Shavuot 2017 #VegetarianIssue sneak peek

VEGETARIAN ISSUE

* YOUR SOURCE FOR ALL THINGS KOSHER *

SHAVUOT 2017 | ISSUE 38

Savory Yogurt Bowls

7-ingredient Shakshuka Spaghetti Pie pg. 40

CHEF LAURA FRANKEL'S

FISH GUIDE USA $6.99 / CANADA $8.50 / UK £5.00 AUSTRALIA $8.50 $8 50 / SA R90 / ISRAEL 25

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

JAMIE'S ISRAEL-INSPIRED BREAKFAST ALL DAY FORAGING IN CENTRAL PARK FUN FAMILY OUTING BAKING BRIOCHE WITH CHEF ISAAC @POMEGRANATE

| INSANE MILKSHAKES |

e k a h S p U It

By Cheryl Rich Heisler

M

y grandmother shared lots of stories about her innumerable older brothers always teasing her, making her life alternatively wonderful and miserable. One time her eldest brother came home from college concerned about her wasting away. He was so worried that he gave her a whole dollar with the specific instructions to drink a 10 cent milkshake from the corner drugstore every day, for the next 10 days to help fatten her up.

These insane mile-high milkshakes surely would have done the trick for my grandmother. Rich candy bar shakes topped with everything but the kitchen sink, she could have had one and pocketed the 90 cents!

I’ve amped up the crazy milkshake trend by adding some spirits and liqueurs, for an adult-only treat. Get creative with the toppings and mix-ins—doughnuts, sprinkles, cookies, anything goes!

Chag Sameach and L’Chaim!

CHERYL RICH HEISLER is a licensed mixologist, a regular contributor to JOY of KOSHER, and the founder of Mixed metaPours, a nationally known, custom-cocktail consultancy based in Chicago. Reach her with your wine and spirits questions at www.mixedmetapours.com.

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B And B

| DINING OUT | The array of pastry at Pomegranate Supermarket's coffee shop

B Is for brioche and butter Written en by Shifra Shifr Klein Photography by Sasha Gitin

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| COOK THE TRENDS |

Quinoa Sweet Potato

Beet & Granola

Savor this

Moment

By Shifra Klein

I

love supermarkets, grocery stores, farmer’s markets—anywhere that sells food. Wandering down the aisles, checking out the labels, the smell of fresh produce—I just can’t get enough. In fact, it’s my favorite way to unwind, get inspired, and develop ideas for the magazine. After touring the endless food stands in Eataly, I recently found the inspiration for my Shavuot menu—savory yogurts.

Yogurt doesn’t have to be sweet, and I’m giving you three very good reasons to join me on the savory side: Sweet Potato and Quinoa, Beet and Granola, and Za’atar Roasted Chickpeas.

Serve these yogurts in bowls, or layer them in glass jars to create beautiful parfaits.

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| VEGETARIAN BOWLS |

Vegging Out

By Tamar Genger When the temperature rises, pull together some of your favorite fresh ingredients to make veggie bowls full of greens, grains, and protein. Light and refreshing, veggie bowls are versatile—they make a great lunch, impressive salad, or quick weeknight dinner.

The best way to really enjoy veggie bowls is to mix and match. Prep large amounts of your favorite grains and beans and then mix and match veggies, dressings, and proteins with your favorites. These are all vegan but you can add hard-boiled eggs, leftover chicken, or salmon to any for a full meal.

Spring Power Bowl Servings: 4 Prep time: 10 minutes Cook time: 20 minutes Marinating: 20 minutes I top this veggie grain bowl with baked tofu. You can save time by buying flavored baked tofu or skip it altogether if you are serving this as a side for a larger meal.

BAKED TOFU 2 tablespoons extra virgin olive oil 4 tablespoons soy sauce Juice of 1 orange (2 tablespoons) 1 garlic clove, minced Pinch crushed red pepper 1 teaspoon Italian seasoning 1 (2-ounce) package extra-firm tofu, cut into bite size pieces

¼ cup fresh finely chopped mint 1 cup broccoli florets, blanched or frozen ½ cup frozen peas, thawed 2 tablespoons extra virgin olive oil 1 tablespoon pure maple syrup 2 tablespoons lemon juice 1 teaspoon Dijon mustard Pinch of kosher salt

TOFU 1. Whisk together evoo, soy sauce, orange juice, garlic, crushed red pepper, and Italian seasoning in a medium bowl.

Add tofu and toss well. Cover and marinate in the fridge for 20 minutes or overnight.

SALAD 2 cups cooked quinoa 1½ cups cooked black lentils 1 small red onion, finely chopped ½ cup fresh finely chopped flat-leaf parsley ½ cup fresh finely chopped cilantro

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2. Preheat oven to 400°F. 3. Place tofu on a baking sheet and bake tofu at 400°F for 20 minutes, tossing half way through until firm and crispy.

SALAD 1. In a large bowl combine quinoa, lentils, red onion, parsley, cilantro, mint, broccoli, and peas.

2. Add evoo, maple syrup, lemon juice, Dijon, and salt.

3. Toss everything well. Adjust seasoning with more salt and pepper (if needed), top with baked tofu, and serve.

| FORAGING |

Marie's Garden

Steve 'Wildman' Brill

Sweetfern

THE CALL OF THE WILD Marie Viljoen en

Foraging blue violet

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Rose hips

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Beech Plum tree

| EDIBLE CENTERPIECES |

Edible Garden Salads

Welcome to the Garden of Eatin'

By Shifra Klein

Shavuot is all about flowers, so celebrate with these stunning edible gardens.

Make one large centerpiece or individual cups packed with edible dirt, raw or pickled veggies, fresh herbs, and lots of edible flowers.

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BAKED

PIE sweet potato

Creamy Marinara Servings: 8 Prep time: 5 minutes Cook time: 55 minutes Total time: 1 hour 1 4 1 1 2 ½ ½

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pound dry spaghetti cups jarred marinara sauce cup ricotta cheese cup plain Greek yogurt eggs cup grated Parmesan cheese cup chopped fresh basil

2 cups shredded mozzarella cheese, such as HAOLAM* (optional)

1. Preheat oven to 350°F. Line a springform pan with parchment paper, allowing edges to hang outside of pan.

2. In a large pot, cook pasta in boiling water for 10 minutes.

3. In a large bowl, combine sauce, ricotta, yogurt, eggs,

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Parmesan, basil, and mozzarella (if using). Drain spaghetti and mix into sauce and cheese mixture, tossing to coat the pasta completely. Pour into prepared pan.

4. Bake at 350°F for 45 minutes, until set. Allow to cool a bit before removing from pan. Serve warm. *Haolam also produces whole milk shredded mozzarella which melts perfectly

spinach artichoke

TIP:

For extra richness, create layers.

Pour half the spaghetti mixture into the pan, sprinkle mozzarella cheese on top, then top with remaining spaghetti mixture.

| SPAGHETTI PIES |

Everyone loves spaghetti, and these baked spaghetti pies are no exception. These recipes come together in es, a flash, require little effort, and when served in wedges, make a big impression with friends and family.

By Shifra Klein

Shakshuka style

Vanilla Bean Servings: 8 Prep time: 5 minutes Cook time: 55 minutes Total time: 1 hour 1 pound dry spaghetti 2 cups ricotta cheese 1 (8-ounce) cream cheese brick, softened 2 eggs 1 tablespoon vanilla bean paste ½ cup sugar

½ teaspoon kosher salt Optional: raisins, dried cherries, and cinnamon

1. Preheat oven to 350°F. Line a springform pan with parchment paper, allowing edges to hang outside of pan.

2. In a large pot, cook pasta in boiling water for 10 minutes.

vanilla, sugar, salt, raisins, dried cherries, and cinnamon (if using). Drain spaghetti and mix into cheese mixture, tossing to coat the pasta completely. Pour into prepared pan.

4. Bake at 350°F for 45 minutes to 1 hour, until set. Allow to cool a bit before removing from pan.

Serve warm.

EDITOR'S NOTE:

To prevent spillover while baking, cover the inside of your springform pan with parchment paper so it doesn’t seep out during cooking.

Bake the spaghetti pies in a large oven-to-table dish, a cast iron pan or individual ramekins.

3. In a large bowl, combine ricotta, cream cheese, eggs, SHAVUOT 2017

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| KIDS IN KITCHENS |

Just for Kids

By Zalman Klein

ZALMAN'S TIP:

Placing the sticks in the freezer prevents the cheese from oozing out during baking. It took me two tries to figure that out. It also makes the sticks extra crunchy.

Zalman would love to see fellow kids cooking up these mozzarella sticks. Send your pictures to magazine@joyofkosher.com or via facebook or instagram @joyofkoshermagazine.

Oven-Baked Mozzarella Sticks Mozzarella sticks. Kids love them, but the traditional way of deep frying them isn’t very kid-friendly. That’s why we’ve developed this fool-proof baking method. Not only is it healthier, there’s no mess and danger that comes with deep frying. In fact, your kids can make this entire recipe themselves.

GLUTEN FREE VERSION: use gluten free flour and bread crumbs.

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Yield: 12 Freeze time: 20 minutes Cook time: 25 minutes Total time: 45 minutes 12 sticks mozzarella string cheese, plastic wrapping removed 2 eggs, beaten 1 cup all-purpose flour 2 cups flavored bread crumbs Cooking spray Marinara sauce, for dipping

1. Line a baking sheet with parchment paper or aluminum foil.

2. Prepare a dredge station: place eggs in one plate, flour in a second plate, and bread crumbs

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in a third plate.

3. Dip string cheese into flour, then eggs, then bread crumbs and place on parchment lined baking tray. Repeat until all cheese sticks are coated.

4. Place baking tray in freezer for 20 minutes.

5. Preheat oven to 400°F. 6. Remove tray from freezer and spray sticks with cooking spray.

7. Bake at 400°F for 20 minutes.

Flip cheese sticks over and bake for 5 minutes more.

8. Remove from baking tray and serve immediately with marinara sauce.

ZALMAN KLEIN, is a budding chef, who resides in Cedarhurst and has learned lots of cooking skills from spending hours in the Joy of Kosher with Jamie Geller magazine test kitchen.

| TABLESCAPE |

Using a square wood container mimics the square flower arrangement and the spring-inthe-woods feel to the table

The Carpe Diem Rose brings the perfect summer tones to the table.

Shavuot Tablescape

By Chanie Greenbaum

Shavuot, a.k.a. as the flower holiday falls right between spring and summer. We created this spring-in-the-woods-themed tablescape all built around the Carpe Diem Rose. Starting off with one point of inspiration is an effective way to set a beautiful table. The Carpe Diem led to the cumbia, which led to the placement of the oranges, the lemons and limes. The rosemary was an obvious pairing in terms of aroma, visual appeal and it brought together the plates and gold flatware.

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Pure Decadence:

Tiramisu Trifecta

EDITOR'S NOTE:

If you can not find mascarpone cheese, substitute by whipping 1 room temperature 8-ounce bar cream cheese with 2 tablespoons heavy cream.

By Laura Frankel

T

iramisu is a classic Italian dessert that means PICK ME UP, probably referring to the espresso and its side effects. The confection was created in the 1960s and since then has been adapted into cakes, ice creams and many other versions.

I love the classic and on a hot summer day, there is nothing that will pick you more than this delicious dessert.

The first step of the recipe is a classic sub-recipe for making a zabaglione. The egg custard is delicious and can be served over fresh fruit, pound cake or just about anything. Zabaglione or Sabayon (French) is one of my go-to recipes and a kosher household’s arsenal recipe.

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| THE REAL DEAL |

Matcha and White Chocolate Tiramisu America, and much of the world, is having a love affair with matcha—a green powdery tea served for millennia during meditative and formal Japanese and Chinese tea ceremonies.

Matcha, with its green, vegetal and slightly sweet flavor pairs well with vanilla and white chocolate. Sencha, matcha’s darker, stronger, and “huskier” flavored cousin, is not a great substitute in this recipe.

EDITOR'S NOTE:

Like this recipe? Share your comments with us. Email magazine@joyofkosher.com or @joyofkoshermagazine on instagram.

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