* YOUR SOURCE FOR ALL THINGS KOSHER *
of
FALL 2013 | ISSUE 16
with Jamie Geller
Complete
Holiday Guide + RECIPES & TIPS BY ACCLAIMED CHEFS
POTS & PANS 101
New for the
New Year * COOKBOOKS * RESTAURANTS * GADGETS * WINE * TRAVEL
24 HOURS WITH: MENDY PELLIN IS IT TIME TO RETHINK TIPPING?
USA $4.99 / CANADA $5.50 / UK £3.75 AUSTRALIA $5.50 / SA R38 / ISRAEL 18
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a bitayavon production
EXPANDE NUTRITIOND GUIDE P. 80
stuff squash weitd acorn veal and ha braised p pg. 28 ples
FOR MORE HOLIDAY RECIPES, MEAL IDEAS AND MORE, VISIT WWW.JOYOFKOSHER.COM
Contents FALL 2013
CLICK For more exciting summer recipes and tips!
JoyofKosher.com/magazine
Apple Beet Salad p.69
ADDITIONAL FEATURES 8 FROM JAMIE 10 NEW FOR THE
e t e l p m d i e u o G y a lo id
H
C
Celebrate the fa holiday season ll and sensational, sea with this so symbolic f ig tanral, and t.
42 TABLESCAPE 44 SALADS 48 APPETIZERS 52 SOUP TECHNIQUE 54 FISH TECHNIQUE 56 SIMANIM-INSPIRED MAIN COURSE
IN SEASON:
FRESH FIGS pg. 76
NEW YEAR
The latest cookbooks, restaurants, products, gadgets and wines for the New Year.
20 SPICING UP
TRADITION, SANTA FE STYLE!
In this multi-cultural melting pot, one enterprising family endeavors to bring a uniquely “New Mexican” spin to generations-old Ashkenazi and Sephardi recipes.
23 CELEBRATING THE HUMBLE APPLE
This fall take your family apple picking. Use the bounty to cook savory and sweet apple dishes in exciting new ways.
38 DEBATE:
IS IT TIME TO RETHINK TIPPING?
60 MIDDLE EASTERN INSPIRED MAIN COURSE
78 TRAVEL NOTES:
62 GOURMET MAIN COURSE
82 GASTRONOMIC
66 HEALTHY MAIN COURSE 70 DESSERTS 74 COCKTAILS 76 TIPS AND FINAL NOTES
MAMILLA HOTEL JOURNAL: MENDY PELLIN
Pots & Pans: Part 1 of a 3-part Series
Ancient Pots for Modern Flavors Best ways to cook with and care for earthenware and copper pots. pg. 33
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r e h s Ko urants a t s e R
To get the inside scoop on what to expect on the kosher restaurant scene this upcoming year, we reached out to Elan Kornblum, the kosher restaurant expert.
Elan Kornblum, known as The Restaurant Guy, is the publisher and president of Great Kosher Restaurants International, an award-winning coffee-table book featuring 200 top kosher restaurants around the world. For almost a decade, the publication and its accompanying website, www. GreatKosherRestaurants.com has been highlighting the restaurants along with top quality photos, menus, and articles. Elan reported that over thirty new kosher restaurants are set to open their doors in the coming months.
Most anticipated restaurants:
What's
New
NYC:
this Year
La Brochette Renovating the previously high-end La Carne Grill to modernize the space and food offerings, La Brochette has the potential to rival classic NYC eateries such as Abigael’s and Prime Grill. Paying close to $25,000 rent per month, the owners of La Brochette are obviously serious about what they are doing.
PHILADELPHIA
NYC:
Grill on Wheels Food Truck The idea of being able to buy a quick kosher sandwich or bite on the run is a true luxury for the kosher consumer, so we are excited about kosher entrepreneurs jumping on the food truck trend bandwagon.
The Dairy From the owners of Citron and Rose comes a casual dairy restaurant being slated for an early 2014 opening. If The Dairy will follow the successful formula of Citron and Rose, it will surely be a spot worth traveling to.
Recommended Restaurants: Already opened; worth a visit.
Over thirty new kosher restaurants are set to open their doors in the coming months. 14
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The Fish Grill,
Pardes,
Malibu, California. Serving the freshest fish and crunchiest slaw along the Malibu coastline.
Brooklyn, NY. Out-of-the-box food sure to blow your mind.
Citron & Rose,
Mamilla Rooftop Restaurant,
Philadelphia, Pennsylvania. Modern takes on Jewish classics with top-notch service and a relaxed atmosphere.
The Kosher Taco, Lakewood, NJ. Mexican food, all homemade. Good service, modern casual atmosphere.
Jerusalem, Israel. View the entire Old City of Jerusalem while dining on modern Israeli cuisine. Worth coming just for the view.
Apple Honey Cake Serves: 12 I love this recipe because it is super easy to prepare. All you need is a bowl and a mixing spoon. Almost anyone can make this cake, guaranteed. It is a great recipe for kids, or anyone who is intimidated from baking. ½ cup oil ½ cup orange juice 2 eggs 1 cup honey 1 teaspoon pure vanilla extract 1 teaspoon instant coffee dissolved in 1 teaspoon boiling hot water 1¾ cups flour 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon ground ginger 1 cup cubed or shredded apples (optional) Pinch of salt
1. Preheat oven to 350°F. 2. Spray a 10-inch loaf pan or 9x13 baking pan with PAM. 3. In a large bowl, combine the oil, juice, eggs, honey, vanilla and coffee. 4. In a separate bowl mix together the flour, baking soda and spices. 5. Combine the baking soda and spices with the flour and then mix the flour into the batter until combined. Fold in the apples. Pour batter into pan and bake for forty minutes or until golden brown and a toothpick inserted in the center comes out clean.
Poached Apples Serves: 4 4 firm apples, peeled, cored, sliced or cut into round circles with a mellon baller or apple corer 2 cups apple cider ½ cup apple brandy or apple liquor 1 clove 1 cinnamon stick
1. Bring all ingredients to a boil. 2. Simmer for fifteen minutes. 3. Set aside to cool. 4. Place in covered container with all the liquid and serve chilled with honey cake. 26
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CLICK: www.joyofkosher.com for more apple recipes.
Favorite Baking Apples
Golden Delicious
Granny Smith
Cortland or Macintosh
firm yet sweet; recommended for tarts, pies, applesauce and savory dishes.
firm and tart; recommended for tarts, pies and savory dishes.
sweet and saucy; recommended for cakes and baking whole.
Favorite Eating Apples
Honey Crisp
Gala
Fuji
Apple Compote Serves: 4 My aunt Kraindy is a real balabusta. This dish is a constant in her home and is healthy, comforting and satisfying. I love the tart apple flavor combined with the sweetness of the prunes; this is a great dessert option to have in your fridge throughout Yom Tov. You can easily double or triple the recipe for larger quantities.
6 1 ¼ 1
medium-size Golden Delicious apples, peeled and cored cup prunes cup water teaspoon cinnamon
1. Place all ingredients in a 4-quart pot. 2. Bring to a boil. 3. Simmer covered for about twenty minutes until apples are tender. 4. Serve warm, at room temperature, or cold. FALL 2013
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Holiday Guide
TABLESCAPE
Bring the outdoors in using fall colors and a rustic flower arrangement.
e p a c s e l
b a T
the ky of tore l a M nS By Spoo r e v l i S
Malky is the founder of the Silverspoon store and website www.SilverSpoonStore. com. Born from a passion for entertaining, the Silver Spoon first opened the doors of its boutique in 2000. Malky had a desire to offer fine quality tabletop at the most competitive prices available. It soon became obvious that more than a few shared her appreciation for beautiful tableware and her passion for stunning presentation. Malky shares her tips and recommendations to help you create a one-of-a-kind table setting. Malky and her staff are always available to assist you with any of your tabletop needs.
j Salt and pepper cellars or grinders scattered around the table make them easy to reach.
j
Use random material like burlap to wrap flatware or silverware and bring a new dimension to any table setting.
Using lady apples or small pears, insert a toothpick with your guests’ names in each one for an innovative place card or card holder, adding an element of interest to the table.
j Use stamps Pates: Gien Songe
to mark cardstock with pretty designs for an instant place card solution.
j Don’t be intimidated by white china; white china is now trending and looks good with everything.
j Emerald green is the color of the year.
j Use inexpensive large leaves as chargers.
j
Holiday Guide
HOW-TO TECHNIQUE
Te c h n i q u e # 1
MASTERING ROASTED VEGETABLE SOUP By Shifra Klein Mastering a technique really simplifies cooking; it allows any cook to go with their intuition with regard to both flavor and ingredients and not have to rely on looking up recipes. This simple technique allows you to roast any vegetables you have on hand — literally any! Preparing a soup over the course of the Yom Tov will be a cinch and you can use up all your leftover vegetables in the process. Add the roasted vegetables to a basic chicken or vegetable stock and you have an incredibly tasty soup that freezes wonderfully as well. The roasting intensifies the flavor of the vegetables and the all-natural stock allows you to avoid soup mixes and keep things healthy and nutritious.
THE GENERAL PREMISE OF THIS TECHNIQUE: 1. Roast 2 pounds of vegetables in a 450°F oven. Roast vegetables such as cauliflower, broccoli, peppers, tomatoes, summer or winter squash, sweet or regular potatoes, with two tablespoons oil, 1 teaspoon salt, ½ teaspoon pepper and additional spices of choice. 2. Bring stock to a simmer (can use homemade or store-bought stock). 3.Combine 4 cups of stock and roasted vegetables. 4. Simmer for fifteen minutes.
BASIC VEGETABLE STOCK Salt is purposely excluded from this recipe to allow you to add salt when making your soup. In addition, if using stock as a flavor base for chicken, roast or grains it is best to use a saltfree stock so your dishes don’t end up too salty. 3 carrots 3 stalks celery 1 large onion 2 cups of fresh herbs 1 whole head garlic 1 tablespoon black peppercorns 8 cups of water
Place all ingredients in a large pot. Bring to a boil and simmer for an hour. Let cool and strain. You can divide the stock into small containers for later use.
5. Puree until very smooth (use a blender or immersion blender). 6. Serve or freeze for later use.
ROASTED CAULIFLOWER GARLIC SOUP
ZUCCHINI SOUP
ROASTED SWEET POTATO SOUP
Use spices such as curry spice for sweet potato, or garlic cloves IRU FDXOLIë ORZHU WR UDPS XS WKH Ië ODYRU DQG PDNH WKH VRXS WDVWH PRUH H[RWLF DQG XQLTXH Set aside a cup of roasted veggies; do not puree and use as a garnish for the soup. 52
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Holiday Guide
MAIN MENU
ice R Apple
Sa
lad
Simanim inspired QUICK & KOSHER
By Jamie Geller
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on alm H o n e y Sesame S Spinach Salad
Menu 1
S wit h
W hole
Wheat Croutons
imanim are so my thing. Now of course I know that on Rosh Hashanah they are everyone’s thing, but in addition to holding a Rosh Hashanah Seder where all the simanim make an appearance (even that fish head!) I let them inspire my menu. This fish course features no less than 9 simanim (fish, honey, spinach, carrots, cabbage, pomegranate, apples, leeks and dates). I am nothing if not efficient. And all recipes are kissed with honey… well more than kissed. I call for generous measurements because why shouldn’t our cup runneth over with sweetness this new year?! This entire course serves 6 to 8 and can easily be doubled and tripled should your table runneth over with company. CLICK: www.joyofkosher.com for more simanim-inspired recipes
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DESSERTS
s t r e s se
JoyofKosher.com | FALL 2013
Pumpkin Cake
WITH PECAN PRALINE FROSTING
e n a p i g ar n Tart
FF ig
By Chanie Apfelbaum
This tart celebrates the bounty of fresh figs available in early fall. They pair wonderfully with frangipane - an almond cream filling. Glazing the figs with silan (date honey) is a great way to further incorporate more simanim into your Rosh Hashanah menu.This tart is so good that the tasters I invited over offered to buy some for Shabbos. MAKES: 2 9" tarts 1 package puff pastry, thawed in the refrigerator overnight Frangipane filling (recipe follows) 12-14 fresh figs, thinly sliced ¼ cup silan or date syrup 1 egg + 1 tablespoon water, lightly beaten
FRANGIPANE: 1 cup slivered almonds ½ cup sugar 1 stick butter or margarine, cut into 1" slices 1 large egg 3 tablespoons flour 2 teaspoons almond extract ⅛ teaspoon salt
For the frangipane: Add almonds and sugar to a food processor and process until almonds are finely ground (the sugar keeps it from turning to almond butter). Add remaining ingredients and blend until smooth. Add the filling to a pastry or Ziploc bag and refrigerate while you prepare the pastry. For the tart: 1. Preheat oven to 400°F. 2. Unfold one sheet of puff pastry and place on a parchment-lined baking sheet. Brush egg wash around the edge of the puff pastry and fold puff pastry over to create a 1/2" border. Using a fork, prick the pastry all around, inside the border. 3. Pipe half of the frangipane filling into the tart, taking care to stay within the border. Arrange half of the sliced figs in overlapping rows on top of the frangipane. Warm the silan in a microwave or saucepan and brush it lightly over the figs. Brush the border of the puff pastry with egg wash. Bake, on the bottom rack of the oven, for 35 minutes, or until pastry is golden brown and frangipane is puffed around the edges. 4. Repeat with 2nd sheet of puff pastry.
ABOUT CHANIE: Chanie Apfelbaum keeps BUSY IN BROOKLYN, blogging about her cooking, crafting and coping adventures. She combines her love of writing, photography and design to bring you original dishes and crafts that your whole family will enjoy.
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