Fleishigs Magazine Issue 040 - September 2022 by Fleishigs Magazine

USA $6.99 CAN $9.99 / UK £6 SA R90 / ISR 25₪

BUTCHER'S CUT

THE WONDERS OF VEAL NECK ROAST 10

EDITOR’S LETTER

NEW YEAR ESSENTIALS Cookbook authors share their favorite ingredients, menu/ cooking/entertaining tips and inspiration for the New Year

SEASONAL FEAST

SIMANIM-INSPIRED DISHES

CHOLENT REDO

BREAKING BREAD Apples and honey challah

L’CHAIM Cocktails and wines for the season

PROFILE Donna Bee Honey Farm

104 COOKBOOK Prep + Rally 108 RESTAURANT CHRONICLES Lamppost Bistro 118 THE OTHER SIDE OF

CULINARY SCHOOL

AN APPLE PRIMER

THE CORK 120 RECIPE INDEX 122 LAST BITE

EDITOR'S LETTER

THE ROSH HASHANA ISSUE

Better beginnings. over a decade working in the kosher food world and have witnessed shifts in food trends and cooking approaches. It’s fascinating to see trends come and go, but even more so to witness classics that reign supreme. As the Jewish New Year approaches, our goal was to highlight new inspiration for the year ahead, while also leaning into some classics that will never change. This began a conversation with a group of kosher cookbook authors to gain insight into their menu planning ideas, favorite classic holiday recipes that they always come back to, how their approach to cooking has changed and what they are looking forward to in the coming year. It was so valuable to hear their tips for Yom Tov, from menu planning to taking the pressure off of meal prep. Each author contributed their favorite Rosh Hashana recipe to create a fabulous feast I am definitely recreating for my family this year. Every dish was delicious and tells a story. While it’s interesting to embrace new ideas in the New Year, there are some traditions that never change. Eating symbolic foods is a classic Rosh Hashana tradition (albeit in different ways for different backgrounds), but the pairing of apples and honey will never get old. This classic combination inspired a large part of the issue, from challah and desserts to cocktails – we really embraced the season. We even visited a backyard honey farm and shared the honey making process to learn why local honey really is truly superior to its conventional counterpart. A seder of simanim (small bites of symbolic food) is a custom that I never knew existed until Shlomo and I got married and I was introduced to it by his family. My mother-in-law prepares spinach and leek patties, I HAVE SPENT

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quince, carrots and black eyed peas in syrup — all delicious and meaningful additions to the Rosh Hashana experience. Food is such a special way to bring meaning to lofty concepts and the simanim don’t disappoint. We have an approachable, yet unique, simanim menu with ingredients that are easy to find, but prepared with a twist. One of the best parts of producing the magazine is all the inspiring people I have the opportunity to meet, whether in person or virtually. This summer was a busy one! Aside from meeting the Feferkorns (the power couple behind the aforementioned bee farm), we were fortunate to host a group of food and media personalities for another live article dinner at Lamppost Bistro in Pine Branch, NJ. We also finished the Sukkos issue photoshoot (where I finally had the chance to meet frequent contributor Adina Silberman in person, as well as a few other surprise guests that will be making an appearance in upcoming issues). We also attended Jewish singer Gad Elbaz’s 40th birthday celebration where he shared a wonderful sentiment that stuck with me — he explained that all of our souls are connected to one another and, despite our differences, we are all one. This is such a relevant message especially as the New Year approaches. Rosh Hashana is the head of the Jewish (lunar) year, a humbling time where we crown God as the King of the universe through prayer, shofar blasts and family gathering over ageold traditions. The message that we are all God’s people is a strong part of our mission at Fleishigs Magazine. Wishing you a New Year full of meaning, happiness and health and lots of reasons to celebrate and gather around a table full of food! Bitayavon

Shifra

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Naftoli Mann DESIGN & MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Shifra Klein KITCHEN ASSISTANT Ella Safier CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt TILES www.tilebar.com DISTRIBUTOR Distribution Express distributionexpress1@gmail.com

www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Yeah! don't you dare! Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors. Oh ... hello! I didn't see you there1. As you can see, I'm on the set of Fleishigs Magazine penning my article. For my first trick, I will proceed to make a tzad hashaveh2 between three disparate items: Yanky at the Pesach Seder with Zeyde, All the Nations (0:29); Abbott and Costello's The Colgate Comedy Hour (S03:E17, 1953)3; and Red Rubber Ball by Cyrkle (1:09). Um... I'm not sure where I'm going with this. I am lost, I am lost in our rainbow4. But until I can find me, I'll be what I am. A solitary man, solitary Mann5. Clues to my existential angst can be found on my Insta (@naftolimann). This issue was designed to the heartfelt sounds of Merrilee Rush & The Turnabouts, Neil Diamond, Wabie, Arkadi Duchin, and Gisele MacKenzie. Visual Stimuli: Paper Girls (Prime) and Suits Pirush Mili De'shtutaA 1. This is a standard comedy trope wherein one breaks the fourth wallB 2. The Talmudic term meaning an aspect in common 3. tinyurl.com/2p99r4wf 36:00 4. In This Shirt by The Irrepressibles 5. Solitary Man by Neil Diamond Yalkut Mili De'bdichuta: A. Adi Ran 2001 – Al Take BaSela B. The fourth wall is a performance convention in which an invisible, imaginary wall separates actors from the audience.

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NEW YEAR ESSENTIALS

NEW YEAR INSPIRATION: A CONVERSATION WITH COOKBOOK AUTHORS ABOUT COOKING FOR THE YEAR AHEAD.

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NEW YEAR ESSENTIALS

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These unique My Drap cocktail napkins (available online at mydrap. com) come in a roll and tear to size. The napkins are 100% cotton and are available in many sizes, colors and patterns, from casual to formal. They are single use or machinewashable (up to 6-9 times) and can even be personalized.

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NEW YEAR ESSENTIALS

COOKING ADVICE FOR THE NEW YEAR We caught up with some of our favorite Jewish cookbook authors to get some cooking and entertaining inspiration for the upcoming new year.

chicken (recipe follows) and lemony braised leeks. I love something figgy for dessert. Any menu planning and entertaining tips that you've learned along the way?

CHANIE APFELBAUM Has anything about your approach to cooking changed since writing your cookbook? The more interactions I have with cooks making my recipes, the more I have learned that every detail in a recipe matters. By nature, I’m not a very technical person, but I’ve had to teach myself to pay attention to even the smallest details to make sure that my recipes are foolproof. Anything new you're embracing this year?

People eat with their eyes first, so when I plan a menu or build a dish, I think about how to incorporate pops of color. I like to plan menus with a specific cuisine in mind so that the dishes complement each other. And I’m always throwing together some sort of board, which is show stopping and easy to do — most of the components are store-bought, so it’s really all about assembly. What are you currently working on? My second cookbook, to be released by Clarkson Potter in March 2023! I’ve been living and breathing this book for so long now, I can’t wait to see it come to life!

The idea that basic doesn’t have to mean boring. I’m always trying to think outside the box and do something different, but there’s something about mastering the basics from scratch, the traditional way. What is your ideal Rosh Hashana menu? Rosh Hashana is my favorite holiday to cook for! I let the simanim inspire my menu — my simanim hummus is a holiday staple, alongside my honey challah. I usually serve roasted squash soup, followed by honey roasted za’atar

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sweet and puff pastry-style profile. My range of ingredients has exploded over the years as my repertoire and the kosher world has followed suit. I now seek out and use healthful and interesting ingredients. As I started leading culinary tours and traveling more in my personal life, the world influenced the foods I taught and wrote about. I then started to fill subsequent cookbooks with recipes informed by global flavor profiles. Any menu planning and entertaining tips that you've learned along the way? Write everything down! See how the menu looks on paper, so you don’t overplan. Make a shopping list based on the menu to see where ingredients overlap to eliminate waste. Make a game plan of what can be done in advance and at your leisure — what needs to be done right before the holiday and what can be done mostly a day or two ahead and just finished the day of the chag. What are you currently working on?

SUSIE FISHBEIN Has anything about your approach to cooking changed since writing your books? I can clearly follow my sugar trail from my original Kosher by Design cookbooks, which leaned a little heavily on the

I am helping to re-release The Kosher Palette on behalf of JKHA/RKYHS, which is out in stores right now, just in time for the holidays. I am also part of the team that is bringing you The Best of Kosher, a HUGE and exciting collaboration of Artscroll authors coming late this fall. I am also running two culinary trips to Florence, Italy and one to Israel. And all of this before Chanukah!

NEW YEAR ESSENTIALS

LEVANA KIRSCHENBAUM Has anything about your approach to cooking changed since writing your book? Good question! All my life I’ve only had eyes for functional foods. And because they prove me right, I have stepped up all my efforts to express that food is delicious and wonderful only when it’s made with wholesome, harmonious ingredients. Likewise, meals made from scratch, against all appearances, are quicker and cheaper. The better and healthier your ingredients are, the less labor and the less money you need to devote to them because they make their own incontrovertible statement just by existing in their pure, natural form. Anything new you're embracing this year? In a desire to mitigate animal protein intake, I’m exploring (at great lengths) sources of complete, natural plant protein (sadly, some of us have high cholesterol). I am constantly developing delicious dishes that would appeal to even the most recalcitrant meat-andpotato guys. And, I might add, I’m seeing amazing results.

What is your ideal Rosh Hashana menu?

What are you currently working on?

I love to offer a perfect combination of Sephardi and Ashkenazi dishes to reflect our bicultural household. A meal in my home will typically start with a soup, like a Moroccanspiced butternut squash soup, followed by a fish and salad course. The main dish will usually consist of a tagine (my lamb shank tagine recipe follows), which is a meal unto itself. For dessert, I love a classic chocolate tart and a honey cake for traditionalists!

Consulting for restaurants, caterers and chefs. I spent my life doing it, so I can definitely help!

Any menu planning and entertaining tips that you've learned along the way? Menu planning is an enormous part of party planning! Create a reasonable (but not overly complicated) menu that reflects your own personal style and creativity, rather than the latest food fads. Likewise, offset an expensive dish with a more reasonably-priced one. Don’t try too many new dishes at one meal. Believe it or not, even the most adventurous diners greatly welcome familiar dishes, as long as they are prepared deliciously. Otherwise, you’ll turn a guest full of anticipation and excitement into a weary one. Guests shouldn’t have to ask more than once “what is this?” And finally, do not try to replicate the restaurant experience by plating and decorating. This isn’t a restaurant, thank you very much! We are here for the home experience!

This might include less variety, but a special meat for one meal and a few dishes that may be a little more involved. Since we can cook on Yom Tov, I always make it a point to have fresh shnitsel. Since my fire is on, I always make a fresh pot of crispy rice treats for dessert! Any menu planning and entertaining tips that you've learned along the way?

DANIELLE RENOV Has anything about your approach to cooking changed since writing your cookbook? Yes, absolutely! Cooking is really a medium for me to express myself. As I grow and evolve, so does the food I create. Since we’re a year into shmitta at this point (it really lasts about 18 months!), and the produce in Israel has been, well, eh, I’ve really been thinking about vegetable cookery and how to approach it in new ways beyond just the typical roasting or sautéing. You know how the saying goes, “Distance makes the heart grow fonder.” I’m definitely appreciating Hashem’s bounty more and more. I’ve been focusing on treating my veggies as the star of the show, as opposed to being the best supporting actor. I’m excited to continue developing that!

Menu planning is a big piece of the puzzle, but the key to executing it is planning a cooking schedule. If you make your menu a week before, you can divide the jobs over a few days and minimize that feeling of being stuck in the kitchen all day. I like to start with something like stuffed cabbage, brisket or any braised meat because those freeze really well, especially if they’re only in the freezer for a week or two. From there I’ll usually move on to cookies and any salads and dressings that last up to two weeks in the fridge. If you take an hour to plan your menu and make a cooking schedule, you can come into the holiday feeling physically and spiritually charged.

Anything new you're embracing this year? I like to keep my menus smaller, but more significant.

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Fleishigs

NEW YEAR ESSENTIALS

THESE ARE A FEW OF OUR FAVORITE THINGS

M I R I A M PASCA L C O H E N

N AO M I ROSS

Author, Something Sweet; Real Life Kosher Cooking; More Real Life Kosher Cooking

Author, The Giving Table (upcoming)

Vanilla bean paste, although pricey, is a classic baking staple that I have always loved (and for good reason). I use it not only for its deep vanilla flavor, but also when I want to see vanilla bean specks throughout. Try it in pie dough or apple crisp — the vanilla flavor will truly shine.

L E VA N A K I RSC H E N BAU M

BY: ELISHEVA TAITZ We asked some cookbook authors to share ingredients they are currently obsessing over. We encourage you to take a chance in the kitchen and try something new — New Year, new ingredients, new goals!

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Chili garlic sauce has become my secret ingredient, delivering a subtle umami flavor with a kick of heat. A little goes a long way!

C H A N I E A P F E L BAU M Author, Millennial Kosher; Totally Kosher (upcoming)

Pickle brine. It’s interesting to experiment with it as the acidic component of a recipe and see how different types of brine play off of the ingredients in the recipe.

Author, Levana’s Table; Levana Cooks Dairy-Free; The Whole Foods Kosher Kitchen Seitan — the ultimate natural plant protein. Although it can be found in most grocery stores nowadays, I make my own in no time. I then take it in dozens of exciting directions that won’t make you miss the meat. It’s a great way to mitigate our intake of animal protein.

NEW YEAR ESSENTIALS

K I M KU S H N E R

Author, The Modern Menu; The New Kosher; I ❤ Kosher; The Modern Table My favorite ingredient these days is garlic scapes from my garden. I mince them raw or sauté into anything and everything that I am preparing, from fresh salads and roasted chicken to freshly grilled fish. Garlic scapes are milder than garlic cloves and offer a bright herbaceous kick to anything I am cooking.

N AO M I N AC H M A N

Author, Perfect for Pesach; Perfect Flavors I have been sprinkling tajin, a Mexican chili-lime spice blend, on everything from fruit to salad to fish… it adds a unique twist!

A D E E N A SU SS M A N

RO C H I E P I N SO N

Author, Sababa: Fresh, Sunny Flavors From My Israeli Kitchen; Shabbat: Recipes and Rituals From My Kitchen to Yours (upcoming)

Author, Rising: The Book of Challah; The Kids Book of Challah (upcoming)

Sumac. I find myself slipping it into everything these days. I recently threw it into a brisket and it added a tangy, unexpected punch. I’m lucky to be able to source excellent sumac from Israeli markets, made from a fresh crop of sumac berries. It’s usually “wet” in texture, glistening from the natural oils, as opposed to processed sumac, which tends to be dry and powdery. Look for sumac that is dark burgundy in color; if it’s too pink, it’s probably artificially colored.

Farro is the ultimate whole grain. Hearty and chewy, I make a big pot at the beginning of the week and eat it on its own or in a salad. My favorite way to serve it is warm over arugula with a lemony vinaigrette and lots of fresh herbs.

SU S I E F I S H B E I N

Author, Kosher by Design series Sous vide eggs on anything!

DINI KLEIN

Author, Prep + Rally I have recently become obsessed with infused extra-virgin olive oils, such as basil, lime, garlic and chili. It's the simplest way to elevate and finish a dish with an extra hit of flavor.

DA N I E L L E R E N OV

Author, Peas, Love & Carrots: The Cookbook Black/dark vinegar, which is available kosher from Amazon and in specialty grocery stores. It has a deeper, more developed flavor than typical vinegar and is completely addictive!

L E A H SC H A P I R A

Co-Author, Dinner Done by betweencarpools.com Lately, I’ve been totally obsessing over jarred grilled/ smoked eggplant. It is a no-brainer for a delicious and easy eggplant carpaccio appetizer for Shabbos without needing to grill eggplant in advance! The trick is to season it well. We also love it spread on sandwiches or mixed with mayonnaise for a shortcut babaganoush!

SINA MIZRAHI

Author, Good Food This is the season where I use pomegranate molasses on everything from dressings to roasts and braises. It’s festive and adds a perfectly tart, sweet and fruity flavor. I can’t get enough of it!

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Honey Roasted Za’atar Chicken with Dried Fruit Serves: 4-6 By: Chanie Apfelbaum, adapted from Millennial Kosher

When I finally decided to take the cookbook plunge, my biggest challenge was figuring out which “best of the blog” recipes to feature — there are just so many! I’m proud to say that this recipe hooked hundreds of people onto za’atar, the popular Middle Eastern spice blend. Besides chicken, I use it on pita chips, roasted chickpeas, hummus, shakshuka and garlic confit. 10 10 4 3 2 1 ½ ⅓

ounces dried apricots (scant 2 cups) ounces pitted dried prunes (scant 2 cups) skin-on chicken legs tablespoons za’atar tablespoons extra-virgin olive oil teaspoon kosher salt cup dry red wine cup honey

1. Preheat oven to 350°F. Arrange apricots and prunes in a 9×13-inch pan. Top with chicken. 2. Mix za’atar, olive oil and salt to create a paste, then rub all over the chicken. Pour wine around the chicken. 3. Cover tightly with foil and cook for 1 hour. Uncover the pan and drizzle chicken with honey. Cook, uncovered, for another 30-45 minutes, basting every 10 minutes with the pan juices.

Silan Roasted Sweet Potatoes and Leeks

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1. Preheat oven to 400°F. Line 1-2 baking sheets with aluminum foil; set aside. 2. Toss sweet potatoes and leeks with oil. Arrange in single layers on the prepared pans. Roast for 30 minutes. 3. Carefully drizzle with silan and toss lightly to coat. Roast for another 15-20 minutes, tossing halfway through, until sweet potatoes are fork tender and caramelized. Transfer to a platter and serve immediately.

Barley Spinach Salad Serves: 6-8 By: Danielle Renov

This salad is great with any grain, but there’s something about the chew of barley that lends a great texture to this fresh, hearty salad. See page 122 for more inspiration on this recipe. NOTES: • Store the dressing in an airtight container in the fridge for up to 1 week. • The barley can be made up to 2 days in advance. • For a complete meal, add some grilled chicken. FO R T H E V I N A I G R E T T E :

¼ 3 3 1 1 ¾ ½

Serves: 8 By: Susie Fishbein, adapted from Kosher by Design Cooking Coach

Silan is date honey or date syrup. Available online, it can also easily be bought anywhere Israeli products are sold, particularly in Syrian and kosher markets. This versatile ingredient is sweet and sticky and will do wonders for any vegetable that you can roast. It has a unique flavor, deeper and richer than honey. I have seen it used in everything from cookies, Passover charoset, dressings, chicken and meat dishes, to topping an ice cream sundae. Track down a bottle – it is so worth it. 6 2 ⅓ 22

large sweet potatoes, cubed large leeks, white and light green parts only, sliced cup extra-virgin olive oil

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cup silan (date syrup)

cup extra-virgin olive oil tablespoons pomegranate molasses tablespoons rice vinegar teaspoon toasted sesame oil clove garlic, finely minced teaspoon kosher salt teaspoon freshly ground black pepper

FO R T H E SA L A D:

1 2½ 1 1 6 1 ¼

cup pearled barley cups water teaspoon kosher salt teaspoon freshly ground black pepper cups fresh baby spinach red onion, thinly sliced cup pomegranate seeds

1. For the vinaigrette, add all ingredients to a jar, seal and shake until well combined. 2. For the salad, rinse barley under cold water for 2 minutes. Add barley, water, salt and pepper to a pot. Bring to a boil, then lower heat and simmer, covered, for 20 minutes or until just tender. Drain and set aside to cool.

3. Lightly toss cooked barley, spinach and red onions with vinaigrette. Top with pomegranate seeds.

Lamb Artichoke Tagine Serves: 8 By: Levana Kirschenbaum, adapted from Levana’s Table

Lamb shanks are one of the most ideal cuts from the lamb — lean, tender and best of all, well priced! I especially love how rustic and unpretentious they are, making your homemade dish look…homemade. I prefer this dish the tagine way — all in one pot, adding the ingredients to the pot according to their cooking time. You don’t need a special pot, just a wide, stainless steel heavy pot, and you are all set! The exact same dish is delicious made with beef as well. I love beef cheeks for stew. NOTES: • I use rosemary here, not because it’s indigenous to the recipe (it’s not), but because it pairs wonderfully with lamb. Omit if using beef. • If preferred, substitute 3½ pounds boneless lean lamb or beef. Have your butcher cube it for you to make it easier. 8 2 1 1 ½ 16 2

lamb shanks Water, to cover good pinches saffron tablespoon turmeric sprig rosemary, stripped, optional teaspoon freshly ground pepper ounces button mushrooms (16-ounce) bags frozen artichoke bottoms, such as Galil Lemon wedges, for serving Fresh parsley, for serving

1. Place lamb shanks in a large, heavy pot. Top with enough water to cover and bring to a boil. Reduce heat to medium and cook, covered, for 2 hours. 2. Add saffron, turmeric, rosemary, pepper and mushrooms; cook for another 45 minutes. Add artichoke hearts and cook for another 15 minutes, making sure you don’t bruise the artichokes. 3. The liquid in the pot should be thick and creamy. If it seems too thin, use a slotted spoon to transfer the meat and vegetables to a serving platter. Reduce sauce on a high flame until it thickens, then pour over lamb. Serve with lemon wedges and fresh parsley.

NEW YEAR ESSENTIALS

LEVANA’S ONE POT LAMB WILL TAKE YOU OVER THE MOON "I PREFER THIS DISH THE TAGINE WAY — ALL IN ONE POT, ADDING THE INGREDIENTS TO THE POT ACCORDING TO THEIR COOKING TIME. YOU DON'T NEED A SPECIALTY POT, JUST A WIDE, STAINLESS STEEL HEAVY POT, AND YOU ARE ALL SET!"

Levana SEPTEMBER 2022

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Simanim Ceviche Serves: 6 By: Naomi Nachman, adapted from Perfect Flavors

Ceviche, a South American fish dish, isn’t considered raw, rather cured with citrus juices, whereby the acid “cooks” the protein. I created this dish as a Rosh Hashana-inspired appetizer, but it’s welcome at the table all year. 1 1½ ½ ½ 2 1 ½ ½ 1 1 ¼ 1 ½

pound halibut or salmon, diced teaspoons kosher salt cup fresh lemon juice cup fresh lime juice tablespoons olive oil Granny Smith apple, diced cup pomegranate seeds cup shredded carrots leek, white parts only, finely chopped jalapeño, seeded and finely chopped cup fresh cilantro or parsley, chopped tablespoon silan (date syrup) teaspoon freshly ground black pepper Tortilla chips, for serving

1. Toss fish with salt; marinate in the fridge for 30 minutes. 2. Add remaining ingredients and mix. Cover and marinate in the fridge for 2-4 hours. 3. Taste and adjust seasoning as desired. Serve with tortilla chips.

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BUTCHER'S CUT

NOT YOUR BUBBE’S POT ROAST. OR IS IT?

Veal neck roast is, in fact, my wife Anna’s grandmother’s pot roast. She cooked it with carrots, onions and broth, then puréed the vegetables left behind into a thick, spoonable sauce. It’s a tender, flavorful dish that is pure comfort food for many families. It’s also a terrific option for a brisket alternative for the holidays — a little lighter, very tender, very flavorful. Veal neck roast is just as it sounds — cut from the neck. Like brisket, neck meat is tougher and should be cooked over low heat, tightly covered, with liquid, to give the proteins and connective tissues time to reach “meltingly tender” texture. For a lighter preparation that really lets the flavor of the veal come through, season your

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braising liquid with alliums, carrots, celery, fruits (like apples, plums and cherries) and fresh herbs (rosemary and sage). For a more traditional pot roast, stick with a tomato base and use a classic brisket recipe. Most veal on the market is produced from young calves (Grow & Behold rose veal is produced from somewhat older young steer – see sidebar). Compared to beef, veal is smaller and the muscles are less developed, which means that the meat overall will be milder and more tender. Neck roasts range in size from about 3-6 pounds; we recommend planning on about ½ pound per person for a main dish and more if you want leftovers (or are feeding hungry teenagers!).

BUTCHER'S CUT

W H AT I S ROS E V E A L?

Exclusive to Grow & Behold, rose veal comes from young steer that graze and nurse naturally from their mother for 6-8 months. They roam freely on pastures and are never confined, isolated or fed a diet that encourages anemia, which are common practices in white-fleshed conventional veal production. The meat is lighter than beef, but darker than conventional veal, hence the name “rose.” The flavor is also gentle and light.

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Braised Veal with Mushrooms Serves: 10-12

1 2 1 2

2 2 6

8 1 1 1 1 2-3 1-2

2-3

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(4-5 pound) veal neck roast teaspoons kosher salt teaspoon freshly ground black pepper tablespoons truffle zest, ground mushroom powder or umami seasoning tablespoons olive oil tablespoons schmaltz or duck fat leeks, whites and light green parts only, thinly sliced cloves garlic ( 8-ounce) package baby bella mushrooms ( 8-ounce) package shiitake mushrooms ( 8-ounce) package button mushrooms cup white wine cups beef or chicken broth tablespoons mushroom soup mix, optional sprigs fresh thyme

1. Preheat oven to 350°F. Generously season roast with salt, pepper and truffle zest. 2. Heat olive oil and schmaltz in a large pot or Dutch oven over medium-high heat. Sear roast for 3-6 minutes per side, until golden brown. Transfer meat to an 11x7-inch roasting pan. 3. Add leeks and sauté for 4 minutes, then add garlic and sauté for another minute. Add mushrooms and sauté for 8-10 minutes, until softened and slightly browned. 4. Deglaze with wine, scraping up the browned pits at the bottom of the pot with a wooden spoon. Add broth, soup mix and thyme. Cook until soup mix dissolves. Pour over roast. 5. Cover tightly with foil and cook in the oven for 3 hours. Let roast cool before slicing. MAKE IN ADVANCE: Once sliced, freeze roast submerged in liquid. Thaw in the fridge overnight and reheat in a 300°F oven until warmed through.

BUTCHER'S CUT

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BUTCHER'S CUT

Veal Pot Roast and Gravy Serves: 10-12

Inspired by Anna Hanau’s grandmother’s roast, we created this wonderful pot roast that produces an incredible gravy that we couldn’t get enough of. The veal neck produces a rich, flavorful, gelatinous sauce when chilled (see page 34) that contributes to a rich, thick gravy when warmed.

2. Heat olive oil and schmaltz in a large pot or Dutch oven over medium-high heat. Sear roast for 3-6 minutes per side, until golden brown. Transfer meat to a plate to rest.

PRO TIP: Allowing the roast to chill in the fridge overnight makes a big difference in the end result. Something about chilling, slicing and reheating slices in the gravy further enhances the flavor of the roast. Slicing the roast cold also results in beautiful, even slices (see page 34).

4. Deglaze with wine, scraping up the browned pits at the bottom of the pot with a wooden spoon. Bring to a boil, then return roast to the pot. Add enough broth to cover the meat halfway. Place the herbs on top of the roast.

1 2 2 1 1 2 2 2 6-8 2 2 1 2-3 2 2 2

1. Preheat oven to 300°F. Generously season roast with salt, pepper, smoked paprika and garlic powder.

Fleishigs

(4-5 pound) veal neck roast teaspoons kosher salt teaspoons freshly ground black pepper tablespoon smoked paprika teaspoon garlic powder tablespoons olive oil tablespoons schmaltz or duck fat large onions, quartered whole carrots, peeled and chopped parsnips, peeled and chopped tablespoons tomato paste cup red wine cups beef or chicken broth sprigs fresh rosemary sprigs fresh thyme tablespoons cornstarch, dissolved into ¼ cup water, if needed

SEPTEMBER 2022

3. Add onions, carrots and parsnips and sauté until just starting to caramelize, about 5-7 minutes. Add tomato paste and mix to coat the vegetables, about 5 minutes.

5. Cover and cook in the oven for 3½-4 hours, until fork tender. 6. Discard the herbs. Let roast cool before slicing. 7. To make the gravy, transfer 1 cup of vegetables (and some liquid) from the pot to a blender and blend until smooth. 8. Pour purée into a pot over medium-high heat. If too thin, add cornstarch slurry and mix to incorporate. Bring to a boil, then reduce heat to medium and cook until gravy thickens. Serve with the sliced roast. CHANGE IT UP:

If you don’t have a big enough pot, sear the roast in a large skillet, then transfer to an 11x7-inch roasting pan. Use the same skillet to sauté the vegetables and prepare the sauce. Cover tightly with foil and proceed with the recipe.

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BUTCHER'S CUT

Slice roast cold to create uniform, even slices. Once sliced, return to the pan of gravy and gently reheat, covered, in a 350°F oven.

This cut of veal is full of amazing, natural gelatin that releases during the braising process, resulting in a rich, unctuous, thick gravy.

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SEPTEMBER 2022

BUTCHER'S CUT

Sous Vide Veal Neck Roast Serves: 10-12

Ask your butcher to vacuum seal the roast for you to make this recipe foolproof.

Place 1 (4-5 pound) veal neck roast in a sous vide bag. Lower into the water bath and cook at 135°F for 48 hours. Remove roast from the bag and pat dry. Heat ¼ cup oil in a large skillet over medium high heat. Sear roast for 5-6 minutes per side, until golden brown. Slice and serve with the highest quality extra-virgin olive oil you can find, some flaky salt and truffle zest (if desired).

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CHOLENT REDO

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SEPTEMBER 2022

CHOLENT REDO

Sweet and Savory Veal Stew Serves: 8-12

Slow cooking a whole veal neck roast overnight with barley and dried apricots creates a meltin-your-mouth result that is a spin on traditional cholent. We paired it with a bright, zingy chimichurri to really elevate it further (find recipes for chimichurri on the Fleishigs app). 1 2-3 2 1 ¼ 3 1 3 2 2 1 1½ 2

(4-5 pound) veal neck roast teaspoons herbs de provence, optional teaspoons kosher salt teaspoon freshly ground black pepper cup olive oil, divided leeks, white and light green parts only, sliced large onion, chopped cloves garlic cups dried apricots tablespoons tomato paste cup white wine cups pearled barley cups chicken broth Water, to cover

1. Season roast with herbs de provence (if desired), salt and pepper. Heat 2 tablespoons oil in a skillet over medium-high heat. Sear roast for 5 minutes per side, until golden brown. Transfer to a slow cooker or deep 9x13-inch baking dish. 2. Add remaining 2 tablespoons oil to the skillet. Add leeks and onions and sauté until translucent, 5-7 minutes. Add garlic and sauté for another minute. 3. Add apricots and sauté for 3 minutes. Add tomato paste and mix to coat the vegetables, about 5 minutes. Deglaze pan with wine, scraping up the browned bits on the bottom with a wooden spoon, then add broth. Cook for 3-5 minutes. Add barley and mix. 4. Pour the entire mixture into the slow cooker. Fill with enough water to cover the veal two-thirds of the way up. 5. Cover and cook on low for 10-12 hours. If using a baking dish, cover tightly with foil and cook overnight in a 200°F oven. Serve as is or with chimichurri.

The veal becomes melt-in-your-mouth tender after stewing overnight. The addition of dried apricots really brings something new to the concept of cholent.

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ep by-st See step-

u pict

res

47 ge pa

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APPLE CHALLAH TWO WAYS BY: MANDY SILVERMAN

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APPLES ARE AN essential ingredient for any successful Rosh Hashana meal. Your Rosh Hashana challahs should not miss out on any of the fun, especially since apples are one of the easiest fruits to incorporate into baking. Unlike most fruits, they don’t have a lot of moisture, so they don’t require precooking to help release any liquid that can damage the crumb of your loaf; they are not overwhelming in flavor, so they won’t take over your bread; and finally, they are so versatile that you can make many different types of apple challah. I have made so many versions of apple challah over the years that it’s becoming increasingly challenging to think of inventive versions that would stand out. However, this year I identified two gaps in

my vast apple challah selection — savory and stunning. First, I had to come up with a less sweet version of apple challah. As much as I love using apple pie spice, cinnamon and even cloves in challah, using these flavors almost instantly takes you to a dessert challah, which not everyone enjoys at the start of the meal. Secondly, everyone loves the idea of a stunning challah centerpiece, but not everyone has the time and/or patience to learn how to create an intricate braid (especially when there is also apple chicken, apple kugel and apple strudel left to make). I wanted to come up with a visually stunning challah that would not take too much extra time, while ensuring your meal begins with a wow factor.

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BREAKING BREAD

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1. Divide challah dough into 3 equal

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pounds Mandylicious Challah Dough (half of the recipe that follows), after its first rise Honey Balsamic Roasted Apples (recipe follows) egg, beaten

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1½

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This challah has Rosh Hashana written all over it. The sweetness in the honey and roasted apples is definitely present, but the balance of the balsamic vinegar takes it on an entirely unique sweet-and-savory challah adventure. For best results, serve it slightly warm.

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Yield: 1 challah

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Roasted Apple and Honey Challah

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9. Bake for about 40 minutes, until golden brown. Let cool on a wire cooling rack.

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8. Preheat oven to 350°F. Brush with beaten egg, then top with remaining oat mixture.

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4. Using a paring knife, cut a circle

7. Cover with a towel and let rise in a warm spot for 20-30 minutes.

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3. Mix rolled oats, butter, brown sugar, apple pie spice and salt. Set aside.

6. Starting from the bottom right strand, lift it over the one to the left. Repeat all the way around. Once finished, do the same thing but the other way. First left, then right until you do not have enough dough left to cross over. Pinch the ends and tuck under the challah to create a round shape.

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2. Place two strands vertically left and right on a parchment-lined baking sheet. Place a third strand across the top horizontally, under the left vertical strand. Place the fourth strand across the bottom horizontally, under the right vertical strand. It should resemble a woven hash sign.

5. Add oat mixture into the apple, filling it all the way to the top, reserving remaining mixture for topping.

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1. Divide challah dough into 4 equal portions. Roll each portion into a 12-inch strand.

around the apple core, almost to the bottom. Use a small spoon to gently dig out the core and some of the surrounding area. Place it in the center of the challah dough.

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¼ 1 1

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¼ 1

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½ ¼

pounds Mandylicious Challah Dough (half of the recipe that follows), after its first rise cup rolled oats cup unsalted non-dairy butter substitute, softened cup brown sugar teaspoon apple pie spice or cinnamon teaspoon kosher salt Honeycrisp apple egg, beaten

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1½

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Baked apples are a great dessert for some. I embrace them more as a side dish, but regardless of when you serve them, they are always a simple-toprepare showstopper that require few ingredients and minimal effort. The most challenging part of baked apples is the coring, scooping and stuffing. In this tremendous crown of a challah, you only need to do it once. If you have never made a four-strand weave challah, I encourage you to give it a go. It’s not as challenging as it seems. Be sure to cut it pie-style, so that everyone gets a piece of baked apple on the tip of their slice!

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Yield: 1 challah

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Baked Apple Challah

portions. Using a rolling pin, roll each portion into a 10x6-inch rectangle. 2. Spread ⅓ of the roasted apples over each flattened strand, being sure to leave a ½-inch border all the way around. Gently bring up both long sides of the dough over the apples, pinch and seal all the way down the strand. Repeat with the remaining two strands and filling. 3. Carefully braid the strands together, then place in a greased loaf pan or on a parchment-lined baking sheet. 4. Cover with a towel and let rise in a warm spot for 20-30 minutes. 5. Preheat oven to 350°F. Brush with beaten egg. 6. Bake for about 40 minutes, until golden brown. Let cool on a wire cooling rack.

Honey Balsamic Roasted Apples EDITOR’S NOTE: • These apples are a wonderful surprise addition to the challah, but are great on their own as well for a dessert served with ice cream and granola (think deconstructed apple crisp). • Some have the custom not to use vinegar on Rosh Hashana because of the bitterness. Simply omit it if you follow this practice. Preheat oven to 400°F. Mix 2 tablespoons olive oil or melted non-dairy butter substitute, 2 tablespoons honey, 1 teaspoon balsamic vinegar and ½ teaspoon kosher salt. Add 2 cups peeled and diced Granny Smith apples; toss to coat. Pour onto a parchment-lined baking sheet and roast for 15 minutes, tossing halfway through, until tender. Drain liquid. Let cool.

Mandy Silverman founded Mandylicious in 2013 in Sharon, MA. Since then, she has created over 300 unique challah and babka recipes and has developed a worldwide following. In addition to selling challah and teaching classes, Mandy loves sharing her recipes and tips, while supporting others who want to make their own challah too. Follow Mandy on Instagram @mandyliciouschallah. 44

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BREAKING BREAD

see step-by-step pictures on page 48

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BREAKING BREAD

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Yield: 3 pounds challah dough

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4¼ 1⅓ ⅓ 4 1 2

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1. Add dry and wet ingredients to a bread machine in the order specified by the manufacturer. Set machine for “dough” cycle. Alternatively, knead all ingredients in a large bowl for 5-7 minutes by hand or with the dough hook attachment of a stand mixer. If dough is too sticky, add more flour, 1 tablespoon at a time; if dry, add more water, 1 tablespoon at a time.

101

D O U G H

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cups high-quality bread flour, plus more as needed cups water, plus more as needed Heaping ½ cup sugar cup canola oil large egg yolks tablespoon instant yeast teaspoons kosher salt

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Mandylicious Challah Dough

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MAKE IT VEGAN: Instead of egg yolks, increase water to 1½ cups and oil to ½ cup. Brush with oil instead of egg wash.

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2. Cover and let rise in a warm spot for 1½ hours. Proceed with the recipes above.

BREAD FLOUR is more glutenous than all-purpose flour, which helps the dough come together easily. You can use all-purpose flour, but be prepared to use a considerable amount more. The texture will not be quite the same.

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INSTANT YEAST does not need to be proofed. This means that it can just be added in with the rest of the ingredients in no particular order. Avoid quick rise or rapid rise yeasts, but if you are only able to get active dry yeast, you can use it, just proof it first. To proof active dry yeast, use the same amount (1 tablespoon) with a pinch of sugar, but add it to ⅓ cup 105°F water. Use ⅓ cup less water in the rest of the recipe.

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S H I F R A'S N OT E :

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Baking improver is a natural product made from vital wheat gluten that is used to make bread fluffy. Typically used in commercial baking, it’s now available from Zetov for the home baker as well. While a bread recipe that calls for bread flour doesn't need it, if you're baking with allpurpose or whole wheat flour, baking improver truly does make the bread fluffier and more delicious.

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SEPTEMBER 2022

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CONSISTENCY of the dough is crucial. Dough that is too wet will be hard to shape and won't bake properly. Dough that is too dry will not rise well and taste dense and floury. Consistency can vary from kitchen to kitchen based on weather, humidity levels and type of flour used. You can get your dough to the proper consistency simply by adding flour or water, 1-2 tablespoons at a time, as the dough comes together. This should be done before the first rise as dough consistency will not improve as the dough rises. If you live in a particularly humid area or are finding that you are having to add a lot of flour, try using ⅓ cup less water at first and adding more as necessary. AFTER THE FIRST RISE , dough can be refrigerated for up to 5 days or frozen for up to 1 month.

BREAKING BREAD

STEP-BY-STEP

BAKED APPLE CHALLAH (PAGE 44)

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BREAKING BREAD

STEP-BY-STEP

ROASTED APPLE & HONEY CHALLAH (PAGE 44)

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SEPTEMBER 2022

THE TURN OF the year is a time to reflect on good wishes, hopes and expectations for the upcoming weeks and months. Like any culture’s new year celebrations, the Jewish New Year is marked by special traditions and in our case, many symbolic foods. We eat certain foods, or simanim, as good omens or tangible representations of the blessings we wish for the year ahead. Some of these simanim are well known and to be taken literally, such as eating honey for a sweet year, and some are less well known, based on puns related to the names of the foods in Hebrew or Yiddish.

Get inspired by the list of traditional simanim and the corresponding recipes, which incorporate these blessings into a delicious, sophisticated meal. As they say — you are what you eat, so this Rosh Hashana, manifest a year full of blessings!

BY: ADINA SILBERMAN PHOTOGRAPHY BY: SCHNEUR MENAKER FLORAL ARRANGEMENTS COURTESY OF NEW YORK-BASED FLORIST ROBIN MERKIN (@TOUCHOFSILKBYROBIN).

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__________ S I G N H E R E __________ S I G N H E R E __________ S I G N H E R E __________ S I G N H E R E __________ S I G N H E R E _________ S I G N H E R E ________ S I G N H E R E ________ S I G N H E R E _________ S I G N H E R E _____S I G N H E R E __________

S I G N H E R E __________ S I G N H E R E __________ S I G N H E R E __________ S I G N H E R E __________ S I G N H E R E _ 54

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S I G N H E R E __________ S I G N H E R E _________ S I G N H E R E _________ S I G N H E R E _________ S I G N H E R E _____S I G N H E R E __________

__________ S I G N H E R E __________ S I G N H E R E __________ S I G N H E R E __________ S I G N H E R E __________

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S I G N H E R E __________ S I G N H E R E __________ S I G N H E R E __________ S I G N H E R E __________ S I G N H E R

SEASONAL FEAST

HEADS We hope to be “the head and not the tail” (Deuteronomy 28:13). We should always look up and aim our heads high. Heads are traditionally represented with a fish or lamb’s head, but feel free to substitute with the whole head of a vegetable like cauliflower, garlic or cabbage.

GREEN BEANS OR OTHER BEANS The Gemara teaches us to eat rubiya, which means small, seed-filled pods. The word rubiya is similar to the Hebrew word le’hitrabot, which means to reproduce and multiply.

SPINACH, SWISS POMEGRANATES CHARD AND OTHER Pomegranates are GREEN VEGETABLES significant because Often eaten by Sephardic Jews on Rosh Hashana because they represent renewal and happiness.

of the numerous seeds they hold. We ask God to increase our merits like the number of seeds in a pomegranate. The number of seeds, thought to be 613, is representative of the number of commandments in the Torah.

LETTUCE + HALF A RAISIN + CELERY Serve a piece of lettuce, half a raisin and a celery stick and put forth the request: “Let us have a raise in our salary!”

LEEKS

CARROTS

GOURDS/PUMPKIN BEETS

The Hebrew word for leek is karti, similar to the Hebrew word lichrot, meaning destroy. We ask God to destroy our enemies.

The Yiddish word for carrot is mehren, similar to the word mehr, which means more. We eat carrots as an omen that our merits should increase.

The Hebrew word for gourd is kara, which (with slightly different spelling) means to tear. We ask God to tear up any negative decrees.

The Hebrew word for beet is selek, similar to the Hebrew word yistalek, which means to remove. We ask God to remove our enemies from before us.

MUSTARD

SESAME

DATES

FISH

ANYTHING STUFFED

Mustard seeds are small and difficult to count. We ask God to bless us with countless blessings.

Like mustard seeds, sesame seeds are “countless.” We ask for an abundance of blessings.

The Hebrew word for date, tamar, is similar to the Hebrew root tam, which means to end. We ask God to put an end to our enemies.

We wish to become as numerous as the fish in the sea.

We wish to be stuffed with blessings.

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HONEY/APPLES DIPPED IN HONEY Representative of the traditional blessing for a sweet new year.

SEASONAL FEAST

D IT YE OPEN ED UP MY E

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SEASONAL FEAST

Lachmagine Meat Pizza with Tahini Pomegranate Drizzle Serves: 6-8

Try this incredibly easy recipe for a spin on the traditional dish. FO R T H E M E AT P I Z Z AS :

1 ½ ¼ 2 ½ ½ ½ ¼ 5

pound ground lamb cup apricot jam cup ketchup tablespoons fresh lemon juice teaspoon allspice teaspoon turmeric teaspoon kosher salt teaspoon freshly ground black pepper (8-10 inch) flour tortillas Pomegranate seeds, sesame seeds and thinly sliced scallions, for garnish

FO R T H E TA H I N I P O M EG R A N AT E DRIZZLE:

3½ 1 1 2 ¼

tablespoons tahini tablespoon pomegranate molasses clove garlic, minced tablespoons fresh lemon juice cup water

1. Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside. 2. Mix lamb, apricot jam, ketchup, lemon juice and spices until just incorporated. 3. Place flour tortillas on a flat surface and spread an even amount of lamb mixture over each, making sure to spread all the way to the edges. Place on prepared baking sheets and bake for 15-18 minutes. 4. Blend drizzle ingredients until well combined. Drizzle over the meat pizzas, then top with pomegranate seeds, sesame seeds and scallions.

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SEASONAL FEAST

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SEPTEMBER 2022

SEASONAL FEAST

Rosh Hashana Soup with Fried Kreplach Serves: 6-8

This soup, a spin on Italian Wedding Soup, incorporates kreplach — the epitome of Ashkenazi stuffed foods — as well as the Sephardic-inpired simanim of Swiss chard and spinach. FO R T H E K R E P L AC H :

½ 3 ½ ¼ ¼ 1 36

cup olive oil large onions, thinly sliced teaspoon kosher salt teaspoon freshly ground black pepper cup water pound ground beef, chicken or turkey square or circle wonton wrappers Vegetable oil, for frying

FO R T H E SO U P:

¼ 3 2 1 ½ ¼ 2 2 8 1 1-1½

cup olive oil large onions, roughly chopped cloves garlic, minced tablespoon kosher salt teaspoon freshly ground black pepper cup white wine cups diced carrots cups diced celery cups water cup small pasta, like ditalini or orzo cups baby spinach or Swiss chard

1. For the kreplach, heat oil in a skillet over medium-high heat. Add onions, salt and pepper; sauté until caramelized, 20-25 minutes. Deglaze pan with ¼ cup of water, scraping the browned bits from the bottom of the pan with a wooden spoon. 2. Add ground beef and break up using a potato masher or wooden spoon. Brown until just cooked through. Remove from heat and set aside to cool. 3. Arrange wonton wrappers on a flat surface. Add ½-1 tablespoon of filling into each wrapper. Wet edges, fold in half and press to seal. 4. Heat a large pot or Dutch oven with 2 inches of vegetable oil. Working in batches, fry kreplach until golden brown, 2 minutes per side. Using a slotted spoon, transfer to a paper towel-lined plate or wire cooling rack to drain. 5. For the soup, heat olive oil in a skillet over mediumhigh heat. Add onions, garlic, salt and pepper; sauté until golden brown, about 25 minutes. Deglaze pan with wine, scraping the browned bits from the bottom of the pan with a wooden spoon. 6. Add carrots, celery and water. Lower heat and simmer, covered, for 45-60 minutes, until vegetables are tender. 7. Add pasta and cook according to package directions until al dente. Add spinach and stir until wilted. Serve soup with fried kreplach. SEPTEMBER 2022

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SEASONAL FEAST

Roasted Salmon with Caper, Mustard and Raisin Dressing Serves: 4-6 FO R T H E D R E SS I N G :

¼ ¼

3 3 3 1 1 ¼ ⅛

cup capers cup golden raisins, soaked in hot water for about 10 minutes, then strained tablespoons water tablespoons caper brine tablespoons olive oil teaspoon Dijon mustard clove garlic teaspoon kosher salt teaspoon freshly ground black pepper

FO R T H E SA L M O N :

1 1 1 ¼ 2 ½

(2½-pound) side baby salmon pound heirloom carrots, halved red onion, quartered cup olive oil teaspoons kosher salt teaspoon freshly ground black pepper

FO R T H E GA R N I S H :

2 2 2 1

tablespoons chopped fresh parsley tablespoons capers tablespoons golden raisins tablespoon chopped pistachios

1. For the dressing, blend ingredients until smooth. 2. Preheat oven to 425°F. Place salmon on a parchment-lined baking sheet and brush with ¼ cup dressing, reserving the remaining dressing for serving. 3. Toss carrots and onions with olive oil and season with salt and pepper. Arrange around the salmon. Roast for 25 minutes. Glaze salmon with some of the reserved dressing. 4. Garnish with fresh parsley, capers, golden raisins and chopped pistachios. Serve with remaining dressing. MAKE IT VEGAN: This dressing is also delicious over a whole-roasted cauliflower (find the cooking method on the Fleishigs app from issue #27). 62

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SEASONAL FEAST

Honey Garlic Green Beans Serves: 4

Incorporating roasted garlic into the dressing for these green beans adds a deep umami flavor. I prefer haricot vert — they do not need to be trimmed, so it’s a no-brainer. 2 ¼ 1 2

bulbs garlic, tops trimmed off cup + 1 tablespoon olive oil, divided pound fresh green beans tablespoons honey Pinch of kosher salt Toasted sliced almonds and pomegranate seeds, for garnish

1. Preheat oven to 400°F. Drizzle garlic bulbs with 1 tablespoon oil and wrap in foil. Cook for 1 hour. 2. Bring a large pot of water to a boil and prepare a bowl of ice water. Boil green beans for 2 minutes. Drain, then immediately transfer to the prepared bowl of ice water. Alternatively, cover and steam in the microwave for 4-6 minutes. Drain, then arrange on a platter. 3. Squeeze roasted garlic into a food processor fitted with the S-blade attachment. Process with remaining ¼ cup olive oil, honey and salt. Drizzle over green beans and garnish with almonds and pomegranate seeds.

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SEASONAL FEAST

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SEASONAL FEAST

Onion and Date Braised Brisket Serves: 6-8

This is a special brisket recipe that can be made all year round. The flavors are potent and delicious, with just the right amount of sweetness. 1 1 ½ 3 3 2 4 2 2 1 1 1 2 2

(4-5 pound) beef brisket, patted dry tablespoon kosher salt tablespoon freshly ground black pepper tablespoons vegetable oil, divided onions, thinly sliced cloves garlic, minced pitted Medjool dates, chopped (about ¼ cup) tablespoons ketchup tablespoons silan (date syrup) tablespoon honey tablespoon onion powder tablespoon allpurpose flour cups red wine bay leaves

1. Preheat oven to 300°F. Season brisket with salt and pepper. 2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear brisket for about 8 minutes per side, until browned. Transfer to an ovensafe dish. 3. Lower flame to medium, add remaining oil (if needed) and onions; sauté for about 15 minutes, until caramelized and golden. Add garlic and sauté for another 30 seconds. Add dates, ketchup, date syrup, honey and onion powder; sauté until incorporated. Add flour and stir to coat; cook for about 2 minutes. 4. Add wine, bring to a boil and cook for about 5 minutes, until thickened. Add bay leaves. Pour sauce over brisket. Cover pan tightly with foil and cook for 4 hours, until fork tender. 5. Discard bay leaves. Let brisket cool before slicing. M A K E I N A DVA N C E :

Once sliced, freeze in the sauce. Thaw in the fridge overnight, then reheat in a 350°F oven for 30 minutes or until warmed through.

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SEASONAL FEAST

Couscous with Dates and Carrots Serves: 4

In addition to asking for “mehr” blessings (see Simanim Breakdown on page 56), the carrots are cut into rounds to symbolize coins. If making in advance, keep the topping separate from the couscous until ready to serve. This dish also reheats very well. ¼ 1 2

cup olive oil large onion, thinly sliced cloves garlic, minced

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1 1 ½ ½ ¼ 1½ 2 4 ¼ 2 2 2

teaspoon paprika teaspoon kosher salt teaspoon cinnamon teaspoon turmeric teaspoon freshly ground black pepper cups water large carrots, peeled and sliced into ½-inch rounds pitted Medjool dates, diced cup raisins cups cooked couscous tablespoons chopped fresh parsley, for garnish tablespoons toasted slivered almonds, for garnish

tablespoons pomegranate seeds, for garnish

1. Heat oil in a skillet over medium-high heat. Add onions, garlic and spices; sauté for about 15 minutes, until golden and caramelized. 2. Add water, carrots, dates and raisins; bring to a boil, then lower heat and simmer until carrots are soft and tender, about 15 minutes. 3. Top couscous with onion-carrot mixture, including all the juices. Garnish with fresh parsley, almonds and pomegranate seeds.

SEASONAL FEAST

Apple and Honey Whoopie Pies Yield: 12 whoopie pies

A “Sweet New Year” all in a handheld treat. FO R T H E C O O K I E S :

3 1 ¾ ½ ½ ½ ½ ¼ ¼ 4

eggs cup sugar cup honey cup vegetable oil tablespoon baking powder tablespoon baking soda teaspoon cinnamon easpoon allspice teaspoon nutmeg cups all-purpose flour

FO R T H E A P P L E C R E A M F I L L I N G :

2 2 ¼ ¼ 2 2 1

sticks non-dairy butter substitute, at room temperature cups confectioners’ sugar teaspoon cinnamon teaspoon kosher salt teaspoons pure vanilla extract tablespoons apple jelly or apple butter (16-ounce) container marshmallow fluff

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 2. Mix eggs, sugar, honey, oil, baking powder, baking soda, cinnamon, allspice and nutmeg. Add flour, 1 cup at a time, and mix until smooth. 3. Scoop 1½ tablespoon-dollops of batter onto the prepared baking sheet, spaced 2 inches apart. Bake for 10-12 minutes, until light golden brown. Let cool completely. 4. For the filling, beat butter and confectioners’ sugar until well combined. Add cinnamon and kosher salt and beat until mixture is fluffy. Add vanilla and apple jelly and beat until just incorporated. Fold in marshmallow fluff. Place the entire mixture into a large Ziploc bag or piping bag and refrigerate for 30 minutes. 5. Slice the corner off the Ziploc bag and pipe filling over half of the cookies. Sandwich a second cookie over the filling. Store in an airtight container in the fridge until ready to serve. M A K E I N A DVA N C E :

Bake the cookies and store in an airtight container at room temperature until ready to serve. Make the filling and store in the Ziploc bag in the fridge until ready to serve.

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SEASONAL FEAST

The Best Ever Apple Crisp Serves: 4-6

This is one of my favorite desserts for the High Holidays and for the fall and winter seasons. It can be made in advance and frozen, then defrosted easily. It’s versatile in that it can be served cold, at room temperature or reheated. It works any which way! FO R T H E C RU M B TO P P I N G :

2 2 2 1¾

2 1 1

cups all-purpose flour cups old-fashioned rolled oats cups brown sugar sticks (14 tablespoons) non-dairy butter substitute, at room temperature, diced teaspoons baking powder teaspoon ground cinnamon teaspoon kosher salt

FO R T H E A P P L E F I L L I N G :

6 ¼ ½ ¼ 2 1 1 ½ 8

tablespoons non-dairy butter substitute, melted cup all-purpose flour cup brown sugar cup + 2 tablespoons non-dairy milk tablespoons lemon juice teaspoon pure vanilla extract teaspoon cinnamon teaspoon kosher salt large Granny Smith apples

1. Preheat oven to 375°F. For the crumb topping, mix ingredients with a fork or pastry cutter until it resembles coarse sand. 2. For the filling, mix melted butter, flour, brown sugar, milk, lemon juice, vanilla, cinnamon and salt. 3. Peel and thinly slice the apples, then add to the mixture immediately to ensure they don’t get brown. 4. Pour the entire apple mixture into a 9x13-inch baking dish. Top with crumb topping. 5. Cover tightly with foil and bake for 45 minutes, until the apples are soft. Uncover and bake for another 30 minutes, until golden brown.

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SEASONAL FEAST

WHY GRANNY SMITH

We used Granny Smith apples for this apple crisp because they maintain their shape and have a tangier flavor — a perfect balance for a sweet dessert. This is why pastry chefs love to use them. Prefer a softer bite of apple in apple crisp? Go with Cortland instead.

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SEASONAL FEAST

Jeweled Oranges Serves: 4

An easy and great way to present a delectable, seasonal fruit plate. Play around with different toppings to customize to your liking. 6 1 1 4 6 ¼ ¼

oranges tablespoon orange blossom water tablespoon honey Medjool dates, pitted and chopped dried apricots, chopped cup chopped pistachios cup pomegranate seeds

1. Using a sharp paring knife, slice the top and bottom off of each orange, then slice off the peel down the sides. Once peeled, slice into ⅛-¼” wheels. Arrange on a plate. 2. Mix orange blossom water and honey and drizzle over the oranges. 3. Top with dates, apricots, pistachios and pomegranate seeds.

Adina Silberman is trained as a dentist and is passionate about home cooking, with a simple food philosophy — she cooks backwards, taking inspiration from the elements that compose a dish rather than the final product. She shares her techniques for developing kitchen staples on Instagram @homewithadina and has helped countless home cooks turn their time in the kitchen from a chore into a passion. Adina lives in New York with her husband and two daughters. 70

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AVI J. PUSATERI is the leader of New York-based mixology group, Jazz Age Cocktails. Using the freshest ingredients, Avi shared some of his favorite cocktails that are perfect for Rosh Hashana and as we head into the fall season. Look for part two of our series on holiday-inspired cocktails in the upcoming Sukkos issue.

L'CHAIM

Pomegranate Bee’s Knees Serves: 1

Originally a prohibition-era classic cocktail, the Bee’s Knees was invented with Bathtub Gin in mind to cover up the horrible taste of the alcohol. The pomegranate honey syrup adds a layer of complexity to the cocktail, minus the Bathtub Gin! It’s become a favorite for custom menus and mixology courses over the years. ½ ½ 2

ounce pomegranate juice ounce honey ounces gin

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ounce freshly squeezed lemon juice Ice, for serving Dehydrated lemon wheel (recipe follows) or thinly sliced lemon, for garnish

1. Add pomegranate juice to a small saucepan over medium heat. Once heated, add honey and simmer; whisk until just incorporated. Let cool slightly. 2. Add simple syrup, gin and lemon juice to an ice-filled cocktail shaker. Shake for 12-15 seconds. 3. Strain into an ice-filled rocks or coupe glass. Garnish with dehydrated lemon wheel.

L'CHAIM

Yuzu Margarita Serves: 1

New fruit alert! I’ve been intrigued by yuzu ever since trying it at a speakeasy years ago. An East Asian citrus fruit, yuzu has a similar taste to grapefruit, lemon and mandarin oranges. I was able to track down a good quality kosher source of yuzu in the form of yuzu purée. A perfect pairing for yuzu’s tartness is a classic margarita. 1½ ½ 1 ¾ 1

ounces tequila blanco ounce triple sec ounce yuzu purée, such as Monin ounce agave ounce freshly squeezed lemon juice Dehydrated lemon wheel, for garnish

1. Add tequila, triple sec, yuzu, agave and lemon juice to an icefilled cocktail shaker. Shake for 12-15 seconds 2. Double strain into a coupe glass. Garnish with dehydrated lemon wheel.

Dehydrated Lemon Wheels Preheat oven to 200°F. Arrange thinly sliced lemons in a single layer on a greased parchment-lined baking sheet. Cook for 2-3 hours, turning every so often, until dry and slightly browned.

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Fleishigs

Apple and Honey Cocktail Serves: 1

This cocktail incorporates apples and honey, which are perfect for Rosh Hashana — apples from the hard apple cider and honey from the honey whiskey. The lemon juice acts as a sour buffer for the rest of the sweet ingredients. 2

4-5

ounces Ethan’s Reserve honey whiskey ounce freshly squeezed lemon juice Ice, for serving ounces hard apple cider Green apple, thinly sliced, for garnish

1. Add whiskey and lemon juice to an icefilled cocktail shaker. 2. Shake for 12-15 seconds, then strain into an ice-filled highball glass. Top with hard apple cider. Garnish with sliced apple.

Jazz Age Cocktails is a New York-based mixology group headed by Avi Pusateri, founder and head mixologist, and his wife Kayla, chief of operations. Jazz Age Cocktails specializes in private bartending and mixology courses for occasions of all kinds, as well as consulting for bars, restaurants and various programs. For more information visit jazzagecocktails.com or @ jazzagecocktails on Instagram.

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D A R O M B Y YA T I R R E D, 2 0 2 0 This red, part of Yatir’s new line of fun, young, juicy wines, highlights the unique terroir of southern Israel. The blend is eclectic, fruity and sophisticated, yet not pretentious. It is energetic, spicy, bold, direct and honest.

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E LV I H E R E N Z A W H I T E , 2 0 1 9 A blend of Sauvignon Blanc and an indigenous Spanish variety called Pansa Blanca, this inexpensive white wine fires on all cylinders — character, complexity and aging potential. Light gold in color, it has aromas of hay, citrus, honeysuckle and fresh herbs. Medium-bodied and very dry on the palate, with notes of citrus, white peach and earthy minerals, it has a bracing acidity and a touch of grassy bitterness on the long finish. It’s delicious, refreshing and unique — you can’t help but refill your glass even before it's empty.

C H ÂT E A U S A I N T C O R B I A N S A I N TESTÈPHE, 2018 Situated in the Médoc district of Bordeaux, known in wine jargon as “the left bank,” SaintEstèphe is an appellation where some of the better-structured Cabernet Sauvignon wines are crafted. This wine has amazing value and is powerful and elegant at the same time. With a typical black forest fruit profile with layers of rich earth and minerals, it’s truly fit for an important Yom Tov dinner, both now and in 10 years.

H E R Z O G L AT E

DOMAINE DU

HARVEST CHENIN

C A S T E L “ M ,” 2 0 1 8

BLANC, 2020 Estate-grown in the Herzog family’s Prince Vineyard in Clarksburg, CA, the grapes were harvested late into the season, resulting in a consistently delicious dessert wine. It pairs amazingly well with apples dipped in honey.

This dessert wine is made from Muscat. As opposed to most Muscat wines, this one is not fortified. It boasts excellent acidity, which beautifully balances out the sweetness. It’s a refined choice to enjoy with your favorite desserts.

A FRESH START BY: GABRIEL GELLER

With Rosh Hashana coming up, we all aspire for a fresh start for the New Year. We do an introspection and figure out what areas of our lives need improving. Nowadays, everyone talks about the rising costs of living — everything has increased in price, from basics like food and gas to goods and services. We must stay focused on what matters (even more) than cost: value. When spending hard-earned money on food and wine, it has to be worth it. The way I evaluate wine is simple — whether it costs $20 or $200, as long as the experience is enjoyable and satisfying, then it is worth every penny. Let's get 5783 started with satisfying wines! Shana tova and l’chaim!

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Fleishigs

HOW ONE NEW JERSEY BUSINESSMAN TURNED A SWEET PASSION INTO A MINI SIDE HUSTLE. BY: SHIFRA KLEIN PHOTOGRAPHY BY: OHAD

PROFILE

RI FEFERKORN’S SENSE OF ADVENTURE and curiosity always kept him ahead of the game. Despite a full-time career in electronics, Ari always had hobbies and interests centered around food. Once he retired from decades in the electronics business, he moved from Brooklyn, NY to Toms River, NJ, where he started a real estate practice with his wife. Unable to shake his sense of adventure and interest in food, Ari started a unique backyard bee farm, otherwise known as an apiary, which we were fortunate to visit on a steaming hot July afternoon. Ari’s other claim to fame is his daughter, Chaya Suri Leitner of Spice + Zest, who is most known for her early start in sourdough baking. Chaya Suri shares how her father’s sense of adventure in the culinary world inspired her path as well. “My father was always doing interesting things,” she says. She recalls the time he came home from a conference in Las Vegas with terracotta pots and made roasted garlic in them for Shabbos. “This was way before Instagram and food blogs — we’re talking the 1990s,” she marvels. “Who was eating roasted garlic as a dip 25 years ago??” This energy and curiosity trickled down to Chaya Suri, the next generation. A backyard bee farm wasn’t so out of the ordinary for Ari, rather a natural extension of having an already thriving backyard garden. He initially began the bee farm in the spring of 2020 at the height of the pandemic. While most of us were making banana bread or baking sourdough, Ari was producing his own honey! He started by purchasing a queen bee and some worker bees, which has since grown to hundreds, if not thousands of bees that produce hundreds of pounds of honey a year. This season, Ari produced over 300 pounds of honey.

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PROFILE

Beyond family and friends, Ari gives jars of honey to his real estate clients and sells the rest to locals. The day we visited, Chaya Suri and her husband launched the farm’s Instagram page (@donnabeehoney) to reach beyond their community and hopefully inspire others. We went into Ari’s backyard in full protective gear. With a suit, gloves and a special hat, the hope is to prevent any bee bites. “The truth is, the bees won’t bite you unless they feel threatened,” Ari’s wife Rivky explains. “The worst thing you can do is swat a bee away. That makes them anxious and more likely to sting.” Aside from the protective gear, Ari approaches the bees with a special smoker that calms the bees down so that a beekeeper can work with the hive. The smoke causes them to escape the threat of “fire” and duck into the hive to eat as much honey as they can to take with them if they have to seek out a new nest. The bee farm is set up towards the back of the yard for privacy, but it’s also in a spot that offers a healthy balance of both sun and shade. According to Ari, “If you can garden, you can be a beekeeper!” The base of the apiary is about 18 inches off the ground to keep bees protected from natural elements and small animals like skunks. On top of the hive stands are boxes, each of which holds about 10 wooden

“

If you can garden, you can be a beekeeper!

Ari's passion is palpable & inspires us to think outside of our comfort zones

”

honeycomb frames where bees store flower nectar that eventually turns into honey. There is a very specific formula for layering the boxes and honeycomb to create the perfect home for honey production. Aside from the passion project aspect of being a beekeeper, local honey has many health benefits, including anecdotal evidence for mitigating the effects of seasonal allergies. Local honey is also 100% pure honey, something that can’t be said of most mainstream honey brands, which can be filled with other syrups and are likely not truly authentic. Ari’s favorite part of the entire process? Sharing the fruits of his labor, literally, with neighbors, clients, friends and loved ones. His passion is palpable and inspires us to think outside of our comfort zones and be more adventurous — both in and out of the kitchen!

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PROFILE

KEEPING BEEZY

SUGAR OH, HONEY, HONEY YOU ARE MY CANDY GIRL

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PROFILE

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PROFILE

HOW HONEY IS MADE POLLINATION IS AN integral part of the lifeline of flowers and plants. Pollen is transferred from flowers to reproduce, whether by wind, rain or insects like bees. When bees hang out on a flower, they end up transporting pollen and play an unintended role in pollination and fertilization. Bees are attracted to flowers for nectar — the sugary fluid in the flower.

Honey is transferred to the honeycomb to ripen

Worker bees collect plant nectar Worker bees spend their days flying to flowers and collecting nectar. They use a proboscis (long tongue, similar to a straw) to suck out any liquid found in the plant. While out foraging, the bees mix the collected nectar with enzymes in their mouth, then store it in a second stomach called a honey stomach, a storage unit that holds the bee’s body weight in nectar, but does not digest it.

The taste of honey varies based on where flower bees pollinate. Where bees get their nectar and pollen depends on the season and plants in the area, contributing to the taste, color and texture of the honey. Honey that is produced early in the season and doesn’t remain in the honeycomb for as long tends to be lighter in color and flavor. Honey that is produced later in the season and remains in the honeycomb (and in warmer temperatures) longer develops a deep amber color and is more intense in flavor. Honey can taste like the plants it was foraged from. For example, bees that collect nectar from orange blossoms will produce honey that tastes mildly of orange blossoms. On average, honey bees will travel up to three miles in any direction to forage, many times visiting the same plants again and again for many factors, from nectar amount to the color, surface area and aroma of the flower.

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Nectar is transported to the beehive and inversion process begins Upon the return of the worker bees, the nectar is broken down by house bees who chew the nectar to break it down into a honey-water substance using enzymes from glands in their mouth and head. This is the beginning of the inversion process. It is then deposited into hexagonal cells that make up the hive.

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Once in the hexagonal cells (the honeycomb), the water starts to evaporate and honey begins to thicken and form. The bees fan the honeycomb with their wings to speed up the evaporation process. To protect the cells where the honey is stored, other worker bees use wax to seal them. This honey stays unspoiled and unfermented for years and is used by bees throughout the fall and winter seasons for sustenance. (It’s been said that ancient Egyptian tombs have been found to contain unspoiled honey!)

PROFILE

Uncapping the honey: Honeycombs are removed and extracted

Fly like a Feferkorn, sting like a bee.

The honeycomb is removed from the hive. (As mentioned above, honey is usually formed on wooden frames that a beekeeper removes when necessary.) Using a hot knife, the protective layer of wax is scraped off the honeycomb, revealing glistening sweet honey.

Honey is extracted and strained The wooden boards of uncapped honey are placed into an extractor, a special mechanical device used in the extraction of honey from honeycombs, without destroying the combs. The extractor spins around and pulls the honey out with centrifugal force. Once extracted, the honey is strained and ready to consume.

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PROFILE

Fun Facts There are over 20,000 species of bees worldwide; not all of them make honey. Making honey is a team sport — 98% of all honey bees are worker bees who work all day without rest for their very short life span of 30-60 days. With the exception of the male bees (or drones) and the queen bee, everyone else will contribute to nectar collection. It is the female worker bees who are responsible for gathering nectar. Each bee colony contains sheets with thousands of hexagon-shaped cells. During the long, cold winter months, this stored food sustains the colony. It is perfectly safe (and delicious) to consume both the honey and the honeycomb. In fact, the added chewy texture of the comb is a bonus. Backyards in Toms River, NJ are quite vast, but a bee farm can really be done anywhere. In fact, there are quite a few on various rooftops throughout New York City. If you ever visit Union Square Market, there is an iconic honey stand, Andrew’s Honey, producers of local honey made on rooftops in various Brooklyn neighborhoods from Bushwick to Williamsburg.

RESOURCES: The Backyard Beekeeper, 4th Edition: An Absolute Beginner's Guide to Keeping Bees in Your Yard and Garden is a book filled with expert advice on everything you need to know to start your own backyard apiary. Bee Culture is a magazine dedicated to all things beekeeping and honey making.

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Beelieve in something. WHY LOCAL HONEY MATTERS BY: AHUVA GOTTDIENER OVER THE PAST FEW DECADES , as the worldwide demand for honey has increased, the world bee population has decreased. This leads to a tremendous amount of fraud. Honey is the third most adulterated food in the world (after milk and olive oil). It often has corn, rice or other sugar syrups added to it. A common practice in China involves harvesting the honey from beehives before the bees have finished the process of making it, then drying it artificially. This "honey" is then adulterated with other syrups and sold as pure honey. Unfortunately, it is very difficult to detect honey fraud since the resulting product usually contains some real honey. Pollen is also added to the mixtures to fool tests. "Honey" imported from Asia (often truly originating from China, but passed through other counties to evade detection) often contains high amounts of dangerous pesticides, traces of heavy metals or even pharmaceuticals. This can lead to people who think they are ingesting something that is good for them while actually doing the complete opposite. It is very difficult, even with modern equipment, to detect fake honey. Experts say that up to 70% of all honey sold in the United States is adulterated. So how can you be sure that what you are buying is actually pure honey? The best solution is to get as close to the source as possible. Find a local beekeeper and buy some from them. Farmers’ markets and health food stores can be a good way of connecting with local honey production. You can also look for third-party honey certification such as "True Source Certified." This is similar to a kosher certification, where an independent organization certifies that the honey you are buying is genuine. And most importantly, if the product is offered at too low of a price, be suspicious!

Ahuva Gottdiener of Homegrown Kosher is a foodie dissident. Bridging the food knowledge gap between ground and plate, Ahuva shares her fascination with the fundamentals through education, inspiration and connection. Widely lauded as an artisan sourdough baker and authentic suburban homesteader, she raises chickens, honeybees and veggies with her family in Wesley Hills, NY. Ahuva's love for the origins of our sustenance provides fuel for her mission of connection. Follow Ahuva on Instagram @homegrownkosher and read her blog at homegrownkosher.com.

CULINARY SCHOOL

THE FIRST TIME I ever bit into a Honeycrisp apple seemed like a revelation. It was about 20 years ago that I happened upon this “new” apple varietal, nestled in one of the vast orchards of rural Massachusetts. The Honeycrisp was not yet known or seen on the shelves of commercial supermarkets. Aptly named, it was refreshingly crisp — a perfect intermingling of apple and honey flavors on the tongue. I was hooked and within a few years, it became the new apple darling. I was reminded that things do not stay the same in the world of farming and agriculture; even classic varieties don’t remain the same, many having been genetically modified over the years to look more appealing or be more shelf stable for mass transport and sale. My mother tells me that Red Delicious apples actually tasted way better when she was a kid! Apple picking is one of my family’s favorite annual activities. Each fall, we love trying a new type of apple and are humbled by the myriad nuances of taste and texture that the Creator has put into this world (even if man has helped along in the process). IF JOHNNY APPLESEED were alive today, he might be proud to learn that America is one of the leading producers of apples in the world, second only to China. 2,500 varieties of apples are grown in the United States, 100 of which are grown commercially. With so many varieties on the market, how do we choose which to eat? We have our favorites of course, often sticking to the familiar choices readily available in our local supermarkets. But should you have a chance, start sampling some of the other species as well.

BITE INTO A BETTER WORLD BY: NAOMI ROSS

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CULINARY SCHOOL

Apples and Honey Tarte Tatin Serves: 8

This classic caramelized apple tart is inverted after baking, allowing the rich caramel syrup to glaze the entire tart. Unmold the tart right before serving; if making in advance, delay unmolding until right before serving. Just rewarm the tart, then carefully cover it with a serving plate and invert, rearranging any apples that become dislodged. 1 2

sheet puff pastry (half of a 17.3-ounce box), thawed pounds (about 5-6) Golden Delicious apples, peeled, cored and quartered

½ 3

Juice of ½ lemon tablespoons (½ stick) non-dairy butter substitute, at room temperature cup sugar tablespoons honey Vanilla ice cream, for serving, optional

1. Preheat oven to 375°F. Roll out puff pastry and trim into a 10-inch round (use parchment paper and the pan to trace the round). Cover and refrigerate until ready to use. 2. Toss apples with lemon juice to prevent browning. 3. Heat butter in a 10-inch skillet (preferably cast iron) over mediumhigh heat. Once melted, distribute sugar and honey evenly on top of the butter. Continue to cook until the sugar begins to caramelize, swirling the pan for even caramelization, 3-4 minutes. 4. Arrange the apples snugly in the pan, cut side up, in a single layer. Reduce heat to medium and continue to cook apples until they begin to soften and become tender, 10-15 minutes, fitting in extra apples as they reduce slightly in the pan. The caramel mixture will

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bubble up around the apples and thicken. Remove from heat. 5. Cover apples with prepared puff pastry round, tucking in the edges as needed to fit neatly. 6. Transfer to the oven. Bake until the crust is golden brown, 30-35 minutes. Let cool slightly on a wire cooling rack until cool enough to handle. 7. To invert, place a large, flat platter over the pan. Hold tightly, then carefully invert. Lift pan off to release tart onto the platter, allowing juices to drip over. Rearrange any dislodged apples. Slice and serve warm with vanilla ice cream.

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WHY GOLDEN DELICIOUS For this tarte tatin, using a softer apple like Cortland would result in apples that fall apart. Choosing a firm Granny Smith, on the other hand, would result in apples that don't get tender. Golden Delicious (aka yellow apples) are that perfect balance of firm and custard-like in texture. Turn to page 68 for a delicious apple crisp starring Granny Smith.

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CULINARY SCHOOL

Cinnamon Bun Tarte Tatin Crust By: Ella Safier

Ella spent the summer in the Fleishigs Magazine test kitchen helping out with the photo shoots. While making the tarte tatin, Ella shared her method for a cinnamon roll pie crust that she loves to make for potluck dinners or Shabbat. With the excess puff pastry dough, she showcased exactly why it’s always a big hit. Mix ½ cup brown sugar, 2 tablespoons non-dairy butter substitute and 2 teaspoons cinnamon. Spread mixture over a sheet of rolled out puff pastry. Roll up jelly roll-style, then slice into 2-inch pieces. Place pieces on a sheet of parchment paper, leaving some space between them. Top with another parchment paper and, using a rolling pin, roll until it comes together. Freeze for a few minutes until firm. Use in the recipe as the sheet of puff pastry.

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Homemade Applesauce Yield: 3-4 cups

There is nothing quite like homemade applesauce. For perfectly textured applesauce, I favor using a food mill with the medium gauge blade – the original manual food processor! A food mill will also hold back peels when blending cooked apples (so no peeling necessary). Adding strawberries or plums is purely optional, but add a lovely rosy color to the applesauce.

WHY M C I N TOS H McIntosh (and Cortland) apples soften really well when cooked, making them ideal for applesauce.

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3 1 1-2 2-4 1½

pounds McIntosh apples, peeled, cored and quartered cinnamon stick cups water tablespoons sugar cups frozen strawberries, thawed, or 3-4 plums, pits removed and sliced, optional

1. Add apples and cinnamon stick to a large pot or Dutch oven over medium-high heat. Add enough water to just cover the apples. Bring to a boil, then lower heat to medium-low and simmer, uncovered, for 15-20 minutes, until apples are very soft and beginning to fall apart. Add strawberries or plums to the pot halfway through cooking, if desired.

2. Discard cinnamon stick. Using a slotted spoon, and working in batches, transfer apples to a food mill (reserve the cooking liquid); process. Slowly add enough of the cooking liquid to the apples for desired consistency. Alternatively, the apples can be pulsed in a food processor (with half of the cooking liquid) or mashed with a potato masher until desired consistency is reached. 3. Return applesauce to the same pot over low heat. Add 2 tablespoons sugar and mix, adding more as desired. 4. Remove from heat and let cool. Store in an airtight container in the fridge for up to 2 weeks or freezer for up to 3 months.

ANOTHER APPLE PRODUCT FOR YOUR KIDS TO FIGHT OVER.

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CULINARY SCHOOL

HOW YOU LIKE THEM APPLES? THE APPLE YOU USE MATTERS

your apples, the better your cooking and baking will be. Over the years, many students have asked me which types of apples are suitable for cooking, eating and baking. Here is a brief guide to apples commonly found at the market and what they are best suited for: THE BETTER YOU KNOW

MCINTOSH

RED DELICIOUS

FUJI

Sweet, slightly tart and very juicy, these apples have a tender, white flesh. Macs are best suited for applesauce or pie because their soft flesh breaks down quickly when cooked. They aren’t so great for snacking as they tend to get mushy and grainy very quickly. If making a pie, be sure to add enough thickener and use a combination of other firmer varieties as well (e.g. Cortland).

This classic snacking apple is better for eating than for cooking and baking.

With a spicy yet complex sweetness and dense, firm flesh, Fujis are an excellent snacking or salad apple, but are also a good choice for cooking and baking as well.

APPLE 101 Apples can last in the fridge for 3-6 months, making them an ideal winter fruit. Fat, cholesterol and sodium-free, a small apple is only 80

HONEYCRISP With its rich applesand-honey flavor profile, Honeycrisps are a great firm apple for snacking, as well as slaws or crostini. They retain their sweetness when cooked, which makes them ideal for crisps and pies.

calories and a large

GALA One of my absolute favorites for snacking, it’s just the right size and is great in salads too.

apple is only 130 calories. Apples are an excellent source of fiber — one large apple contains 5 grams of fiber, including the soluble fiber pectin. Lemon juice (acid)

GRANNY SMITH The crisp tartness really comes through when baked and sautéed, making it suitable for both savory and sweet dishes. This white-fleshed apple is also super firm and crunchy and holds up very well in salads when you want a crunch factor. Plus, it is slow to brown. 102

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retards oxidation once

GOLDEN DELICIOUS CORTLAND This is a great allpurpose apple that is good for snacking and works beautifully in baking, cooking and salads.

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This firm, white fleshed apple has a sweet, crisp flavor. It’s a preferred allpurpose cooking apple since it retains its shape and rich, mellow flavor when baked or cooked.

apples are peeled and cut. One (9-inch) pie uses about 6 cups of sliced apples from about 8 medium-sized (roughly 2 pounds) apples. The science of apple growing is called pomology.

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New Year Salad Serves: 8

By: Shifra Klein

This salad truly delivers all of the elements that an excellent salad is known for — fresh, sweet, savory and crisp. Showcasing the salad on a platter versus tossed in a bowl allows every ingredient to shine. I originally created this recipe for the holiday issue in 2019 (#11) and I find myself making it constantly. Besides obviously being seasonal, it goes with every meal — I knew I had to share it again. NOTE: The apples used in this recipe are crisp, tangy and sweet — perfect for a salad. See above for more information on the various apples we use in cooking and baking. Find more inspiration using apples in savory applications, such as the Fennel and Apple Salad by Chef Eli Redlich (issue #37) or the Salmon Crudo with Pomegranate and Apple by Adina Schlass (issue #20), in the Fleishigs app. 4 1 1 3 1 ¼ 2 1 ½ ½ ½ ⅓

cups baby arugula Granny Smith apple, thinly sliced Fuji or Honeycrisp apple, thinly sliced stalks celery, peeled and thinly sliced small red onion, thinly sliced Juice of 1 lemon (about ⅓ cup) cup olive oil tablespoons honey teaspoon Dijon mustard teaspoon pumpkin pie spice teaspoon kosher salt cup pomegranate seeds cup pumpkin seeds

1. Arrange arugula, apples, celery and red onions on a serving platter. 2. Whisk lemon juice, oil, honey, Dijon, pumpkin pie spice and salt. Drizzle over the salad. 3. Top with pomegranate seeds and pumpkin seeds.

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. She is excited to be writing her first cookbook, which will be released later this year. Follow her on Instagram @naomirosscooks or visit her website koshercookingconcepts.com SEPTEMBER 2022

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COOKBOOK

P R E P + R A L LY BY: E L I S H E VA TA I TZ

DINI KLEIN’S TRIED-AND-TRUE

Prep + Rally platform was born out of her personal need to get dinner on the table for her family amidst her busy career as a private chef. This “aha moment” took her down a path of filling the void in the market for busy families, taking out the guesswork and reducing the time of weekly meal prep to one hour a week. For the Orthodox Jewish family, there is already so much that goes into planning Shabbos towards the end of every single week. Rather than have weeknight dinners fall by the wayside, Dini’s system frees up the headspace — and is proven to save money — to make a week of dinners smoothly in a fraction of time, no matter your needs. Whether you have already mastered the art of meal planning on your own or never even attempted it before, whether you have a small family or a big one, Prep + Rally gives you all the resources and tools you need to create a week of wholesome, hearty, family-friendly meals from start to finish. This includes outlines, shopping lists and a full guide to creating the components (“prep”), as well as how to assemble them into cohesive meals (“rally”). Mealtime with kids can be notoriously overwhelming. If you are wondering whether Prep + Rally is good for the picky eaters in your household, Dini believes that creating an environment where everyone is involved is an essential part of the meal prep process. Whether it be grocery

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shopping or menu selection and following their lead along the way, Prep + Rally not only instills confidence, but also encourages creativity, customization and experimentation. Beyond the delicious and healthful recipes, Dini imparts a wealth of knowledge in Part 1: The Prep + Rally Method — from grocery shopping and food storage tips (after all, you are cooking many components for a few days of eating in one shot) to staple ingredients and kitchen tools. It’s setting yourself up for success with these basics that is the key to a winning meal prep and satisfied eaters. Part 2: Let’s Prep + Rally: The Weekly Meal Plans is broken out into 10 meal plan chapters. Each meal plan has both a “prep” and “rally” section. Besides the grocery list and full recipes for each component in the “prep” section, most of the recipes are written with variations or alternatives, truly showcasing the versatility and flexibility of Dini’s recipes. The “rally” component then shows you how to turn the staples into cohesive meals. Part 3: Extra Goodies: Recipes to Round Out Your Week and Use Up What’s Left is broken down into three sections: Leftovers Remix; Last-Minute Scramble; and Sweets, Snacks, and Everything in Between. These recipes are good when short on time, for filling in at the end of the week or for last minute dinners when you simply did not have the time to prep.

COOKBOOK

Prep + Rally By: Dini Klein Publisher: HarperCollins Photographer: Ren Fuller Release Date: September 6, 2022 Price: $30 (Hardcover) ONCE YOU UNDERSTAND the process, the flow of the book is easy to follow and the recipes are easy to mix and match. If Sunday prep is still not for you, fear not — use the book as you would any traditional cookbook. Not only is each recipe wonderful in its own right, but Dini’s plans mean that you don’t have to figure out what sides go with what main (and vice versa). You can also use most of the meal plans for Shabbos inspiration, as the meal plans act as composed menus. So whether you are on a mission to eat better yourself or to wrangle little ones around the table with no muss and maybe only a little fuss, this book — a lifestyle unto itself — is for you. BONUS: Check out the exclusive meal plan that Dini created for the December 2021 Chanukah issue (#32), recipes available in the Fleishigs app.

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By: Elisheva Taitz Prep + Rally By: Dini Klein Publisher: HarperCollins Photographer: Ren Fuller Release Date: September 6, 2022 Price: $30 (Hardcover)

Sesame Noodle Chicken Bake Serves 4

⅓

cup low-sodium soy sauce

tablespoons rice vinegar

tablespoons toasted sesame oil

tablespoons pure maple syrup

1¾

tablespoons light olive oil

whole chicken, cut up

106

cups water

Kosher salt and pepper

onion, thinly sliced

garlic cloves, minced

ounces white spaghetti, cracked into thirds

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1. Preheat the oven to 450°F. 2. In a small bowl, whisk together the soy sauce, vinegar, sesame oil, maple syrup, and water. Set aside. 3. In a high-sided large oven-safe sauté pan or Dutch oven, heat the oil over high heat. Season the chicken pieces on both sides (and under the skin as best as possible) with salt and pepper and place skin side down in the pan. Cook until deeply golden, about 5 minutes, then flip and sear on the second side for 3 to 4 minutes, until golden. Transfer all the chicken to a plate (it will only be partially cooked at this point; that’s okay). Add the onion and garlic and cook for 3 to 4 minutes, until softened. Reduce the heat to medium and

add the soy mixture, stirring and scraping up all the bits from the bottom of the pan. 4. Add the cracked spaghetti and mix to submerge all the noodles in the liquid. Place the chicken on top, skin side down. Bring to a boil over high heat, then immediately cover with a tight-fitting lid or aluminum foil and bake, covered, in the oven for 15 minutes. Pull the oven rack out halfway and uncover the pan. Flip the chicken so the pieces are now skin side up, and give the spaghetti a little mix underneath. Slide the oven rack back in and bake, uncovered, for an additional 15 minutes until the chicken is golden and all the liquid has mostly absorbed. Feel free to broil for the last few minutes to brown even more. Let cool, then store, covered, in the fridge.

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IT'S ABOUT LAMP TIME

BY: SHIFRA KLEIN PHOTOGRAPHY BY: OHAD

FROM THE OFFICE TO THE KITCHEN: A NEW

RESTAURANTEUR TURNS HIS DREAM OF A SUBURBAN RESTAURANT WITH CITY VIBES INTO REALITY.

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RESTAURANT CHRONICLES

AFTER SELLING HIS e-commerce business and moving from Brooklyn, NY to Toms River, NJ in 2019, Motty Ehrenreich noticed that fine dining options were limited in the Lakewood vicinity. Home to over 90,000 Orthodox Jews, Lakewood had its share of pizza shops, cafés and meat takeout spots, but at the time, there were limited fine dining restaurant options and Motty decided to fill the void. With his business knowledge and desire to provide a oneof-a-kind kosher establishment, Motty began the ambitious project of creating a restaurant that would become a landmark in kosher dining. “Creating a destination restaurant was very important to me,” Motty shares. In February 2020, he found the perfect location in Pine Beach, NJ — an old-school Italian restaurant that already had a liquor license, tons of parking and a vintage bar that would become a centerpiece of Lamppost Bistro. Despite the timing of the pandemic, which delayed the opening of Lamppost by a full year, Motty kept calm and steadfast in his belief that everything God does is for a good reason. Creating a destination restaurant is a laborious and challenging undertaking. Food is just one crucial piece of a complex system that includes decor, ambience, service and 110

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consistency. The full picture is challenging to execute all at once. We all have shared experiences with restaurants that have amazing food but horrible service or amazing service but mediocre food. There are also restaurants with great food but zero ambiance. It isn’t common to have everything fall into place at once, so restaurants that can do it all truly stand out. Motty was familiar with these challenges, so he hired Heshy Jay, the premier event producer and space designer behind Scoop & Co. Heshy brought a unique perspective to the design experience. “I know the restaurant and hospitality industry very well. I don’t just come with a look and design, I actually think functionally and how the customer would feel in an environment.” Heshy explains. “I have seen many venues and restaurants from my world travels. Part of my vibe and design is that it stays current for years to come.” This sentiment is truly felt when you walk into Lamppost Bistro. Upon entering, there is a seating area with plush booths, couches and a fireplace — the perfect place for a date night or even for a business meeting. The seating is comfortable and cozy, with high ceilings that create an open, airy, rustic, modern vibe. The bar once stood in Jack Dempsey’s, a Manhattan restaurant owned by the famous boxer and restaurateur. It was moved to New Jersey by the previous owner of the space and was painstakingly restored by the Lamppost Bistro design team. The bar menu (curated by Zevi Friedman from @just.add_ice) offers classic cocktails, like strawberry daiquiris, as well as creative cocktails like the Heart of Fire (spicy muddled peppers, smoky mezcal and blood orange juice) and the Sassy Flower (hibiscus tea and rosemary infused mezcal).

Liver Paté

House Napoleon

Moroccan Cigars

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The seating is comfortable and cozy, THE BARTENDERS ARE FRIENDLY and ac-

commodating. Beyond drinks, you can dine at the bar as well, making it a welcoming place to have a laid back dining experience. We had the pleasure of dining at Lamppost this past July with a handful of local food experts, cookbook authors and food bloggers who joined us in tasting the food of Lamppost. It is always wonderful to gather with people in the industry to catch up over good food and drinks. Upon arriving, we were greeted with a table set with a robust bread course, which included fresh bread alongside tomato and garlic confit, eggplant carpaccio and mushroom chummus. The waiters were friendly and managed the large, vivacious group with grace and calm, which speaks volumes about the staff at Lamppost Bistro. Sous chef Yoel Tessler did an incredible job preparing and serving the food and keeping up with the pace of the dinner. The menu and branding (by Chumi Gluck of Love Branding NY) truly emphasized the ambience and customer experience. One of our favorite aspects of the menu was the small plates section – perfect for diners looking to taste a lot of different dishes. Some highlights include stewed matbucha braised brisket; liver pâté beautifully plated with a cherry glaze; elegant Moroccan cigars; lightly-seared beef carpaccio served with a lemony arugula 112

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with high ceilings that create an open, airy, rustic, modern vibe.

Pan-Seared Sea Bass

salad; and beef tartare with cashew cream and truffles. For the main course, we dined on spectacular lamb chops served with a cauliflower purée, port jus, pistachio crumbs and a mint lemon foam. Perfectly seared, the 30-day aged cowboy steak was one of the best steaks we’ve enjoyed in a while. Chef Yoel really understands the power of a sear — when done well, a sear provides a crisp, golden exterior while maintaining a tender, juicy interior. Beyond the steak, both the veal (served with potato purée, roasted vegetables and veal jus) and the sea bass (served with butternut squash purée, toasted farro and herb oil) were both superbly cooked and perfectly paired with their respective sides. The various sides, from the zucchini fritters and crispy truffle potato wedges to the umami rich mushroom risotto, were stellar. The house napoleon, key lime tart and s’mores pizza (recipe follows) ended the night on a sweet, memorable note. Restaurants that make the effort to execute a dinner that is more than just the food are a welcome addition to the kosher dining landscape. Aimed at being cozy and current, Lamppost Bistro accomplishes this goal well and is a place you don’t want to leave. Lamppost Bistro is located at 276 Atlanxtic City Blvd., Pine Beach, NJ. Visit lamppostbistro.com or call (732) 733-4199 for reservations.

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Mushroom Risotto

Key Lime Tart

S'mores Pizza Serves: 8

Chocolate spread Chocolate chip cookies Mini marshmallows Chocolate syrup Non-dairy caramel sauce Chocolate graham cracker crumbs

1. Preheat oven to broil. Spread chocolate spread on the flat sides of the cookies; arrange on a parchment-lined baking sheet. Top with mini marshmallows. 2. Broil for 1-2 minutes, until marshmallows are charred. Drizzle with chocolate syrup and caramel sauce. Top with graham cracker crumbs.

Grilled Baby Lamb Chops

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Beef Carpaccio

30 Day Dry-Aged Cowboy Steak

Prime Veal Chop

Old Fashioned

Prime Beef Tartare

Fresh Bread Chummus With Mushrooms Eggplant Carpaccio Tomato And Garlic Confit

Meatbucha

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Blimie Cherns and Sarah Lasry

Chumi Gluck

Strawberry Daquiri Jenine Shwekey and Lillian Beyda

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Rivky Kleiman

Faigy Murray and Chavi Chase

Elisheva Perlman and Shifra Klein

Chaya Suri Leitner and Sara Goldstein

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THE OTHER SIDE OF THE CORK

Due to a printing error in the previous issue (#39), this article was unfortunately cut short. Therefore, we are reprinting it here in its entirety for your full enjoyment. We apologize for this error. We welcome any feedback to hello@fleishigs.com. Happy reading!

Feelin bubbly? THE OTHER SIDE OF THE CORK B Y: YA E L E . G E L L E R , M P H

Times are changing in the kosher wine atmosphere. People think about their purchases more and more. They are saving wines for special occasions, building wine cellars and moving away from only visiting the wine shop on Friday right before Shabbat. As the kosher consumer becomes more discerning about their beverage drinking behaviors, they are becoming more and more comfortable to try new things and admitting that Cabernet Sauvignon is not always king. White wines are hot and sparkling wines have become an even hotter trend. As soon as the stock of sparkling wines and champagnes hits the shelves, it’s sold out within weeks (sometimes days). We would be remiss to discuss kosher champagne or sparkling wine and not mention one of the best labels out there — Champagne Drappier. 118

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THE OTHER SIDE OF THE CORK

NOW, IF I DO NOT discuss the difference between champagne and sparkling wine, would this really be a story about champagne? In short, sparkling wine is a wine that has bubbles. Champagne is a wine made using the champenoise method, also known as the traditional method, from grape varieties grown in the region of Champagne, France. It is somewhat debatable, but the majority of the best types of sparkling wines are made via this method, which requires the wine to undergo secondary fermentation in the bottle. The story of how Drappier became one of the best Champagne houses in the world is fascinating. Grapes were planted in this area as far back as 2,000 years ago. It was not until the year 1116 that a famous monk named Saint Bernard decided to fix up the vineyards and replant the grapes. He decided to import a grape related to pinot noir called Morillon Noir. He built many wine cellars to store the wine he produced from his vineyards in this area, including one in Urville. At the time of Saint Bernard's passing, he had established so many wine-producing cellars that they were making over 600,000 liters of wine a year. This monk was very influential throughout Europe and the wines were enjoyed all over France, especially by the upper-class earls of Paris. Saint Bernard's home base was the Clairvaux Abbey, which was later seized by Napoleon after the French Revolution and was turned into a prison! After WWII, the Drappier family decided to purchase the cellars and vineyards in Urville to establish their estate,

which still stands today. In the early 1930s, Michel Drappier's grandfather, George Collot, decided it was time to return to the original grape variety that the land in Urville was designated for. He was going to replant pinot noir grapes, though some were skeptical of this wild aspiration. However, he did not care and planted them as he pleased. His bold move earned him a funny nickname among the locals and winemaking families as “Pete Pinot" or “Old man Pinot." The grapes thrived and make up the majority of the vineyards now, accounting for over 70% of the production and used as the majority in all the Champagnes produced by Drappier. Drappier became even more famous in 1965 when the bubbly was enjoyed by the first President of the Fifth Republic, General Charles de Gaulle, who enjoyed it at his family home in Colombey-les-Deux-Églises. He was quite fond of the Champagne house and was its most famous customer. In 1990, Drappier created a special cuvée to commemorate the 50th anniversary of the Appeal of 18 June, an important national holiday in France. Even nowadays, Drappier Champagne is served regularly at official functions at the Elysée Palace. The vineyards are mainly located in Urville, with 70% of the vines planted as Pinot Noir, 15% as Pinot Meunier and 15% as Chardonnay, with some other ancient grapes as well. The soil is comprised of limestone, which gives the Drappier grapes the mineral-laden profile we know and love. The Champagne house also uses no pesticides

or herbicides and remains true to its roots by working the soil with horses and other traditional manual methods. Since 2016, the family has committed to using as little fuel as possible to reduce their carbon footprint and remain carbon neutral. Michel Drappier, manager of the vineyard, has also designed a new shape of champagne bottle that is lighter than others to reduce waste. On the kosher market, we have four offerings from Drappier. The signature Carte d'Or with its deep yellow label is hard to miss. Made from 70% Pinot Noir, 15% Chardonnay and 5% Meunier, it is delicious, fresh and aged for a few years in the tank — our personal favorite. All the wines are mevushal, making them perfect to use at weddings. The next is the Brut Nature, a zero-dosage wine with no added sugar. It is 100% Pinot Noir and as crisp as they come, with a lovely mouthfeel. There are also two rosé Champagnes because, after all, who doesn't love a pink wine! There is a Rosé Saignée, which is also 100% Pinot Noir. The skins of the grapes are left on for two days to instill a lovely pink color into it. It is infrequent in the Champagne world to make a Rose using the Saignée method. There is also a zero-dosage Rosé Brut Nature that is even fuller-bodied and reveals another dimension of Rosé Champagne. I would be happy drinking any of these Champagnes any day. L'chaim! Yael Geller is a longtime wine enthusiast known for her bluntly honest opinions and advice about kosher wine. She can be reached for comments and recommendations at gelleryael@gmail.com. SEPTEMBER 2022

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R E C I P E

CONDIMENTS & EXTRAS 44 Baked Apple Challah FF 44 Roasted Apple and Honey Challah FF 46 Mandylicious Challah Dough 74 Pomegranate Bee’s Knees 75 Yuzu Margarita 75 Dehydrated Lemon Wheels 76 Apple and Honey Cocktail

MEAT & CHICKEN 22 Honey Roasted Za’atar Chicken with Dried Fruit FF 22 Lamb Artichoke Tagine FF 30 Braised Veal with Mushrooms 32 Veal Pot Roast and Gravy FF 35 Sous Vide Veal Neck Roast M 37 Sweet and Savory Veal Stew FF

I N D E X

59 Lachmagine Meat Pizza with Tahini Pomegranate Drizzle FF Q 61

Fried Kreplach FF

65 Onion and Date Braised Brisket FF 114 Sesame Noodle Chicken Bake FF Q

SOUPS, SALADS & SIDES 22 Silan Roasted Sweet Potatoes and Leeks 22 Barley Spinach Salad FF 61

Rosh Hashana Soup with Fried Kreplach FF

63 Honey Garlic Green Beans M Q 66 Couscous with Dates and Carrots 62 Whole-Roasted Cauliflower with Caper, Mustard and Raisin Dressing 111 New Year Salad M Q

FISH 24 Simanim Ceviche 62 Roasted Salmon with Caper, Mustard and Raisin Dressing

SWEET TREATS 44 Honey Balsamic Roasted Apples Q 67 Apple and Honey Whoopie Pies FF 68 The Best Ever Apple Crisp 70 Jeweled Oranges Q 104 Apples and Honey Tarte Tatin 106 Cinnamon Bun Crust FF M 108 Homemade Applesauce FF 122 S'mores Pizza FF

KEY: FF Family-Friendly M Minimal Ingredients Q Quick

LAST BITE

Barley Spinach Salad Being one of the seven species unique to the land of Israel, barley is a celebrated grain in Jewish culture. Barley as an ingredient, however, is mostly relegated to our weekly cholent or soup recipe. For our New Year Essentials feature on page 22, we asked various cookbook authors to share a classic Rosh Hashana dish from their respective books. Danielle Renov shared one of her favorite salad recipes that never made it into her cookbook, Peas, Love & Carrots: The Cookbook, but was nonetheless one of her favorites. We are used to quinoa, rice and farro, but ever since making this delicious, simple salad, we were really taken with barley as a standalone ingredient. Barley's potassium, folate, iron and vitamin B6 content make it a great nutritional choice for a salad or a grain bowl — just follow Danielle’s instructions to have a big batch on hand to throw this salad together in no time. —Shifra

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