Late Winter 2015 The Purim Issue Joy of Kosher Magazine

EDIBLE GIFTS ISSUE

* YOUR SOURCE FOR ALL THINGS KOSHER *

LATE WINTER 2015 | ISSUE 24

50+

NEW RECIPES AND EDIBLE GIFT IDEAS!

ED R I P S N I M PURI AH + CHALL AMEL R SALTED CANESS GOOD

TECHNIQUES:

4 WAYS * DUCK, HONG KONG * TRAVEL: GRAIN PITA * WHOLE * WHOLE ROASTED FISH

FOOLPROOF SEARED TUNA NEW COLUMN: COOKBOOKS CHEF WARS: QUINOA USA $6.99 / CANADA $6.99 / UK £5.00 AUSTRALIA $6.99 / SA R77 / ISRAEL 25

KOSHER MEDIA NETWORK

a bitayavon production

llette a G h c tas Haman pg. 60

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

Contents PURIM 2015

CLICK For more exciting recipes and tips!

JoyofKosher.com/magazine

A New Twist on Dips, p.45

ADDITIONAL FEATURES 56 COOKING WITH CHAMPAGNE

58 THE JOY OF BUBBLES: CHAMPAGNE SPRITZERS

59 THE CELLAR: CHAMPAGNE

60 COOKBOOK

SNEAK PEEK: HAMANTASHEN GALETTE

icken d Ch e l l i r G ays 3-W pg.74

63 DUCK: EVERYTHING

YOU NEED TO KNOW

72 CHEF WARS: QUINOA 74 TRIPLE PLAY One dinner for 3 palates

80 TECHNIQUE:

ROASTED FISH

82 LAST BITE 8 LETTER FROM Jamie’s favorite edible gift ideas.

14 EDIBLE GIFTS Some of our favorite unique, kosher, gourmet goodies.

15 CONDIMENT OF THE YEAR: PICKLED RED ONION

16 GIFTS + GADGETS 18 FOOD TRENDS What to expect this year.

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22 TRAVEL: • Hong Kong • 9 Ways To Save on Winter Travel

28 ASK LEVANA Everything you wanted to know about tofu

30 TORCH IT The secret to foolproof seared tuna? A food torch.

33 WHOLE GRAIN PITA

37 CHALLAH: PURIM EDITION

Pull-apart surprise challah + poppy seed monkey bread

45 A TWIST ON

TRADITION: DIPS

48 3-INGREDIENT WINTER SOUPS

50 SALTED CARAMEL How-to guide + one-ofa-kind recipes.

Salted Caramel Brownie Trifle, p.50

| NAME NAM ME |

TIP:

1.

SEARED TUNA. This is the ultimate way to sear tuna. The outside develops the perfect sear and the inside stays smooth and rare. Use sushi-grade tuna steaks and torch both sides of the steak until well-seared. Slice and serve.

Use your kitchen torch to unmold tarts and bundt cakes. Torch the outside of your cake/ tart/Bundt pan before unmolding to make the process easier.

Torch it I

n previous issues we have shared phenomenal crème brûlée recipes – from classic vanilla to espresso-flavored. As a result, we have quite a few kitchen torches hanging around our kitchen. This made us wonder what other brûléed goodness our torches could accomplish. It was great to discover the versatility of this kitchen gadget and the gourmet treats we were able to whip up in just minutes with the help of our trusty torch.

2.

SUGAR SHAPES. Place sugar over cookie cutters or shape sheets, and brûlée. You can also simply brûlée a bunch of sugar and then break it up, so you have crunchy sugar shards to use as dessert toppings.

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| TRIPLE PLAY |

Meal #1 CHICKEN SKEWERS

T R I P L E P L AY:

CHICKEN TZIPPY FETTMAN

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| TRIPLE PLAY |

Meal #3 GRILLED CHICKEN SALAD

Meal #2 PITA SANDWICH

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| CHALLAH CHALLAH |

Purim-Inspired

Challah SHANNON SARNA

very year as Purim approaches, I become anxietyridden over having to come up with the most creative and delicious combination of flavors to fill hamantaschen. Some of my favorite creations have included dark chocolate ganache with salted caramel and coconut cheesecake hamantashen, recipes I love making as much as I enjoy eating. And then, last year I tried my hand at making hamantaschen-shaped challah, which was fun to look at, but just lacked that “wow” taste factor.

This year, instead of thinking about how to make challah look like hamantaschen, I focused on the taste and whimsy of Purim to create two delicious recipes evoking various flavors of the holiday.

Purim gives even adults the chance to be silly and enjoy booing Haman with the best of ‘em. And so I wanted to create

E

a challah that would evoke that same childhood sense of whimsy. This pull-apart “sweet surprise” challah is perfect because not only will you enjoy coming up with crazy flavor combinations to stuff into the challah, but your guests will have a fantastic surprise as they open up their challah balls to see what awaits inside.

Poppy seed filling, or mun as I grew up enjoying, is a classic hamantaschen flavor. For some it is an acquired taste, but when paired with a simple glaze and a “monkey-bread” style challah, you will be hard-pressed to find someone who doesn’t enjoy this rich treat.

Both these recipes lend themselves well to serving at a Purim seudah and kids will enjoy helping out as much as they’ll love eating these treats. So, go ahead, put those kids to work, and enjoy.

Shannon Sarna is editor of The Nosher and does private baking and cooking events throughout the NYC area. You can find her on twitter and instagram @shasarna.

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| CHALLAH |

Poppy Seed MonkeyBread Challah

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Dips A TWIST ON TRADITION

CHAYA LICHTENSTEIN SHUSHY TURIN

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3

-INGREDIENT

FAT-FREE SOUPS DINA SCHWARTZ

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| TECHNIQUE |

ROASTED FISH

by Shifra Klein

THERE IS NOTHING LIKE ROASTED WHOLE FISH. Cooked right, the skin achieves a crispy texture while the interior results in flaky, tender, and juicy fish. It is all about taking a few easy measures to ensure perfect results every time. Use bronzino, tilapia, or red snapper.

RECIPE/INSTRUCTIONS Serving size: Each small/ medium white fish serves 2 1. Preheat oven to 500 degrees. Stuff fish with aromatics, salt, and pepper. (We used lemon and basil.) Use any herbs, citrus, garlic, onions, anchovies, tomatoes…the options are endless.

2. Score fish 1-2 inches apart, ½ inch deep. Drizzle with olive oil, sprinkle with salt and pepper, and roast for twenty-five minutes. Serve immediately.

SIGNS OF FRESH FISH Fresh fish is crucial.

Signs of fresh fish include: a fresh aroma (odor of the sea…not fishy), clear eyes, red gills, firm flesh and no discoloration.

add You catnomatoes, cherryy peppers, bab rlic or onion and gathe pan to to wel . s a t s a ro 80

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al ows h s i f g n i r o c S cape steam to isehs to be and the lyf cooked. proper

Butterfly and de-bone fish at your local fish store. Butterflying fish allows the fish to open like a book (so you can easily stuff the fish), with the spine still intact.

DUCK

BY DEVORA BACKMAN PHOTOGRAPHY BY: MOSHE LEW

T

he word conjures up an image of the ultimate restaurant dish, with perfectly crisped skin, juicy meat, and that deep, rich flavor achievable only by trained chefs working in a professional restaurant kitchen.

Even the most experienced home cooks, who have roasted hundreds of chickens and can get juicy turkey every time, shudder when you mention the word “duck”—it is that intimidating. To make matters even more difficult, kosher duck has been very hard to come by in the past, with whole frozen birds available at a few kosher markets.

To demystify this mystery meat, editor-in-chief Shifra Klein headed out to spend a day with a bona fide meat expert: Naftali Hanau from Grow & Behold. The ethical kosher meat supplier began offering duck in May, after a lengthy search for

a supplier farm that upheld the same rigorous animal treatment standards, and a kosher facility that could accommodate the intricate process of processing and plucking the birds. Today, Grow & Behold is proud to offer a full selection of duck products, from beautiful whole birds to breasts, and even bones for use in making stock.

Naftali Hanau and his wife Anna are justifiably proud of this recent addition to their virtual butcher shop. At their home in Brooklyn, Hanau headed out onto the porch despite the cold to prepare his new favorite treat: grilled duck wings. “It’s the most economical cut and a fun way to experience duck,” he explained, noting that the price can be an obstacle to many. “But even for fifty dollars for a whole duck, you can feed four people, plus you will be left with about a cup and a half of duck fat.”

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