Flatbush Buzz September 16 2015

Bringing you the Buzz! on Savings & Events Volume 3, Issue 50 September 16th 2015

201.227.9300 513 Cedar Ln. Teaneck, NJ 07666

‫צוליב די היי יעריגע קורצע ערב יום‬ ‫טוב טעג האבן מיר אויפגענומען‬

‫א פארגרעסערטע שטאב אייך צו‬ ‫באדינען שנעל און גוט אין אונזערע‬ ‫ברייטע‪ ,‬לופטיגע לאקאל‪.‬‬ ‫ביז געציילטע מינוטן קענט איר זיין אריין און‬ ‫ארויס מיט א הערליכן אתרוג און לולב פאר‬ ‫צוגענגליכע פרייזן‪.‬‬

‫סדפאעס יאר‬ ‫שיינע אציעל‬ ‫פון אתוריוסוואל‬ ‫גים‬

‫‪12'th & 50'th‬‬ ‫)‪(Next to Yidel's‬‬

‫שעות‪ :‬טעגליך פון ‪ 12:00‬מיטאג ביז ‪ 12:00‬ביינאכט‬ ‫ערב ר"ה און ערב יוה"ק געשלאסן; מוצש''ק‪ ,‬מוצאי יו"ט אפען‬

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‫אונטער די שטרענגע השגחה פון‬ ‫הרבנים הגאונים שליט"א‬

‫מיר נעמען אן‬ ‫קרעדיט און דעביט קארטלעך‬

‫פאר א שיינעם אתרוג גייט מען צו פלאהר׳ס‬ ‫‪1‬‬

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‫ענני הכבוד‬

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‫בסוכות תשבו‬ ‫”שבעת“ ימים‬

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KOLEL CHIBAS YERUSHALAYIM WILL DISTRIBUTE

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‫אלקא‬ ‫דמאיר‬ ‫ענני‬

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We’ll be back in 2017

LO D G I N G

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AC T I V I T I E S

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Outside food not permitted

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Photos courtesy of Hershey Entertainment & Resorts.

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September 10, 2015 • 26 Elul, 5775 51

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Wishing all our customers a Happy & Healthy New Year

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Tale

Y. RABINOVITZ

Photo Credit: Kobby Dagan / Shutterstock.com

A

A Fair

lmost as soon as the last pure, clear call of the shofar echoed through town, its plaintive voice gave way to the noise of hammer and saw, along with an occasional yelp of pain at a misplaced blow. With joy and great eagerness, the Jews of Sanz set about their Sukkos preparations, enveloped in the glow of forgiveness that the holy day of Yom Kippur had left in its wake.

Nonetheless, as the days passed, the Rebbe’s gabbaim became increasingly frantic. This year, although there were a reasonable number of esrogim on the market, none of them met the exacting standards of the holy Divrei Chaim of Sanz zy”a. Each and every day, as the merchants set out their wares, the gabbaim descended upon them like eager vultures, determined to find a perfect, mehudar esrog for their Rebbe – and each and every day, they returned home with disappointment etched on their faces and hearts full of anxiety.

What was to be done? Time was marching on relentlessly and their quest seemed by now futile. And so eventually it was decided to send out two emissaries to the largest city of the region, a few days’ journey away, in the hope and with the prayer that there, they would find their treasure.

Two upright, reliable chassidim were selected, and supplied with a large sum of money along with explicit instructions to find the very best esrog they could, regardless of the asking price, to present to the Rebbe in advance of the upcoming Yom Tov. And, they were warned, they had better hurry, as there was little time remaining…

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The emissaries set out, accompanied by the tefillos of the gabbaim and the good wishes of their families for a speedy return and the success of their trip. They hired a swift carriage, and by the following evening, they had arrived at their destination. By then, the market had already closed for the night, so they found lodgings in a Jewish-owned inn, and went to sleep with the intention of being the very first ones at the market in the morning.

Everything went perfectly to plan.

After rising before dawn and hurrying to the mikveh, the two emissaries davened vasikin with the town’s laborers and then, after gulping down a few bites of bread, they rushed to the market place.

Only the most industrious merchants had already arrived, and they were still busy setting up their stalls. The emissaries waited patiently, while murmuring Tehillim for the success of their mission. Eventually, the first merchant finished laying out his wares, and the pair hurried to his side and began to inspect his esrog collection. This year had been a terrible year for imports, and the fruit ranged from mediocre to poor in quality.

The merchant sighed as he related how difficult it was to provide his regular customers with an esrog that was even minimally adequate, and the emissaries sighed in turn at the failure of their mission they saw staring them in the face.

Nonetheless, it was still too early to despair. “Od hayom gadol,” and more merchants were still arriving, gathering in one little alleyway at the edge of the

market in order to make things easier for those seeking their own chefetz mitzvah.

The two men from Sanz went slowly from stall to stall, inspecting, holding up to the light, replacing with a sigh… it seemed hopeless. Meanwhile, the sun was climbing ever higher in the sky and they knew that soon they would have to leave town in order to arrive back in Sanz before Yom Tov… Suddenly, one of them felt a tap on his shoulder, and he turned around in surprise to be confronted with a smiling merchant, holding a small cloth sack.

whisper. He only hoped they had been given enough money to compensate the merchant for what had to be the best esrog to have passed through his hands that year.

But they were pleasantly surprised and relieved when he named a sum almost equal to, but not quite, the sum they had at their disposal, and so, without even bothering to barter, the deal was concluded and the two emissaries hurried to retrieve their belongings from the inn and charter a horse and cart for the journey home.

By the time night fell, they had not yet reached the half-way point of their journey, and the weary travelers could only hope that on the morrow they would make good progress and still arrive in Sanz with time to spare before Yom Tov began, the following night. They found an inn in the little village where they had stopped, and asked for the simplest of quarters – their funds were so severely depleted that they could afford nothing more than a tiny slither of a room.

The innkeeper invited them to sit down by the fire and have a bite to eat before they retired for the night, and they gratefully accepted his offer, while stipulating that they would only take bread and water. The innkeeper smiled.

“Hakadosh Baruch Hu has been very good to me, and I don’t lack for money, baruch Hashem. I’m happy to provide you with a good meal of fish and pie, without extra payment. I am a fish dealer, as you may already know, so don’t worry that you are causing me a loss.”

What an esrog! The clear yellow of its skin, unblemished by the slightest blettel, beamed up into their eyes

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“I have something I think may be of interest to you,” he began. “I heard that you come from Sanz, and are seeking an esrog for the holy Divrei Chaim – I think I have what you are looking for.”

The man placed the sack gently on a nearby bench and unwound the string securing its opening. Carefully he withdrew an esrog – and what an esrog! The clear yellow of its skin, unblemished by the slightest blettel, beamed up into the eyes of the emissaries, signaling loud and clear that their search had come to a end.

Reverently, one of them picked up the esrog and turned it around slowly, examining it critically from all sides. It was not perfect – for where does perfection exist in this world? – but it was the closest to perfection they had ever encountered in the fruit called “beautiful.”

“How much are you asking for this esrog?” the emissary asked, almost in a

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The emissaries exchanged glances. In Sanz, although it was just a day’s journey away, there was never fresh fish for sale – fish le’kavod Shabbos meant salted herring. How the Rebbe would appreciate a real fresh fish to grace his Yom Tov table!

Their eyes lit up as they contemplated the prospect, and then one of them spoke up: “A fish dealer! I wonder – perhaps you have a nice, large fish for sale?

In Sanz, where we come from, such fish is a true delicacy, and we would be delighted to be able to present the Rebbe, the holy Divrei Chaim, with fresh fish for Sukkos.”

The innkeeper’s face clouded.

“I am sorry to disappoint you,” he began. “The fish I will serve you tonight is not the best quality, but it is the only one I have left. Recently there has been a shortage of fish – usually I would have plenty for you to choose from, but right now, nothing. Except for one,” he added

thoughtfully, before swiftly continuing, “but that is for my own family, le’kavod Yom Tov. No – I cannot part with it. I am sorry.”

And no amount of imploring would cause him to budge.

tempted to reconsider. Nu – what do you say? How about an exchange – a fair deal, wouldn’t you say?”

The emissaries were in a quandary.

On the one hand, they had been specifically commissioned to purchase an esrog – and yet…

They wavered, and then finally made a decision. The fish it would be!

And so, early the next morning they packed the fish carefully in a large container of water, securing it on all sides so it wouldn’t be able to jump out however much the horse pranced and cantered, and they set out for Sanz. The hours dragged on and they exchanged anxious glances, davening that they would arrive at least a few hours before sunset. Their prayers were answered, and in a cloud of dust, the little cart finally rolled into town, to be immediately surrounded by the Rebbe’s gabbaim along with their families and neighbors.

“Nu – let’s see the esrog!” came the

They slowly withdrew the coverings from the container of water and revealed… the fish!

“It’s no use,” sighed one of the emissaries finally. “At least we got the esrog – we will just have to suffice with that. After all, that’s what we were told to buy.”

“An esrog?” The innkeeper pricked up his ears. “You found an esrog mehudar? May I see it?”

The emissaries agreed readily, proud to show off their find. The innkeeper was impressed.

“You know – I had resolved not to sell my fish at any price,” he mused aloud, “but now, seeing this esrog, I am

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excited cries, and the emissaries grinned as they anticipated the reaction to their purchase. Slowly, they withdrew the coverings from the container of water and revealed… the fish!

A stunned silence greeted them.

Eventually, one of the gabbaim found his tongue.

“You imbeciles!

You blockheads!

You incompetent pair of… How could you do such a thing!

You were told to buy an esrog, and you come back with a fish? Are you out of your minds?”

The poor emissaries turned first red, then white, then red again, and then, before their wives even had a chance to stop them, they jumped back into the cart and raced off, all the way to the next village, there to spend the first day of Sukkos and try to get over their shame and humiliation.

Meanwhile, the gabbaim were left holding the container with the fish, who swam about madly as if infuriated at the

hostile reception it was receiving. After a hasty conference, they decided not to inform the Rebbe of the mishap, so as not to cause him unnecessary agmas nefesh, and they sent in the fish to his wife to prepare for the seudah.

twofold! Eating fish at this seudas Yom Tov is being mekayem both the mitzvah of “vesamachta bechagecha” and also of “vekarasa leShabbos oneg” – rejoicing on Sukkos and making Shabbos a delight.

Please see to it that the two meshulachim are sent shirayim on Motzoei Shabbos.” And now it was the turn of the gabbaim to turn red and white in embarrassment…

And so, immediately after Shabbos, they sent for the two emissaries and brought them back to Sanz to be accorded great honor. And just a short while later, a swift carriage swept into town, bearing none other than the fish dealer, who had come to spend Chol Hamoed in Sanz in the presence of the holy Divrei Chaim, and to present the tzaddik with a unique gift – an esrog.

The fish swam about madly as if infuriated at the hostile reception it was receiving That night, after Maariv, the Rebbe entered his sukkah in high spirits, and made Kiddush with great hislahavus.

When the fish, beautifully prepared and presented, was brought in on a special platter, the Divrei Chaim beamed.

“Baruch Hashem, that we merited faithful emissaries, sheluchim ne’emanim. They realized that this year, as the first day of Sukkos falls on Shabbos, the mitzvah of arbaah minim is only d’Rabbanan – whereas the mitzvah to eat fish is d’Oraisa, and not only that, but

Heard from the tzaddik Harav Nuta Freund shlit”a, who heard the story from Harav Yehuda Horowitz of Dzhikov ztz”l.

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Kitzur

The new English Sefer, KITZUR HALACHOS: YOM TOV & CHOL HAMOED delves into the complex halachos of Yom Tov and Chol Hamoed – based on the MISHNAH BERURAH. Rav Zev Hofstedter, Rosh Yeshiva, Yeshivas Acheinu L’Tzeirim, clarifies hundreds of practical halachos in a clear and concise format for today’s day and age.

TOPICS INCLUDE: • Halachos of Yom Tov, such as the use of stoves and ovens, opening packages and showering in hot water.

• Halachos of Yom Tov Sheini, covering the halachos of a ben chutz la’Aretz in Eretz Yisrael.

• Guidelines for Melachah on Chol Hamoed including the halachos of conducting business, buying and selling.

This sefer with its comprehensive index promises to serve as an indispensable guide for the frum household.

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The objective of sudoku is to enter a digit from 1 through 9 in each cell, in such a way that: Each horizontal row contains each digit exactly once Each vertical column contains each digit exactly once Each subgrid or region contains each digit exactly once

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HARD

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Recipe

A

Time to Rejoice GITTA BIXENSPANNER N.D.

The Yom Tov of Sukkos is the culmination of this wonderfully uplifting season. The Days of Awe are behind us and we can now rejoice in our reinvigorated state knowing that all our sins have surely been forgiven.

What a remarkable people is Am Yisrael! At the lushest season of the year, at the time of the harvest, when all the other nations are heading indoors with their produce, we are told to go dwell in a temporary abode – and yet, far from resenting this, we willingly leave our comfortable homes to be under Hashem’s protection and bask in His glory. Furthermore, we exert ourselves not only to build the sukkah but also to enhance and beautify it as much as we are able.

Chassidim relate the story of a melamed (teacher) who was hired to teach the young children of a wealthy landowner for a short period of time – just one semester. It happened that during this period the landowner built himself an exquisite mansion and during the inauguration festivities the joy was tremendous. The melamed also rejoiced in the simchah of his employer along with all the other members of the household.

His employer asked him, “Why are you so full of joy?

After all, you’ll only be here for short while – your contract is almost over.”

The melamed smiled. “And you, my dear employer, do you think you are here forever? You too are only here for a short while!”

Sitting in the sukkah is a stark reminder that our entire life as well as our livelihood is totally dependent on Hashem.

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We are commanded to dwell in the sukkah; Chazal tell us that for all seven days of Sukkos we must make the sukkah our permanent home. All meals are eaten there and it is customary for men to sleep there, too.

For us homemakers, this all means, among other things, that we have to try our best to provide the tastiest feasts to enhance this wonderful Yom Tov. With many meals to serve, we certainly have a lot of cooking to do, therefore I try to keep things relatively quick and simple.

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The MENU Roast Cod With Pomegranate-Walnut Sauce Flanken & Vegetable Soup Sesame Chicken Beet Salad with Red Onion and Pistachios Delectable Chocolate Honey Torte Delicious Nutty Baklava

ROAST COD WITH POMEGRANATE-WALNUT SAUCE Low-fat cod comes alive with this tangy sauce, made with anti-oxidant-packed pomegranate and walnuts.

Walnuts are also high in fiber and promote brain and heart health.

Ingredients 1 cup quinoa 1 tbs olive oil 1 shallot, finely chopped (about ¼ cup) 1/3 cup ground walnuts plus ¼ cup broken halves 3 cloves garlic, minced 1/3 cup dry red wine ¼ cup water 1 tbs cornstarch 1½ tbsp pomegranate juice (fresh or concentrate) 1 tbs honey 4 cod fillets (6 oz each) ¼ cup chopped fresh parsley

Directions Prepare quinoa according to package directions.

(Makes about three cups.)

Heat oil in medium nonstick skillet over medium heat while quinoa cooks. Add shallot and cook, stirring, until softened, for two minutes. Add ground walnuts and garlic and cook, stirring, until walnuts are goldenbrown, about four minutes longer. Remove from heat and set aside.

Mix water and cornstarch in a small saucepan adding wine, water, pomegranate juice, and honey. Simmer, stirring occasionally, until thickened, for about four minutes. (Makes about 3/4 cup of sauce.) Transfer sauce to gravy boat.

Heat oven. Season fish with salt and pepper. Arrange in a single layer on sheet pan lined with nonstick foil.

Broil until cooked through, about six minutes per side.

Toss quinoa with parsley and broken walnuts. Spoon onto four plates and top with fish and sauce.

PREPARATION TIME: 10 MINUTES TOTAL TIME: 30 MINUTES SERVINGS: FOUR

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FLANKEN & VEGETABLE SOUP Our family loves beef, but we do not eat it often, so when Yom Tov arrives I like to incorporate some beef flanken into the soup. When I want it to look traditional I serve it with whole vegetables, just as I would my chicken soup, but for a variation I can blend the vegetables with a blender stick and serve the flanken as the main course with the side dishes below.

Ingredients 2 -3 lbs beef short ribs, known as flanken 4 -5 quarts water 6 oz dry vegetable soup mix 1 bay leaf 5 medium carrots, cubed 2 stalks celery, sliced 2 medium onions, chopped 2 potatoes, cubed 2 -3 garlic cloves, crushed, to taste, or garlic powder 1½ tsp salt, to taste ½ tsp black pepper, to taste (you can use whole peppercorns) fresh parsley in a cooking bag (optional)

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Directions In a large pot, cover the flanken with water; bring to a boil and simmer for five minutes, then drain to remove the scum. Wash the pot and the meat, and then refill the pot with the full amount of water (4-5 quarts).

Bring this fresh water with flanken to a boil. Add the dried soup mix with contents of seasoning packet enclosed, and the bay leaf. Cook for half an hour.

Add vegetables and cook for at least two hours on a low flame, stirring occasionally. Then add the garlic (fresh or powder). Add salt and pepper to taste, and potatoes. Simmer for another thirty minutes and taste for seasoning, adjusting if necessary.

When ready to serve, remove bay leaf. If you want the soup creamy, you can remove the flanken and blend the vegetables with a blender stick. Watch out for bones that might have detached from the ribs. Once the soup is blended you can replace the meat in the pot.

Serve with a piece of meat in each bowl.

This soup freezes well and can be prepared ahead and rewarmed.

PREPARATION TIME: 30 MINUTES TOTAL TIME: 3 ½ HOURS APPROX SERVINGS: EIGHT

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SESAME CHICKEN Since I chose a very hearty soup for this meal, I am lightening up the menu with a quick, easy, and delicious stir fry that is sure to please every palate. It takes only minutes to make if all the ingredients are prepared in advance, and it can easily be assembled on Yom Tov itself.

Ingredients 6 boneless skinless chicken breast halves, pat dry with paper towels ½ cup honey ½ cup soy sauce 1 cup water 2 tbs cornstarch ½ inch fresh ginger (pierce a toothpick through it so you can remove it before serving) ½ -1 tsp red pepper flakes (optional) 1 tbs toasted sesame seeds

Directions In a dry skillet toast the sesame seeds for 5-8 minutes until aromatic, stirring constantly so they don’t burn.

Toasting brings out the flavor of the sesame and it will taste so much better.

Cut the chicken breasts into either one-inch strips or bite-size pieces.

Heat a large non-stick skillet that has been sprayed with Pam over medium-high heat. Cook the chicken for about six minutes or until it is no longer pink.

Mix together honey, soy sauce, water, corn starch, ginger, and red pepper flakes.

Whisk until there are no visible lumps of corn starch.

Pour the sauce mixture into the skillet with the chicken.

Cook for about five minutes until the sauce thickens slightly. Add more water if the sauce is too thick.

Sprinkle with toasted sesame seeds. Cover and simmer for ten minutes or until the chicken starts to soak up the sauce.

Serve over a bed of cooked basmati rice or your favorite pasta.

PREPARATION TIME: 15 MINUTES SERVINGS: SIX

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BEET SALAD WITH RED ONION AND PISTACHIOS This salad is delicious and adds color to any dish. Beets are in season this time of year so take advantage of the many hues of beets available that blend well together for a splendid side dish, while enhancing your health along the way.

Ingredients 2 medium red beets, with greens 2 medium golden beets, with greens 1 small red onion, peeled 2 tsp sherry wine vinegar or apple cider vinegar 1 cup water 1 tbs extra virgin olive oil 1 tsp coarse salt Garnish ¼ cup pistachios, toasted and coarsely chopped Directions Preheat oven to 350 degrees.

Cut off the greens from the beets and set aside. Place the beets in an ovenproof dish and add enough water

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to cover the bottom. Cover with foil and bake for one hour or until they pierce easily with a knife. Remove beets from the oven and allow to cool.

Once cooled, peel and discard the skins. Cut the beets into wedges or slices. *Remember* to keep the red beets and golden beets apart, to avoid the red color bleeding.

Drizzle ½ tsp of your favorite vinegar over the red beets and the other ½ tsp over the golden beets. Toss to coat and set aside.

Now take the beet greens – wash well and chop coarsely. Place in a colander.

Slice the red onions into thin rounds and place on top of the greens.

Transfer to a bowl and stir in the beets. Drizzle the vegetables with the remaining teaspoon of apple cider vinegar and the olive oil.

Season to taste with salt and pepper; toss. Garnish with the pistachios.

PREPARATION TIME: 10 MINUTES PLUS COOKING TIME SERVINGS: SIX

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DELECTABLE CHOCOLATE HONEY TORTE Ingredients 1 (6 oz) cup semisweet chocolate morsels 1 stick transfat free margarine ½ cup honey 4 eggs, separated 2 tbs all-purpose flour 1 tbs instant coffee granules ½ tsp baking soda ¼ tsp salt Directions Line the bottom of a 9-inch springform pan with waxed paper.

In a medium saucepan over low heat, melt margarine; stir in chocolate morsels.

Remove from heat; continue stirring until chocolate is

melted. Gradually add honey, stirring to blend.

Lightly beat egg yolks; whisk into chocolate mixture.

Stir in flour, coffee, baking soda, and salt.

In a large bowl, beat egg whites until soft peaks form.

Fold ¼ of egg whites into chocolate mixture. Stir lightened chocolate mixture into remaining whites; do not over-mix.

Pour mixture into prepared pan. Bake at 325 F for 45 minutes, or until toothpick inserted halfway from center to edge comes out clean; cool for five minutes.

Run knife around edge to loosen cake from pan Invert cake onto plate; remove paper. When cool sprinkle with chopped almonds and chocolate shavings and a dollop of whipped cream for garnish.

Can be served warm.

PREPARATION TIME: 25 MINUTES SERVINGS: EIGHT

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DELICIOUS NUTTY BAKLAVA There is a custom in most Jewish homes not to eat nuts during the High Holiday season, but many resume eating nuts on Simchas Torah. This Nutty Baklava is one of my favorite desserts. a specialty that I reserve for special occasions. If not Yom Tov then when? It is a bit time consuming but well worth the effort.

Ingredients 1 pound phyllo pastry sheets (defrost overnight in the fridge and keep covered with damp cloth while working with them) 1 cup oil 1 lb walnuts, finely chopped ½ lb toasted blanched almonds, chopped (toast at 300F for 20 minutes, shaking often) 1 tsp cinnamon 3 cups honey syrup Directions Combine 1 cup of honey with 2 cups of sugar and 2 cups of water in a saucepan, and bring to a boil. Boil for ten minutes. Make this syrup early in the day

and set aside to cool. You will pour this syrup over the warm baklava, making sure it soaks all the way through.

Combine nuts and cinnamon.

Line the bottom of a cookie sheet with eight sheets of phyllo dough, placing the sheets down one at a time and brushing each one with oil. Sprinkle the top sheet, the eight one, with the nut mixture. Continue adding oiled phyllo sheets and sprinkling every third sheet with nut mixture until it is all used up. Spread the remaining four or five sheets on top and pour the remaining oil over them.

Cut baklava into small diamond-shaped pieces before baking. Bake at 350F for one hour or until golden.

Pour the cooled honey syrup over the warm baklava.

Garnish with toasted ground pistachio nuts.

PREPARATION TIME: 40 MINUTES SERVINGS: APPROX 60 PIECES

Wishing all our readers a wonderful Yom Tov season!

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