Homesteading

January 2, 2008 at 8:44 pm Leave a comment

I’m taking a quick break from work to let out a quick lament about the “good old days” and luck for the new year.

images.jpegOne of the things that showed up at our New Years fete was the best herring in cream I’ve ever had in my life. Granted, my recent (past 10 years) tastings have been largely limited to jarred Vita and the deli counter at Key Food, but really, I believe this was excellent by any standard. And it came from none other than the Homestead Gourmet shop on Lefferts Boulevard in Kew Gardens. Remember when we used to have one here, in Forest Hills too? And then it got replaced by a nail/waxing salon, designer eye wear store, cheesy clothes store, cell phone place, or teeth-whitening dental office. Gourmet perfection out; the endless quest for youth and faux status in.

Herring is a traditional good luck food in Germany, Poland, and probably elsewhere in Europe (Scandinavia comes to mind). I can’t shake the memory of Homestead’s, so I will either have to get over to Kew Gardens once the temps crack 30 or make it myself. I found this recipe (CDKitchen) that sounds like it could get me close to Homestead’s quality:

Ingredients
2 cans (6-oz size) matjes-herring fillets OR 3 matjes-herring fillets
1 medium anian
24 whole black peppers
2 bay leaves
3/4 cup dairy sour cream
1/4 cup sauterne

Directions
Rinse fillets in cold water; drain; dry on paper towels. Cut crosswise into 1-inch pieces. Then slice onian into thin rings. In medium bowl, layer onion rings, black peppers, bay leaves, and herring pieces. Combine sour cream and wine. Pour over herring mixture, mixing gently to combine. Refrigerate, covered, 8 hours, or over­ night.

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Entry filed under: Austin Street, food, Forest Hills, Rant.

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