Fleishigs Magazine Issue 061 - August 2024 by Fleishigs Magazine

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Only Misceo goes great on it If you’re ready to take your steaks to the next level, start by taking them to Saba Sherman’s Fabulicious Marinade and prepare to discover why we’re just as good on BBQ’s as we are with BBQ’s! Grilled (as in steaks) or chilled (as in drinks) you can’t miss with Misceo!

SABA SHERMAN’S FABULICIOUS STEAK MARINADE WHAT YOU’LL NEED

1 Tbsp. garlic, minced ½ Cup Misceo coffee liqueur ½ Cup creamy peanut butter 1 Tbsp. soy sauce 1 Tsp maple syrup ¼ Cup brewed hot coffee (we’re partial towards Gaia’s rather exceptional RT.59 or Columbia Santa Barbara, but anything brewed and with body will suffice) 6 Marbled steaks, 8 oz. each, flat iron or rib eye

WHAT YOU’LL DO

Using a medium bowl, whisk together the first 4 ingredients into a smooth paste-like consistency. When that happens, begin adding coffee a bit at a time while continuing to whisk Place half of sauce in shallow dish with steaks and marinate in refrigerator for no less than 1 to 6 hours Remove marinated steak and place on heated grill and cook to taste While steak’s grilling, place the reserved marinade into a medium saucepan over medium heat. Let marinade reduce until it reaches “coating consistency” (aka ‘nappe’’ for you foodie types), if sauce begins to burn, lower the heat Plate steaks and spoon sauce over them, serve immediately or sooner

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director of the online daily newspaper “Corriere del Vino,” as well as the coordinator for Lombardy and Calabria for “Vini Buoni d’Italia,” published by the prestigious Touring Club. This is a man who really knows about wine.

Besides his wine world PR activities, Riccardo is also the

Intrigued by our catalog, Riccardo organized a wine tasting with a panel of industry experts. We were equally curious to learn what his group of expert wine tasters would make of our kosher wines. Here with their tasting notes are the top five selections from Riccardo’s panel tasting.

t Noble Wines, the exclusive importer of the CEDEV portfolio of kosher European wines, we meet all sorts of interesting global wine industry people. Usually mainstream wine professionals in Europe do not know all that much about kosher wine but they are invariably respectful, fascinated and open-minded. Recently we shared a selection of our wines with Riccardo Gabriele, the renowned Italian wine consultant and journalist.

Chateau du Vieux Puit 2022 Malbec: 90 points

Chateau La Garricq 2021: 94 points

Chateau La Bessane 2021: 92 points

A very good aroma with a bit of a sweet bouquet (maybe from the American oak), and spice notes. Well-done wine, with a vivacious palate and interesting finish.

A very good expression of its terroir. Very elegant aromatic profile. Vertical palate, zippy, dynamic, mineral-rich, and savory Good midpalate. Intense.

This wine is good. It is young and still very tannic, but very good. Will reward some near-term cellaring.

Aimé Arnoux Gigondas 2022: 94 point Very good wine. Aromas are correct, accurate, and terroir oriented. Juicy mid-palate but earthy and tasty. Great finish.

Aimé Arnoux - Vacquerais 2022: 96 points Probably this wine and the Gigondas from the same producer are our coup de coeur [instant firm favorites] from the catalog. The Vacquerais is oak-oriented, so we suggest patience to allow it a bit more time to mature in your cellar for more maximal enjoyment. The palate is very good. In my opinion, in fact, it is a fun and long-lived wine. Earthy and savory.

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RECAP

RECAP OF KOSHERPALOOZA 2024

EDITOR’S LETTER

THIS MONTH’S CONTRIBUTORS

RECAP Recap of KosherPalooza 2024: 30 BTS: The makings of the event 34 PROFILE: Eden Foods 42 CHOP IT: The epic Choppedstyle competition 47

MAKE IT: Recipes inspired by the show

DEMOS Recipes and techniques from the show that were demonstrated by various food personalities, chefs and cookbook authors, including: 58 EXPERTS: Learn from your favorite cookbook authors, chefs and food personalities

DEMOS RECIPES AND TECHNIQUES FROM THE SHOW

FISH MASTERY: Master the art of filleting fish at home

NUT MILK & BEYOND: Utilize nuts to their fullest potential

86 BREAKING BREAD: Learn how to make epic stuffed challah 91

L’CHAIM Wines from the show and cocktails from the masters

101 THE OTHER SIDE OF THE CORK Champagne

108

SHABBAT FEAST TUNISIAN INSPIRED

104 TRAVEL Exploring riverboat cruises with Naomi Nachman 108 SHABBAT FEAST Tunisian inspired 120 RECIPE INDEX 122 LAST BITE A KosherPalooza surprise

Fleishigs AUGUST 2024

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EDITOR'S LETTER

THE SUMMER COINCIDES with the “three weeks,” a time that is reflective of the destruction of the second temple in 70 CE. The temple was a physical representation of the Jewish faith and its practices. After its destruction, through centuries of unrest the Jewish people miraculously survived, defying historical precedence once again. Most major religions, empires and nations have survived via physical dominance, owning land and conquering people, so how did the Jews manage to survive centuries of continued homelessness? What was the driving force behind this unique nation's survival? Yochanana ben Zakai famously snuck out of the gates of Jerusalem in a casket and went to Rome, where he impressed General Vaspasian so much that he allowed a small group of Rabbis to set up shop in the city of Yavneh (northwest of Jerusalem). It was there that the descendants of Hillel continued Torah law and tradition, despite Roman rule and not having a temple to pray in. Over a century after the destruction, Rabbi Yehuda Hanasi codified the mishnah, which documented oral law and tradition in written format. It was these two factors, the Jewish Torahbased leadership and the writing down of oral tradition, that kept the Jewish people in tact. The fact that all was not lost as long as there was access to the Torah and the ability to practice it meant that Jews could connect to God wherever in the world they were. While most groups of the time became one with the Roman Empire, assimilating quickly into their cultures and practices, the Jews managed to maintain their identity. One way we hold onto our identities and traditions is through the celebration of Shabbos and Jewish holidays, where food holds great value. In an obvious basic way, we need food to stay alive. In Jewish culture and Torah, however, the food we eat to sustain ourselves is symbolic and intertwined with a number of Jewish practices. In fact, five 14

Fleishigs AUGUST 2024

THE KOSHERPALOOZA ISSUE

percent of the Torah’s laws are centered around kosher. The core foods of Shabbos for example, wine, challah and cholent, have been eaten for centuries. For centuries, Jews of the diaspora have been connected via the food we eat. It’s a fascinating phenomenon and one that really speaks to the theme of this issue. One of the main reasons we started Fleishigs, and what drives our brand still today, is our goal to celebrate the kosher lifestyle and bring people together through food. With that in mind, we held the second-annual KosherPalooza, the only kosher food festival of its kind, at the Meadowlands Expo Center this past May. In attendance were thousands of Jews and hundreds of vendors from all over the world, who all came together to experience and showcase the best that kosher has to offer. Whether you were an attendee wearing Hasidic or hipster garb, Jews of all walks of life walked the show, shmoozed, connected, prayed and celebrated with one another. To add to the experience, an incredible group of food personalities, chefs and cookbook authors hosted various live cooking demos and shows to offer guests some entertaining education. Along with the panels, competitions and games that were held throughout the day, an event highlight was the marriage proposal that took place at the Cookbook Corner! While Jewish diaspora over the centuries has contributed to a very diverse Jewish nation with various customs, at our core we remain one nation. KosherPalooza exemplified this beautifully, bringing people together in an inspiring display of unity and camaraderie. It showcased our ability to enjoy each other's company despite our personal differences, celebrating the unbreakable bond and connection shared by the Jewish nation. Bitayavon, Shifra

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 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.

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

Chef Hillie Ackerman has a real dedication to crafting exceptional dining experiences. He loves high-quality ingredients and traveling the world and has a strong passion for warm, yet refined, hospitality. Hillie believes in thorough attention to every factor that goes into the client experience, whether logistical or gastronomical, and gets immense satisfaction, knowing he provides his clients with peace of mind, full bellies and happy hearts. Hillie can be contacted via Instagram @chefhillie or email chefhillieackerman@gmail.com.

Chef Isaac Bernstein spent his early days spreading cream cheese on bagels, never wanting anything more than some concert tickets and a really good burger. Not much has changed. Instead of bagels, it's food service consulting, helping chefs and restaurant owners in the kosher world improve operations. Find Isaac on Instagram @chefisaacb.

Fleishigs AUGUST 2024

Gad Elbaz is an Israeli superstar who is one of the most recognized names and faces in Jewish music worldwide. With millions of hits on his YouTube music videos, Gad is one of the top Jewish recording artists whose songs are played and covered around the globe. Through his soulful and contemporary sound, Gad has brought Jewish music to a new level and continues to serve as a role model to his many fans. Find Gad on Instagram @gadelbaz.

Susie Fishbein is a worldfamous kosher cook and author whose Kosher by Design series has already sold over 500,000 copies worldwide. Profiled in the New York Times and on CNN, Susie has been named one of the 50 most influential Jews by The Forward. A media darling, she has been a guest on dozens of network TV and radio shows. Susie was featured at the Epcot International Food and Wine Festival at Disney World and was an honored guest at the White House in recognition of National Jewish Heritage Month. Susie leads multiple foodie tours of Italy and Israel each year. Follow her on Instagram @susiefishbein and on the Susie Fishbein Facebook Fan Page.

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

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

Jeffrey Ingber is the founder and fisherman of Kosher Catch, an ocean-to-table fresh fish business that delivers directly to your home. He is also a partner in Ahava Foods, which owns Bubbie’s Market and Ahava Catering in Providence, Rhode Island, where he lives with his family. Jeff takes his love for fishing and love for food very seriously and believes that no one takes better care of the food you eat more than your local fisherman. Find Jeff on Instagram @koshercatch.

Rivky Kleiman is the bestselling author of Simply and Simply Gourmet and a co-author of the Beis Yaakov cookbook series (with over 500,000 total copies sold). As the creator of the Simply Gourmet RECIPE IN A BOTTLE line, spices sourced from all over the globe, Rivky brings innovation to the food industry, delivering a gourmet cooking experience at home. Find Rivky on Instagram @simplygourmetbyrivkykleiman.

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.

Jake Niman is the leading voice in the world of kosher mixology and the founder of Mixcraft. He can be found on Instagram @jakeniman, where he shares kosher cocktail content, trends and insights into the world of kosher spirits and much more.

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

Miriam Pascal Cohen is a food blogger, brand ambassador, recipe developer and bestselling cookbook author of four Artscroll cookbooks — Something Sweet, Real Life Kosher Cooking, More Real Life Kosher Cooking and Real Life Pesach Cooking. Miriam connects with her large following over simple yet delicious cooking. Follow Miriam on Instagram @overtimecook or check out her website overtimecook.com

Carlos Ruiz is an awardwinning cocktail artist who abandoned a promising future in software engineering to pursue a career in cocktail creation. Carlos is mainly self-taught, with a unique mixology style that was developed through handson training, reading industry books and watching hundreds of tutorials on YouTube. Carlos has competed in dozens of cocktail competitions and was featured on the TV series Bar Rescue. Most recently, Carlos started a liqueur brand with his wife and sister-in-law. Visit @cocktailsbyc on Instagram or cocktailsbyc.com for more.

Fleishigs AUGUST 2024

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 three children.

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

Micah Siva is a trained chef, registered dietitian, recipe writer and food photographer, specializing in modern Jewish cuisine. She shares Jewishinspired, plant-forward recipes through her blog, Nosh with Micah and is the author of the newly released cookbook, Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine. Micah lives in San Francisco with her husband Josh, son Ari and their mini sheepadoodle Buckwheat.

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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I RECAP

2024

P A C E R THE BY: A D I N A S I L B E R M A N E V E N T P H OTO G R A P H Y BY: S H M I LY T R EG E R, S H A LO M ROSS A N D M O R D EC H A I K L E I N

osherPalooza was back for seconds this year, and once again the world’s largest celebration of everything kosher was a huge hit. The Meadowlands Exposition Center was abuzz with excitement over the jampacked lineup of food, drink and entertainment put together by Powwow Events, Fleishigs Magazine and Mann Sales Co. Building on last year’s successes, this

year’s iteration delivered even more, with meticulous details that spoke to the event’s focus on hospitality: a washing station upon entry to the hall, an abundance of charging stations, a food court with ample seating, water coolers and even a private area for nursing mothers. As impressive as the details were, the bird’s eye perspective was not lost on this year’s attendees (more than 4000 of them). Thousands of proud AUGUST 2024 Fleishigs

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“NOT ONLY COULD WE CHAT ABOUT OUR LOVE FOR FOOD, BUT WE COULD CONNECT NO MATTER OUR BACKGROUNDS.” -MICAH SIVA

Fleishigs AUGUST 2024

Jews enjoyed Jewish products and celebrated Jewish unity at a time when outward Jewish expression is challenged. Between the giant Israeli flag at the photo booth, the teams handing out “Bring Them Home” gear and the Hug a Chayal station, there was a palpable sense of pride, almost defiance, in our community’s ability to use food as a creative outlet to unite and heal. In that vein, a notable theme of this year’s event was relationships. For one, KosherPalooza was an opportunity to strengthen personal relationships, with many taking the opportunity to take the experience in as a “date.” Perhaps it was the two for $200 ticket offer or perhaps many great minds thought alike, with many varieties of pairs strolling the hall: parents and children, siblings,

cousins, good friends and spouses. Said Aliza Abrams Konig, who attended with her husband Sam, “We had a baby a year ago and have not been on a date since. Life has just been too busy with everything going on. Turning it into a date allowed us to create lasting memories, bonding over our shared love for good food and great company.” One couple really took the opportunity to make a lasting memory: over at the Cookbook Nook, where KosherPalooza patrons had the opportunity to mingle with renowned cookbook authors Micah Siva, Sina Mizrahi, Paula Shoyer, Naomi Ross, Chanie Apfelbaum, Vera Newman and more, Alex Lebowitz surprised Daniella Shields with a foodie-centric proposal. Daniella, a student at Yeshiva www.fleishigs.com

I RECAP

University’s Sy Syms School of Business, was under the impression that she and Alex, a student at Cornell University’s Nolan School of Hotel Administration, were attending KosherPalooza to celebrate her mother’s birthday. Little did she know that Alex had arranged for Micah Siva to hide an engagement photobook among her stack of NOSH cookbooks. After luring Daniella to the Cookbook Nook by telling her that her former employer, Susie Fishbein, wanted to say hello, Micah handed Daniella the “cookbook,” and Alex got down on one knee. “It was an amazing day,” said Daniella. “We couldn’t think of any other way to celebrate other than going through the rest of KosherPalooza, so we did! I couldn’t have imagined a more personal,

meaningful and creative engagement.” As soon as Alex got down on one knee and Daniella said yes, a crowd formed around them, clapping and singing in celebration. For Micah, the moment was “a memory I won’t soon forget.” It was Micah’s first time at KosherPalooza, and she summed up the day best. “It was truly a day of Jewish joy. As a cookbook author, getting in front of new and existing customers and fans was invaluable; not only could we chat about our love for food, but we could connect no matter our backgrounds.” See more pictures of the special moment on page 122. In addition to Micah and the others at the Cookbook Nook, many a devout follower got the chance to discover that influencers truly are just like us and enjoyed chance meetings with the

most renowned in the Jewish social media world, including TikTok stars, fashion influencers, mental health advocates, Israel advocates and, of course, foodies. A notable foodie duo who came to the event was the two Bens: our favorite red-bearded Israeli Ben Siman Tov (@bengingi) and a Jewish vegan influencer from across the pond, Ben Rebuck (@bensvegankitchen). For Ben Rebuck, it was an amazing introduction to the American Jewish community in all its glory. “I really didn’t know what to expect as a British Jew,” he said. “It was really cool to see the amount of effort that goes into making things kosher and doing things properly, specifically for the community.” Hyping up the crowd was this year’s floor host, none other than cookbook author Chanie AUGUST 2024 Fleishigs

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Apfelbaum, who led the charge with a microphone in tow, interviewing influencers, brand representatives and attendees alike. For those in the food industry and for those who simply enjoy kosher food, KosherPalooza also served as a networking opportunity. One of the Jewish organizations represented was Daily Giving, an organization that facilitates collective donations of one dollar per person per day to various Jewish charities, and I was glad to join the over 18,000 participants who give daily. Another organization making informal rounds was Sharsheret, a Jewish breast cancer awareness organization whose Chief Development Officer Dina Muskin Goldberg was an attendee last year as well. “I had a great time last year but realized that it was not just a fun culinary experience, but also an incredible networking opportunity. 26

Fleishigs AUGUST 2024

I realized the potential of this venue to spread Sharsheret's mission over good food and Jewish influences alike. We are so grateful for the awareness that will be raised about breast cancer, ovarian cancer and for those at increased risk of cancer through these important conversations,” she shared. We would be remiss not to mention the representatives for Chabad of the Meadowlands, under Rabbi Ephraim Balter, who set up a small table and donned tefillin on over 60 men, some of whom had never done it before. It truly was a beautiful sight and brought a bit of spirituality to the event. And of course, the food did not fail to impress. As it was last year, the offering list was packed with more than 150 vendors, a mix of old classics and new brands, all showcasing the latest and greatest of the kosher food world. The hall was divided into two

halves, one dairy and one meat, and most consumers followed the natural path from the milk-laden side of cheeses and sweets to the meat haven, where cholent was served out of a bathtub (yes, you’re reading that right!). On the dairy half, Yudin’s Appliances and their perfectlyshaped ice complemented the extravagant hot drinks crafted at the Latte Royale stand and the expert espresso shots pulled at French Press. Caffeine in tow, it was a good time to enjoy new products from brands such as Natural & Kosher, offering black truffle cheese, and Tnuva, with a new line of instant onepot meals branded Goodweek, which was the winner of KosherPalooza 2024 Best Product in Show. It was never too early for dessert with tons of ice cream offerings, from the classics such as Abe’s and Klein’s to more www.fleishigs.com

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trendy options like Cream Gelateria and the ever-entertaining spiked rolled ice cream, LYXR. One of the busiest booths was the crowdfunded Matan’s Creamery, a homegrown ice cream brand founded by middleschool graduate Matan Moskowitz, who was accompanied by his proud parents. The dairy side was dotted with all sorts of tiny goodies such as delectable mini babkas and rugelach by Haus of Babka, mini-macarons by Bread and Batter and colorful popcorn by Popinsanity Gourmet Popcorn. Astroeats was sampling an array of freeze-dried candy, which somehow makes candy even more wonderfully addictive. When to cross over to the meat side was a calculated but necessary decision, but thankfully there were some pareve offerings along the way, and Dolcetto’s seared tuna,

Crave’s sourdough with homemade mayonnaise and SOL Dining’s cashew “yogurt” were standouts. The meat offerings were…epic. You could sample a board’s worth of charcuterie and jerky between Joburg, Romanian, Aufschnitt, Ben’s Best and more. Zischa’s Gala was back with their famous p’tcha, which won last year’s Best in Show, a peppery treat that this year won my husband’s heart. Between the classic hot dogs and carving stations to Leil Shishi’s cholent bathtub and what seemed like endless amounts of sausage and poppers, it was sort of like the ultimate heimish kiddush. Trendier dishes were The Pizza Guy’s meat pizzas (liver and tahini being my favorite) and Flavor on Board’s chicken tenders breaded in all sorts of crunchy snacks. The most talked about was the Cap’n Crunch flavor (recipe on page 48).

THE OFFERING LIST WAS PACKED WITH MORE THAN 150 VENDORS, A MIX OF OLD CLASSICS AND NEW BRANDS. AUGUST 2024 Fleishigs

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Luckily there were plenty of interesting drinks to wash down all of that beef, with both alcoholic options, from brands like Misceo, Recanati, Bam Wine & Spirits, Master Martini, Impex Beverages and Happy Dad and non-alcoholic options like the simply refreshing flavored seltzers by Bubala and cherry juice from Eden, which was the inspiration for some sensational treats perfect for summer (recipes follow). Other memorable products were the 100% date syrup (silan) and cleaningredient bars by D’Vash Organics as well as the tahini packets by Halva Kingdom (think ketchup packets but filled instead with various flavors of tahini). See page 52 for a delicious vegetable side dish where silan shines and page 49 for inspiration for the squeezable tahini. In between bites, there was 28

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a packed lineup of games and activities taking place throughout the day. Apron Masters put on a hot sauce challenge while Yudin’s challenged attendees to load up their dishwashers as efficiently as possible. A few separate demo areas meant that viewers had a chance to see, learn and be entertained by a whole host of personalities, such as Bosh Boshnack breaking down a fowl and demonstrating how to cure a duck breast for duck prosciutto, Miriam Pascal Cohen whisking up some salad dressings and vinaigrettes, Mandy Silverman demonstrating challah and babka braiding techniques, Vera Newman beautifully arranging fresh flowers, Rivky Kleiman and Susie Fishbein cooking up perfect chicken dishes and more. And who could forget Gad Elbaz and his take on Moroccan fish, HaDag Shel Gad, and yes folks,

the man can cook! Of course, give the man a mic and he will break out into song, which was a wonderful and fun surprise. Classes and panels lent additional wisdom, and to finish it all off, the KosherPalooza Chopped-style competition was fiercely entertaining, hosted this year by Gabriel Boxer (otherwise known as Kosher Guru) with three private chef competitors Mendy Wolf, Hillie Ackerman and Efraim Friedman. See more on page 42. All in all, with year two in the books, the day was a roaring success. If you were not able to attend KosherPalooza this year, fear not, there will always be next year and the year after that. KosherPalooza wasn't just about the food; it was about the celebration of our culture and community. “We left the festival with full hearts, satisfied appetites and a promise to return next year,” shared attendee Aliza Abrams Konig. We will hold her to that! www.fleishigs.com

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AUGUST 2024 Fleishigs

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THE MAKINGS OF THE EVENT: A TEAM EFFORT BY: E L I S H E VA TA I TZ

T H E Y SAY I T TA K E S A V I L L AG E . H E R E A R E A L L T H E P EO P L E , V E N D O RS, S P O N SO RS A N D B E H I N D -T H E-SC E N E S P E RSO N N E L T H AT M A D E KOS H E R PA LO OZ A 20 24 T H E SU C C E SS T H AT I T WAS.

THE HOSTS:

THE DEMOS: 1.

Mandy Silverman demonstrated the art of stuffing challahs with sweet and savory fillings.

Micah Siva demonstrated her famous pulled mushroom brisket, perfect for the plant-based curious.

Susie Fishbein made a simple pargiot dish using Middle Eastern flavors, a dish inspired by her travels and perfect for Shabbat or a holiday meal.

Rivky Kleiman showed onlookers how to easily poach chicken, a versatile base for so many dishes, like the pesto chicken salad that she made with it.

Jeffrey Ingber showcased how simple it can be to fillet fish at home.

Miriam Pascal Cohen demonstrated some of her favorite salad dressings.

Ahuva Gottdiener made nut milk, cashew cheese and a creamy cashew cream basil pasta for those looking for some nondairy inspiration.

Gad Elbaz wowed guests with his dynamic performance in the kitchen while making his family’s favorite Moroccan salmon.

Isaac Bernstein took sabich, one of Israel’s favorite sandwiches, up a notch with elevated elements.

FLEISHIGS MAGAZINE Shlomo and Shifra Klein Hosts

POWWOW EVENTS

Joel Wolh, Yehuda Susskind, Mac Schlesinger Production

MANN SALES CO. Marketing and design

JOE FLOHR EVENTS Set up and decor

10. Vera Newman demonstrated how simple it can be to arrange fresh flowers in the comfort of your own home. 11.

Chaya Suri Leitner showed off some of her tried-and-true tricks on scoring sourdough.

12. Bosh Boshnack wowed guests with his seamless breakdown of fowl and poultry, as well as how to cure duck breast for prosciutto.

Mann Sales Co.

13. Meir Goldberg and Yosef Epstein of SOL Dining showed the crowd how to use beets many ways in one cohesive dish. 14. Michal Rosenberg held a paint-and-sip amongst her curated display of beautiful Judaica paintings. 15. Jake Niman challenged himself to make 10 cocktails in 10 minutes.

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THE PANELS: The OU & You

Brought to you by the OU, Rabbi Elefant, Rabbi Genack and Rabbi Eleff held an informative Q&A about kosher-related matters. Rabbi Ahron Mendelsohn, OU Rabbinic Field Representative and KosherPalooza mashgiach, gave a presentation about koshering on the go.

No Reservations

Elan Kornblum (Great Kosher Restaurants) chatted with Sarah Lasry (food consultant and former restaurateur), Dani Klein (Yeah That’s Kosher), and David Mizrahi (owner of SALT Steakhouse) about the current kosher restaurant industry, challenges, upcoming trends and more.

It's Gonna be Grape

Gabriel Geller, Yehoshua Werth, Zev Steinberg and Adam Neustadter answered questions about wine pairings, value for money, global vineyards and storage methods. Plus, attendees had the opportunity to taste wines from all around the world!

FLOOR HOST: CHANIE APFELBAUM

cclaimed blogger and cookbook author Chanie Apfelbaum (Millennial Kosher, Totally Kosher) was the 2024 KosherPalooza floor host. She walked the floor interviewing guests and vendors and spent some time in the AJ Madison Cookbook Corner to sign cookbooks and mingle with fans and fellow cookbook authors. Chanie brought her infectious energy and excitement to the event with her fun, witty commentary, while interacting and networking with attendees and brand owners. Here's what Chanie had to say about her experience as floor host at KosherPalooza 2024: "After attending KosherPalooza last year as the host of the Chopped-style competition, I could not imagine it being any better this year, but I was in for a real treat! I loved the layout of the room — there was plenty of space to move around, with designated areas for panel discussions, cooking demos and my favorite — the Cookbook Corner, where I had the chance to hang out with fellow authors, sign books and meet so many fans! The panel and demo line-up this year left nothing to the imagination, covering everything from plant-based meals, sourdough, kashrus, wine, restaurant offerings, cocktails and even butchery! I wish I had time to attend each demo, but I made my way through the excited crowd to stop by as many booths as I could squeeze in through the day. One of the highlights was meeting all the people, from followers to brand owners, and streaming live on camera! As far as the food, Halva Kingdom’s everything bagel halva was one of my favorites — halva is usually a sweet treat, so I loved the savory take on it. Flavor on Board’s Cap’n Crunch chicken fingers, The Pizza Guy’s liver pizza and Good Week pasta were all at the top of my list, and I enjoyed Fresh Fizz Sodas’ hibiscus ginger ale to wash it all down. On the sweet side, I loved Astroeats’ freeze-dried candy and Donna Bee Honey’s variety of honey."

THE INTERACTIVE ENTERTAINMENT: SOME OF THE INTERACTIVE ENTERTAINMENT THROUGHOUT THE DAY INCLUDED A BLIND TASTE TEST, HOT SAUCE CHALLENGE, CHOPSTICKS RICE CHALLENGE AND MORE, ALL ARRANGED BY APRON MASTERS KITCHEN.

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THE COMPETITIONS: 1.

COCKTAIL COMPETITION Host: Jake Niman Judges: Schneur Menaker, Naftali Behrman and Jake Niman Contestants: Leibi Kagan, Chef Efraim Friedman and Yaakov Kilberg Winner: Yaakov Kilberg’s “Oaxacan Fire”

2. CHOPPED-STYLE COMPETITION Host: Gabriel Boxer Judges: Shifra Klein, Shlomo Klein, Roee Mordechai and Alyssa Goldwater Contestants: Chef Mendy Wolf, Chef Hillie Ackerman and Chef Efraim Friedman Winner: Chef Hillie Ackerman’s Gefilte Fish Quinoa Cakes with Mango Salsa

3. BEST IN SHOW Host: Shlomo Klein People's Award: Dolcetto (seared tuna dish) Best Product Award first place: Goodweek Pasta, Tnuva Israel Best Product Award second place: Beyer Jams, Kosher Strasbourg Special Mentions: Imitation caviar (Pacific Secrets), Cap’N Crunch chicken fingers (Flavor on Board), cured smoked fish (H. Forman & Son)

Fleishigs AUGUST 2024

AJ MADISON COOKBOOK CORNER: Susie Fishbein: Kosher by Design series Chanie Apfelbaum: Millennial Kosher, Totally Kosher Micah Siva: Nosh Naomi Ross: The Giving Table Vera Newman: The Marblespoon Cookbook, Marblespoon at Home Miriam Pascal Cohen: Something Sweet, Real Life Kosher Cooking, More Real Life Kosher Cooking, Real Life Pesach Cooking Sina Mizrahi: Good Food Paula Shoyer: The Kosher Baker, The New Passover Menu, The Holiday Kosher Baker, The Healthy Jewish Kitchen, The Instant Pot Kosher Cookbook

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THE VENDORS: Kosher.com

Jewish Link NJ

Kosher Strasbourg

Torah Anytime

Loosiez

Great Kosher Restaurants

Graphology

Daily Giving

Nature’s Cure

Galil

The Latte Royale

Yarden - Skurnick

Abe’s Ice Cream

Recanati

Dolcetto

Blitz Auto Solutions

Bethel Creamery

Halva Kingdom

Meant To Be

Matan’s Creamery

Pelleh Poultry

Formans USA

Jake Niman

Crave

Romanian

Mehadrin

Royal Wine/Kayco

Aufschnitt

Eden Foods

Master Martini

Nutrition by Tanya

Beefli

Haus of Babka

The Nuttery

Red Garden

Banquest

Reisman’s

D’vash Organics

Donna Bee Honey

Maxsip Pure

Bread and Batter

Astroeats

B’cuz Snacks

Michal Fine Art

Yudin’s Appliances

Kravy Foods

French Press

Krustik Bake Haus

Kopercs

Chef’s House

Lieber’s

PromoTailors

Bluestone Brokerage

Natural & Kosher

Happy Dad

Fresh Fizz Soda

Tnuva

Flavor on Board

Impex Beverages

Brooklyn Bagel

Goodweek

Cream Gelateria

Prime Images

Max Brenner Chocolate

FBG Bottling Group

Picture Perfect Production

Health Garden

Frostop

Le Baton de Vie

Smoke Master NYC

Klein’s

Bubala

Bam Wine & Spirits

BK Snacking

The Pizza Guy

Bubbe Roza's Kitchen

Promised Land Beverage Co.

EcoQuality Corporation

Rubashkin

Baglietti

Yummy Cheese

A Good Friend (formerly Kosher Made Simple)

Misceo

AJ Madison

Ben’s Best Charcuterie

Apron Masters Kitchen

Yosef Safdieh

United Refuah HealthShare

LYXR

Tuscanini

California Gourmet Popinsanity Gourmet Popcorn Back in the Hay Farm

Telebroad Simply Gourmet by Rivky Kleiman

Nativ Eshkol / Molino

Leil Shishi Diner and Catering Events

AliyahNow.org

Klein’s

Brooklyn Bagel

Bimble

KH Plastic Surgery

Chewzy

National Retail Solutions

SBA Loan Group

Allied Importers

Grand Hyatt Baha Mar

Noble Wines

Zischa’s Gala

Meal Mart

Joburg

7th Heaven

SOL Dining

BP Print Group

Thomas Ashbourne

Bedr Custom Beds

Blossom + Bud

Fiddles

AUGUST 2024 Fleishigs

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EDEN FOODS O N E O F T H E V E N D O RS T H AT STO O D O U T AT KOS H E R PA LO OZ A WAS E D E N , A B E AC O N O F E T H I CA L O RGA N I C P R ACT I C E S A N D C U L I N A RY E XC E L L E N C E . BY: S H I F R A K L E I N

den exemplifies a commitment to purity by sourcing and presenting their extensive line of products with standards that are above and beyond the USDA requirements. At KosherPalooza, Eden introduced cherry juice (see how we used it on page 53), as well as seaweed and a line of canned legumes, all kosher certified by the OK. We were intrigued not only by all their products, but by their brand ethos. Upon talking to the brand representatives at the event, we learned more about kombu, an edible kelp, and knew we had to feature it in this issue. Eden’s kombu is harvested from the pristine waters of Hokkaido, Japan. This dark greenish-brown treasure is renowned for its rich mineral content and natural flavorenhancing properties. Kombu, also known as kelp, transcends its role

as a mere sea vegetable. Beyond its nutritional benefits — abundant in essential minerals and vitamins — it boasts natural glutamic salts and amino acids like glutamine, which elevate its status as a superior flavor enhancer. What sets Eden's kombu apart is its hand-harvested, sun-dried process, ensuring each frond retains its optimal flavor and texture without the need for artificial additives like MSG. In addition, great care is taken to ensure that the kombu is derived from clean waters without any chemicals. Whether crafting dashi, the iconic Japanese noodle broth, or enriching a variety of soup stocks and dishes, Eden's kombu stands out for its purity and versatility. Simply simmering a strip of kombu in water unleashes a depth of umami that transforms culinary creations into unforgettable experiences.

Vegan Fish Sauce Yield: 1 cup

In past years, fish sauce was unheard of in the kosher marketplace, until about 10 years ago when Red Boat brand created a special kosher run, providing a wonderful asset to the kosher kitchen. The issue that arises is that many fish sauce recipes are required for meat-based dishes, which still poses a kashrut issue. I created this vegan fish sauce recipe for issue #53 to solve that exact issue; it works as a replacement and mimics the salty umami flavor that fish sauce brings to the table. I decided to test it with the addition of Eden’s kombu, further elevating the sauce’s depth of flavor. 1 2 2 1

cup water strips dried kombu (about 4 inches long) tablespoons soy or tamari sauce tablespoon miso paste

1. Add water and kombu to a saucepan over medium heat. Bring to a simmer, then lower heat and simmer gently for 15-20 minutes, allowing the kombu to release its flavor into the water. 2. Remove saucepan from heat and stir in soy sauce. Add miso and whisk until dissolved completely. Set aside to cool. 3. Once cooled, strain through a finemesh sieve or cheesecloth and discard kombu and any solids. Transfer strained vegan fish sauce to a clean glass jar or bottle with a tight-fitting lid. Store in the fridge for up to 3 weeks. Shake before use, as natural settling may occur.

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RECAP I A BIG THANK YOU TO APRON MASTERS, AJ MADISON, CNC CABINETRY, GOURMET GLATT AND TUSCANINI! The demos, Chopped-style competition and games at KosherPalooza would not have been successful without the expert planning and execution from Apron Masters Kitchen, the Cookbook Corner and appliances from AJ Madison, the cabinets and countertops from CNC Cabinetry, the sponsorship of Tuscanini and the food from Gourmet Glatt. Apron Masters Kitchen, located in Woodmere, NY, is the first recreational kosher-certified cooking school on Long Island that caters to both children and adults. Apron Masters Kitchen is a high-end kitchen complete with a group cooking space and formal dining room where guests can enjoy communal meals. AMK hosts classes, competitions, demonstrations and more in the 2,400 square foot home-style kitchen. Apron Masters Kitchen is under the kosher supervision of the Vaad of the Five Towns and Far Rockaway. AJ Madison is a premier appliance destination, with showrooms in Brooklyn, Miami, Atlanta and DC. With a huge selection of major brand name appliances, low prices and a dedication to stellar service, AJ Madison is committed to guiding customers through the process of purchasing home appliances. CNC Cabinetry was founded by the idea that a beautiful kitchen should be accessible to everyone. They accomplish that by providing clients with a vast, ever-expanding selection of affordable, high-quality kitchen cabinets, countertops and vanities that offer the ultimate value in design, quality and price. After all, an inviting kitchen is what makes a house a home. Tuscanini offers authentic made-in-Italy kosher foods with the highest quality ingredients for a real taste of Italy, enjoyed in the comfort of your own home. From the premium truffle products and Ventresca tuna to the authentic gelato and more, Tuscanini’s unmistakably authentic Italian flavors enhance whatever dishes you’re preparing. Find Tuscanini products in markets and grocery stores across the world. Gourmet Glatt is one of the tri-state area’s premier grocery stores. Their commitment to providing the freshest, highest quality products extends to every department throughout the store. From basic to hard-to-find, from heimish to gourmet, the staggering food selection is simply unparalleled. 36

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AUGUST 2024 Fleishigs

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APRON MASTERS KITCHEN 956 Broadway Woodmere, NY 11598 info@apronmasters.com apronmasters.com (516) 569-2665 AJ MADISON New York Showroom 3605 13th Avenue Brooklyn, NY 11218 showroom@ajmadison.com (718) 532-1800 DC Metro Area Showroom 8500 Leesburg Pike Tysons Corner, VA 22182 dcshowroom@ajmadison.com (202) 892-5000 Miami Metro Area Showroom 2983 NE 163rd Street North Miami Beach, FL 33160 miamishowroom@ajmadison.com (305) 367-8200 Atlanta Sandy Springs Showroom 8725 Roswell Road #9 Atlanta, GA 30350 atlantashowroom@ajmadison.com (404) 587-1800 CNC CABINETRY 101 Kentile Road South Plainfield, NJ 07080 cnccabinetry.com (718) 416-3853 GOURMET GLATT Cedarhurst, NY Woodmere, NY Borough Park, NY Lakewood, NJ Lakewood South, NJ Kiamesha Lake, NY gourmetglatt.com

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AUGUST 2024 Fleishigs

Experience appliances that are both intelligent and beautifully designed to entertain crowds of any size. Café appliances are both stylish and feature-packed. Get inspired by the latest innovations like ovens with air fry mode, refrigerators with instant hot water, or a convertible fridge freezer drawer.

New York City Showroom 3605 13th Avenue, Brooklyn, NY 718.732.4900 DC Area (NoVa) Showroom 8500 Leesburg Pike, Tysons, VA 202.892.5000 Miami Showroom 2983 NE 163rd Street, Sunny Isles, FL 305.367.8200 Atlanta Showroom 8725 Roswell Rd Suite 9, Atlanta, GA 404.587.1800

LEARN MORE

How do I install the Shabbos Keeper? The Shabbos Keeper is designed for easy installation. It typically involves plugging the device into the refrigerator's control board. Detailed installation instructions are provided with the device, and no professional installation is usually required.

Which Café refrigerator models are compatible with the Shabbos Keeper? The Shabbos Keeper is compatible with specific Café refrigerator models. You should check the compatibility list provided by Café or consult with Café customer service to ensure your refrigerator model is supported.

Does the Shabbos Keeper need to be programmed every week? No, the Shabbos Keeper comes pre-programmed with all the dates and times for Shabbat and Yom Tov. It automatically adjusts for these dates without requiring weekly reprogramming.

Can the Shabbos Keeper be used for Yom Tov? Yes, the Shabbos Keeper has a Yom Tov mode that allows certain functionalities permissible on Jewish holidays, ensuring compliance with the different rules for Yom Tov.

What happens if there is a power outage? If there is a power outage, the Shabbos Keeper is designed to remember its settings and continue to operate in Shabbat mode once power is restored.

SHABBOS KEEPER The industry’s most advanced kosher kitchen technology. This easy-to-install device revolutionized shabbos mode for ovens and refrigerators, automatically setting compatible refrigerators and ovens to Shabbos and Yom Tov. Café appliances with the Shabbos Keeper Accessory are 100% kosher certified by the OU and CRC.

Connect with us: 800.570.3355 | www.ajmadison.com | sales@ajmadison.com

CHOP IT

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

Fleishigs AUGUST 2024

I N A T H R I L L I N G C U L I N A RY S H OW D OW N H OST E D BY N O N E OT H E R T H A N GA B R I E L B OX E R, B E T T E R K N OW N AS KOS H E R G U RU, T H R E E TA L E N T E D C H E FS BAT T L E D I T O U T I N A KOS H E R C H O P P E D -ST Y L E C O M P E T I T I O N .

he judges were Shifra and Shlomo Klein, publishers of Fleishigs Magazine, influencer Alyssa Goldwater and Apron Masters CEO Roee Mordechai, who had the tough task of deciding the fate of contestants Chef Mendy Wolf, Chef Hillie Ackerman and Chef Efraim Friedman. The fact that these three competitors are friends and colleagues added an element of excitement to the competition. The competition, which gathered many excited KosherPalooza attendees, was sponsored by Gourmet Glatt, AJ Madison, Tuscanini and CNC Cabinetry. Although friendly, the event sparked some controversy among the audience due to a unique twist — not every chef received the same set of ingredients. This departure from the usual format stirred mixed feelings among viewers, raising the question of fairness in the heat of the kitchen. One memorable moment came when Chef Hillie found himself challenged with a jar of gefilte fish, while Chef Effy lucked out with wagyu steak. The contrast in ingredients prompted vocal reactions from Hillie's passionate fan club, echoing throughout the venue. Despite the initial skepticism, the audience eagerly watched as each chef worked their magic with what they were given. Chef Hillie's creativity shined, as he transformed the humble gefilte

fish into a quinoa-stuffed gefilte fish cake, complemented by a vibrant mango salsa. Meanwhile, Chef Effy took a bold approach by reinventing instant mashed potatoes with tahini, showcasing his innovative flair. Not to be outdone, Chef Mendy impressed with a fusion creation — a fish taco featuring black rice and amba sauce. Throughout the event, Gabriel Boxer's charismatic hosting kept spirits high, his infectious energy adding to the excitement of the competition. Dressed for the occasion, he navigated the kitchen drama with wit and charm, ensuring both the chefs and audience alike were thoroughly entertained. In the end, it was Chef Hillie Ackerman who emerged victorious with his daring gefilte fish cake creation, earning the title of Chopped Champion. His innovative use of the challenging ingredient won over the judges' hearts and taste buds. The competition proved to be not just a showcase of skill and creativity but also a celebration of kosher cuisine's vibrancy and versatility.

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AUGUST 2024 Fleishigs

RECAP I Gefilte Fish Quinoa Cakes Serves: 4-6

By: Chef Hillie Ackerman

This is a wonderful way to add tons of flavor and transform the kosher aisle classic — jarred gefilte fish. 1 1 1 2 ¼ ¼ ¼ 1 1 ½

(24-ounce) jar gefilte fish, drained and mashed cup cooked quinoa small onion, finely chopped cloves garlic, minced cup chopped fresh parsley cup chopped fresh cilantro cup matzah meal or bread crumbs egg, lightly beaten teaspoon kosher salt teaspoon freshly ground black pepper Avocado oil, for frying Mango Salsa (recipe follows), for serving

1. Mix mashed gefilte fish with cooked quinoa, onions, garlic, herbs, matzah meal, egg, salt and pepper until well combined. 2. Shape mixture into patties, about 2-3 inches in diameter and ½-inch thick. 3. Heat a thin layer of oil in a large skillet over medium heat. Fry patties for 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil. 4. Serve gefilte fish cakes with mango salsa.

Mango Salsa Yield: 2 cups

Mix 1 peeled and diced mango, ½ diced red bell pepper, ½ diced red onion, ¼ cup chopped fresh cilantro and the juice of 1 lime. Season with kosher salt and freshly ground black pepper, to taste.

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RECIPES INSPIRED BY THE SHOW AUGUST 2024 Fleishigs

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By: Adina Silberman

Flavor on Board was one of the vendors at KosherPalooza and guests couldn’t get enough of their crispy cereal chicken tenders. I knew I had to recreate them for this issue. Although Flavor on Board uses a Cap’n Crunch-style cereal (the pareve version, see note below), we used Frosted Flakes and were thrilled with the results. It may seem strange to use such a sweet cereal in a savory dish, but it was perfectly balanced. For a more salty twist, you can use pretzels or potato sticks.

NOTES: When looking for cereal to use for this recipe, we found that Malt O Meal or heimish brands were often pareve, whereas many of the name-brand cereals had a dairy distinction (even though they may only be dairy equipment, it’s not advised to use them with meat). FOR THE WET COATING: 1 cup non-dairy milk 2 tablespoons lemon juice 1 egg, beaten 1 pound boneless, skinless chicken breasts, cut into strips 1 teaspoon paprika 1 teaspoon kosher salt 1 teaspoon garlic powder 1 tablespoon hot sauce, optional FOR THE DRY COATINGS: 2 cups all-purpose flour 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon garlic powder 2 cups cereal snack of choice, gently crushed so whole pieces still remain

Oil, for frying Favorite dipping sauce, for serving

1. For the wet coating, mix non-dairy milk with lemon juice in a glass baking dish or bowl and set aside for 5-10 minutes. Add egg, chicken and spices; toss to coat, then set aside. 2. For the dry coatings, mix flour and spices in a second glass baking dish or bowl and add crushed cereal to a third glass baking dish or bowl. 3. Dredge chicken in the flour coating, then back into the wet coating, then finally into the cereal coating. 4. Prepare a wire rack set on top of a parchmentlined baking sheet; set aside. 5. Heat 2 inches of oil in a heavy-bottomed pot or skillet over medium-high heat. Working in batches if necessary, fry chicken tenders for about 7 minutes total, until golden brown and cooked through. Transfer chicken to the rack before serving. Serve with your favorite dipping sauce.

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I RECAP INSPIRATION: Squeezable Tahini Halva Kingdom showcased their new tahini packets, which was one of my favorite finds at KosherPalooza this year. Carry them in your bag for a quick, delicious addition to any meal or snack! Need inspiration on how to use them? Here are some ideas! • Drizzle over boiled or scrambled eggs • Use as a dip for French fries, tater tots or roasted potatoes • Use the plain tahini as an ice cream topping — the tahini will freeze slightly and become a chewy treat • Drizzle over yogurt parfaits • Serve alongside blueberry muffins

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THE PASTRAMISTYLE RUB ON THE TUNA IS PACKED WITH FLAVOR AND MADE THE BITE SO UNIQUE.

Fleishigs AUGUST 2024

Pastrami-Style Seared Tuna Serves: 4-6

By: Chef Alex Green, Dolcetto

This dish, handed out at KosherPalooza by Dolcetto, a steakhouse in Monsey, won the 2024 People’s Award. The pastramistyle rub on the tuna is packed with flavor and made the bite so unique. Dolcetto is located at 800 Chestnut Ridge Road in Chestnut Ridge.

NOTES: • For best results, use a mortar and pestle or spice grinder.

1½ ¼ 2 1 2 1½ 1½ 1 1 1

pounds sushi-grade tuna Kosher salt cup finely ground black pepper tablespoons ground coriander tablespoon turbinado sugar teaspoons paprika teaspoons granulated garlic teaspoons granulated onion teaspoon ancho chili powder teaspoon ground mustard seeds teaspoon avocado oil Silan, for serving Garlic mayo, for serving

• Feel free to use a store bought pastrami rub instead of making your own.

1. Season tuna lightly with salt. Set aside for 10-15 minutes, then pat dry with paper towels.

• Store any remaining spice rub in an airtight container in the pantry for up to six months. We recommend doubling or tripling it for later use; it’s perfect on meat, chicken or salmon.

2. Mix spices and sugar; coat tuna on all sides and shake off excess rub. 3. Heat oil in a skillet over medium-high heat. Sear tuna for 25-35 seconds per side (for rare). Set aside to cool slightly before slicing. Refrigerate if desired to firm up further before slicing.

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Silan and Crispy Dill Green Beans Serves: 4-6

By: Adina Silberman

My favorite way to use silan is as a finishing touch for dishes, where it can truly shine. Use the squeeze bottle by D'vash to add an artistic flair by creating concentric or striped designs on your dish.

1 6 ¼ ¼ ¼ ½ ½

pound green beans scallions, cut into 3-inch pieces cup sliced almonds cup chopped fresh dill, plus more for serving cup olive oil teaspoon kosher salt teaspoon garlic powder Silan, for serving

1. Preheat oven to 425°F. Toss green beans, scallions, almonds, dill, olive oil, salt and garlic powder. Spread into an even layer on a baking sheet and roast for 15 minutes. 2. To serve, drizzle generously with silan and garnish with more dill.

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I RECAP GRANITA BY: S H I F R A K L E I N Granita is a Sicilian dessert reminiscent of shaved ice, but uses various juices, sweetened or not, alcoholic or non-alcoholic. Although it takes a few hours for a granita to come together, the results are worth it and makes for a perfect make-ahead treat to have ready on Shabbat. You can play around with various liquids to use for a granita, just keep in mind that if using alcohol, the granita will be slushier and less icy in nature. Here are a few recipes inspired by the various drinks at KosherPalooza.

Coffee Granita

Lemon Mint Granita

Serves: 4

Serves: 2-4

3 1

cups chocolate soy or almond milk cup cold brew Simple syrup or sugar, optional

1 ¼ ¼

1. Mix cold brew and chocolate soy milk. Sweeten to taste with simple syrup or sugar (if desired). Pour into a glass baking dish and place in the freezer.

2. Using a fork, scrape granita every 30 minutes, then return to the freezer until desired consistency is reached.

Cherry Granita Serves: 6

3 ¼ 1

cups cherry juice (such as Eden Foods) cup simple syrup tablespoon fresh lime juice

1. Mix cherry juice, simple syrup and lime juice. Pour into a glass baking dish and place in the freezer. 2. Using a fork, scrape granita every 30 minutes, then return to the freezer until desired consistency is reached.

cup water cup raw honey cup loosely packed mint leaves Zest of 1 lemon Juice of 3-4 lemons (about ½ cup lemon juice)

1. Add water and honey to a small saucepan over medium heat and cook until honey dissolves. Remove the pan from the heat and stir in mint and lemon zest. Cover and set aside at room temperature to cool. 2. Once cooled, strain out the mint and lemon zest. Add lemon juice to the simple syrup and stir to combine. Pour into a glass baking dish and place in the freezer. 3. Using a fork, scrape granita every 30 minutes, then return to the freezer until desired consistency is reached.

AUGUST 2024 Fleishigs

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DEMOS

AUGUST 2024 Fleishigs

DEMOS I

W H I L E KOS H E R PA LO OZ A WAS A L L A B O U T E AT I N G, D R I N K I N G A N D M I N G L I N G W I T H L I K E- M I N D E D I N D I V I D UA LS, A SU B STA N T I A L PA RT O F T H E E V E N T WAS D E D I CAT E D TO E D U CAT I O N , S H OWCAS I N G FO O D D E M OS BY A VA R I E T Y O F P O P U L A R C O O K B O O K AU T H O RS, B LO G G E RS A N D C H E FS. T H E D E M OS W E R E N OT O N LY I N FO R M AT I V E , B U T GAV E G U E STS A H A N DS - O N E X P E R I E N C E A N D A L LOW E D T H E M TO I N T E R ACT O N E- O N - O N E W I T H SO M E O F T H E I R FAVO R I T E P E RSO N A L I T I E S.

Fleishigs AUGUST 2024

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I DEMOS

AUGUST 2024 Fleishigs

SUSIE FISHBEIN

DEMOS I

Pomegranate Date Pargiot Yield: 6 servings Reprinted with permission from Artscroll’s Best of Kosher.

The best flavors of the Middle East make this chicken so memorable. This dish holds special memories for me. This is one of the recipes I teach on my culinary tours to Israel, as it includes so many ingredients from the Israeli flavor profile. My son used it to win a cooking contest at his yeshiva in Israel, and most importantly, the first time I flew to Israel to meet my daughter’s soonto-be-husband, I prepared this dish. It won his heart and he won mine. 2½ 10 ¼ ¼ 1 ½ ½ ¼ 58

Fleishigs AUGUST 2024

pounds boneless, skinless chicken thighs (8-10 pargiot) cloves garlic, minced (about 2 tablespoons) cup cornstarch cup za’atar teaspoon Aleppo pepper or red pepper flakes teaspoon sumac teaspoon kosher salt teaspoon black pepper

2 ½

tablespoons oil cup pomegranate molasses or pomegranate syrup 10-12 pitted dates, such as Medjool, cut into ¼-inch dice 1 scallion, sliced on the diagonal, for garnish 1. Place pargiot into a large bowl. Toss with garlic. 2. In a small bowl, combine cornstarch, za’atar, Aleppo pepper, sumac, black pepper, and salt. 3. Right before cooking, sprinkle mixture on chicken; rub into each thigh to evenly coat on all sides. 4. Heat oil in a large (14-inch) skillet over medium heat. Add chicken in a single layer. Cook for 7-8 minutes. Using tongs, turn each piece and cook on the second side for 7-8 minutes. Drizzle with pomegranate molasses. Add dates. Cook for 30 seconds and remove from heat. Don’t cook longer or the pomegranate molasses will burn. 5. Serve immediately, garnished with sliced scallions. www.fleishigs.com

I DEMOS

AUGUST 2024 Fleishigs

RIVKY KLEIMAN

DEMOS I

Pesto Chicken Salad Serves: 6-8

This recipe, which was originally published in the 2011 cookbook The Bais Yaakov Cookbook, has become a favorite for seudat shlishit. You can make the chicken in advance (it takes a mere 10-15 minutes) and let it marinate in the pesto in the fridge until ready to serve. It’s a huge hit to this day! FOR THE POACHED CHICKEN: 1 pound boneless, skinless chicken breasts 1 cup semi-sweet white wine FOR THE PESTO: 1 cup fresh basil leaves ¾ cup olive oil 4 cloves garlic 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper ½ teaspoon sugar

1. Add wine to a 3-quart pot over high heat and bring to a simmer. Add chicken, lower heat and simmer, uncovered, until just opaque and is cooked through, about 10-15 minutes. Set aside to cool. Once cool enough to handle, shred with two forks or cut into cubes. 2. For the pesto, blend ingredients until smooth. 3. Mix chicken with half the pesto and refrigerate for at least 1 hour to marinate. 4. Arrange lettuce and tomatoes in a serving bowl. Top with marinated chicken and drizzle with some remaining pesto. Top with pine nuts.

FOR THE SALAD: 1 (8-ounce) bag romaine lettuce, chopped 1 cup grape tomatoes, halved ¼ cup pine nuts

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I DEMOS

AUGUST 2024 Fleishigs

MICAH SIVA

DEMOS I

Savory Pulled Mushroom and Tofu “Brisket” Serves: 6 Reprinted with permission from Nosh: PlantForward Recipes Celebrating Modern Jewish Cuisine by Micah Siva

Brisket is synonymous with Jewish cuisine. It seems as though every bubbe has their own recipe that has been passed down from generation to generation. A fall-apart brisket was the centerpiece of our Hanukkah meal, with umami-rich gravy pooling onto our plates loaded with crispy potato latkes. Recreating the texture and taste of beef for a plant-based dish is challenging, but king trumpet mushrooms and grated tofu help mimic the look and feel of brisket. Serve it with roasted potatoes or latkes, or try it in a challah bun and slaw for a play on a “pulled beef” sandwich.

“BRISKET” 1½ pounds king trumpet mushrooms 1 (14-oz) block extra-firm tofu ½ cup olive oil 3 tablespoons soy sauce, or glutenfree tamari, if preferred 2 tablespoons smoked paprika 1 tablespoons garlic powder ½ teaspoon black pepper SAUCE 1 medium yellow onion, peeled and quartered 4 garlic cloves, peeled 2 cups dry red wine 1 cup ketchup 2 tablespoons soy sauce 2 tablespoons Dijon mustard 1 teaspoon dried thyme 1 teaspoon mustard powder 2 tablespoons chopped fresh parsley 1. Preheat the oven to 400°F. Make the “brisket:” Use two forks to shred the mushrooms into strips. Put them in a large bowl. 2. Drain the tofu. Using the largest holes of a box grater, grate the tofu into the bowl with the mushrooms. Add the olive oil, soy sauce, smoked paprika, garlic powder, and black pepper and toss with the mushrooms and tofu until well combined. 3. Transfer the mushroom and tofu mixture to a large rimmed sheet pan and

Fleishigs AUGUST 2024

spread it into an even layer. Roast for 30 minutes, or until golden. Set aside. 4. Make the sauce: While the mushrooms are roasting, in a blender or food processor, puree the onion, garlic, red wine, ketchup, soy sauce, Dijon mustard, thyme, and mustard powder until smooth. 5. Pour the sauce over the roasted mushroom and tofu mixture, stirring until evenly distributed. The liquid will evaporate while it roasts, making a thick sauce. 6. Return the sheet pan to the oven and roast for 30 to 35 minutes, stirring halfway through, until the mushrooms and tofu are deep brown. Serve topped with the chopped parsley.

NOTE: Store in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, thaw and transfer to a baking dish. Bake at 350°F until heated through. To make this kosher for Passover, be sure to use a Passoverfriendly soy sauce alternative. VARIATION: For a less traditional, yet very tasty, flavor more similar to a pulled barbecue “beef,” in lieu of ketchup, try adding your favorite barbecue sauce.

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I DEMOS

AUGUST 2024 Fleishigs

VERA NEWMAN

DEMOS I

Vera Newman’s Floral Arranging Tips One of the new events at KosherPalooza 2024 was cookbook author Vera Newman’s floral arranging demo. As a gifted event planner, one of Vera’s passions is creating beautiful tables and arranging flowers to match. This is apparent in the tablescapes and floral arrangements featured in her two Marblespoon cookbooks. This demo was the perfect addition to KosherPalooza, which celebrates the kosher lifestyle. And after all, we know that every Jewish holiday and Shabbat table can be enhanced with flowers. Here are some of Vera’s tips for arranging your own flowers at home. Follow Vera on Instagram @marblespoon for more.

FRESH CUT: Make sure to always cut your stems at a 45-degree angle, which creates a larger surface area for absorbing water rather than cutting it straight. As soon as you’ve trimmed your stems, immediately place them in fresh water. The amount of time between cutting the flowers and when they get into water is crucial. If you trim the flowers, then set them aside for 5-10 minutes, you’ve defeated the purpose of that fresh cut. REMOVE LEAVES: Removing most of the leaves from your blooms will keep them looking fresh for longer. Leaves rot when submerged in water, which encourages bacteria to grow in the water and reduces the life of your blooms.

360 VIEW: Placing the vase on a Lazy Susan can help you see all sides without having to continuously move the vase. ORGANIC LOOK: Don’t be scared to trim the ends of the flowers at slightly different heights to give your arrangement more depth and variety and create that “organic” look. FRESHNESS: No special tricks here. Simply adding new water to your arrangement every couple of days will go a long way, so take the entire arrangement over to the kitchen sink and carefully run fresh water into the flowers to flush out the old water.

SUPPORT: If you’re using a wider vase, you may need to provide extra support to ensure the flowers stay in place. To do so, cut a piece of chicken wire (can be purchased at the hardware store), fold it into an oval shape and place it inside the vase, just below the rim. If the vessel is transparent, you can also use floral tape to create a grid over the mouth of the vase.

Fleishigs AUGUST 2024

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I DEMOS

Deeply Toasted Sesame Dressing Yield: about 3 cups

MIRIAM PASCAL COHEN

I never buy salad dressing, but I saw a bottle of Kewpie Deep Roasted Sesame Dressing in an Asian grocery store and was immediately intrigued. I bought a bottle and loved it. I knew I needed to recreate it! ¾ 1 ⅓ ⅓ ¼ 1 ¼ 3 1

cup white sesame seeds cup mayonnaise cup avocado oil cup rice vinegar cup soy sauce tablespoon toasted sesame oil cup honey or maple syrup cloves garlic cube frozen ginger

1. Add sesame seeds to a dry frying pan over high heat. Toast, stirring frequently, for a few minutes, until deeply browned in color. The deeper the color, the stronger the flavor will be, so keep going until very golden brown; set aside to cool. 2. Add all ingredients except sesame seeds to a tall jar and blend well with an immersion blender until fully combined. 3. Add toasted sesame seeds and blend until mostly combined.

AUGUST 2024 Fleishigs

GAD ELBAZ

DEMOS I

Gad Elbaz’s Moroccan Salmon Serves: 8

We were fortunate to have Gad Elbaz at KosherPalooza to showcase his family’s Moroccan salmon recipe. Beyond the actual live demo, Gad shared meaningful stories about his love of music and cooking, which was inspiring, fun and entertaining. The one-pan salmon dish he prepared is perfect for serving warm or at room temperature, and it was a huge hit amongst tasters.

8 6

3 1 3 4 3 3 1 1 1 1 1 1 2 ¾ 3

Fleishigs AUGUST 2024

tablespoons olive oil onion, finely chopped cloves garlic, minced red bell peppers, diced ripe tomatoes, diced carrots, sliced tablespoon chicken soup consommé teaspoon turmeric teaspoon freshly ground black pepper teaspoon kosher salt teaspoon sweet paprika teaspoon Hungarian paprika tablespoons tomato paste cup water bunches fresh cilantro, chopped, divided

bunch fresh parsley, chopped, divided (15-ounce) can chickpeas, drained and rinsed (3-ounce) salmon fillets jalapeño peppers, optional, thinly sliced

1. Heat olive oil in a deep skillet over medium heat. Add onions and minced garlic; sauté until softened and fragrant, 3-4 minutes. 2. Add peppers, tomatoes and carrots; sauté for 5 minutes. Add consommé, spices and tomato paste; mix thoroughly to coat. 3. Cover pot and let the vegetables stew over medium-low heat for 15-20 minutes, stirring occasionally, until vegetables are tender and flavors meld together. 4. Add water, 2 bunches cilantro, most of the parsley and chickpeas. 5. Carefully nestle salmon fillets into the skillet and top with sliced jalapeños (if desired). 6. Cover pot and cook gently for 10-15 minutes, until salmon is cooked through and flakes easily with a fork. To serve, sprinkle with remaining herbs. www.fleishigs.com

I DEMOS

The one-pan salmon dish is perfect for serving warm or at room temperature.

AUGUST 2024 Fleishigs

DEMOS I

ISAAC BERNSTEIN

FOR THE AMBA: 1 ripe mango, peeled and pitted Juice of 2 lemons 1 teaspoon ground cumin ½ teaspoon ground coriander FOR SERVING: 1 English cucumber, finely diced 2 red chili peppers, finely diced 2 tablespoons cilantro leaves, chopped 2 tablespoons fresh dill, chopped Extra-virgin olive oil, for drizzling Za’atar, for sprinkling Toasted pita or pita chips, crumbled 1. For the sous vide eggplant, score eggplant rounds in a crosshatch pattern using a sharp paring knife. Add eggplant to a large Ziploc bag, drizzle with olive oil and season with salt. 2. Set up an immersion circulator in a water bath to 185°F (85°C). Place the bag in the water bath (see head note) and cook for 1½-3 hours. 3. Remove eggplant from the Ziploc bag. Heat a drizzle of olive oil in a cast iron skillet over high heat. Sear sous vide eggplant rounds for about 2 minutes per side, until golden brown.

Sabich 2.0 Serves: 4-6

Chef Isaac Bernstein is known for many things, and his creative take on classic dishes is one of them. This dish, an elevated version of sabich, Israel’s beloved fried eggplant sandwich often served in fluffy pita with tahini, amba and hard-boiled eggs, showcases just that. When you taste this dish, you feel the essence of sabich, but in an elegant, exciting way. Once the components are made, the full dish can be composed in minutes. Serve it family-style for Shabbos day or as a plated appetizer or vegetarian main course.

FOR THE SOUS VIDE EGGPLANT: 1 globe eggplant, cut into 1-inch rounds 2 teaspoons olive oil, plus more for frying 1 teaspoon kosher salt FOR THE SOUS VIDE EGGS: 4 eggs FOR THE BLACK GARLIC TAHINI: 2-3 heads black garlic, peeled ½ cup tahini (preferably Har Bracha brand) 2 tablespoons garlic oil 2 tablespoons fresh lemon juice Kosher salt, to taste Water, as needed

4. For the sous vide eggs, place unpeeled eggs in a Ziploc bag. Set up an immersion circulator in a water bath to 167°F (75°C). Place the bag in the water bath (see head note) and cook for 1 hour. Transfer eggs to an ice bath to chill, then peel and halve when ready to use. 5. For the black garlic tahini, add black garlic, tahini, garlic oil and lemon juice to the bowl of a food processor fitted with the S-blade. Process until smooth, then season with salt, to taste. Add water, as needed, to achieve a smooth, creamy texture. 6. For the amba, add mango to a blender with lemon juice, cumin and coriander; blend until smooth. 7. Toss cucumbers, chilis, cilantro and dill. 8. Spread black garlic tahini on a plate. Top with eggplant rounds and egg halves. Drizzle with amba and extra-virgin olive oil. Top with cucumber-herb topping and a sprinkle of za’atar. Serve with pita chips.

NOTE: • If using a Ziploc bag, use the water displacement method to seal — lower it into the water bath (keeping it open). The pressure of the water will force the air out of the bag. Once you see that most of the air is out of the bag, seal it. Alternatively, use weights to keep the bag submerged. • Cooking eggs in the sous vide will yield perfectly cooked eggs with creamy yolks. Cook longer if you want the eggs hard-boiled. 68

Fleishigs AUGUST 2024

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I DEMOS

When you taste this dish, you feel the essence of sabich, but in an elegant, exciting way.

AUGUST 2024 Fleishigs

MEIR GOLDBERG AND YOSEF EPSTEIN OF SOL DINING

DEMOS I

Beets on Beets Serves: 4-6 as an appetizer

Marinated beets | cashew yogurt | beet emulsion | beet gel | scallions | puffed quinoa | beet powder | chive oil FOR THE MARINATED BEETS: 3 pounds raw whole beets ½ cup red wine vinegar ½ cup extra-virgin olive oil 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper FOR THE BEET EMULSION: 1 pound reserved cooked, peeled beets (from marinated beets) 2 grams xanthan gum 2 tablespoons red wine vinegar Kosher salt Neutral oil (like avocado) FOR THE BEET GEL: 2 pounds beets, peeled Agar agar powder FOR THE PUFFED QUINOA: 8 cups water 1 cup black or red quinoa Neutral oil (like avocado), for frying Kosher salt, for seasoning FOR THE CHIVE OIL: 2 cups neutral oil (like avocado) 3 bunches fresh chives FOR SERVING: Sol Dining Vegan Cashew “Yogurt” 1 bunch scallions, sliced

T H E G O O D, T H E BA D, T H E U G LY — U T I L I Z I N G A P RO D U CT I N M A N Y WAYS

et's dive into the vibrant world of vegetable preparation, where creativity meets sustainability in the kitchen. From marinated salt-roasted beets to beet emulsions, gel and powder, these techniques not only enhance flavors and textures but also showcase innovative ways to minimize waste and elevate your culinary creations.

Fleishigs AUGUST 2024

1. For the marinated beets, preheat oven to 400°F. Layer ½ inch kosher salt at the bottom of a 9x13-inch baking pan and top with beets. Cover tightly with foil and cook for 1 hour, until fork tender. Remove from the oven and keep covered for 15 minutes to allow the beets to steam. 2. Using gloved hands, peel beets. Set aside about 1 pound of cooked beets for beet emulsion. Cut cooked beets into cubes and place into a container; toss with vinegar, olive oil, salt and pepper. Seal container and let beets marinate in the fridge for a few hours. 3. For the beet emulsion, add reserved 1 pound cooked, peeled beets to a highpowered blender with xanthan gum, red wine vinegar and salt; blend until smooth. Once beets are puréed, drizzle in neutral oil until the consistency of the purée becomes light and airy and turns a vibrant pink color. www.fleishigs.com

I DEMOS 4. For the beet gel, juice beets using a high-powered juicer, reserving the pulp for beet powder. Weigh the beet juice and add to a saucepan. Add 1% of the net weight of the beet juice in agar agar (i.e. if beet juice weighs 100 grams, add 1 gram of agar agar). Bring the mixture to a boil, then remove from heat and set aside to cool slightly. 5. Pour a very thin layer of beet juice mixture onto a baking sheet and allow to cool completely; after a few minutes, it will have solidified. Using a cookie cutter or knife, cut gels and lift using an offset spatula or fork. Store between sheets of parchment paper. Keep refrigerated until ready to use. 6. For the puffed quinoa, preheat oven to 165°F. Add water to a saucepan over high heat and bring to a rolling boil. Add quinoa and cook for 13 minutes. Once cooked, strain and run under cool water until completely cooled. Allow to drain for 15-20 minutes, until thoroughly dry. Spread quinoa in a thin layer on a parchment-lined baking sheet and dehydrate in the oven for 8-10 hours. 7. Once quinoa is dehydrated, heat 1 inch of oil in a skillet. Once oil is hot (about 400°F), add about 1 tablespoon of dehydrated quinoa to a fine mesh sieve and lower into the hot oil; it will begin to puff immediately. Fry for 4-5 seconds, then transfer to a paper towellined plate to drain. Immediately season with kosher salt. Repeat with remaining quinoa. 8. For the beet powder, dehydrate the reserved beet pulp from the beet juice the same way as the quinoa. Once fully dehydrated, add to a completely dry blender and blend on high until completely powdered. Let the powder settle for a few minutes before removing the lid. 9. For the chive oil, add 2 cups oil and chives to a high-powered blender and blend until steaming. Strain using a fine mesh sieve lined with two layers of paper towels. 10. To serve, spread cashew yogurt in the center of a serving platter. Top with marinated beets in the center and surround with dollops of beet emulsion and some beet gels. Sprinkle with scallions. Using a duster or cocktail sieve, dust the dish with beet powder. Top with puffed quinoa and a drizzle of chive oil. AUGUST 2024 Fleishigs

CHAYA SURI LEITNER

DEMOS I

Three tips for easy scoring from master sourdough baker Chaya Suri Leitner:

Make sure dough is cold. (Either ferment in fridge for second rise or put it in the freezer for 10-15 minutes before baking.)

Use a clean, sharp blade for precise cuts and only use the tip of the blade.

Make sure dough is shaped properly and not over-fermented.

Fleishigs AUGUST 2024

Learn more about sourdough from Chaya Suri on her website spiceandzest.com or on Instagram @spiceandzest. www.fleishigs.com

SEASON FOUR NOW STREAMING!

Heart.Works

with

Season 4 of Queen of Cakes is coming and it will leave you guessing. Watch as Shaina Dubroff, the reigning Queen, pushes boundaries as she creates jawdropping, lifelike products entirely out of... cake! With judges on high alert to separate fact from frosting, you're in for thrills, spills, and plenty of sugary twists in the ultimate cake showdown! Will she rise to the occasion or crumble under the pressure?

OriginalSeries

DEMOS I

FISH MASTERY

Fleishigs AUGUST 2024

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I DEMOS

id you ever find yourself at the fish counter at your local grocery store, staring at those beautiful, fresh, whole fish like American red snapper, bronzino or gorgeous Atlantic blackback flounder, only to think to yourself, “It looks so fresh, but what am I going to do with a whole fish?” Let me tell you — there is a world of possibilities that lie beyond just purchasing ready cut steaks and fillets.

BY: J E F E R E Y I N G B E R

AUGUST 2024 Fleishigs

DEMOS I BEFORE YOU GET STARTED, HERE ARE A FEW VERY BASIC THINGS TO REMEMBER WHEN HANDLING FRESH FISH:

• Ask your fishmonger to debone and fillet the whole fish for you and cut into any size fillets you want (and with or without the skin). Alternatively, they can butterfly a whole fish for you, which is removing the backbone and as many bones as possible. This allows you to stuff and cook the fish whole for a nice presentation. • When you get home with your fresh fillets, I recommend feeling the flesh with your finger and using a pair of deboning tweezers, as needed, to remove any remaining pin bones. • Consult with your own kosher authority as far as purchasing whole kosher fish at a non-strictly kosher fish counter. • Every part of the fish is useful. The “racks” or bones make great fish stock to bolster the flavor of sauces or soup. It’s also great for homemade gefilte fish! (See the Fleishigs app for a recent recipe.) If you’re not interested in using the racks for food, it’s also a wonderful organic fertilizer for your garden, believe it or not. Just remember to ask your fishmonger for everything once they fillet the fish for you. • Only rinse the fish just prior to cooking. Chlorinated (tap) water speeds up the spoiling process.

You can get a sure sign of a fish’s freshness by staring right into its eyes. He (or she) should have clear and not cloudy eyes. Cloudy eyes are a sign that you’ve got a “fish out of water” for perhaps a little too long. There is also a second sign of fresh fish — its gills should still be bright red/purple in color; faded or washed out gills are also a sign of a less-than-fresh product. Fish is easy to break down into more manageable forms like steaks and fillets with a bit of practice. YouTube videos are very helpful along with, again, practice. I highly recommend using Dexter brand knives, such as the flexible fillet knife or the wide fillet knife. They are both a bit over $40. 76

Fleishigs AUGUST 2024

• All fish can be frozen, but do not rinse it before freezing. Instead, pat whole fish or fish fillets dry with paper towels and store in Ziploc bags or vacuum seal. • To thaw, refrigerate frozen fish for about 24 hours before your desired cooking time. • Remember: extra water, once heated, creates steam. Steam is water expanding and will make the fish mushy.

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I DEMOS

AUGUST 2024 Fleishigs

DEMOS I Thai Chili Lime Fish

Argentinian Roasted Fish

Roasted Whole Fish

Serves: 4

Serves: 1-2

This dish leans on Thai flavors, including ginger, garlic and chili.

A good fish dish only needs a few simple ingredients. This recipe uses capers, which can be quite salty, so season the fish with extra salt sparingly, as directed, only seasoning further to taste once done.

This is more of a method than an exact recipe and it will work well with many varieties of fish. Fish availability changes remarkably from place to place. Here in New England, fresh, local black sea bass, flounder and silver snapper (porgies) are available almost year round. Because of bones and skin, you should figure about one pound of whole fish per diner. Have your fishmonger clean and scale the fish for you. Just prior to cooking, rinse the fish well, inside and out, then pat it very dry with paper towels.

NOTE: Red Boat makes a kosher run of their famous fish sauce, which can be found on Amazon or in specialty markets. It imparts a salty umami flavor that is super unique. If you can’t find it, use soy sauce or find a vegan fish sauce recipe on the Fleishigs app from issue #53. 4 ¼ ¼ 2 2 2 2 ½ 3 1 2 2 2 1

(4-ounce) white skinless fish fillets, such as flounder teaspoon kosher salt cup rice flour tablespoons vegetable oil teaspoons toasted sesame oil cloves garlic, minced or grated teaspoons minced or grated fresh ginger teaspoon crushed red pepper flakes tablespoons brown sugar tablespoon Sriracha teaspoons light soy sauce or kosher fish sauce tablespoons fresh lime juice Up to ½ cup water, optional tablespoons fresh cilantro leaves, for garnish tablespoon thinly sliced red chili, for garnish Lime wedges, for garnish

1. Season fish with salt, then dust with rice flour; shake off excess. 2. Heat vegetable oil in a nonstick skillet over medium-high heat. Sear fish until golden, about 2 minutes per side, then transfer to a plate. 3. Heat sesame oil in the same skillet over medium heat. Add garlic, ginger and red pepper flakes; sauté until golden, about 20 seconds. Add brown sugar, Sriracha and soy sauce. Lower heat and simmer, stirring occasionally, until syrupy and reduced, about 2 minutes. Add lime juice and stir. If sauce gets too thick, add water, 1 tablespoon at a time, until desired consistency is reached. 4. Return seared fish to the skillet, turning to coat in the sauce. 5. Transfer fish to a serving platter. Garnish with cilantro and red chilis and serve with lime wedges.

Fleishigs AUGUST 2024

NOTE: I highly recommend a grilling basket, which is great for fish and vegetables. There are many varieties on Amazon, but I prefer one that encloses the food and has a long handle for easy and safe flipping. ¼ 2 2 1 ½ 1 2 12 ¼

cup finely chopped fresh parsley tablespoons capers, rinsed and finely chopped cloves garlic, minced teaspoon kosher salt, divided teaspoon crushed red pepper flakes, optional tablespoon vegetable oil, plus more for rubbing, as needed (2-3 pound) whole red snappers, deboned, scaled and filleted (leave the skin intact) Lemon wedges, for serving teardrop or cherry tomatoes, halved cup chopped fresh cilantro for garnish, optional

1. Mix parsley, capers, garlic, ½ teaspoon salt and red pepper flakes (if desired), then whisk in oil. Season fish with remaining ½ teaspoon salt, then rub the flesh side of the fish with the herb paste and an extra drizzle of oil, as needed. 2. To roast, preheat oven to 425°F. Arrange fish, skin-side down, on a parchment-lined baking sheet. Roast for 10-15 minutes, until flesh flakes easily. 3. To grill, preheat grill to medium 400°F. Place the fillets in a greased metal grilling basket. Place basket on grill grate and grill, reducing heat if needed to maintain a temperature of 400°F, until fish is lightly charred on one side, about 5 minutes. Carefully flip basket and grill until fish is lightly charred on the other side, about another 5 minutes. 4. Transfer fish to a serving platter. Immediately squeeze some fresh lemon juice on top. Top with tomatoes and cilantro (if desired). Serve with lemon wedges.

NOTE: When roasting a whole fish, an easy way to tell if it’s done is when the pectoral fin, if still intact, can be removed without resistance. 1 2 6 ½ 2 1

whole fish, such as bronzino, butterflied teaspoons kosher salt, divided whole sprigs fresh herbs, such as thyme, rosemary and parsley, divided lemon, thinly sliced, divided cloves garlic, thinly sliced, divided tablespoon olive oil

1. Preheat oven to 420°F. Season the cavity of the fish with 1 teaspoon salt, then stuff with 4 whole sprigs of fresh herbs, half the lemon slices and half the garlic slices. 2. Rub fish with olive oil and remaining 1 teaspoon salt. Arrange fish in a roasting pan large enough for it to lay flat. (If using more than 1 whole fish, make sure they don’t touch.) Alternatively, use a baking sheet. 3. Slip one of the remaining herb sprigs under the fish and arrange another on top, then shingle the remaining garlic slices and remaining lemon slices on top. 4. Drizzle with oil. Roast fish for about 10 minutes per inch of thickness; the fish will be done when the eyes are completely white and the flesh near the backbone is no longer translucent and flakes easily when prodded with a toothpick. You can gently turn the fish once about halfway through, but it’s not necessary.

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I DEMOS

AUGUST 2024 Fleishigs

DEMOS I

Fleishigs AUGUST 2024

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NUT MILK & BEYOND FRESH NUT MILK IS EASIER TO MAKE THAN YOU MIGHT THINK.

BY: AHUVA GOTTDIENER

I DEMOS

AUGUST 2024 Fleishigs

DEMOS I

Fresh Nut Milk Yield: 4 cups

Fresh nut milk is easier to make than you might think. I sometimes use just almonds, sometimes just cashews and sometimes a combination of both. For best results when using almonds in particular, it’s imperative that you use a nut milk bag to strain the milk.

NOTES: • Instead of discarding it, you can dry out the nut meal and bake with it. • Always start with less maple syrup, vanilla and salt and taste as you go. • I like to blend and squeeze out all the nut milk into a large bowl and then add the flavorings after, but you can add it all to the blender if you prefer.

1¾ 4 2-3 1 2

cups raw almonds or cashews (or a combination) cups filtered water, plus more for soaking tablespoons maple syrup teaspoon pure vanilla extract dashes sea salt

1. Soak nuts in a bowl of water at room temperature for 12-24 hours, then drain and rinse well. 2. Transfer soaked nuts to a high-powered blender with water and blend until totally smooth. Pour mixture into a nut milk bag set over a strainer set over a bowl. Squeeze out all the liquid and discard the nut meal or reserve for baking. 3. Season nut milk with maple syrup, vanilla and salt. Refrigerate for up to 3 days or freeze. Shake before using.

• Cashew milk will be thicker and creamier than almond milk. You can dilute it with more water if you prefer.

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I DEMOS

AUGUST 2024 Fleishigs

DEMOS I Fermented Cashew “Cheese”

Creamy Tomato Basil Pasta

Almond Parmesan

Serves: 4-6

Yield: 1½ cups

Yield: 3+ cups

FOR THE CASHEW CREAM: 1 cup raw cashews ½ cup water, plus more for soaking ¼ teaspoon kosher salt

Add 1⅓ cups slivered blanched almonds, ¼ cup nutritional yeast, 1 teaspoon kosher salt and 1 teaspoon garlic powder to a food processor fitted with the S-blade attachment; pulse until it resembles coarse crumbs.

4 ½ 1½ 2½

cups raw cashews cup filtered water, plus more for soaking teaspoons fine sea salt, plus more to taste, divided tablespoons fermented sauerkraut brine Drizzle of honey, optional

1. Soak cashews in a bowl of water with 1 teaspoon salt at room temperature for 5-12 hours, then drain and rinse well. 2. Transfer soaked cashews to a high-powered blender with sauerkraut brine, remaining ½ teaspoon salt and ½ cup fresh water; blend until smooth. 3. Spoon cashew mixture into a quart-sized jar, leaving at least 2 inches of space at the top of the jar, as it will rise as it ferments. Wipe the jar clean if you drip any of the mixture. 4. Seal jar tightly and place it in a dark place for 24-72 hours. It will look airy and bubbly once it’s done fermenting. Season with more salt, to taste. For a bit of sweetness, add some honey.

For best results when using almonds in particular, it’s imperative that you use a nut milk bag to strain the milk. 84

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FOR THE PASTA: 1 pound dried pasta 2 tablespoons olive oil 1 large onion, chopped small 1 teaspoon kosher salt, divided 4 cloves garlic, minced ¼-½ teaspoon crushed red pepper flakes 1 teaspoon garlic powder ½ teaspoon onion powder 1 tablespoon lemon juice 1 (24-ounce) jar crushed tomatoes ¼ cup water 1 packed cup fresh basil leaves, chopped, plus more for garnish Almond Parmesan (recipe follows), for serving 1. For the cashew cream, soak cashews in a bowl of water at room temperature for 4-8 hours, then drain and rinse well. 2. Transfer soaked cashews to a highpowered blender or food processor with salt and ½ cup fresh water; blend until smooth and creamy, then set aside. 3. Cook and drain the pasta according to package directions, reserving 1 cup pasta cooking water. 4. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onions and ½ teaspoon kosher salt; sauté for 10 minutes. Add garlic and red pepper flakes; saute for another minute, until fragrant. 5. Add garlic powder, onion powder, remaining ½ teaspoon salt, lemon juice and crushed tomatoes. Add water to the empty jar, seal, shake and pour it into the skillet. Lower heat and simmer, uncovered, for 1520 minutes, stirring occasionally. 6. Add cashew cream and mix well. Add pasta and basil; mix well to coat and cook until pasta is hot. Add reserved pasta cooking water, as needed, to achieve a creamy consistency. Garnish pasta with almond Parmesan and more fresh basil.

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DEMOS I

E X P E RT C H A L L A H BA K E R M A N DY S I LV E R M A N WOW E D G U E STS W I T H H E R P E R F ECT E D A RT O F ST U F F I N G C H A L L A H . S H E D E M O N ST R AT E D A SW E E T V E RS I O N A N D A SAVO RY V E RS I O N .

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AUGUST 2024 Fleishigs

DEMOS I Salami and Onion Stuffed Challah Yield: 2 loaves

Find a caramelized onion recipe on the Fleishigs app. FOR THE CHALLAH DOUGH: 1⅓ cups water ⅓ cup canola oil 4 egg yolks 2 teaspoons table salt 4¼ cups bread flour ½ cup sugar 1 tablespoon instant (not rapid or quick rise) yeast

Chocolate Chip Cookie Dough Challah Yield: 2 loaves

Talk about a decadent challah! For a quick shortcut, feel free to use about 30 balls of store bought frozen cookie dough, such as Kineret. FOR THE COOKIE DOUGH: 1 cup (2 sticks) non-dairy butter substitute, softened 1 cup brown sugar, packed ½ cup white sugar 1 tablespoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon kosher salt 1 cup mini chocolate chips ¼ cup chopped walnuts or pecans, optional FOR THE CHALLAH DOUGH: 1⅓ cups water ⅓ cup canola oil 4 egg yolks 2 teaspoons table salt 4¼ cups bread flour ½ cup sugar 1 tablespoon instant (not rapid or quick rise) yeast FOR THE EGG WASH: 1 egg, beaten 1. For the cookie dough filling, cream butter, brown sugar and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add vanilla, flour and salt; mix until just incorporated. Gently fold in chocolate chips and nuts (if desired). 2. Roll cookie dough into 1½ tablespoonsized balls. Arrange on a parchment-lined baking sheet and freeze for at least 2 hours, until ready to use. 88

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3. For the challah dough, add dry and wet ingredients to a bread machine in the order specified by the manufacturer. Set machine for “dough” cycle. (If not using a bread machine, combine all ingredients in a large bowl and knead for 5 minutes. Cover and allow to rise in a dark place for 1½ hours.) Dough consistency can change from day to day based on weather, humidity in the kitchen and type of flour used. Dough should be tacky but not sticky, so if the dough appears to be too wet or too dry, add flour or water, one tablespoon at a time, until proper consistency is reached. 4. When the dough cycle is complete or the dough has risen, remove dough and divide into six equal portions. 5. Roll each portion into long ropes on a lightly floured surface. Using a rolling pin, roll each of those portions into a rectangle approximately 10 inches long and 5 inches wide. 6. Remove frozen cookie dough balls from the freezer and place 4-6 balls on top of each flattened strand. From the long edge of the dough, gently bring both sides of the dough over the cookie dough and pinch together. 7. Carefully braid three strands together, creating two challahs, then place in greased loaf pans or on a parchment-lined baking sheet. Cover braids and let rise for 20 minutes. 8. Preheat oven to 350°F. Brush egg wash on top of each of the challahs. Bake for 40-45 minutes, until golden brown. Remove challahs from pans and let cool on a wire rack.

FOR THE SALAMI FILLING: 2 pounds thinly sliced deli salami ¾ cup caramelized onions, cooled and drained of any excess oil FOR THE EGG WASH: 1 egg, beaten 1. For the challah dough, add dry and wet ingredients to a bread machine in the order specified by the manufacturer. Set machine for “dough” cycle. (If not using a bread machine, combine all ingredients in a large bowl and knead for 5 minutes. Cover and allow to rise in a dark place for 1½ hours.) Dough consistency can change from day to day based on weather, humidity in the kitchen and type of flour used. Dough should be tacky but not sticky, so if the dough appears to be too wet or too dry, add flour or water, one tablespoon at a time, until proper consistency is reached. 2. When the dough cycle is complete or the dough has risen, remove dough and divide into six equal portions. 3. Roll each portion into long ropes on a lightly floured surface. Using a rolling pin, roll each of those portions into a rectangle approximately 12 inches long and 5 inches wide. 4. Evenly distribute half the salami down each rectangle and top with an equal portion of caramelized onions. From the long edge of the dough, gently bring both sides of the dough over the filling and pinch together. 5. Carefully braid three strands together, creating two challahs, then place in greased loaf pans or on a parchment-lined baking sheet. Cover braids and let rise for 20 minutes. 6. Preheat oven to 350°F. Brush egg wash on top of each of the challahs. Bake for 40-45 minutes, until golden brown. Remove challahs from pans and let cool on a wire rack. www.fleishigs.com

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SPIRITS OF THE SHOW

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AUGUST 2024 Fleishigs

BUZZING IN STYLE AT KOSHERPALOOZA

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BY: GA B R I E L G E L L E R, WS E T I I I

here was quite the vibe at KosherPalooza 2.0. The show offered a plethora of awesome food, wines and, yes, spirits too. This is a bit of an unusual column for me, as I do not typically write about spirits. Indeed, I am no booze expert. However, I do appreciate many different kinds of liqueurs, cordials and brandies and can similarly describe them as I describe wine. One of the show’s highlights was the incredibly well-stocked bar managed by my good friend, master mixologist Jake Niman. Vodka, scotch, bourbon, tequila, rum, fruit liqueurs — there were multiple options for all of these and then some. It was an opportunity to try many new products, taste some expensive whiskies and enjoy refreshing cocktails. Here are some notes on just a few examples of the spirits that were on tap.

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BICERIN STRAWBERRY: This landmark Italian brand house makes some amazing products and the strawberry liqueur was one I was not yet acquainted with. I loved tasting it on its own, with its rich, creamy flavor. I would love to try it mixed with my morning cappuccino and a few ice cubes.

VODA VODKA SODAS: The budget-friendly vodka brand just came out with a selection of spiked drinks in convenient individual cans. Light and not too sweet, they are refreshing and ideal for a kiddush or to sip poolside or at the beach. I enjoyed the tropical mango flavor.

ZARZA TEQUILA REPOSADO: Launched only about four years ago, Zarza Tequila sees tremendous success in a highly competitive market, providing high quality with price tags lower than most of its competitors. This tequila has interesting smoky notes from the oak aging, with hints of fruity notes, such as honeydew and a fresh menthol touch. I identified some remarkable complexity, with floral and herbal nuances as I sipped through my glass.

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MASSENEZ CRÈME DE PÊCHE: Massenez is worldfamous for its fruit brandies and liqueurs, made from the finest fruits grown in Alsace. The Crème de Pêche is a must-have for amateur and professional mixologists alike. A sweet peach liqueur, it is a pleasure to drink on its own on the rocks or mixed with a nice sparkling wine such as Koenig Crémant Brut.

TOMINTOUL 16 YEAR: Tomintoul is well-known within the community for being one of the first Scotch distilleries to have added kosher certification to many of its whiskies. Attending KosherPalooza was a great occasion to try the 16-year-old expression, which features a full-flavored profile, with hints of roasted nuts, lemon zest, vanilla and a smooth finish. This scotch has depth without feeling harsh at all.

BOONDOCKS STRAIGHT BOURBON: Those who know me well are aware that I am not a bourbon guy. Just like I usually lean towards oldworld wine, my preference goes to scotch, whisky-wise. Having said that, I do enjoy tasting them, always on the lookout for exceptions. I like bold flavors, and this bourbon shows generous notes of honey, maple syrup and toffee, which linger long in the mouth.

J FOLK COCKTAILS: Ready-made canned and bottled cocktails have been all the rage lately. While taste and quality often leave much to be desired, these J Folk bottled cocktails truly are excellent, refreshing and wellbalanced. If you are entertaining guests this summer, these are sure to elevate your game and wow your guests. My personal favorite? The Gin and Tonic.

AUGUST 2024 Fleishigs

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t my cocktail demo at KosherPalooza, I aimed to change people's perceptions of home bartending by challenging myself to make 10 incredibly delicious, yet simple, cocktails in under 10 minutes. I hadn't tested this concept beforehand, so I had no clue if it was even technically possible. When an audience member hit start on their 10-minute timer, the suspense was real. One by one, I crafted these cocktails and narrowly made it within 10 seconds of the 10-minute mark, proving not only to myself but to the crowd that great cocktails can be quick and simple. If I can average one cocktail per minute, you can surely do the same in just 2-3 minutes. Most of these recipes don't even require precise measurements and can simply be eyeballed. Only two recipes require a cocktail shaker. So what are you waiting for? Stop reading and start sipping! L’chaim!

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SO, YO U LOV E C O C KTA I LS. B U T M A K I N G T H E M AT H O M E I S WAY TO O H A R D, RIGHT? THINK AGA I N . BY: JA K E N I M A N

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Gin & Tonic

Tom Collins

Moscow Mule

Dark 'N Stormy

Mezcal Mule

Add 2 ounces gin to an ice-filled highball glass. Top with 4-5 ounces tonic water and stir gently to incorporate. Garnish with a grapefruit slice and fresh sage sprig.

Add 2 ounces gin, ¾ ounce fresh lemon juice and ¾ ounce simple syrup to an ice-filled Collins glass. Top with 4 ounces club soda and stir gently to incorporate. Garnish with a lemon wheel and maraschino cherry.

Add 2 ounces vodka and ¼ ounce fresh lime juice to an icefilled mule mug. Top with 5 ounces ginger beer and stir gently to incorporate. Garnish with a lime wedge and fresh mint sprig.

Add ¼ ounce fresh lime juice and 5 ounces ginger beer to an ice-filled highball glass. Layer 2 ounces blackstrap rum on top and stir gently to incorporate. Garnish with a lime wedge.

Add 2 ounces mezcal and ¼ ounce fresh lime juice to an icefilled mule mug. Top with 5 ounces ginger beer and stir gently to incorporate. Garnish with a lime wedge and fresh rosemary sprig.

Margarita

Old Fashioned

Martini

Paloma

Daiquiri

Add 1½ ounces tequila, ¾ ounce triple sec, 1 ounce fresh lime juice and ½ ounce simple syrup to a cocktail shaker. Add ice and shake for 10-15 seconds. Strain into an ice-filled rocks glass. Garnish with an expressed orange twist.

Add 2 ounces bourbon, ½ ounce simple syrup and 3 dashes aromatic bitters to a mixing glass. Add ice and stir for 30 seconds. Strain into an ice-filled rocks glass (preferably one large cube). Garnish with an expressed orange twist.

Add 2 ounces gin (or vodka), 1 ounce dry vermouth and 2 dashes orange bitters to a mixing glass. Add ice and stir for 30 seconds. Strain into a chilled martini glass. Garnish with an expressed lemon twist.

Add 2 ounces tequila and ½ ounce fresh lime juice to a highball glass. Top with 4-5 ounces grapefruit soda and stir gently to incorporate. Garnish with a grapefruit wedge and fresh rosemary sprig.

Add 2 ounces light rum, ¾ ounce fresh lime juice and ¾ ounce simple syrup to a cocktail shaker. Add ice and shake for 10-15 seconds. Strain into a chilled coupe glass. Garnish with a lime wheel.

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Noble Wines

obby Israel’s journey began nearly 20 years ago in Central Africa, where he managed a supermarket chain selling kosher wines to a predominantly non-Jewish clientele. Despite this, he insisted on only dealing with kosher-certified wines due to religious convictions. His stringent adherence to kashrut became a cornerstone of his business philosophy. In 2012 in Antwerp, Belgium, Robby founded The Centrale Européenne des Vins (CEDEV), a wine distribution company that is under the management of Moshe Cik and produces over 60 kosher wines across France, Italy, Spain and Hungary and exports to 25 countries. Last summer, Robby's son Abraham

Fleishigs AUGUST 2024

launched Noble Wines in New York as CEDEV's exclusive United States importer. The CEDEV portfolio includes unique offerings like the kosher Côtes du Rhône wines from the Arnoux family, such as the white Vieux Clocher and the red Vacqueyras. Another standout is the Plum de Paloumey, a high-end, USDA-certified organic red wine from Haut-Medoc, Bordeaux, made without added sulfites. This wine has also entered the mainstream market due to its quality. From Italy, the Amicale Rosso and Amicale Corvina, both made in the appassimento style, showcase CEDEV's dedication to quality and innovation. Robby's commitment to creating www.fleishigs.com

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long-term relationships with wineries and ensuring high kashrut standards has paid off. Collaborations with winemakers like Pierre Cazeneuve of Château Paloumey exemplify this approach. CEDEV wines, available through Noble Wines, range from high-end to budget-friendly, making quality kosher wines accessible to American consumers.

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What happens when you combine an award-winning mixologist with the ever popular Misceo chocolate liqueur? Carlos Ruiz, from Paramount’s Bar Rescue, joined Misceo at KosherPalooza. Here’s how it all went down. BY: SA M AS H R EC I P E S BY: CA R LOS RU I Z

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hile nine seasons is an impressive accomplishment for any TV series, for unscripted (reality) TV, nine seasons is viewed as a major milestone. That’s an accolade for Paramount’s popular show, Bar Rescue. This is precisely why Gitty Halberstam, the founder of awardwinning Misceo coffee liqueur, didn't have to think twice when she was offered the opportunity to have Carlos Ruiz join her and ‘Team Misceo’ at KosherPalooza 2024. “We created Misceo to fill the gap between traditional syrupy, cloyingly sweet coffee liqueur and the onslaught of those with a dark roasted espressoesque flavor profile. We always felt that between those two extremes there was a growing demand for a premium product that brought to mind a great cup of coffee, with a surprisingly smooth 70 proof kick — the opportunity to work with someone as credentialed as Carlos validates that,” Gitty explained. From Carlos’ perspective, the alliance offers an upside that professionals at his level are always on the lookout for. “‘Authentic coffee culture’ is still making its way through the United States,” explained Carlos, a native of Peru. Misceo’s take on it, a fusion of robust, real coffee enhanced by a subtle yet perfectly balanced sweetness, makes it ideal for rebooting those cliched coffee cocktail recipes. Plus, and unlike most every other coffee liqueur out there, Misceo can be enjoyed straight up, on ice, and if you’re really curious — with a twist of lemon peel. Does Carlos’ perspective matter? “Aside from being featured on Bar Rescue, he’s also won over 30 wellregarded national and international mixology competitions and has a client list that includes many celebrities, so I’d say yes! We definitely value his expert opinion,” Gitty shared.

Carlos debuted a few new Misceo-based cocktails at KosherPalooza, all to rather impressive acclaim. The Misceo team is already planning their next steps. “Carlos’ signature is accessible yet innovative and esoteric made easy — four words that have always been associated with Misceo!” exclaimed Gitty.

Misceofied Espresso Martini Serves: 1

Add 1 ounce Misceo coffee liqueur, 1 ounce brewed Gaia Santa Barbara, Gaia BlueVelvet or any premium dark roast coffee, 1 ounce vanilla creamy liqueur and 1 ounce vodka to an ice-filled cocktail shaker. Shake for 10-15 seconds, then strain into a martini glass. Garnish with freshly grated cinnamon.

Misceo Matchatini Serves: 1

Add 1 ounce Misceo coffee liqueur, 1 ounce brewed Gaia Espresso Cremossa, Gaia Red Deer Espresso or any premium espresso, 1 ounce creamy vanilla liqueur, 1 ounce vodka and ¼ teaspoon matcha powder to an ice-filled cocktail shaker. Shake for 10-15 seconds, then strain into a martini glass. Garnish with coffee beans.

The 3M: Misceo Mango Madness Serves: 1

Add 2 ounces Misceo coffee liqueur, 4 ounces mango juice and ¼ ounce lime juice to an ice-filled cocktail shaker. Shake for 10-15 seconds, then strain into an ice-filled rocks glass. Garnish with a lime wheel.

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

here is something glamorous about the mention of sparkling wine. Sparkling wines are an extremely versatile category and they pair beautifully with almost all foods except heavy chocolate desserts. Did you know that not all sparkling wines are referred to as Champagne? Each wine region has its own name for its native sparkling wines. Champagne is reserved only for sparkling wines produced in the French region of Champagne, made from Chardonnay, Pinot Noir and/or Pinot Meunier. One unique aspect of sparkling wine is that it undergoes a secondary fermentation. To initiate this process, additional yeast, white wine and sugar are added to the special thick sparkling wine bottle. Examples of excellent kosher Champagnes include Drappier, which offers four kosher wines, as well as Laurent-Perrier and Barons Rothschild, both of which produce kosher versions of two of their wines.

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If you ever examine a bottle of sparkling wine, you may notice the phrase "Méthode Champenoise" or simply "traditional method." This term refers to the process used for centuries in Champagne, France to produce this type of sparkling wine. Essentially, the wine begins as regular wine, but the method transforms it. After fermenting the grape juice into alcohol, different grape varieties are blended to create the wine. The bottles are then sealed and stored sideways to allow for secondary fermentation, during which carbon dioxide — a byproduct of fermentation — develops within the bottle. The most fascinating step, called disgorgement, involves removing the yeast or lees to complete the process. The bottles are chilled and the neck is frozen to remove a plug of lees. If the wine is a dosage wine, a syrupy white wine mixture called liquide de dosage fills the space; if it's a zero dosage wine, no liquide de dosage is added. After recorking, the bottles rest briefly before distribution worldwide. Spanish sparkling wine, called Cava, is typically made from local Spanish grape varieties and follows a method similar to French Champagne, offering traditional flavors at a more affordable price point. For instance, try the delightful Elvi Cava Brut. In the Alsace region of France, Crémant has been produced for over 1,500 years under the name Crémant D’Alsace. This sparkling wine sometimes incorporates traditional Champagne grapes alongside local Alsatian varieties such as Riesling, Pinot Blanc, Pinot Gris and Auxerrois Blanc. The Koenig Crémant Brut, made with Pinot Blanc, is a notable example produced using the traditional method. In California, both Herzog and Hagafen produce exceptional sparkling wines using the traditional method, like the Herzog Méthode Brut Blanc de Blancs sourced from Sonoma’s Russian River Valley. Many may recall Bartenura’s Asti Spumante as a staple at shul 102

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kiddushim. Prosecco and Asti are generally produced using the Charmat bulk process, distinguishing them from traditional French and Spanish sparkling wines. Bartenura still offers Asti, alongside two dry Proseccos, including a rosé. Another enjoyable option is the Herzog Lineage Momentus from California, a Charmat method blend of Chenin Blanc and Chardonnay. In these cases, fermentation occurs as usual, followed by a secondary fermentation in pressurized steel tanks rather than in the bottle. The bottles are pressurized to retain their fizz before consumption. Brut is a term used for very dry sparkling wines. While some prefer sweeter wines, it's worth challenging your taste buds before declaring a strong dislike. California

and Israeli sparkling wines are sometimes produced using the "Champenoise Method," using traditional Champagne-style grapes, labeled as Brut. All Champagnes and white wines should be served chilled, ideally stored in a refrigerator before opening and kept in an ice bucket during consumption for optimal taste. L'chaim!

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CHEAT SHEET FOR DRYNESS: Doux: sweet (greater than 50 grams of sugar) Demi sec: half-dry (less than 50 grams of sugar) Sec: dry (less than 32 grams of sugar) Extra sec: somewhat dry (less than 17 grams of sugar) Brut: very dry (less than 12 grams of sugar) Extra brut: very, very dry (less than 6 grams of sugar) Brut natural/brut zero/ ultra brut: bone dry (less than 3 grams of sugar)

SOME RECOMMENDATIONS TO LOOK FOR IN YOUR LOCAL WINE SHOP: French Champagne: Laurent Perrier, Drappier, Rothschild Spanish Cava: Elvi Cava French Crémant D’Alsace: Koenig Crémant d’Alsace Brut Italian Prosecco: Bartenura Prosecco, Bartenura Prosecco Rosé Italian Semi-Sweet: Bartenura Sparkling Moscato, Bartenura Sparkling Moscato Rosé, Bartenura Asti American Brut: Herzog Lineage Momentus, Herzog Momentus Rosé, Herzog Méthode Brut, Hagafen Cuvée Brut, Hagafen Cuvée Brut Rosé

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Where in the world is... Naomi Nachman? BY: S H I F R A K L E I N A N D E L I S H E VA TA I TZ

ur dear friend, cookbook author and culinary personality Naomi Nachman has recently really expanded her horizons, traveling the world visiting various locales for both business and pleasure. A native of Sydney, Australia, Naomi is used to traipsing around the globe to visit her family (her parents still live in Sydney and two of her daughters live in Israel), but in her travels she has amassed visits to 48 states and 37 countries (and adding to the list in the coming months). Although we know and love Naomi for her OG Pesach catering business and her work with various Pesach programs throughout the years, she has also worked with various travel companies and organizations for over a decade, joining their programs to teach cooking classes and give demos in places far and wide, enhancing the overall experience for guests. Her travel bug is infectious, as is her desire to showcase Jewish culture wherever she lands. Naomi is living proof that adventure has no age. Last year Naomi unfortunately had to miss KosherPalooza due to a trip to Israel and this year missed it as she was traveling with Kosher Riverboat Cruises on their Douro River cruise. While we were sad to miss her at the event, we had seen her Instagram stories from previous cruises and were intrigued. We caught up with Naomi, who

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shared her experience working with Kosher Riverboat Cruises, an allinclusive riverboat cruise company that mixes high-end cuisine, fantastic entertainment and vast programming. Moreover, most of the cruises take place in destinations rich with Jewish heritage and culture, and all the tours on land are organized and led by knowledgeable professionals in the industry. We have always associated cruising with mega yachts that house thousands of travelers, which sounds a bit intimidating. However, Naomi’s tales of her riverboat cruising experiences share a more unique, exclusive, culinary forward travel option.

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Where have you traveled to via riverboat? I have been on five riverboat cruises with Kosher Riverboat Cruises so far — Paris, Italy, Holland/Belgium, the Rhône River in France and most recently the Douro River in Portugal. I am set to join the riverboat cruise in Bordeaux this October, God willing. My first riverboat cruise was my favorite. We sailed from Paris to Normandy, and there was so much history involved, both Jewish and American. I learned so much. What makes a kosher riverboat cruise a particularly unique experience? Being on a riverboat is a unique experience unto itself and is vastly different from the giant yachts used by commercial cruise lines. The riverboats used by Kosher Riverboat Cruises host 50-140 guests, making it an intimate experience, and because of their size, riverboats are a lot easier to navigate than large cruise ships. Traveling by river and small waterways is efficient and allows a lot more time for exploring the destination you are in. Sometimes the riverboat has to go through a lock to travel between waterways of different levels, which is fascinating to watch! Aside from the riverboat itself, the itineraries and tours on land are amazing, as well as the programming onboard, from musical entertainment and cooking demos/classes (by yours truly!) to prominent speakers and lecturers. And of course we can’t forget about the food, which is always beyond my wildest expectations! Speaking of the food, can you tell us more? Malcolm Green, head of the culinary team for Kosher Riverboat Cruises, comes with years of experience. There are three highend buffet meals served per day, with an array of choices. The carving stations are always a delight. There are vegetarian/ vegan options and the team is willing to accommodate dietary restrictions to the best of their ability. There is never a shortage of food and wine (many of which are local wine offerings). The food is glatt kosher, cholov yisroel and pas yisroel under strict rabbinical supervision from Europe and Israel. Can you describe the accommodations? All the riverboats I’ve been on have been pristinely clean and spacious enough. 106

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TRAVEL

Some of the cabins are bigger than others, with walk-in closets, a sitting area and even butlers. Every room has daily housekeeping (twice a day!) and its own bathroom and shower. The goal is to spend time outdoors — the views are spectacular. Have you ever experienced any seasickness on the riverboats? I was initially worried about this, as I sometimes get seasick on ferries and small boats. Although it’s so specific to each person, I have never gotten seasick at all on any of the riverboat cruises, even on less-than-ideal weather days. The waters are much calmer than oceans and there are no waves to cause any rocking. Riverboats also move slower so there’s no speed to worry about. You can look out onto the horizon without any sense of dizziness. Is there a particular experience that stands out from any of your cruises? Kosher River Cruises puts together the most amazing itineraries for on land and onboard while cruising. One particular experience from Middelburg in the Netherlands stands out. The president of the local shul and one of the men who was instrumental in rebuilding it after WWII joined us on the riverboat for Friday night dinner, then on Shabbat day we had the opportunity to visit the shul. It was an incredible experience.

be checking two more destinations off my bucket list! As far as more immediate plans, as I mentioned above, I am thrilled to be joining Kosher Riverboat Cruises once again in October, this time in Bordeaux. Although I’ve been to France a bunch of times, I’ve never visited the Bordeaux region, so I’m excited. We will cruise down the Garonne, Dordogne and Gironde Rivers, visit kosher wineries and enjoy stellar entertainment and top-notch cuisine. I am especially looking forward to exploring the Jewish history in the region, which goes back to the 6th century! In fact, the Great Synagogue in Bordeaux was rebuilt in 1882 and is said to be an archeological wonder. There is so much rich history there, and I am thrilled that Dr. Abramson will be present to uncover it all for us. Make sure to follow along on my Instagram page @naominachman and @kosherrivercruise to catch it all! For more information on Kosher Riverboat Cruises, visit kosherrivercruise.com.

Can you think of anything else that stands out with a riverboat cruise? Traveling on our own ship fosters a close-knit community, where passengers connect with like-minded individuals. Shabbat onboard is a highlight and creates memorable moments and friendships. Dr. Henry Abramson, the Dean of Touro University in Brooklyn, is a staple on the riverboat cruises and gives fascinating lectures and tours, which adds an element of Jewish history and an appreciation for our background and culture. There is always a musical guest who not only gives concerts during the week, but also adds to the spirit of Shabbat with a kumsitz (or two!) and musical havdala. I particularly enjoy when singer Ruben Bamberger from Antwerp joins. What’s next on the horizon? Kosher Riverboat Cruises is in the planning phases for river cruises in Antarctica and Japan, so I will hopefully AUGUST 2024 Fleishigs

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Tunisian Feast BY: S H I F R A K L E I N P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

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SHABBAT FEAST

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few weeks before Pesach, we embarked on a Fleishigs magazine trip to Paris to prepare for an upcoming issue dedicated to all things related to France, from touring and food to its rich Jewish history. One distinctive aspect of Jewish French culture is the sizable Tunisian Jewish population residing in France. Throughout our very packed trip, we got to experience loads of French and Tunisian food. From grab-and-go meals and pastries to sit down restaurants, we developed an appreciation for the cuisine brought from Tunisia to Paris and now here to the pages of Fleishigs. The cuisine was represented at KosherPalooza as well, with a booth by Kosher Strasbourg, an expanding kosher certifying agency looking to bring more French food to the states. The array of French products and ingredients had us feeling nostalgic about our trip to France and excited for the upcoming issue dedicated to it (coming this November). While we will be sharing a lot more in the France issue, I felt like this was the perfect season to share some Shabbat lunch and dinner recipes inspired by the flavors of Tunisia.

HIGH CLASS TRAVEL We once again worked with our travel partners, High Class Travel, a group of amazing agents who specialize in high-end travel for the kosher consumer. Our trip to France included a well-planned itinerary that made the most of our time in France, and we really couldn’t have done it without the expertise of High Class Travel. In the span of a week, we visited Paris, shot a video series there, took a train to Strasbourg, drove to Switzerland and flew to Nice, where we spent an incredible Shabbat. Then we went to Cannes to further experience the South of France. While this trip was a work trip, we have consistently found that travel agents are a valuable asset when it comes to international and/or luxury travel. Booking hotels with an agent like High Class Travel ensures upgrades like free breakfast, room upgrades (upon availability) and overall better service. When booking a trip overseas, travel agents know important information necessary to make the most of your vacation, avoid unnecessary (and costly) issues and potentially save you money in the long run. Reach out to our friends at High Class Travel for your next trip at highclasstravel.com or on Instagram @hctravelcollection.

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The cuisine was represented at KosherPalooza as well, with a booth by Kosher Strasbourg.

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SHABBAT FEAST

Tunisian-Inspired Salad Niçoise 112

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SHABBAT FEAST

Tunisian Israeli Salad

Meshwiya

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Mkaouara 114

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Tunisian Flatbread

SHABBAT FEAST

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Tunisian-Inspired Salad Niçoise Serves: 6-8

This Tunisian-inspired salad Niçoise is a vibrant and satisfying dish, perfect for lunch or a light dinner. Enjoy the fusion of Mediterranean and North African flavors in every bite!

NOTE: A traditional Niçoise salad typically has halved boiled potatoes in it. In creating this menu, we had summer Shabbat lunch and seudat shlishit on our minds and opted for a lighter version, but feel free to add them if desired. Just add some baby potatoes to a pot, cover with cold water and season with a good amount of kosher salt (the same way you’d season pasta water). Bring to a boil and cook until fork tender, about 20 minutes (for a quicker cooking time, halve the potatoes before boiling). FOR THE VINAIGRETTE: ¼ cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 clove garlic, minced 1 teaspoon honey or maple syrup 1 teaspoon harissa paste, optional Kosher salt and freshly ground black pepper, to taste FOR THE SALAD: 4 large eggs 4 cups mixed salad greens 1 (5-ounce) can tuna in oil, drained and flaked 1 cup cherry tomatoes, halved 1 cucumber, sliced 1 red bell pepper, thinly sliced ½ red onion, thinly sliced ½ cup Kalamata olives, pitted ¼ cup capers, drained Fresh parsley or cilantro, for garnish 1. For the vinaigrette, whisk olive oil, red wine vinegar, Dijon mustard, minced garlic, honey and harissa (if desired). Season with salt and pepper, to taste. 2. For the salad, place eggs in the pot, cover with cold water and bring to a boil. Reduce heat and simmer for 8 minutes, then transfer eggs to an ice bath to cool. Once cool, peel and cut eggs in half. 3. Arrange mixed greens on a large serving platter. Arrange hard-boiled eggs, tuna, tomatoes, cucumber, peppers, red onions, olives and capers over the greens.

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4. Just before serving, drizzle vinaigrette on top of the salad as desired. Garnish with fresh herbs. Serve any remaining vinaigrette on the side.

Meshwiya Yields: 2 ½ cups

Meshwiya is a popular Tunisian dish, particularly enjoyed during breakfast or as a snack. It's a spicy roasted pepper and tomato salad or dip, typically served with bread. It’s a great staple to have on hand as an alternative to tomato sauce and to use in making shakshuka. 3 3 2 2-3 1 1 1 ¼-½

red bell peppers ripe tomatoes tablespoons extra-virgin olive oil cloves garlic, minced tablespoon tomato paste teaspoon ground cumin teaspoon paprika teaspoon cayenne pepper Kosher salt and freshly ground black pepper, to taste Water, as needed Fresh parsley or cilantro, optional, for garnish Crusty sliced bread, for serving

1. Preheat the broiler. Arrange peppers on a baking sheet and broil for 15-20 minutes, turning occasionally, until charred and blistered all over. Alternatively, preheat a grill to high heat and place peppers directly on the grill grate. Grill for 15-20 minutes, turning occasionally. 2. Transfer roasted peppers to a bowl and cover with plastic wrap. Let steam for about 10 minutes to loosen the skins. 3. While peppers are steaming, bring a pot of water to a boil. Score a small X on the bottom of each tomato. Carefully lower tomatoes into the boiling water and blanch for 1-2 minutes, until skins start to loosen. Drain tomatoes and transfer to an ice bath to cool. 4. Once peppers are cool, peel off charred skins and remove stems and seeds. Roughly chop peppers. Once tomatoes are cool, peel off skin and remove cores and seeds. Roughly chop tomatoes.

5. Heat olive oil in a skillet over medium heat. Add garlic and sauté for about 1 minute, until fragrant. Add roasted peppers and chopped tomatoes; sauté for about 5 minutes, stirring occasionally, until the mixture starts to break down and thicken. 6. Add tomato paste, cumin, paprika and cayenne pepper; stir well to combine. Cook for another 5-10 minutes, until thickened and flavors meld together. Add salt and pepper, to taste. If mixture is too thick, add water as needed. 7. Transfer to a serving bowl and garnish with fresh herbs (if desired). Serve warm or at room temperature with crusty bread for dipping.

Tunisian Israeli Salad Serves: 4-8

This Tunisian take on an Israeli chopped salad is a fresh addition to any summer feast. 2 1 1 ½ ¼ 2-3

large tomatoes, diced English cucumber, sliced small fennel bulb, thinly sliced red onion, thinly sliced cup fresh parsley leaves, chopped tablespoons extra-virgin olive oil Juice of 1 lemon Kosher salt and freshly ground black pepper, to taste

Mix tomatoes, cucumbers, fennel, red onions and parsley in a mixing bowl. Add extra-virgin olive oil and lemon juice; toss to coat. Season with salt and pepper, to taste.

Tomato Focaccia Serves: 8

You can surely make your own pizza dough for this recipe (check the Fleishigs app for recipes), but there are many great brands of store bought pizza dough, like Amnon’s and Papa Sal’s, located in the freezer section of most kosher supermarkets. Trader Joe’s pizza dough, located in the refrigerated section, is kosher certified in some states. 1 ¼ 2 1

(16-ounce) ball pizza dough, defrosted cup tomato paste cups marinara sauce tablespoon harissa paste, optional

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SHABBAT FEAST

1. Preheat oven to 375°F. Grease a 9x13inch baking pan or baking sheet. 2. Place pizza dough in the center of the pan, cover and let sit at room temperature for 15 minutes. Uncover and spread dough gently using your fingertips. Cover again and repeat the process again after 30 minutes, until dough easily spreads out to cover the surface of the pan. 3. Mix tomato paste, marinara and harissa (if desired). Spread sauce on the dough. Bake until golden brown, about 25 minutes.

4. Mix mashed potatoes, sautéed onions and garlic, herbs, spices, egg and bread crumbs. Gently fold in flaked fish, being careful not to overmix. 5. Shape mixture into patties, about 2-3 inches in diameter and ½ inch thick. 6. Heat 1-2 inches of oil in a large skillet over medium-high heat. Working in batches, fry fish cakes until golden brown and crispy, 3-4 minutes per side, then transfer to the prepared baking sheet. Cook in the oven for 5-8 minutes. Serve hot or at room temperature with meshwiya or marinara sauce.

Mkaouara Serves: 8

Tunisian-style fish cakes, known as mkaouara, are a delicious North African dish typically flavored with aromatic spices and herbs. You can also use canned tuna or salmon. 1 2 1 2 2 2 2 1 1 1 ½ ½ ¼ ⅛-¼ 1 ½

pound skinless white fish fillets (such as cod, haddock or tilapia) tablespoons olive oil, divided, plus more for frying onion, finely chopped cloves garlic, minced large potatoes, boiled and mashed (1 heaping cup) tablespoons chopped fresh parsley tablespoons chopped fresh cilantro teaspoon ground cumin teaspoon paprika teaspoon kosher salt teaspoon ground coriander teaspoon turmeric teaspoon freshly ground black pepper teaspoon cayenne pepper large egg, lightly beaten cup bread crumbs Meshwiya (recipe above) or marinara sauce, for serving

1. Preheat oven to 350°F. Prepare a parchment-lined baking sheet; set aside. 2. Arrange fish in a 9x13-inch baking pan and drizzle with 1 tablespoon oil. Cook for 10-15 minutes, until just cooked through. Let cool slightly, then flake fish with a fork. 3. Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add onions and garlic; sauté until soft and translucent, 5-6 minutes. Remove from heat and let cool slightly.

Tunisian Flatbread A big element of Tunisian cuisine is easy, cheap proteins like canned tuna and boiled eggs served in various ways with tomatoes, olives, lemon and fresh herbs. This flatbread is inspired by a delicious sandwich we had at Chez Rene et Gabin in the outskirts of Paris. More of a method than an exact recipe, serve as much or as little as you need for your crowd.

Tomato Focaccia (recipe above) Jarred or canned tuna in oil (such as Tuscanini Ventresca Tuna), flaked Sliced hard-boiled eggs Pitted olives, sliced Chopped fresh parsley or cilantro

Serve focaccia squares with an array of toppings to choose from, like tuna, hardboiled eggs, olives and fresh herbs.

Tunisian Orange Cake Serves:8-10

This is a wonderful cake for those who love citrus. This cake is also light and intentionally doesn’t use any oil or butter (it’s not a mistake!). I love serving it with a scoop of vanilla ice cream for an orange creamsicle flavor profile. 2 4 1 1 1

large oranges eggs cup sugar cup all-purpose flour teaspoon baking powder Pinch of kosher salt Confectioners’ sugar, optional, for dusting Vanilla ice cream, for serving

1. Wash oranges thoroughly under cold water to remove any wax or dirt. Place oranges in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 1-1½ hours, until very soft and tender. Drain oranges and let cool completely. 2. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper; set aside. 3. Cut cooled oranges into quarters and remove any seeds. Transfer oranges (peels and all) to a food processor or blender and process until smooth, resulting in about 1 cup of orange purée. 4. In a large mixing bowl, beat eggs and sugar by hand or with a hand mixer until pale and fluffy. Gradually add orange purée, beating until well incorporated. In a separate bowl, sift together flour, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated, being careful not to overmix. 5. Pour batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean. Let cake cool for 10 minutes before transferring to a wire rack to cool completely. 6. Before serving, dust cake with confectioners’ sugar (if desired) and serve with ice cream.

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Tunisian Mint Tea Serves: 1

Tunisian mint tea, known as “atay bi nana” or “thé à la menthe,” is a refreshing and aromatic drink enjoyed throughout Tunisia. It's a symbol of hospitality and is often served to guests as a welcoming gesture. Tea is often enjoyed alongside traditional Tunisian pastries or desserts, such as makroud or baklava. It's also a delightful beverage to enjoy on its own, especially on a hot day. Adjust the sweetness and strength of the tea according to your preferences and savor the comforting warmth and invigorating minty flavor of this traditional drink. Hot drinks can help cool you down by promoting sweating, aiding hydration, aiding digestion, promoting relaxation, soothing a sore throat and maintaining cultural traditions. Place 1 bag peppermint tea in a glass with 4-6 sprigs fresh mint. Add a sugar cube (if desired) and pour hot water over. Allow to steep for about 5 minutes.

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CONDIMENTS & EXTRAS

COCKTAILS

SALADS & SIDES

34 Vegan Fish Sauce

95 Gin & Tonic

52 Silan and Crispy Dill Green Beans FF M

46 Mango Salsa M Q

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60 Pesto Chicken Salad FF M

65 Deeply Toasted Sesame Dressing Q

95 Moscow Mule

62 Savory Pulled Mushroom and Tofu “Brisket”

82 Fresh Nut Milk M

95 Dark ‘N Stormy

68 Sabich 2.0

84 Fermented Cashew “Cheese”

95 Mezcal Mule

70 Beets on Beets

84 Almond Parmesan M Q

95 Margarita

84 Creamy Tomato Basil Pasta FF

116 Meshwiya FF

95 Old Fashioned

116 Tunisian-Inspired Salad Niçoise

118 Tunisian Mint Tea M Q

95 Martini

116 Tunisian Israeli Salad FF M Q

95 Paloma

116 Tomato Focaccia FF

95 Daiquiri

117 Tunisian Flatbread

99 Misceofied Espresso Martini 99 Misceo Matchatini

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99 The 3M: Misceo Mango Madness

CHICKEN & MEAT 48 Cereal Chicken Tenders FF 58 Pomegranate Date Pargiot FF Q

FISH 46 Gefilte Fish Quinoa Cakes with Mango

64 Poached Chicken M FF Q 88 Salami and Caramelized Onion Stuffed Challah FF

Salsa 50 Pastrami-Style Seared Tuna 70 Gad Elbaz’s Moroccan Salmon 78 Thai Chili Lime Fish 78 Argentinian Roasted Fish 78

Roasted Whole Fish

117 Mkaouara FF

SWEET TREATS 53 Coffee Granita M 53 Cherry Granita M 53 Lemon Mint Granita 88 Chocolate Chip Cookie Dough Challah FF 117 Tunisian Orange Cake FF

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ON BE HALF OF T HE F LE I S H IG S AND KO S H E RPALO OZA T EAM S, WE WI S H A MAZAL TOV TO ALEX LE B OWIT Z AND DAN I E LLA S HIE LDS ON T H E IR KO S H E RPALO OZA E NGAGE ME NT.

READ MORE ABOUT THIS EPIC P RO P OSA L O N PAG E 24.

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