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Haute Coffee: Seen in Living Kosher Magazine

By A. and Richard Karno

For those of us lucky enough to grow up eating well-prepared, traditional Jewish dishes, nothing can replace their familiar comforts. Standards such as brisket, and gribines evoke childhood, family and tradition. And while kosher cooking can rightly claim to be as adventurous as any cuisine, a recent wave of inspired chefs have taken kosher dishes into new and exotic territory. Complex, flavors and bold ingredients nearly shout, "This isn't your Bubby's Frigidaire." For a new generation of cooks, it's 2006 and there seems to be no limit to culinary creativity in the modern kosher kitchen.

In the celebration of Jerusalem's 300th birthday thirteen of the world's greatest chefs gathered in Jerusalem to prepare a 12-course kosher feast. Dishes included truffled cream of white beans, risotto with saffron, vegetable jelly with avocado, striped bass in tapinade and sesame, steamed sea bream in coconut milk, filet of red drum with eggplant confit, strudel of lamb, potatoes Munster style, roasted duckling with vegetable tart, quail stuffed with foie gras, confit of garlic, nougatine with pears, gelee of honey with strawberries.

These offerings are a far cry from the meals presented in Grossinger's classic " Art of Jewish Cooking. " (A book we cherish like a family heirloom) Yet, the new wave of kosher cuisine shouldn't come as a surprise. At its roots, Jewish cooking is an evolving art. From the ancient kettles of Hebrews, Jewish cooks have traversed the continents gathering exotic herbs and techniques as they went. While keeping in accordance with Jewish law, haimisha chefs constantly strove to produce inventive results. With more than 5,000 years of practice Kosher cooking has produced a cuisine that stretches from the simple to the sublime.

These days, with the global pantry available to Jewish cooks, kosher cuisine is getting more interesting. Ingredients from around the world are now found in modern kosher kitchens. In addition, new technologies and societal concerns have created an emerging market for socially and environmentally responsible food products. One new kosher cooking ingredient that fits in this category may come as a surprise. It's Coffee. A product that is hundreds of years old and has its origins in the Middle East is now a secret weapon in a few flaishic-based recipes.

Coffee can be found in all manner of forms. Whole beans, grounds, freeze dried and fresh brewed. Each can be used to add depth of flavor or color to many classic Jewish dishes. Java Juice ® an organic liquid coffee extract is but the newest gourmet coffee cooking ingredient in the Kosher cooks arsenal. Extract coffees, like Java Juice® are in highly concentrated liquid form, but have very little water content. Because there are no grounds or dried crystals to contend with, extracts are perfect for cooking and baking. And, unlike freeze-dried coffees, liquid coffee extracts maintain their fresh flavor and body. As an extra bonus, coffee extract requires zero prep time and zero clean up. All the fress with none of the mess! For cooks who care about the quality of their ingredients, Java Juice is 100% organic coffee extract made from the finest quality Arabica beans. It contains no preservative, additives as stabilizers.

One last interesting fact about Java Juice®. With pre-heated water, the extract is considered Shomer Shabbat. This means an Orthodox family may use the product without breaking the laws of the of the halachic laws of the Sabbath. We thought we'd include a most unique spin on the classic Chili Recipe/. You'll want to save leftovers to ladle over your Hebrew National chilidogs.

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