In the 1970s, one of the most beloved subway advertising campaigns in New York City was, “You don’t have to be Jewish to love Levy’s real Jewish rye.”

Each poster or print ad in the campaign featured African-Americans, Asians, choir boys Irish cops, Italian grandmothers and WASPs, enjoying a slice of the rye bread (see photo #4 below).

The pitch was successful in getting non-Jews to buy—and become fans of—the style of rye bread loved by the Jewish community: a light rye bread with caraway seeds.*

It was so popular, that some 45 years later, it is referenced by advertising professionals, professors, journalists and consumers. You can purchase full-size posters of your favorites from AllPosters.com).

We’d like to adapt the rye bread campaign to chicken soup.

While Campbell’s chicken noodle soup is the #1 canned soup in the U.S., often tied with Maruchan chicken ramen noodle soup, in our humble opinion there’s nothing like Jewish chicken soup.

The latter is not easily found in cans, except for Manischewitz Matzo[h] Balls in Chicken Broth, which we assure you, can’t hold a candle to the recipe below.

So our tip of the day is: Step beyond your usual chicken soup and go for the gold.
 
 
RECIPE #1: CHICKEN SOUP WITH MATZOH BALLS

Make the soup a day in advance so the flavors can meld. We increase the amount of vegetables to enjoy larger portions of them in our soup.

Ingredients For 4-6 Servings

 
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*Food trivia: Dark, unseeded rye bread is called pumpernickel. It is made from coarse rye flour and has a very long baking period, which gives the bread its characteristic dark color.

†Removing the skin cuts down on much of the fat, which most people have to skim off later. Also, boiled chicken skin is not a particular treat.

‡We often tie a half bunch of dill and a half bunch of parsley with kitchen string and add them to the pot. We pull them out when the soup is done, and then use the rest of the dill and parsley to snip onto the bowls of soup as a garnish.
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Preparation

1. ADD the water to a 6-quart pot, filled by the other ingredients. Bring to a boil, skim any foam, reduce heat and simmer, covered, for 3 hours. Taste and adjust seasonings.

2. REMOVE the cooked chicken from the pot and cut off the bone. You can shred it or slice it, as you prefer. Refrigerate.

3. MAKE the matzoh balls per the recipe below (you can also do this a day in advance).
 
 
RECIPE #2: MATZOH BALLS

We were brought up with light-as-a-feather, soft matzoh balls. Our mother referred to firm matzoh balls as rocks.

But it’s a matter of preference.

If you only have one large pot, make the matzoh balls first. You can store them in another container in the fridge, and the pot will be free to make the soup.
 
Ingredients For Soft Matzoh Balls

[1] The way we like it: lots of vegetables, lots of chicken and matzoh balls (photo © Food Network, from an Andrew Zimmern recipe).

[2] Some gourmets add wild mushrooms and truffles instead of carrots and celery and serve crostini with pâté de foie gras, but we’re happy with these chopped liver crostini (photo © David Burke | Fabrick | NYC; here’s the recipe).

[3] From a Jewish Italian grandmother: pasta, of course. Our grandmother (not Italian) and others often added fine egg noodles (photo © Lincoln Ristorante | NYC).

[4] One of several beloved posters of a 1970s ad campaign for Jewish rye bread (photo © AllPosters.com).

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‡‡Some cooks add onion salt or garlic salt. We don’t like them in our matzoh balls, although we’ve personally added ground chipotle (although most guests opted for the fresh-herbs-only version).
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[6] Want variety? Check out the list of variations at the right (photo © Good Eggs |SF).

[7] You can even send a chicken soup gift by mail, from Grandma’s Chicken Soup.

Ingredients For Firm Matzoh Balls

Use the above ingredients and:

 
Preparation

1. LIGHTLY BEAT the eggs and add the remaining ingredients until well blended. Do not over-mix or you’ll get tough matzoh balls. Cover and chill for 45 minutes to 1 hour to set. Meanwhile…

2. BRING a 6-quart pot of salted water (1 tablespoon salt per 4 quarts water) to a boil. Scoop rounded tablespoons of the matzoh ball dough into 1-1/2-inch balls—larger as desired, but two smaller matzoh balls are easier to slice and eat in the soup. (We use a cookie dough scoop; Mom formed hers by hand.) Add to the water, one at a time, with a slotted spoon. When all the matzoh balls are floating on the top…

3. LOWER the heat to a rolling simmer for 40 minutes. AVOID the temptation to stir! Remove with a slotted spoon and place in a serving dish.

3. STORE in the fridge. An hour or two before serving, bring them to room temperature and warm them in the pot of soup.
 
 
CHICKEN SOUP ADDITIONS

While we love classic Jewish chicken soup and eat it often, we also like to have fun by varying or adding ingredients. For example:

 
Any other suggestions? Let us know!

The by-product of rendering chicken skin for fat (schmaltz) are cracklings: crispy pieces of chicken skin. They’re a prized treat to eat on potatoes or anything else.

In Yiddish they’re called gribenes (GRIH-beh-ness) or grieven (GREE-vin), which means “scraps” in Hebrew.

When a whole chicken is being used for soup and the skin isn’t needed (it just adds fat that needs to be skimmed off later), it can be cut into strips for gribenes. Cooked with sliced onions, the result is memorable.

Ready to render?

Ingredients For 1/2 Cup

 
Preparation

1. COMBINE the chicken fat and any skin in a small saucepan, along with the thyme, garlic and water. Bring the mixture to a simmer over medium-low heat.

2. COOK until the fat has rendered (liquefied) and the skin pieces are crispy, about 35 to 45 minutes. As liquid fat fills the pan, drain it into a measuring cup or other vessel; the gribenes will take longer to get crisp.

3. EAT the gribenes as soon as possible after they come out of the pan. Don’t refrigerate; they’ll go limp. These delicious cracklings can be eaten with potatoes, garnish a salad or chicken/turkey sandwich, grits or polenta, etc. Both Nana and Mom ate them straight from the pan.

4. COOL the chicken fat slightly, then strain it into a lidded jar. It will keep for up to one week, maybe longer.
 
 

January 31st, is National Hot Chocolate Day, a drink that’s not just for kids.

A few days ago we published an article on Christmas hot chocolate, to be enjoyed by all.

But today’s recipes are for adults only. Turn your cup of hot chocolate into an adult drink with a touch of schnapps—or any spirit you prefer.

And, if you like impromptu get-togethers, you can have an after-work hot chocolate cocktail party. You can even ask each participant to bring a favorite spirit.

You can create pitchers of your favorite recipe(s) and microwave each cup (45-60 seconds at room temperature, test in advance) to order, before garnishing (we moved our microwave to the dining room buffet).
 
 
WHAT TYPE OF LIQUOR GOES WITH HOT CHOCOLATE?

Anything that goes with chocolate will work. That covers almost everything, except perhaps some very herbal liqueurs like Bénédictine. Start with whatever you have on hand:

 
In fact, you can gather your friends, ask everyone to bring a different flavor (whatever they have on hand) and party!
 
 
HOW TO MAKE SPIKED HOT CHOCOLATE

We’ve got recipes for your consideration below, but there really is no wrong.

Here’s an easy template for an 8-ounce cup:

 
*You can add much more, if you want to turn the drink into a hot chocolate cocktail.

Don’t see what you want below? There are countless spiked hot chocolate recipes online.
 
 
RECIPE #1: BASIC, WITH FLAVORED VODKA/TEQUILA

Ingredients Per Cup

 
Preparation

1. BLEND the vodka into the hot chocolate and garnish as desired.
 
 
RECIPE #2: CANDY CANE “MARTINI”

Prepare as per Recipe #1, above.

Ingredients

[1] Irish cream liqueur and hot chocolate are a match made in heaven, here with a topping of steamed milk and cocoa mix (photo © Polka Dot Bride).

[2] Regular vodka is fine, but flavored vodka adds an extra layer of flavor (photo © Smirnoff, which used its whipped cream-flavored vodka).

[3] Don’t forget white chocolate, with spiced rum or RumChata, a rum-based cream liqueur (photo © Cheri Louglin Photography).

[4] Grand Marnier hot chocolate (photo © Sweatpants And Coffee).

Orange liqueur is our second favorite alcohol addition, after Irish cream liqueur. Prepare as per Recipe #1, above.

Ingredients Per Cup

 
Variation: Margarita Hot Chocolate

[6] Try a matching rim. This one is a blend of cocoa drink powder and cayenne for Mexican hot chocolate (photo © X Bar | Hyatt Regency | LA).

This one’s for you, Rajesh Koothrappali. Prepare as per Recipe #1.

Ingredients

 
 
RECIPE #5: LIQUEUR-FLAVORED WHIPPED CREAM.

You can use any liqueur. To use an 80-proof spirit such as bourbon whipped cream, you can add 1-2 extra tablespoons of sugar for a sweeter whipped cream. (personally, we prefer it with less sugar).

Ingredients

 
Preparation

1. COMBINE the ingredients and whip with beaters or use a whipped cream dispenser like iSi.

Here are more flavored whipped cream recipes.
 
 
FOOD 101:
THE DIFFERENCE BETWEEN HOT COCOA & CHOCOLATE

There is a difference between cocoa and hot chocolate. After you read it, you may prefer the latter (we do!).

While many people use these terms interchangeably, and they are all flavored spirits, there are differences in terms of sweetness and color—and in the case of fruit brandy, the base alcohol.

 
In sum: If you want a less sweet, clear spirit, choose schnapps/eau de vie over liqueur. For something sweet and syrupy, go for a liqueur or cordial.
 
Fruit Brandy Vs. Liqueur

We’ve never heard of a Chanukah cocktail party, so we decided to throw one this year. The menu:

 
 
CHANUKAH COCKTAILS

All of these are simple: no complex or time-consuming mixology.

You can make cocktails blue with:

 
Preparation

1. RIM the champagne flutes with sparkling sugar. Add 1 ounce each orange vodka and blue Curaçao into each.

2. TOP off with sparkling wine. Stirring isn’t necessary but if you want to blend, use one brief stir so the bubbles don’t pop.
 
 
RECIPE #3: CHANUKAH CANDLE

This is a variation of the Blue Sparkler, above, with a different garnish. Orange or gold sparkling sugar puts the “flame” on the “candle.”

Ingredients Per Cocktail

 
Preparation

1. RIM a champagne flute with honey and orange sugar.

2. ADD the curaçao and vodka to a champagne flute, and top with sparkling wine.

NOTE: Sparkling sugar is available online, at baking supply stores, and at craft stores like Michaels or Hobby Lobby.
 
 
RECIPE #4: BLUE STAR

Ingredients For 2 Drinks

 
Preparation

1. PLACE the ice cubes in a cocktail shaker. Add the curaçao and grapefruit juice and shake well.

2. STRAIN into a cocktail glass and top with sparkling wine. Garnish with the star fruit.

[1] Blue Martini (photo © SKYY Vodka).

[2] Blue Sparkler (photo courtesy Announcing It, which specializes in online invitations).

[3] The Chanukah Candle, a sparkler with a bit of honey and gold or orange sparkling sugar (photo © Living On Cloud Nine).

[4] Blue Star, with a slice of starfruit (photo © Recipe Plus [now closed]).

[5b] Blue Curaçao, an orange liqueur tinted blue for dramatic cocktails. There’s more about it below.

*The Star Of David is a six-point star, but we only have what nature provides: the five-point star of the carambola (star fruit).

[6] Turn a White Russian into a Blue Russian by substituting blue Curaçao for the coffee liqueur (recipe and photo courtesy Mix That Drink).

[7] Put a sparkling sugar or coconut rim on a blue soft drink (photo © Garlic My Soul).

RECIPE #5: MAZEL TOV MARGARITA

Notes from Host The Toast, creator of the recipe:

The classic Margarita is made with orange liqueur, originally Cointreau but often the less expensive generic orange liqueur, triple sec.

Curaçao is another orange liqueur, from the Caribbean. It is a clear liqueur; but years ago, blue color was added to create blue Curaçao for more festive cocktails.

Per Host The Toast: “We find the flavor of the blue a little more bitter, so we’ve balanced the drink by using half blue Curaçao and half triple sec.” Try it both ways, to see which you prefer.

Here’s how the different types of orange liqueur differ; from curaçao and triple sec, which are generic terms, to brands like Cointreau, Grand Marnier and Gran Gala.
 
Ingredients Per Drink

 
Preparation

1. CREATE a salt rim on a margarita glass, mason jar or other glass: Rub the rim with a cut lime and dip and twist the glass in a shallow dish of coarse salt until the rim is coated. Place the glass in the freezer for a few minutes to chill.

2. COMBINE the drink ingredients in a cocktail shaker filled with ice and shake well. Pour into the chilled glass and garnish with a wedge of lime.
 
 
RECIPE #6: BLUE RUSSIAN

Ingredients Per Drink

 
Preparation

1. ADD two or three crushed ice cubes of ice to a martini glass or rocks glass.

2. ADD the curaçao, followed by the vodka. Top off with the cream.

 
And how about:

 
 
BLUE MOCKTAILS

Mix a clear soft drink with food color or blueberry juice:

 
 
WHAT IS BLUE CURAÇAO

Curaçao is an orange liqueur made from the dried peels of the laraha (LA-ra-ha) citrus fruit, grown on the island of Curaçao in the Netherlands Antilles (southeast of the Virgin Islands in the Caribbean).

The laraha is a de-evolved descendant of the Valencia orange, which was brought over from Spain in 1527. It did not thrive in the Southern Caribbean climate. The oranges that the trees produced were small, fibrous, bitter and inedible. The trees were abandoned, and the citrus fruit they produced evolved from a bright orange color into the green laraha.

When life gives you bitter fruit, distill it! It turned out that while the flesh of the laraha was inedible, the dried peel remained as aromatic and pleasing as its cultivated forebear. Experimentation led to the distillation of Curaçao liqueur from the peel.

The distilled liqueur is clear. Some brands are colored blue or bright orange to create color in cocktails. The color adds no flavor.
 
 

Challah bread pudding, like Challah French Toast, should not be limited to Chanukah. In terms of egginess, it’s the closest thing to brioche—and much less expensive.

With Chanukah starting in two weeks (this year, it coincides with Christmas Eve), you try a batch this weekend; then adjust it as you like over the eight days of Chanukah. Serve it for breakfast or dessert.

What other holiday gives you eight days of French toast and bread pudding?
 
 
DIFFERENT CHALLAH BREAD PUDDING RECIPES

 
 
RECIPE: CHALLAH BREAD PUDDING

This recipe is ready in 40 minutes.
 
Ingredients For 6 To 8 Servings

 
Favorite Variations

 
Preparation

1. PREHEAT the oven to 325°F. Spread the challah cubes on a baking sheet and bake for 15 minutes, tossing occasionally until the cubes are dry but not brown. Remove from the oven and cool for 15 minutes.

2. ADD the raisins and bourbon to a small bowl. Microwave for 30 seconds; set aside.

3. COMBINE the brown sugar and 1 tablespoon of the granulated sugar in another small bowl. Set aside.

4. BEAT the egg yolks, 3/4 cup sugar, vanilla and salt with electric beaters or a whisk. Beat/whisk in the cream and milk until combined. Add the raisins and bourbon.

5. RESERVER 2 cups of the prettier challah cubes for the top layer. Stir the remaining cubes into the egg yolk mixture and pour into a 13″ x 9″ baking dish. Set aside for 30 minutes so the bread is fully saturated by the custard.

6. DIP the remaining challah cubes into the melted butter and place evenly, butter side up, on the top of the pan. Sprinkle the brown sugar mixture on top.

7. BAKE for 50-55 minutes until custard is set (pressing the center of the dish does not release any liquid). Cool for 45 minutes and serve warm.
 

CHALLAH HISTORY

There are two words for bread in Hebrew: lechem, the everyday bread, and challah, the sabbath bread. Jewish custom requires that Sabbath and holiday meals begin with challah.

Challah is a braided, honey-sweetened egg bread made from wheat flour and topped with an egg white wash.

The word refers to a tithe of bread that was given to the priests, who had no income. A portion of the dough was sanctified and tithed, the remainder was given over for ordinary consumption.

In biblical times, the Sabbath challah was probably more like present-day pita. Through the ages and as Jews moved to different lands, recipes evolved and the loaves varied. For Rosh Hashanah, the Jewish new year, the loaf was formed in a circle, to signify the desire for a long life [source: Food Timeline].
 
 
TYPES OF CHALLAH: MODERN CHALLAH

Traditional challah is made from wheat flour, although some modern bakers make it from spelt, whole wheat, gluten-free flour, even sprouted wheat.

They can be plain or mixed with raisins and other dried fruit. On the savory side, onions and herbs can be added to the dough; sesame or poppy seeds garnish the top of the loaf.

The shape can be oblong or round, depending on local traditions. Another variation is the number of braids: traditionally three or four braids; more recently two-braid loaves have appeared.

[2] Braided challah (photo © Hewn Bakery | Chicago).

[3] Braided challah with poppy seeds.

[4] A Sephardic turban challah with honey (here’s the recipe; photo © National Honey Board).

[5] A round with raisins (photo © Good Eggs).

[6] Irresistible: chocolate-orange challah from Yin and Yolk.

In more recent times, pull-apart loaves and challah rolls have become popular. During the holiday season, some bakers and home cooks make Chanukah loaves are shaped like menorahs.

Today, people of all faiths enjoy challah, at any time of the day.

One of our team brought in a challah made with pumpkin seeds and chia for our afternoon tea. And for breakfast and snacking, check out this gorgeous chocolate-orange challah.

Go seasonal with this recipe for challah made with butternut squash and sage.

Check out this rainbow challah, made from six braids, each a different color. It’s a dazzler.

And here’s how to turn a challah into a special centerpiece for the breakfast table or a buffet.

So much challah, so little time. We’re off to buy ingredients for Yin and Yolk’s stunning chocolate orange challah. Note to NIBBLE team: Don’t expect there to be any left over on Monday.

Deck the halls with…green beans!

You can serve this green bean wreath in several ways:

 
RECIPE: GREEN BEAN SALAD

Choose the smaller beans: They’ll be sweeter and more tender. Long, thicker beans have been left on the vine too long, and can be tough and tasteless.

Fresh green beans should be tender enough to eat raw, and should have a crisp snap when you break them apart. If they’re rubbery and bend, pass them by.

Depending on the other sides, plan for 4-8 servings per pound of beans.

Ingredients

 
For The Vinaigrette

[1] Green bean and bell peppers crudités wreath from Between The Bread | NYC. [2] Re-arrange this green bean salad into a salad wreath (photo courtesy Keys To The Cucina).

1. MAKE the vinaigrette. Toss the green beans and onion with the vinaigrette and refrigerate in a covered bowl to let the flavors meld.

2. CUT the bell peppers into even strips. Wrap and refrigerate until ready to serve. Then…

3. DRAIN and mound the beans onto a serving plate in the shape of a wreath. Decorate the wreath with the tomatoes and anchovies and sprinkle with the herbs. Arrange the “bow” at the top or bottom.