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EL AL ISRAEL AIRLINES WELCOMES PASSENGERS TO
EXPERIENCE A FESTIVE HOLIDAY SEASON

Flights from U.S. Added to Schedule
4400 Pounds of Honey Cake, 3500 Pounds of Apples and 1000
Pounds of Honey Served In-Flight Plus Easy to Prepare Delicious Recipes

FESTIVE HOLIDAY SEASON


NEW YORK – Sept. 9, 2012
– EL AL Airlines is preparing for the upcoming holiday season by adding flights from New York (JFK/Newark) to the regular flight schedule to accommodate the high demand for travel to Israel. To share the holiday spirit and celebrate a sweet new year, EL AL will offer snacks and special treats in the King David Premium Class Lounges as well as festive meals in-flight.
 
More than 4400 pounds of traditional honey cake, 3500 pounds of apples (equivalent to more than 140,000 slices of apples) and 1000 pounds of honey are served on flights from the U.S. during the holiday season.
 
Executive Chef Steven Weintraub of Borenstein Caterers leads his culinary team to prepare year round freshly prepared Kosher meals for EL AL flights as well as festive holiday meals.  Chef Weintraub has worked with some of the world’s finest, including Wolfgang Puck, Bob Spiegel and Jean-Georges Vongerichten.  Chef Weintraub shares his delicious and easy-to-follow recipes for brisket as well as other holiday classics: honey cake and baked apples.
 
BAKED BRISKET WITH CARROTS AND ONIONS:                 
                                                                                                                           
7 to 8 lbs. beef brisket
1 oz. Kosher Salt        
0.5 oz. freshly ground black pepper  
2 oz. Dry Rub Mix-homemade or store bought       
5 – 6 cloves of fresh minced garlic
1 oz. dry oregano
2 lbs. carrots, peeled and cut into chunks (2” pieces)           
1 bunch celery, cut into chunks (2” pieces)  
5 to 6 large Spanish onions, peeled and sliced          
6 to 8 bay leaves        
1-46 oz. can of tomato juice  
           
Instructions:
Place brisket in a heavy roasting pan. In a small bowl combine dry rub mix with salt, pepper, dried oregano and garlic. Rub the mixture on the brisket, making sure the brisket is covered well on both sides. Pile the carrots, celery, onions and bay leaves on the brisket and pour in enough tomato juice to cover about 3/4 of the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (Make sure the aluminum foil does not touch the tomato juice because it will react unpleasantly.) Bake for 3-1/2 hours at 350 degrees or until the meat is tender. Remove the meat from the pan and keep it warm. Place the roasting pan on 2 burners and boil vegetables and sauce over medium heat for about 30 minutes, or until the sauce is thickened. To serve, slice the meat across the grain. Serve with the vegetables.  (Makes 12 servings; preparation time: 20 min; cooking time: 4 hours)
 
HONEY CAKE:
1 cup of honey
½ cup of sugar
4 whole eggs
1 cup of coffee, black and room temperature
¾ cup of vegetable oil
1 fresh orange, grated fine (include juice pulp and skin)
4 - 4 ½ cups of flour (adjust flour amount to ensure mixture is moderately loose)
2 teaspoons of baking powder
1 teaspoon of baking soda
A pinch of salt (1/8 tsp)
1 cup of raisins
 
Instructions:
Mix honey, sugar, eggs, coffee, oil and orange thoroughly.  In a separate bowl, sift flour, baking powder, baking soda and salt.  Slowly add the dry mixture into the liquid mixture.  Blend well.  Fold in raisins.  Pour mixture into a 9 x 13 greased baking pan or into a 36 muffin tin.  Bake at 350 degrees for approximately 1 hour.  After 45 minutes of cooking, check periodically.  Let cool on a wire rack.
 
BAKED APPLE:
6 fresh, large Granny Smith apples
1 cup of brown sugar
1 teaspoon of ground cinnamon
4 oz of almond or macaroon paste
¼ cup of dark raisins
2 egg whites from extra large eggs
2 cups of honey (for sauce, 2.5 oz per portion)
1 tablespoon of cinnamon-sugar mixture (1/2 tablespoon of each)
 
Instructions:
Blanch the apples in boiling water for 5 minutes and shock in cold water, drain well. From the top of the apples, make a crater by coring and removing the inside, leaving the outside edge with an approximate ¼ inch border. Place the apples in a shallow pan and set aside.  Using a mixing bowl, add the brown sugar, cinnamon, almond/macaroon paste, raisins, egg whites and blend well. Reserve the honey and cinnamon-sugar mixture for garnish.  Fill each apple crater with mixture. Bake at 350 degrees for approximately 20 minutes.  Test for doneness to the feel of a cooked baked potato.  Cool apples down to a warm state and serve with honey at room temperature. Sprinkle with the cinnamon-sugar mixture.
 
In honor of the holiday season, EL AL is offering the chance to win a pair of tickets to Israel.  EL AL USA Facebook fans have been submitting “New Year Resolutions” via the airline’s Facebook page. Users are now voting for their favorite resolution through Monday, September 17th.  The person who submitted the resolution which gets the most votes will win two roundtrip economy class tickets on a nonstop flight from New York (JFK/EWR) or Los Angeles to Israel. EL AL has produced a short video that includes a warm musical New Year greeting from managers posted all over the world. See the video and join Facebook (EL AL Israel Airlines USA) and Twitter (@ELALUSA).
 
EL AL USA Facebook fans have free membership to the EL AL Matmid Frequent Flyer Club to earn bonus tickets, upgrades, and more. You can also see the EL AL New Year video by visiting YouTube.
 
For more information about EL AL and to book flights, visit www.elal.com or call (800) 223-6700 or any travel agent. 

 
Publish Date 01/01/1980