Fleishigs Magazine Issue 057 - Apr 2024

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

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SOUPS

98

BUTCHER’S CUT LAMB SHANKS AND LAMB BROTH

14

EDITOR’S LETTER

16

THIS MONTH’S CONTRIBUTORS

21

CHAPTER 1: BASICS

30

COOKBOOK Tips from Miriam Pascal Cohen

39

CHAPTER 2: BREAKFAST/BRUNCH

49

CHAPTER 3: SOUPS

55

CHAPTER 4: SALADS & SIDES

70

PROFILE Ruhama Shitrit

77

CHAPTER 5: FISH

89

CHAPTER 6: MAINS

98

BUTCHER’S CUT Lamb shanks and lamb broth

106 CHAPTER 7: L’CHAIM Pesach wines and cocktails 118 THE OTHER SIDE OF THE CORK Kosher Food and Wine Experience 2024 121 CHAPTER 8: DESSERTS 136 RECIPE INDEX

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138 LAST BITE

L’CHAIM PESACH WINES AND COCKTAILS

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IN OUR CIRCLES,

What makes Misceo superior to all the other coffee liqueurs of the whole year? The fact we’re inspired by the best—those breathtakingly well-crafted, top shelf brands who’d never even think of sacrificing their signature taste just to enjoy 8 more days of “sell-ability”.

So when it came time to choose between being Kosher L’Pesach and being award winningly amazing for “just” 357 days of the year, we chose the latter. Were we right? Why not check out our collection of awards, ratings, reviews and recognition and decide for yourself?

Apparently, there’s something to be said for coming from a “neighborhood” where it’s better to be closed than open...to compromise.

Meantime, try not to miss us—even though we will miss you—and here’s to a Chag Kosher V’Sameach.

Looking forward to seeing you after Pesach…when you circle back our way.

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EDITOR'S LETTER

I ABSOLUTELY LOVE PESACH. I think I say it every year, but it’s such a powerful time that fosters incredible family connections and memories that surpass generations.

Pesach is themed around the Seder, a ceremony of sorts, that tells the story of the Jews’ miraculous escape from slavery in Egypt to their redemption and journey to Israel. The gathering of family and friends around a table, reflecting their shared history, is absolutely beautiful. As a parent of four children, I embrace the Seder as an incredible opportunity to pass love, knowledge and Jewish pride for generations to come. In my husband's family, for example, they sing Vehi She’amda (the verse in the Haggadah that mentions God's promise of ending the exile of the Jews — see more below) in four different tunes, each one an ode to a different grandparent who had their own unique way of singing this powerful verse.

While I have never met some of these relatives, I sometimes find myself humming the more unusual takes on the classic tune while thinking of that specific Zaideh. (I am actually doing it right now as I write this and, funnily enough, called my husband to suggest creating a fun remix of the song for the family.)

Pesach has the power to create niche references and stories that every family develops over time. If you are new to these traditions, then you are currently developing your own unique tunes, customs and family recipes that will be enjoyed for years to come.

THE PESACH ISSUE

One highlight of the Seder is Shulchan Aruch, the Seder feast. Food centers all people, excites them and creates memories that foster even greater connection. This issue will hopefully be a core part of your current and upcoming Seder feasts.

It encompasses a blend of cherished traditional dishes, innovative reinterpretations and fresh, contemporary ideas.

Among the traditional offerings are Kayla Kaye’s beloved homemade gefilte fish recipe passed down from her husband’s grandmother; Ruhama Shitrit’s authentic Iraqi charoset; and Naomi Nachman’s cherished collection of desserts, many of which developed over decades from her parents who ran a Pesach program in Sydney, Australia.

EDITOR IN CHIEF Shifra Klein

Beyond the traditional, I take pleasure in introducing some new flavors into the mix. I grew up with, and still maintain, a very traditional Chabad-style Pesach menu, where minimal ingredients are used. I have actually found so much inspiration among the “restrictions” and love pushing myself to create recipes with the bare minimum.

Beyond the recipes in this year’s Pesach issue, there are loads of recipes from prior Pesach issues available on the Fleishigs app. This year we are definitely going to make the versatile mango dressing, beet gravlax and crockpot yapchik from prior Pesach issues.

Comments & Questions: Hello@fleishigs.com

CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker TEST KITCHEN CHEF Suchi Mittel CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt DISTRIBUTOR Distribution Express distributionexpress1@gmail.com

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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.

(continued on page 16) TRIED ONE OF OUR RECIPES? LET US KNOW! Hello@fleishigs.com Instagram/twitter: @fleishigsmag Facebook: fleishigsmagazine

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EDITOR'S LETTER

THE PESACH ISSUE

Each issue of Fleishigs is unique, but the Pesach issues are especially unique in their layout. Every year, we divide the Pesach issue cookbook-style to create a seamless menu planning experience.

Crafting this issue has been a blast, from the meticulous testing of recipes with our test kitchen chef Suchi Mittel to creating the fun intro pages and all the stunning food shots together with our talented photographer Schneur Menaker. Although the editing process can be somewhat grueling, especially with all the components that our Pesach issues bring, it’s always made smoother with our devoted editor Elisheva Taitz. I am truly excited for you all to enjoy this issue.

With much hope for a redemptive, miraculous Pesach season, I’ll sign off this letter as I started it, humming the powerful words of Vehi She’amda.

‫ ֶׁשֹׁל ֹא ֶ​ֶא ָ​ָחד ּ​ִּבְלְ ָ​ָבד ָעָ ַ​ַמד‬.‫בֹוֵתֽיֽ נּו ְוְ ָלָ ֽנֽ ּו‬ ֵ ‫ְוְ ִהִיא ׁ​ֶׁשָעָ ְ​ְמ ָ​ָדה ַלַ ֲ​ֲא‬ ‫עֹוְמִדִים ָ​ָעֵלֵ ֽיֽ נּו‬ ְ ‫ ֶ​ֶאָּלּא ֶׁשְּׁבּ ָ​ָכל ּדֹור ָוָ דֹור‬.‫ּלֹוֵתֽנֽ ּו‬ ֵ ‫ָעֵלֵ ֽיֽ נּו ְלְ ַ​ַכ‬.ָ . ‫ ְוְ ַ​ַה ּ​ָּקדֹוׁש ָּבּ רּוְך הּוא ַ​ַמִּצּ יֵלֵ נּו ִמִ ָּי ָָּדם‬.‫ּלֹוֵתֽנֽ ּו‬ ֵ ַ‫ְלְ ַכ‬

Vehi She’amda, La’avotainu Velanu Shelo Echad Bilvad, Amad Aleinu Lechaloteinu Ela Sheb’chol Dor VaDor Omdim Aleinu Lechaloteinu V’HaKadosh Baruch Hu Matzilenu Miyadam.

And this (Hashem’s blessings and the Torah) is what kept our fathers and what keeps us surviving. For not only one arose and tried to destroy us, rather in every generation they try to destroy us, and Hashem saves us from their hands.

Bitayavon, Shifra

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400,000 Israelis Facing Economic Hardship Every meal matters - every dollar

counts

Take a stand with Meir Panim to guarantee that our elderly, children, and families facing hardship can observe Passover with the dignity of a full table. Your generosity today is more than a donation—it’s a declaration of solidarity and care. Don’t delay—act now to transform lives this Passover. With your help, we can ensure that no member of our community goes hungry on this holiday of freedom. Together, we are a force of hope and nourishment for Israel.

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

Miriam Pascal Cohen is a food blogger, brand ambassador, recipe developer and bestselling cookbook author of three Artscroll cookbooks — Something Sweet, Real Life Kosher Cooking, More Real Life Kosher Cooking and Real Life Pesach Cooking.

Miriam connects with her large following over simple yet delicious cooking. Follow Miriam on Instagram @overtimecook or check out her website overtimecook.com

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

Reena Goldberger is an event and experience creator based in Miami Beach. Specializing in full-service luxury kosher events for her discerning clientele, Reena’s portfolio spans the globe. When she is 18

Fleishigs APRIL 2024

not dreaming up celebrations, she can be found at home hosting dinner parties for loved ones, dipping her toes into the ocean and finding inspiration in travels across the world. Find her on Instagram @reenagoldberger and reenagoldberger.com.

Rachel Goodman is a Registered Dietitian, speaker and mentor, who helps women break free of the food guilt - diet - binge eating cycle so they can feel normal and nourished with food again, while finding body peace. You can connect with and follow Rachel on Instagram @dietitian.rachelgoodman.

To get her free guide, 3 Steps to Stop Feeling Out of Control with Food, go to bit.ly/stopfoodchaos.

Kayla Kaye is a home cook, challah baker, food writer and recipe developer living in Oceanside, NY. She shares her challah adventures, kitchen tips and original recipes on Instagram and offers private classes, as well as cooking and baking demos. You can find her on Instagram and Facebook @thekitch_ny.

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

Jazz Age Cocktails®️ is a New York-based mixology group headed by Avi Pusateri, founder and head mixologist, and his wife Kayla, chief of operations. Jazz Age Cocktails®️ specializes in private bartending and mixology courses, as well as bar consulting and wine, scotch, bourbon and tequila tastings. For more information visit jazzagecocktails.com or @jazzagecocktails on Instagram.

Naomi Nachman is a private chef, video and radio show host, travel blogger, media personality and the author of the cookbooks Perfect for Pesach and Perfect Flavors.

Naomi runs Kosher Chopped competitions across the world. She can be reached on Instagram @naominachman or through naominachman.com.

Ruhama Shitrit is a social media influencer and food blogger behind the popular Instagram page @ruhamashood, which now has more than 400,000 followers. Ruhama loves sharing simple and delicious recipes inspired by Israeli cuisine and Middle Eastern flavors. Born and raised in Israel, Ruhama, a mother of four, lives with her family in Boston, Massachusetts.

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.

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

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Brand New! INCLUDING RECIPES FROM SHIFRA KLEIN AND OTHER FLEISHIGS CONTRIBUTORS

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BASICS

C H A P T E R :

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BASICS

Building Blocks BY: S H I F R A K L E I N H AV I N G A N A R R AY O F C O N D I M E N TS R E A DY M A D E M A K E S M E A L P R E P, E S P EC I A L LY OV E R P E SAC H , SU P E R S I M P L E . A JA R O F P E STO, FO R E XA M P L E , CA N B E U S E D O N G R I L L E D CA R ROTS, SW I R L E D I N TO A TO E L E VAT E S I M P L E SC R A M B L E D EG GS. P I C K L E D O N I O N S L I T E R A L LY

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BASICS

Grilled Carrots with Nutty Pesto (page 64)

Spaghetti Squash Kugel with Pesto and Slow-Roasted Tomatoes (page 65)

Slow-Roasted Tomato Chicken (page 94)

Tomato Jam Brisket (page 95)

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BASICS

Charred Tomato Jalapeño Jam

Homemade Plantain Chips

Yield: 2 cups

Serves: 2-4

By: Shifra Klein

By: Shifra Klein

I use this jam as a dip for grilled chicken, a glaze for chicken or fish and as a base ingredient for braised meat. As it’s cooking, feel free to taste and add more sugar as needed; the more sugar you add, the sweeter and jammier it will become.

Plantain chips are a new favorite Pesach snack that can be found by a few brands in most supermarkets these days. Aside from their obvious main role as a great snack, they are delicious soup and salad toppers. If you can’t find them, you can make them at home.

Preheat oven to broil. Toss 8 plum tomatoes and 3 jalapeños with 1 tablespoon olive oil on a foil-lined baking sheet. Broil for 6-7 minutes, flipping halfway through, until skin is slightly charred. Transfer tomatoes and jalapeños to a glass bowl and cover with plastic wrap. After about 10 minutes, remove peels and squeeze out and discard tomato pulp. Roughly chop tomatoes and jalapeños and transfer to a pot with ¼ cup lemon juice, 1 peeled and grated apple, ⅓ cup sugar and ½ teaspoon kosher salt. Bring to a boil, then lower heat and simmer, with the lid slightly ajar, for 30-60 minutes, until completely softened.

Heat 2 inches of oil in a skillet over medium heat. Peel and thinly slice 1 green plantain, then fry for 2-3 minutes, until golden. Drain on paper towels and sprinkle immediately with kosher salt.

Nutty Basil Pesto Yield: 2½ cups

By: Shifra Klein

Pesto is a great make-ahead condiment that can be used in dozens of ways. Simply place it in an airtight container or jar and pour enough olive oil to cover the top, then refrigerate until ready to use. This step prevents discoloration and keeps it fresh for the entire week. You can also freeze in a container or in ice cube trays and pop out a cube or two as needed.

Blend 2 cups packed basil leaves, 1 cup toasted almonds, 3 garlic cloves or ¼ cup chopped shallots, ½ cup olive oil, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper until smooth.

Slow-Roasted Tomatoes Serves: 8

By: Shifra Klein

I love preparing these tomatoes to use throughout the week for salads or a simple side dish. It also makes a delicious roasted tomato sauce — just transfer to a blender or food processor and blend until smooth.

Preheat oven to 300°F. In a baking dish, toss 4 pounds small halved plum tomatoes, ¼ cup olive oil, 4 teaspoons sugar and 1 teaspoon kosher salt. Arrange the tomatoes cut-side up and roast for 2 hours. To use as tomato sauce, blend until smooth.

Tomato Pulp Vinaigrette Yields: 3 cups

By: Shifra Klein

Since I roast a lot of tomatoes as a staple on Pesach, I found that I was left with a lot of tomato pulp/seeds, which reminded me of my childhood habit of squeezing out the juice of tomatoes for my tuna sandwiches — I never liked the texture of tomatoes, but I loved the flavor. I realized that the pulp would make a beautiful vinaigrette!

Add 1 cup olive oil, 1 cup lemon juice, up to 1 cup tomato pulp, 1 teaspoon kosher salt and a pinch of freshly ground black pepper to a jar and shake until emulsified.

Secret Sauce Yield: 4 cups By: Miriam (Pascal) Cohen, adapted from Real Life Pesach Cooking

I worked so hard on this recipe, because I know how much it will enhance your food to have a flavor-bomb in the fridge to use all Pesach long. Use this sauce to dress almost any salad; use it as a dip for roasted veggies, fries, schnitzel, appetizers and more; spread it on matzah, garnish your plates … the uses are endless!

Add 2 cups mayonnaise, ¾ cup caramelized onions (from 1 onion), 1 large sour pickle, 2 tablespoons pickle juice, 4 garlic cloves, the juice of 1 lemon, 1 tablespoon maple syrup or honey, 2 teaspoons dried parsley flakes, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder to the bowl of a food processor fitted with the S-blade attachment. Blend until smooth and creamy. With the food processor running, slowly drizzle in ¼ cup olive oil and blend until smooth.

Shortcut Stovetop Caramelized Onions Yield: ¾ cup caramelized onions per onion By: Miriam (Pascal) Cohen, adapted from Real Life Pesach Cooking

No matter what, my Pesach cooking always starts in the same manner: my largest pot, a good sharp knife and a whole lot of onions.

I know I’m not alone in this, as Jewish cooks all over the world prepare to cook tasty Pesach food by cutting and caramelizing a ton of onions, and you’ll find them as the base of many recipes throughout this book.

Heat 1 tablespoon olive oil in a skillet over high heat. Add 1-2 thinly sliced onions and ½ teaspoon kosher salt; cook, stirring often, for 15-20 minutes. As onions start to stick to the pan, deglaze by adding some water as needed, 1 tablespoon at a time, while scraping up the browned bits on the bottom. They contain a lot of flavor and will help the onions caramelize and become flavorful in a short time.

Citrus Pickled Onions Yield: 2-3 cups By: Miriam (Pascal) Cohen, adapted from Real Life Pesach Cooking

Try this fresh twist on a classic as a perfect way to elevate any salad.

Add 2 thinly sliced red onions to a jar or container; set aside. In a small bowl, mix the juice of 1 orange, the juice of 1 lemon, the juice of 1 lime, ½ cup white vinegar, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1 teaspoon sugar (if desired). Pour into the jar, pushing onions down, if needed, to completely cover the onions. Refrigerate for at least 1 hour before using.

Creamy Avocado Sauce Yield: 4 cups By: Miriam (Pascal) Cohen, adapted from Real Life Pesach Cooking

Add 2 ripe avocados, 1 cup mayonnaise, 3 shallots, the juice of 2 limes and 1 teaspoon kosher salt to the bowl of a food processor fitted with the S-blade attachment. Blend until smooth and creamy. With the food processor running, slowly drizzle in ¼ cup olive oil and blend until smooth.

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PREP & COOK BY: S H I F R A K L E I N A FEW YEARS BACK, COOKBOOK AUTHOR NAOMI ROSS GAVE US SOME INSIGHT ON PESACH SHOPPING. SHE RAN THROUGH WHAT TO ORDER (IN BULK) FROM RESTAURANT SUPPLY STORES AND WHAT TO ORDER FROM YOUR LOCAL GROCERY STORE WHEN IT COMES TO PESACH PREPARATIONS AND COOKING. INSPIRED BY HER DIRECTION, WE’RE SHARING A GLIMPSE INTO SOME OF THE PESACH BASICS WE’VE STOCKED UP ON.

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BASICS

W

hen it comes to batch cooking, stocking up ahead of time on disposable baking pans, plastic storage containers with lids, extra cutting boards, knives and peelers can be very helpful, and Pesach is the time when we find ourselves purchasing some new tools to use for years to come. Therefore, we decided to stock our test kitchen with some new, fresh, batch cooking-friendly items from our favorite online restaurant supply store, TigerChef, which is a wonderful resource geared towards offering savings on kitchen items.

For our Pesach issues in particular, it’s important to us to test most of the recipes in advance, then freeze, defrost and reheat. We do this because we know many people like to double recipes, cook once and freeze whatever they can, and we like to ensure that the quality of the end results are not compromised.

(Look for this special designation in the key in the recipe index!)

While we highly recommend cooking year round with real baking pans and baking sheets, we know that it might not be practical to have an entirely separate set for Pesach, so we also tested many of the recipes using disposable pans.

Cutting board Chef's knife Paring knife Various wine glasses Ice cream scoops in various sizes Meat thermometer Kitchen timer Large box of freezer-safe zip-top bags Large box of aluminum foil Case of 9x13-inch baking pans Case of 2-pound plastic containers with lids

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USING A COOKBOOK TO ITS FULLEST BY: M I R I A M ( PASCA L ) C O H E N

W

hen you look through a cookbook, you’ll find lots of beautiful ideas and recipes, presented very precisely, for you to follow exactly as is.

But within all of these recipes lie hidden gems — a component from one recipe, an element from another, which can be combined in a whole new way. In my new cookbook, Real Life Pesach Cooking, I included gems like these on each of my chapter divider pages. So the kebabs in the Meat & Poultry chapter become a whole roast chicken on the divider page. The simple brownies in the Baked Goods & Candy chapter become a beautiful dessert on the divider page of the Desserts & Drinks chapter. I even share how to take components from the book to make franks ‘n blanks and potato knishes (yes, for Pesach!). Find those “recipes” on the Appetizers & Snacks divider page.

I decided to expand on that concept here, so grab a copy of Real Life Pesach Cooking and take some notes!

In the coming pages, I present one of my favorite appetizers from the book, Honey Barbecue Pastrami Flatbread, in its original form, plus two new twists, both using components from within the book. These “new” exclusive recipes show how easy it is to mix and match to create new, unique dishes.

Here are some other ideas you can try to switch up the recipes from Real Life Pesach Cooking and make bonus dishes.

NOTE: The page numbers indicated below all refer to Real Life Pesach Cooking.

➨ For the Matzah Ball and Pulled Beef Sliders (page 14), swap out the pulled beef for crispy chicken (from the Crispy Chicken Tacos on page 24) and a drizzle of Secret Sauce (page 42 in the book or page 25 in this issue) for mini chicken sliders.

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BASICS

➨ For the Pesach Nachos Bar (page 16), swap out the ground beef topping for pastrami topping (from the Honey BBQ Pastrami Flatbread on page 18 in the book or recipe follows) or pulled beef from the Matzah Ball and Pulled Beef Sliders (page 14). ➨ The Almond Butter Chicken Satay (page 22) can be prepared as cubes instead of on a skewer. Serve over a plate of cauliflower rice for a delicious entrée. ➨For the Crispy Chicken Tacos (page 24), swap out the crispy chicken for pulled beef from the Matzah Ball and Pulled Beef Sliders (page 14) or one of the London broil recipes (page 102). ➨Add one of the Grilled Chicken recipes (page 132) to the Sweet Arugula and Endive Salad (page 46) for a light yet filling meal. ➨ For the Roasted Red Pepper Soup (page 68), add some boneless or bone-in flanken to the pot when you add the water. Increase the cook time by a few hours, until the flanken is fork tender.

Remove the flanken from the pot before blending, then pull the meat off the bones (if using bone-in), shred it and add it back in. (A netted bag is the easiest way to add the meat and remove it.) ➨Use either of the Grilled Chicken marinades (page 132) for London broil. ➨ Use the Matzah Farfel Stuffing (page 104) in a whole chicken instead of a veal pocket for an easier meal. Follow the cooking instructions on the divider page of the Meat & Poultry chapter to roast the chicken to perfection. ➨For the Crockpot Chol HaMoed Dinner (page 108), you can replace the chuck roast with boneless, skinless chicken thighs (pargiyot) for a chicken dinner instead. I don’t recommend using boneless, skinless chicken breasts, as they will dry out. ➨To make a delicious pepper steak, follow the instructions for the Red Wine Sauce (from the Wine-Glazed Meatballs on page 110). Place pepper steak in a baking dish and season generously with salt. Pour the wine sauce over the meat, cover tightly with foil and cook in a 325°F oven for 1½-2 hours, until tender.

Add sliced peppers and/or red onions to the dish, if desired, in the last 25 minutes of cooking.

W I T H I N A L L O F T H E S E R EC I P E S L I E H I D D E N G E M S — A C O M P O N E N T F RO M O N E R EC I P E , A N E L E M E N T F RO M A N OT H E R, C O M B I N E D I N A W H O L E N E W WAY. ➨To elevate the presentation of the Homemade Cheese Snacks (page 140), top them with Strawberry Sauce (from the Tropical Mousse Cups on page 202) and fresh berries or pomegranate arils. ➨ Use the Doughless Potato Knishes (page 162) as the base for a really nice plated appetizer. Top it with the pastrami topping (from the Honey BBQ Pastrami Flatbread on page 18 or recipe follows), pulled beef (from the Matzah Ball and Pulled Beef Sliders on page 14) or thinly sliced London broil (from the London Broil, Two Ways on page 102). Add some roasted vegetables (from the Rainbow Roasted Vegetable Salad on page 48, Garlic-Ginger Roasted Broccoli on page 194 or Lemon-Maple Roasted Zucchini on page 194) or Caramelized Onions (page 264). Top with a drizzle of Secret Sauce (page 42 or page 25 in this issue) and fresh herbs to complete the plating. The Onion Funnel Cakes (page 184) can be used as a fun base for the dish as well.

➨To elevate the presentation of the Sheet Pan Pesach S’mores (page 210), assemble the ingredients in individual ramekins instead of on a sheet pan. Top with whipped cream or ice cream for the cold-on-hot effect! ➨ The crumb topping from the Apple Berry Compote with Crumb Topping (page 218) makes an amazing Pesach granola! Once it’s cooled and broken into chunks, you can add nuts, dried fruit and mini chocolate chips as desired. ➨ To make a beautiful citrus trifle, layer pieces of the Lemon Raspberry Marble Cake (page 228) in a jar or dessert glass with lemon curd (from the Lemon Tiramisu on page 204) and whipped cream. Top with Easy Homemade Meringues (page 256) for an added wow factor. ➨ For delicious chocolate truffles, bake the Best Pesach Brownies (page 236).

Once cooled completely, roll small pieces into balls (use a melon baller or a tablespoon measure for convenience), then coat in a combination of cocoa powder and confectioners’ sugar. You can even dip them into melted chocolate.

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COOKBOOK

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BASICS

I

’m not usually a fan of creating Pesach versions of all the year round favorites, but I decided that I must include this multi-purpose dough recipe in my book, Real Life Pesach Cooking, to be used in different forms. Mostly, I did it for people with picky eaters in the family, who struggle on Pesach as they miss their favorites. But as I made batch after batch of this multi-purpose dough, perfecting it (with over 15 batches total!), I realized just how much we all enjoyed the delicious options it provides! One of my favorite uses for the dough is as a flatbread, and my Honey BBQ Pastrami Flatbread in the book (and featured below) is a favorite because it checks all the boxes. Here are a few of my favorites.

The following recipes are adapted with permission from Real Life Pesach Cooking by Miriam (Pascal) Cohen.

Multi-Purpose Pesach Dough Yield: 2 flatbreads

NOTES: • For rolls: Fill greased muffin pans two-thirds with dough. Bake in a 350°F oven for about 15 minutes, until set. Yields 10-12 rolls.

• For sandwich bread: Place about three-quarters of the dough into a greased loaf pan; cut a slit through the center of the dough. Bake in a 350°F oven for about 50 minutes, until lightly golden and baked through. Yields 1 loaf.

• Make franks ’n blanks by wrapping dough in a thin layer around each hot dog, encasing it completely; place seam-side down on a parchment-lined baking sheet. Brush with egg and bake in a 375°F oven for about 15 minutes. Slice hot dogs into bite-sized pieces.

• Make potato knishes by forming a small, flat disk of Multipurpose Pesach Dough in your palm (grease your hands for best results). Place a spoonful of mashed potatoes in the center, then fold the edges over the potato. Place seam-side down on a parchment-lined baking sheet. Brush with egg and bake in a 375°F oven for about 15 minutes.

• Rolls or sandwich bread can be baked in advance and frozen in an airtight container or bag.

2 1¾ 1¾ 4 2 2 ⅓ ⅓ 5

cups almond flour cups potato starch cups tapioca starch teaspoons baking powder teaspoons kosher salt teaspoons sugar, optional cup oil cup water eggs

1. Prepare the dough: In a mixing bowl, whisk almond flour, potato starch, tapioca starch, baking powder, salt and sugar (if using) until no clumps remain.

2. Add oil, water and eggs. Mix by hand to form a dough. At first it will feel somewhat sticky, but keep mixing until you feel no lumps and a smooth dough forms.

3. Bake according to instructions above or below. If not baking the dough right away, cover it with plastic wrap so it does not dry out.

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Honey BBQ Pastrami Flatbread Serves: 6-8

Meat pizzas are such a popular addition to the kosher food world, and there’s no reason not to enjoy them on Pesach as well, thanks to my Pesach dough recipe.

NOTE: This recipe utilizes half a batch of the dough, so either save the other half for another use or double the topping to make two flatbreads.

FOR THE PASTRAMI TOPPING: 2 tablespoons oil 1 onion, diced ½ teaspoon kosher salt 3 cloves garlic, minced 12 ounces deli pastrami, diced ½ cup barbecue sauce 2 tablespoons honey 1 teaspoon garlic powder 1 teaspoon onion powder FOR THE FLATBREAD: ½ batch Multi-Purpose Pesach Dough (recipe above) ½ cup mayonnaise Citrus Pickled Onions (page 25) ¼ cup chopped fresh parsley Secret Sauce (page 25), optional, for drizzling 1. For the pastrami topping, heat oil in a skillet over high heat. Add onions and salt; sauté for about 5 minutes, until onions have softened. Lower heat to medium-low and add garlic and pastrami. Sauté for another 5 minutes.

2. Add barbecue sauce, honey, garlic powder and onion powder; stir to combine. Cook for another 2-3 minutes.

Set aside to cool.

3. For the flatbread, preheat oven to 375°F. Line a baking sheet with parchment paper. Spread dough in a thin layer on the prepared baking sheet to cover most of the pan. (It’s easiest to roll the dough between two layers of parchment paper.) Bake for 15 minutes.

4. Remove from the oven and spread mayonnaise over the surface, then top with prepared pastrami mixture. Return to the oven and cook for another 12-15 minutes, until golden and crispy. To serve, top with pickled onions and sprinkle with parsley. Drizzle with sauce (if desired) or use as a dip.

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Hot Honey Grilled Chicken Flatbread

Herbed Lamb Flatbread with Fried Eggs

Serves: 4-6

Serves: 4-6

If there’s one thing you can never have enough of in your repertoire, it’s a good grilled chicken recipe, and this one is a winner. In the book, this recipe serves as a standalone versatile grilled chicken recipe, but I knew it would be a great topping for flatbread.

This ground lamb mixture (originally made as lamb patties in the book) is the perfect topping for a flatbread — it’s bursting with herbs for a fresh flavor throughout. Plus, as a bonus, using ground lamb keeps this recipe affordable.

NOTES: • Chicken can be prepared ahead by freezing in the marinade in a freezer-safe Ziploc bag.

Defrost in the fridge overnight and grill just before serving.

• This recipe utilizes half a batch of the dough, so either save the other half for another use or double the topping to make two flatbreads.

FOR THE CHICKEN: 2 tablespoons lemon juice 2 tablespoons ketchup 2 tablespoons honey 1 tablespoon hot sauce 1 teaspoon kosher salt 1 teaspoon garlic powder 2-3 pounds boneless, skinless chicken thighs FOR THE FLATBREAD: ½ batch Multi-Purpose Pesach Dough (recipe above) Creamy Avocado Sauce (page 25) 1-2 cups arugula 2 avocados, cubed 1. Mix lemon juice, ketchup, honey, hot sauce, salt and garlic powder in a large bowl. Add chicken, cover and marinate in the fridge for at least 1 hour, up to overnight.

2. Preheat grill to high heat. Remove chicken from marinade, discarding any remaining marinade. Grill for 6 minutes per side, until cooked through. Alternatively, arrange chicken on a baking sheet and broil for 6 minutes per side, until cooked through. Once cool enough to handle, chop chicken into bite-size pieces.

3. For the flatbread, preheat oven to 375°F. Line a baking sheet with parchment paper. Spread dough in a thin layer on the prepared baking sheet to cover most of the pan. (It’s easiest to roll the dough between two layers of parchment paper.)

Bake for 15 minutes.

4. Remove from the oven and carefully spread some sauce over the surface, then top with chicken. Return to the oven and cook for another 12-15 minutes. To serve, top with arugula and avocado. Drizzle with more sauce (if desired) or use as a dip.

NOTE: This recipe utilizes half a batch of the dough, so either save the other half for another use or double the topping to make two flatbreads.

FOR THE HERB MIXTURE: ½ cup packed fresh parsley ¼ cup packed fresh mint 1 red onion, cut into chunks 6 cloves garlic 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup olive oil FOR THE CREAMY HERB DIPPING SAUCE: ½ cup mayonnaise 2 tablespoons herb mixture FOR THE LAMB: 1 tablespoon olive oil 1 pound ground lamb Remaining herb mixture FOR THE FLATBREAD: ½ batch Multi-Purpose Pesach Dough (recipe above) 1 Roma tomato, seeds discarded, diced Fried eggs, optional 1. For the herb mixture, add all ingredients into a food processor fitted with the S-blade attachment. Purée until smooth.

2. For the creamy herb sauce, mix mayonnaise with 2 tablespoons of the herb mixture; set aside.

3. For the lamb, heat oil in a large skillet over mediumhigh heat. Add lamb and cook, breaking up with a wooden spoon, until mostly browned, about 6 minutes.

Add remaining herb mixture and stir to incorporate.

4. For the flatbread, preheat oven to 375°F. Line a baking sheet with parchment paper. Spread dough in a thin layer on the prepared baking sheet to cover most of the pan. (It’s easiest to roll the dough between two layers of parchment paper.) Bake for 15 minutes.

5. Remove from the oven and carefully spread a thin layer of creamy herb sauce on the flatbread, then top with lamb mixture. Return to the oven and continue to cook for another 12-15 minutes. To serve, top with diced tomatoes and drizzle with some of the remaining creamy herb sauce. Top with fried eggs (if desired).

ONE DOUGH,MANY WAYS.

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BREAKFAST/BRUNCH

BREAKFAST OF CHAMPIONS BY: R AC H E L G O O D M A N , R D N

Pesach marks freedom from slavery, yet many still feel enslaved by food rules and guilt. Instead of enjoying the holiday, we're preoccupied with 'being good' on diets.

It's exhausting, isn't it?

As a former chronic dieter turned registered dietitian, I understand the struggle.

I love the Pesach season as its message can actually be helpful to negative food beliefs.

Let go of food rules and guilt and befriend food instead of fighting it. Focus on feeling good, not 'being good.' Lead with curiosity and learn from your body.

When you give yourself permission to eat what you want, quiet down the food noise in your mind and bring with it a moment of attunement to your body where you ask: “How is my body feeling right now?” “Will this food make it feel good?” “How hungry am I?” “Is it tasting as good as I thought it would?” “If I can eat whatever I want, do I actually WANT to eat this based on how it’s making my body feel and how I am (or am not) enjoying it?”

We are blessed to live in a time of food abundance and have access to so many nourishing, energizing foods that keep us alive, healthy and allow us to make the most of everyday. This Pesach, reclaim your freedom from diet culture, food rules and guilt.

If you want to eat with food freedom and still feel in control with food, your body needs to feel safe. This means it is essential to make sure your body is adequately nourished by eating consistently and eating enough (read: please stop skipping meals, counting calories and attempting to eat the amount of food a toddler needs). Eating enough starts with the first meal of the day, AKA a nourishing breakfast! These breakfast recipes are a fun, delicious and nutritious way to start your day.

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BREAKFAST/BRUNCH

Kvell over this quinoa.

Overnight Quinoa Serves: 1

Taking five minutes to throw all the ingredients into a Mason jar at night will allow you to reap the rewards the next day. You will wake up to a ready-to-enjoy proteinand fiber-loaded breakfast that will leave you nourished, satisfied and energized to take on your 10-hour Chol Hamoed trip!

NOTES: • For the best, fluffiest stovetop quinoa, use a 1 part quinoa to 1½ part water ratio.

• This recipe works with white or black quinoa. ½

cup + 2 tablespoons cooked quinoa (see note) 2 tablespoons chia seeds ¾ cup milk 1½-2 tablespoons maple syrup, depending on sweetness preference 1 teaspoon pure vanilla extract

Add all ingredients to a Mason jar and stir to incorporate. Cover and refrigerate for at least 2 hours. When ready to eat, give it a quick stir and enjoy.

ELEVATE IT Make it even better with toppings of choice. Try these:

➨

Strawberries and Cream: Stir in a tablespoon of canned coconut cream (not cream of coconut) for extra creaminess and top with toasted coconut flakes or chips and fresh strawberries.

➨

Applicious: Top with chopped apples, cinnamon, raisins and nuts of choice.

➨

Go Bananas: Top with chocolate chips, sliced bananas and a drizzle of almond butter.

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Veggie Lokshen Cups Yield: 12

Turning your leftovers into something completely new is a great way to avoid wasting food while also genuinely wanting to eat it two days later. This recipe repurposes your plain lokshen noodles from Yom Tov into a savory, fresh and delectable breakfast the whole family can enjoy. Feel free to use whatever vegetables you prefer.

NOTES: • Use your favorite Pesach egg crêpe recipe or find one on the Fleishigs app.

You can also use kosher for Pesach packaged lokshen.

• To make this recipe dairy, just add about 4 ounces of crumbled feta or goat cheese. To make it meat, add 4 ounces diced salami.

9 1-2 1 1 1 3 ½ ¼

(8-inch) egg crêpes, thinly sliced (about 3 cups noodles) tablespoons olive oil medium onion, chopped cup shredded zucchini, squeezed of any excess liquid cup shredded carrots large eggs teaspoon sea salt teaspoon freshly ground black pepper

1. Preheat oven to 350°F. Add egg noodles to a large bowl and set aside.

2. Heat oil in a skillet over medium heat. Add onions and sauté until golden brown, 5-7 minutes, then add zucchini and carrots and sauté for another 2 minutes, until fragrant.

Transfer mixture to the bowl with the egg noodles.

3. In a separate bowl, whisk eggs, salt and pepper, then pour over noodles and fold until everything is well incorporated.

4. Place cupcake liners into a 12-cup muffin tray, then grease with oil. Divide the noodlevegetable mixture evenly into each cup. Cook for 18 minutes.

SHORT ON TIME? Take a shortcut and turn this recipe into a frittata!

Like a lok in cup

Just pour the entire mixture into a parchment-lined 9x9-inch baking pan, spread evenly and cook in a 350°F oven for 20 minutes. Set aside to cool, then cut into slices.

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BREAKFAST/BRUNCH

Monster cookies

Almond Thumbprint Breakfast Cookies Yield: 18 cookies

I can’t think of anything more fun for breakfast than cookies! My goal as a registered dietitian is to make nourishing meals that you will be excited to eat because they are also delicious. The healthiest, most sustainable way to eat is in a way that makes you feel good — to your body AND taste buds! These cookies deliver a combination of fat, fiber and protein to help you feel satisfied, while providing your body with sustainable energy. Enjoy these cookies with a warm cup of tea or coffee in the morning (or afternoon or evening! They are that good!). I make and eat these cookies all year round.

FOR THE COOKIE BASE: 2½ cups almond flour ½ cup coconut oil, melted, or avocado oil ⅓ cup maple syrup 1 teaspoon pure vanilla extract FOR THE ALMOND FILLING: 8 Medjool dates, pitted ½ cup almond butter ¼ cup + 2 tablespoons almond milk 1 teaspoon pure vanilla extract FOR THE OPTIONAL TOPPINGS: Dried cranberries Chopped almonds 72% chocolate, melted, for drizzling

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1. Preheat oven to 325°F. Line a baking sheet with parchment paper; set aside.

2. For the cookies, mix almond flour, oil, maple syrup and vanilla until well combined.

Two thumbs up.

3. Using a small cookie scoop, scoop out balls of cookie dough onto the prepared baking sheet.

Press down on each cookie to flatten slightly, so it looks like a cookie (they will not rise much in the oven). Bake for 10 minutes, until edges and bottoms are lightly browned.

4. Remove from the oven and immediately press down on the center of the cookies with the cookie scoop (or a measuring spoon) while they are still hot. Set cookies aside to cool completely.

5. For the filling, add dates, almond butter, almond milk and vanilla to a food processor; blend until smooth, adding more almond milk, as needed, to achieve desired consistency.

6. Pour about 1 tablespoon of filling into each cookie indentation. If desired, top with dried cranberries and chopped almonds. For extra decadence, drizzle with melted chocolate.

7. Freeze cookies for at least 2 hours.

SHORT ON TIME? Take a shortcut and turn this recipe into bars!

Line a 9x9-inch baking pan with parchment paper. Press cookie dough evenly into the pan and bake for 10-12 minutes. Set aside to cool completely, then pour over the almond mixture and spread out evenly. Top with toppings of choice. Freeze for 2 hours, then cut into bars.

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BREAKFAST/BRUNCH

#yesitsontheapp

Here is a round up of recipes that will enhance any Pesach brunch. Find the full recipes on the Fleishigs app.

MATZAH FISH BOARD

SALAMI CUPS ISSUE #25

ISSUE #46

By: Shifra Klein

KICHEL BOARD ISSUE #25 By: Chaya Lichtenstein

PICO DE GALLO QUINOA STUFFED AVOCADOS, SHAKSHUKA STUFFED AVOCADOS, SALMON CEVICHE STUFFED AVOCADOS, SEAFOOD STUFFED AVOCADOS ISSUE #25 By: Shifra Klein

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BBQ CHICKEN LOADED SWEET POTATOES ISSUE #35

GEFILTE FISH PATTIES ISSUE #35

By: Devorah Backman

By: Naomi Nachman

EGG ROLLS ISSUE #46 By: Naphtali Sobel

MINUTE LONDON BROIL STEAK BOARD

PESTO | CRISPY EGGS | CARAMELIZED ROASTED SWEET POTATOES

ISSUE #25 By: Chaya Lichtenstein APRIL 2024 Fleishigs

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Nearly 4,000 Attend KOSHERPALOOZA Kosher Food Festival

Kosherpalooza Food Festival Attracts Thousands With Live Demos and Competitions: ‘Doesn’t Get Bigger Than This’

Thousands of kosher food lovers turn out for the first-ever Kosherpalooza festival at Meadowlands

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SOUPS

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SOUPS

Feel it in your bones.

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SOUPS

2 2 8 ½

zucchinis, cut into 1½-inch rounds cups peeled and cubed butternut squash cups chicken broth cup fresh basil, chiffonade

1. Heat oil in a Dutch oven or pot over medium-high heat. Sear chicken until golden brown, then transfer to a plate.

2. Add onions and garlic; sauté for 5 minutes, until just translucent. Add tomatoes, zucchini, butternut squash and seared chicken.

TIP: Top the soup with Green Zhug (page 58) or Nutty Pesto (page 25) for the perfect tangy balance.

3. Add stock, then lower heat and simmer, covered, for 30 minutes. Before serving, shred chicken and stir in basil.

Creamy Mushroom Soup Serves: 8

By: Shifra Klein

The secret to this creamy soup is the addition of cauliflower, and you’d never know it’s in there!

2 2 ½ 1 ½ 1

Yemenite Soup Serves: 6-8

Adding fresh tumeric and ginger adds a traditional Yemenite soul to the lamb bone broth. Roll the meatballs as small as you can; they soak up all the flavor of the soup.

Filled with the diced vegetables, this is a one-pot meal that everyone will enjoy.

2. Roll ground beef into mini meatballs and drop into the broth. Lower heat and simmer soup, covered, for 15-20 minutes, until vegetables are tender. Season with salt, to taste.

NOTE: This soup will be good with any broth, like chicken or beef. The homemade lamb bone broth just takes it over the top.

Tomato Chicken Soup

8 1 1 1 2 2 2

52

By: Reena Goldberger

1. Bring broth to a boil in a Dutch oven or pot. Add carrots, celery root, potatoes, ginger and turmeric.

cups Lamb Bone Broth (page 101) cup finely diced carrots cup finely diced celery root cup finely diced Yukon Gold potatoes tablespoons minced fresh ginger tablespoons minced fresh turmeric pounds ground beef Kosher salt, taste

Fleishigs APRIL 2024

Serves: 8

By: Shifra Klein

Like a cross between chicken soup and ratatouille, this is a great way to utilize leftover chicken soup. ¼ 3 1 3 2

cup oil boneless, skinless chicken breasts onion, diced cloves garlic, minced cups Slow-Roasted Tomatoes (page 25), puréed, or canned tomato purée

¼ 2

4 1

tablespoons extra-virgin olive oil, plus more for drizzling leeks, white and light green parts only, chopped cup diced celery root teaspoon kosher salt, plus more to taste teaspoon freshly ground black pepper, plus more to taste pound cremini mushrooms, chopped cup dry white wine large cloves garlic, minced Leaves of 3 sprigs fresh thyme cups vegetable or chicken broth, plus more as needed pound cauliflower florets (about 5 cups)

1. Heat oil in a Dutch oven or pot over medium heat. Add leeks, celery root, salt and pepper; sauté for 5 minutes, until just translucent. Add mushrooms and cook until softened, another 8-10 minutes.

2. Add wine, garlic and thyme; cook for 30 seconds to 1 minute, until wine has mostly evaporated, then add broth and cauliflower. Lower heat and simmer, uncovered, for 20 minutes, until cauliflower is tender.

3. Working in batches if needed, transfer soup to a blender and carefully blend until smooth. If soup is too thick, add more broth until desired consistency is reached.

Season with more salt and pepper, to taste.

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Prince cauli.

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Gut ge’zhug’t.

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Roasted Eggplant with Green Zhug Serves: 6-8

By: Ruhama Shitrit

Everyone loves this recipe. The eggplant is a blank canvas that takes on whatever flavor it’s paired with, and the zhug is perfect for spicy loving palates.

4 ¼ 1

Moroccan Cauliflower Serves: 6

By: Ruhama Shitrit

This is a vegan version of my Moroccan fish dish. It’s so delicious and extremely easy to make!

baby eggplants, quartered lengthwise cup olive oil teaspoon kosher salt Green Zhug (recipe follows), for serving Extra-virgin olive oil, for garnish Fresh mint leaves, for garnish

1. Preheat oven to 450°F, preferably convection roast. Arrange cut eggplant on a parchment-lined baking sheet.

Toss with olive oil and salt. Roast for 15 minutes, until golden.

2. Arrange roasted eggplant on a serving platter and top with dollops of zhug.

Garnish with a drizzle of extra-virgin olive oil and fresh mint.

Green Zhug Yield: 1 cup

By: Ruhama Shitrit

Blend a handful of fresh cilantro, a handful of fresh parsley, 1 seeded serrano pepper, 3 garlic cloves, ¼ cup olive oil, the juice of 1 lemon and ½ teaspoon kosher salt.

FOR THE RED SAUCE: 2 vine tomatoes 3 cloves garlic 1 jalapeño pepper, julienned ¼ cup olive oil 1 tablespoon tomato paste 1 teaspoon harissa paste 1 teaspoon pure date syrup (silan) 1 teaspoon kosher salt 1 teaspoon paprika 1 teaspoon caraway seeds (kitniyot), optional Handful of fresh parsley leaves, plus more for garnish FOR THE CAULIFLOWER: 1 cauliflower, cut into small florets 7-8 red bell peppers, julienned 3 cloves garlic, minced Handful of chopped fresh parsley 3-4 tablespoons olive oil, plus more for garnish ½ teaspoon kosher salt 1. Preheat oven to 450°F convection roast. For the red sauce, add tomatoes, garlic and jalapeño to the bowl of a food processor fitted with the S-blade attachment; pulse 2-3 times.

2. Add olive oil, tomato paste, harissa, date syrup, spices and parsley; process until smooth.

3. Transfer sauce to an oven-safe baking dish and spread it evenly. Top with cauliflower florets, bell peppers, garlic and parsley. Drizzle everything with olive oil and season with salt.

4. Roast for 15 minutes, until cauliflower is golden and lightly charred. Garnish with more parsley and a drizzle of olive oil.

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Squash all your beef.

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Slow-Roasted Tomato and Spaghetti Squash Salad Serves: 4-6

By: Shifra Klein

Once you have cooked spaghetti squash on hand, throwing together a quick salad like this is a no-brainer.

4

cups baby arugula Cooked spaghetti squash (page 65) Nutty Pesto (page 25) Slow-Roasted Tomatoes (page 25) Balsamic vinegar, for drizzling

Arrange arugula in a serving bowl. In a separate bowl, mix cooked spaghetti squash with some pesto and place on top of the arugula. Top with roasted tomatoes and drizzle with balsamic vinegar.

Guacamole Salad Serves: 4

By: Shifra Klein

To really drive home the “guacamole” inspiration, I intentionally allow the avocado to mash a bit as I toss it with the lettuce to create a creamy coating.

4 2 1 ½ ⅓

cups shredded romaine lettuce ripe avocados, sliced, divided cup Homemade Plantain Chips (page 25) cup Tomato Pulp Vinaigrette (page 25) cup Citrus Pickled Onions (page 25) Crushed red pepper flakes or finely diced jalapeños, optional, for garnish

Toss lettuce, avocado and plantain chips with vinaigrette in a serving bowl. Top with pickled red onions and crushed red pepper flakes or jalapeños (if desired).

Guac that really pops.

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The carrot or the dip?

Grilled Carrots with Nutty Pesto Serves: 8

By: Shifra Klein

I made this recipe last year when hosting family for a Chol Hamoed barbecue.

I wanted something that could be partially made in advance, but offered something fun and fresh mid-Yom Tov when Pesach food can start to feel redundant. This side dish really hit the spot.

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NOTES: • To save time, the carrots can be boiled ahead of time and frozen. Defrost in the fridge overnight, then grill when ready to serve.

• For a prettier presentation, use rainbow carrots.

8 2 2

large carrots, peeled tablespoons oil, divided teaspoons kosher salt Nutty Pesto (page 25)

1. Bring a pot of salted water to a boil. Once boiling, add carrots, then lower heat and simmer, uncovered, for 5 minutes; drain and pat dry.

2. Preheat a grill pan or skillet with 1 tablespoon oil. Toss carrots with remaining 1 tablespoon oil and salt. Grill carrots for 3 minutes per side, until slightly charred.

Alternatively, arrange on a baking sheet and broil in the oven for 2-4 minutes per side.

3. Brush with pesto and serve immediately. www.fleishigs.com

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Spaghetti Squash Kugel with Nutty Pesto and Slow-Roasted Tomatoes Serves: 8

By: Shifra Klein

Spaghetti squash is another magical ingredient I use a lot on Pesach, and the way I have found the most praiseworthy results is when I transform it into a kugel. ½ 2 10 1½ 2 1

cup olive oil, divided spaghetti squashes, halved and seeds removed eggs cups Slow-Roasted Tomatoes (page 25) teaspoons kosher salt, divided cup Nutty Pesto (page 25), divided

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and grease with 1 tablespoon oil.

2. Place halved spaghetti squashes face down on the prepared baking sheet and prick the outside all over with a fork. Roast for 40 minutes, until fork tender. Let cool, then shred with a fork.

3. Pour enough oil to just coat the bottom of a 9x13-inch baking dish and place in the oven.

4. Whisk eggs with remaining oil, then gently fold in tomatoes, squash and 1½ teaspoons salt.

5. Carefully remove the baking dish from the oven and pour batter in.

Swirl in ½ cup pesto and sprinkle with remaining ½ teaspoon salt.

Cook for 50 minutes, until the center is set. Serve with remaining pesto.

CHANGE IT UP: To make another version, omit the tomatoes and pesto and replace with a generous amount of caramelized onions (recipe on the Fleishigs app).

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If you can’t beet em, join em.

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Beet Carpaccio “Pizza” Serves: 4-6

By: Reena Goldberger

The beauty of cooking for Pesach is showcasing simple ingredients in a most glorified way. This presentation creates an elevated appetizer that is both beautiful and delicious. Plus, each component has many purposes. As far as the presentation, have fun with it — there’s no right or wrong way to serve it!

NOTE: For the “pizza,” I use thin slices of jicama, so look for the biggest ones you can find and use the center for the biggest slices, reserving the rest for another use.

1-2 3 1 1

large jicamas, peeled and thinly sliced pre-cooked beets, such as Gefen, thinly sliced mango, peeled and finely diced jalapeño, minced Sea salt, for sprinkling Whipped Avocado Crema (recipe follows) Citrus Drizzle (recipe follows)

1. Arrange a slice of jicama on each plate.

Top with beets, mango and jalapeño and sprinkle with a bit of sea salt.

2. Dollop some of the avocado crema around the plate or on the jicama and/ or beets. Drizzle with citrus drizzle right before serving.

CHANGE IT UP: For a “tartare” presentation, finely dice the beets.

Citrus Drizzle Yield: 1 heaping cup

Whipped Avocado Crema Yield: 1 cup

By: Reena Goldberger

Double this crema recipe and use it as an accompaniment to seared fish or as a dip for tostones or crudités.

Add 1 avocado, ⅓ cup olive oil, the juice of 1 lime, 1 tablespoon honey, 1 teaspoon minced fresh ginger and 1 teaspoon kosher salt to a food processor. Whip for 2 minutes, then wipe down the sides of the bowl with a rubber spatula and pulse for another 15 seconds.

Baby Zucchini By: Reena Goldberger

This drizzle is a fabulous vinaigrette, chicken marinade and all around great condiment to have on hand throughout the holiday. See below for two variations.

Blend ½ cup olive oil, the juice of ½ orange, the juice of 1 lime and ½ teaspoon kosher salt for 2 minutes, until creamy.

CHANGE IT UP: For added sweetness, add 1 tablespoon honey. For a bit of a kick, add 1 seeded jalapeño.

Serves: 4-6

By: Reena Goldberger

A lot of heat, a little char. A perfect simple side dish.

1 tablespoon olive oil 1 pound baby zucchini, peeled ½ teaspoon kosher salt

Heat oil in a skillet over high heat. Sautè zucchini for 5-6 minutes, until slightly charred but still crunchy. Season with kosher salt.

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Potato Gratin with Turmeric and Shallots Serves: 6-8

By: Reena Goldberger

It’s fascinating to see how spices have traveled the globe, leaving their mark in various cuisines. The humble turmeric is a golden root that originated in India and Southeast Asia and has traveled throughout North Africa, Middle Eastern and Caribbean cuisine. I use fresh turmeric root in this untraditional potato gratin, so I guess I have now taken it through Europe to France!

5 1 3 6 2 ¼ 1

pounds Yukon Gold potatoes, peeled and thinly sliced tablespoon kosher salt tablespoons olive oil shallots, thinly sliced tablespoons minced fresh turmeric or 2 teaspoons ground turmeric cup potato starch (14-ounce) can coconut milk

1. Preheat oven to 375°F. Layer potatoes, standing up, tightly into a 9x13-inch baking dish, preferably glass. Season generously with salt.

Be gratinful.

2. Heat oil in a skillet over medium heat. Add shallots and turmeric; sauté for 7-8 minutes.

3. Add ¼ cup potato starch and stir until dissolved. Slowly add coconut milk and stir until thickened, 1-2 minutes.

4. Pour mixture over potatoes, using a rubber spatula to gently tuck the shallots in between the potato slices. Cover tightly with foil and cook for 45 minutes. Uncover and cook for another 15 minutes.

Endive Salad with Toasted Walnuts Serves: 6

By: Reena Goldberger

Try this for a change to a classic romaine salad. I serve it on a platter instead of a bowl and fan out a few layers of the endive in rotating patterns to create a base for the shaved endive salad in the middle. For an even prettier presentation, look for colorful endives.

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Endive right in.

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heads endive Citrus Drizzle (recipe above), jalapeño variation cup walnuts, toasted and slightly crushed

1. Arrange the large endive leaves on a serving platter in a circular pattern. Use the smaller leaves for the center. Thinly slice remaining endive and place in a large mound in the center.

2. Drizzle with vinaigrette and top with walnuts. www.fleishigs.com

PROFILE

Ruhama’s Food PHOTOGRAPH BY: HEIDI AARONSON

BY: C H A N A Z . W E I SS

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S

crolling through social media can feel like wading through an endless stream of perfectly coiffed influencers showcasing their daily “get ready with me” routines, hawking their favorite beauty products in carefully staged routines and describing each in the sing-song “influencer speak” that has become the hallmark of video content creators. So when I saw a young woman miming while lip syncing to the words, “I know that you’re going to love this chicken arayes,” spoken with a thick Israeli accent, I was intrigued.

I followed the source of the audio clip to the profile of Ruhama Shitrit, a woman who seemed to be bucking all of the unspoken rules of social media virality, and yet here she was, her voice providing the soundtrack to videos all over the globe.

Unlike many of today’s social media stars, Ruhama didn’t grow up dreaming of online fame. She was raised in Israel by Jewish Iraqi parents who made aliyah in the 50s.

Ruhama spent a decade working as a teacher in Israel, the place she will always call home. A temporary work opportunity relocated Ruhama and her family to the US, which turned into decades spent raising her four children and teaching in the local Solomon Shechter school in Boston, MA. “I grew up in a house with lots of good food and always loved to cook,” shares Ruhama. “But being away from my family spurred me to try cooking dishes I had never made on my own.

I missed the flavors of Israel, and I didn’t have my mom around to make those dishes that I grew up with. So I started cooking for my family a lot more, trying to bring that Israeli culture we were missing to our Boston home.”

A private person by nature, Ruhama first balked at her children’s suggestion to share her cooking with the public on Instagram, but decided to give it a try. After posting a photo of an oozing buttery chocolate babka with almond butter and halva, the www.fleishigs.com

PROFILE

positive feedback excited Ruhama and motivated her to throw her passion into this new project. “Back then, it was a lot easier,” she laughs.

“You could just snap a photo and post it!” She began posting dishes that highlighted fresh Israeli flavors, like eggplant with sumac, cilantro and salsa and roasted fennel with lemon, garlic and dill, interspersed with the Israeli-Iraqi dishes of her youth, like marak kubbeh adom (beet soup with beef-filled semolina dumplings) and aruk (zucchini-herb patties with nigella seeds) with green zhug.

Ruhama’s culinary journey is deeply rooted in her family heritage, with her parents as her greatest source of inspiration. “While I don’t cook exactly the way they did, I took all of the flavors and techniques I learned from my childhood and made them my own, recreating those dishes to share with the world,” she shares.

One of her most popular recipes is t’beet (from the Arabic word “tabayit,” which means to stay overnight), a traditional Jewish-Iraqi overnight stew of chicken and rice seasoned with baharat. Ruhama perfected a version that cooks in just 90 minutes, while retaining the essence of its original flavors. “I love cooking with Middle Eastern spices, like baharat, ras el hanout and sumac. People even call me the Queen of Sumac because I put it in everything!” she adds with a laugh. Introducing her audience to spices they may not have been familiar with serves as the perfect way for Ruhama to demonstrate her belief that broadening your horizons doesn’t have to mean making cooking more difficult and can open your eyes (and taste buds) to a whole new world of flavor.

As her audience grew and the Instagram platform evolved, Ruhama adapted, learning how to shoot and edit video for Instagram Reels and setting her videos to music. Soon, Ruhama began recording voiceovers, describing the dish to her audience in her unmistakably Israeli accent.

Her views began to climb, seeing tens if not hundreds of thousands per

“I love cooking with Middle Eastern spices, like baharat, ras el hanout and sumac. People even call me the Queen of Sumac because I put it in everything!” video, until her famous whole roasted cauliflower with green tahini went mega-viral, racking up over 8 million hits. “All of a sudden I had followers from all over the world who were watching and commenting on my videos,” says Ruhama. “What makes

it so rewarding is not just the number of views, but the outpouring of love and feedback. People love recipes that use simple ingredients because it feels doable and still comes out delicious when they make it at home.”

It’s no coincidence that it was Ruhama’s voice that resonated so clearly with her growing online community. This wasn’t just about recipes; it was about embracing her heritage, sharing her culture and offering a refreshing dose of realness in a world of online perfection. “I feel like I have a mission to use my voice to bring the Israeli spirit to the world.

I recently turned 50, and I feel like I received a gift from Hashem that I can form this connection with so many people and teach them what I know.” After decades of teaching in elementary school, Ruhama plans to

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“Cooking is my therapy, and in this difficult time, I make food that connects me to my homeland.”

retire this year to focus on her content creation, continuing to teach but on a much larger platform.

After the terror attacks of October 7th, Ruhama froze. “I didn’t know what to do,” she shares. “It was like we were in a nightmare, one that we are still trying to wake up from.”

With pain in her heart and in her voice, Ruhama shared a recipe for one-pan p’titim (Israeli couscous) and chicken. “Cooking is my therapy, and in this difficult time, I make food that connects me to my homeland,” she begins, before describing how she makes the easy weeknight dish.

Her community rallied around her, sharing encouraging and supportive comments, reaching out for connection in a time when many felt so helpless. “My followers are like my family,” Ruhama explains. “When they hear my voice, they feel connected to Israel.”

Of course, not all of the feedback was quite so supportive. “It’s not easy to stand up for Israel on social media today, but it will not break me. No matter how much hate I get, I will forever stand for my country and my homeland,” says Ruhama. Losing over 5,000 followers within 24 hours of posting in support of Israel came as a shock, but her husband encouraged her to stand strong. “I’m not here to post about the terrifying things that are happening — there is enough of that already. My goal is to help people feel connected to Israeli culture by standing 72

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proud with my proud Israeli accent and my proud Israeli food. That is the best I can do to represent my country.”

Since then, her following has grown by almost 100,000, a testament to the power of standing firm in your beliefs.

Ruhama’s online presence boasts an impressive following, exceeding 425k on Instagram alone, yet amidst the vastness of her audience, she finds a sense of genuine connection and community, particularly with those who have been following her since the early days of her account. “On Instagram, there are people who have been there from the beginning. I get over 100 messages a day sometimes; I have a relationship with the people there,” says Ruhama. It’s a bond forged through shared experiences and regular interactions, where she shares glimpses of her life, family and thoughts.

Once again, Ruhama credits her tech-savvy sons for encouraging her to begin posting her videos on TikTok, a platform she (like many other established Instagram creators) hesitated to embrace. “It’s a very different platform,” she says. “The audience tends to be younger and less interactive, but then you can have one video go viral and suddenly you’re famous.” Despite the platform’s less personal nature, Ruhama recognizes the necessity of being present across various channels. “If you want to be successful, you have to be everywhere,

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so people can find you wherever they are,” she says.

Embarking on a new career later in life is never easy, but Ruhama could not be happier about where she is today. “When you make big changes in your life, you never know if it will be the right decision,” she reflects. “I just want to be a role model for my children and others out there to show them that you can do whatever you want to if you’re willing to work for it.

Be patient — you never know where your success will come from.”

Ruhama’s best advice to aspiring influencers is simple. “Just be yourself. That’s the most important,” she says. In a landscape often marked by uniformity and perfection, it’s real authenticity that will capture people’s interest. As for that stuffed chicken arayes recipe that piqued my curiosity? Infused with sumac, harissa and preserved lemon, they were, as promised, both easy and supremely delightful. While it was Ruhama’s voice that originally caught my attention, it’s the delicious food that will keep me coming back for more.

Iraqi Charoset By: Ruhama Shitrit

Growing up in a Jewish Iraqi house, we used to eat this yummy and easy-to-make charoset, which is a combination of date syrup and chopped nuts. Date syrup is a staple in the Iraqi kitchen and is also known as date honey or silan.

1 1 1

cup raw walnuts cup raw pecans cup date syrup

Process nuts in a mini food processor, until finely ground. Pour date syrup onto a small serving platter and top with crushed nuts.

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Select from a la carte menu options during chol ha’moed. With on-premises minyanim and luxe accommodations, have Pesach your way at The Altair.

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FISH

C H A P T E R :

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gefillte fish from scratch BY: K AY L A K AY E

G

rowing up in a very American home, my mother didn’t make much heimish food. Luckily for me, we attended a very heimish shul and I got my fix of pickled herring, homemade cholent, potato and lukshen kugels and an assortment of classic Jewish bakery cakes every week at kiddush. Since we ate these dishes at shul, my mother never felt the need to make them at home. In fact, until my teen years, my mother’s most heimish addition to our Shabbos menus was gefilte fish out of a jar. My husband, on the other hand, grew up as a grandchild of immigrants, and his mother an immigrant herself, APRIL 2024 Fleishigs

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having been born in a DP camp in Germany after World War II. Potato kugel and heimish cholent were staples in his house every week, but the real star was his grandmother’s homemade gefilte fish. Bobbie Chayka would order ground fish every Wednesday from the fish market to make her loaves and freeze them, then cook them on Thursday with onions, carrots, the fish bones and even some whitefish steaks for all of her kids and their families to enjoy each Shabbos.

I was privileged to know Bobbie and blessed to have several years enjoying her humor and gefilte fish whenever we went to my in-laws for Shabbos or Yom Tov. My mother-in-law, in her wisdom, decided she needed to write down her mother-in-law’s recipe, because of course Bobbie didn’t measure, and yet it was always delicious. She spent one afternoon making fish with Bobbie, insisting that she stop to put the ingredients in a measuring spoon or cup before adding it to the bowl. After Bobbie’s passing a few years ago, I tried my hand at making her gefilte fish using the recipe that my mother-in-law had documented, and over the last few years, I think it’s gotten pretty close.

Of course, it will never be quite as good as Bobbie’s fish.

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Bobbie’s Gefilte Fish Yield: 8-10 loaves

NOTES: • I get my ground fish from Ossie’s within Gourmet Glatt, my local supermarket, but most kosher fishmongers will grind the fish for you.

• Ask the fishmonger to also give you the bones and heads to cook with your fish. They should give this to you at no extra cost.

• Fun fact: Many fishmongers will also prepare ground onions for you. I always ask for 2 pounds of ground onions with my fish.

• Bobbie used to wrap her fish in plastic wrap, which helped to make perfectly round loaves. I prefer to cook with parchment paper.

FOR THE LOAVES: 4 eggs ⅔ cup water ⅔ cup sugar ⅔ cup matzah meal (or ⅓ cup potato starch to make it gluten-free) ¼ cup + 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper 6 pounds ground whitefish and pike 2 large onions, grated (about 1½ pounds) FOR COOKING: Fish loaves Fish bones (see head note) 2-3 whitefish steaks, optional 1 medium onion, diced 1 medium carrot, thinly sliced Water, to cover ¼ cup sugar 1½ tablespoons kosher salt ½ teaspoon freshly ground black pepper 1. Beat eggs, water, sugar, matzah meal and spices until combined. Add fish and onions and mix gently until just incorporated; do not overmix.

2. Place about 2 cups of fish mixture into the center of a piece of parchment paper, spreading out lengthwise. Fold one long side of the parchment over the fish mixture and roll into the shape of a loaf. Fold the edges up and tuck underneath. Repeat with remaining fish. Freeze loaves.

3. Once ready to cook, add fish loaves, fish bones, whitefish steaks (if desired), onions and carrots to a 6-quart pot with a wide brim (up to 6 loaves at a time). Add just enough water to cover fish.

4. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Carefully remove parchment paper.

5. Add sugar, salt and pepper and continue cooking, uncovered, for another 1½ hours.

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Tomato Jam Salmon Serves: 6

By: Shifra Klein

Using the Charred Tomato Jalapeño Jam as a building block, this is yet another recipe that showcases its versatility. It works perfectly with salmon, which is essentially a blank canvas.

6 1 1 1 2

Salmon that’s your jam.

(6-ounce) fillets salmon teaspoon kosher salt cup Charred Tomato Jalapeño Jam (page 25) jalapeño, sliced, optional tablespoons honey or simple syrup (page 112), optional Lemon wedges, for serving

1. Preheat oven to 375°F. Season salmon with salt, then brush with tomato jam.

2. Top with sliced jalapeños and drizzle with honey (if desired).

Roast for 10 minutes, then spoon the glaze over the salmon every 3-4 minutes for another 10 minutes, until salmon is glossy and opaque.

CHANGE IT UP: MAKE IT CURRY-STYLE Heat 1 cup Charred Tomato Jalapeño Jam (page 25) in a skillet over medium heat for 10 minutes. Add 1 (15-ounce) can coconut milk and cook for 5 minutes, stirring to incorporate.

Add ¼ cup lime juice and 4 (6-ounce) salmon fillets. Spoon some liquid over the salmon.

Cover skillet and cook for 20 minutes.

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Herby Grapefruit Ceviche Serves: 4-6

By: Shifra Klein

The beauty about ceviche is that it comes together in no time.

Ceviche is a South American fish dish, whereby the fish is “cooked” with acid rather than with heat. For a shortcut, ask your fishmonger to dice the fish for you so that it’s ready to go.

1 2 ¼ 1 1 1 2-3 1 1

pound sushi-grade sea bass, halibut or cod, cut into 1-inch pieces tablespoons grapefruit juice cup lime juice jalapeños or serrano pepper, thinly sliced tablespoon honey or simple syrup (page 112) cup roughly chopped fresh cilantro, plus more for garnish grapefruits, segmented (about 1 cup) ripe avocado, cubed small shallot, finely diced Homemade Plantain Chips (page 25), for serving

1. Mix fish with grapefruit juice and lime juice; let marinate in the fridge for about 20 minutes.

2. Drain fish from the juices and gently toss with jalapeños, honey, herbs, grapefruit segments, avocado and shallots. Serve chilled with plantain chips.

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Bass in all its glory.

Sea Bass with Spicy Ginger Chamomile Broth Serves: 4

By: Reena Goldberger

I love how this dish is a real departure from the traditional gefilte fish but still has “holiday” written all over it. The broth is sweet, spicy and unexpected.

The floral notes of the chamomile will make you wonder what the magic is in every bite.

NOTE: Our custom on Pesach is to peel everything, which is why I peel the lemon down to the flesh, but feel free to just add a halved lemon to the water.

FOR THE SEA BASS: 4 (6-ounce) fillets Chilean sea bass 1 teaspoon kosher salt 2 tablespoons olive oil FOR THE SPICY GINGER CHAMOMILE BROTH: 4 cups water 4 bags chamomile tea 1 lemon, peeled, pith removed ½ serrano pepper, peeled 1 (2-inch) knob fresh ginger, peeled 2 tablespoons honey 1. Season sea bass with salt.

Heat oil in a large skillet over medium high heat and sear sea bass for 5-6 minutes. Flip and sear for another 5 minutes, until a golden crust develops and flesh is opaque.

2. For the spicy broth, bring all ingredients to a boil in a saucepan; let steep for 15 minutes, then strain.

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MAINS

C H A P T E R : 6

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One chicken, many ways.

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Mushroom Wine Sauce Chicken

The Only Chicken You’ll Need BY: A D I N A S I L B E R M A N

P

esach is a holiday that is filled with such fond memories involving the food surrounded by the holiday — simple dishes that leave everyone feeling satisfied. The use of basic and few ingredients is always the way to go, in my opinion, but especially on Pesach when “keeping it simple” is the name of the game. Bulk preparation on Pesach is such a help, with meal after meal being served, especially when the holiday falls out with Shabbos back-to-back, as it does this year. This chicken is the perfect example of this. I make a large amount and use it during the week in various preparations. It’s so easy and only takes a few simple steps.

Multipurpose Pan-Fried Chicken Serves: 6-8

This recipe is meant to be a building block for the recipes that follow. The goal here is to just par-cook the chicken and then finish it in one of the sauces, so I suggest having the sauce of choice ready before pan frying the chicken. This way, you can proceed with the recipes as directed.

NOTE: To cook the chicken completely to enjoy as is (or in the salad recipe below), simply pan fry for 3-4 minutes per side.

Butterfly 4 boneless, skinless chicken breasts into 8 cutlets. Mix 1½ cups potato starch, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper on a plate; set aside. Heat ¼ inch olive oil in a skillet over high heat and sear chicken for 1 minute per side, until lightly golden. Proceed with the following recipes (see head note).

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Serves: 6-8

This sauce is amazing with chicken, but also works wonderfully over mashed potatoes. ¼ 1 2 1 ¼

cup olive oil large onion, thinly sliced cloves garlic, minced teaspoon kosher salt teaspoon freshly ground black pepper 12-16 ounces white mushrooms, thinly sliced ¼ cup white wine ¼ cup water, plus more as needed Multipurpose Pan-Fried Chicken (recipe above) ½ cup finely chopped fresh parsley, for garnish 1. Preheat oven to 400°F. Heat oil in a skillet over medium-high heat. Add onions, garlic, salt and pepper; sauté until golden brown, about 10 minutes.

2. Add mushrooms and allow them to brown, stirring every 2 minutes, for another 10 minutes.

3. Add wine and bring to a boil; cook for 5 minutes, then add water. Lower heat and simmer, covered, for 20 minutes, adding a bit more water if sauce becomes too thick.

4. Nestle pan-fried chicken into the skillet and spoon some of the sauce over the chicken. Cover tightly with foil, transfer to the oven and cook for 12-14 minutes, until chicken is cooked through. (Alternatively, add pan-fried chicken to an oven safe baking dish and pour hot mushroom sauce on top of the chicken, lifting it to allow sauce to seep underneath. Cover tightly with foil and cook as directed.)

Garnish with parsley.

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Caramelized Onion and Peach Chicken Serves: 6-8

I love the sweet and savory combination of peaches and caramelized onions. You can also use plums or grapes. Frozen fruit works as well. ½ 2 2 2 1 ¼ 4 ¼ ¼

½ 2

cup olive oil large onions, thinly sliced cloves garlic, minced tablespoons honey teaspoon kosher salt teaspoon black pepper peaches, peeled and sliced into ½-inch pieces (about 4 cups) cup red wine or balsamic vinegar cup water Multipurpose Pan-Fried Chicken (recipe above) cup finely chopped fresh cilantro, for garnish scallions, thinly sliced, for garnish

1. Preheat oven to 400°F. Heat oil in a skillet over medium-low heat. Add onions, garlic, honey, salt and pepper; sauté for about 25 minutes, stirring constantly so that it doesn’t burn.

2. Add peaches and mix to incorporate. Lower heat and simmer, covered, for another 15 minutes, until peaches are soft and lightly browned on the edges.

3. Add wine and water; simmer for 10 minutes.

Ginger Lime Chicken Serves: 6-8

Ginger, garlic, lime, scallions and cilantro create Asian flavors for a perfect light chicken dinner. ½ 2 4 2 3 1 1 ¼ ½

2

cup olive oil large onions, thinly sliced cloves garlic, minced tablespoons freshly grated ginger limes, divided tablespoon honey teaspoon kosher salt teaspoon freshly ground black pepper cup water Multipurpose Pan-Fried Chicken (recipe above) scallions, finely chopped, for garnish

1. Heat oil in a skillet over medium-low heat. Add onions, garlic, ginger, the juice of 2 limes, honey, salt and pepper; sauté for about 25 minutes, stirring constantly so that it doesn’t burn.

2. Add water and bring to a boil.

3. Add pan-fried chicken to the pan and spoon sauce over the chicken, lifting it to allow sauce to seep underneath.

Lower heat and simmer, uncovered, for 8-10 minutes, until chicken is cooked through, spooning sauce over chicken while cooking.

4. Garnish with scallions and serve alongside lime wedges from the remaining lime.

Roasted Red Pepper and Arugula Chicken Salad Serves: 4

FOR THE VINAIGRETTE: ¼ cup extra virgin olive oil 2 tablespoons red wine vinegar ½ teaspoon kosher salt FOR THE SALAD: 4 cutlets Multipurpose Pan-Fried Chicken (recipe above) 2 red bell peppers, thinly sliced 2 cloves garlic, minced ¼ cup olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 5 ounces baby arugula 1 cup fresh basil, finely chopped

1. Whisk vinaigrette ingredients until emulsified.

2. Preheat oven to 425°F. Line a baking sheet with foil and grease with non-stick cooking spray.

3. Slice pan-fried chicken into ½-inch strips and toss with peppers, garlic, olive oil, salt and pepper on the prepared baking sheet. Roast for 15 minutes, until chicken is cooked through and peppers begin to soften.

4. Arrange arugula and basil in a large serving bowl and gently toss with vinaigrette. Top with roasted red peppers and chicken. Serve immediately.

4. Nestle pan-fried chicken into the skillet and spoon some of the sauce over the chicken. Cover tightly with foil, transfer to the oven and cook for 12-14 minutes, until chicken is cooked through. (Alternatively, add pan-fried chicken to an oven safe baking dish and pour hot onion and peach sauce on top of the chicken, lifting it to allow sauce to seep underneath. Cover tightly with foil and cook as directed.)

5. Garnish with cilantro and scallions.

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Serves: 4-6

By: Shifra Klein

One of the reasons I like having a big batch of slow-roasted tomatoes in my fridge at all times is for recipes like this. When the family is tired of plain old roast chicken, throw together this chicken using the roasted tomatoes — it’s sure to be a hit.

NOTE: You can either use whole chicken legs (leg + thigh) or parts, depending on what your family prefers. ¼ 4 1 1 6 1 2 1

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cup olive oil bone-in skin-on chicken legs onion, thinly sliced teaspoon kosher salt cloves garlic, thinly sliced jalapeño, seeds removed, diced (optional) teaspoons smoked paprika, optional cup Slow-Roasted Tomatoes (page 25)

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1. Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Sear chicken, skin-side down, for about 6-8 minutes, until skin side is golden brown.

Transfer chicken, skin-side up, to a 9x13inch baking dish.

2. Add onions and salt to the skillet; sauté for 15 minutes.

3. Add garlic and jalapeños (if desired); sauté for another 3 minutes. Add smoked paprika and sauté for another 2 minutes.

Add tomatoes and mix, then pour over chicken. Cover tightly with foil and cook for 2½ hours. Increase oven temperature to 450°F, uncover and cook for another 5 minutes.

Take it slow.

Slow-Roasted Tomato Chicken

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Tomato Jam Brisket Serves: 8

By: Shifra Klein

You can make this recipe with any roast your butcher suggests for braising, such as French roast, chuck roast or minute roast. It also freezes really well. For a more sweet-and-sour direction, simply add 2 tablespoons fresh lemon juice and ¼ cup sugar to the mixture. ¼ 1 1 1½ 1

cup oil or schmaltz (4-pound) second-cut brisket onion, thinly sliced cups red wine cup Charred Tomato Jalapeño Jam (page 25)

1. Preheat oven to 350°F. Heat oil in a skillet over medium heat. Sear brisket until golden brown, about 8 minutes per side, then transfer to a 9x13-inch baking dish; set aside.

2. Add onions to the skillet and sauté until lightly golden brown, 10-15 minutes.

3. Add wine, bring to a boil, then lower heat and simmer, uncovered, for 5-10 minutes, until reduced by about half. Add tomato jam and mix to incorporate.

4. Pour mixture over brisket, cover tightly with foil and cook for 3 hours. Let cool completely at room temperature, then refrigerate. Slice and return to the pan and reheat.

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Ruhama's Spiced Chuck Roast Serves: 6-8

By: Ruhama Shitrit

A staple in Mediterranean cuisine, baharat is a spice rub that can be used on meat, chicken and fish. It typically consists of black pepper, cardamom, cloves, cumin, nutmeg, coriander and paprika. This is my take on it. Omit the cumin if you don’t eat kitniyot.

1 2 1 ¼ ½ 2 1 5 10 1½ 2 ½ ½ 2 1 5-6

(4-pound) chuck roast teaspoons kosher salt teaspoon freshly ground black pepper cup olive oil teaspoon whole cumin seeds (kitniyot), optional large Vidalia onions, thinly sliced small celery root, peeled and cubed shallots, peeled cloves garlic teaspoons kosher salt teaspoons chili powder teaspoon cinnamon teaspoon paprika tablespoons grated horseradish tablespoon honey or date syrup cups warm water

1. Preheat oven to 300°F. Season chuck roast with salt and pepper.

2. Heat oil and cumin seeds (if using) in a Dutch oven or pot over medium-high heat. Sear roast for 3 minutes per side, until nicely golden brown; transfer to a plate or cutting board.

3. To the same pan, add onions, celery root, shallots, garlic and spices; sauté for 5 minutes, until fragrant.

That's what’s up chuck.

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4. Return chuck roast to the pot.

Mix horseradish and honey; spread all over the top of the roast, then add water.

5. Lower heat and simmer, covered, for 30 minutes. Transfer pot to the oven for 3 hours, checking liquid level about every hour, adding more water as needed to cover the roast most of the way.

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BY: N A F TA L I H A N AU

N

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

ow we’re into Anna’s favorite territory: lamb shanks. When I asked her what she loved about them, she just said “F.L.A.V.O.R.” And it’s true – lamb has a very distinctive, very remarkable flavor: earthy, robust, sweet, tangy. In a lamb chop or rack cooked over high heat, that lamby flavor can be sharp and mineral. But when lamb is cooked low and slow, the flavors mellow and meld to create something delightful. With so much flavor in the meat itself, you need a heavy hand with seasonings, herbs, aromatics, braising liquids, etc. to balance the flavor. You’ll often see assertive spices like rosemary, garlic and curry paired with lamb, though the complex flavors of the meat still come through.

Why lamb shanks now, in the spring and at Pesach? Some folks have a tradition of eating lamb at the Seder, and some avoid it. Both are drawing on the story of the Exodus in which the Israelites are told to sacrifice a lamb and use its blood to mark their doorposts. We know that Hillel’s famous sandwich had some lamb in there too – I think the bitter maror and the

sweet charoset would balance out the rich lamby flavors very nicely. Lambs are typically born in the spring, and if more are born than the herd can support, then they are harvested.

If you look at raw lamb shanks, you’ll see several different muscles tethered to the leg bone – thicker at one end and thinner at the other. All these muscles are connected to each other, and to the bone, by connective tissues.

The tissues are full of collagen, which converts to gelatin and contributes to the silkiness of the final dish, but you must cook lamb shanks at a low temperature until the meat is tender and the tissues have dissolved. Typically, lamb shanks are braised or smoked. When fully cooked, the texture of braised lamb shank is similar to pot roast or brisket – tender, silky braised meat. The meat will fall off the bones.

You can remove the bones in the kitchen before serving to make the dish a little less messy, but it’s a homey cut that says, “skip all the pleasantries, let’s get right down to it.” The combination of rich and silky broth with the flavorful, tender meat is really very special – now and any time of year.

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R EC I P E S BY: REENA G O L D B E RG E R

I

Shankness awaits.

have a deep appreciation for preparing lamb shanks as a centerpiece for the Pesach Seder. There's something truly magical about the way this dish transforms through a slow and deliberate cooking process. As the meat tenderizes over time, it absorbs the flavors of the aromatic spices and herbs, creating a melt-in-your-mouth sensation that is simply irresistible.

What sets lamb shanks apart is not just their delicious taste, but also their ability to elevate the entire dining experience; lamb shanks bring a sense of sophistication and indulgence to the table.

Beyond their culinary allure, lamb shanks hold a symbolic significance in the context of the Pesach Seder. As we gather to commemorate the liberation of the Jews from slavery in Egypt, the lamb shank serves as a reminder of sacrifice and redemption. Its presence at the Seder prompts reflection on the journey of our ancestors and the enduring traditions that bind us together.

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BUTCHER'S CUT

Braised Lamb Shanks Serves: 6

This dish needs no introduction and takes only a few minutes to prepare.

Indulge yourself and save a glass of rosé to enjoy while it braises. You deserve it.

6 2 2 1 2 ½ 2-3

lamb shanks tablespoons oil, plus more if needed teaspoons kosher salt onion, thinly sliced carrots, thinly sliced diagonally celery root, peeled and sliced cups rosé wine

1. Preheat oven to 300°F. Heat oil in a large skillet over medium-high heat.

Working in two batches, sear lamb shanks for 5-6 minutes per side, until golden. Transfer to a large roasting pan and season with salt.

2. Add onions, carrots and celery root to the same skillet over medium-high heat; sauté for 5 minutes, adding more oil if necessary.

3. Deglaze the pan with 2 cups wine, scraping up all browned bits with a wooden spoon; pour over the lamb (liquid should come up halfway). If needed, add more wine. Cover tightly with foil and roast for 2½ hours. Serve with the braising liquid.

Lamb Bone Broth Yield: 8 cups broth

Honestly, a big reason to make the braised lamb shanks is to get to this point. You have arrived. This broth is so rich and flavorful, you will simply fall in love. This recipe really showcases how leftovers are so much more than just bones. Use the lamb bone broth for the Yemenite Soup on page 52.

6 3 1 1 1

leftover lamb shank bones carrots onion celery root tablespoon kosher salt Water, to cover

Add all ingredients to a pressure cooker or multi-cooker. Add water to the max line, seal pot and cook on high for 1 hour. Strain broth and use as you would use any broth.

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Reena's Seder Feast Growing up, I felt like so much emphasis on this holiday was placed on slavery, the hard labor of preparations, limitations on foods and restrictions and not enough on the blessing of liberation.

I want my children to dream of what that euphoric place called redemption can look like, what growing past our limitations can feel like deep inside and experience it.

I dreamed up a menu that feels elevated, special and dances on your taste buds.

Join me in dancing our way out of Egypt this year to the promised land — this year in Jerusalem, toasting to champagne and creamsicle floats! I will see you there.

MENU BEET CARPACCIO “PIZZA” Beet carpaccio, whipped avocado crema, mango and jalapeño on jicama with citrus drizzle SEA BASS Served in a spicy ginger tea and chamomile broth BRAISED LAMB SHANKS Served with potato gratin and baby zucchini

+

SHAVED ENDIVE SALAD With toasted walnuts LEMON CREAMSICLE Bonus: Lamb Bone Broth Served with mini meatballs and diced vegetables steeped with yemenite flavors of ginger and tumeric

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Whole-Roasted Eggplant with Tomato Sauce Serves: 4

By: Reena Goldberger

One year, a few nights into Pesach, I couldn't bear the thought of serving stewed chicken and onions again. Craving a lighter option, I rummaged through our kitchen and stumbled upon some roasted eggplant and ground beef. All that was missing was a sauce. So, I sautéed shallots in olive oil, diced up a few tomatoes and let it all simmer until the color deepened and the sauce thickened. But it was lacking something, a depth of flavor. A splash of red wine transformed the sauce into a kitchen staple. I served it in small bowls, layering the eggplant, meat and sauce. It was simply delicious. It becomes a glorious main dish with the addition of a meat sauce, but you can serve it with or without — either way, it will be a crowd pleaser.

EDITOR'S NOTE: Find some delicious meat sauce recipes on the Fleishigs app to accompany this dish.

FOR THE EGGPLANT: 1 large eggplant 1 teaspoon olive oil 1 teaspoon kosher salt FOR THE TOMATO SAUCE: 2 tablespoons olive oil 2 shallots 10 plum tomatoes, chopped 1 teaspoon kosher salt 1 teaspoon sugar, optional ½ cup Cabernet Sauvignon 1. Preheat oven to 400°F. Place eggplant on a parchment-lined baking sheet and prick all over with a fork. Drizzle all over with olive oil and season with salt. Roast for 45 minutes, until soft and tender.

Wholly moly.

2. In the meantime, make the sauce.

Heat oil in a skillet over medium-high heat. Add shallots and tomatoes; sauté until some color develops. Lower heat and simmer, uncovered, for 20-40 minutes, until tomatoes become super soft and fork tender. Season with salt and sugar (if desired).

3. Once the tomatoes reach a mashable texture, increase heat to medium and add wine, then lower heat again and simmer, uncovered, for another 15 minutes. Blend until smooth or leave chunky if desired.

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Lemon Creamsicle (page 130)

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A TOAST TO EXODUS BY: AV I J. P U SAT E R I P H OTO G R A P H Y BY: SC H N E U R M E N A K E R Wine gets all the attention on Pesach, but as someone who lives and breathes cocktails and mixology, I believe there’s no better time than Pesach to experiment with cocktails.

In years past, the options for kosher for Pesach spirits and liqueurs were few and far between, so if I wanted to make a particular cocktail, I’d play around with different ingredients and flavors to come up with a good alternative. Being that we are so limited on Pesach, I love the process and welcome the challenge! However, in recent years, the variety has increased, giving us many more quality options to work with. For this feature, I came up with cocktails inspired by the Seder plate and all its components.

C H A P T E R :

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MAROR MARGARITA

CHAROSET SANGRIA

KARPAS FIZZ

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THE POLISH TAVERNKEEPER

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don't Pass Over these cocktails.

FLIP-OVER

DRUNKEN PHARAOH SPRING GARDEN

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The Pesach Bar: • MAROR-INFUSED TEQUILA • HOMEMADE GRENADINE • SIMPLE SYRUP • SUGARED MATZAH MIX • SPICED HONEY SYRUP • SALT WATER

libations of liberations.

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L'CHAIM

GLOSSARY DOUBLE STRAIN: Strain cocktail with Hawthorne strainer and fine mesh strainer when pouring into glassware.

Double straining prevents stray ice chips and other particulates from floating on the top.

DRY SHAKE: Initial shake with all ingredients in a cocktail shaker without ice.

WET SHAKE: Shake with all ingredients with ice.

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Matzah

Beitzah / Egg

Spoiler alert: We were once slaves in Egypt and left in a rush with matzah as our rations. Now we are free, so why not make a cocktail that incorporates matzah to remember and celebrate!

The cocktail known as a “Flip” has existed since 17th century England before making its way to colonial America.

The Flip is known as one of the six core cocktails, with all other cocktails created from adding, subtracting or swapping ingredients from one of the core cocktails.

The Flip has been altered to create today’s well-known classics like Eggnog, Irish Coffee, Gin Fizz, White Russian, Piña Colada and Espresso Martini.

DRUNKEN PHARAOH

SIMPLE SYRUP

Serves: 1

Yield: 2 cups

¼

1½ 2 ½

2

ounce Simple Syrup (recipe follows), optional, plus more for rim Sugared Matzah Mix (recipe follows), for rim ounces rum ounces sweet kiddush wine ounce fresh lemon juice Ice, for shaking and serving ounces club soda

Simple syrup is a key ingredient in many cocktails and mocktails, but it can also be used in other iced beverages (like iced coffee) or baking. I personally like to use Demerara/raw sugar for cocktails. Demerara, as opposed to white refined sugar, is raw, unrefined sugar and yields a more complex flavor profile of rich caramel or toffee.

1. Coat rim or one side of a chilled rocks glass with simple syrup, then roll in Sugared Matzah Mix; set aside.

SUGARED MATZAH MIX Muddle or crush 1 sheet machine matzah and 1 tablespoon confectioners’ sugar with the back of a spoon or a muddler, making sure to leave some coarse pieces of matzah to add more texture.

Add 1 cup water and 1 cup sugar to a saucepan over medium heat; cook until sugar is fully dissolved. Set aside at room temperature to cool. Store in jars at room temperature for a few weeks (or longer in the fridge).

2. Add rum, wine, lemon juice, simple syrup (if desired) and ice to a cocktail shaker; shake for 10-12 seconds. Double strain into prepared glass filled with a few ice cubes or one whiskey cube. Top off with club soda.

Maror / Horseradish Maror lends its spicy and bitter flavor very well to blanco tequila, so I use it in my Passover take on a spicy margarita. For an added bonus, make my homemade grenadine, which can also be used to make Shirley Temples. This maror-infused tequila and homemade grenadine is not only good for this cocktail, but for many others!

MAROR MARGARITA Serves: 1

1½ ¾ ¾ ½

ounces Maror-Infused Tequila (recipe follows) ounce fresh lime juice ounce Homemade Grenadine (recipe follows) ounce KFP triple sec Ice, for shaking Lime wheel, for garnish

Add tequila, lime juice, grenadine, triple sec and ice to a cocktail shaker; shake for 1012 seconds. Double strain into a chilled coupe glass. Garnish with a lime wheel.

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MAROR-INFUSED TEQUILA Yield: 1 cup

Mix ⅓ cup fresh chopped horseradish with 1 cup blanco tequila in a jar. Refrigerate overnight; the longer it sits, the stronger the horseradish flavor. Before using, strain the horseradish out using a nut bag or fine mesh strainer.

HOMEMADE GRENADINE Yield: 2 cups

Bottle and use this for Pesach and all year long for cocktails and mocktails like Shirley Temples. To make it last even longer, add a shot of neutral spirit like vodka.

Mix 1 cup pomegranate juice and 1 cup sugar in a saucepan over medium heat; cook until sugar is fully dissolved. Set aside at room temperature to cool. Store in an airtight jar at room temperature for a few weeks (or longer in the fridge).

As far as raw eggs in cocktails, society has come a long way since the salmonella scares of the 80s and 90s.

Raw eggs, particularly when shaken in cocktails with alcohol, have the same protein realignment that happens when you crack them into a frying pan. There isn’t any more risk than ordering an Eggs Benedict at a restaurant. It’s statistically much less likely to hurt you than crossing a busy street to get to a bar or restaurant.

FLIP-OVER Serves: 1

2 ½ 1

ounces KFP spirit, liqueur or fortified wine of your choice ounce simple syrup (recipe above) whole egg Ice, for shaking Fresh grated nutmeg, for garnish

Dry shake (without ice) spirit, simple syrup and egg for 15 seconds, then add 3-4 cubes of ice and wet shake for another 15 seconds. Double strain into a chilled coupe glass. Garnish with freshly grated nutmeg.

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L'CHAIM

Charoset / “Mortar”

Zeroa / Shank Bone My inspiration for creating this cocktail stemmed from wanting to make a cocktail that paid homage to the history of cocktails as well as my own heritage. Historically, cocktails were prescribed as medicinal elixirs, known to help coughs, fever, insomnia, etc. My great-grandparents were from Poland originally, so merging the two concepts I created a cocktail reminiscent of a bowl of borscht.

According to Rashi, the carrot is a vegetarian alternative to the traditional shank bone on the Seder plate. Thus, the Polish Tavernkeeper was born.

THE POLISH TAVERNKEEPER Serves: 1

2 1 1 ¾ ¾

ounces vodka ounce Spiced Honey Syrup (recipe follows) ounce carrot juice ounce beet juice ounce fresh lemon juice Ice, for shaking and serving Sprig of dill, for garnish

Add vodka, honey syrup, carrot juice, beet juice, lemon juice and ice to a cocktail shaker;

shake for 10-12 seconds.

Double strain into a chilled rocks glass with a few cubes of ice or one whiskey cube.

Garnish with a sprig of dill.

SPICED HONEY SYRUP Mix 4 ounces hot water, 4 ounces honey, ¼ teaspoon ground turmeric and ¼ teaspoon chopped fresh ginger; let steep for 3 minutes, then strain and use syrup in cocktail as directed.

With chazeret being bitter greens (most commonly romaine lettuce), it might look like we are building a salad, but it ends up becoming a delicious cocktail. Depending on which olive oil and what color cherry tomatoes you use, the cocktail could end up tasting different each time but always tasty.

Serves: 1

1 3 3-6 ¼ ¾ 2 1

leaf romaine lettuce leaves fresh basil halved cherry tomatoes ounce extra-virgin olive oil ounce Simple Syrup (recipe above) ounces gin ounce fresh lime juice Ice, for shaking Freshly ground black pepper, for garnish

CHAROSET SANGRIA Serves: 4

You can omit the walnuts for a nut-free sangria.

1 ¼ ½ 2 ½ ⅓ ⅓

(750-ml) bottle sweet red or dry fruity wine cup diced walnuts Granny Smith apple, thinly sliced whole cinnamon sticks or ¼ ounce ground cinnamon orange, thinly sliced cup KFP triple sec, optional cup KFP spirit of choice, optional

Add all ingredients to a pitcher and stir. Refrigerate for 8 hours or overnight for best results.

Yield: 1 cup

Chazeret / Bitter Greens

SPRING GARDEN

This sangria, like all good sangria, is made with leftovers of everything from wine to nuts. This sangria is inspired by the charoset on the Seder plate, which is made with apples, cinnamon, walnuts and wine (at least the Ashkenaz version) and is reminiscent of the mortar used by the Jewish slaves in Egypt.

1. Add lettuce first, then basil, cherry tomatoes, olive oil and simple syrup to a cocktail shaker. Muddle everything thoroughly.

2. Add gin, lime juice and ice to the shaker; shake for 15-20 seconds. Strain into chilled coupe glass, while leaving the gate of the strainer open a bit to let some of the bits of muddled vegetables through.

Garnish with black pepper.

Karpas / RawVegetable Karpas is a vegetable that can range in custom from celery, parsley, onion, (boiled) potato and more. The vegetable is meant to be dipped into salt water to remind us of the tears of the Jewish slaves in Egypt. To fully capture the essence of karpas, what better way than to use parsley and salt water in a cocktail? The use of saline solution in cocktails is meant to bring out the subtle flavors that lie dormant in a cocktail’s ingredients. This is an easy, simple, light and refreshing spring cocktail.

KARPAS FIZZ Serves: 1

Instead of using lemonade and club soda, you can use 5 ounces Italian sparkling lemon soda, such as Tuscanini. However, don’t add to the shaker, just top off the cocktail with it.

2 ½ 2 3 2

2

sprigs Italian parsley, divided ounce water ounces KFP vodka or KFP spirit of choice (omit for mocktail) ounces lemonade (either homemade or store bought) drops salt water (recipe follows) Ice, for shaking and serving ounces club soda Lemon wheel, for garnish

1. Add 1 sprig parsley and water to a cocktail shaker.

Muddle together until liquid is a vibrant green.

2. Add vodka, lemonade, salt water and ice to the shaker; shake for 10-12 seconds. Double strain into an ice-filled highball glass.

3. Top off with club soda and gently stir to incorporate, but not too hard to exhaust the bubbles. Garnish with a lemon wheel and remaining parsley sprig.

SALT WATER Yield: ⅔ cup

Whisk 8 ounces hot water and 2 ounces sea salt. Set aside to cool.

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The Freedom to Choose BY: GA B R I E L G E L L E R, WS E T I I I

“Which wines should I drink for the four cups?”

I am asked this question every year, countless times. Does it really matter? It does, yes. But mostly to me. For you, dear readers, what should matter is which wines YOU like to drink for the four cups. Pesach is the celebration of freedom – freedom from Egypt, from earthly, materialistic slavery, and the freedom to be the willful servants of Hashem. We have to drink four cups of wine on the night of the Seder, but thank G-d, we can freely choose the wines we enjoy most for that purpose.

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L'CHAIM

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The Wine Plan:

ROCCA DELLE MACIE CHIANTI CLASSICO, 2022

As I do every year, I plan on drinking the best Israeli rosé I can get for the first Seder and the best rosé from the diaspora for the second Seder. Personally, I like using rosé, but if you prefer an off-dry white, a bold dry red or a sparkling wine, go for it! Enjoy what you like. Yes, there are family customs and some rules that are interpreted in various fashions. However, in my humble opinion, drinking the four cups should be a pleasant experience and not just a religious ritual we practice because we are asked to. Therefore, here is a selection of a variety of wines, each appealing to different approaches and palates. This Pesach, may each of your cups be more enjoyable than the next. L’chaim and Chag Sameach!

RAZI’EL ROSÉ BRUT, NV Several of my friends use a rosé sparkling wine for some or all of the four cups. Rosé because it counts as red and sparkling because they say it’s refreshing and easy to drink.

While I love a good sparkling wine, rosé or not, I personally find the effervescence calls for slow sipping rather than for quick drinking, the latter of which is how I drink my four cups. For my aforementioned friends and those among you who can relate to their preferences, I recommend this complex, traditional-method sparkling wine from Israel made by Eli Ben Zaken, who is also the proprietor and founder of Domaine du Castel. It is a rich, complex wine with elegant bubbles and layers of red berries and stone fruit notes alongside subtle yeastiness – a truly luxurious wine to elevate your Seder.

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MATAR CABERNET SAUVIGNON, 2019 Matar’s wines have gained many fans for their clean, consistent and fruit-forward wines. Matar Winery, situated in the Golan Heights, minutes away from both the Lebanese and Syrian borders, has a clear, newworld style of winemaking without ever succumbing to the temptations of in-yourface, overly ripe wines. This Cabernet Sauvignon will satisfy the most demanding drinkers of bold, generous wines with a long finish and linear tannins.

No wonder this winery sells more than 80,000 cases a year to mainstream wine consumers! It is a delicious, easy-to-drink Chianti. With a medium body featuring juicy red and black fruits, earthy and savory notes of seared portobello in a balsamic glaze, refreshing acidity and soft, silky tannins, this wine should also be a pleasure to drink throughout the meal.

TURA MOUNTAIN VISTA CHARDONNAY, 2021 Yes, Tura makes white wines as well. This medium acidity Chardonnay shows a great balance of oak and fruit and is neither too fruity nor too oaky, keeping it refreshing without feeling abrasive. It can also accompany an entire meal starting with matzah ball soup, followed by gefilte fish, chicken and fruit salad.

HERZOG VARIATIONS BE-LEAF CABERNET SAUVIGNON, 2021 Last, but not least, we cannot forget those who are sensitive to sulfites. While sulfites naturally occur in every wine (and many foods too), winemakers usually add some during the process to prevent premature oxidation. The BeLeaf is made from high-quality organic Cabernet Sauvignon grapes grown in Paso Robles, without any added sulfites.

It is a juicy, delicious, quality Cabernet Sauvignon, with notes of black and blue fruits and polished tannins. It is also CCOF organic-certified.

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The Kosher Food and Wine Experience 2024 BY: S H I F R A K L E I N

T

he annual Kosher Food and Wine Experience hosted by Royal Wine Co. is more than just an event; it's a celebration of tradition, innovation and community. Bringing together kosher consumers, wine vendors and industry professionals, this gathering offers a unique opportunity to explore the world of kosher wines and culinary delights.

Royal Wine Co., founded in 1848 by the Herzog family, has a rich legacy in winemaking that spans eight generations. As the leading producer, importer and distributor of kosher wines and spirits in the United States, Royal Wine Co. boasts an extensive portfolio of over 300 brands, including the popular Bartenura Moscato.

With headquarters in Bayonne, NJ and wineries like Kedem Winery in Upstate New York and Herzog Wine Cellars in Oxnard, California, Royal

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Wine Co. is at the forefront of the kosher wine industry.

This year's Kosher Food and Wine Experience was held exclusively for vendors, buyers and press at the Hilton in Secaucus, NJ. It provided a focused opportunity for attendees to sample a diverse selection of wines from around the world without the distraction of a larger consumer event.

According to Jay Buchsbaum, VP Marketing & Director of Wine Education at Royal Wine Co., the demand for kosher wines is on the rise, with consumers increasingly seeking quality and variety. As Pesach approaches, seasonal demand for kosher wines is particularly high.

For attendees like myself, the event offered a chance to explore and discover new favorites. From visually appealing bottles to unique flavor profiles, there was something for everyone to enjoy. It was exciting www.fleishigs.com

THE OTHER SIDE OF THE CORK

to see some new kosher wines from traditional non-kosher producers, like the Chianti Classico from Rocca delle Macìe, a world famous winery producing kosher wine for the first time. Other highlights included the Grenache from Hajdu, wines from Israel’s Matar Winery and the passion fruit wine produced by Morad Winery.

In a conversation with Gabriel Geller, Director of PR at Royal Wine Co., we delved into the array of Israeli wines available in the United States, ranging from well-established names like Shiloh Winery to smaller, boutique options like Kamisa Winery and Shamay Winery from the Galilee region. Gabriel emphasized Royal Wine's pride in being the foremost importer and distributor of Israeli wines, underscoring their unwavering dedication to their Israeli partners both ethically and commercially. He highlighted Israel's significant contributions to various fields like agriculture, technology and sustainability, expressing admiration for the exceptional wines emerging from the region during these challenging times. As Royal Wine Co. continues its advocacy for Israeli wines, it remains steadfast in its support for local partners and in showcasing Israel's impact on the global wine scene. With its focus on quality, innovation and sustainability, Israel's wine industry has much to offer global consumers.

In addition to familiar favorites, the event featured exciting new offerings from established and emerging wineries. Carmel Winery introduced its Signature Black Label Cabernet Sauvignon, showcasing the richness of the Galilee region. Shiloh Winery impressed with its Secret Reserve wines, consistently earning high ratings from wine critics. In addition to Israeli wines, the selection also featured wineries from Italy, South Africa, France and California.

Cantina Giuliano, a boutique winery in Tuscany, Italy run by husband and wife team Lara and Eli Gauthier caught the attention of attendees with its fully kosher selection of

authentic Tuscan wines, which are now available in the United States.

Meanwhile, ESSA and J Folk wineries introduced a range of new kosher wines imported from South Africa, including Chenin Blanc and Pinotage.

Bartenura delighted guests with its flavored Moscatos in convenient cans, while Château Dauzac and Château Roubine showcased their prestigious offerings from France. Other highlights included Des Moisans Deau Cognac, Herzog Lineage Momentus Rose and a wide selection of kosher tequila.

Complementing the wine selections were delectable catered food offerings from various vendors.

Shlomo could not get enough of Sushi Tokyo’s tempura shishito peppers, West Wing was there with many fun dishes including liver pâté and gribenes, Slice & Sizzle served meat pizzas and Fruits by Pesha had their colorful array of dehydrated fruit and more, all of which enhanced the overall culinary experience.

The meticulously crafted kosher food and wine journey presented by Royal Wine Co. stands as a testament to the depth and variety found within the kosher wine industry, showcasing the remarkable progress kosher wine has made in this decade and the exciting prospects awaiting us in the realm of kosher wines.

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CRAFTED FOR CON NOI S S EURS Because discerning palates never pass over Schick’s.

DESSERTS

C H A P T E R : 8

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Naomi Nachman’s

tea room

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DESSERTS

A room for your mates.

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PROFILE

Naomi Nachman’s

tea room

G

rowing up immersed in the captivating allure of Pesach programs painted a vivid portrait of Naomi Nachman’s youth that had lasting impacts into her career. Pesach catapulted Naomi into the food world through her personal Pesach catering business, which then led to her blog, The Aussie Gourmet, her food influencing career and radio show on the Nachum Segal Network and her first cookbook A Perfect Pesach (which was followed by Perfect Flavors). Naomi truly defines herself in large part by Pesach.

Growing up in Sydney, Australia, Naomi recounts that one of her core childhood memories was growing up with parents who ran a Pesach program. “As a young teenager, it was cool to have my dad as the boss,” Naomi shares.

According to Naomi, there was a pure simplicity to Pesach that actually reflects a different time

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in history, where standards were not as high and grand as those of today. The program took place in Southern Sydney in the Blue Mountains, and it was a true family affair. “My mom took it upon herself to make all the desserts and traditional Jewish recipes, such as matzah balls and gefilte fish, like only a Jewish mother can master. During Chol Hamoed, while my parents were busy working, we would join other families and friends on trips.”

Pesach programs were very different back in the 80s and 90s.

In stark contrast to the lavish extravagance of contemporary programs, the tea room was actually just a room with tea and a few cakes. The Sedarim were campy yet communal, filled with singing and shared traditions.

Each family had its turn to lead a part of the Seder, creating a warm and inclusive atmosphere around the dining room table.

The program attracted the same group of families from all over Australia who, at times, brought international guests. Naomi recounts the most famous guest who joined — Yehuda Avner, the Israeli ambassador to Australia at the time, who eventually authored the popular book The Prime Ministers.

As a young mom (and way before her food career), Naomi had the opportunity to take her kids to her parents’ program as well; similar to Naomi’s life experience, it became a core childhood memory for her kids as well. That is the magic of Pesach.

Celebrating it with joy and love creates unique life experiences that transcend generations and cause incredible lasting impacts. Naomi has grown from a child observing her parents sharing their food with love and generosity to an adult doing the same for so many people over the past few decades.

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DESSERTS

BY: N AO M I N AC H M A N

A

ttending a Pesach program often includes the 24-hour tea room experience, which has become a cherished tradition for me over the years. As the daughter of a Pesach program organizer, I've had the privilege of enjoying this delightful aspect of the event countless times.

There's something truly unique about leisurely sipping tea, brewing coffee and indulging in easy grab-and-go snacks to accompany them. When I found myself celebrating Pesach at home during the COVID-19 pandemic, I decided to recreate this beloved experience, and it truly stood out. The warm reception from my family and the cozy atmosphere it fostered made it a highlight of our holiday.

Setting up a tea room at home can be a delightful experience, creating a cozy and inviting atmosphere for family and guests.

Here's how you can do it:

Designate a Tea and Coffee Station: Dedicate a specific area in your home for a cozy tea and coffee setup. Whether it's a countertop or a small table, make it a focal point for relaxation and socializing.

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Stock Up on Tea and Coffee: Ensure you have a diverse selection of tea bags, loose leaf teas and coffee options to cater to various tastes and preferences.

Experiment with different flavors and types to offer something for everyone.

Provide Delicious Accompaniments: Enhance the tea and coffee experience with tasty graband-go items. From biscuits and cookies to a variety of pastries, offer Pesachfriendly snacks that complement the beverages perfectly.

Consider adding wine and liqueur options

for extra indulgence, along with bowls of chocolate, nuts and other tempting snacks.

Create a Relaxing Atmosphere: Elevate the ambiance of your tea room with soothing background music, comfortable seating and decorative touches like flowers or candles.

Make it Accessible 24/7: Keep the tea room accessible at all times, mirroring the convenience of a Pesach program.

This ensures family members can indulge in a cup of tea or coffee whenever the mood strikes, day or night.

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DESSERTS

Flourless Orange Cake Serves: 12

By: Naomi Nachman

This cake bursts with orange flavor and is my favorite cake to keep stocked all Pesach.

You can bake it as a loaf or in muffin cups.

2 1 6 2 1 1 1

oranges, peeled and chopped cup sugar eggs cups almond flour teaspoon baking powder teaspoon ground cardamom (kitniyot), optional cup slivered almonds

1. Add oranges to a saucepan of water over medium heat and cook for 1 hour.

2. When the oranges are almost done cooking, preheat oven to 350°F. Grease a loaf pan, 12-cup muffin tin or 9-inch tube pan; set aside.

3. Drain oranges and transfer to a food processor with sugar and eggs; blend until smooth. Fold in the almond flour, baking powder and cardamom (if desired).

4. Pour batter into the prepared greased pan of choice and top with slivered almonds. Bake for 40-45 minutes.

Encourage Socializing: Use the tea room as a hub for family gatherings and bonding. Place the tea room near the living room, kitchen or seating area to allow for a natural bonding environment where everyone can connect and converse over warm beverages, creating memorable

moments with loved ones. Add a pile of fun, family-friendly games nearby as well.

Personalize the Experience: Tailor the tea room to reflect your family's unique traditions and preferences.

Incorporate special Pesach-themed decorations or serve

traditional treats to add a personal touch.

Enhance Decor and Ambiance: Set the stage for elegance with a beautiful tablecloth and coordinated paper goods and cutlery.

Offer Personalized Touches: Elevate the experience with custom wristbands featuring a family logo and/or create family-themed shirts and swag. Welcome baskets or gift bags filled with thoughtful items add an extra layer of hospitality.

Offer an Array of Options: Balance indulgence with healthier options like vegetable and fruit boards accompanied by simple dips. Jars of nuts and dried fruit provide easy fillers that last throughout Pesach, ensuring a hassle-free experience for guests.

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DESSERTS

Light & fresh W I T H M A N Y P E SAC H D E SS E RTS R EQ U I R I N G D I F F E R E N T A LT E R N AT I V E F LO U RS, A F E W B OW LS TO M A K E A N D A D OZ E N I N G R E D I E N TS, T U R N A N E W L E A F W I T H L I G H T A N D F R E S H D E SS E RTS T H AT D O N’ T R EQ U I R E M U C H AT A L L . T H E Y’R E T H E P E R F ECT E N D I N G TO H E AV Y M E A LS.

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Pavlova Serves: 6-8

Kiwi and Oranges in Syrup By: Naomi Nachman

This classic Australian dessert is a classic Pesach dessert for good reason. It utilizes only a few simple ingredients, is pretty straightforward to make, and can be made in advance. You can make one large pavlova or six small ones with this recipe.

NOTE: There are not so many steps to making a pavlova, but it does require patience. I recommend baking it in the evening and leaving it in the oven overnight (see step 5). Those hours are crucial for drying out the pavlova, giving it that quintessential crisp that a pavlova is known for, so it’s best to make it when you don’t need the oven for anything else.

6 1½ 1 1½

egg whites cups sugar tablespoon potato starch teaspoons white vinegar

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

2. Add egg whites to the bowl of a stand mixer fitted with the whisk attachment; beat until glossy, about 5 minutes. Alternatively, use a hand mixer.

3. Add sugar, 1 teaspoon at a time, beating until fully incorporated before adding the next. This step can take about 8 minutes. Once all the sugar is incorporated, beat for another 5 minutes, until very stiff peaks form. Fold in the potato starch and vinegar.

4. Spoon mixture onto the prepared baking sheet into a large circle, about 1-1½ inches high and 12 inches round (make them smaller for personal pavlovas); the sides should be higher than the centers. Don’t play around with it too much, as it can deflate.

5. Place baking sheet into the oven and immediately lower oven temperature to 200°F. Bake for 1½ hours. Turn the oven off and leave it in the oven (without opening the door) for 8-12 hours.

Serves: 4

By: Naomi Nachman

Creating a simple syrup and pouring it over chilled fruit creates an easy dessert that is a great topping for pavlova or a simple cake.

1 1 1 1 3 6

cup sugar cup water cinnamon stick, optional star anise, optional oranges, peeled and thinly sliced golden kiwis, peeled and thinly sliced

1. Add sugar, water and spices (if desired) to a skillet over medium heat and cook until sugar is dissolved. Bring to a boil and cook for 5 minutes, without stirring; set aside to cool.

2. Place fruit in a large bowl and pour syrup on top.

Lime Curd Yield: 2 cups

By: Naomi Nachman

This is a wonderful base to have on hand throughout Pesach. A refreshing update to the classic lemon curd, it can be used as is with fresh fruit or on top of pavlova (recipe follows) or a simple cake.

5 ¾

¾ ½

eggs cup sugar Zest of 2 limes cup freshly squeezed lime juice cup non-dairy butter substitute, melted

1. Bring a saucepan of water to a simmer over medium heat.

2. Whisk eggs, sugar and lime zest in a large heat-resistant bowl until well combined. While whisking constantly, add lime juice and butter.

3. Place the bowl over the saucepan of simmering water, ensuring that the bottom of the bowl doesn’t touch the water. Whisk constantly and quickly until the mixture thickens, about 10 minutes.

Alternatively, use a hand mixer.

4. Place a piece of plastic wrap directly onto the curd so that a film doesn’t develop. Refrigerate for 2-3 hours.

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Lemon Creamsicle Serves: 4-6

By: Reena Goldberger

When I go out to eat, I always look for a lemon dessert on the menu. This lemon dessert is my favorite way to end a long Seder meal. Don’t miss the bonus cocktail option!

1 2 ½

(14-ounce) can coconut milk lemons, peeled, pith and seeds removed cup honey

1. Add all ingredients to a food processor and blend for 3 minutes, until creamy. Pour through a fine mesh sieve into a freezersafe Ziploc bag. Seal bag and lay flat in the freezer to freeze overnight.

2. Transfer mixture to a food processor again and pulse for 20 seconds, until slushy and creamy. Do not overdo it — it should look like ice cream. Pour into an airtight container and freeze for 4-5 hours.

ELEVATE IT: To make it a cocktail, serve in a coupe glass and top with champagne.

Kiwi Sorbet Yield: 2 cups

By: Naomi Nachman

You can easily double or triple this refreshing sorbet as needed. ½ 1½ 4 2 2

cup sugar cups water large kiwis, peeled and coarsely chopped (about 2 cups chopped fruit) tablespoons lime or lemon juice egg whites

1. Add sugar and water to a saucepan over medium heat and cook until sugar is dissolved. Bring to a boil, then lower heat and simmer, uncovered, for 10 minutes, without stirring; set aside to cool.

2. Blend kiwi in a blender or food processor fitted with the S-blade. Once smooth, strain to remove most of the seeds. Add lime juice and sugar syrup, then pour into a glass dish, cover and freeze until partly set.

3. Transfer kiwi mixture back into the food processor with egg whites and process until smooth. Pour back into the dish, cover and freeze until set.

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DESSERTS

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One Dough to Rule Them All.

DESSERTS

W H E N I C R E AT E R EC I P E S, I T RY TO MAKE THEM SIMPLE A N D V E RSAT I L E , W I T H PA RTS T H AT CA N B E U S E D I N OT H E R R EC I P E S. THIS DOUGH IS A G R E AT E XA M P L E O F A M U LT I - P U R P OS E R EC I P E T H AT CA N B E U S E D FO R M A N Y DIFFERENT D E SS E RTS T H RO U G H O U T T H E WEEK. IT COMES TO G E T H E R I N N O TIME AND WITH ALL I TS U S E S, M Y FA M I LY N E V E R G E TS S I C K OF IT! BY: A D I N A S I L B E R M A N

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DESSERTS

From one, many.

Multi-Purpose Sweet Dough

NOTE: The almond extract adds a prominent almond flavor reminiscent of marzipan. It can be omitted based on personal preference.

Mix 2 cups almond flour, ⅔ cup sugar, 2 egg whites and ¼ teaspoon almond extract, optional, until well combined.

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DESSERTS

Almond Black and White Cookies Yield: 24 cookies

2 batches Multi-Purpose Sweet Dough (page 133) ½ cup roughly chopped bittersweet chocolate or chocolate chips 1. Preheat oven to 350°F. Roll dough into 24 balls and arrange on 1-2 parchment-lined baking sheets.

2. Use the back of a spatula or a small cup to press each ball down so that each cookie is about ½-inch thick. Bake for 15 minutes, then allow cookies to cool completely.

This is the way the dessert crumbles.

3. Melt bittersweet chocolate in a microwave safe bowl or over a double broiler. Dip one half of each cooled cookie into the melted chocolate and return to the parchment-lined baking sheet until set.

Pistachio and Cranberry Biscotti Yield: 24 biscotti

I love the color of the pistachios and dried cranberries, but you can use any nut (i.e. walnuts or almonds) and dried fruit (i.e. golden raisins or chopped apricots) to your liking.

4 ½ ½

batches Multi-Purpose Sweet Dough (page 133) cup dried cranberries cup shelled pistachios

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

2. Mix cranberries and pistachios into dough, then shape into 2 rectangular loaves on the prepared baking sheet.

Bake for 15 minutes, then allow to cool slightly.

3. Once cool enough to handle, use a serrated knife to slice logs into ½-inch slices.

4. Lower oven temperature to 250°F and bake for another 20 minutes.

Crumble Serves: 6-8

Baking the dough as is and crumbling it over ice cream or whipped coconut cream is the easiest dessert. It can also accompany homemade applesauce, stewed fruit or poached pears.

1

batch Multi-Purpose Sweet Dough (page 133)

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

2. Spread dough into a thin layer on the prepared baking sheet. Bake for 20 minutes, until dough is lightly golden brown and crisp, then allow to cool slightly.

3. Once cool enough to handle, crack into pieces and set aside to cool completely.

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R E C I P E

I N D E X

CONDIMENTS & EXTRAS

COCKTAIL HANDBOOK

SALADS & SIDES

25 Charred Tomato Jalapeño Jam

112 Drunken Pharaoh

43 Veggie Lokshen Cups A

25 Nutty Basil Pesto FF

112 Simple Syrup

58 Moroccan Cauliflower FF

25 Slow-Roasted Tomatoes

112 Sugared Matzah Mix

58 Roasted Eggplant with Green Zhug

25 Homemade Plantain Chips FF M Q

112 Maror Margarita

63 Slow-Roasted Tomato and Spaghetti

25 Tomato Pulp Vinaigrette

112 Maror-Infused Tequila

Squash Salad

25 Secret Sauce

112 Homemade Grenadine

63 Guacamole Salad FF

25 Shortcut Stovetop Caramelized

112 Flip-Over

64 Grilled Carrots with Nutty Pesto FF

113 The Polish Tavernkeeper

65 Spaghetti Squash Kugel with Nutty Pesto

Onions M

and Slow-Roasted Tomatoes FF

25 Citrus Pickled Onions

113 Spiced Honey Syrup

25 Creamy Avocado Sauce Q

113 Spring Garden

67 Beet Carpaccio “Pizza”

34 Multi-Purpose Pesach Dough

113 Charoset Sangria

67 Baby Zucchini M Q

42 Overnight Quinoa M

113 Karpas Fizz

68 Potato Gratin with Turmeric and

58 Green Zhug A Q

113 Salt Water

67 Citrus Drizzle M Q 67 Whipped Avocado Crema M Q 74 Iraqi Charoset

FISH 81 Bobbie’s Gefilte Fish 83 Tomato Jam Salmon 83 Curried Tomato Jam Salmon

KEY: A

Advance

FF

Family-Friendly

M

Minimal Ingredients

Q

Quick

85 Herby Grapefruit Ceviche 86 Sea Bass with Spicy Ginger Chamomile Broth M

Shallots FF 68 Endive Salad with Toasted Walnuts Q M 93 Roasted Red Pepper and Arugula Chicken Salad 104 Whole-Roasted Eggplant with Tomato Sauce Q

CHICKEN & MEAT 34 Honey BBQ Pastrami Flatbread FF 35 Hot Honey Grilled Chicken Flatbread 35 Herbed Lamb Flatbread with Fried Eggs 92 Multipurpose Pan-Fried Chicken A FF M Q 92 Mushroom Wine Sauce Chicken FF 93 Caramelized Onion and Peach Chicken FF 93 Ginger Lime Chicken 94 Slow-Roasted Tomato Chicken A FF 95 Tomato Jam Brisket A FF

SOUPS 52 Yemenite Soup A FF 52 Tomato Chicken Soup A 52 Creamy Mushroom Soup A M 101 Lamb Bone Broth A

96 Ruhama’s Spiced Chuck Roast A 101 Braised Lamb Shanks A

SWEET TREATS 44 Almond Thumbprint Breakfast Cookies 127 Flourless Orange Cake FF 130 Pavlova M 130 Kiwi and Oranges in Syrup M Q 130 Lime Curd M 130 Lemon Creamsicle A FF M 130 Kiwi Sorbet A FF M 133 Multi-Purpose Sweet Dough M Q 135 Almond Black and White Cookies A FF 135 Pistachio and Cranberry Biscotti A FF 135 Crumble

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LAST BITE

Artist: Shua Raskin Shua utilizes art as an outlet to process emotions and paints stories and images that depict deep meaning. Shua is a 17 year old part-time Yeshiva student and part-time artist who resides in Crown Heights, Brooklyn.

The lofty experience of Matzah on Pesach comes not from a pristine environment but from the mundane, overwhelming and chaotic environment of a matzah bakery. This watercolor painting is intentionally overworked to convey the message of a messy matzah bakery. It is especially from that environment of tension, pressure and chaos that the beautiful mitzvah of matzah emerges. Often in our spiritual lives, we seek out holiness in the calm, pristine, perfect heavenly places. However, in reality, the highest form of holiness and Godliness can often be found in places of chaos and confusion. We see here in this work, how the focal point of the painting is the intense warmth of the fire. Everything else in the painting, including the baker himself, almost fades away to the point of not being relevant. This emphasizes the chassidic message of matzah as a symbol of Bitul Hayesh (total self negation) and humility.

-Inspired by Likkutei Sichos Volume 1 Originally shared on collive.com as part of the chassidusapplied.com Chassidus in Color art competition.

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