Fleishigs Magazine Issue 063 - October 2024 by Fleishigs Magazine

USA $9.99 CAN $11.99 / UK £8 SA R150 / ISR 35₪

60012 88220

TURN IT UP. B O U T I Q U E T E Q U I L E RA

S I LV E R • R E P O S A D O • A Ñ E J O

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FEAST PERFECT POTLUCK

EDITOR’S LETTER

THIS MONTH’S CONTRIBUTORS

RECIPE INDEX

PODCAST Rachel Edry from Ofakim

PROFILE The Jewish Nomads

TRAVEL Planning the perfect winter getaway

BREAKING BREAD Uniting through challah

L’CHAIM A variety of holiday wines

SOMETHING SWEET Family-style desserts

SEASONAL Cabbage

104 THE OTHER SIDE OF THE CORK Matar by Pelter

108

114

LAST BITE #yesitsontheapp

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Fleishigs OCTOBER 2024

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‫שנה טובה ומתוקה‬

EDITOR'S LETTER

A LOT HAPPENED OVER THE SUMMER. One mind blowing conversation happened when planning this issue. I was chatting with Fleishigs contributor Adina Silberman, who mentioned that this year’s Sukkot issue would coincide with the one-year anniversary of October 7th. The thought was jarring, a real shock to the system. Who would have imagined that this tragedy would extend beyond a year? That hostages would still remain in Gaza and an all-out multi-front war would continue to cause destruction and tragedy; that many Israelis would still be displaced as I write this letter. It is a tough pill to swallow. As I sat there processing how much time had passed (let's be honest, many of us are still processing the events of that day), Adina shared an idea: fostering a feeling of am echad — one unified nation — would be a powerful theme to guide this issue. As I’ve mentioned before, we have an organic process here at Fleishigs, and the hashgacha pratis (Divine Providence) I witness when things come together is truly magical. While we were planning this issue, Shlomo (my husband and partner in Fleishigs) mentioned that The Jewish Nomads had reached out, offering to showcase their well-known Indianthemed pop-up. Their timing couldn't have been better. Their schedule synced with our photoshoot schedule, so they came, cooked and celebrated their story and message of unity and love amongst a local group of friends. Even among our circle here in the Five Towns, we see differences in customs, appearances and affiliations — Chabad, Modern Orthodox, Yeshivish, etc. While we are one nation, we are also a nation with strong, passionate feelings about our various communities, which can sometimes feel divisive. It is always incredible to all come together and hear stories of inspiration and hope from fellow Jews. It is this feeling of unity and Jewish pride that has helped us as a collective endure this challenging year. In fact, it is the very secret to our survival. There is no greater time to celebrate this theme than during Sukkot, one of the shalosh regalim — the three pilgrimage festivals — when Jews from all over Israel and beyond would travel to the Beit Hamikdash, the Holy Temple. I have tried visualizing what that must have looked 16

Fleishigs OCTOBER 2024

THE SUKKOS ISSUE

like and am in awe of the togetherness and unity Jews of that day must have experienced. During Sukkot, we also celebrate by making a blessing on the arba minim (the Four Species). By binding them together, we symbolize our ability to live with and love all types of Jews. If we recognize that the community thrives when everyone fulfills their unique yet equally important role, we can begin to admire and appreciate the contributions each person brings to the table. For this Sukkot issue, we are embracing this theme by featuring a Sukkot potluck with contributors from all over, celebrating the various delicacies brought to the table by their diverse backgrounds. We’re also thrilled to share an inspiring take on challah by Rebbetzin Rochie Pinson and celebrate incredible wines from Matar Winery in Northern Israel. As we approached the final stages of this issue, I had a nagging feeling that something was missing. About two weeks prior to our September 18th France/ November issue photoshoot, I received a call from Rebbetzin Chanie Wolowik of Chabad of the Five Towns, where I’m a member. She mentioned that Rachel Edry from Ofakim, Israel was coming to share her incredible story of surviving October 7th and asked if I could introduce the event with a short Rosh Hashana-themed cooking demo. The timing of this — the hashgacha pratis — was beyond words. Not only was it a privilege to be part of this event, but the fact that it occurred during the same week as our photoshoot meant we could include Rachel and her story in this issue! Her story felt like the perfect addition that rounded out the issue. While we know that the challenges facing Israel and Jews as a whole are far from over, may we foster this sense of community and gathering over the holiday of Sukkot, mimicking the true unity of Jews over the shalosh regalim during the times of the Beit Hamikdash. May this only bring us closer to the coming of mashiach speedily in our days. Bitayavon, Shifra

EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker 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.

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

Sheva Ainsworth is a passionate, self-taught culinary chef whose love for cooking was born during her time in Australia, where she found herself longing for the comforting flavors of home. Now, as a recipe developer for JChef and a culinary chef at Williams Sonoma, Sheva has honed her philosophy that simple ingredients can create extraordinary results. Known for her stunning food presentation, she believes that we eat with our eyes first. Whether crafting new recipes or teaching cooking techniques, Sheva is dedicated to bringing joy to others through food, one beautifully plated dish at a time. Find Sheva on Instagram @food_worth.

Raizy Fried is a worldrenowned author and dynamic speaker known for her heartfelt woman-to-woman communication. With her warm and engaging style, Raizy captivates audiences. She speaks on a wide range of topics, including honoring the Shabbos, emotional health and spiritual growth. Her wit, wisdom and practical advice always leaves her audiences and readers clamoring for more. You can learn more about Raizy Fried and her work by visiting raizyfried.com or her popular Inspired Living video platform for women, watch.raizyfried.com.

Fleishigs OCTOBER 2024

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

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

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.

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.

Born and raised in Panama City and now living in Detroit, Vera Newman is the author of The Marblespoon Cookbook and Marblespoon at Home. Vera is also a party planner and caterer. Find Vera on Instagram @marblespoon.

Zalman Klein is a dedicated student at Oholei Torah in Brooklyn, NY, with a passion for fine cooking and fine dining. Zalman’s culinary talent ranges from developing innovative recipes to cooking for the students at his yeshiva in his spare time. Follow Zalman’s adventures on Instagram @chefzalmanklein.

Sivan Kobi was born in Israel into a family of bakers. Now living in Los Angeles, Sivan found her passion for sharing recipes and cooking tips during the pandemic. Find her on Instagram @sivanskitchen.

Maayan and Ash Kline and their two children are a nomadic Jewish family who travel the world spreading the joy of Judaism wherever they land. For six months out of the year they live in southern India, where they run Bet HaLev, a warm and welcoming home for Jewish travelers, especially Israelis. Find them on Instagram @thejewishnomads. com or via the Bet Halev website, bethalev.org.

Sonya Mirzakandova has made waves in the YouTube sphere, with her videos quickly becoming a go-to resource for Shabbat prep and Orthodox Jewish living. She is dedicated to providing practical tips and tricks for preparing and organizing daily life. From Shabbat and Jewish holidays to weeknight dinners, Sonya’s Prep showcases delicious recipes and time-saving tips tailored for busy families. Find Sonya’s Prep on YouTube or on Instagram @sonyasprep, so she can take you along the challenges between work and home life, while showcasing it in a fun and creative way. www.fleishigs.com

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

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

Rochie Pinson is the bestselling author of Rising! The Book of Challah and The Kids Book of Challah. Rochie travels the globe, bringing the practice of challah to a whole new level of joy and spiritual significance. Follow Rochie on Instagram @rochiepinson or therisinglife.net.

Fleishigs OCTOBER 2024

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

Layla Zirkind is a seasoned early childhood educator in Los Angeles with over 20 years of experience, bringing her passion for creativity into both the classroom and the kitchen. As the culinary content creator for Western Kosher, she delights in sharing delicious and easy-to-follow recipes daily, guided by her intuitive cooking style. Layla’s knack for blending flavors and aesthetics also shines through in her custom grazing tables and boards at CharcuterOUI, where she transforms gatherings into unforgettable culinary experiences. Follow her on Instagram @charcuterOUI_la and @laylazirkind.

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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RECIPE INDEX S U K K O S / A M

Y I S R A E L

CONDIMENTS & EXTRAS 48 Garlic Naan 48 Indian Green Chutney 50 Chai Masala Tea M Q 64 Herb Harvest Challah Bowls 69 Hawaij-Spiced Coffee Sangria 84 Basil Tahini Dressing Q 100

Chickpea Crumbs

C H A I / W E

A R E

F A M I LY

78 Kani Salad D FF 78 Scallion Pancakes 84 Roasted Vegetable Kale Salad FF 84 Honey Harissa Potatoes M 100 Fancy Cabbage D Q 100

Cabbage Caesar Salad with Chickpea Crumbs D

110 Basic Rice FF M Q

112 Mexican Aioli 112 Roasted Garlic M Q 112 Roasted Garlic Aioli FF 112 Basic Chimichurri FF M Q 113 Asian Aioli 113 Scallion Chimichurri M 113 Pickled Vegetables Q

MEAT & CHICKEN 64 Chicken Pot Pie Soup D FF 81 Sivan’s Famous Chicken Noodle Soup FF 84 Stuffed Peppers D FF 86 Smashed Chicken Thighs D M FF

VEGETARIAN & SIDES 44 Vegan Palak Paneer 44 Chana Masala 48 Daal Masoor 49 Potato Samosa FF 78 Shawarma Seared Tuna Q

86 Really-Not-So-Short Ribs D FF 100 Egg Roll Stir-Fry D FF 102 Miami Ribs with Spiced Cabbage D FF 103 My Grandmother’s Chicken with Cabbage and Rice FF M 110 Meat Sauce D FF M

Specialty Ingredients List:

Harissa

Amba

Harissa is a spicy North African chili paste made from roasted peppers, garlic, olive oil and aromatic spices, used to add heat and depth to dishes. Mina makes a mild, salsa-like version that Vera Newman recommends for her Honey Harissa Potatoes on page 84. They also make a spicy variety.

Amba is a tangy, pickled mango condiment originating from Middle Eastern cuisine, typically spiced with turmeric, fenugreek and mustard. It’s commonly used as a topping for dishes like falafel and shawarma. If you don’t want to buy an entire container, you can ask your local falafel shop for a small container of it. We use it in the Shawarma Seared Tuna on page 78.

Fleishigs OCTOBER 2024

Nutritional Yeast Nutritional yeast is a deactivated yeast with a cheesy, nutty flavor, often used as a vegan seasoning. It’s a source of protein, vitamins and minerals, particularly B12, and we use it quite often. Try it in in the Cabbage Caesar Salad on page 100 and the Vegan Palak Paneer on page 44.

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SWEET TREATS 50 Besan Laddu 25 Rachel’s Chocolate Chip Cookies FF 89 Toasted Marshmallow Cookies FF 93 Baklava-Inspired Ice Cream Sundae 93 Sugared Phyllo Crisp M 93 Salted Caramel Apple Crisp FF 94 Piña Colada Trifle

p. 93

KEY:

Baklava-Inspired Ice Cream Sundae

p. 44 Chana Masala

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

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.

Coconut Milk Baharat

Hawaij for Soup

Baharat is a Middle Eastern spice blend made from a mix of warm spices like black pepper, cumin, cinnamon and paprika, often used to season meats, stews and rice dishes. Einat Admony uses a sprinkle in her Really-Not-So-Short Ribs on page 86. You can also use garam masala.

All OG Fleishigs readers know about this spice blend. It's the blend that started it all for us. Hawaij for soup is a Yemeni spice blend typically made with cumin, black pepper, turmeric and coriander, adding a warm and earthy flavor to soups and broths. Use it in the Chicken with Cabbage and Rice on page 103.

When looking for a heavy cream substitute, especially for sweet recipes, canned coconut milk (such as Lieber’s) is an excellent option. If you refrigerate the can, the top half solidifies into a rich, creamy layer that works beautifully in recipes like our Salted Caramel Apple Crisp on page 93. You can also find canned coconut cream. Both coconut milk and coconut cream are unsweetened, unlike “cream of coconut,” which is used for cocktails. OCTOBER 2024 Fleishigs

PODCAST

Modern Maccabee: RACHEL FROM OFAKIM I T I S U N FAT H O M A B L E T H AT A Y E A R H AS PASS E D S I N C E T H E U N I M AG I N A B L E E V E N TS T H AT TO O K P L AC E O N S I M C H AT TO R A H , O CTO B E R 7, 20 2 3. I T I S B E YO N D PA I N F U L T H AT H OSTAG E S ST I L L R E M A I N I N GA Z A , A N D T H E ST RU G G L E O F T H E PAST Y E A R R E M A I N S. H OW TO G O O N W H I L E SO M U C H T R AG E DY C O N T I N U E S TO HAPPEN? Four days before this issue went to print, we were lucky enough to sit down with Rachel Edry from Ofakim, Israel to chat about the events of that day, how she survived and how she continues to move on. There is no better inspiration than listening to someone who went through it. Rachel gained instant fame after sharing her unique story of survival. After five terrorists (intent on being martyrs) entered her home, she managed to “host” them for 20 hours in her home and treated them like her guests. She danced with them, sang with them and famously fed them chocolate chip cookies, until a team got there, eliminated the terrorists and reunited her with her husband David and family. Her heroism is beyond admirable, and her focus on living for her family and grandchildren is the fuel that keeps her going. It is that same fuel that keeps us going as well. AM YISRAEL CHAI.

The full interview will be aired on our newest podcast, GLATT. To watch the full interview, visit Kosher.com, where our podcast video format will be exclusively aired. You can listen to the full interview on Spotify or Apple. 24

Fleishigs OCTOBER 2024

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PODCAST

Rachel’s Chocolate Chip Cookies Yield: about 2 dozen

2 1 ½ 2 ½ ¾

eggs cup sugar cup oil cups plus 2 tablespoons all-purpose flour teaspoon baking soda cup chocolate chips

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside. 2. Beat eggs and sugar in the bowl of a stand mixer. Add oil, flour, baking soda and chocolate chips; mix until incorporated. 3. Using a 1 tablespoon measuring spoon, scoop balls of cookie dough onto the prepared baking sheets. Bake for 14 minutes. The cookies will firm up as they cool.

OCTOBER 2024 Fleishigs

Feed the Needy at Masbia this Holiday Season Make your donation today!

Choose your sponsorship option: Sponsor one Yom Tov meal for $54, an entire Seuda (serving 50 people) for $2,700, or all 3 Seudos at all 3 locations for $8,100. The 5785/2024 High Holiday season includes 30 Seudos, with a total of $243,000 needed. Please add the Seuda number on your pledge card to specify which Seuda you wish to sponsor. Remember, #31 benefits from a 2:1 matching grant to help us distribute 10,000 packages this season!

Total: $963,000

ROSH HASHANAH FIRST NIGHT

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‫ראש השנה‬

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‫א תשרי‬

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‫כט אלול‬ ‫ּיֹותינּו‬ ֵ ‫ֶֶׁש ִּי ְרּבּו ָזָ ִכ‬

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‫ראש השנה‬

NEEDED

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‫ב תשרי‬

‫ג תשרי‬

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SUKKOS FIRST NIGHT - AVROHOM

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SUKKOS SECOND NIGHT - YITZCHOK

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CHOL HAMOED MOTZEI YOM TOV - YAKOV

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‫י תשרי‬

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‫ֲהלֹוא ָפרֹס ָל ָר ֵעְב ַל ְִח ֶמָך‬

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CHOL HAMOED DAY - AHRON

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‫יח תשרי‬ ‫ַא ֲהרׂן ַכ ֲהנָ א ִַק ִדי ָׁשא‬

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‫יִקא‬ ָ ‫יוסף ַצ ִד‬ ֵ

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#19

Check out our special feature here

‫כא תשרי‬

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‫טז תשרי‬

Do you care to gift someone with the same name of the ushpizin?

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‫סוכות‬

‫יד ָתא‬ ְ ‫יִ ְצ ִָחִק ֲע ִִק‬

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BUTCHER'S CUT

Fleishigs OCTOBER 2024

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BUTCHER'S CUT

CHICKEN STEAK BY: N A F TA L I H A N AU

T H I S M O N T H , W E’R E TA L K I N G A B O U T DA R K M E AT C H I C K E N . W H I T E M E AT H AS I TS P L AC E , TO B E SU R E . I LOV E A G R I L L E D C H I C K E N B R E AST A N D SC H N I TZ E L I S E XC E L L E N T A N Y T I M E O F DAY, B U T I F I WAS P I C K I N G FAVO R I T E S, DA R K M E AT C H I C K E N I S R E A L LY W H AT G E TS M E E XC I T E D.

WHAT IS IT?

WHAT IS A CHICKEN LEG STEAK?

For bone-in cuts, there’s drumsticks, thighs and leg quarters (which are the drumstick and thigh, connected). Boneless dark meat can be cut from either thighs or drumsticks and can be called boneless dark meat, thigh filet or pargiyot (which means baby chicken in Hebrew, but in a culinary sense just refers to boneless dark meat chicken).

Sometimes butchers will get creative and you’ll see something called a chicken leg steak, which is a chicken thigh filet with a drumstick bone attached. It cooks the same way you’d cook a dark meat filet — sear it first, then give it time with low or indirect to finish cooking and become tender. The following recipes showcase this cut. If you don’t see it in the butcher case, ask the butcher to prepare it for you.

HOW DO YOU COOK IT? Because dark meat is fattier than white meat, it’s generally more moist and juicy. However, because it comes from the part of the bird that gets the most exercise, it can be tough if it’s not cooked properly (this is especially true for freeranging or pastured poultry). To cook dark meat chicken on a grill, the way to go is low and slow. Sear the meat, then move it to the cool side of the grill and forget about it until it's loose and tender. This takes about 25-30 minutes for boneless filets and 35-60 minutes for bone-in cuts, depending on size and grill temperature. When roasting dark meat chicken, try 300°F convection roast – it helps to develop a dry, crispy crust, and the lower temperature ensures tender meat. Bone-in cuts are also great braised and in saucy dishes. Boneless dark meat chicken is great for a stir-fry and shawarma. Can you make schnitzel with it? You can, but it’s not for everyone. Some folks enjoy it, but it’s richer and has a more pronounced flavor, and since the pieces are generally up to 1-inch thick, it needs to be pounded before cooking.

OCTOBER 2024 Fleishigs

BUTCHER'S CUT

Fleishigs OCTOBER 2024

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BUTCHER'S CUT

OCTOBER 2024 Fleishigs

BUTCHER'S CUT

Steak-Style Chicken Serves: 8

By: Shifra Klein

This method imparts a steak-like flavor profile into the chicken. By marinating and searing and then basting in flavors of steak, you achieve a juicy elevated version of classic chicken. 2 1 2 2½ 1 1 1 ¾ ½ 2 1 2 1

pounds chicken steak or boneless, skinless chicken thighs small onion, diced cloves garlic, minced tablespoons white vinegar teaspoon kosher salt teaspoon ground cumin teaspoon crushed red chili flakes teaspoon freshly ground black pepper teaspoon ground coriander tablespoons olive oil cup beef or chicken broth tablespoons ketchup tablespoon steak or barbecue sauce Chopped fresh parsley or cilantro, for garnish

1. In a bowl or large Ziploc bag, toss chicken with onions, garlic, vinegar, salt, cumin, chili flakes and pepper. Cover bowl and marinate at room temperature for up to 1 hour or in the fridge for up to 24 hours. 2. Heat oil in a braiser or Dutch oven over medium-high heat. Remove chicken from the bowl, reserving the marinade, and sear for 3-4 minutes per side, until golden brown. Transfer chicken to a plate. 3. To the same skillet, add beef broth and reserved marinade. Bring to a gentle simmer, then return chicken to the skillet. Lower heat and simmer, covered, until chicken is tender and fully cooked through, about 25 minutes, flipping halfway. 4. Add ketchup and steak sauce. Increase heat and stir to incorporate. Cook for 3-4 minutes. Garnish with parsley.

Fleishigs OCTOBER 2024

Saucy Breaded Chicken Steak with Warm Pita Serves: 4-6

By: Adina Silberman

The pitas soak up all the delicious juice from the chicken when they’re baked together. For the perfectly flavorful and textural bite, eat a little of everything at the same time! 1 ¼ ¼ 2 3 ½ 2-4 2 2-4

cup mayonnaise cup ketchup cup mustard tablespoons maple syrup cubes frozen garlic, thawed, or 3 cloves garlic, minced teaspoon kosher salt pounds chicken steak or boneless, skinless chicken thighs cups seasoned bread crumbs pitas, quartered Sliced pickles, for garnish, optional Chopped fresh parsley, for garnish, optional

1. Preheat oven to 425°F. Line a baking sheet with foil and grease with oil or cooking spray; set aside. 2. Whisk mayonnaise, ketchup, mustard, maple syrup, garlic and salt until well combined; reserve half the sauce for later. 3. Carefully dredge chicken steaks in the sauce on both sides, then in the bread crumbs. 4. Place breaded chicken steaks on the prepared baking sheet and spray with cooking spray. Cook for 15 minutes. 5. Remove from the oven and flip chicken. Add pita to the baking sheet, spray with cooking spray or brush with some oil. Cook for 15 minutes. 6. Arrange chicken and pita chips on a serving platter. Drizzle with reserved sauce. Serve with pickles and garnish with parsley.

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The Star in the Sukkah. And in the Supermarket.

Tiramisu-Inspired Pie

A quick and delicious pie that will have everyone asking for seconds — so go ahead and double the recipe! RECIPE BY FAIGY MURRAY | YIELDS: 8 SERVINGS

INGREDIENTS

DIRECTIONS

1 tsp instant coffee granules ½ cup boiling water 1 Lieber’s Graham Pie Crust 1 7.5-oz container Lieber’s Vanilla Cookie Crumbs, divided 1 3.2-oz package Lieber’s Instant Chocolate Pudding 1 cup milk (dairy or pareve — I use almond milk) 1 8-oz container whip 2 Tbsp Lieber’s Chocolate Cookie Crumbs

1. Dissolve the coffee granules in boiling water; set aside for a few minutes to cool. 2. Add 2/3 cup vanilla crumbs to the coffee; mix to incorporate. 3. Immediately remove the crumbs from the coffee using a slotted spoon or strainer. (Crumbs will be a little soggy.) Place crumbs on the bottom of the pie crust and gently spread them out to cover.

‫חג‬ !‫שמח‬

4. In a small bowl, combine pudding mix with milk and mix until thick. Pour pudding on top of crumbs in pie crust. 5. Sprinkle ¹/3 cup vanilla crumbs over the chocolate pudding. 6. Using an electric mixer, beat the whip until stiff peaks form. Spread on top of pie. 7. Sprinkle whipped cream with remaining vanilla crumbs and chocolate crumbs. Freeze until firm. 8. Remove from freezer about 10 minutes before serving to thaw slightly.

PROFILE

THE JOURNEY OF THE JEWISH NOMADS:

A STORY OF ADVENTURE AND PURPOSE I N T E RV I E W BY: S H I F R A K L E I N R EC I P E S BY: M A AYA N A N D AS H K L I N E P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

Fleishigs OCTOBER 2024

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PROFILE

THE POP-UP EVENT: During the summer, Maayan Kline of @thejewishnomads reached out to tell us that her family would be in New York and that they’d love to share their Indian pop-up concept with the greater kosher world. It was a no-brainer for us. We are all about bringing people together through food and celebrating the diverse world of kosher cuisine and the incredible people within it. For six months of the year when they aren't traveling around the world, Maayan and Ash Kline run a unique Jewish center in India, where they mastered Indian cuisine. To raise funds for their center, Maayan and Ash offer vegan Indian pop-ups to kosher communities around the world as they pass through on their travels. They arrived at 1 PM and seamlessly cooked up a feast for 25 people that was served at 4:30 PM. It was incredible to watch. Steaming hot fresh garlic naan was served alongside vegan curries and freshly fried samosas. The aroma from the spices infused our studio, but more so the love and chill vibes Maayan and Ash brought with them. It was an invigorating experience that was more so enhanced by a gathering of local food friends. We also had the opportunity to speak with Maayan about her journey with Ash and her kids.

THE MENU: •

Vegan Palak Paneer

•

Chana Masala

•

Daal Masoor

•

Garlic Naan

•

Potato Samosa

•

Indian Green Chutney

•

Chai Masala Tea

•

Besan Laddu

OCTOBER 2024 Fleishigs

PROFILE

HOW DID YOU AND ASH MEET? We actually met while working at a vegetarian restaurant in the Shuk in Jerusalem. I had just returned from my postarmy trip and was getting ready to travel for what I thought would be at least five years — just endless exploration. But then I met Ash (Ashriel), and even before we started dating, I told him we couldn’t be together because I was about to go on this big adventure. Still, when we did start dating, he knew exactly what he was getting into. Six months later, we were engaged, then six months after that, we got married. About a month after the wedding, we set off on what has turned out to be a never-ending honeymoon.

WOW, THAT’S AMAZING! WHERE DID YOUR TRAVELS TAKE YOU AFTER THAT? Over the next two years, we explored all over Asia: Thailand, Laos, Cambodia, Vietnam, Singapore, Nepal, India, Myanmar and probably a few other places that I’ve forgotten!

AFTER TWO YEARS OF TRAVELING, WHAT MADE YOU SHIFT GEARS? We began by using my savings, which I'd be accumulating for years. After about two years, we ran out of money. So, we launched a clothing line in Nepal and the plan was to sell our stuff at markets and festivals across Australia. But when I got there, Ash’s visa was declined and we were forced to be apart for two months. It was tough, but then Ash met this Israeli guy at a Chabad house in Thailand, which is how we ended up working for him in Los Angeles! It was a crazy experience. Ash worked in a men’s wig shop and I found a job at an açai shop.

SOUNDS LIKE QUITE A DETOUR! HOW DID THAT TIME SHAPE YOUR JOURNEY? It was unexpected, but something very meaningful came out of it. We started hosting Shabbat meals at our boss’ house every Friday night for Israeli men who hadn’t celebrated Shabbat in years. We would bring them together, giving us a sense of purpose. Even though Los Angeles didn’t really fit us, we found something we hadn’t realized we were searching for — a kind of shlichut, or mission.

AND AFTER YOUR IMPROMPTU SHLICHUT IN LOS ANGELES, YOU WERE BACK ON THE ROAD? Yes! After a few months, we bought a van, converted it into a home on wheels and hit the road again. We were planning to sell the things we made in Nepal at festivals and markets, but that didn’t really work out. Eventually, we 38

Fleishigs OCTOBER 2024

"WE OFFER TWO DELICIOUS VEGETARIAN KOSHER MEALS DAILY, AN OPEN KITCHEN FOR COOKING, SHABBAT AND HOLIDAY CELEBRATIONS, ENGAGING WORKSHOPS AND SPIRITUAL TEACHINGS." www.fleishigs.com

PROFILE

"BET HALEV IS AN OPEN HOME, 24/7, FOR ISRAELI AND JEWISH TRAVELERS. IT’S A WELCOMING, ONE-OF-A-KIND JEWISH CENTER IN VARKALA, INDIA. "

found ourselves at a Chabad house in Northern California for Shabbat. We were looking for a place to spend Shabbat, found one on Google Maps and parked outside.

HOW DID THAT STAY IN CALIFORNIA IMPACT YOU? It was one of those “meant to be” moments. Our car broke down, so we couldn’t leave and ended up staying for five months. We helped with cooking, volunteering and preparing for the High Holidays. That experience really solidified our desire to do shlichut, but we still weren’t sure how to make it happen in a way that fit us. We continued traveling, and then COVID hit.

HOW DID YOU SURVIVE THAT ERA? We were living in the van, traveling across the United States, exploring huge, empty natural spaces and visiting Jewish communities along the way. Eventually, we found ourselves in Mexico with a Jewish convert community and that’s when the call for shlichut became undeniable. After that, we returned to Northern California to give birth to our eldest, Odeh Odelle. Soon after, we were in El Salvador with another amazing Jewish convert community. It was clear that this was what we wanted to do, this was what we loved. After five years of traveling, we visited Israel and were offered a shlichut opportunity in Thailand. It was meaningful, but it confirmed what we already knew: India was where we needed to be. India was our favorite place. Travelers there were on deep spiritual journeys, just like we had been, and we felt a deep connection with them. We had been through our own spiritual journey — through our love, our connection to Hashem and our personal growth as a couple. We knew we could relate and speak to others in a way that would go straight to their hearts. It was in India that we opened a Jewish center — Bet Halev.

WHAT WAS IT LIKE OPENING BET HALEV? It was a bit like landing in New York and saying, "Okay, there’s no Jewish center in the entire state — let’s find a place to open one." We landed in Kerala with only 10 days until Chanukah and we had no idea where to go. Five days before Chanukah, after checking two other places, we found Varkala, a little beach town. By some miracle, we found a house, moved in on Friday and opened Bet Halev that same day. Our first Shabbat dinner had 40 travelers, and every night of Chanukah, we had over 30 people. That’s when we knew this was what we were meant to do. No one sent us; we used our own savings to open the center. Today, Bet Halev is a nonprofit doing more chesed than we could have ever imagined.

OCTOBER 2024 Fleishigs

PROFILE

Bet Halev is an open home, 24/7, for Israeli and Jewish travelers. It’s a welcoming, one-of-a-kind Jewish center in Varkala, India. From September to March, we offer two delicious vegetarian kosher meals daily, an open kitchen for cooking, Shabbat and holiday celebrations, engaging workshops and spiritual teachings. This year, we’re especially focused on rehabilitation for soldiers and those impacted by October 7th.

WHAT IS LIFE LIKE IN VARKALA, INDIA? It's very simple and beautiful, just a 10-minute walk from the beach and it feels very authentically Indian; most of the economy is based around fishing. It's not a typical western tourist spot; most of the visitors here are Indian tourists or travelers coming to one of the two big ashrams nearby. Many come to do yoga teacher training, which is incredibly popular here, or just to relax in this calm beach town. When we first opened the center, we didn’t have a fridge, oven or freezer until our second season because those things are uncommon there. Life is simple; when I ordered a couch, it took a month and a half to arrive since couches aren’t really used here! There’s almost no way to get kosher food in our area, so at Bet Halev, we keep things vegetarian and make almost everything from scratch. We milk the cows and make our own mozzarella. Since I’m vegan, I make my own oat milk, peanut butter, tofu and many other things. Bread, wine — almost everything is homemade.

WHAT DO YOU DO THE OTHER SIX MONTHS OF THE YEAR? We’re now heading into our third season at Bet Halev, arriving just in time for Sukkot. For the other six months of the year, we volunteer in Northern California, where we built a tiny house on the hill of a local Chabad. We travel to Central America, sometimes East Europe, and we always make an effort to visit new Jewish communities. We recently welcomed our second child, Naya, and have been traveling through El Salvador and Honduras, fundraising in the United States by hosting Indian pop-up events and sharing our story. Right now, we’re in Israel, getting ready to head back to India.

FIND THE JEWISH NOMADS ONLINE BETHALEV.ORG OR ON INSTAGRAM @THEJEWISHNOMADS.

Fleishigs OCTOBER 2024

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Cold-pressed and unfiltered, each sip bursts with pear-like sweetness and tartness. With over twice the antioxidants of clarified juices, it never comes from concentrate. Here’s to a sweet, sweet new year.

PROFILE

THE POP-UP FEAST

BESAN LADDU

Fleishigs OCTOBER 2024

CHANA MASALA

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PROFILE

DAAL MASOOR

POTATO SAMOSA

GARLIC NAAN

VEGAN PALAK PANEER

INDIAN GREEN CHUTNEY

OCTOBER 2024 Fleishigs

PROFILE

Chana Masala Serves: 8

Chana masala is a flavorful and hearty Indian dish made from chickpeas (chana) cooked in a spiced tomato-based gravy. A staple in Indian cuisine, it’s enjoyed across the country, with many regional variations. The dish is both nutritious and satisfying, often served with rice or roti (an Indian flatbread).

Vegan Palak Paneer Serves: 8

Palak Paneer is a popular and flavorful North Indian dish featuring paneer (Indian cheese), cooked in a spiced spinach gravy. It’s a nutritious and comforting dish that combines the creamy texture of paneer with the vibrant taste of spinach. This vegan version is made with extra-firm tofu.

NOTE: Asafoetida is a gum obtained from the roots of a parsley-like herbaceous plant. It’s often used in herbal medicine and Indian cooking and can be found at spice shops or Indian markets. FOR THE SPINACH PURÉE: 1 (9-ounce) bag baby spinach 1 serrano pepper, diced 4 cloves garlic, minced 1 (2-inch) knob ginger, minced FOR THE TOFU: 1 (14-ounce) block firm or extra-firm tofu, pressed, patted dry and cubed ¼ cup nutritional yeast 2 teaspoons curry powder ½-1 teaspoon kosher salt FOR THE CURRY: ¼ cup avocado or coconut oil 1 tablespoon cumin seeds 2 bay leaves 10 fresh curry leaves 2-3 tablespoons garam masala 1 tablespoon turmeric powder 1 teaspoon red chili powder 2 pinches asafoetida, optional (see head note) 1 onion, diced 5 cloves garlic, minced 2 tomatoes, roughly chopped ½ tablespoon ground fenugreek 1 (15-ounce) can coconut cream, divided Lemon wedges, for serving

Fleishigs OCTOBER 2024

1. For the spinach purée, bring a small pot of water to a boil. Prepare a bowl of ice water; set aside. 2. Once water is boiling, turn off heat and add spinach. After 1 minute, use tongs to transfer spinach to the bowl of prepared ice water. 3. After 1 minute, drain spinach and transfer to a blender or food processor with serrano pepper, garlic and ginger; blend or process until smooth, then set aside. 4. For the tofu, toss tofu with nutritional yeast, curry powder and kosher salt; set aside. 5. For the curry, heat oil in a large pan, wok or kadai over medium heat. Add cumin seeds and fry until seeds start to sizzle. Add bay leaves, curry leaves, garam masala, turmeric, chili powder and asafoetida (if desired). 6. Add onions and sauté until lightly caramelized, about 7 minutes. Add garlic and sauté for another minute, until fragrant. 7. Add tomatoes and cook until slightly softened, about 5 minutes. 8. Add spinach purée, stir well and cook for about 10 minutes, adding water, as needed, if the mixture becomes too thick. 9. Stir in fenugreek and most of the coconut cream, leaving a few tablespoons for garnish. 10. Gently fold in the tofu cubes, being careful not to break them. Remove from heat and serve with lemon wedges and a drizzle of remaining coconut cream.

¼ 1 4 3 2 1-2 8 1 3 3-4 2 2 1 1 1 2 1-2 ½ 1

cup avocado oil cinnamon stick whole pods green cardamom whole cloves onions, diced serrano peppers, diced cloves garlic, minced (3-inch) knob of ginger, finely chopped tomatoes, roughly chopped tablespoons paprika tablespoons garam masala tablespoons ground chana masala tablespoon turmeric powder tablespoon coriander powder tablespoon cumin powder teaspoons red chili powder teaspoons cardamom powder, optional tablespoon fenugreek powder Kosher salt, to taste cup dried chickpeas, soaked overnight, or 2 (15-ounce) cans chickpeas, drained and rinsed Chopped fresh cilantro, for garnish Lemon wedges, for serving

1. Heat oil in a large pot over medium heat. Add cinnamon stick, cardamom pods and cloves; sauté until fragrant and spices begin to sizzle. 2. Add onions and serrano peppers; sauté until lightly caramelized, about 7 minutes. Add garlic and ginger; sauté for another minute, until fragrant. 3. Add tomatoes and cook until slightly softened, about 5 minutes. 4. Stir in spices until well incorporated. Season with salt, to taste. 5. Add chickpeas, stirring well to coat, adding water, as needed, if the mixture becomes too thick. 6. Lower heat and simmer, covered, for about 15 minutes, stirring occasionally to prevent sticking. Garnish with cilantro and serve with lemon wedges.

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PROFILE

OCTOBER 2024 Fleishigs

GARLIC NAAN

Introducing the Rich Cheese Snack Roll

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PROFILE

Daal Masoor

Garlic Naan

Indian Green Chutney

Serves: 6

Serves: 16

Yield: 3 cups

Dal masoor (or masoor dal) is a popular Indian dish made from red lentils. It’s known for its simplicity, nutritional value and comforting flavor. The dish is often prepared with basic spices and ingredients, making it a staple in many Indian households.

Garlic naan is a soft, fluffy Indian flatbread infused with garlic flavor. Traditionally cooked in a tandoor, this recipe allows you to make it at home using an oven, skillet or griddle. It's the perfect accompaniment to curries, dals and kebabs.

Indian green chutney, also known as hari chutney, is a vibrant and flavorful condiment made from fresh herbs, green chilies and a blend of spices. It adds a tangy, spicy, refreshing flavor to a variety of Indian dishes, making it a staple accompaniment for snacks like samosas, pakoras, chaats, sandwiches and grilled meats.

1 ¼ 1 1 2 6-8 1 1-2 ½-1 2-4 2-4 1 3 ½

cup masoor dal (red lentils), rinsed until water runs clear cup avocado oil tablespoon cumin seeds tablespoon mustard seeds onions, diced cloves garlic, minced (2-inch) knob ginger, minced green chilies, chopped teaspoon red chili powder tablespoons garam masala tablespoons curry powder tablespoon turmeric powder Pinch of asafoetida, optional tomatoes, chopped Kosher salt, to taste tablespoon dried fenugreek leaves (kasuri methi), crushed, or fenugreek powder, optional Juice of 1 lemon Chopped fresh cilantro, for garnish

1. Add lentils to a pot over medium heat. Cover with water and cook, covered, until soft and mushy, 15-20 minutes. Remove from heat and set aside. 2. Heat oil in a large pot over medium heat. Add cumin seeds and mustard seeds; fry until seeds start to sizzle. 3. Add onions and sauté until lightly caramelized, about 7 minutes. Add garlic, ginger and chilies; sauté for another minute, until fragrant. 4. Lower heat to medium-low and add red chili powder, garam masala, curry powder, turmeric powder and asafoetida (if desired); sauté for another minute. 5. Add tomatoes and cook until very soft, about 10 minutes. Add cooked lentils and stir. 6. Add enough water to reach a porridgelike consistency (masoor dal should have a medium consistency, not too thick or too thin). Add salt, to taste. 7. Simmer dal for 6-7 minutes. Add fenugreek (if using) and cook for another minute. 8. Remove from heat and stir in lemon juice. Garnish with cilantro.

Fleishigs OCTOBER 2024

3 4 4 8 5 ¾ ½ ½ 10 ½

cups warm water teaspoons active-dry yeast teaspoons sugar cups all-purpose flour, plus more if needed teaspoons kosher salt, divided cup plain non-dairy yogurt cup olive oil or avocado oil, plus more for coating cup (1 stick) non-dairy butter substitute cloves garlic, minced cup chopped fresh cilantro

1. In a small bowl, mix warm water, yeast and sugar; stir well and set aside for about 10 minutes, until frothy and foamy. 2. In a separate large mixing bowl, mix flour and 4 teaspoons salt. Add yogurt and oil; mix to incorporate. 3. Once yeast mixture is ready, add it to the flour mixture. If mixing by hand, turn dough onto a floured surface and gently knead for about 5 minutes, adding just enough flour to form a loose ball. If using a mixer, knead on a low setting until dough comes together. 4. Place kneaded dough back into the mixing bowl, rub with a little more oil and turn to coat. Cover bowl with a damp towel or plastic wrap and set aside to rise in a warm place for at least 2 hours, until dough has doubled in size.

2 1 2-4 1 8 1 ½-1 2-4 1-2

bunches fresh cilantro bunch mint serrano peppers, seeded and roughly chopped (2-inch) knob ginger, peeled and roughly chopped cloves garlic tablespoon cumin seeds Kosher salt, to taste cup water, as needed tablespoons lemon or lime juice teaspoons sugar, to taste

1. Remove and discard any hard stems from cilantro and mint. Wash leaves and tender stems, then drain well and pat dry. 2. Transfer herbs to a blender or food processor fitted with the S-blade attachment. Add serrano peppers, ginger, garlic, cumin and salt. 3. Start blending on low speed, then gradually increase speed to high. 4. Gradually pour in water to reach desired consistency — smooth or slightly chunky, depending on your preference. Add lemon juice and sugar, to taste, and blend for a few seconds to incorporate.

5. While dough is rising, melt butter. Add remaining 1 teaspoon salt, garlic and cilantro; set aside for brushing on the naan. 6. Heat a griddle or skillet over high heat and lightly grease it. 7. Keep a bowl of water nearby to wet your hands while handling the sticky dough. Take a piece of dough (1/16th of dough per portion) with wet hands, stretch it into an oval shape and place it on the hot griddle. 8. Cook naan for 3-6 minutes, until golden brown and puffed up. Once cooked, immediately brush it with the garlic butter. Repeat with remaining dough, greasing griddle in between. Serve warm. www.fleishigs.com

PROFILE

Potato Samosa Yield: 20

Potato samosa is a beloved Indian snack featuring a crispy, deep-fried pastry filled with a spiced potato mixture. It's a popular street food in India, enjoyed around the world for its delicious flavor and satisfying crunch. Serve with green chutney for the perfect balance. FOR THE SAMOSA DOUGH: 4 cups all-purpose flour ½ cup avocado oil 1½ teaspoons carom seeds (ajwain) 1½ teaspoons kosher salt ¾ cup water FOR THE SAMOSA FILLING: ¼ cup avocado oil, plus more for frying ½-1 tablespoon cumin seeds 2 onions, diced 1 (2-inch) knob ginger, peeled and minced 1-2 serrano chilies, chopped, optional 2-4 teaspoons cumin powder 1-2 tablespoons turmeric powder 1-2 tablespoons garam masala 1-2 teaspoons red chili powder 2 pinches asafoetida, optional 4 pounds Yukon Gold potatoes, peeled, halved and boiled until fork tender 1 cup frozen or canned green peas ¼-½ cup fresh cilantro, minced 1 tablespoon lemon juice Kosher salt, to taste 1. For the samosa dough, mix flour, oil, carom seeds and salt. Using your fingers, mix for 3-4 minutes, until it resembles bread crumbs. This step is crucial for flaky samosas. When pressed, it should hold its shape without crumbling. 2. Gradually add water and mix to form a slightly stiff, yet pliable, dough. Cover dough and set aside to rest for 25-30 minutes. 3. For the potato filling, heat oil in a skillet over medium heat. Add cumin seeds and fry until seeds sizzle. 4. Add onions and sauté until lightly caramelized, about 7 minutes. Add ginger and green chilies (if desired); sauté for another minute, until fragrant. 5. Stir in cumin, turmeric, garam masala, red chili powder and asafoetida (if desired). 6. Finely crumble boiled potatoes and add to the skillet; sauté for 2-3 minutes. Add peas and sauté for another few minutes.

7. Stir in cilantro and lemon juice. Season with salt, to taste. 8. Divide samosa dough into 10 equal portions and roll into balls. Keep remaining dough covered to prevent drying out. 9. Lightly grease a work surface. Working with one portion of dough at a time, roll dough into a circle or oval shape. Cut rolled dough in half to form two semicircles. Working with one semicircle at a time, wet the edges and fold it to form a cone. Fill with a portion of potato filling and press gently to pack it in. Seal the open edges of the cone with water

and pinch together to seal completely. Cover assembled samosas with a cloth to prevent them from drying out. Repeat with remaining dough and filling. 10. Heat a few inches of oil in a deep pan or pot over medium/medium-high heat. Test oil temperature by dropping in a small piece of dough; it should slowly rise to the surface with tiny bubbles. 11. Fry samosas for 10-12 minutes, turning occasionally, until crispy and golden. Drain fried samosas on a wire cooling rack.

OCTOBER 2024 Fleishigs

PROFILE

Besan Laddu Yield: 10-15

Besan laddu is a classic Indian sweet made from gram flour, coconut oil and sugar. This version adds a twist with almond flour and shredded coconut, offering a nutty flavor and a unique texture. It’s perfect for festivals or as a delightful treat! ½ 2

½ ½ 12 12 1

cup coconut oil cups gram flour (besan) or 1½ cups almond flour plus ½ cup unsweetened shredded coconut teaspoon turmeric powder teaspoon cardamom powder whole cashews, finely chopped whole almonds, finely chopped cup confectioners’ sugar

1. Melt coconut oil in a skillet over medium heat. Lower heat and add gram flour (or almond flour and shredded coconut); toast until golden brown and releases a nutty aroma, stirring continuously to prevent burning. 2. Add turmeric, cardamom and nuts; stir well to incorporate. Remove from heat and set aside to cool slightly.

Chai Masala Tea Serves: 4

Chai masala tea is a spiced aromatic beverage that is deeply cherished in Indian culture. Chai means tea and masala refers to the blend of spices used to infuse the tea with warmth and rich flavors. This comforting drink is perfect for starting your day or for a relaxing afternoon break. 4 5 2 8 8 6 6 50

cups milk (or a combination of milk and water) bags black tea cinnamon sticks pods green cardamom, lightly crushed black peppercorns whole cloves star anise

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2 1 1

teaspoons fennel seeds teaspoon freshly grated nutmeg (2-inch) knob ginger, peeled and thinly sliced Sugar or maple syrup, to taste

1. Heat milk in a saucepan over high heat. Once boiling, lower heat and add tea bags, cinnamon sticks, cardamom, peppercorns, cloves, star anise, fennel, nutmeg and ginger. Simmer gently, stirring occasionally, for 7-10 minutes, depending on how strong and infused you prefer the chai to be.

3. Once mixture is warm, add confectioners’ sugar and mix well. 4. Using your hands, take small portions of dough and shape into round balls. Refrigerate for about 30 minutes to firm up before serving.

2. Remove from heat and strain tea into cups, discarding the solids. Sweeten to taste with sugar or maple syrup. www.fleishigs.com

PROFILE

OCTOBER 2024 Fleishigs

TRAVEL

YOUR ULTIMATE GUIDE TO

WINTER TRAVEL: TIPS FROM A SEASONED EXPERT W E CAU G H T U P W I T H O U R F R I E N D, JAY F RO M H I G H C L ASS T R AV E L , TO H E A R A N E X P E RT P O I N T O F V I E W O N H OW TO P L A N A W I N T E R VACAT I O N . FO R M O R E I N FO R M AT I O N O N T H E I R S E RV I C E S, R E AC H O U T TO T H E M T H RO U G H H I G H C L ASST R AV E L .C O M .

Playa del Carmen, Mexico 52

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TRAVEL

Beaches of Playa de las Teresitas on the island of Tenerife in Spain's Canary Islands

WHICH WARM-WEATHER DESTINATIONS OFFER THE BEST OPTION FOR RELAXING?

WHAT DESTINATION OFFERS A BALANCE OF RELAXATION AND ADVENTURE FOR WINTER TRAVELERS?

CAN YOU SHARE A HIDDEN GEM OR OFF-THE-BEATENPATH LOCATION THAT OFFERS KOSHER OPTIONS?

CAN YOU SHARE A DESTINATION THAT DOESN'T GET ENOUGH ATTENTION?

There are many great destinations, but I’d choose Mexico for various reasons. There are great resorts, easy flights and many kosher options.

Pretty much everywhere, from taking an underwater submarine in Aruba to bamboo rafting in Jamaica. Even in Mexico, you can swim with and even kiss dolphins. Of course, everywhere is a good option for water sports. Bahamas is also a great option, with great hotels like Baha Mar and Atlantis.

Bocas del Toros, Panama. Chabad can send kosher food via boat to nearby luxury hotels. I love sending our clients for a day trip by boat to the nearby Starfish Beach. Curacao and Belize are also great and both are trending new destinations without much traffic yet.

The United States of America! There is tons to do, see and experience in the States. From Florida to Maine, California to Alaska. From watersports and dog sledding to snowmobiling and skiing. From beaches to snowy mountain peaks, from national parks to amusement parks and from tropical regions to forests and deserts. It’s also easy with kosher food since clients can overnight kosher food to anywhere in the continental United States. Most luxury hotels will be accommodating with storing the food and warming it up.

WHICH IS THE BEST SPOT FOR ADVENTURE? Costa Rica. From hiking, horseback riding, ziplining and more, there is an adventure for every age. Besides, many of the adventurous excursions also involve nature. It’s a perfect blend.

Aerial view of Boca del Drago, Bocas del Toro, Panama OCTOBER 2024 Fleishigs

TRAVEL

Tourists on bamboo rafts on Martha Brae River, Jamaica

WHAT ARE SOME CULTURAL EXPERIENCES OR LOCAL TRADITIONS IN TROPICAL DESTINATIONS THAT TRAVELERS SHOULD SEEK OUT FOR A MORE IMMERSIVE WINTER VACATION? It all depends on where they’re traveling. If they go to Mexico, then the Mayan ruins and the Aztec culture is fascinating; if Panama, the indigenous Embera tribe is worth a visit. We usually ask our local suppliers if there are any festivals, parades or events on the dates our clients are traveling. Even if there are fireworks, it’s an experience!

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HOW CAN TRAVELERS FIND THE BEST DEALS FOR WINTER GETAWAYS TO WARM CLIMATES? WHAT TIME OF YEAR SHOULD THEY START PLANNING TO SECURE THE BEST RATES?

WHAT ARE THE KEY FACTORS PEOPLE SHOULD RESEARCH, INCLUDING VACCINATION REQUIREMENTS, WEATHER EXTREMES AND REGIONAL TRAVEL ADVISORIES?

The secret to affordability is booking early.

Weather is the most important thing. Of course, nature is unpredictable, but if you book a beach vacation in the rainy seasons, you might be doomed.

WHAT FINANCIAL BENEFITS DO TRAVEL AGENTS OFFER? Upgrades, amenities, early check-in and welcome notes, among others. But the biggest financial benefit is pairing the client with the right destination and the right hotel.

WHERE DID YOU MOST RECENTLY TRAVEL TO AND WHY WOULD YOU RECOMMEND IT TO CLIENTS? I just got back from Tenerife, Canary Island, where it’s spring year-round. It’s a great beach destination, has volcanic mountains and is the third best place in the world for stargazing, banana plantations, whale watching, tandem paragliding (jump from a volcanic mountain, pass by a sea of clouds and land on a beach) and more. It also has the biggest waterpark in Europe. Also, there are direct flights from New York.

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

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

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

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

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

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

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

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Fleishigs OCTOBER 2024

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United Through Challah C

BY: RO C H I E P I N SO N

A N OT H E R Y E A R H AS C O M E AND GONE, AND HERE WE A R E , T H E J E W I S H P EO P L E — TINY BUT MIGHTY — ST I L L M I R AC U LO U S LY STA N D I N G ST RO N G A F T E R OV E R 3,0 0 0 Y E A RS O F H I STO RY. T H RO U G H P E RS EC U T I O N , C O U N T L E SS EXILES AND RESETTLEMENT IN C O U N T R I E S A RO U N D T H E G LO B E , W E A R E ST I L L HERE, AND THE GOOD N E WS I S, W E A R E ST I L L E AT I N G C H A L L A H !

hallah — the mitzvah of making it and the act of eating it — has remained central to our observance of Judaism no matter what culture or community we find ourselves in. When I wrote my first cookbook on challah, Rising: The Book of Challah, back in 2017, catapulting my deep dive into all things challah, I discovered that the gorgeous, shiny, braided loaf we are most familiar with as challah is really not that old, only tracing back to the 16th century and particular to Eastern European Jewry. Before this, and even since that time, depending on which country and culture one found themselves a part of, what was served as the ceremonial “challah” bread at each Shabbat and holiday table differed in name, style and recipe. Challah can take us on a fascinating journey through our diaspora! In more recent history, with the coming together of Jews from all corners of the earth, both in America and in Israel, we have been introduced to some of these amazing “challahs” in our local bakeries. In Brooklyn, one can buy freshly pan-fried lachuch, made like the best savtas ( jaddatis!) in Yemen would. In Queens, a bakery sells authentic lepyoshka, braided and stamped exquisitely in traditional Bukharian style. From crusty Iraqi pita to soft German potato berches, from flat rectangular Iranian barberi to round Moroccan za’atar challah, the

varieties of bread that were served as the centerpiece of our Shabbat tables differ as greatly as the cultures from where they emerged and are now available for us to sample. I see this as a beautiful example of how we have come together as a Jewish people in the last century, driven out from our various diasporic communities by persecution and hate, but coming together in peace to start a new life and new traditions, while maintaining our deep connections to the cultures we lived in for hundreds of years. The concept of “breaking bread,” famously, is how people come together. Challah, as the showstopper bread in each Shabbat, holiday and major life occasion, brings us together physically, but also spiritually connects us — to each other and to a Higher Power. On the surface of it, challah is bread; maybe very pretty and extra yummy, but still “just” bread. However, it is also so much more. As it says in the Torah (Devarim 8:3), “Man does not live on bread alone,” which is where the distinction between ordinary bread and challah lies. The verse continues, “but we are all sustained with each breath of the Living G-d.” Each one of us, and all of creation, are being continuously sustained with a breath of life, a Divine gift of life, that enlivens us and all the universe at every moment. It is in the recognition of that Divine OCTOBER 2024 Fleishigs

BREAKING BREAD

connection, that challah earns its name and place in the pantheon of Jewish tradition. “The first of your dough is challah” (Bamidbar 15:20). This is where the name challah comes from. A gift of a portion of our dough was given to the kohanim to be their portion of bread. In this day, without a temple and kohanim serving in it, this gift continues symbolically, so while making challah, we burn a piece of dough to remind ourselves that we are always an extension of the Divine, a living, breathing part of the Oneness of the Universe, and we are always — essentially — connected. While once the word challah referred only to the gift of dough, today we use it to describe any bread that is used ceremonially, to celebrate Shabbat and holidays, as well as momentous and holy occasions such as a marriage and bris milah. In effect, the challah at this time serves the same purpose as that little offering of dough; it is reminding us of our essential connection to the Divine and that this, as ever, is the truest source of our blessings. In a pivotal moment in time right now, where once again, as Jewish people, we are confronted by the ageold question of our survival, we look to see what has allowed us to survive against all odds until this time. When a Jewish couple gets married, we bless them that they should build a “Bayit Ne’eman B’Yisrael,” an eternal home in the nation of Israel. The Jewish home and family is key to our survival as a people. Not the hoopla and ceremony of the temple of old, but the quiet traditions passed down from mother to daughter over thousands of years, in each home, transforming that space into a mini-temple for the Divine presence. Not merely a structure of brick and mortar, the home then becomes an everlasting edifice, built on a living and breathing connection to the Divine, that is at once existential and eternal. This is the secret of our survival; the brave women who risked 60

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everything throughout thousands of years of exile, hardship and persecution to pull off a tiny piece of dough and whisper a blessing and prayer, believing with all their hearts that that the mitzvah of challah will survive, along with our people — miraculous and eternal — and that one day we will all break bread (challah!) together in the Holy Land once again. Until then, let’s continue the rich tradition of challah in our own homes, break challah together and wish each other l’chaim, to life! www.fleishigs.com

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BREAKING BREAD

Herb Harvest Challah Bowls Sukkot celebrates the harvest. We mark the occasion by gathering four species of vegetation and waving them together, otherwise known as the lulav and etrog, along with hadassim and aravot. This theme of vegetation and greenery continues throughout the holiday with the meals happening in our sukkah, covered by piles of greenery and often decorated with hanging greenery as well. I’ve brought this theme into the challah, with a cornucopia of delicious fresh herbs kneaded right into the dough, creating a gorgeous green-flecked challah that tastes of a garden in every bite! I’ve reimagined this dough here as a challah bowl, for the soup of course, the best part of an outdoor autumn meal in a chilly sukkah!

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BREAKING BREAD

Chicken Pot Pie Soup Many years ago, I spent a year in Australia, where I was introduced to many new flavors and food ideas. One of the foods I fell in love with there was pot pie; they were everywhere, and I couldn’t get enough of them! I’ve been dreaming of them ever since, so last year, in my quest for an original hearty soup for the sukkah, I decided to rework the pot pie into a chicken pot pie soup. When I tasted that first spoonful, it took me right back, and I knew I had a winner! This soup hits all the fall notes — creamy, with tender bites of chicken and potatoes and freshness from peas and corn. Last year I served it with a puff pastry square baked right onto the bowl, which was a huge hit. This year, I’m planning to take it a step further, making the entire bowl edible with my herby challah.

OCTOBER 2024 Fleishigs

BREAKING BREAD

Herb Harvest Challah Bowls

Chicken Pot Pie Soup

Yield: 10 challah bowls

Serves: 8-10

NOTES: • This is an egg-free (vegan) challah and is delightfully chewy and soft, with a crisp crust.

NOTES: • This makes a very large soup, enough for at least 12-15 challah bread bowls or more if serving in traditional bowls. I never make less than this, as it freezes beautifully and is a full meal, so I can pull it out whenever I need a last minute dinner.

• You can make any beautiful shaped challah with this dough — it lends itself to braiding quite wonderfully. • If making challah bowls and serving it with the soup below, save the bread tops for a beautiful presentation. FOR THE CHALLAH: 6 cups warm water 1½ cups sugar 7 teaspoons instant yeast 1 (5-pound) bag bread (high-gluten) flour, divided 1 heaping cup chopped assorted fresh herbs of choice (parsley, rosemary, chives, basil, oregano, thyme) ¾ cup extra-virgin olive oil, plus more for greasing 3 tablespoons fine sea salt FOR THE TOPPING: 2 egg yolks, beaten well with 1 teaspoon water Flaky or coarse salt 1. Mix water, sugar and yeast in a large bowl; set aside to bloom for 5 minutes. 2. Once yeast is bloomed, add 6 cups flour and mix until well incorporated. Add herbs, oil and salt; mix until incorporated. 3. Add the remainder of the bag of flour and mix until the dough pulls away from the sides of the bowl. Sticky dough is good, but if you find it hard to work with, oil or flour your hands when kneading. Knead dough until it feels cohesive and there is some bounce back when you lightly press your finger into the dough. 4. Place dough in a greased bowl and turn it to coat in the oil. Cover well and place in a warm spot to rise, until doubled in size. Alternatively, cover and slow rise in the fridge for up to 24 hours. 5. Punch air out from the dough and do hafrashat challah (challah separation) with the blessing. 6. Braid challah as desired or, if shaping into bowls, divide dough into about 10 (16-ounce) balls. Feel free to make the balls a bit larger or smaller, depending on your needs. Shape dough into balls, stretching and rolling to get super taut surfaces. Arrange balls on a baking sheet, cover with a dishcloth and set aside to rise for at least 1 hour. 7. Once risen, brush with egg wash and lightly sprinkle with salt. Using a lame or super sharp knife, score the top of each boule with an X, then spray all over with water (this will give a great hard crust for the challah bowls.) 8. For bread bowls, bake in a 4500F oven for 5 minutes, then lower heat to 3750F and continue to bake for another 15 minutes. For regular braided challahs, bake in a 3750F oven for 30 minutes. 9. To create bread bowls, using a very sharp knife on an angle, cut out about a 5-inch circle off the top. Scoop out some of the inside, reserving it for another use such as bread crumbs. 64

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• If freezing, leave out the peas, corn and parsley and add in when reheating. • I love the addition of the coconut milk, but if you don’t like the slightly coconutty taste this adds, feel free to skip it. It's still a very creamy and rich soup without it. 8 1½ 3 1 ½ 3 2 8 3 6 3 1 3 1 1 ½

cups chicken broth or water teaspoons chicken consommé (omit if using chicken broth) boneless, skinless chicken breasts tablespoon olive oil onion, diced stalks celery, diced carrots, diced ounces mushrooms, thinly sliced cloves garlic, minced tablespoons all-purpose flour Kosher salt and freshly ground black pepper, to taste sprigs fresh thyme, tied in kitchen twine bay leaf Yukon Gold potatoes, peeled and diced cup frozen peas cup frozen corn or fresh corn off the cob (13.5-ounce) can full-fat coconut milk Herb Harvest Challah Bowls, for serving Fresh parsley, for garnish

1. Bring chicken broth (or water with consommé) to a boil in a large pot. Once boiling, add chicken and cook for 30 minutes, until chicken is opaque and just cooked through. 2. Meanwhile, heat oil in a skillet over medium-high heat. Add onions, celery and carrots; sauté until soft and just golden. Add mushrooms and garlic; continue to sauté for a few minutes. Add flour and stir until it browns just slightly. 3. Remove chicken from the pot and shred with two forks or dice into bite-size pieces. 4. Transfer sautéed veggies to the pot of boiling broth, stirring until flour is well incorporated. Season with salt and pepper, to taste. 5. Add thyme, bay leaves and potatoes; cook until potatoes are just tender, 15-20 minutes. 6. Return shredded chicken to the pot and remove (and discard) thyme and bay leaves. In the last 5 minutes of cooking, add peas and corn. 7. For extra creaminess, add coconut milk and stir, heating until just heated through. 8. Serve piping hot in challah bowls. Garnish with parsley.

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PERFECT READS

and beyond

FOR A THREE-DAY YOM TOV

OUR PARASHAH RABBI ARYEH DACHS Thought-provoking insights on the weekly Torah portion and Jewish holidays, combining depth, brevity, and practical wisdom. Ideal for personal study and enriching Shabbos discussions.

SCROLLS OF POETRY CIPI SCHECTER A poignant collection of poems that takes readers on a breathtaking journey through the deeper dimensions of the parashah and the process of growth.

AND HASHEM REMEMBERED THEM RABBI ZAVE RUDMAN 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

INFINITE POTENTIAL RACHEL BERKO Embark on a poetic journey to discover who you truly are, touch the unique world of the soul, and awaken a yearning for the Beis Hamikdash and geulah.

THE YOM KIPPUR THAT NEVER ENDED SHALOM WASSERTEIL WITH AVICHAIL FELD

A rare glimpse into the hearts and souls of those young men who went directly from the benches of their beloved beis midrash to the frontlines of battle.

THE TALMUD TREASURY RABBI ZVI ZIMMERMAN All the maamarei Chazal at your fingertips. Learn fascinating stories and extraordinary details about the Tannaim, Amoraim, and personalities from Tanach, or use as a quick reference guide for Shas.

V’ZAKEINI NECHAMA ROTHSTEIN From searching for one’s bashert until marrying off one’s children, this carefully collated compilation of tefillos will bring us closer to Hashem, giving comfort and strength along the way.

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

L'CHAIM

From the Best Hosts to the Best Guests BY: GA B R I E L G E L L E R, WS E T I I I

Fleishigs OCTOBER 2024

Sukkos is, par excellence, the holiday on our calendar that most highlights the mitzvah of hosting guests, hachnasas orchim. Our sukkah should be like the tent of our patriarch Avraham, which was open from all four directions to welcome and invite in all the passersby. Sukkos, unlike Purim and Pesach, is also a holiday where wine is not as much of a centerpiece from a ritual standpoint. However, it remains an important feature at every meal to enhance the simcha, the joyous and celebratory atmosphere at the table. The lack of ritual requirements beyond kiddush

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L'CHAIM

is an opportunity to branch out and discover all sorts of wine from any category — be it a sweet red Israeli wine, a bone-dry French Sauvignon Blanc, a fruity Italian variety, a sparkling wine from California and anything and everything in between. The guests we welcome into our sukkahs can be Jews from all walks of life and backgrounds, with a wide array of preferences. Therefore, let’s explore a selection of wines from various styles, regions and varieties to enjoy with our guests this coming Sukkos.

OCTOBER 2024 Fleishigs

L'CHAIM

Covenant Solomon Sauvignon Blanc, 2022

Celler de Capçanes Peraj Petita Monstant, 2022

Tura Mountain Peak, 2018

Covenant Winery is synonymous with premium California wine. The Solomon Sauvignon Blanc is named in homage to the late Leslie Rudd, one of Covenant’s co-founders, who passed away a few years ago and whose Hebrew name was Solomon/Shlomo. This incredibly sophisticated and complex barrelaged wine is nicknamed by Covenant’s founding partner and winemaker as “Faux Brion,” in tribute to the Château Haut-Brion Blanc in Pessac-Léognan, Bordeaux, which is one of that region’s most prestigious and iconic white wines. I can understand why, as its aromas of lemon, lime, jasmine and iodine unfold, with a subtly viscous palate featuring much of the same, as well as fresh almonds, saline minerals and citrus pith, all lifted by a high yet remarkably well-balancing acidity. This wine pairs wonderfully with most savory fish, poultry and veal dishes.

This eclectic blend from Spain’s Catalonia has long been a top QPR (quality-price ratio), offering a complex yet ready-to-drink wine from the getgo, with notes of red and black forest berries, fresh Mediterranean herbs, oriental spices and a touch of savory earthiness. As I type these words, the image that comes to mind is a juicy pastrami sandwich and horseradish dressing with a healthy pour of Petita in my wine glass.

A flagship wine hailing from a winery in the heart of the Shomron in Israel, this is an elegant and well-structured Bordeaux blend. Full-bodied with notes of black fruit, toasted oak and tobacco, it is rich and generous on the palate, with savory earth undertones and a long, tannic finish. At six years old, it is approachable now, but I encourage those who can to set some bottles aside, as it should evolve and develop further over the next five or so years. If you were wondering which wine to serve with your standing rib roast, then stop wondering and grab this Tura Mountain Peak.

Lovatelli Primitivo Salento, 2022 About 27 years ago, it was discovered that the Primitivo variety from Italy is the genetic twin of Zinfandel, a variety mostly grown in California. In other words, Primitivo equals Zinfandel. Like its American counterpart, Primitivo makes big, bold, fruit-forward wines. This Lovatelli Primitivo from southern Italy’s Salento region features notes of jammy, very ripe blackberries and dried strawberries, with an interesting mix of caramel and savory mushroom notes, along with a hint of maraschino cherry liqueur and chewy tannins on the finish. This is the type of red wine that pairs well with braised or smoked baby-back ribs or short ribs drenched in sticky sweet sauce. Chol hamoed BBQ, anyone?

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Herzog Lineage Chardonnay Clarksburg, 2023 I used to be big into Chardonnay in general, especially barrel-aged ones. My preferences have changed, but a select few Chardonnays remain in my regular repertoire. This Lineage Chardonnay beautifully exemplifies the outstanding value that the Lineage series is all about. I would even say that it is my favorite of all the Lineage wines. It has a subtle, refined viscosity and creaminess from the oak influence and malolactic fermentation, while keeping the spotlight on the juicy, lemony fruit, with hints of Anjou pear and green apple, along with just a touch of hazelnuts and mouth watering acidity. Enjoy with a sushi salad, poke bowl, grilled chicken or smoked turkey.

Our sukkah should be like the tent of our patriarch Avraham, which was open from all four directions to welcome and invite in all the passersby.

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L'CHAIM

Hawaij-Spiced Coffee Sangria Serves: 6-8

By: Shifra Klein

Hawaij for coffee is a spice blend traditionally used in Yemeni cuisine that adds a unique flavor to drinks and desserts. This take on sangria is the perfect drink for a meal in the chilly sukkah and uses whole spices that are found in the spice blend. Even though it’s a cold drink, the spices are warm and reminiscent of a fall day.

NOTES: • The simple syrup will make more than you need for this one recipe. Store the leftover in an airtight container or jar in the fridge or pantry (it can last for a while). • Feel free to use some store bought hawaij for coffee spice blend instead of the whole spices in the simple syrup.

FOR THE HAWAIJ SIMPLE SYRUP: ½ cup water ½ cup sugar 1 (2-inch) knob ginger, peeled and sliced 1 cinnamon stick, slightly crushed 2 cloves, slightly crushed 2 cardamom pods, slightly crushed FOR THE SANGRIA: 1 (750-ml) bottle red wine 1 cup freshly brewed coffee, cooled ¼ cup brandy ¼ cup orange liqueur (such as Cointreau or Triple Sec) 1 orange, sliced, plus more for garnish 1 lemon, sliced, plus more for garnish 1 apple, cored and sliced, plus more for garnish 1 cinnamon stick Sparkling water or club soda, for serving, optional

1. For the simple syrup, add water, sugar and spices to a saucepan over medium-high heat; cook, stirring occasionally, until sugar dissolves and becomes slightly syrupy. 2. Remove from heat and allow spices to steep in the syrup for 30 minutes, then strain and discard solids. 3. Pour red wine, coffee, brandy, orange liqueur and ¼ cup cooled simple syrup into a large pitcher. Add sliced fruit and cinnamon stick. Refrigerate sangria for at least 2-4 hours, preferably overnight, to allow the flavors to meld. 4. Before serving, stir sangria. Garnish with more sliced fruit and top off each glass with sparkling water (if desired).

The Spice of Life

OCTOBER 2024 Fleishigs

Heart.Works

New Year. New Content. Ever wondered how honey is made or the secret to perfect homemade pasta? For your Yom Tov menu inspiration, tune in to Yaffa Palti and Devorah Schwartz on Sunny Side Up with Naomi Nachman. Whatever your taste, we’ve got something special for the new year!

FEAST

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FEAST

UNIFYING FEAST: AM ECHAD W E LOV E T H E I D E A O F P OT LU C KS D U R I N G SU K KOT S E ASO N . B E YO N D T H E S E N S E O F AC H D U T ( U N I T Y ) A N D C O N N ECT I O N T H AT P OT LU C KS FOST E R, I T’S A LSO A P R ACT I CA L C H O I C E — A S H A R E D “F R I E N DS A N D FA M I LY” M E A L T H AT L I G H T E N S T H E LOA D O F H O L I DAY C O O K I N G BY D I ST R I B U T I N G I T A M O N GST A G RO U P.

OCTOBER 2024 Fleishigs

FEAST

In past issues, we've featured various potluck-style feasts. This year, inspired by the theme “Am Echad, Lev Echad” (One Nation, One Heart), we reached out to our culinary friends from all over, envisioning what it would be like for all of us to come together in a unifying feast. This theme beautifully echoes the spirit of Sukkot — a time when Jews from all corners of the world traveled to Eretz Yisrael, gathering at the Beit Hamikdash to unite as one.

The Potluck Feast Reena Goldb erger Shawarma S e ared Tuna Sonya Mirzakandova Kani S alad over S c allion Panc akes Sheva Ainsworth Roasted Vegetable Kale S alad with B asil Tahini Dressing Sivan Kobi Sivan’s Famous Chicken No o dle S oup Raizy Fried Stuffed Pepp ers Le ah Zirkind Smashed Chicken Thighs Einat Admony Re ally-Not-S o-Short Ribs Vera Newman Honey Hariss a Potato es Miriam Pasc al-Cohen Toasted Marshmallow Co okies

NOTES: All of these recipes are designed to be easy to transport. The short ribs, stuffed peppers and chicken thighs are all dishes that don't really dry out, allowing you to cook in advance (i.e. Thursday night) and drop off at the host to keep warm in the oven before Shabbat. Even the kale salad can be massaged with a little bit of the dressing an hour or two before the meal; just keep the roasted vegetables separate and finish the salad right before.

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Heart.Works

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“love the texture” -Micah Siva Spaghetti with Green Herbed Zucchini Sauce Find recipe on Kosher.com

Shawarma Seared Tuna

FEAST

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FEAST

Shawarma Seared Tuna Serves: 8

By: Reena Goldberger

A dish for a potluck meal needs to be easy to transport and please a crowd. This shawarma-spiced seared tuna over hummus is just that — bold nostalgic Israeli flavors with very little effort. Mixing store bought ingredients with a few homemade touches makes this a recipe you'll want to repeat.

NOTES: • I recommend looking for a tuna loin, which many kosher fishmongers keep stocked in the freezer section. Unlike tuna steaks (which could work as well), loins are a rectangular shape. If you can’t find a tuna loin, feel free to use tuna steak. • The easiest way to defrost the tuna loin is to do so in its original vacuumsealed packaging in a bowl of cold water. It’ll defrost in about 15 minutes. Alternatively, defrost in the fridge overnight. • I love Pereg shawarma spice; there’s no funky ingredients or preservatives in it. • To transport this dish to a potluck meal, I would recommend assembling the platter once you arrive at the meal location or opting for a large rimmed bowl or platter for easy transport. 1 3 ¼ 1 1 1 2 ½

pound tuna loin, defrosted tablespoons shawarma spice, divided cup olive oil, divided onion, thinly sliced (32-ounce) container hummus (8-ounce) container prepared tahini tablespoons amba cup chopped fresh cilantro, parsley or mint (or a combination), roughly chopped Toasted sesame seeds, for garnish Sumac, for garnish Pita, optional, for serving

1. Remove tuna from its packaging, pat well with paper towels and thinly slice. Sprinkle evenly on all sides with 2 tablespoons shawarma spice. 2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear tuna for about 2 minutes per side, depending on your desired level of doneness. (If using tuna steak, it’s only necessary to sear on two sides.) Transfer tuna to a plate. 3. Add remaining 2 tablespoons olive oil to the skillet. Add onions and remaining 1 tablespoon shawarma spice; sauté for 12-15 minutes, until caramelized. 4. Spread hummus on a serving platter to make a small well. Drizzle tahini over the hummus, then top with sautéed onions and tuna. 5. Drizzle amba over the tuna and onions. Scatter with herbs and garnish with sesame seeds and sumac. Serve with pita (if desired).

Kani Salad Serves: 8

By: Sonya Mirzakandova

While not a new concept, sushi salads are always a hit. This is my elevated version, of which I can never make enough!

NOTE: For best results, use the OXO julienne peeler. ½ 1-2 1 1 1 1 1 1 1 1 2

cup mayonnaise tablespoons Sriracha teaspoon soy sauce teaspoon rice vinegar teaspoon sugar teaspoon toasted sesame oil Kosher salt, to taste (8-ounce) package kani, shredded large carrot, shredded cucumber, julienned avocado, diced Scallion Pancakes (recipe follows), for serving Salmon roe, for serving, optional tablespoons toasted sesame seeds, for garnish

1. Mix mayonnaise, Sriracha, soy sauce, rice vinegar, sugar and sesame oil in a large bowl. Season with salt, to taste. Add kani, carrots, and cucumbers; toss to coat well, then lightly toss in avocado.

Scallion Pancakes Serves: 4-6

By: Sonya Mirzakandova

These savory, flaky pancakes are perfect as a snack or appetizer. I typically make about four 8-inch pancakes, which I then slice into triangles and serve with kani salad on top. 2 ¾ ¼ ½ ¼ 1

cups all-purpose flour, plus more for kneading cup boiling water cup cold water teaspoon kosher salt cup avocado or toasted sesame oil, plus more for frying cup finely chopped scallions

1. In a large bowl, mix flour and salt. While stirring with a fork or chopsticks, gradually add boiling water until a shaggy dough forms. Add cold water and continue to mix until the dough comes together. 2. Transfer dough onto a lightly floured surface and knead for about 5 minutes, until dough becomes smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for 30-60 minutes. 3. Divide dough into 4 equal portions. Lightly flour your work surface again. 4. Roll each portion into a ball, then flatten it slightly with your hand and roll into a thin circle, about 8 inches in diameter. 5. Brush a thin layer of oil over the entire surface and sprinkle with a generous amount of scallions. Roll dough circle into a tight log, then roll into a coil, tucking the end underneath. Flatten the coil gently with your palm, then roll it out again into a thin circle, about 7-8 inches in diameter. Repeat with remaining dough, oil and scallions. 6. Heat a thin layer of oil in a non-stick skillet or cast iron pan over medium-high heat. Working one at a time, fry scallion pancake for 2-3 minutes per side, until golden brown and crispy. Repeat with remaining pancakes, adding more oil to the skillet as needed. 7. Cut scallion pancakes into wedges and serve hot.

2. Serve as is or over scallion pancakes. Top with salmon roe (if desired) and garnish with sesame seeds.

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Shukerica A DES

Love at First Bite “Each loaf is fermented properly and baked in Dutch ovens, giving it that perfect crust and tender crumb—light on your stomach and even lighter on your taste buds,” Mendel says.“Our Shabbos loaves ﬂy off the shelves,” he adds, “we also have airy rolls or ﬂavor-packed focaccias—Jerusalem sesame, tomato rosemary, olive za’atar—we’ve got it all.” Have a Good Shabbos,

Mendel, YOUR SOURDOUGH EXPERT

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Shlomi’s

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D’Am

Sivan's Famous Chicken Noodle Soup

FEAST

Fleishigs OCTOBER 2024

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FEAST

Sivan’s Famous Chicken Noodle Soup Serves: 8

By: Sivan Kobi

This is the only soup you’ll want to make for the High Holidays! Full of chicken, vegetables and noodles, it’s a full meal in one comforting bowl.

EDITOR’S NOTE: Fideo pasta is also known as cut spaghetti or what we also might call vermicelli. It’s a great option for chicken noodle soup because the noodles are not too long; you can also use regular angel hair or spaghetti and just break it apart. 8 6 2 2-3 2 ½ 1 1 ⅓ 1 ½ 180

chicken legs stalks celery, diced leeks, trimmed and thinly sliced carrots, diced zucchini, diced large or 1 small butternut squash, peeled, seeded and diced bunch fresh parsley bunch fresh dill cup chicken consommé powder teaspoon freshly ground black pepper teaspoon ground turmeric grams (6.3 ounces) fideo pasta (see head note)

1. Add chicken to a pot and fill with water. Bring to a boil and cook, slightly covered, for about 45 minutes. Transfer chicken to a bowl to cool. 2. Strain broth into a second pot and return it to medium heat. 3. Once chicken is cool enough to handle, shred meat and return it to the pot with the broth. Add vegetables and herbs. Bring to a boil. 4. Add consommé, pepper and turmeric. Cook, covered, for about 45 minutes, ensuring not to overcook the vegetables. 5. Remove pot from heat and add noodles. Cover pot and set aside for 5 minutes, until noodles are soft. If you are not serving the soup immediately (or all at once), cook noodles separately.

OCTOBER 2024 Fleishigs

FEAST

Stuffed Peppers

Really-NotSo-Short Ribs

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Smashed Chicken Thighs

Honey Harissa Potatoes

Roasted Vegetable Kale Salad

OCTOBER 2024 Fleishigs

FEAST

Roasted Vegetable Kale Salad with Basil Tahini Dressing Serves: 6-8

By: Sheva Ainsworth

What takes this kale salad recipe over the top is the creamy basil tahini dressing. It's my go-to potluck salad that always impresses. 2 3 2 6 5-6 2-4

sweet potatoes, washed, dried and diced tablespoons olive oil, divided beets, washed and dried well shallots, peeled and halved ounces kale, chopped Basil Tahini Dressing (recipe follows), for serving tablespoons hemp seeds

1. Preheat oven to 4250F. Arrange sweet potatoes on one side of a parchmentlined baking sheet and drizzle with 1½ tablespoons olive oil. 2. Place beets on the other side of the baking sheet. Pierce all over with a fork and drizzle with ½ tablespoon oil. Roast for 25 minutes, until fork tender. 3. Meanwhile, place shallots on a separate small parchment-lined baking sheet. Toss with remaining 1 tablespoon oil and roast for 15 minutes. 4. Once beets are cool enough to handle, peel with gloved handles, then cut into cubes. 5. Place kale in a serving bowl and massage well with some of the dressing. Add roasted sweet potatoes, beets and shallots; toss lightly. Top with hemp seeds and serve with remaining dressing on the side.

Basil Tahini Dressing Yield: 3 cups

Add 1 (16-ounce) jar tahini, 2 cups fresh basil, the zest and juice of 2 lemons, 4 garlic cloves and ¾ teaspoon kosher salt to a high-powered blender and blend until smooth. With the motor running, add in up to ¾ cup ice water, until desired consistency is reached.

Fleishigs OCTOBER 2024

Stuffed Peppers Serves: 6-7

Honey Harissa Potatoes By: Raizy Fried

This dish is a celebration of rich, Hungarian flavors, bringing together a hearty blend of ingredients that create something truly special. Baked inside vibrant bell peppers, the presentation is not only rustic but also elegantly fitting for the holidays or any special occasion. The addition of rice makes it a filling and satisfying meal, perfect for impressing guests or adding a touch of warmth and festivity to your table. This dish is sure to be the centerpiece of your gathering!

NOTE: I prefer to use ground beef that is 80-85% meat / 15-20% fat. Don’t be shy to ask the butcher to prepare a package of ground beef for you according to your liking. 2 1 2 ½ ½ ¼ 1 2½ 6-7 2-3

tablespoons olive oil pound ground beef cloves garlic, crushed teaspoon kosher salt teaspoon chili powder teaspoon freshly ground black pepper cup Basic Rice (page 110) cups marinara sauce, divided bell peppers, tops cut off, seeded and deveined tablespoons chopped fresh parsley

Serves: 6

By: Vera Newman

Harissa is a Moroccan red pepper paste that I use often on chicken, salmon, roasted vegetables and more. I prefer the Mina brand, which comes in spicy and mild varieties. You can also find harissa seasoning, which doesn’t give it quite the same effect but works as well. 3 ¼ ¼ 2 1 2 2 ½

pounds Yukon Gold potatoes, cubed cup avocado oil cup honey tablespoons harissa tablespoon paprika teaspoons garlic powder teaspoons kosher salt teaspoon freshly ground black pepper

1. Preheat oven to 4250F. Line a baking sheet with foil. 2. Toss potatoes with oil, honey, harissa and spices on a parchment-lined baking sheet. Spread potatoes in an even layer and roast for 45-50 minutes.

1. Preheat oven to 350°F. Heat oil in a large skillet over medium-high heat. Add ground beef and sauté for 3-4 minutes, until somewhat cooked through. 2. Add garlic, salt, chili powder and pepper; sauté for another 1-2 minutes. Add cooked rice and 2 cups marinara sauce, stirring until well incorporated. 3. Stuff each pepper with the mixture, then stand stuffed peppers upright, close together, in an ungreased 9x13-inch baking pan. Top each pepper with some of the remaining ½ cup marinara sauce. Cover tightly with foil and cook for 1 hour, until peppers are soft. Garnish with parsley.

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UNFILTERED, UNTAMED, UNFORGETTABLE.

Wine in its purest form.

FEAST

Really-Not-So-Short Ribs Serves 4 to 6

By: Elinat Admony

Reprinted with permission from Balaboosta by Einat Admony.

3 1 1 3 1 5 4 1 1 4 4 ½ 3 ½ 1 1 1 5

Smashed Chicken Thighs Serves: 8

By: Layla Zirkind

In the realm of culinary delights, few dishes achieve the perfect balance of simplicity and sophistication as effortlessly as smashed chicken thighs. With minimal ingredients and a straightforward cooking process, it’s a testament to the beauty of uncomplicated flavors done right. My family loves crispy skin and succulent meat, but I needed to find a way to avoid oil splattered all over my stove. That’s how the weighted sheet pan method was born, and now there isn't a week that goes by without me making it. I love serving this chicken with roasted potatoes and a fresh salad for a complete meal. Alternatively, they make for an exceptional chicken burger, adding a gourmet twist to a classic favorite.

NOTE: At a kosher butcher, you might find boneless, skin-on chicken thighs labeled as “capons,” perfect for rolling up over a stuffing.

Fleishigs OCTOBER 2024

6-8

1 ½

boneless, skin-on chicken thighs (request your butcher for just the thigh, avoiding the tougher leg meat) tablespoon kosher salt teaspoon freshly ground black pepper

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil. 2. Season chicken with salt and pepper on both sides. 3. With the chicken skin-side down on the baking sheet, cover with another piece of parchment paper. Top with a second baking sheet. To achieve the desired "smashed" effect, place a heavy pan, such as a cast iron skillet, on top of the upper baking sheet. This weight will help press the chicken down, ensuring even cooking and a crispy exterior.

tablespoons canola oil large carrot, coarsely chopped large yellow onion, coarsely chopped celery ribs, cut into ¼-inch pieces large leek, white and light green parts only, cut into ¼-inch pieces garlic cloves fresh thyme sprigs fresh rosemary sprig bay leaf cups red wine cups chicken stock cup honey tablespoons kosher salt tablespoon baharat teaspoon sweet Hungarian paprika teaspoon ground cumin teaspoon freshly ground black pepper pounds short ribs, rinsed

1. Preheat the oven to 350˚F. Heat the oil in a large Dutch oven or other large, heavy pot until it starts smoking. Add the carrot, onion, celery, leek, and garlic. Sauté until the vegetables start to caramelize, about 15 minutes. Add the thyme, rosemary, and bay leaf and sauté for another 5 minutes. 2. Add the wine and bring to a boil, then reduce the mixture by half. Add the chicken stock, honey, salt, baharat, paprika, cumin, and pepper. Bring to a boil one last time, then lower heat to a simmer. 3. The next part requires a little more movement, so use a pair of tongs for this one. Sandwich the short ribs between a layer of vegetables on the bottom and another layer of vegetables on top. Ladle some of the sauce over the short ribs, then cover with a lid. Bake in the oven until the meat is fork-tender, 2½ to 3 hours. Serve with the sauce.

4. Cook for 35-45 minutes. Carefully remove from the oven. Remove the cast iron pan, upper baking sheet and parchment paper.

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OCTOBER 2024 Fleishigs

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S'more Than Just a Cookie

Toasted Marshmallow Cookies Yield: about 3 dozen

By: Miriam (Pascal) Cohen

I know I’m probably guilty of saying this too often, but these may just be the best cookies I’ve ever created. Firstly, the deep charred marshmallow flavor that takes over these cookies is just mind-blowing, in the best possible way. Secondly, the toasted marshmallows give these cookies an incredible gooey texture that is just so hard to resist.

NOTES: • Cookies can be frozen in an airtight bag or container. • You might be tempted to add things to these cookies (like chocolate chips, which I did initially), but the added flavor just takes over the delicate flavor of the cookie, so keep these as is! 1 1 ¾ ¼ 2 1 1 1 2 2½

(5-ounce) bag marshmallows cup avocado oil cup sugar cup brown sugar eggs teaspoon pure vanilla extract teaspoon kosher salt teaspoon baking soda tablespoons cornstarch cups all-purpose flour

1. Preheat oven to broil. Line a baking sheet with foil and grease generously with non-stick cooking spray. Arrange marshmallows in a single layer on the baking sheet and broil for 2-3 minutes, until very dark. Immediately scrape the marshmallows into the bowl of a stand mixer (they get harder to transfer as they cool). 2. Turn oven to 3500F. Line two baking sheets with parchment paper; set aside. 3. Add oil, sugar, brown sugar, eggs, vanilla extract, salt, baking soda and cornstarch to the mixing bowl with the toasted marshmallows. Beat on high speed for 2-3 minutes, until creamy. 4. Turn mixer speed to low and gradually add flour; mix until just incorporated. Use a medium cookie scoop to scoop cookies onto the prepared baking sheets. Bake for about 10 minutes, until cookies are set. Allow cookies to cool for a few minutes before moving.

OCTOBER 2024 Fleishigs

Your Gluten Free Game-Changer A canvas for your creations.

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SOMETHING SWEET

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

THE LAST THING ANYONE WANTS TO THINK ABOUT CARRYING OUT TO THE SUKKAH IS INTRICATELY PLATED DESSERTS. I AM ALL ABOUT KEEPING THE DESSERT COURSE CASUAL AND EASY, WITH AN EMPHASIS ON FAMILY-STYLE AND FAMILY-FRIENDLY OPTIONS, ESPECIALLY FOR HOLIDAY MEALS IN THE SUKKAH. I PARTICULARLY WANTED TO CREATE NEW AND EXCITING DESSERTS THAT ARE NOT YOUR RUN OF THE MILL, BUT ARE STILL SIMPLE TO PUT TOGETHER AND WILL PLEASE A CROWD.

BAKLAVA-INSPIRED ICE CREAM SUNDAE

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SOMETHING SWEET

STAY CALM AND CARAMEL ON: APPLE CRISP EDITION

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SOMETHING SWEET

Baklava-Inspired Ice Cream Sundae Serves: 8

This sundae combines the rich flavors of baklava with the creamy goodness of ice cream, creating a delightful and indulgent treat. It also pairs wonderfully with the sugared phyllo crisp. 1 1 ½ 1 ¼ ¼ ½ 1 ½

cup walnuts, finely chopped cup pistachios, finely chopped cup sugar teaspoon ground cinnamon teaspoon ground cloves, optional cup (½ stick) non-dairy butter, melted cup honey quart non-dairy vanilla ice cream cup honey

1. Preheat oven to 350°F. Mix nuts, sugar, cinnamon and cloves (if desired). 2. Brush a baking sheet with a thin coating of melted butter. Spread nut mixture in a single layer on the baking sheet, then drizzle with remaining melted butter. Bake for 8-10 minutes, stirring halfway through, until nuts are golden and fragrant, being careful not to burn them. Let nuts cool, then break into small pieces. 3. Scoop vanilla ice cream into serving bowls or dishes. Drizzle with honey and sprinkle generously with nut topping.

Sugared Phyllo Crisp Serves: 8-12

This sugared phyllo dough crisp is a light and crunchy treat that’s perfect on its own, but is especially great served with ice cream or fruit. ½ 1 ¼ 12 ½

cup granulated sugar teaspoon ground cinnamon teaspoon ground nutmeg, optional sheets phyllo dough, thawed (1 stick) cup non-dairy butter, melted Confectioners’ sugar, for dusting, optional

1. Preheat oven to 350°F. Mix sugar, cinnamon and nutmeg (if desired); set aside. 2. Carefully unroll phyllo dough, place it on a clean work surface and cover with a damp cloth to prevent the phyllo from drying out.

3. Brush a rimmed baking sheet or a 9x13-inch baking dish with a thin coating of melted butter. Place a sheet of phyllo dough on the baking sheet, brush it lightly with melted butter and sprinkle with some of the prepared cinnamon-sugar. Repeat with remaining phyllo sheets, butter and cinnamon-sugar. 4. Using a sharp knife, cut the stacked dough into squares or rectangles. This will make it easier to break into pieces later. 5. Bake for 15-20 minutes, until golden brown and crisp. Let cool completely on a wire rack, then break into pieces along the cut lines. Dust with confectioner’s sugar before serving (if desired).

Salted Caramel Apple Crisp Serves: 8

There is nothing as classic and family friendly as an apple crisp. It’s my go-to dessert because it hits so many requirements — it has visual appeal (especially with a scoop of vanilla ice cream on top), tastes great and can be made in advance. As I sometimes do in my spare time, I read older cookbooks (I have quite the collection) and stumbled upon a salted caramel apple pie recipe in a book all about pies. I love salted caramel and was inspired by the idea of taking that topping and pairing it with apples. The results were phenomenal.

NOTES: • Skip the caramel step for a delicious apple crisp regardless. • Use the caramel as an all-purpose nondairy caramel sauce to last you through Yom Tov. • This crisp is so good served with non-dairy ice cream, but for a lighter alternative, try whipped coconut cream: look for So Delicious CocoWhip in the freezer section of your supermarket or whip up a homemade version by beating a can of cold coconut cream (use mostly the creamy part of the can and save the liquid for another time) with sweetener, to taste. FOR THE APPLE FILLING: 6-8 Granny Smith or honeycrisp apples, peeled, cored and sliced ¼ cup sugar 1 tablespoon lemon juice 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg, optional 2 tablespoons all-purpose flour or gluten-free flour blend

FOR THE CARAMEL SAUCE: 1 cup canned full-fat coconut milk ¾ cup brown sugar ¼ cup (½ stick) non-dairy butter substitute ½ teaspoon pure vanilla extract Pinch of sea salt FOR THE TOPPING: 1 cup rolled oats ½ cup all-purpose flour or gluten-free flour blend ½ cup brown sugar or coconut sugar ½ cup chopped pecans ½ teaspoon ground cinnamon ¼ cup coconut oil or non-dairy butter alternative, softened but still solid 1. For the apple filling, preheat oven to 350°F. Toss apples with sugar, lemon juice, cinnamon, nutmeg and flour until evenly coated. Spread mixture in an even layer in a 9x13-inch baking dish or pie dish. 2. For the caramel sauce, add coconut cream from the top of the can (reserve the liquid for another use), brown sugar and butter to a saucepan over medium heat; stir until brown sugar is dissolved and mixture starts to simmer. Continue to cook, stirring frequently, until thickened, 8-10 minutes. Remove from heat and stir in vanilla extract and a pinch of salt. Let cool slightly, then pour caramel sauce evenly over the apples. 3. To make the topping, mix oats, flour, brown sugar, pecans, cinnamon and coconut oil with your fingers or a pastry cutter until crumbly. Sprinkle topping evenly over caramel-apple filling. 4. Bake for 35-45 minutes, until topping is golden brown and apples are tender and bubbly. Set aside to cool for at least 15 minutes before cooling (the filling will thicken as it cools). Serve warm or at room temperature with a scoop of non-dairy ice cream or a dollop of coconut whipped cream. CHANGE IT UP: For a deconstructed version, sauté sliced apples with a bit of non-dairy butter in a skillet over medium heat until tender, 15-20 minutes. Add brown sugar or coconut sugar, to taste. Prepare crisp, spread on a baking sheet and cook for 18-25 minutes (similar to granola), until golden and crisp. Serve apples in glass sundae cups with layers of warm apples, crisp, caramel sauce and ice cream or coconut whipped cream. OCTOBER 2024 Fleishigs

SOMETHING SWEET

Piña Colada Trifle Serves: 8-10

This tropical and refreshing dessert combines the flavors of coconut and pineapple — perfectly reminiscent of a favorite island drink!

NOTES: • For best results, refrigerate the can of coconut milk and use mostly the creamy part (save the liquid for another time). • Alternatively, you can make individual trifles or serve all of the components family-style for everyone to make their own dessert at the table. FOR THE MACERATED PINEAPPLE: 1 fresh pineapple, peeled, cored and diced ⅓ cup sugar 2 tablespoons brown sugar ¼ cup pineapple juice, orange juice or coconut water 1 tablespoon fresh lime juice 1 teaspoon pure vanilla extract FOR THE COCONUT WHIPPED CREAM: 1 cup canned full-fat coconut milk (see head note) 1 cup non-dairy whipping cream, like Rich’s Whip ¼ cup confectioners’ sugar 1 teaspoon pure vanilla extract FOR ASSEMBLY: 1 loaf store bought non-dairy sponge or pound cake, cut into cubes ½ cup shredded toasted coconut, plus more for garnish Maraschino cherries, for garnish 1. For the macerated pineapple, gently toss pineapple with sugar, brown sugar, pineapple juice, lime juice and vanilla. Cover and set aside at room temperature for at least 30 minutes, stirring occasionally. For best results, refrigerate for a few hours (up to overnight) to allow the flavors to meld. 2. For the whipped coconut cream, beat coconut milk, whipping cream, confectioners’ sugar and vanilla extract until stiff peaks form; set aside. 3. To assemble, place a layer of cubed cake at the bottom of a large trifle bowl. Top with a layer of macerated pineapple, a layer of whipped coconut cream and a layer of shredded toasted coconut. Repeat with remaining ingredients, finishing with a layer of whipped coconut cream. 4. Garnish with maraschino cherries and more shredded toasted coconut (if desired). Cover trifle with plastic wrap and refrigerate for at least 1 hour before serving.

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SOMETHING SWEET

CHANGE IT UP: To spike the macerated pineapples, use rum instead of the juice.

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

D E L I C I O U S D I S H E S YO U CA N M A K E W I T H CA B BAG E

Beyond Slaw SEASONAL

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CA B BAG E I S S I M P L E Y E T SO V E RSAT I L E . T H E R E ASO N I LOV E I T SO M U C H I S T H AT I T CA N B E U S E D B OT H FRESH AND COOKED SO T H AT N OT H I N G E V E R G O E S TO WAST E . A W E E K D O E S N’ T G O BY W I T H O U T H AV I N G A H E A D O F CA B BAG E IN MY FRIDGE, IN ANY FO R M , SO T H AT W H E N I N A P I N C H , I CA N A LWAYS W H I P SO M E T H I N G U P. H E R E I S I N FO R M AT I O N A B O U T SO M E O F T H E DIFFERENT TYPES OF CA B BAG E AVA I L A B L E O N T H E M A R K E T. I N T H E R EC I P E S T H AT FO L LOW, T H E T Y P E O F CA B BAG E A N D I TS P OSS I B L E SU B ST I T U T E S A R E I N D I CAT E D.

CABBAGE GUIDE: • Green cabbage: smooth leaves • Savoy cabbage: crinkled leaves • Red (purple) cabbage • Napa cabbage

TOOLS: I highly recommend purchasing a hand-held cabbage shredder (it looks similar to a julienne peeler or Y-peeler) — it’s only $7 on Amazon and can be used for a multitude of tasks.

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Egg Roll Stir Fry

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Fancy Cabbage OCTOBER 2024 Fleishigs

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Egg Roll Stir-Fry

Fancy Cabbage

Serves: 4

Serves: 4-6

When I was making a filling for egg rolls, I realized that I didn’t have any wonton wrappers on hand. I pivoted and decided to serve the filling in a bowl with crispy chow mein noodles on top. The stir-fry would work well over rice as well!

Roasted cabbage is all the rage, and when it’s paired with a flavor-packed sauce, it becomes fancy cabbage! Try the sauce over any roasted vegetable or even as a dip for challah.

½ 2 2 6 6 6 ¼ 2 2 2 ½ ⅛ 2

cup olive oil, divided pounds ground beef (14-ounce) bags shredded green cabbage or coleslaw mix scallions, thinly sliced, plus more for garnish frozen garlic cubes frozen ginger cubes cup soy sauce tablespoons maple syrup tablespoons ketchup tablespoons rice vinegar teaspoon kosher salt teaspoon white pepper teaspoons toasted sesame oil Crispy chow mein noodles, for garnish

FOR THE CABBAGE: 2 pounds green cabbage, sliced into quarters or eighths, leaving the core intact ¼ cup olive oil ½ teaspoon kosher salt FOR THE FANCY SAUCE: ¼ cup extra virgin olive oil, plus more for garnish 2 tablespoons rice wine vinegar 1 large tomato, finely grated 3 scallions, minced ¼ cup finely chopped fresh cilantro ¼ cup diced green bell pepper or jalapeño 2 cubes frozen ginger ½ teaspoon kosher salt 1 teaspoon maple syrup

1. Heat ¼ cup olive oil in a skillet over medium-high heat. Add ground beef and brown, breaking it up with a wooden spoon, until just cooked through, then transfer to a plate.

FOR GARNISH: 1 tablespoon chopped fresh cilantro 1 scallion, green parts only, thinly sliced Toasted sesame seeds, for garnish

2. Add remaining ¼ cup oil, cabbage and scallions; sauté until wilted and starting to brown, about 10 minutes. Add garlic, ginger, soy sauce, maple syrup, ketchup, rice vinegar, salt and pepper; sauté for 10 minutes.

1. Preheat oven to 4250F. Toss cabbage with oil and season with salt. Place cabbage cut-side down on a baking sheet. Roast for 30 minutes, then flip cabbage and roast for another 15 minutes.

3. Return beef to the pan, drizzle with sesame oil and stir together. Transfer to a serving platter and garnish with crispy noodles and green onions.

2. Whisk sauce ingredients until well combined, adding more salt, as needed, to taste. 3. Arrange roasted cabbage on a serving platter and drizzle generously with sauce. Garnish with cilantro, scallions and sesame seeds.

Cabbage Caesar Salad with Chickpea Crumbs Serves: 4-6

The chickpea crumbs are addictive and can be made ahead and stored in the fridge in a sealed container for up to 1 week. Use them as a topping on any other salad you love. For a shortcut, use store bought crunchy chickpea snacks. FOR THE SHREDDED CABBAGE: 4 pounds Savoy cabbage or purple cabbage, thinly sliced or shredded 2 tablespoons olive oil ½ teaspoon kosher salt FOR THE CHICKPEA CRUMBS: 1 (15-ounce) can chickpeas, drained and dried well 1 tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon paprika ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper FOR THE DRESSING: 2 tablespoons mayonnaise ¼ cup extra-virgin olive oil Zest of 1 lemon Juice of ½ lemon 1 teaspoon white vinegar 1 teaspoon Dijon mustard 1 teaspoon maple syrup 2 cloves garlic, minced 2 teaspoons nutritional yeast, optional ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper FOR SERVING: 4 scallions, thinly sliced Zest of 1 lemon 1. Preheat oven to 4250F. Line two baking sheets with parchment paper. 2. Toss half of the cabbage with olive oil and salt on one baking sheet. Spread chickpeas on the other baking sheet. Roast for 20 minutes. 3. Once roasted chickpeas are cool enough to handle, transfer to a food processor and pulse a few times. Alternatively, chop chickpeas roughly by hand. 4. Toss chickpeas on the same baking sheet with olive oil, paprika, salt and pepper. Roast for another 15 minutes, until crisp. 5. Whisk dressing ingredients until smooth and well combined. 6. Arrange roasted cabbage with remaining raw cabbage on a serving platter. Top with chickpea crumbs and scallions. Drizzle with dressing and garnish with more lemon zest.

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whether it’s into the city, out of the state, indoors or outdoors, prep sandwiches beforehand, make them fresh on the spot, or top oﬀ any crackers, rice cakes, or salads you bring along.

mannsales.co | Less vilda, more chaya.

Keep your friends and family close, and your cold cuts closer,

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Miami Ribs with Spiced Cabbage Serves: 4-6

Miami ribs are essentially short ribs/ flanken sliced into thin strips across the bone, sometimes called “Korean-style." They take well to both quick (like grilling) and slow cooking. You can also use short ribs or flanken instead. ½ 4 1 1 2 2 2 2 1 ½ ¼ 2 1 3

cup olive oil, divided pounds bone-in Miami ribs head green cabbage, chopped onion, thinly sliced teaspoons paprika teaspoons garlic powder teaspoons cumin teaspoons kosher salt teaspoon ground allspice teaspoon ground cinnamon teaspoon freshly ground black pepper tablespoons ketchup tablespoon maple syrup cups water or chicken broth Freshly chopped parsley, garnish

1. Preheat oven to 3000F. Heat ¼ cup olive oil in a Dutch oven over mediumhigh heat; sear Miami ribs for about 2 minutes per side, until browned. Transfer ribs to a plate. 2. Add remaining ¼ cup oil, cabbage and onions; sauté for 15-20 minutes, until cabbage is wilted and softened. 3. Add paprika, garlic powder, cumin, salt, allspice, cinnamon, pepper, ketchup and maple syrup; cook for another 5 minutes, until everything is incorporated. 4. Add water, stir and bring to a boil. Remove from heat and nestle ribs back into the cabbage. Cover tightly with lid and cook for 1½ hours. 5. Raise oven temperature to 450°F, uncover pot and cook for another 15 minutes, until browned. Garnish with fresh parsley.

Ribbing Your Tastebuds: Miami Meets Cabbage Crunch 102

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My Grandmother’s Chicken with Cabbage and Rice Serves: 6

This dish is reminiscent of a dish I grew up eating on Eruv Sukkos at my grandmother’s house. As most grandmother’s recipes go, there is no recipe, but this comes pretty close! 6-8 1 2 2 2 ¾ ½ 2 4 4 1 3

boneless, skinless chicken thighs (about 1-2 pounds) tablespoon lemon juice, plus more for serving teaspoons paprika teaspoons hawaij for soup teaspoons kosher salt, divided teaspoon freshly ground black pepper, divided cup olive oil, divided onions, thinly sliced cloves garlic, grated cups thinly shredded green cabbage (from about ½ head) cup long grain rice cups water Fresh dill, for garnish

1. Toss chicken with lemon juice, paprika, hawaij, ½ teaspoon salt and ½ teaspoon pepper. 2. Heat ¼ cup oil in a large braising pan or Dutch oven over medium-high heat. Brown chicken, undisturbed, until just cooked through, about 5 minutes per side. Transfer chicken to a plate. 3. Add remaining ¼ cup oil, onions, garlic, remaining 1½ teaspoon salt and remaining ¼ teaspoon pepper; sauté until golden, 15-20 minutes. 4. Add cabbage and continue to cook until wilted and beginning to brown on the edges, another 10-15 minutes. 5. Add rice and water; stir well, then return chicken to the pot. Bring to a boil, then lower heat and simmer, covered, for 2025 minutes, until rice is cooked through. Garnish with fresh dill and more lemon juice.

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THE OTHER SIDE OF THE CORK

MATAR BY PELTER:

Two Brothers, Two Wineries, One Passion BY: YA E L E . G E L L E R, M P H

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THE OTHER SIDE OF THE CORK

The Pelter Gin and Whisky finally made it to the United States a couple of months ago.

ith the beginning of a new year, we usually tend to look for what’s new — new wines, new wineries. Just as much as we do our introspection ahead of Rosh Hashana and Yom Kippur, we can and we should also revisit favorite dishes, restaurants and yes, wineries too. If you're as enthusiastic about wine, especially Israeli wine, as I am, then you've probably heard of Matar Winery, perhaps with my first writeup on this world-class winery a few years ago. Matar is located in Kibbutz Ein Zivan in the Golan Heights and was established by two brothers, Tal and Nir Pelter, in 2001. They released their first vintage in 2002. Tal and Nir grew up in a farming family, instilled with a love for hard work and cultivating the land of Israel. Almost 25 years ago, while Nir leaned toward entrepreneurship, Tal wanted to make a living from agriculture and set his sights on winemaking. After studying enology and viticulture in Perth, Australia, Tal returned to Israel. Nir, inspired by his brother’s passion, teamed up with him, and together they created a state-of-theart winery named simply "Pelter." Tal took on the role of winemaker, while Nir managed the business side of the winery. Though Pelter Winery wasn’t kosher at its inception, it quickly made a name for itself as a top boutique winery in Israel. It became part of an exclusive club of nonkosher Israeli wineries, alongside names like Margalit, Clos de Gat, Flam, Vitkin and Avidan. Pelter wines

garnered high praise and scores in international wine publications such as Robert Parker’s Wine Advocate, La Revue des Vins de France and Hugh Johnson’s World Atlas of Wine. The winery successfully exported wines to several countries without specifically targeting kosher consumers. In 2012, as part of their success and natural growth, Nir and Tal took the next big step — going kosher. Unlike Flam and Tulip, which fully transitioned to kosher wines with their 2010 vintages (followed by Avidan and Vitkin in 2013 and 2015, respectively), the Pelter brothers took a different route. Tal, deeply passionate about winemaking and

Tal and Nir grew up in a farming family, instilled with a love for hard work and cultivating the land of Israel.

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wanting to remain hands-on, didn’t want to give up control of the winemaking process, as kosher certification would require non-Jewish or fully observant Jewish workers to handle the wine from crushing through bottling. Instead, they built a second, fully kosher winery next to Pelter and named it “Matar,” which means "rain." This allowed Tal to continue working with his non-kosher Pelter wines, while overseeing the kosher wines at Matar. This innovative approach doubled the winery’s overall production, increasing it from 80,000 to over 200,000 bottles per year. Rather than producing kosher versions of Pelter wines, Tal created an entirely new line under the Matar label. The Matar wines are made from different grape varieties, blends and styles compared to the Pelter wines, using grapes from both the Golan Heights and other regions of Israel, such as the Judean Hills and, occasionally, the Negev Desert. In addition to wine, Tal also crafts various spirits, including gin, whisky and brandies made from dates and apples. On a visit to the winery in 2016 together with Gabriel, my husband, I had the privilege of tasting some of these directly from the barrel. I must say, they were both delicious and unexpected. The Pelter Gin and Whisky finally made it to the United States a couple of months ago, so check them out! L’chaim!

BELOW ARE GABRIEL’S TASTING NOTES FOR THE MATAR WINES CURRENTLY AVAILABLE ON THE MARKET: MATAR S. BLANC SÉMILLON, 2023 A white Bordeaux blend of Sauvignon Blanc and Sémillon from the winery’s vineyards in the Golan Heights. The nose is clean and aromatic, offering honeysuckle, freshly cut grass, lemon, grapefruit and mineral notes. Light to medium-bodied, with herbaceous flavors of lemon drops, citrus peels and salty minerals like slate and flint, balanced by bracing acidity and a refreshing minty bitterness on the finish. Stunning. MATAR CHARDONNAY, 2023 Forty percent of the wine was aged in French oak barrels. Aromas of baked apples, pears, lemon zest, melon, vanilla and almonds greet the nose. Medium-bodied with a slightly oily, yet vibrant, mouthfeel, the palate offers ripe apples, pears, honeydew, pineapple and lemon pith, with mediumplus acidity and a long, well-balanced finish. MATAR CUMULUS, 2021 A Bordeaux blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot, aged for 12-14 months in partially new French oak barrels. Dark garnet towards purple in color, with blackberries, cassis, raspberries and hints of green bell pepper, minerals and coffee on the nose. Medium-bodied with flavors of ripe blackberries, raspberries, plums and tobacco, along with bracing acidity and tannins. MATAR CABERNET SAUVIGNON, 2020 Made from 100% Cabernet Sauvignon, mostly from the Golan Heights, and aged for 15 months in new French oak barrels. Dark and inky black-purple in color, with intense aromas of blackberries, boysenberries, wild blueberries, green foliage and cracked pepper. Full-bodied and concentrated, yet austere, medium-plus acidity, with rich black fruits, olives and earthy minerals lingering on the powerful, polished and long finish. MATAR “CB” (CUMULONIMBUS), 2019 The winery’s flagship wine is a blend of Cabernet Sauvignon, Shiraz, Petit Verdot and Cabernet Franc, aged for 22 months in French oak. Deep purple in color, with aromas of ripe blackberries, currants, tea leaves and asphalt. Full-bodied, with layers of ripe black fruits, herbs, tobacco and spices, it offers medium acidity and chewy tannins that rise and coat the mouth on a long and plush finish. Needs a couple more years to settle, but has real aging potential.

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N EW Y EAR. SAME FOCUS.

better

SHOP^ WIT H FA M ILY scan me! 330 CENTRAL AVE. LAWRENCE, NY

68-18 MAIN ST. QUEENS, NY

1104 WILMOT RD. SCARSDALE, NY

711 CEDARBRIDGE AVE. LAKEWOOD, NJ

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Beyond the Lunch Line:

Dinner Inspiration from a School Kitchen

his year, I had the opportunity to cook dinner twice a week (in my spare time) in the Yeshiva I attended in Bet Shemesh. When planning the dinners, I had to consider a few factors. The meals had to, of course, taste amazing, but also be nutritious and have the ability to fuel the bochurim (students) to have energy needed for the long days of learning. I also had to use whatever ingredients I had on hand. Cooking for a Yeshiva in Israel is the definition of being resourceful. Over the course of the year, I learned many things, but in cooking, two of the major takeaways were to learn to utilize what you have on hand and prepare basic components to use later in different variations.

The meat sauce I developed over my year of Yeshiva cooking has truly proven to be a versatile staple and has become the foundation for many other meals. For example, this meat sauce can shine in a rice bowl variation, as shown here, or be used in dishes like sloppy joe or a classic bolognese served over pasta — the possibilities are endless! I’ve outlined some simple, yet delicious, accompaniments for whichever way you choose to serve your bowl. The secret is to let the meat cook for a while, which makes all the difference.

Rice or grain base

BY: Z A L M A N K L E I N

The magic of meat sauce:

Building the rice bowl:

Why rice bowls slap: Like all simple things, bowls need to be done just right. Layering the bowl so that you have all elements organized in a way that creates a perfect bite is key. The perfect bite is all about the combination of flavors and textures; salty, savory, crunchy, creamy and herbaceous notes hit you simultaneously — that is what makes rice bowls shine.

Rice bowls are the ultimate in versatility: As mentioned, I had to work with what I had and also keep things exciting, so while utilizing similar ingredients, I worked to change the flavor profiles in subtle ways to create new rice bowls that didn’t require much more than a few different spices or condiments. I share the various takes on condiments in the recipes in this section.

Meat sauce

Drizzle of choice

Any vegetable toppings of choice

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THE PROTEIN:

Perfect Meat Sauce

THE BASE:

Perfect Rice Basic Rice Serves: 6

This recipe works with any long grain rice like basmati or jasmine. The ratio is simple: 1 part rice to 2 parts water (i.e. 1 cup rice and 2 cups water). One cup of raw rice typically serves 3-4 people. This method is all about gentle steaming and is my favorite way to cook rice, whether for a small or large crowd. 1 1½ 3 ½

tablespoon avocado oil cups rice cups water or chicken broth teaspoon salt

1. Heat oil in a skillet over medium-high heat. Add dry rice and toast for a few minutes, just until fragrant. This step helps the rice kernels to not stick to each other. 2. Add water or broth. Bring to a boil, then lower the heat to the lowest setting. Cover the pot and cook for 15 minutes. Remove from heat and let it sit for five minutes. Fluff the rice with a fork.

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Meat Sauce Serves: 6

Don’t skimp on the cooking time — it will yield a super flavorful, tender meat sauce. See below for some variations. 2 2 3 1 1 1 1 1 2 2

tablespoons avocado oil pounds ground beef tablespoons tomato paste teaspoon freshly ground black pepper teaspoon paprika teaspoon garlic powder teaspoon onion powder cup tomato sauce cups water bay leaves Kosher salt, to taste

1. Heat oil in a pot or Dutch oven over medium-high heat. Add ground beef and brown well all over, breaking meat up with a wooden spoon.

2. Add tomato paste and spices; continue to cook for 2-3 minutes, stirring to incorporate, until fragrant and tomato paste has started to caramelize. 3. Add tomato sauce, water and bay leaves; bring to a boil, then lower heat and simmer, covered, for 2 hours. Season with salt, to taste.

CHANGE IT UP: • Make it Mexican: Add 2 tablespoons taco seasoning • Make it Mediterranean: Add 2 tablespoons shawarma seasoning • Make it Asian: Omit tomato sauce and replace with ½ cup store bought sesame teriyaki sauce and 1 tablespoon toasted sesame oil

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THE SAUCES:

Perfect Aioli and Chimichurri These sauces are delicious to drizzle on top of rice bowls, but can also act as marinades and sandwich spreads that last in the fridge for up to a week.

Roasted Garlic Aioli Yield: 1¾ cups

Mexican Aioli Yield: 1¾ cups

Heat 2 tablespoons avocado oil in a skillet over mediumhigh heat. Add 1 teaspoon chipotle powder, ½ teaspoon ground cumin and ½ teaspoon crushed red chili flakes (if desired). Toast spices just until fragrant, then remove from heat and set aside to cool. Once cooled, blend with 1½ cups mayonnaise, 10 roasted garlic cloves (see Roasted Garlic Aioli), the zest and juice of 1 lime, 1 tablespoon honey, ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper.

Preheat oven to 3500. Place 10 garlic cloves in an ovensafe ramekin. Drizzle with 2 tablespoons extra-virgin olive oil and cook for 10 minutes, until lightly golden brown, then set aside to cool slightly. Blend roasted garlic and oil with 1½ cups mayonnaise, 2 tablespoons lemon juice and 1 tablespoon honey. Season with kosher salt and freshly ground black pepper, to taste.

Basic Chimichurri Yield: 2½-3 cups

Mix 2 cups chopped fresh parsley, 3 tablespoons finely minced onions, 1 minced garlic clove, 1 cup avocado oil and ½ cup lemon juice or white vinegar. Season with kosher salt and freshly ground black pepper, to taste.

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Asian Aioli Yield: 1½ cups

Blend 1½ cups mayonnaise, 10 roasted garlic cloves (see Roasted Garlic Aioli), 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame seeds and 1 tablespoon toasted sesame oil until smooth.

THE TOPPING:

Perfect Pickled Vegetable This is the easiest recipe to remember because it’s my 3-2-1 method: 3 parts vinegar, 2 parts water, 1 part sugar (plus salt and pepper to taste). Use whatever quantities you desire. I like using white vinegar, but rice vinegar or apple cider vinegar work well too.

Scallion Chimichurri Yield: 2½-3 cups

Mix 2 bunches thinly sliced scallions, 2 finely minced garlic cloves, ½ cup avocado oil, ¼ cup rice vinegar, ¼ cup lemon juice and 1 tablespoon honey. Season with kosher salt and freshly ground black pepper, to taste.

Add 3 parts vinegar, 2 parts water and 1 part sugar to a saucepan over mediumhigh heat. Bring to a simmer and stir until sugar is dissolved. If desired, add some whole mustard seeds, coriander seeds and/or black peppercorns. Set aside to cool, then pour over vegetables of choice (cucumbers, radishes, carrots) in a jar. For best results, refrigerate for at least 24 hours before serving.

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CINNAMON CARDAMOM TWISTS By: Sivan Kobi ISSUE #51 Enjoy the warm aroma and flavor of cardamom in this take on cinnamon buns.

CRANBERRY CRUNCH COOKIES

MAPLE NUT PIE

By: Rosa Seidenwar

By: Miriam Pascal Cohen

ISSUE #21

ISSUE #51

These cookies lean on the combination of tart cranberries and sweet apples for the perfect handheld fall dessert.

This elevated version of pecan pie uses mixed nuts and the iconic flavor of maple.

Fall Desserts BY: ELISHEVA TAITZ

PUMPKIN PIE BAKLAVA By: Chanie Apfelbaum ISSUE #31 This Middle Eastern dessert takes on fallinspired flavors.

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This time of year, cozy up to one of these fall-inspired desserts with a cup of tea or coffee.

#yesitsontheapp

APPLE CIDER MUFFINS By: Ahuva Schwartz ISSUE #23 This one-bowl muffin recipe comes together in no time and is great for all year long.

APPLE AND HONEY COCKTAIL

APPLE CRUNCH GALETTE

SWEET POTATO PIE

By: Avi Pusateri

By: Susie Fishbein

By: Shifra Klein

ISSUE #40

ISSUE #20

ISSUE #16

An apple and honey cocktail is a surefire way to wow your guests.

A galette is a rustic dessert that is easy to prepare and even easier to eat!

Some classics never get old, and this one needs no explanation. It can be served alongside savory dishes or as dessert.

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