Fleishigs Magazine Issue 041 - October 2022

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

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EDITOR'S LETTER

THE SUKKOS ISSUE

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz

We've got you covered. the holiday of feasts. I will always remember my mother’s cooking marathons during the month of Tishrei. She casually cooked up trays upon trays of stuffed cabbage, tomato braised white fish, braised brisket and chicken soup with kreplach for the constant stream of guests that made Sukkos so special, especially for a child. Most of our guests were relatives from Israel visiting Crown Heights for the entire month of Tishrei.

It is a very unique month full of holidays, celebrations, gatherings and meals at all hours of the day and night.

The holiday of Sukkos celebrates the harvest; we eat in a sukkah (basically translated as an outdoor hut) to commemorate the protective clouds that surrounded the Jews along their journey in the desert from Egypt to Israel. The constant meals and gatherings can reasonably cause inspiration to run dry.

This issue is the solution to keep inspiration for the Sukkos season flowing with a hyper focus on approachable recipes that can easily feed a crowd. Even our Butcher’s Cut feature highlights flanken because it's a cut that is super marbled and beefy, but when cooked in stews and braises, can be stretched perfectly to feed a crowd.

Plus, it’s the perfect cut of meat that somehow is better even when reheated.

The Seasonal Feast feature SUKKOS IS UNDENIABLY

COPY EDITOR Chana Z. Weiss

contains the perfect recipes from Sonya Mirzakandova, a busy nurse, mom and YouTuber, who loves to share snippets of her kosher lifestyle, as well as entertaining and Shabbos prep tips and recipes.

These recipes are not only full of flavor, but come together easily.

To celebrate the harvest festival that is Sukkos, Adina Silberman created recipes for the Back Pocket feature that can be served as bowls or flatbreads.

In these recipes she highlights the seven species of Israel with recipes that are extremely versatile and perfect for a crowd.

No matter your day job, everyone finds themselves hosting and entertaining. We were joined by popular Jewish rock band 8th Day who shared a unique perspective on entertaining and the similarities between the table and the stage.

Beyond eating in the sukkah and celebrating the harvest festival, Jewish unity is another theme of Sukkos. We make the blessing on the arba minim, which is comprised of an etrog (citron), lulav (palm frond), hadassim (myrtle twigs) and aravot (willow twigs). These four items symbolize four types of Jews with differing levels of Torah knowledge and observance. Once brought together, it represents our unity as a nation, despite our external differences.

Bitayavon, Shifra

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 (giggity) 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.

The Official

HERZOG Commentary*

This issue was designed to the classic sounds of Yerachmiel Begun (extremly underated songwriter IMO), Conway Twitty, Sappir by Mitch Goodman.

Visual Stimuli: House of the Dragon, The Cleveland Browns Football Squad™ Pirush Mili De'shtuta: 1. As opposed to The Great Jack Levinson™ 2. Tropic Thunder 3. Matthew McConaughey to Les Grossman "More like what do you need, Les? Glasses?" 4.

Ref. History of the World: Part 1A by Mel Brooks 5. Tuchis Offen TischB 6. House of the Dragon 7. Hodor, simpleminded servant of House Stark 8. Play on Oz VeHadar LevushaC, I.e. the show looks good outwardly 9. Simon & Garfunkel's The Only Living Boy in New York Yalkut Mili De'bdichuta: A. There is no part two B. Let's get down to brass tacks C. Strength and dignity are her clothing

TRIED ONE OF OUR RECIPES? LET US KNOW! Hello@fleishigs.com Instagram/twitter: @fleishigsmag Facebook: fleishigsmagazine 8

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W W W. TO W N A P P L I A N C E .C O M

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BUTCHER'S CUT

FLANKEN

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EDITOR’S LETTER

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ESSENTIALS

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COOKBOOK Honey Cake & Latkes: Recipes from the Old World by the AuschwitzBirkenau Survivors

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SEASONAL FEAST

SIMPLE , DOWN-HOME COMFORT FOOD

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BREAKING BREAD Fall-inspired challah

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BACK POCKET Bowls and flatbreads

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L’CHAIM Cocktails and wines for the season

116 THE OTHER SIDE OF THE CORK Castel, the Pioneer of Boutique Israeli Wineries 122 TRAVEL Cairo

104

ENTERTAIN

ENTERTAINING TIPS FROM THE JEWISH ROCK BAND 8TH DAY AND COOKBOOK AUTHOR KIM KUSHNER

132 SOMETHING SWEET Knafeh 136 RECIPE INDEX 138 LAST BITE The perfect salad

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ESSENTIALS

Here are some products that will carry you through Sukkos with minimal effort, from easy decor and seamless serving in the sukkah to Chol Hamoed outings with the family.

BY: ELISHEVA TAITZ

BRIGHTECH AMBIENCE LED STRING LIGHTS Move over, twinkle lights! Elevate the lighting in your sukkah with these waterproof, commercial-grade Edison bulb string lights. Available in two lengths, 24 and 48 feet, your sukkah will have the vibe of a rustic outdoor oasis. Plus, they’re easy to hang. amazon.com | $24.99-$41.99

FIT + FRESH SLIM ICE PACKS Every Chol Hamoed outing includes a picnic lunch of some sort. This set of four slim ice packs is a great accompaniment, whether using a small lunch bag or large cooler. The ice packs keep the food cold, while allowing for more space for your food. Available in many colors, it’s also perfect for back to school. amazon.com | $9.98

INTERLOCKING SILICONE TRIVETS Use this set of two trivets together or individually to protect your table from hot dishes. Made from heat-resistant silicone, they take up very little kitchen space and wipe clean. Plus, the honeycomb design is perfect for the Jewish New Year! crateandbarrel.com | $14.95

Prices reflected are as of print time; prices, especially those on Amazon, can fluctuate.

MY DRAP COCKTAIL NAPKINS AND PLACEMATS These unique eco-friendly cocktail napkins and placemats come in a roll and tear to size. They are 100% cotton and are available in many sizes, colors and patterns, from casual to formal. They are single use or machine washable (up to 6-9 times) and perfect for the sukkah. They can even be personalized. See how we styled them on page 26. mydrap.com | prices vary depending on style and size

THRESHOLD PLASTIC TEXTURED TUMBLER Available in two sizes (13- and 18-ounce) and two colors (clear and blue), these affordable plastic tumblers have the look of real glassware. With so many holiday meals, it's a good idea to stash a set of these cups away for Sukkos for years to come. target.com | $3 18

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SNAP LOCK GLASS STORAGE CONTAINERS These multi-purpose glass containers are great for efficient meal prep and are oven safe, so you can heat your food up in them and bring it straight to the sukkah. They are dishwasher safe as well and stack easily for storing. amazon.com | $49.99

ROUND BENCHER SET These bencher (grace after meals) cards wipe clean, making them perfect for the sukkah.

Available in a set of eight with a holder that fits up to four additional cards, which can be purchased separately. waterdalecollection.com | $94

CLEAR WEATHERTIGHT CONTAINER Keep one of these weatherproof storage containers in the sukkah for items that you will use at every meal, like paper goods. This will prevent you from running in and out of the house.

Available in eight large sizes, the container can double as storage for your sukkah decorations during the year. containerstore.com | from $19.99

DECO WOOD & BRASS TRAY Every home with a sukkah needs an all-purpose tray. This sturdy mango wood tray has brass handles and a unique design. Available in two sizes. westelm.com | $80-$110

LUCITE 9X13 PAN HOLDER These 9x13 pan holders make serving a breeze.

Insert a warm 9x13 pan into the lucite holder, top with the clear lucite cover and carry it right to the table. Not only is it convenient, especially for the sukkah, but it looks nice too! It can be personalized as well, making this a great hostess or housewarming gift. waterdalecollection.com | $86

DARWARE GLASS BEE/WASP TRAPS Attract bees and wasps in the sukkah by pouring a sweet solution (as directed) into these hanging glass catchers. An upgrade in looks from the classic plastic yellow beehive! amazon.com | $29.99

MYJEWDLES SUKKAH POSTER These bright, abstract sukkah posters are original artwork by Fleishigs’ very own contributor Adina Silberman. Made on durable, weatherproof vinyl, the posters, available in seven unique designs, will last for years. Most importantly, it has a high-quality grommet in each corner, so decorating the sukkah has never been easier. See one of the posters on page 90. etsy.com/shop/MyJewdles | $42

WHITE ENAMEL FLATWARE CADDY Corral all your flatware and more in this weather-resistant enamel caddy. Whether in or out of the sukkah, it makes organizing a breeze. potterybarn.com | $39

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Traditional sweet food.

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BUTCHER'S CUT

IF THERE EVER was a perfect cut of meat, flanken might be it.

It’s meaty and flavorful. Its tough meat breaks down and lends silkiness to soups and stews. It can be braised or smoked. It disappears, humbly, into a pot of cholent or cabbage soup and just as easily holds its own on a smoker or a grill. And if using bone-in flanken, you’ll have some bones to gnaw when all is said and done.

The name flanken is not widely used outside of kosher meat – everyone else just calls this cut “beef ribs.” But with so many different ways to cut a rib and such large ribs to cut (not to mention that we make the most out of every inch of the front half of the animal), we benefit from using specific names for different kinds of rib cuts. Flanken is one of the leaner rib options you’ll find. It’s usually cut in a strip of 4-5 bones, with the meat mostly on top. Flanken is cut from the chuck ribs, which are leaner than the plate ribs (the lower section of the ribs that are responsible for those showier rib cuts like short ribs and spare ribs). However, being lean is another reason that it makes such a stand-out contribution to long-simmering stews and braises – it will bring flavor and texture, without adding an unappetizing slick of fat.

Flanken can be cut crosswise into steak-like strips (still studded with those bones). You’ll see these called galbi, kalbi or Korean short ribs; they can be cooked quickly over high heat because they are so thin, although they do tend to be on the less tender side.

If you like to smoke meat, you can smoke flanken as well.

But keep in mind that it’s leaner than short ribs; you’ll want to make sure not to dry them out from cooking too hot or too long (though if you do, it’s likely nothing that a little barbecue sauce can’t fix!).

In addition to cholent, one of our favorite ways to enjoy flanken is in cabbage soup. This recipe takes the sweet and sour flavors of Ashkenazi cabbage rolls into soup form; the substitution of flanken for the ground beef gives you more beefy flavor, less fat and that signature silky texture, which combined with the just-tender cabbage, makes for a supremely satisfying winter soup.

Stews and soups are the perfect recipes when cooking for Yom Tov and serving a crowd. Ideally, they are full of flavor, hearty and satisfying. Best of all, they can be made well in advance, frozen and easily reheated. In fact, an ideal stew tastes even better after being reheated or kept on a warmer for a few hours for those meals that start and end at unofficial times. The worst possible scenario when serving a feast is putting in the effort and having meat that is dried out or overcooked, which is why braised dishes are a must on menus during the Sukkos season.

THE NAME FLANKEN IS NOT WIDELY USED OUTSIDE OF KOSHER MEAT – EVERYONE ELSE JUST CALLS THIS CUT “BEEF RIBS.”

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THIS IS WHY FLANKEN MADE THE CUT THIS MONTH

— even though it doesn’t run cheap, when prepared as a stew, a little goes a long way and really packs a punch in terms of flavor. Not only does bone-in flanken create an instant flavorful stock, it delivers the nutritional value that bones provide and helps keep the meat tender.

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BUTCHER'S CUT

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BUTCHER'S CUT

Meaty Butternut Squash Soup Serves: 6

This is a great way to use flanken. The richness of the bones and meat adds a wonderful depth of flavor to the creamy soup — the perfect pairing.

You can also serve this soup chunky and skip the blending step. ¼ 1-2 1 1 3 1 2 2 2 1 ½ ½ 3

cup oil, divided pounds bone-in flanken pound boneless flanken small onion, diced cloves garlic, minced medium butternut squash, peeled and cut into chunks parsnips, cut into chunks carrots, cut into chunks teaspoons kosher salt teaspoon ground ginger teaspoon nutmeg teaspoon freshly ground black pepper cups water or broth, plus more as needed

1. Heat 2 tablespoons oil in a large pot over medium heat. Sear flanken until browned, 3-4 minutes per side.

Transfer to a plate.

2. Add onions and sauté for 4 minutes, adding remaining 2 tablespoons oil as needed. Add garlic and sauté for another minute. Add butternut squash, parsnips, carrots and spices.

3. Return flanken to the pot and add enough water to cover. Bring to a boil, then lower heat and simmer, covered, for 2½ hours.

4. Transfer flanken to a plate and shred using two forks. Blend soup until creamy. Serve with shredded flanken.

S LOW C O O K E R:

Add all ingredients to a slow cooker.

Top with enough water or broth to cover. Cover and cook on low for 6-8 hours. Proceed with the recipe above.

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BUTCHER'S CUT

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BUTCHER'S CUT

Flanken Cholent Serves: 8

Flanken has always been the best choice for slow cooking, which is the nature of cholent.

For an extra hit of sweetness, don’t skip the honey! ¼ 3 2 2 4-6 ½ ½ 2 1 1 1 1 1 1 1

cup oil, divided pounds bone-in flanken large onions, diced marrow bones Russet potatoes, peeled and cubed cup pearl barley cup large white lima beans teaspoons kosher salt teaspoon freshly ground black pepper teaspoon smoked paprika teaspoon sweet paprika teaspoon turmeric teaspoon onion powder teaspoon garlic powder tablespoon honey Eggs, optional Kishka, optional Water, to cover

1. Preheat oven 350°F. Heat 2 tablespoons oil in a large pot over medium heat. Sear flanken until browned, 3-4 minutes per side. Transfer to a plate.

2. Add onions and sauté for 4 minutes, adding remaining 2 tablespoons oil as needed.

3. Place remaining ingredients into a deep 9x13-inch baking dish and top with seared flanken and sautéed onions. Add eggs and kishka (if desired) and add enough water to cover.

4. Cover tightly with foil. Place on a larger baking sheet to catch any drippings. Cook for 2½ hours. Lower heat to 200°F and cook overnight.

S LOW C O O K E R:

Add all ingredients to a slow cooker. Cover and cook on high for 2-4 hours. Lower heat to low or warm and cook overnight.

The perk of an oven cholent is that you don't have to get a slow cooker dirty. Plus, if you're leaving the oven on for Yom Tov anyway, it's a no-brainer.

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BUTCHER'S CUT

Either serve the cholent as is (see picture above and on the following page) or remove the flanken and serve it separately from the cholent.

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BUTCHER'S CUT

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REBBESHE RIBS BUTCHER'S CUT

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BUTCHER'S CUT

Asian Orange Flanken Serves: 6

When cooked low and slow, flanken gets incredibly soft and tender. This sweet and savory Asian-style sauce is the perfect “takeout fakeout” for Chol Hamoed dinner. ¼ 4 2 ½ 1 2 1 1 1 ⅓ ⅓ ¼ 1 3

cup oil, divided pounds bone-in flanken teaspoons kosher salt teaspoon freshly ground black pepper small onion, chopped cloves garlic, grated (1-inch) knob ginger, grated (about 1 tablespoon) cup sweet bubbly wine, such as Bartenura cup orange juice cup brown sugar cup soy sauce cup tomato paste teaspoon chili paste cups water or broth, plus more as needed Cooked rice or udon noodles, for serving Steamed broccoli, for serving Scallions, for garnish

1. Heat 2 tablespoons oil in a large pot or Dutch oven over medium heat. Season flanken with salt and pepper; sear until browned, 3-4 minutes per side. Transfer to a plate.

2. Add onions, garlic and ginger; sauté until onions are translucent, about 5 minutes, adding remaining 2 tablespoons oil as needed.

3. Deglaze with wine, scraping up the browned pits at the bottom of the pot with a wooden spoon.

4. Add orange juice, brown sugar, soy sauce, tomato paste and chili paste; mix to incorporate.

5. Return flanken to the pot and add enough water to just cover. Bring to a boil, then lower heat and simmer, covered, for 2 hours. Transfer flanken to a serving platter.

6. Bring sauce to a boil, then simmer, uncovered, for 10 minutes, until reduced and thickened. Pour sauce over flanken. Serve with rice and steamed broccoli. Garnish with scallions.

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BUTCHER'S CUT

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BUTCHER'S CUT

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BUTCHER'S CUT

Beef Curry Serves: 8

This beef curry is the perfect one pot meal for a chilly night in the sukkah.

Unlike most curries, the only spice involved in this recipe comes from the jalapeño garnish, which can be omitted to make it more family friendly!

2 1 1 1 1 3 1 4 1 1 1 3 1 2 2 3

tablespoons all-purpose flour teaspoon kosher salt teaspoon freshly ground ground black pepper pound boneless flanken, cubed pound bone-in flanken tablespoons vegetable oil large onion, thinly sliced cloves garlic, minced (1-inch) knob ginger, grated (about 2 tablespoons) plum tomato, diced tablespoon tomato paste tablespoons curry powder (13.5-ounce) can unsweetened coconut milk cups chicken broth bay leaves Yukon gold potatoes, peeled and cut into 3-inch chunks Steamed cauliflower and lime wedges, for serving Chopped fresh cilantro and sliced jalapeños, for garnish

1. Mix flour, salt and pepper. Dredge flanken in the flour mixture.

2. Heat oil in a large pot or Dutch oven over medium-high heat. Working in batches, sear flanken until deeply browned all over, 8-10 minutes, turning occasionally. Transfer to a plate.

3. Lower heat to medium. Add onions and sauté until translucent, 3-4 minutes. Add garlic and cook for another minute. Add ginger and tomatoes and sauté for 5 minutes, until tomatoes soften.

4. Add tomato paste and curry powder and sauté for 3 minutes.

5. Add coconut milk, broth and bay leaves. Bring to a boil, then lower heat and simmer, covered, for 1½ hours.

6. Add potatoes and continue to cook, uncovered, until beef and potatoes are very tender, 25–35 minutes.

Serve with steamed cauliflower and lime wedges. Garnish with cilantro and jalapeños.

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BUTCHER'S CUT

Sweet and Sour Flanken with Collard Greens Serves: 8

3 1 2 ½ ⅓ ¼-⅓ 1 2

pounds bone-in flanken bunch collard greens (14-ounce) cans grape tomatoes in sauce cup chicken broth or water cup pomegranate molasses cup brown sugar tablespoon chicken soup mix teaspoons freshly ground black pepper Rice, for serving Pomegranate seeds, for garnish

1. Heat oven to 200°F. Add flanken, collard greens, tomatoes with sauce, chicken broth, pomegranate molasses, brown sugar, chicken soup mix and pepper to a 9x13-inch baking dish.

2. Cover tightly with foil and cook for 8 hours. Serve warm with rice. Garnish with pomegranate seeds.

CHANGE IT UP: Use a small head of chopped cabbage instead of collard greens.

This is similar to the traditional Ashkenazi Sukkot dish of stuffed cabbage, but with a twist. The pomegranate molasses adds a tangy and unique flavor.

The best part about this recipe is that all the ingredients are thrown into one dish.

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‫בסוכות תשתו‬ ‫שבעת ימים‬

No matter what you’re planning to serve over Sukkos, plan on having plenty of award-winning Misceo coffee liqueur on hand. From cocktails to cakes to sauces to even sous vide’, Misceo’s rich, “classically crafted coffee with a kick” taste is sure to put more yum in everything YomTov! No matter if it’s “Tayshtu” or Tiramisu, your Sukkos menus can’t miss with Misceo!

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CHAYA FRIED Infuse renewed joy into your routine with over 120 tips for the whole year.

Learn to be a life-long “winner,” experience what it means to value inner greatness, and appreciate the incredible opportunity to connect with Hashem.

ILANA HARRIS Packed full of fascinating insights and revelations, this enthralling narrative offers a fresh perspective on the book of Jonah, touching upon issues relevant to our everyday lives FOLLOW OUR DAILY UPDATES

COOKBOOK

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COOKBOOK

TAKE ME HEYM. BY: ELISHEVA TAITZ

Ronald S. Lauder with survivors in Auschwitz-Birkenau photographed on January 27, 2020 by Shahar Azran

IN JANUARY 2020 , just before the world shut down due to COVID-19, the Auschwitz-Birkenau Memorial Foundation organized a group of 120 survivors to visit AuschwitzBirkenau. Accompanied by Ronald S. Lauder, former U.S. ambassador to Austria, businessman, philanthropist and chairman of the Foundation, and other world leaders and dignitaries, the trip commemorated the 75th anniversary of the liberation of Auschwitz.

Upon their return, Mr. Lauder kept up with the group with the help of the Foundation. Recognizing how difficult the lockdown was for these survivors, and inspired by the matzo ball soup recipe from his mother (the famous cosmetic mogul Estée Lauder), he set out to collect as many recipes as possible from the survivors. That is how this cookbook was born — a work of art that captures not only timeless recipes, but culture, stories and family history as well. This unique book is a way to memorialize the experiences of Holocaust survivors for the benefit of future generations.

We all know that family and gathering around a table is paramount in Judaism. Whether elaborating on time-honored traditions or creating new ones to pass down to generations, every recipe has a story to tell. Food is what connects the past to the present and future.

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he book opens with the stories of 28 survivors, including that of famous author and Nobel laureate Elie Wiesel (of blessed memory), whose family’s latke recipe was contributed by his wife Marion. These survivors grew up all across Europe, but were all ultimately sent to Auschwitz-Birkenau, an unfortunate bond that connects them for life. Their stories of survival are simultaneously harrowing and inspiring.

The over 110 recipes are divided into chapters, with head notes that delve into the stories behind them. Some recipes, like the Chocolate Sandwich in the Breakfast and Brunch chapter, even have the image of the recipe written out by the survivor, yet another detail that connects us with the recipe even more.

From sweet Blintzes, Waffles and Hungarian Pancakes to savory Lecho and Matzo Brei, the recipes in this chapter will bring people of all ages together. The next chapter, Noshes and Sides, has delicacies like Chopped Liver, Green Beans in Dill Sauce, Traditional Red Cabbage and a whole slew of recipes using the humble potato. The story behind Rachel’s Fantastical Chicken Soup in the Soups and Dumplings chapter truly puts to mind the unthinkable struggles of prisoners in the death camps and gives so much meaning to an otherwise “basic” recipe. “She (survivor Rachel Roth, who passed away a few months ago) distracted herself and her fellow prisoners by slowly describing Friday Shabbat dinner preparations at her home in pre-war Warsaw,” reads the headnote. Other recipes, like the Cheese Dumplings by survivor Eva Shainblum, are rooted in happy memories, a recipe that has been passed down for generations. In the Mains chapter, find recipes like Cholent, Brisket, Kasha Varnishkes and Stuffed Cabbage with Sauerkraut, a family heirloom recipe that survivor David Marks admits to putting modern spins on with tomato juice and chili sauce. The Cookies and Treats chapter is filled with sweets like Blueberry Stonekes (pastries) and Mandelbrot, and the Cakes chapter includes traditional cakes like Cheesecake,

Fruit Tart, Apple Cake and Sponge Cake. Finally, the Holiday chapter has those tried-and-true family recipes fit for the holidays, like Latkes, Passover Noodles, Carrot Tzimmes and homemade Gefilte Fish.

Beyond the recipes and stories are the heartwarming pictures of some of the survivors who gathered together for the cookbook’s photo shoot amidst the pandemic, truly putting faces to the names of these everyday heroes. In the words of Ronald S. Lauder, this cookbook “is a story of hope and triumph of the human spirit.” A true testament to survival, this book weaves a unique perspective into many familiar heirloom recipes, providing a tremendous appreciation for the traditions that bind us as a people and the will to not only survive, but to flourish in the aftermath of adversity.

HONEY CAKE & LATKES: RECIPES FROM THE OLD WORLD BY THE AUSCHWITZ-BIRKENAU SURVIVORS Editor: Dr. Maria Zalewska, executive director of the Auschwitz-Birkenau Memorial Foundation Publisher: Melcher Media, Inc. Photographer: Ellen Silverman Release Date: September 6, 2022 Price: $45 All proceeds from the sale of this book go to the AuschwitzBirkenau Memorial Foundation 42

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GEFILTE FISH Survivor | EUGENE GINTER

Recipe reprinted with permission from HONEY CAKE & LATKES: RECIPES FROM THE OLD WORLD BY THE AUSCHWITZ-BIRKENAU SURVIVORS

(submitted in honor of his wife, Rachelle Ginter)

My mother would go to the fish store and pick the fish that looked healthy, insisting on Michigan whitefish. In Poland, before the war, my grandmother would buy live fish. She would put a wad of cotton soaked with vodka in the fish’s mouth. Then she would remove the cotton and put the fish in the bathtub until she was ready to cook it.

I shared this recipe with my wife, Rachelle. She only makes it at Passover because

it is so much work to prepare.

After the war, we ate to live, not lived to eat. Because what happened was, I lost my parents twice. Once in the war when they took me away from my mother. Then they took my father away from me. Then I was in an orphanage for months. I didn’t have a mother for almost a year until she found me after the war. The fact that we were together was more important to me than what was put on the table.

SERVES 12–16

water covers the fish. Add the quartered onions

6 to 8 pounds ground fish (reserve the bones, head, and skin) 4 large onions, 1 grated and 3 peeled and quartered 3 eggs 1 teaspoon salt, plus more to taste ¼ cup sugar, plus more if needed 5 tablespoons matzo meal, plus more if needed 4 carrots, cut into rounds Freshly ground black pepper Lettuce leaves, for serving 1. Place the ground fish in a large bowl. Add the grated onion, eggs, salt, and sugar and mix well.

Add enough matzo meal to make a light, soft mixture. If the consistency seems thin, add additional matzo meal, plus additional sugar to taste. Using a soup spoon or your hands, form the mixture into 3-inch-long oval-shaped balls.

2. Fill a large pot with water and bring to a boil over medium-high heat. You do not want to crowd the fish balls in the pot, so depending upon the size of your pot, you may need to place another pot of water on the stove as well. Gently drop the fish balls into the boiling water, making sure the

and carrots and season with salt and pepper, then return to a boil. Cover and lower the heat so the broth just barely simmers. Cook for 1½ hours, then uncover and simmer for another 30 minutes, or until the liquid is reduced. Remove the fish balls and carrots.

3. While the fish balls are cooking, put the fish bones, head, and skin in another large pot, add water to cover, and cook over low heat for 2 hours. Remove and discard the fish head. Strain the broth, pressing on the skin and bones to get as much of the flavor out as possible. Discard the skin and bones. Add the strained fish broth to the reduced broth in the first pot. Let cool.

4. When cool, mix in a blender to create a thick sauce (it will look like gelatin). Serve each fish ball on a bed of lettuce garnished with a carrot slice and a spoonful of the sauce.

NOTE: Ask your fishmonger to grind the fish, reserving the bones, head, and skin. The mixture should be half pike and half whitefish. The amounts for the rest of the ingredients remain the same even if you use the lesser weight of fish.

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Heart.Works

OM

STED

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Who doesn’t love a good festive roast? Add dates and silan to this Yom Tov dish for the ultimate easy crowd-pleaser. The sweetness complements the deep, nuanced flavor of Tuscanini’s Italian cooking wine.

KO S H E R

Fine Dining Starts With Fine Wine

TRIED &

Red Wine & Date Brisket Recipe by Sina Mizrahi

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IN THIS ICONIC SUKKOT-INSPIRED CHALLAH SPREAD, WE MERGE CLASSIC JEWISH DISHES WITH CHALLAH. TO CELEBRATE THE STUFFED FOODS CUSTOM, TRY STUFFING CHALLAH INSTEAD OF CABBAGE!

BY: MANDY SILVERMAN PHOTOGRAPHY BY: SCHNEUR MENAKER

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growing up, I always dreamed that one day when I got married and had a family, my High Holidays menus would be full of “classic” dishes from my very food-oriented lineage — my Baubie Radine’s stuffed cabbage, Baubie Pearl’s killer kishka and my mother’s meat-filled tzimmes. I figured that when I had children, there would be no way that my children would ever turn their noses up at the sight of dishes their grandmother, greatgrandmother and great-great-grandmother were known for.

After all, it was in their blood.

Little did I know that my own (otherwise perfect) husband wouldn’t touch a piece of stuffed cabbage with a ten-foot pole.

Likewise, my children would try things like Brussels sprouts without an issue, but getting them to try something like kishka (PRO TIP: Never try to explain what kishka is to a 10 year old) was just not going to happen.

Every year, I feel torn seeing all these “new versions” of classics because I really do want to hold true to the recipes that I grew up with. In recent years, with all the challah adventures I have been on, I realized that a great gateway to certain flavors is by sticking them in a challah! And this is how “Operation: Trick The Children (and Husband) With Challah” was born.

WHEN I WAS

Pastrami and Kishka Stuffed Challah Yield: 1 stuffed challah

Kishka is the stuff legends are made of, but it definitely isn’t the best looking! Thankfully, what it lacks in looks it more than makes up for in taste. The concern with baking kishka in a challah is that the oil would bake out of the kishka and into the dough, leaving the kishka crumbly and dry. By adding a layer of pastrami between the kishka and the dough, not only do you have a buffer to keep the kishka soft and delicious, you also add a whole extra flavor component.

Be careful to only use lean pastrami or the fat will keep the dough from baking properly.

SHORTCUT: Use Meal Mart’s pastrami kishka instead of using kishka and pastrami separately.

1½ 1½ 1½

6-9 1 1

tablespoons apricot jam tablespoons Dijon mustard pounds Mandylicious Challah Dough (half of the recipe on page 53), after its first rise slices lean pastrami pound kishka, defrosted and crumbled egg yolk, beaten with 1 teaspoon water

1. Mix jam and mustard in a small microwavesafe bowl. Microwave for 30 seconds, until mixture loosens. Stir to incorporate well.

2. Divide challah dough into 3 equal portions.

Using a rolling pin, roll each portion into a 10x5-inch rectangle.

3. Place 2-3 slices of pastrami down the center of each rectangle, leaving a ½-inch border all the way around.

4. Drizzle about ⅓ of the jam-mustard mixture down the center of the pastrami. Top with ½-¾ of the kishka, being mindful not to overstuff or get too close to the border.

5. From the long edge of the dough, gently bring both sides of the dough over the filling, pinch and seal all the way down. Repeat with remaining dough and filling.

6. Carefully braid the rolls together, then place in a greased (2-pound) loaf pan or on a greased or parchment-lined baking sheet. Cover with a towel and let rise in a warm place for 20 minutes.

7. Preheat oven to 350°F. Brush with egg wash and top with remaining crumbled kishka. Bake for 45-55 minutes or until golden brown. Let cool on a wire cooling rack.

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ST E P- BY-ST E P PAST R A M I A N D K I S H K A ST U F F E D C H A L L A H ( R EC I P E A B OV E )

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Savory Tzimmes Challah

bring both sides of the dough over the filling, pinch and seal all the way down. Repeat Yield: 1 stuffed challah with kishka. remaining dough and filling. crumbled Bake for 45-55 minutes a mash.

Pastrami and Kishka or until golden brown.

Let cool on a wire then 6.

Carefully braid the rolls together, Inspired by my mother’s meat-filled tzimmes Stuffed Challah 1¼ cups water cooling rack. place in a greased (2-pound) loaf pan or on (a sweet holiday side dish of fruit and car1 stick (½ cup) unsalted non-dairy Yield: 1 stuffed challah a greased or parchment-lined baking sheet. rots in an orange, honey and prune sauce), butter substitute, melted Mandylicious Challah Alternatively, stuff balls of dough with some I traded in stuff the stew meatare formade soft, flavorful 1 cup (2 4-ounce jars) sweet potato Kishka is the legends of, of the mixture to create a pull-apart challah beef to fillthe inside sweet, super Dough baby food butground it definitely isn’t besta looking! (as pictured). Cover with a towel and let rise fluffy sweet potato dough.

Theitglaze ⅓ cup light brown sugar Thankfully, what it lacks in looks morethat isYield: 3 pounds challah dough (2 challahs) in a warm place for 20 minutes. served onup thefor side takes The the challah 4-4 ½ cups bread flour, plus more as than makes in taste. concernto the next level.

This “gateway” tzimmes will turn needed Preheat oven to bread 350°F.flour, Brush with egg 4¼ 7.cups high-quality with baking kishka in a challah is that the the biggest tzimmes skeptic into a wash for 45-55 minutes or until 2 teaspoons kosher salt plus and morebake as needed oileven would bake out of the kishka and into 1⅓ golden cups water, plus as needed brown.

Letmore cool on a wire cooling 1 tablespoon instant or bread thebeliever. dough, leaving the kishka crumbly machine yeast (not quick or rapid rack.

Heaping ½ cup sugar and dry. By adding a layer of pastrami berise — see note below) ⅓ 8.cup canola oil FO Rthe T H kishka E ST U Fand F E Dthe C Hdough, A L L A Hnot : tween only Prepare the savory orange glaze: Heat 4 large egg yolks do you have a buffer to keep the kishka the skillet pan with the reserved pan drip1 tablespoon vegetable oil 1. Add dry and wet ingredients to a 1 tablespoon instant or bread soft and delicious, you also add a whole pings (from step 2) over medium heat. bread machine in the order specified 1 medium onion, diced machine yeast (not quick or rapid extra component.

Be careful to ½-¾flavor cup grated carrots by the manufacturer. Set machine for rise — see note below) only ¾ use lean pastrami or the fat will keep pound lean ground beef “dough” cycle. Alternatively, knead 2 teaspoons kosher salt the dough from baking properly.

1 teaspoon kosher salt all ingredients in a large bowl for 5-7 ½ teaspoon freshly ground black 1. Add dry and wet ingredients to a minutes by hand or with the dough hook 1½ tablespoons apricot jam pepper bread machine in the order specified attachment of a stand mixer. If dough is 1½½-1 tablespoons Dijon powder mustard teaspoon garlic by the manufacturer. Set machine for too sticky, add more flour, 1 tablespoon 1½½-1 pounds Mandylicious Challah teaspoon onion powder “dough” cycle. Alternatively, knead at a time; if dry, add more water, 1 tableDough (half of the recipe that 2 tablespoons red wine all ingredients in a large bowl for 5-7 spoon at a time. follows), after its first rise ⅓ cup raisins minutes by hand or with the dough hook 6-9 slices lean pastrami 2. Cover and let rise in a warm spot for 2 tablespoons honey attachment of a stand mixer. If dough is 1 pound kishka, defrosted and 1½ hours. Proceed with the recipe above 2 teaspoons cinnamon too sticky, add more flour, 1 tablespoon crumbled or braid and let rise for another 20-30 1½ pounds Sweet Potato Challah Dough at a time; if dry, add more water, 1 table1 egg yolk, beaten with 1 teaspoon minutes, then brush with egg wash and (half of the recipe on page 53), after water spoon at a time. bake in a 350°F oven for 30-40 minutes, is first rise until golden.

1 egg yolk, beaten with 1 teaspoon 2. Cover and let rise in a warm spot 1. Mix jam and mustard in a small for 1½ hours. Proceed with the recipes water MAKE IT VEGAN: Instead of egg yolks, microwave-safe bowl. Microwave for 30 above. increase water to 1½ cups and oil to ½ FO R T Huntil E O Rmixture A N G E Gloosens.

L A Z E : Stir to seconds, cup. Brush with oil instead of egg wash. incorporate well.

Reserved pan drippings MAKE IT VEGAN: Instead of egg yolks, 1 tablespoon all-purpose flour 2. Divide challah dough into 3 equal increase water to 1½ cups and oil to ½ NOTE: Instant yeast does not need to be ½ teaspoon chicken bouillon cup. Brush with oil instead of egg wash. portions.

Using a rolling pin,soup roll each proofed. This means that it can just be ¼ into cupaorange juice portion 10x5-inch rectangle.

3. Add flour and chicken soup powder added in with the rest of the ingredients 1 tablespoon red wine, plus more as 3. Place 2-3 slices of pastrami down and whisk until completely incorporated. in no particular order. Avoid quick rise needed the center of each rectangle, leaving a Add orange juice and wine, whisking or rapid rise yeasts, but if you are only ½-inch border all the way around. until thickened. If the mixture seems able to get active dry yeast, you can use 1. Heat oil in a large skillet over medium too thick, add more orange juice, wine it, just proof it first. To proof active dry 4. heat.

Drizzle about ⅓ ofand thecarrots jam-mustard Add onions and sauté or water, 1 tablespoon at a time, until yeast, use the same amount (1 tablemixture down the5-7 center of theAdd pastrami. until softened, minutes. beef and desired consistency is reached.

Serve spoon) with a pinch of sugar, but add Top with ½-¾ of thebrown, kishka,breaking being mindful seasonings and up meat alongside challah. it to ⅓ cup 105°F water. Use ⅓ cup less notwith to overstuff or get too close to the a wooden spoon, until mostly cooked water in the rest of the recipe. border. through.

Sweet Potato Challah

5. 2.From longraisins, edge of the dough, Addthe wine, honey and cinnamon. gently bring both spoon, sides oftransfer the dough Using a slotted meat to a Dough over the filling, pinch and seal all the way Let plate, reserving pan juices for the glaze.

Yield: 3 pounds challah dough (2 challahs) down. with before remaining dough and coolRepeat completely stuffing. filling.

3. Divide the dough into 3 equal portions.Aside from the light orange hue, you’d 6. Using Carefully braidpin, theroll rolls together, a rolling each portion into a never guess this dough was made with sweet potatoes, which lend to the chalthen place inrectangle. a greased (2-pound) loaf 10x5-inch lah’s ultra soft, fluffy texture and slightly pan or on a greased or parchment-lined 4. Place ⅓ of the cooled meat mixture sweet flavor. Using jarred sweet potato baking sheet. Cover with a towel and let down the center of each rectangle, leavingbaby food is a great shortcut here. Alterrise in a warm place for 20 minutes. a ½-inch border all the way around. natively, see page xx for a quick and easy 7. Preheat oven to 350°F. Brush with method for cooking sweet potatoes for 5. From the long edge of the dough, gently egg wash and top with remaining 50

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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.

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USE THE TZIMMES FILLING AS A STUFFING IN PUFF PASTRY FOR A FLAVORPACKED APPETIZER.

Meaty Tzimmes Roll Serves: 6

Preheat oven to 400°F. Roll out 1 sheet puff pastry. Place 2-3 cups tzimmes filling (recipe above) along the center.

Bring both ends over the filling and lightly press to seal. Place, seam sidedown, onto a parchmentlined baking sheet. Brush with beaten egg and cook for 25-30 minutes, until puffed and golden brown. Serve with tahini.

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STEP-BY-STEP MEATY TZIMMES ROLL (RECIPE ABOVE)

Mandylicious Challah Dough Yield: 3 pounds challah dough (2 challahs)

4¼ 1⅓

⅓ 4 1

2

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 or bread machine yeast (not quick or rapid rise — see note below) teaspoons kosher salt

84 for a quick and easy method for cooking sweet potatoes for a mash.

1¼ 1

cups water stick (½ cup) unsalted non-dairy butter substitute, melted 1 cup (two 4-ounce jars) sweet potato baby food ⅓ cup light brown sugar 4-4 ½ cups bread flour, plus more as needed 2 teaspoons kosher salt 1 tablespoon instant or bread machine yeast (not quick or rapid rise — see note below)

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.

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.

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

2. Cover and let rise in a warm spot for 1½ hours. Proceed with the recipe above or braid and let rise for another 20-30 minutes, then brush with egg wash and bake in a 350°F oven for 30-40 minutes, until golden.

3. Add flour and chicken soup powder and whisk until completely incorporated. Add orange juice and wine, whisking until thickened. If the mixture seems too thick, add more orange juice, wine or water, 1 tablespoon at a time, until desired consistency is reached. Serve alongside challah.

Sweet Potato Challah Dough Yield: 3 pounds challah dough (2 challahs)

Aside from the light orange hue, you’d never guess this dough was made with sweet potatoes, which lend to the challah’s ultra soft, fluffy texture and slightly sweet flavor.

Editors Note: Using jarred sweet potato baby food is a great shortcut here. Alternatively, see page

CHALLAH NOTES •

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

•

YEAST: 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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WANT TO LEARN how to change a tire? Unclog a kitchen

sink? Make kombucha? There’s almost nothing you can’t learn from YouTube (otherwise known as YouTube University) these days, and it has increasingly become not just a source of entertainment, but home to a wealth of information that can’t always be conveyed by text or photos alone. So when Sonya Mirzakandova was struggling with infertility some years ago, she turned to YouTube to learn from and find community among others who had shared those experiences.

“YouTube is like the world’s greatest search engine,” she says. That was when she discovered the so-called “Mommy Channels,” accounts chock-full of helpful and inspirational content for women’s daily lives, covering the full range from home decor and recipes to parenting and organization.

SONYA'S YOUTUBE CHANNEL

BY: CHANA Z. WEISS RECIPES BY: SONYA MIRZAKANDOVA

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“I was fascinated by these moms and realized that they had large, engaged followings. I always wished that there was something like that out there for the Jewish community — for Shabbat prep, holiday inspiration and organization tips specific to a Jewish household,” says Sonya. “There are plenty of Instagrammers out there, but on YouTube you can tell a story in a much more cinematic way,” she adds. “That makes it feel a lot more personal.”

It wasn’t until years later (and five kids, including two sets of twins!) that Sonya pushed past her hesitations about the community’s perception of an Orthodox woman starting a YouTube channel and launched Sonya’s Prep. “I was so nervous when I made my first video about baking challah; I didn’t really know what I was doing,” she says. Naturally, Sonya turned to YouTube to learn how to film and edit her content. As a full-time mom and registered nurse, she had to learn to fit her new side project into her schedule, shooting content with only a tripod as her assistant and editing videos during her lunch break or at night.

“I do everything myself, and I’m still learning every day,” says Sonya. At the one year mark, Sonya’s Prep had 1,200 subscribers. Now, just a year and a half later, she has over 63k subscribers and 6 million views on her videos. “I know how overwhelming it can be to juggle everything. My goal has always been to show other Jewish moms how to make cooking and hosting a little more manageable with delicious recipes and easy hacks.” In one recent Shabbat Prep video, Sonya demonstrates how she marinates her chicken and meat on Thursday night to get a head start on Friday’s cooking. Before Shabbat, she lines up several prepared salads and dresses them all at once to streamline the process.

What is it that draws Sonya’s audience to tune in to her channel every week?

“I think it just feels so relatable and personal,” says Sonya. “I’m inviting them to step into my home and into parts of my life — my kitchen, my routines and how I organize my day.” The self-taught cook turns to easy go-to Shabbat staples as well as some more involved Bucharian recipes from her childhood, but no matter 60

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the recipe, watching her makes it feel supremely doable. Each video is flooded with positive comments from followers across every religion thanking her for her inspirational content and marveling at how she makes it look so easy. “I was raised Methodist and Baptist and don’t know much about Jewish customs, so this is lovely to see,” says one commenter.

Another adds, “There are many of us, especially ba'alot teshuva (returnees to Judaism), who need exactly this: to see and understand how the Friday afternoon preparation flow goes. Recipes are great and we can get them from lots of places (including your other videos), but real modeling about how to make it all work so one can be calm and enter Shabbat with pleasure is so valuable.”

While most social media content is ephemeral by definition, YouTube content lasts forever. “That post on Instagram from two years ago will probably never be seen again, but I can post a video and years later, it’s still getting thousands of views.

When you type in a search, you’ll get the most relevant results, regardless of when it was originally posted.” This longevity also means that sponsors often place a higher value on a video appearance, knowing their product might be seen for years to come. “I never would have imagined that I would have this type of platform or be showcasing my life in this way,” reflects Sonya. “It has become such a rewarding outlet for my creativity. I feel like I can create something from nothing and actually have an impact on people, which is incredibly powerful.”

So what’s Sonya up to next? “I would love to write a cookbook because I have so many recipes on my channel — a book would be a lot easier to navigate. Time will tell!”

Dill Salmon Serves: 8

The best recipes are those that require minimal effort but pack a flavorful punch.

This salmon is it. The dill dressing simultaneously moistens and flavors the fish. Serve with charred lemons (find the recipe from issue #37 on the Fleishigs app) for even more drama and flavor.

1

½ ½ 1

3

(3-pound) side skin-on baby salmon teaspoon kosher salt teaspoon black pepper cup Dill Dressing (page 74), plus more for serving lemons, halved

1. Preheat oven to 425°F. Place salmon on a parchment-lined baking sheet. Season with salt and pepper. Spread a thin layer of dill dressing over salmon.

2. Arrange lemons, cut-side down, around the salmon. Roast for 20 minutes, then turn oven to broil and broil for 3 minutes. Serve with additional dill dressing.

Chana Zelda Weiss is a mom of four, full-time support & HR manager and freelance food editor in Pomona, New York who loves to cook and entertain. You can find her and her sister DL on Instagram @thosesisterswhocook. www.fleishigs.com

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nut-free pesto This giv es

th at ex

tra

sp

ia ec f flavor. uch o l to

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Roasted Vegetables with Pesto Serves: 6-8

This nut-free pesto gives the roasted vegetables an extra special touch of flavor.

3 4 2 2 ⅓ 2 1-2 1 1 ½ ½

large carrots, chopped Yukon Gold potatoes, cubed red onions, cut into wedges red bell peppers, sliced cup olive oil teaspoons kosher salt teaspoons dried cilantro teaspoon dried oregano teaspoon freshly ground black pepper teaspoon cumin teaspoon coriander Pesto (recipe follows)

1. Preheat oven to 450°F. Arrange vegetables and potatoes in a single layer on a baking sheet. Toss with olive oil and spices and roast for 40 minutes, tossing halfway through.

2. Drizzle with pesto.

Pesto Yield: 1 cup

Blend 1 bunch fresh basil, ½ cup olive oil, 5 garlic cloves and the juice of ½ lemon. Season with kosher salt and freshly ground black pepper, to taste.

Roasted Eggplant Salad Serves: 6-10

For uniformity and even cooking, cut all the vegetables roughly the same size.

1 1 1 1 ¼ 1½ ½

red bell pepper, chopped yellow bell pepper, chopped red onion, chopped medium eggplant, chopped cup oil teaspoons kosher salt teaspoon freshly ground black pepper

¼ ½ ½ 3 3

cup vinegar cup chopped fresh cilantro cup chopped fresh dill scallions, chopped cloves garlic, crushed

1. Preheat oven to 450°F. Line a baking sheet with parchment paper. Toss vegetables with oil, salt and pepper.

Roast for 25-35 minutes until golden.

2. Mix roasted vegetables with vinegar, herbs, scallions and garlic. Season with additional salt and pepper, to taste.

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Oven Bachsh Serves: 8

This oven-to-table Bucharian rice dish is also known as “green rice” because it’s packed with a variety of fresh herbs. It is full of flavor, super simple to make and always a crowd favorite, especially on a cold Sukkos night.

2 1 1 1

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cups basmati rice pound chuck steak, cut into 1-inch cubes onion, diced bunch fresh cilantro, chopped

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1 1 ¾ ½ 1 1 1½ 1 1

bunch fresh parsley, chopped bunch fresh dill, chopped cup water cup oil tablespoon kosher salt tablespoon chicken soup mix teaspoons cumin teaspoon freshly ground black pepper teaspoon coriander

1. Preheat oven to 400°F. Mix all ingredients in a 9x13-inch oven-to-table dish.

2. Cover tightly with foil and cook for 1½ hours, mixing halfway through.

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SEASONAL FEAST

Beet Carpaccio Serves: 6-8

Beet carpaccio is an elegant way of serving a classic beet salad.

This version is filled with freshness from herbs, a nutty crunch from pumpkin seeds and a sweet touch from dried apricots. For a shortcut, use pre-cooked beets (such as Gefen).

3 1 ½ 3 ½ ½ 3 2 2 ½

medium beets cup cilantro, chopped cup dill, chopped scallions, thinly sliced cup oil cup vinegar cloves garlic, minced teaspoons sugar teaspoons kosher salt teaspoon freshly ground black pepper Roasted and salted pumpkin seeds Dried apricots, chopped

1. Preheat oven to 450°F. Wrap beets in foil. Place on a baking sheet and roast until fork tender, about 45 minutes. Let cool.

2. Unwrap beets and slice thinly on a mandoline. Arrange sliced beets on a plate. Top with cilantro, dill and scallions. Mix oil, vinegar, garlic, sugar, salt and pepper. Drizzle over beets.

Top with pumpkin seeds and chopped apricots.

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Chebureki Yield: 12 large chebureki

These Bucharian meat knishes are delicious and easy to make and can best be described as arayes meets empanada. The classic Eastern European dough is perfect for frying. However, if you don’t want to make your own dough, you can find empanada dough under the Goya brand at most grocery stores. You can even use store bought egg roll wrappers.

FO R T H E D O U G H :

4 ⅓ ¼ 1 1 ¾

cups all-purpose flour, sifted cup olive oil cup vodka egg teaspoon kosher salt cup warm water

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

1½ 1 ⅓ 1 1 1 1 1 ½

pounds ground beef onion, diced cup chopped fresh parsley teaspoon kosher salt teaspoon freshly ground black pepper teaspoon cumin teaspoon coriander teaspoon garlic powder teaspoon chicken soup mix Vegetable oil, for frying

1. For the dough, mix flour, oil, vodka, egg and salt until incorporated. Add water, a few tablespoons at a time, until dough is smooth and not sticky. Turn dough onto a clean surface and knead until smooth.

Place in a bowl, cover with a tea towel and let rest for 30 minutes.

2. For the filling, mix ground beef, onions, parsley and spices until just incorporated.

3. Divide the dough into 12 equal portions. Shape each portion into a ball, ensuring that the rest of the dough is covered with a towel.

4. Roll each ball into a thin circle. Spread 2-3 tablespoons of meat mixture on the bottom half of the circle. Fold dough over the meat mixture and crimp with a fork.

5. Heat a few inches of oil in a large skillet. Once oil is hot (insert the handle of a wooden spoon into the oil; if bubbles start to form around the handle, the oil is hot enough for frying), fry chebureki in batches until golden brown, 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.

MAKE IN ADVANCE: Freeze the chebureki in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe Ziploc bag. Fry straight from the freezer.

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Pomegranate and Fig Roasted Chicken Serves: 6

This chicken is the perfect blend of sticky, sweet, savory and tangy. Adding fresh figs makes this dish even more perfect for the holidays.

10-12 chicken legs 2 tablespoons olive oil 2 teaspoons garlic powder 2 teaspoons paprika 2 teaspoons dried cilantro 2 teaspoons kosher salt 1 teaspoon chicken soup mix ½ teaspoon freshly ground black pepper 6-8 figs, halved 4 cloves garlic, crushed ¼ cup pomegranate molasses ¼ cup honey 1. Preheat oven to 400°F. Place chicken into a 9x13inch baking dish. Drizzle with olive oil and season with garlic powder, paprika, dried cilantro, salt, chicken soup mix and pepper.

2. Scatter figs and garlic around the chicken. Drizzle with pomegranate molasses and honey.

3. Cook, uncovered, for 45 minutes, basting every 15 minutes.

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Best Pantry Brisket Serves: 8

The brisket uses pantry ingredients to create a flavorful, tender roast that is super simple to make. All you need is a whole bunch of spices and your favorite barbecue sauce on top (I like Dougie’s), then cover and braise.

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1 1 1 1 1 1 1 ½ ½ 1

(4-pound) second cut brisket tablespoon onion soup mix teaspoon kosher salt teaspoon black pepper teaspoon paprika teaspoon garlic powder teaspoon onion powder teaspoon cumin teaspoon coriander cup barbecue sauce

1. Preheat oven to 350°F. Season brisket with onion soup mix, salt, pepper, paprika, garlic powder, onion powder, cumin and coriander.

2. Place into a roasting pan. Top with barbecue sauce. Cover tightly with foil and cook for 3 hours.

C H A N G E I T U P:

Follow the exact same recipe for chicken legs — just cook for 2½ hours instead.

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Pecan Pie Serves: 6-8

It's all in the tiny details. What makes this pecan pie unique is the way it is prepared — the extra step of cooking the filling ingredients over a stovetop and toasting the pie crust before baking results in an intensely flavored pecan pie.

1 2-3 ½ 6 ¾ 2 ½

store bought graham cracker crust cups pecans cup sugar tablespoons non-dairy butter substitute cup dark corn syrup eggs teaspoon kosher salt

1. Preheat oven to 350°F. Toast graham cracker crust in the oven for 10 minutes.

Spread pecans on a baking sheet and toast for 5 minutes. Let cool.

2. Heat sugar in a small saucepan over medium heat for 3 minutes. Add butter and cook, stirring continuously, until melted and incorporated; remove from heat. Add corn syrup and stir until fully combined.

3. Add eggs, one at a time, whisking continuously to incorporate. Add salt and pecans and toss to coat. Return to medium heat and stir for another 3 minutes.

4. Pour mixture into toasted graham cracker crust. Bake for 25-30 minutes.

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ONE DRESSING, MANY WAYS Beyond the salmon recipe on page 60, make a big batch of this dressing to have on hand all week long.

Dill Dressing Yield: 1½ cups

Use this as a dip for challah, dressing for a chicken wrap, salad, salmon and even deviled eggs. See below and page 138 for serving ideas.

Mix 1 cup mayonnaise, ½ cup chopped fresh dill, 5 minced garlic cloves, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.

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Dill Deviled Eggs

See page 138 for a winning salad recipe using the same dill dressing.

Bring a pot of water to a boil. Add eggs and boil for 10 minutes. Drain and let cool. Peel, then slice in half lengthwise. Remove yolks and mash with dill dressing (recipe above), then pipe back into egg whites. Top with fresh dill, black pepper and smoked paprika.

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Since the Renaissance, gnocchi has reigned supreme in Italian cuisine. Bring its celebrated culinary heritage to your Yom Tov table this year and infuse your cooking with la passione d’Italia. Taste Gnocchi. Taste Tradition.

3 New flavors : Gluten-Free | Classic | Beet

D

IT

Gnocchi Nuovi

A

BY: AD IN A S I L B E R M A N A DENTIST’S PRESCRIPTION FOR A FRUITFUL MEAL: DRAWING INSPIRATION FROM THE SEVEN SPECIES TO CREATE BOWLS AND FLATBREADS FIT FOR THE HOLIDAY. GROWING UP, my family’s sukkah was decorated wallto-wall with colorful artwork — scenes from Israel, posters detailing the tradition of ushpizin (a reference to the seven supernal guests, forefathers, one of whom we welcome into our sukkah each night), illustrations of the rituals of the holiday and most prominently, decorations alluding to the sheva minim, the seven species of the land of Israel. Wheat, barley, grapes, figs, pomegranates, olives and dates are native to and abundantly found in Israel. These species are featured prominently in Biblical

history, as well as in the ritual services performed in the Temple. Sukkot celebrates the ingathering of the harvest — the end of the agricultural season when we can enjoy the fruits of our labor — and there’s no better time to revel in these ancient flavors. Most of the recipes below can be eaten as is or turned into delicious flatbreads or bowls — the perfect vectors to feature the flavors of the sheva minim. The dishes are loaded with inspired toppings and drizzled with sauce to make each bite interesting and memorable. Most of all, have fun and enjoy it!

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Minute Steaks with Roasted Grapes and Onions Serves: 6-8

The grapes and onions are packed with flavor and can be used on so many things!

Try it as a dip for challah — so unexpected, yet so good. See flatbread and bowl variations below.

FO R T H E ST E A KS, G R A P E S AND ONIONS:

¼ ¼ ¼ ¼ ¼ 1 ¼ 1 1 3

cup olive oil cup balsamic vinegar cup soy sauce cup sherry cooking wine cup honey teaspoon kosher salt teaspoon freshly ground black pepper (1½-2 pound) minute London broil onion, thinly sliced cups whole purple grapes

FO R T H E V I N A I G R E T T E :

2 2 1 2 ¼

tablespoons olive oil teaspoons balsamic vinegar tablespoon Dijon mustard tablespoons honey teaspoon kosher salt

1. For the marinade, whisk olive oil, balsamic, soy sauce, sherry, honey, salt and pepper.

2. Pour half the marinade over

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the steaks and let marinate at room temperature while roasting the grapes.

3. Preheat oven to 400°F. Mix the onions and grapes with remaining marinade. Arrange in a single layer on a parchment-lined baking sheet. Roast for 30 minutes, until onions are browned on the edges and grapes begin to burst. Transfer to a bowl.

4. Turn the oven to broil.

Place steaks on the baking sheet and broil for 6-8 minutes. Allow to rest for 2 minutes, then thinly slice (if preparing as a flatbread [see below], cook for only 4 minutes as it will finish cooking in the oven on the flatbread).

5. Whisk vinaigrette ingredients until combined.

Drizzle over steaks and roasted grapes and onions.

M A K E I T A F L AT B R E A D:

Preheat oven to 425°F. Top prepared flatbread (page 92, after it’s been stretched on a baking sheet) with sliced steak and roasted grapes and onions. Cook for 10 minutes.

Drizzle with vinaigrette.

M A K E I T A B OW L :

Serve sliced steak and roasted grapes and onions over a bowl of warm quinoa. Drizzle with vinaigrette.

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Roasted Salami and Figs Serves: 6-8

2

15 ¼ ¼

½ ¼

(6-ounce) packages sliced salami, thinly sliced figs, halved lengthwise cup olive oil, plus more for brushing cup honey Zest of 1 lemon teaspoon kosher salt teaspoon freshly ground black pepper Crushed almonds, sliced lemon and fresh basil

1. Preheat oven to 400°F. Gently toss salami, figs, olive oil, honey, lemon zest, salt and pepper.

2. Arrange on a baking sheet.

Roast until salami begins to crisp, 20-25 minutes. Serve as desired (see below). Top with

almonds, sliced lemon and fresh basil.

M A K E I T A B OW L :

Serve roasted salami and figs over a bowl of fluffy couscous.

Top with almonds, sliced lemon and fresh basil.

M A K E I T A F L AT B R E A D:

Preheat oven to 425°F. If roasting the salami and figs in advance, brush prepared flatbread (page 92, after it’s been stretched on a baking sheet) with olive oil and bake for 20 minutes, until golden.

Top with roasted salami and figs. (Alternatively, toss salami and figs with olive oil, honey, lemon zest, salt and pepper.

Spread onto raw dough and bake for 20 minutes.) Garnish with almonds, sliced lemon and fresh basil.

The sweet figs balance the salty, umami salami.

Feel free to substitute salami with other cured meats like pastrami or corned beef.

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Pomegranate Curry Chicken with Sweet Potato Mash Serves: 6-8

We call this dish a “sunrise” because of its bright colors — yellows, oranges and reds make this a feast for the eyes!

The sauce is spectacular and really takes this flatbread over the top. ¼ 2 2

2 2 6 2 1 ½ 2 1 2

cup pomegranate molasses tablespoons maple syrup tablespoons olive oil Zest of two lemons Juice of 1 lemon (about ¼ cup) tablespoons chili paste, optional tablespoons grated fresh ginger cloves garlic, grated tablespoons curry powder teaspoon kosher salt teaspoon freshly ground black pepper pounds boneless, skinless chicken thighs cup non-dairy sour cream sweet potatoes, peeled and cubed Pomegranate seeds Thinly sliced radishes Fresh cilantro, chopped

1. Preheat oven to 425°F. For the marinade, whisk pomegranate molasses, maple syrup, olive oil, lemon zest, lemon juice, chili paste (if desired), ginger, garlic, curry powder, salt and pepper.

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2. Toss half the marinade with chicken. Mix remaining marinade with non-dairy sour cream; set aside for serving.

3. Arrange chicken thighs in a single layer on a parchmentlined baking sheet. Roast for 15 minutes, then slice into thin strips.

4. Place sweet potatoes in a saucepan and add enough water to just cover. Cover pot and bring to a boil. Boil until fork tender, about 20 minutes.

5. Drain sweet potatoes, reserving ¼ cup of the boiling liquid. Process sweet potatoes with the reserved liquid in a food processor until smooth.

6. Serve chicken over sweet potato mash. Drizzle with reserved sauce and top with pomegranate seeds, radishes and cilantro.

M A K E I T A F L AT B R E A D:

Spread sweet potato mash onto prepared flatbread (page 92, after it’s been stretched on a baking sheet). Top with sliced chicken. Cook in a 425°F oven for 10 minutes.

Drizzle with sauce and top with pomegranate seeds, radishes and cilantro.

M A K E I T A B OW L :

Serve the chicken and sweet potato mash over a bowl of farro. Drizzle with sauce and top with pomegranate seeds, radishes and cilantro.

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Stewed Harissa Beef with Cilantro Lime Sauce Serves: 6-8 FOR THE CILANTRO LIME SAUCE:

2 ½

¼ 1 1 ½

cups fresh cilantro, roughly chopped cup olive oil Juice of 2 limes (about ¼ cup) cup mayonnaise clove garlic teaspoon maple syrup teaspoon kosher salt

FO R T H E B E E F:

1 1 1 1 2 2 1 ¼ 1 ½ 1

tablespoon olive oil pound ground beef large onion, thinly sliced red pepper, thinly sliced cloves garlic, minced tablespoons harissa tablespoon maple syrup cup red wine cup grape tomatoes cup sliced pimento-stuffed green olives teaspoon dried oregano

1. For the cilantro lime sauce, blend all ingredients until smooth; set aside.

2. Heat olive oil in a deep skillet over medium-high heat. Add ground beef and brown for 5-7

minutes, breaking it up with a wooden spoon or potato masher.

Transfer the beef to a plate.

3. Add onions and peppers to the skillet and sauté for about 5 minutes, until lightly golden. Add garlic and sauté for another 2 minutes.

4. Add harissa and maple syrup and cook for 2 minutes.

Deglaze with wine, scraping up the browned bits with a wooden spoon.

5. Lower heat, then add tomatoes, olives and oregano. Simmer, covered, for 5 minutes, until tomatoes begin to burst.

6. Return beef to the skillet and mix to coat. Cook for 2 minutes.

M A K E I T A F L AT B R E A D:

Spoon harissa meat sauce onto prepared flatbread (recipe above, after it’s been stretched on a baking sheet). Cook in a 425°F oven for 10 minutes. Drizzle with cilantro lime sauce.

M A K E I T A B OW L :

Serve harissa meat sauce over a bowl of couscous. Drizzle with cilantro lime sauce.

For a lighter option, try substituting the ground beef with ground chicken or turkey. Alternatively, prepare it as pulled chicken or pulled beef. After the meat is cooked, return it to the stew to absorb all the delicious flavors.

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Chocolate Hazelnut and Date Flatbread Serves: 6-8

½ 2 3 1 1

8 ¼ ¼

cup sugar tablespoons cinnamon rounds malawach cup chocolate hazelnut spread cup thinly sliced strawberries or bananas pitted dates, finely chopped cup unsweetened shredded coconut cup silan (date syrup) Maldon salt, for sprinkling

1. Preheat oven to 400°F. Mix sugar and cinnamon on a large plate or pie dish. Dip malawach into mixture to coat on both sides.

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2. Bake for 10 minutes, then flip and bake another 5 minutes, until golden and puffed.

3. Spread a thin layer of chocolate hazelnut spread on the malawach.

4. Top with strawberries or bananas, then sprinkle with dates and shredded coconut.

Drizzle with silan. Garnish with flaky salt.

M A K E I T A B OW L :

Top a bowl of warm sticky rice with some warm chocolate hazelnut spread, thinly sliced strawberries or bananas, chopped dates, a drizzle of silan and a sprinkle of unsweetened shredded coconut and flaky salt.

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Years ago I loved eating at a North Miami Beach restaurant called Bisseleh. I will never forget their special malawach desserts, specifically the one that inspired this sweet dessert pizza.

Alternatively, serve this dessert topping over a bowl of warm sticky rice.

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Barley Bowl with Marinated Carrots & Roasted Chickpeas Serves: 4-6

Prepare and serve familystyle or divide into individual servings.

FO R T H E V I N A I G R E T T E :

1

2 1 1 1 1 ½ ¼

cup olive oil Zest of one lemon Juice of 2 lemons (about ½ cup) tablespoons maple syrup tablespoon chili paste, optional teaspoon chili powder teaspoon cumin teaspoon kosher salt teaspoon turmeric teaspoon freshly ground black pepper

FO R T H E B OW L :

1 1

1 ¼ ¼

2

cup shredded carrots (15-ounce) can chickpeas, drained, rinsed, and dried tablespoon olive oil teaspoon garlic powder teaspoon cumin Sprinkle of kosher salt cups cooked barley

1 ½

½ ¼ 6

cup finely chopped parsley cup finely chopped dried dates (about 4 pitted dates) cup yellow raisins cup chopped almonds scallions, thinly sliced

1. For the vinaigrette, whisk all ingredients until combined.

2. Toss half the vinaigrette with the shredded carrots. Cover and marinate in the fridge for at least 20 minutes.

3. Preheat oven to 400°F. Toss chickpeas with olive oil, garlic powder, cumin and salt. Spread in an even layer on a baking sheet and roast for 30-40 minutes, until crispy, tossing halfway through.

4. To assemble: Place barley in a large serving bowl. Top with marinated carrots, roasted chickpeas, parsley, dates, raisins, almonds and scallions. Drizzle with remaining vinaigrette.

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Sheet Pan Flatbread Serves: 6-8

The great thing about flatbread is that it stretches ingredients to feed a crowd — perfect for the holidays. For this family-style flatbread, use a baking sheet as a guide for size, shape and thickness. Keep things simple by eating this flatbread on its own, dipped in extra-virgin olive oil and balsamic vinegar, or bake it and top according to the following recipes.

NOTE: There are many good quality flatbreads on the market. There is no shame in using store bought for a shortcut!

1 2 1½ 2 2 3

(¼-ounce) packet instant yeast (2¼ teaspoons) teaspoons honey cups warm water tablespoons olive oil, plus more for baking teaspoons kosher salt cups bread flour, plus more for kneading (if needed)

1. Mix yeast, honey and water in a large bowl; let stand until yeast starts to bubble, about 10 minutes.

2. Add olive oil, salt and 2 cups flour; mix.

Add the remaining 2 cups flour, 1 cup at a time, mixing until a shaggy dough forms. If using a stand mixer, mix for about 10 minutes until smooth. Otherwise, turn dough onto a lightly floured surface and knead until soft, smooth and elastic, 10–12 minutes.

3. Place dough in a lightly oiled bowl and cover with plastic wrap. Allow to rest for 45 minutes. (Alternatively, dough can be covered and refrigerated for up to 2 days before use. If making in advance, remove from the fridge and allow to stand at room temperature for at least 30 minutes before shaping.)

4. Preheat oven to 400°F. Grease a baking sheet with a bit of oil. Spread the dough onto the baking sheet and gently stretch until it fills the pan and is about ¼-inch thick. Be patient with the dough — if it is resistant to stretching, allow it to rest for a few minutes before attempting to stretch again.

5. Brush top with oil and bake for 18-20 minutes, until edges are golden.

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BE PATIENT AND TRUST THE PROCESS!

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.

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Is all scotch kosher?

Ask your Rabbi, but DS Tayman single malt scotch matured in wine barrels definitely is.

When happy moments blend together Happy holidays from Carmel Winery!

The leading kosher winery in Eretz Israel

L'CHAIM

WINES FIT FOR A FEAST BY: GABRIEL GELLER

In my articles and interviews, I regularly highlight the importance of wine in our traditions. It is convenient to mention kiddush on Shabbos and holidays, as well as lifecycle events such as weddings, sheva brachot or a brit as "excuses" for drinking wine when you are Jewish. However, Sukkot and Simchat Torah are two holidays that provide festive occasions beyond kiddush to enjoy wine (in moderation, of course) with friends and family. While one may host and entertain guests on Chol Hamoed Pesach, the mitzvah of eating in the sukkah on Chol Hamoed Sukkot makes it even more special, providing multiple opportunities for rejoicing and sharing our best wines without having to say kiddush. Besides, Sukkot is called "z'man simchateinu,” the times of our joy, and naturally, so are Shemini Atzeret and Simchat Torah.

Therefore, I have selected some exceptional wines that are truly fit for a feast with your loved ones. Chag sameach, moadim l’simcha and l'chaim!

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C H ÂT E A U L A S C O M B E S

LES MARRONNIERS CHABLIS

MARGAUX 2018

PREMIER CRU MONTÉE DE

Château Lascombes is one of the greatest Bordeaux wineries that produces a kosher run of its flagship wine. Each release has been outstanding and the 2018 is no exception. The aroma upon opening the bottle is incredible and each sip reveals another layer and dimension of the depth and complexity of the wine. While it is immensely impressive now, those who will adequately cellar this wine for a decade or two will be rewarded with even more complex flavors and a velvety texture.

TONNERRE 2020 Chablis wines are the ultimate beverage of choice for fish, especially white fish. If you like herring, the pairing should work perfectly.

Yellowtail ceviche, salmon sashimi, a fillet of sole basted with butter and lemon — you name it. Chablis is made from Chardonnay grapes, usually without any oak barrels involved in the process. It is a bone dry wine, with bracing acidity, typical salinity and mineral character. This particular Chablis is a high-end one, with plenty of refreshing acidity and complexity.

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HERZOG MÉTHODE CHAMPENOISE BRUT NV This wine is a dream come true. About five or six years ago, while visiting Herzog Wine Cellars in Oxnard, CA, my wife Yael expressed her wish to head winemaker Joe Hurliman for Herzog to produce a sparkling wine with the traditional Champagne method, Méthode Champenoise in French.

Last year, that wish came true. This is a lovely sparkling wine with a fine mousse, sharp bubbles and the aromas and flavors of freshly baked bread, golden apple and lemon peel. I recommend drinking it with pretty much any type of food other than dessert.

ZION CROWN 2018 Zion is one of the oldest wineries in Israel, quite possibly the oldest one.

Their wines are often overlooked for no good reason. The Crown is a wine that honors its name. It is a rich, lush wine, with notes of ripe black forest fruits, cedar wood and roasted herbs. If you are looking to branch out and amaze yourself and your guests, the Zion Crown is well worthy of accompanying that standing rib roast you are looking forward to carving and serving at your Yom Tov table.

D O M A I N E D U C A S T E L M M U S C AT 2019 I reviewed the 2018 vintage of Castel’s dessert wine in the latest Rosh Hashana issue of Fleishigs, so I thought it would be fun to compare both vintages almost back-to-back.

The 2018 is a bit more acidic and less sweet, which is why I would rather recommend drinking it with fruit salad or even with spicy food, especially Chinese food. The 2019 vintage would be best enjoyed with desserts, such as old-fashioned apple cake, a European-style fruit tart or even traditional honey cake. Castel wines are generally old world in character and therefore pair best with foods that are more restrained and delicate.

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B SECTION BY: AVI J. PUSATERI

FOR PART TWO of our series on holiday-inspired cocktails, Avi J. Pusateri, leader of New York-based mixology group Jazz Age Cocktails, once again used the season to guide the creation of the following cocktails. Find Avi’s recipes from part one of the series in the Fleishigs app (Rosh Hashana issue #40).

Cinnamon Maple Whiskey Sour

Pomegranate Moscow Mule

Serves: 1

This cocktail was invented specifically with the holidays (and the less daring) in mind.

The simple addition of pomegranate simple syrup gives the classic Moscow Mule a modern twist. A true example of Jazz Age Cocktails’ mantra, “A taste from the past for the present.”

We created this fall favorite as a response to the production of the first kosher maple whiskey and it’s been the most requested cocktail on our menus ever since. In traditional whiskey sour fashion, this cocktail is made using an egg white. Don’t fret — we’ve been doing it for generations! It makes a world of difference and it’s delicious. For those that are still not convinced, you can use aquafaba (the liquid from a can of chickpeas), which is similar in texture (although does not give quite the same result).

1½ 1 1 ½

ounces Ethan’s Reserve maple whiskey egg white ounce freshly squeezed lemon juice ounce maple syrup Ice, for serving Pinch of cinnamon, plus more for garnish

1. Add whiskey, egg white, lemon juice, maple syrup and a pinch of cinnamon to a cocktail shaker. Shake for 20 seconds.

2. Fill the cocktail shaker with ice and shake for another 12-15 seconds. Strain into an ice-filled rocks glass. Garnish with a pinch of cinnamon.

Serves: 1

1 ½ 2 ½

4-5

tablespoon sugar ounce pomegranate juice ounces vodka ounce freshly squeezed lime juice Ice, for serving ounces ginger beer Thinly sliced lime or dehydrated lime wheel (recipe follows), for garnish Fresh mint leaves, for garnish

1. Add sugar and pomegranate juice to a saucepan over medium heat. Simmer until sugar dissolves. Let cool.

2. Add pomegranate syrup to an ice-filled cocktail shaker with vodka and lime juice.

Shake for 12-15 seconds.

3. Strain into an ice-filled copper mug, then top with ginger beer. Garnish with dehydrated lime wheel and fresh mint.

Dehydrated Lime Wheels Preheat oven to 200°F. Arrange thinly sliced limes 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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L'CHAIM

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THE TRAVELING BAR L'CHAIM

WHAT IS MORE festive than a cocktail party in your Sukkah? Our Traveling Bar brings the cocktail party to you — to your sukkah, your backyard or your home all year round. The concept of our Traveling Bar dates back in time a few centuries when there were no pharmacies, cocktail bars or liquor stores. Rather, there were all-in-one apothecaries where people would go for remedies (in the form of medicinal cocktails) for all sorts of ailments.

Apothecaries even made house calls with these elixirs in traveling apothecary cases. Traveling back to our current century, a large part of the Jazz Age Cocktails umbrella is bringing private bartending and mixology to you, very much like the traveling apothecaries of old.

Our Traveling Bar is custom made from a 1920s, prohibition-era apothecary chest that was converted for carrying booze and our bartending essentials incognito. Not only does it tell a great story, but it’s a wonderful addition to our repertoire.

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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WI TH

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WINNIN D R A G W W A

ES IN

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B R E A L

Imported and distributed by EMERALD IMPORTS

BY: SHMUEL MARCUS FROM THE STAGE TO THE TABLE: ENTERTAINING TIPS FROM THE GUYS BEHIND THE SOUGHT AF TER JEWISH ROCK GROUP 8TH DAY.

We are usually standing side stage holding a muted mic and water bottle when we hear that cue. As a Jewish band, we know it’s not only about playing the chords right or singing perfectly in tune. In my experience, it’s 99% about entertaining.

The ability to entertain is a uniquely human quality; you don’t have to be a performer to entertain. The word “entertain” is used both when we talk about music and when we have guests. There is much more to a magical concert than just running through a set-list on a stage, and the same is true with feeding people.

Looking back, our first performances were at the Shabbos table at our parent's Chabad House. Over the years, these basic dinners of gefilte fish, kugel, chicken soup and brisket would end up inspiring and impacting many lives. We didn't know it then, but growing up, we were learning the art of hosting and entertaining.

When we entertain family and guests for Shabbos or a Sunday barbecue, it’s much more than simply hunting, gathering and feeding our young, rather it can become a delightful dinner party that connects people and creates sweet memories. When we entertain guests perfectly, we end up nourishing their hearts and souls, while we feed those hungry stomachs.

“LADIES AND GENTLEMEN, PLEASE WELCOME 8TH DAY!”

ENTERTAIN

8TH DAY HAS performed hundreds of shows all over the world, and although the location, venue and crowd changes with each concert, four basic rules remain. So, here’s our basic tips on how to entertain:

aspect of entertaining.

This sort of preparation for a concert has nothing to do with music or lyrics; it’s all about what the show will look like from the audience's perspective. The honest performer and the honest chef both know that they only truly control the first two steps of the process. The last two steps of audience response and mood are totally up to the crowd.

You can have a great song and perform it perfectly, but if the lighting is bad or the room is half empty, the concert won’t work. So whatever you do, present it well.

I N G R E D I E N TS / SO N GS

The starting point are your ingredients — much like a hit song, you need something new and fresh. At the same time, it has to feel familiar and palatable. A salmon dish is going to start with a high-quality piece of fresh fish the same way fantastic performances will always start with a great song.

E N V I RO N M E N T / S E T T I N G

A R R A N G E M E N T / M U S I CA L ST Y L E

The next step is deciding how to handle that fresh side of salmon, just like every song needs to be arranged perfectly. Do we perform the song soulfully with just an acoustic guitar or do we sing it with high energy as a rock song? Do you grill the salmon on a wooden plank or sear it in a cast iron pan and deglaze with some white wine? Simply having a great song is not enough — you need to know how to dress it properly. Is it country, rock or disco?

P R E S E N TAT I O N / P E R FO R M A N C E

I found another interesting connection between these two facets of entertaining. Before each show, my brother Bentzi always reminds me of the following — at concerts, people listen with their eyes; the same is true with food — we eat with our eyes.

One of the issues with the manna that fell for the Jews in the desert was that, although it could feed and sustain you and even taste like good food, it was missing the visual component.

Presentation is the non-musical part of the show — the smoke and lighting script or the high-rise platform for the drummer are all part of the presentation. The colors and dishes that you choose play directly into the visual

8TH DAY'S basic tips on how to entertain

The last step is to prepare for the real challenge that comes with any show and party — how the guests/audience will feel about it. This is what people will remember and take with them long after the lights go out or the dining room floor is swept. It’s the true goal of the entire performance, to somehow touch the audience and awaken something within themselves.

This last step is totally in the hands of the crowd. We’ve done great shows in front of tough crowds and basic shows in front of screaming, energetic crowds. That’s how you know how much the mood of the room affects the concert — a distracted crowd can turn an epic performance into a basic night and a great crowd can turn an okay performance into an epic night to remember.

Although we can’t control this step, we still do a little side-stage prayer that it should all work out. Stay calm in knowing that you did everything in your power to engage, set the mood and dazzle with the lights. It’s not up to you how others will respond.

This is what I've learned — you can't have a show without a crowd and you can't have a great dinner party without guests. In the end, the performer's real magic comes from those sitting in front of them.

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ENTERTAIN

Roasted Tomato Soup Serves: 4-6

8 2 8 1½ ½

108

tomatoes, quartered onions, quartered cloves garlic teaspoons kosher salt, plus more to taste teaspoon freshly ground black pepper, plus more to taste Water, to cover Additional salt, to taste Croutons, for serving Fresh basil, for garnish

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1. Preheat oven to 425°F. Arrange tomatoes, onions and garlic on a baking sheet. Season with salt and pepper.

Roast for 20 minutes, until golden brown.

2. Carefully peel tomatoes as well as you can. Transfer roasted tomatoes, onions and garlic to a large pot or Dutch oven.

Top with just enough water to barely cover. Bring to a boil, then cover and simmer for 15-20 minutes.

3. Blend using an immersion blender, adding more water as needed to reach desired consistency. Season with more salt and pepper to taste. Serve with croutons and garnish with fresh basil.

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ENTERTAIN

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ENTERTAIN

Crispy Salami Salad Serves: 6 FO R T H E SA L A D:

1 1 2 1

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(6-ounce) package sliced salami, cut into strips tablespoon oil heads romaine lettuce, shredded large tomato, diced

OCTOBER 2022

2 ⅓

Persian cucumbers, sliced cup sliced black olives

FO R T H E D R E SS I N G :

⅓

1 1 ½ ¼

cup olive oil Juice of 2 lemons clove garlic, crushed teaspoon Italian seasoning teaspoon kosher salt teaspoon freshly ground black pepper

1. Preheat a grill to high heat. Toss salami with oil, then grill until crispy, 2-3 minutes.

Alternatively, arrange on a baking sheet and broil until crisp. Once cool enough to handle, cut into thin strips; set aside.

2. Arrange lettuce, tomatoes, cucumbers and olives in a large bowl.

3. For the vinaigrette, shake all ingredients in a jar until combined. Toss with salad. Top with crispy salami.

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ENTERTAIN

ACROSS THE BOARD HIGHLY LAUDED for her clean and effortless entertaining, Kim Kushner shares some tips on creating the perfect grazing board, something that requires minimal skill and is perfect for the holidays. With a degree of pre-planning and forethought, you can master the art of not only hosting, but enjoying it too.

Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner When I need to throw something together quickly and effortlessly for impromptu gatherings, I make a bountiful crowd-pleasing board. An impressive crudités board can be easily prepared with fresh vegetables and small bowls of your favorite dips, oils, or sauces. I also love creating beautiful dessert boards using storebought pastry desserts and pairing them with cups of freshly steeped mint tea, chocolates, nuts, and fruit! These simple boards are perfect for grazing and bringing people together.

C R U D I T É S BOARD Heirloom vegetables with stems and roots attached Hummus Flavored oils or highquality extra-virgin olive oil

BURGER BOARD

Tahini

Burgers

Spicy mayo, spicy oils, or chili sauces

Buns

Chiles such as jalapeños, chili flakes in oil, Sichuan peppers, for garnish

Onions

BAGEL BOARD

Pickles Tomatoes Lettuce Ketchup Mustard

Bagels

Mayo

Cream cheeses

Special sauces such as Russian dressing or chipotle mayo

Tomatoes Smoked salmon Jammy eggs Persian cucumbers, halved lengthwise Marinated onions Capers Lemon wedges Bunch of dill

Relish

CHEESE BOARD Cheeses Grapes Dried fruit Nuts Honeys Preserves Chocolate

DESSERT BOARD Cookies Sliced cakes Berries Individual fruit crisp, pastries, and tartlets Chocolate Cups of freshly steeped Moroccan tea or tea of your choice 112

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PHOTOGRAPHER: KATE SEARS

ENTERTAIN

DESSERT BOARD Fleishigs

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PHOTOGRAPHER: KATE SEARS

ENTERTAIN

CRUDITÉS BOARD 114

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There's more than one way to enjoy your Yom Tov meals. available at your local supermarket

MASTER OF HIS DOMAINE CASTEL , THE PIONEER OF BOUTIQUE ISRAELI WINERIES

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

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THE OTHER SIDE OF THE CORK

ZAKEN IS GADOL TO FULLY UNDERSTAND the history of Castel Winery and its relationship to the burgeoning Israeli wine industry, we must rewind as far back to the significant contributions made by Baron Edmond de Rothschild. Baron Rothschild is the notorious pioneer of what would eventually become a blossoming and thriving wine industry across Israel and France. Rothschild donated and invested considerable resources to rebuild Israel’s infrastructures and agriculture more than 2,000 years after the destruction of the Second Temple. Fast forward to the 1980s: Eli Ben Zaken was an Egyptian-born Jew who grew up and was educated in Italy, Switzerland and the United Kingdom before making Aliyah. In the 1980s, he owned and ran Mama Mia, a popular Italian restaurant in Jerusalem. Over the years, Eli developed a refined palate. He found himself naturally attracted to the complex flavors, nuances and aromas of European wines, particularly those of France's Burgundy and Bordeaux. Back in those days, there were only a handful of quality Israeli wines, most of them modeled after the wines of California.

In 1988, Eli decided to experiment — he planted a small vineyard next to his house, and once the vines had matured to yield good grapes, he hoped to produce a small batch of wine. Eli learned winemaking and vine growing techniques by reading books written by the late Professor Emile Peynaud, considered by many as the father of modern enology. From his first harvest of Merlot and Cabernet Sauvignon in 1992, Eli made his first wine, which he called Castel Grand Vin, Jérusalem, Haute-Judée.

It is a tribute to the wines of Bordeaux he likes so much. With only a few hundred bottles at hand, Eli served it primarily to his patrons at the restaurant and shared it with his family and friends.

Since then, Castel has continued to grow by leaps and bounds. In 1995, Eli and his wife received an unexpected fax from Dalia Penn Lerner. The Israeli actress had decided on her own to send a bottle of Castel Grand Vin 1992 to Serena Sutcliffe MW (Master of Wine, the highest distinction and diploma in the wine industry). Mrs. Sutcliffe, then the head of the wine department for the prestigious auction house Sotheby's, raved about Eli's wine in her thank you note to

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THE OTHER SIDE OF THE CORK

Mrs. Penn Lerner. Mrs. Sutcliffe's letter motivated Eli to turn his small, hobbyist wine production into a professional winery, which he named Domaine du Castel.

From the first vines planted in 1988 to the first vintage in 1992 to the legendary recognition given to the 1992 Castel Grand Vin by Sotheby's Serena Sutcliffe MW, it is crystal clear that the Ben Zaken family has mastered the art of working the land of Israel, producing some of the finest wines in the world. The winery grew from its inception, adding Petit Castel and the Chardonnay "C" Blanc du Castel to the Grand Vin in the lineup.

In 2009, they added yet another wine, the Rosé du Castel, which was one of the first premium kosher rosés. Things started to get uncomfortably tight in the winery, so in 2015, they relocated to a new, expansive, state-of-the-art facility in the hills of Yad Hashmona, which met all the space requirements needed by the winery. A concept for a new everyday line was then born — a white and red La Vie du Castel and “M” Muscat, a dessert wine, were added to Castel's lineup.

Like the small jar of pure olive oil that was barely enough to maintain

the Temple’s menorah light for one day, yet miraculously held up for eight, Eli Ben Zaken's little barrel of wine became the flagship boutique winery of Israel, producing about 25,000 cases annually. This is how, just over a century after Baron Rothschild, Eli Ben Zaken became one of the pioneers of the boutique winery revolution in Israel. Dozens of new wineries followed Castel's path, driven by the same passion in search of uniqueness and excellence that characterizes Eli Ben Zaken.

The Ben Zaken family lives in Ramat Raziel, a charming and picturesque village located in the Judean Hills, 10 minutes outside Jerusalem. Over the years, Eli Ben Zaken was joined by his three children, Ilana, Ariel and Eitan,

who each play an instrumental role in running the winery. Ilana is the export manager and Ariel runs the day-to-day operations, as well as administrates the winery with CEO Shali Shalit-Shoval.

Eitan, trained in Burgundy, was the winemaker with Eli for the better part of the past decade. The move of Castel to the new facility in Yad Hashmona and the expansion of the lineup were

not Eli's last moves. Instead of selling the old building in Ramat Raziel, the Ben Zakens established a brand new winery there called Razi'el. Razi'el winery has become a bit of a less conservative playground for Eli. The COVID-19 pandemic led to Eitan becoming the lead winemaker at Castel and Eli the lead winemaker at Razi'el. There, he focuses on creating new blends inspired by the wines of France's Rhône, Languedoc and Champagne regions. Both Domaine du Castel and Razi'el wines consistently receive the highest accolades from the world's top wine critics and writers, with 90+ scores for nearly every vintage. Recently, both the Castel Grand Vin 2018 and the Razi'el Syrah Carignan 2018 received 97 points from James Suckling, the world's leading wine critic. Both wines are the highest-ever rated Israeli wines.

I have no doubt that the Ben Zakens will keep delighting us all with their outstanding wines for many years to come. 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.

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KOKOSH, CUPCAKES AND COOKIES?

Yup we've got those ... and for a lot less dough.

At KolSave, you'll find every bakery item on your oneg Shabbos shopping list — as well as a variety of fresh, flavorful homemade-tasting challahs. Great selection, great quality and — because we're KolSave — always great prices.

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W H AT 'S I N S TO R E FO R S H A B B OS ? E V E RY T H I N G !

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INVO INV OLVED IN A

BY: NOA LEVY

PYRAMID SCENE C

airo is not a destination that immediately endears itself to travellers --- a sprawling metropolis home to 21 million people, Cairo is noisy and chaotic. However, if you persevere, you will be rewarded with a vibrant, modern city that has a diverse and dramatic history with more to offer than just the pyramids.

NOWN TO EGYPTIANS as Umm ad Dunya, or the Mother of the World, I visited with my mother earlier this year to celebrate her birthday.

The obvious first stop on any Cairo itinerary is the pyramids — the only remaining wonder of the ancient world still in existence. You are probably familiar with those sweeping, romantic shots of the pyramids rising out of the Sahara desert in a position of isolated glory. Although on one side they do face the desert, on the other side the city of Giza has encroached and they are situated, rather less romantically, very close to a Pizza Hut. You don’t get to stand quietly in the shadow of these incredible structures contemplating how such an ancient civilisation managed to construct them. You will instead be constantly hassled by vendors trying to sell you a camel ride, souvenir or tour! We took an Egyptologist with us, partly to explain the history, but mainly to ward off the touts. The scale is incredible — the Great Pyramid of Khufu is thought to weigh over five million tonnes. To put that into context, the Burj Khalifa, the tallest building in the world, weighs approximately half a million tonnes. The pyramids are so tall they can be seen from many vantage points in Cairo; when they were first built, they were covered in smooth, shiny white limestone, which glistened in the sun, making them appear even more impressive.

We spent the first night in an Airbnb with the most jawdropping view over the pyramids. It happened to be Pesach Sheni and it was so surreal to eat my matzah with that iconic view of Mitzrayim! The apartment was situated on the ninth floor of an apartment block in a very residential neighbourhood in Giza, so not particularly suited for anyone seeking a luxury escape. When we went for evening walks to explore, we were the only tourists there, so we became the main attraction, with everyone asking to take photos with us foreigners! We enjoyed a taste of local life when we were woken by a very loud call to prayer at 3:20 AM (netz is very early in Egypt in May!); having just fallen back asleep, we were 124

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woken again by the 3:45 AM reminder call!

As is often the case with travel, the most compelling experiences are often to be had off the beaten tourist path.

Manshiyat Naser has to one one of the most thoughtprovoking and surreal places we have ever visited. Known as “Garbage City,” it is a slum on the outskirts of Cairo where over 60,000 people (mainly Coptic Christians) live and work.

The “Zabbaleen” (garbage collectors) earn their living by collecting the refuse from Cairo (traditionally by donkey and cart, now more often by truck) and sorting and recycling it in Manshiyat Naser where they live. They are thought to recycle 80-90% of the garbage, a far higher recycling rate than any Western country has managed to achieve. As you walk through the narrow streets, you see garbage everywhere www.fleishigs.com

TRAVEL

— piled on top of the buildings, lining the streets and spilling out of the houses. Amongst all the refuse, daily life proceeds as normal — the smell of the freshly baked flatbreads at the bakery competing with the decomposing food; and school children dressed in their smart uniforms scrabbling over a pile of rubbish on their way to class. We visited a cooperative of women who, with the aid of an NGO, have been taught different recycling skills to empower them to earn a living and improve their lives. The talented women were excited to show us what they had made out of the rubbish — colourful rugs woven out of material scraps, elegant tableware out of recycled glass and pretty jewellery out of empty coffee pods.

Cairo is an assault on the senses — when the cacophony of calls to prayer and car horns became too much, we retreated

As is often the case with travel, the most compelling experiences are often to be had off the beaten tourist path.

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to our next hotel on the banks of the Nile. The manicured gardens and infinity pool were the perfect place to watch the feluccas (traditional wooden sailing boats used in the Mediterranean) and fishermen sailing by on the river.

Jewish history in Cairo stretches back to the creation of alFustat (Old Cairo) in 641 and Jews are thought to have settled there shortly afterwards. In 1948, there were 80,000 Jews living in Cairo, a number which has since dwindled to five.

There was a mass exodus during the 1950s, when the majority left for Israel. Although they signed declarations that they left voluntarily, they were really forced to leave, with many abandoning properties and prosperous businesses.

Thirteen synagogues remain in Cairo, the most famous of which is the Ben Ezra Synagogue where the Geniza was discovered. Unfortunately this was closed for renovation when we visited. Instead, we went to Sha’ar HaShamayim Synagogue, which is situated in downtown Cairo and is the only example in the world of a synagogue constructed in Neo-Pharaonic style. It is art nouveau meets Ancient Egypt — the exterior is flanked by obelisks and other eclectic design features alluding to the long history of the Jews in Egypt.

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dogs protecting hotels, so this is not out of context. Sha’ar HaShamayim is not open to the public; I had to pre-arrange our visit and pay for permits. It was sad to see such a beautiful and grand building stand empty with no congregants.

In addition to an ancient Jewish quarter, Cairo contains many allusions to modern Jewish history as well. It was interesting to note the amount of references to October 6th, the date of the 1973 Yom Kippur War. There are districts, a bridge and shops named after what Egypt considers to be their victory over Israel. As you travel from the airport into the centre, you pass the October War Panorama Museum, which is flanked by fighter jets.

Situated in Islamic Cairo, Khan el-Khalili is a labyrinthine souk (market) that comes alive in the evenings, lit up by thousands of lanterns that adorn the stalls of the traditional metalworkers. If you want an atmospheric experience, have a drink at El-Fishawy café in the bazaar — it has been open since before Napoleon invaded Egypt. Locals come to drink there while singing and playing traditional instruments.

Although there is no kosher food in Cairo, there is koshary, a local dish of pasta, chickpeas, rice and lentils smothered in a tangy tomato sauce with chili, vinegar and crispy onions.

When I am unable to eat local food, I try to create it when I return home, so as not to miss out entirely! Another dish that Cairo is known for is ta’amiya, the Egyptian version of falafel, which is made with fava beans rather than chickpeas.

There is so much to see in Cairo, I would definitely recommend taking the time to visit more than just the pyramids.

Jewish history in Cairo stretches back to the creation of al-Fustat (Old Cairo) in 641 and Jews are thought to have settled there shortly afterwards.

Noa Levy is a mortgage broker with a passion for world travel, having visited over 30 countries. Noa lives in London with her husband, three sons and rabbit. Follow Noa’s adventures on Instagram @sunseasand_andasheitel. www.fleishigs.com

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It happened to be Pesach Sheni and it was so surreal to eat my matzah with that iconic view of Mitzrayim!

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MÉTHODE CHAMPENOISE | SPARKLING CHARDONNAY | RUSSIAN RIVER VALLEY PRODUCT OF THE USA • DISTRIBUTED BY ROYAL WINE CORP. • FOR MORE INFO, CALL (718) 384-2400 • WWW.ROYALWINE.COM • PLEASE ENJOY RESPONSIBLY

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SOMETHING SWEET

Filo-Oh KNAFEH MASHUPS B Y: R O S A S E I D E N WA R

KNAFEH IS A Middle Eastern treat traditionally made from shredded filo dough (aka kataifi) and some sort of cheese soaked in a sweet syrup and topped with pistachios. It’s an ancient dessert that has been made popular again in recent years, popping up on restaurant dessert menus and even in shops solely dedicated to the sweet treat, such as the ones in Machane Yehuda market in Jerusalem. I’ve created some fun mashups mixing this centuries-old classic with familiar American flavors.

EDITOR’S NOTE: For the following recipes, we used Apollo brand kataifi (otherwise known as shredded filo), which comes in a 16-ounce box.

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Apple Crumble Knafeh Serves: 8

If you love the classic American apple crumble and are adventurous enough to take it up a notch, this recipe is for you!

NOTE: Feel free to use 1½ cups of canned apple pie filling instead of making your own.

FO R T H E SY RU P:

¼ ¼

cup water cup sugar

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

2 3 2 2 1 1 1½

tablespoons non-dairy butter Golden Delicious apples, peeled and diced tablespoons water tablespoons sugar tablespoon brown sugar teaspoon cinnamon or apple pie spice, optional tablespoons cornstarch

5. Heat a thin layer of oil in a 6-inch nonstick skillet over medium heat. Place the oiled kataifi into the skillet and press down. Evenly top with apple pie filling, then crumble.

6. Using a spatula, gently flip.

Lower heat slightly so as not to burn the kataifi crumble.

7. Once the kataifi is golden brown, invert onto a plate.

Drizzle with prepared sugar syrup. Serve immediately.

S’mores Knafeh Serves: 8

The ultimate campfire treat meets ancient dessert — a perfect old-meets-new match.

FO R T H E SY RU P:

¼ ¼

FO R T H E S’M O R E S :

⅓

FO R T H E C RU M B L E :

¼ ¼ ¼ ½ ¼ ⅓

cup all-purpose flour cup brown sugar cup oil, divided, plus more for frying teaspoon cinnamon teaspoon kosher salt (16-ounce) box kataifi, defrosted, divided

1. For the syrup, add water and sugar to a small saucepan over medium heat; mix until sugar is completely dissolved. Remove from heat and set aside to cool.

2. For the filling, heat butter in a saucepan over medium heat.

Add apples, water, sugars and cinnamon; cook over mediumlow heat for 15-20 minutes, until apples are tender. Add cornstarch and cook for another 2-3 minutes. Remove from heat and let cool slightly.

3. For the crumble, mix flour, brown sugar, 3 tablespoons oil, cinnamon, salt and half the kataifi. Set aside.

4. Drizzle remaining 1 tablespoon oil over the remaining kataifi.

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cup water cup sugar

1 20 1

(16-ounce) box kataifi, defrosted, divided cup chocolate chips marshmallows tablespoon oil, plus more for frying

1. For the syrup, add water and sugar to a small saucepan over medium heat; mix until sugar is completely dissolved. Remove from heat and set aside to cool.

2. Heat a thin layer of oil in a 6-inch nonstick skillet over medium heat. Add half of the kataifi to the skillet and press down. Evenly top with chocolate and marshmallows, then top with remaining kataifi.

3. Using a spatula, gently flip and press down to brown the kataifi.

4. When the kataifi is golden brown, invert onto a plate.

Drizzle with prepared sugar syrup. Serve immediately.

CHANGE IT UP: Use 1 cup peanut butter instead of marshmallows for the ultimate chocolate peanut butter combination. www.fleishigs.com

SOMETHING SWEET

Brownie Knafeh Serves: 8

A gooey skillet brownie topped with crispy filo kataifi is the perfect combination. Be careful — it’s addictive.

1. For the syrup, add water and sugar to a small saucepan over medium heat; mix until sugar is completely dissolved. Remove from heat and set aside to cool.

2. For the brownies, whisk ¼ cup oil, sugar, vanilla and egg. Add cocoa powder, flour, baking powder and salt; mix until incorporated.

3. Drizzle remaining 1 tablespoon oil over the defrosted kataifi.

cup water cup sugar

4. Heat a thin layer of oil in a 6-inch nonstick skillet over medium heat. Once hot, pour in the brownie batter, then lower heat to medium-low. When the sides of the brownie start to pull away from the skillet, top with kataifi.

FO R T H E B ROW N I E S :

5. Using a spatula, gently flip and press down to brown the kataifi.

FO R T H E SY RU P:

¼ ¼

¼ ½ 2 1 6 ¼ ¼ ¼ ⅓

cup + 1 tablespoon oil, plus more for frying cup sugar teaspoons pure vanilla extract egg tablespoons cocoa powder cup all-purpose flour teaspoon baking powder teaspoon kosher salt (16-ounce) box kataifi, defrosted

6. Once the kataifi is golden brown, invert it onto a plate. Drizzle with prepared sugar syrup. Serve immediately.

Rosa Seidenwar trained as a pastry chef at Estella in Tel Aviv. She started blogging on Instagram, creating quick and easy dessert recipes. In addition to blogging, Rosa is a stop motion artist, creating scroll stopping animations for various brands.

Rosa lives with her husband and five kids in Southern Israel. Find Rosa on Instagram @rosa_seidenwar or on her website rosaseidenwar.com.

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R E C I P E

CONDIMENTS & EXTRAS

I N D E X

MEAT & CHICKEN

48 Pastrami and Kishka Stuffed Challah

SOUPS, SALADS & SIDES

50 Savory Tzimmes Challah

65 Roasted Vegetables with Pesto Q

52 Meaty Tzimmes Roll

53 Mandylicious Challah Dough

65 Roasted Eggplant Salad

53 Sweet Potato Challah Dough

67 Beet Carpaccio

65 Pesto Q

75 Dill Deviled Eggs FF Q

74 Dill Dressing FF M Q 87 Cilantro Lime Sauce 91

Roasted Chickpeas M

92 Sheet Pan Flatbread 99 Cinnamon Maple Whiskey Sour 99 Pomegranate Moscow Mule 99 Dehydrated Lime Wheels

FISH 43 Gefilte Fish

91

Barley Bowl with Marinated Carrots and Roasted Chickpeas

108 Roasted Tomato Soup FF 110 Crispy Salami Salad FF M Q

32 Asian Orange Flanken FF 66 Oven Bachsh FF 68 Chebureki 71

Pomegranate and Fig Roasted Chicken FF

72 Best Pantry Brisket M 80 Minute Steaks with Roasted Grapes and Onions 83 Roasted Salami and Figs M Q

138 Dill Ranch Salad

84 Pomegranate Curry Chicken with Sweet

SOUPS & STEWS

87 Stewed Harissa Beef with Cilantro Lime

26 Meaty Butternut Squash Soup FF 28 Flanken Cholent FF 35 Beef Curry 36 Sweet and Sour Flanken with Collard

60 Dill Salmon FF M

Greens

Potato Mash Sauce

SWEET TREATS 73 Pecan Pie 88 Chocolate Hazelnut and Date Flatbread FF M 134 Apple Crumble Knafeh FF 134 S’mores Knafeh FF

KEY: FF Family-Friendly M Minimal Ingredients Q Quick

135 Brownie Knafeh FF

LAST BITE

This salad by Sonya Mirzakandova is utter perfection. It has sharpness from the radishes, creaminess from the avocado, crispiness from the chickpeas and silkiness from the dill dressing. See pages 60 and 75 for other ways to use this versatile dill dressing.

Dill Ranch Salad Arrange Boston lettuce leaves on a platter. Drizzle with dill dressing (page 74). Top with sliced avocado, radishes and roasted chickpeas (page 91).

138

Fleishigs

OCTOBER 2022

www.fleishigs.com

SBA & Business Lending