Pastrami On Rye Sandwich with Matzo Ball Soup: What better way to kick off Hanukkah 2014 than with some inspiration from Jewish-style deli fare? While not necessarily seasonally traditional, with Cold Season already in full swing, some tasty matzo ball Chicken Soup may be just what the Dr. ordered; accompanied, (of course)  with some homemade, home smoked, spicy, hand cut pastrami slices to get the party started. All washed down with Shmaltz Brewing’s Hanukkah Chanukah a Dark Ale (think unspiced Winter Warmer) with the toasty malt backbone to stand up to the spiced-smokiness of the sandwich, making for a great holiday Beer Pairing.

Matzo Ball Soup: Matzo balls made from a blend of crushed Streits [of New York, since 1925] 100% whole wheat matzos and Manischewitz Co’s matzos, eggs, homemade pressure-rendered chicken #schmaltz [a.k.a. flavorful, clarified chicken fat] (cooked for one and a half hours at about 250 °F), and lightened up with some club soda; diagonally sliced carrots, tender shredded chicken meat; all swimming in a clean, toasty-warm hued, slow simmered, reduced, homemade chicken stock made with homegrown leeks, organic carrots, and homegrown parsnips.

Homemade Pastrami Sandwich: fresh Stoltzfus Meats’ beef brisket, home cured into corned beef [for ten days] with a homemade brine, then transformed into irresistibly smoky, spicy, hand cut pastrami slices after an overnight coating with a homemade spice rub and a half day steaming/ smoking over hand chopped hard woods; topped with melty Swiss cheese, all sandwiched in-between slices of home baked landbrot bread (an alpine-style country bread with rye flour and whole-wheat flour; flavored with toasted crushed coriander and caraway seeds).