Fleishigs Magazine Issue 051 - September 2023 by Fleishigs Magazine

THE SUKKOT ISSUE

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EDITOR’S LETTER

THIS MONTH’S CONTRIBUTORS

BUTCHER’S CUT Short ribs

COOKBOOK Marblespoon at Home by Vera Newman

L’CHAIM Cool weather wines

RESTAURANT CHRONICLES Tabernacle Steakhouse and Tabernacle Winery

102 THE OTHER SIDE OF THE CORK 107 SOMETHING SWEET Seasonal pies 112 RECIPE INDEX

114 LAST BITE #yesitsontheapp

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EDITOR'S LETTER

AS I WRITE THIS LETTER, I have just said goodbye to my two oldest sons who are spending the year in Israel away from home. I sometimes have a hard time believing that my teenage kids are old enough to independently study abroad! With two young children at home as well, I am currently experiencing the fascinating dichotomy of how time can simultaneously pass so slowly (for instance, Shabbos afternoon entertaining a two year old!) and so quickly. If there is any time of year that reflects this opposing passage of time, it’s Tishrei and the Jewish holidays — we sometimes can’t wait until it's over, but then it passes in a blink of an eye. Personally, I cannot wait for the Jewish holiday season. My sons are coming back home and we will be spending time together as a complete family unit. The way Jewish holidays and traditions enhance our connection as a family is truly something I’m starting to appreciate so much more; it makes me realize how beautiful these traditions are — in its ideal format, they truly ground us and act as a form of connection that is difficult to achieve in a world ruled by our phones. While holidays and family gatherings look different for everyone, the Jewish holidays are always centered around a table full of food. Our focus for this

THE SUKKOT ISSUE

season was to share inspirational food content that would help make this season doable, which is why our Rosh Hashana issue came out so early (a full month before Rosh Hashana!). For the Sukkot issue, we focused on crowd pleasing, easy-to-execute recipes that you’ll be excited to make and serve, balanced by a few aspirational chef-driven recipes. Who better to share a Sukkot feast than Sivan Kobi, a true balabusta, who has taken the Instagram world by storm with her calming voice and well-done reels showcasing anything from no-rise challah to the dishes of her childhood. Sivan instills confidence into her followers and we knew we needed to bring some of that attitude to the pages of the magazine. Joining Sivan is an incredible lineup of amazing contributors, both new and familiar, to round out the incredible collection of recipes and tips that you will use all month long and beyond. Wishing you all a happy, healthy, sweet New Year filled with lots of feasts with your family and friends! 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 Chaya Rappaport KITCHEN ASSISTANT Sumer Sabooh TEST KITCHEN DIRECTOR Ella Safier CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt TILES www.tilebar.com DISTRIBUTOR Distribution Express distributionexpress1@gmail.com

www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors.

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

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

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.

VANESSA HABERMAN is a preschool teacher by trade with a passion for beautiful and fresh flavors. She shares easy cooking, menu planning and her love for all things tahini on Instagram @platesandpetals.

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.

CHAYA RAPPOPORT is a New York-based food stylist, recipe developer and writer. She enjoys hosting big dinners, teaching baking workshops and perusing local farmers’ markets. You can find her recipes on retrolillies.com and Instagram @retrolillies.

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.

VERA NEWMAN, a Panama City native, began her culinary journey standing on tiptoes on a stool in her mother’s kitchen. Vera runs a gourmet catering company and is the author of two cookbooks. She connects with people and shares her process, recipes, floral designs and presentations on Instagram @marblespoon.

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

ANNA RAHMANAN is a New Yorkbased writer and editor whose words have appeared in Time Out New York, Newsweek, the Huffington Post and Bon Appetit, among other outlets. You can follow her on Twitter @annarahmanan or Instagram @annabyrahmanan.

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

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

CHANA ZELDA WEISS is a mom of four, full-time support and HR manager and freelance food editor in Pomona, New York who loves to cook and entertain. You can find her and her sister Devorah on Instagram @thosesisterswhocook.

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BUTCHER'S CUT

BRAISE S H O RT R I B S A R E A LWAYS A C ROW D FAVO R I T E . H E R E A R E T H R E E B R A I S E D R EC I P E S T H AT A R E E ASY TO M AST E R. P LU S, S I N C E S H O RT R I B S L E N D T H E M S E LV E S TO T H E B E ST L E F TOV E RS, W E’ V E P ROV I D E D SO M E B O N U S L E F TOV E R R EC I P E S T H AT A R E SU R E TO P L E AS E .

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BUTCHER'S CUT

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

hort ribs are a cut of meat that can come from the chuck or plate section of the steer. The three-bone short ribs are from the plate, while the five-bone short ribs come from the chuck section. The ribs from the plate section tend to be more marbled, but generally speaking, both cuts cook and taste very similar. The most familiar cut of short ribs in the kosher market is flanken, a heimish staple beloved by many as the perfect cut for cholent. If you were to connect a few strips of flanken, you would be able to envision a rack of meat that is made up of a roughly 9-inch strip of bones with about 2 inches of meat on top. A more elegant way to cut flanken is to cut it into large chunks (as pictured here), which is known as “English-cut” or “gourmet” short ribs (as it’s known at our local kosher supermarkets). Because the best way to cook them is to braise in some sort of liquid, it’s also the perfect cut to make it in advance for a fall feast. Plus, short ribs reheat wonderfully.

Alternative Cuts: Want to make these recipes, but don’t have short ribs? Follow the recipes below using any of the following cuts: CHICKEN LEGS SECOND-CUT BRISKET CHUCK POT ROAST

SEPTEMBER 2023 Fleishigs

BUTCHER'S CUT

Coffee Rub Short Ribs Serves: 4-6

By: Elisheva Taitz

Short ribs are, hands down, what I want to eat every Friday night, but I was always a bit intimidated by them (especially the big bone-in ones). However, all they need is a simple braise to get mouthwatering results.

NOTES: • This recipe is incredibly versatile. You can use any spice rub you like and any favorite barbecue sauce or marinade for this; my personal favorites are Trader Joe’s or Rebbe’s Choice coffee rub and Bone Suckin’ Sauce or Chu’s Meat Market Small Batch KC Steakhouse Marinade. You can even use an Asian-style marinade for a different twist. • Find a variety of homemade spice rub recipes on the Fleishigs app. • I highly recommend an enamel cast iron braiser; I have a Lodge. • I’ve made this recipe many times without the sautéed onions and it works just fine! 2½-3 pounds bone-in English-cut short ribs (8-10 ribs) ¼ cup coffee rub 2 tablespoons olive oil, plus more as needed 2 onions, thinly sliced 1-2 tablespoons brown sugar 2 tablespoons balsamic vinegar 1-2 cups apple juice 1-2 cups barbecue sauce 1. Preheat oven to 325°F. Pat short ribs dry with paper towels. 2. Rub short ribs all over with coffee rub. This step can be done a day in advance; just refrigerate, uncovered, until ready to sear. Bring short ribs to room temperature, if possible, before searing. 3. Heat oil in an enamel cast iron braiser or Dutch oven. Sear ribs for 2-3 minutes per side, until browned; transfer to a plate. 4. Add onions and sauté for 5-6 minutes, until just translucent and starting to brown, adding more oil as needed. Add brown sugar and sauté for another 2 minutes, until sugar is dissolved and begins to caramelize. 5. Deglaze the pan with balsamic vinegar, scraping up the browned bits with a wooden spoon. 6. Add apple juice and barbecue sauce. Bring to a boil, then add the ribs back to the pan with any accumulated juices. Spoon some of the sauce over. Cover and braise in the oven for 3 hours, flipping halfway through, until fork tender.

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BUTCHER'S CUT

Better the second time around. Short Rib Gnocchi By: Elisheva Taitz

By now, my followers know that any time I make short ribs for Shabbos or Yom Tov, this leftover dish is sure to follow on Sunday or Monday. While I am so not a leftovers person, I am when it comes to this dish! Plus, with leftover shredded short ribs, a little goes a long way. I’ve done this with leftover shredded chicken (think chicken soup!) and diced corned beef too. 2 1 2-3 ½ 1-2

tablespoons oil, divided package gnocchi, such as Tuscanini cups shredded kale teaspoon kosher salt cups shredded leftover short ribs in sauce (recipe above)

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add gnocchi in a single layer and cook until lightly golden; transfer to a bowl. 2. Add remaining 1 tablespoon oil and kale; sauté until wilted, about 3-4 minutes. Season with salt. Add browned gnocchi back to the skillet. 3. Add meat and enough sauce to your liking. Mix to combine.

NOTES: • Before refrigerating the leftovers, I like to shred the meat from the bone while it’s still warm. It makes preparing this dish so much easier. • I prefer using Tuscanini mini gnocchi, which are always stocked in my pantry. I used to boil them according to the package directions, then brown them in a skillet. However, Danielle Renov once browned them straight from the package and my mind was blown. I’ve been doing it this way ever since — it takes mere minutes! (For frozen gnocchi, which is not usually pre-cooked, boil according to package directions, then brown in a pan if desired.) • Adjust the quantities as needed depending on how much leftover meat you have.

SEPTEMBER 2023 Fleishigs

BUTCHER'S CUT

Sweet and Smoky Short Ribs Serves: 4-6

By: Vanessa Haberman

The warm flavors and melt-in-your-mouth texture of these short ribs make them ideal for serving on a chilly Sukkos evening, but they’re honestly delicious anytime. The pomegranate molasses lends a tart element that pairs beautifully with the slow-cooked short ribs, making them a worthy addition to any meal. 3 tablespoons olive oil 2½-3 pounds bone-in English-cut short ribs (8-10 ribs) 2 onions, thinly sliced 1 teaspoon kosher salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika ½ tablespoon sweet paprika 2½ cups chicken broth or water ¼ cup pomegranate molasses 1. Preheat oven to 350°F. Pat short ribs dry with paper towels. 2. Heat oil in a skillet over medium-low heat. Add ribs to skillet and sear for 3 minutes per side, until golden brown. Transfer ribs to a roasting pan or baking dish. 3. Add onions and sauté until lightly golden brown. Remove from heat and season with salt. 4. Mix spices, then sprinkle generously over the short ribs, reserving 1 teaspoon of the mixture. Top with sautéed onions. 5. Pour broth and pomegranate molasses around the ribs, then season with reserved 1 teaspoon spice mixture. Cover tightly with foil and braise in the oven for 3 hours, until fork tender.

Smoke the competition. 28

Fleishigs SEPTEMBER 2023

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BUTCHER'S CUT

Make it a Pasta Party Short Rib Pappardelle By: Vanessa Haberman

This is by far my favorite way to use shredded leftover short ribs. The earthiness from the mushrooms pairs perfectly with the smoky meat and the chestnuts give a welcome texture.

NOTE: Adjust the quantities as needed depending on how much leftover meat you have. 1 1 ½ 1-2 1

tablespoon oil (8-ounce) package baby bella mushrooms, sliced teaspoon kosher salt cups shredded leftover short ribs bag roasted chestnuts, such as Galil, chopped

½ 1

⅓

cup chicken broth (8-ounce) package pappardelle pasta, such as Trader Joe’s, cooked according to package directions cup toasted pine nuts, for garnish Chopped fresh herbs, for garnish

1. Heat oil in a large skillet over medium-high heat. Add mushrooms and sauté until tender and golden, about 15 minutes. Season with salt. Add shredded short ribs, chestnuts and chicken broth. 2. Add cooked pasta; toss to coat. Garnish with pine nuts and fresh herbs.

SEPTEMBER 2023 Fleishigs

BUTCHER'S CUT

Aleppo Hot Honey Short Ribs Serves: 4

By: Chaya Rappoport

As someone who loves all things spicy, I can’t get enough of hot honey. I’m never without a bottle in my pantry. It doesn’t usually last long, which makes sense, given that I use it on everything from eggs to salad. One of my favorite ways to mimic the flavors of hot honey is in a savory meat dish, like these short ribs. Coated in a bright, flavorful spice rub, these short ribs are cooked low and slow to ensure that the heat of the chilis mingle with the honey long enough to result in sweet and savory ribs that are fall-off-the-bone tender.

Comin' in hot.

NOTE: If you can’t find dried chilis, you can simply omit them and use hot honey (such as Mike’s or Trader Joe’s) instead of honey. 2½-3 pounds bone-in, English-cut short ribs (8-10 ribs), at room temperature 1 tablespoon sweet paprika 1 tablespoon hot smoked paprika 1½ teaspoons Aleppo pepper, plus more for serving 1 teaspoon kosher salt ½ teaspoon sumac ¼ teaspoon cayenne pepper ¼ teaspoon freshly ground black pepper 1 tablespoon olive oil 4 shallots, thinly sliced 2 tablespoons tomato paste 2 tablespoons pomegranate molasses 4-5 whole dried chilis ½ cup honey 3 cups beef broth 1 cup red wine 1. Preheat oven to 325°F. Pat short ribs dry with paper towels. 2. Mix sweet paprika, hot smoked paprika, Aleppo pepper, salt, sumac, cayenne pepper and black pepper; rub all over short ribs. 3. Heat olive oil in a large Dutch oven over medium heat. Sear short ribs until golden brown, about 6 minutes per side. Transfer short ribs to a plate. 4. Add shallots to the pot and sauté for 4-5 minutes, using a wooden spoon to scrape up any browned bits from the meat.

Fleishigs SEPTEMBER 2023

5. Lower heat and add tomato paste; cook undisturbed for 2 minutes, until bright red in color. Stir to incorporate into the shallots, then add pomegranate molasses and stir once more.

8. Let ribs cool slightly, then gently transfer them to a serving platter. Pour the liquid into a saucepan over medium heat and let boil for 10-12 minutes, until reduced, thickened and glossy.

6. Raise heat to medium. Add dried chilis and honey; once honey bubbles, add beef broth and wine. Stir to combine and let come to a low boil, 2-3 minutes.

9. To serve, glaze short ribs with the reduced liquid, then sprinkle with more Aleppo pepper.

7. Remove from heat and return short ribs to the pot. Cover and braise in the oven for 3½-4 hours, until fork tender.

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VISIT US ONLINE AT MOSAICAPRESS.COM Mosaica Press books are available for purchase online or at your local Jewish bookshop.

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Yoel Berman Read the firsthand accounts of frum olim on the joys, challenges, and opportunities in fulfilling the mitzvah of settling in Eretz Yisrael.

Rochel Miller and Rebecca Allen Deep Torah ideas combined with practical exercises and catchphrases to help women understand who they are and create a life and marriage brimming with simchah.

Dr. Shalom Augenbaum Navigating 21st-century parenting in our changing world is not easy. Reconnect with your innate wisdom and learn to parent intentionally rather than merely reacting to behaviors.

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An enriching exploration of the weekly parashah, with a thoughtful insight for every aliyah that corresponds to the seven days of the week. Available in both full-sized and pocket versions.

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.

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COOKBOOK

A Cookbook That Defines the Kosher Cook of Today R E V I E W BY: S H I F R A K L E I N R EC I P E S BY: V E R A N E W M A N

MARBLESPOON AT HOME: A COLLECTION OF COLORS, FLAVORS, AND PRACTICAL EVERYDAY RECIPES By: Vera Newman Publisher: Artscroll Release Date: November 8, 2023 Price: $36.99

Fleishigs SEPTEMBER 2023

osher cuisine of today is hard to define. Walk into any kosher kitchen and you will be met with an amalgamation of traditional food combined with an abundance of new, exciting kosher ingredients and flavor profiles that can’t really be pinned down to one specific type of cuisine. Kosher food is so much more than deli and the typical “kosher aisle” offerings that most Americans associate as kosher and Jewish food. At Fleishigs, we are all about presenting kosher food in a modern way and celebrating the people who enhance the kosher experience. Vera Newman is one of those people, and her new book, Marblespoon at Home, clearly reflects that mission. Vera grew up in Panama City and was raised in a predominantly Syrian community by an American-Moroccan mother and Israeli father with Syrian roots. She currently lives in Detroit with her husband and four children. Her exposure to many different cuisines is www.fleishigs.com

COOKBOOK

what inspires her cooking and is clearly injected throughout Marblespoon at Home, the newly released cookbook in the impressive Artscroll cookbook lineup. Vera’s first cookbook, The Marblespoon Cookbook, was released during the pandemic and both books were styled and photographed entirely on her own, a reflection of her creativity and passion. Vera’s book encompasses the fusion of her current life and the melting pot of cultures that is her background. For example, her mechshi recipe starts off traditionally in the allspiceinfused stuffing, but the zucchini is braised in a sauce with tamarind (the traditional sweetener of choice), as well as apricots and tomato paste to elevate the traditional dish. Her meatball soup (recipe follows) offers an update on the classic Jewish chicken noodle soup with meatballs as the protein and a tomato broth. Her spiced salmon (recipe follows) offers a unique blend of spices and a delicious crunchy topping, an easy and delicious update to any typical roasted salmon recipe. As Vera shares in her introduction, “A brand new repertoire of the same type of recipes you’ve been loving: bold, colorful, family friendly, practical, flavorful, and approachable. Low effort–high reward recipes you’ll keep coming back to, time and time again.” This is the kind of cooking that is relatable to all cooks, with unique flavors that truly make kosher cuisine proud.

Recipes reprinted with permission from Marblespoon at Home by Vera Newman

ULTIMATE KALE SALAD Pareve | Yields 2-4 servings

At the beginning of each week, I like to wash a bunch of hearty kale and store it in the fridge to make myself yummy and healthy lunches during the week. I was really going to name this salad “food prep salad” because it has some of the components I prepare on Sundays for my salads during the week: sautéed mushrooms and roasted butternut squash are the perfect addition to my ultimate kale salad! INGREDIENTS 4 oz kale, chopped ½ cup sweet mini peppers, cut into rounds ½ cup cherry tomatoes, halved 1 avocado, sliced ½ cup dried cranberries ½ cup chopped candied pecans ROASTED BUTTERNUT SQUASH ½ lb butternut squash, peeled and cubed 2 Tbsp olive oil or olive oil spray ¼ tsp sea salt pinch black pepper SAUTÉED MUSHROOMS 1½ Tbsp olive oil 1 (8-oz) container white mushrooms, sliced ¼ tsp sea salt CREAMY APPLE CIDER DRESSING ¼ cup apple cider vinegar 3 Tbsp honey 2 Tbsp extra virgin olive oil 1 Tbsp mayonnaise ½ tsp ground mustard ¼ tsp garlic powder ¼ tsp sea salt ⅛ tsp black pepper

1. Prepare the roasted butternut squash: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the cubed butternut squash on prepared baking sheet in a single layer. Spray or drizzle with olive oil; season with salt and pepper. Roast for 25-28 minutes. 2. Prepare the sautéed mushrooms: Heat oil in a frying pan over medium heat. Add mushrooms; sauté until soft, about 5 minutes. Season with salt. Stir; set aside. 3. Prepare the creamy apple cider dressing: In a glass jar, combine all dressing ingredients; whisk or shake until emulsified. Taste; adjust seasonings, if necessary. 4. To assemble: Place a bed of kale onto a large platter or into a large bowl. Top with roasted butternut squash, sautéed mushrooms, peppers, cherry tomatoes, avocado, dried cranberries, and candied pecans. 5. Immediately before serving, drizzle with dressing and toss to coat.

TIP: Refrigerated dressing will stay fresh in an airtight container for about 2 weeks. Roasted butternut squash and sautéed mushrooms will stay fresh in an airtight container for up to 5 days when stored in the fridge.

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MEATBALL NOODLE SOUP Meat | Yields 6-8 servings

If your kids are spaghetti-and-meatballs fans and they love soup, they’ll love this cozy take on the classic dish. I dream about this soup and it is actually one of my go-to dinners in the winter, because to me, this is the epitome of comfort food, and when comfort food is also kid friendly, I call that a massive win! MEATBALLS 1 lb ground beef ½ small onion, minced (about ¼ cup) 2-3 Tbsp fresh parsley, chopped ½ tsp allspice ½ tsp sea salt ¼ black pepper 1 Tbsp oil SOUP 2 Tbsp oil 1¼ cup extra fine egg noodles, lightly crushed, or vermicelli 3 frozen garlic cubes ¼ cup tomato paste 4 cups chicken broth 3 cups water 1 chicken bouillon cube 1 tsp garlic powder 1 tsp sea salt ½ tsp black pepper fresh parsley, for garnish, optional 1. In a bowl, mix beef, onion, parsley, salt, and pepper until just combined. Form 25 mini meatballs, approximately the size of a quarter. 2. Heat a saucepan over mediumhigh heat. Add oil; sear meatballs on both sides, about 1-2 minutes per side. Transfer meatballs to a plate. 3. Reduce heat to medium. Add noodles; sauté for 30 seconds. Add garlic cubes and tomato paste, stirring well. Cook for 1 minute, stirring constantly.

TIP: This soup can be kept frozen for 2-3 months when properly stored in an airtight container. Defrost overnight in the refrigerator. Heat, covered, on the stove over low heat until heated through.

4. Add chicken broth, water, bouillon cube, garlic powder, salt, and pepper. Stir well. Add meatballs; bring to a boil. 5. Reduce heat to low; simmer, uncovered, for 20 minutes. Garnish with parsley before serving.

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SPICE-RUBBED SALMON Pareve | Yields 6-8 servings

I love a salmon recipe that is as delicious right out of the oven as when it is eaten at room temperature. If you are like me, this one is for you! Perfect for those late summer seudas shlishis, to feed a crowd or for Sunday brunch! The pecan-dill topping is completely optional, but it definitely adds a delicious touch and makes for a beautiful presentation! INGREDIENTS 1 (2-3 lb) side salmon, skin on 1 Tbsp olive oil SPICE RUB 3 Tbsp olive oil 2 frozen garlic cubes 1 Tbsp brown sugar 1 tsp garlic powder 1 tsp paprika 1 tsp salt ⅛ tsp cumin ⅛ tsp turmeric ⅛ tsp coriander PECAN-DILL TOPPING ¼ cup extra virgin olive oil 2 Tbsp candied pecans, lightly crushed 2 Tbsp fresh dill, chopped 1 large lemon, zested ¼ tsp crushed red pepper ¼ tsp sea salt 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Place salmon on prepared baking sheet. Brush olive oil over the surface of the salmon. 3. Prepare the spice rub: In a small bowl, combining all spice rub ingredients to form a paste. 4. Smear rub on the salmon, making sure to cover the entire surface. 5. Bake for 20-25 minutes or until desired doneness is reached. 6. Sprinkle with nut-dill topping, if desired, for a beautiful presentation.

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Stuff and Be Stuffed 38

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BY: A D I N A S I L B E R M A N T H E T R A D I T I O N O F E AT I N G ST U F F E D FO O DS D U R I N G T H E H O L I DAY O F SU K KOS H O L DS D E E P C U LT U R A L A N D SY M B O L I C S I G N I F I CA N C E .

Sukkos commemorates the period when the Jewish people wandered in the desert after their exodus from Egypt, living in temporary huts, or sukkahs. Stuffed foods, such as kreplach or stuffed cabbage, reflect the idea of sustenance and abundance. They symbolize the harvest season and the bountiful blessings received from the land. Additionally, the act of stuffing food represents the protection and shelter provided by the sukkah itself, as well as the unity and togetherness experienced during the holiday. By partaking in these stuffed delicacies, we express gratitude to God for the plentiful good things in our lives.

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WHAT BETTER STUFFED FOOD TO EAT OVER SUKKOS THIS YEAR THAN BOREKAS? While the delectable filled pastries have become synonymous with Israeli cuisine, they have transcended borders and found their way into culinary traditions across the globe, each adding their own unique twist to the traditional recipe. From Turkish borek and Greek spanakopita to Algerian sambusak and Armenian borek and countless other iterations, it’s a testament to the universal appeal of borekas that every culture has embraced and made their own version. Exploring the world of borekas unveils a delicious tapestry of flavors, textures and fillings, uniting nations through their shared love for these irresistible pastries.

FUN FACT: In Israel, the shape of a boreka indicates what filling it contains, allowing eaters to easily distinguish between, for example, a cheese or potato boreka. From a kosher regulation perspective, it’s not permissible to make a boreka filled with potato in the same shape typically used for cheese-filled ones. This is done to prevent any confusion or mistakes that could arise when consuming the borekas at the wrong time or with the wrong type of food. Square-shaped borekas are generally nondairy, while triangular ones are usually dairy.

Wrap it Up

Borekas are traditionally made using puff pastry dough, which is easy to find in the frozen section to allow you to make homemade borekas at home. However, egg roll and wonton wrappers, filo dough and rice paper are all great wrapper options as well. Here are the non-dairy brands of puff pastry that we love: •

Mazor’s Puff Pastry Squares: These are available in larger 10-pack squares or smaller 36-pack squares. They puff up beautifully and are ideal for quick and easy borekas.

•

Pepperidge Farm: This product has been around for decades and is widely available in most supermarkets throughout the United States.

•

Tnuva Puff Pastry: This one is a specialty product, found mainly in larger kosher supermarkets or Israeli markets. The dough is thick, solid and puffs up well. Similarly to Pepperidge Farm, it comes in a large sheet that you can cut to size. SEPTEMBER 2023 Fleishigs

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Kapusta z Grzybami Borekas Yield: 36 mini borekas

This recipe draws inspiration from my Polish heritage, featuring a mouthwatering filling of sauerkraut and mushrooms. The choice to make these borekas mini is a nod to the Polish pierogi, which often include this sauerkraut and mushroom filling.

NOTE: The filling can be prepared up to 3 days in advance and kept in the fridge until ready to use. FOR THE FILLING: ¼ cup olive oil 1 large onion, diced 2 cloves garlic, grated ½ teaspoon onion powder ½ teaspoon red pepper flakes (optional) ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 16 ounces mushrooms, diced 16 ounces sauerkraut 2 eggs, beaten FOR THE BOREKAS: 36 puff pastry squares, such as Mazor’s, thawed Dijon mustard, plus more for serving 1 egg, beaten Poppy seeds, for topping 1. Heat oil in a large skillet over medium-high heat. Add onions, garlic, onion powder, red pepper flakes (if desired), salt and pepper; sauté until translucent and golden, about 10 minutes. 2. Add mushrooms and sauté until softened and lightly golden, about 12 minutes. Add sauerkraut (with all the juice) and stir. Lower heat to medium and cook, covered, for 20 minutes, stirring every 5 minutes. Remove from heat and set aside to cool slightly. 3. Add eggs and mix well. Set aside for 10 minutes before using. 4. Preheat oven to 400°F. Line 2 baking sheets with parchment paper; set aside. 5. Working with one puff pastry square at a time with a corner pointing down, brush ½ teaspoon Dijon mustard on half of the square. Add 1 tablespoon filling on top of the mustard, then fold in half to form a triangle, enclosing the filling. Use your fingers to seal the edges of the triangle by pressing down firmly. Repeat with remaining puff pastry squares and filling. 6. Arrange borekas on the prepared baking sheets, brush with beaten egg and sprinkle with poppy seeds. 7. Cook for 20-25 minutes, until crisp and golden brown. Serve hot with Dijon mustard.

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It's a family affair.

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Family-Style Boreka “Sandwich” Serves 8-10

In Israel, the classic potato boreka is often enjoyed as a sandwich, commonly filled with ingredients like sliced hard-boiled eggs and pickles, accompanied by resek (grated tomato) and schug (spicy pepper condiment). This particular boreka takes the concept of a sandwich to the next level, as it’s already filled and baked with the ingredients. 5-6 2 ½ 2 2 4 2 3 2 1

medium/large Yukon Gold potatoes, peeled cloves garlic, grated cup extra-virgin olive oil teaspoons kosher salt tablespoons za’atar, plus more for topping hard-boiled eggs, roughly chopped Roma tomatoes, roughly chopped tablespoons finely chopped fresh basil puff pastry sheets, thawed beaten egg Schug, for serving

1. Add potatoes to a pot and cover with cold water. Bring to a boil and cook until potatoes are fork tender. Strain and mash. You should get about 4 cups of mashed potatoes. 2. Mix mashed potatoes with garlic, olive oil, salt and za’atar; mix well. Fold in hardboiled eggs, tomatoes and basil. 3. Preheat oven to 400°F. Line 2 baking sheets with parchment paper; set aside. 4. Spread half the filling on half of a sheet of puff pastry, then fold the puff pastry over the filling. Use your fingers to seal the edges of the rectangle by pressing down firmly. Repeat with the second sheet of puff pastry and filling. 5. Place each boreka on a prepared baking sheet, brush with beaten egg and sprinkle with za’atar. 6. Bake for 30 minutes, until crisp and golden brown. Let cool for 5 minutes before slicing. Serve hot with schug.

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Boreka Siniya Serves: 20

The addition of tahini in this boreka keeps the meat juicy and flavorful despite it being cooked twice.

NOTES: • I recommend Mighty Sesame Co. tahini, which comes in a squeeze bottle and is the perfect consistency for this recipe. • The filling can be prepared up to 3 days in advance and kept in the fridge until ready to use. 1 ¼ 1 2 ½ ¼ ¼ ¼ 2 2 ¾ ½ 20

pound ground beef cup olive oil large onion, diced cloves garlic, grated teaspoon kosher salt teaspoon freshly ground black pepper cup ketchup cup canned crushed tomatoes tablespoons paprika red bell peppers, seeded and diced cup minced fresh parsley cup toasted pine nuts (5x5-inch) puff pastry squares, thawed Tahini (see head note) 1 egg, beaten Toasted sesame seeds

1. Heat a large skillet over medium-high heat. Add ground beef and, breaking it up with a wooden spoon, brown until just cooked through; transfer to a plate. 2. Add olive oil, onions, garlic, salt and pepper; sauté until onions are translucent, about 10 minutes. 3. Add ketchup, tomatoes and paprika and cook for 5 minutes. Add peppers, then lower heat and cook, covered, for about 10 minutes, until peppers are softened. Uncover, raise heat and cook for another 5 minutes. Return meat to the skillet and mix. 4. Fold in parsley and pine nuts. Remove from heat and set aside to cool slightly. 5. Preheat oven to 400°F. Line 2 baking sheets with parchment paper; set aside.

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6. Working with one square of puff pastry at a time, place 2-3 tablespoons of filling on one half. Drizzle about 2-3 teaspoons of tahini on top of the meat, then fold square in half to form a smaller rectangle, enclosing the filling. Use your fingers to seal the edges of the rectangle by pressing down firmly. Repeat with remaining puff pastry squares and filling. 7. Arrange borekas on the prepared baking sheets, brush with egg and sprinkle with sesame seeds. Bake for 25-30 minutes, until crisp and golden brown.

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Borekas gone wild. 46

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Potato and Pea Borekas with Peanut Mint Chutney Yield: 20 borekas

Filled with Indian-inspired flavors, these borekas are paired with a bright and delicious mint chutney. The chutney is versatile and can even be used as a dip for challah or alongside grilled or roasted chicken, meat or fish.

NOTE: The filling can be prepared up to 3 days in advance and kept in the fridge until ready to use. FOR THE FILLING: 5-6 medium/large Yukon Gold potatoes, peeled ¼ cup boiling water or reserved potato water ¼ cup (½ stick) non-dairy butter substitute 1 cup thawed frozen or cooked fresh peas 2 cloves garlic, grated 1 teaspoon kosher salt ¼ teaspoon black pepper ½ teaspoon curry ½ teaspoon turmeric ¼ teaspoon cumin ¼ teaspoon coriander FOR THE BOREKAS: 20 puff pastry squares, thawed, or wonton wrappers 1 egg, beaten Flaky salt Peanut Mint Chutney, for serving 1. Add potatoes to a pot and cover with cold water. Bring to a boil and cook until potatoes are fork tender. Strain and mash. You should get about 4 cups of mashed potatoes. 2. Mix mashed potatoes, boiling water, butter, peas, garlic, salt, pepper, curry, turmeric, cumin and coriander. Taste and adjust seasonings as desired. 3. Preheat oven to 400°F. Line 2 baking sheets with parchment paper; set aside. 4. Working with one puff pastry square at a time with a corner pointing down, add 2-3 tablespoons filling, then fold in half to form a triangle, enclosing the filling. Use your fingers to seal the edges of the triangle by pressing down firmly. Repeat with remaining puff pastry squares and filling. 5. Arrange borekas on the prepared baking sheets, brush with egg and sprinkle with flaky salt. Bake for 25-30 minutes, until crisp and golden brown. Serve hot with chutney.

Peanut Mint Chutney Yield: 2 cups

Blend 1½ cups fresh cilantro, ¾ cup fresh mint, ⅔ cup toasted peanuts, ½ small roughly chopped onion, 2 green chilies, 4 garlic cloves, the juice of 1 lime, 2 tablespoons water, 1 teaspoon maple syrup and ½ teaspoon kosher salt. Add more water, 1 tablespoon at a time, as needed. SEPTEMBER 2023 Fleishigs

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Chocolate Almond Boreka Cake Serves: 6-8

Think of this as a lazy homemade croissant. The almond filling becomes fluffy when baked and the chocolate spread turns the inner layers of the puff pastry into an ooey-gooey delight. You’ll want to make this again and again. FOR THE FILLING: 1 stick (½ cup) non-dairy butter substitute, softened ¾ cup confectioners’ sugar 2 eggs 1¾ cups ground almonds ¼ teaspoon almond extract 1 teaspoon pure vanilla extract 1 teaspoon baking powder 1 teaspoon kosher salt FOR THE BOREKA: 1 sheet puff pastry, thawed 1 cup Israeli chocolate spread, such as Shachar, warmed to spreadable consistency ¼ cup (½ stick) non-dairy butter substitute, melted ½ cup sliced almonds Confectioners’ sugar, for dusting 1. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside. 2. Beat butter and confectioners’ sugar until well combined. Add eggs and beat until fluffy. Add ground almonds, almond extract, vanilla, baking powder and salt; beat until incorporated. 3. Spread chocolate spread over half of the sheet of puff pastry, leaving about a ½-inch border around the edges. Top chocolate with the almond mixture, then fold the puff pastry over the filling, creating a large rectangle. Use your fingers to seal the edges of the rectangle by pressing down firmly. 4. Place boreka on the prepared baking sheet, brush with melted butter and sprinkle with sliced almonds. 5. Bake for 30 minutes, until crisp and golden brown. Let cool completely, then dust with confectioners’ sugar right before serving.

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It’s the month of Sivan

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BY: A N N A R A H M A N A N R EC I P E S BY: S I VA N KO B I P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

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or Sivan Kobi, the onewoman show behind popular Instagram account Sivan's Kitchen, her culinary career is about teaching as much as it is about cooking. "I feel like my success today is not only tied to good Instagram videos and beautiful photos, but also about how I explain things," says the 47-year-old former Hebrew school teacher and fitness instructor. Her background in teaching comes across in her ability to present recipes in an approachable, aesthetically pleasing manner and seems to be a major factor in her impressively quick rise on Instagram. Kobi is obviously onto something, as proven by her 180,000+ dedicated Instagram followers who are clear fans of both the recipes she shares on the platform and the simple, straight-up way she showcases her signature MiddleEastern-California fusion cuisine. Although her page is filled with all sorts of how-tos, from barbecue tips to salad recipes, breakfast ideas and delicious dips, it’s Kobi’s baking abilities that draw the most attention, a fact that comes as no surprise given her family’s history. Kobi was born in Israel but, when she was 2 years old, her father, a baker, decided to move the family to California and open a bakery there, following in the footsteps of his own father, who operated similar businesses in Israel after the Holocaust. "In 1980, we moved to Los Angeles (where I still live) and my father immediately opened his first bakery called Sherman’s bakery," she recalls. "It wasn't kosher, but it was the only bakery back then selling Jewish foods like challahs, sufganiyot, Passover desserts and more. My mom worked in the front

of the store and my dad was the baker. I would often spend all day there helping after school. Everyone back in the day knew Sherman's — it was an institution in Los Angeles!" In the ensuing decades, Kobi got married to a fellow Israeli, had children and grandchildren and, inspired by her family's background in baking, started a cake business with her sister, which she eventually took on all on her own. Her original Instagram account was dedicated to her cake business. "I was a one-woman show, making cakes from my own kitchen for baby showers, birthdays, weddings and various celebrations. At a certain point, I knew I needed a break. I started the cake business as a passion, but between moving and my daughter getting married, I took a break from the business and from Instagram." During the pandemic, Sivan’s daughter came home to spend Shabbat and suggested that her mother get back on Instagram. "She noticed the counter, which was filled with baked goods and pots with different foods and she said to me, ‘Ima, why don't you share this stuff on social media? My friends would love to see all of this!’" The rest, as they say, is history. Most of Sivan’s following came postCOVID. "On all aspects, from posting and sharing to talking to people through direct messages, I was still new to social media," she says. "But the feedback from the community was amazing and it pushed me to share and learn more." Kobi’s perseverance has paid off in

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more ways than one. For instance, she was recently flown across the country to lead her first demo for a crowd of fans. Comments from her followers on a regular basis clearly showcase the impact she's had on all sorts of people without even meeting them in person. "I started noticing that people who never made challah would tell me that they started making it because of me," she proudly states. "I also think my success is directly related to Shabbat. A lot of people have told me that they felt disconnected from it, but have started observing Shabbat in their own ways because I make it look easy."

"I also think my success is directly related to Shabbat. A lot of people have told me that they have started observing Shabbat in their own ways because I make it look easy."

And as with relationships, even virtual ones, learning goes both ways. When asked about what she discovered about herself and her own cooking since building her social media page, Kobi opens up about the importance of honesty. "You can't lie about how you're making something; if people try your recipes, they will expect similar results," she says. "The one thing I would never want to do is lie to my followers." As for tips for folks who want to kick off a similar career path, Kobi has three: share everything authentically and naturally, try to get yourself out there through collaborations and engage with your audience. "There are days I spend hours answering comments and direct messages," she says. "People really like to connect, so make sure that even if someone is just sending you a heart, you send one back." If Kobi’s work and success within the culinary world demonstrate anything, it’s that her words of advice are worth paying attention to.

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Challah Crispy Sesame Challah Yield: 2 challahs

Challah, the holiest bread of all, can be vegan too! In fact, it’s so delicious and fluffy. The crispy outer crust comes from this challah bath trick. The best part about this recipe is that it’s all done at once without needing to bloom the yeast! 4 ½ ¼ 1 1 1¼ 3

cups all-purpose flour cup sugar cup olive oil, plus more for coating the dough heaping tablespoon active dry yeast tablespoon kosher salt cups warm water cups sesame seeds, for topping

1. Mix flour, sugar, oil, yeast and salt in the bowl of a stand mixer fitted with a dough hook attachment. With the mixer on low, slowly add water until a moist dough forms. Knead dough for about 12 minutes. Alternatively, mix all ingredients in a bowl and knead by hand for about 15 minutes. 2. Once the dough forms, drizzle a little oil on top. Cover with plastic wrap and a clean kitchen towel, then set aside to proof for 1½-2 hours. 3. Divide dough into 8 equal portions and roll each portion into a smooth ball; cover and set aside to proof for another 20 minutes. Roll each ball into a 14-inch strand (strands should be fatter in the center and more tapered at the ends). Dust with flour and connect 4 strands at the top. Braid. Repeat with remaining strands. 4. Place sesame seeds on a baking sheet. Grab a bowl of room temperature water and submerge challahs into the water. Shake off water and dip into sesame seeds, coating the entire challah thoroughly. 5. Place challahs on a baking sheet and let rise for another 20-25 minutes. 6. Preheat oven to 375°F. Bake for about 40 minutes, until golden brown.

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Mushroom Challah Appetizers Yield: 16

These appetizers, which resemble mini pizzas, would also work well with puff pastry squares. Don’t skip the ras el hanout — it’s a wonderful Moroccan spice blend that is warm and slightly spicy. Baharat and garam masala are good stand-ins. 2 1½ ⅓ 2 2 1 1 1 ⅓ 2 ½ 1

onions pounds mixed mushrooms (I prefer shiitake and baby bella) cup vegetable oil cloves garlic, minced teaspoons kosher salt teaspoon freshly ground black pepper teaspoon paprika teaspoon ras el hanout cup toasted pine nuts tablespoons cornstarch, dissolved in 2 tablespoons water bunch fresh parsley, chopped Challah Dough (recipe above), after the first rise egg, beaten Sesame seeds, for topping Tahini, for serving

1. Add onion to the bowl of a food processor fitted with the S-blade attachment; pulse until finely chopped, then transfer to a bowl. Add mushrooms to the food processor and pulse until finely chopped.

2. Heat oil in a large skillet over medium heat. Add onions and sauté until lightly golden, about 5 minutes. Add garlic and sauté for another 1-2 minutes, until fragrant. Add mushrooms and sauté until golden, about 10 minutes. 3. Season with salt, pepper, paprika and ras el hanout. Add toasted pine nuts and the cornstarch slurry; mix until slightly thickened. 4. Strain mixture through a sieve to drain. Let cool completely, then fold in the parsley. 5. Once challah dough has risen, separate it into 120-gram balls. Cover and let proof for another 20 minutes. 6. Preheat oven to 350°F. On a floured surface, working with one ball at a time, flatten it using the bottom of a glass cup. Place a spoonful of filling into the center of the dough. Repeat with remaining dough and filling. 7. Arrange on a parchment-lined baking sheet. Brush the exposed dough with egg wash and sprinkle with sesame seeds. Bake for about 30 minutes, until rich in golden color. Serve with tahini.

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Salads & Sides

Roasted Red Cabbage Wedges Serves: 4-6

Serves: 6-8

No matter what kind of event, dinner or lunch I’m hosting, I’ll always serve crispy artisan romaine lettuce spears and drizzle with my favorite dressing. It’s the one salad that I can never make enough of. Here is an updated version with roasted red cabbage wedges, but the same delicious dressing.

This salad is filled with ingredients I love the most in one bowl. I make it weekly because my girls and I are always craving it.

NOTE: • The roasted cabbage can be made up to 2 days in advance and refrigerated until ready to serve.

Fresh Chickpea Salad

FOR THE VINAIGRETTE: ¼ cup olive oil ¼ cup fresh lemon juice 1 small shallot 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper FOR THE SALAD: 1 (15.5-ounce) can chickpeas 1 teaspoon olive oil ½ teaspoon freshly ground black pepper ½ teaspoon paprika ½ teaspoon sumac 4 Persian cucumbers, thinly sliced on the bias 1 (14-ounce) can hearts of palm, sliced 1 ripe avocado, cubed 2 tablespoons raw pumpkin seeds Fresh mint, for garnish 1. Preheat oven to 400°F. Blend vinaigrette ingredients until smooth. Refrigerate until ready to use. 2. Toss chickpeas with olive oil, pepper, paprika and sumac. Arrange on a parchment-lined baking sheet and cook for 15 minutes. 3. Lightly toss cucumbers, avocado, hearts of palm, pumpkin seeds and crispy chickpeas with vinaigrette. Garnish with fresh mint.

• I like a combination of tarragon, parsley and chives, but any fresh herbs work here. FOR THE ROASTED RED CABBAGE: 1 head red cabbage, cut into 8 wedges ¼ cup grapeseed or avocado oil 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 cup chopped fresh herbs (mix tarragon and parsley and chives), for serving FOR THE CHALLAH CROUTONS: 2 cups cubed leftover challah 1 tablespoon olive oil ½ teaspoon kosher salt FOR THE DRESSING: ⅓ cup olive oil ⅓ cup fresh lemon juice ¼ cup whole grain Dijon mustard ¼ cup honey or maple syrup ¼ cup rice vinegar 3 cloves garlic 1½ teaspoons kosher salt 1 t teaspoon freshly ground black pepper 1. Preheat oven to 400°F. Toss cabbage wedges with oil, salt and pepper on a baking sheet; roast for 20 minutes, then flip and roast for another 10 minutes. Set aside to cool. 2. For the challah croutons, lower oven temperature to 350°F. Toss challah with olive oil and salt. Toast for 15 minutes, until golden brown. 3. Blend dressing ingredients until smooth. Alternatively, shake in a jar until emulsified. 4. Plate roasted cabbage wedges on a platter and drizzle with dressing. Top with croutons and chopped fresh herbs.

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Chili Lime Sweet Potatoes Serves: 4-6

These are the best sweet potatoes you’ll ever have and only require a few simple ingredients. 4 3 1 ½ ½ 1

sweet potatoes, halved lengthwise tablespoons olive oil teaspoon kosher salt teaspoon freshly ground black pepper cup sweet chili sauce (store bought or homemade, recipe follows) Zest and juice of 1 lime tablespoon flaky salt

1. Preheat oven to 425°F. Using a sharp paring knife, score sweet potatoes in a cross-hatch pattern; arrange on a parchment-lined baking sheet. 2. Drizzle sweet potatoes with olive oil and season with salt and pepper. Roast, cutside down, for about 25 minutes. 3. Mix sweet chili sauce and lime juice. Gently flip sweet potatoes and brush with sweet chili sauce. Roast for another 5-7 minutes. Garnish with lime zest and flaky salt.

Sweet Chili Sauce Yield: 1½ cups

By: Shifra Klein

While store bought sweet chili sauce works well, making it from scratch just enhances the entire experience. The red food coloring is only necessary to create a similar visual to store bought, but obviously adds nothing to the flavor and can be omitted if desired.

Heat ½ cup rice vinegar, ½ cup water, ½ cup sugar, 1-2 tablespoons chili paste (such as sambal oelek) or 2-4 teaspoons red chili flakes, 1-2 drops natural red food coloring (optional), 3 minced garlic cloves, 1-inch knob minced fresh ginger and 2 teaspoons soy sauce in a saucepan over medium-high heat. Bring to a boil and stir continuously until sugar dissolves. In a small bowl, dissolve 1 tablespoon cornstarch in 1 tablespoon water, then add to the saucepan; continue to cook for about 1 minute, stirring continuously, until slightly thickened. Remove from heat and let cool completely. Store in an airtight jar in the fridge for up to 1 week.

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Fish

Sheet Pan Moroccan Fish Serves: 4

Why wait until Shabbat to enjoy Moroccan fish when you can easily make it for dinner during the week? The best part is that it all happens in one pan! Yes friends, super easy and delicious with barely any clean up. Feel free to use any white fish or salmon. You can find really wonderful inexpensive oven-to-table dishes that are a perfect way to make something basic worthy of a holiday table. Garnish with fresh herbs and serve family-style — no formal plating necessary!

Your pan of attack.

4 (8-ounce) fillets branzino ¼ cup olive oil 1 teaspoon kosher salt 1 teaspoon sweet paprika 1 teaspoon ras el hanout ½ teaspoon turmeric 1 bunch fresh cilantro, chopped, divided 1 large red bell pepper, thinly sliced 1 large head garlic (12-16 cloves) Juice of 1 lemon 1. Preheat oven to 350°F. Pat fish fillets dry with paper towels, then arrange on a parchment-lined baking sheet. Alternatively, arrange in a greased oven-to-table baking dish. 2. Mix oil, salt, paprika, ras el hanout and turmeric; brush on both sides of each fillet. Sprinkle with most of the cilantro, reserving some for garnish. 3. Scatter bell peppers and garlic cloves around fish and squeeze lemon juice all over. Cook for 30 minutes. Garnish with cilantro and serve warm or at room temperature.

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Mains Crispy Chicken Schnitzel Serves: 8

Schnitzel is always everyone’s favorite dish — from oldest to youngest. 2 3 6 2 2 2 2 2 1 ½ 1 1

pounds boneless, skinless chicken breasts, butterflied and halved (see head note) eggs cloves garlic, finely minced tablespoons yellow mustard teaspoons paprika, divided teaspoons kosher salt, divided teaspoons freshly ground black pepper, divided cups bread crumbs cup panko bread crumbs cup toasted sesame seeds teaspoon onion powder teaspoon garlic powder Grapeseed or avocado oil, for frying

1. Pat chicken dry with paper towels. Prepare a paper towel-lined baking sheet or plate; set aside.

EDITOR’S NOTE: Thinly pounded, butterflied chicken cutlets give the best results for schnitzel, and don’t be shy to ask your butcher to do it for you! However, if you can only get full chicken cutlets, you can do it at home. With your palm on a cutlet, carefully slice it open like a book using a large, sharp knife. Place a piece of parchment paper or plastic wrap on top of the cutlet and pound it with a meat mallet or rolling pin to desired thinness, then cut the cutlet in half. Repeat with remaining cutlets.

2. Whisk eggs, garlic, mustard, 1 teaspoon paprika, 1 teaspoon salt and 1 teaspoon pepper in a shallow dish. Mix bread crumbs, panko, sesame seeds, onion powder, garlic powder, remaining 1 teaspoon paprika, remaining 1 teaspoon salt and remaining 1 teaspoon pepper in a second dish. 3. Heat a layer of oil in a large skillet over medium-high heat. 4. While the oil is heating, dredge chicken first in the egg, then in the bread crumbs. 5. Fry chicken for 3-4 minutes per side, until golden (timing will depend on the thickness of the chicken). Transfer to the paper towel-lined baking sheet.

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Bird and herb is the word.

Lemon Herb Chicken and Rice Serves: 6-8

I love dishes where there’s minimal clean up and a full meal can be served in about 2 hours from start to finish. You can use any kind of chicken you like, whether bone-in or boneless.

NOTES: • For the rice, I like to mix 1 part basmati rice to 2 parts jasmine rice. • I like to scrub the potatoes and leave the peel on. • Feel free to use chicken parts instead of the whole chicken.

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3 4 1 1 ½ ⅓ 2 1 1 1 4

cups rice (see head note), rinsed until the water runs clear yellow potatoes, cubed large onion, chopped bunch fresh dill, finely chopped cup fresh lemon juice cup olive oil teaspoons freshly ground black pepper, divided teaspoon turmeric tablespoon kosher salt (3-4 pound) whole chicken cups chicken broth

2. Pat chicken dry with paper towels and place directly on top of rice. Add stock over the rice, but not over the chicken. Season chicken with remaining 1 teaspoon pepper. 3. Cover with a layer of parchment paper, then seal tightly with foil. Cook for about 2 hours. For a golden color, uncover and cook for another 20 minutes, if desired.

1. Preheat oven to 350°F. Add rice to a large pot with potatoes, onions, dill, lemon juice, olive oil, 1 teaspoon pepper, turmeric and salt; mix to incorporate, then spread into an even layer.

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Lovingly handcrafted and bursting with flavor, these pillowy little delights reflect the heart and soul of Italian cooking, inviting you to savor a rich heritage and boundless culinary passion. Infuse your meal with la passion d’Italia!

CLASSIC GLUTEN-FREE SPINACH CAULIFLOWER

Heart.works

Italy’s Humble Tradition

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Cake & Tea An assortment of cakes and pastries served with hot coffee and/or tea is the ultimate end to an outdoor feast, creating a vibe that your guests will want to come back to or recreate at their own homes.

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Best Ever Chocolate Cake Serves: 8-10

This is the chocolate cake that’ll take you back to your childhood. The best part is that it’s non-dairy, making it perfect for Shabbat or any celebration.

NOTE: I used the Israeli chocolate powder Chocolit, which is non-dairy and available in most kosher supermarkets, Israeli markets or on Amazon (link in my Amazon store). Kemach makes a similar product too. FOR THE CAKE: 2 cups water 1 cup sugar 1 cup grapeseed or avocado oil 4 eggs 1 tablespoon pure vanilla extract 2½ cups all-purpose flour ¼ cup unsweetened cocoa powder 1 cup Chocolit powder (see head note) 1 tablespoon instant coffee granules 1 tablespoon baking powder 1 teaspoon baking soda FOR THE CHOCOLATE GLAZE: 1 cup chocolate chips 2 tablespoons sugar 1 tablespoon coconut oil Wine-Poached Figs, for serving 1. Preheat oven to 350°F. Grease a 12-inch round cake pan; set aside. 2. Whisk water, sugar, oil, eggs and vanilla. In a separate bowl, sift flour, cocoa powder, Chocolit, coffee, baking powder and baking soda. Working in two batches, add wet ingredients to the dry ingredients and mix to incorporate. 3. Pour batter into the greased cake pan. Tap it down twice to release the air bubbles. Bake for about 45 minutes, until a toothpick or cake tester inserted into the cake comes out clean. Set aside to cool completely. 4. For the chocolate glaze, add chocolate chips, sugar and coconut oil to a microwave-safe bowl. Microwave in 30-second increments until completely melted and smooth. 5. Glaze cake and serve with poached figs.

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Turn your world upside down.

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Upside Down Apple Crumb Cake Serves: 8-10

This cake is a must-have holiday dessert! So moist and delicious, it’s easy to make and doesn’t require a mixer.

Poach this recipe.

FOR THE CAKE: 4 eggs ¾ cup grapeseed or avocado oil ⅔ cup sugar ½ cup orange juice 1 tablespoon baking powder 1¾ cups all-purpose flour 3 Granny Smith apples, peeled and cubed FOR THE CRUMB TOPPING: 1 cup all-purpose flour 1 stick (½ cup) non-dairy butter substitute ½ cup brown sugar ½ cup chopped pecans or any nut of choice 1 teaspoon cinnamon Pinch of kosher salt Confectioners’ sugar, for serving 1. Preheat oven to 350°F. Thoroughly grease an 8- or 9-inch cake pan or Bundt pan. 2. Whisk eggs, oil, sugar and orange juice. Sift baking powder and flour into the wet ingredients; mix until incorporated. 3. Fold apples into the batter. Pour into greased pan. 4. For the crumble, mix flour, butter, brown sugar, nuts, cinnamon and salt until crumbly. 5. Scatter crumble on the cake. Bake for about 45 minutes, until a toothpick or cake tester inserted into the cake comes out clean. Set aside to cool completely 6. Invert cake onto a serving platter and dust with confectioners’ sugar.

Wine-Poached Figs Serves: 2-4

Poached pears are great, but poached figs are even better. Serve alongside chocolate cake or over ice cream or sorbet. 2 ½ 1 8

cups red wine cup sugar small cinnamon stick whole fresh figs

1. Add wine, sugar and cinnamon stick to a saucepan over mediumhigh heat. Cook for 10-15 minutes, until reduced by about half. 2. Add figs to the pot and cook, uncovered, for 10 minutes, flipping halfway through to completely coat. Refrigerate until ready to serve.

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Cinnamon Cardamom Twists Yield: 12

These fluffy and delicious cinnamon twists with a cardamom kick bring something sweet to your Sukkot table. Here are two ways to twist the dough. The round, bun-like shape is better for individual servings and the layered strips are more shareable. FOR THE TWISTS: 5 cups all-purpose flour ½ cup sugar 1 stick (½ cup) softened non-dairy butter substitute 1 egg 1 tablespoon pure vanilla extract 2 heaping tablespoons active dry yeast 1 teaspoon kosher salt 1½-2 cups warm water or non-dairy milk FOR THE FILLING: 2 sticks (1 cup) softened non-dairy butter substitute 1 cup sugar 2 tablespoons cinnamon 2 tablespoons ground cardamom ½ teaspoon sea salt FOR THE ICING: 2 cups confectioners’ sugar Scant ¼ cup non-dairy milk 1. Mix flour, sugar, butter, egg, vanilla, yeast and salt in the bowl of a stand mixer fitted with a dough hook attachment. With the mixer on low, slowly add water until a moist dough forms. Knead dough for about 12 minutes. Alternatively, mix all ingredients in a bowl and knead by hand for about 15 minutes. 2. Cover with plastic wrap and a clean kitchen towel, then set aside to proof for 1-1½ hours. 3. In the meantime, mix filling ingredients; set aside. 4. Turn dough out onto a floured work surface. Using a rolling pin, roll into a large rectangle.

5. Spread a layer of filling all over the dough, then fold the dough in half crosswise. Using a pizza cutter, cut 2-inch strips. Shape dough according to one of the methods below.

FOR THE ROUND SHAPE (see images above):

6. Once dough is shaped, arrange on 2 parchment-lined baking sheets. Cover with a kitchen towel and let proof for 20-25 minutes. Preheat oven to 350°F. Bake for 35-45 minutes.

2. Twist the strips together, then roll up into a coil. Repeat with remaining dough, then proceed with the recipe.

7. Mix icing ingredients until smooth, then drizzle over warm twists.

1. Using a pizza cutter, cut each 2-inch strip up the center, leaving the top intact.

FOR THE TWIST SHAPE (see images on the following page): 1. Place one strip of dough on top of the other. Using a pizza cutter, cut it down the center lengthwise, then twist the two together to create large twists. 2. Repeat with remaining dough, then proceed with the recipe. SEPTEMBER 2023 Fleishigs

These go real card.

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Fall Tablescape: The Moodboard BY: S H I F R A K L E I N TA B L E D E S I G N BY: R AC H E L ROS E N B E RG O F L AG O O N L I N E N S

SU K KOS I S A W E E K- LO N G C E L E B R AT I O N F U L L O F F E ST I V E M E A LS T H AT A LWAYS FA L LS O U T AT T H E B EG I N N I N G O F T H E FA L L S E ASO N . B R I N G T H E S E ASO N TO L I F E W I T H A TA B L E SCA P E C E N T E R E D A RO U N D T H E C O LO RS O F FA L L . We were inspired by this exciting tablecloth, which brought an unexpected pop of color to the table. We pulled out the blue notes in the tablecloth with coordinating chargers and napkins. Next, we brought in modern metals with salt and pepper shakers and serving spoons, as well as some gold flatware to match the gold tones in the cloth. Pink-hued glasses finished the table setting. Finally, the table was dressed with a bouquet of maroon fall foliage.

Tablecloth, napkins, napkin rings, salt and pepper shakers and chargers are part of the Atelier Collection by L’Objet, available at Lagoon Linens (visit their store at 481 Central Avenue Cedarhurst, NY or online lagoonlinens.com). Plates, bowls, serveware and candlesticks are from Crate & Barrel.

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The L’Objet Waves Multicolor Linen Sateen Tablecloth matched perfectly with alternating linen napkins in different shades of blue.

The L'Objet handmade Tulum Spice Jewels salt and pepper shakers represent classic design made for everyday use.

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The wooden candlesticks with gold trim by Crate & Barrel rounded out the modern look and brought a touch of rustic elegance.

Pink-hued glasses in all shapes and sizes are easy to find at stores like West Elm, Anthropologie and World Market.

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Asian

American

Monday

Sunday

TASTE GOODNESS. EVERY NIGHT. Taco

Tuesday

Israeli

Wednesday

Leil Shishi Thursday

COMING SOON 50 DOUGHTY BLVD, LAWRENCE, NY 11559

700 WEST BROADWAY, WOODMERE, NY 11516

465-467 CEDAR LANE, TEANECK, NJ 07666

TOAST TO LIFE & HAPPY MOMENTS Cabernet Sauvignon

L'CHAIM

Thou Shall Drink Wine For Seven (or Nine) Days

TULIP FRANC MERLOT RESERVE, 2021 Coming to us all the way from the Galilee, this is a new-world take on a classic Bordeaux Right-Bank type of blend. Indeed, like this wine, the red wines of Pomerol and Saint-Emilion are typically Merlot-dominated, often blended with a smaller yet significant percentage of Cabernet Franc. This medium- to full-bodied wine has classic Merlot notes of ripe blackberries and raspberries, as well as Cabernet Franc notes of green pepper, tobacco and cedar wood. There are noticeable notes of toasted oak and spices on the rich finish. It would pair quite nicely with a rich beef stew.

HERZOG SPECIAL RESERVE MÉTHODE CHAMPENOISE BRUT ROSÉ, NV We just learned recently of the passing of Joe Hurliman, Herzog’s longtime winemaker. Joe was a true mensch with a great smile. He was immensely passionate and knowledgeable about wine and incredibly talented at his craft. This sparkling wine is one of his last creations. Made with the same method as French Champagne, this strawberry-pink California bubbly shows aromas of raspberries, currants and stone fruits, with herbaceous undertones on the refreshing finish. Salads, soup, schnitzel… the possibilities are endless.

BY: GA B R I E L G E L L E R Sukkos is a holiday that comes with many requirements and obligations. Building a Sukkah, depending on its size and the materials used, demands time and dedication. As far as I am concerned, it’s well worth it, as we enjoy many festive meals with our family and friends in the Sukkah. As always, with a holiday comes the delightful dilemma of choosing the perfect wines to complement those meals. This year, as Sukkos falls in early October, most of us can expect rather cool night meals and possibly cool day meals as well. It sure gives us an excuse, not that we need one, to enjoy full-bodied reds. However, that does not mean we should refrain from drinking white wines. Regardless of the weather, a lively white or a crisp rosé remains among the most versatile wines to complement many different foods. I am looking forward to hearing your feedback on this selection. L’chaim and Chag Sameach!

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L'CHAIM

DOMAINE PHILIPPE LE HARDI MERCUREY ROC BLANC, 2021

CELLER DE CAPÇANES PERAJ PETITA ROSAT, 2022

This Mercurey blanc shows the bright lemon, pear and green apple notes that are standard in Burgundy Chardonnay, with a medium body, great tension, balancing acidity and deep mineraldriven core. It’s a complex wine with the potential for graceful cellaring. Try it with salmon.

Full of tart raspberry and cherry notes, with hints of peach and strawberries, this is a well-balanced rosé to make kiddush on. Pair it with sushi salad, a charcuterie board or beef carpaccio.

DOMAINE CHANTE-BISE CÔTES-DU-RHÔNE, 2021 Last but not least, this affordable red Rhône blend is made by a winery with the same ownership as the famed Château Roubine in Provence. As with the Roubine wines, this is an accessible, easy-todrink red. With a medium body, notes of ripe strawberries, blackberries, cracked pepper and roasted meat, its balanced acidity and soft tannins keep it lively and fresh. Drink it a touch chilled with smoked chicken, lamb sausage or even Moroccan fish.

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RESTAURANT CHRONICLES

OFFER UP AT

TABERNA

BY: C H A N A Z . W E I SS P H OTO G R A P H Y BY: @YS.V I S I O N

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Chef Michael Sullivan

I N T H I S TA B E R N AC L E YO U ' R E B RO U G H T T H E O F F E R I N GS.

ACLE

abernacle Steakhouse, located in the heart of New York City, has become renowned for its refined kosher cuisine and dedicated service. Opened in 2021, Tabernacle Steakhouse exudes sophistication and intimacy. The striking interior design features intimate wooden

booths crafted from real wine barrels built on site for a cozy and unique dining experience, as well as several private dining rooms and a sleek bar showcasing an extensive collection of wines. But Tabernacle is more than just a steakhouse. On the other side of the globe, Tabernacle Winery, located in northern Israel, produces wines served in the restaurant and sold throughout the world.

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THE WINERY Ari Tannenbaum, head winemaker at Tabernacle Winery

idden among the rolling hills of the Galilee, Tabernacle Winery serves as a testament to the rich winemaking tradition rooted in the land of Israel. “Moshav Tzuriel, the serene town that houses the winery, is steeped in history, dating back to the 1950s when dedicated Israeli immigrants planted trees and vineyards to enhance the beauty of their homeland,” reads the winery’s mission statement. Today, Tabernacle Winery proudly carries on this legacy, committed to showcasing the distinct qualities of wines grown in the land of Israel. Under the guidance of Ari Tannenbaum, head winemaker at Tabernacle Winery, the winery has flourished. Since 2020, they have planted approximately 40 acres of vines specifically for their estate Tabernacle

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wines. This expansion has allowed them to produce an impressive 130,000 bottles of wine this year. However, Tabernacle Winery is not solely focused on quantity; they are driven by a deep connection to the land of Israel and a commitment to fulfill the commandments specific to the land, such as Trumot, Maasrot and Shmita. During the Shmita year, when the land is given rest, the farmers receive full financial support, ensuring the preservation of the ancient tradition and the well-being of those involved in the winemaking process. Ari shares his journey from Long Island to Israel, where his love for winemaking blossomed. For Ari, it’s not just a profession, but a connection to both the physical and spiritual aspects of the land. He finds joy in growing the grapes and the transformation that occurs from fruit to wine. “When you eat the grape itself, you make a blessing of Borei Pri Ha’etz (‘Blessed are You...Who creates the fruit of the tree.’), but once you turn it into wine, it transforms and now has a blessing of Borei Pri Hagafen (‘Blessed are You...Who creates the fruit of the vine.’). It's an actual elevation that we as humans can do here," he explains.

ON THE OTHER SIDE OF THE GLOBE, TABERNACLE WINERY, LOCATED IN NORTHERN ISRAEL, PRODUCES WINES SERVED IN THE RESTAURANT AND SOLD THROUGHOUT THE WORLD.

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This deep spiritual connection to winemaking drives Ari and his team at Tabernacle to create exceptional wines that not only delight the palate, but also bring people together and uplift joyous moments. Looking ahead, Ari envisions a bright future for kosher wine, particularly in Israel. Israeli wines, renowned for their quality, showcase a variety of common grape varietals, including Cabernet Sauvignon, Grenache and Syrah, as well as unique indigenous grapes like Argaman, Dabouki and Marawi. The recent exploration of ancient grape species, led by

researchers like Dr. Shivi Drori of Gva’ot Winery, is an exciting development, uncovering the rich viticultural history of Israel and offering a glimpse into the past. “Like the people, the indigenous grapes struggled to survive, but are now back, sweet and strong, nuanced and unique,” said Dr. Drori in a recent interview. At Tabernacle Winery, the future of kosher wine intertwines the preservation of tradition along with the pursuit of modern excellence.

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IN WITH THE CROWD A SIX-COURSE WINE TASTING DINNER

ecently, the Tabernacle Steakhouse and Winery joined forces to create a six-course wine tasting dinner, fusing the artistry of fine dining with a deeprooted spiritual connection. Josh Goldstein, Director of Operations at Tabernacle, discusses the vision behind the sold-out wine tasting dinner that merged the culinary expertise of Chef Sullivan with the unique wines of Tabernacle Winery. "Ari, the head winemaker at Tabernacle Winery, worked closely with the chef on the menu and the wine pairings for the evening," says Josh. The chef incorporated the wines into the dishes themselves as

well, bringing the fusion of flavor full circle. “While we’ve done wine tasting events in the past, those were usually done in a more communal, classroom-style environment,” he adds. “For this event, we decided to seat each group of guests at their own private table, giving them the experience of a grand wine tasting event and an intimate dinner at the same time.” After a few passed appetizers, the tasting menu began with a delicate and sweet kampachi crudo, adorned with a rosé gelee veil, strawberries, lime caviar and puffed rice. The Tabernacle Rosé 2021 complemented the vibrant flavors of this dish, with its pink-peach hue and aromas of flowery citrus blossoms, peach and tropical fruits. Next up was Chef Michael’s pride and joy — the dry-aged duck, served with a rillette and liver choux bun, luscious red beet purée and a flavorful duck jus. The process involves aging the duck in-house, which requires daily tending to. The resulting dish, which is served with cherries, candied kumquats and celery root purée, is a testament to Chef Michael’s commitment and his ability to combine flavors harmoniously.To enhance the flavors of the duck, the Tabernacle Levit 2019 was poured. This medium- to full-bodied wine exudes aromas of violets, forest fruits, raspberries, toasted oak and cherries, as well as flavors of red fruits, blackberries, tobacco and spice.

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“WE CONNECT TO THE LAND, WE CONNECT AS A FAMILY AND WE CONNECT TO G-D. TABERNACLE MEANS MISHKAN, WHICH IS A MEETING PLACE." -Ari Tannenbaum

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"ARI, THE HEAD WINEMAKER AT TABERNACLE WINERY, WORKED CLOSELY WITH THE CHEF ON THE MENU AND THE WINE PAIRINGS FOR THE EVENING." -Josh Goldstein

The third course was herbcrusted lamb chops, served with caramelized celery root purée, sweet and sour mustard seeds and a rich red wine jus. To heighten the flavors of the lamb, Tabernacle presented their Syrah 2020 — a wine known for its concentrated dark red fruit character and enticing spice notes of anise and light licorice.

“FOR THIS EVENT, WE DECIDED TO SEAT EACH GROUP OF GUESTS AT THEIR OWN PRIVATE TABLE, GIVING THEM THE EXPERIENCE OF A GRAND WINE TASTING EVENT AND AN INTIMATE DINNER AT THE SAME TIME.” -Josh Goldstein

Next was compressed beef cheeks with charred shallots and a beef fat crisp, accompanied by the Betzalel Ketoret 2018, one of the most prized wines in Tabernacle’s collection. “This versatile festive wine will raise the standard of every haute cuisine meal. If you are not the host, bring it with you as the ultimate gift for the wine aficionado,”

reads Tabernacle’s serving suggestion. This complex wine offers tantalizing aromas of red and black fruits, violets, spices and blackberries, with exceptional depth of flavor and a lingering silky finish. For the much anticipated fifth course, guests were served a dry-aged wagyu with confit potatoes, pommes soufflé and a dusting of porcini powder. To complement the richness of the wagyu, Tabernacle poured their Betzalel 2019. This deep ruby-red wine boasts intense aromas of fresh red fruits, savory spices, black pepper and clove. Its heavy, full-bodied nature is characterized by developed dry tannins and bold flavors of red cherries, black pepper, spice, clove and hints of tobacco, leading to a longlasting, complex finish.

B E TZ A L E L K E TO R E T 20 1 8 I S O N E O F T H E M OST P R I Z E D W I N E S I N TA B E R N AC L E 'S C O L L ECT I O N .

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THE TEAM Managers Josh Goldstein & Peter Arcari share a contagious enthusiasm for the restaurant and its vision. Peter describes the immediate connection he felt upon joining the team and the incredible strides they have made. "Our goal is to go above and beyond to provide what I call ‘unreasonable hospitality,’" he says. "We pay close attention to our guests and try to pick up on the small details that will make the experience one of a kind."

Peter Arcari

Josh Goldstein

Chef Michael Sullivan brings two decades of culinary experience to his role as the executive chef at Tabernacle. With a career that has taken him from Miami to New York City, Chef Michael’s journey into the world of kosher cuisine began seven years ago. Despite the initial stigma surrounding kosher fine dining, he saw it as a challenge and embraced the opportunity to pour his heart and soul into exceptional culinary experiences that “just happen to be kosher.” "Food is something that always brings people together," he says. "No matter what else is going on in the world, for that brief moment when you sit down for a meal together, everything is gone. That's what really drives me to work in the kitchen." The attention to detail extends beyond the dinner menu as well. The cocktail menu, crafted by mixologist Zachary Strauss, includes crafted drinks like the Duck L’Orangeinspired Old Fashioned, which features whiskey washed with duck fat for a supremely silky mouthfeel and sweetened with just a touch of orange marmalade. From the thoughtfully curated cocktails and dishes to the intimate seating and attentive service, Tabernacle Steakhouse has mastered the art of meticulous craftsmanship, leaving guests with a sense that no detail has been overlooked.

The wines served at the dinner SEPTEMBER 2023 Fleishigs

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To conclude the evening on a sweet note, guests indulged in a chocolate crémeux, accompanied by a sablé, macerated berries and cherry caviar. The dessert was paired with a Golan cherry liqueur cocktail, adding a delightful conclusion to the meal. And because no good party is complete without a goodie bag, guests were sent home with a miniature bottle of Tabernacle wine, as well as house made chocolate truffles.

THROUGHOUT THE EVENING, THE CAREFULLY CURATED WINE PAIRINGS ELEVATED EACH COURSE, ENHANCING THE FLAVORS AND CREATING A TRULY MEMORABLE DINNER.

Throughout the evening, the carefully curated wine pairings elevated each course, enhancing the flavors and creating a truly memorable dinner. Ultimately, it’s about so much more than just an enjoyable culinary experience. “We connect to the land, we connect as a family and we connect to G-d,” says Ari Tannenbaum. "Tabernacle means Mishkan, which is a meeting place," adds Josh Goldstein. "That is what this restaurant represents — a gathering place for people to come together, whether it's for a special occasion or any moment in their lives."

T H E D E SS E RT WAS PA I R E D W I T H A G O L A N C H E R RY L I Q U E U R C O C KTA I L , A D D I N G A D E L I G H T F U L C O N C LU S I O N TO T H E M E A L . 90

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R EC I P E S BY: C H E F M I C H A E L SU L L I VA N

Rack of Lamb with Celery Root Purée Serves: 4

FOR THE LAMB: 1 (1½-2 pounds) rack of lamb ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1 cup seasoned panko bread crumbs ¼ cup fresh basil and/or parsley FOR THE CELERY ROOT PURÉE: 1 celery root, peeled and diced Water, to cover 6 tablespoons non-dairy butter substitute, at room temperature 2 teaspoons kosher salt FOR THE PICKLED MUSTARD SEEDS: 2 cups water ½ cup mustard seeds 1 cup white vinegar 1 cup sugar FOR THE VEAL JUS: 8 cups veal or beef stock 1 sprig fresh thyme ¼ cup molasses 1. Preheat oven to 400°F. Season lamb with salt and pepper (cut the rack in half if needed to fit in the pan).

2. Heat oil in a large skillet. Sear lamb until golden brown on all sides. Transfer skillet to the oven for 5-8 minutes, depending on preferred doneness. 3. Add panko bread crumbs and fresh herbs to a blender; blend until bread crumbs are green in color. Coat the lamb in bread crumbs before serving. 4. For the celery root purée, add celery root to a saucepan and cover with water. Bring to a boil and cook until tender, about minutes. Strain and transfer to a food processor, reserving some of the cooking liquid. Add butter and salt and purée until smooth, adding some of the reserved cooking water as needed. 5. For the pickled mustard seeds, bring water to a boil in a saucepan over medium-high heat. Add mustard seeds and boil for 5 minutes; strain. Add mustard seeds back to the saucepan with vinegar and sugar; cook over medium heat for 30 minutes. 6. For the veal jus, add stock and thyme to a saucepan over mediumhigh heat; lower heat and reduce by about half. Discard thyme and add molasses; continue to reduce for a few minutes. 7. Plate lamb on top of celery root purée. Drizzle veal jus on top and garnish with pickled mustard seeds.

Compressed Beef Cheeks Serves: 10

NOTE: It’s easiest to shred the cooked beef cheeks when they are still a little warm — not too hot, not too cold. 4-5 1 ½

pounds beef cheeks teaspoon kosher salt teaspoon freshly ground black pepper, plus more to taste 2 tablespoons vegetable oil 2 onions 6 stalks celery 2 carrots 8 cloves garlic, crushed 4 bay leaves 2 sprigs fresh thyme 1 tablespoon whole black peppercorns 1½-2 cups red wine 4-6 cups beef stock Water, as needed Roasted Pearl Onions (recipe follows) Fresh parsley or watercress, for garnish 1. Soak beef cheeks in a bowl of cold water for 30 minutes. 2. Preheat oven to 350°F. Drain beef cheeks, then pat dry with paper towels. Season with salt and pepper. 3. Heat oil in a Dutch oven over mediumhigh heat. Sear beef cheeks on all sides until golden brown, then transfer to a plate. Add onions, celery, carrots and garlic; sauté until fragrant and lightly caramelized, 5-7 minutes. Add bay leaves, thyme and peppercorns.

TO H E I G H T E N T H E F L AVO RS O F T H E L A M B , TA B E R N AC L E P R E S E N T E D T H E I R SY R A H 20 20.

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4. Deglaze pan with wine, using a wooden spoon to scrape up the browned bits. Let wine reduce by about half, then add stock. Lower heat and simmer for 5 minutes. 5. Add beef cheeks back to the pot. Add water, as needed, to cover. Cover pot and braise in the oven for 3 hours. Let cool. 6. Once cool enough to handle, separate beef cheeks from the braising liquid, but do not discard the liquid. With gloved hands or 2 forks, shred the meat. 7. Press meat into a 2-inch mold or in a 2-inch layer in a hotel pan. Press a piece of parchment paper over the layer of meat. Refrigerate until completely cool and set. 8. While meat is cooling, strain braising liquid, reserving the vegetables. Transfer reserved vegetables to a blender and blend until smooth, adding some braising liquid as needed.

Roasted Pearl Onions

Honey Brioche

Serves: 8-12

Yield: 36 rolls

This is a simple side dish to accompany any serving platter of chicken, meat or fish. Frozen pearl onions are easy to find in any freezer section.

2 ⅓ 1½ 1½ 3 1½ ¼ ⅓

Preheat oven to 425°F. Toss 2 (10-ounce) packages frozen pearl onions, 3 sprigs fresh thyme (optional), 1 tablespoon honey, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper on a parchmentlined baking sheet. Roast for 20 minutes. Toss onions, then roast for another 5-10 minutes, until caramelized.

1. Mix warm soy milk, butter, yeast and salt; set aside for 15 minutes. Add 2 eggs and mix until incorporated. 2. Add flour and sugar to the bowl of a stand mixer fitted with a dough hook attachment. With the mixer on low speed, add liquid mixture. 3. Once incorporated, increase speed to medium and knead for 7 minutes, until dough is formed. Add up to another 2 cups of flour, as needed, until the dough pulls away easily from the mixer.

9. Pour purée into a medium saucepan with remaining braising liquid. Heat over medium-high heat and let reduce by about half, stirring occasionally. You should be able to separate the sauce with your finger on the back of a spoon. Season with salt and pepper, to taste.

4. Remove the dough and grease the bowl, then return dough to the bowl. Cover with a kitchen towel and let rise at room temperature for 1 hour. 5. Preheat oven to 350°F. Turn dough out onto a floured surface and divide into 36 (1½-ounce) balls. For individual rolls, arrange on baking sheets. Alternatively, place 6-7 balls in round baking tins for a pull-apart loaf.

10. Cut compressed beef cheeks into rectangles. Arrange on a baking sheet and place in a 300°F oven until warmed. 11. Serve with reduced braising liquid, roasted pearl onions and fresh parsley.

cups warm soy milk cup non-dairy butter substitute, melted tablespoons fresh yeast tablespoons kosher salt large eggs, divided pounds bread flour, plus more as needed cup sugar cup warm honey, for drizzling Bee pollen, edible flowers and honeycomb, for serving

ENTERTAINING TIP: Thinly slice a cucumber lengthwise and add to glass of chilled still or sparkling water.

6. Beat remaining egg and brush on top of the rolls. Bake for 14 minutes. To serve, brush with warm honey and sprinkle with bee pollen and edible flowers. Serve with honeycomb.

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TAKE A TRIP TO COSTA RICA:

A NATURE LOVER’S PARADISE BY: S H I F R A K L E I N

t the center of Central America, Costa Rica is uniquely surrounded by the Caribbean on the east and the Pacific Ocean on the west. If you were to drive from the east coast of Costa Rica to the west coast starting in Limon and ending in Jaco, it would take just over five hours to cross the entire country. Costa Rica is a picturesque destination that attracts millions of tourists every year for its endless activities and places to visit. Despite its small size (it encompasses only .03% of the planet’s surface), it’s still within the top 20 richest countries in biodiversity in terms of species density, with nearly half a million species representing 6% of the planet’s biodiversity.

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JEWISH COMMUNITY The Jewish community of Costa Rica is primarily based in San Jose, the capital city. With over 5,000 Jews ranging from traditional to Orthodox, there is enough local support for kosher services. Therefore, San Jose is a wonderful spot for kosher consumers to visit. While there isn’t an array of kosher restaurants, you can get everything you need from meat, chicken, cheese and more, as well as enjoy a few local kosher restaurants. In addition, as Costa Rica is a popular tourist attraction, there are catering/takeout options as well. The second kosher center in Costa Rica is in Jaco, a beach town that attracts Israeli tourists and some year round kosher-keeping residents. www.fleishigs.com

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WHEN TO VISIT: Weather wise, December to April are the best months to travel. May to November is the rainy season where the weather can be beautiful, but also unpredictable.

GETTING THERE: Costa Rica’s two main international airports receive hundreds of flights per month from major cities, allowing constant mobilization of passengers through safe and modern ports of entry. • Located in San Jose, Juan Santamaría International Airport (code: SJO) is the country's main airport.

IF YOU WERE TO DRIVE FROM THE EAST COAST OF COSTA RICA TO THE WEST COAST, IT WOULD TAKE JUST OVER FIVE HOURS TO CROSS THE ENTIRE COUNTRY.

• The modern Daniel Oduber International Airport in Liberia (code: LIR) mainly receives specific flights for tourists visiting Guanacaste, Monteverde and La Fortuna. This comfortable airport connects with beautiful beaches in one of the largest and most important tourist areas in the country.

GETTING AROUND: While public transportation is widely used and quite efficient, car rentals are available for travelers who want to get around independently. Opt for an SUV with four-wheel drive, especially if planning to drive around parks. Private guides and drivers are also available for hire; while it’s more costly, it comes with the convenience of customized trips and hassle-free transportation.

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COSTA RICA HAS MANY NATIONAL PARKS THAT ARE WONDERS OF NATURE.

WHAT TO DO: Whether you are looking for a relaxing beach vacation or an active one, Costa Rica is a hot travel destination for its versatility.

NATIONAL PARKS Costa Rica has many national parks that are wonders of nature. Each park stands out in various ways and visiting one gives a glimpse into some amazing creatures in their natural habitats. Tortuguero National Park, located on the Northern Caribbean side of Costa Rica, is surrounded by a system of natural canals and lagoons,

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a mecca of wildlife. Being on the Caribbean side gives tourists an opportunity to get a glimpse of Caribbean culture. La Amistad International Park (which means friendship in Spanish) is not only the largest natural park in Costa Rica, but also the only binational park, created by the governments of Costa Rica and Panama in 1982. The total extension of this amazing portion of protected land in both countries is nearly 400,000 acres, which covers a great variety of humid, rain and cloud forests in the Pacific and Atlantic sides, as well as indigenous towns.

Manuel Antonio National Park is a tropical paradise on the Pacific Coast. What makes this park so unique is the combination of beautiful beaches and amazing variety of flora and fauna that is connected to a jungle. It’s also a great destination for adventure activities including zip-lining, white water rafting and canyoning. Corcovado National Park affords visitors with ecolodges throughout the park. Book a trek with a local guide to really get the most of your time there. The beaches are undeveloped, raw, rugged and filled with natural beauty, which differs from touristcentric beaches along the Pacific coast.

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VOLCANOES The majority of Earth’s volcanoes and earthquakes take place along the Ring of Fire, a path along the Pacific Ocean characterized by active volcanoes and frequent earthquakes. As part of the Pacific Ring of Fire, Costa Rica has 112 volcano sites throughout the country. Most Costa Rican volcanoes and their surrounding areas have been made into national parks. Two popular volcanoes to visit are the Arenal Volcano and the Irazu Volcano. The Arenal Volcano last erupted in 1968 and was made into a national park in 1994. Thermal hot springs are now the area’s main attraction, most of which boast nearby trails and numerous lookout points. Another well known volcano, Irazu (derived from the indigenous word istaru, meaning mountain of tremors and fire), is just 30 kilometers from San Jose. What is most unique about this site is that the summit can easily be reached by car. Irazu is the highest altitude in the country, reaching 3,432 meters above sea level.

AS PART OF THE PACIFIC RING OF FIRE, COSTA RICA HAS 112 VOLCANO SITES THROUGHOUT THE COUNTRY.

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WITH OVER 763 MILES OF COASTLINE, THERE’S NO BETTER PLACE TO BOOK AN AMAZING BEACH HOLIDAY THAN COSTA RICA. BEACHES With over 763 miles of coastline, there’s no better place to book an amazing beach holiday than Costa Rica. Thanks to its beautiful location nestled between the Caribbean Sea and the Pacific Ocean, Costa Rica is filled with beautiful beaches and seaside towns, each with their own unique characteristics and personality. The western/ Pacific coast is more developed and that is where you will find a lot of high-end, luxury hotel options. Playa Hermosa: One of the best maintained beaches in Costa Rica is Playa Hermosa, 98

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which even holds a prestigious “Blue Flag” award. Located towards the top of the Pacific Coast, this beach is within a short drive of the airport in Liberia. With over two kilometers of sandy beach and crystal clear waters surrounded by tropical jungle, it’s a lovely beach the whole family will enjoy. Puerto Viejo: Puerto Viejo is a beautiful beach town located in the Limon province, right on the shores of the Caribbean Sea. It’s one of the best surf towns in Costa Rica thanks to its gorgeous sandy beaches and crystal blue waters. Surfers come from all over the world to ride the famous Salsa waves.

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WHAT TO EAT: Kosher Center This is a one-stop-shop for all your kosher needs, like meat, chicken and the like. They also offer full Shabbos takeout and can double wrap meals, so you can reheat it at any hotel you visit. They even deliver for a fee. Aside from the groceries and provisions, the takeout and restaurant menus offer a variety of Israeli fare, deli, grilled meat, chicken and fish. Visit thekoshercenter.com, email koshercentercr@gmail. com or call +506 2232 2991 for more information. Mini Market Super Kosher Aside from the groceries and basics, this mini market has an array of cholov yisroel cheeses.

Jaco: Just a 1.5 hour drive from Juan Santamaria International Airport, Jaco is the closest Costa Rican beach town to the nation’s capital, San Jose. Surrounded by rolling hills of green jungle and farmland, this tropical paradise offers a mix of adventure and relaxation. It’s an ideal place to visit if you’re only spending a few days in Costa Rica, but want to experience a bit of beach life and have access to kosher food (see more in What to Eat).

WATER ACTIVITIES Whether you are looking to snorkel, dive, boat or jet ski, you will find a slew of water activities to do throughout Costa Rica.

Chabad of Costa Rica Chabad offers kosher food for weekdays and Shabbos. Visit chabadcostarica.com or call +506 4010 1515 for more information. Israelit Center Located within the shul, there is a small store and dairy cafè. Please note, the cafè is not cholov yisroel. Sabress Kosher Sabress offers Mediterranean cuisine with Moroccan influence, such as pitas stuffed with vegetables, falafel, grilled meat and sfenj (Moroccan fried donuts) for dessert. They serve whole grilled eggplant, salatim and great platters like schnitzel, chips and more. They are located within Izu’s Place (see more in Where to Stay).

Sabress also provides kosher catering services with a Mediterranean-style menu, as well as Shabbos and Yom Tov packages and frozen or double-wrapped meals. They offer free delivery within Jaco and additional fees apply beyond that. Orders must be placed at least a week in advance. KOSHER TIPS FROM LOCALS • The community website has a list of products that are kosher even if they don’t bear any kosher symbol or certification. • San Jose has some small home businesses that offer specialty items like pizza or Chinese takeout. This information can be found on the community site as well or by asking the locals. These momand-pop shops aren’t consistently open, so plan ahead. • You will find many koshercertified items in big supermarkets like Walmart and Automercado. • Shabbat in Costa Rica: Like many European cities, you need to reserve in advance by sending in your passport and information.

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WHERE TO STAY: Tabacon Nestled in the heart of the tropical rainforest at the base of the majestic Arenal Volcano in the northern region of Costa Rica, this five-star resort offers a unique blend of nature, adventure and relaxation. Tabacon provides luxurious accommodations, services and amenities in a picture-perfect natural setting. The resort's unique thermal mineral spring river emerges from the volcanic earth, cascading to form waterfalls, streams, tranquil pools and ponds. Tabacon hotel guests receive complimentary access to the thermal experience during their stay. However, if you are just visiting the region for the day, you can spend the day at the hot springs with a one-day pass. Izu’s Place This budget-friendly option is located in the center of town, minutes from the beach and footsteps from restaurants, stores and all Jaco has to offer. With accommodations for all types of travelers, Izu’s has shared dorms and private rooms with a shared kitchen, as well as fully-equipped family suites. It’s a hostellike experience with tons of services including airport shuttle, Wi-Fi, pool parking, car rentals, surf lessons, on-site shul and kosher restaurant (see more in What to Eat) and concierge services that offer great discounts to local attractions. For luxury accommodations, visit Four Seasons Resort Costa Rica at Peninsula Papagayo, W Costa Rica Reserva Conchal or Andaz Costa Rica Resort at Peninsula Papagayo, which can be booked using popular points programs.

Photographs by Christian Horan for Four Seasons Costa Rica 100

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FOR MORE: • Costa Rica Kosher Adventures provides full-service Glatt Kosher tours in Costa Rica (and around the world). While we never personally used their service, we are sharing it here for your convenience: costaricakosheradventures.com. • High Class Travel is a trusted travel agency that specializes in luxury travel for the kosher consumer and beyond. We have personally used HCT for multiple trips. Booking through an agency is hasslefree and comes with many perks like upgrades and better pricing on many hotels and activities. www.highclasstravel.com • The Costa Rica tourism site (visitcostarica.com/en) is a wonderful resource. As the country relies heavily on tourism, they welcome tourists with open arms. We recommend checking out their site and doing some research to customize an itinerary to your liking.

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THE OTHER SIDE OF THE CORK

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The

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

ion may be described as the “family boutique winery” out of the large Israeli wineries, offering value for money at every price point. The fresh new look and bright labels may give the impression that it’s a new winery producing new wines in stores, but in fact, Zion Winery has been making wine for 175 years. It was founded in 1848 by the Shor family of Jerusalem and remains the oldest existing winery in Israel, though it has grown to become the sixth largest winery in Israel and still remains the ultimate family winery. The atmosphere and work practices there would be more associated with a small winery. The owner, CEO, winemaker and many employees are from the family, as has been the case throughout the winery’s long history. Zion is a synonym for Jerusalem, emphasizing the unique connection of the family and the winery with Jerusalem.

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THE OTHER SIDE OF THE CORK

Zion Winery is situated at Mishor Adumim on the outskirts of Jerusalem, at the front of the Judean Desert and has been housed in only three different locations in its long history. It was founded and initially operated in the Muslim Quarter of the Old City of Jerusalem, and its cellar backed up to the Little Western Wall. In 1925, the winery moved to Beit Israel, a neighborhood in West Jerusalem. After 134 years in Jerusalem, the winery moved to Mishor Adumim in 1982. The winery will surprise many with how up-todate it is with the latest equipment and technology. It has been totally refurbished and renewed in the last decade. The winemaker, Zvika Shor, took over as winemaker from his father in 1992. He is one of Israel’s longest serving winemakers. Zion Winery sources its grapes from all over Israel. Their vineyards are situated in the Galilee, Golan Heights, Northern Coastal Plain (Mt. Carmel), Judean Hills and the Negev. This gives the winemakers a choice of terroirs and options to select the right variety from the best region possible. However, the main areas for their grapes (both in terms of volume and finest quality) are the high-elevation Galilee and Judean Hills. The winery strictly controls all vineyard activities and works closely with Dr. Pinny Sarig, who is their viticulture consultant. He is one of the most well-known and experienced viticulturists in Israel. The wines of Zion Winery are especially known for their drinkability, fine quality and excellent value. The quality has been underlined by gold medals received in the most important wine-tasting competitions of Israel and abroad, such as “Best Value,” “Eshkol Hazahav” (Israel Wine Awards) and the “Challenge International du Vin” in Bordeaux. Apart from the winery’s popular easy drinking, low-alcohol Moscato label, the entry-level label of the winery is the Imperial label. Then there are the top QPR Estate and 104

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Zion Winery aims to make quality wines that are fruit-forward, accessible, pair well with food and can be enjoyed day to day. Capital labels. The value provided by these wines is consistently underlined every time a blind tasting is organized with the similarly priced wines of Zion’s competitors. The prestigious flagship wine is called Crown, which recently won a gold medal at the AWC Vienna, one of the most important wine competitions in Europe. The dessert wines are under the appropriately named Old City label. Many of the wines carry the family crest, which was on Zion Winery’s labels in the past. This has been revived to emphasize a genuinely unique history amongst Israeli wineries. One of Zion’s highlights includes the Imperial Sauvignon Blanc. It’s aromatic, refreshingly acidic and offers excellent value for money. The Estate Shiraz and Merlot have good varietal typicity, are full of flavor and well-balanced, offering outstanding quality at extremely competitive prices. The Capital Cabernet Sauvignon is a great example of the variety as well. Zion Winery aims to make quality wines that are fruit-forward, accessible, pair well with food and can be enjoyed day to day. Zion Winery's new style shies away from bombastic, high-alcohol, oaky wines. The dedication of the family and the investment in quality from the vineyard to the winery is now bearing dividends. This is evidenced by the awards in competitions and the thirdparty recommendations by iconic chefs such as Yonatan Roshfeld, who offers Zion Estate wines at Ray, his finest simcha hall. The Shors remains Israel’s number one wine family for 175 years and counting! I’ll definitely drink to that. L’chaim! SEPTEMBER 2023 Fleishigs

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Chocolate & Peanut Butter:

A Match Made in 7th Heaven Dairy-free, Kosher pareve treats that creamy and crunchy peanut butter lovers can all agree on.

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Pomegranate, Brooklyn • Moishes, Brooklyn • Gourmet Glatt • Sarah’s Tent, Aventura • Grove, Surfside

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SOMETHING SWEET

EASY

Pie

M A K I N G P I E D O U G H F RO M SC R ATC H I S A S K I L L T H AT I S R E WA R D I N G A N D, M OST I M P O RTA N T LY, D E L I C I O U S! WITH A FEW SIMPLE I N G R E D I E N TS A N D SO M E T EC H N I Q U E , YO U CA N M AST E R T H I S V E RSAT I L E D O U G H T H AT CA N B E U S E D FO R B OT H SW E E T A N D SAVO RY R EC I P E S.

BY: M I R I A M PASCA L C O H E N P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

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No-Fail Flaky Pie Dough Yield: 1 pie crust

There are two essential tricks to making perfect pie dough every time. The first is to use very cold ingredients — the butter or margarine should be frozen solid, the water must be ice cold and even the flour can be kept frozen to keep things consistently cold. The second is to work the dough as little as possible. This means trusting the process because when it’s ready, it won’t really look ready. When rolling out the dough, try not to re-roll the scraps too many times, as this can cause the dough to be tough. 2 1-2 ½-1 1 5-8

Step-by-Step

cups all-purpose flour tablespoons sugar teaspoon sea salt cup (2 sticks) frozen non-dairy butter substitute, cut into small cubes tablespoons ice water

1. Add flour, sugar and salt to the bowl of a food processor fitted with the S-blade attachment and pulse to combine. Sprinkle cubes of frozen butter over the flour mixture and pulse in short bursts a few times. You should see uneven sized pieces of butter, some the size of small pebbles and some the size of coarse crumbs. Do not over mix! 2. Drizzle 5 tablespoons of ice water over the mixture. Pulse in short bursts until the dough just starts to come together, but still appears crumbly. Test the dough by squeezing a handful in your palm — if it comes together, it’s ready; if it’s still crumbly, add another 1-3 tablespoons of ice water and repeat. 3. Turn the dough out onto a piece of parchment paper and squeeze lightly to form a ball. Wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight. Don’t skip this step — it gives the gluten a chance to develop, resulting in the perfect texture. 4. Use pie dough as directed in the following recipes.

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Maple Nut Pie

Serves: 8-10

¾ 2 ¼

This pie resembles an elevated version of pecan pie.

NOTE: If using raw nuts, roast on a dry baking sheet in a 350°F oven for about 10 minutes, stirring halfway through, until lightly golden. I prefer making my own mix as opposed to a store bought mix. My go-to is ½ cup each of pecans, walnuts, almonds, macadamia nuts and cashews — this gives you an ideal combination of flavors and textures. Feel free to salt the nuts to taste.

1½ ½ 2½

cup maple syrup, plus more for brushing cup dark brown sugar eggs cup (½ stick) non-dairy butter substitute, melted teaspoons pure vanilla extract teaspoon sea salt cups roasted mixed nuts, roughly chopped (see head note) No-Fail Flaky Pie Dough (recipe above) Flaky salt

1. Preheat oven to 375°F. Whisk maple syrup, brown sugar, eggs, butter, vanilla and sea salt. Add nuts and stir to combine; set aside.

2. On a lightly floured surface, roll out two-thirds of the dough to about ¼-inch thickness. Carefully transfer dough to a 9or 10-inch pie plate. Add filling, spreading with a spatula to evenly distribute. 3. Roll out remaining dough and create a lattice to top the pie. Alternatively, place the entire sheet of rolled out dough on top of the pie, trimming the edges as necessary. Cut 2-3 slits in the top. 4. Bake for 25 minutes. Remove from oven and brush generously with maple syrup and sprinkle with flaky sea salt. Bake for another 25-30 minutes, until the pie is set and golden brown. SEPTEMBER 2023 Fleishigs

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Halva Pumpkin Galette Serves: 8

By: Shifra Klein

Nothing screams fall more than pumpkin and warm spices like cardamom, cinnamon and ginger. This sweet galette gets another boost of flavor from halva and makes the perfect fall dessert. Miriam's no-fail dough worked perfectly here. NOTE: Be sure to use pure pumpkin purée and not pumpkin pie filling, which is sweetened. ¼ 1 1 ⅓ 2 ¼ 2 1 ½ ½ ¼ ½ ¼ 3-4

No-Fail Flaky Pie Dough (recipe above) cup pure date syrup (silan) teaspoon ground cardamom, divided cup pumpkin purée cup brown sugar eggs, divided cup Rich Whip or non-dairy creamer tablespoons all-purpose flour teaspoon pure vanilla extract teaspoon ground cinnamon teaspoon sea salt teaspoon ground ginger cup halva, crumbled cup toasted sesame seeds tablespoons turbinado sugar, for topping

1. Roll out the pie dough to a rough 12-14 inch (⅛-inch thick) round; it doesn’t have to be perfect. Place dough onto a parchment-lined baking sheet, brush with date syrup and sprinkle with ½ teaspoon cardamom. 2. Whisk pumpkin purée, brown sugar, 1 egg and 1 egg yolk (reserve the white for brushing later), creamer, flour, vanilla, cinnamon, salt, ginger and ¼ teaspoon cardamom until smooth. 3. Spread mixture into the center of the rolled out pie dough, leaving a 2-inch border. Top with crumbled halva. Fold the rim of the dough up and over the filling, overlapping/pleating the dough as you go around. 4. Mix sesame seeds, turbinado sugar and remaining ¼ teaspoon cardamom. Lightly beat reserved egg white and brush over the dough. Sprinkle with sesame seed mixture. 5. Freeze the galette for 30 minutes to ensure that the crust will bake perfectly. Preheat oven to 400°F. Bake for 25-30 minutes, until the center is set and crust is golden.

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R E C I P E

I N D E X

CONDIMENTS & EXTRAS

FISH

47 Peanut Mint Chutney Q

37 Spice-Rubbed Salmon FF

56 Crispy Sesame Challah FF

61 Sheet Pan Moroccan Fish FF Q

SWEET TREATS 48 Chocolate Almond Boreka Cake FF

60 Challah Croutons M Q 60 Sweet Chili Sauce Q 93 Roasted Pearl Onions M Q 93 Honey Brioche

69 Best Ever Chocolate Cake FF 71 Upside Down Apple Crumb

MEAT & CHICKEN

Cake FF Q 71 Wine-Poached Figs M Q

26 Coffee Rub Short Ribs FF

73 Cinnamon Cardamom Twists

27 Short Rib Gnocchi FF M Q

SALADS & SIDES

108 No-Fail Flaky Pie Dough

29 Short Rib Pappardelle FF M

35 Ultimate Kale Salad

30 Aleppo Hot Honey Short Ribs

40 Kapusta z Grzybami Borekas

36 Meatball Noodle Soup FF

41 Family-Style Boreka “Sandwich”

42 Boreka Siniya

47 Potato and Pea Borekas with Peanut Mint

62 Crispy Chicken Schnitzel FF Q

Chutney

28 Sweet and Smoky Short Ribs FF

64 Lemon Herb Chicken and Rice FF

57 Mushroom Challah Appetizers FF

92 Rack of Lamb with Celery Root Purée

60 Fresh Chickpea Salad Q

92 Compressed Beef Cheeks

109 Maple Nut Pie 110 Halva Pumpkin Galette Key: FF

Family-Friendly

Minimal Ingredients

Quick

60 Roasted Red Cabbage Wedges M 60 Chili Lime Sweet Potatoes

112

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LAST BITE

Stuffed Food Round-Up BY: ELISHEVA TAITZ The concept of stuffed foods is one of the many symbolic things we partake in during the Jewish New Year (see page 38 for more on the meaning behind it). Here are some more stuffed dishes. Find the recipes on the Fleishigs app.

#yesitsontheapp

KASHA-STUFFED CAPONS By: Shifra Klein ISSUE #30 This stuffed chicken dish is perfect for a cold night in the sukkah. Plus, the tart cherry barbecue sauce is the perfect accompaniment.

114

GARLIC-STUFFED OLIVES

ROASTED GARLIC STUFFED CHALLAH

By: Reena Goldberger

By: Kayla Kaye

ISSUE #19

ISSUE #11

These stuffed and marinated olives are addictive and will not last!

While there are many versions of stuffed challah on the app, this is the easiest one to master — and you can never go wrong with roasted garlic!

STUFFED ACORN SQUASH WITH JEWELED RICE

BEEF AND MUSHROOM STUFFED KABOCHA SQUASH

By: Chanie Apfelbaum

By: Tzippy Adelhaid

ISSUE #31

ISSUE #35

Stuffed squash presents beautifully, both individually and family-style. This one is bulked up with rice for a complete meal.

This stew-style meat filling is so tender and warming — another great stuffed squash option to add to your Sukkot menu.

DOLMA

KISHKA-STUFFED VEAL BREAST

YEBRA WITH APRICOTS

By: Victoria Zirkiev

By: Shifra Klein

By: Jacqueline Elbaz

ISSUE #45

ISSUE #20

ISSUE #5

Many cultures have their own version of stuffed vegetables. This versatile Bucharian recipe is versatile and can work for many different vegetables.

Veal breast is a wonderful hearty protein to make for Sukkot. Plus, it’s pretty foolproof — once stuffed and prepared, it simply braises in the oven for a few hours until fork tender.

This Syrian stuffed grape leaves delicacy hits all the sweet and savory notes.

Fleishigs SEPTEMBER 2023

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