Fleishigs Magazine Issue 062 - September 2024 by Fleishigs Magazine

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THE SCIENCE BEHIND THE MISHNAH RABBI JOEL PADOWITZ and RABBI JONATHAN SASSEN

AND HASHEM REMEMBERED THEM RABBI ZAVE RUDMAN

Beautifully presented and meticulously researched, this sefer explores the scientific concepts behind the Mishnah, enhancing your appreciation of nifla’os haBorei and deepening your understanding of the words of Chazal.

Journey through the lives of six childless women in Tanach with this adaptation of Sefer Pokeid Akarim. Rav Tzadok Hakohen offers comfort and wisdom while illuminating our nation’s path to redemption.

THE TALMUD TREASURY RABBI ZVI ZIMMERMAN In this comprehensive index, you will discover fascinating statements, stories, and facts about the Sages, which give insight into their character and deepen your understanding of their teachings.

RAV ASHER WEISS ON MO’ADIM: ELUL AND THE HOLIDAYS OF TISHREI

UPLIFTED RABBI ELIHU ABBE Learn how to view yourself through Hashem’s eyes — even in moments of failure — by turning setbacks into stepping stones toward personal growth. Embrace a positive mindset of self-esteem and a joyful path to teshuvah.

T BY BACK IN PRIN AND M DE R LA POPU

With his mastery of halachah and heartfelt wisdom, Rav Weiss’s captivating drashos offer profound insights that will deepen and enrich your experience of Elul and the Yamim Tovim.

100 SHOFAR BLASTS RABBI BENTZION ETTLINGER Prepare for tekias shofar with this inspiring sequel to The Shofar: Halachos, Minhagim, and Mesorah. Uplifting anecdotes and meshalim to deepen your anticipation for and connection to this awe-inspiring mitzvah.

RABBI’S RESPONSA: MOADIM RABBI AKIVA WILLIG

BADERECH RABBI JUDAH MISCHEL

This essential work offers a comprehensive and authoritative exploration of halachic questions surrounding Jewish festivals, combining scholarly rigor with practical insights for modern observance.

Replete with powerful stories and illuminating, practical wisdom of the tzaddikim, Baderech is a vital companion for spiritual “travelers” at every stage who yearn to uncover their own path toward teshuvah.

VISIT US ONLINE AT MOSAICAPRESS.COM Mosaica Press books are available for purchase at MosaicaPress.com and your local Jewish bookshop.

BUTCHER’S CUT BRISKET

ROSH HASHANA FEAST CLASSICS VERSUS UPDATES

EDITOR’S LETTER

THIS MONTH’S CONTRIBUTORS

RECIPE INDEX

SEASONAL Passion fruit

BACK POCKET Carrots

BREAKING BREAD New takes on challah and babka

PROFILE Unique customs

L’CHAIM Global wines

COOKBOOK Pass the Plate by Carolina Gelen

THE OTHER SIDE OF THE CORK Zarza Tequila

103 YOM KIPPUR The modern approach to fasting

107

114

LAST BITE #yesitsontheapp

SOMETHING SWEET HONEY

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To a year of richness.

Chocolate Chip Cookies

with Sea Salt

d 4 Sticks Margarine, Softene 1 ½ Cups Sugar 1 ½ Cups Brown Sugar 2 Large Eggs ract 2 Teaspoons Pure Vanilla Ext 4 ½ Cups All Purpose Flour 2 Teaspoons Baking Soda ra for sprinkling) 1 Teaspoon Sea Salt (plus ext Chips 4 Cups Shufra Real Chocolate Directions

arine, sugars, eggs, and vanilla Preheat oven to 375F. Beat marg l, mix ﬂour, baking soda, and salt. until smooth. In a separate bow mixture to form stiﬀ dough. Add Gradually stir into margarine kle onto lined baking sheet. Sprin chocolate chips. Scoop portions n. 10-12 minutes until golden brow for Bake ie. cook each on salt . re transferring to cooling rack Rest on sheet for 5 minutes befo Yields: 6 dozen

‫שנה טובה ומתוקה‬

EDITOR'S LETTER

MILLIONS OF DOLLARS are spent annually by companies seeking to understand and leverage social media, while marketing firms invest heavily in creating content designed to garner interaction and views. We live in a fascinating era, where social media and virality hold significant sway, shaping trends and influencing our choices. Having spent many years in the magazine industry and with a personal proclivity for print, I’ve grown increasingly knowledgeable about social media dynamics and what audiences are looking for. Despite numerous attempts to innovate, one consistent truth remains: the classics never go out of style. Whether it’s fashion, food or functionality, there are timeless recipes, styles and tips that always resonate. This principle extends to the average home cook, who often relies on standard menu items but occasionally ventures into new territory. I understand that Fleishigs readers may be more adventurous in their kitchens, eager to try new recipes while still appreciating the familiar.

THE ROSH HASHANA ISSUE

For the upcoming year, we’re excited to present a collection of new recipes inspired by classic favorites, centered around the theme “Everything Old is New Again.” We reached out to our Instagram community to identify which classics they hold dear, and we've curated a beautiful selection of recipes based on their input. We’re calling this issue “The Most Approachable Issue Ever” because we want you to enjoy as many recipes as possible from it. This issue features familiar ingredients and concepts, with fresh, exciting twists. We’re keeping things simple and approachable, with just the right amount of pizzazz. Expect to find symbolic classic foods like carrots, new fruits such as passion fruit and honey cake presented in ways that will add something special to your Rosh Hashana table. The concept that classics never go out of style mirrors the sentiment I feel as we approach the Jewish New Year. It’s a time for a fresh start — embracing the new while cherishing timeless traditions. Bitayavon,

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 FOOD STYLIST Adina Silberman 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.

Shifra

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

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

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.

Rachel Goodman is a Registered Dietitian, speaker and mentor, who helps women break free of the food guilt - diet - binge eating cycle so they can feel normal and nourished with food again, while finding body peace. You can connect with and follow Rachel on Instagram @dietitian.rachelgoodman. To get her free guide, 3 Steps to Stop Feeling Out of Control with Food, go to bit.ly/stopfoodchaos.

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

Joshua E. London has been drinking, writing, consulting and speaking professionally about kosher wines and spirits for more than 20 years. Those interested in contacting Josh for articles or events can do so at jlondon75@gmail.com.

Adina Silberman is a practicing general dentist and is passionate about home cooking. She is a regular contributor to Fleishigs and shares her techniques for developing kitchen staples on Instagram @homewithadina. Adina lives in Riverdale, NY with her husband and 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.

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.

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

Melinda Strauss, a Jewish Content Creator on social media with over 1 million followers on TikTok and Instagram, is well known for her educational videos about Orthodox Judaism, Jewish history, discussing antisemitism and Zionism, kosher recipes and sharing her everyday life. Melinda has been blogging and sharing recipes since 2011 and she will be debuting her first cookbook in Spring 2025. Born and raised in Seattle, Melinda now lives with her family in New York. Find Melinda on TikTok and Instagram @therealmelindastrauss and through her website melindastrauss.com.

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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A GREAT YOM TOV MEAL BEGINS WITH

THE GREATEST SELECTION OF MEAT

SCAN HERE TO VIEW OUR SPECIALTY MEATS FOR YOM TOV!

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RECIPE INDEX N E W

Y E A R :

E V E R Y T H I N G

CONDIMENTS & EXTRAS

O L D

N E W

A G A I N

VEGETARIAN & SIDES

48 Passion Fruit Dressing M Q

36 Spicy Herb Salad D

49 Passion Fruit Mojito Q

36 Nutty Radish and Sesame Salad D

56 Carrot Vinaigrette M Q

36 Crunchy Grape Salad D

62 Roasted Garlic

43 Passion Fruit Ceviche Q D

62 Roasted Garlic Honey Challah

56 Quinoa and Roasted Vegetable Salad

63 Hot Honey M Q

I S

with Carrot Vinaigrette 80 Leek Patties FF 80 French Braised Leeks 80 French-Style Deviled Eggs M Q 80 Terra Chip Salad FF M Q 80 Roasted Butternut Squash Terra Stix Salad 82 Silan-Glazed Carrots with Crunchy Pistachio Panko D 82 Miso Honey Tzimmes 85 Caramelized Onion and Apple Tart D 85 Apple Kugel FF 89 Moroccan Couscous with Seven Vegetables and Tfaya Topping 96 Paprikash-Inspired Chickpea Stew with Dumplings

Specialty Ingredients List: While some of these might already be in your kitchen, others could be new to you. We've included this list to highlight the overall accessibility of our recipes. The remaining ingredients in this issue are mostly common pantry staples.

Miso: Miso is a traditional Japanese paste made from fermented soybeans, rice or barley, used as a savory, umami-rich seasoning in soups, sauces and marinades. It’s widely available in most supermarkets. Our favorite is Eden Foods Organic Shiro Miso, certified under the OK.

Fleishigs SEPTEMBER 2024

Passion Fruit Juice/ Purée: We recommend Beleaves, a new frozen food brand that offers frozen passion fruit juice. Simply defrost and use as needed; any leftover juice can be blended into smoothies or mixed with orange juice over ice.

Jachnun: This Yemenite flaky dough delicacy is available by Taamti and works wonderfully in carrot tzimmes. Any leftovers can be added to cholent in place of kishka.

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MEAT & CHICKEN 32 Braised Honey Brisket FF 32 Birria Brisket 56 Carrot-Glazed Chicken Q 63 Garlic Hot Honey Beef Stuffed Challah 63 Garlic Hot Honey Beef Filling 81 Classic Chicken Fricassée FF

p. 109 Honey Cake

81 Korean-Style Chicken and Meatball Fricassée 82 Braised Tzimmes with Jachnun D

SWEET TREATS 45 Passion Fruit Cake FF M D 47 Tropical Fruit Salad with Crispy Coconut Crunch D 62 Maple Brown Sugar Oat Babka with

p. 43 Passion Fruit Ceviche

Apple Filling 84 Spiced Carrot Muffins FF M 84 Carrot Miso Muffins with Cream “Cheese” Frosting FF 109 Honey Cake 111 Honey Ruffle Pie FF D

KEY:

Carrot Juice: A straightforward ingredient that isn’t a common pantry staple, we love incorporating this essence of Rosh Hashana into our Yom Tov cooking. Find it from Bolthouse Farms and Lakewood Organic.

Gochujang (Korean Chili Paste): Not new to seasoned Fleishigs readers, this unique ingredient made from Korean chilis and fermented soybeans packs a slightly spicy, salty-sweet and complex punch of flavor. It can be used in glazes, soups, stews and roasted vegetables. Gochujang is available in many kosher supermarkets and on Amazon from KOKO and O’Food.

Family-Friendly

Minimal Ingredients

Quick

Deceptively Simple

New Category Alert: DECEPTIVELY SIMPLE Recipes that are super simple (quick to make and require minimal ingredients and prep work) but present as super impressive

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BUTCHER'S CUT

BRISKET REIMAGINED:

A FLAVORFUL COMEBACK BY: N A F TA L I H A N AU

THE BRISKET IS A CUT O F M E AT F RO M T H E B R E AST O R LOW E R C H E ST O F B E E F O R VEAL. A WHOLE BRISKET IS MADE UP OF T WO M U SC L E S F RO M T H E B R E AST O F T H E ST E E R; T H E F I RST- C U T O R F L AT- C U T, I S L A RG E R A N D L E A N E R, T H E S EC O N D - C U T O R P O I N T- C U T I S S M A L L E R A N D FAT T I E R. T H E S E P ECTO R A L M U SC L E S GET A SERIOUS WO R KO U T D U R I N G T H E A N I M A L’S L I F E T I M E , WHICH IS WHY THEY M U ST B E C O O K E D AT A LOW T E M P E R AT U R E FO R A LO N G T I M E TO C O N V E RT T H E C O L L AG E N I N T H E M E AT I N TO G E L AT I N , MAKING IT TENDER AND U N CT U O U S. 26

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BUTCHER'S CUT

FIRST, SECOND OR WHOLE?

SIMILAR CUTS:

When it comes to brisket, you'll often hear terms like first-cut, second-cut, and whole brisket. Here's what each term means:

Braised brisket is a staple of Ashkenazi Jewish holiday tables, following a long-honored tradition that was born when briskets were one of the cheapest cuts of meat due to their relatively large size and toughness. Today, in part due to the popularity of brisket in Jewish cuisine and the increased demand for briskets created by the BBQ craze, brisket is in fact one of the more expensive cuts! Try these similar cuts to save a few bucks:

1. First-Cut (Flat-Cut): •

The first-cut, also known as the flat-cut, is the leaner part of the brisket.

•

It’s more uniform in thickness, which makes it easier to cook evenly.

•

Because it’s leaner, it can be more challenging to keep it tender and juicy, but it's often preferred for slicing and making corned beef.

Second-Cut (Point Cut or Deckle): •

The second-cut, also known as the pointcut or deckle, is the thicker, more marbled part of the brisket.

•

It contains more fat and connective tissue, which makes it more flavorful and juicy when cooked properly.

•

This cut is less uniform in shape, which can make it a bit trickier to cook evenly and get even slices. It's often preferred for dishes like burnt ends and can be more forgiving if slightly overcooked.

Whole Brisket (Packer Brisket): •

The whole brisket, also known as a packer brisket, includes both the flat-cut and the point-cut.

•

This cut allows for the best of both worlds, offering both lean and fatty portions.

•

Cooking a whole brisket requires more time and attention due to the different cooking rates of the two parts.

•

It's ideal for barbecue enthusiasts who want to experience the full range of textures and flavors that brisket can offer.

1. Top of the Rib This cut is a cross between firstand second-cut brisket, with a more savory flavor. It slices beautifully (doesn’t shred like a second cut) but has more fat than the first-cut, making it harder to dry out. It’s typically available at 2½-4 pounds.

2. Deckle: This leaner cut from the shoulder is similar to a first-cut brisket and takes incredibly well to braising. It’s a great lower cost alternative to first cut brisket that could fool most diners!

3. Brisket Strip: This small cut is really a perfect “mini brisket” for two. With the same muscle structure and marbling as a first-cut brisket, it’s a great way to get the comfort food you are craving, without having to cook an entire 4+ pound first-cut brisket.

ESSENTIAL TIPS: Braised brisket is always easier to slice when chilled and it actually tastes better when reheated the next day, as the flavors have a chance to meld. Cool your brisket after cooking, skim fat as desired, then slice cold. Arrange in a pan covered in sauce and reheat slowly before serving. Cut against the grain, otherwise it will be tougher to eat. Cutting against the grain of the meat will break up the muscle fibers, which means less chew and more of that melt-in-your-mouth effect good brisket is known for.

SEPTEMBER 2024 Fleishigs

BUTCHER'S CUT

BEEF UP YOUR BRISKET WITH THESE TOPPING TRANSFORMATIONS! Braising brisket is always the ideal technique for cooking this beloved cut. To update the classic brisket, we drew inspiration from gremolata, a traditional Italian condiment made of herbs and citrus zest that adds brightness and zing to heavier dishes. For this Rosh Hashana season, we’ve created various herby, crunchy and vibrant salads — salsas of sorts — that will forever change the way you think about brisket.

BRISKETS: Braised Honey Brisket Birria Brisket BRISKET TOPPERS: Spicy Herb Salad Nutty Radish and Sesame Salad Crunchy Grape Salad

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BUTCHER'S CUT

SEPTEMBER 2024 Fleishigs

BUTCHER'S CUT

GET PULLED INTO THIS BIRRIA BRISKET GOODNESS! 30

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BUTCHER'S CUT

SEPTEMBER 2024 Fleishigs

BUTCHER'S CUT

Braised Honey Brisket

Birria Brisket

Serves: 6-8

By: Shifra Klein

The flavors here are classic, savory and delicious with the perfect amount of sweetness from the honey. 1 2 ½ 2 1 4 1 ½ ¼ 2 1 1 1 1

(3-4 pound) first- or second-cut brisket teaspoons kosher salt teaspoon freshly ground black pepper tablespoons olive oil, plus more as needed large onion, thinly sliced cloves garlic, minced cup beef broth cup honey cup soy or tamari sauce tablespoons Dijon mustard tablespoon apple cider vinegar teaspoon dried thyme or 2 fresh sprigs thyme teaspoon dried rosemary or 2 fresh sprigs rosemary bay leaf

1. Preheat oven to 325°F. Pat brisket dry with paper towels and season with salt and pepper on both sides. 2. Heat oil in a large Dutch oven or ovensafe pot over medium-high heat. Sear brisket on both sides until browned, 4-5 minutes per side. Transfer brisket to a plate. 3. Add onions to the same pot and sauté until softened and lightly browned, 5-7 minutes, adding more oil as needed. Add garlic and cook for another minute until fragrant.

I wanted to recreate this Mexican classic in brisket form, but a little less spicy than the classic birria. I landed on this version, which is a crowd pleaser. 4 2 1 4 1 1 3 1 ½ ¼ 4 1 2 ½ 2

dried guajillo chillies, stems and seeds removed dried pasilla chillies, stems and seeds removed Boiling water, for soaking onion, roughly chopped cloves garlic, minced (1-inch) knob ginger, peeled and minced or grated cinnamon stick whole cloves teaspoon dried oregano teaspoon ground cumin teaspoon ground cloves cups beef broth, divided (3-pound) first- or second-cut brisket, trimmed of excess fat teaspoons kosher salt teaspoon freshly ground black pepper tablespoons olive or avocado oil Chopped fresh cilantro, diced onions, lime wedges, sliced radishes and warm corn tortillas, for serving

1. Heat a dry skillet over medium heat. Toast dried chilies in the skillet for about 30 seconds per side, until fragrant. Transfer chillies to a bowl, cover with hot water and set aside to soak for 15-20 minutes, until softened. 2. Drain softened chilies and add to a blender with onions, garlic, ginger, cinnamon stick, whole cloves, oregano, cumin, ground cloves and 1 cup broth; blend until smooth.

4. Add broth, honey, soy sauce, Dijon mustard, apple cider vinegar and herbs. Bring mixture to a simmer, scraping up any browned bits from the bottom of the pot.

3. Season brisket with salt and pepper. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear brisket on both sides until browned, 4-5 minutes per side.

5. Return brisket to the pot or a 9x13 baking dish, nestling it into the liquid. Spoon some of the liquid and onions over the top of the brisket.

4. Pour chili sauce over the browned brisket. Add remaining 3 cups broth. Bring to a boil, then reduce heat and simmer, covered, for 3-4 hours, until brisket is fork tender. Alternatively, cook in a slow cooker on low for 6-8 hours.

6. Cover the pot and transfer it to the oven. Braise for 3-4 hours, basting with the cooking liquid halfway through, until fork tender. 7. Remove brisket from the pot and let it rest on a cutting board for 10-15 minutes, then slice against the grain into thick slices. Alternatively, allow roast to cool at room temperature, then refrigerate and serve within a few days (otherwise freeze). Skim fat, slice and reheat, covered, in a 300°F oven until warmed through.

By: Shifra Klein

Fleishigs SEPTEMBER 2024

5. Remove brisket from the pot and shred using two forks. Alternatively, slice against the grain. Skim off any excess fat from the cooking liquid. Serve brisket with the cooking liquid as a dipping sauce. Serve alongside cilantro, onions, lime wedges, radishes and tortillas. Alternatively, allow roast to cool at room temperature, then refrigerate and serve within a few days (otherwise freeze). Skim fat, slice and reheat, covered, in a 300°F oven until warmed through.

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BUTCHER'S CUT

THE SAVORY, SPICY BIRRIA BRISKET PAIRS PERFECTLY WITH THE ZESTY HERB SALAD AND CRUNCHY RADISHES. SEPTEMBER 2024 Fleishigs

BUTCHER'S CUT

Nutty Radish and Sesame Salad

Fleishigs SEPTEMBER 2024

Crunchy Grape Salad

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BUTCHER'S CUT

Spicy Herb Salad

SEPTEMBER 2024 Fleishigs

BUTCHER'S CUT

Spicy Herb Salad Serves: 4

By: Adina Silberman

This salad pairs so well with the brisket but can certainly be served on its own or with a crunchy corn or pita chip as a delicious snack!

NOTE: For a sweet and savory twist, swap out the red bell peppers for pomegranate seeds — the goal is a pop of color, which can be achieved with either ingredient. FOR THE VINAIGRETTE: ⅓ cup olive oil ⅓ cup lemon juice 1 teaspoon minced garlic 1 teaspoon kosher salt 1 teaspoon ground allspice ½ teaspoon freshly ground black pepper FOR THE SALAD: 2 cups fresh parsley, finely chopped 1 cup fresh cilantro, finely chopped 1 cup fresh dill, finely chopped 1 onion, minced 4 scallions, thinly sliced ¼ cup finely sliced chives 2 jalapeños, seeded and minced 1 cup diced red peppers

Nutty Radish and Sesame Salad Serves: 4

By: Adina Silberman

This salad is great with brisket but can also be served on its own or over thinly sliced raw ahi tuna for a delicious crudo appetizer. FOR THE DRESSING: 2 teaspoons toasted sesame oil 1 tablespoon olive oil 2 tablespoons soy sauce 1 tablespoon maple syrup 1 teaspoon red chili flakes ½ teaspoon kosher salt FOR THE SALAD: 4 scallions, thinly sliced 1 cup fresh cilantro, finely chopped 4-5 radishes, thinly sliced or diced ½ red bell pepper, diced ½ cup crushed peanuts 2 tablespoons toasted sesame seeds Crispy French-fried onions 1. Whisk dressing ingredients until well combined; set aside. 2. Arrange all salad ingredients in a serving bowl and lightly toss with dressing. Serve on top of brisket (if desired).

Crunchy Grape Salad Serves: 4

By: Adina Silberman

I know, the pairing of grapes and shallots sounds crazy, but trust me — this combination is a must! FOR THE VINAIGRETTE: 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 tablespoon silan ½ teaspoon kosher salt 1 clove garlic, minced ½ teaspoon sumac FOR THE SALAD: 1 cup seedless green grapes, halved 1 cup seedless red grapes, halved ½ cup chopped fresh mint 1 shallot, finely diced ½ cup finely chopped toasted pistachios 1. Whisk vinaigrette ingredients until well combined; set aside. 2. Arrange all salad ingredients in a bowl and lightly toss with vinaigrette. Serve on top of brisket (if desired).

1. Whisk vinaigrette ingredients together until well combined; set aside. 2. Arrange all salad ingredients in a serving bowl and lightly toss with vinaigrette. Serve on top of brisket (if desired).

Fleishigs SEPTEMBER 2024

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SEASONAL

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

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The first time I ever had a passion fruit was 20 years ago in South Africa. Visiting my in-laws for the first time, everything about the trip was a new experience — a completely new country, a new family and a bounty of new fruits. In South Africa, like many countries outside the United States, fruit is seasonal — you get what’s available that time of year. With its tropical climate, South Africa boasts an abundance of fruits like guava and passion fruit, which not only are plentiful but taste like the essence of themselves. I’ll never forget the aroma and the sweet, tangy, juicy experience of my first passion fruit.

SEPTEMBER 2024 Fleishigs

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ZEROING IN ON PASSION FRUIT

he Jewish New Year is always celebrated with a new fruit. We recite the Shehechiyanu, a blessing of praise said the first time you do something each year, signifying the blessings we wish for in the year ahead. Before Rosh Hashana, most kosher markets are stocked with an exotic collection of fruits and every year we have a custom of buying as many as we can, enjoying the fun of tasting them all. This year, instead of focusing on the many varieties of new fruit available, we decided to zero in on passion fruit. In keeping with this issue’s theme of classics reimagined, where everything old becomes new again, I’ve created a roundup of recipes that evoke a sense of nostalgia. Passion fruit is the perfect new flavor to add to your cooking for the new year. RESOURCE GUIDE: We found Ceres Passion Fruit Juice Blend in our local grocery store. Beleaves is a new kosher frozen produce company that produces frozen passion fruit purée in cubes, both with and without the seeds. You can also purchase Perfect Purée passion fruit purée in specialty stores and Amazon (often used in cocktails).

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SEASONAL

Passion Fruit Ceviche Serves: 4

Enjoy the tangy and fruity flavors of this passion fruit fish ceviche as a refreshing appetizer or light meal. 1 1 1 1 1-2 1-2 1 1

pound cod or snapper, diced into small cubes cup freshly squeezed lime juice cup passion fruit juice or strained passion fruit purée small red onion, thinly sliced jalapeños, seeded and diced tomatoes, seeded and diced avocado, diced bunch fresh cilantro, chopped Kosher salt and freshly ground black pepper, to taste Tortilla chips or plantain chips, for serving

1. Add fish to a bowl and cover with lime juice, ensuring the fish is completely submerged; set aside to marinate for 15-20 minutes. The fish will become opaque as it "cooks" in the acidity of the lime juice. 2. Add passion fruit juice, red onions, jalapeños, tomatoes, avocado and cilantro; gently toss. Season with salt and pepper, to taste. 3. Cover with plastic wrap and chill in the fridge for at least 30 minutes to allow the flavors to meld together and the fish to fully "cook" in the citrus juices. Serve ceviche chilled alongside chips.

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Passion Fruit Cake Serves: 12

This cake is a true celebration of passion fruit.

NOTE: This cake freezes beautifully, just defrost at room temperature at least 24 hours before serving. 1 ½ 4 1 1¼ 3 1 ½

cup unsweetened non-dairy milk cup passion fruit juice eggs cup oil cups sugar cups all-purpose flour tablespoon baking powder teaspoon kosher salt

FOR THE GLAZE: 1 cup confectioners’ sugar 3 tablespoons passion fruit juice FOR THE PASSION FRUIT SYRUP: ⅓ cup passion fruit juice ⅓ cup sugar 1 tablespoon non-dairy butter substitute 1. Preheat oven to 3500F. Generously grease a Bundt pan or 9x13-inch baking pan with cooking spray. 2. Mix milk and passion fruit juice; set aside. Add eggs, oil and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until light and creamy. Alternatively, whisk by hand. 3. Mix flour, baking powder and salt in a separate bowl. Alternate between adding flour mixture and milk mixture to the egg mixture, beating in between until incorporated. 4. Pour batter into the prepared pan and bake for 1 hour, until a knife or toothpick inserted into the center comes out clean. 5. While the cake is baking, make the glaze by mixing confectioners’ sugar and passion fruit juice until incorporated; set aside. Make the syrup by heating passion fruit juice, sugar and butter in a saucepan over medium heat; mix until butter melts and sugar dissolves. 6. Once cake is done, set aside for 15 minutes before removing from Bundt pan (if baking in a 9x13, leave the cake in the pan). Poke holes all over with a skewer or toothpick and pour syrup over the cake. Let cake cool completely, then drizzle with glaze.

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Tropical Fruit Salad with Crispy Coconut Crunch Serves: 8-12

Growing up, there was an incredible apple “salad” that everyone used to make that was served with a sweet crunchy topping and a raspberry sauce. I love the idea of fresh fruit as the ending to a heavy holiday meal. Inspired by that dessert of my youth, I recreated those flavors using passion fruit and an addictive oat coconut crunch topping.

NOTE: You can use sweetened or unsweetened coconut, depending on your preference. FOR THE PASSION FRUIT DRIZZLE: Pulp of 2-3 passion fruits, strained, or ⅓ cup strained passion fruit purée 2 tablespoons honey, plus more to taste Juice of 1 lime 1 tablespoon finely chopped fresh mint, optional FOR THE TROPICAL FRUIT SALAD: 2 cups pineapple chunks 2 cups mango chunks 1 cup papaya chunks 1 cup strawberries, halved 1 cup kiwi slices 1 cup grapes 1 cup fresh blueberries FOR THE CRISPY COCONUT CRUNCH: 1 cup rolled oats 1 cup crispy rice cereal ½ cup shredded coconut 3 tablespoons coconut oil 3 tablespoons honey or agave nectar Pinch of kosher salt 1. For the passion fruit drizzle, mix strained passion fruit pulp, honey, lime juice and mint (if desired) until well combined. Taste and add more honey if desired. 2. Lightly toss fruit in a serving bowl. Pour passion fruit drizzle over fruit and gently toss to coat evenly. Cover with plastic wrap and chill in the fridge for at least 30 minutes to allow the flavors to meld together. 3. For the crispy coconut crunch, preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. 4. Mix oats, cereal, coconut, coconut oil, honey and a pinch of salt until evenly coated. Spread evenly onto the prepared baking sheet. Bake for 15-20 minutes, stirring halfway through, until lightly golden and crispy. Let cool completely; the mixture will continue to crisp as it cools. Serve fruit salad alongside coconut crunch.

SEPTEMBER 2024 Fleishigs

SEASONAL

LEFTOVER PASSION FRUIT JUICE? Make an All-Purpose Dressing

Passion Fruit Dressing Yield: heaping ¾ cup

Keep this dressing in the fridge for whenever the craving for a sweet, slightly tart salad dressing calls. ½ ¼ 2 1

cup strained passion fruit pulp or strained passion fruit purée cup olive oil tablespoons honey tablespoon Dijon mustard Kosher salt and freshly ground black pepper, to taste

Whisk passion fruit pulp, olive oil, honey and Dijon mustard until well combined. Season with salt and pepper, to taste.

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SEASONAL

Passion Fruit Mojito OR Make a Cocktail

Serves: 1

5 fresh mint leaves Pulp of 1-2 passion fruits 2 ounces white rum 1 ounce fresh lime juice 1 tablespoon simple syrup Ice Club soda 1. Muddle mint leaves and passion fruit pulp in a glass or a cocktail shaker. Add rum, lime juice and simple syrup; stir well. 2. Fill the glass with ice, then top with club soda.

SEPTEMBER 2024 Fleishigs

CARROTS

BACK POCKET

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

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BACK POCKET

arrots hold symbolic significance during Rosh Hashana, the Jewish New Year, due to their association with blessings and prosperity. One key aspect of this symbolism comes from the Yiddish word for carrots, meren, which sounds like the word for "increase" or "multiply." This play on words leads to the tradition of eating carrots to express a wish for increased blessings, merits and prosperity in the coming year. Additionally, in some Jewish communities, particularly among Ashkenazi Jews, carrots are cut into coin-shaped rounds, symbolizing wealth and the hope for a prosperous year. The round shape also represents the cycle of the year and the continuity of life. We decided to bring some new energy to your carrot recipe repertoire by creating unique recipes using carrot juice.

A NOTE ON CARROT JUICE: If you have a juicer, feel free to make your own. However, it’s fairly easy to find in the grocery store. Look for kosher-certified brands like Lakewood Organic and Bolthouse Farms.

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BACK POCKET

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BACK POCKET

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BACK POCKET

Quinoa and Roasted Vegetable Salad with Carrot Vinaigrette Serves: 6

This recipe works well with Israeli couscous too. Simply cook according to package directions and proceed with the recipe. FOR THE CARROT VINAIGRETTE: ½ cup carrot juice (see note on page 53) ¼ cup apple cider vinegar ¼ cup olive oil 1 clove garlic, minced 1 tablespoon honey or maple syrup, optional 1 teaspoon Dijon mustard ½ teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper, plus more to taste FOR THE SALAD: 2 cups water or vegetable broth 1 cup quinoa, rinsed 1 sweet potato, peeled and diced 1 red bell pepper, diced 1 zucchini, diced 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 cup cherry tomatoes, halved ¼ cup thinly sliced red onions ¼ cup chopped fresh parsley or cilantro ¼ cup toasted almonds or pine nuts 1. Whisk vinaigrette ingredients until well combined, adding more salt and pepper as needed; set aside. 2. Bring water to a boil in a saucepan. Add quinoa, reduce heat to low and simmer, covered, for 15 minutes, until quinoa is cooked and liquid is absorbed. Remove from heat and set aside for 5 minutes. Uncover and fluff quinoa with a fork; set aside to cool completely. 3. Preheat oven to 400°F. Arrange sweet potatoes, peppers and zucchini on a baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast for 20-25 minutes, until vegetables are tender and slightly caramelized. 4. Mix cooked quinoa, roasted vegetables, cherry tomatoes, red onions and herbs. 5. Drizzle vinaigrette over salad, tossing gently to coat. Top with toasted almonds before serving for added crunch.

Fleishigs SEPTEMBER 2024

Carrot-Glazed Chicken Serves: 4-6

This is an easy one-pan chicken recipe that is on the table in no time, making it a perfect weeknight meal. I have even used the sauce recipe with whole carrots for a carrotson-carrots vegetarian side dish — just boil peeled whole carrots for 6-10 minutes, until fork tender. Add the glaze to a skillet over medium-high heat and cook until thickened, then add the boiled carrots and toss until thoroughly glazed. You can also sear the boiled carrots first just as you would the chicken. 1 2 2 2 1 1 4 2 ½ 1 1

cup carrot juice tablespoons honey tablespoons soy sauce cloves garlic, minced teaspoon grated fresh ginger tablespoon olive oil boneless, skinless chicken breasts teaspoons kosher salt teaspoon freshly ground black pepper tablespoon olive oil tablespoon cornstarch dissolved in 2 tablespoons water, optional, for thickening Chopped fresh chives, for garnish

1. Whisk carrot juice, honey, soy sauce, garlic and ginger; set aside. 2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear chicken for 6-7 minutes per side, until browned and cooked through. 3. Lower heat and add carrot juice mixture to the skillet, lifting the chicken with tongs to allow the sauce to coat the bottom. Simmer for 3-4 minutes, until sauce thickens slightly. If you prefer a thicker sauce, add cornstarch slurry to the skillet and cook until thickened. 4. Serve chicken with the glaze spooned over the top. Garnish with chives.

TIP: Use boneless, skinless chicken thighs instead of chicken breast if you prefer; just cook them for an additional 5-10 minutes.

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GNOCCHI BOLOGNESE BY AMY STOPNICKI

GNOCCHI WITH CHICKEN AND BROCCOLINI BY RACHEL BERGER

GNOCCHI IN MARINARA CREAM SAUCE BY CHAYA GOLDBERGER

Creamy Gnocchi? Okey-dokey! Whether you’re a passionate foodie or just love patchkening with new dishes, these authentic Italian Gnocchi from Tuscanini are a new twist for the pasta lover! Check out these tried and tasted Gnocchi recipes on Kosher.com.

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BREAKING BREAD

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HOL IDAY BR EA D S

BY: M A N DY S I LV E R M A N

E V E RY H O L I DAY S E ASO N , I LOV E TO H AV E F U N W I T H C R E AT I V E TA K E S O N C L ASS I C C H A L L A H . T H I S ROS H H AS H A N A , I C R E AT E D A M E AT- F I L L E D C H A L L A H W I T H H OT H O N E Y A N D A N E W A P P L E- OAT BA B K A I N S P I R E D BY T H E FA L L S E ASO N . E V E N I F A M E AT- F I L L E D C H A L L A H I S N ' T YO U R P R E F E R E N C E , YO U CA N E N J OY T H E ROAST E D GA R L I C C H A L L A H O N I TS OW N A N D U S E T H E M E AT F I L L I N G AS A D E L I C I O U S D I N N E R S E RV E D OV E R R I C E W I T H A S I D E O F S L AW. T H E S E B R E A D - BAS E D R EC I P E S A R E P E R F ECT I N S P I R AT I O N S FO R ROS H H AS H A N A A N D T H E N E W Y E A R A H E A D.

SEPTEMBER 2024 Fleishigs

BREAKING BREAD

Maple Brown Sugar Oat Babka with Apple Filling Yield: 2 babkas

I am not a breakfast person, but maple brown sugar oatmeal was the only thing my mom could get me to eat before I ran out the door for school — those little packets were filled with joy and deliciousness. Since I always strive to incorporate my happiest flavor memories into my recipes, I have been imagining a babka version of this for a while. The sweetest and happiest recipes are reserved for Rosh Hashana, so even though this time of year is full of honey, I think maple can be a welcome and sweet change of pace. FOR THE MAPLE BROWN SUGAR OAT DOUGH: 1 cup boiling water 1½ cup old-fashioned oats, divided 2 tablespoons instant yeast (not rapid rise or fast acting) ½ cup warm water 1 teaspoon sugar ½ cup (1 stick) non-dairy butter substitute, softened ¼ cup canola or avocado oil ⅓ cup packed light or dark brown sugar 2 tablespoons cinnamon 2 eggs ¼ cup pure maple syrup 2 tablespoons pure vanilla extract 2 teaspoons table salt 4½-5 cups high-quality bread flour, plus more for dusting FOR THE APPLE FILLING: 2 (3.4-ounce) packets instant vanilla pudding mix 1 tablespoon cinnamon ½ cup pure maple syrup ½ cup light or dark brown sugar, packed 1 egg 2 medium Granny Smith apples, peeled, finely diced and patted dry with paper towels 3 tablespoons golden raisins, optional FOR THE EGG WASH: 1 egg, beaten FOR THE BROWN SUGAR CRUMB TOPPING: 1½ cups all-purpose flour ⅔ cup packed light or dark brown sugar ½ cup (1 stick) non-dairy butter substitute, softened ⅛ teaspoon coarse sea salt 1 tablespoon raw oats, optional, for topping 62

Fleishigs SEPTEMBER 2024

1. Grease two 9x5-inch loaf pans and line with parchment paper; set aside. 2. Pour boiling water over 1 cup oats; set aside to steep. 3. Mix yeast, warm water and sugar in a small bowl; set aside to bloom for 5 minutes. 4. Add butter, oil, brown sugar and cinnamon to the bowl of a stand mixer fitted with a paddle attachment; beat until smooth and creamy. Add eggs one at a time, followed by maple syrup, vanilla and salt. 5. Add yeast mixture, flour and the water-soaked oats (do not drain); mix until combined. Add remaining ½ cup oats and mix until a smooth dough forms. Transfer dough to a large bowl, cover with a towel and set aside to rise in a cool, dark place for 1½ hours. 6. Once dough has risen, transfer to a lightly floured work surface. Divide dough into four equal portions. Using a rolling pin, roll each portion into a rectangle, approximately 10 inches long and 5 inches wide. 7. For the filling, mix vanilla pudding mix, cinnamon, maple syrup, brown sugar and egg until mixture is a peanut butter-like consistency. Add apples and raisins (if desired); mix until incorporated. Spread ¼ of the filling over each of the flattened strands, being sure to leave a ½-inch border all around the edge. 8. From the long edge of the dough, gently but tightly roll each portion of dough up to the end and seal the seams. Twist two strands together and place into the prepared loaf pan. Repeat with the other two portions. 9. Cover babkas with a towel and set aside to rise in a cool, dark place for 20-30 minutes. 10. Preheat oven to 350°F. Brush babkas with beaten egg. 11. For the crumb topping, mix ingredients with a fork or using your fingers, then sprinkle over babkas. Top with raw oats (if desired). Bake for 40-50 minutes, until golden brown.

Roasted Garlic Honey Challah Yield: 2 challahs

FOR THE ROASTED GARLIC: 10 cloves garlic ⅓ cup olive oil FOR THE CHALLAH: 1½ cups water 1 tablespoon instant yeast (not quick or rapid rise) 1 teaspoon sugar ½ cup honey 4-4½ cups bread flour, plus more for dusting 2 teaspoons table salt 1 egg, beaten, for egg wash 1. For the roasted garlic, preheat oven to 250°F. Add garlic and ⅓ cup olive oil to a small ovenproof ramekin. Cover with foil and cook for 1½-2 hours, until tender; set aside to cool. 2. For the challah, mix water, yeast and sugar in a large bowl; set aside to bloom for 5 minutes. 3. Once yeast is bloomed, add roasted garlic oil (reserving the roasted garlic cloves for later) and honey; mix until smooth. Add 4 cups flour and salt; mix with a wooden spoon until dough comes together, then knead until smooth, about 8 minutes, adding remaining ½ cup flour, as needed, if dough is sticky. Fold in reserved roasted garlic cloves. Alternatively, use a stand mixer fitted with the dough hook attachment or a bread machine. Cover with a towel and set aside to rise in a cool, dark place for 1½ hours. 4. Line 2 loaf pans or a baking sheet with parchment paper. 5. Turn dough onto a lightly floured surface and divide into six equal portions. Roll three portions into long ropes, then carefully braid together and place in one of the prepared loaf pans. Repeat with remaining dough. Cover with a towel and set aside to rise in a cool, dark place for another 20-30 minutes. 6. Preheat oven to 350°F. Brush with egg wash and bake for 30-40 minutes, until golden brown.

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Garlic Hot Honey Beef Stuffed Challah

Garlic Hot Honey Beef Filling

Yield: 1 stuffed challah

Serves: 4-6

Honey garlic beef is one of those classic recipes that I think is perfect for Rosh Hashana. A fish head is nice and all, but for me, a head of garlic is the only head going anywhere near my fine china! The beef filling is amazing (and shockingly simple!) as is, but once you surround it with roasted garlic honey challah dough, you will be the head of any table and the hero of your meal.

While this makes a perfect filling for the stuffed challah, it’s also a wonderful base for a sweet-and-savory rice bowl or Sloppy Joe. Be sure to let the filling cool completely before stuffing it in challah dough.

½ 1

recipe Roasted Garlic Honey Challah (recipe above), after its first rise Garlic Hot Honey Meat Filling (recipe follows) egg, beaten Toasted sesame seeds, optional, for topping Hot Honey (recipe follows), for drizzling

1. Line a baking sheet with parchment paper or grease a loaf pan; set aside.

1 1 4 1½ 1 1 ½ ¼ 2 1½ 1

tablespoon avocado oil pound lean ground beef cloves garlic, minced teaspoons garlic powder teaspoon kosher salt teaspoon onion powder teaspoon freshly ground black pepper cup store bought or homemade hot honey (recipe follows) tablespoons soy sauce tablespoons brown sugar tablespoon toasted sesame oil

1. Heat avocado oil in a skillet over medium heat. Add ground beef, garlic and spices; sauté until beef is cooked through, about 7 minutes.

2. Divide dough into three equal portions. Using a rolling pin, roll each portion into a rectangle, approximately 10 inches long and 5 inches wide, being sure to leave a ½-inch border all around the edge.

2. Add hot honey, soy sauce, brown sugar and sesame oil; mix to thoroughly coat. Lower heat and simmer for 5-10 minutes, until most of the liquid is cooked off.

3. Spread ⅓ of the beef mixture down the center of each flattened strand. From the long edge of the dough, gently bring both sides of the dough over the filling, pinch and seal all the way down the strand. Repeat with remaining two strands and filling.

Hot Honey

4. Carefully braid stuffed strands together, then place on the prepared baking sheet. Cover challah with a towel and set aside to rise in a cool, dark place for 20 minutes. 5. Preheat oven to 350°F. Brush challah with beaten egg and sprinkle with sesame seeds (if desired). Bake for 45-55 minutes, until golden brown. Serve with hot honey for drizzling.

Yield: ½ cup

Add ½ cup honey and ½-1 tablespoon crushed red chili flakes (depending on preference) to a saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally. Remove from heat and let cool slightly before adding 2 teaspoons apple cider vinegar. If desired, strain honey through a fine mesh strainer for a more mild flavor.

H O L I DAY B R EADS

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FEAST

ROSH HASHANA RENEWAL: B R I N G I N G C L ASS I C D I S H E S BAC K TO L I F E

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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FEAST

hen planning our Rosh Hashana issue, we polled our Instagram audience to find out which dishes are considered classic for the holiday. While the answers varied, some dishes consistently emerged as essential, including tzimmes, roast, fricassée and simaniminspired recipes. For our feast section, we aimed to align with our theme, "Everything Old is New Again." We’ve compiled both classic recipes and updated versions that respect tradition, while offering a fresh take. This section is filled with recipes that we believe you’ll return to again and again, well beyond the Rosh Hashana season. SEPTEMBER 2024 Fleishigs

THE CLASSIC: Leek Patties

FEAST

When we took a poll of the traditional foods people eat on Rosh Hashana, many people (both Ashkenaz and Sephard) said that their Rosh Hashana table isn’t complete without leek patties — and I resonate as well. The Hebrew word for leek is related to the Hebrew word for cut, so by eating leeks we beseech God to cut out our enemies. (Check the Fleishigs app for Mozelle Goldstein’s Sephardic Leek Edgeh recipe from issue #29.)

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FEAST

THE UPDATE: French Braised Leeks with Deviled Eggs

These French-style deviled eggs are creamy, flavorful and perfect for any occasion where you want to impress with a classic, yet sophisticated, appetizer. Tarragon is a classic herb used a lot across French cuisine. Its anise-like flavor adds a distinct touch to these deviled eggs. If you prefer a milder herb, chives or parsley can be used instead. Piping the yolk mixture back into the egg whites gives a neat and elegant appearance. You can use a piping bag fitted with a star tip for a decorative effect. SEPTEMBER 2024 Fleishigs

What was it about this salad, originally published in the famous The Kosher Palette cookbook back in 2002 and served at almost every single Shabbos meal back in the 2000s, that made it so popular!? Maybe it was the combination of the sweet and sour dressing and the textural crunch of the chips. Whatever it was, we are bringing it back onto your menus.

THE CLASSIC: Terra Chip Salad

FEAST

THE UPDATE:

Roasted Butternut Squash Terra Stix Salad 70

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E DELIZIOS

CHE

CCIA FR

DOUGHY DECADENCE C

PRODUC

FOCACCIA

BREAD

Ready Top TO

DOUBLE

RISEN

. e n o D MADE WITH

HAND

STRETCHED

DOUGH

Exirtrgain V WITH

OLIVE

OIL

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FEAST

THE CLASSIC: Chicken Fricasseé

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FEAST

THE UPDATE:

Korean-Style Chicken and Meatball Fricasseé SEPTEMBER 2024 Fleishigs

FEAST

Tzimmes is a sweet and savory Jewish dish typically made with carrots and other root vegetables. This version is the only tzimmes I knew growing up, so for me it’s classic, but in many ways it’s definitely out of the box, filled with dried fruit and meat. It really is a whole meal in one if you think about it. The addition of jachnun on top of the tzimmes is my grandmother’s Rosh Hashana special treat — the dough soaks up the delicious flavors of what is buried underneath. You can also use a piece of malawach instead of the jachnun.

THE CLASSIC: Braised Tzimmes with Jachnun 74

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FEAST

THE UPDATE:

Silan Glazed Carrots with Crunchy Pistachio Panko SEPTEMBER 2024 Fleishigs

FEAST

THE CLASSIC: Apple Kugel What I love about this kugel-cake hybrid is that it pairs perfectly with a piece of chicken or brisket, but it can also be enjoyed as a dessert with a cup of tea.

THE UPDATE:

Caramelized Onion and Apple Tart

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SEASONAL FEAST

THE CLASSIC: Spiced Carrot Muffins Carrot muffins made with jars of baby food have been donning Shabbat tables for decades. We updated the recipe with more warm spices, but it still remains reminiscent of the classic we all know and love. Feel free to omit the ginger and nutmeg if they’re not your taste (or supplement with a bit more cinnamon instead).

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SEASONAL FEAST

THE UPDATE:

Carrot Miso Muffins with Cream "Cheese" Frosting

SEPTEMBER 2024 Fleishigs

FEAST

CLASSIC Leek Patties Yield: 12 patties

2 1 2 3 ½ ¼ ½ 2 2

By: Shifra Klein

tablespoons olive oil onion, finely chopped cloves garlic, minced large leeks, white and light green parts only, cleaned and thinly sliced teaspoon kosher salt teaspoon freshly ground black pepper cup bread crumbs or matzah meal eggs, lightly beaten tablespoons chopped fresh parsley, dill or chives Avocado oil, for frying

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic; sauté until softened and lightly caramelized, about 5 minutes. Add leeks, salt and pepper; sauté until softened, 8-10 minutes. Remove from heat and let cool slightly. 2. Mix cooled leek mixture with bread crumbs, eggs and herbs until well incorporated. Shape mixture into patties, about 2-3 inches in diameter and ½-inch thick. 3. Heat a thin layer of oil in the same skillet over medium-high heat. Working in batches, fry patties until golden brown and crispy, 3-4 minutes per side. Drain on a paper towel-lined baking sheet.

UPDATED French Braised Leeks with Deviled Eggs Serves: 6

By: Shifra Klein

These braised leeks are delicious as is, but the addition of the deviled eggs really elevates the dish. 2 1 4 2 ½ ¼ 1 ¼

tablespoons schmaltz tablespoon olive oil large leeks, white and light green parts only, cleaned and halved lengthwise cloves garlic, minced cup chicken or vegetable broth cup dry white wine teaspoon kosher salt teaspoon freshly ground black pepper, to taste Fresh tarragon or parsley, for garnish French-Style Deviled Eggs (recipe follows)

Fleishigs SEPTEMBER 2024

1. Heat schmaltz and olive oil in a skillet over medium heat. Place leeks, cut-side down, in the skillet for about 5 minutes, until lightly caramelized. 2. Flip leeks and add garlic; cook for another 2-3 minutes, stirring garlic to prevent it from burning. 3. Add broth, white wine, salt and pepper. Once bubbling, lower heat and braise, covered, for 20-25 minutes, until leeks are fork tender. Transfer leeks to a serving platter. 4. Raise heat to medium-high and reduce braising liquid until it thickens slightly, about 5 minutes. Pour reduced sauce over leeks. Garnish with tarragon and serve with deviled eggs.

French-Style Deviled Eggs Serves: 6

Cover 6 eggs with cold water in a saucepan over medium-high heat and bring to a boil. Once boiling, lower heat and simmer, uncovered, for 10 minutes. Remove from heat and immediately transfer eggs to a bowl of ice water to cool completely. Once eggs are cooled completely, peel and cut in half lengthwise. Carefully remove yolks, place into a bowl and mash with 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar and teaspoon chopped fresh tarragon or chives. Season with kosher salt and freshly ground black pepper, to taste. Spoon or pipe yolk mixture back into the egg white halves. Arrange deviled eggs on a serving platter. Sprinkle with paprika and more chives or tarragon (if desired). Refrigerate for at least 30 minutes before serving to allow the flavors to meld. CHANGE IT UP: Take this dish up a notch with crispy beef fry. Add strips of beef fry to a cold, dry skillet over mediumhigh heat. Cook, undisturbed, until crisp, about 3-4 minutes per side. Drain on a paper towel-lined plate, then chop.

CLASSIC Terra Chip Salad Serves: 6 Recipe adapted from The Kosher Palette.

FOR THE DRESSING: ⅓ cup oil ⅓ cup red wine vinegar ¼ cup sugar 3 tablespoons ketchup 2 tablespoons grated onion FOR THE SALAD: 1 head romaine lettuce, leaves torn 1 cup baby spinach ½ red bell pepper, cut into thin strips ½ yellow bell pepper, cut into thin strips 1 avocado, peeled, pitted and cubed ¾ cup slivered almonds ¼-½ cup pine nuts 1 (6-ounce) bag Terra chips, crushed, divided 1. Mix oil, vinegar, sugar, ketchup and onion in a jar; cover tightly and shake vigorously. 2. Arrange lettuce, spinach, peppers and avocado in a large serving bowl. Gently toss with dressing, then top with almonds, pine nuts and most of the crushed chips. Serve immediately with remaining crushed chips on the side.

UPDATED Roasted Butternut Squash Terra Stix Salad Serves: 4-6

By: Adina Silberman

Feel free to substitute squash with roasted sweet potato, but keep the squash if using it as a Rosh Hashana siman: The Hebrew word for gourd is kara, which, with slightly different spelling, means “to tear.” We ask God to tear up any negative decrees. FOR THE SALAD: 3-4 cups cubed butternut squash 2 tablespoons olive oil ½ teaspoon kosher salt 10 ounces grape tomatoes, halved 1 large yellow bell pepper, thinly sliced 3 scallions, thinly sliced ½ cup pomegranate seeds 1-2 cups Terra Stix

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FEAST

FOR THE VINAIGRETTE: 3 tablespoons Dijon mustard 3 tablespoons honey ⅓ cup olive oil 3 tablespoons red wine vinegar ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1. Preheat oven to 425°F. Toss butternut squash with oil and salt on a parchmentlined baking sheet. Spread squash into an even layer and roast for 25-30 minutes, tossing every 10 minutes, until soft and golden on the edges; set aside to cool. 2. Meanwhile, whisk vinaigrette ingredients until well combined; set aside. 3. Arrange roasted squash, tomatoes, peppers, scallions and pomegranate seeds in a serving bowl. Gently toss with vinaigrette, then top with Terra Stix. Serve immediately.

2. Add paprika and ¼ teaspoon pepper; sauté for a few seconds, then add tomato paste and stir to coat. Add chicken legs, giblets, wings, tomato sauce, water and sugar (if desired). Raise heat just until sauce starts to bubble, then lower heat and simmer, covered, for 30-40 minutes. 3. In the meantime, mix ground beef, grated onion, eggs, bread crumbs, remaining 1 teaspoon salt and remaining ½ teaspoon pepper; form into tablespoonsized meatballs. 4. Add meatballs to the pot, adding more water or tomato sauce as needed to keep everything covered. Simmer, covered, for another 20-30 minutes.

UPDATED Korean-Style Chicken and Meatball Fricassée Serves: 8

CLASSIC Classic Chicken Fricassée Serves: 8

By: Shifra Klein

Fricassée is a hearty Ashkenazi chicken and meatball stew. Many families have their version, but most include gizzards, necks or wings (or a combination of all three!). Serve with roasted potatoes or white rice for a full hearty meal. ¼ 4 1¾ 2 2 ¾ 3 4 ½ 2 1 1 1 2 1 2 ¼

cup avocado oil onions, diced teaspoons kosher salt, divided cloves garlic teaspoons paprika teaspoon freshly ground black pepper, divided tablespoons tomato paste boneless, skinless chicken legs pound giblets, cleaned and sliced pounds chicken wings (15-ounce can) tomato sauce, plus more if needed cup water, plus more if needed tablespoon sugar, optional pounds ground beef onion, grated eggs cup bread crumbs or matzah meal

1. Add oil to a heavy-bottomed pot or Dutch oven over medium heat. Add onions and sauté until softened and lightly caramelized, 5-7 minutes, then season with ¾ teaspoon salt. Add garlic and sauté for another minute, until fragrant.

By: Shifra Klein

When thinking about how to “update” this classic hearty stew, I considered the vast array of Asian ingredients available to the kosher consumer today that was almost impossible to fathom decades ago. The result is this stew, which, in my opinion, still maintains its reputation as an inexpensive, crowd pleasing dish that you can make in advance and gets even better when served as leftovers. 1-1½ 1 ½ 1 1 1 ⅛

pounds ground chicken egg cup panko bread crumbs (2-inch) knob ginger, grated tablespoon soy sauce tablespoon hoisin sauce teaspoon Chinese five-spice powder 3 tablespoons avocado oil, divided 4 bone-in, skin-on chicken legs 12-15 chicken wings 1 pound chicken gizzards, cleaned and sliced 1 tablespoon toasted sesame oil 3 onions, thinly sliced 4 cloves garlic, minced 2-3 tablespoons gochujang (Korean chili paste) 2 cups chicken broth ½ cup sparkling white wine 1 tablespoon teriyaki sauce 4 carrots, peeled and sliced 1 red bell pepper, sliced 1 cup sugar snap peas or snow peas ½ teaspoon kosher salt Pinch of freshly ground black pepper Cooked jasmine rice, for serving 2 scallions, thinly sliced, for garnish Toasted sesame seeds, for garnish

1. Mix ground chicken, egg, bread crumbs, ginger, soy sauce, hoisin sauce and Chinese five-spice; form into tablespoon-sized meatballs; set aside. 2. Heat 1 tablespoon oil in a heavybottomed pot or Dutch oven over mediumhigh heat. Brown chicken legs and chicken wings until golden brown on all sides, then transfer to a plate. 3. Add another 1 tablespoon oil to the pot. Sear gizzards on both sides until lightly browned, then transfer to the plate. 4. Add sesame oil and onions to the pot; sauté until softened and slightly caramelized, 5-7 minutes. Add garlic and sauté for another minute, until fragrant. Add gochujang and stir to coat. 5. Return chicken legs, chicken wings and gizzards to the pot. Add prepared meatballs and top with chicken broth, white wine and teriyaki sauce. Lower heat and simmer, covered, for 1 hour, until chicken and gizzards are tender. 6. While fricassée simmers, prepare stir-fried vegetables. Heat remaining tablespoon oil in a large skillet or wok over medium-high heat. Add carrots, peppers and sugar snap peas; stir-fry for 3-4 minutes, until vegetables are tender and crisp. Season with salt and a pinch of pepper; set aside. 7. Once fricassée is ready, serve with jasmine rice with stir-fried vegetables. Garnish with scallions and sesame seeds.

SEPTEMBER 2024 Fleishigs

FEAST

CLASSIC

UPDATED

Braised Tzimmes with Jachnun

Silan-Glazed Carrots with Crunchy Pistachio Panko

Serves: 6-8

By: Adina Silberman

cup olive oil, divided chicken wings or ½ pound cubed flanken onion, thinly sliced teaspoon kosher salt teaspoon freshly ground black pepper teaspoon paprika teaspoon garlic powder teaspoon cinnamon cup honey Juice of 1 orange or ¼ cup orange juice tablespoons ketchup cup prunes, halved carrots, peeled and thinly sliced cup water rolls store bought jachnun, defrosted and sliced into 2-inch pieces

1. Preheat oven to 325°F. Heat ¼ cup olive oil in heavy-bottomed pot or Dutch oven and sear chicken wings until brown on all sides. Transfer wings to a plate. 2. Add remaining ¼ cup oil to the pot. Add onions and spices; sauté until golden brown, about 15 minutes. 3. Add honey, orange juice, ketchup, prunes and carrots. Continue to cook for 20 minutes, until carrots begin to soften, then add water and nestle wings and pieces of jachnun in. Cover pot tightly and transfer to the oven. Cook for 1½ hours.

By: Adina Silberman

Upgrade your tzimmes with this recipe, which utilizes ingredients from a more classic preparation, like prunes, to truly wow your guests. FOR THE CARROTS: 6-8 carrots, peeled and quartered lengthwise ¼ cup olive oil 1 teaspoon kosher salt 3 bunches scallions, thinly sliced ½ cup finely chopped prunes Fresh dill, optional, for garnish Pomegranate seeds, optional, for garnish FOR THE PISTACHIO PANKO TOPPING: 1 cup crushed pistachios ½ cup panko bread crumbs 2 tablespoons olive oil FOR THE SILAN GLAZE: ¼ cup extra-olive oil 1 teaspoon kosher salt 2 tablespoons lemon juice 2 tablespoons orange juice 1 clove garlic, crushed 1 teaspoon sumac 2 tablespoons silan (pure date syrup) 1. Preheat oven to 400°F. Arrange carrots on a baking sheet and toss with olive oil and salt. Roast for 25-30 minutes, until tender and caramelized. Add scallions and prunes; toss and roast for another 15 minutes. 2. For the topping, toss nuts, panko and olive oil on a baking sheet. Spread into a single layer and toast for 10 minutes, until fragrant. 3. For the silan glaze, whisk ingredients until well combined. Plate warm carrots on a large serving platter and drizzle glaze all over. Top with pistachio panko topping. Garnish with dill and pomegranate seeds (if desired).

Miso Honey Tzimmes Serves: 6

By: Shifra Klein

This dish is a delightful fusion of traditional Jewish flavors with a touch of Japanese influence from miso. 4-5 2 2 1 ¼ 2 2 ½ ½ 1 ½

carrots, peeled and thinly sliced sweet potatoes, peeled and cubed parsnips, peeled and thinly sliced onion, thinly sliced cup honey tablespoons white miso paste tablespoons olive oil teaspoon ground cinnamon teaspoon ground ginger teaspoon kosher salt teaspoon freshly ground black pepper Chopped fresh parsley or cilantro, optional, for garnish

1. Preheat oven to 375°F. Place carrots, sweet potatoes, parsnips and onions in a large baking dish, roasting pan or baking sheet. 2. In a small bowl, whisk honey, miso, oil, cinnamon, ginger, salt and pepper until well combined; pour over vegetables and toss well to coat evenly. Spread vegetables into an even layer. 3. Cover tightly with foil and cook for 30 minutes, then uncover and toss gently. Continue to cook, uncovered, for another 15-20 minutes, until vegetables are tender and caramelized around the edges. 4. Transfer tzimmes to a serving dish and garnish with parsley or cilantro (if desired).

TIPS: • Variations: You can add dried fruits such as apricots or prunes to the tzimmes for additional sweetness and texture. • Make Ahead: This dish can be prepared ahead of time and reheated before serving. The flavors tend to develop even more after sitting for a day. • Adjust Sweetness: Depending on your preference, you can adjust the amount of honey or miso paste to balance the sweet and savory flavors.

Fleishigs SEPTEMBER 2024

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FEAST

This Rosh Hashana, let’s carrot on the sweet tradition of tzimmes!

SEPTEMBER 2024 Fleishigs

FEAST

CLASSIC

UPDATED

Spiced Carrot Muffins

Carrot Miso Muffins with Cream “Cheese” Frosting

Yield: 12 muffins

1 1 ½ ½ 1 ½ ¼ 2 ½ ½ ½ 2 1

By: Shifra Klein

cup all-purpose flour teaspoon baking powder teaspoon baking soda teaspoon kosher salt teaspoon ground cinnamon teaspoon ground ginger teaspoon ground nutmeg (4-ounce) jars carrot baby food (1 cup) cup avocado oil cup sugar cup packed brown sugar eggs teaspoon pure vanilla extract

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners; set aside. 2. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. 3. In a separate bowl, whisk carrot baby food, oil, sugars, eggs and vanilla extract until smooth. 4. Gradually add the dry ingredients into the wet ingredients, mixing until just incorporated. Be careful not to overmix. 5. Spoon batter evenly into the prepared cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.

Yield: 12 muffins

By: Shifra Klein

Carrot miso cake is a unique and delicious dessert that combines the sweetness of carrots with the savory umami flavor of miso. FOR THE MUFFINS: 1¼ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ½ cup sugar ½ cup packed brown sugar ½ cup avocado oil or melted coconut oil 2 large eggs 1 teaspoon pure vanilla extract ¼ cup white miso paste 1½ cups grated carrots (from 2-3 carrots) FOR THE CREAM “CHEESE” FROSTING: 8 ounces non-dairy cream cheese, softened ½ cup (1 stick) non-dairy butter substitute, softened 2 cups confectioners’ sugar 1 teaspoon pure vanilla extract 1. Preheat oven to 350°F. Line a muffin tin with cupcake liners; set aside. 2. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. 3. In a separate bowl, whisk sugars, oil and eggs until smooth. Stir in vanilla and miso until smooth. 4. Gradually add the dry ingredients into the wet ingredients, mixing until just incorporated. Fold in grated carrots until evenly distributed. 5. Spoon batter evenly into the prepared cupcake liners, filling each about ⅔ full. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. 6. Let cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely. 7. For the frosting, beat cream cheese and butter with a hand mixer until smooth and creamy. Gradually add confectioners’ sugar and vanilla, beating well after each addition. 8. Once cupcakes are completely cooled, spread or pipe frosting onto each cupcake.

Fleishigs SEPTEMBER 2024

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FEAST

UPDATED

CLASSIC

Caramelized Onion and Apple Tart

Apple Kugel

Serves: 6-8

By: Adina Silberman

This is an easy update to the classic sweet apple kugel with the addition of a caramelized onion jam. It comes together quickly and it will be the first thing finished at your Yom Tov table! FOR THE CARAMELIZED ONION JAM: ¼ cup olive oil 3 large onions, finely chopped 2 tablespoons balsamic vinegar 2 tablespoons maple syrup 2 tablespoons soy sauce ½ teaspoon kosher salt ¼ teaspoon freshly black pepper FOR THE APPLE TART: 4-6 apples of choice (see head note), peeled and thinly sliced 2 tablespoons olive oil 2 tablespoons maple syrup ½ teaspoon kosher salt 2 sheets puff pastry, thawed 1 egg, beaten Honey, for drizzling Balsamic glaze, for drizzling Fresh thyme, optional, for garnish 1. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

Serves: 6-8

By: Adina Silberman

What I love about this kugel-cake hybrid is that it pairs perfectly with a piece of chicken or brisket, but it can also be enjoyed as a dessert with a cup of tea. ½ ¾ 2 4 1 8

cup avocado oil cup sugar teaspoons vanilla sugar eggs cup all-purpose flour Macintosh apples, peeled and thinly sliced

1. Preheat oven to 350°F. Grease an 8x8inch cake pan with baking spray or line it with parchment paper; set aside. 2. Whisk oil, sugar, vanilla sugar and eggs, then add flour and whisk until smooth. Fold in sliced apples. 3. Pour batter into the prepared cake pan and bake for 45-60 minutes, until the top is golden brown.

NOTE: For a sweeter flavor, use Honeycrisp or Fuji apples. For a more tart flavor, use Granny Smith.

2. For the jam, heat oil in a large skillet over medium-high heat. Add onions and sauté until golden brown, 10-15 minutes. Add balsamic vinegar, maple syrup, soy sauce, salt and pepper; sauté for another 5 minutes, then set aside to cool slightly. 3. For the tart, toss sliced apples with olive oil, maple syrup and salt. 4. Unroll puff pastry sheets onto the prepared baking sheet, lining one up next to the other. Gently connect them by pressing the dough together to create one large rectangle. Using a sharp paring knife, score a border about ¼-inch from the edge (like a picture frame). Prick the inside of the pastry with a fork all over. 5. Spread onion jam onto the inside of the pastry. Drain apples from the juice and place on top of the jam. Brush edges with egg and bake for 30 minutes, until golden. 6. Drizzle tart with honey and balsamic glaze before serving. Garnish with thyme (if desired).

SEPTEMBER 2024 Fleishigs

PROFILE

Turkey:

Eating Passover Matzah In the Passover Haggada of Rabbi Chaim Palachi, we find the instruction to save some matzah to be eaten on Rosh Hashana. The purpose of this is to demonstrate our wish that we be saved from all evil decrees, just as we were during the Exodus from Egypt, which we commemorate on Passover. Perhaps related is the custom some have to invite their Passover guests to be present at their Rosh Hashana feast as well.

Unique Rosh Hashana Customs

Turkey:

Avoiding Honey Many of us may think of apples and honey as intrinsic to Rosh Hashana. But based on the writings of Rabbi Chaim Palachi, Chief Rabbi of Izmir, many Sephardim, including those from Turkey, avoid honey, out of fear that it may contain the legs of bees, which are not kosher. Instead, they dip their Rosh Hashana apples into sugar.

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

Eastern Europe:

Purchasing a New Knife (See page 88)

Fleishigs SEPTEMBER 2024

This is the season of symbolic customs. While apple and honey, round challahs and carrots are well-known traditions, there are many fascinating, lesser-known Rosh Hashana customs from Jews throughout the Diaspora. Rabbi Menachem Posner and Rabbi Eliezer Danzinger wrote an article for Chabad.org highlighting some unique customs. With their permission, we're excited to share some of the most intriguing ones we found.

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Morocco:

Enjoying Seven Cooked Vegetables

PROFILE

Djerba:

Pickling Fallen Olives In Djerba, an island off the coast of Tunisia with an active Jewish community, it is customary for children to comb the olive orchards in the days before Rosh Hashana. They collect as many fallen olives as they can, which are then pickled in salt. On the morning before Rosh Hashana, they carry the olives through the streets calling “zeitun yehi ratzon,” announcing that they have olives with which people can recite the traditional yehi ratzon blessing, asking that our merits multiply like olive saplings.

On Rosh Hashana eve, many Moroccan Jews are particular to enjoy seven cooked vegetables. The menu selection varies, but the number seven is consistent. Many of the dishes overlap with the traditional lists of symbolic foods eaten for a good year. It is said that the number seven recalls that Rosh Hashana ushers in the seventh month on the Jewish calendar and also symbolizes the Midrashic tradition that “all sevenths are beloved.” Find the recipe on page 89.

SEPTEMBER 2024 Fleishigs

PROFILE

Eastern Europe:

Purchasing a New Knife Before Rosh Hashana, it is customary among some Chassidim to purchase a new knife (and sharpen it) for every member of the household, expressing the wish for a year full of bounty and plenty. Though this is not a common custom, a little research confirmed the existence of such a tradition and also provided its reasoning. G‑d is the One in charge of everything, yet He does have a whole slew of ministering angels who carry out His orders. “Chatach,” which means “cut,” is the name of the angel in charge of livelihood. Consider that the final letters of the Hebrew words of “pote’ach et yadecha,” "You open up Your hand” (Psalms 145:16), spell “chatach.” Additionally, the word that follows in the verse, “u'masbe'a” – “and satisfy [the desire of every living being]” has the numerical value of 428 – the same value as the word “chatach.” For this reason, purchasing a new, sharp knife is a segulah (spiritually propitious) for livelihood, which we petition from G‑d for the upcoming year.

Fleishigs SEPTEMBER 2024

If you're thinking about buying a new knife in preparation for Rosh Hashana, consider two favorites from Suchi Mittel, Fleishigs’ Test Kitchen Director: •

FOR THE CHEF: Kiwi Brand 6.5” Chef Knives #172 Getting a great quality knife doesn’t have to break the bank. This knife is sharp and a workhorse in the kitchen, making it simple and enjoyable to cut just about anything.

•

FOR THE HOME COOK: Victorinox Swiss Classic Multicolored 4-Piece Paring Knife Set Coming in at just about $7 a piece, these all-purpose knives are extremely sharp, easy to handle and can cut just about anything. The best part about them is that they are color coded, making keeping them separate for dairy, meat and pareve very simple.

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Moroccan Couscous with Seven Vegetables and Tfaya Topping Serves: 8

FOR THE COUSCOUS: 2 cups couscous 2 tablespoons olive oil 1 teaspoon kosher salt Water, for steaming FOR THE VEGETABLES: 2 teaspoons olive or avocado oil 1 onion, finely chopped 2 cloves garlic, minced 2 tomatoes, diced 1 turnip or 2 parsnips, peeled and cut into chunks 2 zucchinis, cut into chunks 1 small butternut squash, peeled and cubed 1 head green cabbage, quartered 1 cup cooked chickpeas (canned or cooked from dry) 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon kosher salt, plus more to taste

½ ½ 4

teaspoon freshly ground black pepper, plus more to taste teaspoon ground turmeric Pinch of saffron threads, optional cups vegetable or chicken broth

FOR THE TOPPING: 1 tablespoon olive or avocado oil 2 onions, thinly sliced ½ cup raisins ½ cup toasted, slivered almonds 2 tablespoons honey ½ teaspoon ground cinnamon Pinch of saffron threads, optional ½ teaspoon kosher salt 1. Pour couscous into a large bowl. Drizzle with olive oil and season with salt; mix to coat the couscous grains evenly. 2. Heat water in the bottom of a couscoussier (traditional Moroccan steamer) or a large pot with a steamer insert until boiling. 3. Place the bowl of couscous in the steamer basket and steam for 20-30 minutes, until fluffy and cooked through. Fluff couscous with a fork to separate the grains.

4. Heat oil in a large pot or Dutch oven over medium heat. Add onions and garlic; sauté until softened and translucent. Add tomatoes and sauté for another minute. 5. Add turnips, zucchini, butternut squash, cabbage and chickpeas. Add spices and saffron (if desired); stir to combine. 6. Add broth and bring to a boil. Reduce heat and simmer, covered, for 30-40 minutes, until vegetables are tender and flavors have melded together. Taste and season with more salt and pepper, if needed. 7. While the vegetables are simmering, prepare the topping. Heat oil in a skillet over medium heat. Add onions and sauté until caramelized and golden brown, 20-25 minutes. 8. Add raisins, almonds, honey, cinnamon, saffron (if desired) and salt. Sauté for another 5 minutes, then remove from heat. 9. To serve, fluff the couscous again with a fork and arrange on a large serving platter. 10. Spoon the stewed vegetables and broth over the couscous. Top with tfaya topping.

SEPTEMBER 2024 Fleishigs

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L'CHAIM

From the Four Corners of The Earth BY: GA B R I E L G E L L E R, WS E T I I I

he meaning of the famous phrase that is said among others in the birkas hachodesh, the blessing for the new month said on the Shabbos preceding Rosh Chodesh, resonates quite strongly now. In these challenging times, as we once again face adversity and hatred as a people, we also are both the witnesses and protagonists of the realization of this prophecy from Yeshahayahu the Prophet. If you take a close look at every issue of Fleishigs, you will notice articles and recipes authored by Jewish women and men from many different traditions and countries around the world. Through food, each of these authors contributes and shares their rich cultural and family heritage, be it from Hungary, Morocco, Poland, Yemen, etc. Wherever we are from, we all have a cultural heritage that should unite rather than divide us. This is the reason why I chose a variety of wines from countries far away from one another to enjoy this upcoming Rosh Hashana, instead of the usual “new wines for the new year” or “sweet wines for a sweet year.” I hope you like them at least as much as I do. L’chaim and shana tova!

Fleishigs SEPTEMBER 2024

Château Piada Sauternes, 2022

ESSA Emunah, 2020

The sweet touch is certainly appropriate for Rosh Hashana and year round as well. There have been a number of kosher Château Piada for nearly 40 years already! This 2022 is, in my humble opinion, the best Piada in quite a few years. It has its distinct notes of dried apricot, mango and orange, with notes of honeysuckle and vanilla. It is beautifully balanced by excellent acidity, which prevents the wine from tasting too sweet. Sip it with a warm slice of apple strudel.

This is another family winery, owned and operated in South Africa by power couple Josh and Chana Rynderman. Josh grew up in Boston and San Jose, whereas Chana was born and raised in South Africa. Josh brought his winemaking skills, which he mostly learned in California from Benyamin Cantz of Four Gates fame and took kosher South African wine to the next level. The Emunah is a full-bodied Bordeaux-style blend, with rich black and blue fruit, as well as notes of rich earth and tobacco, with a long and powerful finish. This is a wine that is immensely enjoyable now but also likely to age nicely over the coming five years or so.

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L'CHAIM

Clos de Caille Blanc Côtes de Provence, 2023 This wine happens to be brand new. It is a white wine made from a grape variety named Rolle, which is better known by its Italian name, Vermentino. The region is best known for its rosé wines, but some very fine whites and reds are made there as well. It has a nice fruit-forward profile of stone fruits and pear, with a touch of green apple and flinty mineral undertones, almost smoky, which contribute to its complexity.

Cantina Giuliano A Mano Toscana IGT, 2020

Netofa Latour White, 2021

Cantina Giuliano is the boutique family Italian winery of Eli and Lara Gauthier. Eli is French and Lara is Italian. Together, they have combined Eli’s winemaking knowledge and experience acquired in France with Lara’s family estate and Tuscanian vineyards. A Mano is the winery’s flagship wine, a blend of Cabernet Sauvignon and Cabernet Franc. Technically, this is what is called a Super Tuscan, even though Cantina Giuliano also has another wine called “Super Tuscan.” This is a big, rich, generous wine with notes of ripe black fruits, roasted herbs, savory earthy notes and chewy

In my family, our Rosh Hashana seder custom is to start with the simanim that are part of the shivas haminim, the seven species of Israel. Therefore, I will start with this Chenin Blanc, grown and vinified in the Lower Galilee by Pierre Miodownick, a French winemaker with 43 harvests under his belt and counting. This wine exemplifies the mutual enrichment of different cultures — a wine grown in Israel by local viticulturists but made by a Frenchman with methods from France’s Loire Valley. This Chenin is dry, with notes of pear, quince and lime on the nose and palate. It has a nice viscosity to it, with subtle hints of earthy minerals and almonds. Its refreshing acidity leads to a lip-smacking finish.

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COOKBOOK

Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes

C O O K B O O K R E V I E W BY: E L I S H E VA TA I TZ

PASS T H E P L AT E : 1 0 0 D E L I C I OU S, H I G H LY S H A R E A B L E , E V E RY DAY R EC I P E S BY: CA RO L I N A G E L E N P U B L I S H E R: C L A R KSO N P OT T E R R E L E AS E DAT E : S E P T E M B E R 24, 20 24

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arolina Gelen is one of those Instagram bloggers who you keep coming back to. Her warm, infectious energy and down-to-earth vibes would be enough, but her recipes, which are made into quick, catchy reels, combine down-home influences and modern inspirations. Growing up in Romania, Carolina spent her childhood in the kitchen side-by-side with her mother, learning how to make the classic Romanian and Romanian Jewish dishes that studded her family’s table at dinnertime and the holidays. As she grew older, she would watch celebrity chefs, improvising for ingredients that were impossible to find in her hometown of Transylvania. In fact, one of Carolina’s well-documented pastimes is Thrift Sundays, where she peruses thrift shops for unique finds (and deals!), a habit that stemmed from her childhood. “We would often go to a local flea market to look for glass bowls for my imaginary cooking show,” she shares. Having grown up without access to much in the way of ingredients or kitchen equipment, Carolina learned and taught herself how to make many delicacies from scratch, improvising along the way, just like her mother always did. In 2018, after her first college semester www.fleishigs.com

COOKBOOK

studying computer science, Carolina decided to apply for a visa and visit the United States for the summer, where she was able to live out her dream working in a restaurant kitchen in Park City, Utah, and then again the next summer, studying computer science in between. Carolina started casually posting her meals online, and as they say — the rest is history. She moved forward with immigrating to the United States (during the pandemic, no less), something she never even fathomed growing up in a tight knit family in Romania. With a following of over two million across her social media platforms and online blog, carolinagelen.com, Pass the Plate is the culmination of Carolina’s hard work and perseverance in pursuing her passion against many odds. Pass the Plate merges Carolina’s simple Jewish Romanian background with modern American cooking. From warm and comforting stews (and elevated, inspired versions like the one featured below) and homemade breads that wax nostalgic of her Eastern European heritage to Italian pastas, all of Carolina’s recipes have the average American home cook in mind, who may need to make a meal in no time out of a few pantry staples. Carolina’s fun personality is present in the book, with cheeky chapter titles like egg-stravaganza, nosh & nibble, veg out, soup’s on and more — an insight into Carolina’s desire to make cooking exciting and accessible to all. The 100 fully kosher recipes offer loads of inspiration for Shabbat and holiday meals, as well as weeknight dinners and everything in between.

NOTE: You really shouldn’t skip the egg dumplings as they’re the ideal accompaniment to the stew, though some plain white rice or egg noodles would make a great substitute.

GROWING UP IN ROMANIA, CAROLINA SPENT HER CHILDHOOD IN THE KITCHEN SIDE-BY-SIDE WITH HER MOTHER, LEARNING HOW TO MAKE THE CLASSIC ROMANIAN AND ROMANIAN JEWISH DISHES THAT STUDDED HER FAMILY’S TABLE AT DINNERTIME AND THE HOLIDAYS. SEPTEMBER 2024 Fleishigs

COOKBOOK

WHAT IS YOUR MOST USED KITCHEN UTENSIL? I use a bench scraper all the time to pick up ingredients, to clean up my work surface or to work my challah dough. Somehow I can never have enough of them.

The following recipe is reprinted with permission from Pass The Plate: 100 Delicious, Highly Shareable, Everyday Recipes by Carolina Gelen. Copyright © 2024 by Gelen Media LLC. Photographs copyright © 2024 by Nico Schinco. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

Paprikash-Inspired Chickpea Stew with Dumplings Serves: 4 to 6 | Prep Time: 25 minutes | Cook Time: 55 minutes | Total Time: 1 hour 20 minutes

DO YOU HAVE A FAVORITE KITCHEN TIP OR HACK? One of my favorite hacks is to learn to listen to your cakes to know whether they’re baked or not. I started doing that and I haven’t stopped since. It’s so easy to tell when the cake is done based on how the batter is simmering — too much simmering means it’s still raw, no simmering means it’s probably overcooked, so you’ll want to land somewhere in between. Once you learn, you won't go back to a cake tester.

WHAT IS YOUR FAVORITE JEWISH FOOD? My favorite Jewish food has to be babka! The whole process of making a babka is so relaxing, from kneading the softened butter into the dough to spreading the filling on the batter to pouring ladles of syrup over the baked babka. There’s nothing that compares to tearing the warm babka layers apart after all that labor — it’s such a rewarding delight! For food that speaks to tradition and memory, it would have to be challah. I love making challah, the ritual significance behind it and how its presence on the table sets Shabbat apart.

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I grew up eating paprikash, a Hungarian stew typically made with chicken drumsticks or thighs simmered in a creamy, bright red paprika sauce. In this vegetarian version, I use chickpeas instead of the traditional chicken. Chickpeas are great at taking on whichever flavor you toss them in; here, they get more savory and peppery the longer they simmer in the broth. Crush some of them to thicken the liquid and watch these beans bring a wonderful texture and body to the stew. The egg dumplings are very easy, fun to make, and definitely worth the extra 10 minutes it takes to whip them up. They’re chewy but tender, and all the nooks and crannies get filled with the paprikash sauce. Lastly, I grew up eating paprikash with a bunch of scallions — they’re crunchy, refreshing, and perfect to cut through the richness of the stew.

1. Make the crispy chickpea topping: Preheat the oven to 425°F. Line a baking sheet with parchment paper. 2. Add the chickpeas to the baking sheet and roll a kitchen or paper towel over them to remove excess moisture. Drizzle the olive oil on top and add the paprika and a pinch of salt. Toss to coat. Roast until the chickpeas are crunchy and golden, about 20 minutes. 3. Meanwhile, make the creamy chickpea paprikash: In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring frequently, until softened and golden, 8 to 12 minutes. Add the bell peppers and a pinch of salt and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic, paprika, tomato paste, and cayenne and cook, stirring constantly, until the tomato paste has darkened and the spices and garlic are fragrant, about 2 minutes. 4. Add the chickpeas and toss to coat in the spices, adding a splash of water and stirring to break up the browned bits at the bottom of the pan. Cook to let the chickpeas warm through and absorb some of the flavors, about 3 minutes. Stir in the cream, a hefty pinch of salt, and 1½ cups water and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the chickpeas are soft and flavorful, 25 to 30 minutes.

CRISPY CHICKPEA TOPPING 2 (15-ounce) cans chickpeas, drained and rinsed 2 tablespoons extra-virgin olive oil or sunflower oil 2 teaspoons sweet paprika Kosher salt

5. In a small bowl, whisk the cornstarch with 2 tablespoons water. Add the cornstarch slurry to the soup and continue simmering, stirring constantly, until thickened, 4 to 5 minutes. Crush some of the chickpeas against the side of the pot with the back of the spoon. Remove the pan from the heat and cover to keep warm.

CREAMY CHICKPEA PAPRIKASH ¼ cup extra-virgin olive oil or sunflower oil 1 medium yellow onion, finely chopped 2 large red bell peppers, finely chopped Kosher salt 5 garlic cloves, finely chopped or grated 3 tablespoons sweet paprika 1 heaping tablespoon tomato paste ½ teaspoon cayenne pepper, plus more to taste 2 (15-ounce) cans chickpeas, drained and rinsed 1 (14-ounce) can full-fat coconut milk or 1¾ cups heavy cream 1 tablespoon cornstarch EGG DUMPLINGS Kosher salt 6 large eggs 2 cups all-purpose flour

6. Make the egg dumplings: Bring a large saucepan of well-salted water to a boil over medium-high heat.

Sliced scallions, for serving

7. In a medium bowl, whisk together the eggs, flour, and a pinch of salt until smooth. The mixture should have the consistency of a thick, gloopy pancake batter. Feel free to add a splash of water or a bit more flour to adjust the consistency. 8. Using a spoon, scrape a little bit of the batter — just 1 or 2 teaspoons (the batter expands as it cooks) — against the side of the bowl, directly into the boiling water. Dip the spoon in the boiling water and repeat the scraping motion with the remaining batter. Boil the dumplings until they float, about 3 minutes. Remove the pan from the heat, cover, and let sit for 5 minutes. Drain the dumplings. 9. Divide the dumplings among bowls and ladle the creamy chickpea stew alongside them. Top with the crispy chickpeas and lots of crunchy, fresh scallions. www.fleishigs.com

THE OTHER SIDE OF THE CORK

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THE OTHER SIDE OF THE CORK

H I G H - Q UA L I T Y B O U T I Q U E T EQ U I L A BY: J OS H UA E . LO N D O N

irst introduced in 2020, Zarza Tequila has recently joined the select club of award-winning tequila. For those unfamiliar, tequila, a product of Mexico, is a regional type of mezcal made from a fermented mash of the piñas, or hearts, of the agave tequilana F.A.C Weber Azul or more commonly blue agave. This blue variety is a cultivated species of agave, a succulent plant related to the lily. The "blue" refers to the ocean blue color of the pincas, the roughly 200 spiky blade-like leaves that grow out of the plant. Unlike other mezcals, which can be made from various types of the agave plant, tequila can only be made from this specific azul (Spanish for blue) agave, which by regulation must be harvested in designated regions in the Mexican state of Jalisco and limited areas in four other states. In Jalisco, production is centered in a few communities near Guadalajara — the original and most famous of which is the city of Tequila.

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Although a hearty plant that thrives in arid areas with mediocre soil and has no need for irrigation, the blue agave fields of Mexico are still painstakingly planted, tended and harvested by hand — by farmers known as Jimadores. The work of the Jimador has remained pretty much unchanged for more than 400 years and has traditionally stayed within families, with each generation training the next. To harvest the agave, the Jimador uses a hoe-like tool with a sharp, paddle-shaped steel blade known as a coa to cut off the spiky leaves and reveal the large pineapple-like core, the piña. These agave hearts, which are pure starch, can weigh up to 300 pounds, though in tequila, most are harvested at between 80 to 150 pounds. The piñas are taken to the distillery, where they will be slowly cooked and milled to convert the starch into a fermentable sugary soup, then fermented, double distilled and finally bottled or aged in oak before bottling. Zarza Tequila is distilled by Maestro Tequilero (Master Distiller of Tequila) Agustin Sánchez at the Destiladora del Valle de Tequila distillery, located right in the city of Tequila. Sánchez has been crafting award-winning tequilas for over 40 years. The Destiladora del Valle de Tequila distillery utilizes both traditional and modern methods for tequila production, sourcing premium agave from campos de agave, or agave orchards, in the region of tequila and both the highlands and lowlands of Jalisco and uses both Hornos (traditional stone or brick masonry covered ovens) and autoclaves (sealed metal containers used to cook, sterilize or cure items with steam very efficiently). Zarza Tequila has three enjoyable options, and here is a review of two of the three expressions that are now available with the OU certification: Zarza Silver (40% abv): This unaged tequila is crisp, with mild herbal agave notes, gently sweet,

slightly underripe melon and subtle citrus notes, as well as a lightly fiery white pepper on the finish. Nice sipped on its own, it would also be a fine base for cocktails. It recently won a Double Gold medal and 97 points at the most prestigious competition in America — the San Francisco World Spirits Competition! Zarza Reposado (40% abv.): Reposado means rested and denotes tequila aged just over two months, but less than 12, in oak barrels. Slightly floral, fruity and smoky, with a touch of menthol rounding out the subtle

herbal agave notes with a gentle smoked oak and roasted melon finish — a pleasing, gently warming sipper. It’s surely early to even mention Pesach, but it is nonetheless good to know that both Zarza Silver and Reposado also exist in kosher for Passover versions. The lovely OU-certified kosher Zarza Tequilas offer the kosher consumer a rounded taste of Mexico's national distilled spirit. Zarza Tequila will make a fine addition to your Yom Tov celebrations!

T H E LOV E LY O U - C E RT I F I E D KOS H E R Z A R Z A T EQ U I L AS O F F E R T H E KOS H E R C O N SU M E R A RO U N D E D TAST E O F M E X I C O'S N AT I O N A L D I ST I L L E D S P I R I T. SEPTEMBER 2024 Fleishigs

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YOM KIPPUR

FAST LIKE AN EXPERT:

A YOM KIPPUR

GUIDE BY: R AC H E L G O O D M A N

ow much time do you spend preparing for Yom Kippur, stressing about what to eat and how much, only to end up stuffing yourself before and losing control after? And then still feeling hungry and low energy on the fast itself ? Let’s change that this year! Here are my pre- and post-fasting tips so you can enter Yom Kippur feeling satisfied and nourished, get through the fast as best as possible and end it feeling good, too. Before diving in, let’s get your mindset right. Yom Kippur is not about saving calories or fast weight loss. This mindset fuels chaotic eating and compensatory behaviors. A fast day is not an excuse to ‘go all out before and after because I burned the calories while fasting.’ This will leave you feeling awful. The tips ahead should encourage you to leave food rules behind and tune into your body so you feel your best and have a meaningful fast!

M A P L E T E M P E H H E R B SA L A D I S T H E I D E A L P R E- O R P OSTFAST M E A L I N A B OW L . F I N D T H E R EC I P E , BY R I V K I R A B I N OW I TZ , O N T H E F L E I S H I GS A P P. SEPTEMBER 2024 Fleishigs

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YOM KIPPUR

6 Tips for PRE-Yom Kippur Meal 1. Hydrate with a boost of electrolytes starting several days before the fast. Electrolytes (like sodium and potassium) help prevent further dehydration and can prevent or reduce headaches. You can easily do this by mixing equal parts water and orange juice with a pinch of salt. 2. Eat consistently throughout the day. Don’t “save your calories” for the pre-fast meal. Skipping meals will likely make you hungrier the next day since our bodies will increase or decrease appetite based on our previous eating experiences. 3. At the meal, eat from all food groups. Carbohydrates such as grains, fruit, potato, kreplach, etc. will ensure you have adequate energy stores (also known as glycogen) for the fast. Protein such as fish and meat aids in slowing the absorption of the sugars in the carbohydrates, which results in steady and sustaining energy for the next few hours. Fruit or vegetables provide an extra boost of hydration and minerals. 4. Pay attention to your fullness cues. Eating a bit more than usual is normal at a family meal, but it shouldn’t feel uncomfortable. Stuffing yourself won’t keep you full at 2 PM the next day, so you may as well enter the fast feeling good. Remember, you are not compensating for the calories you won’t have tomorrow, rather you’re nourishing your body as best as you can. 5. Skip the salty foods for a day or two. No, that doesn't mean you should skip salting your food. We want food that tastes good. However, foods high in salt, like potato chips, herring and deli meats, disrupt the balance of electrolytes and result in thirst. Skipping the chips is not about being “good” or “bad,” but about wanting to feel good.

L E TC H O SA L M O N , H U M M U S, F R E S H SA L A D, D I PS A N D C H A L L A H I S T H E P E R F ECT F I RST C O U RS E FO R T H E P R E- FAST M E A L (O R L I G H T P OST- FAST M E A L ) . F I N D T H E R EC I P E S, BY R A I Z Y F R I E D, O N T H E F L E I S H I GS A P P.

6. Survey the table and choose foods you enjoy. When you eat satisfying foods, it’s easier to respect your fullness.

P H E W ! YO U M A D E I T T H RO U G H T H E FAST ! L E T’S D I SC U SS T H E P OST- FAST M E A L STA RT I N G W I T H A R E A L Q U I C K M I N DS E T C H EC K . 104

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YOM KIPPUR

T H I S M E A L I S N OT A B O U T H OW YO U “E A R N E D” YO U R FO O D BY FAST I N G A L L DAY A N D CA N N OW E AT A L L T H E FO O DS YO U N E V E R A L LOW YO U RS E L F. T H I S T H I N K I N G I S FO C U S E D O N E XT E R N A L FACTO RS ; I T D O E S N OT PAY AT T E N T I O N TO W H AT YO U R B O DY N E E DS O R WA N TS TO F E E L . T H I S Y E A R, T RY T H E S E T I PS I N ST E A D.

5 Tips for POST-Yom Kippur Meal 1. Hydrate! Your body needs fluids after 25 hours of zero hydration, preferably with electrolytes like you did before the fast. 2. Choose something you actually enjoy and will make you feel good! Not doing so can leave you unsatisfied and grazing for more. 3. Choose a food source with carbohydrate content like toast, fruit or sweet potato to replenish your energy stores quickly and give you the energy you need. Pair it with a protein of your choice such as peanut butter (on toast or with a banana), salmon (with sweet potato) or chicken (with pasta) to increase satisfaction and encourage gradual absorption of the carbs for sustaining energy. 4. Sweet treats: If you’re craving cake or cookies, that can work, too! Those cookies will do the job of repleting your energy stores. To prevent a quick sugar spike, pair it with a source of protein such as nut butter, yogurt, cheese, etc. 5. Plate it and savor it! You can pay attention to taste and your body’s cues better when you are sitting and present. 6. Most importantly, be kind to yourself. If you end up overdoing it and eating way more than feels good, don’t judge, don’t criticize! Instead of stress and guilt, learn from it and lead with self compassion and curiosity, which is the true path to lasting health and happiness. Wishing you an easy and meaningful fast.

T H E S E P ROT E I N - PAC K E D C H O C O L AT E C H I P BA N A N A N U T M U F F I N S, PA I R E D W I T H A CUP OF PEPPERMINT TEA, A R E A G R E AT O P T I O N AS A N U T R I E N T D E N S E P OST- FAST SW E E T T R E AT. P LU S, T H E Y CA N E AS I LY B E M A D E I N A DVA N C E . F I N D T H E R EC I P E , BY R I V K I R A B I N OW I TZ , O N T H E F L E I S H I GS A P P. SEPTEMBER 2024 Fleishigs

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SOMETHING SWEET

From Hive To Table Heavenly Honey Dessert Recipes

There’s nothing that comes close to the sheer tradition attached to honey cake. The aroma while it’s baking sets the tone for the season, bringing with it all of the nostalgia of Jewish kitchens of the past. Here we have two versions, the classic and a remake, for those who want a twist on tradition.

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SOMETHING SWEET

Honey Cake Yield: 2 loaves

By: Melinda Strauss

This recipe makes two loaves of cake, perfect for a two-day Yom Tov. Instead of making an average honey cake this year, you can choose to jazz up the recipe with a crunchy streusel topping. Here is my adaptation of the honey cake my Savta always made for Rosh Hashana. FOR THE CAKE: 2 bags black tea 1 cup boiling water 1½ cups honey 3½ cups all-purpose flour 3 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 cup sugar 3 eggs 1 small orange, cut into quarters and seeds removed ¾ cup avocado oil FOR THE STREUSEL TOPPING: ½ cup all-purpose flour ¼ cup brown sugar 2 teaspoons ground cinnamon 2 tablespoons non-dairy butter substitute, softened ½ cup chopped pecans 1. Preheat oven to 350°F. Grease 2 loaf pans and line with parchment paper; set aside. 2. Steep tea bags in boiling water for 5 minutes, then mix in honey until dissolved; set aside to cool. 3. Mix flour, baking powder, baking soda, cinnamon and nutmeg; set aside. 4. Add sugar, eggs and orange (with the peel) to the bowl of a food processor fitted with the S-blade attachment; process until smooth, 5-8 minutes. 5. Transfer orange mixture to the bowl of a stand mixer fitted with the paddle attachment and beat well, about 4 minutes. Alternatively, use a hand mixer or whisk. 6. Alternately add flour mixture and cooled tea, beginning and ending with dry ingredients. Let mixer run for a few minutes until well incorporated. 7. Meanwhile, mix streusel ingredients until crumbly; set aside. 8. Pour cake batter into the prepared loaf pans. Sprinkle with streusel. Bake for 1 hour, until a toothpick inserted into the center comes out clean. Let cakes cool for 30 minutes before transferring to a wire rack to cool completely. SEPTEMBER 2024 Fleishigs

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SOMETHING SWEET

step-by-step

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SOMETHING SWEET

Honey Ruffle Pie Serves: 8-10

By: Adina Silverman

This dessert is a great way to incorporate honey into your Rosh Hashana menu repertoire. 10-12 sheets phyllo dough, thawed at room temperature 1 cup (2 sticks) non-dairy butter substitute, divided ¼ cup sugar ¾ cup honey, plus more for serving 2 teaspoons vanilla sugar 3 eggs ½ cup non-dairy sour cream (such as Toffuti) 1 tablespoon all-purpose flour 1 teaspoon kosher salt 1 tablespoon lemon juice Confectioners’ sugar, for serving 1. Preheat oven to 400°F. Grease a 9-inch round cake pan and line the bottom with parchment paper; set aside. 2. Keep phyllo dough on a dry work surface, covered with a kitchen towel at all times. Melt 1 stick of butter. Using a pastry brush, brush 1 sheet of phyllo with melted butter, then scrunch it together to create a rope. Place rope into the middle of the prepared pan in a coil shape. Repeat with remaining phyllo and butter, continuing to place each rope around another until the pan is filled. 3. Bake for 20 minutes, until golden and crisp, then remove from the oven and set aside to cool slightly. Lower oven temperature to 350°F. 4. Melt remaining stick of butter and mix with sugar, honey, vanilla sugar and eggs until well combined. Add sour cream, flour, salt and lemon juice; mix until well incorporated. 5. Pour honey filling over the slightly cooled pastry, then return to the oven for 35-40 minutes, until filling is set. To serve, drizzle with more honey (if desired) and dust with confectioners’ sugar.

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Donate to Masbia Today Masbia is a not-for-profit charity organization that was founded in April 2005 with one goal in mind – no one should go to sleep hungry, even if they could not afford a meal that day. In 2009, after the great recession, Masbia opened more locations. The expansion was even mentioned on Saturday Night Live. Masbia was actually featured in People Magazine in 2014 as a “restaurant without a cash register”.

After a couple of years, Masbia staff started giving people raw food to take home. It quickly turned into a weekly food package distribution that now dwarfs in volume the amount of food served at the restaurant. Now Masbia operates two programs, one known as Soup-Kitchen, where people are served ready-to-eat dinners, and the other as FoodPantry, where people receive raw food ingredient packages to take with them. A few hundred families visit Masbia every day at each of our three locations. That means about 1,000 families a day and 5,000 families a week get food relief

from Masbia. In addition to people visiting Masbia to get services, Masbia is venturing to do deliveries with the support of DoorDash. Masbia also activates a relief squad that responds to emergencies beyond the existing neighborhoods we operate in.

Masbia is a grass-roots, hand-to-mouth organization where every dollar donated makes it into someone’s stomach in less than two weeks. Everything that is done at Masbia is done only because tens of thousands of people like you come together and share resources to make it happen. In Short: Masbia Soup Kitchen Network provides emergency food to people in need due to financial status or because of natural disasters via ready-to-eat nutritious meals and raw groceries, free of charge.

Masbia.Org/Sponsor ADDRESS PO Box 191181, Brooklyn, NY 11219 TEL 718-972-4446 WEB www.masbia.org TAX ID: 20-1923521

LAST BITES

SIMANIM CEVICHE By: Naomi Nachman ISSUE #40 With apples, pomegranate seeds, carrots, leeks and silan, this siman-packed dish can be made in no time.

LUBYEH WITH FLANKEN

ROASTED RED CABBAGE WEDGES

By: Mozelle Goldstein

By: Sivan Kobi

ISSUE #29

ISSUE #51

Many Sephardic families use black-eyed peas (lubyeh) on Rosh Hashana, a siman for asking God to increase our merits. This dish is so hearty and comforting, perfect for a late Yom Tov dinner.

Cabbage has the same symbolism as leeks (find some leek recipes on page 80) — when we eat it, we ask God to decimate our enemies. Use date syrup instead of the honey in this recipe to add another siman.

Signs for the Times BY: ELISHEVA TAITZ

SIMANIM POTSTICKERS By: Chanie Apfelbaum ISSUE #20 Kreplach or dumplings are traditionally eaten before Yom Kippur to symbolize our hope that God will “wrap” His negative decrees in mercy. These Asian-inspired potstickers also have leeks inside and a pomegranate dipping sauce, both of which are Rosh Hashana simanim.

ROASTED DELICATA SQUASH WITH HERBS AND POMEGRANATE SEEDS By: Johanna Rothenberg ISSUE #54 Not only is roasted squash synonymous with fall, it’s a siman that any bad decrees against us should be torn and our merits should be proclaimed before God. Add in some pomegranate seeds for extra good measure! 114

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On Rosh Hashana, there is a custom to have a “seder simanim,” a collection of specific foods on the table that each symbolize another ask from God, each with a corresponding blessing, whether it be leeks and cabbage to cut out our enemies, carrots and pomegranates to multiply our merits and the most popular — honey for a sweet New Year. We have had many fabulous simanim recipes in previous Rosh Hashana issues. Here are some of our favorites, all of which can be found on the Fleishigs app.

#yesitsontheapp

LEMONY WHOLE ROASTED BRONZINO By: Shifra Klein ISSUE #36 This recipe requires only a few ingredients and comes together in 20 minutes. On Rosh Hashana there is a custom to eat fish, based on the blessing that we should be fruitful and multiply like fish.

BEET SALAD

SILAN CAKE WITH SPICED COFFEE GLAZE

By: Chagit Leviev

By: Kayla Kaye

ISSUE #28

ISSUE #50

The siman for beets is that God should remove our adversaries, so throw this easy salad together a day or two in advance — the longer it sits, the better it gets.

The root of the Hebrew word for date is related to the Hebrew word for consume, so when we eat dates, we ask God to consume our enemies. This recipe uses pure date syrup (silan), for an updated take on a classic honey cake. www.fleishigs.com

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the FIRST sukkah you will love, the LAST sukkah you will buy.

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