printNovember 7, 2008
Inside Scoop
Rochelle Eisenberg
Jew Brews
Celebrating 12 years, Shmaltz Brewing Company, handcrafters of HE’BREW - The Chosen Beer, introduces the special limited-edition release of their award-winning “extreme” Chanukah seasonal JEWBELATION: their 12th Chosen Beer in 12 years of Shmaltz.
Called Jewbelation Twelve, the brew is made with 12 malts and 12 hops and contains 12 percent alcohol. It is available at liquor stores throughout the Maryland area through March 2009.
Shmaltz, which has received accolades on its products from beer publications, sells a number of products under its HE’BREW label, including Genesis Ale and Messiah Bold, aged in rye-whiskey barrels.
Coming to Town
“Bedazzled: 5,000 years of Jewelry,” at the Walter’s Art Museum showcases more than 200 pieces of jewelry from the museum’s collection, some never seen before. In addition, it features jewelry on-loan from renowned collector and gemologist Benjamin Zucker, including three ornate Jewish marriage rings, dating from the 17th and 18th centuries.
Zucker is a third-generation gem merchant whose grandfather, Rabbi Gutman Gutwirth, was a revered Rabbi, diamond cutter and dealer in Antwerp, Belgium. On Sunday, Nov. 23, he will deliver a lecture on “A Mysterious Wedding Ring: Tracing Personal Jewelry Histories.” The lecture is free.
Hours for Bedazzled are 10 a.m. -5 p.m., Wed.-Sun., through Jan. 4, 2009. Tickets are $8 adults, $6 seniors, 17 and under free. For information, go to thewalters.org .
Thirty Seconds With Shelly Spector
I am A 1988 graduate of Pikesville High School, 1993 graduate of the University of Maryland, College Park, co-chair of Beth El’s Sisterhood Too and owner of “Designed by Shelly,” personalized children’s gifts being sold at Beth El’s Unique Boutique this weekend.
Company best-seller: Busy box with a chalkboard top filled with craft items.
Best idea for a children’s Chanukah gift: Fill a container with paints, markers and paper so that kids can create. I used to be an art teacher.
What I want for the holidays: Good behavior from my kids and anything to pamper myself.
Favorite Restaurant: Tark’s Bar and Grill
Movie: “Pride and Prejudice,” the A&E miniseries
Place to Travel: Israel
With my kids I like to: Do anything outside. Ride bikes together, go to the zoo, have a catch.
Why I volunteer: I enjoy giving back.
Dining with…Sonia Glick
Dinner in the Glick’s home often includes the savory flavors of the South American cuisine that Sonia Glick enjoyed as a child. A native of Peru, this Owings Mills
resident enjoys sharing some of her favorite traditional entrees with husband Bill, and 2 1/2-year-old twins Gabriel and Alejindra.
Sonia, who is a member of Mother’s Circle, a group designed for interfaith families raising Jewish kids, sends her son and daughter to preschool at the Owings Mills Jewish Community Center. Her favorite dishes include a luscious lemon pie and this Peruvian entrée, Lomo Saltado.
Lomo Saltado
4 Tbsp oil, divided 1 splash red vinegar
1 Tbsp minced garlic 4 tomatoes, quartered
2 lbs chicken breast, cut into 1/2 inch strips 1/2 standard-sized bag frozen french fries
Salt and pepper, to taste 6 tsp soy sauce
1 pinch cumin 2 Tbsp chopped fresh cilantro
3 red onions, cut thick White rice
1. Fry garlic in 1 Tbsp of oil.
2. Add 2 Tbsp oil and stir-fry chicken on medium heat. Add salt, pepper and cumin and remove chicken from pan with its broth.
3. Add 1 Tbsp of oil to pan. Fry the onions for approximately 1 minute. Season with salt and pepper. Add vinegar and continue frying until the vinegar evaporates, another minute or so. The onion should remain slightly firm. Remove the onion. Repeat the procedure with the tomatoes.
4. Meanwhile, bake fries in the oven for 20 minutes on 350 degrees.
5. Return chicken, onion and tomatoes to pan. Add the soy sauce and heat for half a minute. Add the fries and carefully mix everything together. Garnish with chopped cilantro and serve immediately.
Serve with white rice.
On Bookshelves “Jewish Holidays Cookbook” by Jill Colella Bloomfield
DK Publishing, 2008, wire-o binding, 128 pages, $19.99
Many Jewish holiday memories begin with the aromas of special foods wafting in the kitchen, and the laughter of youngsters and their parents preparing family favorites. In this new cookbook, Jill Colella Bloomfield, DK’s resident cooking expert, invites children into the kitchen with more than 40 easy-to-prepare recipes that enable them to take the lead in making holiday meals.
Divided by the Jewish holidays, the cookbook features everything from traditional favorites, such as homemade bagels, flavored cream cheeses and hamantaschen to healthy alternatives, including a Purim Persian lentil salad and tabbouleh. Each holiday begins with an introduction that describes the holiday and focuses on the meaning of the foods that are often associated with it.