USA $6.99 CAN $9.99 / UK £6 SA R90 / ISR 25₪
28
BUTCHER'S CUT
THE CHEESE GUY
52
12
EDITOR’S LETTER
14
ESSENTIALS
16
TRADITION Dairy mazza
36
HEALTH The incredible egg
BREAKING BREAD
44
WHEN DAIRY MEETS BREAD
90
BACK POCKET Sour cream L’CHAIM Cellar wines
92
RESTAURANT CHRONICLES Basil NY
104 CHOLENT REDO Breads Bakery kubaneh
58
SHAVUOS FEAST
NOT ONE , BUT FOUR FEASTS
106 TRAVEL Baha Mar 117
SOMETHING SWEET No-bake cheesecake
120 THE OTHER SIDE OF THE CORK Shiloh Winery 128 RECIPE INDEX 130 LAST BITE South African melktaart
124
CULINARY SCHOOL
PANEER
BUTCHER'S CUT
FOR DECADES, KOSHER CHEESE has been pretty basic — shredded mozzarella, Muenster, sliced Swiss and American cheese and a handful of other semi-soft and hard cheeses have dominated the market. In the early 2000s, the kosher market was beginning to shift as consumers’ palates were expanding and the variety of kosher food in almost every category began to grow for many reasons. The world of blogging made the world smaller and introduced people to new ideas, concepts and recipes from all over the globe. Kosher consumers were in a better financial position than previous generations and were able to afford more travel, thereby leading to an exposure to different cuisines. Companies
28
Fleishigs
MAY 2022
responded by creating new products to match the interest of their consumers and new restaurants opened to further expand these kosher concepts. Basil, a dairy restaurant that opened in Crown Heights in 2010, had a popular fried goat cheese salad on their menu, for example, which was novel at the time. Fresh mozzarella became available at upscale supermarkets like Pomegranate in Brooklyn and blew consumers minds. While there has been tremendous growth in the kosher cheese industry, the reality is that there is still a world of cheese yet to be discovered. Brands like Natural & Kosher (see page 100 for more on this brand), Makabi and The Cheese Guy have slowly been introducing new cheese products with much success.
www.fleishigs.com
BUTCHER'S CUT
MAY 2022
Fleishigs
29
Israeli and Russian parents and grandparents, I was exposed to sour cream (or shamenet, as we called it) from a young age. When Shavuot came along, sour cream really had its moment to shine. Mixed with radishes and cucumbers, it provided a cool, crunchy and refreshing alternative to salad. We also ate chilled sour cream alongside a plate of freshly fried cheese blintzes — there is nothing quite like the contrast of the hot, crisp blintzes and the cold, tangy sour cream. There is something phenomenal about sour cream, which is an offshoot of heavy cream with a higher butterfat ratio. While traditionally playing a background role as an ingredient in ranch dip or as a cheesecake topping, sour cream can offer so much as a star ingredient. Top baked potatoes with sour cream and you’ll see what I mean (recipe follows). The following recipes are just a few delicious ways to highlight sour cream.
GROWING UP WITH
44
Fleishigs
MAY 2022
www.fleishigs.com
MAY 2022
Fleishigs
45
SHAVUOS FEAST
82
Fleishigs
MAY 2022
www.fleishigs.com
SHAVUOS FEAST
MAY 2022
Fleishigs
83
B
A
E R I I I I I F N O S I D O W O S I
BY: C H A N A Z . W E I S S
L
H
I
T
S
BABYMOON IN BAHAMAS BY: MENAHEM & GILA RAPOPORT
FEATURE PAGE
MAY 2022
Fleishigs
107
SOMETHING SWEET
116
Fleishigs
MAY 2022
www.fleishigs.com
SOMETHING SWEET
MAY 2022
Fleishigs
117