Joy of Kosher Hanukkah Issue

USA $4.99 / CANADA $5.50 / UK £3.75AUSTRALIA $5.50 / SA R38 / ISRAEL 18

a bitayavon production

ofJamie Gellerwith

FOR MORE HOLIDAY RECIPES, MEAL IDEAS AND MORE, VISIT WWW.JOYOFKOSHER.COM

WINTER 2013 | ISSUE 17

* YOUR SOURCE FOR ALL THINGS KOSHER *

COMPLETE DOUGHNUT GUIDE

+

POTS & PANS: PART 2

The Dot-Kosher Controversy

Chocolate Cake

Doughnuts, pg. 7 2

Party Platters

EASY

ENTERTAINING:

BEST LATKES EVER!

50NEW RECIPES

MAKING OF A COOKBOOK

SOUP AND BREAD PAIRINGS

| JoyofKosher.com | WINTER 2013 4

ContentsWINTER 2013

CLICK For more exciting winter recipes and tips!

Party Platters p.64

ADDITIONAL FEATURES

Cast Iron Skillet & the Wok

Pots & Pans: Part 2 of a 3-part Series

8 FROM JAMIE

10 GIFTS AND GADGETS

12 UNIQUE EATS We share two unique New York kosher restaurants. Next issue we’re off to Atlanta.

14 WINE The Whys of Wine Pairing

16 KOSHER REVOLUTIONARIES Individuals who helped shape the kosher world

JoyofKosher.com/magazine

36 PRODUCT FEATURE: JACK'S

38 TRAVEL Luxurious travel options continue to grow. From concierge services to cruises and hotels, the kosher consumer looking for an A to Z travel experience has many options to choose from.

42 MAKING OF A COOKBOOK Jamie shares her personal journey of the making of her latest and long-awaited cookbook. Included are 4 NEW recipes from her book.

62 PARTY PUNCHES Versatile party drinks; add alcohol for adults and use our substitutions for a kid-friendly version.

64 EASY ENTERTAINING: PARTY PLATTERS IN MINUTES

72 COMPLETE DOUGHNUT GUIDE Recipes + decorating ideas.

78 TIPS/NOTES

82 FIVE THINGS YOU DIDN’T KNOW ABOUT…LATKES.

for the 21st century. We are on the search for individuals who are currently revolutionizing kosher. Please email [email protected] with suggestions and for a chance to win a free subscription and Joy of Kosher cookbook.

18 HEADLINES IN THE KOSHER WORLD The dot-kosher controversy, kosher food at airports, and Fruit of the Land comes to Walmart.

24 WINTER GREENS Your guide to winter greens, plus creative, gourmet and simple ways to enjoy them; a true celebration of the season.

30 SOUP AND BREAD PAIRINGS: There is nothing like homemade bread in the cold of winter (or any time, really) but together with a hearty, chunky vegetable-based soup, you’ve got the ultimate winter comfort food.

PG. 52

WINTER 2013 | JoyofKosher.com | 27

Winter Greens

BEET PEPPERONI PIZZAEver tried pepperoni beets? I can eat them every day. The smoky flavorful treat is a great snack, but it also works well atop pizza. Mix up the beet greens and some goat cheese and you got a gourmet pizza to go.

Serves: 6

FOR THE BEET PEPPERONI: 3-4 very small fresh beets,

peeled and sliced extremely thinly

1 tablespoon extra-virgin olive oil

2 tablespoons soy sauce ½ cup water ½ teaspoon liquid smoke 1 teaspoon apple cider vinegar ¼ teaspoon sugar ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon ground mustard ¼ teaspoon fennel seeds,

ground ⅛ teaspoon ground sage ¼ teaspoon smoked paprika

1. Preheat oven to 325°F.

2. Place everything except the beets in the bottom of a 13x9-inch glass pan or a casserole dish and combine well. Add the beet slices and toss to coat them all; spread them out as well as you can (overlapping slices is okay).

3. Bake the slices, uncovered, for about 20 minutes, then remove from the oven and flip them over and around to re-coat them with marinade and switch the bottom slices to the top and top to the bottom as much as possible. Continue to bake and stir them up every 10-15 minutes until they have absorbed most of the marinade, are very soft, and begin to curl and crisp at the edges. Remove from oven and set aside until you need them for the pizza.

FOR THE PIZZA: 1 bunch beet greens, washed, stemmed and sliced

2 teaspoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 pound pizza dough (white or whole wheat), at room tem-perature

All-purpose flour, as needed 4 ounces goat cheese, softened

⅓ cup chopped dried figs (optional)

3 ounces gouda, shredded

1. Preheat oven to 500°F. If using a pizza stone, preheat the pan at the same time.

2. In a medium bowl, toss the beet greens with the olive oil and a light sprinkling of salt and pepper.

3. Turn the dough out onto a lightly floured surface. Stretch or roll out your dough to fit your pizza pan. Place dough on the hot pan or on parchment on a regular baking pan. Spread the softened goat cheese over the dough, top with beet greens, beet pepperoni and figs if using. Sprinkle shredded gouda over the top.

4. Bake at 500°F for 8-10 minutes until crust is golden.


| 3 BREADS, 3 SOUPS |

BREADS,33SOUPS;

WINTER IS HEREBy Itta Werdiger Roth

Soup and bread make for a warm winter meal that can be both simple and nutritious. Soups can easily become a wholesome and filling meal, just by pair-

ing them with some freshly baked bread. The combina-tion of the two is also timeless.

There are so many health-conscious people who have some sort of bread phobia — you know who you are. You’re afraid of the starch content, or perhaps you don't like carbohydrates in general. You think it will make you fat. But don’t be afraid

of bread, especially not bread you make yourself. As physical as bread is — the way it’s so heavy and it brings you down to earth — there's also a spiritual component to that. Bread is incredibly filling and, after you finish a meal, you should feel nourished and satisfied.

Enjoy these three very different breads from three parts of the world, each paired with a hearty winter soup. I use a combination of legumes and vegetables that thrive during the cold months and are readily and easily available. It’s time to nourish your body and soul with these warm winter meals.

FOCACCIA WITH BEETROOT AND PARSNIP OLIVE SOUP


KALE CABBAGE SOUP WITH RUSTIC PUMPERNICKEL BREAD


| How to cook up a cookbook |

December 2011: And I feel a little scared. This book better live up to their

expectations. So now that it’s official, I dive into the writing and editing of the manuscript. I want it to include lots and lots

and lots of stories, oodles of family fun, and 200 really su-

per-duper outta control recipes. My best collection of recipes

EVER. The pressure is on.

December 2011 - January 2012:

I’m developing recipes, test-ing them over and over and

over again. Hubby is doing all the shopping so I don’t have to leave the house. He duti-fully tastes all the dishes in

rapid succession. We’re talkin’ five briskets per day, day after

day. He says his taste buds are numb. We eat fish tacos for breakfast and skirt steak with chimichurri at 4:00 am.

When I’m doing the dessert chapter, we eat ourselves into

a sugar-induced coma.

February 2012: In ten weeks, I’ve got my

200 recipes nearly perfected. But that’s just my opinion.

From February to June, I have a second and third round of cooks test and edit my reci-

pes. (Recipe editing continues through October 2012.)

June 2012: The photo shoot. Ten hours a day for twelve intense days. That’s my deadline because

soon I will pack up my family, my entire life, and move to Israel. (In fact, before the

last day of the photo shoot I publicly announce our

aliyah plans.) Andrew is my photographer and his wife

Carrie is my food stylist. They each have an assistant on set

too. Their incredibly talented friend, Paige, is my prop styl-ist and she has an assistant; then, of course, there’s me, and Tamar (from JoyofKo-sher.com) visits the set too! What’s one more? We are tasked with shooting ten

shots a day. Timing is critical.

August 2012: Hubby and I move our family to the other side of the world and produce a documentary

series about our aliyah experi-ences. Until now, my five kids have been mainly in the back-ground of my public appear-ances. Now they are front and center. It takes some doing for them to get used to camera-men following them around.

October 2012:I send my painstakingly

crafted manuscript to Cassie and hold my breath, waiting

for her reaction. Jubilation! She loves it! We decide on a title:

Joy of Kosher Fast Fresh Family Recipes

Dress Them Up for Entertaining/Dress Them

Down for Everyday

It’s a mouthful, but so is the book.

October 2012 - July 2013:

The manuscript goes back and forth like a ping pong ball between me and editors, food

experts, proofreaders, copy editors, and photo editors.

They send me sample covers and I want to cry (not the

happy cry! It’s the “OMG- if-

CLICK For a behind-the-scenes video of the photo shoot and aliyah announcement visit JoyofKosher.com/PhotoShoot

The secret to the

mouthwatering

photos in the book?

The incredible team

that spent ten hours

a day for twelve

intense days.


they-print-this-I’ll-never-leave-my-house-again” cry.) You know me, I want to con-trol this baby of mine, I want

it to be me, I can’t let go.

August 2013: Cassie, Judy (even Hubby)

pry the book from my fingers and it goes to print. They

want to celebrate but I’m still too wound up to relax. But I start to feel better planning the cookbook launch party. I work on the menu with Ari

from Gemstone Catering (What, you thought I’d cook

everything myself?), dive into the marketing and PR plans, do some interviews,

write promotional pieces and book my flight to New York

for the first leg of the tour to coincide with the release date

and Kosherfest.

As you are reading this, I’m huffin’ and puffin’ on the NYC Press Tour – running around (still smiling and trying to look calm) from the book launch party to event stops, the kosher food blogger conference, Kosherfest, press interviews, PR ap-pearances, photo shoots, even a hometown event in Philly and more…Hubby always reminds me that I asked for this.

It will all be worth it if people agree with me that it’s my best book so far. With the Dress Up/Dress Down options, it’s a handbook you can use for weekday or Shabbos and Yom Tov, essentially a classic that you reach for every day of the year. And I wanted it to be diverse. These days, we buy one book just for soups, and one book for entertaining, and yet another to capture a specific ethnic flavor. My goal was to wrap that all into one great book – Sephardi and Ashkenazi dishes, trending recipes and classics from the old country (many old countries). They’re all easy to prepare, fresh, and fast: family food at its finest.

I shared more of myself in this book too, a lot more…well actually everything. Hubby says too much. But I love to connect with you every way I can – through anecdotes, diary entries, funny and warm family moments, the slices of a real life that are meaningful to us all. So yeah, in this book you get a couple hundred outrageously amazing recipes, plus me and my family (also outrageous), my friends, my life, my frustrations and most of all, my joy. That joy is solid. It’s deep. And it’s contagious. Most of all, I want to share the joy.

“Mommy, why is that man with the camera still here?”“He’s going to take pictures of us while we eat our dinner,

dear. It’s okay.”“Is he going to eat too?”“No, his mommy won’t let him. He’ll just watch.

Look, here’s our dinner!”“Oh, that looks yummy!”“Say that again, dear, but louder this time. Right here

into the mic on Mommy’s collar.”“It looks, um, pretty yummy, I guess.”“[To cameraman] Cut! That wasn’t convincing enough.

[To child] It’s all right, dear. Just eat your nice Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots.”

“Why can’t we just eat pizza like everybody else?”

October 15, 2013:

My due date, I mean my publication date, b’shaah tovah. Like

every expectant author, I’m davening full time for the book to be

released without a hitch, to be loved by everyone who sees it, and to let me get a little sleep at night, f inally.

Once the photo shoot is done, I start packing up my family to move to Israel.

WHY I LOVE CAST IRON:

1. Cast iron can truly last forever —unless you drop it, in which case it will break— along with your foot, given its weight.

2. Cast iron is great at conducting and retaining heat, and cooks very evenly.

3. It’s inexpensive, and works on the stovetop or in the oven.

4. It also has a way of enhancing rustic flavors: just ask any Southerner, and they’ll tell you that the ONLY way to make corn-bread is in a cast iron skillet. Egg scrambles and hash browns come out almost caramelized.

POTS & PANSAlessandra Rovati

PART 2 OF A 3-PART SERIES

Pot 1: CAST IRON SKILLET

Enameled cast iron is much more expensive (than

regular cast iron), but a Dutch oven made of this

material can be a good investment because it will

allow you to braise and stew meats all in the

same pot.


If you are watching your waist-line, a simple cast iron griddle is perfect to grill a variety of vegetables or fish using mini-mal or no fat. Or if you’d rather live a little, a deeper skillet is great for deep-frying (hello, crunchy latkes!).

The one thing that I refuse to do with my cast iron skillet is flipping omelets or frit-tatas. The weight makes it impossible, unless you are a

body-builder. For those jobs, I stick to... non-stick.

Apparently, as the “sea-soning” wears off the pan, some iron particles can “leak” into the food, par-ticularly if it contains acidic ingredients. Unlike the leaks from, say, Teflon or alu-minum, these pose no health risk – on the contrary, they’ll boost your iron level if it’s too low!


Cheese Platter

You will need:* A variety of cheeses (we used Natural and Kosher brie, Parmesan, and cheddar)

* Endive Apple Salad (recipe follows)

* Cranberry Jam (recipe fol-lows)

* Oven-Baked Sweet Potato Chips

(recipe follows)

* Toothpicks and small plates

* Blackboard platter (instruc-tions follow)

Bring cheese to room temperature before serving, for the smoothest, tangiest taste.

This platter is an awesome way to celebrate Chanu-

kah and the custom of eating dairy, in combination with the seasonal f lavors of Thanksgiving sweet-potato chips and cranberry jam.

Endives make for an elegant edible serving surface. In addition,

the bitter taste of this winter vegetable complements the

sweet and tart apple salad and the smooth and tangy flavor of

cheese. Endive is rich in many vitamins and minerals, especially in

folate and vitamins A and K, and is also high in fiber.


Chanukah, Oh Chanukah!

(What are you doing here

on Thanksgiving?)

By Cheryl Rich Heisler

JUST IN CASE YOU DON’T KNOW THIS BY NOW, for the first time in history (and the last time for the next few hundred years or so) Thanksgiving and Chanukah overlap. Just think of the menu possibilities! Turkey and latkes, stuffing and latkes, sweet potatoes and…well, you get the gist.

Enter punch. Fun for the whole family. Colorful. Refreshing. Open to multiple itera-tions. Not to mention fairly foolproof. So, while your turkey is roasting and your latkes are fry-ing, mix up one of the following recipes and let your guests ladle themselves up a cool cupful. You’ll be doing more than creating drinks — you will be creating once-in-a-lifetime memories about where and with whom they spent a very rare Thanksgiving-Chanukah combination din-ner, circa 2013.

Punches can run the gamut from non-alcoholic, G-rated batches that are fun for the whole family to boozy, knock-your-socks-off, frat-party concoctions.


Comple

te Doughnut Guide

I like to consider myself a trendy person; at

least when it comes to desserts. First there was the cupcake trend, then cake pops were everywhere. Now I see

a lot of people trending towards doughnuts, and I am not upset at all! I honestly believe

that I cannot fully celebrate Chanukah without eating at least one (or ten) doughnuts. There is nothing better than eating a fresh dough-nut, minutes after it comes out of the warm oil. Doughnuts are a traditional and tasty

way to celebrate the miracle of the oil which we commemorate on

Chanukah.

By Melissa Kaye

Documents

Joy of Kosher Hanukkah Issue