Joy of Kosher - Late Winter 2014

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

a bitayavon production

ofJamie Gellerwith

FOR RECIPES, MENUS, CONTESTS AND MORE VISIT WWW.JOYOFKOSHER.COM

LATE WINTER 2014 | ISSUE 18

* YOUR SOURCE FOR ALL THINGS KOSHER *

VEGAN GUIDE

IN SEASON: FENNEL

Rethink salad pg. 7 2

Mayim Bialik

LATEST KITCHEN TRENDS

PurimSURPRISES

TRAVEL: SECRET CARIBBEAN ISLAND

RECIPES BY TOP VEGAN CHEFS NUTRITION AND KOSHER

POTS & PANS: PRESSURE COOKER + SLOW COOKER• EVERYTHING YOU NEED TO KNOW • CROCK POT ITALIAN PEAR CAKE

INTERVIEW

WITH

FREE PURIM GIFT TAGS INSIDE

| JoyofKosher.com | PURIM WINTER 20144

ContentsLATE WINTER 2014

CLICK For more exciting winter recipes and tips!

Mushroom and SP Balsamic Salad p.54

ADDITIONAL FEATURES

PURIM SPECIAL (CONT.)

Salad in a Jar

pg. 86 8 FROM JAMIE

12 GIFTS & GADGETS The Making of an Issue

14 KITCHEN TRENDS

16 YOUR MONEY 5 money-saving myths.

18 ASK LEVANA Freezing Foods

20 VEGAN Chefs' perspective plus nutrition, recipes and is vegan kosher?

JoyofKosher.com/magazine

68 HAMANTASHEN COLLECTION From kosher food bloggers.

72 5 THINGS YOU DIDN’T KNOW ABOUT HAMANTASHEN

78 TRUFFLES Four fantastic flavors + gift tags to download.

32 TRAVEL Vieques, Peurto Rico

36 POTS AND PANS PART 3 Everything you need to know about a slow cooker and pressure cooker.

PURIM SPECIAL

45 PURIM Foods with a surprise inside.

46 PURIM COCKTAILS

48 THE CELLAR Standout wines + gift tags to download.

50 PURIM BEYOND PERSIA

52 STUFFED CHALLAH

50 SALADS

58 MAINS

62 DESSERTS From our favorite cookbooks.

82 INTERVIEW Mayim Bialik

84 IN SEASON Fennel

86 MISHLOACH MANOT IN A JAR

14 | JoyofKosher.com | PURIM WINTER 2014

Kitchen Trends

1

2

4

INEXPENSIVE TRENDY UPDATE: KITCHEN ISLAND CARTS. An awesome piece of furniture for a smaller kitchen (or if you are looking to upgrade a larger kitchen on a budget), it provides extra prep space when necessary and extra kitchen space when not.

FLOATING SHELVES. AKA open shelving. Makes your kitchen look bigger and adds an element of design, as it makes for an optimal spot to showcase unique and personal items. Glass front cabinets achieve this look as well.

6

BLACK, WHITE AND GRAY WITH A POP OF COLOR OR WOOD FOR CONTRAST.

Variations of black, white and gray with a pop of color achieves a modern, clean design. Expect to see a lot of black countertops with white cabinets and vice versa.

ISLAND OVERHANG.An extension of an island gives room for bar stools, extra prep space and allows for a casual and practical dining option. Bi-level islands are being built in for this purpose.

USE OF OVEN SPACE. Recessed shelving, decorative ledges and stove-range faucets are being designed around ovens, to add practicality and enhance design.

CUSTOMIZABLE CABINETS. Cabinets for every corner and for any use; from pull out drawers for storing pots and pans to narrow cabinets unique for holding spices, and specialty cabinets that fit into corners to maximize space.

NATURAL RAW MATERIALS. Wood islands, exposed brick walls and exposed beams.

5

3

Glass cabinets

| JoyofKosher.com | PURIM WINTER 2014 20

Chefs’ Perspectives on Vegan fare

Forget everything you think you know about meat-free fare...kosher or otherwise. What you may know as “vegan”

and “vegetarian” is now “plant-based” as well as savory, satisfying and surprising.

By Elyse Glickman

MEATLESS, MIRACULOUS

Between the proliferation of up-scale vegetarian and vegan res-taurants and mainstream res-

taurants expanding meatless offerings beyond steamed and stir-fried vegeta-bles and tofu, the myth of “healthy” being equated to “flavorless,” “bland” and “boring” is fading into history. In supermarkets, a vegetarian can buy a kosher product labeled “pareve” and be confident that it contains no trace of milk or meat, thanks to the exacting standards of kosher certifying agen-cies such as the OK.

According to vegan chef Ariane Resnick (whose clientele includes Gwyneth Paltrow and Agustina Picas-so), and The Conscious Cook author/chef/restaurateur Tal Ronnen, (Ali-cia Silverstone, Oprah Winfrey and Arianna Huffington are fans), “plant-based” cooking has something to offer everybody, from meat eaters needing to bring more vegetables into their di-ets, to those interested in weight loss, addressing food allergies and, yes, keeping kosher.

“The laws of kashrut are very much related to the beef, poultry and sea-food that is consumed, and is highly focused on nourishing the soul,” con-curs Kelly Boyer, chef and founder of the Los Angeles-based food delivery service Paleta. “A vegan lifestyle is by definition kosher, as all plants and grains are kosher. If animal pro-teins are removed from the equation, challenges and stringencies are more manageable. Your soul will still be nourished and you’ll be encouraged to explore the overwhelming variety of plant-based foods.”

When advising her clients in their own cooking pursuits, Resnick sug-gests that when looking for a dinner entree, find a favorite side dish and think about how to bulk it up into a main dish. For example, kasha var-nishkas, which already has buckwheat and a good amount of protein, can be enlivened with vegetables, nuts or beans. She also advises looking into vegetable-based recipes and ingredi-ents outside of the standard Shabbat lexicon, such as a lentil-based loaf or stew. In winter, you can brighten a lentil-based stew with dried apricots, cranberries and other fruits.

| JoyofKosher.com | PURIM WINTER 2014 22

Broccoli Soup

Sweet Potato Macadamia Nut Soup

-Ginger Scallion Relish

Smoky Corn Chow

der| VEGAN |

“There are still a lot of people out there who feel

vegetarian food, and kosher food for that matter, is bland and

not satisfying,” states Mar. “It's really fun when a non-vegetarian discovers that you can have really

delicious and authentic food without meat.”

Kabocha Squash & Azuki Bean Soup

A Twist on Tradition

Homemade bread, more so challah, is the ultimate comfort food. Challah conjures up nostalgic emotions and memories, and holds much significance in Jewish culture, as it helps cel-ebrate the holiest day of the week — Shabbos. The following two twists on challah add a gourmet and surprising element to the classic challah; a perfect addition to your Purim feast.

By Shifra Klein

Favorite challah recipe (We used the challah recipe from Jamie’s new cookbook Joy of Kosher: Fast, Fresh Family Recipes By Jamie Geller.)

Fillings of choice such as pesto, sundried tomato dip and/or olive dip

INSTRUCTIONS:

1. Roll out three equal pieces of dough into equal-sized rect-angles.

2. Fill center with desired spread.

3. Roll like you would a cinnamon roll and seal edges if necessary.

4. Braid challah.

5. Brush with egg wash.

6. Bake until golden.

STUFFED CHALLAH

HAMANTASHEN CHALLAH

Make these as big or as small as you’d like.1. Roll out desired size of dough into a rectangle. Using a sharp knife, cut dough into a diamond shape.

2. Cut out a small triangle from the center of one of the halves of the diamond.

3. Place filling directly opposite the triangle, on the other half of the dough.

4. Fold over to form a triangle/hamantashen shape, and seal edges.

5. Brush with egg wash.

6. Bake until golden.

| PURIM FEAST |

| JoyofKosher.com | PURIM WINTER 2014 52

STUFFED ROLL OF BEEF

see recipe pg. 74

| PURIM FEAST / MAIN DISHES |

Margarita Hamantashen

www.muchadoaboutstuffing.co

m

Elise

Meye

r

Fig and Thyme

www.realfoodkosher.com

Lisa

Rose

Chocolate Banana Coconut

www.kosherinthekitch.com

Nina

Safa

rWhite Chocolate Fig

www.bitemebymik.blogspot.com

Mikh

ayla B

ibi

Nutella Hamantaschen

www.sevenbites.blo

gspot.co

m

Lind

say W

ess an

d Sara

Yitzhak

y

| PURIM FEAST / DESSERTS |

A Collection of Hamantashen

By Kosher Food Bloggers Worldwide

| JoyofKosher.com | PURIM WINTER 2014 68

Pumpkin Pie

www.busyinbrookl

yn.com

Cha

nie A

pfelba

um Apricot Almond Triangle

www.gourmania.com

Noren

e Gillet

z

Amy Kritzer

www.whatjewwannaeat.com

Double Chocolate with Peanut Butter DrizzleGreen Tea Hamantashen

www.paulaspastry.com

Paula

Shoy

er

Savory Hamantashen

www.thisamericanbite.com

Yosef

Silve

r

Cookie Dough Hamantashen

www.kosherbygloria.com

Glor

ia Kobr

in

PURIM WINTER 2014 | JoyofKosher.com | 69

PURIM WINTER 2014 | JoyofKosher.com | 65

There are different ways to eat a Krembo—some devour the entire chocolate shell first; others hollow out the chocolate by sucking out the creamy inside. I think the best way is on your own, without sharing.

All truffles can be stored in an airtight

container in the refrigerator for up to one week. Mishloach Manot tip:

Try all four flavors and give

a truffle sampler. Visit www.

joyofkosher.com/magazine

to print out a truffle

sampler paper.

79

Using premium quality chocolate makes all the difference when making any chocolate dessert. Shufra’s line of choc-olates offers bakers and chocolate lovers high-quality bittersweet chocolate which is the secret ingredient in the ultimate chocolate truffles or brownies.

BEST ARTISANAL TRUFFLESDear Coco, an artisanal chocolate company based in Maryland, produces 100% handcrafted labor of love and creates gourmet, tantalizing truffles that are exciting, fresh and unique. Dear Coco premium artisan chocolates are all natural, vegan/beegan, dairy free, gluten free, kosher certified and 100% handcrafted in small batches with no corn syrup, trans fats or preservatives. Ranging from smoked paprika, green tea to salted caramel, Dear Coco creates one-of-a- kind chocolate that aren’t just good kosher chocolates, but awesome chocolate, period.

Visit www.dearcoco.com or call (240) 979-COCO [2626]. Check out their triangular-shaped party favors; an appropriate addition to any mishloach manot basket.

Melinda is a self-taught cook, food blogger, and mother of two young children from Woodmere, New York. She loves to be adventurous and daring in the kitchen and hopes to inspire her readers by adding fresh twists to simple recipes and bravely using unusual ingredients in an accessible way. You can visit Melinda on her blog Kitchen-Tested to see illustrated, step-by-step recipes and stories.

PURIM WINTER 2014 | JoyofKosher.com |