In Good Taste A SUPPLEMENT TO THE APRIL 12, 2018 The Best Recipes from 2017 2100 ARCH STREET | PHILADELPHIA, PA 19103 MAIN PHONE NUMBER: 215-832-0700 PUBLISHER’S REPRESENTATIVE/ GENERAL MANAGER STEVEN ROSENBERG EDITOR-IN-CHIEF JOSHUA RUNYAN 4 Spring • 3 MANAGING EDITOR ANDY GOTLIEB SENIOR STAFF WRITER LIZ SPIKOL Menu for the Spring Palate MAY 4, 2017 | KERI WHITE .................................................................................................................. 3 Delish Fish JUNE 15, 2017 | KERI WHITE ............................................................................................................... 4 STAFF WRITERS RACHEL KURLAND MARISSA STERN SELAH MAYA ZIGHELBOIM PRODUCTION DIRECTOR JENI MANN Summer • 6 P-P-Pesto JULY 27, 2017 | KERI WHITE ............................................................................................................... 6 Farro: The Miracle Grain AUGUST 10, 2017 | LINDA MOREL ..................................................................................................... 8 ART/PRODUCTION COORDINATOR JOE MACLEOD GRAPHIC DESIGNERS STEVE BURKE CAT CARTER DIRECTOR OF SALES SHARON SCHMUCKLER Fall • 10 Ginger-rific Flavors for Fall NOVEMBER 23, 2017 | KERI WHITE ................................................................................................ 10 An Apple (or 10) a Day ... OCTOBER 19, 2017 | KERI WHITE .................................................................................................... 12 ADVERTISING REPRESENTATIVES SUSAN BARON WILLIAM JOHNSON TAYLOR ORLIN BRUCE WARTELL CLASSIFIED SALES NICOLE MCNALLY JILL RAFF Winter • 13 Show Stealing Sides JANUARY 19, 2017 | KERI WHITE .................................................................................................... 13 Eat, Drink and Be Merry: Throw a Joyous Purim Party MARCH 9, 2017 | LINDA MOREL ...................................................................................................... 15 DIRECTOR OF BUSINESS OPERATIONS CHERYL LUTTS FINANCE ASSISTANT MARIE MALVOSO CIRCULATION KIM SCHMIDT Chicken: bhofack2; lemon rounds: IlonaImagine; fi sh: PicturePartners; balsamic vinegar: StefanoVenturi; pesto: Keri White; farro: PicturePartners; apples: Purestock; cosmopolitan: artJazz/Thinkstock 2 APRIL 12, 2018 IN GOOD TASTE JEWISHEXPONENT.COM The Best Recipes of SPRING Menu for the Spring Palate set it aside. In a medium saucepan, heat the oil and sauté the onions until soft , about fi ve minutes. Add the salt, pepper, rice and KERI WHITE | JE FOOD COLUMNIST peas and mix thoroughly. Toss in the fresh parsley, mix and cook another minute until parsley is warm. I HAD THE good fortune to spend an early spring weekend at Serve hot or at room temperature. the Lodge at Woodloch in Hawley, Pa. In addition to the glorious Serves four setting, delicious cuisine, plethora of fi tness off erings and relaxing spa treatments, the inn off ers lectures and cooking demonstrations DILL ROASTED CARROTS for guests. Whether you buy the herbal theories or not, it is certainly true Because the carrots roast at the same temperature as the chicken, that we eat heartier meals in the cold weather, and that many of this is a convenient dish to serve with this menu. And they are the vegetables we typically consume in the winter months are those delicious hot, warm or chilled as a salad, so they are quite versatile. that can be stored without compromising quality, such as starchy Th e fresh taste of the dill complements the sweetness of the carrots root vegetables and hardy greens. for a delightfully seasonal side. MAY 4, 2017 LEMON ROSEMARY ROAST CHICKEN 1 1 tablespoon canola oil pound carrots, cut in coins ½ cup fresh dill, chopped ½ teaspoon salt Fresh ground pepper to taste 1 large roasting chicken, about 6 pounds 2 lemons 2 cloves garlic, crushed 2 teaspoons fresh or 1 teaspoon dried rosemary 2 teaspoons kosher salt Fresh ground pepper Heat the oven to 375 degrees. Rinse and dry the chicken. Slice the lemons thinly and place some of the lemon slices in the bottom of the roasting pan. Separate the skin from the breasts, and place the salt, garlic, rose- mary and lemon slices in the space between the skin and the meat. Rub it from the outside to distribute the seasoning. Place the remaining lemon slices, salt, garlic and pepper in the cavity and on the outside of the skin. Roast the chicken for about 80 minutes, until the thickest part of the thigh registers 180 degrees on a meat thermometer. Remove the chicken from the oven, and let it rest for 10 minutes. Carve and serve with pan drippings, if desired. Serves four to six Heat your oven to 375 degrees. In a large baking dish, toss all the ingredients. Roast for 30 minutes until the carrots are cooked through. Serve hot, warm or chilled as a salad. Serves four STRAWBERRIES WITH BALSAMIC VINEGAR If you can get your hands on the liquid gold aged balsamic that pours like syrup and tastes like heaven, then you are a lucky cook indeed. But it is rare and costly, and if you don’t have any in your pantry, you can reduce regular balsamic to create a reasonable facsimile. If balsamic vinegar, no matter how sweet, doesn’t qualify as des- RICE WITH PEAS AND PARSLEY sert for you, consider strawberries with a spritz of lemon, a sprig of mint and a sprinkle of sugar, or a drizzle of chocolate sauce, or just 1 cup cooked rice (any type of long plain. But if you are interested in the balsamic reduction, here’s grain, basmati or brown is fi ne) how to do it: 1 cup cooked frozen peas Pour a bottle of balsamic vinegar into a saucepan. 1 tablespoon canola oil Bring it to a boil and reduce the heat to medium. 1 small onion, chopped Stirring occasionally, keep an eye on the pot and simmer as the ½ cup chopped fresh parsley vinegar reduces to about a third of its original volume. ½ teaspoon salt Serve over fresh strawberries. Fresh ground pepper to taste Note: Extra should be stored in the refrigerator and brought to room temperature before using. It is delightful on fresh fruit and Cook the rice according to the package directions, then set it ice cream, with salad, with a cheese plate, or drizzled in a plate of aside. Cook the peas according to the package directions, then olive oil and served with bread. ● Rice: Keri White; carrots: elikatseva; balsamic vinegar: StefanoVenturi/Thinkstock.com JEWISHEXPONENT.COM IN GOOD TASTE APRIL 12, 2018 3 SPRING In Good Taste DELISH FISH JUNE 15, 2017 KERI WHITE | JE FOOD COLUMNIST I’VE BEEN EXPERIMENTING with differ- ent types of fish recently. My latest strategy is to walk up to the fishmonger and ask what he or she recommends on a given day. It has never failed: The recommendations have been spot-on, fresh and delicious, and this approach has taken me out of the semi-rut of cooking soy ginger salmon once a week. The fish I’ve bought has been uniformly fresh. When I unpack it, there is no fishy smell. And let’s consider the connotation of that phrase — if it is fishy, well, perhaps it is not terribly fresh. So, cultivate a good relationship with a reputable establishment and give these dishes a try. GRILLED TUNA WITH HERB BUTTER OVEN-ROASTED SNAPPER WITH CILANTRO MOJO SAUCE I used basil for this butter because I have an abundance of it growing This dish is super simple — especially if you buy the sauce. If you in my garden, but any herb would work fine, including dill, cilantro, can’t find this precise condiment, you can use any green salsa, espe- parsley, thyme or oregano, depending on your palate and your pantry. cially if you doctor it up with some fresh cilantro and lime juice. Serves four The sauce recipe makes more than you will need for this dish; keep it in the fridge for a few days and slather it on anything you For the butter like. If red snapper is not to your liking, or is not available on a ½ stick butter, softened given day, you can do this with any medium-bodied whitefish 1 tablespoon chopped fresh herb(s) such as bass, cod, mahi-mahi, fluke or grouper. ½ teaspoon salt (or less, to taste) Serves four Mix ingredients well with a fork and set aside until needed. For the Mojo Sauce 1 cup cilantro leaves ¼ cup canola oil For the tuna 2 tablespoons white vinegar 4 tuna steaks, 6 to 8 ounces each (approximately 1-inch thick) ¼ cup freshly squeezed lime juice 3 tablespoons olive oil 3 cloves garlic Pinch of salt ½ teaspoon salt Generous sprinkle of freshly ground pepper Black pepper to taste Hot sauce to taste Place the tuna into a shallow dish. Coat it with oil and sprinkle it with salt and pepper on both sides. Allow the fish to sit for about 30 to 60 minutes at room temperature. Puree all the ingredients in a blender or Cuisinart. Store in Heat a grill to medium-high and place the fish on it. Close the cover. the refrigerator. After about two minutes, rotate the fish 90 degrees (do not flip). This gives the steak those appetizing cross-hatched grill marks. For the fish After another two minutes, flip the fish. Repeat the two min- 4 red snapper filets 2 tablespoons butter or canola oil ute/rotate process on the second side. For the final minute of Sprinkle of salt and pepper cooking, spread a generous schmear of the seasoned butter on the top of each steak and allow it to melt. Remove it from the grill and serve immediately. Heat your oven to 400 degrees. Tuna: Keri White; snapper: PicturePartners/Thinkstock.com; taco: Keri White 4 APRIL 12, 2018 IN GOOD TASTE JEWISHEXPONENT.COM In Good Taste SPRING Place the fish in a large baking dish and daub it with butter or brush it with oil, and sprinkle it with salt and pepper. Roast the fish in the oven for about 12 minutes until just about cooked through. Drizzle the sauce over the fish; you will need about 2 table- spoons per filet. Cook for another minute or two until the sauce melts over the fish. Serve immediately. HADDOCK TACOS Over Memorial Day weekend, we hosted a crowd at the beach. We wanted to take advantage of the proximity of fresh, local fish, and we also wanted something that would feed and please the crowd. This dish fit the bill. Serves four 1 pound haddock, cut in strips ½ cup corn meal ½ cup panko bread crumbs ¼ teaspoon salt Generous sprinkle of fresh ground pepper Dash cayenne pepper Dash cumin powder Fixings for tacos Tortillas, salsas, sour cream, slaw, guacamole, etc. In a shallow bowl, mix the corn meal, panko and seasonings. Heat your oven to 375 degrees. Dredge the pieces of haddock in the mixture, coating all sides. Place the coated haddock on an oiled baking sheet. Bake the fish in the oven until cooked through and lightly brown, approximately 20 minutes. Serve the fish with desired fixings. ● RESERVE THE PERFECT LOT, IN A PERFECTLY LOCATED SPOT. Rydal Waters is a maintenance-free cottage expansion of the renowned Rydal Park Life Plan Community. Boasting a clubhouse with cocktail lounge and fitness center, as well as a pool and dog park, Rydal Waters will set the standard for elegant, fun and carefree living. Call 215-814-0355 to learn more or arrange a personal tour. Sales Office: 1515 The Fairway, Rydal, PA 19046 • ExploreRydalWaters.org JEWISHEXPONENT.COM IN GOOD TASTE APRIL 12, 2018 5 The Best Recipes of SUMMER P-P-Pesto sliced tomato, a schmear of pesto, a slice of fresh mozzarella cheese, and continue for two more layers. If they topple, fear not, they are still delicious. And if you really want them to stack, you can secure them with a toothpick. JULY 27, 2017 KERI WHITE | JE FOOD COLUMNIST PESTO IS ONE of those quint- essential summer foods. Its featured ingredi- ent, basil, is in full bloom this time of year, and the no-cook nature of the dish is a great option for hot summer nights. Tradi- tional basil pesto is unan- imously loved in my house; even my carb-avoidant hus- band will relax his strictures to delve into a tempting plate of fettuccine pesto. The word “pesto” comes from the Ital- ian word “pestare,” which means to crush or pound. It is traditionally made by hand in a mortar and pestle (note the same root word). I use a food processor, but I certainly applaud anyone who wants to try the authentic method. I’m a fan of riffing on the traditional, and if the innovation yields a health, f lavor or textural benefit, all the better. Last year, I played with avocados in the pesto, and it worked well. The recipe below differs from the original version with the addition of cooked green peas. This reduces the amount of oil and cheese used in the dish so it cuts the fat, and brings a creamier texture to the sauce. The basil and garlic f lavor is a bit more subtle, but there is still plenty going on here. This makes enough for a pound of fresh pasta with some left- over. The good news: Pesto freezes beauti- fully, and there are countless uses for it aside from a pas- ta topping. Consider these options: ❏ Ditch the butter and offer pesto as an accompa- niment to fresh bread. ❏ ❏ Make pesto salad dressing; use one part pesto, one part olive oil and a splash of balsamic vinegar. ❏ Mix pesto into tuna or chicken salad. ❏ Use it to top pizza in lieu of marinara sauce. ❏ Substitute it for mayo or mus- tard on a sandwich. ❏ Serve it as a condiment with a cheese plate. ❏ Drizzle it over grilled fish or veggies. ❏ Make the quickest appetizer ever: Place a block of cream cheese on a plate, cover it with pesto and serve with crostini or crackers. ● Make “Caprese Towers.” Layer a Basil: Keri White; Pesto: alisafarov; Pesto Pizza: nata_vkusidey/Thinkstock.com 6 APRIL 12, 2018 IN GOOD TASTE JEWISHEXPONENT.COM In Good Taste SUMMER P-P-PESTO PASTA (PEA PISTACHIO PESTO) 3 cups fresh basil leaves, rinsed 4 cloves garlic 1 cup green peas, cooked, with ¼ cup cooking liquid ½ cup olive oil ½ cup Parmesan cheese 2 tablespoons shelled, roasted, salted pistachios Sprinkle of red pepper fl akes Salt to taste 1 pound fresh pasta PLACE ALL INGREDIENTS except for the pasta in a food processor, and puree until smooth. Cook the pasta according to package directions until al dente. Before draining, reserve ¼ cup cooking water. Drain the pasta well, pour it into a bowl, and add ¾ cup of the pesto to the pasta. Add the pasta water, a little at a time, to help loosen the sauce and spread it over the pasta. Serve immediately. ● Pea pistachio pesto pasta: nata_vkusidey/Thinkstock.com The Smartest Investment You Will Ever Make Goldsteins’ Rosenberg’s Raphael-Sacks inc . Providing funeral counseling and pre-need arrangements. P hiladelPhia c haPel 215-927-5800 1-800-622-6410 For hearing impaired: 267-331-4243 Carl Goldstein, Supervisor 6410 N. Broad Street Philadelphia, PA 19126 S uburban n orth c haPel Bruce Goldstein, Supervisor 310 2nd Street Pike Southampton, PA 18966 (Sorenson VP) r oth -G oldSteinS ’ M eMorial c haPel Jason S. Goldstein • Mgr. Lic. No. 4633 Pacific & New Hampshire Avenues Atlantic City, NJ 08401 Southern New Jersey Chapels Available www.GoldsteinsFuneral.com Pre-arrangements are a gift to your family JEWISHEXPONENT.COM IN GOOD TASTE APRIL 12, 2018 7 SUMMER In Good Taste Farro: The Miracle Grain AUGUST 10, 2017 LINDA MOREL | JE FOOD COLUMNIST AN ANCIENT GRAIN, farro has become wildly popular in recent years. Farro originated in the Fertile Crescent, where it has been found in the tombs of Egyptian kings and was perhaps fed to Roman legions. Italians have eaten farro for centuries. Why are American suddenly interested in farro? With the continuing love affair with Italian food, farro was the natural progression after risotto and polenta. With nutty flavor and a chewy texture, farro is just plain delicious. Farro is derived from three types of hulled wheat: spelt, emmer and einkorn. Packing a healthy punch, it is high in pro- tein and fiber and beats out brown and white rice in terms of nutrition. It contains calcium, iron, magnesium, niacin and zinc. Sold dry like rice, farro resembles barley in appearance after it is cooked. Less finicky to pre- pare than rice, farro is versatile. It is lively in salads but can also withstand heat without falling apart, so it’s great in soups and stews. It makes a spunky risotto and is a sophisticated side dish. At breakfast, it’s the new oatmeal. Try serving sunny side up fried eggs over farro. It mixes well with runny yolks. More nutritious than pasta, farro com- plements tomato sauce, with or without meatballs. Once you start making farro, there’s no end to the ways you’ll enjoy it. BASIC FARRO | PAREVE Yield: one cup; serves two ½ cup raw farro Water for rinsing, plus 1 cup Pinch of salt In a colander, rinse the farro under cold water. Reserve. Pour one cup of water into a medium-sized saucepan. Add the salt. Cover the saucepan and bring the water to a boil on a high flame. Add the farro. Stir it and cover the pot. Reduce the flame to medium-low. The water should be at a low simmer. After 15 minutes of simmering, remove the saucepan from the flame and keep it covered for five minutes. Add two tablespoons of water or more if there is hardly any water in the saucepan. Cover the saucepan and simmer on low for another five to 10 minutes, or until the water is absorbed. The farro should be crunchy but not hard inside. If it is not done, add a tablespoon or two of water, cover the pot and continue simmering. FARRO FOR BREAKFAST | PAREVE OR DAIRY Serves two ½ cup raw farro Water for rinsing, plus 1 cup Pinch of salt ½ inch piece of ginger root, skinned and chopped fine Accompaniments: Maple syrup for drizzling Any kind of berries 1-2 tablespoons plain Greek yogurt Rinse the farro under cold water. Reserve. Pour one cup of water into a medium-sized saucepan with the salt and ginger. Cover the saucepan and bring water to a boil, following the Basic Farro directions. When the farro is ready, spoon it into two cereal bowls. Drizzle the maple syrup on top. Add berries or Greek yogurt, if using. Serve immediately. FARRO SALAD | PAREVE Serves six to eight 1 small zucchini, diced 1 cup cherry tomatoes, cut in half 1 bunch of scallions, sliced thin 2 tablespoons red pepper, diced fine 4 tablespoons raisins ⅛ cup olive oil ⅛ cup red wine vinegar ¼ teaspoon garlic powder, or more if desired Kosher salt to taste Follow the Basic Farro recipe. Let the cooked farro come to room temperature. The recipe can be made to this point, stored in a container and refrigerated three days in advance. Place the farro in a large mixing bowl, along with the remaining ingredients. Stir the ingredients until well combined. Serve immediately, or cover and refrigerate. If refrigerated, bring to room temperature before serving and stir again. Raw ferro: PicturePartners; farro salad: AlessandraRC; farro/grain: ikuvshinov/Thinkstock 8 APRIL 12, 2018 IN GOOD TASTE JEWISHEXPONENT.COM SUMMER “ ” It’s a huge relief to know that mom is in a safe, caring place. I no longer worry if mom doesn’t answer the phone or doesn’t return my call right away. In fact, it’s become nearly impossible to get a hold of her because she’s taking advantage of everything The Hearth has to offer. Anne Rosenberg FARRO RISOTTO WITH MUSHROOMS | PAREVE OR DAIRY Serves four 10 ounces of mushrooms (white, crimini, chanterelle, shitake or a combination is best) 3 tablespoons olive oil, or more if needed 4 cloves of garlic, chopped fine Kosher salt to taste Optional topping: grated Parmesan cheese Rinse the mushrooms under cold water and remove all dirt. Drain them well on paper towels, coarsely dice and reserve. In a medium-size saucepan, heat the olive oil on a medium flame. Add the garlic and sauté until it is sweating and fragrant, about two minutes. Add the mushrooms and sprin- kle with salt. Sauté until the mushrooms wilt, about five minutes. Drizzle in more oil if the mushrooms are dry and beginning to stick. Into the saucepan with mushrooms, add the ingredients and follow the directions for Basic Farro. Check as the farro simmers to make sure there is enough salt. Cook until the farro is ready. Place the farro in a serv- ing bowl and serve immediately. Generously sprinkle with Parmesan cheese, if using. l Anne Rosenberg’s mom, Grace, is never in her apartment because it’s impossible to get enough of the engaging leisure opportunities and superior amenities that distinguish life at The Hearth of Drexel. Grace especially appreciates the caring staff who foster an environment that feels as comfortable as family. Come visit The Hearth to learn more about the distinctive lifestyle and options we offer. Call 1-877-205-9428 or visit www.TheHearthAtDrexel.org/care to schedule a personal tour or to obtain additional information. Assisted Living • Memory Care • Respite Care www.TheHearthAtDrexel.org 238 Belmont Ave. | Bala Cynwyd, PA 19004 JEWISHEXPONENT.COM IN GOOD TASTE APRIL 12, 2018 9 The Best Recipes of FALL Ginger-rifi c Flavors for Fall GINGER MEUSLI Serves one NOVEMBER 23, 2017 KERI WHITE | JE FOOD COLUMNIST I’VE BEEN PLAYING AROUND a lot with ginger these days. Th is spicy root gives an energetic kick to food and has many health-giving properties. But fi rst, some basic facts. Although it is normally referred to as a root, the portion of the plant we eat is actually the stem or rhi- zome. Originally cultivated in Southern Asia, ginger is a key ingre- dient in Chinese, Indian, Japanese, Malaysian and other Asian cuisines. Over time, the plant spread west, moving into Africa and the Caribbean, where ginger remains a popular fl avor in a variety of foods, as well as an herbal remedy for numerous ailments. Ginger is purported to boost bone health, strengthen the immune system, reduce arthritis, calm the digestive system, reduce menstrual disorders, and help with cold and fl u symptoms. Be that as it may, ginger also happens to be delicious, and I’ve been enjoying it with breakfast, lunch, dinner and snacks. Here are a few tasty preparations to integrate this fl avorful rhizome into your diet. U.S.A. POOLS Custom Swimming Pools ⅓ cup old-fashioned rolled oats (not instant) ¼ cup chopped apple A scant handful of unsalted, raw almonds A scant handful of raisins 1 tablespoon pure maple syrup Generous sprinkle of cinnamon ½ teaspoon grated fresh ginger (or more to taste — a little goes a long way) ½ cup skim milk THE LEADING POOL BUILDER AND SERVICE DOWN THE SHORE Now providing weekly maintenance in ~ family owned and operated since 1989~ LONGPORT • MARGATE • VENTNOR Design ◆ Build ◆ Service CALL US TODAY! 3101 DUNE DRIVE 609-368-1900 • USAPOOLSLLC@COMCAST.NET visit our website to see more of our creative designs www.usapoolsnj.com 10 Th e beauty of this dish is that you can totally customize it to your taste. Serve it warm on a chilly morning or cold if that suits your mood. Swap ingredients according to your preference and your pantry. And double, triple and quadruple it according to the crowd around your breakfast table. It can be made ahead, but the oats will become mushy as they absorb the liquid. If this texture is an issue, you can assemble the dry ingredients ahead of time and add the liquid immediately before serving. Th is version is my basic go-to, but the possibilities are nearly endless; see suggested variations below. APRIL 12, 2018 TO FIND OUT ABOUT: • Our TWICE a week pool maintenance (at no extra charge) • Sign up for a maintenance contract by April 30th and receive a 10% DISCOUNT • New pool installations as well as renovations to make your tired pool look like new again Join our growing list of (over 600) satisfied service customers TODAY! IN GOOD TASTE JEWISHEXPONENT.COM In Good Taste FALL Mix all ingredients and enjoy. Variations: Use honey, molasses or agave to sweeten in place of the syrup. Use plain yogurt, nut, soy or coconut milk instead of the skim milk. Swap the almonds for another nut, the raisins for another dried fruit — sour cherries are one of my favorites. Sprin- kle generously with shredded, unsweetened coconut. Add any fresh fruit desired such as bananas, pears or berries. Omit the cinnamon and use nutmeg, cardamom or ground cloves. GINGER-ROASTED ROOT VEGETABLES Serves four to six As autumn’s harvest appears in markets across the region, root veggies take center stage. I am a fan of roasting them; their natural sweetness emerges, and their velvety texture is just wonderful. Ginger adds a GINGER SNAPS unique kick of spice without being overly dominant. If you have any left, Makes two to three dozen cookies, depending on size these are delightful cut up and tossed into a green salad the next day. These ginger snaps are a family-friendly crowd pleaser. They are simple, so young children can certainly help make them, and 3 small sweet potatoes, peeled and cut into 1-inch pieces the relatively mild ginger flavor won’t bother more timid palates. 4-6 parsnips, ends trimmed, cut in 1-inch pieces Being pareve, they are also easy to serve at any time. 2 tablespoons olive oil 1 tablespoon grated ginger Salt and pepper to taste Heat your oven to 400 degrees. In a large baking dish, toss all the ingredients. Roast in the oven for about 35 minutes, stirring occasionally, until the vegetables are soft and beginning to brown. Serve warm or at room temperature. ¾ cup shortening 1 cup brown sugar ¼ cup molasses 1 egg 2¼ cups sifted flour 2 teaspoons baking soda ½ teaspoon salt See Ginger, Page 12 Cookies: bhofack2; ginger: fortyforks; root vegetables: Magone/Thinkstock Fast, Effi cient Service at ½ the Price of Home Centers & Shop-at-Home Services ring featu Luxurious Carpet by Kane™ MADE IN ISRAEL Vast variety of colors and textures starting at $9 sq ft. – INSTALLED FREE S ESTIMATE Your One-Stop Shop For All Your Flooring Needs Exclusive 10 Year Warranty on All Installations The Wood & Laminate Floor Experts • Family Business Since 1984 Shop Our Showroom 1334 Easton Rd., Abington, PA or Shop-at-Home 215-657-1880 • www.specialtyfl oors.net JEWISHEXPONENT.COM IN GOOD TASTE APRIL 12, 2018 11 FALL Ginger Continued from Page 11 In Good Taste An Apple (or 10) a Day… OCTOBER 19, 2017 1 teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon ground cloves Approximately ½ cup white sugar for coating dough Heat your oven to 375 degrees. Cream together the shortening, brown sugar, molasses and egg. In a separate bowl, mix the remaining ingredients, and then gradually pour them into the wet mixture and blend well. Using two teaspoons, form the balls with dough and roll them in sugar. Place the dough balls on a parch- ment-lined cookie sheet, and bake nine to 11 minutes until done. GINGER-TINI Makes one drink Ginger-infused vodka is pretty fabulous. But if you are not a fan of ginger, just use regular vodka and shake up the refreshing beverage. You’ll be glad you did. 2 ounces ginger-infused vodka (recipe follows) 2 ounces fresh-squeezed lemon juice 1 ounce simple syrup (recipe follows) 3 basil leaves Muddle the basil leaves in the bot- tom of a cocktail shaker. Add the vodka and lemon juice and muddle again. Add the ice and simple syrup; shake well and strain into a martini glass. For ginger-infused vodka: Chop 4 tablespoons of fresh ginger. Add to 2 cups of high-quality vodka. Allow the ginger to soak for sev- eral hours. Strain and enjoy. For simple syrup: Mix ½ cup sugar and ½ cup water. Heat in a small saucepan until melted. Cool and use as desired. For more cocktails, see jewishexponent.com/ category/lifestyle/philacatessen/. KERI WHITE | JE FOOD COLUMNIST MY HUSBAND AND son recently reprised their annual fall ritual: apple picking at Highland Orchards near West Chester, and lunch afterward at Victory Brewpub. In addition to the dishes detailed below, I have stuffed a roasted chicken cavity with a halved apple; it infused a lovely sweetness and moisture to the meat. I have yet to try it with beef stew and/or pot roast, but research indicates that the addition of quartered, cored apples adds a unique and autumnal flavor to braised beef. APPLE SLAW Serves six to eight I am a fan of slaw; it adds a healthy crunch to just about everything, and this version offers a seasonal tang. The addition of apples and cider vinegar gives a sweet/sour offbeat twist on the classic, and substituting yogurt for the more traditional mayo boosts the nutritional quotient. This dish is best made a day ahead to allow all the flavors to meld. ½ head cabbage, shredded ½ onion, finely chopped 2 carrots, shredded 2 tart apples, shredded 2 tablespoons apple cider vinegar 1 tablespoon honey ¼ cup plain yogurt ½ teaspoon salt Fresh ground pepper to taste Heat your oven to 350 degrees. Mix all the ingredients on low until the dough forms into crumbly bits about the size of peas. Press the dough into the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom. Prick all over with a fork. Bake for about 15 minutes and remove it from the oven. Make the custard: 3 eggs ¾ cup sugar 1½ sticks butter 1 teaspoon vanilla ⅓ cup flour ¼ teaspoon salt In a medium bowl, whisk the eggs and sugar. Set aside. Melt the butter in a medi- um saucepan on medium heat. Add vanil- la and cook it until the butter foams and then browns (do not burn). This takes about five minutes. Cool the butter for about 10 minutes. Whisk the cooled butter into the egg mix- ture, then add the flour and salt. Assemble and bake the tart: 3 apples, peeled, cored and sliced Line the tart shell with apples. Pour the custard filling over the apples. Bake the tart at 350 degrees for about 50 minutes until the apples are golden brown and the filling is puffed. Cool the tart for about two hours, remove In a large bowl, toss the shredded apples it from the pan and serve it with fresh in the vinegar. Add the remaining ingredi- whipped cream or vanilla ice cream. l ents and mix well. Refrigerate for several hours or overnight to optimize flavor. APPLE CUSTARD TART Serves eight This tart requires several steps, but is not difficult. Pastry dough is like kryptonite is to Superman, but I don’t object to a simple dough that can be pressed into a pan, so this worked for me. First, make the crust: 2 sticks butter, softened 1 cup sugar 2¼ cups flour Apples: Purestock; tart: Katharina Rau/Thinkstock 12 APRIL 12, 2018 IN GOOD TASTE JEWISHEXPONENT.COM The Best Recipes of WINTER Show Stealing Sides JANUARY 19, 2017 • KERI WHITE | JE FOOD COLUMNIST GONE ARE THE days when dinner meant a slab of meat accompa- 1 large head caulifl ower Olive oil to coat pan and brush over nied by some boiled vegetables. Vegetables are taking center stage, caulifl ower (approximately ⅓ cup) and oft entimes the sides are more interesting than the protein. Salt and pepper Th is time of year, the fresh vegetable selection can be a bit ¾ cup homemade toasted breadcrumbs bleak. It’s much better to eat vegetables that are in season — which now means things like cabbage, Brussels sprouts, carrots and caulifl ower. Heat your oven to 375 degrees. Slice the In an eff ort to jazz up my side dishes and reduce our red meat caulifl ower vertically into saucer-sized slabs intake, I’ve developed some vegetable recipes that showcase win- or “steaks.” ter’s bounty and are, though simple, quite delicious. Place the steaks in a large baking dish that is lightly brushed with oil, and brush oil over CAULIFLOWER “STEAKS” the tops of the steaks. Sprinkle with salt and pepper. (You may WITH CRISPY BREADCRUMBS need two baking dishes.) Even people who claim to hate caulifl ower may give this an “A.” Roast the caulifl ower for about 40 minutes until soft ened and Th e crunch of the breadcrumbs, coupled with the slight sweetness beginning to brown. Remove it from the oven, sprinkle it with the of the caulifl ower as it begins to caramelize through the roasting toasted breadcrumbs and return it to the oven for about fi ve minutes. process, make it unique and toothsome. Serves four generously See Sides, Page 14 Thinkstock images above: cabbage: fl ySnow; Brussels sprouts: Elenathewise; caulifl ower: ilietus; carrots: Maksym Narodenko; caulifl ower steaks: Keri White GIVE GIFTS OF ISRAEL BONDS F O R AL L C EL EB R ATO RY O C C A S I O N S Mazel Tov BONDS STARTING AT $100 eMitzvah* BONDS STARTING AT $36 INVEST IN ISRAEL BONDS ISRAELBONDS.COM Development Corporation for Israel Harold F. Marcus, Executive Director Sharon Richman and Susan Schiffrin, Registered Representatives 1500 Walnut St., Suite 1302 • Philadelphia, PA 19102 philadelphia@israelbonds.com • 215.545.8380 • 800.752.5671 JEWISHEXPONENT.COM *Available only online. This is not an offering, which can be made only by prospectus. Read the prospectus carefully before investing to fully evaluate the risks associated with investing in Israel bonds. Issues subject to availability. Member FINRA. IN GOOD TASTE APRIL 12, 2018 13 WINTER In Good Taste Sides EAT, DRINK AND BE MERRY THROW A JOYOUS PURIM PARTY Continued from Page 13 MARCH 9, 2017 | LINDA MOREL BROWN BUTTER BALSAMIC CABBAGE AND BRUSSELS SPROUTS If you are being particularly virtuous, you can omit the brown balsamic butter and enjoy the sauteed veggie combo. 1 2 2 1 ½ ½ 2 head red cabbage pints Brussels sprouts tablespoons canola oil teaspoon salt teaspoon pepper stick butter tablespoons balsamic vinegar Slice the cabbage, remove the stems from the Brussels sprouts and cut them in half. In a large skillet, heat the oil over medium, then add the salt and pepper and vegetables. Stir frequently, turning over, and saute until done, about 12 minutes. While the vegetables cook, place the butter in a small skillet and cook over medium heat until it browns. Th e butter will foam and eventually begin to brown. You know it is done when it emits a nutty aroma, turns a light brown color and there are small, granular bits in the bottom of the pan. When done, add the balsamic vinegar and stir. Toss the brown balsamic butter over the cooked cabbage and sprouts and serve. Serves eight CARROTS IN THEIR OWN SYRUP I overheard a fellow guest at a holiday party describing this technique for cooking carrots. Intrigued, I gave it a shot, and it is now in the rotation. It is a much healthier version of honeyed carrots because it doesn’t involve any added sweetener. 1 bunch carrots 1 inch piece of lemon zest ½ teaspoon salt ¼ teaspoon pepper Fresh parsley to garnish, if desired Cut the carrots into thick coins. Place the carrots in a saucepan with the lemon zest, salt and pepper, and add just enough water to cover. Bring the water to a boil, cover and simmer for eight minutes until the carrots are tender but not mushy. Drain the carrots. Reserve the liquid and return it to the pan. Turn up the heat, and boil the liquid to reduce it; it should cook down to about ⅓ cup. Th is will take about 15 minutes. Pour the reduction syrup over the carrots, sprinkle with chopped parsley and serve hot, at room temperature or chilled as a salad. Serves four ● PURIM IS A busy holiday: It starts with an evening reading of the Megillah of Esther, followed by a morning reading of this story whose plot rivals the pace of a thriller. Th ere’s a brave and beau- tiful heroine, a clever uncle, a despotic king and a villain who plotted to annihilate the Jews but gets hung by his own wicked plans. Portions of sweets and treats are exchanged among loved ones. Finally comes the highlight of any Jewish holiday — a delicious meal. But unlike most celebrations, where dining occurs at night, the Seudat Purim, the requisite feast, is a luncheon, oft en lingering until evening. Th e idea of a midday celebration is credited to the fourth-century scholar Rava, who thought a lavish lunch would prevent Purim from becoming a reg- ular workday. Bearing out Rava’s worst fears, this meal now passes under the radar screen. It is mostly observant Jews who host Seudat Purims. However, with Purim falling on March 12, a Sunday, there is an opportunity for this celebra- tion to reach a wider audience. Seudat Purim foods are seasoned with symbol- ism. With no access to kosher food at the court of King Achashverosh, Queen Esther ate seeds, nuts and possibly chickpeas, which are stirred into reci- pes. As turkeys are stupid animals and the king was foolish, turkey is oft en on the menu. Many families bake an especially long braided challah, symbolizing the rope used to hang Haman. Th e most famous Purim dessert is hamantaschen, because its triangular shape mirrors Haman’s three-sided hat. Many pastries are also studded with poppy seeds. To express the joy of survival, of good triumph- ing over evil, serving cocktails and wine is not only suggested but encouraged. Liquor is drizzled into cooking, too. Among all Jewish celebrations, a Seudat Purim calls for blissful revelry, noisemak- ers and fun. Brussels and cabbage: Keri White; martini: cullenphotos; cosmopolitan: artJazz; lemon twist above: onairjiw, akirk/Thinkstock.com 14 APRIL 12, 2018 IN GOOD TASTE JEWISHEXPONENT.COM In Good Taste WINTER MORDECHAI MARTINIS | PAREVE CHICKPEAS, TOMATOES AND ZUCCHINI | PAREVE Needed: six martini glasses, white wine glasses or tumblers ¼ cup sliced almonds 15.5 -ounce can of chickpeas 3 tablespoons olive oil 1 large onion, diced 3 garlic cloves, minced 1 zucchini, diced 5 Italian plum tomatoes, diced Kosher salt to taste ⅛ cup dry white wine, such as pinot grigio or sauvignon blanc ¼ teaspoon dried basil, crushed Accompaniment: rice for 6 servings 1 lemon 2¼ cups vodka ¾ cup dry vermouth Ice cubes, a dozen or more With a small, sharp knife, cut off six pieces of lemon rind. With your fi ngers, twist each one. Place them on a small plate and reserve. Pour the vodka, vermouth and a generous amount of ice cubes into a pitcher. Stir the ice cubes through the vodka mix- ture until cooled, about 30 seconds. Pour the vodka mixture through a strainer and into the martini glasses. Discard the ice cubes. Drop a lemon twist in each glass and serve immediately. Heat your oven to 350 degrees. Spread the almonds evenly on a Serves six roasting pan. Roast for two minutes, or until the almonds become fragrant. But watch them constantly, as almonds burn easily. Cool QUEEN ESTHER COSMOPOLITANS | PAREVE to room temperature and reserve. Needed: six martini glasses, In a colander, rinse the chickpeas under cold water. Reserve. white wine glasses or tumblers In a large pot, briefl y heat the oil on a medium fl ame until warm. Add the onion and garlic and sauté until fragrant, about two minutes. ¼ cup fresh lime juice from 1 or 2 limes Add the zucchini and sauté until wilting, about two minutes. 1½ cups vodka Th en add the tomatoes and sprinkle with salt. Sauté until toma- ¾ cup orange liqueur toes begin to give off sauce. 1½ cups pomegranate juice Meanwhile, prepare the rice according to package directions. Ice cubes, a dozen or more Add the chickpeas, wine and basil to the zucchini mixture. Stir to combine. Cover the pot and reduce the fl ame to low. Simmer Pour the lime juice into a pitcher. Add for 20 minutes until the zucchini is soft and the tomatoes the vodka, orange liqueur, pomegranate have released sauce. juice and a generous amount of ice cubes. Move to an attractive bowl. Sprinkle with the almonds. Serve Stir the ice cubes through the vodka mixture until cooled, about 30 immediately with rice. seconds. Pour the vodka mixture through a strainer and into the Serves six to eight martini glasses. Discard the ice cubes. Serve immediately. Serves six LEMON POPPY SEED CAKE | PAREVE Equipment: 8-inch round spring-form pan WINE-DRIZZLED TURKEY BREASTS | MEAT Equipment: roasting pan and rack Nonstick vegetable spray ½ turkey breast (1 piece) about 2½ pounds ¼ cup dry white wine, such as sauvignon blanc or pinot grigio ⅛ teaspoon garlic powder Kosher salt to taste Paprika for dusting Set an oven rack one rung below the center of the oven. Spray a roasting pan and rack with nonstick vegetable spray. Preheat your oven to 350 degrees. Rinse the turkey under cold water. Pat dry with paper towels. Place the turkey breast skin side down on the roasting pan rack. Drizzle half of the wine on the turkey. Sprinkle on half of the garlic powder, kosher salt and paprika. Turn the turkey over and place it on the rack, skin side up. Drizzle with the remaining wine. Sprin- kle on the remaining garlic powder, salt and paprika. Place the turkey in the oven and roast it for 50 to 60 minutes, or until the juices run clear when pierced with a knife in the thickest part of the meat. Let it rest for 10 minutes. Slice thin and serve immediately. Serves six Nonstick vegetable spray ½ cup margarine ½ cup sugar 1 generous teaspoon lemon zest Pinch of salt ⅛ teaspoon cardamom ¾ cup fl our 1 egg, hand beaten in a small bowl ¼ teaspoon vanilla ⅛ teaspoon poppy seeds Optional accompaniment: raspberry or strawberry sorbet Preheat your oven to 400 degrees. Coat the spring-form pan with nonstick spray. Place the margarine, sugar, lemon zest and salt in a large mixing bowl. With an electric beater, beat until the ingredients are well combined. Add the cardamom, fl our, egg and vanilla and beat again. On a low speed, blend in the poppy seeds. Spread the batter evenly in the prepared pan. Bake for 20 min- utes, or until the cake is browning on the edges and a cake tester or toothpick inserted in the center comes out clean. Cool to room temperature and serve with a berry sorbet, if using. Serves six ● Cosmopolitan: artJazz; turkey: evgenyb; chickpeas, tomatoes, zucchini: IriGri8; poppyseed cake: mg7 JEWISHEXPONENT.COM IN GOOD TASTE APRIL 12, 2018 15 GIVING. INCLUSION. TRADITION. Jewish Federation of Greater Philadelphia is the region’s only organization that mobilizes individuals to care for, convene and enrich our local and global Jewish community. Carry the Light jewishphilly.org 16 APRIL 12, 2018 IN GOOD TASTE JEWISHEXPONENT.COM