Fleishigs Magazine Issue 053 - November 2023 by Fleishigs Magazine

USA $6.99 CAN $9.99 / UK £6 SA R90 / ISR 25₪

THE CHANUKAH ISSUE

A Treat For Every Night The menorah is lit. The latkes are eaten. The dreidel is out. It’s time to indulge in a kosher, dairy-free treat. With 9 delicious flavors, 7th Heaven bars are perfect for Hanukkah gifting and snacking.

Enjoy 20% off with code

FLEISHIGS

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

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1 GREAT TASTE. 2 GREAT SIZES. PERFECT FOR GIVING & GETTING!

As Seen In

Guide To The Best Coffee Liqueurs For The Espresso Martini-Obsessed

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INFO@MISCEOLIQUEURS.COM @MISCEOLIQUEURS MISCEO LIQUEURS

Please Misceo responsibly.

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Celebrate Your Tradition with Ours Enjoy Amstelvelder’s hand-crafted Dutch Gouda, Edam, and other artisanal cheeses. Utilizing age-old traditional techniques, they are rested on wooden shelves — allowing air in and moisture out — yielding delicate, nutty notes and rich, matured flavors. Amstelvelder sliced cheese and chunks feature a smooth and balanced texture, perfect for arranging or cubing onto your Chanukah cheese board.

Pair with wine, pasta, pizza, and artisanal breads.

Heart.Works

PRODUCED IN HOLL A N D

CULINARY SCHOOL SUFGANIYOT FROM A SEASONED BAKER

FEAST

EDITOR’S LETTER

THIS MONTH’S CONTRIBUTORS

GIFT GUIDE

BACK POCKET Olives and olive oil

BUTCHER’S CUT Chicken breast

L’CHAIM Wines that bring light

TRAVEL Los Angeles

TREND Pita schnitzel

THE OTHER SIDE OF THE CORK Pinot Noir

THAI INSPIRED

105

112 RECIPE INDEX 114 LAST BITE #yesitsontheapp

SOMETHING SWEET WHAT TO DO WITH LEFTOVER DOUGHNUTS

Fleishigs NOVEMBER 2023

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“TWO CHANUK AH DONUTS, PLEASE. HOLD THE WASABI.”

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EDITOR'S LETTER

SHLOMO AND I LAUNCHED FLEISHIGS MAGAZINE as a means of celebrating our Jewish lifestyle in a way that brings people together. There are so many incredible people all over the world whose stories, Jewish traditions and recipes we have shared throughout the years, with the hope of enriching and inspiring others. On Oct 7th, the Jewish people experienced the worst attack on the Jewish people in my lifetime in the form of a modern day pogrom that took place in southern Israel. As someone who has taught and studied history early in my career, the events hit me hard. Living through another cycle of Jewish hate hasn’t been easy, and I went through a week of grief and all the emotions that come along with it. It was challenging to face the tragedies, loss of life and blatant anti-semitism. Post Simchat Torah, instead of working on the next issue of the magazine, I completely froze. Two things helped me move forward (with a lot of bumps along the way, to be honest). The first was getting out, doing good and taking part in community events. And the second was looking to Jewish history for guidance and inspiration.

THE CHANUKAH ISSUE

On Thursday October 12th, I pushed myself to take part in NYCWFF, an annual food festival that raises money for charity through various food events. In our continued efforts to increase kosher experiences, we worked with Adeena Sussman and Lee Schrager to add a kosher event to the NYCWFF roster that took place at Tabernacle Steakhouse in Midtown Manhattan. When news out of Israel broke, our first thought was to cancel the event, but instead we decided to use the gathering as an opportunity to raise much needed funds for United Hatzalah of Israel. The event raised over $40,000 for the organization! Having no choice but to leave my house and get involved in actually doing something buoyed me in a way I couldn’t imagine possible. I got out of the despair and gathered with people, all of whom shared the same bittersweet sentiments of the evening. I realized that I craved that feeling of unity and togetherness all week, which inspired me to send a midnight Shabbat meal invite out to some local friends. As we entered into a screen-free (read: news-free) Shabbat, I felt re-energized, refocused and ready to finish the Chanukah issue that we were working on so tirelessly before receiving the horrific news.

(continued on next page) 12

Fleishigs NOVEMBER 2023

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 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.

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

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EDITOR'S LETTER

THE CHANUKAH ISSUE

On a personal level, I looked towards my grandparents (one set survived maintaining their Judaism in communist Russia and another set survived the Holocaust) and the story of Chanukah as inspiration and guidance.

I can’t even imagine the inner strength the Hasmoneans had to face off against the Seleucid Empire (312–64 BCE) to regain control over the Holy Temple in Jerusalem. Upon their victory, the light of the menorah miraculously shone for eight days, becoming an eternal symbol of hope for the Jewish nation. It also became a symbol of a core value we hold dear – a little bit of light will outshine a lot of darkness. They didn’t stop celebrating and practicing and living as Jews. Their spirit remained intact. We still celebrate Shabbat today. We still have children to educate and raise. We will still celebrate Chanukah this year. We will still continue to live as proud Jews. Now and always. Through all that we do, Fleishigs will still be that tangible, tactile media that will reflect those messages. We will continue to do what we do best, with an even greater focus on spreading Jewish pride and identity. And while there will be plenty of places that you can turn to for news resources and updates, we want to continually be a place that you can turn to for Jewish inspiration through a culinary lens. Looking forward to celebrating Chanukah miracles this year! Bitayavon, Shifra 14

Fleishigs NOVEMBER 2023

Here4U

I can’t even imagine how challenging my grandparents' lives were, living in poverty and being hated so openly in society just for being Jewish. My paternal grandfather lost his entire family in the Holocaust! Yet, not only did they persevere, they did so with their identity and integrity intact.

‫בס‘‘ד‬

In solidarity with our IDF soldiers and the residents of the South Everyone can help Everyone should help Everyone will help Your donation now will provide:

LCritical assistance for families fleeing the south LHygiene & clothing essentials for IDF soldiers LFood Packages LSocial services LCounseling

Help us to help them here4u@lemaanachai.org lemaanachai.org

P.S. To continue to use our platform to raise awareness for the efforts of incredible Israeli organizations, we announced an initiative offering free advertising space to any Israeli nonprofit. As you read through this issue, you will notice many of these advertisements from various Jewish organizations and the work they do. We are extending this initiative to a free Chanukah-themed e-book that will have even more exciting Chanukah recipes and more space for the organizations that didn’t make the print deadline for this issue. We couldn’t be more honored to hold space for these causes. www.fleishigs.com

A CHANUKAH ESSENTIAL FOR THE LAST 2,189 YEARS

(0) @ShemenRaanan

ShemenRaanan.com

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.

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

SHIFRA KLEIN is a food writer, food stylist and the co-founder and editor-in-chief of Fleishigs Magazine, the world’s premier kosher food and lifestyle magazine. Shifra can be reached on Instagram @shifraklein.

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.

PAULA SHOYER is the author of The Healthy Jewish Kitchen, The Holiday Kosher Baker, The Kosher Baker, The New Passover Menu and The Instant Pot Kosher Cookbook. Frenchtrained, Paula gives cooking classes and talks all around the world. She is a freelance writer, cookbook editor and consultant, kosher food tour leader and brand ambassador. Find her on Instagram @kosherbaker, TikTok @chefpaulashoyer and online thekosherbaker.com.

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

ELISHEVA TAITZ works 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

Fleishigs NOVEMBER 2023

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Heart.Works

It’s Italy, unfiltered. This is one bottle that should be judged by its label.

A bottle of Tuscanini unfiltered extra virgin olive oil is a unique elixir deserving of the same consideration as quality wine.

Anoint your Chanukah dishes with pure extra virgin olive oil made of cold-pressed fruit,

Each carafe contains nothing but unadulterated, Italian olives, hand-picked and pressed at the peak of their maturity for exceptional flavor and full-bodied mouthfeel. F I T A LY

GLIA

Taste Tuscanini. Know Italy.

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unfiltered for the highest level of health benefits.

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Product of USA

gift guide GIFT GUIDE

7 6

1 4

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MADE IN ISRAEL 1. 7TH HEAVEN CHOCOLATE The tag line for 7th Heaven chocolate is “unbelievably dairyfree!” Available in a variety of flavors and kits, like the Try Me kit and the Peanut Butter Lovers kit. You can even build your own box! They offer a chocolate subscription, so you’ll never run out! 7thheavenchocolate. com 2. AHAVA Bring the Dead Sea experience home with Ahava Natural Dead Sea bath salt crystals and Natural Dead Sea Mud. ahava.com 20

Fleishigs NOVEMBER 2023

3. FRUIT WINE Morad is a familyrun operation that produces unique fruit (like passion fruit!), vegetable and herb-based wines and liqueurs. Serve it chilled or blended with ice for a wine frappe. kosherwine.com 4. HASHACHAR CHOCOLATE SPREAD Available in dairy and non-dairy versions, this is the most nostalgic sandwich spread for anyone who grew up in Israel. ohnuts.com

5. WISSOTZKY MANGO & PASSION FRUIT TEA Wissotzky Tea boxes are a great addition to a food gift basket. The mango passion fruit tea is perfect for hot or iced tea. The pumpkin spiced chai (in tea sachets) from the artisan collection is another great choice. wteashop.com

6. PERSONALIZED STAR OF DAVID NECKLACE Made to order from an Israeli jewelry maker, this Star of David is embedded with Turquoise opal crystal and has a handstamped disc that can be personalized with an initial. u-boutique.com 7. IRON DOME STAR OF DAVID NECKLACE This star of David pendant is carved from the remnants of an actual missile that was intercepted by the Iron Dome, which protects and defends Israeli citizens against rocket attacks.

8. YOFFI HOLY LAND HANUKKAH GIFT BASKET This gift basket, with an array of honey, tahini, wine and chocolate, comes from Yoffi, an Israeli familyrun business. judaicawebstore.com 9. SILVER MENORAH Invest in a family heirloom menorah from the iconic Israelbased silver shop. hazorfim.com

theisraelboutique.com www.fleishigs.com

GIFT GUIDE

C H A N U K A H I S A L L A B O U T G I F TS, G I F TS, G I F TS! H E R E I S A N A R R AY O F U N I Q U E G I F T I D E AS FO R FO O D LOV E RS W H O S E E M TO H AV E I T A L L . F RO M C U R AT I N G T H E U LT I M AT E FO O D BAS K E T W I T H A VA R I E T Y O F S M A L L P RO D U CTS TO U N I Q U E A P P L I A N C E S, M A K E YO U R G I F T I N G C O U N T T H I S C H A N U K A H S E ASO N .

4 3

COFFEE LOVER 1. GAIA COFFEE BREW BAGS

2. MONIN COOKIE BUTTER SYRUP

These are the perfect gift for on-the-go coffee lovers. The coffee bags only need to soak in some hot water for a robust, richly flavored coffee in minutes. The bags also make the perfect cold brew and come in a variety of flavors (we love the Blue Velvet for its dark roast notes) and decaf as well.

This syrup has gone viral due to the dynamic cookie-caramel flavor it adds to coffees, lattes, mochas, milkshakes and more.

gaiacoffee.com

amazon.com 3. FIG + YARROW CARDAMOM COFFEE SCRUB This gift is perfect for coffee lovers who also appreciate a bit of self care. The blend of exfoliating and nourishing ingredients helps renew skin.

4. SHALVA TURKISH COFFEE-SPICED DESERT BLEND WITH CARDAMOM

5. INSTANT POT MILK FROTHER, 4-IN-1 ELECTRIC MILK STEAMER

This Turkish coffee has an added element of cardamom and is a wonderful gift for those who love the unique texture of Turkish coffee. What makes this brand even more meaningful is that it is packaged by individuals with special needs in Israel.

This easy-to-use multipurpose machine allows anyone to become a barista at home by creating various types of foam. The best part is that it works with both dairy and non-dairy milk.

6. OZERI MODERNA ARTISAN SERIES DOUBLE WALL BARISTA COFFEE GLASS These 15-ounce double-walled glass cups have fill lines for making the perfect barista-quality drinks at home. amazon.com

amazon.com

judaicawebstore.com

figandyarrow.co NOVEMBER 2023 Fleishigs

GIFT GUIDE

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CHANUKAH THEMED 1. CHANUKAH EMBOSSED ROLLING PIN This laser-engraved rolling pin is perfect for pie crusts and cookie decorating. amazon.com or etsy.com 2. SHEMEN RA’ANAN EXTRA-VIRGIN OLIVE

3. CHANUKAH T-SHIRTS Boasting cheeky statements, these shirts are the perfect gift for friends or family members to wear throughout Chanukah. judaicawebstore.com

4. MERCER BLUE RIM MENORAH SALAD PLATE

5. CHOCOLATE COVERED COOKIES GIFT BOX

The hand-painted blue menorah on these porcelain plates brings Chanukah cheer to the table in an understated way. Plus, they are dishwasher- and microwave-safe.

This fun, colorful gift box is a wonderful Chanukah gift for teachers or friends. Chocolate cookies are enveloped in dark chocolate and decorated with a Chanukah spin.

crateandbarrel.com

6. DREIDEL POP FIDGET TOY This fun, sensory silicone dreidel is a great addition to any Chanukah party. amazon.com

ohnuts.com

OIL shemenraanan.com

Fleishigs NOVEMBER 2023

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GIFT GUIDE

12 8

7. CHANUKAH NAIL CALENDAR

8. LATKES AND LIGHTS CANDLE

For the manicure enthusiast, whether young or old, this adorable “calendar” has a Chanukah-themed nail-related gift behind each of eight doors. Open one per night for a cute surprise or open the whole box all at once.

Celebrate Chanukah with a non-toxic soy candle that offers aromas of savory latkes dipped in applesauce and sweet jelly donuts.

oliveandjune.com

Find Chanukahthemed gift cards at various retailers, such as Amazon and Target.

homesick.com 9. CHANUKAH GIFT CARD

10. HOT SOX HAPPY CHALLAH DAYS SOCKS

11. LOVEPOP CHANUKAH FLOWER “BOUQUET”

Available for both men or women, these socks stand out with menorahs, wine, challah and a clever greeting.

This truly unique card “bouquet” has intricate detailing and comes beautifully packaged in a protective envelope. Once unfolded, the 3-D bouquet stands at 10.25 inches tall and 7.5 inches wide.

hotsox.com or amazon.com

12. CAZENOVE JUDAICA Cazenove Judaica has all your chanukah party needs covered, from candles and menorahs to kids’ activities and party decor! Find Cazenove products in most Judaica stores and kosher supermarkets.

lovepop.com

NOVEMBER 2023 Fleishigs

GIFT GUIDE

4 2 3

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SALAD LOVERS 1. WINCO STAINLESS STEEL DOUBLE BLADE MEZZALUNA CHOPPER A mezzaluna, which means "half-moon" in Italian, is a favorite for quickly chopping salads. tigerchef.com 2. WINCO STAINLESS STEEL SCISSOR SALAD TONGS Thanks to its scissor handles, these sturdy salad tongs provide a comfortable grip for ease of handling. tigerchef.com

GADGET LOVERS

3. CHEF'N EMULSTIR SALAD DRESSING MIXER

5. OXO GRATER, SLICER AND SPIRALIZER

This salad dressing mixer aids in fully emulsifying dressings and vinaigrettes. The carafe is elegant enough to serve in and can be stored in the fridge with the lid.

Make a salad in minutes with this all-in-one set that includes a spiralizer, slicer and two graters. Plus, it has a convenient storage container.

amazon.com 4. MEHADRIN CHEESE A’LECH This shelf-stable product, available in three flavors — jalapeño, garlic and pizza — is a delicious crunchy salad topper. Find it in most kosher supermarkets.

oxo.com 6. OXO LITTLE SALAD AND HERB SPINNER This more compact version of the classic salad spinner is ideal for smaller portions of lettuce and greens and is especially useful for herbs. oxo.com

7. TUSCANINI VENTRESCA TUNA

1. NUTR NUT MILK MACHINE Make a variety of nut and plant-based milks at the touch of a button. williams-sonoma.com 2. CUISINART 5-TRAY FOOD DEHYDRATOR This machine can be used to make jerky, biltong, dried fruit and veggie chips and even fruit leather! cuisinart.com

3. BREVILLE PRO SMOKING GUN & CLOCHE Designed for professional and commercial kitchens, this smoking set effortlessly infuses food and drink with natural applewood or hickory flavors without extra heat. breville.com 4. WEST BEND 12.6 QT XL AIR FRYER This air fryer offers various cooking techniques right at your fingertips, including air frying, baking, toasting, roasting, dehydrating, slow cooking and more. jonesesnyc.com

Elevate classic tuna salad with the silky texture and deep, buttery flavor of Tuscanini’s Ventresca tuna packed in olive oil. amazon.com 24

Fleishigs NOVEMBER 2023

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Stacked up for Chanuka! Chanuka is around the corner and we are stacked up! Check out our beautiful Yom Tov displays and platters from our fish, deli, sushi, and bakery departments!

FOR ERE ! H N SCA PECIALS S

NEW YORK

NEW JERSEY

465 CEDAR LANE, TEANECK, NJ 07666 50 DOUGHTY BLVD, LAWRENCE, NY 11559

LAWRENCE

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LAKEWOOD

330 CENTRAL AVENUE 516.295.3300

68-18 MAIN STREET 718.268.6469

1104 WILMOT ROAD 914.472.2240

711 CEDARBRIDGE AVENUE 732.813.7700

700 WEST BROADWAY, WOODMERE, NY 11516

CULINARY SCHOOL

Fleishigs NOVEMBER 2023

SUFG E DI GANIY I O N U F G EDITI ON A N I YO T S U FG N I YO T ED N SU T EDIT ION SUFGA N IY www.fleishigs.com

SUFG UFGAN I YO T E A N I YO DITI T EDIT ION S TION S UFGA UFGAN OT ED I Y O T EDIT ITION SUFGA SUFGA N I YO N I YO T EDITI A N I YO O T N E D ITION N SUF GANIY SUFG OT ED EDITI ITION ON SU FGANI GANIY Y OT OT ED ITION DITIO N SUF S U F G G A N I YO FGANI T EDI YO T E DITIO N SUF N SUF GANIY OT ED YO T E ITION DITIO THE BAKE

R'S DAUG

H TE R

CULINARY SCHOOL

NO DE SS A LT H O E R T S C R E A M UG S CHA NUKAH T H E S C H M A N Y VA R MORE I AT I O N ENE, N P I L LOW THAN S H AV O SOUPE S U F GA Y, J E L L E MADE D UP V N I Y O T. Y- F I L L THEIR E RSION E D, P O W AY O CAN B WDERN TO E AT A TO P P E FLUFF D HUM Y, B LE SUF B GA N I Y P H O T O Y: S I V A N K O A. BI S B Y: L Y N

N ABES

ERA

NOVEMBER 2023 Fleishigs

FGANI YO T ITION FGANI YO T TION GANIY OT ION GANIY OT ION A N I YO T ON N I YO T N N I YO T CULINARY SCHOOL

✤ Weighing ingredients is what will guarantee success. I do this with my challah as well, weighing each strand of dough to ensure an even challah. It not only ensures even cooking, but also provides consistent results and an aesthetically pleasing pastry every time.

✤ Use the back of a spoon in place of a piping tip to create space for jam filling.

Fleishigs NOVEMBER 2023

ESSENTIAL TOOLS: Thermometer: keeping the oil at the right temperature is crucial for frying Piping bags and piping nozzle tips: piping bags are so versatile and the nozzle tips are fun (using Ziploc bags works too) Kitchen scale: measuring by weight is the most accurate for baking (see tip #1 below) Unbleached parchment paper: purchase 4x4inch or 5x5-inch squares to use for sufganiyot or cut your own from a roll Stainless steel spider: essential for safely lifting fried food from hot oil Confectioners' sugar duster: eliminates the mess when working with confectioners’ sugar

S H I F R A’S N OT E : W H E N W E V I S I T E D S I VA N ’S B E AU T I F U L H O M E I N LO S A N G E L E S, W E N OT I C E D T H E A R R AY O F H O M E M A D E BA K E D G O O D S S I T T I N G O N H E R C OU N T E RTO P, SO M E T H I N G W E W E R E TO L D I S A M A I N STAY I N H E R K I TC H E N , PA RT I C U L A R LY TO H O N O R T H E S P I R I T O F H E R FAT H E R T H E BA K E R. I T ’S H E A RT WA R M I N G TO S E E A N D A D D S SU C H A W E LC O M I N G V I B E TO H E R H O M E A N D K I TC H E N . S H E I S A LWAYS R E A DY FO R G U E ST S — SO M E T H I N G W E W E R E SO I N S P I R E D BY. B E S I D E S B E I N G K N OW N WO R L DW I D E FO R H I S C H A L L A H S, S I VA N ’S FAT H E R’S SU FGA N I YOT A R E ST I L L L AU D E D TO DAY. W H E N W E TAST E D T H E M OU RS E LV E S, W E U N D E RSTO O D T H E H Y P E — T H E C O M B I N AT I O N O F T H E F L AVO R A N D T E XT U R E WAS U N B E L I E VA B L E — A N D W E R E H O N O R E D S H E D EC I D E D TO S H A R E T H E R EC I P E W I T H U S.

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CULINARY SCHOOL

5 ½ ½ 2 1 1 2

cups (880 grams) all-purpose flour cup (110 grams) sugar cup (1 stick/113 grams) non-dairy butter substitute tablespoons (24 grams) active dry yeast large egg tablespoon (15 milliliters) pure vanilla extract Pinch of kosher salt cups warm water Canola oil, for drizzling and deep frying Red raspberry preserves, for filling Confectioners’ sugar, for sifting on top

1. Add flour, sugar, butter, yeast, egg, vanilla and salt to the bowl of a stand mixer fitted with a dough hook attachment. While the mixer is on low speed, slowly begin to add water. Continue to mix on low to medium speed as the ingredients incorporate. 2. Once the dough has come together and looks moist, not dry, continue kneading for at least 10-12 minutes. If kneading by hand, knead for about 15 minutes. 3. Transfer the ball of dough to a bowl; drizzle with a bit of oil and toss to coat. Cover with plastic wrap and a kitchen towel; set aside to proof for about 1½ hours.

CHANGE IT UP: For baked sufganiyot, arrange balls on a parchment-lined baking sheet. Bake at 350°F for 15-18 minutes. For air-fried sufganiyot, place in a parchment-lined air fryer basket. Bake at 340°F for about 8 minutes.

The Best Sufganiyot Yields: 26 doughnuts

By: Sivan Kobi

This is the best sufganiyot recipe, and I can say that because it’s my late father’s recipe. Paltiel Paul Sherman, of blessed memory, was an incredible baker who owned three famous bakeries and one deli in the Los Angeles area called Sherman’s Bakery. He was a trained European pastry chef who brought his classic training and some Israeli spirit to Los Angeles and built his thriving career. Everyone knew Sherman’s Bakery back in the day and the OGs still remember it today. I'm happy and honored to share my father’s recipe with you. I highly recommend you stick to this precise recipe to get ideal results. I have never made sufganiyot any other way!

4. Once risen, divide dough into 60-gram balls. Roll each portion into a smooth ball; place each ball on an individual square of parchment paper. Cover and set aside to proof for another 25-30 minutes. 5. Heat oil in a Dutch oven to 365°F. Working in batches, place a few balls (with the paper) into the hot oil. Carefully remove the paper with tongs. Once golden brown on one side, flip and fry on the other side until completely golden brown. Use a spider or slotted spoon to transfer sufganiyot to a wire cooling rack or paper towel-lined plate. 6. Fill a piping bag with preserves and inject the sufganiyot from the side or the top. Top with confectioners’ sugar. Serve warm. NOVEMBER 2023 Fleishigs

FGANI YO T ITION Step-by-Step FGANI YO T TION GANIY OT ION GANIY OT ION A N I YO T ON N I YO T N N I YO T CULINARY SCHOOL

with Sivan Kobi

Fleishigs NOVEMBER 2023

✤ Instead of adding more flour to knead and manage dough, oil your hands. It helps to knead and shape the dough without drying it out. ✤ Using parchment paper squares helps maintain the fluffiness of the sufganiyot. Once the balls of dough rise, handling the dough directly can deflate them. Allowing them to rise on individual squares avoids that issue.

www.fleishigs.com

Step-by-Step

CULINARY SCHOOL

with Sivan Kobi

✤ It’s very helpful to use a thermometer to ensure that the sufganiyot cook through at the proper temperature. If the oil is too hot, the outside will brown quickly and fry and the inside will remain raw. If the oil is not hot enough, it will absorb oil and be greasy. ✤ To make the dough in advance, refrigerate after kneading. Let the dough rest at room temperature for about two hours before frying.

NOVEMBER 2023 Fleishigs

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

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s one of the seven species, the most abundant and precious varieties of produce found in the Land of Israel, olives carry deep historical significance in Judaism. Olives were prized not only for their fruit, but also for their oil, a liquid gold whose symbolic role in the Chanukah story lives on in our traditions today. In the days of the Temple, the olive oil that was used to light the menorah came from the first few drops extracted from olives, as these first drops were considered the purest. Today, olives and olive oil continue to remind us of these time-honored traditions, as well as our rituals and miracles that continue to define our peoplehood.

NOVEMBER 2023 Fleishigs

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OLIVES: A BREAKDOWN

W H E T H E R U S I N G O L I V E S I N A R EC I P E O R O L I V E O I L AS A F I N I S H I N G TO U C H , T H E S E STA P L E I N G R E D I E N TS C O M E I N M A N Y VA R I E T I E S TO E N H A N C E D I S H E S. O L I V E S C O M E I N A L L S H A P E S A N D S I Z E S, D E P E N D I N G O N T H E R EG I O N O F O R I G I N . C O M M O N LY U S E D O L I V E S I N C LU D E : KALAMATA: These large, dark purple or black olives come from Greece and are known for their rich, fruity flavor and meaty texture. Kalamata olives are often used in Greek salads, Mediterranean dishes and as a popular olive to snack on.

GREEN: Green olives are harvested before they ripen and turn black. They come in various sizes and flavors, ranging from mild to slightly bitter. Spanish green olives, such as Manzanilla and Gordal, are popular varieties. They are commonly found stuffed with ingredients like pimientos, garlic or almonds.

BLACK: These olives start green but turn black as they ripen. They have a milder, less bitter flavor compared to green olives. Canned or jarred black olives, like California black olives, are frequently found in many salads, pizzas and American-style dishes.

O L I V E O I L A LSO C O M E S I N M A N Y VA R I E T I E S ; C H O OS I N G T H E R I G H T O L I V E O I L CA N G R E AT LY I M PACT T H E F L AVO R O F YO U R D I S H E S. H E R E A R E SO M E T I PS TO H E L P YO U S E L ECT T H E R I G H T O L I V E O I L : CHECK THE LABEL: Look for olive oils that are labeled as "extra-virgin." This is the highest quality and purest form of olive oil, extracted solely by mechanical means without any chemical processing or heat. Extravirgin olive oil typically has the best flavor and retains more of its natural antioxidants.

ORIGIN: Pay attention to the region or country of origin. Different regions produce olive oils with distinct flavor profiles. For example, Italian olive oils tend to have a fruity, mild flavor, while Spanish olive oils might be more robust and peppery.

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BOTTLE TYPE: Choose olive oil stored in dark glass or opaque containers. This helps protect the oil from light exposure, which can cause it to deteriorate and become rancid.

COLOR: While color alone is not a definitive indicator of quality, it can provide some clues. Extravirgin olive oil can range from pale yellow to deep green, depending on the variety of olives and the harvest time. Greener oils often have a more intense, peppery flavor, while yellowish oils may be milder.

HARVEST DATE: Check for a "harvest date" or "best by" date on the label. Fresher olive oil generally has better flavor and more health benefits. Look for oil with a recent harvest date.

TASTE: If possible, taste the olive oil before purchasing it. Many specialty stores offer tastings. Pay attention to the flavor notes, such as fruity, grassy, peppery or nutty. Choose one that complements your culinary preferences.

PRICE: High-quality extra-virgin olive oil tends to be more expensive, but it's worth investing in, especially if you're using it as a finishing oil or for dishes where its flavor is a primary component.

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Tomato and Olive Chicken Serves: 6-8

As a variation, try this delicious sauce on top of schnitzel or fish. Feel free to use canned tomatoes too.

4 boneless, skinless chicken breasts, butterflied and pounded thinly 1½ cups all-purpose flour ½ cup olive oil, divided 1 large onion, diced 3 cloves garlic, grated 2 teaspoons kosher salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste 1 tablespoon paprika 4 cups diced tomatoes, plus all the juices 2 teaspoons honey ½ cup chopped green olives 2 tablespoons olive brine ¼ cup water ¼ cup finely chopped fresh parsley, for garnish ¼ cup finely chopped fresh dill, for garnish

1. Cut each butterflied chicken breast in half to create 8 cutlets. Dredge each cutlet in flour. 2. Heat ¼ cup olive oil in a large skillet over high heat. Working in batches, fry chicken for 1 minute per side, until golden brown in color. Transfer chicken to a plate; it will not be cooked through yet. 3. Heat remaining ¼ cup oil in the skillet over medium-high heat. Add onions, garlic, salt, pepper and paprika; sauté for about 5 minutes. Add tomatoes and honey; mix to incorporate. Lower heat, cover skillet and simmer for 15 minutes, until tomatoes are very soft and popped, stirring every 3-5 minutes. 4. Add olives, olive brine and water; bring to a boil, then lower heat and simmer again for another 10 minutes.

OLIVE US TOGETHER. ROUND WE GO.

5. Preheat oven to 400℉. Return chicken to the skillet, nestling it into the sauce. Alternatively, add browned chicken to an oven-safe 9x13-inch baking dish and pour sauce over chicken, lifting it to allow sauce to seep underneath. Cover tightly

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Orange, Herb and Olive Platter Serves: 4-6

If you are looking for a dairy appetizer, top this one with crumbled feta cheese. For an even prettier presentation, use a variety of citrus (i.e. blood orange, Cara Cara, grapefruit). 3 2 1 2 2-3 ¼ ¼ ¼ ¼

tablespoons lemon or lime juice tablespoons extra-virgin olive oil tablespoon honey or maple syrup teaspoons grated fresh ginger pounds oranges cup chopped fresh parsley cup chopped fresh dill cup sliced green olives cup chopped pistachios Flaky salt Fresh ground black pepper

1. Whisk lemon juice, olive oil, honey and ginger; set aside. 2. Prepare the oranges, one at a time, using a sharp paring knife: Slice the top and bottom off, then carefully slice the peel down the sides. Once oranges are peeled, slice into ¼-inch rounds.

Olive and Basil Tapenade Yield: 2 cups

This dip is a great option for the Shabbat table. 1 1 3 1 ½ 6 ¼

(7-ounce) jar Manzanilla pitted pimento-stuffed olives (6-ounce) can pitted black olives tablespoons capers cup fresh basil leaves cup fresh parsley tablespoons extra-virgin olive oil teaspoon garlic powder

1. Add olives, capers, basil, parsley, olive oil and garlic powder to the bowl of a food processor fitted with the S-blade attachment. 2. Pulse until somewhat smooth. Store in an airtight container in the fridge for up to 1 week.

CHANGE IT UP: For a creamier tapenade, use 3 tablespoons oil and 3 tablespoons mayonnaise.

COME IN FOR A DIP.

3. Arrange orange slices on a serving platter. Drizzle with vinaigrette and top with herbs, olives and nuts. Finish with a sprinkle of flaky salt and pepper.

Olives and olive oil continue to remind us of these time-honored traditions, as well as our rituals and miracles that continue to define our peoplehood. NOVEMBER 2023 Fleishigs

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OLIVE CHALLAH

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W H I L E M A N Y ASSO C I AT E O L I V E S W I T H I TA LY, G R E EC E O R S PA I N , T H OS E R EG I O N S ACT UA L LY G OT T H E I R F I RST O L I V E T R E E S F RO M I S R A E L I N A N C I E N T T I M E S. LO CAT E D I N I S R A E L , S H E M E N R A’A N A N I S A FA M I LY- OW N E D B U S I N E SS T H AT U S E S A N C I E N T B I B L I CA L AG R I C U LT U R A L P R ACT I C E S TO G ROW T H E B E ST O L I V E S A N D P RO D U C E T H E F I N E ST O L I V E O I L TO B R I N G TO YO U R TA B L E . S H E M E N R A A N A N .C O M

LEMON GARLIC MARINATED OLIVES

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Olive Challah Yield: 2 challahs

By: Shifra Klein

Lemon Garlic Marinated Olives Yield: 2 cups

FOR THE CHALLAH: 1 heaping tablespoon active dry yeast ½ cup sugar, divided 1¼ cups warm water, divided 4 cups all-purpose flour, plus more for dusting ¼ cup olive oil, plus more for coating 1 tablespoon kosher salt 1 cup Lemon Garlic Crushed Marinated Olives (recipe follows), drained of most oil and finely chopped FOR TOPPING: 1 egg, beaten Za’atar, flaky sea salt and/or red pepper flakes 1. Mix yeast, 1 tablespoon sugar and warm water; set aside for 10-15 minutes, until yeast is foamy. 2. Mix flour, remaining 7 tablespoons sugar, oil and salt in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low, slowly add yeast mixture and knead for 12 minutes, until a moist dough forms. Alternatively, mix by hand for 15-20 minutes.

This is a great thing to have on hand when you’re craving the perfect salty snack! 2 ¼ ½ ½ 2 ¾

cups assorted pitted olives, roughly chopped teaspoon freshly ground black pepper teaspoon dried oregano teaspoon red pepper flakes (optional) cloves garlic, grated Zest of 2 lemons cup extra-virgin olive oil

Add all ingredients to a resealable container and mix. Serve immediately or marinate in the fridge overnight or up to 1 week.

Basic Dipping Oil Serves: 2-4

Master this basic dipping oil, then get creative with the optional additions for a tasty change. ½ ¼ ¼ 2 ½

cup extra-virgin olive oil cup balsamic vinegar cup finely minced fresh garlic tablespoons minced fresh parsley teaspoon red pepper flakes (optional) Flaky salt Fresh crusty bread, for serving

OPTIONAL ADDITIONS: 2 tablespoons minced fresh basil ½ teaspoon dried oregano ½ cup minced pitted olives ¼ cup finely chopped walnuts Pour olive oil into a shallow dish or plate. Add balsamic vinegar, garlic, parsley, red pepper flakes (if desired) and a sprinkle of flaky salt. Serve with crusty bread.

3. Once a smooth ball of dough is formed, drizzle a little oil on top. Cover bowl with plastic wrap and a clean kitchen towel, then set aside to proof for 1½-2 hours. 4. Divide dough into 6 equal portions and roll each portion into a smooth ball; cover and set aside to proof for another 20 minutes. 5. Working with one at a time, roll each ball into a rectangle shape. Spread chopped marinated olives along the center of the rectangle, then roll into a strand. Repeat with remaining balls of dough. Dust with flour, as needed, and braid 3 strands into a challah. Repeat with the remaining 3 strands. 6. Place challahs on a baking sheet and let rise for another 20-25 minutes. 7. Preheat oven to 350°F. Brush with beaten egg and top with za’atar, salt and red pepper flakes, as desired. Bake for about 40 minutes, until golden brown.

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71% OF TRAVELERS HAVE ALREADY BOOKED THEIR WINTER GETAWAY

D id you mak e you r r e s e r vat io n y et? E sca pe t he co ld t o a k os h er lu x u r y v a c a tio n a t The Alta ir , in Bay H a r b or I s la n d s Mi a m i. W a k e up to brea kf a st f o r t wo a t ou r f i v e- s t a r o nsite k o she r resta ur a nt , Ovo, a n d lou n g e a t ou r r o o fto p p o o l with sep a r a t e sw im m i n g h ou r s . Reli s h t h e sim p l ic ity o f hav ing in- ho use m i n ya n i m , S h a b b os m ea l s a v a il a b l e , a nd thou g ht f ul a m en i t i es , i n c lu d i n g a p la t a a nd ho t wa te r urn in y o u r r o o m or s u i t e. A q u i c k s h u t tl e to the p riv a te beac h cl u b a nd s ec on d s f r om t h e b a y, T he Al ta ir ha s a l l the e sse nt ia l s fo r a k os h er lu x u r y wi n t e r ge ta wa y .

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YOUR NEW MAIN SQUEEZE. 42

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Tomato and Olive Chicken Serves: 6-8

As a variation, try this delicious sauce on top of schnitzel or fish. Feel free to use canned tomatoes too. 4

1½ ½ 1 3 2 ½ 1 4 2 ½ 2 ¼ ¼ ¼

boneless, skinless chicken breasts, butterflied and pounded thinly cups all-purpose flour cup olive oil, divided large onion, diced cloves garlic, grated teaspoons kosher salt, plus more to taste teaspoon freshly ground black pepper, plus more to taste tablespoon paprika cups diced tomatoes, plus all the juices teaspoons honey cup chopped green olives tablespoons olive brine cup water cup finely chopped fresh parsley, for garnish cup finely chopped fresh dill, for garnish

YOU'RE GONNA LIKE THESE A KNOT. Olive Knots Serves: 4

By: Shifra Klein

This take on garlic knots will quickly become a family favorite.

NOTE: Frozen pizza dough works really well here, just thaw completely in the fridge overnight before using. 1 ½ ¼

pound pizza dough cup Olive and Basil Tapenade (page 37) cup extra-virgin olive oil

1. Place dough in a bowl, cover and set aside for 30-60 minutes in a warm place. Divide dough into 12 even balls. 2. Roll each ball of dough into a strand, then tie into a knot. Place knots onto a parchment-lined baking sheet. 3. Preheat oven to 350°F. Mix tapenade with oil and brush all over knots. Bake for 15 minutes. Remove from the oven and brush again. Bake for another 10-15 minutes, until golden. Brush with more tapenade. Serve warm.

NOVEMBER 2023 Fleishigs

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Seared Tuna with Black Olive Dust Serves: 4

This is an elegant starter or main dish that can be served individually or family style. It’s a perfect light way to celebrate the tradition of using olives on Chanukah. 4 ½ 3 ¼

(6-ounce) steaks sushi-grade tuna cup toasted sesame seeds Oil, for searing radishes, thinly sliced cup extra-virgin olive oil, for serving Black Olive Dust (recipe follows) Fresh basil, for garnish Flaky salt, for garnish

1. Coat tuna in sesame seeds. 2. Heat a thin layer of oil in a skillet over high heat. Sear tuna for 1-2 minutes per side. Let cool, then slice. 3. Arrange tuna and radishes on a platter. Drizzle with extra-virgin olive oil and top with black olive dust. Garnish with basil and flaky salt.

Decked Out Latkes Yield: 10 latkes

By: Shifra Klein

The age-old debate — sour cream or applesauce? Of course you can do both (we don’t discriminate!), but for the ultimate savory latke topping, try this epic combination that is elevated even further with black olive dust. FOR THE LATKES: 4 Yukon gold potatoes 1 small onion 1 egg 1 tablespoon all-purpose flour 1 teaspoon kosher salt Pinch of freshly grated black pepper Canola oil, for frying Sea salt, for serving

FOR THE TOPPINGS: Non-dairy sour cream Thinly sliced radish Chopped fresh chives Soft- or hard-boiled eggs, quartered Black Olive Dust (recipe follows) 1. Peel and grate potatoes and onion, then squeeze completely dry with paper towels or a kitchen towel. 2. Whisk egg, flour, salt and pepper. Add grated potatoes and onion. 3. Heat 1 inch of canola oil in a large skillet over medium-high heat. Scoop out latkes to desired size and fry for about 3 minutes per side. 4. Drain on paper towels and sprinkle with sea salt. 5. To serve, top with a dollop of sour cream, radishes, chives, a piece of egg and a sprinkling of black olive dust.

Fleishigs NOVEMBER 2023

Black Olive Dust Yield: 2 cups

By: Shifra Klein

This versatile topping can be used over salads, soups, grains and especially latkes. Preheat oven to 250°F. Arrange 1½ cups drained black olives in a single layer on a parchment-lined baking sheet. Cook for 3 hours; set aside to cool. Blend in a food processor or blender until crumb-like in texture. www.fleishigs.com

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TOP-TIER TUNA. NOVEMBER 2023 Fleishigs

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Balsamic Roasted Peppers with Herbed Olive Topping Serves 4-6

Whether it’s served as a side or salad, this dish is irresistible. 2

¼ 3 1 ¼ ½ 1 1

(16-ounce) bags mini peppers, halved lengthwise and seeded cup olive oil cloves garlic, minced teaspoon kosher salt teaspoon freshly ground black pepper cup minced fresh parsley large shallot, minced cup sliced green olives Balsamic glaze, such as Tuscanini, for drizzling Extra-virgin olive oil, for drizzling

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment paper. 2. Toss peppers with oil, garlic, salt and pepper. Arrange in an even layer on the prepared baking sheet. Roast for 20 minutes, until edges are browned. 3. Transfer roasted peppers to a serving platter. Toss parsley, shallots and olives; sprinkle over roasted peppers. Drizzle with balsamic glaze and extra-virgin olive oil right before serving.

Fleishigs NOVEMBER 2023

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BEHIND THE DESIGN WITH SUSIE FISHBEIN

MEET MY MONOGRAM TOUR CHEF SUSIE FISHBEIN’S NEW KITCHEN

IN THE DETAILS EXCEPTIONAL DESIGNS AND ENGINEERING REVEALED

Featured: Monogram Refrigerator SKU: ZIR301NPNII, Range SKU: ZDP484NGTSS, Hood SKU: ZVW1480SPSS and Rangetop SKU: ZGU486NDTSS

FROM

THE

DELICIOUS RECIPES FROM SUSIE FISHBEIN’S WORLD-CLASS COOKBOOKS

APPLIANCE

EXPERTS

A JMADISON

Featured: Monogram Rangetop SKU: ZGU486NDTSS and Hood SKU: ZVW1480SPSS

the magic of monogram Monogram stands out in the world of high-end appliances with a unique brand of luxury all its own. Celebrated for their painstaking attention to detail, the engineers at Monogram craft every one of their products with industry-leading materials that are designed for superior, lasting performance and expert-level results that elevate the family kitchen to a paradise. Refined but not rarefied, Monogram’s products and appliances deliver both exceptional quality and timeless elegance, while their award-winning technology and eye for innovation makes it possible for the at-home chef to cook faster, cleaner and easier, which allows more time for relaxing over a sumptuous meal with family and friends. And there is nothing more luxurious than that.

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HOT S P OT Monogram appliances offer the perfect combination of style, technology and delight for the contemporary home chef. Simplify mealtime with Precision Oven Modes that automatically track cooking progress and adjust time and temperature. Find the best recipes for any dish and detailed instructions on how to achieve perfection with the Monogram SmartHQTM app. When deciding on the right kitchen appliances that will exceed the modern family’s wants and needs, while adding innovative enhancements and a true “wow” factor to any kitchen, trust the appliance professionals at AjMadison. They have the unmatched expertise and brand knowledge to help guide the process and take home cooking to the next level.

a recipe for success Susie Fishbein, Monogram and AjMadison worked in close collaboration to create her ideal custom kitchen with these perfect appliances.

Need appliances fast? Ask about our In Stock Promise™ ajmadison.com/instock

30-inch french-door convection double wall oven

48-inch built-in side-by-side refrigerator

SKU: Monogram ZTDX1FPSNSS

SKU: Monogram ZISS480NNSS

design • French-door controls • LCD powered by SmartHQ™ • Wi-Fi control • Voice cooking modes • Precision • No-preheat air fry • Soft-close door

temperature management • Advanced system with multi-shelf air tower drawer • Climate-control lighting • LED drawer on full-extension slides • Deli water filter • GE® • Wi-Fi powered by SmartHQ™

36-inch professional gas rangetop with six burners gas burner configuration • Versatile grates with reversible • Three-piece wok feature knobs • Ring-lit brass blades on precision • Solid machined knob brass burners • Solid • Seamless stainless top frame SKU: Monogram ZGU366NTSS

fully-integrated dishwasher

• • • •

Custom panel model Advanced wash system Steam and sanitization 42 dBA quiet operation

SKU: Monogram ZDT925SINII

1.1-cubic-foot countertop microwave oven capacity • 1.1-cubic-foot cooking controls • Sensor capable microwave • Built-in • Weight and time defrost SKU: Monogram ZEM115SJSS

48-inch wall-mount smart range hood

LED lighting • Multi-level technology • Quietboost™ minimizes vent noise with select • Communicates cooking appliances via Bluetooth SKU: Monogram ZVW1480SPSS

THE DISH ON SUSIE FISHBEIN Susie Fishbein is a world-renowned kosher cook and author whose wildly successful Kosher by Design series has already sold over 500,000 copies worldwide, which has resulted in her making hundreds of appearances across the United States and Canada. A media darling, Susie has been a guest on dozens of network television and radio shows, was profiled in The New York Times and on CNN, and has been named one of The Forward’s 50 Most Influential

Jews. Susie has also been the main celebrity guest on cruise ships and culinary adventures in Israel, France, Cancun, Tuscany and the Amalfi Coast, was featured at the Epcot International Food & Wine Festival at Disney World and has led a culinary institute for kids at the New Jersey Y Camps. In recognition of National Jewish Heritage Month, Susie was an honored guest at the White House. Follow her on Instagram (@susiefishbein) and on the Susie Fishbein Facebook Fan Page.

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D ID YO U K N OW ?

AjMadison appliance experts are rigorously trained to recommend the right appliances for every project. Look for a refrigerator with enough capacity to satisfy both cooking and entertaining needs—resulting in tidier work spaces and a more functional kitchen.

tomato jam tarts with orange fennel salad SUSIE SAYS: For a holiday table, the tarts are a stunning presentation and the fennel salad serves as a palette cleanser with its crisp clean flavors. PAIR WITH: Purple Pegasus Drink

Busy cooks with messy hands can control their appliances with a smart speaker.

Concealed by custom cabinet panels, two dishwashers blend seamlessly with the kitchen design.

SCAN FOR RECIPES

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The oven takes on multiple tasks that were previously designated to small countertop appliances—resulting in tidier work spaces and a more functional kitchen.

concia SUSIE SAYS: This wonderful marinated zucchini side dish is a vegetarian recipe that will appeal to all. PAIR WITH: Banana Old Fashioned

SCAN FOR RECIPES

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wonton wrapped chicken with apricot dipping sauce SUSIE SAYS: This dish appears at almost every family holiday or get-together that I host. I love lining my guests up around my kitchen island to help fold these yummy morsels. Whether we make 50 or 200 there are never any leftovers.

Featured: Monogram SKU: ZTDX1FPSNSS

hot, hot, hot The Monogram Statement Series 30-Inch Double Convection Smart Electric Wall Oven’s flawless form and myriad features elevate Susie’s kitchen while bringing her favorite recipes to delicious life. SCAN FOR RECIPES

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· For busy gatherings with multiple courses, use the Warm Mode to keep dishes at a safe temperature until it’s time to serve.

· Use the No-Preheat Air Fry setting to deliver extra crunch without extra calories. Air Fry Mode uses rapid air movement to deliver a crispy fried flavor that is guilt-free.

· Cleanup is a breeze with flexible self-clean options. Choose from traditional Self Clean or Steam Clean Modes to gently and effortlessly remove spills and messes.

INTERIOR DESIGN BY DAHLIASDAY, CABREDO CUSTOM CABINETRY SUPPLIED BY KT DESIGNS COCKTAILS CREATED IN PARTNERSHIP WITH SSQUARED MIXOLOGY

PAIR WITH: Watermelon Basil Mule

For this fried dessert, it’s important to heat the oil to the perfect temperature. Fortunately, this rangetop’s two 23,000-BTU multi-ring brass burners and dual-stack burners offer a wide range of heat settings that deliver exceptional cooking flexibility.

beignets with berry coulis SUSIE SAYS: There is no better way to end a holiday meal than to shake up these delicious fried dough balls in powdered sugar. Whether you use gorgeous cocktail shakers or simple brown lunch bags, all of your guests will have smiley powdered-sugared faces. The Berry Coulis just adds another dimension. Cook it longer and you have a fabulous jam for the next day’s brunch. PAIR WITH: Bourbon Cider

Featured: Monogram Rangetop SKU: ZGU366NTSS and Microwave SKU: ZEM115SJSS; BlueStar Hood SKU: AT036MLPLT

TH E S HA BBO S KEEPE R FO R R EF R I G ER ATO R S Monogram introduces the Shabbos Keeper—the industry’s most advanced kosher kitchen technology. This easy-to-install device is revolutionizing shabbos mode for ovens and refrigerators by automatically setting compatible models to Shabbos and Yom Tov. Monogram appliances with the Shabbos Keeper accessory are 100% kosher-certified by the OU and CRC. SKU: Shabbos Keeper ZGE200WHT

SUSIE Q&A Susie Fishbein takes us behind the scenes of her amazing Monogram kitchen. Why did you choose Monogram appliances? I loved their sleek, gorgeous look. My new Monogram appliances provide the warmth and beauty of a real home kitchen with a truly professional feel.

Share your experience working with AjMadison. AjMadison was a dream to work with. Their expert showroom staff not only showed me their amazing selection of premium appliances but explained the latest features and technology before helping me choose the right pieces for my space.

What excites you most about your new kitchen? I love Shabbos Keeper on my refrigerator. Having that feature means that I have one less thing to worry about and organize before Shabbat ... for the next 30 years!

SCAN FOR RECIPES

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Shed light on to the Nation of Israel As the lights of Chanukah shine across Israel, Meir Panim brings a glimmer of hope through its extensive network of soup kitchens. We provide hot meals daily to the country’s most vulnerable—its elders and children. Sustaining our broad network to nourish many demands immense resources. Your support will help us provide thousands of special holiday meals and ensure that Israel’s vulnerable receive the support they need.

Donate and make a difference! To make a donation visit our website a mpdonate.org American Friends of Meir Panim . 88 Walton St, Suite B1 . Brooklyn, NY 11206 . (877) 7-Donate / 877.736.6283 Donations to American Friends of Meir Panim are tax deductible in the US registered under EIN number 20-1582478

STAND STRONG WITH SOROKA MEDICAL CENTER ISRAEL’S MEDICAL IRON DOME SOROKA IS LOCATED 25 MILES FROM GAZA & IS THE ONLY MAJOR MEDICAL CENTER FOR THE ENTIRE SOUTH. SOROKA IS FRONT & CENTER IN THE MEDICAL RESPONSE TO THE WAR, HELPING SAVE COUNTLESS LIVES

DONATE NOW TO HELP SOROKA PREPARE FOR WHAT MAY COME

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Friends@Soroka.org | P.O. 184-H, Scarsdale NY 10583 | 914-725-9070

Sami, a resident of Dimona, is a father of two daughters with autism and has a wife who suffers from a disability which left her wheelchair bound. As Sami himself is unable to work, he receives food from Meir Panim, a Leket Israel partner in Dimona. After the outbreak of the war on October 7th, Leket Israel began purchasing cooked meals to distribute to its partner NPOs and especially supporting residents and evacuees from northern and southern Israel. As a result, Sami began to receive extra meals from Leket Israel’s partner, enabling him to provide both daily lunch and dinner for his family. “The prices in the supermarkets have skyrocketed,” Sami shares. “There’s barely any produce on the shelves which caused a price increase and now it’s even more difficult to purchase for my family. I’m so grateful to Leket Israel for providing my family with meals.” Nisim Elmakayes, Director of Meir Panim Dimona, explained that in addition to the rising cost of living as a result of the war, many members of his community were afraid to leave their homes at night in case of sirens.

“People were just getting back to normal after Covid-19 and now we’re all stuck inside again,” Nisim laments. “The cooked meals we receive from Leket Israel are especially beneficial for the recipients as they are able to bring home additional meals including for shabbat.” Since the outbreak of the war, Leket Israel reinvented its business model to ensure essential food provisions and critical assistance to residents and evacuees from northern and southern Israel with the knowledge that hundreds of thousands of Israelis, like Sami, will continue to need support as a result of the war. By contributing to Leket Israel, you will bring hope to tens of thousands of Israelis in need. Countless people across the nation have suffered the loss of their loved ones, their homes, and their sense of safety, and Leket Israel is committed to guaranteeing that no one will experience hunger during this critical time.

STRENGTHENING OLIM in Times of Crisis Lone Soldiers Program

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$180 = 29 hot meals

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BUTCHER'S CUT

Stay abreast of BY: N A F TA L I H A N AU P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

Chi cken bre a st i s p opul a r a nd vers at ile , but tend s to h ave t he s a me b ad reput at i on as fi rst cut bri s ket — d ry a nd t a steles s . We’ re here to let you k now t h at it do es n ’ t h ave to b e t h at way.

tart with the best quality chicken you can find (it really does make a difference), choose a cooking method that will build flavor without drying out the meat (more on that later) and the possibilities for a delicious dinner will be endless. SOME ANATOMY: There are two breasts per bird and they’re the larger, “white” muscles on either side of the carcass above the thigh and drumstick. The wings come out of the breast and are usually removed from breast filets; they may still be attached if you buy chicken breast quarters. Most poultry these days are bred to be larger since white meat is popular, leaner and can be cooked in so many ways. Meat is muscle, and the more the muscles move, the more developed they will be. Breasts don’t move as much as legs, so they’re generally more tender than thigh and drumstick meat, but that lack of connective tissue found in the legs also means that the breasts can dry out if cooked too long or allowed to reach too high a temperature.

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BUTCHER'S CUT

the situation. THERE ARE A FEW WAYS TO ENSURE THAT CHICKEN BREASTS WILL BE TENDER.

YOU MAY FIND CHICKEN BREASTS BUTCHERED IN A VARIETY OF WAYS: Chicken Breast: Skin-on and bone-in Boneless Breast or Breast Filet: Skinless and boneless Skin-On Breast Filet: Skin-on and boneless Airline Breast: “Fancy” cut often served at weddings, which is a skin-on breast with the first joint of the wing attached Chicken Tender: Thin, boneless, skinless filet cut that is a distinct muscle within the breast. On a full breast filet, you may notice what looks like two lobes, one larger and one smaller. The smaller lobe is the tender and may be sold separately.

If roasting, keep the skin on and don’t cook past 155°F. The temperature will continue to rise to the recommended 165°F out of the oven. If you cook to 165°F, the ambient temperature right out of the oven will take you way into the tough zone.

Cut chicken in half without slicing all the way through, then pound between parchment paper to create super thin schnitzel for the Supersized Schnitzel on page 62.

If frying schnitzel or making stir fry, use tenders, thin-cut breasts or small pieces of chicken so that you can get it in and out of the heat quickly. Poaching or cooking sous vide are two other options for low-heat methods that gently cook the proteins without causing them to toughen up. The recipes on the following pages will steer you in the right direction.

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Lenny’s Crunch Salad

With love, from L enny.

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Supersized Schnitzel

BUTCHER'S CUT

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BUTCHER'S CUT

The New Everything Spice 60

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Everyt hi ng but t he k itchen s ink. www.fleishigs.com

BUTCHER'S CUT

Everything Spiced Chicken Tenders

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BUTCHER'S CUT

Supersized Schnitzel

Homemade Italian Dressing

Serves: 4

Yield: 2 cups

By: Naftali Hanau

For a dramatic presentation, serve supersized schnitzel in an average sized burger bun with condiments of choice, as pictured. 4 3 2 1 3 ½

boneless, skinless chicken breasts eggs tablespoons soy sauce teaspoon garlic powder cups flavored bread crumbs cup toasted sesame seeds, optional Neutral oil, for frying Coarse salt, for sprinkling

1. Working one at a time, place a chicken breast on one side of a large sheet of parchment paper or plastic wrap and fold the paper or plastic wrap over the chicken. Using a meat mallet or rolling pin, pound until paper thin. Repeat with remaining chicken. 2. Place chicken in the freezer to firm up, 10-15 minutes. 3. Beat eggs, soy sauce and garlic powder in a large shallow dish. Mix bread crumbs and sesame seeds (if desired) in another shallow dish. 4. Heat 1 inch of oil in a large skillet over medium heat. 5. While the oil is heating, dredge chicken in egg mixture, then bread crumb mixture. 6. Fry chicken for 2-3 minutes on one side and 1-2 minutes on the other, until golden brown. Transfer to a paper towel-lined plate or wire cooling rack. Sprinkle with salt, then serve immediately.

Easy Grilled Chicken Serves: 4

Surprisingly, store bought Italian dressing (yes, the cheap stuff!) is our favorite marinade for chicken. However, if you’re feeling adventurous, we’ve provided a recipe for a quick and easy homemade version too.

Add 4 boneless, skinless chicken breasts and 1½ cups store bought or homemade Italian dressing (recipe follows) to a gallon-size Ziploc bag. Let marinate in the fridge for 1-4 hours. Preheat grill to medium-high and grill for 4 minutes per side. Alternatively, broil in the oven for 3 minutes per side.

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Add 1 cup oil, 1 cup white vinegar, 1 teaspoon kosher salt, ½ teaspoon crushed red pepper flakes, 3 minced garlic cloves, 1 tablespoon Italian seasoning and 2 teaspoons sugar to a jar. Cover and shake until emulsified.

Lenny’s Crunch Salad Serves: 6

By: Shifra Klein

Inspired by Lenny’s Casita in Los Angeles, this salad has the perfect balance of crisp vegetables, tangy Asian vinaigrette and crunchy walnuts.

NOTE: Feel free to use pecans or almonds instead of walnuts. 2 3 1 3 ¼ ¼

cups shredded green cabbage cups shredded purple cabbage cup shredded carrots scallions, sliced cup chopped cilantro cup chopped basil Candied Walnuts (recipe follows) Sesame Vinaigrette (recipe follows) Easy Grilled Chicken, sliced, optional (recipe follows)

Arrange cabbage, carrots, scallions, herbs and walnuts in a large bowl. Toss with vinaigrette. Top with grilled chicken (if desired).

Candied Walnuts Yields: 2 heaping cups

Preheat oven to 350°F. Mix 2 cups walnuts, 1 lightly beaten egg white, ¼ cup light brown sugar, ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Arrange nuts on a parchment-lined baking sheet. Cook for 8-10 minutes, until fragrant and lightly golden brown. Let cool completely, then break nuts up and store in an airtight container for up to 1 week.

Sesame Vinaigrette Yield: 1 cup

Mix ¼ cup olive oil, ¼ cup soy sauce, ¼ cup white vinegar, 2 tablespoons toasted sesame oil, 1-2 tablespoons grated fresh ginger, 1½ tablespoons honey and 1 tablespoon toasted sesame seeds.

Everything Spiced Chicken Tenders Serves: 4-6

By: Shifra Klein

Gruit, a beer garden and restaurant in Brooklyn, has chicken tenders that are coated in everything bagel seasoning, a creative combination of two classic Jewish foods. When I tasted an updated version of everything seasoning on a Got Kosher pretzel challah in Los Angeles, I was inspired to recreate Gruit’s tenders with this take on the classic. 1 4 2 ½

cup all-purpose flour eggs cups panko bread crumbs cup store bought or homemade (recipe follows) everything bagel seasoning Neutral oil, for frying pound chicken tenders Creamy Honey Mustard (recipe follows), for serving

1. Add flour to one plate, beaten eggs to a second plate and bread crumbs mixed with everything seasoning to a third plate. 2. Heat 1-2 inches of oil to a deep skillet over medium heat. While the oil is heating, dredge chicken first in flour, then in the eggs and finally in the bread crumb mixture. 3. Fry chicken for 3-4 minutes on one side and 1-2 minutes on the other, until golden brown. Transfer to a paper towellined plate or wire cooling rack. Serve immediately with creamy honey mustard or your favorite condiment.

Everything Bagel Seasoning Yield: 1¾ cups

Mix ½ cup pumpkin seeds, ⅓ cup sunflower seeds, ⅓ cup toasted sesame seeds, ¼ cup poppy seeds, ¼ cup fennel seeds and 2 tablespoons caraway seeds.

Creamy Honey Mustard Yield: 1¼ cups

Mix ½ cup mayonnaise, ½ cup deli-style mustard, 2 tablespoons honey and 1 tablespoon lemon juice until smooth. www.fleishigs.com

LIGHTING UP THE FLAVOR ENJOY OFF ON MEAT B EIT Y OS EF C HAS S ID IS HE S HEC HITA

maple bison jerky donut

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FEAST

Thai Feast D R AW I N G I N S P I R AT I O N F RO M G LO BA L C U I S I N E O P E N S U P A WO R L D O F N E W I N G R E D I E N TS, F L AVO RS A N D A RO M AS. W E W E R E I N S P I R E D BY T WO KOS H E R AU T H E N T I C T H A I R E STAU R A N TS I N LOS A N G E L E S, B E V E R LY H I L LS THAI AND BODHI THAI, TO B R I N G T H E S E F L AVO RS TO YO U. BY: S H I F R A K L E I N P H OTO G R A P H Y BY: SC H N E U R M E N A K E R

os Angeles has no shortage of kosher spots, from pizza and sushi shops to Israeli joints and burger spots. But with two stellar authentic Thai restaurants (two of the only kosher Thai restaurants in the United States!), Bodhi Thai (which happens to be vegan) and Beverly Hills Thai, a main takeaway from our trip to Los Angeles was to learn more about this cuisine. Unlike American Chinese takeout that we all know and love, Thai food is light, complex, flavorful and textured. To truly recreate the recipes, we built a basic Thai pantry made up mostly of incredibly aromatic and flavorful ingredients that can be found in the produce section of most supermarkets or Asian produce markets.

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Key Players in Thai Cuisine

T H A I BAS I L

FISH SAUCE Fish sauce is that secret ingredient that gives so many Thai sauces a distinguished savory flavor profile. Traditionally, fish sauce was made from small fish (most commonly shrimp and/or anchovies) that are mixed with water and salt and left to ferment in clay pots in the sun for over a year. Nowadays, the process is done in a factory setting in a controlled environment for a period of time to extract as much flavor from the fish as possible. Fish sauce creates a powerful base flavor without tasting fishy, much like the anchovies in Italian classics like Caesar salad or tomato sauce.

GA L A N GA L

B I R D'S E Y E CHILIS

There had never been kosher fish sauce on the market until a few years ago, when the brand Red Boat came out with a kosher version of their staple sauce, made with anchovies and salt. (When looking for it, be sure to buy the kosher version!) However, as it still contains fish (anchovies), it can’t be used in meat and chicken recipes. Currently, there's no easy substitution for fish sauce, but we created a vegan version (page 74) that can be used for meat recipes to add that salty umami flavor we were looking for.

LEMONGRASS Lemongrass is a long, fibrous stalk found in most produce aisles that imparts a lemony-citrusy-grassy flavor to dishes. The part that is typically used is the bottom third of the stalk, which is revealed by peeling away the outer few leaves. Lemongrass can be thinly sliced and sautéed (like scallions) or smashed with a rolling pin or meat mallet and ground as a base for curries. It can also be smashed and added to dishes whole to impart a subtle flavor (remove and discard before serving).

TA M A R I N D

KAFFIR LIME L E AV E S

MINT

GA R L I C

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T H A I BA N A N AS

KAFFIR LIME LEAVES Kaffir lime leaves, a popular ingredient in Southeast Asian cuisine that is similar in appearance to bay leaves, add a wonderful lime flavor to dishes like Thai curries. If you can’t find them, use lime zest instead. GALANGAL Galangal is a peppery version of ginger root. It’s used as a base in curry pastes and is added to many sauces and stews to impart its unique punchy flavor to dishes. TAMARIND The fruity, tart flavor of tamarind is the base of many sweet and sour sauces in Thai cuisine, most famously the key component of an authentic pad Thai.

T H A I EG G P L A N T

GARLIC Garlic is used in Thai soups, curries and stir fries. You will see it ground with other ingredients to make curry pastes or crushed/minced and stir fried with oil as a flavor base for stir fries. THAI BANANAS are about 3-4 inches long and have a sweeter flavor and creamier texture than traditional bananas. They are commonly used in desserts, like fried spring rolls, ice cream and smoothies.

L E M O N G R ASS

COCONUT

C I L A N T RO

THAI EGGPLANT Thai eggplant, also known as ma kheua puang in Thai, is a small, round, greenishwhite vegetable commonly used in Thai cuisine. These eggplants have a slightly bitter taste and a firm texture, making them a popular ingredient in curries and stir-fries.

THAI BASIL Thai basil, also known as holy basil or bai gaprow in Thai, is a highly aromatic herb with a sweet, licorice-like flavor and a hint of spiciness. It’s frequently used in Thai and Southeast Asian dishes to add a distinct and fragrant herbaceous element. BIRD’S EYE CHILIS Bird’s eye chilis originated in Cambodia, Vietnam, Thailand, the Philippines and surrounding countries, but can now be found all over the world. The tiny bird’s eye chili pepper is quite spicy (50,000 to 100,000 Scoville Heat Units on the Scoville Scale) and is about 20 times hotter than a jalapeño, so a little goes a long way. These peppers are a wonderful base for hot sauces, chili paste, stews and curries. COCONUT MILK Coconut milk is made by grinding or blending the white meat of a coconut and straining all the milk that is released. Coconut milk is used in Thai cuisine in many different ways, from curries and soups to desserts. RICE Jasmine rice is the most commonly used variety in Thai cuisine. Rice is such a staple that the Thai word for food, kao, is also the same word for rice. Rice is served alongside pretty much every dish and is a key vehicle to soak up sauces. PEANUTS Although not originally Thai, peanuts were imported into the Thai food system by foreigners about 400 years ago, becoming an integral part of many classic Thai dishes like pad Thai. Creamy peanut butter is also mixed with coconut milk to create a rich dipping sauce for spring rolls. NOVEMBER 2023 Fleishigs

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Thai Beef Salad Serves: 2-4

This dish is usually served at room temperature over hot jasmine rice. Alternatively, serve the beef over chopped romaine lettuce or in an Italian roll. 1 1 ½ ¼ 1 1 1 ¼ ¼ 1½ 1 1

tablespoon vegetable oil pound boneless rib eye steak teaspoon kosher salt teaspoon freshly ground black pepper English cucumber, seeded and thinly sliced red onion, thinly sliced tomato, thinly sliced cup fresh mint cup fresh cilantro Juice of 2-3 limes tablespoons Vegan Fish Sauce (page74) or soy sauce tablespoon light brown sugar red chili, finely minced, or 1 tablespoon chili garlic sauce

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1. Heat oil in a cast iron skillet over high heat. 2. Season steak with salt and pepper. Sear for 3-5 minutes on one side and 3-4 minutes on the second side; set aside to rest for 10 minutes. 3. Thinly slice beef and add to a large bowl with cucumbers, onions, tomatoes and herbs. 4. Mix lime juice, vegan fish sauce, brown sugar and chilis; add to the bowl and toss to combine. 5. Cover and marinate in the fridge for about 1 hour (the acidity from the limes will finish "cooking" the beef during this time).

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FEAST

Spring Rolls

Spring into action.

Yield: 25

Spring rolls wrappers are thin, crispy and cook super quickly. The texture of the vegetables makes a huge difference in the eating experience; so I would recommend using freshly shredded cabbage and carrots. Pre-shredded ingredients will work, but won’t offer the same texture as fresh. 1 3 ½ ½ 1 2 1 2 ⅓ ⅓ 25

tablespoon oil cloves garlic, smashed and minced finely pound ground chicken teaspoon freshly ground black pepper cup mung bean sprouts cups shredded Savoy or Napa cabbage cup grated carrots tablespoons soy sauce cup fresh cilantro, roughly chopped cup fresh Thai basil leaves, roughly chopped spring roll wrappers, such as Gefen (11-ounce package), thawed Water, for brushing Neutral oil, for frying Thai Sweet and Sour Dipping Sauce (page 73)

1. Heat oil in a skillet over medium heat. Add garlic and sauté for about 1 minute. Add chicken and black pepper; cook until just cooked through, using a wooden spoon to break it up as it browns, about 6-8 minutes. 2. Add mung bean sprouts, cabbage, carrots and soy sauce; sauté for about 3 minutes, until vegetables have softened. Remove from heat and add cilantro and basil; set aside to cool completely. 3. Working with one at a time, place a spring roll wrapper on a clean work surface with a point facing down (to resemble a diamond shape). Brush the edges with water. Add 2 tablespoons of filling 2 inches above the bottom point. Bring the bottom over the filling to completely cover, then fold in the sides and continue rolling until completely sealed. Repeat with remaining wrappers and filling. 4. Heat 2-3 inches of oil in a deep saucepan over medium heat to 385°F. Once oil is hot, fry spring rolls in batches for 3-4 minutes, until golden brown. Using a slotted spoon or spider, transfer to a wire rack to cool. Serve with dipping sauce. NOVEMBER 2023 Fleishigs

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Get a reaction.

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Crispy Tofu

Crispy Tofu Salad

Serves: 4-6

Serves: 6-8

This tofu is great in a salad or served on its own with a dipping sauce on the side. The dredge can also be used for chicken, beef or vegetables.

Inspired by a salad we enjoyed at Bodhi Thai, this vibrant fresh salad is perfect for a light weeknight dinner or Shabbat lunch.

(16-ounce) package firm tofu, drained and cut into 1-inch thick pieces ⅓ cup rice flour 2 tablespoons cornstarch 1 teaspoon kosher salt Neutral oil, for frying Thai Sweet and Sour Dipping Sauce (recipe follows)

1 2 1½ 2 2 1

small head iceberg lettuce, chopped cups shredded red cabbage cups green beans, halved carrots, thinly sliced Persian cucumbers, thinly sliced small red onion, thinly sliced Crispy Tofu (recipe above) Peanut Dressing (page 80)

Arrange lettuce, cabbage, green beans, carrots, cucumbers and onions on a serving platter. Top with tofu and drizzle with dressing.

1. Wrap tofu tightly in a clean kitchen towel to remove moisture; set aside at room temperature for 20 minutes. If desired, press tofu by topping the towel with a pot and inserting 2-3 cans inside the pot to remove even more moisture. 2. Mix rice flour, cornstarch and salt in a shallow dish; coat tofu pieces. 3. Heat 2 inches of oil in a wok or large skillet over medium heat to 385°F. Once oil is hot, fry tofu for 7-8 minutes, until golden brown. Drain on paper towels or a wire cooling rack.

Thai Sweet and Sour Dipping Sauce Yield: 1½ cups

At Bodhi Thai in Los Angeles, we couldn’t get enough of this sauce — a little bit sweet, a little bit sour and very addictive. You can omit the peanuts if desired, it’s great either way.

Add ¾ cup white vinegar, ¾ cup sugar or agave nectar and 2 teaspoons grated fresh ginger to a saucepan over medium heat. Cook until sugar is dissolved, about 5 minutes. Remove from heat and add 1 tablespoon minced fresh cilantro and 1 teaspoon red pepper flakes. Add some chopped peanuts to the sauce (if desired) right before serving.

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Green Curry

Green Curry Paste

Vegan Fish Sauce

Serves: 4-6

Yield: 1½ cups

Yield: ¾ cup

NOTE: When working with lemongrass, be sure to remove and discard the tips before chopping the stalks. See page 66 for more on lemongrass.

Traditionally made with an assortment of dried fish and often dried shrimp, fish sauce is an inherently non-kosher ingredient. However, Red Boat, a popular fish sauce brand, launched a vegan, OK-certified fish sauce a few years back that is made with dried anchovies instead. Because it does contain fish, it doesn’t work for meat recipes for kashrut reasons. As fish sauce relies heavily on the fermented funky saltiness that comes from the salted dried fish, I used miso and tamari (a more savory version of soy sauce that happens to be gluten-free) to create a no-fuss, vegan alternative to classic fish sauce.

Green curry paste, which can be found kosher on Amazon, is wonderfully aromatic and perfect for this recipe. You can also make it from scratch (recipe follows). One recipe will be enough for 3-4 batches of curry and lasts a while in the fridge.

NOTE: Once the curry is cooked, taste and adjust seasonings (vegan fish sauce/soy sauce and brown sugar) as desired. 1¾ 3

cups coconut milk, divided tablespoons store bought or homemade green curry paste (recipe follows) 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces 3-4 kaffir lime leaves, roughly torn 1 cup chicken broth 1 tablespoon light brown sugar 1½-2 tablespoon Vegan Fish Sauce (recipe follows) or soy sauce 2 Japanese eggplants, thinly sliced 1½ cups green beans 16 Thai basil leaves Cooked jasmine rice, for serving 1 lime, cut into wedges, for serving

4 1 15 2 ¼ 6 3 6 1 1 1 1 ½

serrano or jalapeño peppers green bell pepper Thai basil leaves stalks lemongrass, roughly chopped (see head note) cup fresh cilantro scallions, roughly chopped Zest and juice of 2 limes tablespoons vegetable oil or water cloves garlic (1-inch) knob fresh ginger, sliced, or 1 teaspoon ground ginger teaspoon ground coriander teaspoon ground cumin teaspoon kosher salt teaspoon freshly ground black pepper

NOTE: Tamari sauce can be found in most supermarkets by San-J in regular and low-sodium varieties. Mix ½ cup tamari sauce, 2 tablespoons white miso paste and 1 tablespoon hot water. Store in an airtight jar in the fridge for up to 1 month.

Add all ingredients to a blender or food processor, scraping down the sides as needed (the lemongrass may take some time to process). Taste and adjust flavors to your liking.

1. Add 1 cup coconut milk to a pot over medium heat; cook for 5-10 minutes, until slightly reduced. 2. Add curry paste and stir constantly for about 2 minutes, until fragrant. If the paste sticks to the bottom of the pan, deglaze with a bit of the remaining coconut milk. 3. Add chicken and stir to mix with the paste. Add kaffir lime leaves, chicken broth, remaining ¾ cup coconut milk, brown sugar and vegan fish sauce; lower heat and simmer for 10-15 minutes. 4. Add eggplant and cook for another 10 minutes, until tender. Add green beans and cook for another 2-4 minutes, then stir in basil during the last minute. Serve over jasmine rice with lime wedges on the side.

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Curry for the win. NOVEMBER 2023 Fleishigs

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Thai Fried Egg Serves: 1

I encountered this unique style of egg cookery 10 years ago the first time I went to Beverly Hills Thai in Los Angeles. The eggs are fried until the whites are crispy and golden brown and served on top of their garlic-chili infused fried rice. Unique in its crunchy fried texture, fried eggs are a perfect way to celebrate the custom of frying in oil on Chanukah.

NOTE: To know if the oil is ready, drop in a little piece of onion or bread. If it bubbles, the oil is ready to go. Alternatively, insert the handle of a wooden spoon into the oil; if small bubbles form around it, the oil is ready. 1

Rice to the finish. Chili Fried Rice Serves: 6

This spicy fried rice is the only fried rice dish you’ll ever need. You can use 1-2 tablespoons of chili garlic sauce instead of the chilis, if desired. 2 1 1 2 2 ½ 5 2 3 1

tablespoons soy sauce tablespoon teriyaki sauce tablespoon Vegan Fish Sauce (page 74) or soy sauce teaspoons sugar tablespoons vegetable oil pound ground chicken cloves garlic, minced bird’s eye chilis, finely chopped cups cold cooked jasmine rice cup fresh Thai basil leaves Thai fried eggs (recipe follows), for serving

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1. Mix soy sauce, teriyaki sauce, vegan fish sauce and sugar; set aside. 2. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook undisturbed for 2 minutes, then use a wooden spoon to break it up as it browns; cook for another minute. 3. Add garlic and chilis and sauté for 1-2 minutes, making sure garlic doesn’t get too browned.

Neutral oil, for frying egg, at room temperature

1. Add ¼ inch oil in a small non-stick frying pan over medium-high heat. Once the oil is hot (see head note), crack one egg directly into the oil; if the oil is hot enough, the egg white should start to bubble right away. 2. Use a spoon to baste the top of the egg with oil as it fries continuously for 2 minutes, until the yolk is set and the white is bubbly and browned around the edges. 3. Remove the egg from the pan and let it drain on a paper towel-lined plate.

4. Add rice, breaking up any clumps with the wooden spoon and spreading into an even layer. Drizzle sauce over the rice and cook undisturbed for 2-3 minutes. 5. Add Thai basil leaves and mix. Serve immediately with fried eggs.

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Egg you on.

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Thai Iced Tea Serves: 4-6

Thai iced tea is a popular refreshing orange-hued drink served in Thai restaurants. In its original form, there was a slight orange hue from the spices added to the tea, but orange food coloring is added in most cases for visual appeal. I skipped the orange food coloring, but you can add a bit if you’d like.

4 4 ½ 2 1 2 1

cups water bags black tea cup sugar pods star anise pod green cardamom, smashed whole cloves cup rich milk of choice (coconut, half and half, whole milk, oat milk)

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1. Bring water to a boil in a saucepan over medium heat. Add tea bags, sugar and whole spices; cook for 10 minutes. 2. Remove from heat and set aside to cool at room temperature for about 1 hour, then strain. Refrigerate until ready to serve. Serve over ice and add desired amount of milk.

Pinky ' s in, chill out.

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Carmel Buzz The buzz you can't resist Fruit flaveroured Moscato Cheers to those happy moments

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Peanut Dressing Yield: 1½ cups

This dressing will become a staple in your fridge to use as a dipping sauce or even a marinade for chicken (thin it out with some water, as needed). It’s super versatile and can be made with almond or cashew butter as well. Feel free to omit the herbs, depending on your mood and taste preference — it’s delicious regardless!

Blend or whisk ¼ cup creamy peanut butter, 3 tablespoons vegetable oil, 2½ tablespoons sugar, the juice of 1 lime, 2 tablespoons unseasoned rice vinegar, 2 tablespoons honey, 1 tablespoon soy sauce, 2 tablespoons chopped fresh cilantro or Thai basil, 2 garlic cloves, 1-inch knob roughly chopped fresh ginger, 1 teaspoon kosher salt and ¼ teaspoon crushed red pepper flakes until smooth.

Pickled Jalapeños Yield: 2 cups

While dining out at Beverly Hills Thai and Bodhi Thai in Los Angeles, we noticed the array of chili-centric condiments that were served alongside many of the dishes, which add customized flavor and spice. I loved it so much, I knew we had to include it in this feature.

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Wash and dry 8 jalapeño peppers, then slice thinly. Add to a jar or glass bowl. Add 1 cup rice vinegar, 2 tablespoons sugar and ½ teaspoon kosher salt to a saucepan over high heat. Bring to a boil and cook until sugar and salt are dissolved. Pour brine over jalapeños. Cover tightly and set aside to cool at room temperature for at least 2 hours, then refrigerate until ready to use.

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THE LIGHT OF CHANUKAH ON EVERY PAGE COMING SOON

RABBI MOSHE TAUB Discover the hidden forces and figures that shaped Jewish history in America and enabled our survival and religious freedom— while celebrating the role of Torah and Divine providence.

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RABBI CHAIM L. BELSKY A pioneering guide to the complexities of halachah and animals, this is an essential read for Jewish pet owners and a treasure for Torah scholars.

RABBI IMMANUEL BERNSTEIN A deep and profound exploration of Chanukah that uncovers its core messages of national identity and destiny, illuminating the festival itself—and the entire year.

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

RABBI ZEV SCHOSTAK “A comprehensive [and] encyclopedic sourcebook for all who wish to expand their understanding [and] enhance and intensify [their] emotional connection to the prayer experience.” —Rabbi Tzvi Hersh Weinreb

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KAYLA HABER-GOLDSTEIN, FFB-BT Join Kayla’s honest search to discover the answers to the whys of Judaism, find the core truth, and become consciously religious.

REBBETZIN FEIGE TWERSKI Rich with heartwarming reflections and anecdotes, readers will draw lasting lessons from the Rebbetzin’s wise and poignant insights into every stage of life.

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

L'CHAIM

To Life! Wines that Bring Light. BY: GA B R I E L G E L L E R As I write these few words, the war on Hamas is in its second week. Our community has responded with an outpouring of support for Israel through any means possible, including, of course drinking and eating Israeli wine and food products. Just today, Adam Montefiore, the famous UKborn wine writer for The Jerusalem Post, published a letter calling to support the Israeli wineries, as Israelis aren't drinking much wine during these difficult times. One of my choices below is a wine from Odem Mountain Winery, which sits at the border with Syria. Just today, the winery sent me a picture of their staff dressed in their IDF uniforms as they were about to depart to the front lines. Hopefully, by the time you read this issue of Fleishigs, Israel will have emerged victorious and those who were kidnapped will have been liberated and returned to their families. May these wines contribute to celebrating Chanukah joyfully and chase away the darkness!

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SONOMA LOEB DIGNITARY CHARDONNAY Sonoma Loeb is a boutique winery that was recently acquired by Royal Wine and Herzog Wine Cellars. The Dignitary Chardonnay is their first kosher white wine. This is a classic medium- to full-bodied California Chardonnay with bursting notes of butter and cream and tropical fruit notes such as guava and pineapple. It would make an original pairing with latkes and applesauce. J FOLK CHENIN BLANC, 2023 This kosher South African winery first became famous through its rosé and cocktails in cans. They have recently released serious, yet inexpensive, wines in traditional bottles with cool, funky labels. Chenin Blanc is undoubtedly the white variety most associated with South Africa. Here we have a dry, medium-bodied and fruit-forward wine with notes of ripe Bartlett pear, quince and lemon peel. It’s a fun wine to sip while frying up some fresh doughnuts. ODEM MOUNTAIN FOREST RED, 2021 I really like this eclectic blend, which showcases the unique qualities of the Golan Heights. The Nebbiolo contributes acidity and bright cherry and raspberry notes, while the Cabernet Sauvignon gives hints of blackberries and cedar. What you get is a delicious, refreshing dry red wine with enough body to match a fatty, overstuffed pastrami sandwich. ESSA PETIT VERDOT, 2022 Another wine from South Africa, this is a perfect representation of the variety, with a bold, ripe, black fruitdriven profile, with hints of toasted oak and roasted herbs. If you’re planning on having a nice brisket for Shabbos Chanukah, this would be a great wine to pair it with. J. DE VILLEBOIS SANCERRE RED, 2022 Sancerre is a region within France’s Loire Valley that is well-known for its stellar Sauvignon Blanc wines. But there are also red wines from Sancerre, and this is the first kosher one in over 20 years. Sancerre reds are made from Pinot Noir grapes. The profile of this wine is loyal to the region and somewhat reminiscent of Burgundy. However, this is a wine that was not aged with oak; the result is a pure expression of bright, ripe, juicy red berries and hints of earthy minerals. I would pair it with chicken or cedar plank-grilled salmon.

NOVEMBER 2023 Fleishigs

‫ַא ֵחינ ּו ָּכל ֵּבית יִ שְׂ ָר ֵאל ַה ְּנתוּנִ ים ַּב ָּצ ָרה וּבַ ׁ ּ ִשבְ יָ ה‬

IN THE WAKE OF UNSPEAKABLE TERROR…

A MISSILE DESTROYED THEIR HOUSE SENDING LOVE

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BRING A MEAL TO OUR SOLDIERS

Yehuda Jacobs, the Israeli Foodie and chef, is working to prepare and deliver 500+ meals to our soldiers weekly. Together with volunteers in the Buchman section of Modiin, we are cooking 3 days a week and providing weekday and shabbat meals. The food is collected by an organization called Emma Shel Chayalim and is sent to bases around the country. Meals will have proteins, vegetables, rice, salad and chummus/techina. These are hearty, healthy meals requested by the soldiers to give them the nutrients and energy that they need to operate at the highest levels.

We are raising funds to make this project possible and cover all expenses. This money will also go towards purchasing goods and supplies from local businesses struggling due to the war.

Make your tax-deductible donation to support meals for our soldiers at www.smilesforthekids.com

no fridge needed

Snack It Toss It Top It Enjoy perfectly-shredded, crispy Cheese’A’Lech as a snack, garnish, or to uplevel soups, salads, and pasta. Great source of protein

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LOS ANGELES:

THE ULTIMATE WINTER GETAWAY DESTINATION BY: S H I F R A K L E I N

few years back, we found ourselves in Los Angeles during “Yeshiva week” (winter break). We had an incredible family vacation that was made even better by the (unexpected) quiet, lack of crowds and zero wait times at the array of kosher restaurants, theme parks, local attractions and museums that Los Angeles has to offer. When we asked family, friends and colleagues why Los Angeles wasn’t a hot winter vacation spot, the most common response was the weather. While Los Angeles doesn’t boast high temperatures like Miami or Cancun, January is absolutely spectacular — warm days (with an

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average high of 68° and low of 49°) and cool nights. The weather was stunning, a fresh and sunny experience where you’re not too hot and not too cold. If you are looking to do something family- and kosher-friendly, especially during this time of year, Los Angeles should absolutely be on your list. It’s the ideal kosher destination with an array of activities for all interest levels. Booked ahead of time, Los Angeles can be less expensive than many of the other popular destinations that attract people in the winter. Keep this guide on hand for any future Los Angeles trip any time of year.

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WHAT TO KNOW: AIRPORTS Los Angeles International Airport (LAX) is the most well-known airport when traveling to Los Angeles, but it’s at least a 30-minute drive to most centrally-located restaurants and communities. There are two smaller airports that have similar distances, Long Beach Airport (LGB) and Hollywood-Burbank Airport (BUR), both of which are easier to manage than LAX. We prefer Burbank, a small, charming airport, and we try to fly into it whenever we travel to Los Angeles if the price is right.

TRAFFIC

THE WEATHER WAS STUNNING, A FRESH AND SUNNY EXPERIENCE WHERE YOU’RE NOT TOO HOT AND NOT TOO COLD.

Los Angeles is high on the list of most traffic-congested cities in the United States, so always account for that when driving, specifically at rush hour.

GETTING AROUND Renting a car is convenient, but if you’re planning on staying local, you can rely on Uber and Lyft because parking and/or valet fees will add up.

KOSHER AREAS The two main kosher hotspots in central Los Angeles are in two areas: Pico and La Brea, only 20 minutes from one another. The Valley (Encino, Tarzana, Woodland Hills, Sherman Oaks, Universal City, to name a few cities) is another kosher area.

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WATCH LEONARD NIMOY NARRATE THE ONCE AND FUTURE MOVIE, WHICH PROFILES THE OBSERVATORY’S HISTORY, RENOVATION AND CURRENT OFFERINGS.

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WHAT TO DO: GRIFFITH PARK AND OBSERVATORY Located in the Hollywood Hills with second-to-none views of Los Angeles and the famous Hollywood Sign, Griffith Observatory is a free experience that is typically open until 10 PM. Glimpse into outer space with public telescopes on the roof and lawn of the observatory to observe the night sky. In their free theater, watch Leonard Nimoy narrate The Once and Future movie, which profiles the observatory’s history, renovation and current offerings. Space for this movie is on a first-come,

first-serve basis. Tickets are required for the various shows presented in the on-site Samuel Oschin Planetarium and can only be purchased in-person at the box office or at automated ticket machines inside the observatory. The planetarium is spectacular for kids and adults alike and each show is accompanied by a live, engaging guide. In addition to the Griffith Observatory, Griffith Park hosts the Greek Theatre, three golf courses, the Los Angeles Zoo, Autry National Center, Travel Town Museum, historic Merry-Go-Round, Griffith Park Southern Railroad, Los Angeles Live Steamers Railroad Museum and much more. There are a variety of hiking trails, bike rentals,

horseback/pony riding, picnic areas and tennis, soccer and other ball fields. There is some free parking and some paid parking.

SHOPPING There are so many shopping destinations in Los Angeles. A unique aspect of shopping in Los Angeles is that most are outdoors; Westfield Century City, The Grove and Rodeo Drive are just a few examples of spectacular outdoor shopping destinations. Westfield Century City shopping center is a twolevel, 1.3 million-square-foot outdoor shopping mall in Century City, minutes from Beverly Hills. Beyond major www.fleishigs.com

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retail destinations, there are also gourmet shops like Gelson’s and Eataly, ideal for food enthusiasts to explore.

Public telescope at Griffith Observatory

Trolley at The Grove

The Grove is an outdoor shopping center out of a scene from a movie. There is a dancing water fountain with a walking bridge (perfect for family photos), a movie theater and enough stores to satisfy everyone in the family. For gourmands, visit Sur La Table, Monsieur Marcel Gourmet Market and World Market. Check out Kip’s Toyland or Barnes & Noble, as well as the free trolley ride that goes around, making the experience special and fun especially for younger kids. Aside from the array of major retail stores, including Nordstrom, Zara and Gap, there are also a variety of pop-ups along the roads selling anything from jewelry to leather goods. Check The Grove’s calendar online — the lawn often has pop-ups, events and familyfriendly entertainment. The Original Farmers’ Market, located towards the back of The Grove, is open daily and is fun to walk around. As far as food, you can pick up dinner and picnic on the lawn for a nice family night out. Larchmont Village is a quick shopping excursion, with bookstores, coffee shops, clothing stores and a farmers’ market. Stop by Erin McKenna's Bakery for kosher, gluten-free, vegan cupcakes and baked doughnuts.

SANTA MONICA

Westfield Century City

Spend a day at the iconic Santa Monica Pier, which offers beach views, a boardwalk, a small amusement park, arcade, entertainment and bike rentals. For younger kids, the Cayton Children's Museum, located in Downtown Santa Monica, is an entertaining day out. Designed for children 8 and under, this museum boasts hands-on exhibits and frequent family programs. NOVEMBER 2023 Fleishigs

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THEME PARKS Disneyland in Anaheim, CA actually has two separate parks: Disneyland Park and Disney California Adventure Park. Disney California Adventure Park is geared towards older kids with roller coaster adventures. Depending on how much time you have, you can split the day by adding a $65 park hopper pass that allows you to visit both parks. Alternatively, you can visit both parks in two days.

Terrace room at Peninsula Beverly Hills

Universal Studios is a film studio and theme park that gives guests a behind-thescenes look into how movies and television shows are made. Universal Studios is a great combination of thrilling rides and interactive experiences; even those who don’t love roller coasters will still have a good time. While there are activities for all ages, it’s more valuable for ages 10 and up.

MALIBU BEACH Malibu is renowned for its stunning coastline featuring over 20 beaches, including the famous Zuma Beach and Surfrider Beach. The crystal-clear waters, broad sandy beaches and dramatic ocean views are why Malibu is considered one of the nicest beach destinations in the United States. Visit parks. ca.gov for more information on specific beaches and what they have to offer.

HIKES Bronson Caves Part of Griffith Park, Bronson Caves is famous for its feature in many films. Park at the entrance (it can be busier on the weekends) and take the 15 minute family-friendly hike (stroller-friendly too!) to get to the caves. There is 90

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even a playground and picnic spot near the parking area (no bathrooms on site, only portable toilets). Escondido Falls The Escondido Falls hike is an easy way to see one of the most unique and spectacular waterfalls in Southern California. Unlike most falls, Escondido Falls is covered in moss, giving the waterfall a "bearded" look. Located in Malibu, the trails are off the Pacific Coast Highway (parking is $12), an ideal hike during winter months when there is more rain and waterfalls flow more robustly. The hike will take about two hours of moderate walking. It’s located 40 minutes from the iconic kosher restaurant Tierra Sur at Herzog Wine Cellars, so if you’re headed there for an evening meal, you can make a day of hiking and dining. www.fleishigs.com

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WHERE TO STAY:

•

Hilton Los Angeles/ Universal City is the closest hotel to Universal Studios, Hollywood. Whether you walk or utilize the hotel’s complimentary shuttle, there’s no quicker way to start a day of fun.

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Waldorf Astoria Beverly Hills provides a luxurious experience in the heart of Beverly Hills. Plus, every room has a terrace.

•

Oceana Santa Monica, LXR Hotels & Resorts is a newly renovated fivestar hotel that offers a beachfront Santa Monica experience overlooking the Pacific Ocean.

AIRBNB If you are coming with a family, a house or apartment rental can be a great option. If you are renting a car, find out in advance if it includes a parking spot.

HOTELS "Camp Peninsula," a family upgrade experience at Peninsula Beverly Hills

There are plenty of great hotels that can be booked with points: MARRIOTT HOTELS: •

Beverly Hills Marriott is ideally located in the Pico neighborhood, within walking distance to many shuls and kosher restaurants (like Shiloh’s, Jeff’s, Bibi’s Bakery and more).

•

JW Marriott Anaheim offers a luxurious hotel stay near Disneyland.

•

The Sheraton Universal Hotel is one of the closest hotels to Universal Studios, Hollywood — only a 10 minute walk.

Rooftop pool at Peninsula Beverly Hills

HILTON HOTELS: •

Hilton Santa Monica Hotel & Suites is a family-friendly hotel with an outdoor pool and only a 20-minute walk to the Santa Monica Pier.

OLD-SCHOOL LUXURY Although it’s a pricier option, the iconic, historical Peninsula Beverly Hills, located in the heart of Beverly Hills, is a step back in time. It’s only a 15-minute walk to Rodeo Drive and a short drive to Beverly Hills Kosher and Bodhi Kosher Thai (see more below). It’s close enough to all of the kosher restaurants in Los Angeles to easily order food to the hotel. The rooftop pool is iconic, but keep in mind that the cabanas have to be booked in advance at an additional price. We recommend booking a room with a terrace to get the full experience.

The standard room at JW Marriot Anaheim includes a trundle bed.

Temescal Canyon Located in Topanga State Park, Temescal is a wooded canyon with spectacular views of the ocean, all within a quick loop that doesn't require an entire day of hiking. It’s only a 20-minute drive from Sherman Oaks. Hike to Hollywood Sign Hiking from the Griffith Observatory to the Hollywood

sign is an ambitious hike (four miles each way). Make sure to start early on in the day and come well prepared for hours of walking. There are often discounted tours on Groupon. La Brea Tar Pits and Museum This inexpensive, quick day trip to an active paleontological research site is interesting for science loving kids and adults.

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WHERE TO EAT: CLASSICS THAT NEVER GET OLD Kosher steakhouses like La Gondola, Pat’s and Shiloh’s are always great options. You really can’t go wrong with any of those classic choices, and they each provide an elegant, classic night out. For quick, familyfriendly fare, Jeff’s Gourmet Sausage Factory can’t be beat. While there is no indoor seating at Jeff’s (there are a few tables outside), they are known for their takeout service. What makes Jeff’s incredible is their consistency through their decades in business. We recommend wings, onion rings, Western Burger (get extra Western Sauce on the side!), roast beef sandwich and chicken nuggets with fries for the kids. We also recommend their new chicken sandwiches, which are made with dark meat chicken dredged in a seasoned flour and fried to golden, crispy perfection. The chicken is either served as is on a bun or made hot, Nashville-style. Another perk of Jeff’s is their generosity with sauces; we recommend ranch, Western and hot sauce for an ultimate combination. Next door to Jeff's is Bibi’s Bakery and Café, a dairy restaurant and wonderful lunch spot. We love the unique pizza oven used to create pizzas, calzones and borekas. Another really solid breakfast or brunch spot is Mensch Bakery on the La Brea side of Los Angeles. They have an amazing array of pastries and affordable breakfast options, like egg and cheese on a croissant or egg, potatoes, salad and bread for under $15. The cinnamon buns, chocolate almond croissants and cheese danishes are a must order. 92

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Another Los Angeles classic is Fish Grill. The Malibu location sadly permanently shut down, but the two Los Angeles locations, in the Beverly and Pico areas, are still open. The fresh fish concept has kept them in business for decades. The seasoned fish and chips and wood-grilled salmon served with their signature slaw and tartar sauce is our go-to order. The Beverly Boulevard location is only a few minutes away from The Grove, so if you are looking for an inexpensive, quick lunch or dinner between shopping and chilling, this spot is for you.

NEW SPOTS THAT ARE KEEPING UP We wrote all about Lenny's Casita in our previous restaurant issue, and we are happy to see that they are still banging out the hits. This fast-casual spot has a nice menu of Mexican-inspired fare and is a unique kosher spot. Don’t skip their waffles and homemade ice cream! Next Door is another fairly new spot with a recently expanded outdoor space. They offer elevated Israeli food and amazing cocktails. Every Monday they have a Japanese-inspired menu for a one-of-a-kind kosher dining experience. While not in central Los Angeles, Tel Aviv Fish Grill is a dairy spot that serves amazing Israeli food, grilled fish, salatim and warm pitas.

Eggplant Miso from Next Door

Desserts from Next Door

Outdoor space at Next Door

Roasted okra and turnip skewers at TLV Tapas

Taam Shabbos

If staying over Shabbos, visit Taam Shabbos on Thursday night and Friday mornings for classic Hungarian-Israeli cuisine and incredible yapchik. Charcoal in Los Angeles is a restaurant that specializes in Israeli-inspired steakhouse fare. www.fleishigs.com

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Borekas Sephardic Pastries is worth the drive outside of central Los Angeles to get a taste of the famous kosher bourekas in a variety of flavors. The borekas are served with a perfectly cooked egg, grated tomato, tahini, Israeli pickles and spicy schug. There are only a few small tables outside, so it’s best enjoyed to-go. Pita Bu is a new kosher Israeli falafel spot in Malibu located in the old Fish Grill location. They offer fresh falafel and accouterments with an unbeatable ocean view.

Dining room at TLV Tapas Bar

Pat’s Café is the long-awaited dairy sister restaurant of the iconic Pat’s steakhouse. Located in the Pico area, it’s an upscale dine-in spot. TLV Tapas Bar, located in The Valley, is the high-end meat restaurant from the owners of Tel Aviv Fish Grill. The upscale restaurant offers elevated Israeli food with gorgeous ambiance and fun vibes. We most enjoyed their preparation of humble vegetables, like kohlrabi and okra, into transformative grilled vegetable dishes.

Kolah Farangi is a Persian restaurant located in the Pico area of Los Angeles, renowned for serving Persian classics such as kababs and rice, alongside Chinese delicacies like sesame chicken and stir fry. This enduring, old-school eatery evokes a sense of nostalgia for many in the neighborhood, offering a taste of history and a fusion of flavors.

THAI CUISINE Authentic Thai cuisine is hard to find in the kosher world. Los Angeles offers two unique Thai restaurants, one vegan and one meat. See page 64 for a Thai feast inspired by our meals at both of these iconic restaurants. Beverly Hills Thai A bit outside the two main kosher areas in Los Angeles, Beverly Hills Thai has been serving kosher Thai classics, done to perfection, for years. The curries, chili fried rice, spring rolls and sweet rice with mango are incredible choices. Bodhi Kosher Thai This spot offers flavorpacked Thai food that just so happens to be vegan. The orange soy chicken, pad Thai, crispy spring rolls, dumplings, soups, curries and spicy eggplant are some of our favorites. As always, consult with your local Rabbi for any questions regarding the kosher status of restaurants.

TURN TO PAGE 111 FOR MORE ON LOS ANGELES + THE BEST HUMMUS! NOVEMBER 2023 Fleishigs

Share your meal. colelchabad.org

Pita TREND

SCHNITZEL

A NEW FRIED FOOD HITS THE STREETS OF ISRAEL

BY: S H I F R A K L E I N A N D E L I S H E VA TA I TZ

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F R I E D P I TA I S O N E O F T H E L AT E ST T R E N DS TO H I T T H E ST R E E TS O F I S R A E L . YO U’L L F I N D S P OTS T H AT G I V E P I TA T H E SC H N I TZ E L T R E AT M E N T, C OAT I N G A N D F RY I N G I T, T H E N ST U F F I N G W I T H F I L L I N GS O F C H O I C E . I T R E SU LTS I N A C R I S PY F R I E D B R E A D E X P E R I E N C E L I K E N O OT H E R, W H E R E E V E RY B I T E H AS T H AT C RU N C H Y T E XT U R A L E L E M E N T. T H I S WO U L D M A K E A N I N C R E D I B LY F U N BA R FO R A C H A N U K A H PA RT Y!

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HOW To: Simply create a dredging station like you would schnitzel (see page 62 for exact directions) and follow the recipe using fresh pita. You can use panko bread crumbs, flavored or unflavored bread crumbs or cornflake crumbs. You can add your own spices to the dredge or rely on just the fillings to flavor it.

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DESSERT IT: This can even be a fun dessert experience! Just be sure the bread crumb dredge is plain. To elevate it even further, add cinnamon-sugar to the dredge mixture. Fill fried pitas with non-dairy chocolatehazelnut spread, bananas, strawberries and slivered almonds. Sprinkle with cinnamon-sugar or dust with confectioner’s sugar.

Here are some ideas of spreads, proteins and fillings to fill your crispy fried pitas.

Of course, this is not an exhaustive list — the sky is truly the limit! The best part of this concept is that the “hardest” part is the pita itself. Most of the proteins can be purchased already cooked for a shortcut, like rotisserie chicken or grilled chicken from the deli counter. From the butcher, pre-seasoned shawarma chicken is a great quick option, as well as navel pastrami, which is always a hit and is the easiest to make — follow package directions and throw it in a slow cooker or oven overnight. Plus, a little bit of a pricier meat goes a long way when serving a variety. Pulled beef by Jack’s Gourmet can even be found in the freezer section of most kosher supermarkets. This concept is also a great vehicle for leftover grilled steak, London broil and roast. Use the Fleishigs app for many of the recipes below. SPREADS • Array of mustards • Mayonnaise • Garlic aioli (we love Sir Kensington’s Garlic Everything Sauce, which has hints of preserved lemon) • Chili-garlic sauce (such as Huy Fong Foods) • Chili crisp • Barbecue sauce • Pesto • Curry mayo • Russian dressing • Hummus • Tahini

PROTEINS • Sliced deli (corned beef, pastrami, turkey, salami) • Grilled chicken • Shredded rotisserie chicken • Thinly sliced grilled London broil, steak or roast • Pulled beef • Pulled navel pastrami • Shawarma chicken • Spiced ground beef

FILLINGS • Iceberg or romaine lettuce • Arugula • Alfalfa sprouts • Granny Smith apples • Sliced tomatoes • Sun-dried tomatoes • Caramelized onions • Pickled onions • Pickled turnips • Chopped Israeli pickles • Capers • Sauerkraut

EXAMPLES Pesto • grilled chicken • sliced tomato Mayonnaise • sliced deli turkey • alfalfa sprouts Russian dressing • sliced deli or shredded navel pastrami • sauerkraut Curry mayo • iceberg lettuce • shredded rotisserie chicken • diced Granny Smith apples Barbecue sauce • pulled beef • arugula • pickled onions Hummus • shawarma chicken • pickled turnips • Israeli pickles

NOVEMBER 2023 Fleishigs

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P I N OT N O I R, A C L ASS I C R E D W I N E G R A P E K N OW N FO R P RO D U C I N G SO M E O F T H E WO R L D'S M OST C E L E B R AT E D A N D C O M P L E X W I N E S, I S C E RTA I N LY A H O U S E FAVO R I T E BY U S.

I Pinot Noir, a Grape of Distinctive Class BY: YA E L E . G E L L E R, M P H

remember fondly my first encounter with this variety when I visited Hagafen in Napa Valley (too many) years ago. With a long and rich history that dates back centuries, Pinot Noir has captivated wine enthusiasts with its unique characteristics and diverse expressions from various regions around the world. The exact origins of Pinot Noir are still debated among wine historians and scientists. Still, it’s believed to have originated in the Burgundy region of France, where it has been cultivated for over a thousand years. The name "Pinot" is derived from the French word "pin," which describes the grape's characteristically tight-clustered, pinecone-shaped grape clusters. The history of Pinot Noir can be traced back to the Roman era, when the Romans first cultivated vines in Burgundy around the first century. However, it wasn't until the Middle Ages that Pinot Noir became a noble grape variety in Burgundy, known for producing high-quality wines enjoyed by the aristocracy. Over time, Pinot Noir spread to other regions in France, including Champagne, Alsace and the Loire Valley, where it adapted to different terroirs and winemaking traditions, resulting in distinct regional styles. In Champagne, Pinot Noir is one of the three main grape varieties used in the production of Champagne, along with Chardonnay and Pinot Meunier, adding structure, body and red fruit flavors to the famous sparkling wines. NOVEMBER 2023 Fleishigs

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Pinot Noir remains one of the most revered grape varieties in the wine world, with its complex flavors, delicate aromas and ability to express terroir.

Pinot Noir remains one of the most revered grape varieties in the wine world, with its complex flavors, delicate aromas and ability to express terroir, making it a favorite among wine connoisseurs and collectors. The cultivation and production of Pinot Noir wines have come a long way since the early days in Burgundy, France. Advancements in viticulture and winemaking techniques have allowed winemakers in various regions to produce exceptional Pinot Noir wines that showcase the unique characteristics of their terroir. One of the challenges of working with Pinot Noir is the grapes’ thin skin, making them susceptible to diseases and rot. However, this thin skin also gives Pinot Noir wines their light color and delicate flavor. Winemakers must carefully manage the vineyard and the winemaking process to bring out the best in Pinot Noir grapes. In the vineyard, Pinot Noir grapes require specific growing conditions, such as cooler climates, as they ripen early and can lose their delicate

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flavors in hot climates. Pinot Noir also thrives in well-drained soils with good exposure to sunlight. The combination of these factors contributes to the unique expression of Pinot Noir wines from different regions. In the winery, Pinot Noir wines are often treated with care to preserve their delicate flavors and aromas. Many winemakers opt for gentle winemaking techniques, such as minimal intervention and aging in French oak barrels, to allow the grapes’ natural characteristics to shine. Some winemakers also practice whole-cluster fermentation, where the entire grape cluster is used, including the stems, to add complexity and structure to the wine. Pinot Noir wines are known for their diverse range of flavors and aromas. They generally exhibit red fruit flavors, such as cherry, raspberry and strawberry, along with floral notes, earthy undertones and hints of spice. The specific flavor profile of Pinot Noir can vary depending on the region it’s grown in and the winemaking techniques used. Burgundy, located in eastern France, is considered the spiritual home of Pinot Noir. Here, the grape is revered for producing some of the most sought-after and age-worthy wines in the world. Burgundy's unique combination of limestone-rich soils, cool climate and meticulous winemaking techniques contribute to the production of elegant, complex and nuanced Pinot Noir wines. Burgundy is known for its classification system based on terroir, which classifies the vineyards into four quality levels: Grand Cru, Premier Cru, Village and Regional. Grand Cru vineyards are the most prestigious and produce wines with the greatest aging potential, while Premier Cru vineyards are also highly regarded for their quality. Burgundy Pinot Noirs are known for their delicate aromas of red berries and subtle spices, with a silky texture and a long, lingering finish. Thankfully,

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THE OTHER SIDE OF THE CORK

kosher Burgundy Pinot Noir has been making a comeback in the past couple of years. I am particularly looking forward to sampling the upcoming new releases from Domaine du Château Philippe Le Hardi. Pinot Noir also made its way to other wine regions outside of France. In the 19th century, it was brought to California by French immigrants and has since become one of the state's most important grape varieties. Today, Pinot Noir is grown in many other countries, including Italy, Israel, Spain, New Zealand, Australia, Chile, Argentina and the United States, among others. Oregon has gained a reputation as a top-notch Pinot Noir producing region in recent decades. The cool, damp climate of the Willamette Valley in Oregon, similar to that of Burgundy, provides ideal conditions for growing Pinot Noir. Oregon Pinot Noirs (the lovely and affordable Pacifica Pinot, for example) are often compared to those from Burgundy due to their similar style, characterized by red fruit flavors, earthiness and balanced acidity. Some of California’s AVA, such as Napa Valley, Clarksburg, Edna Valley or Sta. Rita Hills are also notable regions for Pinot Noir production, with a warmer climate than Burgundy and Oregon. California Pinot Noirs are typically fruit-forward and rich and often exhibit darker flavors like cherry plum and blackberry. Herzog has been making Pinot Noir wines for many years. After a hiatus from the delicious inaugural 2005-2006 Herzog Pinot Noirs, they are back! The first “new” vintage was the 2018, which did not disappoint. This wine regularly graces our table since it’s one of our favorite varieties to share and enjoy with each other. Since 2018, there have been three more vintages of the legendary Herzog Reserve Pinot, and I hope there will be many more to come.

organic viticulture practices in Pinot Noir production, with winemakers striving to create wines that are not only delicious but also sustainable and reflective of their terroir. These practices aim to promote biodiversity, enhance soil health and reduce the use of chemicals in the vineyard. In conclusion, the history of Pinot Noir grapes and wines is rich and diverse, spanning centuries and continents. From its origins in Burgundy, France, Pinot Noir has spread to various regions worldwide, each contributing its unique style and expression. Despite its challenges, Pinot Noir remains a beloved grape variety, producing wines that are highly sought-after by wine enthusiasts for their complexity, elegance and ability to express terroir. Whether it's a delicate Burgundy like the three wines that came out last year from Domaine du Château Philippe Le Hardi; a rich Californian like the Herzog Special Reserve; an elegant yet sophisticated one from Israel such as the Vitkin; or a vibrant New Zealander like the Goose Bay, Pinot Noir continues to capture the heart and taste buds of novice wine drinkers and connoisseurs alike. I am really enjoying watching the kosher wine consumers and winemakers see the need for more Pinot Noir bottles in our cellars and glasses. I will certainly drink to that. L’chaim!

Pinot Noir has spread to various regions worldwide, each contributing its unique style and expression.

In recent years, there has been an increased interest in biodynamic and NOVEMBER 2023 Fleishigs

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‫בס״ד‬

BY PLANE. BY CHOPPER. MISSION READY, ALWAYS.

In addition to flying urgent and emergency medical transport around the world, Hatzolah Air partners with Magen David Adom to operate the only civilian Helicopter EMS in Israel. Since the Hamas attack, Hatzolah Air has been providing Medevac services around the clock to hundreds of critically injured soldiers and civilians across Israel.

HATZOLAIR.ORG

WE ARE IN A STRONGER POSITION TO MAKE A DIFFERENCE WE’VE STOOD WITH THESE COMMUNITIES FOR 30 YEARS. WE STAND WITH THEM NOW. AND WE WILL CONTINUE TO STAND WITH THEM ONCE THE WAR ENDS. NOW IT’S YOUR TURN. When you help One Israel Fund, your contribution will immediately be used to provide provide critical security and emergency medical equipment, such as thermal drones, surveillance camera systems, patrol vehicles, communication devices, night vision equipment, trauma kits and ALS emergency medical kits. During this crisis, your support also provides quality recreational and educational activities for the displaced families. Join our mission Donate to One Israel Fund

HOW WILL YOU HELP YOUR BROTHERS IN ISRAEL? NOW IS NOT THE TIME TO SIT ON THE SIDELINES. THE THREATS ARE STILL REAL. WE NEED YOU. ISRAEL NEEDS YOU.

oneisraelfund.org

445 Central Ave Suite 210 · Cedarhurst, NY 11516 516.239.9202

SOMETHING SWEET

Read about these doughnut waffles on page 112.

Doughnuts That Keep on Giving We traditi ona lly thi nk o f le ftovers when it c omes to s avory di s he s , but wh at a b out leftover dess erts ? Here a re two e a sy re c ip es that re cycle you r Ch a nu k a h doughnuts i nto s omethi ng new a nd exciti ng . BY: PAULA SHOYE R

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SOMETHING SWEET

T IS A TRUTH UNIVERSALLY ACKNOWLEDGED THAT DOUGHNUTS GO STALE VERY QUICKLY. I LOVE MAKING AND EATING SUFGANIYOT DURING

CHANUKAH, BUT NO MATTER HOW DELICIOUS, I NEVER SEEM TO FINISH THEM EVEN WHEN MY FOUR HUNGRY CHILDREN ARE AROUND. AS I HATE WASTING FOOD, I OFTEN DEVISE WAYS TO REPURPOSE LEFTOVERS SUCH AS TURKEY PIECES INTO FRIED RICE, VEGETABLE CRUDITÉS INTO SOUP AND CHALLAH INTO CRUMBS FOR STRUDEL. HERE ARE TWO EASY RECIPES THAT RECYCLE YOUR CHANUKAH DOUGHNUTS.

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SOMETHING SWEET

Blueberry Doughnut Bread Pudding Serves: 16

The blueberry bread pudding is made with jelly doughnuts and is the perfect cross between French toast and blueberry pie. 5 1½ ½ 1 1 6 1½

large eggs cups non-dairy milk cup sugar teaspoon pure vanilla extract teaspoon baking powder jelly doughnuts, cut into 1-inch pieces cups fresh or frozen blueberries

1. Preheat oven to 350°F. Grease an 8-inch square baking pan and set aside. 2. Mix eggs, milk, sugar, vanilla and baking powder. Add doughnut pieces and stir to incorporate all the doughnut pieces in the custard; set aside to soak for 10 minutes. 3. Add blueberries and mix. Pour mixture into the prepared pan and bake for 45-50 minutes, until pudding has puffed up and looks golden brown. Let cool for 5 minutes before serving. The bread pudding will sink a bit as it cools. Cover and store at room temperature for up to 3 days. Reheat to serve if desired.

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SOMETHING SWEET

Sticky Toffee Doughnut Pudding Serves: 12

Sticky toffee pudding, a cake made with dates and caramel (and not a pudding in the traditional sense), was invented during the 20th century in the United Kingdom. It’s one of my favorite desserts. I turned glazed doughnuts into highly addictive mini pudding that you can serve as a plated dessert.

NOTE: Toss dates with 1 teaspoon all-purpose flour to prevent the knife from sticking when chopping. FOR THE PUDDING: 1 cup pitted Medjool dates (about 12), chopped into ½-inch pieces ½ cup boiling water 1 teaspoon baking soda 1 teaspoon pure vanilla extract 3 tablespoons non-dairy butter substitute, at room temperature ½ cup brown sugar 2 large eggs ¼ cup all-purpose flour 1 teaspoon baking powder 4 glazed doughnuts, cut into 1-inch pieces (you can use doughnut holes as well) FOR THE STICKY TOFFEE TOPPING: ½ cup (1 stick) non-dairy butter substitute ½ cup brown sugar ⅓ cup whipping cream or non-dairy milk Confectioners’ sugar, for dusting

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SOMETHING SWEET

1. Preheat oven to 350°F. Grease a 12-cup muffin tin; set aside. 2. Pour boiling water over dates. Add baking soda and vanilla; stir and set aside. 3. Add butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until creamed. Add eggs and beat for 1 minute, stopping to scrape down the bowl once, until creamy. 4. Add flour and baking powder; mix on low speed. Using a spatula or wooden spoon, fold in doughnut pieces and the date mixture (with the water). 5. Using a ⅓-cup measure, scoop batter into the prepared muffin tin; the wells should be about ¾ full. Bake for 15 minutes, until set and the tops are browned. 6. For the topping, add butter and brown sugar to a small saucepan over medium heat; cook until butter is melted and sugar is dissolved, stirring often. Add cream and stir. Bring to a boil and cook for 3 minutes, stirring often. Lower heat to low and cook for another 2 minutes, until amber-colored and thick. 7. Once baked, remove the pan from the oven and turn the oven to broil. Use a skewer to poke holes all over the tops of the muffins. Spoon ½ tablespoon of the topping over each muffin top, reserving the remaining caramel sauce for serving. Broil for 1 minute, until bubbly. 8. Use a butter knife to separate the muffins from the sides of the pan and set on a wire cooling rack to cool. To serve, dust with confectioners’ sugar. Serve with remaining caramel sauce. Store in an airtight container at room temperature for up to 3 days and reheat to serve.

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This Chanukah

OUR SUPPORT ON EVERY FRONT HAS NEVER BEEN MORE ESSENTIAL.

LIF

Toy Drive

ISRAEL NEEDS US NOW.

Give the gift of hope A

Donate a Toy to a Child Living With Illness

Send a gift for a sick boy or girl, infants through teens, in any price range. (new toys only)

Toys will be delivered to children in Israel.

While Israelis are on the front lines, UJA is mobilizing vital relief. > Emergency assistance for victims of terror > Care for thousands of children in shelters > Unprecedented trauma counseling

Be A Chanukah Star

> Lifesaving equipment for hospitals and first responders

'Adopt a family' and make

> Funds to relocate people to safer areas

by fulfilling their wish list.

The needs are massive, and so must be the response — now and in the weeks and months ahead.

their Chanukah really special

For our Amazon wish list visit: www.chailifeline.org/toys

The New York Jewish community stands united — today and forever — with the people of Israel.

Israel needs us. Give now.

uja.nyc

SCAN TO DONATE

For a drop off location, information on adopt a family, to have your toys picked up or for any questions, Call Chai Lifeline at: 212.699.6656 or email toys@chailifeline.org.

TRAVEL

HUMMUS YUMMY:

A HIDDEN CULINARY GEM IN THE VALLEY

estled in the heart of the San Fernando Valley, Los Angeles is a treasure trove of diverse culinary experiences waiting to be explored. One culinary journey that stands out in this bustling city is the delightful world of Israeli cuisine. Our recent adventure led us to an unassuming spot that boasts the best kosher hummus we’ve ever had. Hummus Yummy, a modest eatery tucked away in The Valley, is a true gem for connoisseurs of Middle Eastern cuisine. What sets this place apart is its ability to transport you straight to the streets of Tel Aviv with its remarkable hummus. It's not just food; it's a journey through the flavors and traditions of Israel. The star of the show, without a doubt, is the hummus. Creamy, rich and bursting with flavor, it's an experience in itself. The moment you dip your warm pita into that heavenly blend of chickpeas, tahini, olive oil and spices, you're transported to the bustling markets of Jerusalem. It's that authentic. But it's not just the food that leaves an impression. The warm hospitality at Hummus Yummy is reminiscent of the famed Israeli friendliness. The staff makes you feel right at home, offering suggestions and sharing stories that make your dining experience all the more special. To complement the main star, Hummus Yummy also offers an array of delectable sides. Their hot pita bread, fresh out of the oven, is a perfect match for the velvety hummus. The falafel, crispy on the outside and tender on the inside, is a must-try. And to top it all off, they serve complimentary Turkish coffee at the end of your meal, which is a delightful gesture that truly adds to the authenticity of the experience. After savoring the exquisite offerings at Hummus Yummy, we confidently declare it the best kosher hummus spot in the United States. If you're planning a visit to Los Angeles, Hummus Yummy is a must-visit for an unforgettable culinary experience.

Stay tuned for more of our culinary adventures in The Valley in our upcoming restaurant issue. Los Angeles has a lot more to offer, and we're excited to share our discoveries with you. NOVEMBER 2023 Fleishigs

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R E C I P E

I N D E X

CONDIMENTS & EXTRAS

SALADS & SIDES

37 Olive and Basil Tapenade M Q

37 Orange, Herb and Olive Platter M Q

40 Olive Challah FF

44 Decked Out Latkes

40 Lemon Garlic Marinated Olives M

44 Seared Tuna with Black Olive Dust

40 Basic Dipping Oil Q

46 Balsamic Roasted Peppers with Herbed

43 Olive Knots FF

Olive Topping

44 Black Olive Dust

62 Lenny’s Crunch Salad FF

62 Candied Walnuts

73 Crispy Tofu FF M

62 Sesame Vinaigrette M Q

73 Crispy Tofu Salad

62 Homemade Italian Dressing Q

76 Chili Fried Rice

62 Everything Bagel Seasoning FF M Q 62 Creamy Honey Mustard Q 73 Thai Sweet and Sour Dipping Sauce 74 Green Curry Paste 74 Vegan Fish Sauce M Q 76 Thai Fried Egg M Q 78 Thai Iced Tea 80 Peanut Dressing Q 80 Pickled Jalapeños M Q 96 Pita schnitzel FF M

MEAT & CHICKEN

Doughnut Waffles By: Shifra Klein

Making doughnut waffles is a fun way to use up even more leftover doughnuts while getting the kids involved. Simply place a doughnut in a waffle maker and cook for 1-2 minutes. The doughnuts develop a crème brûlée type coating that is absolutely addicting. Make sure to grease the waffle iron well and clean immediately after cooking.

43 Tomato and Olive Chicken FF 62 Supersized Schnitzel FF 62 Easy Grilled Chicken FF M Q 62 Everything Spiced Chicken Tenders FF 68 Thai Beef Salad FF 69 Spring Rolls FF 74 Green Curry

SWEET TREATS Key:

112

Family-Friendly

Minimal Ingredients

Quick

Fleishigs NOVEMBER 2023

29 The Best Sufganiyot FF 107 Blueberry Doughnut Bread Pudding 108 Sticky Toffee Doughnut Pudding 112 Doughnut Waffles M Q

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L E AV E I T ALL BEHIND ( TO U S )

BUS

S A

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More perks, more service, more upgrades, more everything. Travel the world without the hassle of planning, schlepping, and continuously double-checking. From flights to hotels, and (most importantly) food, we’ll set it all up, from pickup to parfait. With over fifteen years of kosher travel experience and more connections than JFK on a busy day, all you need to do is pick a place, we’ll take care of the rest. Luxury Partnerships Include:

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LAST BITE

Fry It Up BY: ELISHEVA TAITZ One of the time-honored traditions of Chanukah is frying in oil. From latkes to doughnuts, no one can resist that hot, crispy exterior that fried food is known for. Here are some winning fried recipes from prior issues.

#yesitsontheapp

FRENCH FRIES ISSUE #18

NEW ORLEANS FRIED CHICKEN

C C C

ISSUE #5

ISSUE #12

By: Isaac Bernstein

By: Fleishigs Test Kitchen

Fried rice that resembles a giant latke? Sign me up!

The secret ingredient takes this fried chicken up a notch.

TWICE-FRIED POTATO GNOCCHI TATER TOTS

WHOLE FRIED FISH WITH ITALIAN SALSA VERDE

ISSUE # 35

ISSUE #22

By: Adina Silberman

By: Shifra Klein

What’s better than homemade gnocchi? Twice fried gnocchi! (Find the original Potato Gnocchi recipe from the same issue on the app.)

The presentation of this whole fried fish is truly show stopping. Serve it for a weeknight dinner or on Shabbos Chanukah.

FRIED KING OYSTER MUSHROOMS WITH SCALLIONS AND PEPPERS

TOSTONES

BAKLAVA SPRING ROLLS

ISSUE #35

ISSUE #22

ISSUE #33

By: Reena Goldberger

By: Rosa Seidenwar

Much like fried potatoes, tostones (twice-fried plantains) are easy to make and even easier to eat! Serve with guacamole or any dip/ condiment of choice.

Bored of doughnuts? These sweet baklava bites are the perfect fried dessert to bring to your Chanukah party.

By: Danielle Renov It may take some time, but there’s nothing like freshly fried French fries. Spice them up however you like to elevate them even further.

By: Hudi Riven King oyster mushrooms can be found in most Asian markets (and even some mainstream supermarkets). They have a meaty texture and become an irresistible snack when fried to golden perfection. 114

SHORT RIB FRIED RICE KUGEL

Fleishigs NOVEMBER 2023

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Heart.Works

O C O CH D R A T S CU M A E R C 550+ Chanukah Recipes (How Sweet is That!)

Satisfy your sweet tooth and embark on a virtual ‘donut crawl' adventure on Kosher.com where there's the perfect donut for every palate.

Happy Chanukah!