Enticing Podcast Episodes Celebrating
Jewish Arts, Culture & History!
Our Latest Episode
No Guilt Gelt – Just in Time for Hanukkah
Guest: Cheryl Rich Heisler If you are in the mood for fun this Hanukkah then you have to give this episode a listen. Helpful note: you may want to have your own cocktail at the ready. I've invited back mixologist Cheryl Rich Heisler to talk about cocktail ideas for...
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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Our Episodes
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...
The 100 Most Jewish Foods (#48)
Guest: Alana Newhouse Photo Credit: MIchelle Ishay I love the book, and I think you will too. It's full of history, stories and of course, recipes! Imagine deciding to compile a book of the 100 Most Jewish Foods! Where would you start? How would you decide what foods...
Flavors of Havana (#47)
Guest: Cindy White I loved talking with Cindy about this new Bed-and-Breakfast in Havana, Cuba featuring Kosher food. What a great way to encourage Jewish tourism. And Cindy's company stateside will help plan your entire itinerary while in Cuba including a tour of...
Stirring the Pot (#46)
Guest: Chef Laura Frankel I couldn't think of a better way to begin 2020 on The Big Schmear than with the topic of Marijuana and Jewish food. So many states have now legalized recreational pot that it seemed a timely topic. I went to my go-to expert on all things...
Sephardic Journey (#45)
Guests: Eugenia Moliner & Denis Azabagic I took a bit of a jaunt off topic to introduce you to the musicians of Cavatina Duo- the theme music for The Big Schmear. i think you'll enjoy meeting them and hearing about their story behind the music. I hope you enjoy...
Introducing the Aussie Gourmet (#44)
Guest: Naomi Nachman There is this iconic cafe in Skokie, IL. It's called Emma's and it's a favorite place for those wanting a great selection of Kosher food from bagels and lox to wraps and soups. And this is where I caught up with Naomi Nachman. Just off the plane...
Feasting and Fasting: The History and Ethics of Jewish Food (#43)
Guest: Dr. Aaron S. Gross I couldn't resist searching out more information on this new book Feasting and Fasting! I hope you'll find my conversation with Dr. Aaron S. Gross, co-editor as intriguing as I did. The book delves into Jewish food as a key component to...
Fall is for Foraging Mushrooms (#42)
Guest: Maxim D. Shrayer Are you thinking about seasonal menus for fall? Don't forget to include mushrooms on your search. After listening to my conversation with Maxim D. Shrayer you'll find yourself hunting in your favorite grocery store for some not so common...
Holiday Fast Food (#41)
Guest: Chef Laura Frankel Chef Laura Frankel and I talk about holiday food prep and planning for Yom Kippur. She shares some great ideas that will be helpful for menu selection through break-the-fast. We even get a chance to talk about Chef's favorite holiday, Sukkot.
Jewish Food Through an Ethiopian Lens (#40)
Guest: Zenash and her granddaughter Nebbe I'm at Ras Dashen, a wonderful cozy Ethiopian restaurant in my own neighborhood in Chicago. I'm talking with owner and chef Zenash and her granddaughter Nebbe. She tells an amazing story of how she comes to Chicago and starts...
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...