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
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CARROT SPICE CAKE WITH HONEY GLAZE, PG. 76
Contents FALL 2015
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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:
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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
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Rosh Hashanah
| CHALLAH |
Challah 2015 FOR
SHANNON SARNA
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RUM
RAI SIN -CI
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AM ON
SW IR L
CH
L AL
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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
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| 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.
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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.
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| 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
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| NEW N E W YEAR Y E AR R DESSERTS DESSERTS |
PECAN, CHOCOLATE, AND RASPBERRY RUGELACH with Whole-Grain Pastry
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