Fleishigs Magazine Issue 034 - Feb/Mar 2022

USA $6.99 CAN $9.99 / UK £6 SA R90 / ISR 25₪

La Grande Caccia Al Tonno The Great Tuna Hunt Calabria: home of the ancient maritime tradition, historically known for its wealth of tuna fishing and tonnare, surrounded by warm waters, blue as blue can be. Generations of seafaring Italians have come and gone on this sun-baked peninsula, carrying on the traditional pursuit for the most coveted cut - the Yellowfin Ventresca.

To sample it is to experience full-bodied palette appeal, with a velvety-soft texture. It flakes beautifully, and put simply, possesses incredible taste. The processing and filleting is a painstaking process, each step done by hand. Remember, it is just one small part of the fish.

A couple of jars’ worth.

A filet mignon to a cow, a toro to a yellowfin.

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Taste Tuscanini.

Know Italy.

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WINNER WATCH THE AWARD WINNING FILM AT TuscaniniFoods.com

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SALAMI 14

EDITOR’S LETTER

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TRENDS Elevating the Shabbos kiddush

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PURIM FEAST

RESTAURANT CHRONICLES The reinvention of the Jewish deli

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CHOLENT REDO Elevating the classic

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COOKBOOK The Modern Table by Kim Kushner

A TAMALE FIESTA 56

BREAKING BREAD Deli-stuffed challah

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L’CHAIM Nosh, beer and wines fit for Purim

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SHABBAT FEAST

SAGE KITCHEN

SOMETHING SWEET Hamantashen

112 HEALTH Immunity-boosting foods 120 TRAVEL Sweden 131 THE OTHER SIDE OF THE CORK Tura Winery 140 RECIPE INDEX 142 LAST BITE A Fleishigs birthday

134 CROWD PLEASER

SLAB CAKES

Shop the Purim Mega Wine Sale and get ready to celebrate the holiday in great taste. From Mini Bottles and Cans perfect for Shalach Manos, to Magnums, Premium Wines, and Sweet Wines, we've got everything you need to make it a Purim to remember. L'Chaim!

$25 OFF ANY $350+ ORDER

USE CODE: FLEISHIGS

EDITOR'S LETTER

THE KIDDUSH/PURIM ISSUE

EDITOR IN CHIEF Shifra Klein

Raise a small cup for a big kiddush. our son Zev’s first birthday. He was born on January 21, 2021, smack in the middle of a photoshoot. As we packed our bags and made our way to the hospital, we had the magazine fully on our minds. We obviously had to cancel the remainder of the shoot and our amazing photographer Schneur, who has become a member of our family, generously took our daughter Leba to school.

Zev must have been just a few weeks old by the time we finished the photoshoot that he conveniently “interrupted” with his arrival and he has been part of each photoshoot ever since.

I knew I wanted to celebrate his birthday in a unique way and came upon the classic cake smash concept, where a baby is photographed alongside a beautiful cake, which often ends up in chaos (Instagram versus reality, right?). Inevitably though, there are incredible moments captured. I decided to take this concept and make it “Fleishigs” by creating a savory cake, which fit right into the kiddush theme of the issue.

According to Chabad.org, the Hebrew word kiddush means “sanctification” or “separation” and the process involves making a blessing on a cup of wine, which is typically followed by a meal. The word kiddush has become associated with celebrating a momentous occasion, whether in a synagogue or at home with friends and family. The foods that we serve at kiddushim have evolved over the years and it’s always fascinating to observe the changes WE RECENTLY CELEBRATED

in food trends. However, at the same time, some things will always remain constant.

I consulted with a few caterers and chefs about what people expect for kiddushim and the responses were consistent across the board — classics that remain as is (i.e. potato kugel, gefilte fish and cholent), but with a side of something clean, fresh and nutritious (i.e. elevated fish options like crudo and herring).

To get an inside look at everything kiddush related, we visited Yapchik, a popular family-friendly restaurant in Lakewood, NJ, that also specializes in catering kiddushim. While there, we got our hands on owner Berish’s life changing cholent recipe, which launches our new monthly column focusing on reinventing cholent.

The Jewish holiday that most represents a kiddush feast is Purim, so it made sense to combine the two.

Adina Silberman breaks down salami, which is a true kiddush favorite, Reena Goldberger, a Miami-based party planner, shares a really unique and personal Purim party menu and Sage Kitchen’s Chef Jasmine Einalhori delivers the perfect makeahead Shabbos feast. We went back to basics with Naomi Elberg’s classic hamentashen recipe and Rosa Seidenwar shares some classic Israeli slab cakes, perfect for a crowd.

We hope you draw inspiration from the pages ahead to make your celebrations memorable and meaningful. Happy Purim!

Bitayavon, Shifra

CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Naftoli Mann DESIGN & MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Shifra Klein KITCHEN ASSISTANT Claudia Hopkins CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt DISTRIBUTOR Distribution Express distributionexpress1@gmail.com www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors.

Another lonely day, with no one here but me, oh.

More loneliness than any mann could bear. Rescue me before I fall into despair, oh. What are you all afraid of? Thats what people do, they DM and say, Hello, I see you, I acknowledge you, I connect with you. Speaking of toasts, Truly, I have a dizzying intellect. WAIT TILL I GET GOING! Where was I? Ha ha! You fool! You fell victim to one of the classic blunders! The most famous is never get involved in a land war in Asia, but only slightly less well-known is this: Dreams to dream in the dark of the night, When the world goes wrong, I can still make it right. -Tanya Mousekewitz. Ok, I'll try to say goodbye and I choke. Try to walk away and I stumble.

This issue was designed to the poignantly introspective sounds of Creed, Chaim David Saracik, Yehuda!

Cik, Third Eye Blind and Weezer.

Visual Stimuli: The Witcher S2, The Woman in the House Across the Street from the Girl in the Window S1, Cowboy Bebop S1.

TRIED ONE OF OUR RECIPES? LET US KNOW! Hello@fleishigs.com Instagram/twitter: @fleishigsmag Facebook: fleishigsmagazine 14

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SALAMI IS ONE of hundreds of cured meats that originates in Italy and can be enjoyed fresh, dried, on its own or cooked in a variety of ways. Salami comes from the Italian word “salume,” which means “salted meat.” Before refrigeration was widely available, salting meat (using a variety of methods) was a means of preserving it and dried salami is indeed a great option for hiking, day trips or even a vacation where availability of kosher protein is limited. Today, it’s beloved not so much for convenience, but for flavor and is a very tasty way to enjoy meat.

For butchers, making sausages (such as salami), is good business sense. You can’t run a butcher shop without having a plan for your trimmings! The corners that are cut from steaks and roasts are usually ground up for sausages, so nothing goes to waste. Sausage and salami are a natural part of making meat.

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grinding a mixture of coarsely-ground meat, spices, fat and ice, then curing and cooking it. Dried salami is hung at a (cool) room temperature for at least a week or two (or much longer) after cooking, during which time moisture evaporates, concentrating the flavor and firming up the texture of the salami. Kosher salami typically features garlic, black pepper and mustard as the prominent flavors.

Curing salts are a critical ingredient in salami. They must be handled and measured carefully and, for home sausage and salami makers, getting the cure correct is one of the most challenging parts of the process (that is, enough to keep you safe, not enough to make you sick). In centuries past, salami and sausages were cured with saltpeter, which is a naturallyoccurring nitrate. It’s notoriously unreliable and hard to work with.

Nowadays, producers will use chemically-derived nitrites for their cure. At Grow & Behold, we use cherry and celery juice (a natural source of

nitrite) to cure our salami naturally.

Most (but not all) kosher salami sold in stores is stuffed in an air permeable casing, allowing it to dry safely in a cool dark place in your home.

Fresh salami makes a terrific sandwich, thinly sliced and layered onto bread with mayonnaise, tomatoes, salt and pepper. In a hasselback salami, made popular by cookbook author and food blogger Chani Apfelbaum, a whole fresh salami is sliced hasselback-style and roasted, then basted with a sweet and tangy glaze. Salami and eggs is another popular old-school Jewish deli meal made with fresh salami cubes mixed into scrambled eggs, often enjoyed for dinner or breakfast.

Dried salami is typically sliced paper thin and served on sandwiches or open-faced bruschetta. It can also be shaved onto a crisp wedge salad or enjoyed as part of a charcuterie platter with cornichons, nuts, other sliced meats and dried and fresh fruit. www.fleishigs.com

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We sourced most of the salami for this feature from renowned purveyors Romanian Kosher Sausage Co. in Chicago, IL and Wasserman & Lemberger in Baltimore, MD (both ship nationwide — order online from iwantromanian.com and wandlkoshermeats.com, respectively).

Naf Hanau is the CEO of Grow & Behold, which specializes in expertly-butchered premium-quality kosher meats that are delivered nationwide. Naf’s passion for kosher meat led him to learn shechita before founding Grow & Behold, which produces beef, veal, lamb and poultry raised on pasture with no hormones or antibiotics. Find out more at growandbehold.com.

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Salami and Avocado Musubi Yield: 8 musubi

Musubi is an Asian-Hawaiian fusion delicacy — sushi rice and seared Spam wrapped in nori. Salami is an ideal stand-in for a kosher version, creating the perfect bite.

NOTE: A musubi press is a very inexpensive gadget to have on hand for a new take on sushi. Musubi is much easier (and faster) to make than sushi and may become your family’s new favorite snack. Alternatively, use a rectangular cookie or biscuit cutter or form by hand — just make sure to press firmly to form neat little packages. Search YouTube for step-by-step videos.

8 ½ ½ ½ 3 2 1

ounces salami cup mirin cup maple syrup cup low-sodium soy sauce cups cooked sushi rice (recipe follows) sheets toasted nori avocado, thinly sliced Toasted sesame seeds, for garnish

1. Cut the round ends off the salami, then slice lengthwise into 4 equal rectangular pieces.

2. Heat a skillet over high heat and sear salami until brown on both sides, about 1-2 minutes per side.

3. Meanwhile, mix mirin, maple syrup and soy sauce and pour into the skillet. Let sauce thicken and flip salami to coat. Set aside.

4. To assemble, place a piece of nori on a flat surface, shiny side down. Coat all parts of a large musubi press with water. Place the press in the center of the nori and fill it with a ½-inch layer of warmed sushi rice. Use the top of the press to firmly compress the rice. Remove top and layer 2 slices of salami on top, then spoon some of the sauce from the pan over the salami. Top with 1-2 slices of avocado, then top with another ½-inch layer of rice, making sure the top of the press is wet at all times. Press down firmly. Gently lift off the top (run a knife between the rice and the top of the press if it’s sticking) and the press.

5. Wet the ends of the nori with water and fold the end closest to you over the musubi, then fold the opposite end over the log as well, pressing down slightly so that the ends stick together.

6. Slice log in half or into smaller 2-inch pieces.

Drizzle with any remaining sauce from the salami.

Garnish with toasted sesame seeds. Repeat with remaining salami.

Sushi Rice

SCAN HERE FOR THE MUSUBI PRESS

Yield: 3 cups

Cook 1 cup sushi rice according to package instructions, then season with 2 teaspoons sugar dissolved in 2 tablespoons rice vinegar.

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Sweet and Sticky Salami Serves: 4

What’s not to love about sweet and sticky salami bites? I especially love serving them over mashed potatoes (recipe follows), but it also works over rice, in a sandwich or even served alone with toothpicks.

1 2 2

(32-ounce) salami cups ketchup cups brown sugar

1. Preheat oven to 325°F. Slice whole salami in quarters lengthwise, then cut into 1-inch pieces. Add to a 9x13-inch pan with ketchup and brown sugar.

2. Cover tightly with foil and cook for 2-3 hours, until salami is very soft and sauce has thickened.

3. Serve as is or with mashed potatoes.

Mashed Potatoes Serves: 4

Add 3 pounds peeled and cubed Russet potatoes to a pot and cover with cold water. Bring to a boil and cook, covered, until potatoes are fork tender, about 30 minutes. Strain, reserving ½ cup boiling liquid. Return potatoes and reserved liquid to a pot and add 1 cup (2 sticks) non-dairy butter substitute, 2 teaspoons kosher salt and ¼ teaspoon freshly ground black pepper. Mash until smooth. Cover and keep warm in oven until ready to serve.

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Tomato Carpaccio with Persillade and Frizzled Salami Serves: 6

Persillade is a classic French sauce of parsley, garlic, herbs, oil and vinegar. Bright and tangy, it adds a delicious fresh flavor to anything it’s paired with.

1 3

3 ¼

(6-ounce) package sliced salami, thinly sliced into matchsticks scallions, thinly sliced lengthwise Bowl of ice water beefsteak tomatoes, thinly sliced teaspoon kosher salt Persillade (recipe follows)

1. Heat a skillet over high heat. Add salami and sauté for 5-7 minutes, until crisp. Transfer to a paper towel-lined plate.

Alternatively, arrange on a baking sheet and cook in a 400°F oven for 20-25 minutes.

Set aside until ready to use.

2. Drop scallions into a bowl of ice water.

Once they curl, drain on paper towels.

3. Arrange tomatoes, overlapping slightly, on a large serving platter and sprinkle with salt. Drizzle with persillade, then top with frizzled salami and scallion curls.

Persillade Yield: 2 cups

Mix ½ cup olive oil, ½ cup minced fresh parsley, ½ cup minced cornichons or dill pickles, 1 tablespoon pickle brine, ¼ cup minced shallots, ¼ cup chopped capers, 2 cloves minced garlic, 1 tablespoon Dijon mustard, 1 teaspoon maple syrup, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper until combined.

OT H E R U S E S FO R F R I Z Z L E D SA L A M I

• Toss frizzled salami with pasta, extravirgin olive oil, lemon juice, sautéed garlic, fresh parsley, kosher salt and black pepper.

• Prepare non-dairy challah French toast; while the second side is browning, cut a hole in the middle using a glass and drop in an egg. Top with frizzled salami and drizzle with maple syrup.

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Cantaloupe Salad with Salami Breadcrumbs Serves: 6

The combination of the sweet cantaloupe and the salty salami is irresistible.

1 5 1 ½ 1 3

cup day-old white bread, roughly chopped tablespoons olive oil, divided cup finely diced salami cantaloupe cup arugula scallions, thinly sliced Maldon salt Freshly ground black pepper

1. Toss breadcrumbs with 2 tablespoons olive oil and set aside.

2. Heat a skillet over medium-high heat. Add salami and sauté for 7-9 minutes, until crisp. Add breadcrumbs and continue to sauté until breadcrumbs are golden and toasted. Set aside.

3. Slice cantaloupe into four wedges, discard rind and thinly shave using a vegetable peeler or mandoline.

4. Pile cantaloupe ribbons onto a large serving platter, folding them onto each other to create volume on the plate; top with arugula and scallions. Drizzle with remaining 3 tablespoons olive oil and season with salt and pepper, to taste.

Finally, top with salami breadcrumbs.

Serve immediately.

OT H E R U S E S FO R SA L A M I B R E A D C RU M B S

Steam asparagus until bright green, then shock in ice water to stop the cooking. Grate a hard-boiled egg over the top, drizzle with oil and season with kosher salt and black pepper. Top with salami breadcrumbs.

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Hasselback Salami Cholent Serves: 8

To hasselback a salami, place it between two chopsticks. Use a sharp knife to slice ⅛-inch thick slices, without going all the way through to the bottom. ½ 2 2 2 2 ½ ½ 2 1 ½ ¼ 5-7 1

cup vegetable oil large onions, chopped tablespoons kosher salt tablespoons paprika tablespoons garlic powder teaspoon freshly ground black pepper cup ketchup large Russet potatoes, peeled and cut into chunks cup cholent bean mix cup barley cup wheat berries cups water, divided (16-ounce) salami, cut hasselback-style (see head note)

1. Preheat oven to 400°F. Heat oil in a large pot or Dutch oven over medium-high heat. Add onions and sauté until caramelized, about 15 minutes. Add spices and ketchup and sauté for another 5 minutes.

2. Add potatoes and cook for about 15 minutes. Stir in cholent bean mix, barley and wheat berries. Add enough water to cover everything (about 5 cups) and stir. Bring to a boil, then cover and transfer to the oven.

Cook for 2-3 hours, until potatoes are soft and beans are cooked all the way through.

3. Lower oven to 200°F. If the cholent looks dry, add up to 2 more cups of water. Gently nestle hasselback salami into the cholent so at least half is submerged. Cover and transfer back to the oven for 15-24 hours. Serve hot.

Adina Silberman is trained as a dentist and is passionate about home cooking, with a simple food philosophy — she cooks backwards, taking inspiration from the elements that compose a dish rather than the final product. She shares her techniques for developing kitchen staples on Instagram @homewithadina and has helped countless home cooks turn their time in the kitchen from a chore into a passion. Adina lives in Chicago with her husband and two daughters.

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Salami Rice Bowls Serves: 2

EDITOR’S NOTES: • The easiest way to thinly slice sheets of nori is with kitchen shears.

• Use any rice for these bowls — we prefer white basmati or short-grain brown rice.

1 cup of dry rice typically yields about 3 cups of cooked rice.

FO R T H E SA L A M I B I T E S :

1 1 ¼

tablespoon vegetable oil (16-ounce) salami, cubed cup maple syrup

FO R T H E SAU C E :

¾ 1

cup mayonnaise tablespoon chili paste, optional

1 1 1 ½ ¼

tablespoon soy sauce tablespoon maple syrup teaspoon toasted sesame oil teaspoon freshly ground ginger teaspoon garlic powder

FO R T H E R I C E B OW LS :

2 4 3 1 2 2

tablespoons vegetable oil eggs, beaten cups cooked rice (see headnote) sheet toasted nori, thinly sliced green onions, thinly sliced tablespoons toasted sesame seeds

1. For the salami bites, heat oil in a skillet over medium heat. Add salami and sauté until browned on all sides, then lower heat and add maple syrup. Sauté for another 1-2 minutes, until maple syrup deepens in color and thickens. Set aside.

2. For the sauce, mix all ingredients until combined. Transfer to a squeeze bottle.

3. Heat oil in a skillet over medium-high heat and pour in beaten eggs. Stir to break up the eggs and cook until scrambled, but still soft, about 2 minutes.

4. Add rice to a large serving bowl and top with scrambled eggs. Top with warm salami bites. Drizzle with sauce and garnish with nori, scallions and sesame seeds.

OT H E R U S E S FO R SA L A M I B I T E S

• Spear with toothpicks and serve with a variety of sauces to dip.

• Toss romaine lettuce, frisée, quartered avocado, halved hard-boiled eggs, sliced cherry tomatoes, charred corn kernels, salami bites, and parsley; top with your favorite dressing.

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TRENDS

PHOTO CREDIT: ESTI WALDMAN, COURTESY OF THE FISHING LINE

BY: SHIFRA KLEIN PHOTOGRAPHY BY: CHAY BERGER

FOR YEARS, “Jewish food” has been classified as matzah ball soup, brisket and latkes and “kiddush food” as gefilte fish, cholent and potato kugel. While these are still very prevalent classics, popular in home cooking and on menus everywhere, the growing palate of the kosher consumer is in turn expanding the definition of these categories. To get an idea of the latest trending foods, we took a deep dive into the world of kiddushim, where you can witness firsthand the evolution of exactly what people want to eat at Jewish celebrations.

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TRENDS

SRULI SUBAR IS a highly skilled chef who specializes in the logistics of kosher catering and events worldwide.

While he was traveling from Utah to Colorado on a site visit for an upcoming event, we had the opportunity to chat about the future of kiddush food trends.

“While five years ago it was all about the candied bacon with sweet, sticky pulled beef, today I see a shift towards lighter, fresher, produce-driven food,” he shares. “People are leaning towards an appreciation for lighter fare, which doesn’t mean munching on cucumbers. It’s about gourmet herring and an array of crudo options — all with a serving of gefilte fish on the side!” While an appreciation for the classics remains, people are gravitating towards lighter versions. Chef Sruli explains that the base of one his most popular cholent offerings is rice, replacing the heavier beans, barley and potatoes.

Moshe David of MD Hospitality (a New Yorkbased catering company) shared the same sentiment. “You can’t have a kiddush without classic kugel and cholent, but people are looking for a lighter, fresher experience as well.

This is where our most popular crudo station comes in — freshly sliced raw fish served with a variety of bright, flavorful toppings and accoutrements.

People can’t get enough of it.” The dessert experience at kiddushim and events seems to be evolving as well. “At MD Hospitality, we have an in-house pastry department and make all of our desserts from scratch to provide a unique, diverse and gourmet dessert selection,” Moshe explains.

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GEFILTE WITH A SIDE OF CRUDO

THESE TRENDS ARE becoming more readily available to kosher consumers and not just from caterers, but larger kosher supermarkets and takeout spots as well. While still keeping true to the classics, fish options have expanded to include dynamic herring and crudo platters with new-and-improved fusions and flavor profiles. Ossie’s Fish, a family-owned fish business with multiple supermarket locations in New York, has expanded their specialty fish department in the last few years with now over 16 varieties of herring and crudo, which includes both classic and elevated options. On a given Friday, Ossie’s can sell upwards of 100 seared tuna or crudo platters in their flagship Cedarhurst location. Their huge kiddush board, which is not only visually stunning, but contains the freshest and most flavorful cured salmon, is quickly becoming a must for kiddushim.

To accompany all these options, consumers can now easily find a variety of fancy crackers, sourdough breads, pickles, olives and an exciting array of dips to elevate any at-home kiddush to a professional level. In addition to their inventive herring flavor profiles (think honey mustard Sriracha, everything bagel, maple bourbon), The Rebbe's Choice is another brand that has made it their mission to elevate classic kiddush fare with their popular kichel crackers and line of gourmet hot sauce, spices, honey, pickles, olives, sauerkraut and more. They ship nationwide — order online from rebbeschoice.com.

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TRENDS

THE HERRING MOVEMENT: An array of gourmet, lighter fish options are now available at most fish counters in kosher supermarkets. Options from pistachio-roasted garlic herring to spicy tuna and salmon crudo are giving classics like schmaltz herring a facelift.

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RESTAURANT CHRONICLES

YAPCHIK, A RESTAURANT located in Lakewood, NJ, specializes in what we consider to be “new Jewish deli” cuisine and manifests these growing trends successfully. The concept of a Jewish deli in large Jewish communities has grown so much more than the standard pastrami sandwich, potato knish, brisket and chopped liver plates. Jewish deli today can encompass a vast number of cuisines — Israeli, by way of overstuffed meat and schnitzel sandwiches; American, by way of gourmet burgers; and even Chinese. (Believe it or not, sesame chicken is now considered standard fare at kiddushim!) Yapchik does all of this exceptionally well.

During the week, Yapchik has a full menu available online with an array of sandwiches, salads, burgers and even 9x13-inch trays and sides (for large families or for hosting). The menu and atmosphere are family-friendly and the buffets are open all week long, keeping kids and families coming back. There is a hot buffet with basics like sesame chicken, cornflake chicken nuggets, couscous, garlic green beans, lo mein, roasted vegetables, pulled beef and more gourmet items like pastrami-wrapped glazed tongue and a layered potato and liver appetizer with duck bacon. The cold buffet boasts a full selection of salads, coleslaw and pickles. As the weekend approaches, the buffet options expand, dips and herring options become available and Yapchik’s famous Shabbos takeout experience (Yapchik prime) is unveiled, which changes based on the season.

There’s also a carving station with lamb, veal, chimichurri hanger steak and chili-cured oyster steak.

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RESTAURANT CHRONICLES

Berish Rapaport, owner of Yapchik

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RESTAURANT CHRONICLES

WE MET WITH owner Berish Rapaport and Chef Yanky Roness on a cold Thursday afternoon to learn more about the latest kiddush trends that they witness firsthand at Yapchik on a weekly basis. Berish is a trendsetter by nature who has always been at the forefront of innovation and has a finger on the pulse of what the future holds.

Berish confirmed Sruli and Moshe’s sentiments about what the people want.

“Ultimately, it’s all about feeling good.

People want food that tastes great and is easy on the digestive system,” he relates.

When I asked him to elaborate on the growing revolution in the herring scene, he went on further to explain that even the crackers have evolved! “Back in the day, herring was typically served with thick sugar-coated kichel (cracker).

That was your only option,” Berish reminisces. “That has been replaced with lighter, thinner, crispier crackers.

We are even replacing our challah with sourdough!” he laments.

Another evolving trend is the ever popular array of dips, something no kiddush can exist without. A decade ago, no one would have envisioned a kiddush table with garlic confit, gourmet marinated olives or roasted shallot aioli, but now they have become mainstays. Fresher, mayo-less dips are also expanding in popularity. “My new rule is to focus more on the simple ingredients and less on the mayo!”

Berris shares with a laugh.

Charcuterie and jerky boards have been on trend for a while now and don’t

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seem to be going anywhere. Chef Yanky goes beyond charcuterie and adds other delicacies such as spare ribs (recipe follows), coffee-rubbed strip steak and the most tender roast beef we’ve ever tried. A “new” meat board experience, Middle Eastern mazza, has also made its way into Ashkenazi kiddushim in full force — kibbeh, beef cigars and lachmagine are hugely popular in their own rights, but when served all together on a large board, it’s even more showstopping. Berish described familystyle hummus bassar as another super popular kiddush platter now as well (recipe follows). As we were talking about these trends and photographing the mouthwatering food, Yapchik, which was already teeming with happy, satisfied customers all afternoon, was in full force getting ready for Thursday night — the ultimate cholent scene.

When it comes to classics like kugel and cholent, Yapchik truly delivers. Their VIP cholent platters truly stand out, featuring classic cholent, beef cheek, kishka, jachnun, yapchik, pickles, eggs and coleslaw. Berish described his lighter version of cholent, which skips beans, barley and potatoes and uses rice, chicken gizzards and marrow bones. It sells out almost immediately and although it’s a customer favorite, it’s not yet a staple on the menu.

The experience was fascinating and gave us a true glimpse into the elevation of the foods that we have known and loved for generations.

My new rule is to focus more on the simple ingredients and less on the mayo! www.fleishigs.com

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Hummus Bassar Serves: 6

By: Shifra Klein

This is meant to be served family-style, which is why it’s perfect for a kiddush spread.

EDITOR’S NOTE: The ground beef is spiced with baharat, a warm and flavorful Middle Eastern spice blend. Check out the Fleishigs app for a homemade version (issue #24) and the many recipes that utilize it.

2 1 2

tablespoons oil medium onion, diced cloves garlic, minced

1½ 2 2 2

pounds ground beef tablespoons baharat spice blend or shawarma spice blend cups hummus tablespoons chopped fresh parsley Hard-boiled eggs, optional

1. Heat oil in a large skillet over medium heat. Add onions and garlic and sauté until fragrant, 3-5 minutes. Add ground beef and baharat, breaking beef up with a wooden spoon, until browned and cooked through.

2. Spoon hummus on a plate. Top with meat, parsley and halved hard-boiled eggs, if desired.

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Marinated Jalapeños Yield: 2 cups

By: Berish Rapaport

This is one of the top sellers and is the perfect accompaniment alongside any meal.

4-6 3 1 1 3 1 1½ 1

jalapeños, thinly sliced cloves garlic, minced small red onion, thinly sliced cup light olive oil cloves garlic, crushed teaspoon smoked paprika teaspoons kosher salt teaspoon sugar

Combine all ingredients in a jar.

Cover with a lid and lightly shake to distribute. Marinate in the fridge for at least 24 hours before serving.

Wild Mushroom Dip Yield: 2 cups

By: Berish Rapaport

As one of our most popular dips, if I don’t bring it home to my family, they hold me accountable! While baby bella and shiitake mushrooms are the most readily available variety, feel free to use any combination of wild mushrooms you can get your hands on — nowadays it’s easy to find packaged assorted wild mushrooms in the supermarket.

The secret is to sauté the mushrooms whole and then chop once cooled. That way, the mushrooms retain their hearty texture.

1 8 6 1 2 1 ¼

tablespoon olive oil ounces baby bella mushrooms ounces shiitake mushrooms cup mayonnaise cloves garlic, minced teaspoon kosher salt teaspoon freshly ground black pepper

1. Heat oil in a skillet over mediumhigh heat. Add mushrooms and sauté for about 12-15 minutes, until browned and liquid has evaporated. Let mushrooms cool.

2. Finely chop mushrooms and mix with mayonnaise, garlic, salt and pepper.

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3-Ingredient Spare Ribs Serves: 6

By: Shifra Klein

Inspired by the succulent ribs at Yapchik, you wouldn’t know by tasting these just how foolproof they are to make.

4 1 1½

pounds spare ribs cup beer cups barbecue sauce, divided

1. Preheat oven to 350°F. Place ribs in a 9x13-inch dish and top with beer. Cover tightly with foil and cook for 2½ hours.

2. Drain liquid and turn oven to broil. Brush ribs with 1 cup barbecue sauce and broil for 5 minutes. Brush with remaining ½ cup barbecue sauce and broil for an additional 3 minutes.

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RESTAURANT CHRONICLES

While jerky and charcuterie options are readily available in many kosher supermarkets or takeout spots nowadays (like this board from Yapchik), companies like Ben’s Best (bensbestcharcuterie.com) and Holy Jerky (holyjerky.com) ship their high-quality products and boards nationwide.

Bites of traditional Syrian mazza (i.e lachmagine and kibbeh) have become standard kiddush fare.

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RESTAURANT CHRONICLES

Salt and Pepper Noodle Kugel Serves: 8

By: Shifra Klein

Although potato kugel is the obvious classic, a kiddush spread is not complete without a savory noodle kugel.

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⅓ + ½ cup vegetable oil 1 Spanish onion, finely diced 3 teaspoons kosher salt 1 teaspoons freshly ground black pepper 12 ounces fine egg noodles, cooked according to package instructions 4 large eggs, beaten

1. Preheat oven to 400°F. Heat ⅓ cup oil in a skillet over medium heat. Add onions, salt and pepper and sauté until tender, about 15 minutes. Mix sautéed onions with cooked noodles and eggs.

2. Pour remaining ½ cup oil into a 9x13-inch baking dish and place inside the oven. Once oil is hot, remove from the oven and carefully pour in kugel mixture. Cover tightly with foil and cook for 50 minutes.

3. Uncover and cook for an additional 10 minutes, until golden brown.

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CHOLENT REDO

Chicken and Rice Cholent Serves: 10

SHIFRA'S NOTE:

By: Berish Rapaport

This take on classic cholent substitutes brown rice and chicken parts for traditional barley, beans and potatoes for a lighter version. My 8-year-old daughter loves it, especially the gizzards! This is the cholent that will not remind you on Saturday night that you ate cholent on Shabbos.

NOTES:

THIS CONCEPT STARTED out as an article specifically designed for this issue — putting a new spin on classic cholent. The idea was to create a one-time feature that would showcase a few new takes on cholent. But as I began working on it, countless exciting ideas came up and I realized that it would be more beneficial as a monthly feature dedicated to a new cholent concept.

Our conversation with Chef Sruli Subar (see page 34) about the wonders of using rice in cholent instead of beans was inspiring. We were further inspired by Berish’s version of cholent made with brown rice and chicken parts. Berish was generous enough to share his recipe and technique to help launch this new column.

BONUS: Check out the Butcher’s Cut column for another elevated cholent recipe that includes a hasselback-style salami. We tested the recipe for a local kiddush and the reviews were excellent.

• You can use shank meat instead of beef cheeks, but you will miss out on some of the collagen beef cheek has to offer.

• I love adding some Meal Mart chorizo sausage for a spicy kick.

1 2 1½ 4 1-2 3 4 ⅓ 1 2 1 1 1 ½ ½ 4-5

Spanish onion, finely diced cups short grain brown rice pounds chicken gizzards, soaked in cold water for 30-60 minutes bone-in, skin-on chicken bottoms or 6 chicken legs beef cheeks, cut into chunks marrow bones cubes frozen garlic or 4 cloves garlic, minced cup oil tablespoon chicken consommé or onion soup mix teaspoons kosher salt teaspoon freshly ground black pepper teaspoon onion powder teaspoon chili powder teaspoon paprika teaspoon chipotle seasoning or crushed red pepper flakes, optional cups water, as needed

1. Preheat oven to 225°F. Arrange onions at the bottom of a 12x17-inch baking pan.

Top with brown rice, chicken gizzards, chicken bottoms, beef cheeks, marrow bones and garlic.

2. Mix oil, chicken consommé, salt, pepper, onion powder, chili powder, paprika and chipotle seasoning (if using). Pour over the mixture in the pan. Top with water until just covered.

3. Cover the pan tightly with a layer of parchment paper, then a layer of foil. Cook overnight.

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COOKBOOK

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COOKBOOK

B Y: E L I S H E VA TA I T Z COOKBOOK AUTHOR KIM KUSHNER has a distinctive style and elegant voice that resonates through each recipe she cooks and each table she sets. Whether on the pages of her cookbooks, The Modern Menu (2013); The New Kosher (2015); and I ♥Kosher (2018), or on Instagram (@kimkushner), Kim delivers her signature modern flair. The Modern Table, Kim’s latest cookbook, merges her passion for good food and knack for beautiful entertaining with tried-andtrue tips peppered throughout. The brilliance of the recipes is their unique way of presenting new ideas in a relatable fashion.

Kim begins The Modern Table with some of her tips on how to get the most from the book. She then dives right into the core — effortless entertaining, which includes guides on designing a tablescape, serving elements, hosting tips and more. Each chapter contains a carefully curated selection of recipes, beginning with Starters & Soups, like Golden Chicken Soup; Crudités on Ice with Flaked Salt; and Roasted Almonds with Lemon and Thyme. The Simple Salads chapter, which focuses on “less is more,” has options like Tomato Carpaccio with Iceberg Lettuce, Basil, and Balsamic Glaze; and Fennel, Pomegranate, and Parsley with Lemon-Za’atar Dressing. The Fish chapter has standouts like Seared Salmon Bites with Jalapeño and Ponzu; and Sesame-Scallion Salmon Cakes.

Kim encourages experimentation in her Meat and Poultry chapter with dishes like Crispy Chicken with Herbs and White Wine; Perfect Coffee-Rubbed Roast; and Lamb Chops with Citrus and Sage. Find sides like Baby Yams with Saffron Cream; and Leek, Lentil, and Chickpea Tagine in the Vegetable and Sides chapter.

Finally, feast on desserts like Sliced Citrus with Pistachio Dust; Berry Frosé; and LemonPoppy Seed Swirl Cake from the Sweets chapter. The The Modern Table: Kosher Gourmet Gifts bonus chapter Recipes for Everyday Gatherings By: Kim Kushner sets the book apart with four Publisher: Figure 1 Publishing Inc. stellar ideas for homemade Photographer: Kate Sears edible gifts, whether for Release Date: April 12, 2022 birthdays, teachers gifts or Price: $35 (Hardcover) mishloach manot.

THIS BOOK IS perfect for all skill levels and most of the recipes contain tips on substitutions, making ahead and storage. There are also some sample menus and ideas and recipes for utilizing leftovers.

The decor and place settings in Kim’s signature’s style offer plenty of inspiration for those who love to entertain. Every pairing, both food and decor, is well-intentioned.

As fellow cookbook author Adeena Sussman noted in her eloquently written foreword, Kim has a “desire to feed souls by feeding people … in an understanding of the power of cooking as a way to gather, to unify, to inspire, to share.” Although entertaining is not always effortless, Kim instills the confidence that it surely does not have to be complicated. The Modern Table will surely inspire readers to think outside the box, be creative and cook from the heart.

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COOKBOOK

Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright © 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Seared Salmon Bites with Jalapeño and Ponzu Ready in 20 minutes Serves 6

Ponzu is a tart, citrusy sauce used in Japanese cooking. My version is slightly milder than the traditional sauce, but it works very well with the buttery, just-cooked salmon slices.

P O N Z U SAU C E

1 1 1 1 ¼

Juice of 1 orange (about 1/4 cup) Tbsp mirin (sweet Japanese rice wine) Tbsp soy sauce Tbsp rice vinegar tsp honey tsp toasted sesame oil

GOOD TO KNOW W H E N S H O P P I N G FO R F R E S H F I S H , I T PAYS TO B E P I C K Y. H E R E A R E A F E W WAYS TO C H EC K FO R F R E S H N E SS :

FISH SHOULD HAVE A MILD SCENT AND SMELL SALTY

S E A R E D SA L M O N

AND OF THE SEA. STAY AWAY

2

1

FROM ANYTHING THAT HAS A

(1-lb) skinless salmon fillets Pinch of kosher salt tsp light olive oil

ASS E M B LY

1

jalapeño, stemmed and thinly sliced

STRONG, FISHY ODOR.

THE EYES SHOULD BE CLEAR, BRIGHT, AND BULGING, NOT CLOUDY.

P O N Z U SAU C E

In a small saucepan, combine orange juice, mirin, soy sauce, vinegar, and honey and bring to a boil. Reduce heat to medium and simmer for 4 minutes, or until sauce has thickened slightly. Set aside to cool.

Stir in sesame oil.

S E A R E D SA L M O N

Using a chef’s knife, slice the fillets across the grain into 1/4-inch-thick slices. Sprinkle with a pinch of salt.

Heat olive oil in a nonstick skillet over medium-high heat. Working in batches, add 6–8 salmon slices and sear for 20 seconds on each side. Transfer the slices onto a serving platter, slightly overlapping them.

Repeat with the remaining salmon.

ASS E M B LY

Sprinkle jalapeño slices over each piece of salmon. Spoon ponzu sauce over the salmon and serve immediately.

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FISH SHOULD BE SHINY AND REMAIN FIRM WHEN YOU POKE IT WITH YOUR FINGER, NOT SLIMY TO TOUCH.

SALMON SHOULD BE SLICED AND SEARED NO MORE THAN 1 HOUR BEFORE SERVING.

PONZU SAUCE SHOULD BE SPOONED OVER THE SALMON JUST BEFORE SERVING.

MAKE IT AHEAD PONZU SAUCE CAN BE PREPARED IN ADVANCE AND STORED IN THE REFRIGERATOR FOR UP TO 4 DAYS.

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D

ELI ROLL IS a Shabbat meal classic and I have never met one that I did not like.

Let's knock the great deli roll off its throne with deli-filled challah bread sticks — a cooler version, though slightly more complicated, but entirely worth the time.

Not only does using challah dough eliminate the need for puff pastry (dare I call it a healthier option), but since they are individually portioned, it allows you to customize each one to your family’s preferences with the deli, condiment and accompaniments you choose.

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BREAKING BREAD

THREE IMPORTANT TIPS:

1. The recipe calls for a teaspoon of your favorite condiment. Do not overdo it or the bread sticks may be extra challenging to seal or worse, may risk leaking. We love my my daughter's famous honey mustard (recipe follows)!

2. Taking the time to dry everything well is imperative.

Use a paper towel to pat the deli meat dry. Skipping this step will lead to a doughy center.

3. Folding up the short ends of the dough before sealing down the center will help each bread stick keep its structure for a neater and more uniform look.

Deli-Stuffed Challah Bread Sticks Serves: 6-12

The beauty of this recipe is the versatility. Use any deli you like or a combination of a few (salami, smoked turkey, honey-glazed turkey, pastrami), any condiment (ketchup, duck sauce, deli mustard, yellow mustard, BBQ sauce) and any accompaniment (chopped pickles, sauerkraut, caramelized onions). The sky’s the limit. Just be sure to pat the deli and accompaniments dry with paper towels.

FO R T H E C H A L L A H B R E A D ST I C KS :

3 ¼ ¾ ¾ ¼

pounds challah dough (recipe follows), after the first rise cup condiment of choice (see head note), plus more for serving pound deli meat (see head note) cup accompaniment of choice, chopped (see head note) cup toasted sesame seeds, optional

FO R T H E EG G WAS H :

1

egg, beaten

1. Preheat oven to 350°F. Divide dough into 12 equal (3 or 4-ounce) portions and roll each portion into a 10x4-inch rectangle.

2. Spread 1 teaspoon condiment down the center of each rectangle. Layer 3-4 slices deli meat on top, being sure to cut the slices down to size or fold to fit. Place about 1 tablespoon accompaniment across the meat.

3. Fold the short ends of the triangle over the meat, then gently roll from the long side, pinching together to seal. Repeat with remaining dough and ingredients.

Cover with a kitchen towel and let rest for 10 minutes.

4. Brush with egg wash and sprinkle with toasted sesame seeds (if desired). Bake for 20-25 minutes, until golden. Serve with condiments of choice.

Phoebe’s Honey Mustard Yield: heaping ¾ cup

Mix ⅓ cup mayonnaise, ¼ cup yellow mustard, 2 tablespoons Dijon mustard and 2 tablespoons honey.

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BREAKING BREAD

Mandylicious Challah Dough Yield: 3 pounds challah dough / 2 challahs

NOTES: • This recipe calls for instant yeast, which does not require proofing and is added together with the rest of the ingredients.

Instant yeast (also known as bread machine yeast) may be used interchangeably. Active dry yeast may be substituted for instant yeast, just be sure to proof it first. While rapid rise and quick rise yeasts are forms of instant yeast, they are not recommended for this recipe.

• To proof active dry yeast, use the same

1⅓

cups water

4¼

cups high-quality bread flour

⅓

cup canola oil

½

cup sugar

4

large egg yolks

2

teaspoons kosher salt

1

tablespoon instant yeast

FO R T H E EG G WAS H :

1

egg, beaten with 1 teaspoon water

1. For the challah, add ingredients to a bread machine in the order specified by the manufacturer.

Set machine for “dough” cycle. If not using a bread machine, mix all ingredients in a large bowl, then

amount (1 tablespoon) but mix it into ⅓ cup

knead well for 5 minutes. Be sure to check that the

warm water with a pinch of sugar. Once it

dough is the right consistency by adding flour or

bubbles, the yeast has been activated and

water, 1 tablespoon at a time, as necessary. Cover

can be added to the rest of the ingredients

with plastic wrap or a towel and let rise in a dark

(just be sure to use ⅓ cup less water in the

place for 1½ hours.

recipe).

2. Once dough has risen, remove from the bread

• This recipe also calls for bread flour, which

machine or bowl and divide into 6 equal portions.

is more glutenous than all-purpose flour

On a lightly floured surface, roll 3 portions into

and helps the dough form better. You can

long ropes, then carefully braid together. Place in

use all-purpose flour, but be prepared

a greased loaf pan or on a greased baking sheet.

to use a considerable amount more; the

Repeat with remaining dough. Cover with a towel

texture will not be quite the same.

and let rise for an additional 20-30 minutes in a dark

• To make this challah vegan, omit egg yolks

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FO R T H E C H A L L A H :

place.

and increase water to 1½ cups and oil to ½

3. Preheat oven to 350°F. Brush with egg wash and

cup. Omit egg wash.

bake until golden brown, 30-40 minutes.

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Mandy Silverman founded Mandylicious in 2013 in Sharon, MA. Since then, she has created over 300 unique challah and babka recipes and has developed a worldwide following. In addition to selling challah and teaching classes, Mandy loves sharing her recipes and tips, while supporting others who want to make their own challah too.

Follow Mandy on Instagram @ mandyliciouschallah.

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BY: REENA GOLDBERGER

YOU CAN FIND me on the streets of Mexico City, eaten steaming hot and drenched in a spicy salsa. Comforting and delicious, my corn husk keeps me wrapped tightly, hiding the corn masa inside, flavored with cumin seeds and roasted garlic.

I make the perfect bite. Every pueblo and abuelita has their own version of this coveted “antojito” (street food).

I can be filled with shredded beef, chicken, beans and even cheese. There is no right or wrong — just delicioso!

PURIM FEAST

I WAS 12 YEARS OLD

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when I ate my first tamale — a corn husk filled with corn masa, shredded chicken and vegetables — and was so intrigued by the presentation and method of this dish. I always wanted to try making my own version and thought that this year’s Purim feast would be the perfect

opportunity to create my own versions of this Latin street fare delicacy.

I built a menu and tablescape around the humble tamale, which is essentially a corn flour mixture stuffed into a dried corn husk. It can be filled with just about anything and is then steamed and served www.fleishigs.com

PURIM FEAST

hot. It is comforting, filling and delicious and also speaks to the custom of eating stuffed or hidden foods on Purim.

Purim is a masquerade, where joy and celebration is a requirement, not an expectation. We embrace a physical mask, eat hidden and wrapped

foods and are reminded that what is ordinarily natural and seemingly in plain sight can be the most miraculous and unbelievable experience. Embrace the costume, try something new and different and prepare to celebrate uninhibitedly.

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PURIM FEAST

A LL D R ESS ED

UP

FO

R

TH

E

BA

LL

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Lamb Meatballs with Crispy Bacon and Tomatillo Salsa Serves: 8

4 2 ½ 1 1 2

¼ ¼ 2 ½ ½ ¼

ounces lamb bacon or beef fry pounds ground lamb cup bread crumbs or 2 slices white bread, toasted small red onion jalapeño, seeded cloves garlic Zest of ½ lemon cup fresh parsley cup fresh mint tablespoons fresh tarragon teaspoon cumin seeds teaspoon kosher salt teaspoon freshly ground black pepper Tomatillo Salsa (recipe follows)

1. Heat lamb bacon in a skillet over high heat until crisp, flipping after 3-4 minutes and cooking an additional 2 minutes.

Transfer to a paper towel-lined plate, leaving the rendered fat in the pan. Once cool, finely chop.

2. Place ground lamb in a large bowl.

Add toasted bread to the bowl of a food processor and pulse into coarse crumbs, then add to the lamb. Add red onion, jalapeño, garlic, lemon zest, parsley, mint, tarragon and spices to the food processor and process until blended, then

add to the lamb mixture. Mix just until incorporated.

3. Using a small cookie scoop, form meatballs. Fry for 4 minutes per side in the skillet with the reserved rendered lamb, until browned. Alternatively, arrange on a baking sheet and cook in a 375°F oven for 25 minutes 4. Serve with crispy lamb bacon bits and tomatillo salsa.

Tomatillo Salsa Toss 8 tomatillos, 1 seeded jalapeño, 4 garlic cloves, the zest of 1 lime, 2 teaspoons kosher salt, ½ teaspoon freshly ground black pepper and ¼ teaspoon ground coriander on a baking sheet with 1½ tablespoons extra-virgin olive oil. Roast in a 400°F oven for 15 minutes.

Transfer to a food processor and blend until well combined. Season with more salt and pepper, to taste.

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Tamales Yields: 24 tamales

Using Amazon as a resource for corn husks and masa flour, I started experimenting in my kitchen. Tamales are versatile and can be filled with anything, such as spiced shredded meat or chicken, but I chose to keep them vegetarian and served alongside meat as a side dish. A pasta pot with a strainer insert was the perfect kitchen tool to steam the tamales, but a steamer basket works well too.

NOTES: • Use any spice (or a combination) according to your preferences to season the masa itself (i.e. dried oregano, toasted crushed cumin seeds, chipotle seasoning) or omit for a more plain tamale.

• Dried corn husks can be found on Amazon and in specialty markets. A kosher certification is not required. Masa harina is corn flour and can be found kosher certified by many brands (i.e.

King Arthur [OU]).

FO R T H E TA M A L E S :

1 3½ 1½ 1 ½ 2¼ ½ ½

(16-ounce) package dried corn husks cups masa harina teaspoons baking powder tablespoon seasoning of choice (see head note), optional teaspoon kosher salt cups vegetable broth cup extra-virgin olive oil cup light olive oil Sautéed Peppers and Onions (recipe follows) Lime Crema, for serving (recipe follows) Chipotle Sauce, for serving (recipe follows)

1. For the tamales, soak corn husks in a large bowl with hot water. Set aside.

2. Add masa, baking powder, seasoning of choice and salt to the bowl of a stand mixer fitted with a paddle attachment and mix until combined. With the mixer on medium speed, slowly add broth and oils. Mix for 5 minutes.

3. Slice 1 corn husk into long, thin strips to use to tie tamale packages and set aside.

Working one at a time, lay a corn husk on a work surface, spreading it flat. Place a 78

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small portion (about ¼ cup) of masa mixture in the center of the corn husk. Add some sautéed vegetables over the masa (if using) and fold up like a burrito. Tie using the reserved strips.

4. Using a pot with a steamer insert (or a shallow pan with a steamer basket), bring 2 cups of water to boil. Layer in the tamales, cover and steam over medium-high heat for 30 minutes.

5. Serve with extra sautéed vegetables, lime crema and chipotle sauce.

Sautéed Peppers and Onions Feel free to use any vegetable here, such as thinly sliced baby zucchini or asparagus.

This is also a good way to use up leftover roasted vegetables — just thinly slice or chop finely.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1 thinly sliced large Spanish onion and sauté until translucent, about 3 minutes. Add 2 thinly sliced bell peppers, 1 seeded and thinly sliced jalapeño, 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Sauté until softened and golden, about another 5 minutes.

Lime Crema Yield: ¾ cup

Mix ½ cup non-dairy sour cream, the zest and juice of 1 lime, 1 teaspoon smoked Maldon salt, ½ teaspoon freshly ground black pepper. Thin, as needed, with up to 1 tablespoon water.

Chipotle Sauce Yield: 2 cups

This chipotle sauce, while spicy, is wellbalanced with sweetness from orange juice and brown sugar.

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 5 crushed garlic cloves and sauté until golden, 4-5 minutes.

Add ¼ cup chipotle in adobo and the juice of 1 orange (about ¼ cup). Cook over medium heat until peppers break down. Add ¼-½ cup dark brown sugar, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper and ½ teaspoon cumin. Lower heat and simmer, covered, for 20 minutes. www.fleishigs.com

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Anejo-Braised Beef Osso Bucco

1 2

Serves: 4-6

2

Osso buco is a traditional Italian dish made with veal shanks and vegetables braised with white wine and broth. Beef shanks are more commonly found and have the bone (with the marrow) at the center. Therefore, when braised, shanks yield extremely tender and decadent meat. The turnip salad is the perfect cold, crisp accompaniment to the braised meat.

1

NOTE: If you have a mortar and pestle or a spice grinder, it’s worth grinding the cumin and coriander by hand. Of course, you can use ground spices instead.

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4 2 6 ¼ 2 1½

tablespoon kosher salt teaspoons cumin seeds, freshly ground teaspoons coriander seeds, freshly ground teaspoon black peppercorns, freshly ground pounds beef osso bucco tablespoons olive oil cloves garlic cup Anejo tequila tablespoons liquid aminos or low-sodium soy sauce cups chicken broth or water Chipotle Sauce, for serving (recipe above) Turnip Salad, for serving (recipe above)

1. Mix spices until combined. Pour onto a

parchment-lined baking sheet and gently press osso bucco into the spices on all sides.

2. Heat oil in a large pot or Dutch oven over medium heat. Sear osso bucco for 5-6 minutes per side, until a golden crust forms.

Add garlic and sauté for 1 minute.

3. Add tequila, liquid aminos and broth.

Lower heat and simmer, covered, for 4-5 hours, until meat is tender. Serve with chipotle sauce and turnip salad.

Turnip Salad Toss 2 thinly sliced turnips and ½ thinly sliced red onion with 1½ tablespoons red wine vinegar, 1 tablespoon olive oil and a pinch each of smoked Maldon salt and freshly ground black pepper. www.fleishigs.com

PURIM FEAST

Chili-Roasted Chicken Thighs with Avocado and Pineapple Salsa Serves: 8-10

4 1½ 1 2

2

pounds bone-in, skin-on chicken thighs tablespoons chili-lime seasoning cup store bought Italian dressing tablespoons hot sauce Easy Mexican Rice (recipe follows) avocados, sliced Pineapple Salsa (recipe follows)

1. Add chicken to a large Ziploc bag and season with chili-lime seasoning.

Add Italian dressing and hot sauce, seal bag and rub to incorporate marinade all over chicken.

2. Preheat oven to 400°F. Transfer chicken to a roasting pan and cook for 90 minutes. Serve with Mexican rice, avocado and pineapple salsa.

Pineapple Salsa Yields: 2 cups

Mix 2 cups finely diced pineapple (about ½ pineapple), 1 seeded and diced serrano pepper, 1 cup cherry tomatoes, halved, ¼ cup golden berries, halved, ¼ cup chopped fresh cilantro, 2 thinly sliced scallions, the zest and juice of 1 lime, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.

Easy Mexican Rice Serves: 8-10

NOTE: This rice cooks faster in a Dutch oven or a glass dish (such as Pyrex). If using a 9x13-inch aluminum pan, it will take longer to cook through. Check on the rice at the 1 hour mark and cook an additional 30 minutes, if necessary.

Preheat oven to 350°F. Pour 4 cups hot water over 2 cups brown rice in a large pot, 9x13 baking dish or Dutch oven.

Add the juice of 1 lime, 2 tablespoons tomato paste, 2 tablespoons olive oil, 2 teaspoons kosher salt, 1 teaspoon cumin, ½ teaspoon garlic powder and 1 teaspoon onion powder. Cover tightly and cook for 1-1½ hours, then fluff with a fork. Garnish with ½ cup chopped fresh cilantro.

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IT TO THE R E IM K A T Watermelon Martini with Tajin Rim Serves: 4

As an alternative to this cocktail, you can also serve watermelon wedges with a side of chili-lime seasoning for dipping.

Tajin is a popular name brand but there are generic versions (i.e. Trader Joe’s and Target) available as well. The sweet and spicy combination works.

4 2 ¼-½ 2

pounds watermelon limes, divided cup tequila tablespoons agave syrup Tajin (chili-lime) spice

Dark Chocolate and Dried Mango Bark Melt 16 ounces semi-sweet chocolate chips over a double boiler, then spread

1. Peel watermelon and make sure to remove all rind.

2. Place watermelon in a blender or food processor and blend until fully pulverized. Strain through a fine mesh strainer.

3. Mix watermelon juice, juice of 1 ½ limes, tequila and agave. Refrigerate until cold.

4. Pour some Tajin spice onto a small plate big enough to fit the rim of a martini glass.

5. Thinly slice the remaining lime half and run a slice over the top of the martini glasses, then dip into Tajin to coat. Pour cold watermelon mixture into each glass.

onto a parchment-lined baking sheet.

Using an offset spatula, spread into a thin layer. Top with ¼-½ cup thinly sliced dried mango and ½ teaspoon cinnamon-sugar. Refrigerate for 30 minutes. Break into shards.

Reena Goldberger is an event planner extraordinaire who lives in sunny Miami Beach, FL. Whether she is with her husband and four children or planning an elegant event for a client, Reena always has a smile on her face. Follow Reena’s fabulous projects on Instagram @reenagoldberger or on reenagoldberger.com, where she blogs about tips and tricks for celebrating and entertaining at home.

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BARON HERZOG OLD VINE

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CARIGNAN 2018

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M O N D O R I O N SA I N T-

When this winery was founded a decade ago, their goal was to be different from most Israeli wineries and produce wines mostly from Mediterranean grapes, which they believe are better suited to the climate and local cuisine. This Carignan is rich and bold with luscious jammy black fruit flavor and spicy aromas.

While California wines rose to fame thanks to the great Cabernet Sauvignon and Chardonnay from Napa and Sonoma, the wine grape variety most associated with America (and thus quite popular on Thanksgiving and 4th of July) is Zinfandel. It was only established about 25 years ago that Zinfandel is in fact the same grape as Italy’s Primitivo. Some Zinfandel vineyards in California are quite old, yielding grapes with much higher concentration of flavors.

ÉMILION GRAND CRU

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2019 What sets this wine apart is its QPR (quality-price ratio). There are quite a few great Bordeaux wines out there, but the best ones usually cost over $70.

This one costs half that and is absolutely terrific. Like most great Bordeaux, it benefits from several years of storage.

However, it is already quite approachable and will make this Purim immensely enjoyable.

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D R A P P I E R B R U T N AT U R E

J. DE VILLEBOIS

C H A M PAG N E

P O U I L LY - F U M É 2 0 2 0

Yes, another French wine! A celebration like Purim isn’t one without sparkling wine. If you can afford it, splurge on a great bottle of Champagne like this one. Besides being delicious, what makes this Champagne different is its extra dryness, made without “dosage,” a standard Champagne-making process to make grapes rounder and fruitier. This champagne is sharp and complex with every sip revealing layers of flavors.

Sauvignon Blanc is a white grape variety that is grown in many regions throughout the world. We have kosher varieties from California, New Zealand, Israel and, of course, France.

The Loire Valley is home to the Pouilly-Fumé appellation, which along with Sancerre produces arguably the finest Sauvignon Blanc. This mediumbodied wine has vibrant acidity with notes of grapefruit, lime and flinty minerals.

PURIM WINES BY: GABRIEL GELLER

One of the main customs of Purim is to dress up in costume.

One reason for that custom is that although the name of God is not mentioned anywhere in Megillat Esther, God’s divine intervention in favor of the Jewish people in this story is obvious, even when in “disguise.”

Drinking wine on Purim takes on a whole different meaning than on all other Jewish holidays. We do not say kiddush on Purim, but we hold a feast where wine is paramount. I have selected some wines to enjoy and rejoice with over Purim that are somewhat different, each in its own way.

S A I N T E - B É AT R I C E CUVÉE B CÔTES DE PROVENCE 2021 This delightful rosé comes from an estate owned and operated by the same folks as Château Roubine, which is one of the leading wineries in France’s Provence region.

Their grapes are organic and they use a minimal amount of sulfites to help preserve the wine’s freshness in the bottle.

It is a crisp rosé that takes you on vacation as you sip it.

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RABBI DREW KAPLAN

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These unique My Drap cocktail napkins come in a roll and tear to size. The 100% cotton napkins are available in many sizes, colors and patterns, from casual to formal. They are single use or machine-washable (up to 6-9 times) and can even be personalized.

Order online from mydrap.com

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WHAT ARE IPAS? IPA stands for “India pale ale” and the simplified version of the story is that the English needed to provide ales for their troops in India, yet the typical pale ales were not sufficiently preserved. They needed something that could withstand the journey from England to India, so they threw in a whole bunch of hops to help preserve the beer to make the journey, which seemed to work. The English IPA production was primarily for export purposes and was never particularly popular within England.

WHEN DID IPAS GROW IN POPULARITY? The growth of IPAs really began in the 1990s with American brewers on the west coast, especially in California, hopping their beers more aggressively.

Whereas the English IPAs had more of a balance between the bitterness of the hops and the sweetness of the malted barley, these west coast IPAs did not seek this balance, instead favoring an aggressive hopping, yielding a greater degree of bitterness.

IPA SUBSTYLES: The style of IPAs has grown in the interceding decades and has been the biggest driver of growth for the craft beer market. IPAs have grown and are so popular; there are many sub-styles of IPAs. The most popular of these sub-styles are West Coast IPAs, double IPAs and hazy IPAs. Hazy IPAs stand out due to their low (or even non-existent) bitterness, as well as juiciness. If the bitterness may scare you away

from IPAs, hazy IPAs (also known as New England-style IPAs) may be a great entryway.

IPA INGREDIENTS: From a kosher perspective, as most IPAs stick to the traditional four ingredients in beers (barley, hops, yeast and water), they rarely include questionable ingredients.

Of course, there are always exceptions (such as with milkshake IPAs, which include lactose) and, as with many beers nowadays, you may have to look into what else is going on at the breweries (although that's an entirely separate conversation).

What largely generates the fascinating array of flavors in IPAs, whether floral, grassy, fruity, earthy, are the hops.

Of course, malted barley contributes flavor, as well as yeast, but hops tend to be the main driver of flavor.

RABBI DREW’S IPA RECOMMENDATIONS: For springtime consumption, especially around Purim, one may want to consider lighter IPAs, such as session IPAs or fruitier IPAs. The IPAs pictured here will all make great springtime quaffs, especially the classics of Lagunitas IPA and Ballast Point Sculpin IPA. Lagunitas IPA has fruity characteristics of grapefruits, lemons and oranges, as well as some pine and biscuit, while Ballast Point Sculpin IPA also displays tropical fruit flavors, as well as some citrus and pine. Founders Brewing Co. Unraveled IPA is a tasty exploration of a juicy IPA if you’re looking for a less bitter option.

Rabbi Drew Kaplan enjoys beer, Talmud and Star Wars, as well as writing and sharing knowledge on all three of these subjects. Drew’s writings on beer have appeared in Beer Paper LA, BierBuzz and others. Drew runs JewishDrinking.com, which includes a weekly podcast, The Jewish Drinking Show, of which over 80 episodes have been published on a variety of drinking topics in Jewish history, tradition and practice. You can find Drew on Twitter @DrewKaplan.

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BOOK TODAY! THE ONLY KOSHER HOTEL IN MIAMI. OFFERING SHABBOS MEALS AND BREAKFAST BUFFET.

NOW OPEN

TheAltairHotel.com 786.535.1500 9540 W. BAY HARBOR DR. BAY HARBOR ISLANDS, FL 33154

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POP THAT ROCKS

BY: ADINA SILBERMAN There’s a reason you can find a bowl of peanuts at every bar — every beer deserves a sweet or salty snack to go alongside. These snacks are the perfect treats to enjoy with a cold, frosty beer.

EDITOR’S NOTE: Accompanied by a beer, bags of these snacks would make the perfect mishloach manot.

Salted Caramel and Sumac Popcorn

Ginger Chili Peanuts

Serves: 4-6

Serves: 4-6

The sweet and savory flavors of this popcorn work perfectly together. If it’s not your speed, feel free to use another spice, like cinnamon, instead of sumac.

Peanuts are the classic choice for bar nuts, but any variety, or a mix, would work as well.

7-8 1 1 1 1 1 ½

cups popcorn cup non-dairy butter substitute cup light brown sugar tablespoon sumac, divided teaspoon kosher salt teaspoon pure vanilla extract teaspoon baking soda

1. Preheat oven 250°F. Line 2 baking sheets with parchment paper or a non-stick baking mat and set aside. Place popcorn into a large bowl.

2. Melt butter in a saucepan over medium heat. Add brown sugar, ½ tablespoon sumac and salt and stir until well combined, about 5 minutes. Bring to a boil, then lower heat and simmer, undisturbed, for 4 minutes.

3. Add vanilla extract and stir for 1 minute, then add baking soda and stir. The caramel will foam up.

4. Carefully pour caramel over popcorn and gently toss until kernels are coated.

5. Pour popcorn onto the prepared baking sheets, spreading into even layers. Sprinkle with remaining ½ tablespoon sumac. Cook for 30 minutes, stirring every 10 minutes.

6. Once cool, transfer to an airtight container and store at room temperature for up to 2 weeks.

1 1 1 ½ 1 1 2

cup sugar teaspoon kosher salt teaspoon ground ginger teaspoon cayenne pepper or smoked paprika egg white tablespoon water cups dry-roasted peanuts

1. Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside. Mix sugar, salt, ginger and cayenne and set aside.

2. Whisk egg white with water until frothy, then add peanuts and spice mixture. Toss to completely coat.

3. Pour nuts onto the prepared baking sheet, spreading into an even layer. Cook for 2 hours, tossing every 20 minutes to break up, until dry and fragrant.

4. Once cool, transfer to an airtight container and store at room temperature for up to 3 weeks.

Adina Silberman is trained as a dentist and is passionate about home cooking, with a simple food philosophy — she cooks backwards, taking inspiration from the elements that compose a dish rather than the final product. She shares her techniques for developing kitchen staples on Instagram @ homewithadina and has helped countless home cooks turn their time in the kitchen from a chore into a passion. Adina lives in Chicago with her husband and two daughters.

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HAMENTASHEN RECIPE GUIDE: CLASSICS DONE RIGHT BY: NAOMI ELBERG

about simple hamentashen that beats any gourmet version. With the constant reinvention of classic recipes with over-the-top fillings and toppings, sometimes going back to the basics is where it’s at.

I’ve made dozens and dozens of batches of hamentashen over the last few years and I always come back to the classics. With some simple details and techniques, you will have the most foolproof recipe and method under your belt to use year after year.

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TROUBLESHOOTING TIPS:

• Always remember that a recipe is just a guide. Specifically, the amount of flour listed isn’t always the amount you will need. Temperature and humidity play a large role in regards to how your dough comes together and the amount of flour you end up using.

Classic Hamentashen Yield: 3 dozen hamentashen

This no-chill, no-butter, no-mixer dough comes together in minutes and is so easy to work with. It can also be used to make sugar cookies all year round.

1¼ 4 1 1 3 ½ 4-5

cups white granulated sugar eggs cup canola oil teaspoon pure vanilla extract teaspoons baking powder teaspoon sea salt cups all-purpose flour Favorite jam, for filling

1. Preheat oven to 350°F. Mix sugar, eggs, oil, vanilla, baking powder and salt. Add flour, 1 cup at a time, until a cohesive dough forms. Cover and allow to rest for 3-4 minutes.

2. Form dough into 2 equal portions. Place one portion onto a lightly floured piece of parchment paper, then top with another piece of parchment paper. Roll into a ¼-inch thick circle. Using a 3-inch cookie cutter or drinking glass, cut out rounds. Repeat with remaining scraps, then the remaining portion of dough.

3. Add ½-1 teaspoon filling per round, being careful not to overfill. Fold to form hamantaschen and pinch edges to seal. Bake for 10-13 minutes.

VARIATIONS:

• Adding too much flour can make your dough dry, which causes it to crack and open during baking. Too little flour makes the dough very sticky and can make the dough spread too much during baking.

• Wearing gloves helps tremendously by keeping your natural body temperature/heat from affecting the dough.

• Allow dough to rest before working with it, whether you have it chill in the fridge or on the counter.

• Cover any dough you are not using at the moment to prevent it from drying out.

• A small shaker jar of flour or a small bowl within reach can come in handy.

• Working on a silicone pastry mat helps keep the dough from sticking to the counter and contains any mess.

• Rolling the dough between two pieces of parchment paper not

* For rainbow dough, divide dough into small portions and color with food gels.

only keeps the temperature neu-

* For a citrus flavor, add 1 teaspoon orange, lemon or lime zest.

from sticking to the counter, thus

* Replace vanilla extract with any extract of choice (almond, peppermint, lemon).

counter clean.

* Substitute ½ cup whole wheat or spelt flour for white flour. * Eggs can be replaced with applesauce (approximately ¼ cup applesauce per egg), but you will most likely need to add more flour.

tral, it also prevents the dough keeping the rolling pin and the • If not using the parchment paper tip, use a chilled metal or marble rolling pin (keep it refrigerated until ready to use).

• Your dough should have a bit of stickiness to keep your triangles tidy, which helps the sides of the hamentashen adhere together.

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EDITOR'S NOTE: Take a look at the jam section of your local supermarket and experiment with different flavors. Sometimes the best hidden gems are found in specialty markets or discount stores like Home Goods.

Look for ones with a simple, short ingredient list.

THE PRESERVES YOU DESERVE TUSCANINI

F I O R D I F R U T TA

G U AY E C O G U A V A

OX YG E N

BONNE MAMAN

FOREST FRUIT

PRESERVES

MARMALADE

MARVELOUS

ST R AW B E R RY

MANGO

PRESERVES

We love the elevated flavors of this mango marmalade, which is made from all-natural ingredients. It especially enhances the citrus flavor when zest is used in the dough. Certified kosher

by OU

The strawberry preserves is a classic choice and is very fruit-forward in flavor. The Intense line, which offers more fruit and 39% less sugar than regular preserves, is particularly enjoyable as well. Certified kosher by OU

PRESREVES Preservative free and bursting with berry flavor, this jam, which is imported from Italy, is smooth and made with over 50% real fruit. Certified kosher

by OU

This gourmet version of classic apricot jam is made with zero added sugar and all-natural ingredients derived 100% from fruit. Bursting with authentic apricot flavor, this jam is a delightful option for hamentashen. Certified kosher

by Star K

This tropical fruit-flavored jam is a unique addition to hamentashen. Guava is said to taste like a cross between pear and strawberry. This jam is created in a small Mexican city known as the world capital of the guava. Certified kosher by Mexican Kosher

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T O O L S

MEDIUM OR LARGE MIXING BOWL MEASURING CUPS AND SPOONS BAKING SHEET PARCHMENT PAPER SPATULA KITCHEN GLOVES ROLLING PIN I recommend the JK Adams Lovely Baking Rolling Pin Set, which is designed to roll out dough to a perfect ¼-inch thickness everytime.

3-INCH COOKIE CUTTER OR DRINKING GLASS Progressive makes a set of seven cookie cutters in different sizes.

All have both smooth and fluted edges, making it versatile and fun.

Naomi Elberg, originally from Montreal and now living in Michigan, found her true calling for baking after working in early childhood education for nearly 10 years.

In 2014, TGIS Challah was born (aka Thank Goodness it’s Shabbos), offering homemade challah, babka and more to locals. Naomi started doing cooking and baking demonstrations nationwide and grew her following and passion for all things baked.

Naomi can be reached at TGIS.challah@gmail.com or on Instagram @naomi_TGIS. FEBRUARY 2022

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BY: SHIFRA KLEIN RECIPES BY: CHEF JASMINE EINALHORI

S

AGE KITCHEN IS A CAFÉ with a big heart skilled at pivoting and adjusting to changing conditions.

When Chef Jasmine Einalhori and her partners opened their airy oasis of contemporary kosher eats on Bowery in NYC in May of 2019, they had a solid fan following. Lavish pop-up events and catering gigs came first, followed by the café, a natural next step, with a highly curated marketplace that allowed fans to buy into their hip styling.

When the pandemic brought NYC to its knees with a total shutdown of the restaurant industry, Sage closed its doors on March 16, 2020. When they could get back into their kitchen, Sage pivoted once again, this time by offering a robust delivery model to serve their clients with Thursday and Friday deliveries.

“Fill the Fridge” allowed customers to buy their favorite dishes in family-sized quantities and in-home catering, which held greater appeal than ever.

One of the most requested categories of recipes is food for Shabbat that can be prepared ahead of time and served at room temperature without suffering in quality, taste and presentation. We knew exactly who to turn to -- Chef Jasmine's food is all about market-fresh, modern flavors. She shared some of classic Sage Kitchen dishes that are ideal for making ahead and serving at any temperature the next day.

SHABBAT FEAST

CHARRED SCALLION POTATO SALAD

LIME SHALLOT VINAIGRETTE

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SHABBAT FEAST

OLIVE OIL POACHED SALMON

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SHABBAT FEAST

Olive Oil Poached Salmon with Lime Shallot Vinaigrette Serves: 4 as mains or 16 as appetizers

Poached salmon is highly underrated and using olive oil yields the most succulent salmon ever.

Poaching on the stovetop is more traditional, but oven-poaching is even easier and more hands off.

You can easily double this recipe to serve a crowd.

2 4 2 1-2 3 2 3-4

lemons, sliced (6-ounce) skin-on salmon fillets, at room temperature teaspoons kosher salt jalapeños, sliced cloves garlic, smashed bay leaves cups olive oil, to cover Lime Shallot Vinaigrette (recipe follows)

1. Preheat oven to 350°F. Arrange lemon slices in a 9-inch pan, then top with salmon fillets. Season with salt and scatter jalapeños, garlic and bay leaves around salmon. Pour oil over salmon until covered.

2. Cover tightly with foil and cook for 1½ hours. Serve with vinaigrette.

Lime Shallot Vinaigrette Yield: 1 cup

Blend 1 finely diced shallot, 1 finely diced seeded jalapeño, ¼ cup olive oil, the zest of 1 lime (about 2 teaspoons), the juice of 3 limes (about ¼ cup), 1 tablespoon honey, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper until emulsified. Store in an airtight container in the fridge for up to 1 week.

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SHABBAT FEAST

Arugula Steak Salad with Truffle Vinaigrette Serves: 4-8

Elevating a classic oil-vinegar-Dijon vinaigrette with earthy mushrooms and truffles is pure genius. We love the simplicity of an unadulterated salad — London broil over arugula with the truffle vinaigrette. However, feel free to add whatever you wish to the salad, such as cherry tomatoes, roasted sweet potatoes, toasted nuts, segmented citrus, etc.

NOTE: London broil is a great choice of meat for serving at room temperature on Shabbat day. Allow to come to room temperature for about 30 minutes, then slice and serve.

1

2 2 1½ 1 1 2 4-6

cup mixed herbs, finely minced (such as dill, cilantro and/or parsley) tablespoons olive oil tablespoons red wine vinegar tablespoons Dijon mustard teaspoon kosher salt teaspoon freshly ground black pepper pounds minute London broil or flatiron steak cups baby arugula Truffle Vinaigrette (recipe follows)

1. Mix herbs, olive oil, vinegar, Dijon, salt and pepper. Add steak to a Ziploc bag and pour marinade over. Let marinate for 1-12 hours.

2. Preheat oven to broil. Transfer London broil to a broiler pan and broil for 5-7 minutes per side, depending on the thickness of the steak. Allow to rest for at least 15 minutes before slicing (or see head note). Serve over arugula and dress with vinaigrette.

Truffle Vinaigrette

sauté for 20-25 minutes, until golden.

Transfer to a blender and blend with 6 tablespoons olive oil, 2 tablespoons red wine vinegar, 1½ tablespoons truffle oil, 1 teaspoon Dijon mustard, 1 garlic clove, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper until smooth.

Za’atar Spiced Rainbow Carrots Serves: 6

I love taking advantage of rainbow carrots from the farmers’ market. If they are organic, there is no need to peel, just give them a good scrubbing. The peel contains lots of added nutrients.

NOTE: If the carrots are very small, leave them whole.

1 1 2 1 1 1 ½ 2

3

pound baby rainbow carrots, halved lengthwise tablespoon za’atar teaspoons sumac teaspoon paprika teaspoon cumin teaspoon kosher salt teaspoon freshly ground black pepper tablespoons honey Juice of 1 lemon (about 2 tablespoons) tablespoons olive oil

1. Preheat oven to 400°F. Arrange carrots on a baking sheet.

2. Combine remaining ingredients to create a loose paste, then toss with carrots until evenly coated. Roast for 25 minutes.

Sage Kitchen’s Chicken Salad Serves: 4-8

This is our most popular chicken salad, which gets a sweet twist from apples.

Yield: 1¼ cups

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 (8-ounce) package sliced shiitake mushrooms and

3 2 1 1

tablespoons mayonnaise tablespoons maple syrup tablespoon Dijon mustard teaspoon garlic powder

1 ½ 2 ½

1 2 2

teaspoon kosher salt teaspoon freshly ground black pepper cups rotisserie chicken, chopped cup chopped fresh mixed herbs (such as dill, cilantro and/or parsley) green apple, finely diced stalks celery, finely diced shallots, finely diced

1. In a large bowl mix mayonnaise, maple syrup, Dijon mustard, garlic powder, salt and pepper.

2. Add chicken, herbs, apples, celery and shallots. Toss well to coat.

Charred Scallion Potato Salad Serves: 6

Whole grain mustard completely turns up the volume on a classic deli potato salad, so don’t skip it! Look for mini or fingerling Yukon gold potatoes for the best results, but red bliss potatoes would work well too.

2 2 5 1 ⅓ ¼ 1 1 1

pounds mini Yukon gold potatoes tablespoons kosher salt scallions tablespoon oil cup chopped dill cup mayonnaise small red onion, chopped tablespoon whole grain mustard tablespoon red wine vinegar

1. Add potatoes to a pot with kosher salt and cover with cold water. Cover pot and bring to a boil. Boil until potatoes are fork tender, about 20 minutes. Drain and let cool, then cube.

2. Preheat oven to broil. Arrange scallions on a half sheet pan and toss with oil.

Broil for 3-5 minutes per side, until lightly charred. Let cool, then finely chop.

3. Mix dill, mayonnaise, red onion, mustard and red wine vinegar. Add potatoes and charred scallions and gently toss to coat.

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SHABBAT FEAST

ZA’ATAR SPICED RAINBOW CARROTS

ARUGULA STEAK SALAD

TRUFFLE VINAIGRETTE

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CHICKEN SALAD

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It’s important for us to focus on the factors we can control to help boost our immune system — such as our diet. An underestimated, yet powerful tool in combating winter ailments is in the nutritious food we eat. Thankfully, getting our dose of vital nutrients is delicious and has no side effects. See guide below for all the details on immune-boosting ingredients!

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HEALTH

WHO SAID GINGER SOUP HAD NO SOUL?!

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Leek, Spinach and Ginger Soup Serves: 8

2 1 3 3 1 1 3 1

tablespoons olive oil leek, white and light green parts only, chopped carrots, chopped stalks celery, chopped orange bell pepper, chopped cup cremini mushrooms, chopped cloves garlic, crushed tablespoon grated fresh ginger or 1 teaspoon ground ginger

1

2 8 1 1 2

tablespoon grated fresh turmeric or 1 teaspoon ground turmeric bay leaves cups low-sodium vegetable stock tablespoon kosher salt, plus more to taste teaspoon freshly ground black pepper, plus more to taste cups baby spinach Lemon wedges, for serving

1. Heat olive oil in a large pot or Dutch oven. Add leeks, carrots and celery and sauté until softened and translucent, 3-5 minutes. Add peppers and mushrooms and sauté until tender, about 5 minutes. Add garlic, ginger, turmeric and bay leaves and sauté until garlic and ginger are fragrant, about 2 minutes.

2. Add vegetable stock, salt and pepper and simmer, covered, for 45 minutes.

3. Remove from heat, add spinach and stir until just wilted. Season with more salt and pepper, to taste. Serve with lemon wedges.

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HEALTH

THE KEY TO GOOD KALE IS TO MASSAGE IT

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Broccoli Rabe and Kale Harvest Salad Serves: 8

NOTES: • Use a mandoline to create the ultimate paper-thin slices.

• The salad will taste best after being dressed and refrigerated for 30 minutes — just be sure not to overdress it. ¾ 1

1 1 1 1 ¼

cup farro, rinsed bunch Tuscan kale, chopped Apple Cider Vinaigrette (recipe follows) bunch broccoli rabe, chopped small bulb fennel, thinly sliced small Honeycrisp apple, thinly sliced small red onion, thinly sliced cup toasted walnut halves, chopped

1. Cook farro according to package directions. Allow to cool.

2. Toss kale with ¼ cup vinaigrette, massaging it with your fingers until it breaks down and softens.

3. Add broccoli rabe, fennel, apples, red onions and walnuts and toss to coat. Add more vinaigrette as desired.

Apple Cider Vinaigrette Yield: 1 cup

Add ⅓ cup extra-virgin olive oil, ¼ cup apple cider vinegar, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, 1 minced garlic clove, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper to a jar. Close and shake until emulsified.

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HEALTH

YOUR BETH SHOT S E RV E U P A W H O L E B U N C H O F G O O D MUSHROOMS

Studies showed better-functioning gamma delta T-cells and reductions in inflammatory proteins, enhancing the immune system while also reducing the inflammation that the immune system produces.

LEEKS

Kaempferol in leeks is linked to a lower risk of chronic diseases, especially cancer.

WALNUTS

The polyphenols in walnuts can help fight oxidative stress and inflammation. A subgroup of polyphenols called ellagitannins may be especially involved. They’re converted to compounds called urolithins, which have been found to protect against inflammation.

Plus, the ALA omega-3 fats, magnesium and the amino acid arginine in walnuts may also decrease inflammation.

BROCCOLI

A chemical in broccoli switches on a set of antioxidant genes and enzymes in specific immune cells, which then combat the harmful effects of free radicals that can damage cells and lead to disease.

FENNEL

Rich in vitamin C, fennel is a strong antioxidant and also helps curb the free radical activity.

KALE

Greens such as kale, spinach and Swiss chard are

immune-boosting foods that contain high levels of vitamin C, which not only packs a powerful antioxidant punch, it also helps fight off infection and regenerate other antioxidants in the body, including vitamin E. Kale also contains folate, another immune booster.

APPLE CIDER VINEGAR

Unfiltered apple cider vinegar often contains the “mother,” a combination of yeast and bacteria that work as probiotics. In 2018, researchers found that probiotics have an immune-boosting quality that effectively fights influenza-like respiratory infections and the common cold. Furthermore, vinegar contains polyphenols — compounds found in plant-based foods containing antioxidants — which can help reduce cold-like symptoms.

LEMON

Lemons are an excellent source of vitamin C and flavonoids, which are antioxidants that help fight diseases.

TURMERIC

Turmeric has anti-inflammatory, antiseptic and anti-bacterial properties and also contains curcumin. Turmeric aids in strengthening our immunity.

GARLIC

Garlic's high sulfur content acts as cold and flu fighters.

The sulfur in garlic helps your body absorb the trace element zinc, which is an immunity booster.

Schedule a nutrition appointment with Beth Warren virtually from anywhere or visit her in person at her Brooklyn or Jersey Shore Beth Warren Nutrition offices. You can also book her for an appearance or cooking demo.

Email beth@bethwarrennutrition.com, call (347) 292-1725 or visit @beth_warren on Instagram. Most insurances accepted.

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T R AV E L T O G O T H E N B U R G, S W E D E N

B Y:

DA N I & R A I Z E L N A M DA R AS TOLD TO S H I F R A K L E I N

THERE'S A RED HOUSE OVER YONDER, THAT'S WHERE MY BABY STAYS

TRAVEL

TO

TO DATE , THE most viral video posted to Dani and Raizel Namdar’s YouTube channel, That Jewish Family, is their trip to Gothenburg, Sweden. While there aren't many Orthodox Jews in Gothenburg, the unique city is where Dani was born and raised by his parents, Chabad emissaries who moved to Sweden in 1991 to represent the Lubavitcher Rebbe. In 2019, Dani and Raizel were married and settled in Melbourne, Australia, Raizel’s hometown. Due to the travel restrictions in place due to COVID-19, Dani had not gone back home for 15 months and his parents had not yet met their 13-month-old son Mendel. So in early 2021, Dani and Raizel took a 30-hour flight from Australia to surprise his parents. They vlogged their entire journey, which has since amassed 2.8 million views. It is an emotional and entertaining video that speaks to a young couple’s life experience during the pandemic, all the while sharing heartwarming moments and a glimpse into Jewish life in Sweden.

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TRAVEL

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TRAVEL

GETTING AROUND Sweden, the fifth largest country in Europe, is a charming, modern country with beautiful nature and architecture. Gothenburg, located on the West Coast, is Sweden's second largest city and the world’s top sustainable destination. You can arrive via connection from any European city to Gothenburg-Landvetter Airport, a domestic airport, or take a 3-4 hour train ride from Stockholm or Copenhagen, both nice places to visit. Once in Gothenburg, the public transport is easy to navigate, including the bus from the airport. Renting a car is another great way to get around. There is hardly any traffic and parking is easy; for some places like the Delsjön Lake, which is stunning, you’ll need to have a car.

WHAT TO DO LISEBERG

Gothenburg is home to the largest amusement park in Scandinavia. Boasting an average 3 million visitors a year, this amusement park offers more than just thrilling rides. Modern and tasteful, it’s not just for kids; it has cafés and bars and makes for a great day or night out. Just check the opening seasons before you go! Full day passes are about $55 and entrance-only tickets are available for $13 if you just want to enjoy the parklands or numerous restaurants.

HAGA: HIP HISTORICAL CITY

Take a walking tour of Haga.

Originally a poor man’s neighborhood built out of wood, Haga is one of the most renowned tourist attractions in Scandinavia. With its cobblestone streets, it’s like taking a walk through history.

SLOTTSSKOGEN CITY PARK

Gothenburg is a green city, not just because of its sustainability missions.

Connect with nature at Slottsskogen City Park, a vast park and zoo that is home to elks, ponies, sheep and other Nordic animals in the heart of the city.

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GOTHENBURG BOTANICAL GARDEN

Much more than a botanical garden, the nature reserve and arboretum are home to approximately 16,000 species, including 1,500 orchids in the greenhouse and various global landscapes, including the bamboo grove. The blooming rhododendron valley is a must visit during springtime.

MUSEUMS

There are two well known museums that are perfect for a day trip. Car lovers and history aficionados would appreciate the Volvo Museum and art lovers would enjoy the Gothenburg Museum of Art, which is regarded as having one of the finest art collections in Northern Europe.

COUPLES NIGHT OUT

Upper House, located on the 23rd floor of the Gothia Towers across from the amusement park, is a classy bar with a spectacular view.

Dorsia is another bar that is something out of a vintage fairy tale.

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TRAVEL

TRAVEL

PIER UP NICELY On a small hill

overlooking the north sea is Gothenburg's best-kept secret. A quaint cafe with eyepopping views, where you can order freshly brewed coffee served with a slice of Swedish paradise. Sit back and relax, or take it to go and stroll the beautiful one-of-a-kind nordic beach in the snow or under the sun.

ARCHIPELAGO OF GOTHENBURG

A maze of thousands of islands surround the West Coast of Sweden and it is nothing short of breathtakingly beautiful. The ocean water is as still as a lake because of the many islands blocking the waves. Once there, you can spend a day boating from one island to another. To get there from Gothenburg Center, take the number 11 Tram towards Salthomen and get off at the last stop, then take any boat. Once on an island, a boat comes every 1-2 hours. There’s something magical about islands that have no cars!

Check out the island of Bränno, where many local artisans produce various goods and crafts; if you’re lucky, you may be able to find local honey, which is unlike any massproduced honey! Walk to the end of the island to access an ocean jumping spot that 126

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all Gothenburg locals know about — another well kept local secret! If you go, make sure to ask someone on the island where it is. Swedes are known to be honest and trustworthy people. On this island, there is a bookstore that works on the honor system — no one works there, just find a book you want and drop money into a bucket!

LOCAL SECRET

If you don’t want to take a boat out to the archipelago, there are many islands you can drive to. Dani and Raizel celebrated their first anniversary by renting a wooden stuga — a little house built half on water, half on rock — on the island of Tjörn. You can jump into the water or go fishing from the balcony. The best time to visit is spring and summer. www.fleishigs.com

TRAVEL

WHAT TO EAT YOU WON’T FIND kosher restaurants or bakeries in Sweden. However, there is a Belgian website, Kosher4U, where you can order food online. Just place the order in advance as it takes 2-3 days to be delivered. Sweden has come a long way from the days when Dani was growing up, when his family used to go to the farm and milk cows every Sunday for milk!

Sweden is known for its fish. You can purchase a portable grill and grill some fresh salmon — there is nothing like it. Not in the mood for all that work? All cold-smoked salmon with no added ingredients is kosher as well. You haven’t tasted salmon until you’ve tried fresh Scandinavian salmon. Savolax is a boutique Gothenburg company that makes incredible cold-smoked salmon and serves their delicacies at the Nobel Peace Prize dinners held in Stockholm. Enjoy the salmon with Wasa bread, a Swedish cracker that can be found pas yisroel all throughout Sweden. The pas yisroel varieties are Husman, Rågi, Sport and more. Make sure they’re made in Sweden.

In Gothenburg, there is a small shop in the Jewish Old Age Home called The Yatke, open Mondays and Thursdays. The Yatke sells meat and traditional kosher foods like jarred gefilte fish jars and matzah meal.

You can also order kosher food from Dani’s parents, Rabbi Alexander and Leah Namdar. Reach out through www.chabad.se.

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Dani's father, Rabbi Alexander Namdar of Chabad of Gothenburg, stocking up on Savolax products www.fleishigs.com

New!

MORE TIPS • Everyone in Sweden speaks English, so no need to worry about any language barriers.

• If you go in the winter, the days are really short, so wake up early and plan ahead. Before you know it, the day will be over! Sunset in the winter is about 3:30 PM, but in the summer it’s at 10 PM! Keep this in mind for Shabbos as well.

• Dani has always comfortably worn a yarmulke and tzitzis on the streets his whole life.

Follow Dani and Raizel's journey on Instagram @thatjewishfamily or on their YouTube channel That Jewish Family.

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THE OTHER SIDE OF THE CORK TURA WINERY: A BIBLICAL TERROIR

BY YAEL E. GELLER, MPH

TURA WINERY IS one of a handful of estate wineries that makes wine in the same geographic area as the vineyards. Considered one of the most famous boutique family wineries in Israel, it officially started in 2003 as Erez Winery in Rechelim, Israel, with the first plantings in 1997 by Vered and Erez Ben-Sa’adon. There is a variety of grapes grown on the premises of Tura Winery to make their current line of 14 wines, with Merlot being the heavy hitter. In total, Tura Winery produces over 15,000 cases per year! The winery flourishes beautifully in the specific microclimate and soil composition unique to this area, which is situated not far from where our friend Amichai Lurie makes Shiloh wines.

Erez and Vered did not start their careers making wine. Rather, they grew grapes and outsourced them to big wineries like Carmel. They chose to live, grow and produce in the Shomron because they felt a very strong connection to that particular area of Israel.

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THE OTHER SIDE OF THE CORK

According to most Israeli winemakers and experts, the winery produces some of the best grapes in Israel.

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BACK IN 2003 , the original winery was founded and appropriately named for its founder, Erez. This power couple was so dedicated to their craft that they invested their savings and wedding gifts back into the winery in pursuit of their dream. At some point between 1997 and 2003, it became difficult to sell their grapes to other wineries.

There were some political concerns, particularly from consumers who grappled with supporting those living in Judea, Samaria and the Gaza strip.

However, this small speed bump did not deter Erez and Vered from continuing to achieve their dream. They decided to learn winemaking in a professional setting at Tel-Hai College in the Golan Heights and Vered studied at Ariel University in the Shomron.

Of course, this story must have its own unique twist! Erez, who is of Moroccan and Persian descent, was born in Jerusalem and raised in Kochav Hashachar, a settlement in the Binyamin region, which is north of Jerusalem. Their philosophy when it

comes to winemaking is what makes them one of the most sought-after wineries in Israel — the belief that wine connects people. The Ben-Sa’adon’s have had the opportunity to host so many different people with various backgrounds and political opinions at the winery who bonded over wine.

Additionally, they love the opportunity to participate in the simchas of their customers. And last, but certainly not least, they appreciate the opportunity to settle the Land of Israel.

Another unique facet to being an estate winery that sets them apart from almost all other Israeli wineries is that they own their vineyards and farm it themselves, which allows them to control the quality from planting through bottling. The vineyards on Har Gerizim are among the highest in Israel at 850 meters above sea level, which allows the vineyards to flourish in the most primal growing climates.

According to most Israeli winemakers and experts, the winery produces some of the best grapes in Israel. The Merlot www.fleishigs.com

is very special. Tura Winery is a familyrun operation, with Erez as the CEO and winemaker and Vered as marketing, sales and export manager.

There are three labels — Mountain Vista, Mountain Heights and Mountain Peak (the flagship). So, which wines have the hearts of these two winemakers?

Erez prefers the Shiraz and the flagship Mountain Peak best, as both represent most of the realization of his dreams as a winemaker. Vered loves the Merlot,

which best highlights the quality and unique terroir of their vineyards, particularly unique to Israel and to the world. What I like about this power couple is their ability to work together and bring forth their own experiences and opinions as individuals. It allows them to thrive, not only as business partners and spouses, but also as individuals shaping the modern wine industry of Israel today. L’chaim!

Yael Geller is a longtime wine enthusiast known for her bluntly honest opinions and advice about kosher wine. She can be reached for comments and recommendations at gelleryael@gmail.com FEBRUARY 2022

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T H E S E CA K E S C O M E TO G E T H E R IN NO TIME AND ARE P E R F ECT FO R E N T E RTA I N I N G, W H E T H E R FO R A K I D D US H , S H A B B OS OR A PA RT Y.

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SLAB CAKES By: Rosa Seidenwar These cakes come together in no time and are perfect for entertaining, whether for a kiddush, Shabbos or a party.

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CROWD PLEASER

Raspberry Swirl Spice Cake with Cream Cheese Frosting Serves: 20

The spices in this cake really add a kick and elevate the classic. The combination of the warm spices with the rich frosting make it a rich and inviting ending to any meal.

NOTE: For best results, use room temperature butter and cream cheese for the frosting.

FO R T H E CA K E :

2¾ 1½ 1 ½ 1 ½ ½ ¼ 2 1 1 2 4 ¾ ¾

cups flour teaspoons baking powder teaspoon baking soda teaspoon kosher salt tablespoon ground cinnamon teaspoon ground ginger teaspoon ground nutmeg teaspoon ground cloves cups light brown sugar cup oil cup applesauce teaspoons pure vanilla extract eggs cup non-dairy creamer (or coconut cream) cup raspberry preserves

FO R T H E C R E A M C H E E S E F ROST I N G :

1 1 1 3-4

stick (½ cup) non-dairy butter substitute, at room temperature (8-ounce) container non-dairy cream cheese, at room temperature teaspoon vanilla bean paste cups confectioners’ sugar

1. Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.

2. For the cake, mix flour, baking powder, baking soda, salt and spices. Set aside. Add brown sugar, oil, applesauce and vanilla extract to the bowl of a stand mixer and beat until light and fluffy, about 3 minutes.

Add eggs, one at a time, beating until incorporated. Slowly add dry ingredients and non-dairy creamer, alternating between the two, until combined.

3. Pour batter into the prepared pan. Dollop spoonfuls of raspberry jam on top of the cake and swirl it with a knife. Bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool.

4. For the frosting, beat butter until softened.

Add cream cheese and vanilla bean paste and beat until creamy and smooth. Add confectioners’ sugar, 1 cup at a time, to reach desired consistency. Spread frosting on completely cooled cake.

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CROWD PLEASER

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CROWD PLEASER

Crowd Pleaser Cake Serves: 20

This show-stopper is guaranteed to have something for everyone at the table. One simple cake is filled and topped with five different flavors for a super fun, delicious dessert.

NOTE: To make non-dairy buttermilk, which adds a wonderful flavor to the cake, just add a teaspoon of vinegar to non-dairy milk and let it sit for 5-10 minutes to sour.

FO R T H E CA K E :

¾ 1¾ 1 3 ¾ 2½ 1 ½ ½

cup oil cups sugar tablespoon vanilla sugar eggs cup non-dairy buttermilk (see head note) cups flour teaspoon baking powder teaspoon baking soda teaspoon kosher salt

FO R T H E VA N I L L A F ROST I N G :

1 3 5 1

stick (½ cup) non-dairy butter, at room temperature cups confectioners’ sugar tablespoons non-dairy creamer, divided teaspoon pure vanilla extract Pinch of kosher salt

FO R T H E ST I C K Y P ECA N TO P P I N G :

½ ¼ 2 2

cup pecans, coarsely chopped cup brown sugar tablespoons non-dairy butter substitute tablespoons corn syrup

FO R T H E F I L L I N GS :

1 2 2 ¼ ¼ 1 2 5

cup whipped cream, divided chocolate sandwich cookies, crushed tablespoons strawberry preserves cup vanilla frosting (recipe above) cup caramel sauce tablespoon crushed pecans tablespoons cookie butter speculoos cookies (such as Lieber’s or kosher Biscoff), crushed

FO R T H E TO P P I N GS :

¼ 2 2

cup vanilla frosting chocolate sandwich cookies, crushed tablespoons strawberry preserves Sticky Pecan topping (recipe above)

3 1

tablespoons rainbow sprinkles tablespoon cookie butter

1. Preheat oven to 325°F. Grease a 9x13inch baking dish and set aside.

2. For the cake, add oil, sugar, vanilla sugar and eggs to the bowl of a stand mixer fitted with a paddle attachment and beat until combined. Add buttermilk, then dry ingredients and beat well until combined.

Pour batter into the prepared pan and bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool.

3. For the frosting, beat butter, confectioners’ sugar, 3 tablespoons non-dairy creamer, vanilla and salt until creamy. Add remaining non-dairy creamer, as needed, to reach desired consistency.

4. For the sticky pecan topping, add all ingredients to a small saucepan over medium heat and mix until sugar dissolves completely. Remove from heat and let cool.

5. To assemble the cake, use a small melon baller to make 20 evenly-spaced wells in the cake and reserve for later. Fill each well with different fillings, one per row — whipped cream and crushed sandwich cookies; whipped cream and strawberry jam; vanilla frosting; caramel and crushed pecans; cookie butter spread and crushed speculoos cookies. Top each with reserved cake tops.

6. Spread vanilla frosting over the whole cake. Using a skewer, mark lines in the frosting to divide the cake into 5 rows. Decorate each section with different toppings based on the fillings — crushed sandwich cookies; strawberry jam drizzle; rainbow sprinkles; sticky pecan topping; cookie butter spread drizzle.

FO R T H E CA K E :

¾ 1 3 ¾ 2 ½ 2 ½ 1

cup oil cup sugar eggs cup + 2 tablespoons non-dairy milk cups flour cup cocoa powder teaspoons baking powder teaspoon kosher salt teaspoon instant coffee, dissolved in ¾ cup hot water

FO R T H E C H O C O L AT E GA N AC H E :

½ ½

cup semi-sweet chocolate chips cup non-dairy creamer

FO R T H E TO P P I N G :

1

cup colorful chocolate lentils or non-pareils

7. Preheat oven to 350°F. Grease a 9x13inch baking dish and set aside.

8. For the cake, whisk oil, sugar and eggs until light and fluffy. Add milk and mix until combined. Add flour, cocoa powder, baking powder and salt and mix until combined, then add coffee and mix until just incorporated.

9. Pour batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool.

10. For the chocolate ganache, add chocolate chips and non-dairy creamer to a microwave-safe bowl and microwave in 30 second increments, stirring in between, until fully melted.

11. Pour ganache over cooled cake and top with chocolate lentils.

Israeli Gan Cake Serves: 20

If you grew up in Israel, or have raised kids here, you’ll recognize this classic cake immediately as a staple in every child’s Gan (preschool) career. This well known chocolate sheet cake, covered in chocolate ganache and topped with chocolate lentils, is brought in by parents for almost every birthday. It is so simple to make and easily serves a crowd.

Rosa Seidenwar trained as a pastry chef at Estella in Tel Aviv. She started blogging on Instagram, creating quick and easy dessert recipes. In addition to blogging, Rosa is a stop motion artist, creating scroll stopping animations for various brands. Rosa lives with her husband and five kids in Southern Israel. Find Rosa on Instagram @rosa_lilyrose or on her website lilyrosebakersblog.com.

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“There is nothing better than toasted bread, a generous layer of mayonnaise and a few slices each of salami and tomato — the perfect snack, lunch or dinner.

Take it up a notch with some freshly ground black pepper.” -Naftali Hanau, @growandbeholdfoods.

R E C I P E

I N D E X

CONDIMENTS & EXTRAS 24 Persillade Q 43 Marinated Jalapeños

FISH

95 Salted Caramel and Sumac Popcorn M Q

52 Seared Salmon Bites with Jalapeño and

98 Classic Hamentashen FF

Ponzu

60 Mandylicious Challah Dough FF 77 Tomatillo Salsa 78 Lime Crema Q 78 Chipotle Sauce 81

Cheese Frosting FF 139 Crowd Pleaser Cake FF

CHICKEN & MEAT

139 Israeli Gan Cake FF

20 Salami and Avocado Musubi FF

MISHLOACH MANOT WORTHY

23 Sweet and Sticky Salami FF M Q 24 Tomato Carpaccio with Persillade and Frizzled Salami

Pineapple Salsa Q

84 Watermelon Martini with Tajin Rim

26 Cantaloupe Salad with Salami Breadcrumbs

106 Lime Shallot Vinaigrette

28 Hasselback Salami Cholent FF

107 Truffle Vinaigrette

29 Salami Rice Bowls FF Q

117 Apple Cider Vinaigrette Q

41

•

Salami and Avocado Musubi + soy sauce packets

•

Salted Caramel and Sumac Popcorn + Ginger Chili Peanuts + bottle of beer

Hummus Bassar FF Q

44 3-Ingredient Spare Ribs FF M

•

Raspberry Swirl Spice Cake (make into

VEGETARIAN

48 Chicken and Rice Cholent

cupcakes) + bottle of chocolate milk (i.e.

59 Deli-Stuffed Challah Bread Sticks FF

Devash)

20 Sushi Rice

77 Lamb Meatballs with Crispy Bacon and

46 Salt and Pepper Noodle Kugel

80 Anejo-Braised Beef Osso Bucco

78 Tamales

81

78 Sautéed Peppers and Onions M Q

107 Arugula Steak Salad FF

80 Turnip Salad M Q

107 Sage Kitchen’s Chicken Salad

81

142 Kugel Birthday “Cake”

Easy Mexican Rice FF

Chili-Roasted Chicken Thighs FF

107 Za’atar Spiced Rainbow Carrots 107 Potato Salad with Charred Scallions 117 Broccoli Rabe and Kale Harvest Salad Q 115 Leek, Spinach and Ginger Soup

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•

Tomatillo Salsa FF

23 Mashed Potatoes FF

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136 Raspberry Swirl Spice Cake with Cream

106 Olive Oil Poached Salmon

43 Wild Mushroom Dip FF 59 Phoebe’s Favorite Honey Mustard Q

95 Ginger Chili Peanuts M

Dark Chocolate and Dried Mango Bark + Classic Hamentashen + Misceo chocolate liqueur

•

Arugula Steak Salad + can of wine (i.e. J. Folk or Bartenura) or soda

KEY:

SWEET TREATS

FF Family-Friendly

84 Dark Chocolate and Dried Mango Bark M Q

Q Quick

M Minimal Ingredients

LAST BITE

THE PHOTOSHOOT FOR this issue happened to have coincided with our son Zev’s first birthday. I wanted to stage a cake smash-style shoot to commemorate the day, but (naturally) I wanted to make it “Fleishigs.” I ordered a deep round potato kugel from Chap-a-Nosh (the takeout counter at Gourmet Glatt, our local kosher supermarket) and with some added ingredients, I proceeded to create a savory masterpiece to celebrate this milestone. Move over birthday cake — make this version for the fleishigs lover in your life. -Shifra Klein

Kugel Birthday Cake NOTE: This is less of a recipe and more of a concept, so adjust the quantities as needed.

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Instant mashed potatoes, prepared according to package directions, or mashed potatoes (page 23) Water, as needed Deep round potato kugel Apricot jam Meat sauce or pulled beef

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1. Blend mashed potatoes in a blender or food processor, adding water, a bit at a time, until light and airy (it should somewhat resemble buttercream).

2. Slice kugel in half horizontally.

Spread apricot jam on top of one half of the kugel, then top with meat and second layer of kugel.

3. Spread mashed potatoes all over the kugel as you would frost a cake.

Top with some more apricot jam.

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