Fleishigs Magazine Issue 67 - March 2025 by Fleishigs Magazine

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Fleishigs MARCH 2025

EDITOR’S LETTER

THIS MONTH’S CONTRIBUTORS

RECIPE INDEX

BUTCHER’S CUT Deckle

COOKBOOK Micro Peas by Danielle Renov

BRINGING SOMETHING NEW TO THE TABLE Stuffed cabbage

CULINARY SCHOOL Rice cooker

L’CHAIM I Batched cocktails

THE OTHER SIDE OF THE CORK Israeli spirits

L’CHAIM II Festive wines

SEASONAL Monochrome salads

INTERVIEW The making of a cookbook with Melinda Strauss

102 RESTAURANT CHRONICLES Feldstein Winery event at Bison & Bourbon 110 BACK POCKET Charcuterie 120 PROFILE Ben’s Best 122 LAST BITE Level up your mishloach manot

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E D I TO R' S L E T T E R

T H E P U R I M I SS U E

EDITOR IN CHIEF Shifra Klein

WELCOME TO THIS MONTH’S ISSUE, where we’re celebrating bold flavors, new traditions and culinary creativity that will elevate your kitchen and dining experience. As always, our team of contributors has outdone themselves, bringing fresh ideas and perspectives to the pages of this magazine. From exploring the tender richness of deckle in our Butcher’s Cut feature to diving into the world of Israeli spirits in both our Restaurant Chronicles and The Other Side of the Cork columns, this issue is packed with exciting food stories and recipes. This month, we are also delving into the beautiful tradition of generational cooking. One of the highlights of this issue is our Shabbat Feast feature, where we sat down with influencer Chaya Raichik and her mother Miriam to discuss how culinary traditions are passed down through the generations. Their story is a beautiful testament to the way food can serve as a bridge, connecting us to our roots while also allowing for new flavors and experiences. Event creator Reena Goldberger shares a Latin-influenced Purim menu, and, like Chaya, is joined by her parents and daughter as well. Through their shared meals, we see how food not only nourishes the body but also strengthens family bonds and keeps traditions alive. Intergenerational connections are what keep Jewish traditions alive. The story of Purim, as written in Megilat Esther, is the epitome of connecting to past generations and the stories that

make us who we are. One of the ways we connect to this story and holiday is through mishloach manot — giving food gifts to others and celebrating with a feast that requires us to party until we do not know the difference between "blessed be Mordechai" and "cursed be Haman." Our Purim content was designed with this in mind. We share a full-fledged batched cocktail feature to really get the party started. Beyond spirits, this issue is packed with food designed for the Purim season. Charcuterie is always the most popular around Purim, as it is both easy to gift and the perfect crowd pleasing centerpiece for the seuda. Therefore, we came up with a flavorpacked charcuterie board as well as a bunch of ways to use leftover charcuterie. Additionally, we have some awesome mishloach manot inspiration in the Last Bite feature. Whether you're interested in generational recipes that span regions, looking to experiment with new dishes or perfect a new skill, this issue offers something for every cook and celebrant. We hope the stories and recipes inspire you to connect with your own family’s culinary traditions and bring joy to the table this season. Beyond the celebration, Purim is a time to reflect on the triumph of good over evil and to share joy and food with others. It is our hope that we witness the true miracle of Purim — the triumph of good over evil — speedily in our time!

CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Simone Heimstädt FOOD STYLIST Shifra Klein MARKETING Mann Sales Co. PHOTOGRAPHER Sheneur Menaker TEST KITCHEN CHEF Suchi Mittel CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt DISTRIBUTOR YMCM DISTRIBUTION ymcmdist@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.

Bitayavon, Shifra

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

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

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

Reena Goldberger is an event and experience creator based in Miami Beach. Specializing in fullservice luxury kosher events for her discerning clientele, Reena’s portfolio spans the globe. When she is not dreaming up celebrations, she can be found at home hosting dinner parties for loved ones, dipping her toes into the ocean and finding inspiration in travels across the world. Find her on Instagram @reenagoldberger and reenagoldberger.com.

Fleishigs MARCH 2025

Naftali Hanau is the owner-operator of Lipman’s Kosher Market and Malek’s Bakery in Rochester, NY, where he and Anna Hanau are revitalizing the kosher food scene in Upstate NY. Prior to moving back to Rochester, Naf and Anna founded and ran Grow & Behold Foods. For nearly two decades, the Hanaus have been passionate about food education and feeding people good food.

Heshy Jay is a renowned event designer and the founder of Scoop & Co., a high-end event planning and kosher catering company based in New York. With a flair for creating unforgettable experiences, Heshy has established a reputation for his innovative event designs that merge creativity with sophisticated decor. His work is known for its chic and modern approach, often featuring unexpected elements that delight guests. Heshy can be found on Instagram @scooplifestyle.

Jake Niman is the leading voice in the world of kosher mixology and the founder of Mixcraft, a premier kosher mixology company servicing New York and New Jersey (visit mixcraftevents.com for booking information). Jake can be found on Instagram @jakeniman, where he shares kosher cocktail content, insights into the world of kosher spirits and much more.

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her on Instagram, Facebook and TikTok @naomirosscooks or visit her website naomirosscooks.com.

Danielle Renov was born and raised in New York and brings her Moroccan and Mediterranean-inspired recipes to a worldwide audience out of her Jerusalem home. Danielle shares her love of cooking through videos, recipe developing and cooking demos with a huge smile and laughter. Danielle’s popular cookbook, Peas Love & Carrots: The Cookbook reflects her cooking style and infectious personality. Danielle is now working on a series of mini cookbooks, Micro Peas, and the first edition, on boneless chicken, is out now. Danielle can be reached through Instagram @peaslovencarrots and her website peaslovencarrots.com.

Chana Zelda Weiss is a mom of four in Pomona, New York, who works full-time in e-commerce while freelancing as a food editor and Fleishigs contributor. She’s passionate about cooking, entertaining and occasionally sharing recipes with her sister Devorah on Instagram @thosesisterswhocook. www.fleishigs.com

RECIPE INDEX P U R I M

I S S U E

CONDIMENTS & EXTRAS

FISH

29 Roasted Garlic Techina M Q

46 Moroccan Salmon D

46 Tartar Sauce

46 Gluten-Free Fried Fish FF

56 Pickled Red Onions M Q

56 Quinoa Salmon Bowls with Lime

62 Passionate Daiquiri 64 Blood Orange Margarita 65 Rum Old Fashioned 73 Multigrain Seeded Challah

Vinaigrette 80 Hamantaschen Ceviche

MEAT & CHICKEN

77 Guava Paloma

24 Red Wine and Herb Braised Deckle D

80 Avocado Crema

25 Braised Pepper Steak Roast

80 Beet Agua Dulce

26 Korean-Style Deckle Stew with Kabocha

96 Golden Turmeric Dressing 96 Herb Green Goddess Dressing M Q 96 Blueberry Balsamic Dressing

Squash 29 Shawarma Chicken Bake with Roasted Garlic Techina FF

93 Roasted Red Pepper Dressing

33 Meatballs in Braised Flanken Sauce

112 Roasted Red Pepper Pizza Sauce D

33 Roasted Marrow Bones

119 Drunken Apricot Jam M Q

82 Sweet and Smoky Chipotle Short Ribs FF

119 Sun-Dried Tomato Olives M Q

112 Charcuterie Snack Mix 112 Charcuterie Pizza FF 114 Charcuterie Deviled Eggs FF M Q 117 Chopped Charcuterie Salad

KEY: FF

Family-Friendly

Minimal Ingredients

Quick

Deceptively Simple

Specialty Ingredients List:

BLANCHED ALMOND FLOUR is made from skinned almonds, resulting in a fine, pale flour ideal for glutenfree baking. We used it to create the tender, flavorful Linzer-Taschen on page 84.

Fleishigs MARCH 2025

CHIPOTLE IN ADOBO is a pantry powerhouse — spicy, smoky and packed with deep, complex flavor. A little goes a long way, making it the perfect ingredient for bold, flavorful dishes. We've been using it in quite a few recipes lately, so ideally, you already have a can or two on hand. If not, now’s the time to grab one and whip up an all-purpose glaze for the Sweet and Smoky Chipotle Short Ribs on page 82. It also works well for roasted chicken or fish.

ARBORIO RICE is a short-grain rice known for its creamy texture, making it ideal for risotto and other rich dishes (for a bonus, try it in cholent!). We used it for the Mushroom Risotto on page 56.

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VEGETARIAN & SIDES 33 Roasted Cabbage Wedges 46 Zesty Fennel and Herb Salad Q 46 Mediterranean Chopped Salad 56 Mushroom Risotto D 56 Sticky Coconut Rice 82 Charred Sweet Potato Mash 82 Herb Salad 93 Tomato Salad 96 Yellow Salad

p. 33

96 Green Salad 96 Purple Salad

Meatballs in Braised Flanken Sauce with Roasted Cabbage and Marrow

SWEET TREATS 48 Banana Chocolate Chip Cake FF 84 Sarale’s Linzer-Taschen 119 Date Walnut Bars Q

p. 114

Charcuterie Deviled Eggs

New Category Alert: DECEPTIVELY SIMPLE

Recipes that are super simple (quick to make and require minimal ingredients and prep work) but present as super impressive

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

CANOE-CUT BONE MARROW, split lengthwise, is a special-order cut from the butcher — a splurge for both presentation and easy access to the rich, buttery marrow. We used it in the Meatballs in Braised Flanken Sauce with Roasted Cabbage and Marrow on page 33, adding depth and indulgence to the dish.

GOCHUJANG is a Korean fermented chili paste with a perfect balance of heat, sweetness and umami. It adds depth to marinades, sauces and glazes; just a little can transform a dish as is the case in the Korean-Style Deckle Stew with Kabocha Squash on page 26.

We used another Asian staple, HOISIN SAUCE, in the Braised Pepper Steak Roast on page 25. Hoisin sauce is a thick, fragrant Chinese condiment with a sweet-salty balance, made from soybeans, garlic and spices. It’s perfect for glazes, stir-fries and dipping sauces, adding a rich umami depth.

MARCH 2025 Fleishigs 21

BUTCHER'S CUT

Fleishigs MARCH 2025

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BUTCHER'S CUT

RAISING THE STEAKS:

THE UNDERRATED MAGIC OF DECKLE ROAST BY: N A F TA L I H A N AU R EC I P E S BY: S H I F R A K L E I N

WHY ARE WE REVISITING DECKLE?

WHAT CUTS ARE CONSIDERED DECKLE?

• It’s a wonderful roast to serve a crowd and resembles classic brisket in how it looks and slices.

The most common non-kosher use for the term deckle is what the kosher industry calls secondcut brisket, crescent steak or sometimes top of the rib. Also called the “point” of the brisket, it sits on top of the whole brisket, hence the name “deckle.” If you are using a non-kosher deckle recipe, make sure it calls for braising, as a kosher deckle needs longer cooking time to become tender.

• The fat in the deckle has more gelatin than a classic brisket and results in a richer sauce and flavor. • Braised low and slow, deckle is super tender. It also freezes and reheats really nicely, making it the perfect meat for Shabbat and Yom Tov. • It’s usually less expensive than a French roast or second-cut brisket and does not compromise on flavor or texture.

NOT ALL DECKLES ARE CREATED EQUAL Deckle is the Yiddish or German word meaning “cap” or “cover.” Considering how many muscles overlap each other, it’s not surprising that the word is used to describe multiple cuts.

IS THERE ANY CONSISTENCY IN THE KOSHER MARKET? In kosher butchery, deckle is generally used to describe a braising roast cut from the outer shoulder/chuck (sometimes called chuck deckle). At Grow & Behold (and most kosher butchers), deckle is cut from the outer muscle that covers the joint, where the shoulder and brisket meet.

WHAT IS THE BEST COOKING METHOD FOR DECKLE? Braising in liquid at a low temperature will give the strong connective tissues time to break down into silky collagen, resulting in a lean, tender, flavorful roast that your family will love. Follow the same braising techniques for deckle as you would any brisket or pot roast — plenty of liquid, onions and herbs, tightly covered, at a low temperature. Cook until a fork can be easily inserted into the meat and pulled gently from side to side. For neat slices, let the roast cool in its juices, refrigerate overnight, then slice it cold. Alternatively, cook it a little longer and the meat will pull apart completely, giving you long strands that can be piled on buns or in taco shells.

MARCH 2025 Fleishigs 23

BUTCHER'S CUT

Red Wine and Herb Braised Deckle Serves: 6-8

The savory, beefy flavor profile of this roast is always a winner. 1 2 ½ 2 1 3 2 2 2 1 3 2 2

(3-pound) beef deckle teaspoons kosher salt teaspoon freshly ground black pepper tablespoons avocado or grapeseed oil large onion, chopped cloves garlic, minced tablespoons tomato paste cups red wine cups beef broth tablespoon balsamic vinegar, optional sprigs fresh thyme sprigs fresh rosemary bay leaves

1. Preheat oven to 300°F. Season deckle with salt and pepper. 2. Heat oil in a large pot or Dutch oven over mediumhigh heat. Sear deckle for 4-5 minutes per side, until golden brown, then transfer to a 9x13inch baking dish. 3. Add onions to the pot and sauté for about 5 minutes, until softened. Add garlic and sauté for another minute. Add tomato paste and sauté for a minute, just until onions are coated. 4. Add wine, scraping up any browned bits at the bottom of the pot with a wooden spoon. Cook for 2-3 minutes, until slightly reduced. Add beef broth, balsamic vinegar (if desired) and herbs; pour mixture over deckle. 5. Cover tightly with foil and braise in the oven for 3-4 hours, until fork tender. Let deckle cool slightly before slicing against the grain.

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BUTCHER'S CUT

Braised Pepper Steak Roast Serves: 6-8

This roast is perfect for serving something new and exciting for a crowd with easy prep. While Chinese food is a crowd-pleaser, it often requires attention and doesn’t always reheat well. Unlike pepper steak, which can dry out, this roast offers a great solution with minimal hassle. FOR THE MARINADE: 1 (3-4 pound) beef deckle or chuck roast 3-4 tablespoons avocado or grapeseed oil 2 tablespoons soy sauce or coconut aminos 2 tablespoons hoisin sauce 1 tablespoon cornstarch 1 teaspoon rice vinegar ½ teaspoon freshly ground black pepper FOR BRAISING: 2 tablespoons avocado or grapeseed oil 1 large onion, thinly sliced 2 red bell peppers, thinly sliced 1 green bell pepper, thinly sliced 3 cloves garlic, minced 1 (1-inch) knob fresh ginger, minced 2 cups beef or vegetable broth 2 tablespoons soy sauce or coconut aminos 1 tablespoon toasted sesame oil ½ teaspoon freshly ground black pepper 1 tablespoon cornstarch, dissolved in 1 tablespoon water, optional 1. Add deckle to a large Ziploc bag with oil, soy sauce, hoisin sauce, cornstarch, rice vinegar and pepper. Massage marinade into the meat and set aside for 30-60 minutes. 2. Preheat oven to 300°F. Heat oil in a large pot or Dutch oven over medium heat. Sear deckle for 6-8 minutes per side, until golden brown, then transfer to a 9x13-inch baking dish. 3. Add onions, peppers, garlic and ginger to the pot; sauté for 5-7 minutes, until softened. 4. Add broth, soy sauce, sesame oil and pepper, scraping up any browned bits at the bottom of the pot with a wooden spoon. If desired, add cornstarch slurry and stir until thickened. Pour mixture over deckle. 5. Cover tightly with foil and braise in the oven for 2-3 hours, until fork tender. Let deckle cool slightly before slicing against the grain.

MARCH 2025 Fleishigs 25

BUTCHER'S CUT

Korean-Style Deckle Stew with Kabocha Squash Serves: 6-8

This comforting stew combines bold Koreaninspired flavors like gochujang and miso in a rich, savory broth. Balanced with sweet, tangy and umami notes, it’s perfect served over some steamed rice (like the Sticky Coconut Rice on page 56) for a warm and comforting dish. FOR THE MARINADE: 1 (3-pound) beef deckle, chuck roast or boneless flanken, cut into 2-inch chunks 1 tablespoon soy sauce or coconut aminos 1 tablespoon sesame oil FOR BRAISING: 2 tablespoons avocado or grapeseed oil 1 large onion, sliced thinly 4 cloves garlic, minced 1 (1-inch) knob fresh ginger, peeled and minced 2 tablespoons gochujang (Korean chili paste) 2 tablespoons miso paste 4 cups beef broth 2 tablespoons soy sauce or coconut aminos 1 tablespoon rice vinegar 1 tablespoon brown sugar or honey ½ teaspoon freshly ground black pepper 1 medium kabocha squash, peeled, seeded and cut into large chunks 2-3 scallions, chopped, for garnish 1 tablespoon toasted sesame seeds, for garnish Steamed rice or noodles, for serving 1. Add deckle to a large Ziploc bag with soy sauce and sesame oil. Massage marinade into the meat and set aside for 30-60 minutes. 2. Heat oil in a large pot or Dutch oven over medium-high heat. Working in batches, sear deckle for 2-3 minutes per side, until golden brown, then transfer to a plate. 3. Add onions, garlic and ginger to the pot; sauté for 3-4 minutes, until fragrant. Add gochujang and miso; sauté for another 2-3 minutes, until aromatic and golden. 4. Add broth, soy sauce, rice vinegar, brown sugar and pepper; simmer for 10 minutes. 5. Return seared deckle to the pot with kabocha squash. Lower heat and simmer, covered, for 1½-2 hours, until deckle is fork tender and squash is soft but still intact. 6. Ladle into bowls and garnish with scallions and sesame seeds. Serve with steamed rice or noodles.

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COOKBOOK

Micro Peas BOOK REVIEW:

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y peas lov you b e &

ca rro ts

bo ne

boneless chicken

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n icke

danielle renov

Title: Micro Peas: The Mini Cookbook Series: Boneless Chicken Author: Danielle Renov Publisher: ArtScroll/Mesorah Publications Photographer: tbd Page Count: 44

Fleishigs MARCH 2025

anielle Renov said she would never write another cookbook after her first cookbook, Peas, Love & Carrots. Well, a full-size cookbook, anyway. Her new project with ArtScroll reinvents the classic cookbook format — introducing an all-new mini-book concept. Micro Peas: Boneless Chicken is the first in what promises to be a game-changing series, with each book dedicated to a single topic. In an era where the Internet offers a plethora of recipes, hacks and endless food content, there is an unexpected necessity for a focused, expertly curated take on a single ingredient — and that’s exactly what Micro Peas: Boneless Chicken accomplishes. By zeroing in on chicken (boneless chicken to be even more precise), Danielle strips away the noise and delivers tested, perfected and deeply flavorful chicken recipes that make cooking intentional, easy and exciting. Every recipe bursts with bold, layered flavors, from Middle Eastern spices to classic comfort food. Think harissa honey roasted chicken, za’atar-infused schnitzel and citrusy sumac drumsticks. She balances quick and easy with next-level impressiveness, making it just as useful for a busy parent as it is for a foodie looking to experiment. The book reads like a conversation with your best (and funniest) foodie friend. Her warmth and love of cooking shine through every page. Micro Peas: Boneless Chicken is more than just a cookbook — it’s an innovative approach to home cooking. With this mini-book format, Danielle Renov proves that even a small, well-crafted collection of recipes can make a huge impact in the kitchen. If this first book is any indication, we can’t wait to see what ingredient she tackles next.

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COOKBOOK

Recipe reprinted with permission from Micro Peas by Danielle Renov

Shawarma Chicken Bake with Roasted Garlic Techina Serves: 4-6

Sometimes you want that Israeli shawarma flavor and you just want it to appear magically. Well, here you go. A complete shawarma-style dinner made on a single baking sheet. The only bit of “extra” here is the techina and even that work is minimal. That is the perfect dinner or Shabbos day dish when you want something easy but wow! CHICKEN: 8 boneless, skinless chicken thighs 2 tablespoons olive oil 3 tablespoons shawarma spice blend 1 lemon, juiced

1. Preheat oven to 2000 (4000) and line a baking sheet with parchment paper. 2. In a large bowl, combine all the ingredients for the chicken and mix well. Marinate for up to 1 hour. Lay chicken out on one half of the baking sheet (they can be smushed together). 3. In the same bowl, add all ingredients for the vegetables. Mix well to combine. Pour onto the other half of the baking sheet, spreading into a single layer as much as possible. 4. Place garlic bulb for the techina in a small piece of tin foil. Drizzle olive oil and sprinkle ¼ teaspoon salt over the exposed cloves. Wrap loosely and place in a corner of the baking sheet.

5. Place baking sheet into the oven and cook for 1 hour. After 45 minutes, remove the garlic and if the chicken is cooked to your satisfaction, you can remove it from the tray as well and allow the vegetables to continue cooking. 6. Meanwhile, make the techina. Squeeze the bulb of roasted garlic to release the inner cloves into the food processor along with tahini paste, lemon and salt. Blend. While blending, drizzle in 1 cup of cold water. If mixture is too thick, you can add 1 tablespoon more at a time from the remaining ⅓ cup. Once the techina is your desired consistency, store in an airtight container in the fridge for up to 10 days. 7. Remove baking sheet from the oven and place all the roasted veggies on a serving dish. Add chicken on top and

VEGETABLES: 1 yellow onion, peeled, halved and thinly sliced 2 cups frozen cauliflower florets, thawed 1 medium sweet potato, peeled and cut into 1-inch cubes 1 cup frozen string beans 2 tablespoons olive oil 2 teaspoons kosher salt 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon granulated garlic 2 teaspoons granulated onion ROASTED GARLIC TECHINA: 1 whole garlic bulb, top cut off just to expose top of the cloves 1 teaspoon olive oil 2¼ teaspoons kosher salt, divided ½ cup tahini paste 1 lemon, juiced 1⅓ cups cold water

MARCH 2025 Fleishigs 29

BRINGING SOMETHING NEW TO THE TABLE

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BRINGING SOMETHING NEW TO THE TABLE

Wrap Stars A F R E S H S P I N O N ST U F F E D CA B BAG E

tuffed cabbage has long been a beloved comfort food in Jewish kitchens, a dish that evokes warmth and tradition. Certain Jewish communities, especially those with roots in Eastern Europe, traditionally enjoy stuffed cabbage on Purim. The dish symbolizes the “hidden miracles” of the Purim story, with the filling representing the concealed nature of God's interventions. In this month’s "Bringing Something New To the Table” column, Heshy Jay takes this humble classic to new heights with a modern twist. By transforming the dish into elegant skewers, he not only

reimagines the presentation but also separates the components to allow each element — flavorful rice-stuffed meatballs, tender squares of flanken and delicately curled cabbage wedges — to shine. For an added touch of sophistication, the skewers are served over roasted bone marrow with extra sauce and microgreens, creating a dish that's both comforting and refined. Join us as we explore this innovative update on a Jewish staple, bringing a fresh and elegant spin to a nostalgic favorite.

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BRINGING SOMETHING NEW TO THE TABLE

Unrolled & Reloaded

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BRINGING SOMETHING NEW TO THE TABLE

Meatballs in Braised Flanken Sauce with Roasted Cabbage and Marrow Serves: 6

By: Heshy Jay

FOR THE FLANKEN: 1 teaspoon olive oil 1 pound boneless flanken, cut into 2-inch pieces 1 (14-ounce) can tomato purée 2 tablespoons brown sugar 2 tablespoons lemon juice 1 teaspoon garlic powder 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper FOR THE MEATBALLS: 1 pound ground beef ⅓ cup basmati or jasmine rice ⅓ cup bread crumbs 1 egg ½ cup tomato purée 1 teaspoon garlic powder 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper FOR SERVING: Roasted Marrow Bones (recipe follows) Roasted Cabbage Wedges (recipe follows) Microgreens, for garnish 1. For the flanken, heat oil in a large pot over medium-high heat. Sear flanken on all sides until browned, about 2 minutes per side. 2. Add tomato purée, brown sugar, lemon juice, garlic powder, salt and pepper; stir to combine. Lower heat and cook, covered, for 2 hours, until flanken is fork tender.

Roasted Cabbage Wedges Serves: 6

To make these roasted cabbage wedges even more delicious, brush with some of the flanken sauce (recipe above) during the last 5 minutes of roasting. Any meatball or braised meat sauce works well here. Preheat oven to 400°F. Cut 1 medium cabbage into 2-inch wedges, keeping the core intact, and arrange on a baking sheet. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Roast for 25-30 minutes, flipping halfway through, until golden.

Roasted Marrow Bones Serves: 4-6

Instead of dips on Friday night, indulge your guests with roasted marrow bones. Garnish with chopped fresh herbs (like parsley, thyme or rosemary) and lemon wedges for a touch of brightness. Preheat oven to 400°F. Arrange 4 marrow bone halves, split lengthwise, on a baking sheet, cut-side up. Drizzle with 2 tablespoons olive oil or melted non-dairy butter. Season with 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper and 2 minced garlic cloves. Roast for 15-20 minutes, until marrow is soft and starts to bubble and brown on the edges (the marrow should be creamy and easily scoopable).

HESHY'S UPDATES: 1. Skewered Presentation: Instead of the traditional rolled cabbage, Heshy serves the components on skewers, creating a more modern and refined presentation. 2. Separate Components: The dish is deconstructed by separating the components — rice-stuffed meatballs, squares of flanken and curled cabbage wedges — rather than the traditional stuffed rolls, giving each element a distinct place on the skewer. 3. Bone Marrow Base: To elevate the dish further, Heshy serves the skewers over roasted bone marrow, adding richness and depth to the dish. 4. Extra Sauce and Microgreens: The skewers are accompanied by extra sauce and a garnish of fresh microgreens, adding flavor and a touch of elegance.

3. For the meatballs, mix ground beef, rice, bread crumbs, egg, tomato purée, garlic powder, salt and pepper until just incorporated. Shape mixture into 1-1½-inch meatballs; set aside. 4. Once flanken is fork tender, carefully add meatballs to the pot. Cook, covered, for another 30-45 minutes, until meatballs are cooked through and tender. 5. Arrange roasted marrow bones on a large serving platter. 6. Thread meatballs, braised flanken and cabbage wedges onto 10-inch skewers. Arrange alongside the roasted marrow bones or on top of them. Drizzle some remaining braising sauce on top. Garnish with microgreens.

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SHABBAT FEAST

The food lwas so wel at received th the dishes rbecame yea es round stapl

Chaya Raichik, a well-known influencer with a humorous take on motherhood, life and Jewish pride, has captivated a loyal following on her Instagram page @chayaoflondon. But beneath the laughs and lifestyle content, Chaya’s heart lies in her family traditions, especially the weekly Shabbat menus she shares with her followers. These menus, modern yet rooted in her Moroccan and Chabad heritage, reflect the deep role food plays in her life. Intrigued by her Shabbat menus and her commitment to Jewish pride, we spoke to Chaya and her mother Miriam to explore how food has shaped their family’s journey. With Purim falling out on a Friday, much of this menu can be prepared in advance and finished fresh.

SOMEHOW, THERE WAS ALWAYS AN ABUNDANCE OF FOOD — WE MADE IT WORK! 38

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Chaya’s mother, Miriam, was born and raised in Morocco before moving to Canada as a young girl, eventually settling in Los Angeles after her wedding. Her husband, Rabbi Levi Raichik, is a well-known pillar of the Los Angeles community, dedicating his life to helping those in need with dignity in various ways over the decades. One such way was by having an open home for Shabbat meals. Even as a young, newly married couple, Miriam and Rabbi Raichik hosted Shabbat meals every week.“I remember waiting on the corner, watching my father walk home from shul and counting the number of people with him,” Chaya recalls. “We’d run home to tell my mother how many guests were coming that week.” Every Shabbos, when shul was over, anyone who didn’t have a place to eat would come home with Rabbi Raichik. Miriam never really knew who was coming or how many people. Yet, as Miriam shares, “Somehow, there was always an abundance of food — we made it work!” “More than the food prep and hosting,

the hardest part for us as parents was that some weeks, my kids had nowhere to sit at the table,” Miriam reflects. “That was something that bothered me, but I know it also came with so much good and taught my children a lot," she says. Chaya and her siblings hold no resentment. In fact, they look back on the chaos of hosting with fondness, describing it as “the best memories” despite the lack of formal seating or predictability. More so, they have each adapted their own version of an open home in their adult life. The food at the Raichik house has evolved over the years. Decades ago, when learning how to cook for young yeshiva students, inspired by the more ‘typical’ Jewish Shabbat food, Miriam cooked a lot of heimish dishes — gefilte fish, potato salad, egg salad and pasta salad. It all changed because of Pesach. When Miriam’s Moroccan mother became too old to host Pesach in Canada, she started coming to Los Angeles, so Miriam began preparing dishes her mother would appreciate. Despite growing up eating

Having a large platform on social media isn’t just fun and games.

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SHABBAT FEAST

“I didn’t know how to cook when I got married. My chicken literally caught on fire the first time I made it. But my husband always made me feel like everything I made was amazing.” Moroccan food, she hadn’t cooked much in her younger years, so she only learned to cook the dishes from her childhood for the first time as an adult to honor her mother's palate for Pesach. The food was so wellreceived that the dishes became year-round staples — Moroccan classics like matbucha, Moroccan salmon and herbaceous salads became the standard fare in the Raichik household. Miriam and Rabbi Raichik’s hachnasat orchim — hosting anyone who needs a place — has deeply influenced Chaya’s ethos. Chaya moved to London after her marriage — a complete culture shock on many levels. In London, there are not necessarily the variety of types or levels of Orthodoxy that one would find in the United States. You are either very Orthodox or not at all. “I don’t live in a very observant Jewish neighborhood in London, so when it comes to any Jewish holiday or weekly Shabbat, I’m the one that hosts; it feels like a mini Chabad house. My life has morphed into what my mom’s was like!” Chaya admits. “My Shabbat menu varies somewhat from my mom — I’m a bit more Gen Z. I’ll have yellowtail sashimi, which my mom wouldn’t touch. Nothing about my meals feels heimish. I love making a massive taco board with pulled beef, tortillas and every condiment you can think of. But I still make Moroccan fish every single week,” she shares. Despite moving to London and continuing her family's traditions there, Chaya often shares how much she misses her family in Los Angeles and documents her annual trips home. When back in the states, Chaya continues to document her life and travels. “I am an extremely 40

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private person, and Chaya has put our family on social media,” Miriam shares. “In the beginning it was hard for me to see her put it all out there, but ultimately I realized that as a mother, my role is to support my kids and be there for them in whatever they need.” And yet, as a Moroccan mother who believes in ayin hara, Miriam is constantly suggesting that Chaya keep things private. Chaya explains that if her son catches a cold, her mother immediately blames it on being publicized on Instagram. Chaya even created a satirical reel about this theme on her page. “I have a more logical approach,” says Chaya, but even still, she has learned how to navigate social media with more boundaries over the years. “Early on, I once inadvertently shared my home address, which was on a card attached to a bouquet of flowers that I received from a friend,” she explains. In the years since, she has grown more conscious about the personal information she shares on her page. Having a large platform on social media isn’t just fun and games. “When I was at home and showed my mom cooking a meat meal with her blue meat pots, it caused immediate backlash,” explains Chaya. Kosher viewers who are used to the red for meat and blue for dairy color scheme couldn't get past the blue pots. Chaya came to realize that in order to have a presence on social media, she needed to grow a tough skin and ignore the negativity that

can become emotionally debilitating. Chaya’s ability to tune out the noise is due in large part to the close family connection and support system she has, as well as the confidence in who she is. While there is a dark side to this world, there is also a lot of positivity that comes from it. Social media is an outlet of creativity and fosters a unique sense of community. Every Pesach season, Chaya’s father opens up a free Pesach grocery store for anyone in need, and Chaya utilizes her platform to raise funds for this unique venture. More so, after October 7th, Chaya shared inspiring reels that helped educate her followers, Jewish and non-Jewish alike. After the California wildfires, Chaya posted a fundraiser for her aunt and uncle’s Chabad House in Pasadena, CA, and with her help (as well as local efforts) the campaign raised close to $100,000! And at the end of every week, like clockwork, comes Shabbat. And like clockwork, Chaya shares her menu that consistently includes Moroccan salmon, gluten-free fried fish and an array of cut vegetables and fruit. Chaya’s Shabbat table transcends labels like "ultra-Orthodox," "hasidic" or "litvish." Instead, it reflects a universal celebration of Jewish identity, rooted in faith, family and heritage — a beautiful amalgamation of the Jewish experience. The traditions of Shabbat link Chaya to her mother, grandmother and all the previous generations of Jewish mothers doing their best to keep the Jewish flame alive. As a Los Angeles girl with a Moroccan Chabad background, now building a life in London with a husband from a hasidic background, Chaya represents a unique and inspiring continuation of Jewish traditions.

what from my mom — “My Shabbat menu varies someye imi, I’m a bit more Gen Z. I’ll have llowtail sash which my mom wouldn’t touch.” www.fleishigs.com

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ZESTY FENNEL AND HERB SALAD

FENNEL THE LOVE!

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SHABBAT FEAST

CHICKPEAS IN HERB-ONY!

MEDITERRANEAN CHOPPED SALAD

ull: F r o v brate a l e l F e c & y e d h e t k c a s b P r b e Her lude h ing cupfuls c in t s u j ’t n o d s d a These sal inkle won’t do; we’re talk nt flavor to them. A spreens that bring bold, fragra of fresh gr every bite. MARCH 2025 Fleishigs 43

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MOROCCAN SALMON

OLIVE YOU, MOROCCAN SALMON! 44

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SHABBAT FEAST

GLUTEN-FREE FRIED FISH

HOOKED ON CRUNCH! MARCH 2025 Fleishigs 45

SHABBAT FEAST

y this year, da ri F a on t ou g in ll fa im ur P h it W t ec rf pe e th is l ea m at bb ha S ed as a light fish-b antidote following a heavy seuda. Zesty Fennel and Herb Salad

Moroccan Salmon

Serves: 4-6

Serves: 6

This salad is all about crunch from the celery and fennel and has an added layer of flavor from the fresh herbs.

This recipe needs no introduction — it’s my mom’s famous Moroccan salmon with a mix of Danielle Renov’s technique that I make almost weekly. It’s a perfect family recipe and a total crowd pleaser.

3-4 4 1 1 1 3 1 ½

fennel bulbs celery stalks, chopped jalapeño, seeded and finely diced, optional bunch parsley, roughly chopped bunch cilantro, roughly chopped tablespoons extra-virgin olive oil Juice of 2 lemons teaspoon kosher salt teaspoon freshly ground black pepper

1. Thinly slice fennel, discarding any tough outer layers. Toss fennel, celery, jalapeño and herbs in a serving bowl. 2. Whisk olive oil, lemon juice, olive oil, salt and pepper in a small bowl. Pour over salad and toss gently. Serve immediately for the freshest flavor or chill for 10-15 minutes to allow the flavors to meld.

Mediterranean Chopped Salad Serves: 4-6

Every meal needs a vibrant and refreshing chopped salad. This one is bursting with fresh veggies, creamy avocado, hearty chickpeas and zesty herbs — perfect for any table. 2 2 1 1 1 ¼ ¼ 2 3 1

cups diced tomatoes cups diced Persian cucumbers cup diced bell peppers (any color) large avocado, diced (15-ounce) can chickpeas, drained and rinsed cup chopped fresh parsley cup chopped fresh cilantro tablespoons chopped fresh mint tablespoons extra-virgin olive oil Juice of 1 lemon teaspoon kosher salt, plus more to taste Freshly ground black pepper, to taste

1. Toss tomatoes, cucumbers, peppers, avocado, chickpeas and herbs in a serving bowl. 2. Whisk olive oil, lemon juice and salt in a small bowl. Pour over salad and toss gently. Serve immediately for the freshest flavor or chill in the fridge for 10-15 minutes to allow flavors to meld. 46

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1 3 6 1 1 1 1 1 1 ½ 6 1

bunch fresh cilantro tablespoons extra-virgin olive oil, plus more for drizzling cloves garlic, thinly sliced red bell pepper, thinly sliced yellow bell pepper, thinly sliced (15-ounce) can tomato sauce teaspoon ground cumin teaspoon hot paprika, divided teaspoon kosher salt, divided teaspoon freshly ground black pepper, divided (6-8 ounce) fillets salmon cup pitted green olives

1. Separate cilantro stems from the leaves. Finely chop stems and set leaves aside. 2. Heat olive oil in a large, deep pan with a lid over medium heat. Add cilantro stems and sauté for 1-2 minutes, stirring occasionally. Add garlic and sauté for 2 minutes, ensuring the garlic doesn’t burn. Add peppers and sauté for 3 minutes, until slightly softened. 3. Add tomato sauce and stir to combine. Season sauce with cumin, ½ teaspoon paprika, ½ teaspoon salt and ¼ teaspoon pepper. 4. Nestle salmon fillets on top of the sauce in a single layer. Drizzle with a bit of extra-virgin olive oil and season with remaining ½ teaspoon paprika, ½ teaspoon salt and ¼ teaspoon pepper. 5. Scatter olives and reserved cilantro leaves over the salmon. Lower heat and cook, covered, for 15 minutes, until salmon is cooked through and flakes easily with a fork. Serve hot with sauce and vegetables spooned over the salmon.

Gluten-Free Fried Fish Serves 4-6

This crispy, golden gluten-free fried fish has a kid-friendly crunch that everyone will love. 1½ 1 ¼ ½ 1 2 1

pounds cod or halibut, cut into portions teaspoon kosher salt, divided teaspoon freshly ground black pepper, divided teaspoon paprika, optional cup rice flour eggs, well beaten cup gluten-free panko bread crumbs (such as Kikkoman) Avocado oil, for frying Tartar Sauce (recipe follows), for serving Lemon wedges, for serving

1. Pat fish dry with paper towels and season evenly with ¾ teaspoon salt, ⅛ teaspoon pepper and paprika (if desired). 2. Prepare a dredging station: Mix rice flour, remaining ¼ teaspoon salt and remaining ⅛ teaspoon pepper in one bowl, beat eggs in a second bowl and add bread crumbs to a third bowl. 3. Dredge each piece of fish in flour, shaking off excess, then dip into beaten eggs, ensuring it’s fully coated, then dredge in bread crumbs, pressing gently to adhere. 4. Heat about ¼ inch of oil in a skillet over medium heat until it shimmers. Working in batches, fry fish for 2-3 minutes per side, until golden brown and crisp. Transfer fried fish to a wire cooling rack set over a baking sheet to drain excess oil. 5. Preheat oven to 375°F. Once all the fish is fried, transfer to the oven for 5 minutes. This ensures the fish is fully cooked and maintains a crispy exterior. Serve with tartar sauce and lemon wedges.

Tartar Sauce Yield: ¾ cup

Tartar sauce and fried fish go hand in hand. Feel free to adjust the flavors to your preferences. Mix ½ cup mayonnaise, 2 tablespoons chopped dill pickles, 1 tablespoon Dijon mustard, 1 tablespoon chopped capers, 2 tablespoons chopped fresh dill and 1 teaspoon lemon juice. Season with kosher salt and freshly ground black pepper, to taste. www.fleishigs.com

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SHABBAT FEAST

Banana Chocolate Chip Cake Serves: 12

To make this cake vegan, use two “flax eggs” instead of eggs. For one flax egg, mix 1 tablespoon ground flaxseed with 2½ tablespoons water and let it sit for a few minutes to thicken.

2 1 1 ½ ½ ¾ 2 ⅓ 4 1 1

cups all-purpose flour teaspoon baking soda teaspoon ground cinnamon teaspoon kosher salt cup (1 stick) non-dairy butter, softened cup packed brown sugar eggs cup non-dairy sour cream very ripe bananas, mashed teaspoon pure vanilla extract cup dark chocolate chips

1. Preheat oven to 350°F. Grease a Bundt pan or 9x13-inch baking pan; set aside. 2. Whisk flour, baking soda, cinnamon and salt. In a separate bowl, beat butter and brown sugar with a hand mixer (or stand mixer) until light and fluffy, 2-3 minutes.

Fleishigs MARCH 2025

3. Add eggs, one at a time, then mix in sour cream, mashed bananas and vanilla extract until well combined. Gradually add dry ingredients to wet ingredients, stirring until just incorporated. Gently fold in chocolate chips, reserving a few for sprinkling on top if desired. 4. Pour batter into the prepared pan and spread evenly. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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CULINARY SCHOOL

U T I L I Z I N G YO U R R I C E C O O K E R TO I TS F U L L E ST P OT E N T I A L BY: N AO M I ROSS

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CULINARY SCHOOL

BEING A DIY KIND OF GIRL, IT MIGHT COME AS A SURPRISE TO HEAR JUST HOW DEPENDENT I HAVE BECOME ON MY RICE COOKER. IT ALL STARTED WITH MY HUSBAND’S JAPANESE COLLEGE ROOMMATE, WHO INTRODUCED HIM TO LIVING WITH A RICE COOKER AS PART OF THEIR APARTMENT CULTURE. AFTER A LONG DAY OF CLASSES, THEY WOULD COME IN STARVED AND FIX THEMSELVES A BOWL OF WARM RICE, WHICH WAS CONVENIENTLY WAITING FOR THEM, PERFECTLY AND EFFORTLESSLY COOKED. NO WATCHING, NO BURNING, NO SCORCHING AND NO SPILLING OVER ON THE STOVETOP. IT TOOK THE THINKING OUT OF PREPARING A BLANK CANVAS STAPLE, WHICH COULD THEN BE USED FOR ANYTHING.

While I generally shy away from single-purpose tools or appliances, it did not take long to sell me. Modern day rice cookers are anything but “single-purpose.” With multiple settings for different types of rice and grains, a good rice cooker is a versatile friend in the kitchen and one of my most used appliances (yes, I even bring it along on vacations as a gadget that serves my family well on the road). Busy lives and work-filled days make getting dinner on the table ever challenging. It’s nice to have modern appliances to simplify the process and cut down on prep time. With a rice cooker, rice bowls become an even simpler supper to throw together. A deep bowl filled with rice, topped with your choice of raw and/ or cooked ingredients – leftover grilled chicken, canned black beans, chopped tomatoes or whatever you have on hand – is an artfully decorated all-in-one meal. Ditto for sushi salad and quinoa or any grain side dish.

TOP 5 REASONS TO LOVE A RICE COOKER

Set it and forget it for perfect rice every time! There is no effort expended to watch over a pot nor any worries of burnt or mushy rice. Dump, fill and press a button.

The “warm” setting: Most rice cookers feature a setting that automatically keeps the rice on a low warm setting once cooking has concluded. It will keep the rice warm without drying out for hours until you are ready to serve or make use of it (this is especially helpful for keeping sushi rice warm and pliable too!).

Versatility: A good rice cooker will have the capability to cook more than just white rice, like brown rice, quinoa, etc. With smart technology, it knows when and how much moisture to release for each variety.

Portability: While a rice cooker may seem large to travel with (it can be equivalent to a slow cooker in size), many are more compact in construction, with no loose breakable glass lids or ceramic bowls. Mine even has a retractable cord and carrying handle.

Breakfast: I use my rice cooker’s porridge setting to make steel-cut oatmeal in the mornings for a healthy, hot breakfast that is super filling and satisfying for hungry tummies. Some models have a digital timer, so you can prepare everything the night before and wake up to fresh oatmeal.

BUYING OPTIONS AND CONSIDERATIONS So many rice cookers…which one is right for me? Best Pick: Prices and quality range greatly, as does capacity. My top pick is the Zojirushi. While it is not the least expensive option out there, it makes great rice every time and reliably so. The Zojirushi comes with multiple rice settings, a timer and an easy-to-clean non-stick bowl and rice paddle – available in both large 10-cup volume capacity for a crowd or smaller 5.5-cup capacity. It also comes with a steamer basket, allowing you to steam other items like vegetables or fish. *Cook’s Note: Most rice cookers come with a measuring cup. A Japanese metric cup is equivalent to ¾ cup US measure (recipes below will notate for both). Alternative Rice Cookers: Over the last 10 years, the innovative invention of multi-function cookers like Instant Pot have obviated the need for an independent rice cooker. With multiple functions in one appliance, the Instant Pot also has a rice steaming setting. This is a great alternative for anyone short on space or not yet ready to invest in a separate rice cooker. The other benefit: you can first sauté vegetables/aromatics and then switch to the rice steaming mode – great for pilafs and the like. It will not, however, differentiate between types of rice. If you are a rice purist, feel free to spend time at the stove on those special dishes. I still do. But for all the other nights of the week, a rice cooker is a game changing purchase you won’t regret.

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CULINARY SCHOOL

Risotto is a finicky hands-on dish, where constant stirring and the slow addition of liquid is an integral part of the technique for creating a creamy texture with an al dente bite. Can risotto be hacked using a no-stir, no-fuss treatment in the rice cooker? Using the “porridge” setting of the rice cooker, this version certainly comes close!

MUSHROOM RISOTTO

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QUINOA THE EASY WAY! Making a batch of quinoa in the rice cooker is the easiest meal prep you can do for yourself for the week. Use cooked quinoa to add to salads and sides or for these quinoa bowls as a healthy lunch or light dinner entrée.

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QUINOA SALMON BOWLS WITH LIME VINAIGRETTE MARCH 2025 Fleishigs 55

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Mushroom Risotto Serves: 4

A creamy mushroom risotto made easy on the rice cooker’s porridge setting. The slow, consistent heat cooks the Arborio rice to perfection, creating a velvety, savory dish full of rich mushroom flavor and buttery goodness. Simple, indulgent, and effortless!

NOTE: If using a standard measuring cup, use 1½ cups rice. 2 ¼ 1 ½ 2 1 1 8 ¼ ¼ ¼ 2 2-3

rice cooker cups Arborio rice cup extra-virgin olive oil, divided quart (4 cups) low-sodium vegetable broth, divided cup dry white wine teaspoons kosher salt, divided, plus more to taste large shallot, diced clove garlic, minced ounces mushrooms, thinly sliced teaspoon dried thyme teaspoon freshly ground black pepper, plus more to taste cup room temperature non-dairy cream cheese tablespoons chopped fresh Italian parsley or basil teaspoons nutritional yeast, optional

1. Rinse rice in a fine mesh sieve until water runs clear; drain. Transfer rice to the bowl of a rice cooker. Add 2 tablespoons olive oil and stir well to coat the rice evenly. Add 2½ cups broth, wine and 1½ teaspoons salt; stir well. 2. Close lid, set to “porridge” setting and press start. When cooking is finished, it will automatically switch to the “keep warm” setting. 3. While rice is cooking, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add shallots and sauté, stirring frequently, until tender, about 5 minutes. Add garlic and sauté for 1 minute. Add mushrooms, remaining ½ teaspoon salt, thyme and pepper. Increase heat to medium-high and sauté, stirring often, until mushrooms are tender, 5-7 minutes. Remove from heat and set aside. 4. When rice is finished, carefully open the lid of the rice cooker. Stir in mushroom mixture, ½ cup broth, cream cheese, parsley and nutritional yeast (if desired). The mixture should have a creamy consistency, but if it doesn’t, gently stir in more broth, ⅓ cup at a time, as needed, until desired creamy consistency is reached. Season with more salt and pepper, to taste.

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Quinoa Salmon Bowls with Lime Vinaigrette

4. When quinoa is ready, fluff with rice paddle or fork. Transfer to a bowl and toss warm quinoa with half of the vinaigrette.

Serves: 4

5. Divide quinoa into four bowls. Top each bowl with flaked salmon, tomatoes, avocado, scallions, cilantro and nuts. Drizzle with a little more vinaigrette.

The flaky, tender salmon pairs beautifully with fluffy quinoa, while the zesty lime dressing adds a fresh, vibrant kick. Light yet satisfying, this dish is both elegant and easy to prepare, making it a crowd-pleasing option for festive meals.

NOTE: If using a standard measuring cup, use 1½ cups quinoa. FOR THE SALMON: 2 (8-ounce) salmon fillets ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 1 tablespoon olive oil FOR THE QUINOA BOWLS: 2 rice cooker cups red or white quinoa ½ teaspoon kosher salt 1 pint grape tomatoes, halved 1 ripe avocado, pitted and diced Pickled Red Onions (recipe follows) 2-3 tablespoons chopped fresh cilantro 2 scallions, thinly sliced Handful of chopped toasted nuts FOR THE LIME VINAIGRETTE: ½ teaspoon lime zest ¼ cup fresh lime juice (from about 2 limes) 2 teaspoons honey 1 teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper, plus more to taste ⅛ teaspoon cayenne pepper ½ cup extra-virgin olive oil, plus more to taste 1. Preheat oven to 400°F. Season salmon with salt and pepper, then drizzle with olive oil. Roast for 10-12 minutes. 2. Meanwhile, rinse quinoa in a fine mesh sieve until water runs clear, then drain. Transfer quinoa to the bowl of a rice cooker. Cover with water until level reaches the 2-cup line. Close lid, set for “white rice” setting and press start.

Pickled Red Onions Yield: 2 cups

Beyond using them in the quinoa bowls above, pickled onions are a great condiment to have on hand for salads, burgers or sandwiches. Make a batch and store for 3-4 weeks in the fridge! Add 1 thinly sliced red onion and 2 thinly sliced jalapeños to a heatproof bowl. Add 2 cups seasoned rice vinegar, 3 tablespoons fresh lime juice, 1 tablespoon sugar and 1 tablespoon kosher salt to a saucepan. Bring to a boil, stirring until sugar dissolves. Pour pickling liquid over onions and jalapeños. Let stand at room temperature for at least 1 hour.

Sticky Coconut Rice Serves: 6-8

This sweet rice dish is always a treat and comes together in no time.

NOTE: If using a standard measuring cup, use 3 cups rice. 4 1 1½ 2 1½ 1

rice cooker cups sushi rice (14-ounce) can full-fat coconut milk cups water tablespoons sugar teaspoons kosher salt (8-ounce) can crushed pineapple (or 1 cup diced mango)

1. Add all ingredients to the bowl of a rice cooker and stir to combine. Close lid, set for “white rice” setting and press start. 2. When rice is ready, fluff with rice paddle or fork.

3. While quinoa is cooking, make vinaigrette by whisking lime zest, lime juice, honey, cumin, coriander, salt, black pepper and cayenne pepper. While whisking, slowly add oil in a slow stream, until emulsified. Season with more salt and pepper, to taste; set aside. www.fleishigs.com

CULINARY SCHOOL

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Shaken, shaken

stirred Stirred & Shared T H E A RT O F BATC H E D C O C KTA I LS BY: JA K E N I M A N

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BATC H E D C O C KTA I LS A R E P R E- M A D E C O C KTA I LS, W I T H A L L O F T H E I N G R E D I E N TS P R E P P E D, M E ASU R E D, COMBINED AND B OT T L E D I N A DVA N C E . T H I S A L LOWS A C ROW D TO E N J OY F R E S H LY M A D E ,H I G H - Q UA L I T Y C O C KTA I LS W I T H O U T T H E H ASS L E O F P R E PA R I N G T H E M O N T H E S P OT. ( T H I N K M O D E R N DAY P U N C H B OW L ! )

L'CHAIM

Batching FAQs Do I still need to shake or stir the cocktail before serving? While there are advantages to shaking a cocktail just before serving, our focus will be on batched cocktails that are “pre-diluted” with water. This allows you to be in the moment by eliminating the need to individually shake or stir each drink.

Does batching work for all recipes?

Notes on batches

L'CHAIM

BATCHED COCKTAILS are great for parties, simchas and especially Shabbos, when making fresh cocktails can be challenging.

Batching techniques can be easily applied to nearly any of your favorite cocktail recipes, with a few exceptions, such as cocktails that contain egg whites, carbonation (can be done effectively with special equipment) or muddled herbs (can be done by making herbinfused syrups).

SAVE EMPTY LIQUOR BOTTLES and scrub off the labels with Goo Gone for the perfect storage vessel. THROW ON A CUSTOM LABEL if you’re feeling fancy!

Should I use fresh or bottled juice for batched cocktails?

As with any cocktail, the fresher the ingredients, the better. I recommend using freshly squeezed citrus juices for maximum enjoyment. I also suggest running the juices through a fine mesh filter, cheesecloth or nut milk bag for the cleanest cocktail, free of sediment or pulp.

NECESSARY TOOLS • Citrus juicer, reamer or squeezer

How do I store batched cocktails and how long will they last?

Batched cocktails with fresh juices should be stored in the fridge and consumed within one week of bottling, though they will be freshest within the first three days.

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• Filter (fine mesh, cheesecloth, nut milk bag) • Big bowl or container • Funnel, for easy bottling • Glass bottles or jars for storing • Large spoon • Measuring cup

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L'CHAIM

GENERAL BATCH RECIPE: To batch your favorite cocktail recipe, simply change the measurements from ounce to parts. So a recipe with 2 ounces of tequila now has two parts of tequila. And those parts can be converted to any measurement you’d like, based on the volume you want to produce (i.e. 2 cups). For dilution, add 1½ parts water to a recipe for a cocktail with fresh citrus and 1 part water for a spirit-forward cocktail, such as an Old Fashioned.

HOW TO SERVE: Keep chilled until ready to use, then pour into glasses over plenty of ice. If hosting a party, elevate it with a DIY cocktail station. Line up the bottles (or transfer to drink dispensers) on a table along with cups, ice, straws and an assortment of fun garnishes.

GARNISH IDEAS FRESH HERBS: mint, rosemary, basil and thyme DEHYDRATED CITRUS WHEELS: mini clothespins are a great way to clip them onto cups CITRUS SLICES AND/OR WEDGES: lemon, lime, orange and grapefruit MARASCHINO CHERRIES: opt for Luxardo or Fabbri brands along with cocktail picks if you’re feeling bougie EXOTIC FRUIT: dragon fruit, passion fruit, star fruit and lychee PINEAPPLE FRONDS

CREATE MINI BATCHED COCKTAILS for the perfect gift (think mishloach manot, hostess gift, teacher gift, etc.).

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PASSIONATE DAIQUIRI (~15% ABV) Serves: 10-14 (approximately two 750 ml bottles)

This cocktail was always a Mixcraft all-time favorite for a reason. This drink is light, summery, perfectly balanced and only requires a few ingredients. It wasn’t easy to give out this secret, ridiculously simple recipe, but it’s perfect for batching, so I couldn’t resist.

3 1 ¾ 1½

cups Don Q Pasión Rum cup freshly squeezed and filtered lime juice cup simple syrup cups water Ice, for serving Lime wedges, for garnish Fresh mint springs, for garnish

1. Add all ingredients to a large bowl and stir to combine. 2. Bottle and refrigerate until ready to serve. 3. Serve over plenty of ice and garnish with lime wedges and fresh mint.

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L'CHAIM

BLOOD ORANGE MARGARITA (~13% ABV) Yield: Serves: 10-14 (approximately two 750 ml bottles)

2 1 1 ½ 1½

cups Reposado Tequila cup freshly squeezed and filtered lime juice cup blood orange juice cup agave nectar cups water Ice, for serving Orange wedges, for garnish Fresh rosemary sprigs, for garnish

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1. Add all ingredients to a large bowl and stir to combine. 2. Bottle and refrigerate until ready to serve. 3. Serve over plenty of ice and garnish with orange wedges and fresh rosemary.

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L'CHAIM

RUM OLD FASHIONED (~26% ABV) Serves: 5-7 (approximately one 750 ml bottle)

This cocktail, otherwise known as a “freezer door cocktail,” is different from ordinary cocktails as it’s much higher proof (won’t freeze), doesn’t contain fresh ingredients (won’t go bad) and is best served ice cold. You can keep most freezer door cocktails stored in your freezer nearly indefinitely. 2 2 16 16 6

cups aged rum ounces maple syrup dashes aromatic bitters dashes cocoa bitters ounces water Ice, for serving Orange twists, for garnish

1. Add all ingredients to a large bowl and stir to combine. 2. Bottle and keep frozen (or refrigerated) until ready to serve. 3. Serve over plenty of ice and garnish with orange twists.

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Israeli Spirits Take Center Stage

THE OTHER SIDE OF THE CORK

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

T H E R E’S A Q U I E T R E VO LU T I O N B R E W I N G O R, P E R H A PS M O R E AC C U R AT E LY, D I ST I L L I N G I N T H E WO R L D O F S P I R I TS.

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or years, the shelves of trendy bars and home liquor cabinets have been dominated by craft gins, small-batch bourbons and mezcal with its smoky allure. But now, an unexpected contender is stealing the spotlight: the traditional liquors of Israel. Yes, the same arak your grandparents might have poured at family dinners is making a major fashionable comeback, and it’s not alone. Gin like Thinker’s, bright passion fruit wines, artisanal whiskies like Pelter and the iconic Sabra liqueurs are stepping out of the shadows, charming a new generation of drinkers. In a world where not much is special or authentic anymore, there is a yearning for authenticity and realness. People are tired of the same slick, globalized flavors and silly stories of a poor guy looking to change the world with their spirit brand. They want spirits with a compelling story, a bit of grit and a touch of soul — something that feels alive in the glass and stirs emotions in their hearts. Israeli liquors, with their deep cultural roots, innovative craftsmanship and nostalgic charm, fit the bill perfectly. Take arak, for instance, with many mystical stories of the great Baba Sali and his miraculous arak curing young and old from ailments and bringing luck to all. Once considered a drink for the older generation, this spirit is now the centerpiece of Israel’s craft spirit revival. Distillers across the country are refining and elevating this traditional anise-flavored spirit. Once a specialty item www.fleishigs.com

THE OTHER SIDE OF THE CORK

At Pelter/Matar Winery in the Golan Heights, the marriage of innovation and heritage is reaching new heights.

made only under dedicated brand names, mainstream brands such as Carmel Winery also joined the market with high-quality arak. Arak is made from grapes and their seeds, which are fermented in a pot still, called a karkeh, to extract the alcohol and create a raw spirit called spirto. After the first fermentation, anise seed and water are added to the spirto to purify the spirit and remove volatile compounds. A third distillation takes place, then the arak is aged for about a year (sometimes more) in a clay jar to create a more mellow flavor. Elite brand arak is a name synonymous with arak in Israel for decades; it has long been a staple at family gatherings and mezze tables. Known for its bold yet balanced flavor, it has served as a cultural touchstone for generations. Now, boutique operations like El Namroud and more established players like Elite are finding their way into cocktail bars and hip restaurants, where arak is being transformed into fresh, modern creations. Mixologists are crafting arak-based cocktails with ingredients like citrus, mint and ginger, giving the classic drink a vibrant new life. But arak isn’t the only star of this renaissance. At Pelter/Matar Winery in the Golan Heights, the marriage of innovation and heritage is reaching new heights. Known for their award-winning wines, Pelter has expanded into spirits with an artisanal approach that feels as natural as their vineyards. Pelter makes

a wide variety of spirits including vermouth; brandies of various types of apples; gin; and even single malt liquors. When we visited almost a decade ago, they had just created a small storage shed with their barrels of aging whiskeys and spirits, and we were able to have a sneak peek. It did not disappoint. Most notably, their gin, crafted with local botanicals like sage and juniper, tastes like a walkthrough Israel’s hillsides in spring. Their fruit brandies, meanwhile, capture the vibrant essence of Israeli produce, distilling it into a drink that feels alive in your glass. These spirits are as much about the land as they are about the people behind them, and Pelter’s craftsmanship has made them a darling of both locals and international connoisseurs. In Jerusalem, Thinkers Distillery is redefining what Israeli spirits can be. Their whiskey, aged in the city’s warm, dry climate, carries flavors of spice and honey that are unlike anything else in the whiskey world. It’s bold yet nuanced, a reflection of its unconventional terroir. Their vodka is another standout — a spirit so pure and smooth it elevates even the simplest cocktail into an experience. This isn’t just distillation; it’s artistry. Thinkers uses a specialty system to infuse the Jerusalem air into water used to create its spirits. They combine cutting-edge technology with a respect for tradition, creating spirits that feel at once timeless and ahead of their time. No conversation about Israeli spirits would be complete without mentioning the OG Israeli spirit, Sabra. This iconic brand has been synonymous with indulgence and tradition for decades. In recent years, Sabra has been acquired and is now produced by Binyamina Winery. The original bottle is a representation of Israeli culture, mimicking a famous wine flask that was excavated in an archeological dig that now sits in a Tel Aviv museum. The word “sabra” means prickly pear, but often lovingly refers to a native-born Israeli, appropriately highlighting MARCH 2025 Fleishigs 67

THE OTHER SIDE OF THE CORK

Sabra liqueurs continue to bridge the gap between nostalgia and contemporary tastes. the perceived prickly surface and chutzpah and sweet center of the soul of the Israeli people. Sabra’s chocolate-orange liqueur, inspired by the flavors of Jaffa oranges, is as much a part of Israeli culture as hummus or falafel. Rich, velvety and perfectly balanced, it’s the kind of drink that feels like a celebration in itself. Recently, Sabra has expanded its offerings to include a coffee liqueur, which has become a favorite ingredient in modern cocktails. Whether drizzled over ice cream or mixed into a creamy espresso martini, Sabra liqueurs continue to bridge the gap between nostalgia and contemporary tastes. What ties these spirits together is their connection to the land and the people who craft them. Whether it’s the sun-soaked grapes that form the base of arak, the passion fruits and lychees made into wine by Morad, the oranges macerated to create Sabra or the wild botanicals in Pelter gin, each sip carries the essence of Israel itself. These aren’t just drinks; they’re snapshots of a culture, a landscape and a way of life. 68

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Israeli spirits also thrive in the way they pair with the country’s cuisines. Imagine the bracing anise kick of arak cutting through a platter of fresh fish or grilled vegetables or the fruity and nutty warmth of Thinkers Whiskey complementing a rich lamb stew. Even Sabra liqueurs, with their sweet decadence, find a natural home beside a spread of Middle Eastern pastries. It’s a synergy that speaks to the heart of Israeli dining — convivial, unpretentious and full of bold, vibrant flavors. This rediscovery of Israeli spirits isn’t only happening within Israel’s borders. Across the world, bartenders, chefs and drinkers are embracing these drinks as a part of a broader movement toward authenticity and heritage. Israeli liquors are showing up on menus in London, New York and Tokyo, where their distinct flavors and cultural cachet make them stand out in a crowded market. Social media has played a role too, with mixologists and influencers sharing recipes and stories that highlight the unique qualities of these spirits. A bottle of Elite Arak or Thinkers Whiskey isn’t

just a drink; it’s a conversation starter, a little piece of Israel that sparks curiosity and connection. The global rise of Israeli spirits is more than just a trend. It’s a reminder that the best drinks aren’t about what’s in the glass — they’re about the stories they tell and the people they bring together. These liquors invite us to slow down, savor the moment and connect with something bigger. Whether it’s a glass of arak shared with friends, a sip of Morad by the pool over winter break in Florida or a Sabrainfused cocktail served at a chic bar, these drinks feel alive with history, innovation and a sense of place. Israeli distillers are proving that tradition and modernity don’t have to be at odds — they can coexist, enrich one another and create something truly special. So, the next time you’re looking for a drink with character, consider reaching for a bottle of Israeli arak, gin, brandy or liqueur. It’s not just a drink; it’s a journey, a celebration and a story worth savoring. I will drink to that. L’chaim! www.fleishigs.com

GREENWALD CATERERS PRESENTS

h c a s e P2025

SADDLEBROOK RESORT

DR. DAVID LIEBERMAN

RABBI YITZCHOK HISIGER

FOR

RABBI RUDINSKY

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ELI MARCUS

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RESERVATIONS

CALL, TEXT, OR WHATSAPP 732-833-3106 | EMAIL INFO@GREENWALDCATERERS.COM

TAMPA, FLORIDA

MOSHE TISCHLER

BREAKING BREAD

RISING WITH GRAINS

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

A SEEDED CHALLAH FO R T H E MODERN TA B L E This multi-grain seeded challah is a hearty and wholesome twist on the classic, with a rich combination of sesame, sunflower and flax seeds baked into the dough for extra crunch and flavor. The addition of whole grains creates a nutty and slightly earthy profile that complements the sweet, soft texture of the challah.

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BREAKING BREAD

CHANGE IT UP: • We took the extra seeds and mixed them with olive oil to create a dukkah-inspired dipping oil, elevating the seeded challah experience to a whole new level. • Toast the challah, then top with creamy avocado and drizzle with olive oil. For an added flavor boost, finish with a sprinkling of the seeded oil mixture, bringing a nutty, dukkah-inspired crunch to each bite.

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WHY DO WE EAT SEEDED CHALLAH ON PURIM? Consuming seeds and beans (or rice) on Purim is mentioned in the Shulchan Aruch (Code of Jewish Law). One explanation for this custom is that Queen Esther essentially 'fasted' by eating a vegetarian diet of seeds and beans, which allowed her to maintain her kosher practices discreetly. As a result, some people have the tradition of eating these foods shortly after the conclusion of the Fast of Esther on Purim night.

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BREAKING BREAD

1. Mix warm water and honey in a large mixing bowl. Sprinkle yeast on top and set aside to bloom for 5-10 minutes, until foamy. 2. Once bloomed, add eggs, oil and salt; mix until incorporated. 3. Gradually add bread flour, whole wheat flour, spelt flour, flaxseed, oats and seeds. Mix by hand until a sticky dough forms, then knead for 8-10 minutes. Add more bread flour, as needed, until dough is smooth and elastic but still slightly sticky. Alternatively, mix using a stand mixer fitted with the dough hook attachment for 5-6 minutes. 4. Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and set aside to rise in a warm place for 1-2 hours, until doubled in size.

1 ¼ ¼ 2

Multigrain Seeded Challah Yield: 2 medium challahs

1½ ¼ 1 2 ¼ 1 2 1

cups warm water cup honey or maple syrup (.25-ounce) packet (2¼ teaspoons) active-dry yeast eggs, at room temperature cup neutral oil (such as avocado or grapeseed) teaspoon kosher salt cups bread flour, plus more as needed cup whole wheat flour

2 1

cup spelt flour cup ground flaxseed cup rolled oats tablespoons sunflower seeds tablespoons pumpkin seeds tablespoon toasted sesame seeds

FOR TOPPING: 1 egg, beaten Mixed seeds (sesame, poppy, flax and sunflower), for sprinkling

5. Punch down dough and divide it into 6 equal portions. Roll each piece into strands and braid as desired into 2 challahs. 6. Transfer braided challahs to a parchmentlined baking sheet. Cover loosely with a towel and set aside to rise for another 30-45 minutes, until puffy. 7. Preheat oven to 375°F. Brush with beaten egg and sprinkle generously with mixed seeds. Bake for 25-30 minutes, until challahs are golden brown and sound hollow when tapped on the bottom. Cool on a wire rack before slicing.

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PURIM FEAST

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PURIM FEAST

Reena's Purim Feast:

A Celebration of Flavor and Family BY: R E E N A G O L D B E RG E R P H OTO G R A P H Y BY: S H E N E U R M E N A K E R

Reena Goldberger with her daughter Sarale and parents Joseph and Dorita Perelis

ith my aperitif in hand, I want to wish you a truly celebratory and joyous holiday. Purim is all about revealing the hidden, showing the world a different side of yourself through masks and costumes. You can become anyone that you’d like for that one day, experience new cultures and cuisines that you may have never explored before. This year, I traveled back to my roots and asked my parents to join me on the journey. My father remembered the first time he ate ceviche in Panama City, back in 1960, where they lived as newlyweds for a year before moving to Miami. He described how fresh and satisfying it was and recalled how the ancient Indian Inca fishermen created this dish on their travels. Of course, I added my own spin, with some signature Miami fusion. The meal continues with smoky glazed short ribs paired with a humble charred sweet potato mash. Whatever you do, don't skip the herb salad — it's the pièce de ré·sis·tance for this dish. Rounding out the meal, we are again surrounded by family, with my daughter Sarale’s linzer-taschen. I have been gluten- and sugar-free for three years, so she has been working hard on developing delicious desserts special for me. She did it again with this one! You must try it. Happy Purim, from my kitchen to yours.

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Reena's Menu: Aperitif GUAVA PALOMA

Starter HAMANTASCHEN CEVICHE

Main SWEET AND SMOKY SHORT RIBS WITH CHARRED SWEET POTATO MASH AND HERB SALAD

Dessert SARALE'S LINZER-TASCHEN

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PURIM FEAST

Guava Paloma Serves: 6-7

I love a good cocktail, but most of the time all you taste is sugar. This paloma is made with all fresh ingredients, with an agave option for those with a sweeter tooth. There’s a saying in Cuba about drinking grapefruit juice to lose weight, so after so much junk all day on Purim, I think this cocktail is just right. 2 ⅓ 1 1 2

cups freshly squeezed grapefruit juice cup freshly squeezed lime juice quart guava juice cup tequila tablespoons agave, optional Dehydrated orange wheels, for garnish

Mix all ingredients in a pitcher. Keep chilled until ready to serve. Garnish with dehydrated orange wheels.

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"My Jewban parents have a very clear-cut relationship in the kitchen, and it’s worked well for them for over 60 years. My mother directs, while my father chops and washes the dishes. There are a few of their special dishes that are always on repeat, and this ceviche is one of those. I was so happy to have them join me in making it and that they agreed to share their secrets with all of you readers. ¡Buen provecho!"

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PURIM FEAST

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Hamantaschen Ceviche Serves: 6-8

I’m not one to cover my table with thousands of salads and 10 fish dishes. I’d rather have one amazingly plated and flavorful appetizer that tantalizes your senses and makes you smile profusely. There is so much love in every bite of this dish. For the full Purim experience, the cloche is lifted to reveal the beautiful triangular appetizer, followed by a pour of the bright vivacious agua dulce “sweet water.” It's a magical bite.

NOTE: Corvina is a delicate white fish common in South America. If you can’t find it, look for good quality yellowtail or red snapper. FOR THE CEVICHE: 2 pounds corvina (sea bass or halibut), cut into small cubes ¼ cup kosher salt, plus more to taste Juice of 8 limes, divided Juice of 2 lemons Juice of 1 orange 1 Fresno chili, diced 1 jalapeño, diced

1 3 1 1 1-2

red onion, thinly sliced scallions, sliced tablespoon minced fresh ginger bunch fresh cilantro, chopped tablespoons extra-virgin olive oil

FOR SERVING: Avocado Crema (recipe follows) 6 radishes, thinly sliced into half moons 3 Persian cucumbers, thinly sliced into half moons 2 persimmons, thinly sliced into half moons 3 ounces salmon caviar Beet Agua Dulce (recipe follows) 1. Add fish to a glass bowl. Season with salt and cover with half the lime juice; toss to coat. Cover bowl with plastic wrap and refrigerate overnight. Fish will start to turn opaque as it marinates. 2. Strain fish and discard all the liquid. Return fish to the bowl and toss with remaining lime juice, lemon juice, orange juice, chili peppers, jalapeños, red onions, scallions, ginger and cilantro; gently toss to incorporate. Season with more salt, to taste, then top off with olive oil.

3. To serve, dollop some avocado crema on the plate. Using a slotted spoon, scoop some ceviche from the bowl, allowing it to drain from the juice before plating it on top of the crema. Surround ceviche with alternating layers of cucumber and radish. Top with a slice or two of persimmon and some salmon roe. Pour some agua dulce around the ceviche.

Avocado Crema Yield: 1 cup

Scoop out 4 avocados into a highpowered blender or the bowl of a food processor fitted with the S-blade attachment. Add 3 tablespoons olive oil, 2 tablespoons freshly squeezed lime juice and 1 teaspoon kosher salt. Whip for 60 seconds, until light and fluffy. Transfer to a container with a tightly fitted lid. If not using right away, top with a drizzle of olive oil to prevent browning. For extra protection, add a layer of plastic wrap on top of the olive oil to seal out any air.

Beet Agua Dulce Yield: 1 cup

I love a bit of drama! This drizzle gives you just that and elevates the flavor profile to holiday status.

PRO TIPS: • If you don't have beet juice, you can use the liquid from pre-cooked beet packages. • For the ginger juice, you can use ginger shots that are sold in most grocery stores. They sometimes have lemon and cayenne included, which is fine — it'll only enhance the flavor of the agua dulce. • Feel free to use regular honey instead of hot honey if you don’t like spice. Add ½ cup orange juice, ¼ cup beet juice, ¼ cup lime juice, 2 tablespoons lemon juice, 2 tablespoons ginger juice, ¼ cup honey, 2 tablespoons hot honey and ½ teaspoon kosher salt to a high-powered blender or the bowl of a food processor fitted with the S-blade attachment; blend for 20 seconds.

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PURIM FEAST

Sweet and Smoky Chipotle Short Ribs with Charred Sweet Potato Mash and Herb Salad Serves: 6-8

I love that you can make the short ribs the day before — they only taste better when reheated. I like to serve a spoonful of the glaze on top of each rib when plating, but you can also serve it on the side. The charred sweet potato mash complements the richness of the meat and the herb salad adds the perfect pop of freshness. FOR THE SHORT RIBS: 6 pounds English-cut short ribs 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 bottle dry red wine (reserve ¼ cup for the glaze) 8 cloves garlic, thinly sliced FOR THE SWEET AND SMOKY GLAZE: 2 tablespoons olive oil 3 cloves garlic, minced ¼ cup tomato paste 3 tablespoons chipotle in adobo 3 tablespoons silan ¼ cup dry red wine FOR SERVING: Charred Sweet Potato Mash (recipe follows) Herb Salad (recipe follows) 1. Season short ribs with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear short ribs for 6 minutes per side, flipping once.

CHANGE IT UP: Don’t have a Dutch oven or big enough pot? You can easily braise in the oven instead. Simply sear short ribs in batches in a large skillet, follow instructions through step 2, then transfer to a large baking dish. Cover tightly and braise in a 3250F oven for 3 hours.

Charred Sweet Potato Mash Serves: 6-8

Preheat oven to 450°F. Make a small slit at the top of 6 large sweet potatoes. Arrange on a parchment-lined baking sheet and roast for 45 minutes. Set aside to cool. Scoop flesh into the bowl of a food processor fitted with the S-blade attachment, discarding skins. Whip for 3 minutes. Alternatively, use an immersion blender for a chunkier consistency.

Herb Salad Serves: 6-8

Don't go looking for the lettuce in this recipe because there isn't any! The herbs on their own make the salad delicious. When I tested out the recipe, I got a few stares at what I was calling a salad, but before I knew it, everyone was fighting for more. It was too bad on the biggest skeptic at the table, because the bowl was licked clean before she could try it!

NOTE: I like cutting herbs with kitchen scissors, which are available on Amazon. Wash, dry and remove the stems from 2 large bunches fresh cilantro and 2 large bunches fresh Italian parsley. Roughly chop leaves or cut with kitchen scissors. Add 2 thinly sliced shallots, 3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice and 1 teaspoon smoked Maldon salt.

2. Deglaze with wine, reserving ¼ cup for the glaze. Add garlic, then lower heat and simmer, covered, for 3 hours, until fork tender. 3. Meanwhile, make the glaze by heating olive oil in a small saucepan over medium heat. Add garlic and sauté for 2 minutes. Add tomato paste and cook for 1 minute, stirring slowly. Add chipotle, silan and wine. Stir to incorporate and break down the chilis. Cook for 5 minutes, until thickened. 4. Serve short ribs on top of sweet potato mash with a drizzle of glaze. Top with herb salad.

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PURIM FEAST

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Sarale’s Linzer-Taschen Yield: 1½ dozen linzer-taschen

My daughter Sarale was home when I was planning this menu, so she created this linzer-taschen recipe. Growing up, my mother rarely let me in the kitchen. My job was to set the table, help plan the menu and make the dessert. I never liked making desserts, as the recipes are too exact and I am not good without my options in the kitchen, but linzer tarts were one of my goto cookies. So here we have nostalgia at its finest, with a twist, since Sarale made them gluten-free so that I could enjoy them too. Thank you, beautiful.

½ ¾ 4 1 1 ½ 4

cup (1 stick) room temperature non-dairy butter or coconut oil cup coconut sugar teaspoons pure vanilla extract large egg teaspoon baking powder teaspoon kosher salt cups blanched almond flour Zest of 1 orange Confectioners’ sugar, for dusting Jam of choice

1. Add butter, sugar and vanilla to a bowl and, using a hand mixer, mix at medium speed until well combined. Add egg and beat until combined. 2. Add baking powder and salt and beat until combined. Finally, add almond flour and mix until completely incorporated and a dough forms.

3. Cover bowl and chill for at least three hours in the fridge or place in the freezer for 30 minutes or so. If freezing, I like to form the dough into two very flat discs so that they chill more quickly. 4. Preheat oven to 325°F. Roll dough between two pieces of parchment paper to about ⅛-inch thick (or a bit thicker). Use cookie cutters to cut out shapes; half should have centers cut out for the signature linzer-tart shape. If they're a little rough around the edges, press into shape. 5. Arrange cookies on two parchmentlined baking sheets. Bake for 12-14 minutes, until lightly browned around the edges, but still soft. Baking time will vary depending on how thick the cookies are. Let cookies cool on the baking sheet; they will harden slightly as they cool. 6. Once cooled, dust the top halves with confectioners’ sugar. Drop a dollop of jelly on the bottom halves, then close with the tops to create the finished cookies.

Fleishigs MARCH 2025

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L'CHAIM

Fleishigs MARCH 2025

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L'CHAIM

A A F Fe ea as st t f fo or r A Al ll l BY: GA B R I E L G E L L E R, WS E T I I I

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GAT H E R I N G FO R A F E ST I V E M E A L W I T H FA M I LY A N D F R I E N DS I S A N E SS E N T I A L PA RT O F E V E RY S H A B B OS A N D N E A R LY E V E RY J E W I S H H O L I DAY.

festive meal suggests the inclusion of delicious food and quality wine. However, a Shabbos or Yom Tov meal is, first and foremost, just a meal. Aside from fast days, we all eat three meals a day, and we make them festive in honor of the sanctity of the day. The Purim seudah is extra special in that it is arguably the main event of the holiday. Yes, we start Purim with the megillah reading at night and then again the following morning, but after rushing through the mishloach manot and fulfilling the mitzvot of the day, we finally sit down to the seudah. What’s even

BARTENURA LYCHEE MOSCATO, NV You’re not daydreaming. Yes, I’m actually recommending a Moscato! Back when I lived in Israel, I would purchase a bottle of Moscato every week for Shabbos and Yom Tov, in addition to 2-3 fine dry red and white wines, as an inexpensive, crowdpleasing dessert wine. Among my go-to Moscatos were Teperberg and Zion. I find Bartenura’s lycheeflavored Moscato cans to be a fun, tasty, refreshing and flavorful wine that can be enjoyed at any point during the seudah. It’s also a great item to include in your mishloach manot. PSA: It is NOT kosher for Pesach!

Fleishigs MARCH 2025

JEUNESSE PINOT NOIR, 2023 Some of you may be thinking, "Has Geller lost it?!" I won’t pretend that Jeunesse wines are generally my preferred style. However, if asked, Pinot Noir would likely be named my favorite grape variety, though I tend to think less about specific varieties and more about how and where a wine is made, as well as its overall quality. It is an impressive and bold move on the part of winemaker Alicia Wilbur and the team at Herzog to add a Pinot Noir to the Jeunesse lineup — a great way to introduce newcomers to this amazing grape.

more special about the Purim feast is that there is such an emphasis on drinking wine, despite the fact that we don’t even make kiddush! Since drinking wine is so emphasized on Purim, there is some pressure on both the hosts and the guests. Hosts want their guests to feel comfortable, and guests don’t want to feel forced to drink wine they don’t enjoy just because it’s Purim. Therefore, the challenge for both hosts and guests is finding wines that will appeal to everyone’s taste. With that in mind, here is a short review of my Purim selections:

CHAMPAGNE DRAPPIER CARTE D'OR, BRUT NV I’ve reviewed the Carte d’Or in these pages before, probably more than once, but I purposely chose the magnum this time. Magnums are a true centerpiece on any table, especially when it’s a great wine like this one. Perfect for parties and meals with many guests, it’s also a fantastic way to add some hiddur mitzvah to your seudah! Magnums also last about 10-15% longer than regular 750ml bottles because the air-to-wine ratio is lower, which, for my own taste, is crucial with Champagne. Enjoy the zing of the bubbles and the notes of fresh lemon, green apple, brioche and hazelnuts with your guests. Like most dry sparkling wines, this one pairs well with almost any type of food you may serve at the seudah.

CELLER DE CAPÇANES LA FLOR DEL FLOR DEL PRIMAVERA SAMSO DO MONTSANT, 2021 A favorite from Capçanes made from Carignan ("Samso" in Catalan), grown on nearly centuryold vines in the mountainous vineyards surrounding the winery. (I have great memories with my wife Yael and our then 16-month-old son riding up the vineyards in the Jeep of Capçanes’s Jürgen Wagner on a beautiful fall morning.) This wine is now mevushal, allowing it to be shared in any setting, regardless of location or the religious affiliation of your guests.

CARMEL SIGNATURE MEDITERRANEAN 4 VATS, 2021 While not as complex and tightly structured as its pricier "Carmel Mediterranean" sibling, the 4 Vats is one of the most unique proprietary blends I enjoy presenting to people who are new to Israeli wines and looking for something different and original from the Holy Land. I like the symbolic aspect of enjoying a truly Israeli wine on Purim. It is sure to intrigue some of your guests as well.

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BEEF-STUFFED MEDJOOL DATES

PEARS WRAPPED IN BEEF FRY

SLICED BEETS WITH GARLIC MAYO AND GREENS

Purim Party Appetizers That WillredAmaze Balsamic Glaze!)

(Secret Ingredient: Flavo

Sweet Medjool dates stuffed with savory beef, roasted beets with garlic mayo and crunchy pistachios, and juicy pears wrapped in crispy beef fry—each bite is bold, balanced, and beautifully glazed. Don’t be surprised if these steal the show before the mains even hit the table!

SEASONAL

EAT THE RA ONE COLOR THE MONOCHROME SALAD REVOLUTION BY: S H I F R A K L E I N P H OTO G R A P H Y BY: S H E N E U R M E N A K E R 90

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SEASONAL

AINBOW — R AT A TIME In a world full of colorful produce, why settle for just one hue on your plate? Here we celebrate the beauty and nutrition of salads in vibrant monochrome shades. Each salad is a visual and flavorful masterpiece, spotlighting a single color and its corresponding nutrient-packed ingredients. From a rich purple blend bursting with antioxidants to a crisp medley full of fresh greens, showcasing the power of color creates not only delicious but health-boosting meals.

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SEASONAL

Fleishigs MARCH 2025

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SEASONAL

Tomato Salad with Roasted Red Pepper Vinaigrette Serves: 4-6

The combination of the juicy ripe tomatoes, smoky roasted salami and hearty quinoa pairs perfectly with the tangy roasted red pepper vinaigrette. 1 2 1 4 2 1 1

cup diced salami tablespoons barbecue sauce tablespoon plus 2 teaspoons extra-virgin olive oil, divided vine tomatoes, sliced into rounds teaspoons olive oil Juice of 1 lemon teaspoon Maldon salt cup cooked red quinoa (page 56) Roasted Red Pepper Dressing (recipe follows)

1. Preheat oven to 400°F. Toss salami with barbecue sauce and 1 tablespoon olive oil on a parchment-lined baking sheet. Roast for 20-25 minutes, until crispy. Set aside to cool. 2. Arrange tomatoes on a platter. Drizzle with remaining 2 teaspoons olive oil and lemon juice and sprinkle with salt. Top with salami and cooked quinoa. Drizzle with dressing.

Roasted Red Pepper Dressing Yields: 1 cup

Blend ½ cup roasted red peppers, 2 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 small garlic clove, ¼ teaspoon smoked paprika, ¼ teaspoon kosher salt and a pinch of freshly ground black pepper until smooth. Add water, 1 tablespoon at a time, until desired consistency is reached. Store in an airtight container in the fridge for up to 5 days. Shake or stir well before using. MARCH 2025 Fleishigs 93

SEASONAL

Fleishigs MARCH 2025

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SEASONAL

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Yellow Salad with Golden Turmeric Dressing

Green Salad with Herb Green Goddess Dressing

Serves: 4-6

This sunny salad brings together a vibrant mix of golden beets, yellow peppers, lemon and roasted delicata squash, all brightened by a tangy golden turmeric dressing. The warm, earthy flavors of the vegetables are perfectly complemented by the zesty, aromatic dressing, making this a delicious and colorful addition to any meal.

This fresh and vibrant salad combines baby kale, creamy avocado, crisp cucumbers and fragrant herbs, all dressed in a rich, herb-packed green goddess dressing. The combination of textures and flavors creates a light yet satisfying dish, perfect as a side or light main. Opt for a tender herb, such as parsley, dill or chives.

2 1 2 2 1 1

golden beets delicata squash tablespoons olive oil, divided teaspoons kosher salt, divided yellow bell pepper, diced Meyer lemon, peeled and cut into rounds Golden Turmeric Dressing (recipe follows)

1. Preheat oven to 375°F. Slice delicata squash in half lengthwise, scoop out seeds and slice thinly into half moons. 2. Arrange squash on a parchment-lined baking sheet, drizzle with 1 tablespoon olive oil and season with 1 teaspoon salt. Place beets on a large piece of aluminum foil at the end of the baking sheet. Drizzle beets with remaining 1 tablespoon olive oil and season with remaining 1 teaspoon kosher salt; wrap up tightly. Roast for 20-25 minutes, until fork tender. 3. Once cool enough to handle, peel beets and cut into thin rounds. 4. Arrange delicata squash, golden beets, peppers and lemon on a platter. Lightly toss with dressing.

Golden Turmeric Lemon Dressing Yield: ½ cup

Whisk 2 tablespoons extra-virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon ground turmeric, 1-2 teaspoons honey or maple syrup, ¼ teaspoon garlic powder, ¼ teaspoon kosher salt and a pinch of freshly ground black pepper. Store in a jar or airtight container in the fridge for up to 5 days. Shake or stir well before using.

Fleishigs MARCH 2025

4 1 1 ½

cups baby kale ripe avocado, sliced cucumber, sliced cup chopped fresh parsley, dill or chives (or a combination of all) Green Goddess Dressing (recipe follows)

Toss baby kale, avocado, cucumbers and herbs in a large bowl. Lightly toss with dressing.

Herb Green Goddess Dressing Yield: 1½ cups

Blend 1 bunch fresh parsley, 1 bunch fresh cilantro or basil, 1 bunch fresh chives or scallions (green parts only), 1 small garlic clove, ½ avocado, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon or lime juice, 1-2 teaspoon honey or maple syrup, ¼ teaspoon kosher salt and a pinch of freshly ground black pepper. Store in an airtight container in the refrigerator for up to 5 days. Shake or stir well before using.

Purple Salad with Blueberry Balsamic Dressing Serves: 4-6

This vibrant purple salad combines cabbage, radishes, carrots, cauliflower and onions for a refreshing and colorful dish. 1 1 2 1 1

small head red cabbage, cut into chunks or thin wedges red onion, thinly sliced tablespoons avocado oil teaspoon kosher salt small head purple cauliflower, cut into florets Blueberry Balsamic Dressing (recipe follows)

1. Preheat oven to 375°F. Toss cabbage and onions on a baking sheet with oil and salt. Roast for 15-20 minutes, until soft and slightly caramelized. 2. Meanwhile, blanch purple cauliflower in a pot of boiling salted water for 2-3 minutes, until tender but still crisp, then drain. 3. Arrange cauliflower, roasted cabbage and roasted onions on a platter. Lightly toss with dressing.

Blueberry Balsamic Dressing Yield: 1½ cups

Blend 1 cup fresh or frozen blueberries in a blender until smooth. Add ¼ cup extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey or maple syrup, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt and a pinch of freshly ground black pepper. Blend until well combined. Add water, 1-2 tablespoons at a time, until desired consistency is reached. If desired, strain through a fine-mesh sieve for a smoother texture. Store in a jar or airtight container in the fridge for up to 5 days. Shake or stir well before using.

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The art of wine baglietti.it

INTERVIEW

W E CAU G H T U P W I T H M E L I N DA ST R AU SS TO C H AT A L L A B O U T T H E P RO C E SS O F M A K I N G A C O O K B O O K . W H I L E H E R H I G H LY A N T I C I PAT E D B O O K WO N’ T B E R E L E AS E D U N T I L S E P T E M B E R, I T W I L L B E AVA I L A B L E FO R P R EO R D E R I N M A RC H , A N D W E C O U L D N’ T WA I T TO D I V E I N TO T H E B E H I N D -T H E-SC E N E S D E TA I LS O F H E R C R E AT I V E P RO C E SS. W H AT M A K E S M E L I N DA’S B O O K SO U N I Q U E I S H E R FO C U S O N TRADITIONAL JEWISH CUISINE, O F F E R I N G A F R E S H P E RS P ECT I V E O N AG E- O L D R EC I P E S A N D C U L I N A RY T R A D I T I O N S. I N T H I S I N T E RV I E W, W E E X P LO R E H OW M E L I N DA D E V E LO P E D H E R C O N C E P T, T H E C H A L L E N G E S S H E FAC E D I N T H E P RO C E SS A N D T H E P E RSO N A L TO U C H E S S H E’S I N C O R P O R AT E D I N TO T H E B O O K . W H E T H E R YO U’R E C U R I O U S ABOUT THE JOURNEY OF C O O K B O O K C R E AT I O N O R S I M P LY E XC I T E D TO L E A R N M O R E A B O U T M E L I N DA’S U P C O M I N G WO R K , T H I S C O N V E RSAT I O N G I V E S YO U A N E XC LU S I V E LO O K AT T H E M A K I N G O F SO M E T H I N G T RU LY S P EC I A L .

Behind the Scenes of Creating a Book: INTERVIEW WITH MELINDA STRAUSS

Fleishigs MARCH 2025

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INTERVIEW

How long did it take to make the book? I announced that I was officially writing a cookbook on September 22, 2023! I know that exact date because I actually started a vlog that I’ve been updating throughout this process, which I’ll post once I have the book in my hands! Of course the process started before then, first with finding an agent, then finding a publisher that supported not only my desire to write a kosher cookbook but my work as a content creator that outwardly supports Israel. Unfortunately the latter can be a hindrance, but I found the right publisher for me, and they are so incredibly supportive. Writing a cookbook takes YEARS, but it’s worth every second.

And then came TikTok and one very special recipe: Nora’s Broccoli.

When did you decide you wanted to write a cookbook? What was the step that made it happen? I’ve been food blogging since 2011, so I guess you can say it’s always been in the back of my mind. Back when I was Kitchen Tested (remember those days?!?), I thought a lot about what my cookbook would be about but could never really figure it out. My recipes were all over the place because my blog started as a way to try new things and push my own limits, so my OG recipes definitely were not right for a cookbook. For years, I shared my recipes but never really felt like I had a niche. And then came TikTok and one very special recipe: Nora’s Broccoli. I started sharing my life as a Modern Orthodox Jew, so with that came my Shabbos menus and videos sharing recipes because food is my life, even when I’m not blogging. For a while, Nora would only eat broccoli, so every Friday, I would share roasted broccoli in my “What I made for Shabbos” video. My followers were the ones who named it “Nora’s Broccoli.” I decided to make a video showcasing how I make the broccoli and mentioned that it would be in my cookbook one day. Turned out I had a wonderful follower who introduced me to her friend, an agent. Don’t worry, I vetted her — she was legit and so was the agent, who I ended up hiring and I have zero regrets! So this is your reminder not only to manifest what you want but actually tell people. You never know who will be watching and listening. MARCH 2025 Fleishigs 99

INTERVIEW

INSIDE SCOOP: Preordering books has become the go-to strategy for publishers and booksellers alike. Why? Strong preorder numbers can boost a book’s visibility, influence bestseller rankings and even impact future print runs. It’s a powerful way to show demand before a book hits the shelves! Melinda’s highly anticipated book will be available for preorder this March, so keep an eye out at your favorite bookseller and Amazon.com.

What was the process like? How did you narrow down the recipes for the book? Oh my gosh, I don’t even know where to begin!! I have so many friends who are cookbook authors, and I’ve watched them write their own books, but I never understood the amount of work I was taking on when I committed to writing a cookbook. When I decided to write a book about Jewish food to teach people more about Judaism and share the recipes I grew up with, I realized I wouldn’t be able to write a book that includes all types of Jewish food. I’ll be honest, I felt kind of guilty about it at first because saying my book is “Jewish food” but not including all backgrounds of Jewish food made me wonder if other Jews would feel left out if their favorites were not included. But I realized, at least for my first cookbook (yes, I already have some really good ideas for book two one day), that the food I share needs to be food I intimately know. I grew up in Seattle with Ashkenazi food (I’m Polish, Russian and Hungarian) and Turkish and Greek food from my best friend's mom (there’s a huge Sephardic Turkish community there). That’s how I made my list. My publisher asked for 100-110 recipes, so I made a looooong list and then broke it down until I arrived at 110 recipes to write out and test. That was months and months of work, including having hundreds of people around the world testing the recipes and finally shooting the photos, which took about two weeks.

What recipes didn't make the cut? Why? Two recipes come to mind right away for very different reasons. My pastrami-wrapped chicken topped with a vegan Caesar dressing is such an insanely good recipe, but when we photographed it, I realized that it was not very photogenic. We just couldn’t make it work, no matter what we tried. The second recipe is my family’s Yerushalmi kugel, which is so peppery and sweet and heavenly, but when I was testing it, it kept getting stuck in the Bundt pan (which is how my mom always makes it). I know it was a user error and I could absolutely fix it, but I found myself exhausted from recipe testing at that point and decided to save it for another time. The uber-talented photographer Sheneur Menaker — who shoots for Fleishigs Magazine — is capturing the magic of Melinda’s upcoming book, and we couldn’t be more thrilled! 100

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C R A F T E D TO C O M P L E M E N T A N Y O C C AS I O N

wINE tHAt dINEs.

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FROM THE UPPER GALIL

T H E E V E N T I T H E S PA C E I T H E F O O D I 102

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LEE TO BROOKLYN

I THE WINE I THE PEOPLE

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F E L DST E I N W I N E RY S H I N E S AT B I SO N & B O U R B O N BY: C H A N A Z . W E I SS

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On a chilly evening in December, the warm hum of conversation welcomed guests into the newly unveiled private party room at Bison & Bourbon in Brooklyn, NY. As servers ladled out steaming mugs of hot toddy, the chic yet inviting space — with brick archways and twinkling lights overhead — set the tone for an unforgettable evening. The event celebrated the US debut of Feldstein Winery, a boutique Israeli winery whose wines will now be distributed nationwide by Royal Wine Corp. At the heart of the evening was Feldstein Winery’s guiding principle: the mission to represent the land of Israel. “Wine should always represent the place where it is made,” shared founder and chief winemaker Avi Feldstein. “Since day one, our agenda has always been to carefully select our grape varieties to reflect the terroir, but also the history and the culture of the land.” The US launch event, hosted by Bison & Bourbon, reflected Feldstein Winery’s deep connection to the land of Israel. Guests mingled between stations showcasing the winery’s signature wines, where experts poured glasses, swirling and explaining the nuances of each bottle. Displays throughout the room featured photographs of Avi Feldstein in the vineyards, maps of Israel’s wine regions and detailed descriptions of the varietals being served. The wines were thoughtfully paired with a curated menu by Bison & Bourbon. Guests enjoyed a carving station featuring freshly sliced smoked chicken and pastrami, a slider bar with a variety of toppings, tacos, sticky wings and an array of tagines filled with grilled chicken and side dishes. But it was Feldstein Winery’s offerings that were the true stars of the evening, each bottle reflecting the winery’s dedication to craftsmanship and expression of the Holy Land: the Dabuoki, an aromatic dry white made from the ancient indigenous Dabouki grape;

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the Grenache Rosé, a Provencestyle rosé bursting with crisp acidity; the Gilgamesh, a dry red blend featuring grapes from three regions, representing the terroir of Israel; and the Cabernet Sauvignon, an unfiltered red wine that is macerated for 65 days and then aged for 18 months in barrels from France’s Tronçais forest. The evening was not only a celebration of Feldstein Winery's exceptional wines but also a tribute to the visionary behind them, Avi Feldstein. Known for his pioneering spirit, Avi has been a true trailblazer in the world of Israeli wine. A self-taught winemaker with over 35 years of experience, Avi has always been known to embrace unconventional methods. Even his journey into winemaking was an unusual one, beginning with a degree in literature and philosophy and a career in writing before transitioning to a role in marketing at Segal Winery, where he worked his way up to manager and developer and eventually, Vice President of Business Development. “At that time, the standard practice was for the grape growers to grow the grapes and the winemakers to make the wine, and neither got involved in the other’s business,” explained Avi. “This made no sense to me. I had to convince the company that in order to produce the wine we wanted, we needed to start by planting our own vineyards.” It was his innate understanding of the varied climate and soil throughout the land of Israel and his insistence on crafting wines that reflect the terroir that led him to champion the Upper Galilee as one of Israel’s premier wine-growing regions — a vision that many at the time dismissed. “The Golan Heights was full of vineyards at the time, and while it is an excellent place to grow grapes, the climate and the soil tends to be very consistent,” said Avi. “The Galilee, on the other hand, is extremely diverse. In a 10-minute drive, the soil goes from alluvial clay

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to volcanic rock and limestone. It has elevation, a cool climate and a long season. From an agronomic point of view, this place was begging for grapes to be grown there, and yet, it was empty.” Aside from the agricultural factors, it was the history of the land that truly felt like a calling. “This is a historical region full of Jewish culture, with ancient ruins of olive oil and wine production from thousands of years ago,” added Avi. “The wine we make represents the place where it is made, and this is a place steeped in Jewish winemaking history.” As the evening progressed, Jay Buchsbaum, longtime VP of Marketing at Royal Wine Corp., rose to speak and offered a tribute to the winemaker. “I met Avi when I was 12 years old, back in the late 80s,” Jay recalled. "Even back then, Avi always colored a bit outside the lines. He was the guy who grew a ponytail when no one else did. He was just as passionate about poetry as he was about partying. And when it came to his insistence on planting vineyards in the Galilee, he had to fight for it, but in the end, he got his way — because Avi always does things his own way.” While working as the manager of development at Segal Winery, Avi began experimenting with making some of his own wines as well. “It was only three years before I took off my manager’s suit and put on clothes that I could wipe my hands on,” recalled Avi. He became a full time winemaker, and soon, the chief winemaker. “Usually it goes the other way around — people transition from winemaking to management. But for me, once I was around wines all the time, I got infected with the winemaking bug, and I had to do it for myself,” said Avi. Eventually, Avi founded his very own Feldstein Winery in 2014 as a one-man show. “I was the winemaker, the manager, the cleaner and the salesman,” he said. A decade later, the winery has grown exponentially, and yet Avi still oversees every detail, from the grapes grown in the vineyard to each part of the winemaking process. Although the evening was a festive celebration, the night was imbued with a quiet understanding of the challenges the winery has faced over the past year. Everyone in the room was keenly aware of the difficulty of operating in the north of Israel during a time of war, under constant missile threat. “There was one day in April when we were doing one of the biggest bottlings of white wines we’ve ever done,” recalled Avi. “It was loud, with lots of people involved, bottles clanging and forklifts moving. All of a sudden my neighbor arrived, and he showed me a huge piece of shrapnel from a missile that had fallen right near us — and we hadn’t even noticed.” The Feldstein vineyards have suffered as well, both from direct missile fire and smoke damage from nearby fires. And yet, despite the dangers, the team at Feldstein Winery found the strength to keep going. Mordy Herzog, CEO and owner of Royal Wine Corp., raised his glass to honor the evening’s deeper meaning with a heartfelt toast. “I want to give a special welcome to a hero that we have here tonight, who we all owe our hearts to — Avi’s son, who just came from the front lines.” His words brought the sacrifices and resilience of Israel and its people into sharp, tangible focus. “Let’s give it up for Israel — the country we admire, the country we respect, the country we pray for and the country that we know produces some of the greatest wines in the world.”

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BISON & BOURBON

Bison & Bourbon

ocated in the Gowanus area of Brooklyn, NY, Bison & Bourbon is best known as the largest kosher restaurant in Brooklyn and for its distinctive features — a sprawling outdoor courtyard, a large indoor/outdoor bar offering an extensive cocktail menu and a meatfocused menu filled with creative small plates. The restaurant is part of the Bourbon family of restaurants owned by businessman Schneur Minsky, who also owns three other venues under the same brand, all focused on creating gathering spaces that serve the local communities, kosher and non-kosher alike. Despite owning four restaurants, Minsky was never actively seeking to enter the food industry. His journey into hospitality was serendipitous, driven by opportunities that felt promising. Originally from Israel, Minsky arrived in the United States at the age of 16 with nothing but determination and faith. He worked hard, eventually building a successful framing business. His foray into the

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restaurant industry began when a kosher schnitzel restaurant near his business was about to close and be sold to a non-kosher operator. Concerned about maintaining a kosher option in the neighborhood, Minsky stepped in and purchased the restaurant. His next restaurant venture was a lakeside café in upstate NY, which would later become Bourbon Café — seizing yet another opportunity to fill a void for the kosher-keeping families who flock to the region each summer. When the opportunity arose to purchase Bison & Bourbon in Brooklyn, Minsky saw the large, rustic space, built in a renovated 1920s-era warehouse, and envisioned its potential as a place where people from all walks of Jewish life could gather. Large enough to accommodate up to 300 people, the restaurant has since served as a venue for weddings, Bar/ Bat Mitzvahs and other large events, and has recently added an additional dedicated event space as well. The next addition was Bass & Bourbon, a dairy and fish restaurant nearby. Housed in a distinctive standalone building with two floors

and a rooftop, the venue was created not just as a restaurant, but as a premier space for smaller events such as Sheva Brachot, company parties and Brissim, including a dedicated space that can be used as a shul. Finally, the Bourbon family expanded yet again with Bison & Bourbon Upstate, which features a unique dockside dining experience, drawing hundreds of visitors daily during the summer. To keep multiple businesses running smoothly, Minsky focuses on building and empowering his teams. He is present at key moments, engaging with staff and ensuring operations run smoothly, but avoids micromanagement. His philosophy is clear: hire the right people, give them responsibility and let them grow. This approach carries through to how he thinks about giving tzedakah (charity), which has always been central to Minsky’s life. He views giving as both a responsibility and a privilege, often citing the belief that wealth is a gift meant to be shared — that he is only the middleman. His philosophy mirrors his approach to business: create sustainable systems that multiply impact. Minsky will identify a void in the community, then help launch an organization dedicated to the cause — fully funding it initially, then ensuring that it’s structured for long-term success before stepping back. His most recent initiative, Mizmor Yomi, involves distributing daily Tehillim pamphlets and tzedakah box sets to shuls, combining prayer and giving in a meaningful way. No matter what the project, Minsky’s unwavering bitachon (trust in God) guides his decisions and keeps him grounded. “I’ve seen times when he should be beyond stressed, and instead he’s calm,” says Minsky’s sonin-law and business manager Levi Mockin. “He’ll say, ‘Listen, there’s a God who runs the world. Believe in God and do your part; the rest is up to Him.’” www.fleishigs.com

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Bourbon Café

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BACK POCKET

MEAT ME AT THE CHARCUTERIE BOARD:

RECIPES FOR EVERY OCCASION

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C H A RC U T E R I E H AS LO N G B E E N A STA P L E O F SAVO RY S P R E A DS, T R A N S FO R M I N G A N Y M E A L O R GAT H E R I N G I N TO A D E L I G H T F U L EXPERIENCE. BY: S H I F R A K L E I N

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harcuterie in its origins is French and mostly made with pork products. Today,

charcuterie is a broader term that refers to a variety of preserved meats. Whether it's the rich, smoky flavors of sausage or the melt-inyour-mouth tenderness of pâté, cured meats like bresaola or smoked meats like turkey and pastrami, charcuterie brings a touch of sophistication to the table. Ironically, charcuterie has a history of humble roots, being the food of the poor or a way to preserve foods for long seasons or travel. Today, however, the art of charcuterie has created a niche upscale food industry that has exploded over the last decade in the world of kosher. Here are some inventive ways to incorporate these artisanal meats into your dishes, from quick appetizers to main courses that highlight the versatility of charcuterie. For more recipes using charcuterie, check out the Fleishigs app.

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Charcuterie Snack Mix Serves: 8

This savory mix offers a flavorful twist on the classic snack. Packed with crunchy cereal, pretzels, roasted nuts and seasoned with a blend of spices and charcuterie, it’s perfect for entertaining or as a satisfying snack. Easy to make and addictive to munch on!

SHALACH MANOT: Pack snack mix in small jars or sealed plastic bags and gift with a mini bottle of whiskey. 3 3 1 1 ½ ¼ ¼ 1 1 1 ½ ½ ¼ ¼

cups Rice Chex cereal cups Corn Chex cereal cup mini pretzels cup roasted almonds, cashews or peanuts cup chopped charcuterie (such as salami) cup olive oil cup fish-free Worcestershire sauce tablespoon soy or tamari sauce teaspoon garlic powder teaspoon onion powder teaspoon smoked paprika teaspoon dried thyme or Italian seasoning teaspoon freshly ground black pepper teaspoon cayenne pepper, optional

1. Preheat oven to 250°F. Line a baking sheet with parchment paper; set aside. 2. Mix cereals, pretzels, nuts and charcuterie in a large bowl. In a separate bowl, whisk olive oil, Worcestershire sauce, soy sauce and spices. Pour seasoning mix over cereal mixture and stir gently to coat. 3. Spread mixture evenly on the prepared baking sheet and cook for 45 minutes, stirring every 15 minutes to avoid burning. Let cool completely on the baking sheet; it will harden as it cools. Store in an airtight container at room temperature for up to 1 week.

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Charcuterie Pizza Serves: 4

Using charcuterie as a pizza topping makes for a perfect weeknight dinner or Shabbat lunch. It’s an all-around crowd pleaser and can be adjusted per your taste preferences. 1 1 2 ½-1 1 ¼ ¼ 2 1 1

(1-pound) ball pizza dough, thawed cup Roasted Red Pepper Pizza Sauce (recipe follows) teaspoons extra-virgin olive oil cup charcuterie, torn into bite-size pieces small red onion, thinly sliced cup pitted olives, sliced, optional cup fresh arugula tablespoons balsamic glaze teaspoon dried oregano teaspoon crushed red pepper flakes, optional Pinch of freshly ground black pepper

1. Preheat oven to 450°F (or according to package directions). Roll out pizza dough on a floured surface, then transfer to a pizza stone or parchment-lined baking sheet. 2. Spread a thin layer of pizza sauce on the dough, leaving a small border. Drizzle olive oil over the sauce and dough. Cook for 8 minutes. 3. After 8 minutes, remove dough from the oven. Layer charcuterie meats, red onions, olives and any other desired toppings on the pizza. Bake for another 5-8 minutes, until crust is golden at the edges. 4. Once cooked, top with fresh arugula and a drizzle of balsamic glaze. Sprinkle with oregano, red pepper flakes (if desired) and a pinch of pepper.

Roasted Red Pepper Pizza Sauce Yields: 1½ cups

You can easily use jarred roasted red peppers for this recipe instead of roasting your own. 2 1 1 1 ½ ½ ½ ¼

large red bell peppers tablespoon plus 1 teaspoon olive oil, divided clove garlic, minced tablespoon tomato paste teaspoon red wine vinegar or lemon juice teaspoon onion powder teaspoon dried oregano teaspoon smoked paprika Water or vegetable broth, as needed Kosher salt and freshly ground black pepper, to taste

1. Preheat oven to 450°F. Place peppers on a baking sheet and drizzle with 1 teaspoon oil. Roast for 20-25 minutes, turning occasionally, until skins are charred and blistered. Once roasted, transfer peppers to a bowl and cover with a kitchen towel or plastic wrap for 10 minutes to steam; this makes the peppers easier to peel. Peel skins and remove seeds, discarding both. Roughly chop roasted red peppers. 2. Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add garlic and sauté for 1 minute, then add roasted peppers, tomato paste, vinegar, onion powder, dried oregano and smoked paprika. Lower heat and simmer for 5-10 minutes. 3. Transfer mixture to a high-powered blender and blend until smooth, adding water or broth, 1 tablespoon at a time, as needed, until desired consistency is reached. Season with salt and pepper, to taste. www.fleishigs.com

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NOTES: • For an even quicker shortcut, use a parbaked pizza crust. • As with any pizza, use whatever toppings you like. The ones listed below are only suggestions based on what we had on hand.

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Charcuterie Deviled Eggs Serves: 6

These deviled eggs offer a savory twist on the classic, with the rich flavors of charcuterie meats and tangy pickles adding depth to each bite. 6 2 1 1 2 1 1

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eggs Water, to cover tablespoons mayonnaise tablespoon Dijon mustard teaspoon white wine vinegar or lemon juice Kosher salt and freshly ground black pepper, to taste tablespoons finely diced charcuterie (such as salami), plus more for garnish tablespoon chopped pickles or cornichons teaspoon fresh parsley or chives, chopped, for garnish Smoked paprika, for garnish

Fleishigs MARCH 2025

1. Place eggs in a saucepan, cover with water and bring to a boil. Lower heat and simmer for 9-10 minutes. Transfer eggs to a bowl of ice water. Peel eggs once cool. 2. Cut eggs in half lengthwise and transfer yolks to a bowl. Mash yolks with mayonnaise, Dijon mustard and vinegar. Season with salt and pepper, to taste. Stir in charcuterie and pickles. 3. Using two small spoons or a piping bag, fill egg whites with yolk mixture. Garnish with fresh herbs, a sprinkle of paprika and more diced charcuterie. Chill for at least 30 minutes before serving.

CHANGE IT UP: • For a spicy kick, add a few dashes of hot sauce or finely chopped pickled jalapeños to the filling. • Instead of the classic parsley or chives, experiment with flavorful herbs like tarragon or thyme.

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Chopped Charcuterie Salad Serves: 6-8

My son took this salad with him back to Yeshiva and all the guys went nuts over it. The savory richness of charcuterie, the freshness of the crisp veggies and the crunch of the nuts or croutons mirror a charcuterie board in salad form.

OPTIONAL ADD-INS: • Herbs: Fresh herbs like parsley, basil or cilantro can brighten the salad. • Extra Veggies: Add diced radishes, carrots or celery for more crunch.

NOTE: Follow the instructions in step 1 of the Roasted Red Pepper Pizza Sauce recipe for roasting red peppers at home. FOR THE SALAD: 4 cups mixed greens ½ cup cherry tomatoes, diced 3 Persian cucumbers, diced ½ small red onion, diced ¼ cup store bought or homemade roasted red peppers, diced (see head note) ¼ cup pitted green or Kalamata olives, sliced ¼ cup diced pickled, pickled jalapeños or Pickled Onions (page 56) 1 avocado, diced, optional ¼ cup toasted nuts or croutons ½ cup charcuterie, chopped into bite-size pieces FOR THE VINAIGRETTE: 2 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar or balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup 1 teaspoon dried oregano or Italian seasoning Kosher salt and freshly ground black pepper, to taste 1. Add greens to a large serving bowl or platter. Lightly toss in tomatoes, cucumbers, red onions, roasted red peppers, olives, pickled onions, avocado (if desired), nuts and charcuterie. 2. Whisk olive oil, vinegar, Dijon mustard, honey and oregano in a small bowl. Season with salt and pepper, to taste. 3. Drizzle vinaigrette over salad and toss gently. •

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HOW TO TURN YOUR CHARCUTERIE BOARD INTO A FLAVOR-PACKED PURIM FIESTA 118

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While a charcuterie board is already a crowdpleaser with an elegant assortment of storebought basics like crackers, fresh vegetables, olives and condiments, adding homemade elements can really elevate the experience. For this Purim, we created boozy jam, date walnut bars and a mixed olive blend. Each homemade addition not only makes a stunning shalach manot idea, but also adds that special touch to take a standard charcuterie board to new heights. www.fleishigs.com

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Date Walnut Bars

Sun-Dried Tomato Olives

Serves: 8-12

Yield: 1½ cups

While you can use pitted Medjool dates for this, they tend to not be as fresh as the ones that you can purchase with the pits. If using pitted dates, however, and they seem to be a little dry, you can easily reconstitute them in a bowl of warm water for 10 minutes. Drain well before proceeding with the recipe.

These olives are simply addictive. Put them out for guests to snack on and they will disappear in minutes. The lemon zest adds the perfect brightness; for a different effect, use a peeler to peel strips instead of grated zest.

1½ 1½ 1 1-2

cups walnuts cups Medjool dates, pitted (see head note) teaspoon orange zest, optional Pinch of kosher salt tablespoons olive oil

1. Toast walnuts in a dry skillet over medium heat for 5-7 minutes.

1 ¼ 1 2 1

cup mixed olives (such as Kalamata or Castelvetrano) cup sun-dried tomatoes in oil, finely chopped clove garlic, minced Zest of ½ lemon tablespoons extra-virgin olive oil teaspoon fresh rosemary or thyme, finely chopped, optional Pinch of crushed red pepper flakes, optional Freshly ground black pepper, to taste

1. Mix olives, sun-dried tomatoes, garlic, lemon zest and olive oil. Add herbs and red pepper flakes (if desired). Season with black pepper, to taste. Set aside to marinate at room temperature for 30-60 minutes, or refrigerate for longer to allow flavors to meld. 2. Bring olives to room temperature before serving. Serve with crackers, crusty bread or on a charcuterie (or cheese) board.

2. Add toasted walnuts, dates, orange zest (if desired) and salt to the bowl of a food processor fitted with the S-blade attachment; pulse until finely chopped and mixture starts to come together. With the motor running, add olive oil, 1 tablespoon at a time, as needed, to help the mixture hold together. 3. Line an 8x8-inch baking dish or loaf pan with parchment paper and press mixture firmly into the pan. Refrigerate for at least 1 hour until firm. 4. Lift parchment paper out of the loaf pan and slice into bars or squares.

Drunken Apricot Jam Yield: 1¼ cups

1 2-3 1

cup apricot jam tablespoons brandy, bourbon or rum of choice teaspoon lemon juice, optional Pinch of ground cinnamon, optional

1. Add apricot jam to a small saucepan over low heat and stir gently until warmed through. 2. Remove from heat and stir in brandy. Add lemon juice for brightness and a pinch of cinnamon for warm spice. Set jam aside to cool before transferring to a jar or container. Refrigerate until ready to use.

HERE ARE THE ELEMENTS OF THIS CHARCUTERIE BOARD: • Sliced radishes • Date Walnut Bars (page 119) • Drunken Apricot Jam (page 119) • Ben’s Best peppercrusted bresaola • Garlic-stuffed olives • Ben’s Best beef jerky • Ben’s Best hot coppa • Glazed roasted salami (from the Tomato Salad on page 93) • Honeycomb • Cornichons • Non-dairy butter crackers • Sea salt and rosemary flatbread crackers MARCH 2025 Fleishigs 119

PROFILE

U N L E AS H I N G T H E A RT O F C H A RC U T E R I E BY: C H A N A Z . W E I SS

harcuterie, the art of curing and preserving meats, has been practiced for thousands of years. When done properly, it preserves meat while enhancing its flavor and texture. In recent years, the kosher charcuterie market has expanded significantly, offering more options than ever before. However, only one company holds the distinction of being USDA-certified: Ben’s Best, a Florida-based business that provides kosher charcuterie products nationwide. Ben’s Best was founded by Ben Lapin, who grew up in France surrounded by traditional European delicacies. Upon moving to the U.S. as a teenager, Ben noticed a lack of kosher charcuterie at the retail level. Influenced by his mother’s strong food background, he pursued a career

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in the culinary world. After working in a Parisian restaurant, he trained at the Culinary Institute of America, followed by time spent freelancing and working with caterers. Recognizing the gap in the U.S. retail market, Ben decided to launch Ben’s Best. His goal was to make authentic, European-style cured meats accessible in standard grocery stores. The company is a family business, with Ben handling production and quality control, while his father, Doug Lapin, leverages his prior business experience to handle the financing, scaling and marketing of the business. Being a USDA-certified and kosher-certified charcuterie business requires strict adherence to numerous regulatory guidelines. The USDA mandates daily food safety checks and ensures there is

no cross-contamination between different processing areas. Additionally, the company holds three high-level kosher certifications and occasionally runs special production batches under other certifications. Rather than utilize a co-packer, the business runs their own facility, giving them greater control over quality and compliance. The development process for new products at Ben’s Best is extensive. “We start with small-scale test batches, typically 40-50 pounds, to validate the curing and smoking processes,” explains Ben. “We monitor stabilization and tweak the salt content and smoke intensity as needed, making sure that it will hit the mark for flavor and safety before moving to larger production runs.” Ben’s Best began with aged, shelf-stable beef products, including bresaola, coppa, prosciutto and capocollo. These traditionally porkbased products have been adapted for the kosher consumer, allowing them to experience similar flavors and textures. The company later expanded into heat-treated products, introducing three flavors of beef jerky: original, hot and sweet. They also experimented with bison, which is leaner and meatier than beef, resulting in the first of its kind kosher bison jerky bites. Rather than offering a wide variety of flavors, the company seeks to expand by offering a range of meats instead. Ben’s Best continues to innovate in the kosher charcuterie space. Initially focused on retail, they are now expanding into food service, selling whole cured meat pieces to caterers, high-end weddings, delis and Passover programs, which allows clients to slice them in-house at a significant cost reduction. Looking ahead, Ben’s Best plans to introduce refrigerated products as well, such as beef bacon and bison bacon. By blending time-honored techniques and a dose of creativity with stringent kosher and USDA standards, Ben’s Best has carved out a unique niche in the charcuterie industry. www.fleishigs.com

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LAST BITE

PURIM IN A PACKAGE T H I S I SSU E I S BRIMMING WITH M I S H LOAC H M A N OT M AG I C! G R A B A HANDFUL OF I N S P I R AT I O N AND GET GIFTING!

LINZERTASCHEN AND TEA BAGS • Linzer-Taschen: Package linzer-taschen in small parchment paper bags or clear plastic bags and secure with a twist tie or ribbon. • Tea Bags: Purchase highquality, loose-leaf tea in small tea sachets. You can purchase tea bags in bulk — choose a tea flavor that complements the flavor of the jam used for the linzer-taschen. • Presentation: Place tea bags and linzer-taschen together in a paper craft box and tie with a pretty satin ribbon. You can also make small labels for each flavor of linzer-taschen and tea to make it feel extra personalized.

BATCH COCKTAILS AND CHARCUTERIE SNACK MIX • Bottles for Cocktails: Use small glass bottles (like mini soda bottles or liquor-style bottles) to hold the prebatched cocktail. You can find these in different shapes and sizes or even repurpose small Mason jars. Seal the bottles with a decorative cork or a twist cap for an added touch. • Bag for Snack Mix: Use clear cellophane bags to showcase the snack mix inside. Tie with twine. • Presentation: Place a cocktail bottle and a bag of snack mix in a sturdy, decorative box or a wooden crate. Wrap in colorful tissue paper and top off with a festive ribbon.

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DATE WALNUT BARS AND CHARCUTERIE • Date Walnut Bars: Wrap the bars individually in parchment paper or wax paper for a rustic feel. Seal each with a ribbon or baker’s twine. • Charcuterie: Use a small wooden board or box to place the charcuterie or wrap neatly in parchment paper with a sticker holding it all together. • Presentation: Assemble the wrapped bars and charcuterie in a wooden box or small crate for a rustic, homespun vibe. Use shredded kraft paper for cushioning and seal with twine or raffia.

MONOCHROME SALAD IN JARS • Mason Jars: Layer salad ingredients in clear Mason jars to showcase the beautiful monochrome layers. Package dressing in a small bottle or jar and place alongside the salad jar. • Matching Cards or Bags: Make simple cards that explain the salad or provide a recipe for creating the salad at home. For the cards, consider using a color-matching scheme to match the color theme of the salad. • Presentation: Group the Mason jars and recipe cards in a small woven basket or wooden crate and wrap with a sheer, pale-colored cloth. Secure with a satin ribbon in a complementary color.

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