Joy Of Kosher Magazine - Shavuot 2016 sneak peek

SHAVUOT ISSUE

* YOUR SOURCE FOR ALL THINGS KOSHER *

SHAVUOT 2016 | ISSUE 32

Vegetarian Issue

TIP #1: Add herbs to salad greens +more tips INSIDE!

RESTAURANT REVIEWS +

new pasta dishes from our favorite chefs VEGETARIAN FEAST BY THE HESTER

CHEESECAKE GUIDE: ISRAEL-INSPIRED AMPED-UP ICE CREAM COOKBOOK GUIDE & SUMMER SALADS USA $6.99 / CANADA $8.50 / UK £5.00 AUSTRALIA $8.50 / SA R90 / ISRAEL 25

Farmers' Market Salad pg. 27 KOSHER MEDIA NETWORK

a bitayavon production

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

| CREPES |

Crepes Sweet Crepes

Nutella

Crepes are popular all over Paris and, more recently, all over modern cities around the world. The classic crepe has always been made with butter and sugar; however, the following crepe recipes are inspired by the classic cheese blintz. I decided to draw from Italy for my inspiration and substitute mascarpone for cream cheese. Mascarpone is much more delicate, with a subtle sweetness, and is lusciously creamy.

Following, you will ďŹ nd four sweet and four savory recipes.

All recipes are very simple and usually involve a basic puree, then the folding technique provided. Bitayavon!

Cranberry-Oorange Tiramisu

Chocolate Chip 18

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Roasted Carrot

Basic Ricotta Filling

Beet

Tomato-Basil

Savory Crepes SHAVUOT 2016

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| SHAVUOT SPIKED SOUPS |

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GONE

FISHIN' NAOMI ROSS

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| VEGETARIAN DISHES FROM THE HESTER |

Vegetarian Feast by

The Hester ITTA WERDIGER ROTH

THE STORY OF THE HESTER

Hearty Summer Salad, pg. 46

Growing up in Melbourne, Australia, the idea of New York felt like a dream—a city where there were more than a handful of kosher restaurants, a place that was truly a kosher food lover’s dream.

When I got here, however, I worked in the industry for a while and, of course, I ate my way through the city. But I was underwhelmed by how few restaurants were doing original and exciting things with food. Nowhere was there a place that my husband and I could go for a cool date night, with good food, ambience, and live music.

So I started one in my living room. In 2011, I opened The Hester. It was an off-the-grid restaurant and music club, and I was finally able to let my culinary creativity run free. I served farm-to-table-style fare, using local ingredients whenever they were available, and adapting and changing my menus constantly.

As for the rest, I made sure there was a full bar and great music such as jazz, folk, bluegrass, rock, as well as women-only dance nights.

And the food? I loved the food! I’m speaking as the chef, but also as someone who loves to eat. When I paired up with Alexander “Sasha” Chack to open our brick-and-mortar restaurant, Mason & Mug, we promised a cookbook that disclosed some of The Hester’s greatest secret recipes. Little did I know, opening a restaurant (and having a baby shortly after it opened!) would take up any and all of my cookbook writing time. Now that I’ve got a little bit of time, I’m getting it done and, thanks to Joy of Kosher, I can share a little sneak preview with you.

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| CREAMY TREATS WITH

| M

OC

PECAN CRUNCH AMEL CAR HA A

TION OF HALVA EBRA L E C

CREAMY

Y RR E EB LU

LE UMB R C

FR

OZ E

N

B

Desserts U

SHIFRA KLEIN

sing store-bought ice cream and incorporating gourmet avors and ingredients creates the most indulgent desserts. Fairly simple, yet crowd pleasing, the following ice cream creations are a great option to end any holiday or celebratory meal.

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| HOMEMADE CARAMELS |

CARAMELS MELISSA KAYE

H

omemade caramels couldn't be any easier to make, especially when utilizing a candy thermometer to achieve the correct temperature.

If you have any caramels left, there is so much you can do with these sweet, classic treats.

Add them to cookies, such as the best chocolate chip cookies (pg. 53), cakes, such as the warm chocolate cake (pg. 52), or simply add to coffee, or atop ice cream for a quick treat. Another great option: add to yeast rolls, such as the apple caramel rolls (pg. 54).

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| HOMEMADE CARAMELS |

CARAMEL-STUFFED CHOCOLATE CHIP COOKIES 1 cup (2 sticks) margarine or butter ¾ cup brown sugar ¾ cup sugar 1 teaspoon vanilla extract 1 egg 2¼ cups bread or high-gluten flour 1 tablespoon cornstarch 1 teaspoon baking soda ½ teaspoon salt 2 cups (12 oz.) semisweet chocolate chips 3 dozen pieces of caramel, about 1x½” each

1. Preheat oven to 350°F.

6. Mix in the chocolate chips.

2. Line cookie sheets with parchment paper and set aside.

7. Divide the dough into 3 dozen balls using a cookie scoop.

3. In the bowl of an electric stand mixer fitted with the paddle attachment beat the margarine or butter with the sugars and vanilla extract.

8. Roll each small piece of caramel into a ball and tuck each piece into each ball of cookie dough.

4. Once combined, add in the egg.

5. After the egg is mixed in, add the flour, cornstarch, baking soda, and salt. Mix on low until the dough comes together.

9. Roll the cookie dough into a ball and make sure the caramel is completely covered.

10. Bake for 8-10 minutes, until the edges are lightly brown.

11. Cool on a wire rack.

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| JOY OF ISRAEL |

Cheesecake “ISRAELI” JAMIE GELLER

Cheesecake is super popular in Israel, not just for Shavuot but year-round. You’ll find it on dairy dessert menus, at hotel breakfasts, and served Shabbos morning in Israeli homes. It’s one of the two to three cakes that most every homemaker knows by heart and has in regular rotation. I asked my friends, some of Israel’s most famous celebrity chefs, TV stars, bestselling cookbook authors, editors, and food writers, for their perfect cheesecake-baking tips and exciting twists on my favorite dairy dessert. Last night I ate TWO cheesecakes in preparation for this article. I don’t want anyone claiming I didn’t do my homework!

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Chocolate Ganache-Frosted Cheesecake

12 TIPS FOR SUCCESSFUL BAKING 2 Room temperature ingredients - Do not use cheese that has been taken directly from the fridge. The same rule applies to eggs. –Raheli Kurt

3

Use cheese with a minimum 5% fat content, and always remove the liquid before adding it to the batter, especially with low-fat cheeses. This can be done with a cheesecloth or simply by draining the liquid out of the container.

–Raheli Kurt

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4 The higher the fat content, the creamier the cake, but 9% cheese is a good choice for a more healthful, balanced option. –Chef Claude Bensimon 5 To avoid lumps in your batter, make sure all your ingredients are at room temperature before preparing the cake.

If it’s still lumpy, pass it through a sieve; I know it’s crazy but that’s what will make your cake patisserie quality.

–Chef Tom Franz 6 Don't over-mix the batter; it will cause air to enter and later make cracks on the surface of your cake. –Chef Tom Franz

7 I recommend putting the cake in the oven when it’s cold, and then turning it on. The temperature will rise slowly and the cake won’t be traumatized and collapse or crack. –Chef Tom Franz 8 To ensure a moist cake, place hot water in a pan at the bottom of the oven while it’s baking. –Chef Shaily Lipa 9 Don't open the oven door while baking! –Chef Claude Bensimon 10

When your cheesecake is done, let it cool in the oven; this will ensure your

cake is high and without cracks.

–Chef Tom Franz

11 If your cheesecake cracks, or collapses, so what? —it's still amazing. Dust it with powdered sugar, or coat it with sweetened sour cream, fresh fruit, or chocolate ganache—whatever you have available; no one has to know, it’ll be our little secret! –Chef Tom Franz 12 Do not cut the cake until completely cooled. In fact, cheesecake tastes even better a day or two after baking.

–Raheli Kurt

DAN PEREZ/AT VERLAG

1 Only use fresh cheese.

–Chef Shaily Lipa

EATING OUT

KOSHER VEGETARIAN RESTAURANTS

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