Jewish New Year has begun and Yom Kippur starts on Wednesday. I do not observe these religious days, and for me it is about the food. Having begun to bake Rye bread, I can really appreciate a good Jewish Deli sandwich. I appropriated some Kosher deli meats this weekend and consummated the meal with a few sips of strong and flavorful Plum Brandy called Slivovitz at the end of the meal. I may not be jewish, but I definitely like the food and drink. Not unlike the author of this seed: Kara Newman
The first time I tried slivovitz, I nearly spat it right back out.
It was at the conclusion of a particularly soporific, long-winded Passover dinner: My father-in-law brought out a squat bottle with a battered label and proudly poured everyone a thimbleful of the clear liquid—eau-de-vie distilled from plums.
It had a pleasingly fruity aroma, but it burned like paint thinner going down. I sputtered a few swear words and declared I’d never, ever touch that firewater again.
I was wrong, wrong, wrong. It was like a bad first date that makes you swear off relationships altogether. I just hadn’t met the right one yet.
As someone who has sampled more than her fair share of spirits (I review them for a living), I can report with authority that most slivovitzes (aka slivovice, šljivovica,slivka; see also: plum brandy) are just awful.
But there’s hope on the horizon.