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FEB/MARCH 2013 | ISSUE 12

+ 5 4

ipes! new rec

The New Cupcake

QUICK & KOSHER

PURIM PARTY cowboy style

GOURMET POPCORN +ENDLESS EDIBLE GIFT IDEAS

the cheese A GUIDE TO THE ULTIMATE CHEESE PLATE

TRAVEL

PURIM IN ISRAEL KEEPING KOSHER IN IRAN

the art of

FERMENTATION HAMANTASCHEN

3 ways

WINTER

COMFORT FOODS

a bitayavon production

+DESSERTS

FOR MORE HOLIDAY RECIPES, MEAL IDEAS AND MORE, VISIT WWW.JOYOFKOSHER.COM

USA $4.99 / CANADA $5.50 / UK £3.75 AUSTRALIA $5.50 / SA R38 / ISRAEL 18₪

KOSHER MEDIA NETWORK


Contents FEB/MARCH 2013

a additional ffeatures

 CLICK Joy of Kosher magazine makes the perfect Purim gift. Subscribe at JoyofKosher.com/ magazine

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RECIPE GUIDE

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FROM JAMIE

10 MOST MEMORABLE 1 MISHLOACH MANOT

12 GOURMET GIFTS & 1 GADGETS

14 DIY: VANILLA EXTRACT 1 42 HAMANTASCHEN 3 WAYS 4 44 WINE COCKTAILS Bubbly 4 Cocktails Liven up Purim Celebrations

WINTER COMFORT DINNERS

46 THE MELTDOWN: Your 4 Guide to Drinks this Purim

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p . 16

50 TRADITIONAL PERSIAN 5

16

20

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30

THE CHEESE

FERMENTATION

Create a cheese plate like a professional. Choose your favorite pairing and make a gourmet and remarkable mishloach manot.

While we usually do everything we can to keep bacteria away from our food, properly managed microbes are responsible for an amazing array of foodstuffs.

GOURMET POPCORN

STUFFED: POCKETS OF SURPRISE

Everyone’s favorite party food and snack topped with awesome flavor combinations.

With hidden meanings, veiled faces and conspiracy as the theme for the holiday, it is easy to see why kreplach are a favorite food for Purim.

34 62 t rme Gou 4 my m 2 u . Y p corn Pop

4

ese? Got che p !. P a ir it u

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48 KEEPING KOSHER IN 4 IRAN For Jews remaining in Iran, keeping kosher is as much about faith and survival in difficult circumstances as it is respecting ages-old traditions. DISHES

52 PURIM IN ISRAEL 5 60 BRUSSELS SPROUTS & 6 KASHRUT How can Brussels Sprouts be checked for bugs? 72 RECIPE NUTRITION 7 INFORMATION

74 LAST BITE Parmesan and 7 Chocolate Panini

QUICK & KOSHER: COWBOY STYLE This year I’m planning cowboy and cowgirl costumes for the family and making a down home all-American meal. These recipes already had a test run, and I know this meal is going to make y’all scream yeehaw (or at least yummy!).

Look out for these icons! Themed food baskets, nutritional information and where to visit online!

WINTER DESSERTS We were inspired by citrus fruit and sweet potato to create decadent, comforting and divine desserts.

SANDWICH COOKIES These delightful sandwich cookies can be made in practically any shape, flavor and color. You can tie-dye your Oreos, fill them with peanut butter or marshmallow fluff, cut out fun shapes or add a spice.

THROUGHOUT ISSUE

MISHLOACH MANOT IDEA!

CLICK online nutrition facts


lett

er

joyofJamie kosher Geller

From Jamie

with

Editor-in-Chief Shifra Klein

I

’m allergic to planning, deeply allergic. It’s in my DNA, I’m sure of it. You’d think a working mom must have neat, organized To Do Lists with everything checked off at the end of the day.

Copy Editor Rivky Bergstein Nutrition Editor Tamar Gener MA, RD Assistant Nutrition Editor Jenna Talleda, RD

Uh, no. Juggling– now that I could teach to Barnum and Bailey, but when it comes to planning I’m always catching up with everything,

Graphic Designer Nechama Marcus

with everyone, even myself. Purim is no exception. Oh I’ve learned since my first Purim as a young bride, when I went tearing through

Food Stylist Chaya Friedman

the supermarket 24 hours before the chag, crazed to find there were only 10 little chocolate Esthers left when I needed 16 for mishloach manot, and no nice bags on the shelf, only an umatched collection of the ones with awful pictures in faded colors. After embarrassing myself and Hubby year after year, I now take the time to think through how to create charming and witty packages, list exactly what I’ll need – then lose the list till Taanis Esther.

Get bitayavon digitally anywhere in the world on your mobile device.

Photographer Ruvi Leider Wine Pairings Gary Landsman

Publisher Kosher Media Network Chairman Henry Kauftheil Chief Marketing Officer Shlomo Klein Co-Founder & Chief Creative Officer Jamie Geller President of Kosher Media Network, Milton Weinstock Executive Editor,  JoyofKosher.com Tamar Genger MA, RD

www.jewish-e-books.com/ joyofkosher-magazine.html Thank you to the Brummel Family

Of course, you don’t have that problem. You have it all laid out right here, easy-peasy. This issue is not just packed with over twenty creative mishloach manot ideas, edible gifts, and gourmet popcorn (page 24); you’re invited to my all-American, down-home, little-bitcountry, little-bit-cowboy Purim party. Back in New York last year, I went Aliyah-euphoric and shared my Tri-Colored Hummus with Pita Crisps mishloach manot recipe with you. Now that we’re in Israel,

This month online at www.joyofkosher.com

the exotic choice is home on the range. I like themes – they make me

Jamie Geller's Party Hits

smile and help narrow the playing field of endless choices.

Winter Comfort Food

And despite my home in the desert I can’t abandon good ol’ winter comfort food, because, frankly, I need warmth. Hey, it gets cold

Small Bites & Mini Foods A Budget Friendly Purim

here too! I’m wearing three layers of clothes as I write this, and I’m planning to put up a pot of Grandma’s meatballs for supper. Shifra and I are on the same page here (literally, page 62). She shares winter desserts and Jason Cohen shares healthy winter comfort foods (page 54) to keep you and your family cozy, ‘cause even though Purim carries a whisper of springtime, I think we’ll all be in our fuzzy socks

A New Take On Hummus - Top It With Meat Lots of Mishloach Manot Ideas with Printable Tags Purim Seudot Around the World

for a good long while.

Chag Purim Sameach!

Jamie Geller

 Send your thoughts and comments to magazine@joyofkosher.com

Tried one of our recipes? Let us know! share@JoyofKosher.com

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facebook.com/JoyofKosher

Thank you to Fishseddy.com for providing many of the beautiful dishes used to photograph recipes for this issue. Visit www. fishseddy.com or fishseddy the store at 889 Broadway at 19th street in NYC for flatware, diningware, kitchenware, silverware, linens and more.

All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Joy of Kosher magazine assumes no responsiblity for the content of articles or advertisements in the magazine, or for the contents of books that are referred to or excerpted within the magazine. Joy of Kosher magazine is not responsible for typographical errors. Joy of Kosher Magazine 1664 President Street #3H, Brooklyn, N.Y. 11213 JOYOFKOSHER.COM/ MAGAZINE support@joyofkosher.com (917) 703-8145 For advertising information sales@joyofkosher.com.

This website and the contents are not endorsed by the owner of the “Joy of Cooking” series of books or its publishers, Simon & Shuster Inc.


S LET OUT YOUR INNERT

GOURMET BY CHAYA FRIEDMAN | PHOTOGRAPHY BY RUVI LEIDER

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TRUFFLE & ROSEMARY POPCORN YIELD: 8-10 CUPS OF POPCORN

This version of popcorn is a staple for any party, yet pairs surprisingly well as a side for grilled fish or homemade artisan pizza! ½ 2

cup popcorn kernels tablespoons oil of your choice ¼ cup truffle oil 2 tablespoons fresh rosemary, roughly chopped Kosher salt Freshly ground black pepper Freshly grated Parmesan cheese (optional)

1 Heat the 2 tablespoons oil in a deep pot over medium heat. Add 3 kernels as a test and cover with lid. 2 When you hear the 3 tester kernels pop (about 2-3 minutes) add the rest of the kernels and 1 tablespoon of rosemary. Replace lid. 3 When you begin to hear the poppopping, using oven mitts or a kitchen towel, shake the pot back and forth over heat until the popping stops, about 3-5 minutes. 4 Pour popcorn into a large bowl. Season with salt and pepper to your liking and toss lightly. Add the truffle oil and the rest of the rosemary. Toss again to coat. 5 If desired, top the popcorn with freshly grated Parmesan cheese just before serving.

Who was it that first discovered the magical potential hidden within every kernel of corn? That healthy snack, light as air… that burst of white, crunchy happiness?

H

onestly the best i can do is source corn husk findings in ancient peru. (If your imagination was going in the direction of Native Americans sitting around ingesting mouthfuls on a scorching hot day...enjoy the imagery, just double check the continent.)

Lately, corn has been getting a bad rap for all the genetic modifications, over-processing, and being added to almost every product on your grocery shelf. So allow me to take you back to a corn age-of-innocence of sorts, where its just you, the kernels and a delightful explosion of creativity.

But, really, how did popcorn evolve from a supposed ancient Peruvian munching habit to becoming America’s #1 favorite snack?

Low in calories, with a relatively high fiber content, plain air-popped popcorn will have your nutritionist beaming at your snacking choices. In addition, its neutral nature is graciously versatile. The sky's the limit for fun combinations!

Columbus and his crew were possibly the first Westerners to gaze curiously at corn (and yes, the first to excitedly watch the kernels crackle with the Natives) but they still had no popcorn machines until 1885. When candy and other munchables were inaccessible during WWII, America turned to its ever-plentiful corn fields for a cheap alternative and when TV took over the American lifestyle, the consumption of popcorn rose 500%!

To attain optimum flavor, air pop the corn on a stovetop as close to the time of serving as possible. If time is of the essence, store-bought popcorn will do (try to find unsalted or just cut out the salt when called for in a recipe). So, for whomever it was that gave us the gift of popcorn, let’s throw a party and serve everyone’s favorite party food!

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DIY HOLIDAY DRINKS

Bubbly Cocktails Liven up Purim Celebrations The happy festival of Purim commemorates the triumph of our ancient heroes Mordechai and Queen Esther over the evil Haman, who had plotted the destruction of the Jewish people in ancient Shushan, a part of the Persian Empire. In celebrating, the Talmud invites celebrants to drink until one cannot distinguish between the phrases “Cursed is Haman” and “Blessed is Mordechai.” Light and fruity wine cocktails are the perfect complement to any celebration, with some bubbles, a bit of spice, and some succulent fruit. How to choose good wines to use in cocktails? Look for sweet wines that can combine well with spice and fruit for complexity, and bubbles, which aerate the wine for a sparkling fizz that is festive and fun. These wines are sturdy enough to stand up to ice, and the preparations are simple enough to whip up for a crowd. L’Chaim!!

Mordy-Chai

Vashti's Boudoir

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BY ELISE MEYER | PHOTOGRAPHY BY RUVI LEIDER

Shushan Sangria

Mordy-Chai

A bottle of Jeunesse Cabernet Sauvignon poured into a pretty pitcher is the start of a fruity batch of “Shushan Sangria.” The bright wine with its berry and floral fragrances combine well with all kinds of fruits. The dried apricots, plums, and apples complement and suggest the Middle Eastern setting of the Purim story; adding the spice and bubbles of Ginger Ale contribute the “wow” factor.

Bartenura makes its fruity sparkling Moscato and Rose in the Monferrato hills in the south of the province of Asti, Italy. The bold bubbles and natural sweetness makes for a great cocktail mixer with any kind of fruit. Chill the wine well in advance and feel free to substitute with any juice you fancy.

1-2 1 ½ 1

bottles of Cabernet Sauvignon bottle of Ginger Ale cup spiced simple syrup* package of diced dried fruit (any combination you like, but I like to have pineapple and apricots in the mixture)

The night before you plan to serve the sangria, put the dried fruit in the bottom of a large pitcher, pour in the wine, cover, and leave at room temperature. Before serving, stir in the simple syrup and the ginger ale. Fill pitcher with ice. Serve in tall glasses, making sure to include some of the fruit in each glass.

Vashti’s Boudoir Morad Vineyard’s fruity wine distilled in Israel from passion fruit is a newcomer to the party. Light and sweet, it is great on its own, but mixed with ginger and vodka in this cocktail, it makes the party.

3 oz. chilled Bartenura Moscato or Sparkling Rose 1 oz. freshly squeezed orange or tangerine juice Lime wedges and citrus slices for garnish

MISHLOACH MANOT IDEA! Print out your favorite cocktail recipe, and present it in a basket containing the ingredients called for in the recipe.

Pour 3 oz. well-chilled wine into a champagne flute or wine glass. Top with tangerine juice, squeeze in the juice of a wedge of lime, and garnish with a slice of orange, and a twist of lime peel.

Ginger Syrup Roughly grate a 3-inch knob of peeled ginger root and put in a saucepan with a cup of water and a cup of sugar.

Spiced Simple Syrup Put a cinnamon stick, four lightly crushed cardamom pods, and the peel of a well-washed orange or a tangerine in a heavy saucepan with a cup of water and a cup of sugar (white or demerara). Slowly bring to a boil, then lower heat and simmer, stirring occasionally, for 15 minutes. Cool, then strain through a fine sieve. Can be stored, tightly covered, in a jar in the refrigerator for several weeks. J

2 oz. Morad Danue Passion Fruit wine 1 oz. vodka ½ oz. ginger syrup* Wedge of lime Slice of star fruit In a cocktail shaker mix wine, vodka, and ginger syrup with ice. Shake, and strain into a cocktail glass. Garnish with a squeeze of lime and a slice of star fruit.

Shushan Sangria

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Winter Comfort Dinners Roasted Vegetable p.59

SLIM SNACKING Butternut Squash Tortellini: Butternut Squash is low in fat, high in ďŹ ber and very high in carotenoids (vitamin A). Turnips and Brussels sprouts are not only naturally low in calories and fat, but both are a great source of protein and ďŹ ber.

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Jason Cohen graduated from the Johnson & Wales University College of Culinary Arts with degrees in Culinary Arts and Foodservice Management, after receiving a scholarship by placing 5th in a national culinary competition. With a focus on mastering technique, he has developed an overwhelming respect for ingredients, and has traveled across the country to partake in culinary events. His true passion, however, goes right back to his childhood roots when he watched his grandparents cooking traditional kosher dishes from scratch. While visiting Israel on the Taglit Birthright program, he fell in love with the land, and as his spiritual journey is evolving, has focused on making current gourmet dishes kosher. Jason shares his favorite winter dishes re-created in a kosher style, demonstrating that non-kosher avors are not necessary to accomplish delicious, simple, yet gourmet results.

Lemon & Rosemary Bass p.59

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last bite

MISHLOACH MANOT IDEA! Slice baguettes in half, sprinkle chocolate and Parmesan cheese on the baguettes. Wrap baguettes with parchment paper and place in paper bag along with instruction formaking the ultimate panini.

Enveloped in warm, crunchy bread and melted together, chocolate and Parmesan combine in a surprising yet incredible bite. The salty and nutty notes of the Parmesan and the sweet depth of flavor of the bittersweet chocolate bring out the best in each other. Make mini panini as a fun, gourmet and memorable food at your next party or get-together; this sandwich also makes for ultimate winter comfort food.

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recipe

SERVES: 4

2 baguettes or plain butter croissants ¼ cup bittersweet chocolate, finely chopped ¼ cup Parmesan cheese

1 Slice baguette or croissant in half. 2 Sprinkle chocolate and Parmesan on bread. 3 Place sandwich in panini press, sandwich maker or toaster oven for 5-7 minutes, until chocolate and Parmesan melt. 4 Serve immediately. J


Joy of Kosher with Jamie Geller - February/March 2013