Fleishigs Magazine Issue 050 - August 2023

THE ROSH HASHANA ISSUE

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‫שתהא השנה הזאת טובה ומיסקיא‬ Wishing everyone a year where all our hopes and dreams become reality

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When happy moments blend together Happy holidays from Carmel Winery!

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S IE R E T T A B L A U IT IR YOUR SP WITH MOSAIC

SLOVIE JUNGREIS-WOLFF How can we connect deeply with our children and foster a peaceful, spiritually vibrant home? Drawing from a wealth of experience and wisdom, Slovie Jungreis-Wolff’s book guides us in raising resilient children and finding renewed significance in Jewish traditions.

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GILA ROSS In our complex lives, figuring out relationships, ourselves, and the elusive work-life balance can be overwhelming. Discover tools and principles for understanding life’s true values, recognizing challenges, and charting a balanced and joyful life based on the enduring wisdom of Pirkei Avos.

DR. SHALOM AUGENBAUM Navigating 21st-century parenting in our changing world is not easy. Our children’s emotional health is crucial, yet we often feel underprepared. This book helps us reconnect with our innate wisdom, encouraging intentional parenting rather than merely reacting to behaviors.

MOISHE HERSHKOWITZ Written by a renowned therapist, this book introduces Cable Therapy, a unique 12step method promoting healing and positive communication in relationships. Blending various therapeutic models, it will enlighten couples and marriage therapists alike.

COMING SOON

RABBI IMMANUEL BERNSTEIN Explore the beauty of Sukkos with this insightful understanding of the festival’s enigmatic elements and rituals. Packed with classical sources, it will deepen your connection to this joyful festival and help you understand what you are celebrating.

RABBI YONASON GOLDSON Rediscover the beauty of Jewish holidays with The Spiral of Time. This insightful and entertaining book by Rabbi Yonason Goldson offers fresh perspectives on the yearly cycle that will halp you to approach the festivals with renewed enthusiasm.

COMING SOON

RABBI A. LEVIN Culled from varied sources that shed light on the Rambam’s timeless words in Hilchos Teshuvah,Knocking on the Gates of Teshuvah brings these concepts to life with real-life scenarios and relevant strategies for achieving a lasting teshuvah.

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29

THEME 2

TAKING SALMON TO THE NEXT LEVEL

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THEME 6 SALADS REIMAGINED

12

EDITOR’S LETTER

16

THIS MONTH’S CONTRIBUTORS

18

L’CHAIM New wines for the new year

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THEME 1 BUTCHER’S CUT: Deckle

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THEME 3 Elevating root vegetables

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THEME 4 Tahini and sesame

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THEME 5 All about that date

75

THEME 7 Green beans as you’ve never seen

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THEME 9 Getting creative with challah

93

THEME 10 Simanim spread

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COOKBOOK Shabbat by Adeena Sussman

100 THE OTHER SIDE OF THE CORK Tura Winery 104 RECIPE INDEX

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106 LAST BITE #yesitsontheapp

THEME 8 CLASSIC BAKED GOODS

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EDITOR'S LETTER

THE JEWISH NEW YEAR, Rosh Hashana, is a time of reflection, resolutions and a fresh start for the year ahead. As with most of the Jewish holidays, we commemorate this holy time with significant foods, customs, prayers and meals with family and friends.

As a monthly magazine, we always have the opportunity to explore new and exciting ideas and take our subscribers along for the adventure, while still remaining true to the holiday or season at hand. This is the key driving force for how we produce our content. For instance, our annual Milchigs issue, which falls out around the holiday of Shavuot and is typically focused on dairy, took on the added travel aspect this year that was inspired by our trip to Rome; and our annual summer/July issue is always focused on grilling and celebrating summer through food. For Yom Tov, we tend to focus more heavily on feasts, menus and recipes.

But as we are always looking for fresh, new approaches, we thought — what better time than the Jewish New Year to switch things up? To gather some inspiration and learn what our

THE ROSH HASHANA ISSUE

audience is looking for, we turned to our Instagram community and took some informal polls. A few very interesting conclusions were made — most of you weren't on the lookout for an entire simanim-based menu and were more interested in side dishes, above all.

The results of the poll, coupled with our passion surrounding making the most of specific ingredients, is what inspired this issue. Instead of a full feast spread, which may be what is expected, we divided the issue into 10 themes that we know you’ll love and will inspire your cooking this holiday season. From an all-around favorite cut of meat (deckle), working with root vegetables in new ways and fresh approaches to salads to fun takes on challah and classic desserts, this issue is packed with ideas and recipes to bring that New Year spirit to your Yom Tov table.

Wishing you a happy and sweet New Year!

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Chaya Rappoport FOOD STYLIST ASSISTANT Sumer Sabooh KITCHEN ASSISTANT Ella Safier CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt TILES www.tilebar.com DISTRIBUTOR Distribution Express distributionexpress1@gmail.com

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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.

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Traditional sweet food.

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M AY YO U R CO M I N G Y E A R B E R I C H & R E WA R D I N G .

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To a year of richness.

Chocolate Chip Cookies

with Sea Salt

d 4 Sticks Margarine, Softene ar Sug s 1 ½ Cup 1 ½ Cups Brown Sugar 2 Large Eggs ract 2 Teaspoons Pure Vanilla Ext 4 ½ Cups All Purpose Flour 2 Teaspoons Baking Soda ra for sprinkling) 1 Teaspoon Sea Salt (plus ext Chips late oco 4 Cups Shufra Real Ch Directions

arine, sugars, eggs, and vanilla Preheat oven to 375F. Beat marg mix flour, baking soda, and salt. l, bow rate sepa a In until smooth. ure to form stiff dough. Add mixt arine marg into Gradually stir lined baking sheet. Sprinkle onto ons porti p Scoo s. chocolate chip tes until golden brown. minu 10-12 for Bake ie. salt on each cook ferring to cooling rack. trans re befo tes minu 5 for Rest on sheet Yields: 6 dozen

‫שנה טובה ומתוקה‬

T H I S M O N T H 'S C O N T R I B U TO RS :

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GABRIEL GELLER is the Director of PR & Advertising and Manager of Wine Education for Royal Wine Corp. He is also a wine writer, critic and consultant. Reach Gabriel via Instagram @kosherwine_gg, email ggeller@ royalwine.com or through his Facebook group, Kosher Wine: Sharing and Experiences.

YAEL GELLER is a wine enthusiast and co-manages the largest wine forum in the world, Kosher Wine: Sharing and Experiences, on Facebook with her husband Gabriel. Follow along on Yael’s adventures on Instagram @tigresskitchen.

KAYLA KAYE is a home cook, challah baker, food writer and recipe developer living in Oceanside, NY. She shares her challah adventures, kitchen tips and original recipes on Instagram and offers private classes, as well as cooking and baking demos.

You can find her on Instagram and Facebook @thekitch_ny.

SHIFRA KLEIN is a food writer, food stylist and the co-founder and editor-in-chief of Fleishigs Magazine, the world’s premier kosher food and lifestyle magazine. Shifra can be reached on Instagram @shifraklein.

CHAYA RAPPOPORT is a New York-based food stylist, recipe developer and writer. She enjoys hosting big dinners, teaching baking workshops and perusing local farmers’ markets. You can find her recipes on retrolillies.com and Instagram @retrolillies.

ROCHIE PINSON is the bestselling Rising! The Book of Challah and The Kids Book of Challah. Rochie travels the globe, bringing the practice of challah to a whole new level of joy and spiritual significance. Follow Rochie on Instagram @rochiepinson or therisinglife.net.

LIOR LEV SERCARZ is a chef, cookbook author and founder of La Boîte, a spice shop in NYC. Lior has devoted his career to the skill and craftsmanship surrounding sourcing and blending spices.

His newest book, A Middle Eastern Pantry is inspired by his upbringing on an Israeli kibbutz and affinity for local ingredients and spices. Find him on Instagram @cheflior.

ADINA SILBERMAN is a practicing general dentist and is passionate about home cooking. She is a regular contributor to Fleishigs and shares her techniques for developing kitchen staples on Instagram @homewithadina.

Adina lives in Riverdale, NY with her husband and two daughters.

ADEENA SUSSMAN is the author of Sababa: Fresh, Sunny Flavors From My Israeli Kitchen. Her new book, Shabbat: Recipes and Rituals From My Table To Yours, comes out in September. The coauthor of 15 cookbooks, Adeena’s three most recent collaborations were New York Times best-sellers.

Find Adeena on Instagram @adeenasussman.

ELISHEVA TAITZ works fulltime in the corporate healthcare industry and is also a food writer, recipe developer and the editor of Fleishigs Magazine. She lives with her family in Cedarhurst, NY. Find her on Instagram @thatswhatshemade.

NIKI WEINSTOCK is a content creator who spreads education about Jewish culture. What started as a personal endeavor has transformed into a thriving journey as a lifestyle vlogger, delving into Jewish life and traditions, as well as the realms of motherhood and tasty kosher recipes. Find her on Instagram @nikiweinstock or lazykoshercooking.blog.

CHANA ZELDA WEISS is a mom of four, full-time support and HR manager and freelance food editor in Pomona, New York who loves to cook and entertain. You can find her and her sister Devorah on Instagram @thosesisterswhocook.

Fleishigs AUGUST 2023

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ORGANIC & LO

W-GLYCEMIC

Heart.Works

SWEETENER

The

Sweet

Truth

You know what's been around forever? Dates! Silan & date sugar are simply ground-up dates, packed with all the fruit’s nutrients — vitamins, antioxidants, and fiber. Plus, as a low-glycemic option, they have a gentler impact on blood sugar.

Heaven & Earth’s Date Syrup & Sugar are ideal for sweetening beverages and desserts, serving as a substitute for any processed or artificial sugars. Start incorporating them into your everyday baking and cooking — you might just stick with them!

BIGGER AND BETTER

L'CHAIM

18

A

BY: GABRIEL GELLER

nother year has come and gone and Rosh Hashana is here again. When it comes to wine, I'm frequently asked, “Gabe, what's new?” I love that people are curious during this season and all year round. But you know what? Rosh Hashana is about more than just embracing what's new — it’s a celebration of renewal. Each vintage of wine is a unique experience and the differences between one vintage and the next can be subtle or strikingly noticeable. Just as we strive to better ourselves by working on our flaws and vowing not to repeat the sins of the past year, so are winemakers dedicated to perfecting their craft. Not every wine I'm reviewing here is brand new, but they all share that special spirit of “better than ever.” May this new year be filled with blessings and delicious wines, old or new. Shana Tova!

Fleishigs AUGUST 2023

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L'CHAIM

Hajdu Vermouth NV While it serves as a base for certain cocktails, vermouth is inherently a cocktail itself.

It's a fortified wine, typically infused with a blend of herbs and spices. The Hajdu is based on rosé wine infused with the essence of Seville orange peels. I’m not a mixologist or a vermouth expert, but as an experienced consumer, I can say that I enjoy sipping this on its own. I'd recommend serving it well-chilled or over ice without any mixing. The aforementioned orange peels are evident both on the nose and palate and there's a pleasant, lingering bitterness.

Château Bellefont-Belcier Grand Cru Classé Saint-Emilion Grand Cru, 2020

Domaine J. de Villebois PouillyFumé, 2022

This is a new addition to the ever-growing selection from top-shelf Bordeaux wineries that make special kosher runs. It’s one of those wines that are better off if stored for a few years in a cellar or wine fridge, but it’s quite delicious now if decanted for a couple of hours before drinking. This Merlot-based blend is full-bodied, with aromas and flavors of ripe blackberries, roasted mushrooms and tobacco leaves. Enjoy it with a juicy piece of meat.

As with the other wines available from the Loire Valley, this is yet another great example of the high quality of the 2022 vintage.

Generous and expressive in aroma and flavor, this well-balanced, mineral-driven, vibrant Sauvignon Blanc shows notes of lime, grapefruit peel and flint, with lively acidity and hints of basil on the finish.

Tulip Espero, 2020 The Espero shares two key components (Merlot and Cabernet Franc) with the Bordeaux reviewed in this column. It’s what I call a nonapologetic Israeli wine, liberally blending grape varieties to create a unique profile. Accessible and round on the palate with a mouthful of ripe black cherries and raspberries and hints of black pepper and roasted herbs, this fruitforward wine is best enjoyed with grilled meats.

Herzog Late Harvest Orange Muscat, 2022 An old favorite, reinvented. More concentrated in flavor than its previous iterations, this wine shows notes of citrus blossom, dried apricot, candied orange and cinnamon. This rich, flavorful dessert wine will go well with apples in honey or sweet cakes.

Domaine Raymond Usseglio Châteauneuf-du-Pape, 2021 We’ve gotten accustomed to special kosher productions from the best Bordeaux wineries. I was ecstatic when I learned that Usseglio, an A-list Rhône estate, had begun producing some kosher wines.

This wine lives up to the hype, with beautiful notes of dried flowers and clove, complementing juicy red and black forest berries, with subtle hints of roasted meat and spices. While it’s a pleasure to drink now, this wine will also gain further complexity if aged properly in a climate-controlled environment.

AUGUST 2023

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LEMON WAFER CRUNCH

Delight Your Guests' Senses:

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All Hands on Deckle

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AUGUST 2023 Fleishigs

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THEME 1 BUTCHER'S CUT

Why Are We Revisiting Deckle?

• It’s a wonderful roast to serve a crowd and resembles classic brisket in how it looks and slices.

• The fat in the deckle has more gelatin than a classic brisket and results in a richer sauce and flavor.

• Braised low and slow, deckle is super tender. It also freezes and reheats really nicely, making it the perfect meat for the Yom Tov season.

• It’s usually less expensive than a French roast or second-cut brisket and does not compromise on flavor or texture.

Not All Deckles Are Created Equal Deckle is the Yiddish or German word meaning “cap” or “cover.”

Considering how many muscles overlap each other, it’s not surprising that the word is used to describe multiple cuts.

What Cuts Are Considered Deckle?

The most common non-kosher use for the term deckle is what the kosher industry calls second-cut brisket, crescent steak or sometimes top of the rib. Also called the “point” of the brisket, it sits on top of the whole brisket, hence the name “deckle.”

If you are using a non-kosher deckle recipe, make sure it calls for braising, as a kosher deckle needs longer cooking time to become tender.

Is There Any Consistency in the Kosher Market?

In kosher butchery, deckle is generally used to describe a braising roast cut from the outer

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Fleishigs AUGUST 2023

Classic Deckle Serves: 6

This roast is the epitome of savory, beefy and flavor-packed. The addition of mushrooms and fennel to the classic pot roast-style braising liquid creates an instant side dish. You can leave the fennel out or use onions, but I love how tender and flavorful it gets. All you need is some rice or mashed potatoes to make this a full meal.

1 ¼ 1 1

shoulder/chuck (sometimes called chuck deckle). At Grow & Behold (and most kosher butchers), we cut our deckle from the outer muscle that covers the joint, where the shoulder and brisket meet.

What Is the Best Cooking Method for Deckle?

Braised in liquid at a low temperature will give the strong connective tissues in the meat time to break down into silky collagen, resulting in a lean, tender, flavorful roast that your family will love. Follow the same braising techniques for deckle as you would any brisket or pot roast — plenty of liquid, onions and herbs, tightly covered, at a low temperature. Cook until a fork can be easily inserted into the meat and pulled gently from side to side. Let the roast cool in its juices, refrigerate overnight, then slice it cold. Alternatively, cook it a little longer and the meat will pull apart completely, giving you long strands that can be piled on buns or in taco shells.

By: Shifra Klein

¼ 12 2 1 2 3 4 6 1 1 2 2

(4-pound) deckle cup all-purpose flour teaspoon kosher salt teaspoon freshly ground black pepper cup vegetable oil ounces baby bella mushrooms bay leaves large onion, sliced large carrots, sliced stalks celery, sliced cloves garlic tablespoons tomato paste cup red wine cup water tablespoons honey bulbs fennel, halved, optional

1. Preheat oven to 350°F. Sprinkle deckle with flour, salt and pepper on all sides.

2. Heat oil in a large skillet over medium-high heat. Sear deckle for 6-10 minutes per side, until golden brown.

3. Transfer deckle to a baking dish.

Scatter mushrooms and bay leaves around it.

4. Add onions, carrots, celery and garlic to the skillet and sauté for 15 minutes, until golden and tender.

Add tomato paste and stir to coat vegetables. Cook for about 10 minutes, until tomato paste turns a rich burgundy color. Add wine, water and honey and cook for another 3 minutes.

5. Pour sauce over deckle and mushrooms. If using fennel, arrange in the corners of the pan. Cover tightly with foil and transfer to the oven; braise for 3 hours.

6. Let cool completely, then refrigerate overnight. Skim fat, slice and reheat.

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High braise indeed.

AUGUST 2023 Fleishigs

25

THEME 1 BUTCHER'S CUT

Sticky Apricot Deckle Serves: 6

By: Shifra Klein

1 1 ½ ½ ½ 1 3 2 2 1 1½ 1 5 3 2 1½

teaspoon ground ginger teaspoon ground coriander teaspoon garlic powder teaspoon kosher salt teaspoon freshly ground black pepper (4-pound) deckle roast tablespoons oil cups dried apricots sprigs fresh rosemary onion, sliced cups chicken broth cup orange or peach juice tablespoons brown sugar tablespoons honey tablespoons toasted sesame oil tablespoons soy sauce

1. Preheat oven to 350°F. Mix ginger, coriander, garlic, salt and pepper. Season deckle with spice mixture on all sides.

2. Heat oil in a large skillet over medium-high heat. Sear deckle for 5 minutes per side, until golden.

3. Transfer deckle to a baking dish. Scatter apricots and rosemary around it.

4. Add onions to the skillet and sauté for 10-15 minutes. Add chicken broth, orange juice, brown sugar, honey, sesame oil and soy sauce. Cook until sugar is dissolved.

5. Pour sauce over deckle and apricots. Cover tightly with foil and transfer to the oven; braise for 3 hours.

Apricot that goes pop.

This sweet and savory roast is reminiscent of the flavors of sesame chicken, but in roast form.

6. Let cool completely, then refrigerate overnight. Skim fat, slice and reheat.

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FISHING FOR COMPLIMENTS? MISSION ACCOMPLISHED.

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1274 39th Street Brooklyn, New York T: 718-437-3000

1700 Madison Avenue Lakewood, New Jersey T: 732-961-1700

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Things Are Looking Up(stream)

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SA L M O N H O L DS U P TO SO M A N Y D I F F E R E N T F L AVO R P RO F I L E S A N D T EC H N I Q U E S, M A K I N G I T A WO N D E R F U L CA N VAS FO R N E W A N D E XC I T I N G S P I C E B L E N DS A N D SAU C E . FO R T H I S ROS H H AS H A N A , W E C R E AT E D T H R E E N E W SA L M O N R EC I P E S T H AT A R E E ASY A N D A P P ROAC H A B L E , Y E T ST I L L B R I N G SO M E T H I N G N E W TO T H E TA B L E .

BY: S H I F R A K L E I N P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

AUGUST 2023 Fleishigs

29

THEME 2 SALMON

E V E RY T H I N G BAG E L SA L M O N W E L L I N GTO N S

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Dish it out like curry.

TA M A R I N D GLAZED SA L M O N W I T H C U R RY C RU N C H

AUGUST 2023 Fleishigs

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THEME 2 SALMON

Everything Bagel Salmon Wellingtons

Tamarind-Glazed Salmon with Curry Crunch

Yield: 20

Serves: 8

Salmon in puff pastry is a classic. Here I updated it with inspiration from one of the best combinations out there — a toasted everything bagel with lox and cream cheese — with an Asian twist.

My favorite way to prepare salmon is to create a complex sauce/glaze and toast up a separate crunch that I sprinkle atop the salmon when serving. This maintains ideal texture and the crunch doesn’t get soggy.

The combination of the curry crunch and tangy and sweet tamarind glaze offers up something new with (mostly) familiar ingredients.

10 ¼ 5 1 ⅓

10 1

(6-ounce) fillets salmon, skinned and cut into 4x2-inch pieces cup teriyaki sauce sheets nori, quartered (8-ounce) container non-dairy cream cheese cup finely chopped fresh dill Zest of 1 lemon Juice of ½ lemon puff pastry squares, such as Mazor’s egg, beaten Everything seasoning, for topping

1. Preheat oven to 425°F. Prepare a parchment-lined baking sheet; set aside.

2. Brush a piece of salmon with teriyaki sauce, then place on top of a sheet of nori and wrap up; repeat with remaining salmon.

3. Mix cream cheese, dill, most of the lemon zest (reserve about 1 teaspoon for topping) and lemon juice. Place a spoonful of dill cream cheese on the center of each puff pastry square. Place a piece of nori-wrapped salmon diagonally across the puff pastry square. Dollop another spoonful of dill cream cheese on the salmon.

4. Bring two corners of the puff pastry over the salmon and pinch to seal. Brush with egg wash. Sprinkle with everything seasoning and a bit of reserved lemon zest.

5. Arrange on the prepared baking sheet and cook for 20 minutes, until golden brown.

The tamarind glaze is so unique and versatile, we also used it for the ceviche below.

You can also use it on tofu or chicken — it will quickly become your new favorite glaze!

FOR THE SALMON: 1 (2-3 pound) side of salmon or 6 (6-8 ounce) fillets salmon ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Tamarind Glaze (recipe follows) FOR THE CURRY CRUNCH: 1 cup crispy rice cereal 1 cup crispy fried onions, such as French’s 1 teaspoon curry powder ½ teaspoon kosher salt Olive oil spray ½ cup toasted coconut chips 1. Preheat oven to 350°F. Lay salmon on a parchment-lined baking sheet.

2. Season with salt and pepper. Brush half the glaze over the salmon. Cook for 25-35 minutes, depending on the size of the salmon.

3. For the curry crunch: Preheat oven to 300°F. Arrange cereal, crispy fried onions, curry powder and salt on a parchment-lined baking sheet. Spray with olive oil spray and toss to coat. Cook for 5 minutes, until lightly golden brown.

Gently toss in toasted coconut.

Tamarind Salmon Ceviche Serves: 6-8

You’ve never quite had ceviche like this.

The tangy tamarind glaze lends an unexpected flavor to this bright, seasonallyinspired dish.

1 1

1½

½ 1 1 1 ⅓ ¼ ½ ¼

tablespoon kosher salt tablespoon sugar Zest and juice of 1 lime pounds salmon, skinned Tamarind Glaze (recipe follows) cup finely diced Granny Smith apple ripe avocado, cubed small shallot, very finely minced jalapeño, seeded and very finely minced cup thinly sliced radish cup pomegranate seeds cup chopped fresh cilantro cup chopped fresh mint Plantain chips, for serving, optional

1. Mix salt, sugar and lime zest. Rub all over salmon, then set aside for 30-60 minutes to cure.

2. Gently rinse salmon under cold water, then pat dry. Dice salmon into uniform pieces, then toss in ½ cup tamarind glaze and lime juice.

3. Add apples, avocados, shallots, jalapeños, radishes, pomegranate seeds and herbs; toss gently. Serve with plantain chips (if desired).

Tamarind Glaze Yield: 1¼ cups

Mix ½ cup tamarind paste, ½ cup pure date syrup (silan) and ¼ cup agave nectar or honey.

The glaze that keeps on giving: We love a base recipe that is versatile and can be used in completely different ways.

This glaze is the ultimate sweet-and-sour sauce you never knew you were missing.

CEVICHE NOTES:

4. To serve, brush remaining glaze over the salmon and top with curry crunch.

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• For a shortcut, ask your fishmonger to skin the salmon for the Wellington and ceviche. You’d be surprised how accommodating they might be!

• Once the fish cures for the ceviche, it doesn’t require any additional marinating time and can be served right away once assembled. In fact, if it sits in the tamarind glaze and lime juice for too long, it can start to get tough, so try to serve it right away. You can cure the fish in advance and then refrigerate it. Once ready to serve, toss with the tamarind glaze, lime juice and fresh ingredients.

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TA M A R I N D SA L M O N CEVICHE

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Discover Your Roots D R E SS I N G U P RO OT V EG E TA B L E S W I T H DY N A M I C TO P P I N GS I N STA N T LY T U R N S T H E M F RO M M U N DA N E I N TO N E W A N D E XC I T I N G S I D E D I S H E S.

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THEME 3 ROOT VEGGIES

Sides that start with the roots.

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Roasted Acorn Squash with Grape Nuts Crunchies Serves: 6-8

By: Adina Silberman

Trust me, these grape nut crunchies are so good! You may want to double the recipe because you’ll find yourself throwing them into everything.

FOR THE ROASTED ACORN SQUASH: 2 large acorn squash, halved, seeded and cut into ½-inch slices (skin on) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon maple syrup 1 tablespoon lemon juice 1 teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper ½ teaspoon curry powder ¼ cup chopped fresh parsley, for serving FOR THE GRAPE NUTS CRUNCHIES: ¼ cup non-dairy butter substitute 2 tablespoons maple syrup 1 cup Grape Nuts cereal Sprinkle of kosher salt 1. Preheat oven to 400°F. Toss squash, oil, maple syrup and spices on a parchment-lined baking sheet; roast for 25 minutes, until squash is tender and lightly golden.

2. Meanwhile, heat non-dairy butter substitute and maple syrup in a skillet over medium-high heat until melted.

Add cereal and stir until toasted and fragrant, 3-5 minutes. Remove from heat and sprinkle with salt, to taste.

3. Arrange roasted squash on a serving platter and top with sweet crunchies, parsley and a drizzle of tahini and extra-virgin olive oil. Season with salt, to taste.

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THEME 3 ROOT VEGGIES

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Caramelized Onion, Fennel and Cherry Topping Yield: 2 cups

By: Shifra Klein

This method totally transforms the ingredients, making it a perfect sweet-andsavory topping over any grilled protein and especially over perfectly cooked, fluffy basmati rice. ¼ 1 2 1 ½ ¾ ¼ 1 ½ 1 ⅓

cup olive oil large onion, thinly sliced cloves garlic, minced teaspoon kosher salt teaspoon turmeric teaspoon baharat or garam masala teaspoon freshly ground black pepper bulb fennel, thinly sliced cup white wine cup water cup dried cherries Fennel fronds, for garnish Perfect Basmati Rice (recipe follows), for serving

1. Heat oil in a skillet over medium-high heat. Add onions, garlic and spices; sauté for about 15 minutes, until golden and caramelized. Add fennel and sauté for another 2 minutes.

Perfect Basmati Rice Serves: 4

By: Shifra Klein

Perfectly cooked rice is a dish worthy of a feast. It isn’t difficult or time consuming to cook rice perfectly, but it does require being diligent in following each step and skipping shortcuts. Once your rice is cooked, you can serve as is or add toppings to create a festive, flavorful side dish.

4 1 1½ 1

cups water, for cooking cup basmati rice teaspoons sea salt tablespoon neutral oil

1. Place rice in a fine mesh strainer and wash with cold water until water runs clear. Once water is clear, let rice soak in cold water for 30-60 minutes.

2. Bring 4 cups water to a rolling boil.

Add rice and salt; bring to a boil again.

Lower heat to medium-high and cook rice, uncovered, for 4-6 minutes, until rice floats up and is al dente; drain rice.

FREEZER TIP: Believe it or not, cooked rice can be frozen for up to 1 month. Just store it in an airtight container, then defrost and reheat as needed. To reheat, place in a pot with a splash of water and cook, covered, over low heat for about 5 minutes.

MAKE IT A TAHDIG: Add ⅓ cup oil to the bottom of a skillet over medium heat. Add Perfect Basmati Rice (recipe above) and cook, undisturbed, for 5-6 minutes, until a crust develops. Invert onto a serving platter and top with caramelized onion mixture; serve warm.

3. Add oil to the pot you used to cook the rice. Add rice back to the pot over lowest heat. Cover and cook for 4-5 minutes, until rice is fully cooked.

2. Add wine and water; bring to a boil.

Lower heat, cover pan and cook for 20 minutes, until fennel is soft; add cherries.

3. Turn off heat and cover pan for a few minutes so cherries steam slightly. Serve warm over basmati rice.

Rice to the challenge.

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THEME 3 ROOT VEGGIES

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Golden Celery Root with Lemon Caper Sauce Serves: 4

By: Adina Silberman

Celery root is one of the most underrated vegetables. It is perfect for chicken soup, but also delicious when roasted.

If you cannot find celery root, substitute with parsnips.

FOR THE LEMON CAPER SAUCE: ½ cup capers, chopped ½ cup olive oil Juice of 1 lemon 2 teaspoons grated garlic 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper FOR THE ROASTED CELERY ROOT: 2 large celery root bulbs, peeled and sliced into ¼-inch rounds ¼ cup olive oil ¼ teaspoon kosher salt

1. Preheat oven to 375°F. Toss celery root, oil and salt in a baking dish. Cover tightly with foil and roast for 20 minutes, then uncover and roast for another 25-30 minutes, flipping halfway through, until golden brown.

2. Meanwhile, whisk sauce ingredients until well combined.

3. Arrange roasted celery root on a serving platter and drizzle with sauce.

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Tahini

S

C O O K B O O K AU T H O R L I O R L E V S E RCA R Z S H A R E S E V E RY T H I N G YO U N E E D TO K N OW A B O U T M A N Y PA N T RY STA P L E S I N H I S N E W B O O K A M I D D L E E AST E R N PA N T RY . H E D E D I CAT E S A N E N T I R E C H A P T E R TO O N E O F T H E R EG I O N 'S G R E AT E ST D I S H E S —TA H I N I . TA H I N I I S T H AT N U T T Y, S M O OT H , C O M P L E X STA P L E T H AT H AS E N D L E SS P OSS I B I L I T I E S. R E A D M O R E A B O U T TA H I N I E XC E R P T E D F RO M T H E B O O K H E R E .

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THEME 4 TAHINI

TAHINI The best tahini should be so mild and nutty you can eat it with no added seasonings, straight from the jar. If you’ve never been tempted to eat it that way, you probably haven’t had quality tahini!

PRODUCTION Tahini is perhaps the most famous use of sesame seeds in the Middle East. The name comes from the Arabic tahana, which means “to grind.” Before grinding, the sesame seeds are first soaked in water, sometimes over twenty-four hours (some manufacturers use a hot lye treatment), and then crushed just enough to loosen the skins. Traditionally, they would be soaked again in highly salted water, which causes the skin to sink to the bottom so the now-hulled seeds can be easily skimmed off the surface of the water. These days, removing the softened skins is mostly handled by machine.

The hulled seeds are lightly roasted (or simply dried to make “raw tahini”) and ground. Traditional producers may still use actual stone millstones to grind the seeds because the process is gentler, which many believe makes a smoother final product.

Newer, industrialized producers have moved on to metal “stones,” which are both more efficient and more affordable.

APPEARANCE AND FLAVOR Tahini is a rich, nutty paste that can range from light beige to black, and from smooth and pourable to thick and spoonable.

Some tahini may have an earthier taste or a slightly bitter edge, but ideally the taste is creamy and mild. Tahini made with black sesame seeds is more bitter and savory, though fairly rare. Lighter tahini is what is used most often in the Middle East and is not the same as Asian sesame pastes, which are darker and stronger-tasting because they are made with deeply toasted sesame seeds.

SOURCING AND STORING Look for a product made from only sesame seeds (and perhaps salt). It is perfectly normal for tahini to separate— remember, sesame is up to 60 percent fat. To prevent a thick layer of solids at the bottom, store unopened jars upside down, then stir vigorously (or put in a blender) after opening to emulsify. Tahini does not need to be refrigerated, even after opening. Kept in its original container, and stored in a cool, dry place, it will last for quite some time.

Look for labels marked “stone-milled,” as that is a sign of quality. Generally speaking, the best seeds are sourced from Ethiopia because of their optimal oil content for tahini. The tahini I sell in my store is the best tahini I’ve ever found.

TRADITIONAL USES Hummus — Levant and more Siniya (meat or fish pie) — Levant (recipe below) Tahinov hatz (filled bread) — Armenia Tashi (dip) — Cyprus

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Tahini Sauce Makes 1 cup

You can, of course, use tahini straight out of the jar and drizzle it over vegetables, cooked meat or fish, or just enjoy it with a piece of bread. But one of my favorite uses — and a Middle Eastern classic — is tahini sauce. It’s a condiment that complements every meal with its rich and tart flavor.

Some people like it thicker, some more runny, some add lots of garlic, others chopped herbs.

However you like yours, it’s simple to make, and a large batch can be kept in the refrigerator to use for multiple meals. Because tahini is sensitive to temperature, make sure you are using ice-cold water so your sauce does not curdle. If it does, slowly add more ice water and stir until it’s emulsified and creamy again.

Tahini you’ll Lev.

Ice ½ cup tahini 1 lemon, halved Salt 1. In a measuring cup with a spout, mix ½ cup water with a handful of ice and stir until very cold.

Remove the ice.

2. In a bowl, whisk together the tahini and juice of ½ lemon. Slowly drizzle in the water, whisking constantly, until the mixture is creamy and smooth. (If the sauce breaks, make another batch of ice water and add a few drops at a time until the sauce comes together.) Taste and season with salt and more lemon juice, if you like.

VARIATIONS • Add ¼ cup finely chopped fresh herbs such as mint, cilantro, flat-leaf parsley, or a mix for an herbaceous green sauce.

• Whisk in 1 teaspoon finely chopped garlic.

• Replace ¼ cup of the water with an equal amount of pomegranate juice for a reddish, slightly sweet result.

STORAGE DIRECTIONS • Keep the tahini sauce in an airtight container in the refrigerator for up to 3 days.

Introduction, as well as Tahini and Siniya recipes reprinted with permission from A Middle Eastern Pantry: Essential Ingredients for Classic and Contemporary Recipes.

Copyright 2023 by Lior Lev Sercarz.

Photography copyright 2023 by Dan Perez. Published by Clarkson Potter, an imprint of Penguin Random House.

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THEME 4 TAHINI

Siniya Serves 6 Reprinted with permission from A Middle Eastern Pantry by Lior Lev Sercarz

“Siney” is the name that I’ve always known for the metal or clay pan used to bake siniya. The dish is made with lamb, beef, or vegetables, sometimes a layer of bulgur wheat, and topped with tahini sauce. (Some call it a casserole, while others describe it as being like shepherd’s pie, both of which are close but not a perfect translation.) This recipe is inspired by a Gazan fisherman’s version.

SPICE BLEND 1 teaspoon ground cumin 1 teaspoon ground sumac ½ teaspoon Aleppo pepper FISH MIXTURE 2 tablespoons extra-virgin olive oil 2 medium yellow onions, halved and thinly sliced 1½ teaspoons fine sea salt 1 medium bulb fennel, halved and thinly sliced 1 garlic clove, finely chopped ½ lemon 1½ pounds cod fillet (1½ to 2 inches thick), cut into 6 equal pieces FOR SERVING 1 cup Tahini Sauce (recipe above) ¼ cup plus roughly chopped 1 tablespoon fresh cilantro 1 small garlic clove, finely chopped 3 tablespoons pine nuts, toasted 1. Preheat the oven to 400°F. 2. Make the spice blend: In a small bowl, mix the cumin, sumac, and Aleppo pepper together.

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Fleishigs AUGUST 2023

3. Prepare the fish: In a large heavy-bottomed skillet, heat the oil over medium heat. When the oil is hot, add the onions and 1 teaspoon (5 grams) of the salt, stir to combine, then cover and cook, stirring once or twice, until lightly browned and starting to become translucent, about 10 minutes.

4. Add the fennel, garlic, and half the spice blend (3 grams), stir to combine, then cover and cook until the fennel is crisp-tender, about 5 minutes.

Remove the pan from the heat and squeeze the lemon over the mixture.

5. Transfer the fennel and onion mixture to the bottom of a siney, glass pie plate, or 10-inch cake pan, and spread into an even layer.

6. Season the cod with the remaining spice blend (3 grams) and remaining ½ teaspoon (3 grams) salt. Arrange the fish on top of the fennel and onions; if the fish pieces are 2 inches thick, put them on their side for more even cooking. Bake until the fish is about three-quarters of the way cooked (be careful not to overcook the fish at this point), about 8 minutes. Remove the pan from the oven and heat the broiler.

7. While the fish is baking, in a small bowl, mix the tahini sauce with ¼ cup of the cilantro and the garlic. Spoon the tahini sauce in an even layer over the baked fish and vegetables. Set under the broiler and broil, turning the pan as necessary, until the sauce is browned in spots and the fish is cooked through, about 3 minutes.

8. Serve hot, sprinkled with the pine nuts and remaining 1 tablespoon cilantro.

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THEME 4 TAHINI

The grind is real.

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THEME 4 TAHINI

Beet Hummus with Golden Beet Salad

Roasted Garlic Sesame Noodles

Serves: 6-8

Serves: 4-6

By: Adina Silberman

The extra addition of the beet salad on top of the beet hummus takes it to another level visually. Feel free to leave it out — the hummus is just as good on its own!

FOR THE BEET HUMMUS: 2-3 medium red beets, peeled 1 (15-ounce) can chickpeas, drained and rinsed ½ cup tahini ¼ cup extra-virgin olive oil Zest and juice of 1 lemon 2 cloves garlic 2 tablespoons ice water 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ teaspoon ground cumin

PRO TIP: You can also use reserved pasta water for the liquid needed to thin out the dressing.

1 ⅓ ¼ ¼ 2 1 1-2

1. Preheat oven to 400°F. Wrap beets in foil tightly and place on a baking sheet.

Bake for at least 1 hour, until fork tender.

Once cool enough to handle, remove peels using gloved hands.

2. Add roasted beets, chickpeas, tahini, olive oil, lemon zest, lemon juice, garlic, ice water, salt, pepper and cumin to the bowl of a food processor fitted with the S-blade attachment; process until smooth.

3. For the golden beet salad, thinly slice beets and radishes or shave on a mandoline. Toss with lemon juice, salt and pepper.

4. To serve, spread hummus onto a flat serving dish, leaving the center empty.

Fill the center with golden beet salad.

Garnish with herbs of choice. Serve with bread or crackers.

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The addition of roasted garlic in an otherwise classic dish takes it to new heights.

Make it even more fun by topping it according to your taste preferences with scallions, fresh herbs (cilantro, mint, basil), toasted sesame seeds and/or chili crisp, either store bought (from brands Mr. Bing or Roland) or homemade (find two recipes on the Fleishigs app) or whatever else you can think of!

FOR THE GOLDEN BEET SALAD: 2 small golden beets, peeled 1 small red beet, peeled 4 French breakfast radishes 2 tablespoons fresh lemon juice ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Finely chopped fresh dill, parsley or tarragon, for garnish Bread or crackers, for serving

Fleishigs AUGUST 2023

By: Shifra Klein

1

head roasted garlic (recipe follows) cup tahini paste cup soy sauce cup honey tablespoons toasted sesame oil tablespoon hot sauce tablespoons hot water, plus more as needed (8-ounce) package black rice noodles, cooked al dente according to package directions Toppings of choice (see head note) Thinly sliced cucumbers and/or radishes, for serving (optional)

1. Blend roasted garlic, tahini, soy sauce, honey, sesame oil, hot sauce and water, adding more water as needed, 1 tablespoon at a time, until desired consistency is reached.

Frozen Tahini Pie with Shredded Halva and Silan Serves: 8

By: Adina

Silberman

Inspired both by a dessert of my childhood and my favorite dessert at Noi Due, this one is filled with simanim and is a truly special treat for Rosh Hashana.

NOTE: Shredded halva, also known as halva floss, can be found in most kosher supermarkets and Israeli markets.

2

1

1 1 1

(8-ounce) containers non-dairy topping, such as Rich Whip, thawed and whipped according to package directions, divided (8-ounce) container non-dairy cream cheese cup tahini paste cup confectioners’ sugar (10-inch) graham cracker pie crust Pure date syrup (silan), for serving Shredded halva, for serving Toasted sesame seeds, for serving

2. Toss sauce with cooked noodles. Top with toppings of choice and serve with sliced cucumbers and/or radishes (if desired).

1. Blend cream cheese and tahini until smooth. Add confectioners’ sugar and mix to combine. Carefully fold mixture into half the whipped cream, until just incorporated.

Roasted Garlic

2. Pour filling into graham cracker crust. Top with whipped cream, if you’d like.

Cut a whole garlic head in half. Place the halves, cut-side up, on an 8x8inch piece of foil and drizzle with 1-2 teaspoons olive oil. Fold up to seal loosely. Roast in a 400°F oven for 30 minutes.

3. Drizzle with date syrup and top with shredded halva and sesame seeds. Cover and freeze until firm. Remove from the freezer about 15 minutes before serving. Serve with remaining whipped cream.

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THE AJMADISON GUIDE TO LUXURY COOKING

Featured: Monogram Range SKUs: ZDP484NGTSS and ZXPR48HKTB1 and Hood SKUs: ZVC53DWB1 and UVC9480SLSS

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Before the menu is planned, the grocery list compiled or food prep begins, the right appliances are the main ingredient in every great meal.

When deciding on the ideal cooking appliances that will exceed the modern family’s wants and needs, while adding innovative enhancements and a true “wow” factor to any kitchen, trust the appliance professionals at AjMadison. They have the unmatched expertise and brand knowledge to help guide the process and take home cooking to the next level.

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HOT SPOT A range combines an oven and cooktop in one mighty appliance that is the most common and economical choice for the budget conscious. To provide proper ventilation and eliminate lingering odors, partner the range with a range hood.

Some kitchen layouts allow for a cooktop to be paired with one or more wall ovens.

Wall ovens come in various sizes and combinations of single or double ovens, while a convenient warming drawer, steam, speed or sous vide feature can be added to create a masterful mix.

INNOVATION ABOUNDS Today’s most cutting-edge ranges, cooktops, ovens and smart appliances offer luxury, convenience and culinary adventure to the family chef. From custom cooktops to personalized oven configurations to appliances with smart-tech capabilities and one-ofa-kind additions like hearth-style pizza ovens, air fryers, sous vide and more, AjMadison’s team of kitchen professionals bring in-depth knowledge to their discerning clientele.

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a perfect match

how’s it cooking?

When shopping for a new range or oven, use this helpful guide to consider all of your options and select the best style for your family.

induction range

gas range

urners cook with adjustable gas flame • Bfor precise temperature control • Uses either natural gas or liquid propane • Electronic ignition for easy starting • Requires a 120-volt electrical connection • Less expensive to operate

nduction models offer luxurious, • Ilightning-fast cooking Maintains a consistent temperature • that is ideal for baking I

nduction ranges may qualify for • energy saving rebates a 208/220-volt electrical • Requires connection and is easy to install

SKU: BlueStar BSP304B

dual-fuel range

ffers a combination of gas • Ocooking and electric baking burner cooktop for precise • Gas temperature control • Electric oven for even heat consistency a 240-volt electrical • Requires connection and gas connection SKU: Thermador PRD305WHU

SKU: Bertazzoni PROF304INMXE

HEATING UP: OVEN OPTIONS

convection oven

speed oven

steam oven

Uses an internal fan to circulate air, which shortens cooking time. It keeps the heat consistent for even baking, with the browning and crisping capabilities of a conventional oven.

A speed oven combines thermal, convection and microwave functions for added convenience. It uses direct heating elements along with microwave technology to speed up the cooking process. No preheating required.

This oven combines steam and convection— steam helps food stay moist and preserves valuable nutrients. It’s a much healthier way to prepare flavorful food. It’s also great for heating leftovers and defrosting frozen food.

SKU: Viking VSOF7301SS

SKU: Monogram ZSB9132NSS

SKU: Fisher & Paykel OS24NDB1

COMPARATIVE COOKING: RANGES VS. COOKTOPS + OVENS Which works best?

Range • Centralizes all cooking to one area in the kitchen

Cooktop + Oven • Separates cooking and baking stations in the kitchen; making it easier for multiple cooks to prepare food simultaneously

• Less expensive and easier to replace

• Wall ovens can be mounted at any height for ideal access

• Makes a beautiful focal point in the kitchen–especially when paired with a stylish vent hood overhead

• Offers more variety for customizing cooktop and oven configurations to fulfill the cook’s culinary and entertaining aspirations

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top of the line The flawless look and exceptional function of built-in cooktops make them a natural choice for those who embrace great cooking and great design.

Featured: Induction cooktops seamlessly integrate with the surrounding design elements, creating a clean, uninterrupted view.

Miele Induction Cooktop, SKU: KM7740FR; Speed Oven, SKU: H7840BMOB; Coffee Machine, SKU: CVA7845OB; Combi Steam Oven, SKU: DGC7840OB; Wall Oven, SKU: H7880BPOB

introducing induction innovation …

Cooking goes cutting-edge with the latest induction cooktops.

What is induction cooking and how does it work? term “induction” refers to a • The specific method for generating

•

•

heat. While a traditional electric stove uses radiant heat to cook food and a microwave oven uses micro—or small energy—waves to do the same, an induction range uses electromagnetism to excite the molecules in cookware. This magnetic vibration field creates heat inside of pots or pans that then cook the food.

Next to professional gas cooktops and ranges, induction is a top choice. Discerning consumers choose induction for its cleanability, safety, speed and efficiency. The best part? There is an extensive assortment of induction cooktops and ranges to choose from that fit every space, budget and lifestyle.

To test if cookware is inductionready, simply place a refrigerator magnet on the bottom of a pot or pan. If the magnet sticks, it will work perfectly with an induction cooktop.

What are the benefits of induction cooking?

Induction cooking is fast.

Because of the rapid response of the electromagnetic cycle, induction works instantaneously, creating heat within pots and pans in seconds.

Cooking with induction can shave up to 50 percent off of the average time it takes to cook a favorite meal.

Induction cooktops are smart.

If the appliance senses a boil over, most will turn off automatically.

And because induction heats the cookware—not the glass surface—it is far less likely to cause cooking burns.

Induction cooking is safer.

Induction is the safest method of cooking, which makes it a great option for households with young children or aging family members.

Because induction causes the cookware itself to heat up, there is no chance that it will be turned on accidentally because it won’t work without induction-ready cookware.

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Induction cooking is planet-friendly.

Since induction cooking is faster than the traditional stovetop method, it uses less energy and generates almost no residual heat—any heat is found in the pot or pan itself, not the stovetop.

This makes for less energy usage and lower utility bills.

•

it heats cookware right • Because away, induction is the most energyefficient cooking technology.

It is said that 90 percent of induction heat reaches food, far exceeding standard gas or electric heating elements.

also requires less • Induction ventilation so it’s a great solution for city dwellers or for homes where venting outside is not possible.

cooktops and • Induction ranges may qualify for energy saving rebates.

gas cooktops Heat food with a flame. It’s the chef’s choice for a fast heat-up and exceptional control. You’ll want these features when it’s turned on: Power burners supply high-cooking heat instantly to quickly boil or sear foods; approximately 18,000 BTUs.

Simmer burners provide low heat for delicate cooking such as preparing soups and sauces; approximately 5,000 BTUs.

Cooking grates made from heavy steel or porcelaincoated cast iron can withstand high heat and daily use.

Sealed gas burners make cleanup easier by preventing food from getting trapped underneath.

Seamless or continuous grates allow you to slide heavy pots between burners without doing any lifting.

Electronic ignition makes for easy starting.

Optional accessories (not shown) include a griddle, cast-iron grill pan or a wok ring.

Center control panels with stainless-steel knobs are attractive both on and off and can be removed for cleaning.

hot from the oven

Today’s ovens are taking on more roles than ever before.

With the rise of air fry, sous vide, toasting and steam cooking, as well as the popularity of microwave/wall oven combinations that microwave, bake, broil and more, consumers are looking to large appliances to take on multiple tasks that were previously designated to small countertop appliances—resulting in tidier workspaces and a more functional kitchen overall.

single-wall ovens

microwave/oven combos

double-wall ovens

triple-wall ovens

These can be installed under a counter or even below a cooktop to maximize space and provide a flush, built-in design. Installation at counter height saves you from bending down. The single oven has just one cavity like that of a standard range.

These are similar to the double oven, except the top appliance is a microwave oven, offering a single, compact unit. If you’re looking for two ovens but don’t have space for an additional microwave, consider a speed oven/wall oven combination.

The top can function as a microwave or true convection oven.

These offer two ovens in one unit, allowing for cooking flexibility. Many double ovens have convection fans in one or both ovens. Double ovens are too large to install under the counter but are built-in to achieve a more seamless look. For added versatility, consider a convection steam oven/wall oven combination.

These combine a single conventional wall oven, a convection/microwave oven and a warming drawer in a convenient space-saving option.

You can purchase a triple-oven model that installs in one cutout or create a tower by buying and installing each separately.

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TECH TALK Defining the most sought-after cooking modes that are making today’s ovens true helpmates of the home.

Convection The fan in the back of a convection oven circulates air for even cooking on all racks.

Speed Cooking This multifunctional oven type combines microwave and bake modes to deliver faster cooking results.

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high-tech helpers State-of-the-art smart appliances and the latest cooking modes are bringing convenience and inspiration to the family chef.

Innovative technologies and thoughtful designs make today’s luxury ovens, cooktops and specialty appliances ingenious and indispensable tools that offer cutting-edge convenience while providing guard rails against any challenges that may arise in the kitchen. Smart home appliances also provide many safety benefits and can help make the most of the grocery list and kitchen provisions, leading to greater efficiency and less food waste. And AjMadison has the best and brightest of these to share with both food and tech lovers.

The groundbreaking technology that is all around us has the power to deliver a whole new experience

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in the kitchen. Using Wi-Fi connectivity, today’s smart appliances do more than just cook, cool and clean; they provide an array of exceptional features that improve the user experience in meaningful ways and allow anyone to make restaurant-quality meals at home.

The latest Wi-Fi-connected appliances can provide the family chef with step-by-step instructions and select guided cooking appliances are able to calibrate for confounding factors like portion size or pan type. These smart kitchen helpers provide welcomed assistance in the kitchen, ensuring perfectly prepared results every time.

Steam Cooking Steam cooking ovens retain moisture and nutrients while improving the texture, appearance and taste of food.

Air Fry Air fry uses rapid air movement to deliver crispy fried flavor without excess fat.

Temperature Probe This miraculous feature reads food’s internal cooking temperature and sends an alert when it’s been reached.

Steam Clean This is a gentle, chemicalfree self-clean cycle that is available on select ovens.

custom features forum These options take kitchen customization from ideal to real.

Multiple Size Options: Ranging from 24 to 60 inches, luxury professional ranges are designed to fit any size kitchen and accommodate the needs of every at-home chef.

Custom Colors: Select from a curated palette of popular shades or make a unique statement with an RAL color match.

A number of luxury appliance brands offer a wide range of colorful finishes that complement every kitchen design.

Built-In Grills: There is no need to go outside to achieve delicious barbecue flavor. A built-in charbroiler delivers mouth-watering flavor on the stovetop.

Built-In Griddles: This flat, durable surface heats evenly and cooks everything from breakfast favorites to fajitas and sautéed vegetables to absolute perfection.

Built-In Induction Burners: A professional gas range with an induction module offers both powerful gas burners and a speedy induction surface that brings the best of both worlds to the family chef.

Double Oven Ranges: Larger-size ranges that offer multiple ovens are the perfect cooking partner for large gatherings and holiday feasts.

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ENTERTAINING ESSENTIALS When everyone gathers in the kitchen, turn to these enhancements for assistance.

Induction: The most efficient cooking method makes it easy to cook for a crowd. Without the need for an industrial range hood, you can keep the conversation going while you put the finishing touches on dinner.

Induction ranges and cooktops may qualify for energy saving rebates.

Warming Drawers: Warming drawers keep food at the perfect, safe temperature until you are ready to serve your family and guests. They’re also excellent for warming dishware and coffee cups, making every meal and beverage a comforting treat.

Built-in coffee makers: Having a fresh mug of morning joe, an exhilarating afternoon pick-me-up or a relaxing cup of decaf after dinner has never been easier thanks to today’s top appliance brands who have been busy engineering at-home, built-in coffee makers that provide a satisfying sip of your favorite blend in an instant.

Think outside the box: If you’re planning a large gourmet kitchen, consider a breakfast corner with a built-in griddle or grill for eggs, pancakes and home fries.

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It’s a Date

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DAT E S A R E A SU P E R FO O D T H AT A R E H I G H I N F I B E R A N D A N T I OX I DA N TS. G ROW N I N WA R M C L I M AT E S L I K E T H E M I D D L E E AST O R CA L I FO R N I A , DAT E PA L M S A R E U N I Q U E T R E E S T H AT C ROSS P O L L I N AT E TO B E A R F RU I T.

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THEME 5 DATES

D

ates are one of the simanim for Rosh Hashana for their sweetness and are most commonly eaten in their dried form, with Medjool being the most popular variety. Typically large, plump and sweet, Medjool dates with pits tend to be fresher and softer than pitted dates and they take no time to pit, so opt for those when possible. Another great way to get the flavor of dates in your dishes is with date syrup, otherwise known as silan. A great natural sweetener (although some do have added sugar) and alternative to honey, silan can be used in both sweet and savory recipes. Here are two dessert recipes where dates play a starring role. Rather savory?

See page 70 for a fantastic date dressing.

Salted Date Caramel Oatmeal Bars Yield: 16 bars

By: Adina Silberman

These bars are not only the perfect dessert, but can be breakfast on Yom Tov too!

1 1 ¾ ¾ 1 ½ ½ 1 1

cup all-purpose flour cup quick oats cup non-dairy butter substitute, melted cup brown sugar teaspoon pure vanilla extract teaspoon baking soda teaspoon kosher salt cup pitted dates, soaked in warm water to cover cup chocolate chunks Flaky salt, for sprinkling

1. Preheat oven to 350°F. Grease an 8x8-inch pan with cooking spray and line with parchment paper.

2. Mix flour, oats, butter, sugar, vanilla, baking soda and salt until well combined. Press half the mixture into the bottom of the prepared pan. Use a fork to poke holes into the surface.

Bake for 10 minutes.

3. Drain dates from warm water (reserve some of the water) and process in a food processor until a paste is formed. Add reserved water, 1 tablespoon at a time, until a thick caramel consistency is formed.

4. Spread date caramel in an even layer over the baked base, then sprinkle some chocolate chunks on top. Spread the remaining batter on top, then nestle more chocolate chunks into the mixture. Sprinkle with flaky salt. Bake for 22-25 minutes, until the edges are golden brown. Let cool before slicing.

Take your date to a bar.

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THEME 5 DATES

Silan Cake with Spiced Coffee Glaze Serves: 10-12

By: Kayla Kaye

Growing up, my mom made a classic honey cake for Rosh Hashana that I remember looking forward to every year.

Here is my spin on it, using date syrup (silan) instead of honey for a trendy twist on the original.

NOTES: • Be sure to look for pure date syrup, as some have added sugar and preservatives.

• The glaze and cake should both be completely cool before using, otherwise it will melt.

• Have fun with the garnishes — chopped pistachios (if you use nuts on Rosh Hashana) would be great as well.

• You can also use instant coffee to make 1 cup of coffee.

FOR THE CAKE: 3 eggs ½ cup sugar ½ cup brown sugar 1 cup pure date syrup (silan) 2 teaspoons baking soda 1 cup brewed coffee ¾ cup avocado oil or melted coconut oil 2¾ cups all-purpose flour 2 teaspoons baking powder 2 teaspoons pure vanilla extract 2 teaspoons cinnamon 1 teaspoon fine sea salt Chopped dates or honeycomb, for garnish Flaky salt, for sprinkling FOR THE GLAZE: 2 cups confectioners’ sugar ¾ teaspoon ground cinnamon ¾ teaspoon ground cardamom 2 -3 tablespoons brewed coffee 1. Preheat oven to 325°F. In a large bowl, mix eggs, sugars and date syrup.

2. Dissolve baking soda into the warm coffee, then add to the bowl with oil and mix. Add remaining ingredients and whisk until incorporated.

3. Pour into a greased and floured Bundt pan (or use baking spray). Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Let cool completely before removing from the pan.

4. In the meantime, make the glaze. Mix sugar, cinnamon and cardamom. Gradually add coffee, whisking until desired consistency is reached (it should be drizzle-able without being too runny).

5. To serve, drizzle cake with glaze and garnish with honeycomb and a sprinkle of flaky salt.

Secrets of the silan.

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E V E R AVA I LA B L E C H O LO V Y I S R O

r a p c o s n a e M TIME F I R ST

PERFECT

F O R A L L Y O U R DA I RY D I S H E S & D E S S E RT S

!

‫חלב י˘ר‡ל‬

Authentic Tiramisu Ingredients 1 1/2 cup heavy cream

1 1/2 cup strong brewed coffee

8 oz mascarpone, room temp

3 Tbsp coffee liqueur or rum

1/2 cup sugar

1 package lady fingers

1 tsp vanilla

Cocoa, for dusting

Directions Whip heavy cream on medium, slowly adding sugar and vanilla. Continue whipping until stiff peaks form. Add mascarpone cheese and mix just until combined. Set aside.

Combine coffee and liqueur. Breifly dip lady fingers into it; avoid soaking them.

Put them in a single layer on the bottom of an 8" square pan.

Top with half of the mascarpone mixture. Cover with another layer of dipped lady fingers and spread the remaining cream on top.

Dust generously with cocoa. Refrigerate for at least 3-4 hours, or up to 24 hours, before serving.

Distributed by: Yummy foods Edison NJ 0881 • www.yummykoshercheese.com

EL

Cholov Yisroel Special production by

D

New Year, New Salads

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T H E R E I S SO M E T H I N G SU R P R I S I N G LY A DV E N T U RO U S A N D SO M E W H AT O L D -SC H O O L A B O U T M A K I N G SA L A DS T H E M A I N E V E N T ( E V E N W I T H O U T A N ASSO RT M E N T O F T H E E V E R P O P U L A R BA BY S P I N AC H , A RU G U L A O R BA BY K A L E ! ) . T H I S Y E A R, W E A R E A L L A B O U T U T I L I Z I N G A C O M B I N AT I O N O F P RO D U C E TO C R E AT E C R E AT I V E , C O LO R F U L , C E L E B R ATO RY SA L A DS T H AT D O N ' T R E LY O N L E A F Y G R E E N S FO R B U L K .

P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

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THEME 6 SALADS

Fig, Lentil and Radicchio Salad with Sumac-Spiced Pepita Brittle Serves: 4

By: Chaya Rappoport

I love using seasonal ingredients in my Rosh Hashana salads and this one checks all the right boxes. The lentils add heft, the radicchio is pleasantly bitter and the sweet figs and pomegranate seeds balance it all out. But my favorite part of this salad just might be the sumac-spiced pepita brittle. It looks complicated, but it's really very simple. Who said honey is just for apples?

NOTE: The lentils, vinaigrette and brittle can all be made in advance, making the assembly of the salad a breeze.

FOR THE SALAD: ½ cup dry green or brown lentils 1 head radicchio, leaves pulled apart 1 cup fresh figs, gently torn in half ¼ cup pomegranate seeds FOR THE VINAIGRETTE: 3 tablespoons pomegranate molasses 2 tablespoons white wine vinegar 1 tablespoon whole grain mustard 1 tablespoon honey ⅔ cup extra-virgin olive oil ½ teaspoon kosher salt, plus more to taste ¼ teaspoon freshly cracked black pepper, plus more to taste FOR THE BRITTLE: 2 tablespoons honey ¼ cup raw pepitas Flaky salt and sumac, for sprinkling 1. For the lentils, fill a pot halfway with water and bring to a boil. Add lentils and cook until tender, 15-20 minutes (cooking time can vary based on the type of lentils being used); drain. (Lentils can be made up to 5 days in advance and refrigerated until ready to use.)

2. Prepare a parchment-lined baking sheet and grease with nonstick cooking spray; set aside. For the brittle, add honey to a small saucepan over medium-high heat and bring to a boil. Quickly stir in the pepitas, then pour the mixture out onto the prepared baking sheet, smoothing with a greased spatula to flatten. Sprinkle with flaky salt and sumac; set aside to harden.

3. For the vinaigrette, whisk all ingredients vigorously until emulsified. If needed, season with more salt and pepper to taste.

4. Arrange radicchio on a large serving platter.

Scatter figs, pomegranate seeds and 1 cup cooked lentils on top. Drizzle with vinaigrette.

5. Crack brittle into small pieces and sprinkle over salad; serve immediately.

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Change It Up! • Make lentils in a multi-cooker, like the InstantPot: Add 1 cup lentils and 3 cups water to the pot. Seal and cook for 7-10 minutes. Once done, let the lentils sit for another 10 minutes, then release the remaining pressure.

• Although they can be mushier in texture, you can find cooked shelf-stable lentils (look for Gefen brand) in most supermarkets.

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THEME 6 SALADS

Apple Slaw with Date Dressing Serves: 6-8

By: Shifra Klein

Trust me on this one — you don’t need a laundry list of gourmet ingredients to create a crowd-pleasing salad. Purple cabbage is both visually appealing, has that crunch factor I always look for and is perfectly balanced with the tangy apples, crisp celery and floral basil. I highly recommend using a head of cabbage and shaving it yourself, but in a pinch, bagged cabbage works as well.

NOTES: • For the dressing, be sure to look for pure date syrup, as some have added sugar and preservatives.

•

The dressing gets its creaminess from the Dijon mustard and mayonnaise, but you can omit the mayonnaise for a looser consistency and tangier flavor.

FOR THE DATE DRESSING: ¼ cup finely diced shallots or Vidalia onion ¼ cup pure date syrup (silan) ¼ cup olive oil ¼ cup white vinegar 1 tablespoon Dijon mustard 2 tablespoons mayonnaise ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper FOR THE SALAD: 1 head purple cabbage, thinly shaved 2 Granny Smith apples, thinly sliced into matchsticks 3 stalks celery, thinly sliced ½ cup fresh basil leaves 1. For the dressing, whisk all ingredients until emulsified. For a smoother dressing, blend it. Refrigerate until ready to use.

2. Toss salad ingredients with dressing, then arrange on a serving platter.

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Salads brought to life.

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AUGUST 2023 Fleishigs

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THEME 6 SALADS

Herbs for your herbivores.

Herby Israeli Salad with Pomegranate Seeds Serves: 4-6

By: Adina Silberman

This version of traditional Israeli salad has the addition of loads of herbs and pomegranate seeds, the perfect sweet bite for the holiday season.

FOR THE VINAIGRETTE: ½ cup olive oil 3 tablespoons lemon juice 3 tablespoons red wine vinegar 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 teaspoons sumac 1 teaspoon maple syrup

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FOR THE SALAD: 2 Persian cucumbers, thinly sliced 6 radishes, thinly sliced 1 cup grape tomatoes, halved 1 cup chopped fresh parsley 1 cup chopped fresh cilantro ½ cup chopped fresh dill ½ cup chopped fresh mint ¼ cup finely minced fresh chives 4 scallions, thinly sliced 1 large shallot, minced ½ cup pomegranate seeds 1. Whisk vinaigrette ingredients until well combined.

2. Add salad ingredients to a large serving bowl and toss with vinaigrette.

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& Things

Green Beans

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G R E E N B E A N S A R E O N E O F T H E M OST V E RSAT I L E V EG E TA B L E S. T H E Y CA N E AS I LY B E S E RV E D O N T H E I R OW N AS A G R E E N AC C O M PA N I M E N T TO A N Y M A I N D I S H , B U T A R E A LSO T H E P E R F ECT B L A N K CA N VAS FO R SAU C E S, D R E SS I N GS A N D P ROT E I N S. BY: A D I N A S I L B E R M A N

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THEME 7 GREEN BEANS

GREEN BEANS VS. HARICOT VERTS:

W

hen shopping for green beans, you may notice two options — green beans and haricot verts — both of which are edible podded beans, but they differ in a few key ways.

Green beans are a type of common bean that is larger, more fibrous and slightly sweeter than haricot verts.

They are also typically less expensive and more widely available than haricot verts. On the other hand, haricot verts (French for "green beans") are a thinner, more delicate variety of green bean. They are also known as French green beans and are harvested earlier than traditional green beans, resulting in a more tender and flavorful bean that doesn't necessarily need to be trimmed. When it comes to cooking, both green beans and haricot verts can be prepared in a similar manner. However, because of their delicate texture and thinner size, haricot verts require less cooking time than green beans.

Sweet Curry Green Beans and Onions Serves: 4-6

The reason I love this recipe is because half the prep can be done in advance, which makes it a perfect option for Shabbos lunch.

FOR THE GREEN BEANS: 12-16 ounces green beans, trimmed, or haricot verts 10-12 scallions, trimmed and thinly sliced lengthwise, then halved ½ cup golden raisins 3 tablespoons olive oil 1 teaspoon kosher salt FOR THE SWEET CURRY SAUCE: ¼ cup olive oil ¼ cup mayonnaise 2 tablespoons vinegar 1 clove garlic, grated 1½ teaspoons curry powder ½ teaspoon maple syrup ½ teaspoon kosher salt FOR THE GARNISH: 3 scallions, thinly sliced ¼ cup chopped fresh parsley ¼ cup chopped toasted cashews, optional 1. Preheat oven to 425°F. Toss green beans, scallions, raisins, oil and salt on a parchment-lined baking sheet; roast for 15 minutes.

2. Meanwhile, prepare sauce by whisking ingredients together until well combined.

3. To serve, arrange warm or room temperature roasted green beans on a serving platter, drizzle with curry sauce and top with scallions, parsley and cashews.

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Here’s to better beans. www.fleishigs.com

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THEME 2 SALMON

Gen bean.

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Roasted Green Beans and Tomatoes with Garlic Bread Crumbs Serves: 4-6

This is easily one of my favorite side dishes that is reminiscent of a dish I had growing up — green beans and bread crumbs (made with margarine!) that really hits the spot and reminds me of home. The bread crumbs are so versatile; when I have them on hand, I find myself sprinkling them on just about anything, from chicken and meat to salad or soup.

FOR THE GREEN BEANS AND TOMATOES: 12-16 ounces green beans, trimmed, or haricot verts 3 tablespoons olive oil, divided 1¼ teaspoons kosher salt, divided 1 cup grape tomatoes 1 tablespoon maple syrup FOR THE GARLIC BREAD CRUMBS: ¼ cup olive oil 6 cloves garlic, thinly sliced 2 cups panko bread crumbs ½ teaspoon kosher salt 1. Preheat oven to 425°F. Toss green beans, 2 tablespoons oil and 1 teaspoon salt on a parchmentlined baking sheet. On a separate parchment-lined baking sheet, toss tomatoes, remaining 1 tablespoon olive oil, maple syrup and remaining ¼ teaspoon salt. Roast green beans for 15 minutes and tomatoes for 20 minutes; set aside to cool.

2. For the garlic bread crumbs, heat oil in a skillet over mediumhigh heat. Add garlic and sauté until lightly golden brown, about 3 minutes. Add panko and kosher salt and toast until golden brown, about 3 minutes. (If making bread crumbs in advance, let cool completely, then store in an airtight container lined with a paper towel.)

3. To serve, arrange warm or room temperature green beans and tomatoes on a serving platter and sprinkle with bread crumbs.

Green Bean, Caper and Quinoa Tabbouleh Serves: 4-6

This take on tabbouleh is so flavorful.

Substitute quinoa with bulgur or farro if desired.

FOR THE DRESSING: ¼ cup olive oil Zest and juice of 1 lemon 2 tablespoons almond butter 1 tablespoon ice water, plus more as needed 2 teaspoons ground ginger ½ teaspoon kosher salt ½ teaspoon ground cumin ¼ teaspoon freshly ground black pepper

FOR THE SALAD: 12-16 ounces green beans, trimmed, or haricot verts 2 cups cooked quinoa, cooked according to package instructions 1 teaspoon kosher salt 1 cup chopped fresh parsley 1 cup chopped fresh cilantro ½ cup chopped fresh dill ½ cup finely minced fresh chives ½ cup capers ½ cup sliced toasted almonds 1. Whisk dressing ingredients until well combined. Add more water, as needed, to thin out to desired consistency.

2. Chop green beans (or haricot verts) into 1-2 inch pieces.

3. To serve, gently mix all salad ingredients, then toss with dressing.

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Have a Sweet New Year with 7th Heaven Dairy-Free Chocolate

Check out the 7th Heaven Creamy 4-Ingredient Chocolate Mousse recipe from Adina Schlass @the_chefs_wife_ by scanning the QR code below.

Enjoy 20% off with code FLEISHIGS 7thheavenchocolate.com Pomegranate, Brooklyn • Moishes, Brooklyn

@7thheavenchocolate • Gourmet Glatt • Sarah’s Tent, Aventura

• Grove, Surfside

Words Will Dessert You YO U CA N SU R E LY E N D A M E A L W I T H E L A B O R AT E , FA N CY D E SS E RTS, B U T T H E R E I S N OT H I N G B E T T E R T H A N SO M E T H I N G C L ASS I C A N D FA M I L I A R, E S P EC I A L LY A F T E R L A RG E H O L I DAY M E A LS. W H E N I T C O M E S TO N O N - DA I RY BA K I N G, H OW E V E R, TA K I N G O U T B U T T E R F RO M R EC I P E S CA N SO M E T I M E S F E E L L I K E A C O M P RO M I S E . H E R E A R E A M A Z I N G R EC I P E S T H AT I N T E N T I O N A L LY U T I L I Z E O I L A N D D O N OT S K I M P O N F L AVO R. P LU S, T H E Y CA N A LSO D O U B L E AS A D ECA D E N T B R E A K FAST T R E AT.

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THEME 8 DESSERTS

Babka Cookies Yield: 20 cookies

By: Niki Weinstock

Cookies, tea and fresh fruit are the ultimate end to any meal. These cookies combine classic chocolate chip cookies with chocolate babka cake.

FOR THE BABKA CRUMBS: ½ cup all-purpose flour ½ cup sugar ¼ cup avocado oil Pinch of kosher salt FOR THE BABKA COOKIES: 1 cup avocado oil 1 cup brown sugar ½ cup white sugar 2 large eggs 2½ cups all-purpose flour 2 tablespoons cornstarch 1 teaspoon baking soda 1 teaspoon kosher salt 1½ cups chocolate chips ¼ cup cocoa powder

thoroughly. Add flour, cornstarch, baking soda and salt until incorporated.

Gently fold in the chocolate chips.

4. Remove ⅓ of the cookie dough and add cocoa powder to it; mix thoroughly until fully incorporated.

5. Create a well in the center of the vanilla dough. Top with half of the chocolate dough, then fold vanilla dough over the cocoa. Top with remaining cocoa dough and fold dough 2-3 times to create a marbleized effect.

6. Using a 2-inch cookie scoop, scoop out cookie dough balls onto the prepared baking sheet. Top with babka crumbs. Bake for 10-12 minutes.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

2. For the babka crumbs, mix all ingredients until coarse crumbs form; crumbs can be stored in an airtight container in the fridge for up to 2 days or freezer for up to 2 months.

3. For the babka cookies, mix oil and sugars, then add eggs and mix

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THEME 8 DESSERTS

Carrot Cake with Cream “Cheese” Frosting Serves: 12-15

By: Kayla Kaye

This carrot cake is so delicious and moist. Rather than a classic layered carrot cake, which can be time consuming and daunting, I love to make it in a 9x13 for easy snacking all holiday long.

NOTES: • I recommend using a box grater or food processor for a finer shred on the carrots.

• Although disposable could work, use a real baking pan for best results.

FOR THE CAKE: 6 eggs 2½ cups sugar 2 cups avocado oil 3 cups all-purpose flour 1½ teaspoons baking soda 1½ teaspoons baking powder 1 tablespoon cinnamon 1½ teaspoon fine sea salt 4¾ cups shredded or grated carrots FOR THE FROSTING: 2 (8-ounce) containers non-dairy cream cheese, such as Miyoko's or Tofutti 2 sticks (1 cup) non-dairy butter substitute, such as Earth Balance 1 teaspoon pure vanilla extract 4 cups confectioners' sugar 1. Preheat oven to 375°F. Generously grease a 9x13-inch baking pan with baking spray.

2. Using a hand mixer or stand mixer with the paddle attachment, whisk eggs and sugar until combined, then slowly add oil.

3. In a separate bowl, mix flour, baking soda, baking powder, cinnamon and salt. Add dry mix to the batter and mix until just incorporated.

Fold in carrots.

4. Pour batter into the prepared pan. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Let cool completely.

5. Using a hand mixer or stand mixer with the whisk attachment, beat cream cheese, butter and vanilla until smooth. Add confectioners’ sugar on low speed until incorporated. Increase speed to high and mix until light and fluffy.

6. Spread as much frosting as desired over the cake. Keep refrigerated until 30 minutes before serving.

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Not just another pretty cake.

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Challah

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For the High Challah Days.

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THEME 9 CHALLAH

Rosh Hashanah Caramel-Apple Challah Shofars Yield: 6 shofars

By: Rochie Pinson

The traditional Rosh Hashanah challah is a round one, and is typically filled with raisins. We create a spiral to remind us of the cycle of the year, and how we grow each time we go around the sun again. And the raisins? To bring in more sweetness. So, here's a whole new take on the sweet spiral!

We spiral the dough into the shape of the shofar that we blow on Rosh Hashanah, and then stuff it with caramelized apples (like the apples that we dip into honey on the holiday). You can come up with your own ideas of what to stuff these edible shofars with. You can even go savory with a meat mixture as a main dish, or stuffed with a salad as a starter. However you stuff it, this is a creative way to plate your shofar!

However you stuff it, this is a creative way to plate your shofar!

EQUIPMENT: Cream horn molds*, or ice cream cones wrapped in foil Large skillet SHOFAR INGREDIENTS: 24 oz challah dough GLAZE: 1 egg yolk, beaten with 2 tsp water CARAMELIZED APPLES: 2 Tbsp margarine 2 medium Granny Smith apples, finely diced (about 3 cups) 1 cup brown sugar Juice of ½ lemon (about 1 Tbsp juice) 1 Tbsp cinnamon 1 tsp vanilla extract CINNAMON WHIPPED CREAM: 1 cup non-dairy whipping cream 1 tsp ground cinnamon

*You can find inexpensive stainless steel cream horn molds at housewares stores.

Recipes reprinted with permission from The Kids Book of Challah

by Rochie Pinson (food photography by Monica Pinto, kids’ photography by Schneur Menaker).

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THE SHOFARS: 1. Preheat the oven to 375°F. Lightly grease the outside of six cream horn molds or foil-wrapped ice cream cones. Divide dough into 6 (4 oz) portions, then roll each into a long, thin rope.

2. Starting at the wider end of the cone, wrap the rope around the entire mold, pinching off any extra dough if necessary.

Glaze with egg, then bake upright on a baking sheet for 15 minutes. Allow to cool.

CARAMEL APPLE STUFFING: 1. Melt the margarine in a large skillet over medium heat. Add the apples, brown sugar, lemon juice, cinnamon, and vanilla. Cook over medium heat, stirring occasionally, until apples are softened and liquid is syrupy, about 20 minutes in total. Remove from heat, and allow to cool completely.

2. Prepare the whipped cream: Beat whipping cream and cinnamon at medium speed until stiff peaks form.

3. When the challah shofars are completely cooled, stuff with the caramelized apple mixture, and serve with whipped cream on the side. Alternatively, fill challah shofars with the cream, and serve the caramelized apples on the side.

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THEME 9 CHALLAH

Rebbetzin Rochie’s Classic Challah Recipe Yield: 8 medium challahs (full recipe) / 5 medium challahs (medium recipe)

I’m just going to say it. This is the most perfect challah recipe on Earth. This classic recipe is a base for almost every other recipe in this book! Once you master this recipe, you are on your way to challah stardom. I have offered it in two quantities. If you make the larger recipe, you will have enough to take off a piece of dough for the special challah blessing.

FULL RECIPE 4¾ cups warm water 1½ cups sugar 7 tsp yeast 1 cup oil 4 eggs, beaten 2 tsp vanilla extract 2½ Tbsp fine sea salt 13-15 cups all-purpose flour MEDIUM RECIPE 2 cups warm water ¾ cup sugar 4½ tsp yeast ½ cup oil 2 eggs, beaten ½ tsp vanilla extract 1½ Tbsp fine sea salt 7-9 cups all-purpose flour (approximately a 5 lb bag)

1. Pour the warm water into a bowl. Add the sugar and yeast; stir to combine.

2. Add the oil, eggs, and vanilla; stir well.

3. Add the salt and 13 cups flour, adding the remaining flour as needed until the dough pulls away from the sides of the bowl.

4. Knead until smooth and elastic. Put a bit of oil in the challah bowl and roll the dough around in it. Cover the bowl and let rise in a warm spot for 2-3 hours, or overnight in the fridge.

5. When the dough is puffy, punch it down to let out the air. Then do the challah separation. If making the large recipe, do it with the blessing. If making the medium recipe, do it without the blessing.

6. Braid, then glaze with egg, and top with your favorite toppings.

7. Allow to rise for another 1-1½ hours, then bake in a 350°F oven for 30 minutes.

HOW TO SHAPE THE POMEGRANATE CHALLAH: 1.

Cut the white part of a leek into 1½ inch rings.

2.

Using scissors, cut the tops of the rings into a crown shape.

3.

Shape the colored dough into round balls.

4.

Press the leek crowns into the top of the balls of dough.

5.

Glaze with egg white only (to preserve the color), then bake as usual.

Photograph by: @ys.vision

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B

ack in June, Tabernacle Steakhouse in New York City hosted a dinner showcasing Chef Michael Sullivan's menu offerings paired with a carefully curated selection of wines from the restaurant's own line, Tabernacle Winery.

The meal started with individual pull-apart challahs garnished with edible flowers, served alongside a piece of honeycomb and an individual cup of honey — an idea that we thought was perfect for a Rosh Hashana table. Preparing this for each place setting is so simple yet elegant. You can easily find inexpensive small slate or wood boards, glass jars and honey dippers at craft/dollar stores or on Amazon. Make individual challahs and serve as pictured for an unforgettable start to the holiday meal. Look out for more on this dinner with Tabernacle Steakhouse and Tabernacle Winery in the upcoming Sukkot issue.

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TOTALLY KOSHER GIFTS WITH A MONTHLY DONATION TO MASBIA

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Simanim

S

I T WO U L D N ' T B E A ROS H H AS H A N A I SSU E W I T H O U T A N O D E TO S I M A N I M , T H E SY M B O L I C FO O DS T H AT F U RT H E R T I E I N T H E T H E M E O F T H E J E W I S H N E W Y E A R. P I CT U R E D H E R E I S A N E XA M P L E O F A T H R E E- C O U RS E F E AST T H AT I S R I C H I N S I M A N I M I N S P I R AT I O N .

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THEME 10 SIMANIM

FIRST COURSE A P P L E S L AW W I T H DAT E D R E SS I N G ( PAG E 70 ) B E E T H U M M U S W I T H G O L D E N B E E T SA L A D ( PAG E 50 ) TA M A R I N D SA L M O N C E V I C H E ( PAG E 3 2 )

MAIN COURSE C L ASS I C D EC K L E ( PAG E 24 ) P E R F ECT BAS M AT I R I C E W I T H CA R A M E L I Z E D O N I O N , F E N N E L A N D

Siman tov and mazel tov.

C H E R RY TO P P I N G ( PAG E 3 9 )

DES SERT DAT E CA K E W I T H S P I C E D C O F F E E G L A Z E ( PAG E 64 )

If you are looking for a recipe using a specific ingredient, just search that ingredient in the Fleishigs app. Plus, find an array of simanim-inspired recipes from previous issues! For your convenience, we even created a category titled Simanim.

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COOKBOOK

COOKBOOK REVIEW BY : C H ANA Z . W E I S S

IN HER FIRST FULL-LENGTH COOKBOOK, SABABA, ADEENA SUSSMAN TRANSPORTED THE READER TO THE STREETS OF ISRAEL, PAINTING A VIVID PICTURE OF TEL AVIV’S SHUK HACARMEL WITH HER POETIC DESCRIPTIONS. FOR HER SECOND COOKBOOK, ENTITLED SHABBAT: RECIPES AND RITUALS FROM MY TABLE TO YOURS, ADEENA DIVES INTO THE CULTURE, TRADITIONS, RITUALS AND OF COURSE, RECIPES THAT DEFINE THE SHABBAT EXPERIENCE.

T Shabbat: Recipes and Rituals From My Table to Yours By: Adeena Sussman Publisher: Avery Photography by: Dan Perez Styling by: Nurit Kariv Release date: September 5, 2023 Price: $35

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he stories that accompany each recipe represent the vast diversity that exists within Jewish and Israeli culture. The book is filled with snippets of Jewish history, as well as heartwarming anecdotes and recipe inspiration ranging from Adeena’s Californian childhood home, her Grandma Mildred and college friends to her Israeli neighbors of Iraqi, Ethiopian, Syrian and Turkish descent. Although the flavor profiles of these recipes may span the globe, the common thread running through every story is the essence of Shabbat and the place it holds in the Jewish home.

“Weekend food in Israel is special yet unbuttoned, lavish yet relaxed, and perfect for entertaining a crowd, no matter the size,” writes Adeena in her introduction. “Most of all, it’s food with meaning, centered around a tradition with ancient roots and conceptualized around the ideas of rest, relaxation, and reflection, a focus that feels decidedly modern right now.” Adeena writes about the time in her life when she drifted from her religious observance, spending Friday evenings out like any other night of the week, only

to find herself missing the deeper sense of meaning that Shabbat meals had brought to her life.

Whether or not you are traditionally observant, “Shabbat is a weekly opportunity to slow down, chill out, and feast along the way,” she adds.

The book begins with A Few Staples, including essential Israeli condiments like Amba, Harissa, Labaneh and Preserved Lemons.

The chapters are broken down by category, covering each of the elements needed to craft an inspired yet traditional Shabbat menu. Naturally, the first chapter is Challahs, Breads & Crackers, featuring Adeena’s signature Golden Challah, a versatile dough used in several different formats, as well as Water Challah, Jachnun (Rolled Yemenite Sabbath Bread) and Dabo (Ethiopian Shabbat Bread). “If there is one recipe that defines Shabbat, it’s challah, and my table isn’t complete until a pair of loaves sit on the table,” writes Adeena. Breakfast & Brunch includes some make-ahead options like Crispy Eggplant & Goat Cheese Tart and Slow-Roasted Tomato & Feta Tart, which can be eaten for breakfast on Shabbat morning or served for a delicious dairy Shabbat lunch.

No Shabbat table is complete without Appetizers, Dips & Salatim.

This chapter includes classics like Moroccan Carrot Salad, Kaved Katzutz (Chopped Liver) and Sheet-Pan Za’aluk, a deceptively simple dip made of broiled eggplant, tomatoes and peppers. In Vegetables & Side Salads, Adeena incorporates her signature flavors in new and unexpected ways in dishes like Crunchy Slaw with Chickpeas & Creamy Sesame Dressing and Sumac-Roasted Corn Salad with Smoky Dressing. The chapter on Kugels is brief, yet covers each of the essential varieties: Colorful Vegetable Kugel, Bubbe’s ExtraCrispy Potato Kugel, Caramel Apple Noodle Kugel Ring and Mushroom & Apple Matzo Kugel. www.fleishigs.com

COOKBOOK

Pasta & Grains includes warm dishes like P’titim Risotto that would be perfect for Friday night, as well as cold options like Creamy Corn Pasta and Cold & Crunchy Rice Salad that can be prepared in advance and served for Shabbat lunch.

Naturally, Soups begins with the quintessential Matzo Ball Soup, then takes things up a notch with a recipe for Mini Israeli Soup Croutons (Shke’dei Marak). While it’s not a category you’ll find in most cookbooks, Main Course Salads features fresh and filling options like the Skirt Steak & Stone Fruit Salad with Grated Tomato Vinaigrette and Milaneseinspired Spicy Schnitzel Salad with Cracked Pepper Dressing that would make a wonderful addition to Shabbat lunch.

While the cookbook leans heavily into Israeli flavor profiles, the international roots of Israel’s diverse population are felt strongly throughout the book as well. In Fish Mains, you’ll find Mexican Gefilte Fish in Spicy Tomatillo Sauce and Chen’s Chraimeh (North African Shabbat Fish); in Chicken & Meat Main Courses you’ll find Baghdadi Chicken Curry with Sweet & Nutty Shabbat Rice and Carol’s Meat-Stuffed Sicilian Artichokes, as well as a Fig & Pomegranate Brisket that would be perfect for Rosh Hashana (recipe follows).

Whether you call it cholent or hamin, Sabbath Stews has you covered, with Hamin Ta’amer (“a sort of meatloaf shot through with warm spices and a prodigious amount of nuts,” explains Adeena), Ashkie (Ashkenazi) Cholent and even Cauliflower Hamin with Schug-a-churri Sauce for a vegan option with a deliciously versatile herb sauce you’ll want to put on everything. Drinks & Cocktails features delightfully refreshing options like the Pomegranate Sumac Margaritas and CucumberGin Coolers and finally, Desserts, a chapter chock-full of treats like Fudgy Medjool Date Brownies and Apricot Tahini Shortbread Bars.

It goes without saying that the

See following page for FIG & POMEGRANATE BRISKET recipe.

recipes in this book can provide dinner inspiration all throughout the week, but the true inspiration found within lies beyond just the recipes. “I cook for Shabbat most of all because it feeds my soul,” writes Adeena. “Shabbat is about gathering people around the table and holding them close without interruption, distraction, television, and the stress of the workweek.” This cookbook is a testament to the power of Shabbat, of gathering, of family, regardless of observance. Through her poetic telling of the rich history and modern day stories of the Jewish people’s observance of Shabbat, Adeena reminds us to cherish the opportunity to connect to those around us and by extension, the Jewish people as a whole.

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FIG & POMEGRANATE BRISKET Serves 8 to 10 Active Time: 1 hour Total Time (Including chilling time): 13 hours

Considered one of the crown jewels of Shabbat and holiday cooking, brisket has decidedly humble beginnings. Inexpensive due to its toughness and originally considered a throwaway cut, brisket became a staple of cold-weather Eastern European Jewish cooking when farmers realized it was less expensive to butcher a cow than to feed it all winter long.

Home cooks became experts at slowcooking brisket to tender perfection, adding onions and often a tomato-based liquid to coax out the meat’s flavor and ideal texture. Aside from my mother’s recipe, this is the version I find myself making the most. Tons of garlic and onions, white wine, and two types each of figs (fresh and dried) and pomegranate (molasses and fresh seeds) come together for a finished brisket that is simultaneously homey and elegant. Brisket is always better served the next day; if you have time, cool the whole cut in its braising liquid, then slice it against the grain and re-warm gently in the sauce.

1 1

1½ ¼ 2 10 2 2 1½ ⅓ 4 ¼ 1½ 1 1 6 ½

5-pound brisket with a good amount of fat tablespoon plus 1 teaspoon kosher salt, plus more for seasoning teaspoons freshly ground black pepper, plus more for seasoning cup vegetable oil 3 large onions, thinly sliced (6 cups) tablespoons all‑purpose or gluten-free flour garlic cloves, peeled and left whole tablespoons tomato paste cups dry white wine cups beef or chicken broth cup pomegranate molasses dried figs, chopped cup honey teaspoons red wine vinegar tablespoon ground cumin teaspoon dried red pepper flakes fresh figs,* quartered cup pomegranate seeds Mint leaves, for garnish

1. Preheat the oven to 300°F. 2. Arrange the brisket on a large plate and season it generously on all sides with 1 tablespoon of the salt and 1 teaspoon of the pepper. In a large, heavy Dutch oven, heat the oil over medium-high heat until very hot but not smoking. Add the brisket (fattier side down, if there is one) and sear until deeply browned and crisped in parts, 6 to 7 minutes. Carefully flip the brisket and sear for another 6 minutes, then, if they’re thick enough, sear each of the narrow sides, standing up the brisket, if possible, 3 minutes per side. Remove to a plate, leaving any fat and juices in the pan.

3. Add the onions and flour and cook, stirring occasionally, until the flour is absorbed, 1 minute, then add the garlic and tomato paste and cook, stirring occasionally, until the onions begin to soften, 5 minutes. Add the wine, raise the heat to high, bring to a boil, then turn down the heat and simmer until the wine reduces by half, 4 to 5 minutes.

Add the broth, pomegranate molasses, dried figs, honey, vinegar, cumin, red pepper flakes, and the remaining 1 teaspoon salt and ½ teaspoon black pepper.

Reprinted with permission from SHABBAT by Adeena Sussman, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright @ 2023 by Adeena Sussman 98

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4. Bring to a boil over high heat, then reduce the heat to a simmer and gently lower the brisket back into the roasting pan, spooning some of the sauce and onions over the brisket. Cover the brisket with a piece of parchment paper (this will prevent the acid in the sauce from interacting with the foil), seal the roasting pan tightly with foil, and cook in the oven until the brisket is tender, 4 hours to 4 hours 30 minutes. Remove from the oven, unseal slightly, then let the brisket come to room temperature, about 1 hour.

5. If you have time, refrigerate the brisket overnight, then uncover it and remove and discard the congealed fat.

Remove the brisket from the sauce and slice it against the grain into ¼-inch-thick slices. Heat the sauce in the roasting pan or another pot over medium-high heat, until boiling. Lower the heat and simmer until the sauce thickens to your liking, 10 to 15 minutes. Nestle the sliced brisket back in the sauce, cover with foil, and warm gently in a 200°F oven until everything is heated through, 45 minutes to 1 hour.

6. To serve, transfer the brisket and sauce to a platter, season with salt and pepper, and garnish with fresh figs, pomegranate seeds, and mint leaves. *If you can’t find fresh figs, garnish with more pomegranate seeds.

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greatness,

THE OTHER SIDE OF THE CORK

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THE OTHER SIDE OF THE CORK

Israel at 75: TURA ESTATE WINERY BRINGS UNPRECEDENTED HONOR AND RECOGNITION TO ISRAELI WINE BY: YA E L E . G E L L E R, M P H

W

hile I have already told the Tura story in detail in a prior issue, Tura’s Vered and Erez Ben-Saadon have once again proved that their story is like no other and holds more than a single article could ever cover. Tura Winery is considered one of the most respected family boutique wineries in Israel. It officially started as Erez Winery in 2003, with the first plantings in 1997 by Vered and Erez in Rechelim, Israel. Vered and Erez did not start off their careers making wine; rather, they grew grapes and outsourced them to other big wineries like Carmel. Vered Ben-Saadon, originally from the Netherlands, immigrated to Israel and settled in Samaria. Together with her husband Erez, they chose to live, grow and produce in the Shomron because they always felt a very strong connection to this particular area of Israel.

Back in 2003, the original winery was founded and appropriately named for its founder — Erez! This power couple is so dedicated to their craft that they invested all 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 struggled ideologically to support people living in the Judea and Samaria region of Israel. However, this small speed bump

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did not deter either of them from continuing to achieve their dream!

The decision was made for them to learn winemaking in a professional setting at Tel-Hai College in the Golan Heights and for Vered to study at Ariel University in the Shomron.

It was very exciting this year when the Transportation Minister Miri Regev, responsible for the commemorative events for the State of Israel's 75th anniversary, notified Vered that she had been selected to light a torch on Mount Herzl during the country's Yom Haatzmaut celebrations. Despite facing numerous challenges, the family-owned winery has gained recognition as a top-tier boutique establishment, earning international accolades and enhancing the reputation of the Israeli wine industry. Regev praised the significance of Vered’s 102

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THE OTHER SIDE OF THE CORK

efforts, stating, "Vered Ben-Saadon represents the resurgence of the vineyards that our ancestors planted in Samaria thousands of years ago. She embodies the spirit of a pioneer, farmer, entrepreneur and an inspiring woman."

Yossi Dagan, head of the Samaria Regional Council, personally contacted Vered to congratulate her.

In a message to Samaria residents, Dagan expressed, "On behalf of all Samaria residents, I would like to congratulate Vered Ben-Saadon, one of the pioneers of the vineyard and wine revolution in Samaria, for being selected to light a torch on Israel's 75th Independence Day. Vered and Erez BenSaadon exemplify the pioneering spirit, idealism and fulfillment of Samaria's residents in this generation. Through unwavering dedication and substantial investments, sometimes even

Vered and Erez Ben-Saadon exemplify the pioneering spirit, idealism and fulfillment of Samaria's residents in this generation. risking their lives, they spearheaded the vineyard and wine revolution in Samaria. Vered Ben-Saadon's recognition is a testament to her honor and a symbol of respect for the settlement in Samaria."

This recognition by Mr. Dagan and Ms. Regev is just the beginning of the recognition of how important Israeli wineries in general, and Tura Winery in particular, are to the State of Israel, Samaria and the Jewish people. I cannot wait to see what the Ben-Saadon family will accomplish next. L'Chaim!

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R E C I P E

I N D E X

CONDIMENTS & EXTRAS

FISH

32 Tamarind Glaze M Q

32 Everything Bagel Salmon Wellingtons

37 Grape Nuts Crunchies M

32 Tamarind-Glazed Salmon with Curry

41

Lemon Caper Sauce

Crunch

45 Tahini Sauce M Q

32 Tamarind Salmon Ceviche Q

50 Roasted Garlic

46 Siniya

68 Sumac Spiced Pepita Brittle 70 Date Dressing Q 88 Caramel-Apple Challah Shofars FF

MEAT & CHICKEN 24 Classic Deckle FF

90 Rebbetzin Rochie’s Classic Challah Recipe

26 Sticky Apricot Deckle FF

90 Pomegranate Shaped Challah

SALADS & SIDES

SWEET TREATS 50 Frozen Tahini Pie with Shredded Halva

37 Roasted Acorn Squash with Grape Nut

and Silan Q

Crunchies

62 Salted Date Caramel Oatmeal Bars FF M

39 Caramelized Onion, Fennel and Cherry

64 Silan Cake with Spiced Coffee Glaze FF

Topping FF

82 Babka Cookies FF

39 Perfect Basmati Rice M 41

84 Carrot Cake with Cream “Cheese”

Golden Celery Root with Lemon Caper

Frosting FF

Sauce 50 Beet Hummus with Golden Beet Salad 50 Roasted Garlic Sesame Noodles FF 68 Fig, Lentil and Radicchio Salad 70 Apple Slaw with Date Dressing Q 72 Herby Israeli Salad with Pomegranate

Key: FF

Family-Friendly

M

Minimal Ingredients

Q

Quick

Seeds FF 76 Sweet Curry Green Beans and Onions FF 79 Roasted Green Beans and Tomatoes with Garlic Bread Crumbs 79 Green Bean, Caper and Quinoa Tabbouleh

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LAST BITE

Main Dish Round-Up BY: ELISHEVA TAITZ When the question of what you are most looking for was posed to Fleishigs subscribers, we were flooded with requests for side dishes. Therefore, we focused this issue on bringing you the best versatile side dishes that will hopefully remain in your repertoire across all seasons, from Shabbat and holidays to weeknight family dinners.

Here is a round-up of our favorite mains from past issues that never get old.

Find the recipes on the Fleishigs app.

CORNED BEEF

ISSUE #1

ISSUE #30

By: Michael Solomonov

By: Shlomo and Shifra Klein

This recipe, from Fleishigs inaugural issue, is excellent if you’re looking for something different from a classic roast.

Corned beef is a personal family favorite, and once I started making it according to the Oven Method, I never looked back. (Other cooking methods can be found on the app as well.)

ONION AND DATE BRAISED BRISKET

HASHU STUFFED CHICKEN CAPONS

MAMA LICHTENSTEIN’S MINUTE ROAST

ISSUE #40

ISSUE #26

ISSUE #25

By: Adina Silberman

By: Vera Newman

By: Gita Lichtenstein

We love this recipe for the classic cut and technique, but with elevated seasonal flavors.

This family-friendly chicken-and-rice dish is easy enough for a weeknight dinner, but still special enough for a holiday meal.

Minute roast is a very affordable cut of meat and this recipe is so easy to put together.

SOUS VIDE VEAL NECK ROAST

MOROCCAN LAMB TAGINE AND DRIED FRUIT TAGINE

SWEET AND STICKY ROAST CHICKEN

ISSUE #18

By: Ahuva Schwartz

#yesitsontheapp

ISSUE #40 By: Shifra Klein This veal roast is foolproof — a great introductory recipe to sous vide.

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By: Levana Kirschenbaum Warm and homey, this flavor-packed lamb tagine is the perfect make-in-advance dish.

ISSUE #23 A holiday meal isn’t complete without a basic roast chicken. This one checks the sweet-andsavory box and is a huge crowd pleaser.

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