RUTH HANSCHKA wrote to DAVE DRUM <=-
Did you see my reply to Dale on 07 Feb about Kosher wine? My
Nope
experience is that the stuff that doesn't require "koshering" by heat
is waaaaaaay too sweet. And Mevushal wine that has been heated in
order to make it "fit for consumption" (Kosher) is garbage - no
matter what Mogen David and Manischewitz marketers try to make you
believe.
Most of it used to be overly sweet and overly nasty. I'm told by
Jewish friends locally that some newer products are drinkable.
Not good, mind, but drinkable.
They must have never had good wine. There are two kinds of wine -
swallowers and spitters. All Kosher wine I have tasted falls into the
latter category unless my palate has been pre-numbed by other alcohol consumption.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kosher Cholent
Categories: Beef, Vegetables, Potatoes, Beans, Wine
Yield: 8 Servings
1 lb Dried lima beans
1/4 c Chicken fat *
3 lb Kosher brisket of beef
1 cl Garlic; mashed
1 ts Paprika
1 lb Potatoes; peeled, quartered
1/3 c Flour
2 c Concord Grape juice or red
- wine
3 lg Onions; chopped
* if you don't have schmaltz use margarine - but the
chicken fat tastes better. -- Leah
Pick over the lima beans, soak overnight, then drain.
In a 5 qt pot heat the fat and brown the onions. Remove
from pot with slotted spoon and set aside.
Rub the brisket with the garlic and paprika. Season with
salt & pepper. Brown the meat on all sides. Add the
onions,potatoes and lima beans. Sprinkle the flour over
and pour on the wine. Add enough water to cover.
Bring to a boil and reduce heat to a simmer.Simmer for 4
hours,checking water level occassionally.(or bring to a
boil and place in a 450°F/232°C for 30 minutes. Reduce
heat to 250°F/121°C and bake for 1 hour.)
FROM: Leah Abromowicz
RECIPE FROM:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... When life gives you lemons, sell them and buy a pineapple.
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* Origin: Tiny's BBS - Oshawa, ON, CA -
http://tinysbbs.com (1:229/452)