I liked reading and learning from Joan Nathan about Jewish cuisine in France, from this recent interview. http://blogs.laweekly.com/squidink/20...
This excerpt may help home cooks who aren't familiar with Jewish cooking when they entertain Jewish friends, or simply those who don't eat pork. ""SI: In Jewish-French cooking there are a couple of hurdles. One is that kosher law forbids combining meat and dairy. That means a cream based sauce on your meat is out of the question.
JN: Sometimes they used almond milk when they wanted a cream sauce.
SI: Another hurdle is no lardon. What's a Jewish replacement for those flavorful pink cubes of bacon or pork?
JN: You can make a perfectly good coq au vin without lardon. But sometimes instead of lardon, people use a little bit of smoked goose breast or sometimes they used pickelfleisch, which is a bit like corned beef but much more garlicky. That's really good."""
Obviously, there is much more to the interview.
Enjoy! Happy Hanukkah! and Merry Christmas. ;-).