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Exploring Israeli Cinema
The Big Schmear is back and I'm happy to have you all here! I've had some time to think about the relevance of The Big Schmear while on a break and it's pretty clear to me that Jewish food continues to be a great connector for us all. And I plan to continue...
Beth Schenker, Host & Executive Producer
The Big Schmear conversations are with prominent chefs, musicians, authors, visual artists and more talking about their passion for Jewish life.
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Reach out anytime with comments, feedback and special requests to beth@thebigschmear.com.
Happy Listening!
Our Episodes
The Dairy Restaurant
Guest: Graphic Artist & Writer Ben Katchor Who knew there would be so much to say about the history of the dairy restaurant? Ben Katchor begins the story for us during biblical times in the Garden of Eden (the first restaurant) and takes us on an amazing...
The Jewish Food Society
Guest: Amanda Dell My guest on this episode is Amanda Dell, Program Director from The Jewish Food Society. The work they are doing to capture and archive Jewish family recipes and recipe stories from around the globe is critical to our understanding of our history....
Koval Distillery Shines as a Hero
Guest: Sonat Birnecker, President Koval Distillery I am talking with Sonat Birnecker from my favorite distillery, Koval. These days they aren't just producing their excellent whiskeys - they've pivoted; big time. They are now in the new business of producing hand...
Sharing A Shabbat Meal – May is Mental Health Awareness Month
Guest: Gabrielle Leon Spatt As most of us continue with the stay-in-place orders I decided to invite Gabrielle Spatt of The Blue Dove Foundation to talk with me about Mental Health Awareness Month. The Blue Dove Foundation focuses its resources on the Jewish community...
What’s Your Go-To Condiment? (#52)
Guest: Carolyn Sherman Gutierrez I had great fun talking with Carolyn Sherman Gutierrez of ISH. Who knew horseradish could be so versatile? Or come in so many flavors? I've had fun experimenting at home (too much time) and even got my husband on-board! But that's...
A New Passover for 2020 with Gefilteria (#51)
Guest: Liz Alpern & Jeffrey Yoskowitz Liz Alpern and Jeffrey Yoskowitz, co-founders of Gefilteria join me to talk about creative ways to think about Passover during this time of Covid-19. Passover will be a challenge for sure but maybe we can find a silver lining....
Is Tahini the New Peanut Butter in Your Kitchen Yet? (#50)
Guest: Amy Zitelman Co-founder and CEO of Soom Meet Amy Zitleman, Co-Founder and CEO of Soom. Haven't heard of them yet? Soom is a tahini manufacturer located in Philadelphia founded and owned by three sisters, Amy, Shelby and Jackie (she lives in Israel). In addition...
A Tribute to the Queen of Kosher Cuisine, Norene Gilletz (#49)
Guest: Nina Glick On this special episode we pay tribute to Canada's Jewish Julia Child, Norene Gilletz who passed away last month. She leaves us with an amazing Jewish food legacy. She published 12 cookbooks, has a huge following on Nornene's Kitchen (her facebook...
Our Latest Recipes
Alicia’s Mexican Za’atar
Alicia's Mexican Za'atar 1 Tbsp Dried Oregano 1 Tsp Anise seed 1 Tbsp Dried hibiscus flower (crushed) 1 Tbsp Coriander seeds 1 Tbsp Cumin seeds 2 Tbsp Sesame seeds 1 Tsp Kosher salt 1/4 tsp Lemon salt Toast the coriander and cumin seeds in a 300º for about 5-8...
Challah
It seems like a simple recipe but there's so much Jewish history and love behind it. This particular Challah recipe was given to my guest, Dr. Beth Ricanati by a good friend of hers many years ago in a class at the JCC on the Upper West Side of Manhattan. Please enjoy...
Rachel’s Hamantaschen
Rachel's Hamantaschen 1/2 Cup Butter (or margarine) 3/4 Cup Granulated Sugar 1 Egg 1 Tbsp Milk (or almond milk) 1 Tsp Vanilla Extract 1 Tsp Lemon Zest (grated) 1 1/4 Cups All Purpose Flour 1/4 Tsp Baking Powder 1/4 Tsp Salt Beat the butter and sugar together until...
Beets with Black Garlic Tehina, Pumpernickel and Dill
Beets with Black Garlic Tehina, Pumpernickel and Dill 1 lb. red beets 1 lb. chiogga or candy cane beets 4 slices pumpernickel rye bread ¼ + ⅛ cup Extra Virgin Olive Oil 2 tablespoons Morton’s Kosher Salt 1 teaspoon caraway seed (ground) 1 teaspoon dill seed (ground) ½...
Milk & Honey Punch
Milk & Honey Punch 2 ounces KOVAL Bourbon 1 ounce KOVAL Chrysanthemum & Honey Liqueur 4 ounces milk Nutmeg Fill glass with crushed ice. Build over ice in shaker. Shake well and strain into glass over crushed ice. Sprinkle nutmeg over top. L'chaim! A great...
Pomegranate Brisket
Pomegranate Brisket 1 whole beef brisket2/3 cup pomegranate molasses½ cup olive oil4 garlic cloves (smashed)1 tbsp lemon juice2 tbsp kosher salt1.5 tbsp smoked paprika1.5 tbsp freshly ground black pepper6 shallots (sliced)½ cup light brown sugar2 tbsp tomato paste If...
Passover Chocolate Mousse with Extra Virgin Olive Oil
You can't go wrong with a chocolate anything recipe for dessert but THIS recipe is amazing! it's kosher for Passover and gluten free too. Passover Chocolate Mousse with Extra Virgin Olive Oil 7 ounces bittersweet chocolate (must be at least 70% cacao) 1/2 cup best...
The Knish Wars
It's a knish war and you get to choose the winner yourself! Is your favorite baked or fried? Try them both, how can you loose? Fried and Baked Potato Knishes FILLING FOR BOTH 4 medium potatoes (aprox. 1 1/2 lbs) 1/4 cup oil 2 medium onions 2 eggs (beaten) 3 teaspoons...