Joy of Kosher with Jamie Geller May/June Issue

COOKING WITH FLOWERS + VASES FOR EVERY BUDGET

MAY/JUNE 2013 ISSUE 14

BEYOND MARINARA

CHEESECAKE BATTER PANCAKES

PASTA SAUCES WITH BEETS, BUTTERNUT SQUASH, ARUGULA, PEAS & MORE!

pg.40

ANCIENT GRAINS 101 BENEFITS + RECIPES

SUMMER SALADS EASY, ELEGANT, GOURMET

YOGURT BAR KEEPING KOSHER IN

GERMANY

Cheesecake AWARD-WINNING

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

+New recipes with cheesecake batter KOSHER MEDIA NETWORK

a bitayavon production

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

tren

ding

BY TAMAR GENGER MA, RD

old traditions, new trends

ANCIENT GRAINS

Farroto with Mushrooms & Pecorino pg14 12

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tra

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^ The New Synagogue

^ The Kosher Classroom

^ BornpLatz

BY E LY SE GLI CKMA N

Keeping Kosher in Germany A Slow, Steady but Self-Assured Reemergence of Jewish Life Though an international influx of young professionals, students and families are redefining what it means to be Jewish in Germany, certain traditions still have a place at the table.

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Even with intercultural tension rearing its head throughout Europe, one of the happier ironies is that Jewish life has made a definitive comeback in Germany. An emblematic testimonial to its success is the 2012 election of Peter Feldmann as mayor of Frankfurt. Though he made history as the first Jewish person to be elected to that office since the early 1930s, Feldmann makes it clear in interviews that he wants to focus more on being an effective mayor above and beyond everything else…in a city that is home to approximately 7,000 Jews.

The same can be said for the steadily growing Jewish populations in other cities like Berlin and Dusseldorf, which count more people with Eastern European and Israeli backgrounds than those with German roots. While this increasingly diverse population rebuilds and redefines Jewish life in the 21st century, several German cultural institutions endeavor to have

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the general populace remember past contributions of its Jewish communities prior to World War II. The German National Tourist Office, meanwhile, is involved in a campaign to encourage Jews from outside to rediscover Germany.

In Frankfurt, Meir and Polina Lisserman are on a mission to encourage German and foreign Jews to reconnect with their roots through The Jewish Experience (www.jewishexperience.de), which offers services and activities similar to Hillel, Chabad and B’nai B’rith Youth organization chapters in the U.S. The Jewish Experience stages numerous events and holiday celebrations, and a frustration for Polina Lisserman is that although the availability of kosher food is increasing, more needs to be done.

“Even in a big town like Frankfurt, you are dependent on whatever the stores have in stock,” says Lisserman, who adds the largest demand for kosher food comes from local kindergartens, elementary schools, the synagogue, Chabad of Frankfurt, and The Jewish

BY SHIFRA KLEIN | PHOTOGRAPHY BY RUVI LEIDER

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FEATURING

ARAME

AD WITH CRISPY SALMO L A S N SK O T A IN & OM T M SE O O

E AW ED

G SSIN DRE

LH EIR L

Arame is available kosher (OK certified) under the Eden Organic brand. Arame is a sea vegetable that has been a traditional part of the Japanese diet since ancient times. Arame is a low calorie, low-sodium food that is rich in dietary fiber and a good source of vitamin A and is fat and cholesterol free. Arame may be cooked with whole grains, in soups, stir fries, vegetable dishes, homemade breads, stuffing, salads, croquettes, and in making grain, tofu and tempeh burgers. Arame doubles in size when cooked.

To use, rinse quickly, soak for 5 minutes in cold water, chop if desired, and add to your recipe.

Arame makes an excellent side dish when cooked with sautéed sweet vegetables, seasoned with vinegar or soy sauce.

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dess

erts

GET C R E AT I V E WITH

CHEESE CAKE B Y MELISSA KAYE | PHOTOGRAPHY BY RUVI LEIDER

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{ THE PERFECT CHEESECAKE + I N N O VAT I V E USES OF CHEESECAKE B AT T E R }

Cheesecake Wontons & Cheesecake Brownies

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PA S TA

PENNE WITH RED-BEET MOSTARDA, MASCARPONE & HAZELNUTS

Weinstock Red by W

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BUTTERNUT SQUASH RAVIOLI WITH TAHINI & DATE

Baron Herzog Zinfandel

LINGUINI WITH HEIRLOOM-TOMATO CONFIT

FETTUCCINI WITH BABY ARUGULA PESTO & MEYER LEMON

Shiloh Legend

Goose Bay Sauvignon Blanc

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LAST BITE

desser ts See more ww. online at w r.com/ joyofkoshe magazine

COOKING WITH FLOWERS

Lavender Cupcakes pg.66

B Y DINA SCHWART Z | PHOTOGRAPHY BY RUVI LEIDER

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