Fleishigs Magazine Issue 054 - December 2023

THE

Comfort Food Issue

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Adventures From Our Test Kitchen

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DINNER BLUEPRINT HOW TO STRATEGIZE THE WEEK AND COOK EFFICIENTLY

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SHABBAT FEAST COMFORT FOOD STYLE

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EDITOR’S LETTER

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THIS MONTH’S CONTRIBUTORS

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TEST KITCHEN Pasta edition

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BUTCHER’S CUT Different meat sources and how they taste

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L’CHAIM Good wine is not just for celebrating

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EVENT CHRONICLES Gad Elbaz wine launch party

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TRAVEL Los Cabos, Mexico

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SOUP SEASON Soups to get you through the winter

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OTHER SIDE OF THE CORK Thinkers

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SOMETHING SWEET Chocolate chip cookies

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RECIPE INDEX

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LAST BITE #yesitsontheapp

COOKING WITH KIDS GETTING KIDS IN THE KITCHEN

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EDITOR'S LETTER

IN OUR CONTINUED QUEST to provide “ungoogleable content,” we planned to do a full issue dedicated to our test kitchen — an issue dedicated to answering our readers’ cooking questions, product reviews, taste tests and more. While we share valuable information and lessons throughout each issue of the magazine, we’ve never dedicated an entire issue to this topic alone.

Mid-September we began planning a really fun issue that I was super excited about. While most assume my days are spent in the kitchen, my job requires a lot of computer work, from researching and writing to design and style planning. Having an issue that requires extra time in the kitchen was exciting for me, as my passion truly lies in the kitchen, testing out recipes and taking myself on culinary adventures that only a solid cooking session can do.

Once the war in Israel broke out, we shifted gears slightly and decided to add a comfort food element to the issue. My first step was to meet with our editor Elisheva Taitz to iron out the details and plan based on the content we already had (like the incredible cookie feature that Adina Silberman submitted last year (!) that was just waiting for the perfect moment to be published.

Elisheva also followed up with Johanna Rothenberg, a new contributor to Fleishigs who moved from New York to Sharon, Massachusetts, and cooks gourmet food with a more limited

THE COMFORT FOOD ISSUE

kosher resource list. She shared a warm and comforting Shabbat menu that is ideal for the upcoming winter.

I followed up that meeting with another with the incredibly inspiring Malkie Gordon Magence (otherwise known as Kiss the Kosher Cook). As many may know, Malkie went through the monumental loss of her husband a few years ago and shared her perspective on the power of food.

Beyond her inspiring words about cooking as a comfort tool, Malkie also shared a dinner blueprint and how she tackles a week of home cooked meals for her five children.

She also shared soup inspiration to get you through these long winter months ahead.

The test kitchen articles are packed into this issue, from taste testing a wide variety of gluten-free pasta (we even got the kids involved to hear their feedback!) to developing a really awesome pasta bake made with vegan cheese and taste testing meat from all over the world to see if a more expensive product yields better results.

And so, you will find a mix of comfort food and test kitchen-style content in a way that turned out to be quite balanced, interesting, inspiring and most importantly — delicious.

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

www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. 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.

Bitayavon, Shifra

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

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EDITOR'S LETTER

THE CHANUKAH ISSUE

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T H I S M O N T H 'S C O N T R I B U TO RS :

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GABRIEL GELLER is the Director of PR & Advertising and Manager of Wine Education for Royal Wine Corp. He is also a wine writer, critic and consultant. Reach Gabriel via Instagram @kosherwine_gg, email ggeller@royalwine.com or through his Facebook group, Kosher Wine: Sharing and Experiences.

YAEL GELLER is a wine enthusiast and co-manages the largest wine forum in the world, Kosher Wine: Sharing and Experiences, on Facebook with her husband Gabriel. Follow along on Yael’s adventures on Instagram @tigresskitchen.

MALKIE HIRSCH MAGENCE is a busy mother of 5 kids who prefers fish sticks over foie gras, an Instagram food blogger who keeps trying (unsuccessfully) to expand her kids’ chicken nugget loving palates, a real estate broker with Avid Homes and a weekly columnist for the 5 Towns Jewish Times. Follow Malkie on Instagram @kissthekoshercook or reach her via email at miahirsch@gmail.com.

SHIFRA KLEIN is a food writer, food stylist and the co-founder and editor-in-chief of Fleishigs Magazine, the world’s premier kosher food and lifestyle magazine. Shifra can be reached on Instagram @shifraklein.

JOHANNA ROTHENBERG is a recipe developer and food writer.

A New Yorker, Johanna traded in her city life for her modern day homestead where she lives with her family in Sharon, Massachusetts. Follow Johanna and learn to cook from scratch with confidence on her blog at inthewildheartkitchen.com and on Instagram @wildheartbakes.

ADINA SILBERMAN is a practicing general dentist and is passionate about home cooking.

She is a regular contributor to Fleishigs and shares her techniques for developing kitchen staples on Instagram @homewithadina. Adina lives in Riverdale, NY with her husband and two daughters.

CHEF YOS SCHWARTZ is a graduate of Le Cordon Bleu and is currently a high-end private chef based in Miami. Yos specializes in both small and large scale events showcasing unique and elaborate kosher fine dining.

In 2015, Yos founded Hassid + Hipster, breaking the mold of the normal kosher dining experience with pop-ups and other special culinary experiences. In 2021, Yos co-founded Kosh.com, which specializes in great quality kosher food, from USDA prime meats to curated mustards and jams. Yos can be reached on Instagram @chefyos or via email hassidhipstermiami@gmail.com.

ELISHEVA TAITZ works fulltime in the corporate healthcare industry and is also a food writer, recipe developer and the editor of Fleishigs Magazine. She lives with her family in Cedarhurst, NY. Find her on Instagram @thatswhatshemade.

Fleishigs DECEMBER 2023

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TEST N E T GLU E E R F

Pasta Edition BY: S H I F R A K L E I N

G

luten-free and grain-free eating has only grown in popularity over the past decade. While many have to eat a gluten-free diet for health reasons, like

celiac disease, many avoid gluten to eat lighter. The market has responded with a plethora of products, and one category that has grown exponentially is pasta.

Companies are getting super creative with ingredients to make alternative pastas.

We scoured local markets and collected a bunch of options, which we tastetested across a handful of kids and adults. Here is a summary of the pastas, what

BELLA ITALIA TEFF PENNE INGREDIENTS: 100% teff NUTRITION: Calories: 210 Carbohydrates: 43 grams Fiber: 4 grams Protein: 5 grams RESULT: This sturdy pasta made from teff, a whole ancient grain from Ethiopia, has a great chew and can hold up well to rich sauces. It does have a whole grain taste, and slight grainy texture.

While originally almost black, it turned a medium-brown once cooked.

makes each unique and what the results of our test kitchen trials were.

SOLELY ORGANIC FRUIT PASTA

GENERAL NATURE WONDER NOODLES ZITI

INGREDIENTS: 100% banana

INGREDIENTS: Water, organic koniac flour, organic oat powder, calcium hydroxide

NUTRITION: Calories: 150 Carbohydrates: 36 grams Fiber: 4 grams Protein: 2 grams RESULT: There is an aromatic fruitiness to the pasta and a texture slightly similar to fruit leather. High in potassium and iron, once mixed with sauce and cooked al dente, it feels close to pasta. Adults found it interesting and some liked it, but the kids overall weren’t into it.

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NUTRITION: Calories: 20 Carbohydrates: 2 grams Fiber: 2 grams Protein: 0 grams RESULT: Although it smells similar to seaweed upon opening the package, the flavor is very neutral. While the texture and flavor isn’t very pasta-like, it actually most closely resembles Asian-style rice noodles. The texture is somewhat spongy and chewy, absorbing flavors really well. We recommend serving these stir fry-style, with some teriyaki sauce and chili crisp or chili oil. www.fleishigs.com

TEST KITCHEN

ANDEAN DREAM SPAGHETTI WITH TURMERIC, RICE, QUINOA AND AMARANTH INGREDIENTS: Organic brown rice four, organic quinoa flour, organic amaranth flour and organic turmeric powder NUTRITION: Calories: 210 Carbohydrates: 44 grams Fiber: 3 grams Protein: 5 grams RESULT: We found that this was an impressive replica of classic spaghetti; none of our tasters were able to tell the difference! It boasts a wonderful texture and taste that can be eaten as is, tossed in classic marinara or added to chicken soup.

EXPLORE CUISINE RED LENTIL PENNE

GOLDBAUM’S BROWN RICE PASTA

SOLELY SPAGHETTI SQUASH

INGREDIENTS: Organic red lentil flour and organic brown rice flour

INGREDIENTS: Brown rice flour and rice bran

INGREDIENTS: 100% organic spaghetti squash

NUTRITION: Calories: 200 Carbohydrates: 43 grams Fiber: 2 grams Protein: 4 grams

NUTRITION: Calories: 30 Carbohydrates: 6 grams Fiber: 2 grams Protein: 2 grams

RESULT: This gluten-free pasta was the favorite among the kid testers. It’s light and can easily replace any classic pasta, especially for macaroni and cheese! Although we detected a very slight bitterness, it disappeared once we mixed it with sauce.

RESULT: We were doubtful about how this would cook based on its appearance, but the results were successful in terms of cooking spaghetti squash. Although spaghetti squash strands resemble strands of pasta, there’s nothing pasta-like about the taste and texture.

NUTRITION: Calories: 190 Carbohydrates: 35 grams Fiber: 3 grams Protein: 12 grams RESULT: Although there is a slight crumbiness to the chew, this pasta is very sturdy and close to traditional penne pasta.

We like how high in protein it is and found that it’s best coated in sauce as opposed to eaten plain.

BANZA CHICKPEA PASTA INGREDIENTS: Chickpeas, pea starch, tapioca and xanthan gum NUTRITION: Calories: 190 Carbohydrates: 35 grams Fiber: 5 grams Protein: 11 grams RESULT: The package said to expect foam and boy did we get it! Plan for a bubbly, foamy pot, so fill accordingly. Cavatappi is our favorite shape for macaroni and cheese, and this pasta is great for that classic dish. This pasta also had a slightly bitter taste that disappeared once it was mixed with sauce.

PALMINI HEARTS OF PALM LINGUINE INGREDIENTS: Hearts of palm, water, natural sea salt and citric acid NUTRITION: Calories: 20 Carbohydrates: 4 grams Fiber: 2 grams Protein: 1 gram RESULT: Akin to a firmer version of zucchini noodles, this product is super simple to use, as no cooking is required. You simply drain, rinse in water and then eat as is or mixed into sauce. The kids liked it as a vegetable, but didn’t consider it as an appropriate substitute for pasta.

TE A M I T L U A T S A P VEGAN BAKE DECEMBER 2023 Fleishigs

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TEST TEST KITCHEN

TE A M I T UL A T S A P N A G VE BAKE Serves: 8

Vegan cheese has been a large focus in our recent test kitchen adventures. And while we are working on a separate vegan cheese guide, we had to share this pasta bake recipe, which is similar to baked ziti, with our new favorite noodle shape — pipe rigate — a hollow, curved snail-shaped pasta that resembles a much larger version of macaroni.

Interestingly enough, the vegan feta helped with the creamy texture and provided a unique taste factor.

NOTES: • You can of course make this recipe dairy by using dairy feta (or ricotta) and dairy shredded mozzarella cheese.

• We had good results with Violife, Trader Joe’s and Follow Your Heart brands for both the feta and shreds.

1

1½ 1 1

package pipe rigate, cooked al dente according to package directions jars favorite marinara sauce (8-ounce) container vegan feta cheese (7-8 ounce) bag vegan shredded mozzarella

1. Preheat oven to 400°F. Mix cooked pasta with marinara and vegan feta cheese; pour into a greased baking pan.

2. Top with vegan mozzarella. Cover with foil and cook for 15 minutes.

3. Increase oven temperature to 450°F. Cook, uncovered, for 5 minutes, until cheese is melted and slightly browned.

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ANY N USE A C YOU LIKE S TA, A P E .

SHAP ENNE P R O ZITI

We found that the trick with baking with vegan shredded cheese was to cover the baking pan to allow the cheese to melt fully, then uncover at the end to get a slight crisp.

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BUTCHER'S CUT

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W H E N I T C O M E S TO M E AT SO U RC E S, T H E R E I S A LOT O F C O N F U S I O N A RO U N D D O M E ST I C V E RSU S I M P O RT E D B E E F. W E SAT D OW N W I T H C H E F YOS SC H WA RTZ TO G E T SO M E C L A R I F I CAT I O N O N T H I S TO P I C. C H E F YOS I S A L E C O R D O N B L E U -T R A I N E D C H E F W H O H AS WO R K E D FO R D ECA D E S AS A KOS H E R C H E F, CAT E R E R A N D R E STAU R AT E U R. H E R EC E N T LY FO U N D E D KOS H .C O M , A N O N L I N E P U RV E YO R O F D O M E ST I C A N D I M P O RT E D KOS H E R B E E F, A M O N G OT H E R P RO D U CTS.

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BUTCHER'S CUT

OUR MEAT FROM MATTERS

I N T E RV I E W BY: A N N A H A N AU

DECEMBER 2023 Fleishigs

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BUTCHER'S CUT

W H E R E D O E S M OST KOS H E R B E E F SO L D I N T H E U N I T E D STAT E S C O M E F RO M ?

The majority of kosher meat sold in the United States is raised locally, but we are seeing more and more imported meat from South America – Mexico, Uruguay and Argentina.

This is because some of the export rules have been relaxed in recent years, as well as increased demand for lowerpriced beef.

Fun fact: Imported beef has to be boneless, so if you see bonein rib steak, it’s from the United States.

W H Y I S I M P O RT E D B E E F SO M U C H C H E A P E R T H A N D O M E ST I C ?

It comes down to cost of living and the kinds of regulations in place. The United States has one of the most regulated food industries in the world – if you want to stay open on Labor Day, for example, you’re paying your USDA supervisor time and half to work on the holiday. Water costs more. Land costs more.

Labor costs more. All of those elements contribute to the price of the product.

SO B E S I D E S P R I C E , A R E THERE DIFFERENCES IN T H E M E AT BAS E D O N W H E R E I T 'S R A I S E D?

Yes. South American beef is leaner than American beef – both the breeds they’re raising and the way they are fed contributes to that. Americans love their marbled beef! Most cattle in America are raised on a diet of grass and grain, and it’s the grain in their diet that contributes to the rich, intramuscular marbling that

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Fleishigs DECEMBER 2023

essentially baste our meat from within, making it rich and juicy.

I personally prefer this – it’s nostalgic for me and what I grew up with. But others prefer the leaner profile and a grassier, brighter flavor that comes from South American beef.

Of all the countries in South America, Argentina has the best quality and oldest beef industry, dating all the way back to the Spanish settlers who arrived after Columbus.

The European breeds that they brought over really thrived in the Argentinian climate and contributed to the huge beef culture there – asado, picanha, etc.

W H E N S H O U L D I S P LU RG E O N A M E R I CA N B E E F, A N D W H E N I S I T O K TO U S E C H E A P E R, I M P O RT E D M E AT ?

Well, your question assumes that you, like me and many Americans, prefer your beef juicy and well-marbled. If that’s the case, then anything you’re cooking to medium-rare needs to be American. So ribeyes and flatirons are cuts that you’re going to want the intramuscular marbling. For burgers, go with American unless you’re going to add a lot of binders or mix in some ground lamb, which is much fattier. If you’re smoking brisket, that needs fat so it doesn’t dry out. For something you’re braising for a long time, like minute roast and brisket, the meat is going to be tender no matter what, so imported meat can work just as well.

I will also add that I have some very well-to-do customers who prefer Argentinian beef because of the flavor profile.

That’s what they grew up with, and that’s what they prefer. So it’s not always the case that it’s a lesser product – it just depends on your taste.

A C O N V E RSAT I O N WITH:

W I T H I N A M E R I CA N M E AT, T H E R E I S D E F I N I T E LY ST I L L P R I C E D I F F E R E N T I AT I O N B E T W E E N B R A N DS. W H E R E D O E S T H AT C O M E F RO M AND WHERE DOES IT MAKE S E N S E TO O P T FO R T H E MORE EXPENSIVE O P T I O N S?

As a chef, I work with a lot of different clients in a lot of different settings, and I tell folks that I can’t do a 100-person dinner the same way I can do a dinner for 12. I just can’t. The timing, cooking and details are different. It’s the same with raising animals – it’s not that for a 100-person dinner I’m doing a “bad” job, I just have to work on

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BUTCHER'S CUT

CHEF YOS SCHWARTZ a much broader scale with less attention to detail. Grow & Behold and Marble & Grain are brands that raise their beef in small herds in the United States, so there’s just a lot more care and attention that goes towards those animals than in a larger company, for instance. As a chef, I personally feel that smaller is better.

I should also say that it’s not either or. The company I cofounded, Kosh.com, is bringing in meat from Argentina that is also getting some grain as part of their program. It’s not corn, though, rather sorghum. You definitely see more marbling than ever before.

It’s a great blend of the excellent

Argentinian farming practices, genetics and prices, as well as the melt-in-your-mouth flavor from the fat that’s being marbled in there. When beef prices went up recently, we wanted to offer a more economical alternative; the only beef we decided to bring in was this beef from Argentina.

TO P I C : M E AT SO U RC E S

O U R TA K E AWAY: Be adventurous and open to trying meat from various sources and get to know what you prefer. While American beef is known to be the best, you can’t always taste the difference especially in cuts that are braised, pickled or cured (think tongue and corned beef).

In the coming months, we will be experimenting in our test kitchen and doing blind taste tests of various cuts to determine if people can really taste the difference. Our first experiment was done with French roast. Read on to see how it all went down.

DECEMBER 2023 Fleishigs

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BUTCHER'S CUT

THE MEAT TEST

W

BY: S H I F R A K L E I N

e took this knowledge of imported versus domestic beef and put it to the test using Mexican, American and Argentinian French roasts.

Amongst chef friends and food insiders there is a popular debate regarding the difference between various sources of beef. As you have read, kosher beef in America today can come from a variety of sources, most popularly from the United States but also from Argentina and Mexico (at cheaper prices). Is more expensive meat worth it? And if so, are there times you can get away with the cheaper options?

We decided to delve into this contentious topic to truly educate our readers about meat: where it comes from, whether it’s worth the splurge and where you can save money.

THE THEORY: O U R H Y P OT H E S I S WAS T H AT W H E N YO U B R A I S E B E E F I N A R I C H SAU C E , T H E R E S H O U L D B E N O M A J O R D I SC E R N A B L E D I F F E R E N C E B E T W E E N A M E R I CA N , M E X I CA N A N D A RG E N T I N I A N B E E F. W E P U T T H I S T H EO RY TO T H E T E ST A N D C O O K E D E AC H ROAST U S I N G T H E SA M E R EC I P E , T EC H N I Q U E A N D M E T H O D. T H E N W E H E L D A B L I N D TAST E T E ST FO R A G RO U P O F T H R E E E X P E RTS TO S E E I F T H E R E T RU LY W E R E A N Y N OT I C E A B L E D I F F E R E N C E S.

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BUTCHER'S CUT

THE COOKING METHOD: 1. When cooking meat in general, it’s crucial to bring it to room temperature before starting.

2. Make sure to season equally and generously with kosher salt and cracked black pepper.

3. Heat oil in a Dutch oven and sear in a thin layer of oil for 8-10 minutes per side.

The meat should release easily and have a deeply golden brown crust.

4. Once the meat is seared, remove it and make a pan sauce with the drippings to pour over the roast.

5. Braise for a few hours, then let cool for an hour on the countertop and then overnight in the fridge.

6. Skim the fat and slice the roast. Reheat in the oven for 30 minutes.

DECEMBER 2023 Fleishigs

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BUTCHER'S CUT

THE TASTE TESTERS: MENDY HERZ

chef and manager of Kol Save supermarket

NAPHTALI SOBEL private chef

MELINDA STRAUSS

influencer and recipe developer

Beer-Braised French Roast Serves: 6-8

The combination of beer and apricot jam lends a delicious sweet-and-savory flavor profile.

2 1 1 1 1 1 1 1

THE TESTING PROCESS:

We color coded the plates and put equal amounts of meat and sauce onto each plate. We served the first roast, then asked the testers for their thoughts on taste, marbling, quality and to guess which roast they were tasting. We repeated this process with the second and third roasts. Although the testers knew the cut of meat (French roast) and that they were cooked identically, they had no other information.

Interestingly enough, the Argentinian beef ended up being a dead giveaway, but there was a big debate between the American and Mexican roasts. Melinda noted that the American beef had a nice beefy flavor that came across. In the end, everyone thought that the Mexican French roast (which was the cheapest) was American (which was the most expensive) and that the American French roast was the driest amongst the three.

THE CONCLUSION:

tablespoons vegetable oil, divided (4-pound) French roast tablespoon kosher salt teaspoon freshly cracked black pepper large Spanish onion, thinly sliced cup beer cup barbecue sauce cup apricot jam

1. Preheat oven to 350°F. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season roast with salt and pepper; sear for 8-10 minutes on one side, until golden brown, then sear for another 8 minutes on the other side.

2. Transfer roast to a 9x13-inch baking dish.

3. Add remaining 1 tablespoon oil and onions to the skillet; sauté for 15 minutes. Add beer, barbecue sauce and apricot jam; stir until smooth.

4. Pour over roast. Cover tightly with foil and cook for 3 hours.

Let cool on the countertop for 1-2 hours, then refrigerate overnight.

5. Skim fat off the top, slice and reheat in a low oven until warmed through.

While there were some notes on the beefiness of the American roast, the other roasts truly didn’t taste any less. We can confidently conclude that when buying a French roast for braising, truly any source will work.

Upcoming theories we are working on: • Using the sous vide method on different quality roasts • Searing steaks from all over the world • Braised briskets from various sources Tell us what you’d like us to research. What is your most burgeoning meat question?

Email us at hello@fleishigs.com.

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A CULINARY DELIGHT FOR ALL COMMUNITIES Our premium kosher products are now proudly under the strict supervision of both CHK. Alongside with Orthodox Union Kosher (OU), this means our offerings are not only exceptional in taste but also adhere to the highest standards of kashrut.

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Good Wine

is Not Just for Celebrating

L'CHAIM

RAZI’EL BLANC DE BLANCS BRUT, NV

YATIR CREEK WHITE, 2020

For over 25 years, the Ben Zaken family has been producing excellent Bordeaux-style reds and Burgundy-style Chardonnay from grapes grown in their Judean Hills vineyards. Razi’el, the new winery launched by the family with the 2017 harvest, continues the same pursuit of excellence while exploring different styles of wine, also inspired by French regions. This Blanc de Blancs is a complex Champagne-method sparkling wine, with a medium to full body and deep flavors of fresh brioche, lemon zest and green apple that linger long on the palate.

This is a brilliant dry white blend that highlights the amazing potential the Yatir Forest terroir has created for grape growing. Medium in body, this dry and restrained white shows nice viscosity with notes of pear, lime, quince and almond. It has refreshing acidity and would pair well with chicken or turkey.

BY: GA B R I E L G E L L E R

W

ith what our people have been through in the past few months, the term “comfort food” takes on a whole new meaning. More than warming up our body, we need to warm up our souls and moods. Perhaps more than in any other culture, wine symbolizes celebration for the Jewish people. Indeed, we drink wine as part of Shabbos and holidays, as well as on all joyous occasions. That’s great, of course. But our scriptures tell us that wine gladdens man’s heart.

It is wine itself that triggers us to feel happy and joyous. And boy, G-d knows we need it now. Here are some amazing wines that pair beautifully with many of the dishes and recipes featured in this month’s issue. May the combination of delicious food and wine cheer us up, and may we know only happiness and health.

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HERZOG SPECIAL RESERVE QUARTET, 2021 Easily the least known of this series, this wine certainly deserves the attention! A blend of four grape varieties that changes every vintage, displaying the harmony that can be achieved in the exceptional California wine country.

The Petite Sirah takes the lead here, and one can taste the flavors of ripe blueberries, roasted herbs and freshly cracked pepper, alongside notes of baker’s chocolate on the finish. It would go well with rich meat stew made with lamb shoulder or shanks.

Kitchen gadgets from our favorite online restaurant supply store www.tigerchef.com.

L'CHAIM

PSÂGOT PRAT SPECIAL RESERVE, 2020

BIN NUN CUVÉE, 2020

The Prat Special Reserve is a sweet dessert wine made with the same method as Port wines from Portugal, but with prime, super-ripe Cabernet Sauvignon grapes from the Judean Hills. Sam Soroka, the head winemaker, describes it as having aromas of plums, black cherries, vanilla and toasted oak. Medium- to full-bodied, showing mouth-filling flavors of fresh berries, hints of oak and vanilla with touches of toasted cedar, it has a rich texture, with balanced acidity and caressing tannins. Chocolate or coffee-based desserts pair best with this style of wine.

A relative newcomer, Bin Nun is a charming boutique winery located near the city of Modi’in in Israel. This deep ruby wine is a classic Merlot-based Bordeaux-style blend, with notes of ripe blackberry, raspberry and hints of vanilla and pine needles. It is ripe, concentrated and full-flavored on the palate, with nearly sweet, gripping tannins that coat the mouth. I would pair it with a juicy roast and lots of rich gravy.

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DINNER BLUEPRINT

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DINNER BLUEPRINT

Blueprint D O N’ T F E E L P R E SSU R E D TO R E I N V E N T T H E W H E E L . H E R E A R E SO M E T R I E D -A N D -T RU E T I PS A N D T R I C KS FO R A P P ROAC H I N G W E E K N I G H T FA M I LY D I N N E RS. BY: M A L K I E H I RSC H M AG E N C E P H OTO G R A P H Y BY: SC H N E U R MENAKER

A

s a child, I remember requesting certain dinners before going off to school, and I also recall the happy feeling of coming home and seeing exactly what I had wanted to eat after a long day at school, waiting for me on a table set for us when we walked in the door.

There’s still that homey feeling, that warmth and that recognition of my mother caring for me that I can recall like it was yesterday. I’ve made it my mission as a mother to do the same for my kids.

Since becoming a mother,

preparing meals for my family has been my expression of love and care towards my family, and for years, things continued as they always had until one day it abruptly stopped.

I think back not too long ago when I was on the receiving end of my community’s collective kindness, when I wasn’t accomplishing much more than showering and getting dressed with enough time to go downstairs to see the dinner deliveries that were coming from various friends and neighbors.

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DINNER BLUEPRINT

T

hey would drop off easy, kidfriendly dishes in addition to making dinners for their own families, in the hopes that they could do for my kids what I temporarily could not do — comfort them, satiate them and tell them through food that they cared.

Food is such a personal thing, and the way someone cooks for their family is an expression so specific that I doubt that anyone’s dinners using the same recipes and ingredients come out the same. We saw that more than ever during the year when we’d routinely receive a meal train of dinners a few nights a week, following the untimely death of my late husband and my children’s father.

Right after his death, the amount of food coming into the home was overwhelming; in fact, the collections I see being organized the world over as Israel is currently at war is very similar to what was happening at our modest home in Woodmere, NY. Whenever I’d get up to stretch my legs during the week of shiva, I’d stand up carefully so as not to spill any of the four watered down iced coffees that different friends would bring throughout the day that had taken up residence on my snack table.

S A M P L E

36

At the same time, I’d peek into the kitchen to see what the commotion happening in there was about. I’d watch on as a small army of my people tried to unwrap and consolidate the mountains of platters coming in at a pace that they couldn’t keep up with — platters of wraps, sushi and salads would line the counters quicker than they knew what to do with.

Food is and will continue to remain an expression for those of us who care and otherwise feel helpless on what they can do. We see it when someone has a baby, when someone is ill and when there’s a death in the family. We see it when a neighbor moves in and everything is temporarily misplaced, and we know that no matter what is happening in life, there’s going to be a child who approaches and announces that they’re hungry for dinner.

For a while, my kids would get dinner, but it wouldn’t be from me.

Try as I might, I couldn’t do the things I had done previously and had to reteach myself the basics of who I was before their father’s death. It took some time and many months of well meaning people who signed up to make different versions of dinner that my kids weren’t familiar with.

But eventually I started

remembering the happinesses on their faces when they’d bound into the house, excited to see what I had cooked that night, and I suddenly realized that I was the one who could provide that feeling for them once again.

And with their favorite foods came the unspoken promise that I was back.

While things were far from perfect, at least dinner could be.

M E N U

SUNDAY

MONDAY

TUESDAY

Chicken orzo soup or chicken and dumplings with leftover shredded chicken from Shabbos

Glazed roast chicken with smashed potatoes and chili lime broccoli

Fish tacos and spaghetti aglio olio

Fleishigs DECEMBER 2023

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I

like to approach weeknight dinners similar to how my mom did it growing up.

I was the oldest child with four siblings who were all born in a span of five years, so my mother relied on her clear, consistent dinner rotation, and I try to do the same. It’s simple and allows for customization and creativity, while maintaining a consistent dinner schedule that leaves everyone content.

After all, I want to be able to express myself in the kitchen, but I still want my kids to eat my food! There has to be a middle ground. I will introduce new things here and there, which allows for that creativity, but I do repeat a lot of things to make sure everyone remains happy and satisfied. Here are some of my tips and go-to recipes for making prep seamless and easy.

MALKIE'S WORDS OF WISDOM

DINNER BLUEPRINT

“REAL PANS ARE LIFE CHANGING AND RESULT IN MUCH BETTER FOOD.”

According to Malkie, there is no excuse for using disposable pans. Baking sheets, glass dishware (Pyrex) and baking pans (Nordicware) are essential, as there is no replicating the results of food cooked on real pans! For easy clean up, just use parchment paper on real baking sheets.

“HAVE YOUR CAKE AND EAT IT TOO!”

There’s nothing I love more than a fresh cake in the cake stand on my counter at all times, so I will always try to have something on hand. There are always kids and guests popping in and out of the house and who doesn’t want to be the mom who has fresh cake for the taking?!

“THE FREEZER IS YOUR FRIEND — EMBRACE IT!”

I always try to have a stock of cookie dough in the freezer when I need to turn around a quick dessert. I also find myself making date bars, the latest viral trend, and storing them in the freezer for a quick sweet bite.

As far as meat and chicken, if space allows it, buy more than you will need for any given dinner. For instance, I will buy a family-size package of chicken cutlets, sous vide them all, and then freeze them in individual packages. When I want a quick and easy dinner, I’ll defrost as many as I need, season them and throw them on the grill for some color. Meatballs and soup freeze well too, so I always double or even triple the recipe.

THE BLUEPRINT CHEAT SHEET: DINNER DONE SUNDAY: Leftovers from Shabbos MONDAY AND WEDNESDAY: These are meat days and I usually alternate between chicken and ground beef TUESDAY AND THURSDAYS: I’ll serve dairy or pareve (“meatless” as the cool kids call it now) FRIDAY AFTERNOON: Potato kugel (of course!)

AFTER SCHOOL: I’ve found that cutting and presenting fruits and vegetables on boards or platters makes a huge difference in terms of whether or not my kids will eat it. Things can rot in my fridge simply because I didn't put them on a platter.

WEDNESDAY

THURSDAY

FRIDAY

Smashburger tacos

Homemade pizza and Israeli-Greek salad

Potato kugel

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Roast Chicken and Potatoes Serves: 4-6

My kids go crazy over basic roasted chicken. I highly recommend using heavy enamelware for best results.

4 1 1 3 1 ¼ 1 1 ½

large shallots, halved head garlic lemon, quartered pounds mini Yukon Gold potatoes (3½-pound) chicken, cut into eighths cup olive oil teaspoon smoked paprika teaspoon kosher salt teaspoon freshly ground black pepper

1. Preheat oven to 300°F. Place shallots, garlic, lemons and potatoes in the bottom of a baking dish. Place chicken on top. Drizzle everything with olive oil and season with paprika, salt and pepper.

2. Cover tightly with foil and cook for 2-2½ hours. Turn oven to broil, uncover chicken and broil for 2-4 minutes, until golden.

SMASH IT: Before broiling the chicken, transfer the potatoes to a parchment-lined baking sheet and smash with the bottom of a glass or measuring cup. Roast in the oven while the chicken is broiling to crisp them up.

GLAZE IT: While chicken is cooking, mix ½ cup duck sauce, ¼ cup ketchup and 2 tablespoons crushed garlic. Glaze chicken with sauce before broiling for 2-4 minutes, then glaze some more and broil for another 2 minutes.

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Chili Lime Broccoli Serves: 6

This is the side dish that always gets polished off.

1 (16-ounce) package frozen broccoli 2 tablespoons olive oil 1 tablespoons chili lime seasoning ½ teaspoon kosher salt, optional

Preheat oven to 400°F. Arrange broccoli on a parchment-lined baking sheet. Toss with oil, chili lime seasoning and salt (if desired). Roast for about 25 minutes, until golden brown. www.fleishigs.com

DINNER BLUEPRINT

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DINNER BLUEPRINT

Base Chicken Stock

Chicken Orzo Soup

Serves: 10

Serves: 4-6

I make a huge batch of stock and use it as a base for all my soups, stews, cholent and anything that needs a bit of extra liquid and flavor. For a richer version in a short amount of time, leave the peels on the vegetables — they help achieve a golden, rich stock. The stock can be used in recipes or eaten as is; if it’s too strong for your liking, add water. See page 82 for how I use this base stock to make and serve chicken soup to my family.

On my mission to bring you a variety of easy-to-make soups to feed your cold and hungry loved ones (see page 78 for more), I bring you this one-pot gem of a dinner.

NOTE: I like to freeze some of the stock in smaller quantities, like in silicone ice molds.

1 2 2 1 1 1 3 1 2

pound chicken necks marrow bones large carrots Spanish onion turnip parsnip stalks celery tablespoon whole black peppercorns teaspoons kosher salt, plus more to taste

1. Add chicken necks and marrow bones to one mesh bag and vegetables and peppercorns to another. Place bags and salt in a large pot over high heat and cover with water.

2. Cover pot. Bring to a rolling boil, then lower heat and simmer for 4-12 hours.

Season with more salt, to taste.

3. Let cool, then remove mesh bags and freeze stock in containers for later use.

2

2 1 1 1 4 3 3 8 1

bone-in, skin-on chicken legs or 3 boneless, skinless chicken thighs, patted dry teaspoons kosher salt, more to taste teaspoon freshly ground black pepper, plus more to taste teaspoon olive oil onion, chopped carrots, diced stalks celery, diced cloves garlic, crushed cups Base Chicken Stock (recipe above) cup orzo Juice of 1 lemon Fresh dill, for garnish

1. Season chicken with 1 teaspoon salt and ½ teaspoon pepper. Heat oil in a large pot or Dutch oven over mediumhigh heat. Sear chicken until lightly browned on both sides (the goal is just to get some color on the chicken, not to fully cook it), then transfer to a plate.

2. Add onions, carrots, celery and garlic; sauté for 5 minutes, until just translucent.

3. Return chicken to the pot. Add chicken stock, remaining 1 teaspoon salt and remaining ½ teaspoon pepper.

Cover pot. Bring to a rolling boil, then lower heat and simmer for 30 minutes.

4. Remove chicken from the pot.

Remove chicken from bones and shred it; return it to pot. Add orzo and bring soup to a boil; cook until al dente.

5. Before serving, stir in lemon juice and garnish with dill. Season with more salt and pepper, to taste.

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DINNER BLUEPRINT

Fish Tacos Serves: 4

Feel free to change up the accoutrements based on what your family likes.

Oven-Baked Flounder (recipe follows) Coleslaw (recipe follows) Pico de Gallo (recipe follows) Corn tortillas, toasted Sliced avocado Lime wedges

Flake the fish. Top corn tortillas with fish, coleslaw, pico de gallo and avocados.

Serve with lime wedges.

Oven-Baked Flounder Serves: 4

This recipe comes together so quickly and can be served as is or flaked to use in fish tacos. Use whatever spice mix you have on hand — I happen to like shawarma seasoning.

Arrange 1-2 pounds baby flounder on a parchment-lined baking sheet. Brush with 1 teaspoon oil and rub on both sides with 2 teaspoons shawarma seasoning.

Cook in a 425°F oven for 15 minutes. Turn oven to broil and broil for 2 minutes, until slightly blackened.

Classic Coleslaw Serves: 4-6

Don’t skimp on the full-fat mayonnaise here. Light mayo just won’t do! Feel free to use pre-shredded cabbage and carrots (or a coleslaw mix).

Mix 6 tablespoons full-fat mayonnaise, 6 tablespoons sugar and 3 tablespoons white vinegar. Pour over 4 cups shredded green cabbage and 1 cup shredded carrots. Season with kosher salt and freshly ground black pepper, to taste.

Pico de Gallo Serves: 4

Mix 1 finely diced large tomato, 2 minced scallions, 1 diced jalapeño, ⅓ cup chopped fresh cilantro and the juice of 1 lime. Season with kosher salt, to taste.

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DINNER BLUEPRINT

Viral Smashburger Tacos Serves: 6-8

Like many in 2023, my kids and I are often inspired by social media content. These taco smashburgers went viral a few months back and I keep making them over and over. My kids love them! You can easily double the recipe for a larger dinner. Kids love anything they can customize, so these are the perfect vehicle for them to do so.

Another fun and popular dinner idea with ground beef is arayes (find recipes on the Fleishigs app).

Spaghetti Aglio Olio Serves: 6

This pasta dish is a fan favorite and only requires a few simple ingredients.

NOTES: Make sure to generously salt your pasta water, which will make a world of a difference in the taste of the spaghetti! Serve with Parmesan for a dairy meal.

1 ½ 4 ⅛-¼ ¾

pound spaghetti or angel hair cup extra-virgin olive oil large cloves garlic, crushed teaspoon red pepper flakes cup minced fresh parsley, optional Kosher salt and freshly ground black pepper, to taste

1. Cook pasta in salted boiling water to al dente according to package directions; strain, reserving 1 cup of pasta water.

2. Heat oil in a skillet over medium-low heat. Add garlic and cook until fragrant and beginning to soften, about 2 minutes, but not browned.

3. Add red pepper flakes and parsley (if desired), along with a spoonful of reserved pasta water.

2 ¼ 2 1 1 2 8 2

pounds ground beef cup bread crumbs tablespoons ketchup egg, beaten teaspoon granulated garlic teaspoons olive oil (6-inch) flour tortillas cups shredded iceberg lettuce Special Sauce (recipe follows) Toppings of choice: Sliced cucumbers, sliced tomatoes, chopped pickles, pickled jalapeños, non-dairy cheese, non-dairy sour cream, barbecue sauce, mustard

1. Lightly mix ground beef, bread crumbs, ketchup, egg and granulated garlic; divide into eight equal portions.

Homemade Pizza Dough Yield: 1 pizza

This pizza dough is my go-to for Thursday night homemade pizza — just simply top with marinara sauce and shredded cheese and cook for 12 minutes in a 475°F oven, until melted and bubbly. You can also use it as a base for meat pizza.

NOTE: Keeping dry yeast in the freezer eliminates the need to proof it. ⅓ 2¼ 3 1 1

cup lukewarm water teaspoons active dry yeast cups all-purpose flour cup apple juice teaspoon kosher salt

2. Heat oil in a skillet over mediumhigh heat. Working one or two at a time (depending on the size of the skillet), add a portion of meat to the pan and lightly smash down. Cook undisturbed for 2 minutes.

1. Add all ingredients to the bowl of a stand mixer fitted with a dough hook attachment; knead until a clean, cohesive ball of dough comes together. Remove from the mixer and knead by hand for a few minutes.

3. Place a tortilla on top of the beef and press down to flatten the beef into the size of the tortilla. Cook for another 2-3 minutes. Flip and cook for another 2-3 minutes. Top with lettuce, sauce and toppings of choice.

2. Return dough to the bowl, cover with plastic wrap and set aside to rise until doubled in size.

3. Once risen, roll dough into a large circle and stretch onto a pizza pan. Top as desired (see head note).

Special Sauce Yield: ¾ cup

Mix ½ cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons pickle relish, 2 teaspoons mustard and 1 teaspoon hot sauce.

4. Increase heat and bring sauce to a simmer. Once sauce is simmering, add spaghetti and toss with sauce. Season with salt and pepper, to taste.

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DINNER BLUEPRINT

The Potato Kugel That Doesn't Make it to the Table Serves: 8-10

The title here says it all.

1 1 8 2 1

Israeli Salad Serves: 4-6

I’ll serve a chopped Israeli salad with almost anything, from roast chicken to homemade pizza. It’s crunchy and fresh and kids love it.

Mix 2 diced tomatoes, 3 diced Persian cucumbers, 4 diced radishes, 3 minced scallions, ½ cup chopped fresh parsley, the juice of 2 lemons, ¼ cup olive oil, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper.

CHANGE IT UP: For a Greek spin, add dairy or vegan feta cheese, 2 teaspoons dried oregano and a handful of sliced Kalamata olives.

large onion (5-pound) bag Yukon Gold potatoes eggs tablespoons kosher salt cup vegetable oil

1. Preheat oven to 450°F. Shred onion and potatoes in the bowl of a food processor fitted with a grater attachment; transfer to a large bowl with eggs and salt.

2. Add oil to a glass 9x13-inch baking dish placed on top of a baking sheet; heat in the oven for 3-5 minutes. Once oil is hot, remove baking dish from the oven and carefully pour kugel mixture into the pan.

Return to the oven and cook, uncovered, for 1 hour.

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DINNER BLUEPRINT

Cake photographs courtesy of betweencarpools.com

Cinnamon Swirl Crumb Cake

FOR THE CINNAMON SWIRL: 1 tablespoon boiling water 1 teaspoon cinnamon

Serves: 8-12

Printed with permission from betweencarpools.com FOR THE BATTER: 1 cup vegetable oil 1 cup orange juice 3 eggs 3 cups all-purpose flour 2 cups sugar 1 tablespoon vanilla sugar 2 teaspoons baking powder

FOR THE CRUMBS: 2 cups all-purpose flour ¾ cup sugar ½ cup oil 2 teaspoons baking powder 1 teaspoon vanilla sugar 1 egg Scant teaspoon cinnamon 1. Preheat oven to 350°F. Whisk oil, orange juice and eggs until well combined.

3. Remove about 1 cup of batter from the pan and add boiling water and cinnamon to it. Drizzle back into the pan and use a fork to marbleize it.

4. For the crumb topping, mix all ingredients until large crumbs form. (It’s best to use your hands for this step; be sure not to overmix).

5. Evenly spread the crumbs over the cake; you might have too much, so reserve some in the freezer for another use (or the same cake, next week). Bake for 1 hour, until a toothpick inserted into the center comes out dry.

2. Add flour, sugar, vanilla sugar and baking powder; mix until a batter forms.

Pour batter into a greased 9x13-inch cake pan.

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DINNER BLUEPRINT

CHANGE IT UP: I like the look of round cakes, such as Bundts, so I usually make this cake in a tube pan with a removable bottom. No matter what you do, it’ll be delicious.

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DINNER BLUEPRINT

Another dessert that is always on my rotation is Rivky Kleiman’s brownies from Simply Gourmet.

Double Chocolate Pudding Brownies YIELDS 16 brownies

Fudgy, dense, and gooey, these brownies are a moist, double chocolatey treat. What a chocolicious delight!

3.5 1 3 1 2 ½ ½ 1

oz better quality chocolate, such as Noblesse stick margarine (½ cup) large eggs cup sugar tsp vanilla extract tsp sea salt cup chocolate instant (1 [3.5-oz] pudding mix package) cup flour ½-⅔ cup chocolate chips, optional

1. Preheat oven to 350°F. Grease and flour an 8-inch square pan.

2. Melt chocolate and margarine over a double boiler, or in a microwave-safe bowl in the microwave at 20 second intervals, stirring in between. Set aside.

3. In a medium bowl, whisk eggs, sugar, vanilla, and salt until slightly thickened. Slowly add warm melted chocolate mixture, flour, and pudding mix. Continue to whisk or stir with a wooden spoon until well mixed.

4. Transfer batter to prepared pan. Sprinkle chocolate chips on top, if desired.

5. Bake 25-30 minutes, until mostly set.

Brownies will continue to set as they cool.

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Fleishigs DECEMBER 2023

NOTE: • If using a disposable pan, you may need an additional 5 minutes of baking time.

• This recipe is freezer friendly!

Printed with permission from Simply Gourmet by Rivky Kleiman; photograph by Moshe Wulliger. www.fleishigs.com

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Clockwise from top left: Duck appetizer; Bar set-up by KGN Mixology; tuna toro appetizer; Moshe David of MD Hospitality and Shlomo Klein of Fleishigs; custom flash drives of Gad Elbaz's new album, Geula; Gad Elbaz's new wine collaboration with Shiloh Winery; MD Hospitality's new event space, 140 Central; DJ Kraz

Triple Threat BY: A D I N A S I L B E R M A N

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P H OTO G R A P H Y BY: @YS.V I S I O N

FLEISHIGS MAGAZINE'S 50TH ISSUE + GAD ELBAZ'S SHILOH WINE + MD HOSPITALITY EVENT SPACE www.fleishigs.com

EVENT CHRONICLES

T H E R E WAS A LOT TO C E L E B R AT E , A N D YO U C O U L D CA L L T H E T I M I N G BAS H E RT : F L E I S H I GS WAS J U ST A B O U T TO P U T O U T I TS 50 T H I SSU E , M D H OS P I TA L I T Y WAS L AU N C H I N G T H E I R N E W LY R E N OVAT E D F I V E TOW N S E V E N T S PAC E A N D GA D E L BA Z WAS LO O K I N G TO D E B U T H I S N E W A L B U M A N D A C O L L A B O R AT I O N W I T H S H I LO H W I N E RY. H OW B E T T E R TO PAY T R I B U T E TO A L L T H E S E V E N T U R E S T H A N BY J O I N I N G FO RC E S TO T H ROW A G I A N T PA RT Y? “ W H AT CA N I SAY?” SA I D S H LO M O K L E I N O F F L E I S H I GS. “I L I K E TO M A K E S H I D D U C H I M !” A LO N GS I D E E N T E RTA I N M E N T BY GA D, I N C R E D I B LY D E L ECTA B L E D I S H E S BY M OS H E DAV I D O F M D A N D H OST I N G O N T H E PA RT O F T H E F L E I S H I GS T E A M , T H E E V E N T CA M E TO G E T H E R W I T H A D R E A M T E A M T H AT I N C LU D E D V I CTO R I A Z I R K I E V O F H OS H E N M E D I A G RO U P, ROYA L W I N E C O R P. , M E I R KO L KO D E S I G N A N D DJ K R A Z .

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The Space The event was the inaugural party at 140 Central, MD Hospitality’s firstever onsite event space, which was the culmination of Moshe David’s long-held dream. “Our home in your backyard,” says Moshe of the space, which is located in the heart of the Five Towns. As the space is walking distance to many Five Towns residents, David expects that the venue will be utilized not only during the week, but for Shabbat events as well. With several spaces that can be modified to fit intimate gatherings or larger parties, 140 Central is sure to become the best event space that few even knew existed.

“I live down the block, my son goes to school near here and I never knew this space existed! It’s absolutely beautiful,” says Raizy Eckstein.

Malkie Hirsch Magence agreed. “For me, it's the height of convenience, being a native of the Five Towns and somebody that really appreciates not having to travel very far with five children,” she says. “I’m looking forward to attending many, many events here in the future.”

The Food Besides enticing guests with the convenience of the location and beautifully decorated spaces, the dishes served that evening were an experience of their own. Featuring small plates with big impact, the menu included ample dishes with the freshest varieties of raw fish, including tuna toro with pickled shallots, compressed watermelon and chive oil; and salmon crudo with crispy quinoa and chili oil, as well as perfectly cooked cuts of beef, from seared steak to slow-roasted ribs.

Each dish was plated individually and each plate was designed with bright colors, pops of garnish and

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artful style. Though produced for a crowd, it was almost as if each dish was made to order at a table for two in one of Manhattan’s upscale restaurants.

The Secret to MD’s Longevity & Success That was exactly what Moshe intended. “You have people who have become what I call ‘Instagram caterers,’ who are mostly copying and pasting,” he explains. “But we always try to just stay true to our colors. First of all, it's very much about the food. But at the same time, it's in the service. Many years ago, I sat with the founding father of The Ritz-Carlton and he said something that has always stayed with me: ‘Moshe, don't ever forget, you're in the catering business; if you do not enjoy catering to people, get out.’

And that was something that really resonated with me.” This is a notion that Moshe built directly into the DNA of his company.

He also credits his team with the success of his ventures. “People have been with me through my whole career,” he says, pointing to his various team members. “That guy over there, he has been with me for 20 years. And the woman over there, she came to me from a nail salon, never having held a knife and never having worked in the kitchen, not speaking a word of English. Today, she is a lead chef.”

C LO C K W I S E F RO M TO P L E F T: J OY W I LSO N , R E B E K A B OX E R A N D TA M A R I JAC O B ; H A M AC H I A P P E T I Z E R; SO N GW R I T E R Z V I K A B O R N ST E I N ; L E I BY K AGA N O F KG N M I XO LO GY; A H U VA G OT T D I E N E R, N AO M I ROSS, K AY L A K AY E , V I CTO R I A Z I R K I E V, R AC H E L L I W E I N , GA L I T W I N E R, CA M I B O U S K I L A , TA M A R I JAC O B , M E L I N DA ST R AU SS A N D C H AYA SU R I L E I T N E R; V EG E TA B L E C RU D I T É S ; S H O RT R I B S OV E R PA RS N I P P U R É E ; S H A LO M & V I CTO R I A Z I R K I E V; C H O C O L AT E C I GA RS ; GA D E L BA Z M I N G L I N G W I T H G U E STS

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The Drinks The staff was friendly and well-versed in the dishes they were serving. Paired with the mouthwatering offerings were punchy cocktails by Leibi and Rikki Kagan of KGN Mixology, a husband and wife team who bring the bar experience to events with their passion for cocktails and top-notch service. They served a Watermelon Cooler, a Cinnamon Whiskey Sour and a Pineapple Basil Smash. There was truly something for every palate.

The Celebration Enhanced After guests had a chance to mingle, mix and sample the food, Victoria Zirkiev invited Gad Elbaz to share a few words, both spoken and sung. He shared his personal story of how finding new love influenced his latest album titled Geulah. Gad sang some of his classics, as well as new hits from the album and even used the opportunity to film the music video for one of his new releases.

One of the highlights of the night was the variety of decadent desserts, as well as the giant sheet cake that was brought out to celebrate all of the night’s accomplishments, including the 50th issue of Fleishigs Magazine. Shifra and Shlomo Klein spoke of their experience leading the magazine from an idea to fruition.

In the audience were friends, family and supporters who had watched the Kleins develop the world-renowned publication from scratch.

C LO C K W I S E F RO M TO P: N O N - DA I RY C R È M E B RÛ L É E ; M OS H E DAV I D A N D DAV I D SC H A R F O F DS P RO D U CT I O N S ; C E L E B R AT I O N CA K E ; S H LO M O A N D S H I F R A K L E I N ; D E VO R A H SC H WA RTZ A N D S H U S H Y T U R I N ; A H U VA G OT T D I E N E R A N D JAC Q U E L I N E E L BA Z

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“They're beautiful people and I love what they're doing,” says Chaya Chanin of The Frock NYC. “It's so nice to have a magazine that brings more beauty and life to our community.” Singer Bracha Jaffe shared similar sentiments. “I really appreciate the eclectic group of people that they bring to their events to build a community. Jewish culture revolves around food and it brings us all together.”

“Kudos to Fleishigs,” says KidiChic owner Galit Winer. “What they do in a Jewish magazine, no Jewish magazine has done or does. It's unbelievable! I look forward to the next 50!”

The New Wine Celebrated with New Music Gad ended the party with a virtual toast of his new wine venture with Shiloh Winery; virtual because the wine is nonMevushal and couldn’t be served at the event. But as the Fleishigs team always does, there was a creative solution — the party called for an after party! All were invited to nearby Joneses NYC, the Fleishigs headquarters, for more singing, filming and what seemed like neverending rounds of Elbaz’s new wine.

If that’s not a reason to celebrate, I don’t know what is!

CONTACT MD CATERING - 140 CENTRAL: 212-CATERER markdavidcatering.com @mdhospitality

“Kudos to Fleishigs,” says KidiChic owner Galit Winer. “What they do in a Jewish magazine, no Jewish magazine has done or does. It's unbelievable! I look forward to the next 50!”

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Feast A(

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BY: J O H A N N A ROT H E N B E RG P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

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Shabbat

A S H A B B AT F E A S

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here is something about winter; those cold nights where darkness rolls in a little too early, the socks get extra wooly and I retreat into the warmth of my kitchen, my happy place, my place of calm. I sit on my little perch, where I can sip a warm mug of tea, look out at my farm and wonder what spring will bring. Up here in New England, the snow piles on fast, and my weekly cooking repertoire quickly leans into the winter season, into the flavors and texture of comfort, of quiet suppers and long, elaborate meals with friends, filled with winter feasting.

Winter feasting consists of hearty, braised, deep, robust meals. Winter cooking embraces bold flavors, simmering them into bites and spoonfuls that soothe, providing a feeling of fullness that you roll around your tongue and reminisce about hours later.

This menu, in particular, anchors you in satiation and, as my mother says, “sticks to your ribs.” Each dish carries notes of winter textures with creaminess, roasting and tenderness. They are combined with the warming spices of my winter kitchen like cardamom, cinnamon, tumeric and ginger.

Throughout each bite, there are small flourishes of fresh herbs and citrus to uplift and refresh us and remind our palates that spring will soon be here.

The recipes in this menu were curated for comfort and feasting all at once. Sitting down to this soul-satisfying meal is perfect to welcome guests to your Shabbat table or for an intimate meal by the fire for two.

There is luscious familiarity to a velvety potato soup, an indulgence in the richness of coconut milk for the curried chicken and a final note of warmth with a ginger and cardamom scented dessert, taking the traditional notes of a Shabbat menu and transforming them into a dinner to savor. My menu is meant to celebrate the lavishness of a great winter meal but get you in and out of the kitchen with relative ease and back under a blanket with a good book. All dishes are easy to assemble and can be prepared in stages or ahead of time. I hope these family favorites bring a glimmer of excitement and wonder to your Shabbat table. After all, why would you simply eat, when you can feast?

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A B OWL T HAT WI L L B OWL YOU OVE R .

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Roasted Fennel and Potato Soup with Fennel Slaw Serves: 4-6

Roasting the potatoes and fennel beforehand enhances the flavor of this classic soup. Not heavy like other potato soups, it’s light yet complex from a splash of dry white wine and lemon with a warming finish of garam masala. Don’t skimp on the fennel slaw topping and a good drizzle of olive oil; it lends this indulgent soup a perfect, fresh, crunch of brightness.

NOTES: • For a dairy meal, sauté leeks in butter and swap the almond milk for some cream.

• When preparing fennel, remove the pieces that look like celery stalks from the top and the outer layer of the bulb.

The rest of the fennel is tender and ready to use. The stalks and outer layer can be placed in a freezer safe bag and frozen for later use as aromatics to simmer in chicken soup.

• This soup tastes even better the next day! Store in the fridge for up to 3 days.

FOR THE SOUP: 1¾ pounds (roughly 4 large) fennel bulbs, outer layer discarded 1⅓ pounds (roughly 5 large) Yukon Gold potatoes, halved ¼ cup + 3 tablespoons extra-virgin olive oil, divided, plus more for garnish ½ teaspoon kosher salt, divided, plus more to taste 1 large leek, whites and light green parts only, chopped 5 cloves garlic, minced ½ teaspoon ground fennel seeds 2 teaspoons garam masala ½ cup dry white wine 2 cups low-sodium chicken or vegetable broth ¼ cup unsweetened almond milk 1 tablespoon fresh lemon juice FOR THE FENNEL SLAW: ½ large fennel bulb, outer layer discarded, fronds reserved ½ tablespoon extra-virgin olive oil ½ teaspoon lemon zest 1 tablespoon fresh lemon juice ¼ teaspoon minced fresh garlic Pinch of kosher salt

1. Preheat oven to 410°F (convection roast, if possible). Cut fennel bulbs in half lengthwise, then slice each half into thirds; arrange on one half of a parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil and ¼ teaspoon kosher salt; toss to coat.

2. Arrange potatoes on the other half of the baking sheet. Drizzle with 2 tablespoons olive oil and remaining ¼ teaspoon kosher salt; toss to coat.

3. Roast for 18 minutes. Flip fennel and roast for another 8-10 minutes, until fennel has become deeply golden and potatoes are fork tender; set aside for 15 minutes to cool slightly.

4. Once cool enough to handle, remove and discard skins from the potatoes.

5. Heat remaining 3 tablespoons olive oil in a pot or Dutch oven over medium heat, until slightly shimmering. Add leeks and sauté until golden brown, 5-7 minutes.

6. Add garlic and fennel seeds. Sauté for 30 seconds, until fragrant. Add roasted fennel and potatoes; stir well to combine.

7. Add garam masala; sauté for 10 seconds, until fragrant. Add white wine and scrape the bottom of the pot with a wooden spoon to get up all the good, browned bits.

8. Add broth, lower heat and simmer, covered, for 20 minutes.

9. Carefully transfer soup to a highspeed blender, working in batches if necessary. Process on high until smooth and silky. Add almond milk and lemon juice; process again until combined.

Alternatively, blend with an immersion blender. Return soup to the pot and keep on a low flame until ready to serve.

10. For the slaw, thinly slice fennel with a sharp knife or mandolin. Toss fennel, reserved fennel fronds, olive oil, lemon zest, lemon juice, garlic and kosher salt.

Using tongs or a gloved hand, work it together for about 30 seconds.

11. To serve, ladle soup into bowls. Top with fennel slaw and a drizzle of extravirgin olive oil.

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Curried Roast Chicken in Ginger Coconut Broth Serves: 4-5

A new spin on roast chicken, this will become a new Shabbos favorite that you’ll make over and over again. It requires minimal ingredients but boasts big flavors of curry, ginger and lime in a silky, broth-like gravy. It’s velvety and schmaltzy in all the right places, just the way a winter meal should be.

NOTES: • If your butcher doesn’t have spatchcocked chicken in the showcase, just ask! To do it at home, place a whole chicken, breast-side down, on a cutting board. Using a pair of sharp kitchen shears, cut the backbone down on bone sides to remove it. Flip the chicken over and flatten it with both hands. The resulting chicken will cook faster and more evenly than a whole bird.

• For extra color, you can sear the chicken first and skip the broiling step at the end.

• The chicken is just as good without the coconut milk if you’re not into coconut.

• Have leftovers? This chicken makes the most incredible curried chicken salad. Cut up remaining chicken and toss with golden raisins, tart apple, diced shallot, a bit of mayonnaise and an extra little sprinkle of curry powder.

FOR THE MARINADE: 3 tablespoons extra-virgin olive oil 1 (1½-inch) knob fresh ginger, peeled and grated 2 teaspoons lime zest 2 tablespoons fresh lime juice 2 tablespoons curry powder 1 teaspoon garam masala 1 teaspoon garlic powder 1 teaspoon ground cumin ½ teaspoon ground coriander 1 teaspoon honey ½ teaspoon kosher salt Pinch of cayenne pepper, optional

FOR THE CHICKEN: 1 (4-4½ pound) chicken, spatchocked and cleaned of excess fat 4 large shallots, peeled, cut in half then into thirds 10-12 cloves garlic, smashed 1 (15-ounce) can chickpeas, rinsed and drained 1 (1-inch) knob fresh ginger, peeled and thinly sliced ½ lime, sliced 2 tablespoons extra-virgin olive oil, plus more for drizzling ¼ teaspoon kosher salt 1 (13½-ounce) can quality coconut milk, well-stirred 2 tablespoons minced fresh cilantro, divided

3. Toss shallots, garlic, chickpeas, ginger, lime slices, olive oil, salt and 2 teaspoons of reserved marinade in a 4-quart roasting dish; push to the perimeter of the pan and add marinated chicken to the center.

Drizzle with a bit more olive oil. Cook, uncovered, for 35 minutes, until chickpeas are golden and shallots have browned around the edges.

1. Preheat oven to 415°F (convection roast, if possible). Combine all marinade ingredients in a large dish and mix well to fully incorporate; reserve about 2 teaspoons marinade.

6. Transfer chicken to a cutting board and cover with aluminum foil to rest for a few minutes. Add 1 tablespoon cilantro to the pan and stir.

2. Add chicken to the dish and rub marinade all over the chicken, especially under the skin. Cover with plastic wrap and let marinate for at least 1 hour, up to overnight.

4. Pour coconut milk over the chicken and stir the contents of the pan to evenly distribute. Roast for another 25 minutes, until the chicken thigh reaches about 190°F on an instant-read thermometer.

5. Turn oven to broil. Broil for 1 minute, until chicken is golden and sauce is shimmering.

7. Carve chicken and arrange on a platter.

Spoon sauce over the chicken and garnish with remaining 1 tablespoon cilantro.

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Roasted Delicata Squash with Herbs and Pomegranate Seeds Serves: 4-5

I serve this family favorite both for Shabbos and a quick weeknight side dish. When guests come, this is the first side dish that gets devoured. It pairs perfectly with just about anything.

NOTES: • These squash rings are also delicious drizzled with tahini and sprinkled with dukkah.

• You can substitute delicata squash for wedges of acorn, dumpling or carnival squash.

2½-3 pounds delicata squash, thinly sliced and seeds removed 2 tablespoons extra-virgin olive oil, plus more for drizzling ¼ teaspoon kosher salt 1 tablespoon minced fresh parsley 1 tablespoon minced fresh mint ½ teaspoon lemon zest ¼ cup pomegranate seeds Flaky salt, for sprinkling 1. Preheat the oven to 415°F (convection roast, if possible).

Arrange squash rings on a parchmentlined baking sheet; toss with olive oil and kosher salt. Roast for 18 minutes, until the bottoms are golden brown.

Flip squash and roast for another 8-10 minutes.

2. To serve, arrange squash on a serving platter and sprinkle with herbs, lemon zest, pomegranate seeds, a light drizzle of olive oil and a sprinkle of flaky salt.

Jeweled Jasmine Rice with Pistachio Gremolata Serves: 4-5

This side dish is perfect for any time of year, easy to assemble, refreshing and beautiful.

Jeweled rice pairs beautifully with the rich gravy from the roast chicken, countering the deep flavor of curry with the lightness of the mint.

NOTE: If you want to get extra fancy, add a hearty pinch of saffron threads to the rice water — just bring the water to a boil first with the saffron, then add the rice and salt and continue as instructed.

FOR THE RICE: 1½ cups jasmine rice 3 cups water Pinch of kosher salt Heaping ¼ cup dried currants Extra-virgin olive oil, for drizzling

FOR THE GREMOLATA: 3 tablespoons shelled pistachios, roughly chopped 2 tablespoons minced fresh mint 1 tablespoon minced fresh cilantro 1 tablespoon minced fresh parsley 1 heaping teaspoon lemon zest ⅛ teaspoon kosher salt 1. Add jasmine rice, water and salt to a pot over high heat. Cover pot and bring rice to a boil, then lower heat and simmer until water is almost absorbed, 5-8 minutes.

2. Add currants to pot, then immediately cover again; simmer until all the water has been absorbed, another 3-5 minutes.

Remove from heat and set aside.

3. For the gremolata, mix pistachios, mint, cilantro, parsley, lemon zest and salt.

4. To serve, spoon rice into a large serving bowl. Sprinkle half the gremolata into the rice and lightly toss. Spoon the rest of the gremolata over the top of the rice and lightly drizzle with olive oil.

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Loaded Hawaij Pecan Baked Apples Serves: 4

Try this recipe for the best deconstructed apple crumble you’ll ever have. Baked apples are piled high with pecan-oat clusters and warmed with an embracing kiss of warm spices. Take it over the top with vanilla ice cream and non-dairy caramel sauce.

NOTES: • Be sure to use “hawaij for coffee,” not savory hawaij. If you can’t find it, substitute with more cinnamon or cardamom.

• The recipe for the crumble makes more than you need for this dessert. Once baked, the crumble mixture keeps well in a glass container for 3-4 days. I always keep a batch on hand to sprinkle over fruit, yogurt bowls or ice cream.

FOR THE APPLES: 4 large Cortland apples Water 1 tablespoon cognac 1 teaspoon sugar, divided 1 teaspoon cinnamon, divided FOR THE HAWAIJ PECAN CRUMBLE: ¾ cup all-purpose flour ¼ cup brown sugar 1½ tablespoons sugar 2 teaspoons hawaij for coffee spice blend (see note) 2 teaspoons cinnamon Pinch of kosher salt ½ cup (1 stick) cold non-dairy butter substitute, diced ½ cup old-fashioned or rolled oats ½ cup pecans, chopped FOR SERVING: Non-dairy vanilla ice cream Non-dairy store bought caramel sauce Flaky Salt 1. Preheat oven to 350°F. Holding a paring knife at a 45-degree angle, cut open the top of each apple, making a well in each one; set the apple tops aside. Core each apple and discard the cores. Using the paring knife, pierce apples all around.

2. Place apples in a small baking dish, making sure they are nesting closely to each other. Add just enough water to the baking dish to cover the bottom of the pan. Add cognac into the water.

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3. Sprinkle the inside of each apple with ¼ teaspoon sugar and ¼ teaspoon cinnamon. Place the tops back on the apples. Bake for about 40 minutes, until apples are very tender. If the water evaporates while baking, add a touch more to the bottom of the pan.

4. While apples are cooking, mix flour, brown sugar, sugar, hawaij for coffee, cinnamon and salt. Add butter and use your fingers to incorporate, until you get pea-sized crumbs. Add oats and pecans; mix well to fully incorporate.

5. Arrange crumble on a parchment-lined baking sheet.

Bake for 18-20 minutes, until golden brown; set aside to cool.

Once cooled, gently break the crumble into small pieces.

6. To serve, discard apple tops.

Baste apples with pan juices, then top with crumble. Serve with a scoop of ice cream, a drizzle of caramel sauce and a sprinkle of flaky salt.

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NAT U RAL LY DE L I CI OU S .

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TRAVEL

CABO SAN LUCAS V I S I T CA B O, O N E O F M E X I C O’S TO P TO U R I ST D E ST I N AT I O N S FO R I TS SU N , WAT E R ACT I V I T I E S A N D, FO R T H E KOS H E R T R AV E L E R, SO M E N E W KOS H E R FO O D O P T I O N S.

BY: S H I F R A K L E I N I T I N E R A RY BY: H I G H C L ASS T R AV E L

N

estled at the southern tip of the Baja California Peninsula, Cabo San Lucas beckons travelers with its irresistible blend of natural beauty and vibrant culture. With sun-kissed beaches lapped by the crystal-clear waters of the Sea of Cortez and the Pacific Ocean, this Mexican gem is a paradise for sunseekers and water enthusiasts. Adventurers can indulge in world-class deep-sea fishing, snorkeling or exploring the famous El Arco, a stunning natural rock formation.

San Jose del Cabo, the quieter, more traditional counterpart to the bustling Cabo San Lucas, is a charming gem located in Baja California Sur, Mexico. This historic town is known for its serene ambiance, art galleries and cultural treasures.

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San Jose del Cabo provides a delightful contrast to the vibrant energy of its neighbor, making it the perfect destination for those seeking a more tranquil Baja experience.

This summer, we had the opportunity to explore San Jose del Cabo during a weekend stopover while en route home from Los Angeles to New York. We made the decision to conclude the final Shabbos of summer in Cabo, putting an end to several weeks of our children's vacation, before heading back home to prepare for the upcoming school year. Traveling with our 2 year old and 6 year old, we opted for the luxurious Zadun, a Ritz-Carlton property, based on the advice and planning expertise of our travel agents at High Class Travel. www.fleishigs.com

TRAVEL

GETTING THERE AIRPORTS The most common way to reach Cabo is by flying into Los Cabos International Airport (SJD). This airport is well-connected to major cities in the United States and Canada, as well as other parts of Mexico. You can book direct flights or connect through major hubs like Los Angeles or Mexico City.

GETTING AROUND

THIS MEXICAN GEM IS A PARADISE FOR SUNSEEKERS AND WATER ENTHUSIASTS.

In Cabo San Lucas, you can easily find transportation options like taxis, rental cars and shuttle services for getting around. Please be aware that ride-sharing services like Uber and Lyft are not permitted in this region. Many hotels offer airport shuttle services to and from the airport (usually complimentary when booking through a travel agency like High Class Travel).

TAXIS For safety and peace of mind, we recommend arranging taxis and drivers through your hotel’s concierge, since the taxi industry in the area is generally unregulated.

Booking through trusted sources is the safest option.

CAR RENTALS Renting a car is necessary if you plan to explore Cabo extensively.

However, if your itinerary primarily involves getting to your hotel, hitting the beach and relaxing, you can skip the car rental process. It's worth noting that rental car agencies typically do not accept American insurance, so the online booking price you see may end up doubling or even tripling when you arrive at the rental counter to pick up the car.

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WEATHER The summer, spanning from June to October, brings consistently hot temperatures, with daily highs often exceeding 90°F (32°C). These months have ideal moments for spending time at the beach and doing water sports, but also have afternoon thunderstorms that make many beaches off limits.

The fall and winter seasons, from November to April, provide a more temperate climate, making it the prime time for tourism.

Daytime temperatures range from the mid-70s to low-80s (2429°C), with comfortably cool evenings. These months are ideal for exploring the region, enjoying outdoor activities and taking in the stunning landscapes. Rain is rare during this period, ensuring a perfect backdrop for your Cabo San Lucas adventure.

WHAT TO DO Cabo San Lucas offers a diverse range of activities for every type of traveler, whether you seek relaxation on the beach, adrenaline-pumping adventures or a taste of Mexican culture.

With its perfect blend of natural beauty, luxury and excitement, Cabo is a destination that promises unforgettable memories.

BEACHES: Cabo is renowned for its pristine beaches. Medano Beach and Playa Santa Maria are must-visit spots for swimming and water sports like snorkeling and paddleboarding.

El Carto (aka Land's End): The iconic Arch of Cabo San Lucas, also known as "Land's End," is a natural wonder of unique rock formation that is located at the meeting point of the Pacific Ocean and the Sea

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of Cortez (Gulf of California) and the southernmost tip of the Baja California Peninsula.

You can take a boat tour to get up close and enjoy the breathtaking views.

spectacular family photos for us. Visit studioemphotography. com or @studioeminence on Instagram for more.

WATER ADVENTURES: Cabo is a haven for water enthusiasts. Try deep-sea fishing for marlin and sailfish, go whale watching (seasonal) or embark on a thrilling scuba diving excursion to explore the underwater beauty of the Sea of Cortez.

BOOK A FAMILY PHOTO SHOOT:

GOLFING GALORE:

This opportunity captures a unique moment in time that is so valuable, yet sometimes missed on a family vacation. We used StudioEm, who captured the most

Designed by renowned architects, golf aficionados will appreciate the championship golf courses in Cabo. Tee off while enjoying stunning ocean views.

ART AND CULTURE: Explore the historic district of San Jose del Cabo, where you can find art galleries and unique boutique shops.

Don't miss the Art Walk, held every Thursday evening from November to June.

DESERT ADVENTURES: Venture into the desert landscape and take a thrilling ATV tour, go horseback riding or experience the unique thrill of camel riding in the arid wilderness.

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TRAVEL

WHERE TO STAY The center of Cabo San Lucas offers proximity to Chabad and a strip of beachfront hotels that are in popular tourist areas. There are quite a few hotels (Waldorf Astoria and Hilton Grand Vacation Club), as well as Airbnbs to choose from. When visiting internationally, we always veer towards booking through a travel agency (like High Class Travel) or booking with a reputable hotel that will be able to offer solid customer service and reliability.

San Jose del Cabo is a bit closer to the airport and offers quieter, more remote vibes. JW Marriot, Casa JW Marriott, Zadun Ritz-Carlton Reserve and The Club at Solaz each come with their own perks and price points.

WHAT TO EAT When searching for kosher options, Chabad of Cabo (jewishcabo.org) is a valuable resource. Chabad of Cabo offers invaluable services to kosher travelers like kashering kitchens, helping source villas, booking day trips and so much more.

There is also a Chabadrun restaurant that offers fresh food, as well as full Shabbos catering that can be delivered directly to your hotel. The restaurant has a meat and dairy kitchen; we really enjoyed the food and the kids especially loved the pizza. Their website also lists local kashrut organizations, markets and everything you

need to know about kosher food before visiting.

Chain superstores like Costo, Walmart and La Comer are found throughout Mexico and offer a wide variety of kosher products, including milk, cereal, deli meat and more. Visiting these markets provides an excellent opportunity to explore, while gathering essential ingredients for your trip.

You can spend a few hours shopping, and many of these stores even offer appliances like ovens and toasters, making it convenient to equip your kitchen.

Travel Agent Perks As we have done in the past, we worked with High Class Travel to plan this trip. As premium flight specialists, High Class Travel has connections with airlines and handles a variety of flight needs for their clients and other agents as well. Beyond the great advice, booking with High Class Travel came with the following perks: • Facilitating all conversations and menu planning with the chef to create a more customized dining experience • $150 resort credit • Transfers to and from the airport • Upgrades based on availability • Early check-in and late check-out times based on availability • Personal welcome letter and basket • Complimentary daily breakfast

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ZADUN Ritz Carlton Reserve An inside look at a five-star hotel and its kosher revolution.

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TRAVEL

A

visit to Zadun is a vacation in itself, offering an unparalleled luxury experience that goes above and beyond. The hotel itself is a destination worth savoring; it's a true haven of opulence. Each room boasts spacious interiors, complete with outdoor decks and ample room to relax. Moreover, many of the rooms feature private balconies, with some even offering private plunge pools. The attention to detail in the room, from the quality of linen to the luxurious soaps and amenities, is truly exceptional. Every aspect of your stay is meticulously considered and taken care of. The resort offers two pristine pools, impeccable beach service, wellstocked bars and an array of activities to choose from. Zadun also boasts a world-class spa.

What truly sets Zadun apart for kosher travelers is their commitment to providing an extraordinary dining experience. As a kosher traveler, you have the privilege to dine in any of their restaurants and select from a custom menu that changes daily. The food is prepared in a dedicated kosher kitchen DECEMBER 2023 Fleishigs

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FOR KOSHER DINERS, THIS IS NOT JUST A MEAL; IT'S A MEMORABLE CULINARY EXPERIENCE. Rabbi Benny and Sonia Hershcovich,

under strict rabbinical supervision. Zadun caters to your dining needs with offerings for breakfast, lunch, dinner and even Shabbos meals. We can't recommend their hamin (aka cholent) enough; it was simply spectacular. Additionally, Zadun offers the convenience of having your meals delivered to your room, expertly set up and cleaned by the attentive staff.

For breakfast, we dined in our room on items like pancakes, warm oatmeal with bananas, huevos rancheros and coffee made to order. We enjoyed a daytime lunch of guacamole and chips, incredible ceviche, a fish burger and delicious fish tacos on warm corn tortillas. In their main restaurant overlooking the beach, we cherished the experience of dining on a 70

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delicious steak and roasted vegetables served with chimichurri. We were offered a customized kosher cocktail menu as well and enjoyed an authentic Mexican margarita. For kosher diners, this is not just a meal; it's a memorable culinary experience, all provided under the watchful eyes of the local Chabad's kosher certification. Rest assured, every effort is made to uphold the highest kosher standards during your stay.

The Zadun, a Ritz-Carlton property, offers a truly exceptional hotel experience, boasting top-notch service, stunning grounds, and, best of all, an array of exquisite kosher food options to delight in.

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The Kosher Kitchen Zadun had one of the most unique kosher kitchens we’ve encountered.

To serve their kosher guests, the hotel sets aside a huge amount of space dedicated completely to kosher food.

There are separate dairy and meat kitchens, as well as a mashgiach on premises for every kosher meal served.

They even have fully-sealed kosher warmers for food that is brought to the room and separate kosher dishes and cutlery for meat and dairy meals. Every hotel staff member we encountered was well-versed in kosher concepts and truly seemed to respect the kosher traditions. As kosher consumers, we were very grateful for this unique service.

This level of kosher is thanks to the tireless work of the local Chabad emissaries, Rabbi Benny and Sonia Hershcovich, who have truly made Cabo a kosher destination. Beyond their efforts at the hotel, they offer an endless amount of services to kosher travelers that can be found on their website jewishcabo.com.

Cabo proved to be a wonderfully serene and invigorating family vacation.

It is an ideal destination for beach lovers and water sports enthusiasts. The tranquil beaches, with their golden sands, provided a perfect setting for relaxation, while the abundance of water sports and boating activities added an exciting dimension to our trip. From snorkeling in clear waters to thrilling adventures like parasailing and jet skiing, Cabo caters to a range of interests. It truly lived up to its reputation as a fantastic destination for those seeking relaxation, sun, sand and adventure.

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CO OK IN G COOKING WITH KIDS

WITH

BY: S H I F R A K L E I N P H OTO G R A P H Y BY: LY N N A B E S E R A

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COOKING WITH KIDS

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THE INGREDIENTS:

W

hen we were in Los Angeles in late August with our kids, we planned around their schedules to create content for the magazine. We tried as many restaurants as we possibly could, interviewed restaurateurs for our upcoming restaurant issue and hired photographer Lynn Abesera to shoot Chanukah content with Sivan Kobi.

We also knew we wanted to collaborate with Dini Klein, cookbook author and founder of Prep + Rally, an online meal prep service that offers a comprehensive, effortless guide to creating nutritious dinners every night of the week. The weekly guides include shopping lists, menus, recipes and strategies to make weeknight dinners effortless and family friendly.

One of the things that is so evident from Dini’s Instagram page is how involved her kids are in the kitchen and in her own meal prep, something that I think many people shy away from. We brainstormed and came up with a kid-friendly Chopped-style “competition” for the three LA-based Klein kids (Andi, 10; Jolie, 8; and Solomon, 3) and our two New York-based Klein kids (Leba, 6; and Zev, 2). And no, we’re not related!.

Together with Lynn, we headed to Dini to see what she had prepared, gain inspiration and let the kids take the reins.

Dini took out a bunch of ingredients from her fridge and pantry and arranged everything on the kitchen island.

Surrounded by cutting boards, kid-friendly knives, peelers, cookie cutters and utensils, Dini truly set the stage for an epic time.

While the “competition” didn’t end up working out quite as planned, the children had an awesome time customizing their own food creations and working together. Despite her initial hesitation, Leba truly enjoyed it!

She even exclaimed that we must go do this at her aunt Mira’le’s home with her cousins!

We left Dini’s house feeling like we just came from a fun family day out, inspired to buy some new fun kitchen tools for the kids and recreate this experience at home. Plus, we left with a new pickle pizza recipe that Zev created and loved!

• Pita • Hummus • Assorted vegetables: cherry tomatoes, romaine lettuce, cucumbers • Apples • Cheese • Yogurt • Pasta sauce • Canned chickpeas • Canned tuna • Pickles • Various condiments

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THE TOOLS: • Cutting boards

• Kid-friendly knives • Vegetable cutters • Plates

RECOMMENDED GADGETS:

COOKING WITH KIDS

D I N I’S W E B S I T E P R E PA N D R A L LY.C O M I S PAC K E D W I T H R E SO U RC E S O N F U N GA D G E TS FO R K I DS, COOKING AND MORE. HERE A R E A F E W T H AT STO O D O U T TO U S

VEGETABLE CUTTERS This unique set of 12 stainless steel cutters can be used to shape anything from fruits and vegetables to sandwiches. It also comes with 20 cute cartoon animal picks that help elevate any plate of food for kids.

JUNIOR KN4ET Tovla Jr. knives come in three sizes and colors, have serrated edges and are dishwasher safe.

• Bowls and whisks

KIDS’ ESSENTIAL KITCHEN SET This 11-piece set is perfect for children who are just starting out in the kitchen.

It includes six plastic knives, two sets of cut-resistant gloves and a cutting board.

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COOKING WITH KIDS

THE RESULTS: ANDI AND JOLIE’S YOGURT AND EGG SALAD PLATTER Yogurt with blueberries and tomatoes alongside egg salad

ZEV’S PICKLE PITA PIZZA Zev chose to top his simple pita pizza with sauce and cheese and the pickles that he chopped by himself with a junior knife. While it does sound bizarre, we have to say that the pickles added a surprisingly good touch.

SOLOMON’S HUMMUS PLATTER Hummus served with oranges and a sliced egg with a blueberry on top, served with nori-stuffed pita

ANDI AND JOLIE’S YOGURT PARFAIT AND AVOCADO TOAST Yogurt with chocolate, cinnamon and oranges, served with a flower-shaped avocadoegg toast

LEBA’S OPEN-FACED PITAS ANDI AND JOLIE’S TUNA AVOCADO PITA SANDWICH Pita with tuna, avocado and tomatoes, served with fruit salad and chopped romaine.

Leba loved using the cutters and had a blast with her creations.

• Flower-shaped pita topped with tomato sauce, sliced tomatoes and fun characters • Yogurt spread with nori made to resemble a garden

TIPS AND TRICKS:

SO M E T I M E S T H E S I M P L E ST T H I N GS I N L I F E A R E T H E M OST F U N A N D M E M O R A B L E . C R E AT I N G T H I S E X P E R I E N C E FO R YO U R K I DS I S SO M E T H I N G W E H I G H LY R EC O M M E N D. L E T T I N G K I DS E X P E R I M E N T T H E M S E LV E S I S T H E B E ST WAY TO I N T RO D U C E T H E M TO N E W I N G R E D I E N TS. L E BA WO U L D H AV E N E V E R E V E N LO O K E D AT N O R I AT H O M E , B U T H AV I N G I T L A I D O U T I N F RO N T O F H E R I N A S E T T I N G L I K E T H I S M A D E H E R G I V E I T A T RY. H AV I N G V EG E TA B L E C U T T E RS I N F U N S H A P E S A N D S K E W E RS W I T H A N I M AT E D C H A R ACT E RS R E A L LY E XC I T E S K I DS. 76

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

SOUP SEASON

I T 'S SO U P S E ASO N N OT H I N G I S M O R E C O M FO RT I N G T H A N A B OW L O F H OT SO U P. H E R E A R E SO M E O F M Y FA M I LY’S FAVO R I T E S TO G E T YO U T H RO U G H T H E W I N T E R S E ASO N .

BY: M A L K I E G O R D O N H I RSC H

u Sp So l i t ken P n e a l a F p

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SOUP SEASON

d n a Dum n e k c p i l h

s g in

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Pu Pu Platter-Inspired Chicken Soup

SOUP SEASON

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SOUP SEASON

Comin' in hot.

One of Malkie's pro-tips (see more on page 37) is to cook and bake in real pans. One of her favorites is this enamel speckled collection from Lulu's located at 445 Central Ave Cedarhurst, NY. To order, call (516) 374-6884 or visit them on Instagram @lulusgifts_.

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SOUP SEASON

GENERAL NOTE: Because I often use very flavorful homemade stock as a base for my soups, I don’t need to add a lot of salt and pepper. Therefore, taste as you go and season at the end as desired. It’s better to err on the side of caution because it’s hard to fix oversalted soup, but you can always add more.

Split Pea Flanken Soup Serves: 8

Soup is fair game in my house. I alternate a lot between orange soup and green soup.

This “green” soup is made richer with the addition of flanken and my homemade stock.

2 2 1 2 1 2 ½ 1 2 4 2

tablespoons olive oil pounds boneless or bone-in flanken onion, diced stalks celery, diced large carrot, diced teaspoons kosher salt, plus more to taste teaspoon freshly ground black pepper, plus more to taste clove garlic, minced cups split peas cups Base Chicken Stock (page 40) cups water, plus more as needed

1. Heat oil in a large pot or Dutch oven over medium heat. Sear flanken for a few minutes per side, just until lightly golden in color; transfer flanken to a plate.

2. Add onions, celery, carrots, salt and pepper; sauté until tender, about 10 minutes. Add garlic and sauté for another 3-5 minutes.

Pu Pu Platter-Inspired Chicken Soup Serves: 6

My kids need their chicken soup to be crystal clear. I learned early on that there even can’t be a sprig of parsley left in the broth! So I cook every component in bags separately, strain soup and prepare a pu pu platter of items. Once you’ve made the base stock on page 40, add chicken and whatever vegetables you’d like. I love sweet potatoes and zucchini, which, along with carrots, are usually the vegetables that get eaten the most.

NOTE: For a bit of a kick, add a jalapeño!

4-6 4 1 2 2 1 1

cups Base Chicken Stock (page 40) cups water onion stalks celery, quartered carrots, quartered zucchini, quartered pound bone-in, skin-on chicken breasts or legs Matzah balls, prepared according to package instructions Noodles, cooked according to package instructions

3. Add split peas and sauté for 2 minutes, then add stock and water.

1. Bring stock and water to a boil in a pot over high heat.

4. Return flanken to the pot. Bring soup to a boil and simmer, covered, for 1 hour.

2. Add vegetables to one mesh bag and chicken to another mesh bag; add to stock. Lower heat and simmer, covered, for 1 hour.

5. Remove flanken and shred or chop into smaller pieces; set aside. Blend soup using an immersion blender, adding more water as needed to reach desired consistency.

Return meat to pot and season with salt and pepper, to taste.

3. To serve, place cooked vegetables in one bowl, matzah balls in one bowl and noodles in another. Shred chicken from bones and place in a bowl. Serve everything on a platter.

4. Ladle broth into bowls and let everyone choose to add whatever they like.

Chicken and Dumplings Serves: 4 Chicken and dumplings is like matzah ball soup’s cozy cousin. These drop dumplings are great in any simmering soup, but are particularly traditional with chicken soup. The addition of frozen peas, a freezer favorite, adds that extra pop of flavor and color.

FOR THE SOUP: 1 teaspoon olive oil 2 bone-in, skin-on chicken legs or 3 boneless chicken thighs 1 onion, diced 3 stalks celery, diced 4 carrots, diced 3 cloves garlic, crushed 3 cups Base Chicken Stock (page 40) 1 cup frozen green peas Kosher salt and freshly ground black pepper, to taste Chopped fresh parsley and/or dill, for garnish FOR THE DUMPLINGS: 1 cup all-purpose flour 2 teaspoons baking powder ½ teaspoon kosher salt Pinch freshly ground black pepper Minced fresh parsley and/or dill, optional ½ cup plus 2 tablespoons water, seltzer or non-dairy milk 1. For the soup, heat oil in a large pot or Dutch oven over medium-high heat. Sear chicken until lightly browned on both sides (the goal is just to get some color on the chicken, not to fully cook it), then transfer to a plate.

2. Add onions, celery, carrots and garlic; sauté for 5 minutes.

3. Add stock and return chicken to the pot. Lower heat and simmer, covered, for 30 minutes.

4. Remove chicken from the pot. Remove chicken from bones and shred it; set aside.

5. For the dumplings, mix all ingredients until incorporated. Drop spoonfuls of batter into the simmering soup and cook, covered, for 8 minutes, then cook, uncovered, for another 8 minutes.

6. Add peas and shredded chicken to the pot; cook for 2 minutes just to warm up the peas and chicken. Season with salt and pepper, to taste. Garnish with fresh herbs before serving.

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Your Chanukah table isn’t fully set without

THE OTHER SIDE OF THE CORK

Thinkers T H E S P I R I T O F T H I N K E RS S P I R I T S

T

WHO IS WISE? ONE WHO LEARNS FROM EVERY PERSON.

BY: YA E L E . G E L L E R, M P H

he world of whiskey and spirits has unlimited growth potential, and in the last few years worldwide, this industry has continued to grow with an array of unique offerings, including small batch, specially sourced and boutique distilleries from all over the world. Additionally, there is a burgeoning spirits industry growing in Israel.

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It is no secret that Israelis are innovative and hardworking, and we are witnessing a boom in the Israeli whiskey industry. Thinkers is a newer Jerusalem-based distillery founded to bring the most elegant spirits to your glass from the City of Gold. Located in a beautiful storefront in the Shuk of Mahane Yehuda market in Jerusalem, Thinkers combines class and innovation in its bottles. www.fleishigs.com

THE OTHER SIDE OF THE CORK

Born and raised in the New York metro area, Bennett Kaplan, the main proprietor and owner of the distillery, proudly made aliyah over 30 years ago.

Following his passion for fine spirits, he started Thinkers in 2018. He saw the market in Israel as an opportunity to start a distillery when the Israeli whiskey movement was still in its infancy. Sourcing materials from all over the world, he felt that he had a unique approach and opportunity to offer spirits including vodka, gin and bourbon. By now, everyone knows that Israelis have an unbreakable spirit with chutzpah and are known as the

startup nation, taking inventions and innovations and improving them to a point that no one can deny they have improved manifold. He coined and trademarked the word "Furthered," which graces all Thinkers bottles.

Thinkers whiskey combines traditional processes with modern science and technology to produce products that surpass the current highest benchmark in spirit quality.

Thinkers is currently producing 40/60 Vodka, Israeli Sunset Gin, Jerusalem Dry Gin, 52/48 Vodka and Dew Of B’Dolah Bourbon.

THINKERS VODKA

Thinkers started with vodka, since it is really difficult to get the perfect balance when distilling pure vodka. The 40/60 vodka doesn’t sacrifice on taste and has incredible smoothness. Thinkers' vodka is elegant, absorbing delicate flavors.

It is blended with evaporated water obtained from the air in Jerusalem using special technology, as well as specially sourced red wheat from Champagne, France. Bennett stresses that the technology used to create the perfect water is as important as the grain source. The mouthfeel is DECEMBER 2023 Fleishigs

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of 80 proof, which translates to 40% alcohol, with a maximum of 75% alcohol. The Dew of B’Dolah was born in the United States, raised on the seas and matured in Jerusalem. It is produced in the USA from a wheated mash of grains, undisturbed in a barrel for four months, before being placed on a ship to slowly sail from the United States to Haifa, Israel. The barrels are left in the open air in Haifa to age for another three and a half years before bottling. Dew of B’Dolah is a Kabbalistic term that describes the state of a perfect, harmonious balance between many different factors, and Thinkers certainly achieves just that with this spirit.

THINKERS DRY GIN:

THE BARRELS ARE LEFT IN THE OPEN AIR IN HAIFA TO AGE FOR ANOTHER THREE AND A HALF YEARS BEFORE BOTTLING.

also key to the experience of wellmade distilled products. Thinkers harnesses technology and works with scientists to create beautiful products.

The vodka is balanced and has no acid or sugars added to it during its processing. Additionally, there is no need to mix, freeze and try to change vodka to get the balance people crave in spirits. This spirit won the award for the top Double Gold Medal at the 2021 SIP competition held in San Francisco.

Thinkers also offers a classic London dry gin dubbed Jerusalem Gin, with classic notes of juniper, lime peels, licorice and coriander. They also produce another gin called Israeli Sunset; as one can imagine, it's a more playful expression of their classic gin, combining more fruity notes such as rose petals, orange peels and strawberries. It is considered to be romance in a bottle and can be enjoyed on its own or mixed in cocktails. It has won acclaim for both bottle design and taste in the 2021 SIP competition.

These interesting boutique offerings are certainly unique in their development as well as their presentation in stunning bottles and are worth a try if you are as intrigued as I am. L’Chaim!

THINKERS BOURBON:

In order to earn the bourbon classification, several factors must be met. The Dew of B’Dolah meets all of them in a unique way. Bourbon must be made of 51% corn mash, aged in charred new oak barrels in the United States at 160 proof and barreled at a maximum of 125 proof.

Once it is ready, it must be a minimum 86

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Discover Millstein’s! Our unwavering commitment to bringing you only the highest standard farm-direct grains ensures professional, unmatched quality in every challah, cake, and pastry you'll bake.

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SOMETHING SWEET

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IS FOr Cookie BY: A D I N A S I L B E R M A N

W H E T H E R C H E W Y O R C R I S PY; J U M B O, B I G O R S M A L L ; WA R M O R C O L D, C H O C O L AT E C H I P C O O K I E S A R E I R R E S I ST I B L E I N E V E RY WAY. H E R E I S A RO U N D U P O F R EC I P E S TO K E E P O N H A N D FO R W H E N E V E R T H E M O O D ST R I K E S.

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SOMETHING SWEET

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SOMETHING SWEET

L

egend has it that the chocolate chip cookie was invented by accident. In 1938, in an effort to innovate and attract more customers to her bed and breakfast, Ruth Graves Wakefield added chopped up bits of a Nestle semi-sweet chocolate bar to her standard cookie batter, thinking the bits would melt and flavor the cookie chocolate. Instead, the bits melted only slightly and stayed in place. Crowds flocked to her Toll House Inn and she sold the secret recipe to Nestle, receiving a lifetime supply of chocolate in return.

Thanks to Wakefield, we have the concept, but thanks to the creators of non-dairy chocolate chips and butter substitutes, we have the ultimate gift: the ability to eat a chocolate chip cookie whenever we want, even after a juicy steak. Pareve chocolate chip cookies are the ultimate Jewish-American comfort dessert.

But where to start? Since its invention in 1938, the chocolate chip cookie has seen many variations and adaptations.

Ask four people what kind of chocolate chip cookie they like and you’ll likely get four different answers. Variety in texture, richness and size means that there is a chocolate chip cookie to satisfy each and every palate. Here are several of my favorite chocolate chip cookie recipes, each of which are only slightly different, but yield vastly different final products. Be mindful of the details — how to prepare the butter alternative; when to add chocolate chips; baking temperature; and baking time. I love using a cookie scoop to get uniform cookies every time. The best thing about these recipes is that the cookie dough doesn’t need to be chilled!

Gooey, chewy, salty.

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Be the chunk you want to eat in the world.

SOMETHING SWEET

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SOMETHING SWEET

Crispy and Chewy Chocolate Chip Cookies Yield: 12 large cookies

There is a time and place for every kind of cookie, but it’s always time for this one!

Thicker in the middle than at the chewy, caramelized edges, this recipe is inspired by a cookie I had at a bake sale growing up in Toronto.

NOTE: For smaller cookies, use a 1 tablespoon measure and reduce baking time to 8 minutes.

1½ 1 1 2 2 2 1 3 1

cups dark brown sugar cup sugar cup (2 sticks) non-dairy butter substitute, melted eggs teaspoons pure vanilla extract teaspoons kosher salt teaspoon baking soda cups all-purpose flour cup chocolate chunks, plus more for adding before baking Flaky salt, for topping

1. Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside.

2. Whisk brown sugar, sugar and butter until well combined. Add eggs, vanilla, salt and baking soda; mix to combine. Add flour and mix until just incorporated, then add chocolate chunks.

3. To make evenly shaped cookies, use a ¼-cup measuring cup or cookie scoop.

Roll cookie dough into smooth balls and arrange, two inches apart, on the prepared baking sheet.

4. Place a few more chocolate chunks on the surface of each cookie and sprinkle with flaky salt. Bake for 12 minutes, until the edges are crisp and centers are still a little gooey.

Soft and Fluffy Chocolate Chip Cookies Yield: 12 large cookies

This version of chocolate chip cookies is the perfect cross between cake and cookie.

NOTE: For smaller cookies, use a 1 tablespoon measure and reduce baking time to 8 minutes.

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Fleishigs DECEMBER 2023

1 ½ ½ 2 2 1 1 2½ 1

cup dark brown sugar cup sugar cup vegetable oil eggs teaspoons pure vanilla extract teaspoon baking soda teaspoon kosher salt cups all-purpose flour cup semi-sweet chocolate chips, plus more for adding after baking

1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

2. Whisk brown sugar, sugar and oil until well combined. Add eggs, vanilla, baking soda and salt; mix to combine. Add flour and mix until just incorporated, then add chocolate chips.

3. To make evenly shaped cookies, use a ¼-cup measuring cup or cookie scoop.

Roll cookie dough into smooth balls and arrange, two inches apart, on the prepared baking sheet.

4. Bake for 10 minutes, until the edges are just starting to brown slightly. Remove from the oven and immediately place a few more chocolate chips on the surface of each cookie.

Crunchy Chocolate Chip Cookies Yield: 24 small cookies

These cookies are reminiscent of those store bought crunchy cookies — perfect to enjoy alongside a cup of coffee or tea.

If you store these tightly covered, they will soften slightly, so if you want to preserve that crunch, store uncovered or in a container that isn’t completely sealed.

1 ¾ ¾ 2 1 1 1 2 1½

cup (2 sticks) non-dairy butter substitute, softened cup dark brown sugar cup sugar eggs teaspoon pure vanilla extract teaspoon baking soda teaspoon kosher salt cups all-purpose flour cups semi-sweet chocolate chips, plus more for adding after baking

1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

2. Whisk butter, brown sugar and sugar until well combined. Add eggs, vanilla, baking soda and salt; mix to combine. Add

flour and mix until just incorporated, then add chocolate chips.

7. To make evenly shaped cookies, use a 1-tablespoon measuring spoon or cookie scoop. Roll cookie dough into smooth balls and arrange, two inches apart, on the prepared baking sheet.

8. Bake for 10-12 minutes, until cookies are golden brown. Remove from the oven and immediately place a few more chocolate chips on the surface of each cookie.

Mini Cookie Bites Yield: 45-50 mini cookies

One of my husband’s biggest pet peeves is when people take half a cookie and leave the other half behind. I created this recipe to avoid that problem! Because each cookie is only one bite, there is no need to split them in half; better yet, you’ll probably keep coming back for more! The secret to an extra-addictive flavor here is an unexpected dash of cinnamon. ½ ½ ¼ 1 1 ½ ¼ ⅛ 1⅓ ½

cup (1 stick) non-dairy butter substitute, melted cup brown sugar cup sugar egg teaspoon pure vanilla extract teaspoon kosher salt teaspoon baking soda teaspoon cinnamon cups all-purpose flour cup mini semi-sweet chocolate chips, plus more for adding after baking

1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.

2. Whisk butter, brown sugar and sugar until well combined. Add egg, vanilla, salt, baking soda and cinnamon; mix to combine. Add flour and mix until incorporated, then add chocolate chips.

3. To make evenly shaped cookies, use a ½ teaspoon measuring spoon. Roll cookie dough into smooth balls and arrange, 1 inch apart, on the prepared baking sheet.

4. Bake for 8 minutes, until set; the cookies will still be light in color. Remove from the oven and immediately place a few more mini chocolate chips on the surface of each cookie.

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SOMETHING SWEET

Bakery-Style Giant Chocolate Chip Cookies Yield: 4 giant chocolate chip cookies

When you bite into this cookie, you will be immediately transported to the giant chocolate chip cookies on display at your favorite bakery.

1

1 ½ 2 2 1 1 ½ 3 1

cup (2 sticks) non-dairy butter substitute, softened cup dark brown sugar cup sugar eggs teaspoons baking powder teaspoon pure vanilla extract teaspoon kosher salt teaspoon baking soda cups all-purpose flour cup semi-sweet chocolate chips, plus more for adding before baking

1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper; set aside.

2. Whisk butter, brown sugar and sugar until well combined. Add eggs, baking powder, vanilla, salt and baking soda. Add flour and mix until incorporated, then add chocolate chips.

3. To make evenly shaped cookies, use a 1-cup measuring cup to size the dough. Roll cookie dough into smooth balls and arrange 2 cookie dough balls on each baking sheet, at least 2 inches apart.

Place some more chocolate chips on the surface of each cookie before baking.

4. Bake for 18-20 minutes, until golden brown.

CHANGE IT UP: Instead of chips, try chunks, like chopped 7th Heaven original chocolate, for luscious pools of chocolate.

Individual Chocolate Chip Cookie Skillets Yield: 5 (5- or 6-inch) individual skillets

There’s nothing better than a warm chocolate chip cookie, and by serving it in individual skillets, the cookies stay nice and toasty (not that they will last long enough to cool down!) Top with ice cream for the ultimate satisfying, rich dessert perfect for any time of year.

NOTE: You can find 5- or 6-inch individual skillets on Amazon by Lodge.

1 1 1 2 2 1 1 2½ 1

cup vegetable oil cup brown sugar cup sugar eggs teaspoons pure vanilla extract teaspoon baking soda teaspoon kosher salt cups all-purpose flour cup semi-sweet chocolate chips Ice cream, optional, for serving

1. Preheat oven to 350°F. Grease 5 (5- or 6-inch) individual cast-iron skillets.

2. Whisk oil, brown sugar and sugar until well combined. Add eggs, vanilla, baking soda and salt; mix until combined.

Add flour and mix until incorporated, then add chocolate chips.

3. Divide among the prepared skillets and flatten to the edges.

4. Bake for 12 minutes, until edges just begin to brown and centers are still slightly gooey. Top with vanilla ice cream (if desired) right before serving.

DECEMBER 2023 Fleishigs

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R E C I P E

I N D E X

CONDIMENTS & EXTRAS 42 Special Sauce M Q 42 Homemade Pizza Dough FF M

43 Israeli Salad Q 43 The Potato Kugel That Doesn't

SWEET TREATS 44 Cinnamon Swirl Crumb Cake FF

Make it to the Table FF

46 Double Chocolate Pudding Brownies

57 Fennel Slaw

SOUPS 40 Base Chicken Stock 40 Chicken Orzo Soup FF

62 Loaded Hawaij Pecan Baked Apples

61 Roasted Delicata Squash with

94 Crispy and Chewy Chocolate Chip

Herbs and Pomegranate Seeds

Cookies FF

61 Jeweled Jasmine Rice with

94 Soft and Fluffy Chocolate Chip

Pistachio Gremolata

Cookies FF

57 Roasted Fennel and Potato Soup with Fennel Slaw 82 Split Pea Flanken Soup

94 Crunchy Chocolate Chip Cookies 94 Mini Cookie Bites FF

FISH

82 Pu Pu Platter-Inspired Chicken Soup FF

41 Fish Tacos FF

82 Chicken and Dumplings FF

41 Oven-Baked Flounder M Q

95 Bakery-Style Giant Chocolate Chip Cookies FF 95 Individual Chocolate Chip Cookie Skillets

SALADS & SIDES

CHICKEN & MEAT

20 Ultimate Vegan Pasta Bake M

28 Beer-Braised French Roast FF M

38 Chili Lime Broccoli M

38 Roast Chicken and Potatoes FF

41 Classic Coleslaw Q

38 Glazed Roast Chicken FF

41 Pico de Gallo Q

42 Viral Smashburger Tacos FF

42 Spaghetti Aglio Olio M

59 Curried Roast Chicken in Ginger

Key: FF

Family-Friendly

M

Minimal Ingredients

Q

Quick

Coconut Broth

96

Fleishigs NOVEMBER 2023

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Make Your Next Party at TrasTevere We offer a Variety of Private Party Options: Sheva Brochos Vort Bar and Bas Mitzvahs L’Chaim Upsherin And so much more...

1391 Coney Island Brooklyn NY 11230

events@tras-tevere.com

(718)758-2888 Under the Strictest Glatt Supervision of the OU- Orthodox Union

Kemach Yoshon Beis Yosef Bishul Yisrael

LAST BITE

Bowled Over BY: ELISHEVA TAITZ Drawing on classic winter comfort food, a bowl of hot soup or stew is sometimes all you want to cozy up to for a hearty dinner. Here are some choices from prior issues that are sure to satiate and take you through the winter months (and beyond, if you like to eat soup all year like me!).

#yesitsontheapp

MEXICAN MEATBALL SOUP ISSUE #32 By: Dini Klein The best part about this family-friendly recipe is that, in true Prep + Rally form, it can be prepared in advance and refrigerated (or frozen!) for later use. Amp it up with cooked rice for a full meal.

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PHO ISSUE #46 By: Naphtali Sobel Pho is a Vietnamese soup with a base of richly-flavored bone broth that utilizes fragrant whole spices. It’s Jewish Penicillin with a unique flair.

ISRAELI-INSPIRED BUTTERNUT SQUASH SOUP ISSUE #30 By: Shifra Klein Hawaij, a Yemeni spice blend, gives this soup its warm flavor. Blend the soup for a creamy version or serve it chunky, depending on your preference.

SHAWARMA SAUSAGE AND CHICKPEA STEW

OVERNIGHT CHICKEN CONGEE

ISSUE #17

By: Shifra Klein

By: Fleishigs Test Kitchen This protein-packed dish comes together in no time with a few pantry staples.

ISSUE #37 This recipe is meant to cook overnight, making it a great alternative to Shabbos cholent.

CORN SOUP WITH CHUNKY GUACAMOLE AND TORTILLA CRISPS

CELERIAC SOUP WITH PARSLEY OIL AND TOASTED ALMONDS

MISO CHICKEN AND VEGETABLE SOUP

ISSUE #38

ISSUE #42

By: Mushky Perlstein

By: Adina Silberman

By: Reena Goldberger

Craving summer flavors but still want a soup?

Just use frozen corn for this delicious, creamy hot bowl of comfort.

Celeriac, otherwise known as celery root, is an underrated root vegetable with a deep celery flavor. Once cooked down, it blends up to creamy, dreamy perfection.

Fleishigs DECEMBER 2023

P

ISSUE #21 Add miso to traditional chicken soup for an unparalleled depth of flavor. When purchasing, look for white miso for the mildest flavor or red/brown miso for the deepest flavor.

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Heart.Works

N E K C I H C N I K P M U P O T A M O T ndups Recipe Rou

orting 60+ Comf es Soup Recip p ou U Y m r a W o t

60+ Comforting Soup Recipes to Warm You Up

From Chicken to Pumpkin to Tomato, dive into a pile of over 60 of our favorite fall soup recipes that'll leave you warm and cozy. Get your soup on!

The fruit of l’albero del pane

CAMPANIA CALABRIA

Italy’s annual Chestnut Fair celebrates harvest season attracting about 100,000 attendees tasting 30,000kg of smokey chestnuts daily! ©

Heart.Works | Custom Artwork by Anta Aleksandrova, 2022

There are as many ways to say chestnuts in Italy as there are regions: Castagne, Crudela, Feruda, Güciaröl, Cjastine, Panella, and Pastiddha. Alternatively, they can simply go by Tuscanini Roasted Chestnuts. — Taste Tuscanini, Know Italy.