Joy Of Kosher Magazine - Pesach 2016 sneak peek

PESACH ISSUE

* YOUR SOURCE FOR ALL THINGS KOSHER *

PESACH 2016 | ISSUE 31

Gluten-Free Issue

NEW, FRESH, MODERN RECIPES FOR THIS HOLIDAY SEASON

SOBEFEST GOES KOSHER COCKTAILS + SEDER WINES INSIDE LOOK: WALDORF ASTORIA

JERUSALEM + TIPS & RECIPES

USA $6.99 / CANADA $8.50 / UK £5.00 AUSTRALIA $8.50 / SA R90 / ISRAEL 25

KOSHER MEDIA NETWORK

a bitayavon production

FOR RECIPES, MENUS, CONTESTS AND MORE VISIT WWW.JOYOFKOSHER.COM

Contents PESACH 2016

CLICK For more exciting recipes and tips!

Find the recipe on page 35

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ADDITIONAL FEATURES 66 WALDORF ASTORIA JERUSALEM HOTEL

70 THE CELLAR: Wines for the Seder

72 SOBE CELEBRATE ISRAEL

+recipes & tips

74 INTERVIEW: Chef Michael Solomonov & Chef Alon Shaya

82 RECIPE GUIDE

Find the recipe page 24

on

8 LETTER FROM 10 GIFTS & GADGETS 12 3 WEEK COUNTDOWN TO A SERENE PESACH

16 A TWIST ON

TRADITION: MATZAH BREI

20 FAMILY DINNERS

28 COCKTAILS: NO MORE WHINING OVER TOO MUCH WINE

33 SPRING SALADS 36 SOUPS Tantalize your palate with soups full of flavor and texture.

38 CONSOMMÉ: A GUIDE 42 EXCEPTIONAL FISH DISHES

Seder plate featured on cover available at www.questcollection.com 4

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46 SUCCULENT CHICKEN DISHES

51 MEAT MAINS: An experiment on high-end vs. low-end meat

56 SIDE DISHES 60 THE PERFECT ENDING: GLUTEN-FREE DESSERTS

66 KOSHER TRAVEL DESTINATIONS

Find the recipe on page 36

SOUPS

By Melinda Strauss

For Pesach this year, I'm intrigued by the distinctive and bold avors of Greece and Germany.

Greece with its light and fresh fare, and Germany with its rich and heavy dishes. Growing up in a Jewish Ashkenazic home with many of my closest friends being Sephardic, I was served a wide variety of foods from a very young age, never knowing how much it would impact my future.

From cholent and kugels to hamin and borekas, there was always something new to taste. To this day, I still love mixing up my own Ashkenazic recipes with the avors of other cultures.

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| SEDER |

YOM TOV RECIPE COLLECTION

COCKTAILS SALADS SOUPS CONSOMME FISH CHICKEN MEAT SIDES DESSERTS SEDER WINES PESACH 2016

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28 32 36 38 42 46 51 56 60 70

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| SPRING SALADS |

SPRING SALADS

By Amy Kritzer

ASPARAGUS SALAD WITH POACHED EGG & SUMAC VINAIGRETTE, PG. 35 This salad just seems fancy, but it’s not!

(Shhh...) I like that it works for breakfast, lunch, or dinner (or fourth meal.) Here’s a secret: You can poach eggs up to 3 hours ahead of time and just carefully reheat under warm water. Easy but impressive.

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| UNIQUE EVENTS |

Zak the Baker taking pride in his kubane, Yemienite bread.

Chef Yosef Schwartz working the room.

From l to r: Chef Michael Solomonov, Chef Alon Shaya, Wine Expert Jay Buchsbaum, Zak the Baker, Naftali Hanau of Grow & Behold meats.

SOBEWFF CELEBRATES

ISRAEL

Lamb Tartare with crispy Quinoa

Red Snapper Chraime

Salmon Ceviche

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| MEAT MAINS |

Silver tip roast vs.

Standing rib roast

2-INGREDIENT ROAST Serves: 8 1 3-4-pound silver tip or rib roast (with bone or without) 2 6-ounce packages Jack's Gourmet facon or pastrami

1. Preheat oven to 450 degrees.

2. Place facon slices around roast, making sure to cover the entire surface of the roast.

3. Place facon-wrapped roast in 9x13 baking dish and roast for 20 minutes.

4. Lower oven temperature to 350 degrees and roast for an additional hour.

5. Remove roast from heat and allow roast to cool at room temperature for 20 minutes before slicing.

6. This roast is great served at all temperatures. For a more welldone roast, cook in the oven for an extra 15-20 minutes.

Chef’s note: The silver tip roast is most tender when thinly sliced.

Rib roast with parsley gremolata and balsamic braised mushrooms (recipe pg. 58) 54

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Serve with parsley gremolata: Combine 1 cup chopped parsley, 2 cloves garlic, zest and juice of one lemon, 1 tablespoon olive oil, pinch of salt and pepper. Serve with sliced roast.

PESACH SIDES

By Chaya Lichtenstein

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| DESSERT |

BROWNIE BRITTLE 2 ½ ½ ½ ½ 3 ¼ ¼ ¼ 1

egg whites cup sugar cup brown sugar teaspoon vanilla extract cup potato starch or tapioca starch tablespoons cocoa powder teaspoon baking soda teaspoon salt cup vegetable oil cup chocolate chips

1. Preheat oven to 325°F. 2. Line a half sheet pan (11x16 inches) with parchment paper and set aside.

3. In the bowl of an electric stand mixer fitted with the whisk attachment, pour in the egg whites.

4. This can also be done with a hand mixer. Whisk the egg whites on high until frothy, about 1 minute.

5. Stir in the sugar, brown sugar, and vanilla. Stir to combine.

6. Add in the starch, cocoa, baking soda, and salt. Stir to combine.

7. Add in the oil and stir to combine.

8. Pour the batter onto the parchmentlined baking sheet and spread as thinly as possible, almost all the way to the edges of the baking sheet.

9. Sprinkle the chocolate chips evenly all over the brownie batter and press down.

The chips will stick up out of the batter.

10. Place the brownie brittle in the oven and bake for 15 minutes.

RECIPE VARIATIONS: 1. Use this recipe to make regular brownies by placing batter in 9-inch square (or round) pan and bake at 350° for 25 minutes.

2. In place of the mini chocolate chips, chop two 3 1/2 ounce bars of Schmerling Rosemarie Chocolate and fold into brownie batter.

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11. Remove from the oven and carefully cut the brittle into squares. Try not to drag a knife through the brownies; instead, press the knife down and carefully lift up. Clean melted chocolate off the knife as you go.

12. Return to the oven for 5 more minutes to finish baking.

13. Remove from oven and allow to cool completely. Once cool, break the brittle into the pre-cut squares. The brittle should break evenly on the cuts you made earlier.

14. Store in an airtight container at room temperature. I don’t recommend freezing the brittle because it softens once defrosted and doesn’t stay crispy.

COMSOMMÉ

By Steven Weinberger

EDITOR’S NOTE: Turn to page 40 & 41 for a step-by-step guide on cooking consommé.

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| CONSOMMÉ |

ELEGANT CONSOMMÉ PRESENTATIONS Auguste Escoffier, the chef who codified in 1903 what we know today as classic French cuisine, lists no less than 75 elegant preparations of consommé in his Guide Culinaire. Here are three presentations for your consommé. To highlight the clarity of a well-made consommé, serve it in small amounts or in shallow bowls.

CONSOMMÉ WITH JULIENNE OF HERBED CREPES Prepare your favorite batch of Pesach crepes (julienned), adding minced, fresh parsley, or a mixture of minced herbs of your choice. Cook the crepes, being careful not to brown them.

Stack several crepes at a time and roll into a cylinder. Use a sharp knife to cut the cylinder cross-wise, into long, thin strips of noodles.

Use to garnish a bowl of hot consommé.

CONSOMMÉ PRINTANIER Peel a selection of large vegetables, such as carrot, parsnip, turnip, and zucchini. Using the small scoop (10mm), known as a parisienne scoop, scoop equal-sized small balls out of all of the vegetables. Blanch the balls in salted water until al dente. Heat the beef consommé and serve in shallow bowls with the vegetable balls.

SAVORY HERB TEA Bring the chicken consommé to a rolling boil. Take a selection of your favorite herbs, washed well, and place them into the carafe of an 8-cup French coffee press. Tarragon has a unique flavor that works very well here.

You can also add whole, toasted spices, such as peppercorns or star anise, or a slivered garlic clove. Pour the hot consommé into the carafe and close. Allow to steep for at least 10 minutes. Depress the plunger of the press to remove the solids. Pour the tea into small teacups, tableside.

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