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cinnamon 1. In a saucepan, heat water, instant espresso coffee, chocolate and 1½ tablespoon sugar until chocolate melts, stirring occasionally. 2. Add milk and cook until bubbles form around edge and mixture is hot. 3. In a small bowl, beat whipping cream with vanilla and 1½ teaspoon sugar. 4. Beat hot espresso with wire whisk until foamy then pour into cups. Top with whipped cream and sprinkle with cinnamon. Sybil Kaplan is a journalist, author, compiler/contributor/editor of nine kosher cookbooks (working on a 10th) and food writer for North American Jewish publications. She lives in Jerusalem, where she has led weekly walks of the Jewish food market, Machaneh Yehudah, in English, since 2009. She wrote the kosher Jerusalem restaurant features for Janglo.net, the oldest and largest website for English speakers from 2014-2020. ....
It’s a Tradition! Brisket By Sybil Kaplan | December 31, 2020 Brisket is the boneless meat on the lower chest of beef or veal. It worked its way into Jewish cuisine because of the location of the meat and the low cost. In the 1900s, it appeared on Jewish deli menus, particularly in Texas where the butchers, who emigrated from Germany and Czechoslovakia, had trouble selling the slow-cooking cut and created a way to dry smoke it and preserve it. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collarbones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue. ....