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w.joyofkosher.com

joy of kosher WIN

TER

2012

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

israel iSSUE

WINTER 2012 | ISSUE 11

IN SEASON: PERSIMMON

TRAVEL: ISRAEL’S ORIGINAL FARMERS' MARKETS + DESSERTS

75+new recipes!

QUICK & KOSHER ISRAEL-

INSPIRED SALADS

FOODS OF ISRAEL

PERFECTED

•menus •table design •latkes (like you never imagined!)

CHANUKAH PARTY IDEAS

a bitayavon production

the

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

Contents6 ReciPe GuiDe

8 LetteR FROM JaMie

12 GiFtS & GaDGetS

14 eDibLe GiFtSInvited to a Chanukah party or two...or eight? This year, instead of grabbing a last minute bottle of wine, go prepared with these fantastically-easy yet super-thoughtful homemade treats that are sure to spruce up the feast no matter what the cuisine.

22 Kitchen LabChefs have a variety of secret ingredients that they use to add pizazz to their dishes. Two of the most versatile of these ingredients are xanthan gum and guar gum.

48 FOODS OF iSRaeL

52 QuicK & KOSheRIsrael-inspired salads

58 WineS OF iSRaeL the land of Israel has been the source of quality wines for mil-lennia; the modern wine industry, like Israel itself, is indebted to the initiative and talents of Jewish olim returning from the Diaspora to claim their birthright and build up the Holy Land.

64 bReaDS OF iSRaeLPita and lachuch are two classic flatbreads popular in Israel. Check out our step-by-step guide to making pita, and learn the secrets to making lachuch in your own kitchen.

74 KuFta KebOb uPGRaDeD

79 teLL uSYour favorite edible gifts.

80 nutRitiOn inFORMatiOnA nutrition guide to all recipes.

82 LaSt bite: Shakshuka

WINTER 2012

CLICKJoy of kosher magazine makes the perfect cha-nukah gift. Subscribe at Joyofkosher.com/magazine

68

16 2624 32DinneR tOniGhtGood-for-you dinners have never tasted better. enjoy exotic international flavors every day of the week.

Out OF the Panclassics and updates on chanukah traditions.

in SeaSOn: PeRSiMMOnStake advantage of the short persimmon season and discover this tasty fruit.

cOOKinG With KiDSwhy buy pre-made jarred applesauce when you can easily make, fresh from the tree, sauce at home?

FroM huMBLe BegInnIngS; a haute MarKet In JeruSaLeMJerusalem’s Machane yehuda Market is a literal feast for the senses. founded in the late nineteenth century as an alternative to the crowded markets of the old city, the shuk has gone through a few iterations before becoming the tourist destination it is today.

38

35

Mashed-Potato

doughnuts on

pg.69

additionalfeatures

6

8

12

14Invited to a Chanukah party or two...or eight? This year, instead of grabbing a last minute bottle of wine, go prepared with these fantastically-easy yet super-thoughtful homemade treats that are sure to spruce up the feast no matter what the cuisine.

22Chefs have a variety of secret ingredients that they use to add pizazz to their dishes. Two of the most versatile of these ingredients are xanthan gum and guar gum.

48

52Israel-inspired salads

58tsource of quality wines for mil-lennia; the modern wine industry, like Israel itself, is indebted to the initiative and talents of Jewish olim returning from the Diaspora to claim their birthright and build up the Holy Land.

64Pita and lachuch are two classic flatbreads popular in Israel. Check out our step-by-step guide to making pita, and learn the secrets to making lachuch in your own kitchen.

74

79Your favorite edible gifts.

80A nutrition guide to all recipes.

82

Joy of kosher magazine

Joyofkosher.com/magazineJoyofkosher.com/magazine

additionalfeatures

5-Minute PaRtY FOODwhen hosting a party, the best scenario is one in which you don’t have to spend hours in a steaming kitchen, are left with almost no dishes to clean, yet have fabulous food to serve your guests.

chanuKah PaRtY we visited esprit events in ny to take part in a chanukah feast decorated by Swank designs and cooked by the caterers at esprit. See the experience for yourself!

FaSt-FOOD OF iSRaeLtraditionally, a pita is filled with falafel and/or shawarma, a shmear of hummus, some israeli salad, and topped off with pick-les, olives, charif, and fried eggplant. the tastes and textures are phenomenal and can become quite addicting. we have created the ultimate israeli fast-food experience.

60

www.joyofkosher.com/magazine.

desserts inspired by

the market. Pg. 69

Pg. 60

| JoyofKosher.com | winter 2012 4

>

I try to make healthy dinners that everyone will love, although it’s not always easy.  We rarely eat meat, so we get creative using other sources of protein.  I use

a lot of beans and tofu, foods I trained my kids to love from an early age.  I also use fresh, seasonal vegetables with lots of fl avor. You can do it too – the following recipes are sure to delight your family’s taste buds!

By taMar genger Ma , rd | photography By ruv i l e i der

16 | JoyofKosher.com | winter 2012

Tofu & Broccoli Stir-Fry

Indian Tonight

White Bean & Meatball Soup

Enchiladas

| JoyofKosher.com | winter 2012 18

How-to GuiDe

Both xanthan and guar gum are actually beige powders. Xanthan gum is a by-product of bacterial fermentation and guar gum is made from a seed native to tropical asia. Both guar gum and xanthan gum help keep your mixes mixed but guar gum is better for cold foods such as ice cream or pastry fillings, while xanthan gum is better for baked goods. you can use just one or the other; or sometimes for the best results, you can use them in combination together.

they are classified chemically as hydrocolloids. a hydrocol-loid is a “substance that forms a gel with water,” but that’s only half the story. Sure, you can blend a tablespoon of either one with 2 cups water and make a slimy, viscous goop – and for the

kids, that’s exciting enough, but that same gelling ability is used in a number of pro-cessed foods. as an emulsi-fier, hydrocolloids keep the oil and vinegar in salad dressing mixed. as a sequestrant, hydrocolloids keep the water in cream cheese from seep-ing out. in ice creams and sorbets, hydrocolloids prevent the formation of large ice crystals to keep the dessert smooth. you already have a

number of hydrocolloids in your kitchen – flour, corn starch and potato starch are all examples of hydrocolloids, but not nearly as versatile as xanthan and guar.

Xanthan gum and guar gum are used in very small amounts, as compared to traditional thickeners. as little as a 1/8 of a teaspoon can have the desired effect in a pot of food. if too much is used, the results will have a slimy mouthfeel, so it’s better to err on the side of caution - you can always add more later. in the small quantities normally needed, these gums won’t impart a perceptible flavor. when using these hydrocol-loids, the important thing to remember is to incorporate the powder fully. for anything but the smallest amounts, use a

Chefs have a variety of secret ingredients that they use to add pizazz to their dishes. Once they might have been closely guarded secrets, but in the era of the internet no

secret is safe for long. Two of the most versatile of these ingredients are xanthan gum and guar gum. Despite their scary sounding names, they are thickeners that can be found in a health-food store or even in a well-stocked supermarket. With a little training, you can be using these magic ingredients to prepare dishes that will impress your guests.

Steven Weinberger is a serious amateur chef who thrives on challeng-ing recipes. He is a three-time participant at the ASBEE/Kroger Kosher BBQ Competition in Memphis, TN and the Adult Pickle-Eating Cham-pion for the 2010 event. Learn more at FleishGordon.com

xanthan gum

cookinG witH

KitchenLab:Make your own SouPS, DreSSinGS anD SauceS at HoMe like tHe ProS.

chef secrets

| JoyofKosher.com | winter 2012 22

By S t even We inBerger

out of the pan

extreme latke, pg. 28

| JoyofKosher.com | winter 2012 26

W hen feeding a crowd it is always great to serve mouthwatering food with distinctive fl avors that leave people wowed and make the food and party a memorable experience; good food really has that power. There are many

exciting new kosher products available for the ever-growing palate of the kosher consumer. Jack’s Gourmet provides high-quality kosher charcuterie that is authentic and provides the kosher cook with fl avors and textures that weren’t always available. In addition to great fl avor, the products are versatile, contain NO fi llers, are gluten free, and contain no MSG. As the items are ready to serve in a matter of minutes, they make for a versatile and epicurean ingredient that can be prepared in many ways. 

partyfood

5 M I N U T E� �By J aCK S i lBerSte in

photography By ruv i l e i der

When hosting a party, the best scenario is one in which you don’t have to spend hours in a steaming kitchen, are left with almost

no dishes to clean, yet have fabulous food to serve your guests. Jack Silberstein, co-founder

of Jack’s Gourmet, graduate of the Culinary Institute of America, shares his top picks for

gourmet quick and easy party foods.

partyfood

winter 2012 | JoyofKosher.com | 35

CLICK visit www.joyofkosher.com/magazine for instructions on assembling dreidel centerpieces.

swank proDuctions & esprit events

PARTYChanukah

holiday

Party Brought to you By

38 | JoyofKosher.com | winter 2012

PARTY

STARTERSheirloom tomato

salad, sea bass ceviche

cucumber cups, root vegetables, tri-color potato latkes, blood-

orange beet salad

MAIN DISHESmenu 1

rack of lamb, black lentils, jerusalem

artichokes, apricot sauce

menu 2red mountain

trout, forbidden rice, parsnip puree

menu 3cornish hen,

veloute sauce, fava beans

DESSERT doughnuts with

multiple toppings

menu 1 Domaine du Castel

Grand Vin

menu 2 Carmel Single Vineyard

White Riesling

menu 3 Covenant Chardonnay

PaRTy MENU

winter 2012 | JoyofKosher.com | 39

Cooking & Entertaining

Fast-FOOD OF IsRaelbe�sTreeT

sMarT

T he most popular fast-foods of Israel are by far falafel and shawarma. Both are served in either pita or lafa and with a variety of salads and dips, resulting in the perfect bite of food. Traditionally, a pita is fi lled with falafel and/or shawarma, a shmear of hummus, some Israeli salad, and topped off with pickles, olives, charif, and fried eggplant. The tastes and textures are phenomenal and can become quite addicting. We have created the ultimate Israeli fast food experience. Follow these recipes for your next party, family dinner or Shabbat meal.

Shawarma, tahini & Schug, pg. 62

| JoyofKosher.com | winter 2012 60