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This article is cross-posted on joyofkosher.com.

On Rosh Hashanah we are asked to reflect on two thoughts, the year that came before and the year to come. As wine lovers, we hold these same thoughts in our glass. 5771 is shaping up to be a wonderful year, with exciting new releases from some of our favorite wine regions: Australia, California, Israel and Italy.  As you finalize your guest list and prepare your menu, joyofkosher highlights several new wines for the new year that would feel right at home on your holiday table!

Our friend, Daniel Rogov,wine and restaurant critic for the Israeli daily newspaper HaAretz, graciously offered to share his tasting notes for our wine selections.  Rogov is the author of a number of wine and culinary books, including Rogov’s Guide to Israeli Wines 2010 and Rogov’s Guide to Kosher Wines 2010 and his frequent musings on the world of wine and food are available at: http://www.wineloverspage.com. 

Australia

Shiraz (the same grape as Syrah grown in France’s Rhône Valley) was one of the first varieties to arrive in Australia in 1832 and has become the grape most closely associated with Australian wine. It is spicy and fruity and can take on mint, chocolate and leather flavors. Kosher wine lovers have long been deprived premium Australian Shiraz, but that is about to change. The Harkham Windarra Winery, situated in the Hunter Valley, is creating unique wines with a natural philosophy.  Since the Harkham family took over the estate in 2005, they have upgraded the facilities and focus on small batches of hand selected grapes from hillside vineyards in the Hunter Valley. 

2009 Harkham Windarra Shiraz (Hunter Valley); $N/A.  Garnet towards royal purple, medium-bodied, opening with cherry, raspberry and cranberry fruits, those supported by notes of milk chocolate and exotic spices. After minutes in the glass takes on a note of stewed fruit compote. 

California

If you are looking for a burst of Northern California sunshine this holiday, uncork a bottle of Hagafen Cellars sparkling wine. Under the direction of owner and winemaker Ernie Weir, and using the traditional method, Hagafen created a festive, food-friendly choice for Rosh Hashanah that pairs well with most dishes.

2007 Hagafen Brut Cuvée Sparkling Wine (Napa); $35.  Made by the méthode champenoise, a blend of 78% Pinot Noir and 22% Chardonnay. Light gold with orange and green tints, medium-bodied, with a long mousse and well focused bubbles that linger nicely. On first attack citrus and citrus peel, papaya, raspberries and chocolate, those followed by notes of cantaloupe melon and black tea. Long and generous. 

Israel    

Israel continues to make great wines, many of which just so happen to be kosher, with more on the way. Flam, Saslove and Tulip recently announced their plans to produce their critically acclaimed wines under kosher supervision beginning from this year’s harvest. While we anxiously await these new arrivals, below are some new choices you should be able to find at your favorite wine shop.

2009 Domaine Netofa (Galilee); $20.  A Rhone blend of Syrah and Mourvedre. Medium to full-bodied, with chunky tannins that give the wine a country-style. On the nose and palate: blackberry, cassis and dark chocolate, all with a lightly spicy note. 

Further north, the Golan Heights Winery continues their successful run of organic viticulture with the release of two new organic single vineyard wines.   

2006 Yarden Merlot Odem Organic Vineyard; $N/A.  Developed in French barriques, 2/3 of which were new for 14 months, showing much as at an advance tasting. Dark, almost inky purple in color, with gently mouth-coating tannins and sweet and smoky oak and black cherries on the first attack, those parting comfortably to reveal blackcurrants, blackberries and notes of both Mediterranean herbs and espresso coffee that linger nicely on a long and generously mouth-filling finish.

2008 Yarden Chardonnay Odem Organic Vineyard; $19.  Living fully up to its pre-release promise. Bright burnished gold in color, full-bodied, opening with a note of butterscotch on the nose. On first attack summer fruits and pears, those yielding to notes of citrus and crème brulee. Gentle wood and a near buttery-texture balanced finely with acidity. Not a lively wine but indeed destined to be complex, mouth-filling and, for lack of a better term, delicious.

Italy

While a tour of Tuscany may be an extravagance, a taste of Tuscany is well within reach. A new line of wines from Bartenura arrive stateside under the ‘Ovadia’ label providing the kosher wine drinker with a trio of appealing choices for the new year. These wines are perfect with pizza and pasta and would pair nicely with a brisket or any rustic slow-cooked meat.

Bartenura Ovadia Estates Barbera D’Alba; $20.  Medium-bodied, with soft tannins and quite generous acidity, opens to reveal raspberries, cassis and pink grapefruit on the nose and palate.  Uncomplicated, but clean and pleasant. 

2009 Bartenura Ovadia Estates Chianti; $12.  Ruby to garnet in color, medium-bodied with soft tannins and an appealing berry, black cherry personality. Not complex but easy to drink. 

2009 Bartenura Ovadia Estates Morellino di Scansano; $20.  Made from Morellino grapes (the name for the Sangiovese grape in the Maremma district), showing dark royal purple in color, medium-bodied with soft tannins and with appealing plum and blackberry fruits. Quite pleasant but meant for early drinking. 

Shanah Tovah and Lechaim!

The massive egg recall has made many of us stop and think about how many eggs we use and, for some, questioning our use of them at all. According to the New York Times, “A Hen’s Space to Roost” Sunday August 15; 97 per cent of all eggs consumed in the USA are from hens raised in battery cages, six birds to a cage allowing 67 square inches for each hen for her entire life.

This for an animal who enjoys seeking out a nesting place, hunting for food of various sizes, shapes, taste and textures, walking proudly with her chicks and engaging in a social life. Here, she cannot sit on her eggs or even stretch her wings. The Humane Society of the United States has stated, “Confining birds in cages means increased salmonella infection in the birds, their eggs and the consumers of caged eggs,”.

Many people think that if they buy hens from “cage-free hens”, these inhumane and dangerous conditions do not exist. Two per cent of hens live crowded together in large indoor spaces with 120 square inches per bird. The same hideous ammonia smell of a caged facility exists.Only one per cent are free range and they only need to have “access to the outside air”. This may mean a door leading to a cement yard with a large dog chained to the fence. The hens do not care for that. Only a very tiny amount of producers raise hens who truly live out of doors and have anything resembling a natural life. Even if these eggs are used at home, people consume eggs from caged hens in baked goods, processed foods and restaurant dishes. If you eat eggs you are not observing the commandment called “Bal Tashlit” which means we are not to destroy needlessly.

Here is a recipe for a vegan banana cake, it is not only delicious, but you can lick the bowl without fear of salmonella. Puts the fun back into baking with children. I have recipes for scones, cookies, biscuits and other cakes. All egg-free and all delicious.

Banana Cake

I cup whole wheat pastry flour

½ teaspoon baking soda

1 teaspoon non-aluminum baking powder

1/8 teaspoon sea salt

I teaspoon cinnamon, ½ teaspoon ginger and ¼ teaspoon each nutmeg and cloves

½ cup organic sugar

¼ cup grapeseed oil

1 teaspoon vanilla

2 small bananas

¼ cup soy or ricemilk with 1 teaspoon apple cider vinegar added

½ half cup raisins or walnuts (or both) – optional

First add the vinegar to the soy or rice milk (makes it like buttermilk, for a tender crumb)

Mix the baking soda, baking powder, spices and salt into the flour stir well, add nuts and/or raisins, if using, stir to coat.

Add the oil and sugar to the soymilk mixture, add the sugar and vanilla and stir well

Mash the bananas (overripe bananas can be frozen and used for baking)

Add the wet ingredients and the bananas to the flour mixture, mix well with a fork but do not over mix as this makes cakes dry.

Lightly oil a 9×9 or 9 inch round pan and bake at 350 for 25-30 minutes. Use convection setting if you have it. This recipe can be easily doubled.

To frost, mix some Earth Balance margarine with powdered sugar and some sherry or lemon juice and a bit of vanilla, should be soft enough to spread but not runny. Spread it on in bits, leaving some of the cake showing.

The Jew & The Carrot is going through a really exciting transition and we wanted to let you know about it. On September 1, Hazon and the Forward will partner on The Jew & The Carrot in order to strengthen the depth and expand the breadth of the blog as THE site for Jews, food, contemporary life and the Jewish Food Movement.  The Jew and the Carrot will migrate to the Forward’s website and will join its team of blogs, which are read by tens of thousands of readers each month.

When JCarrot was launched in November 2006, we had no idea the number of writers, readers, and range of topics that would be brought together on this blog. While the blog will have a new look, it will remain, as it has been, the epicenter of Jews, food, and sustainability on the web. It will continue to bring together 3,000 years of Jewish thought and food tradition with contemporary issues like sustainability, organic eating, nutrition, food politics, and healthy, delicious cooking.

Thank you for reading the blog during its inaugural years. As our community of readers expands, please continue to post comments, send emails, offer up your own original posts and be a part of the conversation.

We look forward to you continuing to visit jcarrot.org in our new online home.

Judith Belasco

Director of Food Programs, Hazon

Mara Friedman

Hazon Editor-in-Chief

This entry is also posted on Dr. Sukol’s blog, Your Health is on Your Plate.

About a year ago, a friend of mine got interested in the raw food movement.  Raw foodists prefer their food, as advertised, raw.  Uncooked.  She said it changed her life.  OK, lots of people say stuff like that.  But I have to admit that I see the difference – she is more relaxed, and brimming with beauty and energy.  Four kids?  No problem!

So she had been wanting to introduce me to her new style of cooking, and we decided to get our families together for dinner.  No deal.  We couldn’t make it fit all our crazy schedules.  We resigned ourselves to the fact that we had to put the idea on hold until things settled down a bit.  My daughter was a little disappointed, having been introduced to the raw food movement as a college student in Toronto, but the boys were secretly relieved, skeptical as they were about the idea of eating “raw food.”  I decided to withhold judgment for the meanwhile. 

Then last night I had the good fortune to attend a picnic in the woods complete with tiny electric lights, an enormous bonfire, spectacular grilled salmon, great company, children of all ages, and a talented guitar player.  Something for everyone.  And a raw peach pie, courtesy of my friend, who was also in attendance.  It was fantastic.  I couldn’t stop thinking about it afterward.

This morning I called her for the recipe.  She measured one cup each of raw almonds and brazil nuts, and placed them in a water-filled jar to soak overnight.  The next day she drained the water, and placed the nuts in a food processor with 1/2 cup unsweetened coconut flakes, 1/2 teaspoon vanilla, and a scant 1/2 teaspoon of cinnamon.  She processed the contents until the consistency of meal, and then added 6-8 dates (Medjoul variety, the finest and sweetest) to make a dough.  She pressed the dough into a pan to form a crust, and then placed it in the freezer to firm up while she finished the recipe.

Next she cut 6-8 peaches into chunks, and mixed them with 1 teaspoon cinnamon, 1 teaspoon lemon juice (optional), and 1/4 teaspoon grated nutmeg.  I was surprised to learn that the less sweet the peaches, the more important it was to include the lemon juice.  Then she slid the peach mixture into the crust, and refrigerated it until it was time for dessert.

Now, here’s what I want to know, and I’m going to need your help, dear readers.  First, you have to make this recipe, or take it to the family cook in your kitchen, and help them make it.  Then, you’re going to take out your glucometer or borrow one from a friend or relative.  Now you’re going to check and record your sugar, eat a slice of raw peach pie, and recheck your sugar 1 hour later. 

How much did your blood sugar rise?  Send a comment and let me know.  If I’m right, this pie will not spike your blood sugar like a traditional one made with a flour crust.  So, depending on how insulin-resistant you are, you may be able to eat a slice of this pie without hesitation, without worry, and without spiking your blood sugar.  And even if you are diabetic, you may be able to eat a slice, knowing that the blood sugar spike will be modest instead of astronomical.   

And did I mention how good that pie was?  I went back for a second piece before I’d finished the first.  OK, yes, I’m hooked.

Here’s what I wrote about Cohen after she was named as one of the Heeb100 in 2009:

Amanda Cohen, chef and owner of the New York City vegetarian restaurant Dirt Candy, was named in the food category. Cohen responded, “For everyone who has wondered about a Jewish conspiracy to control the world, I was just inducted into Heeb Magazine‘s ‘Heeb 100,’ which is sort of the next best thing. It’s a list of ‘smart, innovative and young’ [J]ews who are expected to control the world in the near future, or at least small portions of it.” Cohen added that she recently met with a rabbi to discuss getting kosher certification for Dirt Candy. She is currently featured on PETA’s VegCooking.com as Chef of the Month.

If you’re like me and you don’t have cable, you can always check out a stellar vegan cooking competition in New York City instead: Veggie Conquest!

Last year, I blogged about a list of vegan, vegetarian, and vegetarian-friendly restaurants in the New York City area that have kosher certification. Cathy Resler, organizer of the NYC Jewish Veg*ns MeetUp group, has created a Web site featuring an updated version of her list. It’s now quite easy to navigate through the myriad options by alphabetical, geographic, or cuisine-based sorting.

As I mentioned in my previous post, “If you’re looking for a kosher establishment with plentiful vegetarian and vegan options, there’s no need to check both vegan and kosher restaurant guides when you can check only one list.”

While I personally feel comfortable from a kosher perspective if I know that food is vegan, I respect that other people look for a hechsher regardless in their efforts to keep kosher. For them (and for people trying to pick a restaurant to meet them at), this list is an invaluable resource.

I listed about a dozen of the restaurants that I’d been to in my previous post, but it’s worth noting that Buddha Bodai, Peacefood Cafe, and Sacred Chow aren’t just places I’ve been to once or twice. I probably have gone to those three restaurants more than any other in New York City, and I highly recommend each of them.

Originally posted on Food Forever – the AJWS Food Justice blog

Though media coverage of the flooding in Pakistan is far less robust than the coverage of the Haiti earthquake, there’s been some recent buzz in the blogosphere. In assessing Pakistan’s crisis, many bloggers have asked some version of the question “Why is no one helping?”

Some suspect the reason is donor fatigue. Others stress it’s because the death toll in Pakistan is lower than the number of casualties in Haiti (though human death is certainly not the only indicator of severity). Still others argue that compassion from Westerners (especially if they’ve maxed out with their donations to Haiti and aren’t being bombarded with flood-related news reports) is a difficult sell since Pakistan’s public image is so fraught with controversy.

Max Fisher of The Atlantic offers his own four reasons why Americans aren’t giving to Pakistan flood relief, reminding us that in the aftermath of the Haiti earthquake, when a text message campaign raised $32 million within days—generating as much as $200,000 per hour—aid groups were awash in cash. Not so with Pakistan.

What hasn’t been heavily discussed in the blogosphere is the toll that the flood is taking on Pakistan’s food production. Reuters AlertNet reported that agriculture, the mainstay of the Pakistani economy, has been hit especially hard. The floods have destroyed or extensively damaged over 4.25 million acres (1.72 mln hectares) of land – including crops of cotton, rice, sugarcane, maize – Food Minister Nazar Muhammad Gondal told Reuters.

4.25 million acres. Think about it. That’s a lot of land.

Efforts to distribute food aid to the millions of people affected by the floods are ongoing, but of the 14 million who are in dire need of urgent assistance, only 1.75 million have received the aid they need. The flood began nearly one month ago, and delays in food handouts are a direct result of the flaws in our international food aid system—delivery lag-time, inequitable distribution, and privileging agribusiness over local, sustainable solutions.

AJWS has set up an emergency flood relief fund to support the relief work of our existing grantee partners in Pakistan. Our partners have assessed needs in the affected areas and are already mobilizing to provide support for victims of the flooding. They are distributing food packets and essential medicines to those who are stranded, erecting temporary shelters, facilitating access to clean water in relief camps and working with government and local authorities to expedite larger-scale efforts.

While emergency food aid should be our immediate priority, we mustn’t underestimate the resources that will be necessary replenish Pakistan’s local agriculture once the flood waters dry up.

This entry is cross-posted at marriedwithbackpacks.com

It’s now been seven weeks backpacking through this meat-lovers paradise, tough going for a pair of Jews spoiled by home cooking and New York’s great vegetarian restaurants. Vegetarian cuisine in Peru and Bolivia is, like their economies, ‘developing.’ We were pleasantly surprised at the number of vegetarian restaurants in Lima, Arequipa and Cusco. In many of them we had a set menu consisting of a soup, a main, tea and possibly desert for $1.50-$5. Now it could be that South American vegetarian cuisine is relatively immature, or did the Spaniards run off with all the Inca’s seasoning as well as their gold… because all most all of our Andean meals were quite bland. The vegetables or grain soups would have been enlivened by adding almost anything. The mains usually consisted of rice, eggs and glisteningly oily fried vegetables. Most of the vegetarian restaurants rely heavily on eggs and cheese, so if you are travelling vegan, it might end up being the rice and oily vegetables for meal after meal. If you risk eating at a non-vegetarian restaurant, the vegetarian menu usually consists of pizza and spaghetti. I should mention that it wasn’t all bad news, we did enjoy a veggie version of a traditional Arequipa dish (at a restaurant called Lakshmivan), a large pepper stuffed with vegetables, tofu and chillies, as well as scrumptious burritos at the Hearts Café in Ollantaytambo.

When it comes to snacks there is more to get excited about. Street vendors roast potatoes over coals, although unfortunately for us, always together with chunks of meat. At night, bands of mobile popcorn makers roam the streets providing a cheap and delicious snack, available salty or sweet. One can also find puffed Quinua and other Andean grains, available in small bags or pressed with honey into a type of granola bar. In the right hostel you can find a breakfast of yoghurt, sweet puffed grains and fresh papaya and bananas – delicious. When it comes to fruit, we didn’t try as many exotic varieties as I would have liked, but we did enjoy a juicy cherimoya in La Paz.

On one occasion our diet was supplemented by some wild protein. On a jungle trip in the Bolivian Amazon we were fishing for piranhas using hand reels when I was luckily enough to drag in a fish around a foot long. After checking for fins and scales, we decided it would be a welcome addition to what were some otherwise meager jungle rations. I killed the fish, a first for me, using the most readily available means, the oar of our canoe, and the fish was cooked up for lunch the following day.

Civil unrest in Bolivia led us to fly early to northern Argentina, where we traded charming street markets for expensive, industrialized supermarkets where everything contained corn syrup, beef fat or both. The cattle industry is so enormous that the excess fat makes its way into bread, crackers and other baked goods. Additionally, in many places vegetarian food is nowhere to be found, indeed one should not be surprised to have one’s vegetarianism openly mocked. In this region we did a fair bit of self catering, utilizing our pot to make pasta and tomato sauce.

Upon reaching Buenos Aires, home to around 100,000 Jews and some of the world’s best kosher restaurants, we joined in the gluttony of the locals. An upmarket sushi chain has a kosher branch where we paid through the nose for a roll featuring mango, salmon and fried cheese, and another featuring citrus marinated salmon. At the Al Galope restaurant we enjoyed a traditional Argentinian parilla, meat grilled over a wood fire. The steak, sausages, sweetbreads, meatballs and tripe were brought to our table on a mini grill with its own coals to keep it warm. The leftovers lasted two lunches but the meal itself was well, too meaty. It was tough to go straight into that much plain roasted unseasoned meat.

Now I don’t think I have ever ingested a McDonald’s hamburger in my life, but if you are in Buenos Aires and for some reason there is a kosher McDonalds, why not? OK, I can think of many reasons why not, but we went for what would be a first time and last time experience. My frustration began when the worker took minute after gratification delaying minute to put together our already prepared meal. This is supposed to be fast food! Then I almost threw a fit trying desperately to open their tiny ketchup packets, which cannot be opened with greasy fingers. The bun was soggy and the meat bland – I’m assuming this is standard – not an experience I’ll miss. If I can give them credit for something is that their prices appeared to be the same as the non-kosher McDonald’s. And of course, the sight of a frum woman standing in the middle of a McDonald’s kitchen checking lettuce for bugs is priceless.

The culinary highlight of our trip is a restaurant in Buenos Aires called Asian. After trying a few albeit delicious options we realized their pineapple, soy and ginger marinated steak ($22) is quite simply the best thing we can ever remember eating. Quality kosher wine is served by the bottle only, but for only $13 a bottle there is no fear in erring on the plentiful side. It was very expensive by Argentinean standards, but with quality and service that shamed anything we had experienced in the US, even at top dollar New York kosher restaurants. Argentineans eat ridiculously late, restaurants are usually packed at around 11pm, such that when we came at 8pm we had the whole place ourselves. A great way to finish off the first continent in our round-the-world trip. Bring on Australia.

I hope that all of you enjoy Fall Vegetables as much as I do. What’s fun about the change of seasons is that we are forced into creative ways to cook with the new bounty of the season. In this way, your food is never boring and you don’t get stuck eating the same foods day in and day out.

Here are 3 recipes and buying tips featuring some fall vegetables:  beets, parsnips and pumpkin.

Roasted Beet salad in Orange Dressing

A zero waste salad where every bit of an ingredient is used. Not only do I love the beets deep red hue, and their sweetness, but I really get a kick out of using the whole vegetable, root and the greens. In this salad the beets along with the greens are used and for the dressing, the orange zest along with the oranges are used as well.

You can forgo boiling beets by roasting them in foil and avoid the mess that comes with the red staining on the pots.

Buy beets that are firm with smooth skins and tops attached. They should have a deep, rich purple-red color. Choose small to medium beets as they are usually sweeter and more tender. Beet tops should be fresh looking and dark green, not wilted or slimy.

Adapted from Bon Appétit, January 2004

Ingredients

6 medium beets with beet greens attached
2 medium oranges
1 small red onion, finely diced
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon grated orange zest
Sea salt to taste
Freshly ground pepper

1      Preheat oven to 400°F. Cut the greens from beets. Remove and discard stems. Chop the leaves coarsely and set them aside. Wrap each beet in foil. Place beets directly on oven rack and roast for about 1 hour, until tender when pierced with fork.

2      Let beets cool. Peel beets and then cut each into 8 wedges. Place beets in medium bowl.

3      Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain and cool. When greens are at room temperature, squeeze them to remove excess moisture. Add greens to bowl with beets.

4      Zest the orange, then cut peel and white pith from oranges. Working over another bowl and using a paring knife, cut between membranes to release segments (this is called supreming).

5      Add orange segments and onion to bowl with beet mixture.

6      Whisk oil, garlic, orange zest in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

Maple Roasted Parsnips

The parsnip is a root vegetable that is a relative to the carrot, although much paler they do resemble each other. Typically parsnips are part of the main ingredient in a soup base or roasted for a richer flavor. For this dish the parsnips are roasted into a caramelized deliciously sticky texture, which makes them so moreish. You will not be able to resist them.

Choose parsnips that are firm, unblemished and small or medium in size (about 8 inches long). Large parsnips may have woody centers but, unlike carrots, broad tops are not an indication of woody cores. Parsnips range in color from pale yellow to creamy white. Avoid limp, shriveled or blemished parsnips with moist spots or a lot of tiny hairlike roots.

Ingredients

2 pounds parsnips, peeled and sliced

5 tablespoons olive oil

6 tablespoons maple syrup

2 tablespoons wholegrain mustard

Salt to taste

Serves 4

1       Preheat oven to Roast at 375F

2      Parboil parsnips in a stockpot under a medium high flame for 4 minutes.

3      Drain, then put in an ovenproof dish, and toss with olive oil and salt. Roast 45 minutes.

4      In a bowl, mix maple syrup and mustard together, and pour over parsnips when done. Roast for another 5 minutes more to set the taste.

Pumpkin Soup

The original recipe for this soup was made famous by the Jerusalem Ramada Renaissance Hotel, however I added more depth to this by adding some warming ingredients like cinnamon so that it would be more suitable for the Northeast climate.

Choose pumpkins that are heavy for their size and free of blemishes.

Ingredients

2 large yellow onions, diced

1 inch fresh ginger, grated

4 tablespoons vegetable oil

7 cups water

1 ½ pounds pumpkin, cubed or 1 ½ 15- ounce cans of pumpkins

1 medium white potato, peeled and cubed

2 medium sweet potatoes, peeled and cubed

½ cup apple sauce

3 tablespoons maple syrup

1 teaspoon cinnamon

1 tablespoon vegetable soup mix (Gluten Free)

1 tablespoon salt

¼ teaspoon white pepper

½ cup half &half creamer

pine nuts for garnish, optional

Serves 10

1. In a stainless steel pot under medium high flame, sauté onions in oil until golden.   Then stir in ginger.

2. Add the water, pumpkin, potato, applesauce and sweet potatoes. Bring to a boil. Cover, lower heat, and simmer for about 35 minutes. Let it cool.

3. With a hand blender, puree vegetables until smooth.

4. Add soup mix, salt, cinnamon, pepper and maple syrup and continue simmering for an additional ten minutes.

5. Stir in creamer and remove from heat. Serve sprinkled with pine nuts.