Fleishigs Magazine Issue 056 - Mar 2024 by Fleishigs Magazine

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EDITOR’S LETTER

THIS MONTH’S CONTRIBUTORS

BUTCHER’S CUT Spare ribs

BREAKING BREAD Persian-inspired challah

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EDITOR'S LETTER

IF YOU ASK MOST KIDS what their favorite Jewish holiday is, Purim is likely in the top three. Not so much for most adults, who are likely balancing preparing and distributing mishloach manot packages (prep and distribution), hearing megillah and taking part in the seuda — all exciting aspects of Purim, but less so when there is so much to do. This issue is dedicated to making Purim fun for us adults. Fleishigs contributor Adina Silberman had the idea of three themes that carry over from feast to outfit to edible gifts. In all honesty, I am not much of a theme person, and while she shared the ideas with me last year, I pushed it aside for other content. Once I really read through it I thought, how fun to embrace a full-on concept and create worthy experiences right in your own home? Take a trip to Paris, Hawaii or go simple with breakfast for dinner. What I also loved about the recipes is how well many of them work on their own for Shabbos and all week long. From the breakfast feast alone, I can't even tell you at this point how many breakfast cookies I have made for my family, and I am completely obsessed with the brownie-like oatmeal cake. I am truly excited for you to either embrace a fullon theme or pull out inspiration from the pages before you. On the topic of excitement, Purim is the holiday all about feeling joy and happiness that encompasses the entire month of Adar. It is written in the Talmud, “Mishenichnas Adar marbim b’simcha,” which means, “From the

THE PURIM ISSUE

beginning of Adar, we increase in joy.” This concept of enhancing happiness is based on the story we read in Megillat Esther, which details the story of how the Jews went from being at the doors of annihilation to being saved. Thus, Mordechai declared the fourteenth and fifteenth day of Adar one of celebration, as it was “the month which for them was turned from sorrow into gladness and from mourning into a holiday.” Rabbi Jonathan Sacks, z’l, brilliantly shares how the story of Purim is the antidote for all future generations dealing with the terror of being destroyed. To quote Rabbi Sacks, “You defeat fear by joy. You conquer terror by collective celebration. You prepare a festive meal, invite guests, give gifts to friends. While the story is being told, you make a rumbustious noise as if not only to blot out the memory of Amalek, but to make a joke out of the whole episode. You wear masks. You drink a little too much. You make a Purim spiel…It is the most counter-intuitive response to terror and the most effective. Terrorists aim to terrify. To be a Jew is to refuse to be terrified.” This message really resonated with me this Purim season particularly, and I hope the pages of this magazine will be a tool to help bring some much needed joy this Adar season!

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 CHEF Suchi Mittel 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

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

DINAH BUCHOLZ is the New York Times bestselling author of The Unofficial Harry Potter Cookbook and a freelance writer. She can be reached through her website dinahbucholz.com.

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 comanages 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.

NAFTALI HANAU is the CEO of Grow & Behold, which specializes in expertlybutchered premium quality kosher meats that are delivered nationwide. Naf’s passion for kosher meat led him to learn shechita before founding Grow & Behold, which produces pasture-raised beef, veal, lamb and poultry, with no hormones or antibiotics. Find out more at growandbehold.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.

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 cofounded 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.

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.

ELISHEVA TAITZ works full-time 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.

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Spare

BUTCHER'S CUT

Ribs BY: N A F TA L I H A N AU

Fleishigs MARCH 2024

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BUTCHER'S CUT

THE CUTS

Technically, the closest kosher option for spare ribs would be a lamb breast with 7-11 bones, cut long. However, this is not the typical way that lamb is broken down and is very hard to find. Most commonly, you’ll find kosher spare ribs cut from the plate, or belly, of a steer. This is the same section that is used to make 3-bone short ribs, English short ribs, plate-flanken and Korean short ribs – so we’re talking about very nicely marbled, flavorful pieces of meat. However, kosher spare ribs are not cut in a rack. They are generally cut into even pieces, about 1½ inches wide by 4 inches long. Each piece will contain some bone, with meat on either side and the top.

PREPARATION AND COOKING TIPS

T H AT F I N G E R- L I C K I N G C U T I S E AS I E R T H A N YO U T H I N K TO P R E PA R E A N D E V E N E AS I E R TO SAVO R

pare ribs are delicious, beefy, well-marbled and tender when slow-cooked, either by braising, indirect grilling or smoking. They’re frequently prepared with a sweet glaze or barbecue sauce.

Once again, there is some name confusion around this cut. In this case, it comes from the fact that in nonkosher, “spare ribs” generally refer to a rack of 11-13 connected pork ribs cut from the belly. These pork spare ribs are nicely marbled (in contrast to the much leaner baby back ribs, which are analogous to beef back ribs, with leaner and more tender meat).

Spare ribs can be braised in liquid at a low temperature until tender. They can also be grilled or smoked. Since there is a lot of fat in the meat, you may want to braise the spare ribs in advance, then allow to cool and skim off the fat before reheating to serve. You can grill spare ribs relatively quickly – sear first, then cook over indirect heat for 30-45 minutes. If using a sweet glaze, add it towards the end of cooking to avoid burning. Grilled spare ribs will be on the tougher side, but still tasty. You can also cook them in a smoker for 3-4 hours. If you’re following a recipe for pork spare ribs, you may need to adjust the total cooking time to achieve your desired tenderness. The trick with spare ribs (or any cut from the plate) is to cook them until they are tender, but not completely falling apart, so you can eat them off the bone. MARCH 2024 Fleishigs

THE TEST

BUTCHER'S CUT

SHLOMO KLEIN FLEISHIGS PUBLISHER

MENDY HERZ

CHEF AND MANAGER OF KOL SAVE SUPERMARKET

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

osher meat in the United States today is typically sourced from various areas, most commonly the United States, Mexico, Argentina and Chile. The source of meat can at times impact the flavor and, because they are different, the optimal cooking method. Even within regions, there is meat of differing quality. To truly gain unbiased insight into the differences amongst the various sources of beef, we have been conducting blind taste tests in our test kitchen, where we use the exact same cooking method to cook the same cut of meat sourced from different countries. In past issues we have covered French roast and

Fleishigs MARCH 2024

hanger steak. When it came to French roast, there was truly no discernible difference amongst the various sources of beef. In fact, some preferred the Mexican French roast to the American one. Hanger steak fared differently — tasters were able to distinguish the various sources and taste a difference.

T H I S M O N T H , W E T E ST E D THREE DIFFERENT SO U RC E S O F S PA R E R I B S — A M E R I CA N S PA R E R I B S F RO M G O U R M E T G L AT T, M E X I CA N S PA R E R I B S F RO M KO L SAV E A N D PAST U R E- R A I S E D, G R ASS F E D A M E R I CA N B E E F F RO M G ROW & B E H O L D.

THE COOK/ THE METHOD Because of the fat content in the ribs, we took a simple approach. We covered and braised the spare ribs in a 3500F oven for 2½ hours, then drained off the fat and glazed them with a delicious gochujang barbecue sauce (recipe follows). After glazing, we covered the spare ribs and cooked them for another 20 minutes, then reglazed and cooked them uncovered in a 5500F oven for 5 minutes, just until the sauce was caramelized.

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BUTCHER'S CUT

ELISHEVA TAITZ FLEISHIGS EDITOR

THE TASTE TEST

THE SUBTEST

The testers were mixed in their respective responses. Due to preconceived notions that all pasture-raised beef is tougher, some assumed that the Grow & Behold pasture-raised beef was the store-bought American one, as it came out the most tender. Shout out to Fleishigs editor Elisheva Taitz, who was able to distinguish the various sources without a hitch.

When we drained the cooking liquid and fat from the pans of beef, we reserved each in a container and compared the results. It was fascinating to see! Grow & Behold spare ribs left pure fat. The American spare ribs left 90% fat, while the Mexican was about 50% fat and 50% liquid. The variations reflected the extra water in the meat, as the healthiest, plumpest cows retain less liquid.

A UNIQUE TAKEAWAY Mendy Herz, private chef and general manager of Kol Save supermarket, shared how you can actually make up for the tougher meat by cooking it longer and slower. He recommends cooking spare ribs in a 180-2000F oven overnight or at 2750F for 5 hours. In fact, another taster and chef previously mentioned that to cook meat in an ideal manner, one should cook it to temperature versus a specific amount of time. As not all meat is created equal, each cut can benefit from a customized cooking time to reach its ideal temperature. Once ideal temperature is reached, one can more confidently assume that an ideal texture is achieved as well.

Upcoming theories we are working on: • Using the sous vide method on different quality roasts • 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.

MARCH 2024 Fleishigs

BUTCHER'S CUT

G O C H UJA N G - G L A Z E D S PA R E R I B S

SPI

Fleishigs MARCH 2024

UP YO

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BUTCHER'S CUT

L E M O N - H A R I SSA S PA R E R I B S

PRE PA R E TO

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MARCH 2024 Fleishigs

BUTCHER'S CUT

Lemon-Harissa Spare Ribs Serves: 10-12

6 1½ ½ ¼ ¼ ¼ 2 2 1 1 1

By: Chef Yos Schwartz

pounds spare ribs, at room temperature teaspoons kosher salt teaspoon freshly ground black pepper Juice of 2 lemons cup honey cup oil cup finely diced onion tablespoons soy sauce tablespoons harissa tablespoon paprika teaspoon dried oregano teaspoon garlic powder Lemon wedges, for serving

OVEN METHOD 1. Preheat oven to 3500F. Season ribs with salt and pepper. 2. Arrange ribs, bone-side down, on a rack in a shallow roasting pan. Cover and cook for 1 hour, until fork tender. Alternatively, cook for 3-4 hours in a 2750F oven. Drain the juices from the pan and discard. 3. For the glaze, mix lemon juice, honey, oil, onion, soy sauce, harissa and spices. Brush some of the glaze onto the ribs and continue cooking, uncovered, for another 30-45 minutes, until meat is even more tender, brushing occasionally with remaining glaze. Serve with lemon wedges.

GRILL METHOD 1. Set up a gas or charcoal grill for indirect cooking, with a hotter side and a cooler side. Season ribs with salt and pepper. 2. Grill ribs over indirect heat for 45-90 minutes, turning occasionally, until meat is tender and bones feel loose. 3. For the glaze, mix lemon juice, honey, oil, onion, soy sauce, harissa and spices. Brush some of the glaze onto the ribs, then transfer to the hot side of the grill and grill for 3-5 minutes. Flip and brush with more glaze and grill for 3-5 minutes. Continue flipping and glazing until a caramelized crust forms. Serve with lemon wedges.

Fleishigs MARCH 2024

Gochujang-Glazed Spare Ribs Serves: 8

By: Shifra Klein

This tangy sauce has just a bit of a spicy kick from the gochujang, but isn’t overpowering at all.

NOTE: This grill method is a bit different from the one above. Here, the ribs are only finished on the grill, allowing them to cook in the oven until buttery soft and tender and then kissing them with a bit of char that we all know and love from grilled fare. 5 ⅓ ⅓ ¼ ¼ 2 2 1 3

pounds spare ribs cup gochujang cup orange juice cup honey cup brown sugar tablespoons toasted sesame oil tablespoons soy sauce teaspoon ground ginger or 1 tablespoon grated fresh ginger cloves garlic, minced Toasted sesame seeds, for garnish

OVEN METHOD 1. Preheat oven to 3500F. Arrange ribs in a single layer in a baking pan. Cover tightly with foil and cook for 2 hours and 45 minutes. Drain the juices from the pan and discard. 2. For the glaze, mix gochujang, orange juice, honey, brown sugar, sesame oil, soy sauce, ginger and garlic. Brush some of the glaze onto the ribs and continue cooking, uncovered, for 15 minutes. Increase oven temperature to 5500F, glaze once more and cook for another 3 minutes. Flip ribs, glaze and cook for another 3-5 minutes. Garnish with sesame seeds.

GRILL METHOD 1. Follow oven method instructions, adjusting cooking time to 2½ hours. Drain the juices from the pan and discard. 2. Set up a gas or charcoal grill to medium heat. 3. For the glaze, mix gochujang, orange juice, honey, brown sugar, sesame oil, soy sauce, ginger and garlic. Brush some of the glaze onto the ribs and grill for 3 minutes, then flip and grill for another 2 minutes. Increase heat to medium-high (or move to a hotter section of grill), glaze and grill for another 1-2 minutes. Garnish with sesame seeds.

F I N D M O R E R I B R EC I P E S I N T H E S E AS O N A L F E AST O N PAG E S 5 4 A N D 63.

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BUTCHER'S CUT

Spare Rib Stew Serves: 6

2 3 3 1 3 1 1 1 ½ 2 1 2 1 3 2

By: Shifra Klein

tablespoons oil pounds spare ribs tablespoons all-purpose flour onion, thinly sliced cloves garlic, thinly sliced tablespoon smoked paprika teaspoon ground coriander teaspoon kosher salt teaspoon ground black pepper tablespoons tomato paste cup red wine cups chicken stock tablespoon honey Russet potatoes, peeled and cubed bulbs fennel, halved (discard tops)

1. Heat oil in a large pot or Dutch oven over medium heat. Coat spare ribs in flour and sear for 5-6 minutes per side; transfer ribs to a plate. 2. Add onions to the pot and sauté until translucent, 10-15 minutes. Add garlic and sauté for another 2 minutes, until fragrant. Add spices and cook for another minute. 3. Add tomato paste and cook for another 2 minutes. 4. Add wine and use a wooden spoon to scrape up any browned bits at the bottom of the pot. Add chicken stock and honey. 5. Return ribs to the pot, lower heat and simmer, covered, for 1 hour. 6. Add potatoes and fennel and cook for another 1½ hours, until ribs are fork tender.

MARCH 2024 Fleishigs

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CHALLAH AT ME

BREAKING BREAD

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BREAKING BREAD

W H AT B E T T E R WAY TO B EG I N YO U R P U R I M F E AST T H A N B R E A K I N G B R E A D W I T H A P E RS I A N - I N S P I R E D C H A L L A H ? I N F U S E D W I T H F L AVO RS L I K E SA F F RO N , HONEY AND CLEMENTINE, THIS CHALLAH EMBODIES T H E LUXU R I E S O F Q U E E N E ST H E R’S F I N E ST BA N Q U E T. BY: J O H A N N A ROT H E N B E RG

Saffron and Honey Challah Yield: 2 medium challahs

3. Once yeast has bloomed, add eggs, egg yolk, olive oil, honey and clementine zest; whisk to combine, then set aside.

plastic wrap and a kitchen towel; set aside to rise in a warm place for 45 minutes until doubled in size.

Infused with saffron, studded with golden raisins and topped with crunchy almonds, this challah is buttery in flavor and rich in color — the perfect addition to your Purim seuda.

4. Mix flour and kosher salt in another large mixing bowl. Pour yeast mixture into the flour and stir with a dough whisk or wooden spoon to create a rough, shaggy dough.

7. While dough is rising, mix raisins with clementine juice; set aside to soak.

NOTES: • The temperature of the warm water should be delicately warm, as water that is too hot might kill the yeast.

5. Turn dough onto a clean kitchen counter and begin kneading the dough by pushing it with the palm of your hands, dragging it forward on the counter, then folding it back over itself, giving it a quarter turn between each knead. This dough starts off very sticky, so add some additional flour as you knead (anywhere from ¼ -⅓ cup) until dough becomes smooth and supple, but still has a little tackiness left.

• Using a kitchen scale is the best measurement method for baking, especially for bread. FOR THE CHALLAH: ½ teaspoon saffron threads 1 cup warm water 1 tablespoon + 1½ teaspoons active dry yeast 1 teaspoon sugar 2 eggs + 1 egg yolk, lightly beaten ¼ cup extra-virgin olive oil, plus more for greasing bowl ⅓ cup honey 1 teaspoon clementine zest 500 grams bread flour (roughly 4 cups), plus more for kneading 1 tablespoon + 1 teaspoon kosher salt ⅔ cup golden raisins, roughly chopped Juice of 1 clementine (about ¼ cup)

6. Lightly coat one of the mixing bowls with a few tablespoons of olive oil. Place dough into the bowl and give it a little swirl around to coat with oil. Cover bowl with

8. After 45 minutes of rising, punch dough down and fold soaked raisins into the dough in four additions, giving it a quarter turn between each fold. Cover again and set aside to rise for another 35 minutes. 9. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside. 10. Braid dough as desired, then cover with a kitchen towel and set aside to rise in a warm place until doubled in size. (The dough is fully proofed when you poke the dough with your finger and it doesn’t spring back right away.) 11. Brush challahs with egg wash and allow it to dry for 1 minute. Brush on a second layer of egg wash, then top generously with slivered almonds. Bake for about 30 minutes, until deeply golden and the bottom of a challah sounds hollow when you tap it.

FOR TOPPING: 1 egg yolk, beaten with ¼ teaspoon water Slivered almonds 1. Rub saffron firmly between your palms, crumbling it as small as you can, then place into a large mixing bowl with warm water. Let saffron steep for about 4 minutes. 2. Add yeast and sugar to the bowl; stir to combine, then set aside to bloom, about 5 minutes. MARCH 2024 Fleishigs

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The C O V E T E D T R E A S U R E S of I TA L I A Deep within the rustling woods of Piedmont is the hidden delight known as the Black Truffle. Renowned as one of the world’s most expensive edible mushrooms, it owes its allure to its elusiveness and scarcity. Deemed "magical" by locals for its ability to grow without roots, this subterranean wonder thrives underground near the base of trees, including oak, beech, birch, poplars, and pines—a delicate dance between root and fungi.

Italian truffle hunters enlist the exceptional olfactory skills of Lagotto Romagnolo and Beagle dogs to track down and unearth these coveted mushrooms by their elusive scents. Once retrieved, they are then

brought to local markets and culinary maestros within their networks. A pound of truffles can easily fetch a hefty price, often selling for hundreds or even thousands of dollars! Known for its intense

KNOW YOUR TRUFFLES Sporocarpo The whole truffle, measuring between 3/4 and 3 1/2 inches

Gleba The interior flesh

Verruche The knobby bumpy elvations of the truffles

Peridio The outer skin of the fungus

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aromatic aura and earthy flavor, the dark-hued jewel is hailed by chefs for its harmonious blend of earthy nuttiness and rich chocolate undertones. Revered as the “diamond of cookery” or the “black pearl,” this rare natural treasure has found its way to refined tables worldwide, wherever discerning chefs can lay their hands on them. This may sound like a lot of fluff; however, it’s all true, and we’re proud to bring Tuscanini’s authentic Italian Truffles to your table.

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with Onion Truffle Jam & Truffle Mashed Potatoes

ITALIAN SALMON CRUDO SEE RECIPE BY the_chefs_wife@

by Adina Shlass @the_chefs_wife Full Recipe on Kosher.com

Themed

SEASONAL FEAST

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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Out

SEASONAL FEAST

* Parisian * Hawaiian *

Breakfast for Dinner

MARCH 2024 Fleishigs

SEASONAL FEAST

Breakfast for Dinner

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SEASONAL FEAST

WHO D OESN’T LOVE BREAKFAST FOR DINNE R? T HI S GRAND , EXPANS IVE ME NU H IGHLIGHTS BREAKFAST I N AN E LEVATED WAY, Y E T STILL HOLD S ON TO TH E CAS UAL VI BE S OF BREAKFAST — PE RFECT F OR A PURIM S E UDA . WH ETH E R YOU DECIDE TO G O WITH TH IS CONCE PT OR NOT, TH ES E RECIPES ARE WONDE RFUL FOR ANY MEAL, ANYTIME.

MARCH 2024 Fleishigs

SEASONAL FEAST

Fleishigs MARCH 2024

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SEASONAL FEAST

MARCH 2024 Fleishigs

SEASONAL FEAST

Fleishigs MARCH 2024

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SEASONAL FEAST

Sabzi Salami Egg Muffin Cups Grapefruit Brûlée Beef Bacon French Toast Bread Pudding Waffle-Battered Chicken Fingers Sweet Balsamic Sausages with Roasted Stone Fruit and Polenta Herby Meat Shakshuka Crispy Salami and Sweet Onion Home Fries Bagel Panzanella Breakfast Salad Chocolate Oatmeal Cake Breakfast Cookies

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Beef Bacon French Toast Bread Pudding Serves: 10

1 8 8 2 ½ ⅓ ½

By: Shifra Klein

pound sliced beef bacon cups cubed challah large eggs cups unsweetened almond, soy or oat milk cup packed brown sugar cup maple syrup teaspoon ground cinnamon

1. Add beef bacon to a cold skillet, then set over medium-high heat. Cook until crisp, 2-3 minutes per side, then transfer to a paper towel-lined plate. Let cool completely, then crumble. 2. Add bread to a greased 9x13-inch baking dish. Whisk eggs, milk, brown sugar, maple syrup and cinnamon; pour over bread. Sprinkle with crumbled beef bacon. Cover and refrigerate for 4 hours or overnight. 3. Remove bread pudding from the fridge 30 minutes before cooking. Preheat oven to 350°F. Cook, uncovered, until a knife inserted into the center comes out clean, 50-60 minutes. Let stand for 5-10 minutes before serving.

Sabzi Salami Egg Muffin Cups Serves: 6-8

Grapefruit Brûlée Serves: 2 By: Adina Silberman

Taking inspiration from the Persian egg dish kuku sabzi, I added salami for another layer of flavor and texture. 12 ½ 2 1½ ¼ 1

eggs, beaten cup almond milk cups finely chopped fresh herbs (such as parsley, dill and cilantro) teaspoons kosher salt teaspoon freshly ground black pepper pound salami, thinly sliced

1. Preheat oven to 350ºF. Whisk eggs, milk, herbs, salt and pepper. 2. Grease a 12-cup muffin tin. Place a piece of salami into each muffin cup, then top with egg mixture, filling until ¾ full. Cook for 20-25 minutes, until eggs are set.

Fleishigs MARCH 2024

Waffle-Battered Chicken Fingers with Spicy Maple Sauce Serves: 4 By: Shifra Klein

This simple concept is inspired by an item that Basil NY in Crown Heights had on their brunch menu years ago. This is more of a concept than a recipe, so make as many as you need. 2 2 1

red or pink grapefruits, chilled tablespoons sugar teaspoon fennel seeds

1. Halve each grapefruit crosswise, then cut a thin slice off the bottom of each half to stabilize. Remove as many seeds as you can and loosen the segments with a paring knife. 2. Sprinkle each half evenly with sugar and fennel seeds. Using a blowtorch, melt the sugar to form a golden brown, crispy surface. Alternatively, set under the broiler.

By: Adina Silberman

The sweetness of the batter paired with the chicken and dipping sauce will make you really wonder if you’re eating breakfast or dinner. FOR THE BATTER: 1½ cups all-purpose flour 1 cup unsweetened non-dairy milk 2 eggs ¼ cup (½ stick) melted non-dairy butter substitute 2 tablespoons maple syrup 1 teaspoon baking powder ½ teaspoon kosher salt Oil, for frying 2-3 pounds boneless, skinless chicken breasts, thinly sliced FOR THE SPICY MAPLE SAUCE: ½ cup hot sauce ½ cup maple syrup 1. Whisk flour, milk, eggs, butter, maple syrup, baking powder and salt until well www.fleishigs.com

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combined. 2. Heat 2-3 inches oil in a heavy-bottomed pot or Dutch oven. Dredge chicken in batter, then fry for 2 minutes per side, until golden brown, working in batches if necessary. Using tongs or a spider, transfer to a wire rack or paper towel-lined plate to cool. 3. Whisk hot sauce and maple syrup; serve alongside chicken or toss chicken with sauce, while still warm. Serve immediately. If reheating, reheat uncovered on a wire rack set on top of a baking sheet.

Sweet Balsamic Sausages with Roasted Stone Fruit and Polenta Serves: 6-8

By: Adina Silberman

The sweet, savory, sticky and smooth textures in this Ottolenghi-inspired dish make for a perfect breakfast-for-dinner treat.

NOTES: • Use a milder sausage for this dish, like kielbasa or sweet Italian, as opposed to a spicy sausage, which can overpower the other flavors of the dish.

1. Preheat oven to 375ºF. For the sausages, toss all ingredients in a large roasting pan. Cover tightly and cook for 1 hour, then uncover, baste thoroughly and cook for another 30 minutes. 2. Meanwhile, make the polenta. Add water, milk, cornmeal and salt to a saucepan over high heat; whisk continuously until polenta starts to thicken and bubble. Lower heat and simmer for another 45 minutes, stirring intermittently to prevent polenta from burning. Stir in extra-virgin olive oil. 3. Transfer polenta to a large serving bowl and top with balsamic sausages and stone fruit. Garnish with a generous sprinkle of salt (if desired), a drizzle of oil and parsley.

Bagel Panzanella Breakfast Salad Serves: 6

By: Adina Silberman

Heavy on the dill, heavy on the flavor. To me, dill is very much a breakfast staple, and in this salad, it truly shines. Crispy, garlicky bagel chips soak up all the creamy flavor of the dressing. You can also use pita chips (page 44) instead of bagel chips.

FOR THE PANZANELLA: 2 bagels, cubed 2 tablespoons olive oil ¼ teaspoon kosher salt ¼ teaspoon garlic powder 6 Roma tomatoes, sliced into wedges 6 Persian cucumbers, sliced 1 cup finely chopped dill, plus more for serving FOR THE DRESSING: ½ cup non-dairy sour cream ¼ cup olive oil ¼ cup fresh lemon juice 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ teaspoon garlic powder 1. Preheat oven to 400ºF. Line a baking sheet with parchment paper. Toss bagel cubes with oil, salt, and garlic powder and spread onto the baking sheet in an even layer. Bake for 10-15 minutes until golden brown on the edges. Set aside to cool. 2. Whisk dressing ingredients until well combined. 3. Arrange tomatoes, cucumbers and dill in a serving bowl and toss with dressing. Right before serving, fold in the bagel croutons and garnish with more dill.

• Use your favorite stone fruit like peaches, plums, nectarines or apricots (or a combination). Frozen fruit works really well too. FOR THE SAUSAGES: 10 nectarines, peaches or plums, pitted and quartered (see head note) 4 red onions, cut into wedges 10 cloves garlic 8 sausages, sliced into 1-inch pieces (see head note) ¼ cup olive oil ¼ cup balsamic vinegar ¼ cup maple syrup ½ teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper FOR THE POLENTA: 6 cups water 4 cups non-dairy milk 2 cups yellow cornmeal 2 teaspoons kosher salt ¼ cup extra-virgin olive oil FOR GARNISH: Maldon salt, optional Extra-virgin olive oil Chopped fresh parsley

MARCH 2024 Fleishigs

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Herby Meat Shakshuka Serves: 4-6

By: Adina Silberman

I love this take on shakshuka — think chili, breakfast style. The eggs add a creaminess to the meat that makes dipping and eating family-style so enjoyable. 1 1 2 1 1 1 1 1 4-6 2

tablespoon olive oil onion, finely chopped teaspoons grated garlic teaspoon paprika teaspoon kosher salt red bell pepper, finely chopped pound ground beef (28-ounce) can diced tomatoes eggs tablespoons finely chopped parsley, for garnish Pita Chips (recipe follows), for serving

1. Heat oil in a large skillet over mediumhigh heat. Add onions, garlic, paprika and salt; sauté until browned and softened, about 15 minutes. Add peppers and sauté for another 5 minutes. 2. Add ground beef and brown, using a wooden spoon to break up the meat, until just cooked through, 5-6 minutes. 3. Add diced tomatoes and stir. Bring to a boil, then lower heat and simmer for another 10 minutes. 4. Use the back of the wooden spoon to make indentations in the meat mixture and gently pour a cracked egg into each indentation. Cover pan with a lid and cook until eggs are set, about 5 minutes; yolks should still be runny. 5. Garnish with fresh parsley and serve with pita chips.

Pita Chips Preheat oven to 400ºF. Toss 4 quartered pitas on a parchment-lined baking sheet with 2 tablespoons olive oil and 1 teaspoon kosher salt. Toast for 2-3 minutes, until crisp.

Crispy Salami and Sweet Onion Home Fries Serves: 4-6

By: Adina Silberman

Salami and potatoes. Enough said. 3 44

Russet potatoes, scrubbed and cubed Water, to cover

Fleishigs MARCH 2024

2 2 1 ½ 1 1 ¼

tablespoons olive oil large onions, cubed (32-ounce) salami, cubed teaspoon garlic powder teaspoon paprika teaspoon kosher salt teaspoon freshly ground black pepper

1. Add potatoes to a pot and cover with water. Bring to a boil, then cook for 2 minutes. Strain potatoes. 2. While potatoes are cooking, heat oil in a skillet over medium-high heat. Add onions, salami, garlic powder, paprika, salt and pepper; sauté until onions are browned and softened, about 15 minutes. Add potatoes and sauté gently until potatoes crisp up on the edges, another 15 minutes.

Chocolate Oatmeal Cake Serves: 8-10

By: Shifra Klein

This very fudgy cake eats like a brownie but feels much lighter. It freezes well and is perfect for this menu or for any time of day. FOR THE CAKE: 1½ cups boiling water 1 cup quick oats 1½ cups sugar ½ cup olive oil 2 large eggs 1 teaspoon pure vanilla extract 1 cup all-purpose flour ½ cup cocoa powder 1 teaspoon baking soda ¼ teaspoon kosher salt FOR THE CHOCOLATE GANACHE: 8 ounces semisweet chocolate, chopped 8 ounces non-dairy whipping cream (such as Rich Whip) 1. Preheat oven to 350ºF. Grease a 9x13inch baking dish with cooking spray; set aside. 2. Pour boiling water over oats; set aside to cool. 3. Whisk sugar, olive oil, eggs and vanilla extract in a large bowl, then add oatmeal and mix well. 4. In a separate bowl, whisk flour, cocoa powder, baking soda and salt. Add dry ingredients to wet ingredients and mix until incorporated. Pour batter into the prepared pan and spread out evenly.

5. Bake for 22-25 minutes, until the center of the cake springs back when you touch it. Let cool. 6. For the chocolate ganache, add chocolate to a glass or metal bowl. Bring cream to a simmer in a small saucepan over medium heat, making sure it doesn’t come to a rapid boil. Pour hot cream over chocolate and let it sit for 2-3 minutes, then gently stir until completely melted and combined; the finer the chocolate, the quicker it will melt. Pour over cooled cake.

Breakfast Cookies Yield: 24

By: Shifra Klein

These cookies taste like granola meets an oatmeal cookie and are beyond easy to make. It's a one-bowl recipe that uses lighter ingredients to create a better-foryou cookie that everyone will love. Gift it with a small coffee or yogurt for a delicious breakfast-inspired mishloach manot. 1 ½ ½ 2 1-2 2½ 2 1 ½ ½ 1 1 1

cup extra-virgin olive oil cup brown sugar cup maple syrup large eggs teaspoons pure vanilla extract cups old-fashioned oats cups all-purpose flour teaspoon ground cinnamon teaspoon baking soda teaspoon sea salt cup dried cherries, roughly chopped, or semisweet chocolate chips (or a combination of both) cup puffed rice cereal cup pumpkin seeds

1. Preheat oven to 350ºF. Whisk oil, brown sugar and maple syrup until combined. Add eggs and vanilla extract; whisk until smooth. Add oats, flour, cinnamon, baking soda and salt; mix until just incorporated. Fold in dried cherries and/or chocolate chips, cereal and pumpkin seeds. 2. Scoop dough into 2 tablespoon-sized balls and arrange, 2 inches apart, on a parchment-lined baking sheet. Bake for 1214 minutes, until edges are lightly golden.

MAKE AHEAD: Transfer the entire batch of cookie dough to a Ziploc bag and freeze. Once ready to bake, thaw dough on the counter for about 20 minutes, then proceed with step 2 above. The cookies may need another 1-2 minutes in the oven.

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Make this Pesach Uniquely Yours at The Altair Hotel Celebrate Pesach your way at The Altair Hotel with five-star kosher dining options, on-premises minyanim, and luxe accommodations. Attend meals or have your very own in-suite seder– it’s your choice. Spend the day at the rooftop pool, our private beach, or at one of our many onsite activities. Whether you’re coming with family or friends, tailor it to perfection at The Altair, your home away from home.

• Private beach and separate swimming hours • Minyanim at our beis medrash with uplifting davening • Extra kashering of kitchen available

• Private babysitting referrals available • Onsite activities, including kayaking, paddleboarding, bikes and scooters 768.535.1500 | info@thealtairhotel.com | thealtairhotel.com

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Night in Paris FO OD CAN REALLY TAKE YOU PLACE S , AND PURIM I S A FUN TIME TO TAKE THOS E TRI PS VIA FO OD . TH I S PARI S TH E MED F EAST S E RVES UP CLAS S ICS AND UPDATES WITH FRE NCH INS PIRATION FE LT TH ROUGHOUT. YOU CAN ALS O US E THI S AS INS PIRATION FOR A DINNE R PARTY OR S HABB O S MEAL.

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Beet Carpaccio with Tarragon Chimichurri Spiced Meat Swirls Chopped Liver Toasts with Prune Mustard Sole En Papillote Coq au Vin Meatballs Pot au Feu French Lentil Salad Sheet Pan Herby Potatoes Sheet Pan Ratatouille Pear and Almond Galette

MARCH 2024 Fleishigs

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Tarragon Chimichurri Yield: 1½ cups

This lovely take on chimichurri has a subtle anise flavor profile from the tarragon. It can be used as a garnish for so many things and works beautifully with roasted vegetables, fish, chicken and steak.

Mix ½ cup minced fresh parsley, 2 tablespoons minced fresh tarragon, 2 minced garlic cloves, ¼ cup extravirgin olive oil, 2 tablespoons white wine vinegar and ¼ teaspoon crushed red pepper flakes. Season with kosher salt and freshly ground black pepper, to taste.

Spiced Meat Swirls Yield: 24

By: Adina Silberman

These savory pastries are made with meat and baked to crispy perfection. 2 1 2 2 1 1 1 ½ ½ ½ ½

Beet Carpaccio with Tarragon Chimichurri Serves: 8

By: Shifra Klein

Beet carpaccio is such a wonderful appetizer idea. It looks beautiful, is light and healthy and can also be made a bit in advance. Enjoy this fun update on the classic with a tarragon chimichurri and toasted walnuts.

NOTE: Use a combination of red and yellow beets for an even prettier presentation.

Fleishigs MARCH 2024

4 2 ⅓

medium beets tablespoons olive oil Tarragon Chimichurri (recipe follows) cup toasted walnuts, chopped Flaky sea salt, for serving Freshly cracked black pepper, for serving

1. Preheat oven to 350°F. Prepare four large sheets of aluminum foil and place one beet on each sheet. 2. Rub beets with olive oil, seal tightly and place on a baking sheet. Cook for 1 hour, until beets are fork tender. Set aside until cool enough to handle.

¼ 1

sheets puff pastry dough, thawed pound ground beef tablespoons finely chopped fresh parsley tablespoons tamarind paste tablespoon maple syrup teaspoon garlic powder teaspoon ground ginger teaspoon ground cinnamon teaspoon ground turmeric teaspoon kosher salt teaspoon freshly ground black pepper teaspoon ground cloves egg Tahini, for serving

1. Gently open puff pastry sheets on a lightly floured surface. 2. Mix ground beef, parsley, tamarind, maple syrup, spices and egg until well combined. 3. Spread half the meat mixture on each of the prepared puff pastry sheets. Roll puff pastry up tightly and freeze for 30 minutes to firm up. If making in advance and freezing completely, allow to thaw for 15-20 minutes before slicing. 4. Preheat oven to 400°F. Line a baking sheet with parchment paper.

3. Using gloved hands, unwrap foil and peel beets while still warm; peels should slide right off.

5. Slice puff pastry rolls into ¼-inch slices and arrange on the prepared baking sheet, about 1 inch apart.

4. Slice beets and arrange on a serving platter. Top with chimichurri, walnuts and a sprinkle of flaky salt and pepper.

6. Bake for 10 minutes, then flip and bake for another 5 minutes, until golden brown on both sides. Serve with tahini.

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Chopped Liver Toasts with Prune Mustard

FOR THE GARLIC MAYO: 1 cup mayonnaise 6 cubes frozen garlic

by bringing together its short sides, then crease along the fold. Unfold the sheet and place a single fish fillet on one side of the crease.

1. Heat oil in a skillet over medium-high heat. Add shallots, leeks and garlic; sauté until translucent and golden on the edges, about 15 minutes. Add lemon zest, lemon juice, capers, dill, rice wine vinegar, salt and pepper. Bring to a boil, then lower heat and simmer for 10 minutes; set aside to cool completely.

4. Spread an equal portion of the mayonnaise mixture over each filet, then cover with an equal portion of the onioncaper mixture. Fold the uncovered side of the parchment over the fish. Starting at one end of the crease, fold the edges of the parchment paper together in small overlapping triangles until the package is completely sealed.

By: Adina Silberman

The first time I tried liver of any sort was on a trip to Paris. It was spread thinly on a slice of fresh baguette. This is my homemade version, with a twist. There are no exact measurements — make as much or as little as you need.

Sourdough loaf, sliced or pre-sliced sourdough bread Extra-virgin olive oil Kosher salt Whole-grain Dijon mustard Prune jam Store bought chopped liver Fresh dill, for garnish

2. Mix mayonnaise with garlic; set aside. 3. Preheat oven to 450°F. Line a baking sheet with parchment paper. Cut 8 pieces of parchment paper, each measuring about 12x15 inches. Fold one sheet in half

5. Place sealed packets on the prepared baking sheet and cook for 10-12 minutes, undisturbed, until each packet puffs up.

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. 2. Cut each slice of sourdough in half and arrange on the parchment-lined baking sheet. Drizzle bread with a bit of olive oil and sprinkle with kosher salt; toast for 15 minutes. 3. Mix equal parts mustard and prune jam until well combined. Spread 1 tablespoon of prune mustard onto each piece of sourdough, then top with a dollop of chopped liver. Garnish with fresh dill.

Sole En Papillote Serves: 8-10

By: Adina Silberman

Cooking something “en papillote” means baking it sealed in a small packet of parchment paper; the steam within the packet cooks the protein inside while keeping it moist and tender.

NOTE: The shallot-leek-garlic mixture can be made 2-3 days in advance and refrigerated. FOR THE FISH: ¼ cup olive oil 2 large shallots, thinly sliced (about 1 cup) 1 large leek, thinly sliced (about 1 cup) 10 cloves garlic, thinly sliced Zest and juice of 1 lemon ¼ cup capers, with the brine ¼ cup chopped fresh dill 1 tablespoon rice wine vinegar ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 8 (12-ounce) filets sole, skinned MARCH 2024 Fleishigs

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Pot au Feu Serves: 12

By: Shifra Klein

Like the chicken soup of France, this boiled meat dish is hearty, comforting and serves a crowd. It’s ideal for a feast because the flavor gets better as it sits. Plus, it’s the perfect make-ahead meal — cook the base way in advance, then add the vegetables the day you plan to serve it and cook until tender for the ideal texture and taste. 2½ 2 2 1 2 1 10 15 1 1 1 1½ 2 5

Coq au Vin Meatballs Serves: 12 as an appetizer

By: Adina Silberman

Traditionally, coq au vin is made with bonein chicken that is stewed for hours in a wine sauce. This version uses ground chicken to achieve a quicker, more family-friendly (and party oriented) dinner dish.

NOTE: Frozen pearl onions work perfectly here. FOR THE MEATBALLS: 2 pounds ground chicken 2 eggs ½ cup panko bread crumbs 2 teaspoons paprika 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper FOR THE SAUCE: ¼ cup olive oil 1 large onion, finely chopped 2 teaspoons minced garlic 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 (6-ounce) can tomato paste 1 cup apple juice 1 cup red wine ¼ cup maple syrup 54

Fleishigs MARCH 2024

2 3 8 2

tablespoons all-purpose flour carrots, chopped (about 2 cups) ounces mushrooms, quartered cups pearl onions, peeled Chopped fresh parsley, for garnish

1. Preheat oven to 425°F. Line a baking sheet with foil and grease with nonstick cooking spray; set aside. 2. Mix meatball ingredients until just combined. Form into 1 tablespoon (1½inch) balls to yield about 30-40 meatballs. Place formed meatballs on the prepared baking sheet in an even layer; cook for 10 minutes. 3. For the sauce, heat oil in a large Dutch oven. Add onions, garlic, salt and pepper; sauté for 10-15 minutes, until translucent and golden on the edges. Add tomato paste and cook for another 5 minutes. Add apple juice, red wine and maple syrup; bring to a boil and cook for 5 minutes. Add flour and stir well, then add carrots, mushrooms and pearl onions. Bring to a boil, then lower heat to medium and cook, covered, for 30 minutes. 4. Nestle meatballs in the sauce and bring to a boil, then lower heat and simmer for 15 minutes. Garnish with parsley.

½ 1 1

pounds boneless beef chuck pounds bone-in spare ribs pounds beef bones onion, halved stalks celery small head garlic, halved sprigs fresh thyme whole black peppercorns bay leaf tablespoon kosher salt, plus more to taste Water, to cover pound beef marrow bones (about 3), optional pounds baby Yukon gold potatoes leeks, white and light green parts only, trimmed and washed well carrots or 1 small butternut squash, peeled and cut into chunks head green or Savoy cabbage turnip, peeled and quartered parsnip, peeled and quartered lengthwise Mustard, grated horseradish, cornichons and fresh baguette, for serving

1. Add beef chuck, spare ribs and beef bones to one netted bag or cheesecloth and add onion, celery, garlic, thyme, peppercorns and bay leaf to a second netted bag or cheesecloth; tie tightly. Add bags to a large stockpot or Dutch oven over medium-high heat. Add salt and top with enough cold water to just cover. 2. Bring to a rolling boil, then lower heat and simmer, covered, skimming occasionally, until each cut of beef is forktender, about 3 hours. Add more water, as needed, to keep all the ingredients covered the entire time. 3. Discard the bag with vegetables and aromatics. 4. Add marrow bones (if desired) and remaining vegetables to the pot. Return to a gentle simmer and cook until vegetables are very tender and marrow bones are fully warmed through to the center, about 30 minutes. 5. Transfer meat and vegetables to a www.fleishigs.com

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platter and ladle some broth over to keep them moist. Season broth with salt, to taste. 6. Serve broth as a soup and the meats and vegetables as the main course. The marrow bones can be served with toasts — spread the marrow on the toasts and season with salt, to taste. Serve with mustard, grated horseradish, cornichons and baguette.

Sheet Pan Ratatouille

Serves: 4

Serves: 6-8

By: Shifra Klein

FOR THE VINAIGRETTE: ¼ cup sherry vinegar 1 tablespoon Dijon mustard ½ cup extra-virgin olive oil ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper FOR THE SALAD: 2 cups chicken broth 1 cup dry French (or green) lentils 1 teaspoon kosher salt 1 tablespoon olive oil 1 onion, thinly sliced 2 cloves garlic, minced 6 slices thick beef bacon, diced 1½ cups toasted walnuts, roughly chopped ⅓ cup chopped fresh parsley 2 cups baby arugula, optional Crusty bread, for serving

By: Adina Silberman

Sliced thinly, the potatoes and onions crisp up in the oil and are balanced nicely by the heavy herb garnish. 2 4-6 ¼ ½

French Lentil Salad Serves: 6-8

Sheet Pan Herby Potatoes

¼ ¼ 1

onions, thinly sliced into half moons Yukon gold potatoes, unpeeled, thinly sliced cup olive oil, plus more for drizzling teaspoon kosher salt, plus more to taste teaspoon freshly ground black pepper cup non-dairy butter substitute, cut into small pieces cup finely chopped fresh curly parsley, divided

A French dish of stewed vegetables, this version is easily made on one baking sheet. The key here is to make sure all of the vegetables are cut into uniform pieces. 1 1 1 1 3 ½ 4 1 ½

1. Preheat oven to 375°F. Arrange onions and potatoes on a baking sheet and toss with oil, salt and pepper. Cover tightly with foil and roast for 25 minutes. 2. Raise oven temperature to 425°F. Remove foil and scatter diced butter around the potatoes and onions. Sprinkle with ½ cup parsley. Continue to roast, uncovered, for another 20 minutes, until crisp. 3. To serve, toss with remaining ½ cup parsley. Drizzle with a bit of olive oil and season with a pinch of salt.

By: Adina Silberman

¼ 1

onion, chopped eggplant, chopped zucchini, chopped large red pepper, seeded and chopped Roma tomatoes, chopped cup extra-virgin olive oil, plus more for serving cloves garlic, minced teaspoon kosher salt, plus more to taste teaspoon freshly ground black black pepper, plus more to taste teaspoon red pepper flakes, optional cup chopped fresh basil

1. Preheat oven to 375°F. Line a baking sheet with foil. Toss onions, eggplant, zucchini, peppers and tomatoes with oil, garlic, salt, pepper and red pepper flakes (if desired) until evenly coated. Arrange on a baking sheet in a single layer; roast for 25 minutes, tossing midway through until crisp. 2. To serve, drizzle vegetables with a bit of oil and sprinkle with salt and fresh basil.

1. For the vinaigrette, whisk vinegar and mustard in a medium bowl. Slowly pour in the oil, while whisking, until emulsified. Season with salt and pepper; set aside. 2. Add broth, lentils and salt to a saucepan over medium-high heat. Bring to a boil, then lower heat and simmer, covered, for 20 minutes, until al dente. Drain and transfer to a serving bowl. 3. Meanwhile, heat oil in a skillet over medium heat. Add onions and sauté until just starting to brown. Lower heat and continue sautéing until dark brown and caramelized, about 25 minutes. Add garlic and sauté for a minute, until fragrant. Transfer onions and garlic to a plate. 4. Return the skillet to medium heat. Once hot, add beef bacon and sauté until golden brown, 8-10 minutes. Transfer to a paper towel-lined plate. 5. Toss lentils with vinaigrette and stir in caramelized onions, crispy beef bacon, toasted walnuts and parsley. Serve over baby arugula (if desired) with bread alongside. MARCH 2024 Fleishigs

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Pear and Almond Galette Serves: 8

By: Adina Silberman

My croissant of choice has to be almond, and if you’ve ever had pear and almond together, you know that it’s a match made in heaven.

NOTE: Feel free to use ripe pears instead of poached pears.

Fleishigs MARCH 2024

¼ ½ 2 2 2 2 1 ½ 2 2 ¼

cup non-dairy butter substitute cup sugar eggs teaspoons almond extract, optional teaspoons pure vanilla extract tablespoons all-purpose flour cup almond flour teaspoon kosher salt sheets puff pastry dough, thawed Poached Pears (recipe follows), sliced eggs, beaten cup brown sugar

1. Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside. 2. Using a hand mixer, whisk butter and sugar until smooth and well combined. Add eggs, almond extract (if desired) and vanilla extract; continue whisking until smooth. Add flour, almond flour and salt; mix until combined, then set aside. 3. Arrange both puff pastry sheets on the prepared baking sheet with the shorter sides touching. Gently press together to form one large rectangle. Using a sharp www.fleishigs.com

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paring knife, gently score the puff pastry about 1 inch from the edge to create a frame. 4. Spread the almond mixture over the entire inner surface of the puff pastry. Gently press some of the sliced poached pears into the almond cream. 5. Brush the exposed surface of the pastry with egg wash and sprinkle brown sugar all over. Bake for 35-40 minutes, until the pastry is golden brown and puffed.

CHANGE IT UP: Make individual desserts (as pictured) by using 10 puff pastry squares and topping each with ⅓-½ cup almond mixture. Top with sliced poached pears. Fold edges over to form a border, brush with egg wash, sprinkle with brown sugar and bake until golden brown as directed.

Poached Pears By: Shifra Klein

The poaching liquid can be cooked over medium-high heat until reduced by half. The resulting syrup can be used for cocktails or to drizzle over the tart, if desired.

Add 1¼ cups white wine and ¾ cup sugar to a saucepan over high heat. Bring to a boil, then add 6 peeled and halved moderately ripe pears. Lower heat and simmer, covered, for 10 minutes, then remove pears from the liquid. MARCH 2024 Fleishigs

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Hawaiian Luau

Fleishigs MARCH 2024

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TABLE DECOR • Table decor • Leis • Tiki bar WHAT COU L D BE • Surfboard MORE • PlatesINVITI NG • Table grass - https:// THAN www.aliexpress.com/ item/32917398008.html TRANS PORTI NG • Hawaiian flowers • Parrots YOUR GUESTS TO • Sunglasses TH E Smasks UNNY S HORE S • Tiki • Fresh fruit OF HAWAII ? • Leaves - placemats/ place cards use a I NG PICTURE SWAY metallic permanent marker to write PALM TRE E S , names on them VIBRANT • FlamingosF LORAL • Coconuts LE IS AND THE • Palm tree • Drink cupsI-NG TANTALIZ • Decor inspo AROMAS COSTUMES OF • Lays and grass skirts TRADITIONAL • Sunglasses • Flip flops HAWAIIAN CUI S I NE • Sundresses • Hawaiian shirt - https:// WAFTING THROUGH www.amazon.com/ THDamipow-HawaiianE AIR. WHE THE R Shirts-Sleeve-Floral/dp/ FOR PURIM, B08TBK1LVM MISHLOACH MANOT CE LE BRATI NG A • https://www.amazon. com/PineappleS PECIAL O C CAS ION • Dried pineapple or ORmango S IMPLY • Sunglasses CRAVING A TASTE • Flip flop keychain OFhttps://www.amazon. TH E TROPIC S , com/ArtCreativityHOSTING A Keychains-BackpackGiveaways-Birthday/dp/ HAWAI IANB08BTVWYNC • Coconut water INS PIRED FEAST I S • Samoa cookies • Candied TH E PE RForanges ECT WAY MENU

TO INFUS E YOUR

GATH E RING WITH WARMTH , C OLOR AND A BIT OF IS LAND FLAI R .

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Garlic Rolls Family-Style Poke Pineapple Coconut Rice Hawaiian Baked Beans Hawaiian Spare Ribs Ginger Soy Chicken Drumsticks Roasted Pineapple Salad Pineapple Tart Shaved Hawaiian Ice with Mango and Coconut Milk

Fleishigs MARCH 2024

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MARCH 2024 Fleishigs

SEASONAL FEAST

FOR THE POKE: 10 ounces arugula 1 cup rainbow quinoa, cooked according to package directions 2 cups shelled edamame 3-4 Persian cucumbers, thinly sliced 2 cups julienned carrots 2 cups thinly sliced red cabbage 2 pounds sushi-grade tuna, cubed 2 pounds sushi-grade salmon, cubed 1 cup crispy fried onions, such as French’s, for garnish ½ cup toasted sesame seeds, for garnish 1. Whisk dressing ingredients until smooth and well combined; set aside. 2. Arrange arugula on a serving platter and top with quinoa, edamame, cucumbers, carrots, cabbage and fish; lightly toss with dressing. Garnish with crispy fried onions and sesame seeds.

Pineapple Coconut Rice Serves: 6

1 1 ½ 2 ½ 1

Garlic Rolls Serves: 10-15

By: Adina Silberman

Served on a large platter as a pull-apart dish enjoyed by all, these rolls are reminiscent of garlic knots, soaking up all the flavors of the buttery bottom.

NOTE: This recipe calls for frozen dinner rolls, such as Rhodes, which are available in most supermarkets. Alternatively, you can use 1-2 ounce balls of challah dough. 20 1 ½ 16 2

frozen dinner rolls, thawed (see head note) cup (2 sticks) non-dairy butter substitute, melted cup finely chopped fresh parsley cloves garlic, grated (about ¼ cup grated garlic) teaspoons kosher salt

1. Grease an oven-safe 9x13-inch baking dish or 2 (8-inch) round pans with cooking spray, then place frozen rolls into the baking dish. Allow rolls to rise according to package directions for 3-5 hours, until doubled in size. 62

Fleishigs MARCH 2024

2. Preheat oven to 350°F. Whisk butter, parsley and garlic; pour over rolls, making sure mixture goes in between the cracks. Sprinkle with kosher salt. 3. Bake rolls for 15-20 minutes, until golden brown and fragrant.

Family-Style Poke Serves: 10-12

By: Adina Silberman

One of Hawaii’s signature foods, poke consists of simple diced raw fish served either as an appetizer or a main course. It’s usually simply adorned. Using that concept as an inspiration, this family-style poke, served with quinoa and a variety of crunchy vegetables, is sure to be a crowd pleaser. FOR THE DRESSING: 1 cup mayonnaise ¼ cup maple syrup ¼ cup soy sauce 2 tablespoons rice vinegar 2 tablespoons ketchup 2 tablespoons hot sauce, optional 1 tablespoon minced ginger 1 tablespoon minced garlic

⅓ 2

By: Shifra Klein

(13-ounce) can coconut milk cup water cup pineapple juice cups long-grain rice teaspoon kosher salt cup canned or fresh pineapple tidbits, drained cup unsweetened shredded toasted coconut tablespoons chopped fresh cilantro, optional, for garnish

1. Add coconut milk, water and pineapple juice to a pot over high heat; bring to a boil. Add rice and salt; bring back to a boil, then lower heat and cook, covered, for 20-25 minutes. 2. Remove pot from heat and set aside to steam, covered, for 5 minutes, then fluff with a fork. 3. To serve, top with pineapple, toasted coconut and cilantro (if desired).

Ginger Soy Chicken Drumsticks Serves: 10-12

By: Adina Silberman

One of the first dishes I ever posted on my Instagram account (@homewithadina) was a chicken similar to this one, so making this version brings back memories of the “early days.” The flavors truly transport you somewhere tropical. www.fleishigs.com

SEASONAL FEAST

½ ½ ½ 2 2 ½

cup balsamic vinegar cup maple syrup cup soy sauce tablespoons grated garlic tablespoon grated ginger teaspoon freshly ground black pepper 10-12 whole chicken legs or drumsticks ½ cup finely chopped fresh parsley or cilantro, for garnish ½ cup finely chopped scallions, for garnish 2 tablespoons toasted sesame seeds, for garnish 1. Add balsamic vinegar, maple syrup, soy sauce, garlic, ginger and pepper to a large Ziploc bag; add chicken and seal tightly. Let chicken marinate in the fridge for at least 2 hours and up to overnight. 2. Preheat oven to 400°F. Transfer chicken to a parchment-lined baking sheet (set the marinade aside) and cook for 1 hour. 3. While the chicken is cooking, transfer reserved marinade to a saucepan over high heat; bring to a boil, then lower heat and simmer for about 15 minutes, until thickened. 4. Pour half of the hot marinade over the chicken; return to the oven for another 10-15 minutes. 5. Arrange chicken on a serving platter and brush with remaining marinade. Garnish with parsley, scallions and sesame seeds.

Mango Salsa Serves: 6-8

By: Adina Silberman

Hawaiian Baked Beans

Roasted Pineapple Salad

Serves: 4-6

Serves: 6-8

3 1 1 1 ½ ½ ¼ 2 2 1

By: Shifra Klein

(15-ounce) cans Great Northern beans, drained and rinsed (½-pound) smoked turkey chunk, cubed, such as Hod Golan (8-ounce) can pineapple tidbits or chunks, with the juices onion, chopped cup brown sugar cup barbecue sauce cup lemon juice tablespoons Dijon or yellow mustard tablespoons cider or white wine vinegar tablespoon Sriracha, optional

Preheat oven to 350°F. Add all ingredients to a greased 9x13-inch baking dish. Cover tightly with aluminum foil and cook for 1 hour, then remove foil and cook for another 20-30 minutes.

Hawaiian Spare Ribs Serves: 6

By: Shifra Klein

These ribs are sweet and sticky and oh-sodelicious. 3 1 ⅓ ½ ¼ ¼ 1

pounds spare ribs (20-ounce) can pineapple chunks, with the juices cup ketchup cup light brown sugar cup soy sauce cup low-sodium chicken broth (1-inch) piece ginger, peeled and grated cloves garlic, minced tablespoon Sriracha Chopped scallions, for garnish

This bright, light salsa is a great side dish for heavy meat and chicken dishes. It can also be used for tacos.

2 ½-1

Toss 3 cubed mangos, ½ cup minced shallots, ¼ cup minced jalapeño, ½ cup minced fresh cilantro, the juice and zest of 1 lime, ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.

1. Preheat oven to 350°F. Arrange ribs in a 9x13-inch baking dish. 2. Mix pineapple, ketchup, brown sugar, soy sauce, broth, ginger, garlic and Sriracha; pour over ribs.

By: Shifra Klein

If you like chili-lime (i.e. Tajin spice) and pineapple, you will absolutely love this salad. The roasted pineapple is the perfect pairing to fresh salad greens and herbs. FOR THE CHILI-ROASTED PINEAPPLE: 1 large pineapple, peeled, cored and cubed Juice of 1 lime ¼ cup brown sugar 2 teaspoons kosher salt ½ teaspoon chili powder FOR THE HONEY-LIME VINAIGRETTE: ⅓ cup olive oil 2 tablespoons apple cider vinegar 2 tablespoons lime juice 2 tablespoons honey 1 teaspoon Dijon mustard ½ teaspoon fine sea salt FOR THE SALAD: 6 cups mixed greens ¼ cup roughly chopped fresh cilantro ¼ cup roughly chopped fresh basil 1 avocado, diced 3 scallions, chopped ¼ cup toasted peanuts or macadamia nuts 1. For the chili-roasted pineapple, preheat oven to 450°F degrees. Arrange pineapple on a parchment-lined baking sheet. 2. Squeeze lime over the pineapple. Mix brown sugar, salt and chili powder; sprinkle over the pineapple and toss to coat. Roast until lightly golden and soft, about 15 minutes. 3. For the vinaigrette, shake all ingredients in a jar until emulsified. 4. Arrange greens and herbs on a serving platter; toss with half the vinaigrette. Top with avocado and roasted pineapple, then drizzle with more vinaigrette. Top with scallions and nuts.

3. Cover tightly with foil and cook for 2½ hours, until fork tender. Uncover and cook for another 15-20 minutes. Baste ribs with sauce. 4. Turn oven to broil and cook for 2 minutes per side, until sticky. Garnish with scallions.

MARCH 2024 Fleishigs

SEASONAL FEAST

Shaved Hawaiian Ice with Mango and Coconut Milk By: Shifra Klein

Hawaii is famous for its shaved ice — crushed ice topped with a variety of syrups and fruit. There are shops, stands and carts dedicated to this traditional craft and the ice is known to melt in your mouth. You can easily recreate this experience at home by using a blender, food processor or, if you really want to go all out, a shaved ice machine! This “recipe” doesn’t have quantities, so use as much as you need.

NOTES: • You can use store bought simple syrup, make your own or substitute with agave nectar. • You can find canned lychees from Roland in most supermarkets.

Fleishigs MARCH 2024

Use a food processor or blender to blend ice into a super slushy consistency. Layer shaved ice in glasses with a few spoonfuls of canned full-fat coconut milk and a few spoonfuls of simple syrup (recipe follows). Top with diced or sliced mango and/or canned lychees.

Simple Syrup Mix equal parts sugar and water in a small pot over medium heat; cook until sugar dissolves completely, then set aside to cool. Once cooled, store in an airtight container and use as needed for coffee, tea, cocktails or shaved ice.

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SEASONAL FEAST

Pineapple Tart Serves: 8-10

By: Shifra Klein

This is a tropical take on lemon bars, but much easier since it doesn’t require the traditional lemon curd making process. The texture of the crushed pineapple really takes this dessert over the top. FOR THE CRUST: 1 cup (2 sticks) non-dairy butter substitute, at room temperature ½ cup sugar 2 cups all-purpose flour, plus more for dusting ⅛ teaspoon kosher salt FOR THE FILLING: 6 extra-large eggs, at room temperature 2½ cups sugar ¾ cup canned crushed pineapple, drained ¾ cup unsweetened pineapple juice ¼ cup freshly squeezed lemon juice ⅔ cup all-purpose flour Confectioners’ sugar, for dusting Coconut cream, optional, for serving, such as So Delicious CocoWhip

1. For the crust, add butter and sugar to a stand mixer fitted with a paddle attachment; cream until light in color. In a separate bowl, mix flour and salt; slowly add to the mixer and mix until just incorporated. 2. Flour a cutting board or countertop surface with a few tablespoons of flour; transfer dough onto the floured surface. Flour your hands and flatten dough lightly, then press into a tart pan or 9x13inch baking sheet, pressing dough up the edges as well. Chill in the fridge for 1 hour or in the freezer for 20-30 minutes. 3. Preheat oven to 350°F. Bake crust for 15-20 minutes, until lightly browned. Let cool on a wire rack. 4. While the crust is baking, make the filling. Whisk eggs, sugar, crushed pineapple, pineapple juice, lemon juice and flour. Pour over the crust and bake for 30-35 minutes, until filling is set. Let cool before dusting with confectioners’ sugar. Serve with coconut cream (if desired).

MARCH 2024 Fleishigs

SEASONAL FEAST

Fully embrace the experience by coordinating fun and simple edible gifts centered around the breakfast, Parisian and Hawaiian themes.

Macaroni Salad Serves: 6-8

By: Shifra Klein

Cook 8 ounces macaroni according to package directions; drain and set aside to cool. Mix 1 cup mayonnaise, 2 tablespoons apple cider vinegar, 2 tablespoons sugar, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Add cooled macaroni to a large bowl with ¼ cup diced celery, ¼ cup diced bell peppers and ½ cup shredded carrots. Add dressing and stir until well coated. Chill in the fridge for at least 1 hour before serving.

Fleishigs MARCH 2024

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SEASONAL FEAST

EMBARK ON AN EDIBLE JOURNEY to Hawaii with a cheeky gift featuring tropicalthemed sunglasses on a young coconut (available in many supermarkets), refreshing coconut water and classic Hawaiian macaroni salad, bringing the spirit of the islands to your recipient's doorstep.

CREATE A PARIS-INSPIRED PASTRY BOX featuring a petite baguette, a portion of butter and a selection of French macarons, transporting the recipient to the streets of Paris with each delightful bite.

ELEVATE BREAKFAST GIFTING by offering a boxed chocolate milk or coffee, Breakfast Cookies (page 44) and a surprise slime egg (available from Amazon or party supply stores) for added fun and delight.

MARCH 2024 Fleishigs

SEASONAL FEAST

Did Someone Say Mimosas?

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

The mimosa is a classic cocktail, likely invented in France in the early 1900s, made up of equal parts champagne and orange juice and usually served at breakfast and brunch. Since it was invented in France, we couldn’t think of a better cocktail to share for the Paris feast. However, being that it’s so classically paired with breakfast and brunch, it worked for the breakfast feast as well! Add a tropical twist like pineapple or mango juice and it becomes the perfect accompaniment for the Hawaiian feast as well — talk about versatile! This simple cocktail doesn’t require an actual recipe; even the variations below are simple enough, so you don’t need to follow an actual recipe and can customize it to suit your needs.

The Tropical Version: The Breakfast Version: Chill orange juice, cranberry juice and champagne overnight, then transfer to the freezer for 1 hour before making the cocktail. Add 2 parts champagne, 1 part orange juice and 1 part cranberry juice to champagne flutes or a pitcher; mix and serve immediately. 68

Fleishigs MARCH 2024

Grenadine adds a beautiful ombre effect that makes this cocktail truly stand out. You can find it at most supermarkets, your local liquor store or on Amazon. Chill orange juice, pineapple juice and champagne overnight, then transfer to the freezer for 1 hour before making the cocktail. Add 2 parts champagne, 1 part orange juice and 1 part pineapple juice to a pitcher; mix. Pour into champagne flutes, then add a splash of grenadine to each glass. Garnish with pineapple wedges and serve immediately.

The Classic Mimosa: Chill orange juice and champagne in the fridge overnight, then transfer to the freezer for 1 hour before making the cocktail. Add equal amounts orange juice and champagne to champagne flutes or a pitcher; mix and serve immediately. www.fleishigs.com

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THE PURIM WINE REVEAL BY: GA B R I E L G E L L E R, WS E T I I I

urim stands out as a unique holiday on our calendar, partly because God's name is absent from Megillat Esther. However, the miracle of Purim serves as an obvious revelation of Hashem's omnipresence and intervention, almost akin to the explicit mention of His name. Similarly, without making any inappropriate comparisons, God forbid, I would like to reveal here some special wines that might have gone under the radar of Fleishigs’ readers. I highly recommend these wines for the upcoming Purim seuda. It is a diverse selection to suit every palate, as indulging in wine at the seuda is not only a tradition but also a great mitzvah. It becomes an even greater mitzvah when you genuinely enjoy drinking it. L’chaim!

MARCH 2024 Fleishigs

L'CHAIM

DOMAINE CHANTEBISE CÔTES-DURHÔNE VILLAGES, 2021

DOMAINE LES MARRONNIERS CHABLIS VALMUR GRAND CRU, 2021

Valérie Rousselle, the proprietor and CEO of Château Roubine in Provence, whose rosé wines I have reviewed several times in this column, also owns wineries in other great French regions such as Domaine ChanteBise in the Rhône Valley. This blend of Syrah and Grenache is a juicy, earthy and spicy expression, typical of this beautiful region. Enjoy it with lamb kebabs or seared portobello burgers.

The wines of Chablis are always made from Chardonnay. However, most of them are not aged in oak, resulting in straightforward, crisp wines that are best enjoyed young and fresh. Some Chablis wines of the higher levels, such as Premier Cru and Grand Cru like this Valmur (the name of the vineyard’s plot from which the grapes were sourced), are either fermented and/or aged in oak barrels and can even gain further complexity with some bottle aging. The result is a delightful wine with nice weight and viscosity in the mouth and notes of lemon and Bartlett pear, with saline minerals and mouth-watering acidity that leads to a long and refreshing finish.

Fleishigs MARCH 2024

MORAD PASSION FRUIT WINE, NV Whether you know me personally or not, you must think I’m a wine snob. I cannot deny it, but I’d be lying if I pretended that I did not like this delicious Israeli “wine” made from passion fruit rather than grapes. Passion fruit is one of my favorite fruits, and its essence, aroma and flavors are perfectly preserved here in great balance with the alcohol. Drink it with or as dessert, with hamentashen, fruit pie or fresh fruit.

RESERVE CABERNET SAUVIGNON NAPA VALLEY, 2021 Okay, okay, forget the “under the radar” thing. If you don’t know about this wine or have never seen it before, then you must have been living under a rock for the past 25 years or so. With that said, even if you do know about this wine, the 2021 vintage is a true revelation. It packs power, concentration and depth like never before, and while it drinks amazingly well now, it should reward cellaring for decades to come. Wagyu ribeye anyone? I’ll bring the wine!

NETOFA TEL QASSER MOURSYR, 2021 With its flashy purple label, this wine is hard to hide. And what a wine it is! This bottle features an unusual blend of mostly Mourvèdre, a FrenchSpanish (also known as Monastrell in Spain) variety, and Syrah. Perhaps a touch more fruit-forward than most Netofa wines, it features notes of ripe raspberries and blackberries, with hints of wood smoke and leather. Medium- to fullbodied, it is juicy and meaty on the palate, with balancing acidity and touches of roasted herbs and oriental spices that linger long on the finish. Enjoy with lamb chili or beef tagine.

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MARCH 17 T

F ER E

O R S P E C I AL S !

S CA

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NEW YORK

NEW JERSEY

LAWRENCE

QUEENS

SCARSDALE

LAKEWOOD

330 CENTRAL AVENUE 516.295.3300

68-18 MAIN STREET 718.268.6469

1104 WILMOT ROAD 914.472.2240

711 CEDARBRIDGE AVENUE 732.813.7700

368 ROUTE 306, MONSEY, NY 10952 465 CEDAR LANE, TEANECK, NJ 07666 50 DOUGHTY BLVD, LAWRENCE, NY 11559 700 WEST BROADWAY, WOODMERE, NY 11516

TRAVEL

STEP INTO A NEW ERA OF KOSHER TRAVEL BY: S H I F R A K L E I N

Fleishigs MARCH 2024

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TRAVEL

one are the days of packing a sandwich maker or electric grill in your suitcase and spending hours on food preparation and logistics before and during your vacation. Today's travelers have different expectations and budgets compared to previous decades, and this cultural shift has impacted the kosher community as well. Some factors that contribute to this shift are: the spread of information through social media and the Internet; the ease of booking travel; the expansion of ways to travel; the globalization of kosher food; and a Chabad house in most corners of the world. Responding to this growing demand, many established hotels, particularly luxury ones, have expanded their food services to include kosher options. We've had the pleasure of visiting several of these hotels in Mexico — Grand Hyatt in Playa del Carmen; Nizuc in Cancun; and The Ritz Carlton in Cabo — where guests can enjoy a full Shabbos feast and cholov yisroel coffee and breakfast. While kosher options are expanding throughout luxury hotels in the Caribbean (including Cinko, located in Grand Hyatt Baha Mar in the Bahamas, as well), it was surprising that major United States kosher hotspots like Miami, a popular destination for kosher travelers, hadn't fully embraced these services.

Introducing The Altair Hotel

his boutique hotel, which opened in the winter of 2021, is nestled in the serene enclave of Bay Harbor Islands, Florida, just minutes away from Bal Harbour, a central kosher hotspot. Located at 9540 West Bay Harbor Drive, this boutique hotel boasts 96 rooms designed by Interiors by Steven G., who worked to achieve modern coastal beach house ambiance, with bright studio suites that feature floor-to-ceiling glass windows, spacious one-bedroom accommodations and twobedroom corner suites. Each room and suite is furnished in contemporary style, with light, neutral tones and luxurious fixtures, while larger suites come with fully equipped kitchens, ideal for multi-generational families seeking a relaxing getaway. With panoramic views of the water and green landscapes, the hotel offers a variety of amenities, including a rooftop pool and whirlpool with cabana-style seating, available for daytime relaxation. The lobby serves as a communal space, with indoor and outdoor waterfront viewing areas conveniently located near the fitness center. Valet parking and 24-hour reception with concierge MARCH 2024 Fleishigs

TRAVEL

services are provided, along with in-room dining, poolside service and housekeeping. Guests can also explore the area using bicycles, scooters, kayaks and paddleboards available for use. Furthermore, The Altair Hotel caters to the Jewish community by offering daily minyanim, kosher breakfast, a Shabbos elevator, washing cups in the rooms and more. The Altair Hotel represents a significant milestone in the evolution of kosher travel. With its new accommodations, modern amenities and commitment to providing kosher services, it caters to the changing needs and expectations of today's kosher travelers. As more destinations recognize the value of offering kosher options, hotels like The Altair are paving the way for a more inclusive and enjoyable travel experience for the Jewish community.

Ovo at The Altair

vo serves as a companion to the renowned Bay Harbor restaurant, Meat Bar. Boasting captivating bayfront panoramas and a sophisticated ambiance that seamlessly blends comfort and style, Ovo is an ideal setting for social gatherings or romantic evenings. Featuring a diverse menu that encompasses traditional steakhouse favorites and sushi, alongside appetizers and entrées influenced by Japanese and Mediterranean cuisines, there is truly something to satisfy every palate. The menu at Ovo is organized into categories — tapas; earth (main courses); insalata; ocean (seafood); ovo maki; ovo nigiri and sashimi; and vegetables (side dishes). Complementing the culinary offerings is an extensive selection of cocktails and wines. Concluding the dining experience, the dessert menu showcases indulgent treats including the signature chocolate souffle, accompanied by options such as malabi, baklava and kadaif, which echo the menu's distinctive culinary perspective. In addition to their everyday dinner menu, Ovo at the Altair offers full Shabbos packages, making it seamless and convenient for kosher travelers.

Fleishigs MARCH 2024

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TRAVEL

MARCH 2024 Fleishigs

TRAVEL

The Art Show

Shabsai Uvsitzky @shabsaisart shabsaisart.com

n their unwavering commitment to the Jewish community, The Altair recently hosted a unique (and free) Jewish art show. The lobby of the hotel was transformed into a magnificent space resembling a mini art museum, showcasing the works of four distinct Jewish artists. Guests were greeted by stunning pieces of art and hors d'oeuvres provided by Ovo. The event was conceived by Abbey Wolin, CEO of Abbey Wolin & Co., as a celebration of Jewish culture. It served as a platform to bring together relevant Jewish artists in a hotel dedicated to honoring and celebrating Jewish life. It was inspiring to witness the diverse artistic expressions, each with its own captivating story.

Sury Neuman @surynewman surynewman.com

Fleishigs MARCH 2024

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TRAVEL

Runflow Art @runflowart runflowart.com

Libby Klein @libbykleinart libbykleinart.com

MARCH 2024 Fleishigs

TRAVEL

OUR EXPERIENCE

n early December, we had the pleasure of staying at The Altair Hotel while attending an art show showcasing various Jewish artists. Accompanied by our two youngest children, ages 7 and 3, our stay extended over Shabbos. Nestled by the bay, the hotel offers breathtaking water views. Upon our arrival, we were warmly greeted by the valet who assisted with our luggage and car. The check-in process was both friendly and efficient. Opting for a one-bedroom suite, we found it to be perfectly suited for our family. The bedroom itself featured its own bathroom and TV. The remainder of the suite, which was separated by a door for privacy, included a half bathroom, a kitchenette equipped with a microwave, small fridge, ample cabinet space and a table with chairs. There was a pull-out couch, another TV and a decent-sized balcony overlooking the water. The hotel graciously provided a portable crib for our son, which we placed in the kitchenette area. We all found the accommodations to be exceptionally comfortable. Beyond the scenic location, we also appreciated the special shuttle that The Altair provides to their guests, which we took to visit an exclusive beach available only to hotel guests. A beach day is always a fun experience with kids. Just beware and don’t bring snacks along — Miami birds have become accustomed to getting food by any means necessary! What made our stay even more remarkable was the availability of a full kosher breakfast and Shabbos meals. It was truly a delightful experience, reminiscent of the hospitality one finds in Israeli hotels, having access to complete breakfast, lunch and dinner options for Shabbos. The meals were abundant, flavorful and made with the freshest ingredients, adding an extra layer of enjoyment to our weekend getaway.

Fleishigs MARCH 2024

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FLY THE FLAG It's More Than An Airline. It's Israel.

elal.com

COOKBOOK

Real Life Pesach Cooking I R E V I E W BY: E L I S H E VA TA I TZ

By: Miriam Pascal Cohen Publisher: Artscroll

Release Date: March 6, 2024 Price: $34.99

Fleishigs MARCH 2024

n 2011, while working in sales at B&H in New York City, Miriam Pascal Cohen started her blog, Overtime Cook. The name of the blog could not have been more perfect for her lifestyle at the time — commuting to the city, working a full day, commuting home, then spending hours in the kitchen cooking, baking and developing recipes for her fledgling blog. Fast forward to 2016. When Miriam left her full-time job to turn her blog into a career, the name of her blog still rang true. The life and job of a blogger, recipe developer, brand

ambassador and of course, cookbook author is no easy feat and most definitely not confined to an 8-hour work day. Kosher blogs at the time were few and far between, and social media was largely nonexistent. Sure, there were kosher cookbooks by some early greats, but new, modern cookbooks with expanded creativity and variety just weren't there. This all allowed Miriam’s blog to gain traction quickly, with readers looking for a change to their classic recipes. Miriam’s focus? Unfussy recipes that could be made with simple, familiar ingredients, but in new ways. Miriam took basic recipes, like the chocolate chip cookie, and tested and retested and retested again (and again!) to come up with new-and-improved iterations. For instance, her 2014 recipe for nomargarine chocolate chip cookies made baking that much easier — one bowl, no melting, no chilling of the dough. To date, that recipe currently holds over 2 million views and counting. Throughout the years, Miriam has gone back into her “viral” recipes, making tweaks and adding notes or FAQs as responses to reader feedback. Miriam’s recipes answered the call for home cooks to spread their wings and enjoy being in the kitchen, while really connecting with them and listening to them. To top it all off, Miriam’s budding passion for photography was the perfect match to the blog. Her pictures were vibrant and her dishes were styled beautifully. With the explosion of social media, Miriam’s Instagram page has now amassed over 45,000 followers and her popular private Facebook group, Overtime Cook Recipes, has over 10,000 members. Miriam is incredibly involved with her followers, answering dozens of messages a day with burning cooking and baking questions and fostering friendships along the way. When the opportunity to work with Artscroll on her very own cookbook came, she grabbed it, and Something Sweet: Desserts, Baked Goods, and Treats for Every Occasion www.fleishigs.com

COOKBOOK

was released in 2015. There were not many exclusively kosher cookbooks that focused solely on dessert, and Miriam’s book helped to fill that void. After all, Miriam’s first love has always been baking. Miriam went on to photograph and style Naomi Nachman’s two cookbooks, Perfect for Pesach (2017) and Perfect Flavors (2018). This only continued to whet Miriam’s appetite for the cookbook process, and she released Real Life Kosher Cooking at the end of 2017, followed by More Real Life Kosher Cooking in 2019. The name “Real Life” meant that anyone, of any skill level, could master the recipes Miriam put forth — recipes that are attainable, affordable and most importantly, delicious. Miriam’s newest cookbook, Real Life Pesach Cooking, did not come without its challenges. In fact, it was exactly those challenges that propelled her into writing this book in the first place. Miriam admits that unlike most Pesach cookbook authors, who have a passion for the topic, Miriam struggled for years with delivering successful Pesach recipes for her readers. It was something she did out of necessity, but wasn’t something she always felt comfortable with (Real Life, anyone?). In the introduction to the cookbook, Miriam expands on this hesitation: “I also learned to embrace Pesach cooking in a whole new way. I tried to stop focusing on the dishes that were not easily replicable on Pesach, and instead focused on the flavors and ingredients that are easily accessible. And that really transformed my Pesach cooking and creating.” Miriam embraces her “Real Life” life motto by being very open about this to her readers. And yet, she successfully created a masterful cookbook with over 150 recipes for Pesach and all year round. Miriam imbues confidence into her readers, so whether you have been cooking Pesach for decades and are looking for new inspiration or are cooking Pesach for the first time, Real Life Pesach Cooking is the perfect companion.

Miriam’s cookbook is not only the cooking companion you need this Pesach, but will carry you through all year long with recipes you will keep coming back to. The book starts out with a quick game plan, tips, minhag modifications and some notes about many of the ingredients used throughout the book. The Appetizers & Snacks chapter is chock full of creative and fun options like Matzah Ball and Pulled Beef Sliders (matzah ball as a slider bun? Yes, please!) and Crispy Chicken Tacos that use a surprising vegetable as the taco shell. Find dips, dressings and salads like Secret Sauce; Slow-Roasted Onion Salad; and Corned Beef and Cabbage Salad in the Salads & Spreads chapter. In the Soups & Stews chapter, choose the Rich and Hearty Beef Stew for a filling one-bowl meal or the Roasted Red Pepper Soup for a light Chol Hamoed lunch. With an expanded section of mains in the Meat & Poultry chapter (this is first and foremost a Yom Tov-centered cookbook!), there’s plenty to choose from, from roasts, corned beef and flanken to chicken, meatballs and more. Think you can’t have an amazing cholent on Pesach? Think again with Bubby’s Pesach Cholent. Chinese food? General Tso Chicken has you covered. Kids craving schnitzel? The Unbelievably Crispy Pesach Schnitzel is a sight to behold and it’s a recipe Miriam is particularly proud of. The Dairy & Fish chapter has dairy delicacies like Easy Pesach Pancakes and French Onion Cauliflower Bake. Everyone who follows Miriam knows that she won’t touch fish with a ten-foot pole, so I was thrilled when she asked me to feature a fish recipe, and my Flounder with Pistachio Pesto and Roasted Lemons is a perfect light Yom Tov lunch or Chol Hamoed dinner. You will have trouble

choosing between all the Vegetables & Sides options, but Miriam’s viral Doughless Potato Knishes are a definite crowd pleaser. Of course there’s a perfect potato kugel recipe, but if you are looking for something new, look no further than the Leek Pie or, for a sweet option, the Apple Crumb Kugel. Besides a multitude of cookies, brownies and muffins in the Desserts & Drinks chapter, try the Grapefruit Sorbet for a fresh, light ending to a heavy Yom Tov meal. As a baking enthusiast, it goes without saying that Miriam would include a second desserts chapter, Baked Goods & Candy, with many unique options like Coffee Cookie Brittle and Salted Caramel Fudge Squares. No good cookbook would be complete without a Building Blocks & Staples chapter, with recipes Miriam draws upon throughout the book. All of the recipes use minimal processed ingredients and can be made gluten-free/non-gebrokts to cater to as wide of an audience as possible. Where a recipe calls for matzah meal, there is an alternative offered. Recipe notes on planning ahead helps ease the burden of doing everything all at once. In her commitment to her readers and followers, Miriam ends the book off with a comprehensive Chol Hamoed travel guide. Whether it’s sticking with the classics or embracing an ingredient that may be new to your repertoire, Miriam’s cookbook is not only the cooking companion you need this Pesach, but will carry you through all year long with recipes you will keep coming back to. MARCH 2024 Fleishigs

COOKBOOK

Creamy Onion and Marrow Bone Soup Meat Yield 6 servings

It's no secret that adding bones to soup while it cooks adds a ton of flavor to said soup. My favorite trick is to scoop the marrow out of the bone and blend it into the soup. The richness and flavor that it provides is simply incomparable. 8 ½ 4 ½ 2 3 1 2 3

The following recipes are reprinted with permission from Real Life Pesach Cooking by Miriam Pascal Cohen

Tropical Mousse Cups Pareve Yield 8-10 servings

Ask me where I want to go on vacation, and 10 times out of 10, the answer will be somewhere warm, sunny, and tropical, preferably near water. So it should come as no surprise that I love to create recipes that are reminiscent of places I’d like to visit. If you’re a fan of coconut, some coconut flakes would make a great topping on this dessert. TROPICAL MOUSSE 1 (1-lb) bag frozen mango chunks, defrosted Juice of 1 lime ⅓ cup honey Pinch kosher salt 16 oz pareve whip topping STRAWBERRY SAUCE 1 lb frozen strawberries, chopped Juice of 1 lime ¼ cup honey 2 teaspoons potato starch, dissolved in 2 teaspoons water 84

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1. Prepare tropical mousse: In the bowl of a food processor fitted with the S-blade, combine mango, lime juice, honey, and salt. Purée for about 2 minutes, until mixture is completely smooth. Set aside. 2. In the bowl of an electric mixer fitted with the whisk attachment, beat whip on high speed until stiff peaks form. 3. Gradually pour the mango purée into the beaten whip; beat just until the mixture comes together and is fully smooth. Refrigerate for 1-2 hours, to make mousse easier to work with. 4. Meanwhile, prepare the strawberry sauce: Place strawberries, lime juice, and honey into a small pot over high heat. Cook until mixture starts to bubble; reduce heat and simmer for 10 minutes.

onions, sliced cup avocado oil teaspoons kosher salt, divided teaspoon ground black pepper cups white wine (I use dry) bay leaves teaspoon dried thyme Yukon Gold potatoes, peeled and cubed large marrow bones

1. Combine onions, oil, 2 teaspoons salt, and pepper in a large soup pot. Place over medium-high heat; cook for about 10 minutes, until translucent. 2. Reduce heat to medium-low; cook, stirring occasionally, for about 3 hours, until the onions are deeply browned and caramelized. The longer the onions cook, the better the flavor of the soup will be. 3. Add wine, bay leaves, thyme, potatoes, and remaining 2 teaspoons salt. Add water to cover generously. 4. Place marrow bones into a net bag; add to soup. Cover soup, increase heat to high, and bring to a boil. 5. Reduce to a simmer. Simmer for at least 3 hours, preferably 4-5 hours, adding water as needed if liquid reduces too much.

5. Add potato starch mixture; stir to combine. Remove from heat; set aside to cool.

6. Remove bay leaves and net bag of marrow bones. Scoop marrow out of the bones; place into the soup.

6. To assemble: Pipe or spoon mousse into cups, then top with strawberry sauce. Serve chilled or frozen.

7. Using an immersion blender, blend for 1-2 minutes, until soup is very creamy. Taste; add salt and pepper, to taste.

PLAN AHEAD: This recipe can be frozen, fully assembled and well wrapped, until ready to serve.

PLAN AHEAD: This soup freezes well in an airtight container. www.fleishigs.com

COOKBOOK

MARCH 2024 Fleishigs

Introducing a delightful initiative that brings together gourmet indulgence and charitable giving

"CORNER" HUNGER

by treating your loved ones to gourmet hamantaschen HAMANTASCHENFORHUNGER.ORG Treat your loved ones to gourmet Hamantaschen while making a difference in the lives of those in need. Our delectable bakery-to-table delivered Hamantaschen are available in three sizes to suit any occasion. With each purchase, a portion goes towards the Hamantaschen, delivery, and feeding the hungry, ensuring that 50% of your contribution is tax deductible. Your recipients will receive a heartfelt message alongside their treats, informing them that a donation equivalent to the cost of their gift has been made to Masbia to help combat hunger. Additionally you have the option to personalize each delivery and send to multiple addresses. spreading joy and support far and wide.

W E S H I P N AT I O N W I D E | C O R P O R AT E AC C O U N TS W E LC O M E

THE OTHER SIDE OF THE CORK

Sonoma-Loeb: Wines of Distinction

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

MARCH 2024 Fleishigs

THE OTHER SIDE OF THE CORK

SONOMA-LOEB DIGNITARY LAUNCHED WITH THREE OFFERINGS: PINOT NOIR, CHARDONNAY AND CABERNET SAUVIGNON, ALL OF WHICH ARE NOW AVAILABLE AT YOUR FAVORITE RETAILERS.

he cat is out of the bag. A few months ago, Herzog Wine Cellars announced that they had successfully acquired the world-famous Sonoma-Loeb Winery. Its debut in the kosher wine world brings three highly anticipated and sought-after wines: Dignitary Cabernet Sauvignon, Chardonnay and Pinot Noir. Sonoma-Loeb Winery uses grapes from some of the nation's most prestigious AVAs, or American Viticultural Areas, including the Russian River and Carneros regions. The winery, despite its success, is a rather young innovation, established only 41 years ago by a U.S. ambassador from Denmark named John Loeb. He began his journey making Chardonnay and Pinot Noir of exceptional quality using traditional winemaking practices, while using state-of-the-art equipment. The winemaking team at Sonoma-Loeb embraces the belief that great wines start in the vineyard. By carefully selecting vineyards and fruit of the best quality, the wines they produce do a wonderful job of expressing the terroir of Sonoma County. Sonoma County's cool climate, diverse soils and microclimates are

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THE WINERY IS A RATHER YOUNG INNOVATION, ESTABLISHED ONLY 41 YEARS AGO BY A U.S. AMBASSADOR FROM DENMARK NAMED JOHN LOEB. HIS SON NICK LOEB (BELOW) CONTINUES THE TRADITION.

the most important factors in creating the unique flavors and aromas of the grapes, particularly in the case of Chardonnay and Pinot Noir, which are known to thrive in this region. Winemaker Phillip Titus was fully immersed in wine culture, having grown up in Sonoma. Phillip helped his dad in his family's vineyard and learned about wine both at the table and in the vineyards. Wine was a huge part of his life, propelling him to learn all he could about the field. He studied at UC Davis in the areas of agronomy, viticulture and enology, after which he furthered his experience working in select wineries in France. Upon his return to the United States, he worked not at one or two wineries, but three. Afterward, in 1990, he took the helm at Sonoma-Loeb, while continuing to work with another winery, as well as launching the label with his brother. Sonoma-Loeb uses grapes from several different family farms around the region, one of which is owned by the Dutton family, who have been farmers in this region since 1881. The Duttons didn’t always grow grapes. For the last 50 years, they have been running one of Sonoma County's most acclaimed vineyard operations in the Russian River and Green Valley AVA. In 1969, Sangiacomo www.fleishigs.com

THE OTHER SIDE OF THE CORK

PHILLIP TITUS TOOK THE HELM AT SONOMA-LOEB IN 1990

Vineyards became one of the leading vineyards in the region, also providing grapes for the production of SonomaLoeb wines. Now, the third generation lives out the Sangiacomo family motto: "Respect the land and it will bear fruit." They are some of the most well-established and studied viticulturists in California. The winemaking process at Sonoma-Loeb combines traditional and modern techniques to bring out the best in the grapes, which are then hand-harvested according to traditional methods to ensure the highest quality control. The winery's dedication to preserving the essence of the terroir is unique and appreciated, as they handle their grapes so delicately from the fields of the vineyards all the way up until bottling. The region's diverse microclimates, unique location and soil makeup create ideal conditions for growing all types of grapes. The terroir, or the specific environmental factors influencing the grapes, is one of the most important factors in influencing the flavors and cellaring potential in these high-quality wines. The new kosher wines produced in collaboration with Phillip Titus

and Herzog’s Head Winemaker David Galzignato are named Dignitary, in honor of John Loeb, Jr. and his storied legacy. SonomaLoeb Dignitary launched with three offerings: Pinot Noir, Chardonnay and Cabernet Sauvignon, all of which are now available at your favorite retailers. The Chardonnay is particularly captivating, with its tropical pineapple flavors and subtle balance of oak. This wine was fermented in French and American oak barrels, aged on the lees for 10 months and underwent partial malolactic fermentation during the aging process. The Pinot Noir is aged unfiltered for 10 months in 100% French oak barrels, bearing the typical cherry bomb and spicy flavors expected in this California favorite. The distinguished Cabernet Sauvignon wine, made from grapes grown in the rich volcanic soil at the foot of the Chalk Mountains, did not disappoint. The wine is aged unfiltered for 18 months in French oak barrels. Having tasted all three of these new offerings, I can say they certainly live up to the hype and the high bar set by the history of this California gem of a winery. L'chaim!

THE WINEMAKING PROCESS AT SONOMA-LOEB COMBINES TRADITIONAL AND MODERN TECHNIQUES TO BRING OUT THE BEST IN THE GRAPES, WHICH ARE THEN HAND-HARVESTED ACCORDING TO TRADITIONAL METHODS TO ENSURE THE HIGHEST QUALITY CONTROL.

MARCH 2024 Fleishigs

PROFILE

You Can Have Your Milk Chocolate and Eat It Too BY: D I N A H B U C H O L Z

Fleishigs MARCH 2024

www.fleishigs.com

t’s a made-for-TV story: A former military intelligence officer and an animal rights activist meet and fall in love over chocolate. That’s how it happened for Daniel and Elya Adi Bareket. When Elya was 14, she was served a dish, apparently popular in Israel, of chicken hearts. That’s when it hit her: “Every heart is a chicken,” she told me. “It freaked me out!” She Googled vegetarianism, printed out a menu that she taped to the fridge and informed her parents of her new status. “They said, yeah, she’s just a girl, it’ll pass,” she recalled. By the time she was 16, she had fully converted to veganism. It’s been 15 years and counting. Daniel started his journey to veganism much later in life. He found it hard to realize his aspirations while living at home – and how was he going to get vegan food in the army anyway? But when he left the army at 23 and started cooking for himself, he decided to give himself a 30-day challenge. He survived and has never looked back. A friend of Daniel’s suggested inventing vegan milk chocolate, something that vegan chocolate lovers sorely miss. At the time, Daniel was working as a data analyst in the hightech sector. No one expected him to end up as a chocolate manufacturer. “That was not on the list of options,” he said. But he threw himself into the project, heart and soul. He knew a young vegan who loved chocolate and asked her if she would help with the project. “Some might say it was a way to ask her out, but it wasn’t intentional,” he joked. With a $600 grinder as their only piece of equipment, a budding romance began to flourish during hours of slaving over failed batches of chocolate. It was a match made in chocolate heaven. When the young couple saw the wildly enthusiastic response to their first crowdfunding campaign in July 2015, they realized they had hit upon a winning idea. In that first campaign, they raised $70,000, the most ever for this type of campaign in Israel at that time. Facing pressure to produce results, they would stay up into the wee morning hours to complete a batch, producing a maximum of six bars at a time. Eventually, they were able to move from their 100-squaremeter facility in Jerusalem to one that comprised 240 square meters. They called their company Panda Vegan Chocolates. It may have been Daniel’s high school juggling troupe that paved the way for running a company. He found that he enjoyed running the business end of things far more than the actual performances. As for Elya, her kind-hearted aunt paid someone to buy her wares during her one and only other business venture at the age of nine — an attempt to sell her own hand-crafted beaded jewelry on the beach. While the Barekets were painstakingly building their business, a wealthy entrepreneur and investor almost half a world away was enduring a difficult ordeal that would put him on a collision course with Panda and transform its trajectory. David Schottenstein had pleaded guilty to one count of insider trading.

PROFILE

A young David got his start in business at the tender age of eight or nine when he convinced his mother to take him to Sam’s Club to buy bulk candy, which he sold at school. He was so successful that the school allowed him the use of an empty room to turn into a candy shop. But he was too successful — the school kicked him out and took over his business. You can do that to a kid, sadly. Undaunted, David entered the cigar business when he was just 11 years old. A South American business acquaintance of his father’s would bring expensive cigars when visiting, and David quickly realized that this was a hot commodity. At a meeting with the two, he took advantage of his father’s bathroom break to ask if he could order cigars to sell in Columbus, Ohio, where he lived. The businessman was tickled pink by the 11-year-old hustler and decided to humor him. It turned into a brisk business. By the time David was in high school, he was selling cigars all over town via a manager he hired while he was studying in Italy, as well as to Hollywood celebrities (like the actor Jon Voight) as he pursued his yeshiva studies in Los Angeles. But when his father got wind of his extracurricular activities, he put a stop to it. “You’re in yeshiva, you need to focus on that,” David said of his father’s advice. The entrepreneurial spirit was bred into David from infancy. “There’s two things that are front and center in our family — business and tzedakah,” David explained. “A drive to succeed in business and a drive to give a lot of tzedakah — the amount of tzedakah you gave was a big part of how you were measured as a person.” So it surprised exactly no one when David started his first business, Astor & Black, a custom clothier, for $75,000, then turned around and sold it seven years later for $45 million.

MARCH 2024 Fleishigs

PROFILE

They turned to their shareholders from their equity crowdfunding campaign and were overwhelmed by the response. They raised $1.7 million in one week. When I asked him why he started a clothing company, he said he loves fashion from his time spent in yeshiva in Venice, Italy — future successes would include another clothing company called Mizzen + Main and his sunglasses company, Privé Revaux, which he started with comedian and actor Jamie Foxx and other celebrities and sold to an Italian eyewear conglomerate in 2020 for over $100 million. He sensed a dearth of affordable custom clothes in the American market, and these companies filled that need. His wife, Eda, who was raised in Montreal by Russian Chabad emissaries, said that David has an uncanny way of sensing a need in the market and then finding a way to fill it, with enormous success. But she never could have foreseen, in her wildest dreams, what was to come. What came was a brief foray into insider trading. In late 2017 and early 2018, David executed a few stock trades that involved insider information and shared the information with a couple of his friends. He convinced himself that it wasn’t really insider trading and it was no big deal, since everyone was constantly talking about how half of Congress was doing it all the time. “I found stupid and ridiculous ways to self-rationalize,” he said. “If something is against the law it’s against the law, period. Looking back, I’m beyond ashamed of that behavior but determined to grow from it and turn it into something positive.” He thought he put it all behind him, but in 2021 David was approached by the government and ultimately pleaded guilty to one count of insider trading. David and Eda got through this terrible time by focusing on strengthening their trust in God and studying Shaar HaBitachon from Rabbeinu Bachya’s classic work, Chovot Halevavot. David learned that in business there are no gray areas, and if you believe that God provides sustenance, then you aren’t going to earn a penny more than your allotted amount by engaging in anything even remotely questionable, let alone something illegal. David has subsequently given numerous talks on this important subject at conventions, universities and elsewhere, sharing that 92

Fleishigs MARCH 2024

message whenever he can. Eda told me that she herself doesn’t have a business personality, but her husband said, “She has really morphed into that role.” Perhaps hanging around a Schottenstein rubbed off on her. After returning to school to complete an undergraduate and master’s degree in psychology, she worked as a therapist, launched a blog called “The Multi Role Woman” and a successful podcast called “From the Inside Out” (now in the top 1% of podcasts on iTunes) and sells products for busy women on her website, redisetshop. com. The couple now does all their work together. After the trials they had been through, David felt he wanted to do as much of his work as possible alongside his wife; Eda even assists David with his daily community service. “My wife is my rock,” he explained. “She stood by me and supported me in the toughest times. Working for her and with her is a tremendous privilege.” During his ordeal, David’s rabbi recommended that he resolve to adhere strictly to the standard of Chalav Yisrael. Everyone in his family did, but David had never been able to resist the lure of Reese’s peanut butter cups. He started researching Chalav Yisrael milk chocolate but could not find anything he enjoyed. In his searches, he stumbled upon Panda vegan milk chocolate. Intrigued, he ordered some. When he sampled it, he couldn’t believe his taste buds. Not only was this chocolate delicious, it was also non-dairy. He could adhere to his strict standard of kashrut and even eat it after a meat meal. Here was a company worth investing in! Daniel and Elya wanted to penetrate the American market, but they needed the funds to build the infrastructure to get there. They turned to their shareholders from their equity crowdfunding campaign and were overwhelmed by the response. They raised $1.7 million in one week. But things really started heating up when they received “the weirdest cold email ever” saying, “Hey, I tried the chocolate. It was really nice. Are you looking for an investor?”. They assumed it was spam, so they ignored that email as well as www.fleishigs.com

PROFILE

subsequent ones. Luckily, David didn’t give up easily and was able to contact them through other channels. David told me that one of the other channels was via Omri Casspi, the legendary former Israeli basketball player. (It helps to be well-connected!) The Schottensteins already had a growing portfolio of food and beverage investments, including, for example, Thomas Ashbourne Craft Spirits (thomasashbourne.com), the fastgrowing company of ready-to-drink cocktails that David helped launch in partnership with Sarah Jessica Parker, Neil Patrick Harris and a number of other Hollywood celebrities. More recently, the family invested in Flings (eatflings.com), aiming to disrupt the $2 billion a year PopTarts-dominated toaster pastry market. With David’s help, Daniel and Elya launched their chocolate in the United States (under the name 7th Heaven Chocolates for trademark reasons), and it was a game changer. Revenue instantly doubled last year to $1.5 million and is expected to triple this year. The company has also been able to relocate to a 1,300-square-foot factory in Kibbutz Geva. David appreciates the providential nature of his connection to the chocolate company. “I think the fact that the genesis of the investment is because of Chalav Yisrael is pretty special,” he said. Daniel and Elya are grateful for the positive impact of their vegan milk chocolate. For Elya, it’s exposing people to an experience of veganism in which they “don’t have to compromise on taste,” she explained. For Daniel, it’s the emotional effect on those who want to be vegan but can’t give up milk chocolate. “You wouldn’t believe how many people we know who say, ‘I was 90% vegan, but just couldn’t give up milk chocolate until you guys came.’ It’s very emotional.” Daniel explained that it’s hard to give up an indulgence like that if you don’t have something “equally delicious” to replace it with. The war in Israel has had an impact on the business, but in terms of revenue loss, 7th Heaven Chocolates is one of the lucky ones. Since it’s a comfort food, people want to buy chocolate even more in difficult times. But it’s hard to see employees get called up to the front; Daniel himself will be going to work in military intelligence for a few days at a time. A painful experience for the company was watching a celebrity deal fall apart because the celebrity in question didn’t want to be associated with Israel during the current moment. “It was depressing,” Daniel explained. The Schottensteins and the Barekets are nonetheless excited about the direction the company is taking. The massive growth the company experienced recently is

expected to increase. Vegan milk chocolate appeals to a wide market — vegans, people with lactose intolerance or milk allergies, kosher consumers and flexitarians (people who prefer vegetarian options). And they believe that honestly, there is no competition. When I asked the Barekets how their vegan milk chocolate compares to competitors like Hershey’s, which produces a vegan version of Reese’s peanut butter cups and a vegan chocolate bar with almonds and sea salt, Daniel said that the answer is very simple — taste. At the Sweets and Snacks Expo, the biggest candy expo in North America, people who had just sampled Reese’s vegan peanut butter cups came to their booth to tell them that 7th Heaven was far superior. David concurred. He has sampled pretty much every vegan milk chocolate out there, and told me he believes 7th Heaven is the hands down winner — it’s “in a league of their own,” as he put it. When I asked the Barekets when they’d known they had met true success, they said that as the company expands, their vision for success changes. They keep adding new and exciting products, and there’s much more work to do. David is looking forward to the release of their peanut butter cups, which he says will taste even better than the dairy Reese’s confection, as well as a Snickers-style bar. He also told me that future products will include vegan milk chocolate baking bars and milk chocolate chips so people can make vegan (read: pareve) desserts like chocolate soufflés and chocolate chip cookies. At my first opportunity, I drove to our local kosher market to buy a couple of bars of 7th Heaven Chocolate to see for myself what the hype is all about. The truth is, for someone like me for whom eating chocolate is a sacred ritual, there is no substitute for the flavor of real dairy. But 7th Heaven comes very close, and where it hits the mark is in the way that it closely mimics the texture, creaminess and melt-in-yourmouth quality of real milk chocolate. If I had to give up milk chocolate for the rest of my life (may Heaven forbid such a thing from ever happening!), I would be content knowing that 7th Heaven is waiting in the wings to take over. So if you have been missing milk chocolate in your life, for whatever reason, here’s a product that will fill that void.

“You wouldn’t believe how many people we know who say, ‘I was 90% vegan, but just couldn’t give up milk chocolate until you guys came.’ It’s very emotional.”

MARCH 2024 Fleishigs

SOMETHING SWEET

Hamenta 94

Fleishigs MARCH 2024

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SOMETHING SWEET

Salted Caramel Latte Hamentashen Yield: 18 hamentashen

By: Shifra Klein

Salted Caramel Ganache Add 2 (3.5-ounce) chopped 7th Heaven salted caramel chocolate bars to a glass or metal bowl. Heat ¼ cup nondairy milk in a saucepan over high heat until scalding hot. Pour over chocolate and immediately mix until smooth and completely melted.

ashen NOTES: For the shoot, we used chopped chocolate, but when experimenting and retesting after the fact, we decided to play around with a salted caramel ganache, and the results were outstanding! Therefore, we highly recommend taking the extra few minutes to make it — it greatly enhances the recipe. The instant espresso powder will melt quickly into the dough, creating a coffee marble effect, while instant coffee will slightly melt, but if you cover the dough and allow it to sit for 5 minutes, then knead the dough a bit, the coffee will marble into the dough nicely. ⅔ 2 ½ 1 1½ ½

2½ 2

cups sugar eggs cup avocado or canola oil teaspoon pure vanilla extract teaspoons baking powder teaspoon sea salt, plus more for filling cups all-purpose flour, plus 3-4 tablespoons more for dusting tablespoons instant espresso powder or instant coffee (see head note) Salted Caramel Ganache (recipe follows), for filling and drizzling

1. Preheat oven to 350°F. Mix sugar, eggs, oil, vanilla, baking powder and salt. Add flour, 1 cup at a time, until a cohesive dough forms, then mix in instant coffee. Cover dough and set aside to rest for 3-4 minutes. 2. Place a large piece of parchment paper on the kitchen counter and lightly flour it. Turn the dough onto the parchment and sprinkle with a little more flour. Top with another piece of parchment paper. Using a rolling pin, roll dough into a ¼-inch thick circle. 3. Using a 3-inch cookie cutter or drinking glass, cut out rounds. Roll the remaining scraps into a smooth, workable dough, roll out and cut out as many more hamentashen as possible. 4. Add ½-1 teaspoon filling per round, being careful not to overfill. Top with a pinch of sea salt. Fold to form hamentashen and pinch edges to seal. 5. Arrange on a parchment-lined baking sheet and bake for 10-13 minutes. Drizzle with more ganache (if desired). MARCH 2024 Fleishigs

R E C I P E

I N D E X

CONDIMENTS & EXTRAS 31

Saffron and Honey Challah

MEAT & CHICKEN 26 Lemon-Harissa Spare Ribs

42 Spicy Maple Sauce M Q

26 Gochujang-Glazed Spare Ribs

44 Pita Chips

27 Spare Rib Stew

52 Tarragon Chimichurri Q

42 Sabzi Salami Egg Muffin Cups M

53 Garlic Mayo M Q

42 Beef Bacon French Toast Bread Pudding

62 Garlic Rolls FF 68 Breakfast Mimosa

42 Waffle-Battered Chicken Fingers with Spicy Maple Sauce

68 Tropical Mimosa 68 Classic Mimosa

43 Sweet Balsamic Sausages with Roasted Stone Fruit and Polenta

SALADS, SOUPS & SIDES 43 Bagel Panzanella Breakfast Salad FF 52 Beet Carpaccio with Tarragon Chimichurri M 55 French Lentil Salad 55 Sheet Pan Herby Potatoes FF 55 Sheet Pan Ratatouille 62 Pineapple Coconut Rice 63 Mango Salsa M Q

SWEET TREATS 42 Grapefruit Brûlée M Q 44 Chocolate Oatmeal Cake FF 44 Chocolate Ganache M Q 44 Breakfast Cookies FF

44 Herby Meat Shakshuka Q

56 Pear and Almond Galette

44 Crispy Salami and Sweet Onion

57 Poached Pears

Home Fries FF M 52 Spiced Meat Swirls FF 53 Chopped Liver Toasts with Prune Mustard Q

64 Shaved Hawaiian Ice with Mango and Coconut Milk Q 64 Simple Syrup M Q 65 Pineapple Tart

54 Coq au Vin Meatballs FF

84 Tropical Mousse Cups FF

54 Pot au Feu

95 Salted Caramel Hamentashen FF

62 Ginger Soy Chicken Drumsticks FF

95 Salted Caramel Ganache

63 Hawaiian Baked Beans 63 Hawaiian Spare Ribs FF

63 Roasted Pineapple Salad 66 Macaroni Salad FF 84 Creamy Onion and Marrow Bone Soup FF

Key: FF

Family-Friendly

Minimal Ingredients

Quick

FISH 53 Sole En Papillote 62 Family-Style Poke FF Q

Fleishigs MARCH 2024

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LAST BITES

Purim Delights BY: ELISHEVA TAITZ These crowd-pleasing dishes from prior issues are worthy of any seuda, particularly a Purim seuda. Not only are they all delicious, but they are showstopping in their appearance. Find the recipes on the Fleishigs app.

SALMON-STUFFED CHALLAH

ISSUE #5

ISSUE #15

By: Jacqueline Elbaz

By: Rochie Pinson

These traditional lahamagene are shaped into hamantashen for a fun, family-friendly appetizer. Plus, they freeze well, so make a big batch in advance to have on hand as needed.

This showstopper makes for a great Purim seuda centerpiece with a side of mysticism as the sign for the Jewish month of Adar is fish.

RICE FLOUR POPPY SEED COOKIES (NAN BERENJI)

MOSAIC SUSHI SALAD

PEACH AND TOMATO GAZPACHO

ISSUE #15

ISSUE #45

ISSUE #31

By: Shifra Klein

These gluten-free cookies represent a unique Persian Purim tradition.

There’s nothing guests love more than being served some sort of sushi. This presentation is unique and beautiful.

A light addition to a Purim seuda, this bright and tangy gazpacho can be served in champagne flutes or decorative shot cups. Set garnishes out so everyone can take what they desire.

CHICKPEA AND PEPPER SHAKSHUKA

FRUITY CEREAL TREATS

BEET HUMMUS WITH GOLDEN BEET SALAD

ISSUE #21

ISSUE #24

By: Vicky Cohen and Ruth Fox

By: Rosa Seidenwar

This dish, shared by the authors of the vegan cookbook Tahini & Turmeric, which celebrates Middle Eastern classics, is a delight for vegetarian guests. While it resembles eggs, it is in fact polenta rounds.

Get the kids involved in this colorful dessert that even adults can’t resist.

#yesitsontheapp

By: Susan Barocas

LAHAMAGENE HAMANTASHEN

Fleishigs MARCH 2024

ISSUE #50 By: Adina Silberman This hot-pink hummus is not only strikingly beautiful, but a refreshing change to classic hummus. Serve with pita chips for a delightful appetizer.

www.fleishigs.com

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