Tag Archives: kosher wedding food

HE’BREW: Great Kosher Beer for Your Jewish Wedding

wedding bar kosher beerOne big plus of moving Huppahs.com to New York has been finding out about HE’BREW beer, a line of great-tasting kosher craft beers. If you want to offer your wedding guests something different at the bar and give the beer lovers in the crowd something they’ll appreciate, serve up some Origin Pomegranate Ale, Hop Manna, Messiah Brown Nut Ale, or one of the line’s other amusingly-named but seriously good brews.

I don’t have the beer vocabulary to even bluff at describing the tastes, but one reviewer who presumably does have that vocabulary was reduced to the word “WOW.” In the 2011/2012 World Beer Championships, where HE’BREW’s maker, Shmaltz Brewing, entered fourteen beers, nine of their beers won gold medals and five won silver. It’s good beer.

HE’BREW beers are brewed in upstate New York, but you can find them in more than thirty states (as well as extremely selected locations in Canada, Australia, and Japan). A newer line of Coney Island Craft Lagers is available through a more limited number of outlets. Shmaltz Brewing’s website provides helpful lists of wholesalers, shops and bars that carry its products.

roundstone-rye-whisky catoctin creekRelated: Special Wedding Details: Catoctin Cocktail with Kosher, Organic, Rye Whisky

Generally, an unflavored beer made with only water, barley, yeast, and hops, without any additives, will be kosher even without certification (for this information, I go to Orthodox-Jews.com). But when you want to get at all adventurous with taste and still keep kosher, you have to look for certification. HE’BREW beers are certified by the Orthodox-grade Kosher Supervision of America.

I raise my glass to the folks at Shmaltz Brewing Company for advancing the art of beer for the rest of us to enjoy and impress our guests.

East River Bar Brooklyn New York NYRELATED: Real Life Wedding: Alanna + Joe’s Brooklyn Neighborhood Wedding

Persian Pomegranate Sangria (Kosher Drink Recipe)

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Recipe: Parve Pie Crust (Non-Dairy)

With all the fruit pie recipes we’ve posted during the past couple of weeks, I’ve received a few requests for a parve pie crust recipe. Here it is. The dough uses vegetable oil instead of butter, and soy milk instead of milk. As a result of using oil, the dough mixes up more wet than a butter or lard based dough. The finished product also won’t be quite as flaky as a butter-based dough, but it holds up well, and the crust won’t preclude you from eating your pie at the end of a meal that includes meat. (And if you haven’t seen the pie recipes, here they are: Peach Lattice Pie, Ginger Pear Pie, Perfect Plum Pie, Fresh Raspberry Pie.)

Ingredients for Parve Pie Crust

Makes one 9-inch double pie crust

  • 1/2 cup vegetable oil
  • 1/4 cup soy milk
  • 1 Tablespoon sugar (Optional. Recommended for sweet fillings, not recommended for savory fillings.)
  • 2 cups flour
  • 1/2 teaspoon salt

Instructions for Parve Pie Crust

  1. Preheat the oven to 400 degrees.
  2. Combine the oil and soy milk. Add sugar, and mix to dissolve.
  3. In a mixing bowl, mix the flour, salt, and sugar. Add the oil mixture without stirring. Mix with a spatula.
  4. Refrigerate 20 minutes.
  5. Place half of the dough between two pieces of waxed paper. (Put a small amount of water between the work surface and the wax paper to help keep the dough from sliding as you roll.)
  6. Roll the dough into a round about 1/8-inch thick. Gently remove the top waxed paper, and carefully flip the dough into the pan. Peel off the remaining wax paper.
  7. Bake at 400 degrees until brown.
  8. Use the remaining dough for the top of the pie, or use it to line a second pie tin.

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Recipe: Chocolate Mousse (Parve/Non-Dairy)

This week, we’re sharing recipes for dessert foods to accompany the wedding cake. Intimate weddings don’t need elaborate dessert buffets, but serving something alongside the cake helps end the meal on a celebratory note. Look for an accompaniment that will complement the cake’s flavor, add color, or provide a contrasting texture.

This isn’t the first time I’ve turned to Evelyn Rose’s chocolate mousse to round out a menu. It’s a crowd pleaser; rich, decadent, and surprisingly rich for a dish that doesn’t contain any dairy products. Your guests would enjoy this mousse anytime of year, but during the winter, when high-quality fresh fruit can be difficult to find, it’s a great choice to serve with your wedding cake. The recipe is found in The New Complete International Jewish CookbookJewish wedding recipes.

The recipe is parve, so you can serve it after a meat meal.

You can make this mousse up to three months ahead and freeze it, or keep it in the refrigerator up to four days, which makes it especially convenient for a small, self-catered wedding.

Chocolate Mousse Recipe (Parve)

Serves 50

Chocolate Mousse Ingredients

  • 2 lbs. plain (semi-sweet) chocolate
  • 30 eggs, separated
  • 4 level Tbsp instant coffee, dissolved in 6 Tbsp hot water
  • 6 fl oz (¾ cup) rum, Creme de Menthe, brandy, Cointreau or orange juice
  • 5 Tbsp caster (superfine) sugar
  • For the garnish: 8 oz. (2 cups) toasted almonds or chopped walnuts

Chocolate Mousse Instructions

  1. Break up the chocolate and stand in a basin over very hot (not boiling) water. Heat gently until melted, then remove from heat. (Or melt, uncovered, for 1½ minutes on 100 percent power in the microwave.)
  2. Immediately drop in the egg yolks and beat vigorously until the mixture begins to thicken.
  3. Stir in the coffee or the liqueur. Allow to go quite cold.
  4. Beat the egg whites until they just hold soft peaks, then beat in the caster sugar.
  5. Pour the chocolate mixture into the bowl containing the egg whites and blend together.
  6. Spoon into individual paper cases.

Make Ahead Options

Keeps four days in the refrigerator or three months in the freezer.

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