnamon, is a
> >> > traditional Chanukkah dish with Jews in Italy.
> >>
> >> Sounds yummy!
> >
> >Thanks, Adelle. I make no assumptions about how any of my posts will be
> >received. I try to stay on topic and abide by the NewsGroup's charter.
> >Most of the recipes I post to rec.food.cuisine.jewish are from "the
> >Jewish Home Beautiful." Most of these aren't 'new discoveries' for me. I
> >ate a lot of them in da Bronx, lo, those many years ago, and I miss
> >them!
>
> >De gustibus non est disputandum, eh?
>
> That's Early Italian, right?
Latin and present day Roman Italian!
Nick Cramer
During the Inquisitions, many Jews took the names of cities or countries,
to avoid execution or exile. The population of Siragusa was reduced by half
by 1500. More of man's inhumanity toward men. And the beat goes on.
Adelle
> On Sun, 13 Dec 2009 20:26:39 +0000 (UTC), "Adelle"
> <adstavisa...@invalid.invalid> wrote:
>
>
> Despite that, I think you are giving him an unnecessarily hard time.
Apologies. See my reply to the "White House Hanukkah Party Spawns Anger"
thread, if it ever comes through. Its a little nerve wracking being a Jew in
the hinterland right now.
Adelle
mm
<n_cram...@pacbell.net> wrote:
>mm <mm2...@bigfoot.com> wrote:
>> Nick Cramer <n_cram...@pacbell.net> wrote:
>> > [ . . . ]
>> >Thanks, Meir. I am deeply touched by your words. I just received an
>> >email of an "Italian-American Teddy Bear," from a friend I've known
>> >since 1948. I was surprised, and because he knows of my Sicilian
>> >heritage, quite hurt by it. As yet, I've been unable to reply, while I
>> >ponder whether I may have ever said anything anti-Semitic or that
>> >stereotyped Jews or any other group to him.
>>
>> You don't say what he wrote to you. It sounds like he's a Jew, but
>> that' s not clear either. Maybe there is some good way to understand
>> it, or some way he misunderstood something you had said.
>
>It was an animated graphic, in which the Teddy Bear mouthed obsceneties in
>a stereotyped Italian accent. It so happens that he is Jewish, but we've
>met and exchanged many emails over the years since high school. Nothing
>like this has ever come up before.
I'll bet he thought it was cute, was trying to be funny. A lot of
people don't seem to have much idea what other people will find funny
and not funny.
Just yesterday someone in another group posted a link to some member
of British royalty who met some young man partly blinded by an IRA
fire bomb, who made some joke about his clothes clashing because he
doesn't see well. Sounds totally insensitive when retold, but I'm
sure at the time he thought it would break the ice.
Nick Cramer
> > Despite that, I think you are giving him an unnecessarily hard time.
>
> Apologies. See my reply to the "White House Hanukkah Party Spawns Anger"
> thread, if it ever comes through. Its a little nerve wracking being a Jew
> in the hinterland right now.
No problem, Adelle. Your unnecessary apology is accepted. Its a little
nerve wracking being a Conservative in Los Angeles right now. Being an
atheist softens the blows.
Nick Cramer
> >It was an animated graphic, in which the Teddy Bear mouthed obsceneties
> >in a stereotyped Italian accent. It so happens that he is Jewish, but
> >we've met and exchanged many emails over the years since high school.
> >Nothing like this has ever come up before.
>
> I'll bet he thought it was cute, was trying to be funny. A lot of
> people don't seem to have much idea what other people will find funny
> and not funny.
I get many similar emails, about Jews, Polaks, French, Chinese, etc. I
generally don't forward them.
> Just yesterday someone in another group posted a link to some member
> of British royalty who met some young man partly blinded by an IRA
> fire bomb, who made some joke about his clothes clashing because he
> doesn't see well. Sounds totally insensitive when retold, but I'm
> sure at the time he thought it would break the ice.
If I'm going to zing someone, I'll do it in a private email and only if
they have a good sense of humor about their condition.
mm
<n_cram...@pacbell.net> wrote:
>mm <mm2...@bigfoot.com> wrote:
>> Nick Cramer <n_cram...@pacbell.net> wrote:
>
>> >It was an animated graphic, in which the Teddy Bear mouthed obsceneties
>> >in a stereotyped Italian accent. It so happens that he is Jewish, but
>> >we've met and exchanged many emails over the years since high school.
>> >Nothing like this has ever come up before.
>>
>> I'll bet he thought it was cute, was trying to be funny. A lot of
>> people don't seem to have much idea what other people will find funny
>> and not funny.
>
>I get many similar emails, about Jews, Polaks, French, Chinese, etc. I
>generally don't forward them.
>
>> Just yesterday someone in another group posted a link to some member
>> of British royalty who met some young man partly blinded by an IRA
>> fire bomb, who made some joke about his clothes clashing because he
>> doesn't see well. Sounds totally insensitive when retold, but I'm
>> sure at the time he thought it would break the ice.
>
>If I'm going to zing someone, I'll do it in a private email and only if
>they have a good sense of humor about their condition.
It didn't go over well, that's for sure.
Harry Weiss
> Art Werschulz <a...@comcast.net> wrote:
> > "Steve Goldfarb" <s...@panix.com> writes:
> >
> > > Dunno, I don't have a ton of experience with fruitcake, but I've
> > > definitely enjoyed all the ones I've tried. Yum.
> >
> > The trick with fruitcake is to soak it in bourbon for a while (say, a
> > month or so, IIRC) before serving it. That's the way of my ancestors,
> > i.e., the Kentucky minhag. Some apikorsim use brandy---but chadash is
> > assur min haTorah. :-)
> While I like Bourbon, neat or in an Old Fashioned, I much prefer Rum for
> Zombies and cakes.
I can't find the actual reference, but doesn't the Torah require single
Malt Scotch :-)
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061
--
Harry J. Weiss
hjw...@panix.com
Art Werschulz
Harry Weiss <hjw...@panix.com> writes:
> I can't find the actual reference, but doesn't the Torah require single
> Malt Scotch :-)
In a fruitcake??!?? What a waste of single malt.
BTW, a local liquor store has a locked glass cabinet containing some
*very* pricey single malts. The winner is 30-year-old Macallan, at $850
a bottle. I should have somebody snap a picture of me standing next to
the bottle, because that's the closest I'm every going to get to a
30-year-old Macallan!
--
Art Werschulz (agw STRUDEL comcast.net)
.... insert clever quote here ...
Harry Weiss
> Hi.
> Harry Weiss <hjw...@panix.com> writes:
> > I can't find the actual reference, but doesn't the Torah require single
> > Malt Scotch :-)
> In a fruitcake??!?? What a waste of single malt.
Absolutely (except for a few that may be better for cooking/baking bs
drinking.
The post I was referring to did mention about drink bourbon while using
rum for baking.
> BTW, a local liquor store has a locked glass cabinet containing some
> *very* pricey single malts. The winner is 30-year-old Macallan, at $850
> a bottle. I should have somebody snap a picture of me standing next to
> the bottle, because that's the closest I'm every going to get to a
> 30-year-old Macallan!
> --
> Art Werschulz (agw STRUDEL comcast.net)
> .... insert clever quote here ...
--
Harry J. Weiss
hjw...@panix.com
Nick Cramer
> Hi.
>
> Harry Weiss <hjw...@panix.com> writes:
>
> > I can't find the actual reference, but doesn't the Torah require single
> > Malt Scotch :-)
>
> In a fruitcake??!?? What a waste of single malt.
While I'd use Gosling's Black Seal, Mount Gay Extra Old Barbados, Tortuga
or Jamaican Dark Rum, I'd balk at using Barbancourt 15 Year Old Estate
Reserve Rhum!
> BTW, a local liquor store has a locked glass cabinet containing some
> *very* pricey single malts. The winner is 30-year-old Macallan, at $850
> a bottle. I should have somebody snap a picture of me standing next to
> the bottle, because that's the closest I'm every going to get to a
> 30-year-old Macallan!
My local Spirits dealer, has a massive selection of scotches including hard
to find single malts. Black Bowmore 1964 Scotch $6,000 in Stock.
Nick Cramer
>
> > > I can't find the actual reference, but doesn't the Torah require
> > > single Malt Scotch :-)
>
> > In a fruitcake??!?? What a waste of single malt.
>
> Absolutely (except for a few that may be better for cooking/baking bs
> drinking.
>
> The post I was referring to did mention about drink bourbon while using
> rum for baking.
Although I haven't baked with Bourbon, I do use it when smoking beef ribs.
I bought a 'supermarket' Scotch for Burns' Night cooking, and found it to
be a not unacceptable dram.
This is a wonderful way to keep cool while walking along the beach, in
thigh deep water, on a hot day or evening (have a spotter walking apace on
the dry sand):
Zombie #1
Ingredients
* 1 oz light rum
* 1 oz golden rum
* 1 oz dark rum
* 1 oz apricot brandy
* 1 oz pineapple juice
* 1 oz papaya juice
* Dash of Grenadine or other syrup
* 1/2 oz 151-proof rum
Note: 1 oz equals 30 ml
Procedure
1. Shake all ingredients except the 151-proof rum in a shaker with ice.
2. Strain into a collins or hurricane glass filled with ice cubes.
3. Float the 151-proof rum on top.
4. Garnish with pineapple and cherry.
Refill as necessary.
Be sure not to sip the Zombie through a straw. Otherwise, you will miss the
pleasure of drinking the extra high-proof rum floating on the top!
Nick Cramer
> Nick Cramer <n_cram...@pacbell.net> wrote:
> > Art Werschulz <a...@comcast.net> wrote:
> > > "Steve Goldfarb" <s...@panix.com> writes:
> > >
> > > > Dunno, I don't have a ton of experience with fruitcake, but I've
> > > > definitely enjoyed all the ones I've tried. Yum.
> > >
> > > The trick with fruitcake is to soak it in bourbon for a while (say, a
> > > month or so, IIRC) before serving it. That's the way of my
> > > ancestors, i.e., the Kentucky minhag. Some apikorsim use
> > > brandy---but chadash is assur min haTorah. :-)
>
> > While I like Bourbon, neat or in an Old Fashioned, I much prefer Rum
> > for Zombies and cakes.
>
> I can't find the actual reference, but doesn't the Torah require single
> Malt Scotch :-)
I don't know about the Torah, but
http://www.star-k.com/cons-appr-liquor.htm says:
Scotch and Irish whisky would be acceptable unless specifically stated that
the beverage has been aged in sherry casks finished in sherry or port
casks. We do not have to assume that this is the case unless the company
asserts that it is so.
Approved: Single Malt and Blended, except when the label states "aged in
sherry casks","sherry finish", "port finish", "madeira finish", "dual
cask finish", "double matured".
For those who do not want to rely on the label, the following were checked
(as of August 2009) and found not to be aged in sherry casks:
[Nick note: Although it seems to be implied, it doesn't say, "found not to
be aged in port or madiera casks. Nor mention 'finishing'.]
Single Malt Scotches Aged Exclusively in Bourbon Barrels
An Cnoc: 16
Tormore: 12
Auchentoshen Classic, 16
Ardbeg: 10 [I like this - Nick]
Benromach: Organic
Balvenie: 15
Caol Ila: 12, 18
Bruichladdich: 12 2nd ed
Clynelish: 14
Cardhu: 12
Glenkinchie: 10, 12
Glenlivet: 16 Nadurra [Their 20 yo French Oak Finish is outstanding!]
Glen Moray: Classic, 12
Glenmorangie: 10 (Original), Cellar 13
Lagavulin: 12 [very nice]
Laphroaig: 10, 15, Cask Strength [I have the 15 - very nice]
Scapa: 14, 16
Speyburn**: 12
Tamnavulin: 12
Tomintoul: w/a Peaty Tang
** Certified by other agencies when bearing kashrus symbol
Harry Weiss
> Harry Weiss <hjw...@panix.com> wrote:
> > Nick Cramer <n_cram...@pacbell.net> wrote:
> > > Art Werschulz <a...@comcast.net> wrote:
> > > > "Steve Goldfarb" <s...@panix.com> writes:
> > > >
> > > > > Dunno, I don't have a ton of experience with fruitcake, but I've
> > > > > definitely enjoyed all the ones I've tried. Yum.
> > > >
> > > > The trick with fruitcake is to soak it in bourbon for a while (say, a
> > > > month or so, IIRC) before serving it. That's the way of my
> > > > ancestors, i.e., the Kentucky minhag. Some apikorsim use
> > > > brandy---but chadash is assur min haTorah. :-)
> >
> > > While I like Bourbon, neat or in an Old Fashioned, I much prefer Rum
> > > for Zombies and cakes.
> >
> > I can't find the actual reference, but doesn't the Torah require single
> > Malt Scotch :-)
> I don't know about the Torah, but
> http://www.star-k.com/cons-appr-liquor.htm says:
> Scotch and Irish whisky would be acceptable unless specifically stated that
> the beverage has been aged in sherry casks finished in sherry or port
> casks. We do not have to assume that this is the case unless the company
> asserts that it is so.
There are some authorities that do allow those aged in sherry or port
casks. CYLRA
> Approved: Single Malt and Blended, except when the label states "aged in
> sherry casks","sherry finish", "port finish", "madeira finish", "dual
> cask finish", "double matured".
> For those who do not want to rely on the label, the following were checked
> (as of August 2009) and found not to be aged in sherry casks:
> [Nick note: Although it seems to be implied, it doesn't say, "found not to
> be aged in port or madiera casks. Nor mention 'finishing'.]
> Single Malt Scotches Aged Exclusively in Bourbon Barrels
> An Cnoc: 16
> Tormore: 12
> Auchentoshen Classic, 16
> Ardbeg: 10 [I like this - Nick]
> Benromach: Organic
> Balvenie: 15
> Caol Ila: 12, 18
> Bruichladdich: 12 2nd ed
> Clynelish: 14
> Cardhu: 12
> Glenkinchie: 10, 12
> Glenlivet: 16 Nadurra [Their 20 yo French Oak Finish is outstanding!]
The Nadurra is excellent (it is cask strength) Price vary dramatically
from store to store. Here at BevMo is is in the upper 60s while at Total
wines (a 12 mile drive, but they are the only place with in this area with
a decent selection of kosher wines) it is in the low 50s and sometimes in
the 40s.
> Glen Moray: Classic, 12
> Glenmorangie: 10 (Original), Cellar 13
> Lagavulin: 12 [very nice]
> Laphroaig: 10, 15, Cask Strength [I have the 15 - very nice]
> Scapa: 14, 16
> Speyburn**: 12
> Tamnavulin: 12
> Tomintoul: w/a Peaty Tang
> ** Certified by other agencies when bearing kashrus symbol
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061
--
Harry J. Weiss
hjw...@panix.com
Harry Weiss
> Art Werschulz <a...@comcast.net> wrote:
> > Hi.
> >
> > Harry Weiss <hjw...@panix.com> writes:
> >
> > > I can't find the actual reference, but doesn't the Torah require single
> > > Malt Scotch :-)
> >
> > In a fruitcake??!?? What a waste of single malt.
> While I'd use Gosling's Black Seal, Mount Gay Extra Old Barbados, Tortuga
> or Jamaican Dark Rum, I'd balk at using Barbancourt 15 Year Old Estate
> Reserve Rhum!
> > BTW, a local liquor store has a locked glass cabinet containing some
> > *very* pricey single malts. The winner is 30-year-old Macallan, at $850
> > a bottle. I should have somebody snap a picture of me standing next to
> > the bottle, because that's the closest I'm every going to get to a
> > 30-year-old Macallan!
> My local Spirits dealer, has a massive selection of scotches including hard
> to find single malts. Black Bowmore 1964 Scotch $6,000 in Stock.
I may spending 60ish for a bottle but almost never much more than that. (I
did buy a bottle of Walker Blue for our 25th anniversary kiddush )
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061
--
Harry J. Weiss
hjw...@panix.com
Itzhak Schier
> Alton Brown's Fruitcake [my notes in sq. brackets - Nick]
>
>
> 1 cup golden raisins
> 1 cup currants
BS"D
When making kosher fruitcake, make sure to use only ingredients
certified by the Nutter Kartel.
Art Werschulz
Nick Cramer <n_cr...@pacbell.net> writes:
> Although I haven't baked with Bourbon, I do use it when smoking beef ribs.
That sounds pretty good.
> I bought a 'supermarket' Scotch for Burns' Night cooking, and found it to
> be a not unacceptable dram.
I assume you're talking about haggis? I only knew that one poured
scotch over the "great chieftain o' the puddin-race" before it was
served on Burns' Nicht; I've never heard of cooking the haggis with it.
ObJewish #1: The only haggis recipes I know involve beef suet. AIUI, suet
is chelev (or heleb, depending how you do translations). So haggis
isn't kosher.
ObJewish #2: If you don't know what haggis is, simply think of it as
gefilte sheep.
Art Werschulz
Nick Cramer <n_cr...@pacbell.net> writes:
> My local Spirits dealer, has a massive selection of scotches including hard
> to find single malts. Black Bowmore 1964 Scotch $6,000 in Stock.
Coming soon to a qiddush near you ... NOT!!
Nick Cramer
> [ . . . ]
> I may spending 60ish for a bottle but almost never much more than that.
> (I did buy a bottle of Walker Blue for our 25th anniversary kiddush )
That's about what I spend for 750 mL, too. More for some cask strengths.
Back in 2003, I bought 3 bottles of The Glenlivet Cellar Collection 1983,
20 Year old French Oak Finish 75cl 46% Distillery Bottling. It was selling
for $250 a bottle at the time. By buying three and schmoozing the lady who
ran the store, I got them for $165. I gave one to my daughter and one to my
shmegeggi. I have a few quaffs every January 25th. The best I've ever had.
Nick Cramer
> Hi.
>
> Nick Cramer <n_cr...@pacbell.net> writes:
>
> > My local Spirits dealer, has a massive selection of scotches including
> > hard to find single malts. Black Bowmore 1964 Scotch $6,000 in Stock.
>
> Coming soon to a qiddush near you ... NOT!!
Still in Stock. Maybe it's just a prop? I don't even look at it!
Nick Cramer
> from store to store. Here at BevMo is is in the upper 60s while at
> Total wines (a 12 mile drive, but they are the only place with in this
> area with a decent selection of kosher wines) it is in the low 50s and
> sometimes in the 40s.
I get a kick out of BevMo's cable tv ads. They don't even bother giving an
address or phone #! I shop at http://www.wineandliquordepot.com/ which is
close to home for me.
Nick Cramer
> Nick Cramer <n_cr...@pacbell.net> writes:
>
> > Although I haven't baked with Bourbon, I do use it when smoking beef
> > ribs.
>
> That sounds pretty good.
Email me and I'll send you the recipes for the complete meal. You may have
to clean it up! When I've made it, they've licked the patio clean! LOL
> > I bought a 'supermarket' Scotch for Burns' Night cooking, and found it
> > to be a not unacceptable dram.
>
> I assume you're talking about haggis? I only knew that one poured
> scotch over the "great chieftain o' the puddin-race" before it was
> served on Burns' Nicht; I've never heard of cooking the haggis with it.
Pouring Scotch over the Haggis (and lighting it) makes for a spectacular
presentation, but here's how I use the Scotch (my daughter makes it for
me):
Cock-A-Leekie Soup (Scottish Chicken Soup) {Outstanding! I think the kids
will like this!]
1 cock or boiling fowl or 4 to 5 lbs of drumsticks and thighs (my
preference)
2 qts beef stock, made from shin or marrow bones, or chicken stock
2 bunches leeks (about 2 lbs), washed and chopped into pieces around
1" long or so (next time, add � to 1 lb strong mushrooms)
salt & pepper to taste
6 to 8 prunes (optional)
1/2 cup Single Malt Scotch [NOTE: The alcohol will cook off and only the
flavor will be left]
If you're using drumsticks and thighs (recommended), whack them once firmly
across the middle with the back of a heavy cleaver, to break the bones and
allow the marrow to release. Place fowl in saucepan (if using drumsticks
and thighs, crisp skin (but don't cook the chicken) in lard, butter or EVOO
over high heat, and then), cover with stock and chopped leeks, salt &
pepper. Bring to boil and simmer, covered, for 4 hours. Skim fat from
surface. 1/2 hour before soup is ready, add a handful of prunes, whisky,
(and mushrooms) and continue simmering. When soup is ready, remove the
bird, cut into pieces, place in tureen and pour soup over. Serves 6 to 8.
From �Traditional Scottish Cookery�, by Margaret Fairlie, a gift from a
dear friend.
NOTE: In that last half hour your can throw in the Neeps and Tatties (in
smaller vessels that will allow their retrieval) to cook, too.
> ObJewish #1: The only haggis recipes I know involve beef suet. AIUI,
> suet is chelev (or heleb, depending how you do translations). So haggis
> isn't kosher.
Lamb kidney suet is best, but still not Kosher. And I can't buy lights in
Los Angeles!
> ObJewish #2: If you don't know what haggis is, simply think of it as
> gefilte sheep.
Wonderful, Art! My Laugh Of The Day! If that was a graphic, I'd use it as
wallpaper! Thanks.