When my husband was growing up in Israel, his mom often made a simple stew with meat and fresh fava beans. It only had a few ingredients– onions, garlic, beef, fava beans, chicken powder (consomme), salt and pepper. I learned the recipe from his sister and started making it each year when fava beans came into season. Over time I put my own twist on the dish. I replaced the beef with tender lamb stew meat, used chicken broth instead of chicken powder, and threw in some of my favorite spices. The lamb added tons of flavor to the stew, and it quickly became a family favorite. We call my version of the dish Lamb and Fava Beans.

Fava beans are one of the oldest domesticated food legumes. References to fava beans occur in both the Talmud and the Mishna, indicating they have been part of the Middle Eastern diet since at least the 4th century. Fava beans were likely one of the main protein sources for the ancient Israelites, who ate a largely vegetarian diet that relied heavily on grains as well as vegetables, fruits, and legumes. One of most popular legumes in ancient Israel was the “broad bean,” or what we refer to today as the fava bean. In fact, a method for cooking fava beans is actually discussed in the Talmud. The beans were immersed in a pot of water, sealed, then buried beneath hot coals so they could slowly cook.

Today, due to their short season, fava beans are most often dried or canned for use throughout the year. Fava beans are only available fresh during spring, when they can be found at some grocery stores, farmer’s markets and Middle Eastern markets. So far I have managed to find them at an upscale grocery store near my home and our local kosher market– the ones at the kosher market weren’t very fresh, though. It’s important to look for a few things when choosing fresh fava beans. You want beans that are medium-sized– not too big or too small, averaging around 6-8 inches in length. The shells should feel slightly firm to the touch, not soft or rubbery. They should be bright to light green in color. A little discoloration on the shell is okay, but avoid beans that are heavily blemished or that have large patches of grey/black on them. If the beans are too large, old or unfresh, they will take longer to cook and they won’t taste as good in the finished product.

If you’re having trouble locating a nice batch of fava beans, there are two subs you can use here. Frozen lima beans work well with the lamb; though smaller, the shelled bean’s flavor is somewhat comparable to the fava. Young and tender green beans, while they do not have the same flavor as favas, will also cook up nicely in this dish. Both of these subs take less time to cook than fava beans, so I recommend adding them about 20 minutes before the end of cooking. You should cook till the beans are very tender but not overly mushy.

In this dish, we usually keep the bean shells intact and throw them into the stew. They add fiber and cook up very tender, soaking up the spices and lamb flavor. Keep in mind that fava shells can be somewhat stringy on the edges, even if you string them prior to cooking. To avoid this, you can simply discard the shells prior to cooking and throw the shelled fava beans into the stew. Either way, it’s a very special dish and something we look forward to every spring.

Onions are one of the most popular and versatile vegetables in the world. They can be eaten raw, sautéed, baked, grilled, stuffed, and pickled… or, if you’re old school like me, fried up with some crispy schmaltz to make gribenes. This humble, hearty vegetable moved Julia Child to say, “It’s hard to imagine a civilization without onions.” To be sure, our cooking would be significantly different if the onion did not exist. Onions are a vitally important part of our culinary history, and it seems only fitting to give them their very own post here on the Shiksa blog. From history to chopping to stopping the tears, let this post be your one-stop onion shop!

History

Onions are one of the most ancient food sources on the planet. It’s impossible to know exactly when they first popped up on the culinary scene; most historians agree that they have been domesticated and cultivated for at least 6000 years, possibly longer. They were likely a prehistoric dietary staple for our hunter-gatherer ancestors. Onions are mentioned on ancient Babylonian tablets in recipe form dating all the way back to 1700-1600 BCE. They’ve been used throughout history for a variety of purposes, primarily in cooking. Part of the onion’s popularity throughout the centuries is its versatility; it can be grown in a wide variety of climates and soils.

Ancient Egyptians believed onions symbolized eternity; they were placed on altars and buried with the Pharaohs. Excavated tombs have revealed mummies with onions placed on various parts of their bodies. Onions were used to feed the workers constructing the pyramids; they also appear on pyramid paintings. In Pompeii, remains of an onion basket were discovered in a brothel—apparently, back then they were thought to encourage “carnal desire.” Nowadays they seem to have the opposite effect (eww, onion breath?).

Onions have a long medicinal history. Ancient Roman naturalist Pliny the Elder believed that they healed sores, vision problems, toothaches, and dysentery. Gladiators were massaged with onion juice before walking into the arena, believing it promoted strength. In 6th century India, onions were deemed helpful for the heart, joints and indigestion. In Elizabethan times, onions were used to soothe blisters and hemorrhoids. Science has caught up with these antiquated beliefs, and we now know that some of these early medicinal theories were not far off base. Onions are proven to be high in Vitamin C and quercitin, an antioxidant flavonoid that may help to lower cholesterol and the risk of heart disease, as well as certain types of cancer.

The Smell

Onions have an unmistakable odor that can linger on your hands and fingers for days to come. To get rid of the scent, try rubbing them on a stainless steel spoon (mentioned in my first Helpful Kitchen Tips post). Or, for a slightly less frugal approach (and the cook who has everything), you can purchase a stainless steel “soap” bar. I have to admit that I bought one of these, and it’s really nice to have sitting on the kitchen sink. Stainless Steel Rub Away Bar

The Tears

Yes, that’s me, wearing my trusty pair of onion goggles. What, you thought I was one of those slick, flawlessly groomed Food Network peeps? Nope, I’m a homespun kitchen nerd all the way. And I do love my goggles!

It’s inevitable—when you slice a raw onion, your eyes will tear up. With my sensitive eyes, I need all the help I can get in this department. There are plenty of wives tales and folk remedies out there to stop the tearing. One suggests placing a chunk of bread between your teeth while performing your chopping and dicing (didn’t work for me). More practical tips include using a sharp knife to ensure a clean cut, placing exposed areas down against your cutting surface, and chilling your onion in the refrigerator for a few minutes before cutting (this last one actually helps a bit, but doesn’t solve it completely for me).

The only thing that really works for me is these onion goggles. While they may look a little silly, who cares? You won’t need waterproof mascara in the kitchen anymore. Here’s a link to the pair I use: Onion Goggles

Do you have any tips for combating onion tears? I’d love to hear any methods you’ve found to be helpful, please comment below and let me know! Meanwhile, here’s a quick tutorial on the proper way to easily chop and mince an onion.

Research Sources

Kiple, Kenneth F. & Ornelas, Kriemhild Conee (2000). The Cambridge World History of Food, Volume 1. Cambridge University Press.

Rupp, Rebecca (2011). How Carrots Won the Trojan War. Storey Publishing, North Adams, MA.

“Quercitin.” Medical Reference. University of Maryland Medical Center, n.d. Web. 06 May 2013.

Okay folks, this might be a tough one to “stomach.” While browsing the New York Times this week, I came across an article that grabbed my attention. It discussed recent developments in “cultured” or “in vitro” meat. Basically, these terms refer to meat that has been grown in petri dishes with the use of animal muscle tissue or stem cells. It’s a lengthy and extremely expensive process (about $350,000 of research went into creating the first prototype), and it hasn’t been perfected yet. The meat is edible, but it doesn’t look like the juicy hamburger we’re accustomed to. The process is still in the early stages of development, and the scientists behind the process claim that this could be the future of meat consumption around the globe.

Science like this always encourages a slew of arguments on both sides. Is it ethical? Is it safe? Is it just too strange to even consider? A study done by the Environmental Science and Technology journal in 2011 found that by creating meat in a laboratory, the use of water, land and energy needed for the traditional raising of livestock would be greatly reduced. As the demand for meat increases right along with the population size, studies like this are becoming more and more necessary. Many would propose a vegetarian or vegan lifestyle as a sensible alternative, but the reality is that most humans consume animals. Is engineered meat really the answer?

One commenter on the New York Times website raised the discussion of meat produced by anencephalic animals, or animals genetically engineered to be born without a brain. Among other things, this would render them unable to feel pain, one of the major concerns of animal welfare activists. There is very little information on this subject, but it appears that it would be far less expensive than in vitro meat. It would also be naturally formed rather than being grown in a lab. However, the thought of brainless animals being genetically grown to satisfy our meat cravings conjures up science fiction-like images that make me shudder. I’ll take the rice and beans, thank you.

It’s all certainly “food for thought!” One comment on the New York Times website speculated that cultured meat might lead to the first kosher cheeseburger. I’m not so sure about that– after all, the meat is grown from stem cells that originally belonged to a cow. But the fully formed meat itself would never have been attached to a living creature… what does that mean for the laws of kashrut? Beyond kosher, I am more interested in the ethics of cultured meat. Part of me likes the idea of knowing that no animal was harmed in the creation of my steak. The other part of me gets the willies thinking about meat grown in a petri dish.

How do you feel about it? I would love to hear your input on this controversial topic!

Source: Fountain, Henry. “Engineering the $325,000 In Vitro Burger.” The New York Times. The New York Times, 12 May 2013. Web. 13 May 2013.

I made this Chilled Greek Yogurt Soup as part of our dairy menu Shavuot celebration yesterday. As I was pondering a first course for our holiday meal, I considered my soup options. The weather has been really hot here in Southern California, and the thought of tending a hot pot for a couple of hours didn’t really appeal. My mind drifted to cold soups like gazpacho and watermelon soup, but I wanted something that would fit better with the dairy theme of the holiday. After browsing my rather extensive (scratch that– ginormous) cookbook collection, I came upon a couple of recipes that provided the inspiration I needed. More on that below.

Cold yogurt soups are popular in the Middle East, particularly in Persian communities where yogurt is a major dietary staple. They are a great way to cool down in a heat wave; who can argue the simple brilliance of a no-cook soup? Some regions make a sweet version of yogurt soup, including aromatic elements like raisins and rose petals. I like the sweet soups, but I’m partial to the savory preparation I’m sharing here today. There is something about yogurt, dill, garlic and salt that is simply magical. I’m addicted to the combination.

I adapted this recipe from Olive Trees and Honey, a vegetarian Jewish cookbook by Gil Marks. Claudia Roden has a similar, sweeter version in The Book of Middle Eastern Food. Claudia uses water and ice cubes to loosen the texture of the yogurt, which is the way it is done in many Persian communities. I prefer Gil’s method of using milk to achieve a proper soup texture, which enhances the creamy flavor without diluting or diminishing the potency of the yogurt. I took a departure from both Gil and Claudia’s preparations by using Greek yogurt instead of regular. This might seem counter-intuitive, since Greek yogurt is strained of it’s moisture– after all, this is a soup, and you need moisture to make it smoother and more soup-like. However, adding milk to the strained Greek yogurt resulted in a creamier, more luscious “broth” with a richness of flavor you just can’t get from plain yogurt.

The resulting Chilled Greek Yogurt Soup was creamy, dreamy, and divine. The fresh herbs and garlic gave it a very Greek flavor… think tzatziki in soup form. If using whole milk yogurt it will be pretty rich, so serve smaller portions. This would also make a nice lunch or light dinner paired with a slice of whole grain toast and some smoked salmon. My family loved it. I hope you will too!

Other Great Recipe Ideas

Joy the Baker: Wild Rice Salad with Yogurt Vinaigrette

Weelicious: Baked Nectarines with Honey Yogurt Sauce

Simply Recipes: Cucumber Mint Raita

Heather Christo has got it going on. A culinary school graduate and successful food blogger, Heather is one of those gals who makes everything look effortless– from cooking to throwing parties to caring for her family, all while dressed to the nines. I first met Heather through her blog Heather Christo Cooks, then in person at a food blogging conference. We hit it off immediately. She’s a warm, genuine person with a real talent in the kitchen. Today, I am celebrating the launch of her new cookbook, Heather Christo’s Generous Table, by sharing one of Heather’s yummy recipes – Almond Ricotta Pound Cake with Strawberry Rhubarb Compote.

In Heather Christo’s Generous Table, Heather has designed a series of thoughtful menus for cooking and entertaining. The book is organized by season and event, with menus ranging from a Tea Party Shower to a Greek Easter Feast to a Lake Picnic.  Her recipes are gourmet yet approachable, presented with a creative and feminine flair. Heather is a born entertainer. I especially appreciate the Greek influence of her husband’s family. She has included many Greek-inspired dishes throughout the book, from Bougatsa to Spanikopita. Greek food is my weakness!

There were lots of tantalizing options in Heather’s book. I ultimately decided to share this Almond Ricotta Pound Cake with Strawberry Rhubarb Compote for a few reasons. It’s an easy quick bread/cake that only took me a few minutes to prepare – it requires about 15 minutes of prep, then pop it in the oven and you’re set. The Strawberry Rhubarb Compote is a fresh, delicious compliment to the sweet, nutty pound cake… and now that spring is here, ’tis the season for berries and rhubarb. The Jewish holiday of Shavuot begins this evening, and dairy foods are traditionally served, so a ricotta cake seemed like just the thing. Though this is not a kosher cookbook, there are many kosher options (plus some easily adaptable recipes). This particular recipe would make a tasty addition to a Shavuot menu. The timing seemed right.

Perhaps most importantly, this recipe is sweet and elegant, just like Heather. It’s a perfect reflection of Heather Christo’s Generous Table – seasonal, delicate, and lovely. A toothsome, buttery pound cake with an almond essence, served with sweet and tart compote– how could that be bad? I also topped mine with a dollop of fresh, lightly sweetened whipped cream and a sprig of fresh mint. Scrumptious!

Note: For vegetarians, make sure you choose a ricotta made from vegetarian rennet.

I am trying to come up with something clever to introduce this post… something witty or historical or fascinating. Nothing is coming. I’m totally blocked. I think it’s because I have The Great Gatsby on the brain (new movie is opening today, whoopee!!). It’s pretty much all I can think about. It’s one of my favorite books. I think I had a previous life in the 1920′s… I’m definitely a flapper at heart.

Holy cow, I’m excited. Now, there’s always a possibility that this movie will be a huge disappointment. It’s a great American novel, and my expectations are pretty high. For now, I remain optimistic and excited that young people are being inspired to read Gatsby… for pleasure, and not just because their high school teacher told them to.

So here’s the thing. Gatsby and Crispy Panko Fish have nothing to do with one another. I tried in vain to find a connection, but no luck. Since I’m a bit preoccupied today, I’ll simply give you a brief explanation of how this dish came to be, then you can go to it. It all started with orange chicken. My family loves this spicy-sweet orange chicken from our favorite Chinese takeout place. Several months ago I experimented till I came up with a great “copycat” orange chicken recipe, which we now enjoy once every few weeks (it’s deep fried and topped in sweet sauce, so we try not to overindulge). Last week I decided I wanted to try making a similar dish with some fresh cod I’d picked up at the market. I used my favorite batter and panko fish coating, mixing in some sesame seeds for extra flavor and crunch. The panko cooked up super crispy and the fish was perfectly flaky inside. Then I drizzled the whole thing with orange sesame sauce.

The whole family gave this Crispy Panko Fish with Orange Sesame Sauce a big thumbs up. It’s a fish recipe even your picky eaters will love. For reals!

Okay, who else is excited to see Gatsby this weekend? Any other fellow flappers out there?

Other Great Recipe Ideas

Weelicious: Chinese Chicken Salad
(It’s Catherine’s birthday today, go wish her a happy one!)

Steamy Kitchen: Salt Cod with Potatoes over Rice

Kalyn’s Kitchen: Chinese Broccoli Salad

Cookin’ Canuck: Roasted Sweet Potatoes with Chinese 5-Spice

Last weekend it was absolutely beautiful here in Southern California… the sun was shining, flowers were blooming, spring had finally arrived. My friend Michelle Chiklis and I decided to take advantage of the gorgeous afternoon. You might remember Michelle from my Passover Potluck; she writes a terrific lifestyle blog called Carpool, Couture and Cocktails. We wanted to do something fun and kitchen-y together with my stepdaughter, her daughter and their friend. What better way to celebrate the beautiful weather than with a Spritzer Bar!

What, you mean you’ve never heard of a spritzer bar? I hadn’t either until the Big Traveling Potluck, a food blogging retreat in Temecula, CA. Whole Foods sponsored lunch and a Spritzer Bar at the retreat, and I thought the idea was inspired. It’s a really fun thing to put together for a spring party, baby shower, bat mitzvah, bridal shower or “just because.” We recreated the Spritzer Bar at Michelle’s house and the girls had a blast assembling their own tasty, pretty, one-of-a-kind “spritzers.”

The basic idea is to create a “bar” with all kinds of natural ingredients that can be combined into colorful, creative drinks. I say bar, but this can easily be done with no alcohol at all (though Prosecco is an option for the grown ups!). I’ve outlined the basics for setting up a Spritzer Bar below. This is just a general guide, feel free to get creative with the ingredients and mixers. My herb infused simple syrups would make an awesome addition to the bar as well, if you have the time to prep them.

Thanks for the inspiration Whole Foods! And thanks to Michelle and the girls for a lovely afternoon. What a fun way to welcome in the spring. L’chaim!

Chai – the hebrew word meaning “life” – is created by combining the Hebrew letters chet and yud. It’s pronounced like the word “hi,” as if you were saying hi to somebody, except the “h” has a slight glottal stop in the back of your throat– not “ch” as in cheese, rather “ch” as in “kh.” I don’t know exactly how to describe the sound, just imagine Adam Sandler in “You Don’t Mess with the Zohan” saying the word “hello” and you’ll get it. It’s a funky sound we don’t really use in English, and it took me a while to get the hang of it. Now it’s second nature. Sort of.

In Hebrew, the word chai is spelled with the Hebrew letters chet and yud. It looks like this:

While the word chai means “life,” it also has a much deeper meaning for the Jewish people. The Hebrew letters have become a celebrated symbol, a reminder to be good and do good in life. You might see these Hebrew letters on necklaces and jewelry worn by Jewish women. The numerology behind the word is interesting. In the mystical Jewish tradition of gematria, the Hebrew letters chet and yud add up to a numeric value of 18, which represents good luck. This is why Jewish folks often give monetary gifts for bar mitzvahs and weddings in multiples of 18.

Those of you who aren’t Jewish are probably familiar with the word chai as it’s used in a popular song from Fiddler on the Roof – “L’chaim,” which means “to life.”

Click here to view the embedded video.

Oh man, I love that musical. Doesn’t hearing that song just make your whole day better?

Maybe you young whipper snappers out there are more familiar with the Black Eyed Peas referencing “l’chaim” in their song “I Gotta Feeling.”

Of course, some might see the word chai and imagine frothy Indian-spiced lattes… and that’s okay too. I don’t think it’s a coincidence that the Hebrew word chai and the Indian spice blend chai have the same English spelling. The two words are pronounced slightly different, but they’re both describing something very, very good. The Indian chai spice blend is warm, bold and full of vigor. It makes people happy. A great chai latte makes me want to raise my mug and say “l’chaim!” It was only a matter of time till the chai spice blend made its way into my traditional Jewish cooking.

Today’s noodle kugel recipe is based on my favorite Lokshen Kugel, amped up with– you guessed it– chai. I added a homemade chai spice blend and a graham cracker crumble topping to make a sweet, lightly spiced dessert-style kugel. Shavuot is next week, a Jewish holiday when dairy foods are traditionally served (learn more here). This kugel would make a great option for a Shavuot menu, a spring brunch, or just because. It’s a fun twist on the traditional kugel theme.

Incidentally, there is another word that has meaning for both Indians and Jews– shiksa! In Yiddish, it means non-Jewish woman (and is sometimes used as a term of insult, but never on this blog). In India, I’ve been told the word shiksa (pronounced shiksha) actually means teacher or education. How cool is that? I guess in some ways I’ve become a cooking teacher here on the web. I’ll embrace the Indian definition of my nickname, just as I’ve embraced chai lattes. It’s all good!

No matter how you choose to pronounce the name of this kugel… with a chai (chet and yud) or a chai (ch- as in cheese)… either way, you can’t go wrong. It’s a creamy, dreamy, rich and fabulous mix of flavors. I swear, Indian chai spices were meant for kugel. Can’t believe I didn’t think of it sooner. It’s enough to make me chai on life. L’chaim!

Other Great Recipe Ideas

Joy the Baker: Chai-Spiced Cinnamon Rolls

Eat the Love: Chai Chocolate Orange Marbled Brioche Loaf

Simply Recipes: Chai Ice Cream

Blue Kale Road: Chai Chia Pudding

My friend Gaby Dalkin just released a new cookbook, “Absolutely Avocados,” and I couldn’t be happier for her. Gaby writes a terrific blog called What’s Gaby Cooking. If you haven’t checked it out before, you must. She’s super creative in the kitchen. Gaby loves avocados; in fact, I’d go so far as to say they’re her culinary passion. Her new book includes everything you would ever want to know about this delicious green fruit (yes, it is a fruit!), along with a number of creative, innovative avocado recipes. Today is Cinco de Mayo – click here to learn about the history of the holiday. With guacamole making an appearance on tables across the United States, what better day to celebrate Gaby’s fabulous new cookbook? As I browsed her many tempting recipes, I stopped short on her Avocado Cilantro Hummus. Be still my heart. Avocado and hummus, two of my favorite things combined into one. I was ready to rock my kitchen, and my food processor, with a South-of-the-border-inspired hummus recipe.

I made a few small modifications to Gaby’s original recipe, which is also totally great in its original form… but you all know I’m a hummus freak, and I can’t help myself. I peeled the chickpeas before processing them, which produces a creamier hummus. This tip was shared with me several years ago by a friend in Israel, but over time I got lazy and stopped doing it because of the amount of time and effort involved. Smitten Kitchen recently reminded me what a difference it makes in the texture of the final product, so I’ve started peeling again. It does take a few minutes (about 10-15 for the amount of chickpeas in this recipe), so if that’s too fussy or time consuming for you, just skip it. The good news about peeling the chickpeas is that you’ll need less oil to get a smooth and creamy result. I was able to cut the olive oil in half and still get a creamy texture thanks to the peeling step. Also, instead of hot sauce or Tabasco (which I didn’t have in my fridge), I used sriracha. It worked great, so I’ve added it as an option below. Otherwise, the recipe appears as written.

I know, I know… some of you can’t stand cilantro. I can hear you kvetching already.  Personally, I happen to love fresh cilantro and it really gives this hummus a Mexican essence. That said, if you feel like cilantro tastes “soapy” or unappealing (some people have this quirky genetic predisposition), just leave it out. The hummus will still be rich, creamy and divine. It’s a great alternative to guacamole and a unique twist on Middle Eastern-style hummus. Paired with baked pita chips, tortilla chips or fresh vegetable crudités, this is a unique and yummy appetizer your guests will swoon for.

You can buy Gaby’s cookbook “Absolutely Avocados” in The Shiksa Market. It contains all of the avocado recipes you could ever need, from Charred Corn Guacamole to Avocado Caesar Dressing to Avocado Chocolate Chip Cookies (yes, really!). A note to my kosher readers- it’s not a kosher cookbook, but most of the recipes are kosher or easily adaptable. I’m finding “Absolutely Avocados” is full of inspiration, a perfect gift for the avocado lover on your list.

Cocktails and libations tend to have many “origin stories” surrounding them, even the ones that were developed within the last 100 years. Apparently people love to take credit for the drinks that we enjoy on a regular basis. There are many rumors surrounding the birth of the margarita, though my favorite has to be the story of a showgirl and aspiring actress named Marjorie King. In the late 1930s, Ms. King became a regular patron at a bar near Tijuana called Rancho La Gloria. Apparently she was allergic to all alcohol apart from tequila and couldn’t stand the stuff on its own. Bartender Carlos “Danny” Herrera was up for a challenge, and after some experimenting served her a mixed drink with the same essential components of a tequila shot – tequila, salt and lime juice mixed with ice. She was pleased with the results, and in her honor the drink was named “Margarita,” the Spanish equivalent of Marjorie. There’s another popular story involving a Dallas socialite named Margarita Sales who loved to invent new libations for guests at her vacation house in Acapulco. It would take some time to “sleuth out” the true origin story, so for now let’s raise a glass to this margarita mystery and say “L’chaim!”

This week I developed an orange margarita recipe for two simple reasons – 1) Cinco de Mayo is coming up soon, 2) I had a bunch of fresh, ripe oranges in my fruit basket. Tequila works really well with citrus, and I liked the idea of the sweet fresh oranges and agave nectar playing off the slight bitterness of the tequila (since tequila is made from agave it seems like a natural pairing). My first attempt was tasty, but nothing super special. Everything changed when I added a splash of orange blossom water to the mix. Orange blossom water is a popular Middle Eastern ingredient which gives a flowery flavor, aroma and essence to food and drink. It is most often used in baking and traditional desserts like baklava. I like adding it to herbal teas and cold, sweet beverages for a hint of the exotic… inhaling the scent takes me on a journey to Tunisia, where warm breezes blow through groves of blossoming citrus trees. A little goes a long way. Used sparingly, orange blossom water can give a lovely perfume to a number of sweet dishes (and a few savory ones as well!). When added to this margarita, the result was magical– sweet, exotic, icy and refreshing. The drink took on a whole new identity. I think Marjorie King would approve.

Fresh orange juice is really important here, the bottled stuff won’t taste nearly as good. I prefer organic raw agave and a nice quality gold tequila if you can find it. For those of you avoiding alcohol, I’ve provided an absolutely delicious virgin Orange Blossom Chiller variation below… that way everybody can indulge!

You can purchase Orange Blossom Water at your local Middle Eastern market or kosher market. You can also buy it online from The Shiksa Market.

Are you celebrating Cinco de Mayo this weekend? What’s on your menu?

Note: Every cocktail recipe featured on my site can be made kosher using kosher-certified liquor and bottled beverages. I’ve only used liquors and ingredients that can be easily obtained with a kosher hechsher. For kosher-certified alcohol choices, check out the links below:

cRc Liquor List

JSOR.org Kosher Liquor List

Star-K Beer, Liquor and Liqueur List