5 minute read
The Right Stuff
Get the wrap-around, not the run-around.
By Chanie Apfelbaum
Jews have been stuffing foods for generations. From cabbage and grape leaves to kreplach and blintzes, stuffed foods carry tradition, symbolism and even mystical meaning.
Kreplach or dumplings are traditionally eaten on the eve of Yom Kippur as well as Hoshana Rabba, both days of judgement. Kabbalistically, the meat-filled pockets are meant to symbolize our hope that G-d will coat our judgements (represented by meat) in mercy (represented by bread or dough).
The tradition of eating stuffed foods on Sukkot is symbolic of an abundant harvest season. Since the wheat is harvested in Israel during the fall, we stuff foods to symbolize our desire for an overflowing harvest. This is popularly done with stuffed cabbage, which some say are also made to resemble the scrolls of a Torah.
So...let’s get stuffing!
Marzipan-Stuffed Baked Apples
Serves: 6
Apples and marzipan go together like, well, apples and honey, and I couldn't resist putting a spin on the classic baked apple.
Editor’s Note: If you do not love the almondforward flavor of marzipan, substituting vanilla extract in place of the almond extract will give you that perfect balance.
• 3 Pink Lady apples (or other firm apples such as Braeburn, Jonagold or Honeycrisp)
• ⅓ cup refined coconut oil
• ⅔ cup old fashioned oats
• ⅓ cup all-purpose flour
• ⅓ cup almond flour
• ⅓ cup sugar
• ⅓ cup sliced almonds
• 1 teaspoon almond extract or vanilla extract
• ¼ teaspoon kosher salt Cinnamon, to taste Honey, to taste
• 1 cup apple cider Vanilla ice cream, for serving (optional)
1. Preheat oven to 350°F. Cut apples in half from stem to end and use a spoon or melon baller to scoop out the stem, seeds and core. Arrange apple halves in a baking dish, flesh side up.
2. Melt coconut oil in a medium saucepan, then remove from heat. Add oats, flours, sugar, almonds, extract and salt and stir to combine.
3. Top apples with the mixture evenly, pressing down gently. Sprinkle with cinnamon and drizzle with honey.
4. Pour apple cider into the bottom of the baking dish, cover with foil and bake for 25- 30 minutes or until the apples are mostly soft. Uncover and bake for an additional 20-30 minutes, until the topping is lightly browned.
5. Serve warm with ice cream, if desired.
Drunken Liver Mousse Stuffed Figs
Serves: 8
This recipe is an ode to the Klein's affinity for chopped liver, which you can watch Shlomo prepare almost weekly on Instagram.
• 2 tablespoons olive oil
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• ¾ pound broiled chicken livers
• ½ teaspoon allspice
• ¾ cup brandy or cognac
• 2 bay leaves
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• Zest and juice of ½ an orange
• 18 fresh figs
• ¼ cup roasted, salted pistachios, chopped
1. Heat olive oil in a 10-inch sauté pan over medium heat. Add shallots and cook until softened, then add garlic and cook until fragrant. Add liver and sauté just until heated through. Add allspice and sauté for another 2 minutes.
2. Add brandy or cognac to the pan to deglaze, scraping up any browned bits with a wooden spoon. Add bay leaves, salt and pepper, then simmer over medium-low heat until the liquid reduces to 3-4 tablespoons.
3. Remove bay leaves and transfer the mixture to a blender. Add orange juice and purée until smooth and creamy.
4. Trim the stems off the figs and cut them into quarters, keeping the bottoms intact.
5. Add the liver mousse to a piping bag and fill the figs. Garnish with orange zest and chopped pistachios.
NOTE: Prepared kosher chicken livers are broiled to remove the blood. If purchasing a fresh liver, make sure to broil before using in this recipe.
Chanie Apfelbaum is a food blogger, recipe developer and food photographer who shares her love of food, family and tradition on her popular Instagram platform @busyinbrooklyn, as well as on her blog, www.busyinbrooklyn.com. She is the author of the best-selling cookbook, Millennial Kosher (Artscroll Mesorah Publications) and is currently working on her second book, to be released by Clarkson Potter, Fall 2022.
Simanim Potstickers
Serves: 12
Potstickers are the millennial version of kreplach! I've added some symbolic foods that are traditionally eaten on Rosh Hashanah, including leeks, carrots, pomegranate and honey.
• 1 pound ground turkey
• ½ cup thinly sliced leeks, white parts only
• ½ cup shredded carrots 1-inch knob fresh ginger, grated
• 2 cloves garlic, grated
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper, to taste
• 1 package round wonton wrappers
• ⅓ cup sesame seeds (optional)
• 2 tablespoons neutral-flavored oil, such as grapeseed or canola
Dipping Sauce
• ¼ cup pomegranate juice
• ¼ cup honey
• 2 tablespoons soy sauce
1. Combine turkey, leeks, carrots, ginger, garlic, soy sauce, sesame oil, salt and pepper.
2. Working with 1 wonton wrapper at
a time, fill the center of each wrapper with 2 teaspoons of filling. Using a pastry brush, brush water around the edge of the wrapper. Fold the dough over the filling and press down the edges to seal. Repeat with remaining wrappers.
3. Place the sesame seeds in a shallow bowl, if using. Brush the bottoms of the potstickers with water, then dip in sesame seeds.
4. Heat oil in a large sauté pan set over medium heat. When the oil shimmers, add the potstickers and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 3 tablespoons of water into the skillet and immediately cover with a tight-fitting lid. Reduce heat to low and let the potstickers steam for 5-6 minutes, until filling is cooked through.
5. To make the sauce, combine all ingredients in a small saucepan. Bring mixture to a simmer and cook until sauce thickens and coats the back of a spoon, about 5 minutes.
NOTE: To prepare ahead of time, prepare the potstickers through step 3. Freeze on a baking sheet until solid, then transfer to a Ziploc bag. When ready to serve, cook the potstickers directly from the freezer, adding an additional few minutes to ensure the turkey cooks through. Alternatively, you can boil the potstickers or steam in a steamer basket.
