Wow, it is July 4th celebration planning time. It’s also a personal memory time for me. My dad’s favorite fruit was a cherry. It wasn’t any cherry. Each cherry had to be a certain color and size to reap the best taste. The week of surrounding July 4th is the best week to purchase the sweetest, ripest cherries.
What goes with those cherries? This season’s biggest trend, rose wines. Beautiful rosé wine, chilled and uncomplicated.
As it happens, 2017 saw a bumper crop of quality rosés from all around the world. The summer portfolio of rosés from The Royal Wine Corp. is the largest and most interesting selection of quality wines from around the world, according to wine blogger Gabriel Geller.
“Each of them, without a single exception, is good to excellent!” reports Geller, who also serves as Director of Public Relations for The Royal Wine Corp. “What’s more, each and every one of them is well-priced.”
But Geller cautions consumers that rosé has a short shelf life, and most retailers tend to stock up early. He predicts that many of these wines will sell out quickly.
So now’s the time to explore the crisp, jewel-pink world of light summer rosé wines. They range in hue from barely-blushing to deep rose, each with its own personality.
Even better than just any wine, a rose from my personal favorite winery, Psagot. According to its distributor, it’s made with cherries.
There are no better promoters for Israel, the Jewish people, international Zionists and great wines than the Falic Family, owners of the winery.
Psagot Rosé (Judean Hills, Israel)
Dry cherries and strong fruit flavors with a full body and good long finish. Perfect for chicken or salmon.
Psagot is known today for its thriving small community and award-winning winery. The winery has a selection of wines being grown within a young, vibrant growing community. Located in the region of the Jerusalem mountains, it is a area ripe with awe-inspiring remnants of biblical-era vineyards and wineries. During the vineyard’s construction, an ancient cave from the Hasmonean Dynasty period was discovered, and in it, a coin dating back to the Great Revolt of 73–66 BC. The coin’s front face is stamped with the words “For Freedom of Zion” and adorned with a vine leaf, while the back face reads “Year Two” (to the Revolt), alongside an image of an amphora – an ancient container used for storing wine. That coin embodies the essence of our story, and its image is born upon a selection of our wines. For us, the coin is a reminder of our deep connection to the earth and to our roots. As we walk through the vines, we hear the echoes of our ancestors, experts in their time, who made the finest wines for the temples of Jerusalem and emperors of Rome as early as two millennia ago.
What for better with Rose than recipes from this summer’s hottest cookbook, Millenial Kosher, by Busy in Brooklyn’s Chanie Apfelbaum. These recipes are reinvented for a modern kosher palate.
Summer Berry & Feta Salad with Basil Lime Dressing
DAIRY ■ YIELDS 4 SERVINGS
This is your new must-have summer salad. Forget saving it for Shavuos or dairy Shabbos meals. You’re going to want to make salad for lunch just so you can eat this. Trust me.
5 oz. frisée or arugula
1 cup sliced strawberries
½ cup blueberries
⅓ cup candied pecans
½ small red onion, thinly sliced
1 cup crumbled feta cheese
Basil Lime Dressing
⅓ cup light olive oil
3 Tbsp lime juice
2 Tbsp honey
½ cup packed fresh basil leaves
salt, to taste
pepper, to taste
1. Prepare the dressing: Place oil, lime juice, honey, basil, salt, and pepper into a blender or food processor; blend until smooth and creamy.
2. Spread the frisée on a platter; top with strawberries, blueberries, pecans, red onion, and feta. Drizzle with dressing before serving.
Peanut Butter Banana Nice Cream
YIELD: 4-6 servings
Banana ice cream, or as Millennials have dubbed it, nice cream, has gotten me through many after-dinner sweet cravings. I’ve experimented with lots of different flavors, but this one takes the cake. The best part about banana ice cream is that you get to load on the toppings without the guilt. Add some chocolate chips and my peanut butter granola and it takes it over the top.
4 very ripe bananas
1⁄4 cup natural peanut butter
1 Tbsp maple syrup, or to taste
pinch sea salt
Optional toppings: Peanut Butter Granola (page 52), cocoa nibs, melted chocolate, honey roasted peanuts
1. Peel and slice bananas. Place into a container or ziplock bag; freeze overnight.
2. Place frozen banana slices into a food processor fitted with the “S” blade or into a powerful blender; blend until smooth and creamy, scraping down the sides of the bowl as needed. Add peanut butter, maple syrup, cinnamon and sea salt; process until
3. Serve immediately for soft-serve ice cream consistency or freeze until ready to serve. Thaw lightly to soften before serving.
VARIATION: Use almond butter, tahini, chocolate hazelnut spread, or any nut butter instead of the peanut butter.
YIELD: 3 servings
Ah, shakshuka, you are my all-time favorite breakfast. I love changing you up with different ingredients, and serving you for brunch, placing the pan right in the middle of the table, family style. I’ve created so many variations of shakshuka on my blog over the years — from garbanzo bean shakshuka to spaghetti squash shakshuka, eggplant shakshuka, and even Mexican quinoa shakshuka. This ramen-based recipe is a super-simplified version, so you can make it with very few ingredients on hand.
2 cups marinara sauce
1 tsp sriracha
1½ cups water
2 (3-oz.) packages ramen noodles, flavoring packets discarded
2 scallions, sliced
1 tsp toasted sesame seeds
1. In a skillet, bring marinara sauce, sriracha, and water to a simmer. Add ramen noodles; cook until noodles start to soften, about 2 minutes. Flip noodles; continue to cook until the block of ramen loosens, another 2 minutes. (Don’t worry if they are not cooked through; they will continue to cook along with the eggs.)
2. With a spoon, make a well in the sauce. Crack an egg into a small bowl; gently slide it into the well. Repeat, one by one, making wells and sliding in remaining eggs. Cover the skillet; cook until egg whites are set, 4-5 minutes. Garnish with scallions and sesame seeds. Serve immediately.