Rosh Hashana 5774

A SUPPLEMENT TO NJJN SEPTEMBER 5, 2013

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T he green mountain ranges of the Golan Heights are alive with lush landscapes. In north-

ern Israel, this region has seen a steady progression of development and settlement since the 1970s. Agri-culture lovers sought to establish farms in the Heights, because of the pristine atmosphere and prime grow-ing conditions. In 1976, a collective of farming communities eyed land in the region with the intention of being the first to plant wine grapes in the most northern and elevated reaches of Israel.

The Golan Heights Winery culti-vated large vineyards north of Israel’s central coastal plains, where most of Israel’s grapes had been previously planted despite its warmer climate, to take advantage of prime wine-grow-ing location.

In 1983, GHW released its first wines, which immediately gained notice. Three decades of interna-tional awards followed, especially as wines were retrieved from the win-

ery’s deep cellars. Contributing to Israel’s growing international recog-nition as a source of great wine are its Yarden, Gilgal, Golan, and Her-mon labels, examples of Israel’s wine renaissance.

The advantage that GHW has is that “altitude gains latitude,” said head winemaker Victor Schoen-feld, who was trained at University of California Davis and has decades of experience. Located somewhere between 29 and 33 degrees latitude, Israeli vineyards are at the south-ern extremes of where prudent wine growers seek to plant wine grapes in the northern hemisphere. Because GHW planted vineyards between 400 and 1,200 meters above sea level, they successfully introduced grape varietals that first flourished in France, Spain, Portugal, and Italy. They nurtured higher altitude vineyards in a consid-erably cooler climate, thus mimicking the growing conditions that made the

S-2 September 5, 2013 Rosh Hashana NJJN

Rosh Hashana

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Best Wishes for a Happy, Healthy and

Prosperous New Year

Congregation Beth Hatikvah

L’shana Tova

A Reconstructionist Community in Summit NJ

Best wishes for a New Year filled with health, happiness, and peace.

Wine reigns in the Heights‘Altitude gains latitude’ and produces

award-winning vintagesDavid Rhodes

See Wine page S-14

Golan Heights Winery’s head winemaker, Victor Schoenfeld, prepares to sample the Yarden label Cabernet Sauvignon. Photo courtesy Aviahu Saphir


Rosh Hashana

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Happy New Year

The buzz on sweetnessA beekeeper preps for Rosh Hashana

Edmon J. RodmanJTA

Here’s the buzz about Rosh Hashana: Beyond a congrega-tion or family, it takes a hive to

have a holiday. You may have your tickets, new dress or suit, and High Holy Day app, but without the honey in which to dip a slice of apple, where would you be?

We wish each other “Shana tova u’metuka,” “Have a good and sweet New Year.” To further sweeten the calendar change we eat honey cke and teiglach, little twisted balls of dough boiled in honey syrup.

Litt le do we real-ize that to fill a jar or squeeze bott le con-taining two cups of the sticky, golden stuff, a hive of honeybees must visit five million flow-ers.

For most of us, the honey seems a natural byproduct of the cute, bear-shaped squeeze bottle that we pick up at the store. But for bee-keeper Uri Laio, honey is like a gift from heaven. His motto, “Honey and Beeswax with Intention,” is on his website, chassidicbeekeeper.com.

“ E v e r y o n e t a k e s h o n e y f o r granted; I did,” said Laio, who is affiliated with Chabad and attended yeshiva in Jerusalem and Morris-town, NJ.

Not wanting to take my holiday

honey for granted anymore, I suited up along with him in a white cotton bee suit and hood to visit the hives he keeps near the large garden area of the Highland Hall Waldorf School, an 11-acre campus in Northridge, Calif.

After three years of beekeeping — he also leads sessions with the school’s students — Laio has learned

to appreciate that “thousands of bees give their entire lives to fill a jar of honey.” In the summer, that’s five to six weeks for an adult worker; in the winter it’s longer.

It’s been an appreciation gained through experience — the throbbing kind.

Uri Laio, the “Hasidic Beekeeper,” on his craft: “You need to be calm.” Photos courtesy Edmon J. Rodman

See Sweetness page S-10

V i s i t u s o n l i n e @ n j j e w i s h n e w s . c o m .


Rosh Hashana L’shanaTova

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I n 2006, right before Rosh Hashana, Ido Shapira — a chef and caterer in Tel Aviv — was catering a fancy

dinner party when the war with Leba-non broke out.

The party was hastily canceled but Shapira was left with pounds of beau-tiful Argentinean beef.

“There was only one thing to do,” he said. “Our soldiers were putting their life on the line, and my partner and I wanted to show our support. We piled everything you can imagine that goes on a hamburger into a truck, bought a big barbecue, and drove to a training camp in Haifa.

“We grilled 1,000 burgers for the soldiers, but we weren’t the only ones. We saw so many people bringing food — grandmas who cooked something every day and drove it to the border, piping hot. Nobody was thinking of the danger….”

This year, for the holidays, Sha-pira has again put his culinary talents to work helping others. But unlike traditional tzedaka, Shapira does not

mass-produce identical meals and dole them out.

He instead gathers basic ingredi-ents — flour, honey, fruits and veg-etables, fish and meat — and brings them to poor Israelis who can’t afford a nice holiday dinner. This way, he said, “they have the opportunity to recreate recipes just the way they remember them. They celebrate with their own traditions and retain their dignity.”

Like many accomplished chefs, Shapira developed a love of food from his mother and grandmother. “I grew up in Tel Aviv and I remember there were always delicious fresh fruits and vegetables on the table,” he said. His mother, Ruth, would serve typical Israeli dishes, including a plethora of salads, among them a special car-rot salad with Middle Eastern herbs and eggplant with onions, garlic, and tomatoes. “When I eat these dishes, I’m transported back to my child-

OSSO BUCO OF LAMB SHANKS WITH GRAPES

8 lamb shanks (about 1 lb. each)salt and pepper to tasteOlive oil as needed16 large whole garlic cloves 2 large leeks (white and pale green

parts only), chopped 8 carrots, peeled, cut diagonally into

1/2” pieces4 celery roots cut into cubes1 1/2 Tbsps. dried herbes de

Provence1 lb. seedless purple grapes1 bottle red wine1 cup pomegranate juice5 bay leaves1-2 cans amber beer (such as

Guinness)2 ozs. pistachio nuts

Season lamb shanks with salt and pep-per. In a large, heavy frying pan heat oil. Sear lamb shanks, two at a time; remove to platter.

Using the same olive oil and adding more if necessary, saute garlic cloves, leeks, carrots, and celery root. Saute until garlic and leeks are golden and carrots and celery root are crisp tender,

about 10 minutes. Place meat back in the pan along

with the herbes de Provence, grapes, wine, pomegranate juice, and beer. The meat should be covered with the liquid. If not, add more beer.

Simmer three-four hours until ten-der. Best if made the day before serving. Garnish with pistachios. Serves eight.

Israeli chef brings ‘twist’ to holiday table

Beverly Levitt

See Twist page S-12

Photos by Julie Siegel

Recipes from Tel Aviv chef and caterer Ido Shapira.


Rosh Hashana

Happy New YearMay the year 5774 be a year of peace, health and blessings.

Rabbi Matthew D. GewirtzCantor Howard M. Stahl

Rabbi Karen R. PerolmanRabbi Joshua M. Z. Stanton

Maureen A. Spivack, President

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A deep spiritual life is hard to find. While opportunities abound for spiritual connections (yoga,

meditation, retreats, and the like), for most of us it doesn’t come easy. The noise, unfinished to-do lists, and distractions of everyday life interfere with quieting our minds, letting go of our egos for a moment, and con-necting to something far greater than ourselves.

On Rosh Hashana and Yom Kip-pur, we notice just how difficult it is to connect spiritually. As we log in hours of prayer at our neighborhood synagogues, with unfamiliar liturgy and an unfamiliar language, we can easily let the longing for spiritual growth morph into a longing for the service to be over.

But for some, the spiritual life

that we crave comes naturally. This is especially true for children.

Yes, they may be running up and down the synagogue aisles and “whis-pering” too loudly, but this time of year they can become our best teachers. We just need to slow down enough to listen to them.

Cultivating a relationship with God comes easy for children. As an adult, a relationship with God has never been central to my Jewish iden-tity. It might sound strange because I live an observant life and prayer is important to me. The weekly and hol-iday cycle punctuates my family’s cal-endar, and Jewish ethics frame much of my behavior.

Still, I seldom credit my obser-

This Rosh Hashana, let the children be our teachers. Photo by Russ DeSantisSee Children page S-16

Teaching childrenKids’ natural joy and spirit reveal fullness of what life can offer

Dasee Berkowitz JTA


Rosh Hashana

Wishing you a happy, healthy, and peaceful New Year.

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T here are only 19 verses in the story of the Akeda, the Binding of Isaac, which we read in synagogue on Rosh

Hashana, but there are hundreds, if not thousands, of commentaries on this epi-sode.

They ask: How could a good God com-mand a father to kill his child, and how could a good father possibly obey? What was it like on the three days when Abraham and Isaac journeyed together toward the place where the sacrifice would take place? Did Sarah know? What does it mean when the text says Abraham “returned to his servants”? Above all, in this age of terror and suicide bomb-ers who train their children to be killers and martyrs for the sake of Allah, how can we still read this story, which seems to praise murder in the name of God?

If you are a father, you wonder: Could I do this to my child? If you are a son, you

wonder: Could my father do this to me? If you are a human being, you wonder: What kind of a God is this? And whoever you are, you ask yourself: Why do we read this story on Rosh Hashana?

James Goodman’s new book, But Where Is the Lamb? Imagining the Story of Abraham and Isaac (Schocken Books, 320 pages, $25), is a fresh and exciting take on the different ways in which the Akeda has been under-stood through the centuries and on how we should understand it today. He writes as a son and a father, a Jew and a person in search of meaning, and, above all, as a storyteller fascinated by this ancient tale.

It is impossible to determine exactly a sto-ry’s origin, but Goodman imagines a writer — whom he calls “G” — who was asked to do a rewrite of this story but who turned it in

Reimagining and rewriting the AkedaRabbi Jack Riemer

JNS.org

A depiction of the Binding of Isaac. Photo by Uffizi Gallery/Wikimedia CommonsSee Akeda page S-11


Rosh Hashana

Wishing you a happy, healthy, and peaceful New Year.

IDB Bank® is a registered service mark of Israel Discount Bank of New York. Member FDIC

MAIN OFFICE511 Fifth Avenue New York, NY 10017 · (212) 551-8500

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The Kislak Company, Inc. 1000 US Highway 9 North Woodbridge, NJ 07095 732.750.3000 732.750.3040 Fax www.kislakrealty.com

T here are only 19 verses in the story of the Akeda, the Binding of Isaac, which we read in synagogue on Rosh

Hashana, but there are hundreds, if not thousands, of commentaries on this epi-sode.

They ask: How could a good God com-mand a father to kill his child, and how could a good father possibly obey? What was it like on the three days when Abraham and Isaac journeyed together toward the place where the sacrifice would take place? Did Sarah know? What does it mean when the text says Abraham “returned to his servants”? Above all, in this age of terror and suicide bomb-ers who train their children to be killers and martyrs for the sake of Allah, how can we still read this story, which seems to praise murder in the name of God?

If you are a father, you wonder: Could I do this to my child? If you are a son, you

wonder: Could my father do this to me? If you are a human being, you wonder: What kind of a God is this? And whoever you are, you ask yourself: Why do we read this story on Rosh Hashana?

James Goodman’s new book, But Where Is the Lamb? Imagining the Story of Abraham and Isaac (Schocken Books, 320 pages, $25), is a fresh and exciting take on the different ways in which the Akeda has been under-stood through the centuries and on how we should understand it today. He writes as a son and a father, a Jew and a person in search of meaning, and, above all, as a storyteller fascinated by this ancient tale.

It is impossible to determine exactly a sto-ry’s origin, but Goodman imagines a writer — whom he calls “G” — who was asked to do a rewrite of this story but who turned it in

Reimagining and rewriting the AkedaRabbi Jack Riemer

JNS.org

A depiction of the Binding of Isaac. Photo by Uffizi Gallery/Wikimedia CommonsSee Akeda page S-11


Rosh Hashana

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There’s an app for holiday fareJUST IN TIME for Rosh Hashana, the Manischewitz Company, based in New-ark, has announced that the beta version of its free “Kosher Recipe & Holiday Guide” app is available for download on all Apple and Android devices.

Notable chefs, cookbook authors, and home cooks submitted hundreds of recipes for the app, which spans Jewish holidays — and secular ones like Thanksgiving and Fourth of July — through the year. Other categories include gluten-free, everyday meals, lunches, side dishes, and desserts.

All the recipes prepared by the finalists and winners of all Man-O-Man-ischewitz Cook-Off Contests have been included as well. Jamie Geller, cook-book author and founder of The Joy of Kosher magazine and website, con-tributed numerous recipes across all categories.

Other key fea-tures include hol-i d a y f u n f a c t s , S h a b b a t c a n -dle-lighting times, and recipe shar-ing on Facebook, T w i t t e r , I n s t a -gram, and Pinter-est.

“We are excited to showcase our diverse assortment of products in so many recipes that are easily accessi-ble to everyone,” said Avital Pessar, brand marketing for the Manischewitz Company. “As a leader in kosher foods, it is important that Manischewitz utilizes all available tools to reach out to our consumers, and this new app is a critical part of that process.”

The recipes are all kosher and easy to prepare and feature popular Man-ischewitz products, including broths, noodles, matza, matza meal, and honey. Users can find recipes by typing in keywords or searching through the categories.

Find the app by searching for “Manischewitz” in the App Store for Apple devices and the Google Play Store for Android devices, or visit manischewitz.com.


Rosh Hashana

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F or New Jersey chef Jeffrey Nathan, the hol-iday of Sukkot is a particularly good time to practice what he preaches in his new book,

Jeff Nathan’s Family Suppers (Clarkson Potter), in which he emphasizes the importance of not only eating but cooking together with your chil-dren. During Sukkot, the Nathans not only build and decorate the sukka together, but cook the meals they will eat under its canopy of leaves and branches.

“Now that Jackie and Chad are teens, they’re busy with friends and a million activities,” says Jeff. “But being home on Friday night and Saturday and during the Jewish holidays such as Sukkot is sac-rosanct.

“I love the family feeling of it,” says Jeff, who is co-owner of Abigael’s in Manhattan. “Getting in the kitchen with my wife, Alison, and our kids is our biggest pleasure. I think we’re closer because we cook together.”

Since Sukkot celebrates the harvest, it’s tradi-

tional to serve a variety of autumn fruits and vege-tables. A beautiful fresh salad is perfect.

Jeff shares his family tradition of the Salad Mys-tery Basket.

“We go to the Farmers’ Market or the produce section at the supermarket and buy whatever looks the freshest — bok choy or mesclun or baby carrots. We put everything into a basket, bring it home, and the kids assemble their own salads.

“They’re in charge,” he says. “They make up the recipe, including the dressing.

“Of course,” he added, “I’m on the sidelines explaining which raw items go together and which dressing accentuates the flavors.”

“But I encourage them to develop their own likes and dislikes…. I tell them, ‘Don’t try to like something just because someone else tells you it’s good.’ I want to build their confidence and their sense of adventure.”

Sukkot family fare with chef Jeffrey Nathan

Beverly Levitt

4 sweet bell peppers, red, yellow, orange or green, stemmed, halved, deveined, and seeded

1 cup Italian-seasoned dry bread crumbs1/3 cup plus 1 Tbsp. golden raisins, plumped and

drained6 boneless anchovy fillets, finely chopped1/4 cup nonpareil capers, drained and rinsed2 Tsps. chopped fresh parsley2 Tsps. chopped fresh basil1 cup extra-virgin olive oil, plus more as neededFreshly ground black pepper to taste1/2 cup canned tomato sauce, as needed

Preheat oven to 400 degrees. Lightly oil a large bak-ing sheet. Place peppers skin side down on the sheet. In a medium bowl, mix together bread crumbs, rai-sins, anchovies, capers, parsley, and basil. Add oil and stir well to make a crumbly mixture the texture of wet sand. Season with pepper. Spread bread crumb mixture in a thin layer onto the cut surface of each pepper. Drizzle each with a bit of olive oil and top with tomato sauce. Bake until peppers are wilted and the crumb filling is golden brown, about 25 minutes. Serve hot, cool, or at room temperature. Makes four servings.

See Sukkot page S-19

SICILIAN-STYLE STUFFED BELL PEPPERSFrom Jeff Nathan’s Family Suppers


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Rosh Hashana

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WHITE BEAN SOUP WITH GARLIC AND ROSEMARY

From Jeff Nathan’s Family Suppers

1 lb. dried white kidney (cannellini) beans1/3 cup plus 2 Tbsps. extra-virgin olive oil1 large onion, chopped4 medium carrots, chopped1 large red or yellow bell pepper, cored, seeded, and

chopped12 garlic cloves, chopped2 ripe plum tomatoes cut into 1/2” dice1 Tbsp. chopped fresh rosemary1 1/2 tsps. dried oregano1 tsp. hot red pepper flakes1 gallon waterkosher salt and freshly ground black pepper to taste

Place beans in large bowl; add enough water to cover beans by two inches. Let stand eight-12 hours. Drain well. Heat oil in large pot over medium heat. Add onion, carrots, celery, bell pepper, and garlic. Cook, stirring often, until vegetables are softened, about 12 minutes. Add drained beans, tomatoes, rosemary, oregano, and red pepper flakes; reduce heat to low. Cook until tomatoes soften, about seven minutes. Stir in the water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until beans are very tender, 60-75 minutes. During last 15 minutes, season with salt and pepper. In batches, transfer soup to a blender and puree. Transfer to soup tureen and season with salt and pepper. Serve hot.

Photos by Julie Siegel

“It’s dangerous. I’ve been stung a lot. It’s part of the learning,” Laio said. “The first summer I thought I was going into anaphylactic shock,” he added, as I heeded his advice to stay out of the bees’ flight path to the hive’s entrance.

Drawing on his education, Laio puts a dab of honey on his finger and holds it out. Soon a bee lands and begins to feed.

“Have you ever been stung?” he asked.“A couple of times,” I replied, as Laio used

a hand-held bee smoker to puff in some white smoke to “calm the hive.” After waiting a few minutes for the smoke to take effect, and with me watching wide-eyed, he carefully pried off the hive’s wooden lid.

Half expecting to see an angry swarm of bees come flying out like in a horror flick, I stepped back.

“They seem calm,” said Laio, bending down to listen to the buzz level coming from the hive. “Some

days the humming sounds almost like song.”

‘Blessing from heaven’The rectangular stack of boxes, called a Langstroth Hive, allows the bee colony — estimated by Laio to be 50,000 — to efficiently build the waxy cells of honeycomb into vertical frames.

As he inspected the frames, each still holding sedated bees, he found few capped cells of honey. The bees have a way to go if Laio is going to be able to put up a small number of jars for sale, as he did last year for Rosh Hashana.

According to Laio, hives can be attacked by ants, mites, moths, and a disease called “bee col-ony collapse disorder,” which has been decimating hives increasingly over the last 10 years.

Pesticides contribute to the disorder as well as genetically modified plants, he said.

Underscoring the importance bees have in our lives beyond the Days of Awe, Laio calculates that “one out of every three bits of food you eat is a

result of honeybee pollination.”Laio practices backward or treatment-free bee-

keeping, so-called because he relies on observa-tion and natural practices and forgoes pesticides or chemicals in his beekeeping.

The resulting wildflower honey is sweet, fla-vorful, and thick, tastier than any honey from the store.

“Honey is a superfood. And it heals better than Neosporin,” Laio claims. “In Europe there are bandages impregnated with honey.”

He says it takes a certain type of character to be a beekeeper.

“You need to have patience. Be determined. Learn your limitations. Be calm in stressful situ-

ations,” he said. “People are fascinated with it. I can’t tell you how many Shabbos table meals have been filled with people asking me about bees.”

On Shabbat, Laio likes to sip on a mint iced tea sweetened with his honey — the only sweetener he uses.

“In the Talmud, honey is considered to be one-60th of manna,” said Laio, referring to the “bread” that fell from the sky for 40 years while the Isra-elites wandered in the desert. “The blessing for manna ended with ‘min hashamayim,’ — from the heavens — and not ‘min ha’aretz,’ —from the earth.”

With the honey-manna connection in mind, especially at the Jewish New Year, Laio finds that “all the sweetness, whatever form it is in, comes straight from God.”


Rosh Hashana

The Board of Trustees and Management Staff of

The Oscar and Ella Wilf Campus for Senior Living

wish you and your family a Happy & HealtHy New year

the Oscar and Ella Wilf Campus for Senior Living 350 DeMott Lane, Somerset, NJ 08873 (888) 311-5231

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The writer Edmon J. Rodman dons beekeeper’s gear to get a honey of a High Holy Day story.

Sweetness from page S-3

New Jersey Jewish News is printed on recycled paper.

Please read & recycle.

n

to the editors before he was completely satis-fied with it. G wanted to struggle more with the silences in the story, but the editors took it away from him and published it before he could finish it. Then G learned the les-son every writer must learn — that once you have published a story, it no longer belongs to you. Every reader who picks up your tale has the right to see in it whatever it means to him or her.

For the author of the book of Jubilees, the Binding of Isaac was a precursor to the Passover story, and its purpose was to show the envious angels why Abraham was worthy of being so beloved by God. For Philo, who wrote in the midst of Greek cul-ture, Abraham was a stirring example of stoicism. He understood the patriarch as a wise man who sup-presses emotion for the sake of reason. A weaker man might have wavered, or cried, or been struck dumb by Isaac’s question, “Where is the lamb?” But Abraham showed no weakening of soul. He remained steadfast, as befits a true stoic.

For Pseudo-Philo and for the Second Book of Maccabees, Abraham was the prototype for those parents who surrendered their children to martyr-dom in the time of the Hellenists.

For the early Christians, the story became a pre-

view of the story of Jesus. In Sarah, they saw Mary. In Abraham’s willingness to sacrifice his son, they

saw God’s willingness to sacrifice His. In the three-day journey, they saw a pre-

figuration of the three days from the crucifixion

to the resurrection. In Isaac’s carrying

of the wood, they saw Jesus carrying

the cross. In God’s promise to provide

the lamb, they saw the lamb of God. In the ram

caught in the thicket, they saw the crown of thorns.

In the whole story, they saw the supremacy of faith, and

themselves as the new Israel that replaced the old.

Goodman says when you read this book, you feel like an

observer who has been privileged with a seat at a great convention,

where scholars and sages of all the generations are exchanging insights

into what the ancient tale means to them. You are with people who read the story in Hebrew sitting next to people who read it in Coptic, Aramaic, Greek, or Latin. Over in one corner, you see a new-comer from Islam who says that it was Ishmael, not Isaac, who was bound upon the altar, and in another corner, you can eavesdrop on a midrashic sage who believes that Sarah should have been informed of what was going on, and that when the Satan told her, she was so upset she had a heart attack on the spot.

In the center of the room sit the Talmud sages who insist that because of what Abraham and Isaac did that day, God would always care for His peo-ple. Near them sit the poets of the Crusades, who say that Isaac died on the altar, but came back to life.

The book lets reader in on the conversations of Soren Kierkegard, Wilfred Owen, Shalom Spiegel, A.B. Yehoshua, Bob Dylan, Yitschak Lamdan, and others. I came away from this book with a sense that the conversation about the Binding of Isaac is not over. Who knows what we may yet find in this fascinating tale that has within it the capacity to surprise us and enable us to see new things each time we read it?


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ROASTED ACORN SQUASH WITH WILD MUSHROOMS AND SAGE

2 lbs. acorn squash, coarsely chopped

1/2 cup brown sugar1/2 cup extra virgin olive oil1 lb. cremini mushrooms1 lb. oyster mushroomssalt and pepper to taste7 sage leaves, coarsely chopped

Preheat oven to 350 degrees. In a 9” x 12” baking dish, toss together squash, brown sugar, and two tablespoons oil. Roast until al dente, about 45 minutes. In a sepa-rate baking pan, roast mushrooms, salt, and pepper with remainder of oil until golden brown, about 20 minutes. Combine mushrooms and squash; toss with the sage leaves and roast at 200 for 30 minutes longer. Serve warm. Serves eight.

hood,” he said.While his mother’s offerings are

his comfort food, it was his savta Bertha who instilled in him a sense of culinary adventure with her sophisticated cuisine.

An immigrant from Latvia, Ber-tha brought to Israel her memories of the dishes her family had served at home in Riga — meals that ended up on Shapira’s childhood table.

“My grandmother made dishes that weren’t part of the Israeli table. She used ingredients I had never seen before, like rabbit, boar, ven-ison, and duck,” he said. “She gave me my love of experimenting. I feel like I took over from her.”

But it was her standards that influenced him the most. “She was a perfectionist who didn’t like short-cuts,” he said; unless she had the best ingredients and just the right cut of meat, she was unhappy.

“During September our family had a month-long food celebration,” Shapira said. “Not only did we have exotic meals for the High Holy Days, but — since everybody in our fam-ily has a birthday in September —

grandmother would cook the birth-day person whatever they wanted for their special day. It was one big month of nurturing.

“Today it’s the same,” he said. “We work very little and spend time with friends and family, who maybe we have neglected over the year.”

In fact, he said, during the New Year season, “the whole country comes to a halt; there’s a special feel-ing in the air. People put on their holiday clothes. Everywhere you go you greet people with “L’shana tova.”

For his Rosh Hashana meal, Sha-pira does a quick left turn on the tried and traditional. Instead of gefilte fish, Shapira cooks elegant striped sea bass and dorade (sea bream). For the piquant accompa-niment, he switches from the com-mon horseradish root and opts for wasabi.

For his lamb shanks, he simmers the meat in red wine, pomegranate juice, and beer and garnishes the dish with grapes and pine nuts. To add zing to a dish of acorn squash he surprises diners with oyster mush-rooms and sage.

Twist from page S-4

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3 Tbsps. wasabi powder (horseradish powder)

8 ozs. cucumber, peeled and seeded1/2 cup mayonnaise1 tsp. sesame oil, divided3 ozs. hijiki seaweed2 Tbsps. extra virgin olive oil8 filet of striped sea bass, dorade,

or mahi mahiSalt and pepper to taste

In a small bowl, mix wasabi powder and two-and-a-half tablespoons water

to blend. Place cucumber in a blender; pulse

until chunky. Add mayonnaise, half-tea-spoon sesame oil, and the wasabi; puree until thoroughly mixed. Cover mixture and refrigerate.

Soak the hijiki in warm water to cover, five minutes, until tender. Drain and mix with the remaining sesame oil.

Heat oil in a heavy skillet; sear the fish two-three minutes per side. Place fish on a sauced plate and garnish with the hijiki.

2 cups white wine1 cup brown sugar24 firm-ripe fresh purple figs4 egg whites1 cup castor or superfine sugar1/2 cup caramelized pecans

To poach figs: In a non-alumi-num saucepan large enough to hold figs upright, cook wine and brown sugar over a medium high flame, stirring constantly until sugar is dissolved.

Cut a very thin slice from bot-tom of each fig. Stand figs in the liquid of the saucepan. Poach figs at a bare simmer for five minutes or until tender. Remove figs from liquid and set aside. Over a small flame continue cooking liquid until thick. Set aside.

To make meringue: Place egg whites and white sugar in the top of a double boiler or bain-marie. Over a low flame, whisk until sugar dissolves. Place in an electric mixer and whip on high speed until mixture is thick and glossy.

To assemble: Slice figs in half. Place one piece of the poached fig in a mar-tini glass, cover with meringue, follow it by the other half and more meringue. Decorate with pecans. Spoon the thick-ened liquid over all. Serves 12.

SEARED STRIPED BASS WITH WASABI SAUCE AND HIJIKI

POACHED FIGS IN SWISS MERINGUE

aforementioned regions famous for their wines. Having witnessed the GHW’s success in planting the region, other wineries followed suit, and now over 40 percent of Israel’s wine grapes come from northern vineyards, and at least three-quarters of these grapes are harvested by GHW.

From the Golan Heights winemakers, familiar varietals — Chardonnay, Viognier, Semillon, Sau-vignon Blanc, Gewurztraminer, and White Ries-ling — prospered in Israel. Wines like Yarden’s Chardonnays, from the popular white grape orig-

inally from the Burgundy region of France, set a benchmark. Katzrin White (Chardonnay) and Red are exceptional; when I tasted both the 2005 and 2011 Katzrin White (Chardonnay), I felt the tre-mendous aging potential of the wine and sensed the big, bold, buttery characteristics of New World Chardonnays.

Chardonnay grapes aren’t famous for still wines alone; they are the only white grapes blended with reds or used on their own to make tradi-tional sparkling wines in the Champagne region

of France. As such, the Yarden Blanc de Blanc is sourced entirely from the winery’s best Char-donnay grapes and is one of the win-ery’s most notable achievements. Tra-ditionally, the grapes are credited for the outstanding tas te in still wines, but in bubbly wines, which are the most labor intensive, success is earned by the wine-maker’s craftsmanship. The 2007 Yarden Blanc de Blanc shows the clas-sic traits associated with fine Champagne, including a steady stream of tiny bubbles stemming from its secondary bottle fermentation, a crisp acidity, and notes of green apples typical to Chardonnay.

Another French wine grape introduced to Israel by GHW is the Pinot Noir. A difficult grape to grow, it is typically reserved for the coolest wine regions. The GHW team has been determined to produce Pinot Noir as a component for both sparkling and still wines. Bred in a dormant, often snow-covered volcanic crater, the grapes go into


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Rosh Hashana Wine from page S-2

Continued on next page

Examples of Golan Heights Winery’s

award-winners

wines that are becoming more expressive and nuanced with each vintage.

As in the rest of the world, red favorites Caber-net Sauvignon and Merlot took root in Israel, and the GHW has been producing age-worthy exam-ples. Schoenfeld and his team can be given much of the credit for transforming these into the two most popular premium wine grapes in Israel, the wines receiving acclaim from international con-noisseurs. My tasting included the 2003 Yarden Merlot, the 2008 Yarden Merlot, and the 2001 Gamla Cabernet Sauvignon. (The Gamla label, a couple of years ago, was rebranded as Gilgal in the United States.) Each well-developed taste of cassis in their Cabernet or notes of plum in their Merlot confirms that these Israeli varietals can compete on the world stage.

Another red grape championed by GHW is the Rhone varietal Syrah (also called Shiraz). My tastes of the 2004 Yarden Syrah Ortal and the 2008 Yarden Syrah Avital, an elite plot of the Ortal vine-yard, reinforced my view that Syrah, with its con-centrated notes of raspberry and blueberry, has become the current stalwart of Israeli red varietals.

Two of GHW’s newest releases are the Yarden 2T and the Yarden T2. The 2T is a dry red wine blended from Touriga Nacional and Tinto Cao, two Portuguese grapes the winery introduced into Israel. These two grapes are better known for the part they play in Port dessert wines, so it is no sur-prise they also feature in the “T squared,” a red dessert wine made in a vintage Port style.

Also being released this year in Israel are GHW’s 2011 Gamla Tempranillo, 2010 Gamla Nebbiolo, and 2010 Yarden Malbec — derived from relatively new varietals in Israel from grape types popular-ized in, respectively, Spain, Italy, and Argentina.

Thirty years of adopting the world’s best grape varietals has definitely paid off as the Golan Heights Winery has accrued award-winning wines

that have changed the face of the Israeli wine industry.

Wine expert David Rhodes’s articles about Israeli wines have appeared, in English and Hebrew, in magazines and on websites in Israel and the United States; he can be con-tacted at [email protected].


Rosh Hashana Best Wishes for a Happy New Year

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Wine from previous page

Gold goes to Golan Heights Winery

THE GOLAN HEIGHTS Winery has in recent years garnered an array of awards — including Best Wine Producer at VinItaly competition in 2011 and the Wine Enthusiast award for Best New World Winery.

Most recently, GHW earned a gold medal at the Citadelles du Vin awards in Bordeaux, France. Two of its entries won silver medals — the Yarden Cabernet Sauvignon 2009 and the Yarden Syrah, Avital Vineyard, 2008 — but it was the 2011 Yarden Heights wine that scored the top award.

At the Citadelles du Vin competition, attended by wine buyers, marketers, and restau-rateurs, thousands of wines are judged by inter-national experts.

“The Yarden brand has become synonymous with high-quality Israeli wine, and experts seek us out at events like this to see what all the talk is about,” said GHW’s international marketing manager, Yael Gai. “It is a wonderful thing to be able to represent Israel in such a positive light. We take our role as Israel’s leading winery very seriously, working tirelessly to improve and advance Israeli wine.”

n

vance to God. Judaism is important to me because it adds meaning to my life. And if I start speaking about God, I start to feel self-conscious, too “reli-gious,” and slightly fundamentalist. Then I noticed how easily my kids speak about God.

At three, my son periodically gave a high five to God and explained to others what a blessing was. “A bra-cha,” he would say, “is like a group hug.” With his simple young mind, he experienced both a level of inti-macy with God and recognized that connecting to God helps one develop a sense of intimacy with others.

The rabbis call Rosh Hashana “Coronation Day.” In the rabbinic mind, the metaphor of crowning God as Ruler and giving God the right to judge our actions was a powerful way to galvanize Jews to do the hard work of teshuva, or repentance.

While the image of a king sitting in judgment might motivate some, the rabbis also knew that God is inde-scribable. Throughout the liturgy, they struggled to find other images that might penetrate the hearts of those who pray. The famous medi-eval piyut (liturgical poem) “Ki Anu Am’cha” portrays God as a parent, shepherd, creator, and lover.

The images continued to prolifer-ate in modern times. The theologian Mordecai Kaplan spoke of God as the power that makes for good in the world. And the contemporary poet Ruth Brin speaks about God as “the source of love springing up in us.”

The liturgy on Rosh Hashana chal-lenges us to confront the meaning of God in our lives and then develop a level of intimacy with the ineffable.

While I am still not sure what God is, I am coming to appreciate the view that God is what inspires us to live our lives in service to others.

Journey toward wonderChildren have a natural ability to be awestruck. There is so little that they have experienced in life that it must be easy for them to experience won-der. We watch their delight as they find out how a salad spinner works, or when they find a worm squirming

in the dirt, or when they observe how flowers change colors as they enter full bloom.

These are not simply the sweet moments of childhood; these are ways of being that have deep theological resonance.

Rabbi Abraham Joshua Heschel says in Who Is Man, “Awe is a sense for transcendence, for the reference everywhere to mystery beyond all things. It enables us…to sense in small things the beginning of infinite significance, to sense the ultimate in the common and the simple: to feel in


Rosh Hashana

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2013 · 5774 HIGH HOLIDAYSL’SHANA TOVA

Children from page S-5

Continued on next page

For some, the spiritual life that we

crave comes naturally. This is especially true for children.


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Rosh Hashana the rush of the passing the stillness of the eternal.”

Would that we could develop that sense of awe by first simply noticing our surroundings instead of being preoccupied with what comes next.

We can make space this Rosh Hashana to begin a journey toward wonder, whether you notice the can-tor’s voice as she reaches a certain note, or hear the crackle of a candy wrapper, or connect to the sound of your own breathing during the stand-ing silent Amida prayer. Take a walk sometime during the High Holy Days and notice the leaves on the trees, the sunlight refracting from a window, the taste of holiday food at a meal, or the voice of a loved one. Notice

the small things and consider for that moment that they have ultimate sig-nificance.

Consider the concept that Rosh Hashana marks the birth of the world. Act as if nothing existed before this moment. Slow down, focus in, be silent, and you may experience awe.

Children forgive easily, grown-ups not so much. The central work of the period of the High Holy Days is teshuva, or return. We return to our better selves and make amends with those whom we have hurt in some way. Every year I recognize how uncomfortable I am to ask for for-giveness from family members, peers, and colleagues. “So much time has passed” or “I’m sure they forgot about

that incident” are common rational-izations I offer.

But it takes an adult days, weeks, or even years to let go of resentment, but children get over it in a matter of minutes before they are back to laughing with those they were angry at. While it might be difficult to coax an “I’m sorry” from a child’s lips, they rebound quickly. It is a lesson for us.

Children offer their love freely. I am overwhelmed daily with the unbri-

dled love that my two-and-a-half-year-old daughter unleashes at me as she jumps into my arms, hair fly-ing, at the end of each day. For many adults, the doors of possibility seem to close more and more with every pass-ing year. In contrast, the ecstatic joy and free spirit that children naturally exude is a lesson in being open to the fullness of what life can offer.

This Rosh Hashana, let the children be our teachers. As we do teshuva, let’s return to a simpler time and the more childlike parts of ourselves — when a relationship with God was intimate, when awe came easy, when we didn’t harbor resentments and when the door was open wide to forgive and to love.

Children from previous page

Children forgive easily, grown-ups

not so much.

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Rosh Hashana

Trinitas Comprehensive Cancer CenterIs Proud to Announce theArrival of Barry Levinson, MDMedical Director, Trinitas Comprehensive Cancer Center

An accomplished physician who is Board Certified in both Internal

Medicine and Oncology, Dr. Levinson joins a dynamic, progressive

comprehensive cancer center that offers the most advanced technology available to patients. Trinitas

Comprehensive Cancer Center is now the first cancer treatment center in the state to offer Rapid Arc

radiotherapy technology - a fast, precise form of radiation treatment using advanced technology from

Varian Medical Systems.

Our board-certified physicians, nurses and allied health professionals

are passionate in their fight against cancer and their mission to provide

excellent patient care. The medical oncology treatment area and infusion

center includes 15 first-class private infusion rooms. Licensed state-of-

the-art laboratory and pharmacy services are all located on-site. With an

interior design reminiscent of a fine hotel, the Trinitas Comprehensive

Cancer Center offers patients and their companions a supportive and

healing atmosphere. The Center’s support services also include pain

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complimentary medicine, art therapy and pet therapy.

For more information on the exceptional care offered by TrinitasComprehensive Cancer Center, visit www.TrinitasCCC.org orcall (908) 994-8000 for information or a tour.

Lisa Henson, MD, Chairman of Radiation Oncology,discusses Rapid Arc radiotherapy with a patient.

Dr. Barry Levinson and the entire Trinitas Comprehensive Cancer Center StaffWish you and your family best wishes for a healthy, happy and sweet New Year!





























































Our board-certified physicians, nurses and allied health professionals are passionate in their fight against cancer and their mission to provide excellent patient care. The medical oncology treat-ment area and infusion center includes 15 first-class private infusion rooms. Licensed state-of the-art laboratory and pharmacy services are all located on-site. The Cancer Center was the first cancer treatment center in the state to offer Rapid Arc radiotherapy technology - a fast, precise form of radiation treatment using advanced technology from Varian Medical Systems. With an interior design reminiscent of a fine hotel, the Trinitas Comprehensive Cancer Center offers patients and their companions a supportive and healing atmosphere. The Center’s support services also include pain management, clinical trials, support groups, nutrition services, complimentary medicine, art therapy and pet therapy.




















Dr. Barry Levinson and the entire Trinitas Comprehensive Cancer Center StaffWish you and your family best wishes for a healthy, happy and sweet New Year!The entire Trinitas Comprehensive Cancer Center Staff Wish you and

your family best wishes for a healthy, happy and sweet New Year!

Trinitas Comprehensive Cancer CenterWish you and your family a Shana Tova U’metukah!

Grapefruit Vinaigrette:grated zest of 1 grapefruit1/4 cup fresh grapefruit juice2 1/2 Tbsps. fresh lime juice1 Tbsp. honey, or less if desired1/2 tsp. chopped fresh thymesea salt, freshly ground black pepper to taste1/2 cup extra virgin olive oilFor salad:2 dozen fresh asparagus, trimmed of woody stalks,

then grilled1 large pink grapefruit, peeled, seeded, and

divided into sections2 ripe Haas avocados, peeled and diced1 ripe papaya, peeled, seeded, and diced1/2 cup toasted pine nuts1 lb. lamb’s lettuce (Mache)For vinaigrette: Combine grapefruit zest and juice, lime

juice, and honey in covered container. Shake to emul-sify. Slowly whisk in olive oil, salt, and pepper for 30 seconds. Allow vinaigrette to sit at least one hour or overnight.

For salad: The day before serving, wash and dry the lettuce; place it with a paper towel in an airtight plastic bag. Working over a medium bowl to catch the juices, supreme the grapefruit by cutting off the thick peel where it meets the flesh, then cutting between the thin membranes to release the segments. Place segments in a bowl; cover with plastic wrap. Splash avocado in the juice; place in bowl with the papaya; store both bowls in refrigerator overnight.

To serve: Place lamb’s lettuce on individual plates. Arrange asparagus, avocado, grapefruit segments, and papaya on top of lettuce. Sprinkle with pine nuts. Pour vinaigrette into small pitchers and place on table for guests to help themselves. Makes six servings.

GRILLED ASPARAGUS, PAPAYA, AVOCADO, & GRAPEFRUIT

From chef Jeffrey Nathan

Prepare vinaigrette and vegetables the day before Sukkot. Right before serving, assemble individual salads.


Rosh Hashana

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Media GroupPOACHED APRICOTS WITH LEMON AND THYME

From Jeff Nathan’s Family Suppers

Serve as compote, with regular or nondairy vanilla ice cream or whipped topping.

1/2 cup fresh orange juice1/2 cup honey1/4 cup sugarzest and juice of 1 lemon 13" cinnamon stick1 lb. dried apricots1/4 cup almond-flavored liqueur1 Tbsp. chopped fresh thymefew gratings fresh nutmegnondairy vanilla ice cream or whipped topping,

for servinglemon zest, cut into julienne, for serving

Combine two cups water, orange ju ice , honey , sugar, lemon zest and juice, and cinnamon in a medium saucepan. Add apricots; bring to a sim-mer over medium heat, stirring occasionally. Par-tially cover the saucepan with lid; simmer until apri-cots are tender, about 10 minutes.

Remove from heat; add liqueur, thyme, and nutmeg. Cool until warm (or cool, cover, and refrigerate until chilled). Serve, spooned over ice cream and topped with julienne lemon zest, if desired. Makes six-eight servings.

Alison Nathan, a chef in her own right, says, “Since we’re eating outside during Sukkot, we want dishes that can be transported easily from the kitchen to the sukka, so we do a lot of one-pot meals.”

In Israel stuffed vegetables — including peppers, eggplant, mushrooms, squash, tomatoes, or onions — are a staple during Sukkot. They’re great, says Jeff, because they come with their own container. “Instead of washing the bowl, you can throw it out,” he says with a laugh.

The kids’ cooking chores are assigned according to each one’s talents and likes. Jackie, 16, is artistic so she’s in charge of stuffing the vegetables so they look pretty. She is also patient, so she gets the job of cut-ting the tiny tips off the green beans or spooning out an indentation in the mashed potatoes, filling it with gravy, and then sprinkling herbs all around, Jeff says. “She loves setting the table and arranges the utensils right out of Miss Manners.”

Chad, 19, does the heavy work like getting the barbecue ready, shopping with his dad, and putting everything in the dishwasher. He also loves standing over the grill.

“The best part about cooking together is just looking at the kids’ faces as they taste something they’ve made,” says Jeff. “You can learn so much in the kitchen, from teamwork and cooperation, to planning what to make and figuring out what you’ll need.

“Of course it’s not all just educational; we have fun too.”

Sukkot from page S-8

n

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LifE iS ExhiLArAting. Shouldn’t your car be the same?

Stk #MD30517, VIN #EN001193, Tiptronic, Premium and Convenience pkgs., heated seats. MSRP: $38,385. $3,999 due at signing, Audi $1,000** loyalty rebate extra. Total payments/Residual: $13,611/$21,111.75.

$349Lease For

for 39 mos.*

Prices include all costs to be paid by a consumer except for taxes, MV, doc and dealer fees. *Leases with approved credit, subject to availability and primary lender’s A Tier Approval. Leases include 10K mi./yr. w/25¢/mi. thereafter. Lessee resp. for maint., excess wear & tear. **Customer Loyalty cash provided by Audi USA to returning Audi customers with proof of ownership or previous lease. Financing available on approved credit up to 60 mos, see dealer for details. †If there is remaining coverage from the Audi New Vehicle Limited Warranty at the time of Certified pre-owned purchase, the Audi New Vehicle Limited Warranty provides coverage on the Certified pre-owned vehicle until its expiration, either 4 years from the original in-service date or at 50,000 miles, whichever occurs first. When the Audi New Vehicle Limited Warranty expires, the Audi Certified pre-owned Limited Warranty becomes effective and provides coverage for a period of 2 years or up to 50,000 miles, whichever occurs first, not to exceed 100,000 total vehicle miles. Not responsible for typographical or printer errors. ©2013 DCH Millburn Audi. See your dealer for more details. Offers expire 9/12/13.

Low finance rates Available. See dealer for details.

New 2014 Audi A4 quattro® Premium

$399Lease For

for 36 mos.*

New 2013 Audiallroad 2.0tPremium

Stk #MD30807, VIN #DA202850, Tiptronic, Premium, Convenience and Lighting pkgs., heated seats, walnut trim. MSRP: $43,350. $3,999 due at signing, Audi $1,000** loyalty rebate extra. Total pay-ments/Residual: $14,364/$24,220.00.

$399Lease For

for 36 mos.*

New 2014 AudiQ5 2.0t quattro® Premium

Stk # MD40017, VIN # EA003801, Lighting and Premium pkgs., heated seats. MSRP: $41,125. $4,995 due at signing, Audi $1,000** loyalty rebate extra. Total pay-ments/Residual: $14,364/$23,852.23.

$499Lease For

for 36 mos.*

New 2013 AudiA6 quattro® Premium Plus

Stk # MD31030, VIN #DN149657, Premium Plus pkg., automatic. MSRP: $49,595. $4,995 due at signing, Audi $1,500** loyalty rebate extra. Total pay-ments/Residual: $17,964/$27,277.25.

L’Shanah tovah.

Documents

Rosh Hashana 5774