Joy of Kosher Hanukkah Issue

BEST LATKES

EVER!

* YOUR SOURCE FOR ALL THINGS KOSHER *

of

WINTER 2013 | ISSUE 17

COMPLETE

with Jamie

Geller

DOUGHNUT

GUIDE

+ 50

Chocolate Cake Doughnuts, pg. 7 2

NEW RECIPES

The Dot-Kosher Controversy MAKING OF A COOKBOOK POTS & PANS: PART 2

EASY G: AININ ENTERT

SOUP AND BREAD PAIRINGS

Party s r e t t a l P

USA $4.99 / CANADA $5.50 / UK £3.75 AUSTRALIA $5.50 / SA R38 / ISRAEL 18

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a bitayavon production

FOR MORE HOLIDAY RECIPES, MEAL IDEAS AND MORE, VISIT WWW.JOYOFKOSHER.COM

Contents WINTER 2013

CLICK For more exciting winter recipes and tips!

JoyofKosher.com/magazine

Party Platters p.64

ADDITIONAL FEATURES 36 PRODUCT FEATURE: JACK'S

38 TRAVEL Luxurious travel options continue to grow. From concierge services to cruises and hotels, the kosher consumer looking for an A to Z travel experience has many options to choose from.

42 MAKING OF A COOKBOOK

Jamie shares her personal journey of the making of her latest and long-awaited cookbook. Included are 4 NEW recipes from her book.

62 PARTY PUNCHES Versatile party drinks; add alcohol for adults and use our substitutions for a kidfriendly version.

64 EASY ENTERTAINING: PARTY PLATTERS IN MINUTES

72 COMPLETE DOUGHNUT GUIDE

Recipes + decorating ideas.

8 FROM JAMIE 10 GIFTS AND GADGETS 12 UNIQUE EATS We share two unique New York kosher restaurants.

Next issue we’re off to Atlanta.

14 WINE The Whys of Wine Pairing

16 KOSHER

REVOLUTIONARIES Individuals who helped shape the kosher world

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for the 21st century.

We are on the search for individuals who are currently revolutionizing kosher. Please email magazine@joyofkosher. com with suggestions and for a chance to win a free subscription and Joy of Kosher cookbook.

18 HEADLINES IN THE KOSHER WORLD

The dot-kosher controversy, kosher food at airports, and Fruit of the Land comes to Walmart.

24 WINTER GREENS Your guide to winter greens, plus creative, gourmet and simple ways to enjoy them; a true celebration of the season.

30 SOUP AND BREAD PAIRINGS:

There is nothing like homemade bread in the cold of winter (or any time, really) but together with a hearty, chunky vegetablebased soup, you’ve got the ultimate winter comfort food.

78 TIPS/NOTES 82 FIVE THINGS YOU DIDN’T KNOW ABOUT…LATKES.

Pots & Pans: Part 2 of a 3-part Series

Cast Iron Skillet & the Wok PG. 52

Winter Greens

BEET PEPPERONI PIZZA Ever tried pepperoni beets?

I can eat them every day.

The smoky flavorful treat is a great snack, but it also works well atop pizza. Mix up the beet greens and some goat cheese and you got a gourmet pizza to go.

Serves: 6 FOR THE BEET PEPPERONI: 3-4 very small fresh beets, peeled and sliced extremely thinly 1 tablespoon extra-virgin olive oil 2 tablespoons soy sauce ½ cup water ½ teaspoon liquid smoke 1 teaspoon apple cider vinegar ¼ teaspoon sugar ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon ground mustard ¼ teaspoon fennel seeds, ground ⅛ teaspoon ground sage ¼ teaspoon smoked paprika 1. Preheat oven to 325°F. 2. Place everything except the beets in the bottom of a 13x9inch glass pan or a casserole dish and combine well. Add the beet slices and toss to coat them all; spread them out as well as you can (overlapping slices is okay).

3. Bake the slices, uncovered, for about 20 minutes, then remove from the oven and flip them over and around to re-coat them with marinade and switch the bottom slices to the top and top to the bottom as much as possible. Continue to bake and stir them up every 10-15 minutes until they have absorbed most of the marinade, are very soft, and begin to curl and crisp at the edges. Remove from oven and set aside until you need them for the pizza.

FOR THE PIZZA: 1 bunch beet greens, washed, stemmed and sliced 2 teaspoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 pound pizza dough (white or whole wheat), at room temperature All-purpose flour, as needed 4 ounces goat cheese, softened

⅓ cup chopped dried figs (optional) 3 ounces gouda, shredded

1. Preheat oven to 500°F. If using a pizza stone, preheat the pan at the same time.

2. In a medium bowl, toss the beet greens with the olive oil and a light sprinkling of salt and pepper.

3. Turn the dough out onto a lightly floured surface. Stretch or roll out your dough to fit your pizza pan.

Place dough on the hot pan or on parchment on a regular baking pan.

Spread the softened goat cheese over the dough, top with beet greens, beet pepperoni and figs if using. Sprinkle shredded gouda over the top.

4. Bake at 500°F for 8-10 minutes until crust is golden.

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| 3 BREADS, 3 SOUPS |

3 3

BREADS, SOUPS;

WINTER IS HERE

By Itta Werdiger Roth

S

oup and bread make for a warm winter meal that can be both simple and nutritious. Soups can easily become a wholesome and filling meal, just by pairing them with some freshly baked bread. The combination of the two is also timeless.

There are so many health-conscious people who have some sort of bread phobia — you know who you are. You’re afraid of the starch content, or perhaps you don't like carbohydrates in general.

You think it will make you fat. But don’t be afraid of bread, especially not bread you make yourself. As physical as bread is — the way it’s so heavy and it brings you down to earth — there's also a spiritual component to that.

Bread is incredibly filling and, after you finish a meal, you should feel nourished and satisfied.

Enjoy these three very different breads from three parts of the world, each paired with a hearty winter soup. I use a combination of legumes and vegetables that thrive during the cold months and are readily and easily available. It’s time to nourish your body and soul with these warm winter meals.

FOCACCIA WITH BEETROOT AND PARSNIP OLIVE SOUP 30

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KALE CABBAGE SOUP WITH RUSTIC PUMPERNICKEL BREAD WINTER 2013

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| How to cook up a cookbook |

e ret to th The sec tering a mouthw k? he boo t in m a photos e t le redib u The inc o h rs ent ten e that sp e r tw lv a day fo ays. d intense

December 2011: And I feel a little scared. This book better live up to their expectations. So now that it’s official, I dive into the writing and editing of the manuscript.

I want it to include lots and lots and lots of stories, oodles of family fun, and 200 really super-duper outta control recipes.

My best collection of recipes EVER. The pressure is on.

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When I’m doing the dessert chapter, we eat ourselves into a sugar-induced coma.

February 2012: In ten weeks, I’ve got my 200 recipes nearly perfected.

But that’s just my opinion.

From February to June, I have a second and third round of cooks test and edit my recipes. (Recipe editing continues through October 2012.)

December 2011 January 2012:

June 2012:

I’m developing recipes, testing them over and over and over again. Hubby is doing all the shopping so I don’t have to leave the house. He dutifully tastes all the dishes in rapid succession. We’re talkin’ five briskets per day, day after day. He says his taste buds are numb. We eat fish tacos for breakfast and skirt steak with chimichurri at 4:00 am.

The photo shoot. Ten hours a day for twelve intense days.

That’s my deadline because soon I will pack up my family, my entire life, and move to Israel. (In fact, before the last day of the photo shoot I publicly announce our aliyah plans.) Andrew is my photographer and his wife Carrie is my food stylist. They each have an assistant on set

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too. Their incredibly talented friend, Paige, is my prop stylist and she has an assistant; then, of course, there’s me, and Tamar (from JoyofKosher.com) visits the set too!

What’s one more? We are tasked with shooting ten shots a day. Timing is critical.

 CLICK For a behindthe-scenes video of the photo shoot and aliyah announcement visit JoyofKosher.com/PhotoShoot

August 2012: Hubby and I move our family to the other side of the world and produce a documentary series about our aliyah experiences. Until now, my five kids have been mainly in the background of my public appearances. Now they are front and center. It takes some doing for them to get used to cameramen following them around.

October 2012: I send my painstakingly crafted manuscript to Cassie and hold my breath, waiting for her reaction.

Jubilation! She loves it!

We decide on a title: Joy of Kosher Fast Fresh Family Recipes Dress Them Up for Entertaining/Dress Them Down for Everyday It’s a mouthful, but so is the book.

October 2012 July 2013: The manuscript goes back and forth like a ping pong ball between me and editors, food experts, proofreaders, copy editors, and photo editors.

They send me sample covers and I want to cry (not the happy cry! It’s the “OMG- if-

Once the phot o shoot is done , I start packing up m y family to mov e to Israel.

they-print-this-I’ll-neverleave-my-house-again” cry.)

You know me, I want to control this baby of mine, I want it to be me, I can’t let go.

August 2013: Cassie, Judy (even Hubby) pry the book from my fingers and it goes to print. They want to celebrate but I’m still too wound up to relax. But I start to feel better planning the cookbook launch party.

I work on the menu with Ari from Gemstone Catering (What, you thought I’d cook everything myself?), dive into the marketing and PR plans, do some interviews, write promotional pieces and book my flight to New York for the first leg of the tour to coincide with the release date and Kosherfest.

“Mommy, why is that man with the camera still here?”

“He’s going to take pictures of us while we eat our dinner, dear. It’s okay.”

“Is he going to eat too?”

“No, his mommy won’t let him. He’ll just watch.

Look, here’s our dinner!”

“Oh, that looks yummy!”

“Say that again, dear, but louder this time. Right here into the mic on Mommy’s collar.”

“It looks, um, pretty yummy, I guess.” “[To cameraman] Cut! That wasn’t convincing enough.

[To child] It’s all right, dear. Just eat your nice Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots.”

“Why can’t we just eat pizza like everybody else?”

October 15, 2013:

My due date, I mean my publication date, b’shaah tovah. Like every expectant author, I’m davening full time for the book to be released without a hitch, to be loved by everyone who sees it, and to let me get a little sleep at night, f inally.

As you are reading this, I’m huffin’ and puffin’ on the NYC Press Tour – running around (still smiling and trying to look calm) from the book launch party to event stops, the kosher food blogger conference, Kosherfest, press interviews, PR appearances, photo shoots, even a hometown event in Philly and more…Hubby always reminds me that I asked for this.

It will all be worth it if people agree with me that it’s my best book so far. With the Dress Up/Dress Down options, it’s a handbook you can use for weekday or Shabbos and Yom Tov, essentially a classic that you reach for every day of the year.

And I wanted it to be diverse. These days, we buy one book just for soups, and one book for entertaining, and yet another to capture a specific ethnic flavor. My goal was to wrap that all into one great book – Sephardi and Ashkenazi dishes, trending recipes and classics from the old country (many old countries).

They’re all easy to prepare, fresh, and fast: family food at its finest.

I shared more of myself in this book too, a lot more…well actually everything. Hubby says too much. But I love to connect with you every way I can – through anecdotes, diary entries, funny and warm family moments, the slices of a real life that are meaningful to us all. So yeah, in this book you get a couple hundred outrageously amazing recipes, plus me and my family (also outrageous), my friends, my life, my frustrations and most of all, my joy. That joy is solid. It’s deep. And it’s contagious.

Most of all, I want to share the joy.

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PA R T 2 O F A 3 - PA R T S E R I E S

POTS & PANS Alessandra Rovati

Pot 1:

CAST IRON SKILLET

WHY I LOVE CAST IRON: 1. Cast iron can truly last forever —unless you drop it, in which case it will break— along with your foot, given its weight.

2.Cast iron is great at conducting and retaining heat, and cooks very evenly.

3. It’s inexpensive, and works on the stovetop or in the oven.

4. It also has a way of enhancing rustic flavors: just ask any Southerner, and they’ll tell you that the ONLY way to make cornbread is in a cast iron skillet. Egg scrambles and hash browns come out almost caramelized.

If you are watching your waistline, a simple cast iron griddle is perfect to grill a variety of vegetables or fish using minimal or no fat. Or if you’d rather live a little, a deeper skillet is great for deep-frying (hello, crunchy latkes!).

The one thing that I refuse to do with my cast iron skillet is flipping omelets or frittatas. The weight makes it impossible, unless you are a

body-builder. For those jobs, I stick to... non-stick.

Apparently, as the “seasoning” wears off the pan, some iron particles can “leak” into the food, particularly if it contains acidic ingredients. Unlike the leaks from, say, Teflon or aluminum, these pose no health risk – on the contrary, they’ll boost your iron level if it’s too low!

Enameled cast iron is much more expensive (than regular cast iron), but a Dutch oven made of this material can be a good investment because it will allow you to braise and stew meats all in the same pot.

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Cheese r Platte

Bring chee room tempe se to ra serving, fotur re before the smoothest, tangiest tas te.

You will need:

* A variety of cheeses (we used

Natural and Kosher brie, Parmesan, and cheddar)

* * Cranberry Jam (recipe follows) * Oven-Baked Sweet Potato

Endive Apple Salad (recipe follows)

Chips (recipe follows)

* Toothpicks and small plates * Blackboard platter (instruc-

tions follow)

This platter is an awesome way to celebrate Chanukah and the custom of eating dairy, in combination with the seasonal f lavors of Thanksgiving sweetpotato chips and cranberry jam.

Endives make for an elegant edible serving surface. In addition, the bitter taste of this winter vegetable complements the sweet and tart apple salad and the smooth and tangy flavor of cheese. Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is also high in fiber.

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, h a k u n a Ch anukah! h C Oh ere h g n i o d u o y e r (What a nksgiving?) on Tha

JUST IN CASE YOU DON’T KNOW THIS

BY NOW, for the first time in history (and the last time for the next few hundred years or so) Thanksgiving and Chanukah overlap. Just think of the menu possibilities! Turkey and latkes, stuffing and latkes, sweet potatoes and…well, you get the gist.

Enter punch. Fun for the whole family.

Colorful. Refreshing. Open to multiple iterations. Not to mention fairly foolproof. So, while your turkey is roasting and your latkes are frying, mix up one of the following recipes and let your guests ladle themselves up a cool cupful.

You’ll be doing more than creating drinks — you will be creating once-in-a-lifetime memories about where and with whom they spent a very rare Thanksgiving-Chanukah combination dinner, circa 2013.

By Cheryl Rich Heisler

Punches can run the gamut from nonalcoholic, G-rated batches that are fun for the whole family to boozy, knockyour-socks-off, frat-party concoctions.

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By Melissa Kaye

o u D g e

p l e m o t

hnut G

I like to consider myself a trendy person; at least when it comes to desserts.

First there was the cupcake trend, then cake pops were everywhere. Now I see a lot of people trending towards doughnuts, and I am not upset at all! I honestly believe that I cannot fully celebrate Chanukah without eating at least one (or ten) doughnuts. There is nothing better than eating a fresh doughnut, minutes after it comes out of the warm oil. Doughnuts are a traditional and tasty way to celebrate the miracle of the oil which we commemorate on Chanukah.

uide C

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