Toronto-based food writer Amy Rosen has a new cookbook, "Kosher Style," that aims to bring the recipes of her Jewish culture into the 21st century.
She says "kosher style" is how many Jews eat today. "For many, being Jewish tends to be more about culture than kashrut (the practice of keeping kosher), and it can be confusing at the best of times," she writes in the book's introduction. "In this book are all the recipes you need for successful shellfish- and pork-free home entertaining, be it for a Jewish holiday or a workaday dinner."
She credits many of the recipes to her grandmothers, her mom and other family and friends. This meatball recipe was a favorite of her mother, who used grape jelly and Heinz chili sauce as the main ingredients (along with ground beef). Rosen's update substitutes fresh tomatoes and pineapple as well as honey and red wine vinegar, but includes ketchup as "a tip of the hat to the 1980s."
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