Fleishigs Magazine Issue 052 - October 2023

THE

K O SH ERPA LO OZ A ISSUE

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Some are harvested and fermented in stainless steel tanks, while others undergo a special drying process in wooden crates. After pressing and vinification, the blend matures in tonneaux for 12 months. Amicale is a wine that borrows the grape-drying technique of Amarone.

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Hit the road to flavor town

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14

EDITOR’S LETTER

16

THIS MONTH’S CONTRIBUTORS

53

CHOP IT The Chopped-style competition of the summer

46

BACK POCKET Charcuterie beyond the board

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BREAKING BREAD Three ideas using starter beyond sourdough and new challah braiding techniques

76

L’CHAIM Wine and cocktail trends

84

PROFILE SOL Dining and working with maltodextrin

BISON

92

RESTAURANT CHRONICLES Highlighting recipes from Nostalgia, Lamppost Bistro and Wall Street Grill

RECAP KOSHERPALOOZA RECAP

BUTCHER’S CUT

100 SOMETHING SWEET Desserts inspired by vendors and products at KosherPalooza

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DEMOS RECIPES FROM THE FOOD DEMOS

106 THE OTHER SIDE OF THE CORK Cabernet Franc 110 KOSHER PANEL Kosher questions answered by the OU 112 RECIPE INDEX 114 LAST BITE #yesitsontheapp

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EDITOR'S LETTER

AS THE CREATORS of a food magazine, our obvious objective is to share recipes that inspire you and become part of your menu rotations. Whether it’s an actual recipe, technique or exposure to new cuisines and ingredients, we are constantly striving to showcase the latest and greatest kosher food has to offer with our signature promise of “unGoogleable content.”

Beyond our passion to celebrate the kosher lifestyle, our biggest motivation is to bring people together through food.

Food and feasting has the rare capability of bringing people of all walks of life together in a way that is rarely accomplished with any other medium. From the stories we share and people we profile to the travel destinations and restaurants we chronicle, a lot of what we do is with the deep desire to connect and unite.

When Powwow Events first approached us to make a kosher food show, it was an immediate “YES!” We had the shared vision of celebrating kosher food in a way that had never been done before – a food show geared towards consumers.

While many food shows exist, they are all geared towards trade and business.

Together with Powwow, we teamed up with Mann Sales Co. to create the first kosher food festival of its kind and KosherPalooza was born. The event, which was held on June 28th, 2023 at the Meadowlands Expo Center, was a smashing success.

This issue is all about sharing a glimpse into the day. This was one of the most challenging issues to conceptualize because, even though we have a lot of pages to fill, we had to compact the grandness of what KosherPalooza was into this one issue. I’ll be honest – it’s only a small glimpse into the magic of that day. We share a show recap, recipes from the demos given, recipes and profiles from vendors who attended the 12

Fleishigs OCTOBER 2023

THE KOSHERPALOOZA ISSUE

show and more. We even have a new Bundt cake recipe for you inspired by readers' feedback!

Needless to say, launching this show was hard work and there were many moving parts. Doing anything for the first time comes with the unique position of marketing a new idea. It was actually at the show that I saw this firsthand from the vendors, presenters and consumers who showed up and believed in us as a brand. Many shared the sentiment that KosherPalooza exceeded any of their expectations, which was heartwarming and rewarding feedback to hear.

The show was an outward manifestation of our exact goals and was such an emotional experience.

It was a walking, talking expression of the amazing, beautiful diversity of the Jewish community. When I say that the show drew Jews from all walks of life, I am not kidding. I am not someone who is extremely emotionally expressive, but we all shared the same feelings of connection again and again throughout the day.

Whether it was attending lectures from the OU about kosher; watching food demos from the incredible group of kosher cookbook authors who gave their time and efforts to showcase what they do best; or just walking around interacting with the vendors, I think I can say with confidence that everyone in attendance enjoyed the day immensely.

And for that, I couldn’t be prouder.

Bitayavon,

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 KOSHERPALOOZA PHOTOGRAPHERS Shmily Treger Mendy Krief FOOD STYLIST Shifra Klein KITCHEN ASSISTANT Sumer Sabooh TEST KITCHEN DIRECTOR Ella Safier CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt TILES www.tilebar.com DISTRIBUTOR Distribution Express distributionexpress1@gmail.com

www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited.

Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors.

Shifra KOSHERPALOOZA 2024: I look forward to greeting everyone at the next KosherPalooza, May 30, 2024.

Visit kosherpalooza.com and sign up via email to be updated when early bird ticket specials are released.

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

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

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CHANIE APFELBAUM is a recipe developer, food photographer and author of the bestselling cookbooks Millennial Kosher and Totally Kosher. Chanie shares her love of food, family and tradition through interactive cooking demonstrations and workshops to audiences worldwide. Follow her culinary adventures on Instagram @busyinbrooklyn or through her website busyinbrooklyn.com.

DINAH BUCHOLZ is the New York Times bestselling author of The Unofficial Harry Potter Cookbook and a freelance writer. She can be reached through her website dinahbucholz.com.

YOSEF EPSTEIN and MEIR GOLDBERG are the chefs behind SOL Dining, bringing a new and fresh perspective on fine dining to corporate events, small weddings, Bar/Bat Mitzvahs and much more. SOL Dining’s unique focus on flavor and detail is embodied in their company slogan, “Quality Above All,” curating the unique experience we all crave. Contact them on Instagram @soldining or via email info@soldiningnyc.com.

YAEL GELLER is a wine enthusiast and comanages 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.

LEVANA KIRSCHENBAUM was the co-owner of the acclaimed Levana Restaurant on Manhattan’s Upper West Side and a pioneer in kosher upscale dining. She is a cooking teacher and cookbook author, booking cooking demo engagements around the country and beyond.

Her best-selling cookbooks are Levana’s Table, Levana Cooks Dairy-Free and The Whole Foods Kosher Kitchen. Levana blogs on her popular site, levanacooks.com.

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 SURI LEITNER is a passionate advocate for healthy living and believes that simple, wholesome choices can transform our lives.

Chaya Suri has built a thriving community around the art of sourdough and shares her knowledge of healthy living and clean eating along the way. Learn more on Instagram @spiceandzest and spiceandzest.com.

FAIGY MURRAY is a cookbook author and developer of Union spice blends. Faigy shares her passion for simple yet delicious cooking on Instagram @mykitchen_mystudio and her website mykitchenmystudio.com.

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

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JAKE NIMAN is the founder of Mixcraft, a company focused on bringing the high-end kosher cocktail experience to parties. Jake’s finishing touches and a keen attention to detail mark his passion for mixology and craft cocktails. Mixcraft is available for hire in the tristate area and beyond. You can reach Jake on Instagram @mixcraftevents or online mixcraftevents.com.

ROCHIE PINSON is the bestselling author of 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.

NAOMI ROSS is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released this year. Follow her at @naomirosscooks on Instagram or visit her website naomirosscooks.com.

PAULA SHOYER is the author of The Healthy Jewish Kitchen, The Holiday Kosher Baker, The Kosher Baker, The New Passover Menu and The Instant Pot Kosher Cookbook. French-trained, Paula gives cooking classes and talks all around the world. She is a freelance writer, cookbook editor and consultant, kosher food tour leader and brand ambassador. Find her on Instagram @kosherbaker, TikTok @chefpaulashoyer and online thekosherbaker.com.

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.

AMY STOPNICKI is a busy mother, food writer and Gourmand Culinary Award winner for her book Kosher Taste. Whether in her Metroland Media column, books or in her daily work as a creator, Amy brings her love and knowledge of kosher food and the kosher food scene to her followers who share the same passion. You can find Amy’s recipes, tips and ideas in her cookbook, on Instagram @amyskoshertaste_ and on her website amystopnicki.com.

ELISHEVA TAITZ works full-time 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.

CHEF ITTA WERDIGER created and ran The Hester, a speakeasy supper club, and was the chef-partner at the small plates beer and wine bar Mason and Mug. Her work now as a private chef and mixologist is driven by a passionate commitment to sustainable and ethical food culture, while celebrating local farmers and purveyors. Find Itta on Instagram @ittawediger.

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KOSHER PALOOZA I RECAP

H

BY: D I N A H B U C H O L Z

ow do you get Jews from all walks of life under one roof, interacting with one another? To Shifra Klein, founder and editor of Fleishigs Magazine, the creator of KosherPalooza, the answer is obvious.

“We really believe that food brings people together,” she said. “This event brought that idea to life.” Joel Wolh of Powwow Events and co-founder of the

show shares this sentiment. “It was incredible to see our vision to create a fun, fabulous (and educational) food experience come to life.”

When I arrived at the Meadowlands in Secaucus, NJ, on June 28, people were already streaming in from all directions, climbing the stairs festooned with purple and yellow balloons to receive their badges and tote bags of the same colors, as the scent of freshly

popped popcorn wafted out to entice eager attendees. A group of women of all ages huddled together, giggling and chatting, for a photo. They were teachers from Crown Heights celebrating their summer freedom and had come to KosherPalooza for food and fun. My niece, whom I met unexpectedly later, agreed. “What better way to spend a day off than with food?” she explained.

Indeed, there was something for OCTOBER 2023 Fleishigs

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"WE HAVE SO MUCH COMMON GROUND. SEEING THIS BROUGHT TO LIFE WAS AN AMAZING FEELING." -SHIFRA KLEIN

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everyone. In back-to-back panels, you could listen to the Orthodox Union on kashrus, talk to wine experts and ask restaurateurs about their experiences. You could watch demos by the greatest names in the kosher culinary arena, including Levana Kirschenbaum and Rochie Pinson. There was a Chopped-style competition with chefs led by Chanie Apfelbaum and fun, interactive competitions for guests.

There were so many offerings that you didn’t need to pack lunch.

From the big names like Mehadrin and Lieber’s to smaller, high-end companies like Pelleh Poultry and Stack Street, you could taste the tremendous variety the kosher world has to offer. There was gelato, cakes and chocolates galore from vendors like The Nuttery, Cream Gelateria,

Abe’s and more. Some tri-state area restaurants were there to showcase their fare, including Wall Street Grill, Nostalgia and Lamppost Bistro, as well as the private chefs behind SOL Dining, who put out samples showcasing the best that this growing industry has to offer.

A tiny booth was devoted to Holy Wagyu, a company that sells only wagyu beef from a breed of Japanese cow that is genetically predisposed to produce finely marbled beef. And if you wanted to buy a car or kitchen appliances, there were vendors for that as well!

That was not all, of course. One section of the floor displayed booths devoted to natural, organic and/or homeopathic products, most of which were not food at all. Arbonne offered natural skin products and Zeesy www.fleishigs.com

KOSHER PALOOZA I RECAP Schwartz of Solid Beauty displayed her company’s line of all-natural makeup, which was also tastefully promoted on her own face. There were also healers and vitamins of all kinds.

For people who are inspired by Jewish female entrepreneurs, they seemed to dominate this scene in particular.

It was striking to see so many women who had discovered their passion for one product, perfected it and successfully found their niche to sell something no one else was selling.

When I exclaimed over the homemade taste of her wares, Avital Stern of Haus of Babka told me that she makes all of her babkas by hand. Pnina of Pnina’s Desserts pressed me to sample one of her beautiful miniatures. When I protested that I had no room to sample another bite, her companion insisted that there is always room for dessert. Indeed, I found that to be true. I had no trouble ingesting a gold-leaf topped coffee-flavored chocolate ganache on a shatteringly thin chocolate biscuit.

Twisty, a gluten-free bakery, was also represented by women, as was Incredoughble, a cookie dough shop.

At first, I thought it was an ice cream shop; the booth was set up like an oldtimey ice cream parlor, with attractive lucite trays filled with various flavors of what appeared to be ice cream.

But returning later, I noticed the ice cream wasn’t melting. Shana Zeiger of Incredoughble sat for an interview to explain how it all started. She had been using edible cookie dough in cheesecakes and ice creams for “some side hustles while working as a paralegal.” She decided to experiment with a few different flavors and sent them with her husband to shul one Shabbos. The enthusiastic response was all she needed to convince her to set up shop. She hasn’t looked back since. Hagit Needleman was selling a marinade called Tachbisha that she claimed is all you need to put on anything to make it taste great. She urged me to try it on my Shabbos chicken. I did, and there wasn’t a bite left over.

Finally, if you want to eat food

from animals bred and raised the oldfashioned way, Meant to Be offered cheese samples from one of their Amish farms. They even brought in their partners, an Amish farming family, to hand out samples. Mr. Bal of Meant to Be told me that he had wanted to find food that is even better for you than organic, which, after all, is chemical-free but not necessarily natural. What better way than to turn to the Amish, who farm the land and raise their livestock the way their forebears did when they arrived in Pennsylvania in the 18th century? Mr. Bal has developed a network of about fifty small family-owned farms to produce his goat, sheep and cow milk and cheeses, eggs, yogurt, ice cream (sweetened only with Amish-made maple syrup), chicken and beef. To find farmers willing to collaborate with him, he couldn’t just open a directory of Amish farmers and make some calls. The Bals had to literally do an enormous amount of legwork, visiting farms and talking to farmers and asking them for the names of others willing to collaborate. When I asked Mr. Bal what he counted as his biggest success, his inspiring answer was, “I didn’t give up.”

Ultimately, KosherPalooza attracted about 150 vendors and drew a crowd of about 3,500 consumers (over 4,000 people including press and trade). Although it was not meant to be a tradeshow, Shifra said that it turned out to be a great business opportunity for the vendors as well.

However, in the end, it was all about the consumer. The event offered a vast array of products, demonstrations and panels to attract every kind of foodie and introduce consumers to the variety of kosher foods and services that are out there. In the process, it brought all kinds of Jews together.

“We've been to many events similar to this in the non-kosher world and one thing that differentiated KosherPalooza was the atmosphere and vibe,” shared Shlomo Klein.

“There were over 4,000 people in one room eating, schmoozing and just having a good time.” Typically,

KOSHER PALOOZA ATTRACTED ABOUT 150 VENDORS AND DREW A CROWD OF ABOUT 3,500 CONSUMERS. this style of food show is reserved for businesses and people of the industry who come out to hustle and to see what’s on the market. On the contrary, Shlomo pointed out that what set KosherPalooza apart was that everyone who came was there because they wanted to be. “The room was overflowing with joy and excitement, which contributed to the most incredible positive and upbeat vibe,” he recalled.

Reflecting upon this great accomplishment, Shifra said, “We all are really the same people; we have so much common ground. Seeing this brought to life was an amazing feeling.” As for KosherPalooza 2024?

Yes, the planning has already started!

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THE MAKINGS OF THE SHOW: A TEAM EFFORT BY: S H LO M O K L E I N

W

e had wanted to do a show like this for the last few years. Between the events we create and the ones we are involved in, we have seen the kosher market evolve and the need for more kosher entertainment rise, including private chefs at people's homes for parties or intimate dinners, cooking competitions, restaurants doing tableside presentations and unique dishes and more. We felt that a kosher food festival was needed and could potentially affect the market and distribution as well. When the Powwow team approached us with the express interest in creating a food show, we knew they were the ones who would help turn our dream into a reality.

Powwow is an event production company run by Joel Wolh, Yehuda Susskind and Mac Schlesinger. I had attended one of their events before and was impressed by their capabilities. For KosherPalooza, they dealt with the venue, booking the Meadowlands Expo Center and dealing with the food safety agencies and permits, booth logistics, vendor registration and setup, attendee registration, staffing for the event and so much more! They worked with Joe Flohr Events to execute an incredible Central Park themed space, with other noticeable touches. It was four non-stop months of planning

the show that couldn’t have been accomplished without team Powwow’s tireless efforts.

Fleishigs Magazine is all about food content, fun and bringing people together, so we brought in a lot of the vendors that we have worked with in the past via the magazine. We also worked on the entertainment, logistics, competition themes and hosts. Our goal for the event was for there to be non-stop entertainment.

If there is one thing that I have learned over the years working in the media and event space, it's that branding is everything. There was no better team to turn to for the branding of the show than Mann Sales Co., run by Jack Levinson and the most creative graphic designer Naftoli Mann. Beyond the striking yellow and purple themed brand design, Mann Sales headed the advertising and marketing strategy and also added small, creative touches at the show that made a world of a difference.

The event was a huge success and definitely left its mark on the kosher market. KosherPalooza 2024 (slated, God willing, for May 30th, 2024 at the Meadowlands Expo Center) will be bigger and better especially with all that we have learned and the feedback we collected from vendors and attendees. Looking forward to seeing you there!

THE HOSTS: FLEISHIGS MAGAZINE

Shlomo and Shifra Klein

POWWOW TEAM

Production Joel Wolh, Yehuda Susskind, Mac Schlesinger

MANN SALES CO.

Marketing and design

JOE FLOHR EVENT

Mann Sales Co. 24

Fleishigs OCTOBER 2023

Set up and decor

APRON MASTERS

Food competition, food games and demo hosts www.fleishigs.com

KOSHER PALOOZA I RECAP

FLOOR HOST: DANIELLE RENOV

A

cclaimed cookbook author and food personality Danielle Renov flew in from Israel to host the show. She brought her signature personality to the show, adding warmth, fun and brilliant commentary, while interacting with guests, companies and entertainers at KosherPalooza.

“I don’t think anyone fully understood the dream Shifra and Shloimy Klein had when they put KosherPalooza together. That is, until they walked through the huge double doors and entered a world of kosher that only these two visionaries could have actualized. In the past, there have been many industry-wide events showcasing kosher products. Never before has there been a day dedicated to both the vendors and consumers. As someone whose job often bridges the gap between the two, it was so cool to see everyone interacting, tasting, engaging and educating. There were so many of the kosher companies we’ve grown to love over the years, showcasing the foods and products we rely on, and there were tons of new, innovative companies bringing us the latest flavor trends and food conveniences. The atmosphere was truly alive with exciting energy from the vendors and consumers. It was really the kosher event of the year.”

THE INTERACTIVE ENTERTAINMENT: SOME OF THE INTERACTIVE ENTERTAINMENT THROUGHOUT THE DAY INCLUDED A BLIND TASTE TEST CONTEST, HOT SAUCE CONTEST AND WINE GLASS CHALLENGE. OCTOBER 2023 Fleishigs

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THE DEMOS: 1.

Prairie Street Co. hosted a demo by Chef Kendra on how to cook the perfect steak.

2.

Naomi Ross demonstrated the perfect technique for veal scallopine and how to perfectly sear a duck breast.

3.

Rivky Kleiman showcased the concept of salt crust using a prime rib.

4.

Amy Stopnicki demonstrated a corn dog batter and how to use it in many ways.

5.

Levana Kirschenbaum took guests on a journey to Morocco with couscous, chicken and harissa.

6.

7.

Paula Shoyer shared her process for executing the perfect rugelach.

Rochie Pinson demonstrated some challah braiding techniques as well as ideas for challah fillings.

8.

Miriam Pascal Cohen demonstrated how simple Asian dumplings can be, from the most delicious filling and the perfect wrapper to folding techniques.

9.

Faigy Murray fried sweet potato chips that can be used for snacking or for adding to salads.

10. Jeffrey Ingber, the founder of Kosher Catch and an avid fisherman, broke down a whole fish and then used it to create a stellar ceviche and gravlax.

11.

Homesteader Ahuva Gottdiener showed how to grow your own sprouts at home.

12. Meir Goldberg and Yosef Epstein of SOL Dining demonstrated how to create dusts with maltodextrin.

13. Chaya Suri Leitner showed how to work with sourdough.

14. Mixcraft master mixologist Jake Niman recreated his favorite drinks from the Fleishigs’ drinks issue.

15. Bosh Boshnack demonstrated breaking down a side of lamb.

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KOSHER PALOOZA I RECAP

OCTOBER 2023 Fleishigs

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THE PANELS: The OU & You

Brought to you by the OU, Rabbi Elefant, Rabbi Genack and Rabbi Eleff held an informative Q&A on kosher-related matters.

No Reservations

Elan Kornblum (Great Kosher Restaurants) chatted with Dani Klein (Yeah That’s Kosher) and kosher restaurateurs, including Chef Mike Gershkovich of Mike's Bistro and Steven Traub of Wall Street Grill, about the current kosher restaurant industry, challenges, upcoming trends and more.

It's Gonna be Grape

Gabriel Geller, Yehoshua Werth, David Raccah, Mendy Mark and Yossie Horowitz answered questions about wine pairings, value for money, global vineyards and storage methods. Plus, attendees had the opportunity to taste wines from all around the world!

Coffee 101

Gaia and Stack Street gave a coffee workshop, comparing various coffees and how they get from bean to cup and everything in between.

Let's Get Fishy

Rabbi Chaim Goldberg of the OU held a presentation on the intricacies of the kosher status of fish.

THE COMPETITIONS: 1.

COCKTAIL/BARTENDING COMPETITION Hosted by: Mixcraft Winner: Gabriel Shpitalnik’s Palooza Sour

2. BEST IN SHOW Hosted by: Nachum Segal Winners: Tuscanini gnocchi; Zischa’s gala; I Want Romanian hot dogs and salami; and Pelleh Poultry's chopped liver

3. CHOPPED-STYLE COMPETITION Host: Chanie Apfelbaum Judges: Isaac Bernstein, Melinda Strauss, Roee Mordechai Contestants: Itta Werdiger, Albert Bijou, Shira Asias Winner: Shira Asias

KITCHEN SPONSORS: Apron Masters: Food and Demo Prestige Kitchens: Cabinetry build out AJ Madison: Appliances Gourmet Glatt: Food

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KOSHER PALOOZA I RECAP

THE VENDORS: Weighless Cookies

Nobl Wine

Zischa’s Gala

Fer-Real

Fruits by Pesha

Tachbisha

Health Garden

Elyon Tableware

Gluten Free Easy

Bread and Batter

Purified Health

P’nina Desserts

Meat + Board

B’cuz Snacks

Nature’s Cure

Cloud Crunchers

Jerky Joy

A & B Fish

Grain Brain

Blooms

L’chaim Meats

PcPops

Prime Nosh

Latte Royalle

Holy Wagyu Meats

Allied Importers

Happy Hearts Wine

Swish’s Creamery

Masbia

Dead Drop

Israel Wine Agency

Prepzone

California Gourmet

Great Kosher Restaurants

The Jewish Link NJ

DB Electronics

SBA Loans

MG Celebrations

Loosiez

Prime Insurance

Pelleh Poultry

Tovaloonz

Spice & Zest

Lieber’s

Bethel Creamery

WonderMills

National Retail Solutions

Cream Gelateria

Tuscanini

Misceo

Mehadrin

Bimble

Heaven & Earth

Eden Wok

Meant To Be

LiveWell Snacks

Kosher.com

Nostalgia

Tahua

Rubashkin

Gefen

Plant Raw

Solid and Crops

Joe Flohr Events

Royal Wine Corp.

Crown Display

Sarno Method

Confetti

Pretzel Plate

Le Baton de Vie

Back in the Hey

ZeTov

Popinsanity

Kosher Valet

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RECAP I KOSHER PALOOZA

A BIG THANK YOU TO APRON MASTERS, AJ MADISON, GOURMET GLATT AND PRESTIGE KITCHENS The demos and Chopped-style competition at KosherPalooza would not have been successful without the expert planning and execution from Apron Masters, the appliances from AJ Madison, the cabinets and countertops from Prestige Kitchens and the food from Gourmet Glatt.

The Apron Masters team which included Sharona Furman, Roee Mordechai, Eliana Furman, Hagit Needleman and Ariel Benzakein did a fabulous job of preparing everything that was needed for the 12+ food shows that took place.

Apron Masters Kitchen, located in Woodmere, NY, is the first recreational kosher-certified cooking school on Long Island that caters to both children and adults. Apron Masters Kitchen (AMK) is a highend, home-style kitchen complete with a group cooking space and formal dining room where guests can enjoy communal meals. AMK hosts classes, special events, competitions, demonstrations, product launches, food photography and more in the 2,400 square foot home-style kitchen. The versatile space can accommodate virtually any type of event. Apron Masters Kitchen is under the kosher supervision of the Vaad of the Five Towns and Far Rockaway.

AJ Madison, Brooklyn’s premier appliance showroom, outfitted the entire kitchen at KosherPalooza with appliances that will soon be raffled off to one lucky winner! The kitchen was designed by Prestige Kitchens, who supplied cabinets and countertops to finish the fully functional kitchen.

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RECAP I KOSHER PALOOZA APRON MASTERS KITCHEN 956 Broadway Woodmere, NY 11598 (516) 569-2665 info@apronmasters.com apronmasters.com AJ MADISON New York Showroom 3605 13th Avenue Brooklyn, NY 11218 (718) 532-1800 showroom@ajmadison.com DC Metro Area Showroom 8500 Leesburg Pike Tysons Corner, VA 22182 (202) 892-5000 dcshowroom@ajmadison.com Miami Metro Area Showroom 2983 NE 163rd Street North Miami Beach, FL 33160 (305) 367-8200 miamishowroom@ajmadison.com

PRESTIGE KITCHENS 40 Chestnut Street #1 Lakewood, NJ 08701 pia@prestigekitchensnj.com (732) 884-1199 prestigekitchensnj.com GOURMET GLATT Cedarhurst, NY Woodmere, NY Borough Park, NY Lakewood, NJ Lakewood South, NJ Monticello, NY (coming soon) gourmetglatt.com

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CHOP IT

KOSHER PALOOZA I CHOP IT

BY: C H A N I E A P F E L BAU M

O N E O F T H E H I G H L I G H TS O F KOS H E R PA LO OZ A WAS T H E C H E F- D R I V E N C H O P P E D -ST Y L E C O M P E T I T I O N , W H I C H H I G H L I G H T E D B I SO N , A P ROT E I N T H AT I S B EC O M I N G M O R E C O M M O N I N T H E KOS H E R M A R K E T. L E A R N A B O U T T H E B E N E F I TS O F T H I S STA R P L AY E R A N D H OW TO C O O K W I T H I T.

A

s a frequent cooking competition host, I’ve judged countless events, from kids to couples contests and Bas Mitzvah parties to wedding anniversaries. I’m often pleasantly surprised by the creativity that’s brought to the table, and trust me, I don’t make it easy! The fun is all in the basket, and I try to curate a mix of basics, with something seasonal and something surprising.

When the team behind KosherPalooza approached me to host their cooking competition, I was excited about the prospect of working with professional chefs for a change and watching them bring life to a hodgepodge of ingredients in a room filled with foodies and gastronome-enthusiasts.

A cooking competition is only as

good as its chef personalities, so I brought together some of the kosher world’s finest talents, including Chef Albert Bijou of The Bay Café, known for his handmade pasta creations; Chef Shira Asias of Mama Kitchen and Almah Café, who brings Moroccan soul food to the table in the most delicious way; and finally, Chef Itta Werdiger of former supper club The Hester and Mason & Mug, known for her passion for foraging and seasonal cooking.

On the judges panel we had Chef Isaac Bernstein, popular for his creative spins on old school Jewish food; Melinda Strauss, a kosher food blogger and TikTok star; and Roee Mordechai, owner of Apron Masters cooking school in Woodmere, NY.

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CHOP IT I KOSHER PALOOZA

AS THE CROWD ENTHUSIASTICALLY COUNTED DOWN WITH ME, THE CHEFS OPENED THEIR BASKETS TO FIND A BEAUTIFULLY MARBLED BISON RIBEYE STEAK FROM L’CHAIM MEATS; TUSCANINI LEMON SORBETTO; WATERMELON RIND; AND GRAHAM CRACKERS. 38

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Each chef took their position at the KosherPalooza kitchen stage with identical tools at their disposal — a portable burner, cast iron skillet, some mixing bowls, a cutting board and chef’s knife. The fridge was filled with fresh produce and the pantry table overflowed with basic cooking staples and spices.

For the mystery basket ingredients, I decided to combine a mix of ingredients inspired by summer, as well as unique products from some of KosherPalooza’s exhibitors. As the crowd enthusiastically counted down with me, the chefs opened their baskets to find a beautifully marbled bison ribeye steak from L’chaim Meats; Tuscanini lemon sorbetto; watermelon rind; and graham crackers.

The chefs got to work searing and chopping as the crowd watched excitedly. With 30 minutes on the clock, timing was essential so as not to overcook the bison, since it is leaner and a bit trickier to cook than beef. The judges watched carefully with bated breath as the dishes came together.

Chef Albert seared his bison steak to perfection and served it with frizzled scallions, pickled watermelon rind, a refreshing apple slaw with lemon sorbetto dressing and crushed graham crackers.

Chef Itta prepared a magnificent arugula salad with seared bison steak, pickled watermelon rind, walnut celery leaf gremolata, Dijon and herbcrusted graham cracker and lemon sorbetto vinaigrette.

Chef Shira shared a simple presentation of seared bison with a side salad of arugula, celery, zucchini, watermelon rind, jalapeño, fresh herbs and a lemon sorbetto vinaigrette. For crunch, she fried some chickpeas and rolled them in graham cracker crumbs.

Each chef did a great job preparing the bison, and each dish was delicious.

Ultimately, the judges found that Chef Shira’s execution was the most creative and refreshing, with the basket ingredients harmonizing into a composed dish that you would eat over and over again.

EACH CHEF DID A GREAT JOB PREPARING THE BISON, AND EACH DISH WAS DELICIOUS.

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BUTCHER'S CUT

What is Bison?

BY: E L I S H E VA H E N D RY F RO M L'C H A I M M E ATS

B I SO N , A LSO K N OW N AS B U F FA LO, I S A N I N C R E AS I N G LY P O P U L A R C H O I C E FO R H E A LT H C O N SC I O U S I N D I V I D UA LS S E E K I N G A SU STA I N A B L E AND NUTRITIOUS A LT E R N AT I V E TO T R A D I T I O N A L B E E F. W I T H I TS U N I Q U E F L AVO R, I M P R E SS I V E N U T R I T I O N A L P RO F I L E A N D E N V I RO N M E N TA L B E N E F I TS, B I SO N M E AT H AS GA I N E D AT T E N T I O N I N R EC E N T Y E A RS AS A D E S I R A B L E O P T I O N FO R C O N SC I E N T I O U S C O N SU M E RS.

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Origins and History

Bison, a species native to North America, once roamed the Great Plains in massive herds. Unfortunately, overhunting and habitat destruction nearly led to their extinction in the late 19th century. Fortunately, conservation efforts and the rise of bison ranching have brought the bison population back from the brink. Today, bison is primarily raised on private ranches in the United States and Canada and is now available in many grocery stores, farmers' markets and specialty meat shops.

Nutritional Benefits

Bison meat is a nutritional powerhouse, offering several advantages over traditional beef: Lean and Low in Fat: Bison is incredibly lean, with significantly less fat than beef. A 3.5-ounce (100g) serving of bison contains approximately 2.4 grams of fat, whereas the same amount of beef can contain up to 18 grams of fat. This makes bison a favorable choice for those looking to reduce their fat intake.

Rich in Protein: Bison meat is an excellent source of high-quality protein, making it an ideal option for athletes and individuals aiming to build and maintain muscle mass.

Iron and Vitamin B12: Bison meat is a good source of iron, crucial for oxygen transport in the body, and vitamin B12, essential for nerve function and red blood cell production.

Lower Cholesterol: Bison meat contains lower cholesterol levels than beef, contributing to heart health.

Omega-3 Fatty Acids: Bison meat provides a modest amount of omega-3 fatty acids, which have various health benefits, including supporting heart and brain health.

Culinary Uses

Bison meat has a distinct, rich flavor with a tender and juicy texture that lends itself well to a variety of cooking methods, including grilling, roasting, pan-searing and braising. Due to its leanness, it cooks faster than beef, so it's essential to avoid overcooking to preserve its tenderness.

Sustainability

The environmental impact of bison farming is often considered more sustainable than conventional beef production. Bison are welladapted to thrive on native grasslands, requiring less intensive resources and human intervention compared to cattle. They are predominantly grass-fed, reducing the need for feedlots and grain-based diets, which contribute to deforestation and excessive water usage.

Flavor Profile

Bone-in bison ribeye is a culinary delight that brings together the richness of bison meat and the succulent flavor of a wellmarbled ribeye steak. The ribeye cut, renowned for its marbling and tenderness, further elevates the taste of bison meat. The presence of the bone not only adds visual appeal, but also contributes to a more flavorful and juicy final dish. When cooked properly, bone-in bison ribeye boasts a rich, slightly sweet taste, with a hint of earthiness. The well-distributed fat marbling ensures a tender and juicy texture, making every bite an indulgent experience.

Preparation and Cooking Tips

To fully savor the flavors of bone-in bison ribeye proper preparation and cooking techniques are essential. Since bison meat cooks more quickly than beef, reduce the cooking time to avoid overcooking.

Here are some tips to help you make the most of this exquisite cut: Bringing it to room temperature: Take the bone-in bison ribeye out of the refrigerator about 30 minutes before cooking to allow it to reach room temperature. This ensures even cooking and better flavor development.

Seasoning: Keep the seasoning simple to let the natural flavors shine through. A sprinkle of salt, freshly ground black pepper and a hint of garlic powder will suffice. Let the meat rest with the seasoning for a few minutes before cooking.

Grilling or Pan-Searing: Grilling or pansearing are ideal cooking methods for bonein bison ribeye. Heat a grill or a cast-iron skillet over high heat and sear the steak for about 3-4 minutes per side for medium-rare doneness. Adjust the cooking time based on your preferred level of doneness.

Resting: After cooking, allow the bone-in bison ribeye to rest for a few minutes before cutting into it. This step allows the juices to redistribute within the meat, resulting in a more tender and flavorful steak.

Accompaniments: Serve the bone-in bison ribeye with your favorite side dishes, such as roasted vegetables, garlic mashed potatoes or a refreshing green salad. The steak pairs well with red wine or a craft beer to complement the rich flavors.

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BUTCHER'S CUT

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Classic Bone-In Bison Ribeye Serves: 2-4

By: L’chaim Meats

Bone-in bison ribeye is a culinary gem that offers a unique and flavorful dining experience. The lean and tender meat, combined with the bone-in richness, creates a dish that delights the senses. As you explore the world of bison meat, remember to appreciate the nutritional benefits it offers and the sustainable practices behind its production.

Whether you're a seasoned gourmet or an adventurous food enthusiast, bone-in bison ribeye is sure to leave a lasting impression on your palate and become a favored addition to your culinary repertoire.

NOTES: • It’s best to season to taste at the end with flaky salt; there’s no returning from inadvertently oversalting a steak.

• Bison is very lean, so medium-rare (about 130°F) is ideal for retaining tenderness.

2 1½ ½

(8-ounce) bone-in bison ribeye steaks, at room temperature tablespoons oil, tallow or non-dairy butter substitute teaspoon freshly ground black pepper Flaky salt (see head note) Celery Leaf Gremolata (recipe follows)

1. Pat steaks dry with paper towels. Season steak on both sides with pepper and salt (if desired).

2. Heat a cast iron skillet over high heat.

Once hot, add oil, then lower heat to medium-high.

3. Sear steaks for 3-4 minutes per side, until internal temperature reaches 135-145°F. Allow steaks to rest for 5-10 minutes before slicing. Season with flaky salt if you didn’t season before searing and serve with gremolata.

Celery Leaf Gremolata Yield: 1 cup

By: Chef Itta Werdiger

Finely chop 1 heaping cup celery leaves.

Add ¼ cup chopped walnuts or smoked almonds, 1 minced garlic clove, the zest and juice of 2 lemons, a pinch of flaky salt and ¼ teaspoon freshly ground black pepper. Serve immediately or store in the fridge for up to 1 day.

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Charcuterie

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Beyond the

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KOS H E R C H A RC U T E R I E B R A N DS A R E GA I N I N G M O R E AND MORE T R ACT I O N , TA K I N G T H E I N D U ST RY TO N E W L E V E LS WITH THEIR H I G H - Q UA L I T Y O F F E R I N GS. BY: A D I N A S I L B E R M A N P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

T

he first time I tried any sort of charcuterie, specifically beef jerky, was on a family trip to New York City when I was a teenager. We were eating at one of the original Prime Grill restaurants and we ordered jerky for the table. The experience was completely new to me and I was immediately sold.

Fast forward to present day — jerky isn’t something you need to travel for, it can literally travel to you! There are so many incredible online companies offering unique charcuterie, making it simple to make every day a special experience.

A handful of kosher charcuterie brands exhibited at KosherPalooza — Meat & Board; L’Chaim Meats; and Jerky Joy, as well as brands with other cured/dried meat offerings — Romanian; Pelleh; KJ; and more. I taste tested from each brand, and I can comfortably say that their respective products should be easy choices when choosing ingredients for the following recipes.

Charcuterie can be more than just meat on a board!

Some of the following recipes call for a specific type of meat, but feel free to substitute for others. What remains the same across all charcuterie types is the texture and saltiness each piece contains, so any type will do. For recipes that do not indicate which meat to use, you can use whatever you have on hand.

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What is Charcuterie?

N BY: E L I S H E VA TA I TZ

o matter where you look, whether on social media, your local kosher supermarket, deli takeout spot or shul kiddush, you’re bound to find a charcuterie board — it’s all the rage. But what exactly is it?

The New Kiddush Staple.

Charcuterie was invented back in 15th century France as a means to prevent waste. Simply put, it’s the art of preserving or curing meat, a technique that was born out of necessity, way before refrigeration existed. Recently, the resurgence of charcuterie has taken the modern world by storm. The term is broad and is sometimes used to include anything from traditional deli meat, hot dogs, sausages and beef jerky to more authentic offerings like bresaola, coppa and prosciutto. However, charcuterie making is not for the faint of heart. Aging and drying meat takes time (and patience!), precision, skill and dedication.

Kosher brands perfecting their art have been popping up over the last decade or so with creative offerings that rival their non-kosher counterparts (like Meat + Board’s prosciutto made from duck and lamb). However, as it is, kosher meat is pricy, so some kosher charcuterie options can be considered a fairly high-end product.

The best way to showcase charcuterie? A board of course! The concept of a board has garnered such attention that there are loads of cookbooks and social media accounts dedicated to the specific craft. From meat boards and cheese boards to crudités boards and dessert boards, a party is simply not complete without one. Higher end charcuterie can go a long way if arranged with a combination of cheaper meats, like salami, sausages and even some grilled steak. Serve it on a large board with a variety of dried or fresh fruits (i.e. grapes, apples, figs and dates in the colder months; stone fruit in the warmer ones), nuts, fresh herbs, crostini and crackers, a salty element like olives and some condiments (i.e. fig jam, whole grain mustard and honeycomb). But if you are bored of the board, we are here to show you that charcuterie can go beyond that, so try out these recipes — they won’t disappoint!

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Garlic Charcuterie Breadcrumbs Yield: 2 cups

This topping adds a salty, crispy bite to the salads that follow. The breadcrumbs become infused with the flavor of the charcuterie. Pay attention to how much oil renders from the charcuterie before adding more oil. Feel free to use day-old bread for a heartier version of this salty topping. For another meaty breadcrumb option, look for my Salami Breadcrumbs recipe from issue #34 in the Fleishigs app.

Add 1 cup sliced charcuterie of choice (salami, sausage, bresaola) and 1 garlic clove to the bowl of a food processor fitted with the S-blade attachment and pulse until finely chopped. Transfer to a non-stick skillet over medium-high heat and cook for 5-7 minutes, until crisp. If the pan is on the dry side, add a little oil (this depends on how much oilrenders from the charcuterie).

Add 2 cups panko breadcrumbs and toss until browned and toasted, about 2 minutes; set aside to cool. To store, line a resealable container with a paper towel, then fill with cooled breadcrumbs. Refrigerate for up to 5 days.

Cucumber Avocado Salad with Garlic Charcuterie Breadcrumbs Serves: 6-8

This is one of those non-lettuce salads that has every texture, so you’ll keep going back for more!

All Green Salad with Garlic Charcuterie Breadcrumbs Serves 6-8

This simple green salad is elevated with a bright, tangy dressing and the salty, crunchy breadcrumbs.

FOR THE DRESSING: ¼ cup mayonnaise ¼ cup olive oil ¼ cup non-dairy sour cream 2 tablespoons ketchup 1 tablespoon white vinegar 1 clove garlic, minced 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 54

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FOR THE SALAD: 3 large heads romaine lettuce, thinly sliced 6 scallions, thinly sliced 4-6 Persian cucumbers, minced Garlic Charcuterie Breadcrumbs (recipe follows) 1. Whisk dressing ingredients until well combined.

2. Toss lettuce, scallions and cucumbers in a large bowl with dressing until evenly coated. Top with breadcrumbs and toss gently.

FOR THE VINAIGRETTE: ½ cup extra-virgin olive oil ½ cup lemon juice 2 cloves garlic, grated 2 tablespoons honey 1 tablespoon sumac 1 teaspoon red pepper flakes (optional) ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper FOR THE SALAD: 12 mini cucumbers, sliced 5 avocados, cubed ½ cup chopped toasted cashews 2 cups microgreens 2 cups Garlic Charcuterie Breadcrumbs (recipe above) www.fleishigs.com

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1. Whisk vinaigrette ingredients until emulsified.

2. Arrange cucumbers and sliced avocado on a serving platter. Sprinkle with cashews and microgreens. Drizzle with vinaigrette and sprinkle with breadcrumbs. Toss right before serving.

Prosciutto Chicken with Sautéed Spinach Serves: 4

This simple preparation inspired by saltimbocca, a classic Italian dish, is a great way to incorporate charcuterie into your chicken dishes.

FOR THE CHICKEN: 1 pound boneless, skinless chicken breast, butterflied into extra-thin cutlets 8-10 ounces lamb or duck prosciutto 1 cup all-purpose flour Vegetable oil, for frying 2 cups baby spinach

Salty Pickle Salad Serves: 4-6

Slicing Israeli pickles into spears will be your new favorite way of serving them.

Tossed with other fresh herbs, vegetables and charcuterie, this salad is the perfect salty addition to any meal.

NOTE: If making this salad in advance, add the fresh herbs right before serving.

FOR THE VINAIGRETTE: ¼ cup olive oil 2 tablespoons pickle brine 2 teaspoons grated garlic Kosher salt and freshly cracked black pepper, to taste FOR THE SALAD: 1 (23-ounce) can Israeli pickles, sliced into spears (reserve brine for vinaigrette) 1 red bell pepper, thinly sliced ¼ cup minced shallots 6-8 ounces sliced charcuterie ¼ cup finely chopped fresh dill ¼ cup finely chopped fresh parsley

FOR THE SAUCE: ½ cup olive oil ¼ cup minced shallots ¼ cup minced garlic ¼ cup fresh minced parsley Juice of 1 lemon ½ teaspoon kosher salt, plus more to taste

Whisk vinaigrette ingredients until well combined. Toss salad ingredients with vinaigrette.

1. Place prosciutto in a single layer over each piece of chicken, then coat chicken on both sides with flour.

Serves: 6-8

2. Heat ½-inch oil in a large skillet over high heat. Fry chicken, prosciutto side down, until crisp, about 4 minutes.

Flip and cook for another minute, then transfer to a plate.

3. Add spinach to the skillet and cook for 3-5 minutes, until wilted, then transfer to another plate and wipe the skillet clean.

4. For the sauce, heat olive oil in the skillet over medium-high heat. Add shallot and garlic and sauté until beginning to brown, about 5 minutes.

5. Add parsley, lemon juice and salt; bring to a boil. Return chicken to the pan, prosciutto side up, and spoon sauce over chicken. Serve over sautéed spinach with remaining sauce.

Bresaola Platter with Beets, Plums and Olives Everything here works well together because of the balance of textures and flavors.

To try something new, serve inside a sandwich with some creamy coleslaw — trust me!

If you can’t find bresaola, try other meats, as long as they’re all similarly thinly sliced.

NOTE: Pre-cooked beets, such as Gefen, are a great shortcut for this recipe.

FOR THE DRESSING: ½ cup extra-virgin olive oil ¼ cup balsamic vinegar 2 tablespoons minced shallots 1½ tablespoons fig jam ½ teaspoon freshly ground black pepper FOR THE PLATTER: 10-15 ounces bresaola 1 large cooked beet, thinly sliced on a mandoline 2-3 medium plums, thinly sliced on a mandoline ½ cup pitted Castelvetrano olives, sliced Fresh mint leaves, for garnish

1. Whisk dressing ingredients until well combined.

2. Plate the bresaola, beets and plums in an alternating pattern on a large serving platter. Drizzle with dressing. Top with olives and fresh mint.

Sausage Fried Rice Serves: 2-4

The best use for day-old rice is to transform it into fried rice! Try any of your favorite sausages for this recipe. The most important thing to keep in mind is to try and keep the pieces of sausage similar in size and shape to the vegetables.

2 1 1 ½ ¼ ¼ ½ 2 1 1 1 1 ½ 2 6

tablespoons soy sauce teaspoon maple syrup teaspoon sesame oil teaspoon kosher salt teaspoon white pepper cup oil, divided pound sausage of choice, cubed eggs, beaten onion, finely chopped tablespoon grated garlic tablespoon grated ginger large carrot, diced cup frozen peas cups day-old white rice scallions, thinly sliced

1. Whisk soy sauce, maple syrup, sesame oil, salt and pepper; set aside.

2. Heat 2 tablespoons oil in a deep pan or wok over high heat. Add sausage and sauté until crisp on the edges, 5-7 minutes; transfer to a plate.

3. Add beaten eggs to the pan and fry until just cooked through; transfer to the plate.

4. Add remaining 2 tablespoons oil to the pan. Add onions, garlic and ginger; sauté until lightly golden, about 2 minutes. Add carrots and peas and continue to sauté for another 2 minutes.

5. Add rice, sauce, sausages and eggs to the pan. Stir to incorporate, then fry undisturbed for about 5 minutes. To serve, top with scallions.

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Sourdough beyond bread

BREAKING BREAD

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BREAKING BREAD

I N T H E L AST F E W Y E A RS, SO U R D O U G H H AS TA K E N OV E R K I TC H E N S E V E RY W H E R E . T H E I D E A O F C R E AT I N G A N AT U R A L R A I S I N G AG E N T I S W H AT SO U R D O U G H B R E A D I S A L L A B O U T. SO U R D O U G H BA K I N G H AS A LSO M A D E H U G E ST R I D E S W I T H I N T H E KOS H E R C O M M U N I T Y, SO M E T H I N G C H AYA SU R I L E I T N E R CA N AT T E ST TO. K N OW N AS T H E KOS H E R SO U R D O U G H Q U E E N , C H AYA SU R I H AS B E E N M A K I N G SO U R D O U G H B R E A D B E FO R E I T WAS A T R E N D, A N D H E R K N OW L E D G E A N D E X P E RT I S E I N T H I S A R E A H AS N OW G ROW N I N TO A P RO F I TA B L E B U S I N E SS W H E R E S H E O F F E RS M AST E R C L ASS E S A N D A L I N E O F P RO D U CTS TO H E L P H O M E C O O KS B EC O M E C O N F I D E N T SO U R D O U G H BA K E RS. OCTOBER 2023 Fleishigs

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DEMOS I KOSHER PALOOZA C H AYA SU R I L AU N C H E D S P I C E + Z E ST O N I N STAG R A M A RO U N D 20 1 3. AS T I M E W E N T O N , S H E N OT I C E D A N E E D FO R A KOS H E R SO U R D O U G H STA RT E R T H AT WO U L D B E AC C E SS I B L E TO E V E RYO N E . T H I S L E D TO T H E L AU N C H O F H E R D RY SO U R D O U G H STA RT E R T H AT S H E P R E M I E R E D AT KOS H E R PA LO OZ A . “I T WAS I N C R E D I B L E TO S E E T H E R E S P O N S E S TO T H E P RO D U CT,” S H E S H A R E S. “KOS H E R PA LO OZ A WAS D E F I N I T E LY T H E S P OT TO P R E M I E R E A N E W KOS H E R P RO D U CT !” H E R E A R E T H R E E R EC I P E S T H AT T RU LY S H OWCAS E SO U R D O U G H B E YO N D B R E A D. R EC I P E S BY: C H AYA SU R I L E I T N E R

Sourdough Crackers Yield: 1 baking sheet

If you find yourself with a lot of extra discard, this is one of the simplest recipes to make. Top it with whatever you like — flaky salt, toasted sesame seeds, everything but the bagel seasoning, za’atar, fresh herbs, etc.

NOTES: • Any flour works for this recipe, but my favorite is spelt.

• If your sourdough discard is slightly active, the crackers may rise a bit. To create a flatter cracker, simply poke holes in the dough using a fork prior to baking.

100 120 30

grams non-active sourdough starter (discard) grams spelt flour grams olive oil Flaky salt and/or toasted sesame seeds, for topping

1. In a large mixing bowl, mix all ingredients together until a dough forms.

Cover bowl and let it ferment at room temperature for 8-12 hours.

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Sourdough Waffles Yield: 12 waffles

This versatile recipe can be used in sweet or savory applications. The batter can also be made into pancakes!

200 grams non-active sourdough starter (discard) 500 grams warm non-dairy milk 80 grams coconut oil or melted non-dairy butter substitute 2 eggs 50 grams maple syrup 150 grams all-purpose flour 150 grams spelt flour or bread flour 6 grams kosher salt 1. In a large mixing bowl, whisk starter discard, milk, coconut oil, eggs and maple syrup until well combined. Add flours and salt and continue to mix until smooth.

Cover bowl and refrigerate for 8-12 hours.

2. When ready to cook, remove batter from the fridge and stir. Scoop batter into a preheated, greased waffle iron and cook according to waffle iron directions.

Sourdough Fougasse Serves: 6-8

2. When ready to bake, preheat oven to 425°F. Turn dough out onto a sheet of parchment paper and roll until roughly ⅛ inch in thickness.

Fougasse is a bread that is French in origin with a very unique shape. Serve it alongside a hearty salad and call it a meal! This recipe calls for an active sourdough starter, otherwise known as leaven (as opposed to inactive starter, otherwise known as discard).

3. Sprinkle with flaky salt and/or sesame seeds, then use a knife or pizza cutter to cut crackers to desired size.

NOTE: This recipe makes 6 smaller fougasse, but you can make larger ones if you want.

4. Transfer the entire sheet of parchment paper to a baking sheet. Bake for 12-15 minutes, until golden and crisp.

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grams active sourdough starter grams warm water, divided grams white wheat bread flour grams whole wheat flour grams kosher salt Oil, for brushing Za’atar and flaky salt, for topping

1. Feed sourdough starter 6-8 hours before you plan to bake fougasse.

2. In a large mixing bowl, mix starter, 340 grams water and flours; mix until well incorporated. Cover the bowl and set aside to rest for 30-60 minutes.

3. Add remaining 20 grams water and salt; knead dough by hand for 7-8 minutes or use a stand mixer fitted with a dough hook attachment and mix for 3-5 minutes.

Cover the bowl and place it in a warm area (around 71-78°F) to rise for 3-4 hours.

4. Divide dough into 150-gram balls and set aside to rest for 1-2 hours.

5. Working one at a time, take one portion of dough and place it on a lightly floured piece of parchment paper. Using your hands, gently flatten it to form a rough oval or rectangle shape about ½-inch thick.

Using a sharp knife or baker’s lame, make 3-4 elongated slits on each side of the dough, extending from the center towards the edges, resembling the veins of a leaf.

Be careful not to cut all the way through the dough. Gently stretch and pull the dough apart along the slits to widen the openings, creating a leaf-like appearance.

6. Transfer the shaped dough with the parchment paper onto a baking sheet or pizza stone. Repeat the shaping process for the rest of the portions of dough, leaving space between each piece on the parchment paper.

7. Preheat oven to 400°F. Brush shaped dough with oil and sprinkle with flaky salt and za’atar. Bake for 30-45 minutes, until golden brown with a crispy crust.

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Heart.Works

Adventures in Jewish Cooking WITH

J EFF NATHAN

Join Jeff Nathan, Executive Chef and co-owner of Abigael’s on Broadway, on a culinary adventure through Rome, the capital of La Dolce Vita. From authentic Italian pizza to the storied Jewish fried artichoke, you’ll uncover why indeed all roads lead there.

COMING SOON TO Brought to you by

DEMOS I KOSHER PALOOZA

Rebbetzin Style

Challah Class:

M A K I N G A B E AU T I F U L C H A L L A H I S A B O U T SO M U C H M O R E T H A N S I M P LY K N OW I N G H OW TO M A K E C E RTA I N B R A I DS. T H E R E A R E LOTS O F H E L P F U L T EC H N I Q U E S T H AT W I L L C O M P L E T E LY U P YO U R C H A L L A H GA M E , N O M AT T E R W H AT S H A P E YO U A R E C R E AT I N G. G U E STS O F KOS H E R PA LO OZ A GAT H E R E D A RO U N D C O O K B O O K AU T H O R A N D C H A L L A H BA K E R E XT R AO R D I N A I R E RO C H I E P I N SO N , W H O D E M O N ST R AT E D A N A R R AY O F E ASY-TO AC H I E V E B R A I DS. H E R E I S A SA M P L I N G, A DA P T E D F RO M T H E K I D S B O O K O F C H A L L A H BY RO C H I E P I N SO N .

BY: RO C H I E P I N SO N

I always begin my demos by offering helpful tips and tricks when working with the dough, to ensure a beautiful loaf every single time. I also showcase a series of braids, starting with one strand and working all the way up to 12! Here is a glimpse into what I demonstrated at KosherPalooza. Use your favorite challah dough recipe.

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KOSHER PALOOZA I DEMOS TIPS AND TECHNIQUES

The One-Strand Wonder

Some helpful tools for braiding and shaping your challah:

When I do challah braiding demonstrations, this one always gets oohs and aahs. It’s a great little magic trick, where one strand turns into a perfectly braided mini challah.

•

Bench scraper

•

Rolling pin

•

Kitchen scale

•

Silicone mat

•

Kitchen shears

•

Pizza cutter

1. Start by dividing your dough into portions. Round off each portion of dough by rolling it in your hand or on a smooth surface, tucking as you roll so that the messy part ends up on the underside of the rolled piece.

Six Strands This is THE classic challah shape. When we imagine a challah, this shape is what usually comes to mind! It’s very meaningful to have six strands in your challah. When you have the two challahs together, it equals 12 strands, which is the same number as the loaves of bread in the Beit Hamikdash, representing the 12 tribes of Israel. The love and unity this symbolizes causes the shechina (Divine presence) to rest on our Shabbat table!

2. Cover the dough and allow it to rest while you work with the remaining portions. After you pull off a piece of dough and round it, it needs some resting time for the gluten to relax again, which will make it easier to roll into any shape.

3. Now we roll the strands — always on a surface, never in the air. For a tapered challah, roll a little harder on the outer ends of the strand to create thinner ends.

4. If you want a really smooth strand, roll a ball of dough into a long rectangle, then roll it up lengthwise.

5. Filling the strands of dough is a great way to add extra flavor and color to your challah. Go savory or sweet; either way, you can’t go wrong!

6. A beautiful way to add color and texture to your challah is to dip the strands in some water, then roll them around in poppy, sesame or any seed you like.

1. Divide the dough into six ropes; connect at the top. Lift strands 1 and 6 to create an X, leaving two strands on each side on the bottom.

2. Starting from the top right, bring strand 6 down into the center, then bring strand 2 up to replace it.

3. Then working from the left side, bring strand 1 down into the center, then bring strand 5 up to replace it.

4. Repeat, bringing the top right strand down into the center, the bottom left strand replacing it, then bringing the top left strand down into the center, the bottom right strand to replace it. Voila! It’s a beautiful challah!

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DEMOS I KOSHER PALOOZA

DEMOS W H I L E KOS H E R PA LO OZ A WAS A L L A B O U T E AT I N G, D R I N K I N G A N D M I N G L I N G W I T H L I K E- M I N D E D I N D I V I D UA LS, A SU B STA N T I A L PA RT O F T H E E V E N T WAS D E D I CAT E D TO E D U CAT I O N , S H OWCAS I N G FO O D D E M OS BY A VA R I E T Y O F P O P U L A R C O O K B O O K AU T H O RS. T H E D E M OS W E R E N OT O N LY I N FO R M AT I V E , B U T GAV E G U E STS A H A N DS - O N E X P E R I E N C E A N D A L LOW E D T H E M TO I N T E R ACT O N E- O N - O N E W I T H SO M E O F T H E I R FAVO R I T E P E RSO N A L I T I E S.

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KOSHER PALOOZA I DEMOS

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DEMOS I KOSHER PALOOZA

AMY STOPINCKI

White Bean Chili Serves: 16

By: Amy Stopinicki

This is the chili that will get you through the winter. It makes a huge batch, is super flavorful and freezes beautifully. You can use any beans of your choice or mix and match your favorite options from chickpeas, kidney beans and more! Serve with cornmeal dumplings for a full meal.

2 3 3 1 3 6 2 1½ 1 2 1

tablespoons oil onions, chopped tomatoes, chopped red bell pepper, diced jalapeño peppers, sliced ounces spicy beef sausage, thinly sliced pounds ground beef cups tomato sauce (6-ounce) can tomato paste (15.5-ounce) cans white kidney beans, drained and rinsed teaspoon garlic powder Cayenne pepper, to taste Kosher salt and freshly ground black pepper, to taste Cornmeal Dumplings (recipe below), for serving

1. Heat oil in a stock pot over high heat.

Add onions, tomatoes, peppers and jalapeños and sauté until tender, about 5 minutes.

2. Add sausage and ground beef and brown until almost cooked through.

This is the chili that will get you through the winter.

Cornmeal Dumplings Yield: 20 dumplings

By: Amy Stopnicki

This all-purpose batter also works well for corn dogs!

1 1 1 1 ½ 1 1 1 1-2 2-3

3. Add tomato sauce, tomato paste, white beans and garlic powder. Simmer for 30 minutes, partially covered, stirring occasionally. Taste and season as desired with cayenne, salt and pepper. Serve with cornmeal dumplings.

cup cornmeal cup all-purpose flour tablespoon baking powder tablespoon sugar teaspoon kosher salt cup water egg, beaten tablespoon vinegar jalapeño peppers, minced cups oil, for frying

1. Mix cornmeal, flour, baking powder, sugar and salt until combined. Add water, egg, vinegar and jalapeños; mix well.

2. Heat oil in a Dutch oven over mediumhigh heat. Using a spoon, drop some of the batter into the hot oil. Fry for 1-2 minutes, until golden.

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KOSHER PALOOZA I DEMOS Sweet Potato Chip Salad Serves: 8-10

By: Faigy Murray

When I asked my husband to test the sweet potato chips, he looked at me and said, “Cool, you found kosher l’Pesach sweet potato chips.”

I laughed and said, “Nope! They’re homemade!” We knew right there we had a winner!

NOTE: The sweet potato chips store well in an airtight container for a few days, but be sure they are 100% cool before putting them away. If you find storebought chips, feel free to use them and skip the frying.

FOR THE SWEET POTATO CHIPS: 1 sweet potato, peeled Oil, for frying FOR THE DRESSING: ¼ cup oil 2 tablespoons red wine vinegar 2 teaspoons ketchup 1 teaspoon onion powder FOR THE SALAD: 6 cups salad greens ⅓ cup walnuts ¼ cup pomegranate seeds 1 avocado, diced

FAIGY MURRAY

1. For the sweet potato chips, thinly slice the sweet potato using a mandoline or peeler.

2. Heat 1 inch of oil in a skillet over high heat. Working in batches, carefully slide sweet potato slices into the oil, ensuring they don’t touch each other. Fry until potatoes start to curl and darken slightly, then flip and fry for another 30 seconds.

Using a spider or slotted spoon, transfer to a cooling rack or sheet of parchment paper to cool. The potatoes will crisp up as they cool.

This is the perfect update to the classic Terra chip salad.

3. For the dressing, shake all ingredients in a jar with a tightfitting lid. The dressing can be made a few days in advance; store tightly covered in the fridge.

4. Arrange salad ingredients in a serving bowl. Drizzle with dressing and top with fried sweet potato chips.

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DEMOS I KOSHER PALOOZA

PAULA SHOYER

1. Mix yeast, warm water and 1 teaspoon sugar; set aside for 10 minutes, until slightly bubbly.

2. Meanwhile, mix yogurt, egg yolks, butter, flours, vanilla and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add yeast mixture and mix until a smooth dough forms. Cover with plastic wrap and let rise at room temperature for 1-1½ hours.

3. For the filling, add chocolate to a microwave-safe bowl and heat for 1 minute; stir. Heat for another 45 seconds and stir again. Heat for another 30 seconds, if needed, until fully melted. Add milk, cocoa powder and vanilla sugar and mix well to incorporate; set aside for 5 minutes.

4. Preheat oven to 350°F. Line 3 baking sheets with parchment paper (if your oven is not big enough to bake 3 baking sheets at once, plan to bake in batches). Place a piece of parchment on the counter and dust generously with flour. Divide dough into 3 equal portions and dust the top of each portion with flour.

Classic rugelach, lightened up.

Israeli-Style Rugelach Yield: 48 cookies

By: Paula Shoyer

FOR THE DOUGH: 2 (¼ ounce) envelopes active dry yeast ½ cup warm water 2 tablespoons plus 1 teaspoon sugar, divided ⅓ cup non-dairy yogurt or sour cream 2 egg yolks ½ cup (1 stick) unsalted butter substitute or coconut oil, at room temperature 1 cup all-purpose flour, plus more for dusting 1¼ cups whole-wheat flour 2 teaspoons pure vanilla extract ¼ teaspoon kosher salt FOR THE FILLING: 10 ounces bittersweet chocolate ⅓ cup non-dairy milk 2 tablespoons unsweetened cocoa powder 2 tablespoons vanilla sugar FOR THE GLAZE: 2 tablespoons honey 2 teaspoons water

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5. Working with one portion of dough at a time, roll into a 9x14-inch rectangle, dusting with more flour under the parchment and on top of the dough as needed.

6. Scoop up a third of the filling and spread it onto the dough to the edges.

Using a pizza cutter or sharp knife, slice across the dough lengthwise to create 2 long rectangles, then slice crosswise into 4 equal rectangles. Slice each rectangle diagonally to make 8 triangles, then again to make 16 triangles.

7. Roll up each triangle and turn the ends in to create crescents. Place on the prepared baking sheets. Repeat with remaining dough and filling. (If the filling gets too thick to spread, heat for ten seconds in the microwave to soften.) Bake rugelach for 12-13 minutes or until lightly golden brown.

8. While rugelach are baking, prepare the honey glaze. Add honey and water to a microwave-safe bowl and microwave for 15 seconds or until dissolved. Alternatively, cook in a small saucepan over mediumhigh heat.

9. When the rugelach are baked, use a pastry brush to brush the tops of the pastries with honey glaze. www.fleishigs.com

SAVE THE DATE KOSHERPALOOZA 2024 MAY 30 @ THE MEADOWLANDS KOSHERPALOOZA.COM Join the mailing list for updates, behind the scenes content, and early bird deals!

COUSCOUS Couscous is native to Morocco, and the word refers to both the grain and the traditional dish made with it. Semolina, or durum (the heart of the wheat kernel), is ground to the consistency of coarse cornmeal, then mixed with flour and just enough water to make small grains, about the size of millet grains. These plump grains are then dried, preferably in the hot sun. Prepared couscous is very easy to find in bulk at most health food and grocery stores.

It is ready-to-use and requires no cooking.

Couscous, the rock star of Moroccan cuisine, can be served with many exciting vegetable combinations.

Couscous is traditionally made in a couscoussier, a deep, narrow-ish two-part pot. The bottom part is filled two-thirds with water. The top part has a perforated bottom where the couscous grain goes and gets permeated with the steam. I always fear these added steps, albeit simple, would act as a deterrent. With my muchsimplified just-about-perfect method, you might make couscous more often. And not just for the larger couscous dish, but also for a simple side dish, or a base for couscous bowl.

FUN FACT: Israeli couscous is not couscous at all.

Although it’s very good, it’s actually pasta and not what you want to use in traditional couscous recipes.

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KOSHER PALOOZA I DEMOS

LEVANA KIRSCHENBAUM Couscous with Vegetables

Perfect Couscous

Serves: 8

Serves: 8

3 3 1 1 1 1½ 1 1 ⅓ 1 2 2 6 3

By: Levana Kirschenbaum

large leeks, washed and thinly sliced large beefsteak tomatoes or 6 large plum tomatoes, cut into wedges (16-ounce) bag frozen artichoke bottoms, sliced bunch Swiss chard, ribs and leaves, thinly sliced (or 3 small zucchini, thinly sliced) large bulb fennel, thinly sliced cups fresh or frozen green fava beans or edamame small bunch fresh cilantro, tough stems removed, minced small bunch flat-leaf parsley, minced cup olive oil tablespoon turmeric pinches saffron tablespoons paprika bay leaves Kosher salt and freshly ground black pepper, to taste cups water Perfect Couscous (recipe follows) Harissa, store bought or homemade (recipe follows), for serving

1. Add vegetables, herbs, oil, spices and water to a Dutch oven or wide, heavybottomed pot over high heat. Cover and bring to a boil, then lower heat and cook, covered, for 20 minutes.

2. Using a slotted spoon, transfer the vegetables to a platter. If you have about 3 cups left in the pot, the liquid is at the right texture. If you have too much liquid, reduce it over high heat, uncovered, until you end up with about 3 cups liquid.

3. To serve, pile warm couscous onto a platter. Pour some of the cooking liquid over the couscous, only as much as it will absorb without it becoming mushy.

Arrange vegetables over couscous. Pass any remaining broth in a gravy boat. Serve with harissa on the side.

By: Levana Kirschenbaum

Please ignore the instructions on the box, which often yield a mushy, untextured and watery grain. Instead, follow my no-fail instructions for a dry-plump finished grain.

Add 3 cups couscous to a stainless steel bowl with 3 cups boiling water and ¼ cup olive oil; mix thoroughly. Immediately cover very tightly with 2 layers of foil. Set aside to rest for 15 minutes, then fluff with 2 forks until grains are separated. Season with kosher salt and freshly ground black pepper, to taste.

Harissa Yield: 4 cups

By: Levana Kirschenbaum

Every cuisine boasts a hot condiment.

Harissa, a fiery pepper relish that originated in North Africa, is the one we grew up with in Morocco. It’s the classical accompaniment to couscous and is also delicious with fried fish and grilled chicken. Dilute it with a little water and lemon juice for a superb marinade for beef, fish, chicken and vegetables. (In a marinade form, it’s called chermoula.) Although connoisseurs (including this one) will insist that authentic harissa is made with water-reconstituted dried red hot peppers, gochugaru, the fiery Korean coarsely ground chili powder, is more widely available.

Mix 1 cup gochugaru and 2 cups boiling water in a bowl; set aside to rest. Pulse 1 bunch fresh cilantro and 12 garlic cloves in a food processor. With the motor running, gradually add ½ cup oil. Add ¼ cup paprika, 2 tablespoons cumin and 2 tablespoons fresh lemon juice; process for a few seconds until incorporated. Pour into the gochugaru mixture and mix well.

Season with kosher salt, to taste.

CHANGE IT UP: Use 4-5 pounds boneless beef cheeks, lamb or lamb shanks instead of the vegetables and increase water to 8 cups.

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DEMOS I KOSHER PALOOZA Horchata Yield: 5 cups

1 By: Levana Kirschenbaum

Horchata is a delightful almond rice drink that originates from Spain and is traditionally made with chufas, or tiger nuts, a tuber superfood widely available in Spain and South America, used for baking and drinks. Because we grew up in Morocco, which neighbors Spain, we eagerly waited for school to let out to buy it from the vendors who hawked it at the top of their voices. Although the nuts are traditionally soaked for a full 24 hours, I tinkered with the ingredients and recipe to arrive at a super nutritious and super nutritious drink that is easy to make.

4 ½

1 3-4 2

cup roasted, blanched almonds, whole or slivered cups almond milk or water cup cooked white rice Zest and juice of 1 lemon tablespoon cinnamon tablespoons honey or pure date syrup tablespoons orange blossom water

Blend all ingredients at high speed in a professional blender until completely smooth. Serve over ice.

VARIATIONS: • Use other roasted nuts, such as hazelnuts, pecans or walnuts, instead of almonds.

•

Use cooked brown rice instead of white rice. Or use ⅓ cup instant oats soaked in boiling water. Even cooked couscous will do!

•

Play with spices like cardamom and ginger, but be sure to leave the cinnamon in — it’s too amazing to leave out.

NOTE: Invest in a professional blender — it’s worth every penny and eliminates the soaking/ straining step.

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GLU TEEEN FR

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NATURA

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CHICKPEAS TO PLEASE Heart.Works

Meet Heaven & Earth’s Plant-Based Falafel Sliders: made with Organic Chickpeas and packed with flavor. These better-for-you burgers are a healthier lunch or quick dinner for this summer season. Mmmm, it’s Heaven!

DEMOS I KOSHER PALOOZA Veal Scaloppine with Tomatoes and Cremini Mushrooms Serves: 2-4

By: Naomi Ross

Super thin cutlets are the only way to make a scaloppine. Pound them thinly in between pieces of plastic wrap with a tenderizer or mallet. Your butcher can prepare thinned cutlets for you as well.

4 ½ ¼ ½ ¼ 1 3 ½ ¼ 8 ½ 1

thin “Italian-style” veal (or chicken) cutlets pounded thinly (about ¼-inch thickness) teaspoon kosher salt, plus more to taste teaspoon freshly ground black pepper, plus more to taste cup all-purpose flour cup olive oil large shallot, chopped cloves garlic, minced cup dry white wine cup low-sodium chicken broth ounces cremini mushrooms, sliced teaspoon dried oregano pint cherry tomatoes, halved Chopped fresh parsley, for garnish

1. Season cutlets with salt and pepper.

Place flour in a shallow dish and dredge cutlets in flour; shake off excess flour and set aside.

2. Heat olive oil in a large, wide skillet over medium-high heat. Place cutlets in the pan and brown on each side until light golden in color, about 1 minute per side (you may need to do this in batches). Transfer cutlets to a plate and set aside.

3. Reduce heat to medium. Add shallots and sauté until tender, about 2 minutes. Add garlic and sauté for another 1-2 minutes.

NAOMI ROSS Umami is the highlight here, with mushrooms, tomatoes and veal.

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4. Add wine, broth, mushrooms, oregano and more salt and pepper to taste. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Cook for another 3-4 minutes, until mushrooms begin to wilt and mixture is slightly reduced.

5. Add cherry tomatoes and continue to simmer for another 2-3 minutes; tomatoes will begin to soften. Return veal to pan, spooning pan sauce over the cutlets. Bring back to a simmer, cooking for about 4-5 minutes or until sauce is thickened (adjust heat if necessary). Remove from heat.

6. Plate each serving of veal scaloppine and spoon sauce over the top; garnish with chopped parsley. www.fleishigs.com

KOSHER PALOOZA I DEMOS

MIRIAM PASCAL COHEN

Beef Potstickers Yield: 30-40 potstickers

By: Miriam Pascal Cohen

Potstickers are one of my favorite foods ever, and for good reason. Any kind of dumpling is pretty great, but with potstickers, you get the best of all worlds: crispy on bottom and chewy on top. It’s a textural party in your mouth!

NOTE: To make the pleated shape you see, instead of sealing the wonton wrapper in half, fold small sections back onto itself.

Pinch tightly to ensure they stay closed.

This is totally optional and just for looks, so feel free to fold it simply instead! ½ pound ground beef 1 teaspoon kosher salt 1 teaspoon dried minced onion ½ teaspoon garlic powder ¼ teaspoon freshly ground black pepper 1 tablespoon soy sauce 30-40 dumpling wrappers Oil, for frying Water, for steaming Sesame Dipping Sauce (recipe below) Sesame seeds, for garnish Chopped scallions, for garnish 1. Mix ground beef, spices and soy sauce until just incorporated.

2. Place a spoonful of filling in the center of a wonton wrapper. Using your finger, brush water along the edge of the wrapper. Fold the wrapper over the filling and press tightly to form a triangle or half circle, depending on the shape of the wrapper. Repeat with remaining wrappers and filling. Alternatively, pleat edges (see head note).

Sesame Dipping Sauce Yield: ¾ cup

Mix ¼ cup honey, ¼ cup soy sauce, 2 tablespoons toasted sesame oil, 2 tablespoons rice vinegar, 1 teaspoon garlic powder, ½ teaspoon ground ginger and a pinch of crushed red pepper flakes (if desired).

Any kind of dumpling is pretty great, but with potstickers, you get the best of all worlds: crispy on bottom and chewy on top.

3. Heat a thin layer of oil in a large skillet (with a tight fitting lid) over high heat.

Working in batches, sear potstickers for 1-2 minutes, until bottoms are crispy and lightly golden brown.

4. Lower heat and immediately add 2-3 tablespoons of water, then quickly cover the pan with the lid. Cook for another 3-5 minutes; the steam from the water will cook the potstickers through.

5. Raise heat to high and let the potstickers cook, uncovered, for another 1-2 minutes, until very crispy and nicely browned, but do not flip! Repeat with remaining potstickers.

Garnish with sesame seeds and scallions.

Serve with dipping sauce.

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Why Weekly? Typically, people do their grocery shopping weekly, so it’s nice to have a sharing component

to that where you sponsor food for the needy weekly. In Jewish tradition, before paper money and digital transfers, every home had a coin collection box where people would give charity at least once a week, typically before lighting the candle for Shabbos. Regular weekly donations provide a consistent and reliable source of funding, which will allow us to plan and budget more effectively, knowing that we can count on a certain amount of money coming in each week. Donating weekly can also help make donating more manageable, since instead of a large amount at once it’s a much smaller amount each week.

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designinbrooklyn

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NEW ITEM INTRODUCING A

REVOLUTION IN FROZEN PIZZA 100% SPELT FLOUR CRUST Experience a perfectly crispy crust that's gentle on your digestion, made from spelt flour that's easier for your body to love.

‫חלב ישראל‬ ‫ קמח ישן‬- ‫המוציא‬

SPELTFULL PIZZA

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NOW AVAILABLE AT YOUR LOCAL SUPERMARKET

Wine Tasting Experience @kosherpalooza

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BY: S H I F R A K L E I N A N D E L I S H E VA TA I TZ THE KOSHER WINE INDUSTRY HAS GROWN BY LEAPS AND BOUNDS OVER THE LAST FEW DECADES. NOT ONLY HAVE OPTIONS GREATLY INCREASED, BUT CONSUMERS ARE BECOMING MORE DISCERNING AS WELL. ENTER A KOSHER WINE SHOP AND YOU WILL BE MET WITH AN ENDLESS ARRAY OF WINES VARYING IN FLAVOR PROFILES AND PRICE POINTS. HERE IS A VERY SMALL SAMPLING OF SOME OF THE KOSHER WINES THAT WERE ON DISPLAY AT KOSHERPALOOZA, SHOWCASING THE VAST RANGE OF HIGH-QUALITY WINES IN THIS EVERGROWING INDUSTRY.

Fleishigs OCTOBER 2023

DALTON ASUFA COAST TO COAST ZINFANDEL 2021 A relatively spicy wine with notes of currants, berries, plums, cinnamon and cloves, this is a popular red wine to serve with hearty meat dishes. Serve with meat pizza or barbecue fare.

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L'CHAIM

DALTON ASUFA LEVANTINA PETITE SIRAH / CARIGNAN / GRENACHE NOIR 2020 This highly-rated red wine is made from a blend of grapes from three different regions of Israel. Serve with burgers, braised chicken, cheese or eggplant.

DALTON ASUFA MAJESTIC OLD VINE CARIGNAN 2021 Made from 100% Carignan grapes, this light and refreshing wine is versatile and can be paired with a multitude of dishes. The wine recently received a 92 rating from Wine Enthusiast. Pair with hearty meat dishes like braised brisket.

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L'CHAIM

LAUFER SELECT TOKAJI REGAL ICE 2021 Originating from the Tokaji wine region in Hungary, this sweet wine is produced from frozen grapes, creating a highly concentrated grape flavor. Pair with cheese and light desserts.

HERZOG SPECIAL RESERVE MÉTHODE CHAMPENOISE ROSÉ This sparkling rosé has aromas of pineapple and peach. Elegant and balanced on the palate with a clean finish. Pair with charcuterie, fruit, duck or smoked salmon.

ANTHONY GIRARD L'INDISCRÈTE SANCERRE 2021 While most wines are aged in oak barrels, due to the cold spells in Sancerre, this wine was aged in stainless steel tanks to avoid oxidation and preserve its bright aroma. Pair with turkey, chicken or sushi.

CAPÇANES PERAJ PETITA 2021 This high-quality red is a unique blend from the Capçanes region of Spain harvested from ancient vines to create a wine that exhibits lively fruit and seductive aromas of red berries and cherry. Pair with roasted vegetables or turkey.

ODEM MOUNTAIN 1060 CABERNET FRANC 2018 Aged for 20 months in French oak barrels, this enjoyable Franc has aromas of licorice, vanilla and pepper. Pair with smoky grilled food.

GAVIOLI CANTINERI DM MOSCATO This crisp, sweet, sparkling wine is light and refreshing and comes in a uniquely designed floral-themed bottle.

CEDEV L LAMBRUSCO ROSATO A wonderful semi-dry sparkling wine, Lambrusco refers to the famous Italian grape variety used for this rosé. Pair with pasta or grilled fish dishes.

BAGLIETTI NO. 7 BRUT ROSÉ This dry, sparkling celebration wine is made using grapes from the Piave area in Prosecco, Italy. Pair with schnitzel or chocolate desserts.

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Palooza Up

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L'CHAIM

ONE OF KOSHERPALOOZA’S MOST POPULAR VENDORS WAS MIXCRAFT, A MIXOLOGY COMPANY FOCUSED ON BRINGING THE HIGH-END KOSHER COCKTAIL EXPERIENCE TO PARTIES AND EVENTS OF ALL SHAPES AND SIZES. THE LINE WAS LONG, BUT GUESTS PATIENTLY AWAITED A REFRESHING BAGGED SUMMER COCKTAIL FEATURING DEAD DROP SPIRITS. MIXCRAFT’S FOUNDER, JAKE NIMAN, AND HIS TEAM WERE HUSTLING AND SHAKING COCKTAILS AND DOLING OUT COLORFUL STRAWS FROM A FULL-SIZE RETRO DRINK TRUCK THAT WAS SET UP TOWARDS THE BACK OF THE ROOM. IT WAS TRULY A GREAT ADDITION TO THE EVENT.

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DEMOS I KOSHER PALOOZA Palooza Sour Serves: 1

By: Gabriel Shpitalnik

The KosherPalooza cocktail competition was co-hosted by Jake Niman and Shlomo Klein and judged by an independent panel. The three contestants were Gabriel Shpitalnik (Mixcraft summer employee and workshop instructor), Leibi Kagan (owner of KGN Mixology) and Yoni Schwartz (owner of Fresh Fizz Soda). They were tasked with creating a fun, original cocktail using a limited number of surprise ingredients and were awarded based on the drink’s originality, flavor and presentation. It was a tight competition, but Gabriel, pictured right, narrowly came in first with his riff on a whiskey sour.

Summer Buzz Serves: 1

By: Jake Niman

This is a simple at-home adaptation of one of the drinks we served in pouches at our cocktail truck at KosherPalooza. It’s also a riff on the classic Bee’s Knees cocktail, with a fun watermelon twist.

2 3 ¾ ¾

ounces gin chunks watermelon ounce fresh lemon juice ounce Honey Syrup (recipe follows) Ice, for shaking and serving Lemon twist, for garnish

1. Add gin and watermelon to a cocktail shaker; muddle watermelon to extract the juice.

1½ ¾ 1 ½ 1 1

ounces bourbon ounce crème de cassis liqueur ounce fresh lemon juice ounce Honey Syrup (recipe above) egg white dash angostura bitters Ice, for shaking Red currants, for garnish

1. Add bourbon, liqueur, lemon juice, honey syrup, egg white and bitters to a cocktail shaker and dry shake (without ice) for 10-15 seconds.

2. Add ice to the shaker and shake vigorously for another 10-15 seconds.

Double strain into a chilled coupe glass.

Garnish with a cluster of red currants.

THE KOSHERPALOOZA COCKTAIL COMPETITION WAS CO-HOSTED BY JAKE NIMAN AND SHLOMO KLEIN AND JUDGED BY AN INDEPENDENT PANEL.

2. Add lemon juice, honey syrup and ice; shake for 10-15 seconds, until chilled and diluted.

3. Strain into an ice-filled rocks glass.

Garnish with a lemon twist.

Honey Syrup Yield: 1 cup

I prefer a light and floral-like honey, such as wildflower or orange blossom.

Add 1 cup honey and 1 cup hot water to a jar and stir until honey is fully dissolved.

Store in the fridge and use to sweeten various drinks.

Legendary host Nachum Segal presented the various awards at KosherPalooza.

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nother popular stop at KosherPalooza was Misceo, whose booth was manned by legendary cocktail curator Will Krepop. “What better place to debut cocktails than the debut of an event called KosherPalooza,” Will shared. Using their signature coffee liqueur, Misceo debuted two fun, fresh new cocktails, The Coffee Babka Frappe and The Paloma Café, at the show. Will is currently the Beverage Director at two of Manhattan’s hottest bars — Pretty Ricky’s and Wiggle Room — where Secret NYC described his cocktail menus as “world class” and “a beautiful dichotomy with its upscale quality in a downtown environment.”

Gitty Halberstam, Misceo’s creator/ founder said she considers the alliance with Will another key milestone in her brand’s very northward trajectory. “I could say that Will’s knowledge of the on-premise market is only matched by his expertise as a mixologist… or I could just point out that when people ask how many cocktails we gave out that day, my answer is, ‘We stopped counting after 200…of each.’” That says it all!

Coffee Babka Frappe

Paloma Café Serves 1

By: Will Krepop

1 ounce Misceo coffee liqueur 1 ounce tequila 1 ounce grapefruit juice ¼ ounce lime juice Ice 1½ ounces sparkling water Grapefruit wedge, for garnish 1. Add liqueur, tequila, grapefruit juice and lime juice to an ice-filled glass. Top with sparkling water.

2. Garnish with a grapefruit wedge

Serves: 2

By: Will Krepop

This velvety drink has that perfectly-brewed cup of coffee taste, which complements the boldness of the Misceo and is balanced by the warm notes of freshly grated cinnamon.

3 1 ¼ ¼ 1

1

ounces Misceo Coffee Liqueur shot espresso (such as Gaia Red Deer or similar) ounce store bought cinnamon syrup ounce cane syrup tablespoon regular or non-dairy sour cream Pinch of salt cup of ice Cinnamon or nutmeg, for garnish

1. Add liqueur, espresso, cinnamon syrup, cane syrup, sour cream, salt and ice to a blender; blend until frothy and frappe-like.

2. Garnish with grated cinnamon or nutmeg.

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SOL Di PROFILE

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ining

PROFILE

BY: E L I S H E VA TA I TZ R EC I P E S BY: YOS E F E PST E I N A N D M E I R G O L D B E RG O F SO L D I N I N G P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

“We are not just a plate of food.

We are in it for our passion.”

- Meir Goldberg and Yosef Epstein

M

eir Goldberg and Yosef Epstein, the two chefs behind the private chef service SOL Dining, were at KosherPalooza delighting guests with bites of their beef tartare with crispy rice paper and the showstopper of the plate — parsley dust, which they demonstrated making using maltodextrin (more on that below). We originally featured SOL Dining two years ago, so after the event, we had the chance to catch up with Meir and Yosef at the Fleishigs headquarters.

They came prepared and cooked a fivecourse meal that showcased their talent and breadth of culinary knowledge and gastronomy.

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PROFILE

You’ve showcased some adventurous places you’ve traveled with clients. What are some memorable locations?

How has SOL Dining evolved since you were last featured here (Issue 26 / April 2021 — recipes from that feature are available on the Fleishigs app).

As we have grown and developed our team at SOL Dining, our focus has shifted from small intimate dinners to larger-scale events, where we can bring the quality and uniqueness of our style to a greater scale. We also plan on expanding our business beyond catering. We plan on bringing new items and different ideas to the kosher market, so stay tuned for more!

We've been to some great places, but the top has to be up in the Canadian tundras of Churchill, Manitoba with the Northern Lights and polar bears.

We also spent time cooking for a client on a massive cattle ranch in Wyoming.

Any particular challenge you've encountered in this industry?

The challenges we face are like any business — staying focused and growing the company while maintaining our quality.

What sparked your interest in modernist cuisine and gastronomy?

Our creative sparks began when we were training and studying under Chef Elior Balbul at Alenbi, where we were sous chefs. It was there that our passion grew for the creative process of building each dish. That interest has continued as we've grown our business and pushed ourselves to create new concepts to integrate into the kosher world. One of our missions is to educate the kosher scene on the endless possibilities that can be done with food. KosherPalooza was huge in this regard. We look forward to the continuing growth of the kosher food industry.

What is the process of conceptualizing a menu from start to finish?

What we like to do is go out of the box and give our clients an experience that they didn’t know they could have, from great food to excellent service.

We change our menu seasonally, which pushes us to constantly be creative. We go through our collection of cookbooks and ideas we've had throughout the year. One thing we won’t compromise on is the use of high-quality, seasonal ingredients.

We often push ourselves out of our comfort zones to use new ingredients, techniques and flavor profiles.

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. om r m f p r t7 ne a n i e d m r te o i o h r f o e s v I'll b your fa d thank ! n y t a o h j i g l n i e E n D o t s s n d o i Seas ing the k h c t a w y m m o M , e Lov

NEW YORK

SCAN HERE TO ORDER ONLINE NEW JERSEY

465 CEDAR LANE, TEANECK, NJ 07666

LAWRENCE

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330 CENTRAL AVENUE 516.295.3300

68-18 MAIN STREET 718.268.6469

1104 WILMOT ROAD 914.472.2240

711 CEDARBRIDGE AVENUE 732.813.7700

50 DOUGHTY BLVD, LAWRENCE, NY 11559 700 WEST BROADWAY, WOODMERE, NY 11516

PROFILE

FIFTH COURSE Chocolate mousse | ginger almond crumble | “Reeses” foam | chocolate and tahini tuile | peanut butter dust

SOL DINING SAMPLE FIVECOURSE MENU

SECOND COURSE Mahi ceviche | Strawberry consomme | compressed pineapple | red chili jam | coconut powder | chili oil | oregano | tapioca tuile

THIRD COURSE Beef tartare | parsley aioli | salt-cured egg yolk | pickled baby turnips | parsley oil | parsley dust (recipe on page 90) 88

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FOURTH COURSE Filet | confit and charred napa cabbage | king bolete | barley risotto | porcini meringue | coffee and truffle gel | black garlic foam

FIRST COURSE Sourdough | almond ricotta cremá | brandy-braised cipollini onions | butternut squash | cantaloupe | sunflower and duck fat crumble | whipped honey | fleur de sel

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MOLECULAR GASTRONOMY: TOPIC: MALTODEXTRIN Maltodextrin, an ingredient beloved by chefs, can be used to turn a fat (such as oil) into a dust or powder. The process is a quick transformation that adds a modern twist to dishes. Meir and Yosef’s unique demo at KosherPalooza blew bystanders away. Here is how you can use it to elevate your plating at home.

Parsley Dust Have you ever been served a dish at a restaurant that is garnished with some edible dust? The process of making it is fairly simple, so if you are adventurous in the kitchen, give maltodextrin a go. You can use any fat of choice, like oil, to make a sweet or savory dust — peanut butter and tahini work well for sweets. At KosherPalooza, we demonstrated the process and used the parsley dust on our beef tartare. It added an unexpected texture and herby element.

NOTES: • For best results, use a food processor.

However, this can also be accomplished using a whisk and mixing bowl.

• Double or triple the recipe as needed, using a 60/40 proportion: 60 grams maltodextrin to 40 grams fat of choice.

For accuracy and precision, weigh your ingredients.

• Maltodextrin can be found on Amazon from Modernist Pantry (certified by the OU).

60 40

grams tapioca maltodextrin/N-Zorbit (see head note) grams parsley oil (recipe follows)

Place maltodextrin and oil into the bowl of a food processor fitted with the S-blade attachment; pulse until incorporated. Store powder as you would store the fat you have used.

Parsley Oil Yield: 1½ cups

Blend ½ cup fresh parsley, ½ cup canola oil and ½ cup extra-virgin olive oil in a highpowered blender on maximum speed. Chill, then strain through a coffee filter.

Beef Tartare Serves: 4-6

This is one of our most sought after appetizers, so we knew it had to be the one we handed out at KosherPalooza. The dish was elevated with a touch of parsley dust, using the same technique that we demonstrated at the event.

NOTE: It’s very important to use highquality beef when making tartare.

FOR THE BEEF TARTARE: 8 ounces USDA prime center-cut ribeye 2 shallots 1 jalapeño 2½ tablespoons extra-virgin olive oil 2 teaspoons kosher salt FOR SERVING: Crispy Rice Paper (recipe follows) Pickled Baby Turnips (recipe follows) Parsley Aioli (recipe follows) Parsley Dust (recipe above) Salt-Cured Egg Yolk (recipe follows) Zest of 1 lemon 1. Using a sharp knife, slice the ribeye as finely as you can. Be sure not to overwork or chop the meat roughly, as it will cause the texture to be mushy and unpleasant.

The trick is to make even cuts using the julienne method, then mince the meat from there. Add minced meat to a bowl.

2. Mince shallots and jalapeño in the same manner and add to the beef. Season with olive oil and salt.

3. Divide the tartare into two spoonfuls on a plate and arrange crispy rice paper and pickled baby turnips around it. Add a dollop or two of aioli and a pile of parsley dust. Garnish with grated cured egg yolk and lemon zest.

Heat 2-3 inches canola oil in a large pan over medium-high heat. Working one at a time, gently lower a sheet of dried rice paper into the hot oil and, using tongs, create a bowl shape by gently pressing into the center of the rice paper. Fry for about 30 seconds until puffed and crisp.

Transfer to paper towels to drain and cool. Store in an airtight container at room temperature.

Pickled Baby Turnips This recipe also works well with radishes or a combination of both.

Bring 1 cup water to a simmer in a saucepan over medium heat. Add ½ cup rice vinegar, ⅓ cup sugar, 1 tablespoon pickling spice and 2 teaspoons kosher salt. Stir until sugar dissolves, then remove from heat and add 2 cups sliced baby turnips. Let cool completely. Store in an airtight container in the fridge for up to 1 month.

Parsley Aioli Replace the parsley oil with more canola oil for a standard aioli that is just as delicious.

Add 4 eggs, ½ cup white vinegar, 1 teaspoon Dijon mustard and 2 dashes hot sauce (if desired) to the bowl of a food processor fitted with the S-blade attachment; blend until fully combined.

With the motor running, drizzle in 1½ cups canola oil and ½ cup parsley oil (recipe above); blend until mixture has thickened. If too thick, add cold water, 1 teaspoon at a time, until desired consistency is reached. Season to taste with kosher salt.

Crispy Rice Paper

Salt-Cured Egg Yolk

This is a versatile technique that can be used for sweet and savory dishes.

Separate 1 egg yolk from the egg white, discarding the white or reserving for another use. Place yolk on a bed of kosher salt and cover with salt; refrigerate overnight. Carefully rinse salt off the egg yolk, then place on a silicon mat-lined baking sheet. Cook in a 170°F oven for 12 hours, until thoroughly dehydrated.

NOTE: Rice paper is sold dried and can be used for summer rolls once rehydrated in water. They are not the same as egg roll or spring roll wrappers.

Look for them by Natural Earth Products (certified kosher by OU).

Meir and Yosef can be contacted @sol.dining or via email info@soldiningnyc.com.

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RESTAURANT ROUND-UP

R E STAU R A N TS T H RO U G H O U T T H E T R I -STAT E A R E A S H OW E D U P A N D S E RV E D SA M P L E S O F SO M E O F T H E I R FAVO R I T E H I TS. SO M E R E STAU R A N TS E V E N U S E D T H E S H OW AS A N O P P O RT U N I T Y TO L AU N C H N E W P RO D U CTS A N D S E RV I C E S. H E R E A R E P O P U L A R R EC I P E S F RO M T H R E E R E STAU R A N TS T H AT YO U CA N M A K E AT H O M E .

R E STAU R A N TS O F T H E S H OW

Dani Klein (Yeah That's Kosher), Steven Traub (Wall Street Grill), Mike Gershkovich (Mike's Bistro) and Elan Kornblum (Great Kosher Restaurants), hosted an interactive panel about the kosher restaurant industry.

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Nostalgia 1200 River Avenue Lakewood, NJ 08701 (732) 705-9222 @nostalgiakosher Wall Street Grill 128 Pearl Street New York, NY 10005 (212) 635-5757 wallstreetgrill.com @wallstreetgrill Eden Wok 1327 North Avenue New Rochelle, NY 10804 (914) 637-9363 edenwoknr.com @edenwok

Fleishigs OCTOBER 2023

Lamppost Bistro 276 Atlantic City Boulevard Pine Beach, NJ 08741 (732) 733-4199 lamppostbistro.com @lamppostbistro

The Cookie Corner 101 Stonewall Court Unit 1 Lakewood, NJ 08701 (848) 245-0533 thecookiecorner.com @the_cookie_corner

Brooklyn Bagel 7 Heyward Street Brooklyn, NY 11249

Paprika Deli (located within Rockland Kosher supermarket) 27 Orchard Street Monsey, NY 10952 (845) 425-2266 @paprika_deli

5702 18th Avenue Brooklyn, NY 11219 brooklynbagelny.com @brooklynbagel.ny

Cream Gelateria and Pasticceria 12 America Avenue Lakewood, NJ 08701 (732) 708-5999 creamgelateria.com @cream.gelateria www.fleishigs.com

RESTAURANT CHRONICLES

LAMPPOST BISTRO Established in 2020, Lamppost Bistro opened with a focus on creating a charming yet elegant setting. The menu created

by Chef Yudi Cirota is executed with the freshest, seasonal ingredients. The crackling fireplace, warm, rustic decor and soft music soothe the senses while the mouthwatering, artfully presented dishes delight your palate. Lamppost’s classy service works in harmony to provide the ultimate dining experience. At KosherPalooza, Lamppost Bistro presented this creamy risotto to guests who delighted in the restaurantworthy dish.

Lamppost Bistro’s Wild Mushroom Risotto Serves: 8

The secret to a creamy risotto is to gradually feed the rice with hot liquid, so make sure to add it slowly, stirring frequently in between additions and waiting for it to absorb into the rice before adding more.

NOTE: For a richer stock, you can add some bone marrow to the stock while bringing it to a boil.

3 1 2 1 2 2 ½ 8

½

tablespoons + 1 teaspoon olive oil, divided shallot, minced cloves garlic, crushed tablespoons fresh thyme, minced (8-ounce) packages wild mushrooms, diced cups arborio rice cup dry white wine cups hot vegetable or beef broth Salt and pepper, to taste cup shiitake or shimeji mushrooms Truffle oil, for drizzling Minced black truffle, such as Tuscanini, optional, for garnish

1. Heat 3 tablespoons olive oil in a stock pot or Dutch oven. Add shallots, garlic and thyme; sauté until fragrant, 1-2 minutes. Add wild mushrooms and sauté for another 2 minutes.

Tuscanini, a vendor at KosherPalooza, premiered their new line of truffle products.

We used the truffle oil and minced black truffle in the risotto to elevate the earthy, mushroom flavor.

2. Add rice and white wine. Lower heat to medium and simmer until wine evaporates. Add 2 cups broth and stir frequently until it absorbs into the rice. Add another 2 cups broth and repeat, stirring until it’s absorbed. Repeat with remaining broth. Season with salt and pepper, to taste.

3. For the garnish, heat remaining 1 teaspoon oil in a skillet over medium-high heat. Add shiitake mushrooms and sauté until golden brown. Season with a pinch of salt.

4. Top risotto with sautéed mushrooms and a drizzle of truffle oil. Garnish with minced black truffle (if desired).

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WALL STREET GRILL Wall Street Grill is known for consistency of service and high-quality culinary experiences. The glass-enclosed rooftop atrium and outdoor garden area are designed to create an upscale yet organic environment where diners can feel at home. Unique, handcrafted cocktails complete Chef Joseph Paulino’s luxe menu, bringing an elevated cuisine to the kosher world. Their famous sticky glazed chicken nuggets were one of the most coveted bites of food presented at KosherPalooza.

Wall Street Grill’s Glazed Chicken Nuggets Serves: 4

By: Chef Joseph Paulino

Wall Street Grill is famous for these sweet, savory, slightly spicy nuggets. They are addictive!

1

6 ½ 6 ⅓ ¼ 2 2 2 1 ½ 2

pound skinless, boneless chicken thighs, cut into bite-size pieces tablespoons potato starch teaspoon kosher salt tablespoons oil cup chicken broth cup brown sugar tablespoons honey tablespoons gochujang tablespoons soy sauce tablespoon minced garlic teaspoon crushed red pepper flakes, optional scallions, sliced

1. Toss chicken with potato starch and salt to evenly coat.

2. Heat oil in a large skillet over medium heat until hot and shimmering. Add chicken in a single layer and cook, undisturbed, until deeply golden on the bottom. Flip and cook for another 2 minutes (at this point, it won’t be fully cooked through).

3. Meanwhile, whisk broth, brown sugar, honey, gochujang and soy sauce; set aside.

4. Push chicken to one side of the skillet. Add garlic to the empty side of the skillet and cook until softened, about 2 minutes. Add sauce and red pepper flakes (if using) to the skillet and stir to coat. Let cook until sauce is thickened, 2-3 minutes, and chicken is cooked through (165ºF internal temperature). Garnish with scallions.

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RESTAURANT CHRONICLES

Nostalgia is a traditional Hungarian heimish Jewish deli that specializes in old-world classics. Go back to a time when every kosher restaurant was a place where every occasion was celebrated over a steaming plate of quality heimish food. The menu has an array of iconic Hungarian staples, including deli sandwiches with all the fixings, stuffed cabbage, chicken matzah ball soup and more, as well as Shabbos classics like gefilte fish, cholent, kugel and kishka available every day. End off your meal with a slice of heimish babka and you will be met with nostalgia every time.

Nostalgia’s Wow Potato Kugel Serves: 12

Shabbos is not complete without potato kugel and Nostalgia is famous for theirs. Here is the not-so-secret recipe behind the madness!

10 1 1 7 2 ¾ 1½ 1

potatoes small zucchini small onion eggs, beaten cups seltzer cup oil tablespoons kosher salt teaspoon freshly ground black pepper

1. Preheat oven to 500°F. Process potatoes, zucchini and onion in a food processor; transfer to a large mixing bowl.

2. Add eggs, seltzer, oil, salt and pepper; mix until combined. Cook for 1 hour, until deeply golden brown.

Alternatively, cover and cook overnight in a 225°F oven.

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Cabernet Franc, The OG

THE OTHER SIDE OF THE CORK

BY YA E L E .

G E L L E R, M P H

I

often feel that we get so caught up in the grape varietal game, especially when drinking kosher wine.

“Give me your best Cab” is commonly heard by everyone working in the kosher wine industry or that consumers can only tolerate Cabernet Sauvignon or Chardonnay when they likely cannot distinguish between an oaked Chardonnay and a Sauvignon Blanc. I have been an advocate for broadening those horizons for a long time, encouraging consumers to explore other grape varieties or blends. At last, times are changing.

Here we will delve into the intriguing

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history of Cabernet Franc and unveil the secrets behind its flavors.

One aspect that often seems to escape consumers’ attention is the origin of how their wines came to be, whether it is the location where the original grape originated, how the blend became famous or which grapes have been developed as hybrids of parent grapes. Often overshadowed by its more famous relatives, Cabernet Sauvignon and Merlot, Cabernet Franc has quietly carved out its niche, captivating wine enthusiasts with its unique origins and distinctive flavor profile.

Cabernet Franc is an interesting grape and is considered the father or parent grape of the big, bold Cabernet Sauvignon. In the vast and diverse world of wine, few grape varieties possess the enigmatic allure of Cabernet Franc. Its origins are mysterious, much like its flavor profile. While it is widely believed to have originated in France’s Bordeaux region, the exact time and place 98

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of its birth remain uncertain. One theory suggests that Cabernet Franc may have been cultivated as early as the 17th century in the Libournais region of Bordeaux and more specifically in the Pomerol and Saint-Emilion appellations. However, it wasn’t until the 18th century that Cabernet Franc began to gain recognition as a distinct grape variety. The name “Cabernet Franc” itself is derived from the French words “franc,” meaning “free” or “straightforward,” and “cabernet,” which may have referred to the vine’s vibrant growth. This name suggests the grape’s adaptability and resilience in various terroirs and hybridization techniques.

I have always admired the elegance that Cabernet Franc brings.

One very distinct characteristic is the flavor of green bell peppers, which, depending on the wine, can sometimes be stronger than I prefer.

A well-made blend or single-varietal Cabernet Franc doesn’t always exhibit a strong peppery flavor; instead, it can sometimes resemble a juicy herbal flavor that consumers and fans alike love. It is a highly aromatic grape variety that produces wines that are more nuanced than their bombastic but delicious relative, Cabernet Sauvignon. In Cabernet Franc, we often find black and blue fruits on the nose and palate, similar to Cabernet Sauvignon, but with an intriguing twist — the end of the nose and wine often reveal herbal spiciness, occasionally sprinkled with delightful floral notes that I love.

If you’re lucky, sometimes tertiary aromas develop after aging in the bottle, exhibiting earthy undertones ranging from subtle hints of leather and mushrooms to more pronounced notes of tar. These elements add depth and complexity to the wine, enhancing its overall character. The acidity is a very refreshing aspect of this wine, allowing it to pair beautifully with a wide range of foods, from roasted leg

of lamb to spicy merguez lamb sausages served over risotto. The wine is quite versatile and pairs well with soft cheeses as a starter to any dairy meal.

While Cabernet Franc’s roots trace back to Bordeaux and the Loire Valley, this versatile grape variety has spread its influence far beyond its homeland. Today, it thrives in various wine regions around the world, each adding its unique twist to the Cabernet Franc story.

We see Cabernet Franc used in wines from France, Israel, California and even as far away as South Africa. Some of the most popular kosher Cabernet Franc wines are single varietals from Hagafen Cellars, Psagot, Teperberg, Gush Etzion, Essa Winery in South Africa, Shiloh and Vitkin Winery. Wines with very distinctive Cabernet Franc flavors and characteristics include the prestigious Flam Noble, Château Montviel, Château Les Laurets and Château Bellefont-Belcier.

There is no shortage of ways to learn about this wine through tastings in the kosher scene. I encourage consumers who are interested in learning about wines and expanding their horizons to taste as much as possible. Cabernet Franc, with its intriguing origins and complex flavor profile, stands as a testament to the diversity and beauty of the wine world. From its humble beginnings in Bordeaux to its global journey, this grape variety has consistently delighted wine enthusiasts with its aromatic elegance, supple texture and vibrant flavors. Whether you’re savoring a glass of Loire Valley Chinon or an Argentine Cabernet Franc, each bottle tells a unique story of terroir and craftsmanship. As you explore the world of wine, do not overlook the captivating charm of Cabernet Franc — a grape variety that deserves a special place on your wine journey. L’chaim!

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Sometimes You

SOMETHING SWEET

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Just Need Cake

SOMETHING SWEET

HERE ARE SO M E D E SS E RT R EC I P E S I N S P I R E D BY T H E VAST S E L ECT I O N O F SW E E TS T H AT W E R E O N D I S P L AY AT KOS H E R PA LO OZ A .

BY: S H I F R A K L E I N

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Blueberry Babka Sticks Serves: 8-16

One of the hits at KosherPalooza was the blueberry babka twists from vendor Haus of Babka, and we knew we had to create a version for the issue. It’s a wonderful fruit-based version of the beloved cake, and making them into sticks makes it easy to serve and eat. You can turn this recipe into smaller sticks or make them into blueberry buns (like you would cinnamon buns).

FOR THE BABKA TWISTS: 5 cups all-purpose flour ½ cup sugar 1 stick (½ cup) softened non-dairy butter substitute 2 heaping tablespoons active dry yeast 1 egg 1 tablespoon pure vanilla extract 1 teaspoon kosher salt 1½-2 cups warm non-dairy milk or water FOR THE FILLING: 1 (12-ounce) package frozen blueberries ¼ cup sugar 1 tablespoon cornstarch Zest and juice of 1 lemon FOR THE ICING: 2 cups confectioners’ sugar 2 tablespoons non-dairy milk 1 tablespoon lemon juice 1. Mix flour, sugar, butter, yeast, egg, vanilla and salt in the bowl of a stand mixer fitted with a dough hook attachment. With the mixer on low, slowly add milk until a moist dough forms; knead dough for about 12 minutes. Alternatively, mix all ingredients in a bowl and knead by hand for about 15 minutes.

2. Cover bowl with plastic wrap and a clean kitchen towel, then set aside to proof for 1-1½ hours.

3. In the meantime, make the filling. Add blueberries, sugar, cornstarch, lemon zest and lemon juice to a saucepan over medium-high heat; cook for 20 minutes. Blend half the mixture. Set aside to cool completely.

4. Turn dough out onto a floured work surface. Using a rolling pin, roll into a large rectangle.

5. Spread a layer of blueberry filling all over the dough, then fold the dough in half crosswise. Using a pizza cutter, cut 2-inch strips.

6. Twist the strips and arrange on 2 parchment-lined baking sheets. Cover with a kitchen towel and let proof for about 20-25 minutes. Preheat oven to 350°F. Bake for 35-45 minutes.

7. Whisk icing ingredients until smooth, then drizzle over warm twists.

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SOMETHING SWEET

Cookie Butter Bundt Cake Serves: 8-12

Cookbook author Miriam Pascal Cohen developed new Bundt cake recipes for the 30th issue (recipes are on the Fleishigs app). One of the cakes utilized hazelnut praline paste, a product by Baker’s Choice. At KosherPalooza, I was talking with a handful of attendees who mentioned that they made the cake using cookie butter instead for a nut-free version.

Immediately after the show, Ella Safier, our test kitchen director, got right to work making the cake with cookie butter instead of the praline paste — it was a huge hit! So in honor of readers' feedback, here is an all new Bundt cake that we know will become a classic.

PRO TIP: If you like a super thick glaze, simply double the recipe!

FOR THE CAKE: ¾ cup cookie butter 5 eggs ½ cup oil ¾ cup brown sugar ¼ cup sugar 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon kosher salt 2 teaspoons pure vanilla extract 1 (3.2-ounce) package instant vanilla pudding mix 2 cups all-purpose flour, divided 1 cup non-dairy milk, divided

FOR THE COOKIE BUTTER GLAZE: 2 tablespoons cookie butter 1-2 tablespoons boiling water 1 cup confectioners’ sugar 1 tablespoon light corn syrup 1. Preheat oven to 350°F. Generously grease and flour a Bundt pan; set aside.

2. For the cake, whisk cookie butter and eggs until mostly combined. Add oil, brown sugar and sugar; whisk well until incorporated and creamy. Add baking soda, baking powder, salt, vanilla extract and vanilla pudding mix; whisk to combine.

3. Add 1 cup flour, ½ cup milk, then remaining 1 cup flour and ½ cup milk, whisking between additions, until just incorporated. Pour batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the cake comes out clean. Let cool completely before glazing.

4. For the cookie butter glaze, mix cookie butter and boiling water until incorporated.

Add confectioners’ sugar and corn syrup; stir until smooth. If glaze is too thick, add more water, 1 teaspoon at a time, to reach desired consistency. Drizzle over cooled cake.

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SOMETHING SWEET

Chocolate Ganache:

A Taste of Heaven

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SOMETHING SWEET

BY: A D I N A S I L B E R M A N

I

rarely bake dairy desserts for fear that I may want to snack on it when I am Fleishigs! These chocolates are the perfect ingredient to be featured in a magazine dedicated to lots of meat dishes. With the remarkable improvements in non-dairy milk alternatives, our pareve creations are enjoying a well-deserved glow up!

The first time I tried 7th Heaven chocolate was at The Jewish Food Media event hosted by Fleishigs in November 2022.

The chef and creator of the vegan chocolate brand served the guests samples of each flavor and walked us through what we were about to experience. This oat-based non-dairy chocolate, available in many flavor combinations, still confuses me — it’s that good! My favorite way to eat it is right out of the package next to a cup of hot tea.

The creaminess of each bite hits all the notes of its dairy counterparts. It’s truly unbelievable, as the company’s tagline boasts.

After leaving their booth at KosherPalooza with some more samples, I started to experiment with the chocolate bars in other ways and I landed on ganache!

A classic chocolate ganache is made with dark chocolate and heavy cream, which can creatively be substituted with coconut cream for a non-dairy alternative. There is so much to say about how to make and manipulate the components of ganache to fit your needs, so please keep in mind that these recipes are not an exhaustive look into ganache.

7th Heaven “Milk” Chocolate Ganache

Semi-Sweet Chocolate Ganache

The ganache featured in this recipe is made with 7th Heaven’s dairy-free chocolate and almond milk. If you’d rather make ganache with semisweet chocolate chips, see the alternate recipe that follows.

Making ganache with chocolate other than milk chocolate will result in a more intense chocolate flavor. Two of my go-to choices for semisweet chocolate chips are Lieber’s and California Gourmet, both of whom also exhibited at KosherPalooza.

2

¼

(3.5-ounce) bars 7th Heaven Classic chocolate, coarsely chopped (yielding about ⅔ cup) cup unsweetened almond milk or non-dairy whipping cream

1. Place chocolate in a microwavesafe bowl. Pour almond milk over chocolate and microwave on high for 45 seconds.

For more information on 7th Heaven chocolate products or to order online, visit 7thheavenchocolate.com.

2. Stir vigorously with a rubber spatula or whisk until smooth. Set aside at room temperature; the ganache will begin to firm up as it cools.

1 ½

cup semisweet chocolate chips cup unsweetened almond milk or nondairy whipping cream

1. Place chocolate chips in a microwave safe bowl. Pour almond milk over chocolate and microwave on high for 45 seconds.

2. Remove and stir vigorously with a rubber spatula or whisk until the mixture is smooth. Set aside at room temperature; the ganache will begin to firm up as it cools.

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SOMETHING SWEET

PB & Chocolate

Never Goes Out of Style.

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SOMETHING SWEET

Peanut Butter Mousse with Chocolate Ganache Yield: 10-12 jars

Inspired by a dessert I had at Amsterdam Burger Co. in New York City years ago, this dessert may become your new favorite. The texture of the ganache as it starts to cool should be like honey — runny enough to pour, but not too runny.

FOR THE PEANUT BUTTER MOUSSE: 1 stick (½ cup) non-dairy butter substitute, at room temperature 1 cup creamy or chunky peanut butter ⅔ cup non-dairy milk 2 teaspoons pure vanilla extract 4 cups confectioners’ sugar FOR THE CHOCOLATE GANACHE AND ASSEMBLY: 10-12 chocolate sandwich cookies Chocolate ganache (page 105) 1. Using a hand mixer or stand mixer fitted with the whisk attachment, cream butter and peanut butter until smooth. Add milk and vanilla and mix until combined. Add confectioners’ sugar, 1 cup at a time, and mix until incorporated. The mousse should be light and easy to spread.

2. Crush one cookie into the bottom of a 4-ounce glass jar. Scoop approximately ¼ cup peanut butter mousse on top of the crushed cookie and flatten it into the jar with the back of a spoon. Repeat with remaining mousse and cookies. Refrigerate jars for 30 minutes to set.

3. Pour some ganache into each jar, then cover jars and refrigerate for at least 3 hours. Remove from the fridge about 10 minutes before serving.

Chocolate Ganache Fruit Tart Serves: 8-10

This dessert comes together with just one bowl and spatula and is truly a showstopper. Experiment decorating with other fruits. The texture of the ganache as it starts to cool should be like honey — runny enough to pour, but not too runny.

2 1

servings chocolate ganache (double one of the recipes on page 105) (9-inch) graham cracker crust Assorted berries

1. Pour ganache into the crust, then gently tap the crust on a hard surface a few times to help the ganache settle and become even and smooth.

Refrigerate for at least 3 hours or overnight, until completely set.

2. Before serving, arrange berries on top.

The 'it' Dessert.

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Ganache Thumbprint Cookies Yield: 2 dozen cookies

The texture of the ganache as it starts to cool should be like honey — runny enough to pour, but not too runny.

FOR THE COOKIES: 2 sticks (1 cup) non-dairy butter substitute, at room temperature ½ cup sugar 2 teaspoons pure vanilla extract ½ teaspoon kosher salt 2 cups flour 1 cup almond flour

THESE COOKIES ARE REMINISCENT OF THE CLASSIC STELLA D’ORO COOKIES WITH FUDGY CENTERS — NOSTALGIA AT ITS FINEST. THE BEAUTY OF THESE COOKIES IS THAT THEY ARE EGG FREE AND VEGAN.

FOR THE FILLING: Chocolate ganache (page 105) 1. Preheat oven to 350°F. Line two baking sheets with parchment paper.

2. Using a hand mixer or stand mixer with the whisk attachment, cream butter, sugar and vanilla until combined. Add salt, flour and almond flour gradually and mix until combined.

3. Divide dough into equal (2 tablespoonsized) portions and roll each piece into a ball. Place balls onto the prepared baking sheets, leaving 1-inch between each one. Gently flatten each ball to about ¼-inch thickness, then use the back of a 1-teaspoon measuring spoon or your thumb to create an indentation in the middle of each circle.

4. Bake cookies for 13-15 minutes, until the bottoms are a light brown color. Let cookies cool completely.

5. Prepare ganache according to directions. Fill a large resealable bag with the ganache. Cut a small corner of the bag off, about ¼” from the edge, and pipe an equal amount of ganache into the center of each cookie. Allow the ganache to cool completely, until it is set, before serving.

Refrigerate if needed to set more quickly.

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SOMETHING SWEET

Orange and Chocolate Ganache Snacking Cake Serves: 8-10

Orange and chocolate are a match made in heaven and so is this cake.

It’s easy enough to make and just as easy to eat! This preparation for the ganache is the perfect frosting, so use it on this cake or as the filling or topping cupcakes.

For this recipe, make sure to refrigerate the ganache for at least 3 hours until completely cool.

FOR THE CAKE: 4 eggs 1½ cups sugar 1 cup vegetable oil 1 teaspoon vanilla extract 2 tablespoons orange zest 1¼ cups freshly squeezed orange juice 2½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt ½ cup orange marmalade FOR THE WHIPPED GANACHE FROSTING: 2 servings chocolate ganache (double one of the recipes on page 105), refrigerated for at least 3 hours

1. Preheat oven to 350°F. Grease a 15x10-inch jelly roll or quarter sheet pan and line with parchment paper.

2. Whisk eggs, sugar, oil, vanilla, orange zest and orange juice. Sift flour, baking soda and salt into the wet ingredients and mix until just incorporated. Bake for 25-28 minutes, until a sharp knife or toothpick inserted into the center of the cake comes out clean.

3. Immediately spread orange marmalade over the entire surface, then set cake aside to cool completely.

4. Using a hand mixer with the whisk attachment, whip the cold ganache. Once whipped, the texture of the ganache should resemble peanut butter.

Spread whipped ganache over the entire surface of the cake.

Cut into squares for serving.

NOTE: For best results for this whipped frosting, use non-dairy whipping cream instead of the almond milk in the chocolate ganache recipe on page 105.

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PANEL I KOSHER PALOOZA

PANEL

OU

T H E L ECT U R E RO O M AT KOS H E R PA LO OZ A WAS PAC K E D W I T H AT T E N D E E S W H O T U N E D I N TO T H E FASC I N AT I N G TA L KS BY R E P R E S E N TAT I V E S F RO M T H E O U A B O U T R E L E VA N T I SSU E S I N TO DAY 'S KOS H E R M A R K E T. T H E FO L LOW I N G I S A S M A L L G L I M PS E I N TO T H E Q &A S E SS I O N .

Q: What does “DE” mean?

Founded in 1923, the OU is one of the largest kosher certifying agencies today.

KosherPalooza was proud to have the OU present on various discussions related to kashrut. The discussions were interactive and drew very large crowds. One very popular topic discussed was demystifying the OU-D certification on products that are seemingly nondairy, informally known as “DE” status.

Disclaimer: Keep in mind that the following is the standard of the OU; as with all kashrut related issues, please consult your local Rabbi.

A: The label OU-DE (dairy equipment) signifies that although the product itself does not contain any dairy ingredients, it was produced on equipment that also produces dairy products with no kashering taking place between runs (which would remove the dairy status of the equipment). Jewish law refers to such a product as “nesinas ta’am bar nesinas ta’am” (or nat bar nat), which means that it only has a secondary dairy flavor and therefore has a more lenient status. This differs from an item that is cooked directly with a dairy product, which absorbs the full dairy flavor and may therefore not be eaten without waiting the requisite amount of time (i.e. six hours) after one has consumed meat. Sephardim, who follow the ruling of the Shulchan Aruch (YD 95:1), consider DE items to be pareve.

Ashkenazim, in accordance with the ruling of the Rema (YD 95:2), do not eat such items together with meat. However, it is permissible to eat DE products immediately after consuming meat without waiting.

Q: What is the status of Oreo™ sandwich cookies?

Do they contain actual dairy ingredients?

A: This is one of the most popular questions we get. In fact, you can have certain types of Oreo™ cookies after eating meat because they are made on dairy equipment, but are not actually dairy. The OU can provide you with a list of Oreo™ cookies that are DE, but not dairy.

However, bear in mind that the manufacturer may choose to reformulate these products and add dairy ingredients any time in the future. Since these products already bear OU-D symbols, formulation changes would not be reflected in the OU-D logo. As such, we recommend that consumers check regularly with our office to confirm the status of these products.

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KOSHER PALOOZA I PANEL Q: I bought a package of cookies labeled OU-D. I don’t see any dairy products listed in the ingredients. Can I assume it’s really DE? A: When reviewing a label to see if a product contains any dairy ingredients, one should be aware that many products contain a seemingly innocuous ingredient called “natural flavors,” which may indeed include dairy ingredients.

Natural flavors are defined in the United States under regulation 21 CFR 101.22. The key definitions in this regulation are: “The term natural flavor or natural flavoring means…any product of…plant material…dairy products, or fermentation products thereof, whose significant function in food is flavoring.” Although flavors usually constitute a tiny amount relative to the total ingredients, they contribute substantially to the taste of the food because they are highly concentrated. Thus, while a ratio of 60:1 generally suffices to nullify a non-kosher, or in this case dairy, ingredient, flavors cannot be nullified since they are noticeable. However, there are cases where a product labeled OU-D is really only DE. To find out if a product contains a dairy ingredient or is just made on dairy equipment, please contact the OU’s Consumer Hotline at 212613-8241 or email kosherq@ou.org.

Q: I have a similar question about a box of doughnuts labeled OU-D. All the ingredients are clearly pareve. Is there a need to contact the OU to verify that it’s only DE? A: Yes, it’s best to check with the OU, as it’s very possible that such doughnuts contain actual dairy ingredients. Factories that produce doughnuts often boil non-dairy doughnuts in the same fryer used for dairy doughnuts. It’s common for the oil to be filtered and then reused to boil the next batch. In such a case, the nondairy doughnuts are considered tavshil shel gevinah (food cooked with dairy) because they were boiled in the same oil used for dairy. The custom is that one who eats meat must wait before eating a tavshil shel gevinah, just as one waits before eating actual dairy.

Q: I bought a box of OU-certified pareve crackers. However, the ingredient label states that the crackers are manufactured in a factory that processes dairy. Is there a mistake? Are these really pareve?

A: Yes, the crackers are pareve.

Companies place warnings on packaging so that those who are extremely sensitive to allergens can be made aware that the item may contain airborne dairy particles.

From a halachic point of view, this does not make the item dairy. Even if there was cross-contamination with dairy, the amount is too minuscule to affect the taste. Therefore, it’s batel (nullified).

Q: I noticed that some products, such as non-dairy creamer, are described as “non-dairy” but are labeled OU-D. Isn’t that a contradiction?

A: Although the name implies that the creamer does not contain dairy ingredients, the truth is that names can be deceiving. Very often, “non-dairy” creamers contain the dairy ingredient casein, usually in the form of sodium caseinate. Casein, the principal ingredient in cheese, is a milk protein. Casein, however, lacks the lactose allergen. As such, it’s not viewed as being dairy from a legal perspective, but from a halachic perspective it very much is.

Manufacturers are allowed to label products “non-dairy” even if they contain dairy ingredients. This is the result of regulations passed by the FDA years ago.

The FDA forbade the use of the word “dairy” as a descriptive term when the dairy content of an item is below a certain level. For example, some varieties of “non-dairy” margarine contain butter or other dairy ingredients that one might not be familiar with, but in small enough quantities that the manufacturer can label it as “non-dairy.”

One cannot rely on reading the description or ingredients on a label to determine if a product labeled OU-D is pareve. If you suspect that a product does not contain any actual dairy ingredients and was only labeled OU-D because it was made on dairy equipment, you can confirm this by contacting the OU’s Consumer Hotline.

Special thanks to Rabbi Eli Eleff, managing director of OU Kosher Community Relations, for helping to prepare this article for publication. The information is adapted from OU Kosher’s Halacha Yomis, a daily email containing brief halachic tidbits. To sign up to receive Halacha Yomis, visit oukosher.org/halacha-yomis/.

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R E C I P E

I N D E X

Key: FF

Family-Friendly

M

Minimal Ingredients

Q

Quick

CONDIMENTS & EXTRAS

VEGETARIAN & SIDES

43 Celery Leaf Gremolata Q

43 Classic Bone-In Bison Ribeye M

65 Sweet Potato Chip Salad M Q

54 Garlic Charcuterie Breadcrumbs M

54 All Green Salad with Garlic Charcuterie

69 Couscous with Vegetables

58 Sourdough Crackers 58 Sourdough Waffles FF 58 Sourdough Fougasse 64 Cornmeal Dumplings FF M Q 69 Harissa

Breadcrumbs FF M Q 54 Cucumber Avocado Salad with Garlic Charcuterie Breadcrumbs Spinach 55 Salty Pickle Salad FF

73 Sesame Dipping Sauce Q

55 Sausage Fried Rice FF

82 Summer Buzz

55 Bresaola Platter with Beets, Plums and Olives Q

83 Coffee Babka Frappe

64 White-Bean Chili FF

83 Paloma Café

72 Veal Scaloppine with Tomatoes and

90 Parsley Dust

Cremini Mushrooms FF

90 Parsley Oil

73 Beef Potstickers FF M

90 Crispy Rice Paper M Q

90 Beef Tartare

90 Pickled Baby Turnips

94 Wall Street Grill’s Glazed Chicken

90 Parsley Aioli 90 Salt-Cured Egg Yolk

Fleishigs SEPTEMBER 2023

69 Perfect Couscous M Q 93 Lamppost Bistro’s Wild Mushroom Risotto 95 Nostalgia’s Wow Potato Kugel FF M

55 Prosciutto Chicken with Sautéed

70 Horchata M

82 Palooza Sour

112

MEAT & CHICKEN

Nuggets M FF

SWEET TREATS 66 Israeli-Style Rugelach FF 102 Blueberry Babka Sticks FF 103 Cookie Butter Bundt Cake Q 105 7th Heaven “Milk” Chocolate Ganache M 105 Semi-Sweet Chocolate Ganache M 107 Peanut Butter Mousse with Chocolate Ganache 107 Chocolate Ganache Fruit Tart 108 Ganache Thumbprint Cookies FF 109 Orange and Chocolate Ganache Snacking Cake FF www.fleishigs.com

mannsales.co | Fabio sold separately.

L

If you’re looking for a sausage that kicks

harder than you hitting a piñata, these are the chorizos for you. Coming in like the hot Mexican sun, they’ll transport you right over the border to the land of spice and salsa. So grab that big straw hat and vamonos right in.

LAST BITE

Trendy Recipes BY: ELISHEVA TAITZ KosherPalooza was all about showcasing inventiveness within the kosher market and the expansion of interesting kosher products that mirror the availability in the non-kosher market. Here are some recipes from past issues that really shine in terms of creativity and trendiness.

#yesitsontheapp

SWEET TAPIOCA PEARLS ISSUE #39 By: Shifra Klein

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CHARCUTERIE WRAPPED MELON

MOSAIC SUSHI SALAD

By: Fleishigs Test Kitchen

By: Shifra Klein

ISSUE #49

ISSUE #45

With so many brands of kosher charcuterie popping up on the market, finding goodquality charcuterie has never been easier. This recipe truly highlights charcuterie. See more on page 46.

Sushi will never go out of style — just think of new and exciting ways to serve it, like this picturesque mosaic presentation.

TAHINI CHOCOLATE MOUSSE WITH BLACK SESAME BRITTLE

SUMAC AND SESAME COOKIES

By: Elisheva Taitz ISSUE #26

By: Danielle Renov ISSUE #32

Boba (tapioca pearls otherwise known as bubble tea) is slowly making its way into the kosher-certified market, but if you have time and patience, make it at home and then add it to the various drinks and cocktails on the app for a fun, surprising burst of flavor!

You’d never know tofu is the main ingredient in this silky, decadent mousse. It’s one of my most requested recipes and truly showcases the versatility of tofu.

Whereas good spice brands used to be few and far between, they are so easy to find nowadays, allowing us to make flavorful recipes without sacrificing on flavor and quality. These cookies utilize sumac in an unexpected sweet application.

CACIO E PEPE

SURIMI RANGOON

QUICK CHANA MASALA

By: Shifra Klein

By: Adina Silberman

By: Eitan Bernath

ISSUE #47

ISSUE #37

ISSUE #11

The availability of high-quality Parmesan and Pecorino Romano (even cholov yisroel) is impressive, specifically from KosherPalooza vendor The Cheese Guy, allowing kosher consumers to make authentic dishes like this at home.

Kosherizing classically non-kosher recipes will always be trendy. This addictive appetizer is modeled after crab Rangoon, a non-kosher delicacy. Kosher surimi is easy to find in most kosher supermarkets.

The kosher restaurant industry has still not fully embraced Indian cuisine, but it’s slowly gaining popularity worldwide. This recipe is an easy gateway into the flavorful cuisine.

Plus, it’s vegan.

Fleishigs OCTOBER 2023

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