Joy of kosher Magazine - Fall/Yom Tov 2015 Issue Sneak peek

THE YOM TOV ISSUE

* YOUR SOURCE FOR ALL THINGS KOSHER *

FALL 2015 | ISSUE 28

New Year Trends CELEBRATE VEGETABLES * HIGHLIGHT INGREDIENTS * ALTERNATIVEHUMBLE FLOURS * MEMORABLE MAIN DISHES SIMANIM TAPAS

e New for tahr: New Ye

* CHALLAH * RESTAURANTS * KITCHEN GADGETS

SPECTACUL DESSERTSAR

USA $6.99 / CANADA $6.99 / UK £5.00 AUSTRALIA $6.99 / SA R77 / ISRAEL 25

KOSHER MEDIA NETWORK

a bitayavon production

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

CARROT SPICE CAKE WITH HONEY GLAZE, PG. 76

Contents FALL 2015

CLICK For more exciting recipes and tips!

JoyofKosher.com/magazine

M BO US U HR R G O pg UI OM . 5 GN S 2 ON

Simanim Ceviche pg. 61

ADDITIONAL FEATURES 52 CELEBRATE

VEGETABLES

61 MAIN DISHES: Five popular bloggers share brand-new recipes they will be serving this holiday season.

69 KOSHER GUIDE: Items that do not require a kosher symbol.

73 A BOUQUET OF FLOURS:

Spectacular Desserts with Alternative Flours

80 THE RESTAURANT GUY: New Restaurants this Year

82 INTERVIEW: Zak the Baker

er Th e “A fte r Di nn Wi nn er” pg . 34

8 LETTER FROM 14 GIFTS & GADGETS 16 KEEPING KOSHER IN MONTANA

FENUGREEK

What is fenugreek? +3 simple & satisfying recipes

35 ICY CREATIONS

27 TECHNIQUE:

37 CHALLAH:

|

JoyofKosher.com | FALL 2015

41 TAPAS: Simanim Inspired

46 THE CELLAR: The Perfect Match

34 COCKTAILS

20 ALL DAY BREAKFAST How to Poach and Fry Eggs

4

30 ASK LEVANA:

The perfect Rosh Hashanah loaves.

48 BAKED APPLES: Four variations on the classic dish.

| BREAKFAST |

CHA YA LIC HT EN ST

N EI

Breakfast Burrito

with Chorizo & Eggs 20

|

JoyofKosher.com | FALL 2015

Rosh Hashanah

| CHALLAH |

Challah 2015 FOR

SHANNON SARNA

AH

RUM

RAI SIN -CI

NN

AM ON

SW IR L

CH

L AL

FALL 2015

|

JoyofKosher.com

|

37

B ak

ed Apples wit h

Dr

ie

d

Fr uit

and

Jam

ke Ba

dA

p p l e s w i t h H o n ey, D

ate

s,

an

d Gi

ng

er

Apples

s wi

th Golden R

ais

ins

, ze

lnu

Ba

d

A

le pp

Ha

ke

I

nd Cider ts, a ne

ye

dA pple s

|

JoyofKosher.com | FALL 2015

t wouldn’t be Rosh Hashanah without apples dipped in honey, but for food that’s exquisitely special, build on this tradition by making baked apples. This is an easy dish to cook and also incredibly flexible, so with little changes here and there you end up with dozens of variations. Besides, depending on how elaborate the recipe, baked apples can serve you in several ways – as a snack, for breakfast, or even for dessert. The bonus for kosher cooks is that most recipes can switch easily from dairy to pareve.

The recipes all begin with the right apples – ones that absorb flavor well and soften properly but don’t get mushy in the oven. The best choices are Cortland and Rome Beauty, or, if you can find them, Northern Spies, Paula Reds, and York Imperials.

Peel the apples halfway down from the top (this makes the fruit more flavorful), place them in a baking dish, pour some honey over the tops, and bake the apples, uncovered, for about an hour or until they are tender. You can switch to maple syrup or agave instead of honey. Or sprinkle the apples with sugar.

Want to stuff the apples? Just remove the core and seeds to ½ inch of the bottom and fill the hollows with ingredients like these: raisins, chopped dates or other dried fruit, chopped nuts, crystallized ginger.

Add the stuffing dry or mix it with jam, brown sugar, or more honey.

Seasonings? Sure. Anything from a sprinkle of cinnamon to ground nutmeg to freshly grated citrus peel.

MERINGUE BAKED HONEYED APPLES

Meringue B a ke d Ho

48

RONNIE FEIN

Another way to transform a plain baked apple into a stunning, celebratory dessert is to cloak it with meringue. Bake the apples first as you would for any recipe, then let them cool. Just before you want to serve the dessert, spread the outside of the apples with a thick layer of meringue and bake them briefly in a hot oven (450 degrees) to color the tips a rich golden brown.

Makes: 4 servings THE APPLES: 4 large baking apples ½ lemon 2 whole cloves 1 (3-inch) cinnamon stick 3 tablespoons honey 1¼ cups water or apple juice, or a mixture THE MERINGUE: 2 egg whites ¼ cup sugar ¼ teaspoon salt

| TAPAS |

PURPLE CABBAGE SIMAN SALAD

APPLES AND HONEYCHIPOTLE SEARED TUNA TAPAS

42

|

JoyofKosher.com | FALL 2015

| TAPAS |

GINGERED CARROT SOUP SHOOTERS

HONEYROASTED SQUASH CROSTINI WITH BEETS

CHEF’S TOUCH: Drizzle with Balsamic Reduction Glaze (recipe follows)

| VEGETABLES |

CELEBRATE LAURA FRANKEL

V

EGETABLES ARE THE NEW MEAT. Vegetables are the new meat! Vegetables are making a

comeback!

The food world is heralding the return of the vegetable. I wonder, did vegetables ever really go away?

Vegetables are delicious, nutrient dense, and make the possibilities of interesting meals endless. Take another look at vegetables and see if you can’t make them center stage in your kitchen.

52

|

JoyofKosher.com | FALL 2015

VEGETABLES

Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish studies in Chicago. She is the author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley). Frankel is an avid farmers’ market supporter, giving demos and teaching classes all over the country featuring market produce. Her website is www.Chef Lauraskosher.com. Follow her on Twitter: cheaura1.

FALL 2015

|

JoyofKosher.com

|

53

| MAIN M A I N DISHES D I S H ES S|

MAIN DISHES CONTENTS

ROASTED HONEY-GLAZED LAMB | STICKY SILAN SHORT RIBS | SPATCHCOCK CHICKEN | DUXELLES STUFFED CORNISH HEN | SIMANIM MANIM CEVICHE

FAL L 2015 FALL FAL 2 015 20 01

|

JoyofKosher.com Joy

|

61

| NEW N E W YEAR Y E AR R DESSERTS DESSERTS |

PECAN, CHOCOLATE, AND RASPBERRY RUGELACH with Whole-Grain Pastry

74

|

JoyofKosher.com | FALL 2015