PEACHES & CRÈME
joyofJamie kosher Geller with
Low-Fat Lemon Cheesecake, p. 39
Go Decadent! Pecan Pie Cheesecake p. 65
IN SEASON Recipes
Lighten Up the Menu WITH QUICK & KOSHER TROPICAL SLAW & TABOULI FETA SALAD
OTTIMO CAFÉ’S CHEF JASON SHARES THE SECRETS TO HIS CREAMY PAPPARDELLE
RIB-EYE AND LEMON-KISSED LAMB FROM SHARON LURIE, THE KOSHER BUTCHER’S WIFE
in i Zucch s i’ v a h C w e lo v e d t t i S a la Spaghe p. 48
FOR MORE SUMMER RECIPES, MEAL IDEAS AND MORE, VISIT WWW.JOYOFKOSHER.COM
KOSHER MEDIA NETWORK
Every Issue Favorites
TELL US Your favorite food travel memory
CONFESSIONS OF A JEWISH BRIDE A Mom-Inspired Blend
THE LIGHT LIFE Time to energize! Lose the calories but not the flavor in these healthful Quick & Kosher dishes
14 FAVORITE THINGS
Cut and zest…three kinds of cheesecake…keep drinks cold…cool cruets
16 FIRST COURSE
Best food apps…choose your leavener…when to undercook
18 THE CELLAR Uncork the White
WELL-DRESSED Pair your favorite dressing with the perfect ingredients. It’s a toss up!
SUMMER SWIRLS Light spaghetti dishes you’ll be twirling all summer long
ed t this o ea t stirfry r ight off t he p Recip age! e on p age 3 4.
DINNER TONIGHT WITH SHARON LURIE No one marinades like The Kosher Butcher’s Wife. Sharon feeds her gluten and lactose-intolerant family meat and veggies every night.
MEALS IN MINUTES Add zest to your grilled favorites by topping ‘em off
PURSUIT OF EXCELLENCE At Ottimo Café in Lakewood, Chef Jason Cappetta serves creamy and creative fare 4 | JOYOFKOSHER.COM |
20 SERVE THEM CHEESE Easy Appetizers
22 KITCHEN STYLE
Zen with a Fresh Palette
RECIPE REMAKE Strawberry Shortcake— Dairy or Pareve
26 DIY DIVA Freezer Jams
COOKING WITH KIDS A Nutty Strawberry Salad
GOOD FOR YOU Summer Rolls with Dipping Sauces
62 MY SWEET VEGAN Perfect for a Picnic: Peaches n’Creme
HARDWARE It’s Time to Sous Vide
LAST BITES What do you get when you marry pecan pie and cheesecake?
For more of everything that’s packed into this issue, visit us at Joyof Kosher.com/magazine
from jamie Dear Readers,
Follow my series “The Making of a Cookbook,” a behind the scenes look at what it takes on JoyofKosher.com
etails, details, details. Everyone likes to know the nitty gritty, what it takes to write a cookbook. Let me tell you, it takes more effort than you can imagine, and it’s mostly not in the kitchen. I am working on my third book, which will be in stores for Chanukah 2013, G-d willing. And when all is said and done, I will probably have worked on it for 2 years with only about 10 weeks of intense kitchen time. But when I say “intense” I’m talking about the kind of intense that looks like 14 hours at the stove for 2 1/2 months straight, the kind of intense that has you taste testing top of the rib at 3 AM, the kind of intense that almost makes you never ever ever want to cook again. It was this recent traumatic experience (every time I work on a book I say: I am never doing this to my family again) that led to the concept of this blockbuster Shavuos/ Summer issue. With the cookbook testing behind me and warm weather in front of me, I am craving whole foods, natural foods, Check out clean foods, fresh foods, all of the low-fat low-cal variety. Myself and all our columnists at Joy of Kosher have been “Good for You”, inspired to cook with that summer-around-the-corner feel. our brand new column by Tamar Genger, registered Except for Nechama of course—even if she wanted to go dietitian and Executive light we wouldn’t let her (but now that everything else is Editor of JoyofKosher. light we can have second helpings of Last Bites). com, for healthy and One of the most incredible holidays is nearly upon us, delish recipes to bring to Shavuos. Each year we “re-accept” the Torah like we did your table this summer. over 3,000 years ago. We celebrate what our sages liken to a marriage with our creator—Shavuos is when G-d pledged his devotion to us and we pledged our loyalty to him. The renewal of these vows and the experience at Har Sinai is in the soul of every Jewish person. Like most Yomim Tovim, one way we celebrate this holiday is through food. There will be yummy things at every turn (think all-nighter learning fuel) and cheesecakes galore (a different version for breakfast, lunch, and dinner) but that doesn’t mean we can’t do it without going overboard. This issue will take you through Shavuos and beyond. There’s lots to enjoy in the summer months ahead. Everyone’s talking about the Wishing you all an incredibly spiritually amazing food at Ottimo Cafe in fulfilling Yuntif and a healthy and restful Lakewood…well, we went backsummer. stage to their kitchen to nab some of their top secret recipes, exclusive for Joy of Kosher readers!
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Kosher Media Network Chairman Henry Kauftheil Founder Jamie Geller President Milton Weinstock EDITORIAL
Executive Editor, JoyofKosher.com
Style Editor Naomi Weinstein ART
Andrew Purcell Morris Antebi
Joy of Kosher with Jamie Geller is published by Kosher Media Network. All rights reserved. Reproduction in whole or in part in any form without prior written permission is prohibited. The publisher reserves the right to edit all articles for clarity, space, and editorial sensitivities. Joy of Kosher with Jamie Geller Magazine assumes no responsibility for the content of its
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By Chavi Sperber
Make It Dairy or Pareve! Pareve Strawberry Shortcakes
The coconut whipped cream in this recipe tastes so incredibly good, you won't believe that it's pareve. Use this recipe to replace any whipped cream for your guests who are vegan, soy free, or those who just don't want to eat the chemicals known as non-dairy whipped topping. If using frozen strawberries, make sure to only buy the Bodek PREMIUM frozen strawberries, which come in re-sealable black and peach bags in the frozen aisle of your kosher supermarket. These strawberries are pretty enough for garnishes, even though they are frozen. Other frozen strawberries won’t be as nice. Make sure to follow the directions for defrosting them, so that they retain their naturally pretty shapes.
Try the C oconut o r authentic Whipped Cream on either ca ke
2 ½ cups flour 1¾ cups sugar 1 tablespoon baking power ¾ cup orange juice ¾ cup canola oil 2 teaspoons pure vanilla extract 4 large eggs, lightly beaten
Pareve Coconut Whipped Cream
2 (14 ounce) cans full fat coconut milk 1 tablespoon pure vanilla extract 1 cup confectioners’ sugar 1 (12-ounce) bag Bodek premium frozen strawberries Chill the cans of coconut milk overnight in the refrigerator. Chill a mixing bowl and beaters as well. Preheat oven to 325°F. Line a jelly roll pan with parchment paper. Set aside. Arrange whole frozen strawberries in one single layer, over a double layer of paper towels. While still frozen, so as to retain the shape of the strawberries, slice half of the strawberries into thin slivers. Allow strawberries to defrost. Whisk together flour, sugar, and baking powder. Add orange juice, canola oil, vanilla extract, and eggs, and mix well. This can easily be done by hand, or in a mixer. Spoon the batter onto the lined pan. Even out the batter over the surface of the baking pan with a spatula.
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Photo by Andrew Purcell | Styling by Carrie Purcell
Bake uncovered for 30 minutes, until a toothpick inserted into the cake comes out clean. While the cake is baking, prepare the whipped cream. Turn the cans of chilled coconut cream upside down. Open the cans from the bottom and drain off the clear liquid. You can reserve the liquid for use in smoothies or natural froze fruit. Transfer the cream to the chilled bowl, and use a rubber spatula to scrape all the cream out of the cans. Beat the thick coconut cream in the chilled bowl with an electric mixer until thick and fluffy. Add vanilla, then gradually beat in confectioners’ sugar 1 tablespoon at a time, until you reach desired consistency. Do not overbeat, or cream will become lumpy and look like it has curdled. If you have time, chill the cake in the freezer, to reduce the crumbs before cutting. Use a 2.5-inch square cookie cutter to cut out 18 squares of cake. Arrange half of the cake squares on a clean baking sheet. Evenly spread a slightly rounded tablespoon of cream over each piece. Layer the sliced strawberries over the cream. Top each piece of cake with a second square of cake. Use an offset spatula or butter knife to evenly spread coconut cream over all sides of each cake square. Spread more coconut whipped cream on top of the mini cakes. Garnish with whole or halved strawberries. Store individual strawberry shortcakes in the refrigerator. If preparing a day in advance, take the desserts out 1 hour before serving, as coconut cream will firm up and harden a bit in the refrigerator. Yield: 9 servings
Dairy Strawberry Shortcakes
The perfect dairy Shavuos dessert! These individual strawberry shortcakes are a pretty alternative to the traditional strawberry shortcake. Vanilla Cake
2 ½ cups flour 1¾ cups sugar 1 tablespoon baking power ¾ cup milk ¾ cup canola oil 2 teaspoons pure vanilla extract 4 large eggs, lightly beaten
Dairy Whipped Cream
2 cups heavy cream 2 teaspoons pure vanilla extract 1 cup confectioners’ sugar 1 (12-ounce) bag Bodek premium frozen strawberries
Follow steps 2 through 7 in the pareve recipe above, using milk instead of orange juice when preparing the cake. While the cake is baking, prepare the whipped cream. Use an electric mixer or stand mixer fitted with chilled beater, whip the cream in the chilled bowl until the cream is almost stiff. Add confectioners’ sugar 1 tablespoon at a time and continue to beat until stiff peaks are just about to form. Do not overbeat or cream will become lumpy and butter-like. Follow steps 12 through 15 in the pareve recipe above, using dairy whipped cream. Yield: 9 servings
with The Kosher Butcher’s Wife
Come dine with Sharon Lurie from South Africa, as she cooks meat every night of the week. Cooking for a family with gluten and lactose intolerances would seem like a nightmare to most. But, serving only meat in our home is actually quite convenient for me. My friend Liora always says, “G-d knew what He was doing when He gave you a butcher for a husband. If my family was gluten and lactose intolerant they would have lived on apples!” Well, I say Thank G-d, less options means less decisions and just more meat-eating!
Photos by Andrew Purcell Styling by Carrie Purcell Sharon Lurie is the author of Cooking with The Kosher Butcher’s Wife and Celebrating with The Kosher Butcher’s Wife, published by Struik Publishers.
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Ryan’s Glazed Beef Spare Ribs Scotch Fillet Steak with Green Garlic “Butter” Lemon Kicked Lamb Shanks Good Old-Fashioned Stir-Fry
WE D N
AY D S
TU E AY SD
T H U
By Chavi Sperber | Photos by Andrew Purcell | Styling by Carrie Purcell
A lot of people would consider it comforting to dig a fork into a bowl of spaghetti covered in hot marinara or cream sauce. I wouldn’t argue! Still, those steamy, filling dishes seem so— winter. In the summer, when produce is so sweet and we’re energized by light, healthy foods, I rather dig my fork and swirl it around, and pick up something…that’s just like these.
LINGUINI GRILLED SUMMER VEGETABLE SALAD
The combination of perfectly seasoned linguini with grilled summer vegetables is outstanding. This warm side dish is great for a summer barbecue, or just about any time. Even the kids love it. If you can't find yellow wax beans, just use a full pound of green beans. The green and red colors are fabulous together. If you are making the linguini in advance, simply place it in a colander before serving, and pour plenty of boiling water over it. This will refresh the pasta and heat it through.
½ pound green beans, trimmed, rinsed and dried ½ pound yellow wax beans, trimmed, rinsed and dried 12 ounces cherry tomatoes (2 1/2 cups), washed and dried 3 tablespoons olive oil, divided
Kosher salt and coarse black pepper, to taste 1 (16-ounce) box linguini 2 tablespoons balsamic vinegar 2 garlic cloves, crushed ¼ teaspoon Dijon mustard (optional) 1 tablespoon kosher salt
ZUCCHINI SPAGHETTI SALAD Try this all vegetable zucchini “spaghetti” for a deliciously light summer salad. If you can’t find miniature onions, use shallots instead, but then decrease the garlic to just half of a very small clove.
Note: I find the quality of the OXO julienne peeler to far surpass that of other julienne peelers. But be extra careful when handling them as they are quite sharp.
For more light summer pasta dishes, visit JoyofKosher.com/ magazine
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