SUMMER OF GIVEAWAYS pg. 6
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SUMMER 2014 | ISSUE 21
EVERYTHING YOU NEED THIS SUMMER
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BBQ/RECIPES/TIPS/BY THE EXPERTS • PICNIC/SHABBAT DINNERS SALADS/SHIFRA'S SLAWS/SEASONAL EATS • TRAVEL • OUR FAVORITE SUMMER GADGETS AND INGREDIENTS • VEGETARIAN/NINE DAYS FOR RECIPES, MENUS, CONTESTS AND MORE VISIT WWW.JOYOFKOSHER.COM
KOSHER MEDIA NETWORK
Contents SUMMER 2014
CLICK For more exciting recipes and tips!
JoyofKosher.com/magazine
Fresh Watermelon Cake p.82
ADDITIONAL FEATURES 49 SUMMER SLAWS 52 GRILLING BY EXPERTS Everything you need to know.
68 TRAVEL Kosher barbecue competitions heat up this summer.
74 BLENDED DRINKS Plus unique liquors for your summer cocktails.
76 THERE’S MORE TO S'MORES
82 LAST BITE:
MELON CAKE
Ice Crea S'morew m pg. 80iches 8 LETTER FROM
20 FOOD NOTES Contest results + Herbaceous Salad Dressings + Our Favorite Icy Summer Treats
10 GOURMET GIFTS &
GADGETS: SUMMER EDITION
12 FIVE THINGS ABOUT THE NINE DAYS
15 SUMMER SALADS
24 TRIPLE PLAY One meal to satisfy 3 palates.
28 ASK LEVANA Levana answers all your food questions. Just in time for summer: Is it worth going organic?
Enjoy summer’s bountiful produce with make-it-ameal options.
30 INTERVIEW 4
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33 IN SEASON: CHERRIES Health benefits, pitting tips and glorious recipes with cherries.
38 IN SEASON: CORN Cooking methods and six corn toppers.
40 PICNIC Summer is the ultimate time to go on a picnic. All the picnic recipes make for an incredible Shabbat day dinner as well.
Icon for vegetarian recipes that will work perfectly during the Nine Days.
Summer Salads With: MAKE-IT-A-MEAL OPTIONS BY MELINDA STRAUSS
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New Column!
TELL US: what types of dinners interest you? Email magazine@joyofkosher.com.
TRIPLE PLAY By Tzippy Fettman
I
recently read a survey which stated that one in three moms complain about having to make multiple dinners to please all the members of her family nightly. This struck a chord with me because admittedly, I was one of those moms, as are many of my friends. A while back I presented myself with a challenge, a game of sorts, to please all my diners using the same dinner components for all. I coined it "triple play." Triple, because I see the various palates I need to please divided into three groups. First, the young eaters who require simple-to-eat, easy food. Next, the teens who want healthy, good, and
SOPHISTICATED DINERS/ ADULTS: Oven fried tilapia fillets with creamy sweet chili lime sauce and cabbage slaw with cashews and mangos
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TEENS AND THOSE WHO ENJOY A FUN PRESENTATION: Oven fried fish tacos with creamy dressing
ONE M EAL: 3 SAT ISFIED PALAT ES
LITTLE EATERS: Oven fried crispy fish nuggets with creamy dipping sauce
sometimes fun food. Lastly, the adults who crave something satisfying and sophisticated after a long day. We know that cooking the meal is often only half the battle. Getting through dinner with everyone happy and satiated is a herculean task. I'm proud to say the concept really works! Everyone is happy at dinner and I am spending way less time preparing it! During these hot summer days, I thought I'd share my ideas for a light, fresh, and healthy ďŹ sh dinner designed to garner rave reviews by all and have you in and out of the kitchen in no time. Enjoy! SUMMER 2014
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Simple & Unique Slaws Cool & Cleansing: Perfect for summer BY SHIFRA KLEIN A good slaw is the ultimate dish to have on hand for any meal. Crunchy, flavorful, colorful—with the ability to be made in advance…what is there not to like? The following slaws are a twist on the traditional cabbage/carrot slaw. They are great for a Shabbos meal or afternoon lunch. The great thing about making a batch for Shabbos is that any leftovers will be devoured at the Sunday barbecue.
Tip: Use slaws a hot dog/burger s toppers.
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last bite
Melon Cake BY CHAYA FRIEDMAN
In recent years, thanks to the “Raw Revolution,” nature’s wealth has made a comeback in restaurants and homes around the world with an array of produce in every shape, size, and color taking center stage, leaving animal proteins “on the back burner.” In the patisserie, nut flours and dairy substitutes reign supreme…and then there is fruit. Who would have thought there would come a day when a child would request a birthday cake made of melon?
Watermelon Cake 1 watermelon 1 box of large strawberries ½ pint blueberries ½ pint raspberries ½ pint blackberries Whipping cream (dairy or pareve) ½ cup gin (optional)
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1. Slice off top and bottom of the watermelon and place upright on one end. Using a large knife, slice from top to bottom, angling knife as you get towards the bottom, to remove all of the peel and white pith. Then slice watermelon to desired height (keep it tall for a dramatic birthday cake or slice evenly in the middle to form two separate “cakes”) and thinly slice along sides until smooth and even. If using gin,
place watermelon onto a rimmed plate or tray and pour gin over melon and let it soak up the good stuff. 2. Meanwhile, wash and thinly slice the strawberries lengthwise, and whip up the cream. 3. Place watermelon onto cake stand or serving plate. 4. Place strawberries at the base of the “cake” to form a ring. At
this point, the “cake” can be placed in the fridge until ready to serve. Just before serving, top “cake” with whipped cream and remaining berries. 5. Garnish with mint or flowers.
Chaya, a chef, food stylist and aspiring urban farmer living in Brooklyn, NY, spends her time dreaming, creating and bringing people together.
GRILLING 52
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the experts With the kosher market expanding rapidly in every area, barbequing is no exception. True wood-burning BBQ is now being offered to kosher consumers throughout the country. We reached out to some of the experts who shared their favorite easy recipes and secret tips so you, too, can pull off a spectacular BBQ wherever you ďŹ nd yourself this summer. All recipes can be adapted for indoor cooking as well. SUMMER 2014
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Th T
s ’ re e
e r o M
o
o r e m s ’ S BY DINA SCHWARTZ S'mores are a classic summer dessert. Toast marshmallows on a fire and smash between some graham crackers filled with chocolate. The following desserts contain the nostalgic flavor of s'mores, with a twist.
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Serves: 10 2 sweet potatoes (2 cups mashed) 2 large eggs ¼ cup brown sugar ½ teaspoon cinnamon Pinch of nutmeg ½ teaspoon salt 1 cup chocolate chips ⅓ cup unsweetened almond or soy milk 1½ cups crushed graham cracker crumbs 1 stick margarine or butter, melted 2 cups mini marshmallows
1. Preheat oven to 350°F. 2. Prick sweet potatoes, wrap with aluminum foil and bake for 30 minutes or until tender.
3. Combine margarine/butter, melted, with graham crackers. 4. Press into 9-inch round tart pan or rectangular pan and bake for fifteen minutes. 5. Set aside to cool. 6. Peel sweet potatoes and mix with brown sugar, cinnamon, salt, almond milk and eggs.
S ’ m o r e s with
Sweet Pota
t oes
7. Pour into prepared tart crust and bake for twenty minutes. You may have extra sweet potato batter. 8. Remove tart from oven and cool. 9. While tart is cooling, melt chocolate with milk. Pour over tart. 10. Top tart with mini marshmallows and place under broiler for five minutes so marshmallows get toasted.
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