Kosher Cuisine Show #14 Holiday Cheers. This is the original script for the show. Some of the non-essential text may have been edited out of the final version that aired on Community Radio due to time constraints. Also, some off-the-cuff comments may not appear in this script. 

First Segment

Hava Nagila Music Intro [35 seconds then fade…]

Hello, everyone! This is Leah Kiser and you’re listening to Kosher Cuisine. This is a show about food safety, international kosher recipes and amazing music from areas around the world. Today is New Year’s Eve on the western calendar. On the Hebrew calendar today is Tevet the 19th, a very ordinary non-exciting day, but most Jews do celebrate secular western holidays like this one. Today, since most of you are busy getting ready for the long holiday weekend, we’re just going to do a few cocktails, and listen to one of my favorite light jazz artists, Vince Guaraldi on what I must confess is one of my favorite CDs, called “A Boy Named Charlie Brown.”

For our first holiday cheer today, I thought we should look at a common western tradition – eggnog. That stuff you buy in stores does not taste like real eggnog, first and foremost. To make it at home, there are two different ways, the real way and the cooked way.

Now, every food safety expert on the planet will tell you to use the cooked way. (wink, wink.) I will only say that whichever method you choose, this is a dairy beverage and therefore can only be served with vegetarian and fish hors d’oeurves and snacks. To prepare it you should use only dairy utensils and cookware and serve it in dairy cups.

OK. You will need:

4 eggs, separated. You should use organic eggs for the best flavor, and for better health. After all, just because you plan to blow your diet doesn’t mean you should go out of your way to eat toxins. You can be bad and still be good-ish.

“Separated” means that you put the yolks in one bowl and the whites in another. They do make a little kitchen doo-hickey that helps with this, but I usually do it the old fashioned way.

Crack the egg carefully and put pressure on the center with your thumbs, gently, to separate the two halves of the shell as evenly as possible. Hold the egg over the bowl you intend the whites to be in, preferably a stainless steel bowl since you’re going to be whipping them up later. Gently pull the halves of the egg together just a tiny bit, to let the whites ooze out somewhat. When most of it has blobbed out, separate the shells completely with the yolk trapped on one side. Carefully pour the yolk into the other shell, with the shell angled so that the remaining whites can fall into the bowl. I think there are videos on Youtube explaining how to do this if you’re never done it. Once you get used to it you can do it in a minute flat.

Next you will need 1/3 to ½ cup of sugar, I usually go ½. You should use organic evaporated cane, because natural sugar still has all the important enzymes, micronutrients, and such that are stripped out of processed white sugar. Also, it tastes better. Also measure out 1 tablespoon for whisking the egg whites later.

You will need one pint of whole, organic milk and 1 cup of organic heavy cream. These should be hechshered, that is, have a kosher certification. Most organic milk does. Alternately, if you belong to a cow share or a farm co-op, use the freshest milk you can. The taste will be truly awesome.

You will also need 1 teaspoon of freshly grated nutmeg, and 3 ounces of bourbon or rum.

You will be happy to know that in general, bourbon and American whiskey does not require a hechsher unless there are other flavors added or it is aged in a wine cask, according to the CRC and other certifying organizations. So, avoid the fancy stuff and you’ll be fine. Beer, on the other hand, does require a hechsher, as do Brandy and Cognac. Gin is iffy – it depends on what it is made from. Many brands are apparently made from grapes, milk, lactose or whey, which means they would need to be certified. Irish whiskey is generally aged in casks that previously held wine products, so they need to be hechshered.

Liqueurs always need a hechsher, due to the numerous flavorings used. Mead doesn’t if it’s just honey, but does if it is aged in casks or adds other flavors. Other products like bitters, hard cider, Japanese sake or whiskey, etc. all require certification as well. Mixed beverages and hard teas and things like that also require certification. Plain rum does not if it is the white or golden kind. The dark rums generally do. Rye also does not generally need a hechsher unless is has other added flavors. Scotch is generally permitted without a hechsher unless it is aged in wine or sherry casks, then it needs a certification.

Tequila can be used without a hechsher if it is clear and unflavored, as is Vodka. Vermouth always requires certification, and of course wine always requires a hechsher, too. Hope that helps.

So, to make old fashioned eggnog: In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in a cool bowl and use a mixer to beat into soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the milk mixture. Chill and serve.

The reason for making the safer, cooked version, is that eggs in the United States are hot pressure washed before they are sold, which strips the egg of its natural outer layer. This is the reason American eggs need to be refrigerated and European eggs don’t. So American eggs are much more prone to contamination from bacteria that causes food poisoning, since the natural defenses have been destroyed.

Also, the conditions of caged and enclosed hens in the US are extremely unsanitary, the birds are not healthy, and the workers are not given clean working conditions, either. It’s a system full of diseased and contaminated chickens and eggs. Better you should buy eggs from a local farmer whose facilities you can see for yourself, or buy cage free eggs from pasture raised hens. They’re more expensive because they don’t kill you with diseases, bacteria, and toxins.

So, to make the cooked version: In a bowl, use a mixer to beat the egg yolks until they lighten in color. Gradually add the sugar and continue to beat until it is completely dissolved. Then set it aside.

In a medium dairy saucepan, over medium-high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. That means to splash a bit of the warm milk into the egg mixture, then slowly pour the egg mixture into the milk stirring constantly so the eggs don’t curdle.

Then return everything to the pot and cook until the mixture reaches 160 degrees or begins to steam. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

When the milk mixture is cool, take another medium mixing bowl and beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Finally, whisk the egg whites into the chilled mixture.

Yummy! And while you’re waiting for your milk to cool, you might enjoy this music from the Vince Guaraldi Trio.


[Tracks 2 & 3 – Pebble Beach & Happiness Is]


Second Segment

Welcome back to Kosher Cuisine! In today’s Holiday Cheer special, we’re looking at convivial beverages for tonight’s New Year’s celebration. This one is called Boston Bog.

For each drink, you will need:
6 fresh cranberries or ½ ounce of cranberry juice

1 and ½ ounces of rum

½ ounce of fresh lemon juice

And ½ ounce of ginger syrup.

To make the ginger syrup in advance, you will need:

1 cup of filtered water. Filtering the water is especially important if you live in an older home, which may have lead solder or lead pipes.

1 cup of sugar, preferably organic evaporated cane

And one cup of diced fresh ginger, skin on and scrubbed clean in a parve bin designated for washing fruits and vegetables.

First, put the water and sugar into a saucepan and bring to a boil for about 3 minutes, to be sure the sugar is completely dissolved. Remove the pan from the heat and let the simple syrup cool to room temperature. Then, in a blender or food processor puree the ginger with the simple syrup. Strain the mixture and cool until needed. This will keep about 2 weeks in the fridge.

If you’re using fresh cranberries for this drink, be sure and muddle them in a cocktail shaker. Otherwise, just pour all the ingredients into a chilled cup and add ice. That’s it.

Now, some more music from the iconic Vince Guaraldi Trio on their “A Boy Named Charlie Brown” CD.

[Tracks 1,4,5,6 – Oh, Good Grief, Schroeder, Charlie Brown Theme, Linus and Lucy]

Third Segment

Welcome back to Kosher Cuisine! In this segment of our Holiday Cheer special, we’ll look at an old favorite that is making a comeback lately, the Tom and Jerry. This drink dates back to the 1800s and can be made with either milk or hot water if you’re doing a meat meal.

This drink starts with a frothy batter. To make it, you will need the whites from two eggs. Whip them until stiff peaks form. Then in a small bowl mix just one of the egg yolks – save the other one for an omelet or something later. And add:

1 ounce of brandy, which does need a hechsher

¼ cup of sugar, preferably organic evaporated cane

¼ teaspoon of ground allspice

¼ teaspoon of ground cinnamon

1/8 teaspoon of ground cloves

½ teaspoon of real vanilla extract, not the artificial stuff

Mix these together thoroughly, then gently fold in the egg whites. This is the “batter.” You will also need to make some simple syrup in advance. For this, just boil 1 cup of filtered water with 1 cup of organic sugar, boil about 3 minutes and let cool. You will also need to warm up a couple of cups of either milk or filtered water to make the drinks. If you’re using water, you can just have a filled teapot handy.

Now, for each cup of Tom and Jerry, you will need to put 2 tablespoons of the batter in a warm cup or mug. In a cocktail shaker, combine ¾ ounce of bourbon, ¾ ounce of brandy, and ½ ounce of the simple syrup. Shake well for 30 seconds, then pour the mixture into the mug. Add 3 ounces of the warmed milk or water. The batter will rise to the top. Stir, and garnish with a sprinkle of cinnamon if desired.

And while you’re warming up with your Tom and Jerry, here’s some more light jazz tunes from the Vince Guaraldi Trio on their “A Boy Named Charlie Brown” CD.

[Tracks 7 & 9 – Blue Charlie Brown & Freda (With the Naturally Curly Hair)]


Fourth Segment

Welcome back to Kosher Cuisine! Four our last Holiday Cheer today, let’s make the Rittenhouse In Wassail Punch. If you know the song, “Here we go a-wassailing” – this is the punch that was served to carolers back in the day when you could go around caroling without being afraid some nut would pull a gun on you for trespassing on their front yard. I suggest a sing-along indoors with your friends instead.

To make the Wassail, you will need:

12 whole cloves
6 whole allspice berries
½ inch fresh ginger root, peeled and sliced
3 cinnamon sticks
12 whole peppercorns
1 gallon of organic or locally produced apple cider
6 ounces of organic cranberry juice
¾ cup light brown sugar, or regular organic evaporated cane
And 12 ounces of bourbon.

Wrap all the spices in a mesh bag or cheesecloth, tying it snugly. Combine the cider, cranberry juice, sugar and the spice bag in a large pot. Bring it all to a boil, then reduce the heat to a simmer, about 2 out of 10 on your stove. Simmer the wassail for about 30 minutes.

For each individual drink, put an ounce of bourbon into a cup or mug and fill it with the warm wassail. Garnish with a dusting of ground nutmeg and/or a cinnamon stick.

And last but not least, a good Holiday Cheer is a nice maple syrup toddy.

First, have some filtered water handy in a teapot. For each drink, you will need:

2 ounces of applejack
1 ounce of sweet vermouth

And 1 teaspoon of real maple syrup, not the artificially flavored corn syrup crap. Generally, grade B syrup is recommended – which is darker and has a stronger flavor.

Combine these in a mug, stirring until blended. Then add 3 ounces of hot water and stir again. You can garnish with a bit of lemon peel, and enjoy!

And finally, here is some more music from the well-known Vince Guaraldi Trio on their “A Boy Named Charlie Brown” CD.

[Tracks 8 & 10 – Baseball These & Fly Me to the Moon]


Thank you for listening to Kosher Cuisine. Next week we will have some more great international food and music and we’ll talk a bit more about food safety and kashrut.

This is Leah Kiser wishing you Sabbath peace, this week and every week. Shalom.
[Hava Nagila fade…]