Yom tov 2016 sneak peek

YOM TOV ISSUE

* YOUR SOURCE FOR ALL THINGS KOSHER *

FALL 2016 | ISSUE 34

YOM TOV IN AFGHANISTAN +AUTHENTIC HOLIDAY RECIPES

MODERNHEIMISH WITH CHEF ISAAC

Updated Honey Cakes

BERNSTEIN

JAMIE'S 7-MINUTEPREP SIMANIMINSPIRED MENU USA $6.99 / CANADA $8.50 / UK £5.00 AUSTRALIA $8.50 / SA R90 / ISRAEL 25

PIE-INSPIR E CHALLAH + D YOM TOV GI FT GUIDE

L.A. TRAVEL GUIDE STANDOUT SALADS

KOSHER MEDIA NETWORK

a bitayavon production

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

CARAMEL PEAR CAKE

INDIVIDUALLY PLATED VEAL ROAST AND BUCKWHEAT KASHA VARNISHKES

MODERN HEIMISH We visited Pomegranate supermarket in Brooklyn, NY, in the heat of July to taste and photograph a modern heimish menu created by Chef Isaac Bernstein, culinary director of Pomegranate supermarket. Chef Isaac created a mouth-watering menu speciďŹ cally for the readers of Joy of Kosher Magazine in honor of this upcoming Yom Tov season.

THE MENU: Buckwheat Pasta Kasha Varnishkes Dry-Roasted Veal Breast Apple Puree Lavender-Honey Glazed Carrots Caramel Pear Cake

VEAL ROAST WITH APPLE PUREE, FAMILY STYLE

BUCKWHEAT BOW-TIE NOODLES YOM TOV 2016

VEAL ROAST |

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PIE-INSPIRED

l hallah TWO WAYS X

BY SHANNON SARNA

TASTER'S FEEDBACK: The combination of classic challah and classic pecan pie impressed me with its creativity and addictive flavor.

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| SIMANIM |

7 (7-MINUTE PREP) SIMANIM RECIPES FOR ROSH HASHANAH

BY JAMIE GELLER

SOUPS AND STARTERS Pomegranate Sumac Salmon with Seared Lemons Carrot Gazpacho “Bacon”-Wrapped Dates SIDES AND SALADS Apple, Sausage, and Spinach Salad with Orange Blossom Honey Vinaigrette Date, Cranberry, and Couscous Squash Bowls MAINS Gremolata Pargiot with Beets and Beet Greens Spice-Rubbed Silan Brisket

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| SIMANIM |

Pomegranate Sumac Salmon with Seared Lemons

My most popular Rosh Hashanah menus are by far the simanim-inspired. I love the challenge of creating them (this my 7th year!) and we all love the excitement of serving them. Simanimladen dishes at your Rosh Hashanah feast are an incredible conversation enhancer. It’s like a spiritual game of I Spy. You’re welcome—for providing both the food and entertainment this year.

This dish is one of those Shabbos/Yom Tov Kodak moments. (OMG, how much did I just date myself with that photo reference?) When you present your side of salmon with pomegranates, seared lemons, mint leaves and all, the entire table will ooh and aah. The best part: it tastes as gooood as it looks. (recipe next page)

pomegranates

carrots

apples

spinach

COOKBOOK PERSONALITY: Try Jamie's most recent release, Joy of Kosher: Fast, Fresh Family Recipes, for modern, quick, and easy kosher recipes.

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| AFGHAN CUISINE |

Pichonkeh

Pish Churd Kuku Sabzi

A selection of different dishes served as a traditional starter for the chagim consisting of Pichonkeh, Catlet, and Kuku Sabzi—usually served cold with a variety of pickles and relishes.

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EDITOR'S NOTE: Most meals in Afghanistan are accompanied by some type of pickled vegetable, such as these radishes.

Catlet

| STANDOUT SALADS |

SLOW-ROASTED TOMATO SALAD

Standout Salads

BY SHIFRA KLEIN

Salads deserve to be more than just an afterthought, and can in fact take the place of an actual side dish or appetizer. All the components can be prepared ahead of time and mixed together in minutes before the meal.

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Hummus

BY SHLOMO KLEIN

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| HUMMUS |

COOKBOOK PERSONALITY: If you're into Middle Eastern flavors with a modern approach, try Zahav by Michael Solomonov.

I

n every issue we celebrate one classic dish, and present it in various ways. Last issue, we presented guacamole five ways, and for this upcoming Yom Tov season we couldn’t think of anything better than the classic Israeli condiment, hummus.

Today, hummus has taken over pop culture as a healthy, protein-filled dish that is satisfying and tasty, all at once.

It is also so simple to present hummus in a gourmet fashion by topping it off with whatever you have in your fridge.

Below are some of our favorite combos, but, like guacamole, feel free to add your own spin on things. Hummus really is a blank canvas for almost any flavor and ingredient.

Share your combinations with us by emailing magazine@joyofkosher.com.

Let us know which classics you want to see amplified as well. We love hearing from you!

watch WATCH! www.youtube.com/ joyofkosher for a step-by-step guide on making hummus from scratch.

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travel-Inspired

FAMILY DINNERS

CHILI RICE WITH THAI FRIED EGG AND CRISPY TOFU 78

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TIP: Use the same technique for the tofu prep on any other protein, such as chicken, beef, or salmon.

| TRAVEL-INSPIRED FAMILY DINNERS |

COOKBOOK PERSONALITY: Love this article? You'll love Everyday Secret Restaurant Recipes by Victoria Dwek & Leah Schapira (www.artscroll.com).

FISH GRILL DINNER YOM TOV 2016

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| TRAVEL |

Tierra Sur & Herzog Winery The secret to Tierra Sur's incredible steaks is the authentic wood-fired grill.

BY DEVORAH BACKMAN

F

ew destinations in the kosher world offer the multifaceted experience of Tierra Sur, the flagship destination restaurant of the Herzog Wineries in Oxnard, California. It’s a full vacation in itself—you can start with lunch, then wile away a delightful afternoon with touring the wine-production facility, tasting wine, or taking a trip to a local beach. After dinner back at the restaurant there is the option of staying overnight at a local hotel, or making the one-and-a-half-hour drive back to Los Angeles.

We opted to make a day of it; between meals, we built up an appetite with a long walk at the Mandalay County Park nature preserve and by touring the huge wine-production facility on

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the Tierra Sur grounds. More ambitious visitors could try their hand at surfing at Silver Strand Beach or take a drive deeper into Southern California wine country. The miles of vineyards stretching as far as the eye can see will give you a clue as to why one of the best kosher restaurants in the world is here: it’s the wine.

“What makes Herzog unique,” explains Joseph Herzog, eighth generation in the Herzog winemaking family, “is that we let the grapes express themselves. Rather than grow the grapes themselves, the winery sources them from 40 different vineyards around the state, allowing them to adjust each year’s mix according to the specific qualities of that year’s harvest.”

Stuffed veal chop

Chef Garcia manning the outdoor woodfired grill

| TRAVEL |

Fried mushrooms

Braised duck cavatelli

Wine on the line

It’s a strategy that pays off year after year, with World Wine Awards and 90+ wine-ranking scores, even when held against the standard of non-kosher wines.

“Herzog makes great wines, why not make great food?”

Chef Garcia explains of the thinking behind opening a kosher restaurant in a relatively remote spot. The location itself drives much of the menu, as he explains. “The produce we use comes from local farmers; for example, strawberries, peas, and greens from the coast, and citrus, avocadoes, and kale from the mountains nearby.” There is perhaps no better place to embrace the farm-to-table ethos. According to the California Department of Agriculture, more than half of the fruits, vegetables, and nuts produced in the United States are grown in California.

We sat down with wine expert Joe Hurliman for a wine tasting. The wood of the barrel is one of the most important ingredients in a wine, Joe explains. He pours us two wines made on

the same day with the same grapes, one aged in French oak and the other in American oak. Even if we can’t taste the difference, he says, “it’s fun to help your palate learn the subtle differences in wine, and how different woods will impact the flavor.”

Next we tried three glasses from the Herzog Variations line.

These wines are made with a blend of grapes from throughout California, and although they are all Cabernet Sauvignons, each exhibits unique qualities from its region. The Variation 3 had a light strawberry flavor from the Paso Robles grapes along with an earthy cocoa note from Santa Ynez. The 4 was more fruitforward, with cherry, red currant, and plum flavors, while the 5 had black currant flavors from the Alexander Valley and the bold, higher tannins that wine experts call “structure.”

Joe is happy to share a few wine-tasting tips. “First, be comfortable with what you like! If you like red wine with fish, then go (continued on page 86) YOM TOV 2016

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