USA $6.99 CAN $9.99 / UK £6 SA R90 / ISR 25₪
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BUTCHER'S CUT
THE WONDERS OF VEAL NECK ROAST 10
EDITOR’S LETTER
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NEW YEAR ESSENTIALS Cookbook authors share their favorite ingredients, menu/ cooking/entertaining tips and inspiration for the New Year
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SEASONAL FEAST
SIMANIM-INSPIRED DISHES
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CHOLENT REDO
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BREAKING BREAD Apples and honey challah
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L’CHAIM Cocktails and wines for the season
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PROFILE Donna Bee Honey Farm
104 COOKBOOK Prep + Rally 108 RESTAURANT CHRONICLES Lamppost Bistro 118 THE OTHER SIDE OF
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CULINARY SCHOOL
AN APPLE PRIMER
THE CORK 120 RECIPE INDEX 122 LAST BITE
NEW YEAR ESSENTIALS
NEW YEAR INSPIRATION: A CONVERSATION WITH COOKBOOK AUTHORS ABOUT COOKING FOR THE YEAR AHEAD.
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NEW YEAR ESSENTIALS
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These unique My Drap cocktail napkins (available online at mydrap. com) come in a roll and tear to size. The napkins are 100% cotton and are available in many sizes, colors and patterns, from casual to formal. They are single use or machinewashable (up to 6-9 times) and can even be personalized.
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BUTCHER'S CUT
NOT YOUR BUBBE’S POT ROAST. OR IS IT?
Veal neck roast is, in fact, my wife Anna’s grandmother’s pot roast. She cooked it with carrots, onions and broth, then puréed the vegetables left behind into a thick, spoonable sauce. It’s a tender, flavorful dish that is pure comfort food for many families. It’s also a terrific option for a brisket alternative for the holidays — a little lighter, very tender, very flavorful. Veal neck roast is just as it sounds — cut from the neck. Like brisket, neck meat is tougher and should be cooked over low heat, tightly covered, with liquid, to give the proteins and connective tissues time to reach “meltingly tender” texture. For a lighter preparation that really lets the flavor of the veal come through, season your
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braising liquid with alliums, carrots, celery, fruits (like apples, plums and cherries) and fresh herbs (rosemary and sage). For a more traditional pot roast, stick with a tomato base and use a classic brisket recipe. Most veal on the market is produced from young calves (Grow & Behold rose veal is produced from somewhat older young steer – see sidebar). Compared to beef, veal is smaller and the muscles are less developed, which means that the meat overall will be milder and more tender. Neck roasts range in size from about 3-6 pounds; we recommend planning on about ½ pound per person for a main dish and more if you want leftovers (or are feeding hungry teenagers!).
BUTCHER'S CUT
W H AT I S ROS E V E A L?
Exclusive to Grow & Behold, rose veal comes from young steer that graze and nurse naturally from their mother for 6-8 months. They roam freely on pastures and are never confined, isolated or fed a diet that encourages anemia, which are common practices in white-fleshed conventional veal production. The meat is lighter than beef, but darker than conventional veal, hence the name “rose.” The flavor is also gentle and light.
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AVI J. PUSATERI is the leader of New York-based mixology group, Jazz Age Cocktails. Using the freshest ingredients, Avi shared some of his favorite cocktails that are perfect for Rosh Hashana and as we head into the fall season. Look for part two of our series on holiday-inspired cocktails in the upcoming Sukkos issue.
HOW ONE NEW JERSEY BUSINESSMAN TURNED A SWEET PASSION INTO A MINI SIDE HUSTLE. BY: SHIFRA KLEIN PHOTOGRAPHY BY: OHAD
RESTAURANT CHRONICLES
Blimie Cherns and Sarah Lasry
Chumi Gluck
Strawberry Daquiri Jenine Shwekey and Lillian Beyda
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Rivky Kleiman
Faigy Murray and Chavi Chase
Elisheva Perlman and Shifra Klein
Chaya Suri Leitner and Sara Goldstein
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