The Dessert That Knows No Boundaries
No, cheesecake was not created in New York even though the New York style cheesecake variety is what usually comes to mind when one thinks of cheesecake. As the old saying goes "all roads lead to Rome", and that is where the Romans took their adaptation of cheesecake when they conquered the ancient Greeks. All of the cheesecake credit goes to the Greeks who knew a good thing and considered it a cake – the earliest attested mention of a cheesecake is by the Greek physician Aegimus, who wrote a book on the art of making cheesecakes.
Of course, the modern version of cheesecake does not resemble what the ancient Greeks and Romans prepared. That credit goes to James Kraft, who in 1912 developed a form of pasteurized cream cheese and trademarked the Philadelphia Cream Cheese brand in 1928, which is now the most commonly used cheese in cheesecake recipes.
Cheesecake knows no language barrier or ethnicity. It is the dessert heard around the world. Each county has its own "signature" ingredient that makes the cheesecake distinctly their own. Here are a few examples of Cheesecakes Around the World:
Greece
This is where it started! The Greeks use myzithra cheese for their cheesecake recipes. It is similar to farmer's cheese and ricotta cheese and has a pungent aroma and mild taste. This recipe for Myzithra Cheesecake is crustless and is loaded with yummy ingredients: raisins soaked in brandy, crushed almonds, lemon zest and sprinkled with cinnamon and sugar. Ricotta or mascarpone cheese can be substituted for the myzithra.
France
French cheesecakes are not very high (1-2-inches) and are made from Neufchatel cheese, which accounts for their light texture and flavor. In 1872, William Lawrence, a New York dairyman of the township of Chester, created the first American cream cheese as the result of an attempt to create a batch of Neufchâtel. Try this recipe for Tarte au Fromage Blanc - it has a shortbead crust, is baked in a tart pan and is not very sweet.
Italy
The Italians use ricotta or mascarpone cheese instead of cream cheese and often add small pieces of candied fruit. The texture of the Italian cheesecake is usually drier than American styles. Our Italian friends Giuliano Hazan and Alessandra Rovati have shared two delicious recipes. Giuliano, author of the new cookbook Hazan Family Favorites: Beloved Italian Recipes ,shares his Ricotta Cheesecake, which is a classic, and Alessandra's Strawberry & Prosecco Tiramisu, uses mascarpone cheese, although not a cheesecake is too good to not include!
Germany
Called Käsekuchen in German, this style cheesecake uses quark cheese, which is made from sour milk and has a sweet and sour taste and is said to "melt in your mouth". Some recipes for German Cheesecake can be translated using cottage cheese. Tnuva brand makes quark cheese that is available in some American grocery stores. This recipe for Grandma's German Cheesecake uses quark cheese but suggests using farmer’s cheese if the former is not available.
Brazil & Argentina
The cheesecake recipes from these two South American countries are characterized by a layer of marmalade on top – guava marmalade in Brazil and strawberry or another berry marmalade in Argentina. Enjoy this cheesecake version that swirls the strawberry jam through the filling, Strawberry Swirl Cheesecake.
United Kingdom
The cheesecakes of the United Kingdom and Ireland are similar to those of the United States in that they typically use cream cheese and sugar in the filling, plus the addition of cream. Their recipe for the crust differs from ours – it is made from a combination of crushed, buttered British biscuits. Toppings include fruit compote and lemon curd, and fruit jelly may also be mixed in with the filling to keep it firm. We have selected this Caramel-Apple Cheesecake as an example of the extravagant topping the British like – this recipe uses a graham cracker crust though
New York, USA
There are so many regional cheesecake recipes in the United States but the king of cheesecake recipes is the unadorned New York Style cheesecake. Rich, dense, smooth, creamy and full of cream cheese, heavy cream, sour cream, eggs, sugar – a real killer! And of course, just like kugel recipes, there are a ton of recipes for New York Style cheesecake and each baker will claim that their recipe is the best. We consider the recipe for Lindy's Original Cheesecake as #1!
Cheesecake can be served topped with fruit, chocolate ganache, marbled with chocolate, swirled with raspberries or crumbled Oreo cookies; it can be made flavored; it can be smothered with berry sauces, served with whipped cream or it can be left in its natural state and served unadorned. Either way, it is a global dessert favorite and a dessert of choice for the holiday of Shavuot.
Now all that you need to become a Cheecake Whiz are some great cheesecake tips and we are sharing some to insure that your cheesecake baking venture is a success – KosherEye Be a Cheesecake Whiz Tips.
May 20, 2012 |
Pre-Cooked, Heat & Serve, Kosher
 Polenta is considered a traditional Italian dish, and is a staple of Northern Italy where it is as popular as pasta. What is polenta? It is basically cornmeal mush and is considered a comfort food – like pizza − and can be served in place of potatoes, pasta, or rice. The history of corn meal and polenta is long and we won't attempt to reconstruct it for this article. Suffice to say, it was used throughout Roman times and can be prepared in a multitude of ways. It is economical and was associated with humble homes. But as you know, what is considered "humble" food somehow, someday becomes gourmet.
Polenta can be found on the menus of top restaurants and is now often featured in cookbooks and food magazines. There are so many ways to prepare this smooth, creamy, filling dish but they all start with the basic stovetop recipe: a saucepan, liquid, corn meal – cooked over low heat, stirring, until thickened. Once the polenta is made, it can be refrigerated and cut into shapes for frying, grilling, baking, and broiling. Or, left as a mush, it is delicious served with dishes that have gravy, or topped with pasta sauce and cheese. It is wonderful with the addition of added flavors such as lemon zest, sun-dried tomatoes, fresh herbs, curry, chilies, etc. The ways to serve it are up to your imagination. Polenta (corn meal mush) has found its way to many countries: Africa, Brazil, Turkey, Hungary, Bulgaria, etc. Each calls it by another name and add their special "touch" to make it uniquely theirs – in Romania it is called Mamaliga and is served topped with melted butter and crumbled cheese.
Food Merchants Inc., distributed by The Quinoa Corporation, makes polenta in pre–cooked, ready to heat & serve, 18-ounce rolls (chubs). Now you can enjoy this Italian national treasure without the standing over a hot stove and stirring. KosherEye has been using this product for years and it is a staple in our pantry. There are so many ways we prepare it and our two favorite are:
• Slice, place on a parchment lined cookie sheet that has been sprayed with cooking oil. Bake at 400 degrees, turning once, until nicely browned.
• Place in a stovetop pot, mash with a potato masher, add water or broth (chicken or veggie) and whisk until smooth, bubbly and hot.
The Food Merchants Polenta products are available in the following six flavors:
• Traditional
• Sun Dried Tomato
• Basil/Garlic
• Chili/Cilantro
• Mushroom/Onion
• Ancient Harvest Quinoa Polenta* New
The Polenta products are organic, fat−free, gluten−free, non GMO (not genetically modified organism) and are certified kosher Kof K parve. In today's busy world, there are occasions when time is of the essence and some shortcuts are absolutely needed when preparing a hot, nutritious meal. And this is one convenient and delicious product we recommend for those shortcuts.
Try the following Polenta Appetizer recipes – Let your imagination be your guide to appetizers with Food Merchants’ organic Polenta.
• Cut polenta into 1/4 to 1/2 inch slices and heat in 350º oven or place in a toaster oven for a few minutes to warm through. Remove from oven or toaster and top with cheese, antipasto or your favorite topping. You can choose the best size for your presentation and then simply cut the polenta circles into halves or quarters.
 • Spread a layer of pesto on a circle of polenta and cut into quarters.
• Brush a circle of hot polenta with your favorite olive oil and garnish with fresh basil.
• Substitute polenta for garbanzo beans in your favorite hummus recipe. Super!
• Melt a slice of your favorite cheese on a circle of polenta and add a dollop of marinara.
• Slice Food Merchants’ polenta as thin as you can. Place several circles in the toaster oven and toast until almost crisp. Dip into your favorite salsa for fat-free chips and dip.
Visit Quinoa.net for additional information and for additional recipe ideas, visit Polenta Recipes.
Available at most Whole Foods Markets.
May 16, 2012 |
America’s #1 Brand
 Pompeian was born in Lucca, Italy, in the hills of Tuscany in the late 1800s, as a producer and exporter of olive oil. In 1906 a young entrepreneur named Nathan Musher purchased Pompeian and continued to produce and export it globally, building a warehouse and headquarters in Baltimore. In the late 1920s the Musher family decided to consolidate all of its production in Baltimore, where the company continues to bottle the oil. Pompeian products are sold throughout the U.S, and after 100 years, it is still privately owned.
Pompeian is the fastest growing brand of extra virgin olive in in the U.S., and the number one importer of olive oil, importing over 40,000 metric tons of olive oil annually from the Mediterranean and South America. The olive oil is imported in bulk, and blended and bottled fresh daily. Unlike many olive oils sold in the U.S., Pompeian oil is a blend of olive oils produced in various regions, rather than from a single locale or company-owned grove. Pompeian extra virgin, both regular and organic olive oil, are the first olive oils to receive the USDA Quality monitored seal recognizing quality and purity. The oils are continuously monitored and adjusted until they offer a balance of flavor, color, bouquet, and clarity.
According to Pompeian, “Olive oil is one of nature's “perfect” foods – pure, simple and essentially the same since ancient times. It is not a vegetable oil, but rather fruit oil. Pompeian Olive Oil is pressed from sun-ripened fruit. The character of any olive oil you buy depends upon many factors: the variety of olives used to make it, as well as the soil, climate and seasonal weather conditions at the groves in which the olives were grown. It takes about 11 pounds of olives to make one liter of oil. The average tree yields enough olives to produce three to four liters per year.”
Pompeian Takes Us to Olive Oil University:
Extra Virgin
Some of the Mediterranean's finest olives are selected for Pompeian Extra Virgin Olive Oil. Produced by the first pressing of these remarkable olives though the centuries-old cold pressing process, Pompeian Extra Virgin Olive Oil is extremely low in acidity, which accounts for its robust taste and heady fragrance. In October, 2011, AOL Kitchen Daily selected it as the “Best Extra Virgin Olive Oil”.
Organic Extra Virgin
Pompeian Organic Extra Virgin Olive Oil is USDA Certified Organic and ensures health–conscious consumers of the careful handling and production they treasure, along with the flavor they expect from Pompeian.
 Classic Pure
The mild taste of Pompeian Classic Pure Olive Oil complements almost any dish, enhancing its true flavors rather than dominating them. The fine olives add a delicate yet unmistakable accent to even the most simply prepared meats, fish, soups, sauces, and pastas. Use it as a base for marinades, or simply brush it on fish, poultry and meats prior to cooking. It has a higher smoke point than Pompeian Extra Virgin, which makes it ideal for sautéing and frying.
Extra Light Tasting
This is an all–purpose cooking oil that provides all the benefits of cooking with olive oil—yet its light, delicate flavor adds no significant taste. It is suggested for delicate sauces, stir-fried dishes, seafood, and yes, even baking. In fact, it's a great substitute for shortening in cakes, cookies, and other baked goods. Be aware that Extra Light Tasting Olive Oil is not lower in calories? "Extra Light" means light in flavor. Olive oil and all other edible oils contain about 120 calories per tablespoon.
Pompeian OlivExtra® Original
A cooking oil, this is a blend of Canola Oil and First Cold Press Extra Virgin Olive Oil. Pompeian innovated the cooking oil category with the introduction of unique blends of oil that offered consumers added value in the form of nutrients, flavor and cost per serving.
Are you an olive oil “snob”?
Many ask, "Is a more expensive olive oil better?" Price alone is not an indicator of quality, since the quality of olive oil depends upon many factors: the type of olives from which the oil was produced, the handling of the olives before and during pressing, the storage of the oil and the overall quality standards of the producer. Following individual taste preference is always the best way to choose an olive oil. The question is also asked, "Is a one–source olive oil preferred?" Once again, that depends on taste, budget and culinary use.
In general, KosherEye uses cold pressed extra virgin olive oil for finishing, salad dressings, dipping and toppings. We use other types of olive oil and blends for cooking, frying, and sometimes baking. We especially love the versatility of Pompeian’s products, along with the value. Wide access to olive oil has made Americans more aware of the Mediterranean diet, an eating lifestyle high in fruits, vegetables and low in saturated fats. America is in fact now using more olive oil due to the availability of Pompeian in supermarkets across the country. And as our friend Martha would say, that’s a good thing. All Pompeian olive oil varieties are kosher, certified by the OU on the label.
Some helpful olive oil facts:
- Olive oil smoke points
- Chart cooking tips – which oil for which purpose
- Substituting olive oil for butter in recipes
- Olive oil Q and A
- Link to Mediterranean Diet Pyramid
 Recipes using Pompeian Olive Oil:
- Banana Cake with Cinnamon Chocolate Swirls
- Asparagus, Fingerling Potatoes and Melted Shallot Frittata
- Honey Lemon Roast Chicken Thighs
Enjoy this $1.00 off coupon
For more product information or additional recipes, visit Pompeian.com.
May 14, 2012
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