USA $6.99 CAN $9.99 / UK £6 SA R90 / ISR 25₪
HOW TO MAKE AN OLD FASHIONED COCKTAIL
RECIPE 1
RECIPE 2
INGREDIENTS •
2 oz Bourbon or Rye Whiskey
•
3 Dashes Aromatic Bitters
•
1/4 oz Simple Syrup
•
Garnish: Orange Peel
TOOLS •
Mixing Glass
•
Bar Spoon
•
Jigger
•
Julep Strainer
JU ST PO UR
DIRECTIONS Add the whiskey, aromatic bitters and simple syrup to the mixing glass and fill with ice. Stir for 30 seconds and strain into a rocks glass over ice. Garnish with an orange peel expressed over the glass.
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PIR T S IT
A COCKTAIL IN A BOTTLE. Handcrafted in small batches, the Dead Drop Old Fashioned brings together traditional bourbon whiskey, rich demerara sugar and aromatic bitters to create a delicious, no hassle Old Fashioned cocktail. Simply pour over ice and enjoy.
AVAILABLE AT YOUR LOCAL KOSHER LIQUOR STORE | PROUDLY PRODUCED & BOTTLED IN THORNTON, IL | @DEADDROP_SPIRITS | THORNTONDISTILLING.COM
HEART.WORKS
g n i l k r a p S y o j En n o i t c e f Per WATCH THIS SCENE COME TO LIFE
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Taste Tuscanini. Know Italy.
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MATCHA 10
EDITOR’S LETTER
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ESSENTIALS Non-dairy creamers
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COOKBOOK Books to build your cocktail knowledge
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TREND The newest in drinks
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COCKTAILS
THE HANDBOOK
HEALTH Water: What is the difference?
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COCKTAILS The handbook
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L’CHAIM Champagne
100 BACK POCKET Cooking with alcohol 104 PROFILE Featured kosher mixologists 107 RESTAURANT CHRONICLES Shops known for drinks 112 THE OTHER SIDE OF THE CORK
116
SOMETHING SWEET
BOOZY BABKA
120 RECIPE INDEX 122 LAST BITE Bloody Mary Salmon
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EDITOR'S LETTER
THE DRINKS ISSUE
Drunk in Love (feat. Fleishigs)* GROWING UP in the Crown Heights neighborhood of Brooklyn, NY (aka Chabad World Headquarters) meant that there was always an excuse for a l’chaim (a toast to life). Whether it was a farbrengen (a gathering in Yiddish), an engagement party, Bar Mitzvah, wedding, bris or kiddush, celebrations were plentiful and a shot of vodka or cup of wine always accompanied those festivities. Making a l’chaim or a blessing over wine is a big part of Jewish culture. Before celebrating and feasting on our weekly Shabbos meals, we begin by making kiddush, a blessing over a cup of wine. To signal the end of Shabbos, we make havdalah, another blessing over wine to signal the separation of Shabbos and weekdays. At Fleishigs Magazine, we are all about celebrating happy occasions through food, but we never dedicated an issue to drinks and drinks alone. In fact, this type of issue has never been done before, which is what we are all about here at Fleishigs. Doing this issue took us all out of our comfort zones and that is usually the best place to be to produce exciting, revolutionary and impactful content. I couldn't be happier with the results. Another goal of the issue was to accomplish that tricky balance between alcoholic and non-alcoholic beverages to ensure that there really is something for everyone and every occasion. Balance can not be stressed enough when it comes to drinking. Even in Crown Heights, with all the spiritual gatherings on the regular, the Lubavitcher Rebbe, of blessed memory, always stressed the importance of drinking
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responsibly and limiting alcohol consumption, which is something I'd like to emphasize as well — drinking alcohol from a spiritual perspective can bring people together, increase joy and connection to God. Every occasion is worth celebrating and this issue is all about celebrating life and the many happy occasions that come along with it. We were joined by master mixologist Jake Niman, who provided an entire handbook on everything you need to know about cocktails, from basic recipes and customization options to essential tools and ingredients. Champagne is the most celebratory wine of them all, so our resident wine connoisseur Gabriel Geller highlighted five varieties that I used to create bubbly recipes perfect for a crowd. Beyond alcohol, this issue is packed with the latest drink trends. The most time consuming (albeit fun) recipe to develop was bubble tea, one of the biggest drink trends that has yet to fully hit the kosher market, so we decided to bring the trend to you. If you are looking for something less time consuming, try matcha, cold brew or a smoothie bowl topped with a chocolate shell. Talk about having fun in the kitchen! When we decided to make a drinks issue, we went all in exclusively with drinks, but a few food recipes snuck their way in — I couldn’t help it! From cooking with alcohol to baking with it, you won’t go hungry with these recipes that put the boozy stuff at the unexpected forefront. Looking forward to many more reasons to celebrate! Bitayavon and l’chaim,
Shifra
EDITOR IN CHIEF Shifra Klein CHIEF OPERATING OFFICER Shlomo Klein EDITOR Elisheva Taitz COPY EDITOR Chana Z. Weiss ART DIRECTOR Naftoli Mann DESIGN & MARKETING Mann Sales Co. PHOTOGRAPHER Schneur Menaker FOOD STYLIST Shifra Klein KITCHEN ASSISTANT Claudia Hopkins CREATIVE WRITER Yudi Lewis TEST KITCHEN SPONSOR Gourmet Glatt TILES www.tilebar.com DISTRIBUTOR Distribution Express distributionexpress1@gmail.com
www.fleishigs.com Comments & Questions: Hello@fleishigs.com Advertising & Partnerships: Shlomo@fleishigs.com All rights reserved. Reproduction in whole or in part in any form without prior written permission from the publisher is prohibited. Fleishigs Magazine assumes no responsibility for content or kashrut of articles and advertisements in the magazine or for the content of books. Fleishigs Magazine is not responsible for typographical errors. One sec. Hol' up. You know it seems the more we talk about it, it only makes it worse to live without it. But let's talk about it. Oh, wouldn't it be nice if I got some feedback? (@naftolimann on Insta). Last issue all I got was someone informing me that they watched all three seasons of The Boys based on my "recommendation." So, imagine how the world could be, so very fine. Me and you and you and me. So happy together. This issue was designed to the hearfelt sounds of The Beach Boys, The Steve Miller Band, Enrique Iglesias and It's Britney "cough." Visual Stimuli: Honestly nothing, I started The Gray Man, but haven't finished it yet, same with whatever convoluted season Westworld is up to. Book(s): I don't remember, and it's too hot to even try remembering. Shoin.
TRIED ONE OF OUR RECIPES? LET US KNOW! Hello@fleishigs.com Instagram/twitter: @fleishigsmag Facebook: fleishigsmagazine www.fleishigs.com
Non-Dairy Creamers By: Elisheva Taitz
Move over, black coffee! Coffee culture is no joke and plant-based milks are sweeping the market. We assessed many non-dairy creamers (for obvious reasons!) and narrowed down our favorites, all of which can be used in both hot and iced coffee. CALIFIA FARMS HAZELNUT ALMOND MILK CREAMER This sweetened dairy-free creamer stirs wonderfully into coffee, offering a creamy texture. The nutty flavor from the almond and hazelnut creates a coffee house-style cup of Joe. Certified kosher by OU
CALIFIA FARMS ORIGINAL BETTER HALF CREAMER Half almond milk and half coconut cream, this option is thicker and creamier than some of its counterparts. It’s available in unsweetened and vanilla varieties as well. Certified kosher by OU
NUT PODS UNSWEETENED CINNAMON SWIRL ALMOND AND COCONUT CREAMER This is another great unsweetened, shelf-stable option. The combination of almond and coconut creamers with the added flavor of cinnamon is delightful. A great thing about Nut Pods is the small quantities, allowing you to try many varieties without waste. Certified kosher by OU
ELMHURST UNSWEETENED OAT CREAMER Made with just a few ingredients, including whole grain oats, this shelf-stable creamer has the texture of half-and-half. It’s carrageenan-free with no added gums, preservatives or emulsifiers and is a great unsweetened option for your morning brew. Certified kosher by OU
HOMEMADE ALMOND MILK There is nothing quite like homemade nut milk; making it from scratch, whether you are adventurous in the kitchen or not, allows you to control the quality of the ingredients and flavor. While it won’t necessarily yield the texture of a creamer, it will be delicious nonetheless.
STEAL 1. Soak 2 cups raw nuts overnight (i.e. almonds or cashews — or try a combination). 2. Drain and rinse. 3. Blend almonds with about 6 cups cold water in a high-powered blender for 2-3 minutes. At this point, you can add a splash of vanilla extract, a few pitted dates or even some cocoa powder for a chocolate flavor. 4. Strain through a sieve lined with 2-3 layers of cheesecloth. Gather the ends and squeeze to drain. Store in an airtight jar in the fridge for up to 5 days.
SPLURGE Use an almond milk maker, such as Almond Cow ($245) or Nutr ($169), which blends ingredients into perfect nut milk in a matter of minutes.
OATLY BARISTA EDITION OAT MILK Although not necessarily a creamer, this sweetened barista-style oat milk foams and froths like a creamer would, making it a wonderful nut-free option. Certified kosher by OU-DE
STARBUCKS CARAMEL ALMOND MILK AND OAT MILK CREAMER The sweet, indulgent flavor of this creamer is reminiscent of a caramel macchiato, but without the dairy. Certified kosher by OU 12
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Cookbooks for the Aspiring Bartender Here are some essential cookbooks for bartenders of all levels.
By: Dovid Statman The Bar Book: Elements of Cocktail Technique by Jeffrey Morgenthaler This should be your first stop if you're looking to learn the basics of making cocktails. It's not a huge compendium of aimless recipes; rather, it comprehensively covers the fundamentals of making cocktails, focusing on techniques and ingredient prep. With a no-fuss, get-down-to-business approach, you’ll find techniques and hacks that will save you time and hassle, plus a considered selection of core cocktail recipes.
Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate and Rebecca Cate For those looking to jump into the fresh and tropical realm of tiki cocktails, this book will be your authoritative history and guide (as an added perk, tiki doesn't rely as much on kosher-sensitive ingredients). You can't learn about tiki without going through rum boot camp and this book presents an excellent primer on the history and production techniques that differ among the various categories of rum that serve as base spirit for tiki cocktails.
Liquid Intelligence by Dave Arnold
Cocktail Codex: Fundamentals, Formulas, Evolutions by Alex Day, David Kaplan and Nick Fauchald Once you have the basics down, this is where you come to learn about the six root cocktails, how each evolved and which you can build from to come up with your own drinks. An indispensable bonus to the scores of creative recipes are the accessible and affordable spirit recommendations that will go a long way in helping you keep a well stocked bar. Enlightening discussions on more nuanced considerations that expand on basic techniques (like when to apply different ice shakes) will elevate your drinks from beginner to craft.
This is the ultimate cocktail science textbook, perfect for when you want to geek out on what goes into developing flavors and perfecting drinks. It illustrates how acid, sweet, bitter and booze come into balance so that you can learn the formula for balancing your own cocktail creations. While it's worth it for the deep dive chapter on ice alone, there's so much more serious mad scientist territory here. One might mistake all the progressive techniques (some requiring specialized equipment) as pretentious, but it's all in earnest and the delicious, fun recipes demonstrate that. With tons of useful information and mind-blowing applications, it's great for those wanting to learn, experiment and be inspired.
Regarding Cocktails by Sasha Petraske For recipes from Milk & Honey, the legendary bar that ushered in the revival of craft cocktails, look no further. Simple and elegant, these recipes don't need to flex with esoteric or expensive ingredients — they are modern classics you can and should make at home. While you're sipping, read the thoughtful essays on the practicalities and philosophies of hospitality and serving drinks at home, as well as charming stories of how these drinks were developed
Dovid Statman came to cocktails by way of cooking. As an endlessly experimentinghome cook and food writer, he uses food science as a path to instill wonder. As novel as his ingredients or creative techniques might be, his philosophy is ultimately about the joy of sharing something delicious and inspiring others to get curious and create. Dovid founded the Kosher Cocktail Enthusiasts group on Facebook and serves as a consultant to restaurants, bar programs and food media personalities. Find him on Instagram @ajewsbouche.
Too many mangos? Extra mangos on your counter but not sure how to use them? How about that quarter container of creamer in your fridge? Search Kosher.com for some great ways to make the most of what’s in your cupboard.
Ideas aplenty!
Cook with the Kosher.com App
TREND
Wines in the Wild
Nitro Cold Brew
Wine is being offered now in more casual, fun packaging — from boxes and cans to ice pops, it’s now easier than ever to take wine on the go, whether to the beach, a picnic or simply when traveling. Bartenura launched its classic Bartenura Blue in a can a few years ago, but went further with the launch of Froscato ice pops — bubbly wine ices, just perfect for summer.
Nitrogen-infused coffee creates a wonderful, slightly bubbly and smooth coffee drink that most closely resembles stout (or coffeemeets-champagne). We created a nitro cold brew imitation drink using seltzer and cold brew (see more on page 36), but you can easily make this drink at home in a whipped cream dispenser. Combine ½ cup cold brew and ½ cup water. Add a shot of nitrous oxide and shake for about 30 seconds. Pour over ice. To sweeten the deal, use cold brew for the frappes on page 46.
Boozy gelato
Fancy Seltzer
Craving something sweet with a boozy kick? Find Mehadrin alcoholinfused gelato/sorbetto at your local supermarket. Conveniently portioned, these packages of three (4.2-ounce) gelato cups come in four flavors — Piña Colada Vodka, Maple Bourbon Pecan, Lemonana Vodka and Rosè. With less than 5% alcohol content, it’s the perfect (adults-only) dessert for a summer Shabbos or when on the go. Read more about this growing trend on page 109.
La Croix was just the beginning of the sparkling water boom. Brands like Spindrift, Polar and Perrier have expanded the flavored and unflavored seltzer market. This ties into a market of drinkers who are looking for gourmet experiences with health in mind. Even more oldschool brands, like the 1986 seltzer company Hal’s, have been expanding their lines after interest in fun flavors, such as fruit punch, vanilla cream and watermelon.
Smoothies & Smoothie Bowls This past year alone, five new smoothie-centric spots opened up in our neighborhood. People can't get enough of smoothies and smoothie bowls. They are refreshing, nutritious and fun. While it started with açaí a few years back, you can now find fuschia pink pitaya, spirulina blue and a vibrant mango-pineapple yellow at establishments like SoBol. Beyond the bowl, toppings are what really makes it fun. We recreated the classic açaí with the latest viral chocolate hard shell to make a true smoothie bowl moment. See page 20 for more.
Immunity Boosting/ Functional Drinks Drinks with health benefits have become even more popular through the pandemic. Turmeric shots, ginger shots and the like are now available in large supermarkets and are no longer a specialty item available only at health food stores or juiceries. Protein powders are a popular addition to smoothies and even coffee, and collagen powder is making its way into many a morning latte. However, water is still the OG health drink — see page 56 for more.
TREND
Bubble Tea
Premade Cocktails
Originally from Taiwan, bubble tea, a milk-based iced tea with chewy tapioca pearls, is exploding in popularity in the United states. Although we have yet to find a truly authentic kosher outpost, you can make this treat at home to see what all the buzz is about. The tapioca pearls add a chewy texture to an otherwise smooth and sweet iced tea. Matcha, a trendy green tea drink, is a popular bubble tea flavor as well. See more on page 31.
In an age of convenience, ready-to-serve cocktails are all the rage. Companies are now creating highquality drinks that need no mixing, measuring or tools. Thomas Ashbourne, an OU-certified brand, is a prime example of this trend. With a line of four supreme cocktails, Thomas Ashbourne collaborates with celebrities to enhance the craft spirits experience, making it super simple to enjoy quality cocktails at home. Currently, the offerings are the Cosmopolitan by Sarah Jessica Parker; the Old Fashioned by John Cena; the Margalicious Margarita by Ashley Benson, Rosario Dawson and Vanessa Hudgens; and the Hardscatto by Playboi Carti. With no tools needed, simply fill a cocktail glass with ice, pour, garnish and sip. We also appreciate the pride the company has in being kosher — it’s listed in every description on their site.
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Açaí or Pitaya Bowl with Chocolate Shell Serves: 2
Açaí is a great source of antioxidants with a showstopping bright, natural color. We were inspired to make these by the açaí bowls at Jus by Julie. To achieve the ideal super creamy consistency, all the fruit must remain frozen. We also recommend breaking up the açaí or pitaya packets to make blending easier. Açaí or pitaya is now widely available in the freezer section of most grocery stores (try Sambazon brand, which is certified kosher by OU). EDITOR’S NOTE: The best way to freeze bananas for this recipe (or for any recipe that calls for frozen bananas) is to peel semi-ripe bananas, cut into 1-2” pieces and freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe Ziploc bag. FO R T H E AÇA Í B OW LS :
2 1 1 ½ ½
(100-gram) packets açaí or pitaya, broken into chunks cup pineapple juice or water cup frozen, sliced bananas (see head note) cup frozen blueberries cup frozen strawberries Toppings of choice: granola, sliced bananas, chopped berries, coconut flakes, nut butter, honey
FO R T H E C H O C O L AT E S H E L L :
½ 1
cup chocolate chips tablespoon coconut oil
1. Add açaí, pineapple juice and frozen fruit to a high-powered blender; blend until smooth. 2. Pour into a bowl and top with toppings of choice. 3. Add chocolate and coconut oil to a microwave-safe bowl; microwave in 15-second intervals, until fully melted. Pour over açaí.
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A matcha made in heaven THE MATCHA MAKING PROCESS:
The popularity of matcha has skyrocketed in recent years. Beyond lattes and teas, matcha is even making an appearance in desserts and savory dishes as well. Matcha, which is made from the same plant as any green tea, is grown and processed in a unique way that results in a fine, bright green powder. In addition to being processed differently than classic green tea, it is also prepared differently.
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Matcha is grown in the shade. Farmers cover the tea plants a month before harvest to increase the chlorophyll production, which results in matcha’s unique bright green hue. Once the leaves are harvested, farmers remove the stems and veins from the leaves and the leaves are then ground into a fine powder known as matcha.
NUTRIENTS FOUND IN MATCHA: Matcha contains the nutrients from the entire tea leaf, which results in a greater amount of caffeine and antioxidants typically found in green tea.
HOW TO PREPARE MATCHA: Unlike traditional tea, where leaves are steeped in hot water to extract the tea’s flavor and properties into a brewed drink, matcha powder is whisked into hot water and the entire powder is then consumed.
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Matcha Latte Serves: 1
2 2 1 2
teaspoons matcha powder tablespoons boiling water Ice, for serving cup milk of choice teaspoons honey, agave, maple syrup or sugar, optional
1. Scoop matcha powder into a bowl, then top with water. Using a matcha whisk (chasen), mix until incorporated; set aside. 2. Fill a glass with ice. Add milk, honey (if desired) and prepared matcha; mix to combine.
Add macerated strawberries for an added sweet twist and beautiful color! See page 89 for the method.
Matcha is just one of the trendy drink options appealing even to avid coffee drinkers. Just days before print, a new café opened in our area. Aside from the California-chic vibe, Very Juice is breaking barriers with a wide array of healthy, wholesome salads, grain bowls and wheat-free muffins. However, what truly stuck out were the turmeric and beet lattes — bright and vivid in color and flavor, we were inspired to think outside the box when it comes to our morning drink. (Locations in Brooklyn and Cedarhurst, NY.) See page 108 for more drink-focused eateries.
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CHASEN
CHASEN HOLDER
CERAMIC BOWL
SIFTER
CHASHAKU
This Japanese matcha whisk is essential for making a solid cup of matcha.
To extend the life of the chasen, this special holder, which allows the bamboo bristles to stay clean and dry, is crucial.
There are uniquelyshaped ceramic bowls made specifically for mixing matcha.
Using this fine-mesh sifter will create the smoothest, lump-free tea.
A Japanese matcha scoop allows you to measure exact portions of the green tea. Most scoops are sold with a ceramic scoop stand.
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One of the most curious drinks we’ve been contemplating is bubble tea. Scrolling through Instagram and popular food accounts, it’s hard to miss this visually appealing drink. For this issue dedicated to all things liquid, we finally had a good reason to get working to figure out what this trendy drink is all about.
tea, the variations are endless!
A Taiwanese invention, bubble tea is a sweet milk-based tea with tapioca pearls (otherwise known as boba or bubbles) at the bottom. The drink has garnered a lot of attention on social media and has exploded in popularity in the past few years for its sweet, milky tea flavor and the pop of chewy boba pearls, which add a great texture to the drink. Known by many other names, including pearl tea, boba tea and tapioca
The dough, made from tapioca flour, brown sugar and water, is super simple to make, though the process of rolling it out to make pearls is somewhat time consuming and tedious. You can plan ahead and make the pearls in advance, then refrigerate or freeze to cook at a later date.
After reading many recipes and blog posts and watching tutorials, we got started on project boba. The base of all bubble tea is tapioca pearls, which are usually simmered until translucent, then coated in a sugary, caramel-like mixture.
Let us know if you try this recipe! Share your pictures with us — we hope you love it.
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Matcha Bubble Tea Serves: 1
You can easily double, triple or quadruple this recipe. If matcha is not your taste, use strong brewed black tea instead. ¼
1 ¼ 1
cup cooked Sweet Tapioca Pearls (recipe follows) Ice, for serving cup milk cup prepared matcha (page 31) tablespoon honey or agave nectar, optional
Add tapioca pearls to a glass, then add ice. Top with milk, matcha and honey (if desired).
Passion Fruit Bubble Tea Serves: 2
⅓
1
½ 2
cup cooked Sweet Tapioca Pearls (recipe follows) Ice, for serving passion fruit tea bag, such as Tazo, brewed with ¾ cup hot water cup milk tablespoon agave nectar
Divide tapioca pearls into two glasses, then add ice. Top with brewed tea, milk and agave.
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Sweet Tapioca Pearls NOTES: • Make colored tapioca pearls by adding food coloring or natural powders: Cocoa powder (dark brown), matcha powder (bright green), butterfly pea powder (blue) and beet powder (red) all work well. • To moisten any dough that may feel rough or cracked, dip a finger in a little cold water and use it to moisten the dough. FO R T H E D O U G H :
¼ ¼ 1
¾
cup brown sugar cup water tablespoon colored powder or ¼ teaspoon food coloring, optional (see head note) cup tapioca flour, divided, plus more for dusting
FO R T H E B ROW N SU GA R SY RU P:
1 ¾ 32
cup water cup dark brown sugar
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1. For the dough, add brown sugar and water to a small frying pan over medium heat. Stir until sugar dissolves, 3-4 minutes. Add food coloring, if desired. Add ⅓ cup tapioca flour and mix until fully dissolved, about 1 minute. The mixture should be sticky and start to pull away from the pan. 2. Remove from heat and add remaining tapioca starch; mix until mostly combined, 1-2 minutes. 3. Turn warm dough onto a clean, smooth surface and knead until smooth. The dough will still have some tapioca flour on it, but as you knead it (while warm), it will slowly incorporate into the dough. Kneading for 1015 minutes until smooth. 4. Cut dough into four
equal portions. Working with one portion at a time (cover the remaining dough with a tea towel in the meantime), roll into a long rope, then cut into small ¼-inch pieces. Roll each ¼-inch piece into a round pearl, then dust with tapioca starch. It will take about 10-15 seconds to form each pearl. Repeat with remaining dough.
a slotted spoon, transfer tapioca pearls to a bowl of ice water.
5. To cook the pearls, bring 4 cups of water to a boil. Add 1 cup tapioca pearls to boiling water and boil until they float to the surface, stirring to ensure they don’t stick together. Lower heat to medium and simmer, uncovered, for 20 minutes. Remove pot from heat, cover and let pearls sit for another 10 minutes, until translucent. Using
7. Add cooked tapioca pearls to the brown sugar syrup and toss to coat; cook for another 2-3 minutes.
6. While the pearls are cooking, make the brown sugar syrup: Add water and brown sugar to a saucepan over medium heat. Stir until sugar dissolves and turns deeply golden brown. Bring to a boil and cook for 3-5 minutes, stirring every so often.
MAKE IN ADVANCE: Once pearls are formed, dust in tapioca flour. Pearls can last at room temperature for about 4 hours. Otherwise, store in an airtight container in the fridge for up to 72 hours until ready to use. www.fleishigs.com
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BY: SHIFRA KLEIN
Light in the darkness Redefined Coffee is a nondescript coffee shop in Flatbush, NY Located in the entranceway of a children's clothing boutique. It also had the honor of taking home the “Best Babka” award during our babka crawl back in 2019. Yaakov Fischer, the owner and head barista, exudes a unique passion for coffee. We had the privilege of having him at the Fleishigs headquarters to talk about all things coffee. This issue is at the peak of the summer season, so we focused on chilled coffee drinks — cold brew and Japanese pour over (less well known, but just as refreshing, counterpart).
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of meat is seasoned perfectly, it will not taste good if it’s not cooked properly. If the coffee’s oils are not coaxed out of the bean and into the cup correctly, you will have a poor tasting cup of coffee.
When and how did your coffee passion begin? I was born and bred in the upscale children's clothing business with Tuesday’s Child, a business my mother started in 1974. In 2013, after not having been to Israel for 20 years, we were able to visit my daughter, who was in seminary at the time. The day after we arrived, we were caught in a snowstorm. With piles of snow everywhere, there was nowhere to go. Instead of touring, we were limited to the few coffee shops, bagel shops and cafés within walking distance. We experienced something that people who don’t keep chalav yisrael or kosher might take for granted — the ability to have freshly brewed coffee, cappuccinos or lattes alongside a delicious pastry. That was our "aha" moment — to create a coffee shop that specializes in coffee and baked goods only and not a café, where coffee might just be an afterthought. At that time, I didn't know much about coffee roasting or brewing, but decided to devote myself to that experience. I set out to learn how to roast coffee and started with a covered skillet over a stovetop burner. My disciplined wife Penina (who was already an experienced baker) set out to fine-tune her baking skills. She is the one responsible for perfecting our famous chocolate babka. The rest is history, and I'll add, history is still in the making!
What is cold brew? One of the ways to extract the oils from ground coffee beans is to soak them in room temperature water for an extended period of time, anywhere between 12-24 hours. By process of osmosis, the grounds will soak up the water and the oils inside the bean will impart their flavor into the water. Simply put — what hot water does to coffee beans in a cup of coffee and what hot water and pressure does to espresso, time does with cold brew. And again, let's understand the limitations of cold brew with a meat example. We all understand that cooking the same perfectly seasoned steak via sous vide versus grilling will yield a completely different tasting dinner. Direct heat activates some amazing things in regards to caramelization that you just won't get with sous vide cooking. And that's what brings us over to the Japanese pour over method.
What is Japanese pour over and why do you like it so much?
What makes good coffee? That's a great question! So many details are involved in coffee making — the region and terroir the coffee beans grow in (think wine), the processing of the coffee beans to prepare them for roasting, the roasting and finally the brewing. If I could summarize the most important factors of a cup of coffee in two words it would be "development" achieved through the roast and "extraction," which happens when you brew. When a bean arrives at the roaster, it's an almost odorless seed. When you roast that seed, so many changes take place. That's where the aromas start developing and the coffee magic begins. If a bean is not roasted properly, you can brew it in the best way possible, but you won’t get a well flavored cup of coffee in the end. To compare it to meat, even a great cut of meat won’t taste good in the end if it’s not seasoned properly. Once you have properly roasted coffee beans, the goal is to get those oils from the beans into the cup, a step called "extraction." The way the oils are extracted will determine what the final cup will taste like. Again, in meat terms, even if a fine cut
It's important to realize that you don't brew a hot cup and then add ice, which would just dilute your coffee.
In a nutshell, Japanese pour over (also known as an iced pour over) goes through the same process of brewing a cup of coffee via the pour over method, which is manually pouring water over coffee grounds. In the iced method, you brew coffee with half the amount of water you would use for hot coffee and replace the rest of the water with ice, which is placed in the receptacle below. What this does is utilizes the heat of the almost boiling water above the carafe to activate those oils and aromas in the grounds and then immediately flash chills the coffee as it reaches the ice below. When done with the correct ratio of coffee, ice and water, the resulting coffee is full-flavored. It's important to realize that you don't brew a hot cup and then add ice, which would just dilute your coffee. Rather, if you usually brew with water, use about half water and half ice. In the end, your cup will be some of the best iced coffee you have ever tasted — freshly brewed, flavorful and most distinctly, freezing. To summarize, while cold brew gives you a great overall smooth and balanced coffee flavor, Japanese pour over will extract more of the flavor of the actual coffee you are brewing. If the beans have notes of fruit, chocolate or caramel, you will get those nuances and notes in the brew. AUGUST 2022
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COLD BREW TIPS For the summer, it’s convenient to keep a batch of cold brew in the fridge for the week or for Shabbos. Here are some quick and easy ways to take your cold brew to the next level. Follow all or even some of these tips and your coffee will truly be "good to the last drop." 40
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Freshly ground beans. This is essential! Most specialty food markets and large supermarkets (such as Trader Joes and Whole Foods) have coffee grinders, so you can grind coffee to your liking on the spot at no extra charge.
Make sure to use the coarse grind setting.
Water matters! At Redefined, we use Poland Spring. The rule of thumb is that if the tap water tastes bad, the coffee will taste bad too. Coffee is a "magical" drink, but it's not literally magic!
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TREND
Agitate the coffee in the mesh bag a couple of times during the brew. This will increase the exposure of the beans and allow for better extraction. If you want great coffee, don't be lazy.
Many cold brew "systems" on the market use a mesh filter bag or a metal filter infuser, which allows the coffee oils and water to move from inside the bag to outside the bag. Unfortunately, it also allows for lots of coffee gunk to do the same, which ultimately affects the coffee’s quality and shelf life. At Redefined, we filter our coffee three times — once with a mesh bag and twice with paper filters. You don't have to filter three times, but try doing it once more after the mesh filter bag. You'll notice a difference.
Finally, there is one more thing that we do at Redefined that blows minds, but it's almost a no brainer. We always hated ordering a cup of iced coffee, only to get half a cup of ice with some coffee, leaving you with diluted coffee water within minutes. To avoid that, we use cold brew ice cubes for our cold brew (although not for the Japanese pour over, or it would be too strong). No diluted coffee here.
Visit Redefined Coffee at 2771 Nostrand Avenue in Brooklyn, NY and follow on Facebook and Instagram @redefined.coffee. AUGUST 2022
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TREND
Mocha Cold Foam Cold Brew Serves: 2
By: Shifra Klein
One of the latest coffee trends at Starbucks is sweet cream cold foam. Upon diligently observing the barista at work and checking the ingredient list on the Starbucks website, we went home and made the concoction ourselves. It is quite simple and adds a delicious flavor to your coffee. ¼ 2 3 2
cup heavy cream tablespoons whole milk tablespoons cocoa drink mix cups cold brew Ice, for serving
1. Using a handheld foamer, mixer or blender, mix heavy cream and milk with cocoa drink mix until foamy and doubled in size. 2. Fill cups with ice, then top with cold brew and creamy foam.
Lemon Cold Brew Serves: 1
By: Shifra Klein
I discovered the unique combination of lemon and nitro cold brew at an eclectic coffee shop in Williamsburg. The flavors intrigued me and I knew I had to recreate it at home. While not for everyone, the lemon adds a bright flavor to balance the deep coffee. Instead of nitrogen, I used seltzer. NOTE: For best results, use fresh seltzer — the bubblier the better! 1 2 2 ⅓
cup cold brew teaspoons freshly squeezed lemon juice teaspoons agave nectar, optional Ice, for serving cup seltzer
Mix cold brew, lemon juice and agave nectar (if desired). Pour over ice, then top with seltzer.
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TREND
BY: SHIFRA KLEIN Have you ever watched how a Frappuccino is made at Starbucks? A cup of ice is filled with multiple pumps of various syrups, each with a long list of ingredients. It’s then blended together with coffee and milk to form one of the most popular drinks on the planet.
NOTES:
Inspired by Redefined Coffee’s delicious cold brew, we came up with three delicious frappe recipes, without all the chemicals. Super refreshing on a hot summer day, they are easy to make, delicious and best of all — made with only a few recognizable ingredients. All you need is cold brew, milk, ice and some added natural flavorings. No cold brew? Dissolve 3 tablespoons of instant coffee in 2 cups of hot water. Chill in the fridge, then use as directed. Add some coffee liqueur, such as Misceo, for a boozy twist. AUGUST 2022
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Hazelnut Mocha Frappe
Dulce de Leche Frappe
Pumpkin Pie Spice Frappe
Serves: 2
Serves: 2
Serves: 2
Grate a chocolate bar on a handheld fine zester, such as a Microplane. If you prefer chocolate shavings, use a vegetable peeler instead.
Adjust the sweetness level, adding more or less dulce de leche, depending on your preference.
This frappe is an ode to the best of both summer and fall — the frosty drink and the warm flavors of pumpkin and maple is the mashup of dreams.
1-2 1 1 ⅓
cups ice cup cold brew cup whole milk cup hazelnut chocolate spread, plus more for drizzling Whipped cream, for serving Grated chocolate, for serving
1. Add ice, cold brew, milk and hazelnut chocolate spread to a blender; blend until smooth. 2. Drizzle some hazelnut chocolate spread inside two cups, then pour in the frappe. Top with whipped cream and grated chocolate.
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1-2 1 1 ⅓
cups ice cup cold brew cup whole milk cup dulce de leche or salted caramel sauce, such as Zetov, plus more for drizzling Whipped cream, for serving
1. Add ice, cold brew, milk and dulce de leche in a blender; blend until smooth. 2. Drizzle some dulce de leche inside two cups, then pour in the frappe. Top with whipped cream and more dulce de leche, if desired.
1-2 1 1 ⅓ 2-3 1
cups ice cup cold brew cup whole milk cup pumpkin purée tablespoons maple syrup, plus more for drizzling teaspoon pumpkin pie spice Whipped cream, for serving
1. Add ice, cold brew, milk, pumpkin purée, maple syrup and pumpkin pie spice to a blender; blend until smooth. 2. Drizzle some maple syrup inside two cups, then pour in the frappe. Top with whipped cream and more maple syrup, if desired.
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CULINARY SCHOOL
WATER IS VITAL to our health and drinking enough is one of the simplest ways we can live healthier. Our bodies are made up of about 60% water and we need it for most bodily functions, such as transporting nutrients and oxygen to cells, flushing out waste and toxins, keeping our organs functioning properly, regulating body temperature and more. We lose water through sweating, digestion and even breathing, so rehydrating is important. Even mild dehydration can impact our brain function, mood, sleep quality and energy levels. As with most things in health and nutrition, the recommendations of how much water you need vary. You may have heard of the “eight cups a day” rule or to drink half your weight in ounces each day. The U.S. National Academies of Sciences, Engineering and Medicine recommends 11.5 and 15.5 cups for women and men, respectively, while the Institute of Medicine (IOM) recommends 9.75 and 14 cups for women and men, respectively. Using these figures as a range, the real answer to how much water you need depends on individual factors such as weight, diet, environment, activity levels, the season and other health variables. When it’s hot out, after sweating or exercise, when recovering from illness or while pregnant or breastfeeding, you likely need more intake. Thirst is your body’s innate signal to let you know
you need to hydrate, so cue into that. As you get older, that signal fades, so you may need to be more structured. With all that being said, while it’s important to get enough water, more is not always better. An excessive amount of water regularly can throw your electrolytes out of balance and cause some other side effects, so you don’t want to overdo it either. SO WHAT TYPE OF WATER IS BEST? ARE ALL BOTTLED WATERS EQUIVALENT? IS BOTTLED BETTER THAN TAP OR WORTH THE ADDITIONAL PRICE?
Tap water is free, convenient and more environmentally friendly than bottled waters. It typically passes through water treatment plants before making its way to our homes. In the US, the EPA sets limits on contaminants to ensure it’s safe to drink. Depending on the quality of your local tap water, a filter may be a great option to remove chlorine and other contaminants. Among bottled waters, most popular are spring or purified waters. They often come from the same sources, though purified water goes through a more rigorous process to remove contaminants, which also ends up removing its minerals and electrolytes, leaving it with a “flat” taste. Spring water (like Poland Spring, Aquafina and Fiji) comes from natural AUGUST 2022
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springs or underground and is naturally filtered through limestone, sand or clay. Many prefer the taste of its natural minerals to purified water. Interestingly, in blind studies, most testers were not able to differentiate between tap and bottled waters. Premium waters (like Smart Water and Essentia) have gained popularity over the last few years. They’re purified before being enriched with electrolytes like sodium, magnesium, potassium and calcium, which are important for maintaining fluid balance and other key bodily functions. Smart Water markets its water as being purer, more hydrating and better tasting than tap, though these claims haven’t been proven. Essentia is the top selling alkaline water in the U.S. Through an ionization process, reverse osmosis and added electrolytes, it has a higher pH of 9.5, whereas tap and most bottled waters have a neutral pH of 7. Proponents of alkaline water claim it offers better hydration and can help neutralize acid in the body, which may help prevent aging and disease, though more research is needed. Are these options better? It could be helpful to replenish with electrolyte water under certain circumstances, such as prolonged exercise, illness or extreme heat, though we regularly get plenty of electrolytes from food and water. With so many options available, it’s never been easier to make water your drink of choice, so enjoy whichever you prefer and is most accessible to you. If you don’t love plain water, add natural flavors, such as citrus fruit, berries, pomegranate, cucumbers, and/or fresh herbs like mint, basil or rosemary. These will also transform plain seltzer into a delicious, naturally-flavored drink!
Celeste Hackel is a certified health coach from the Institute of Integrative Nutrition and holds a master’s degree in Organizational Psychology from Columbia University, Her passion for health, wellness and simplifying healthy living and cooking inspires her recipes, products and programs. Follow Celeste on Instagram @healthy.to.the.core where she shares easy, nutritious recipes and health tips. 58
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Drink up butter cup
CULINARY SCHOOL
DIY Electrolyte Water Here is a do-it-yourself electrolyte water recipe that has been reshared from my Instagram page @healthy.to.the.core so many times. I like using Himalayan pink salt or Celtic sea salt. 1¼ ¾ 2 2 ⅛ 1-2
cups water cup unsweetened coconut water tablespoons lemon juice tablespoons lime juice teaspoon sea salt teaspoons raw honey, optional
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COCKTAILS: THE HANDBOOK
By: Naomi Ross Recipes by: Jake Niman
Let’s go on a spirit-ual journey, As Jake finishes creating his signature margarita, he carefully garnishes the salt-rimmed glass with a homemade dehydrated lime slice. For Jake Niman, founder of MixCraft, it is the little finishing touches and his keen attention to detail that mark his passion for mixology. After five years of developing his skills with family and friends, he left his marketing job working for a mortgage company to fill a void in the kosher industry — high-quality kosher craft cocktails. In the summer of 2021, MixCraft Events, a Monsey-based company focused on bringing the high-end cocktail experience to kosher parties, was born. Niman’s philosophy: craft 60
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cocktails are a way to connect with friends and family, boosting relaxation and connections.
“It’s a way to enhance the celebration – NOT to get drunk.” Focusing on high-quality ingredients and presentation is a must for Niman. Freshly pressed juices, all-natural purées, herbs and good quality spirits are the hallmark of his events. Niman displays his talents at events around the globe and helps restaurants up their games with bar consultations and “takeovers.” With an eye on the future, Niman is excited to debut MixCraft’s new bar trailer for events, and is also developing
MixCraft RTD, ready-to-drink packaged cocktails. www.fleishigs.com
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Ice, Ice Baby 62
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Don’t underestimate
Chilling: Shaking the drink together with ice quickly chills
the role that ice
the drink (straining it out
plays in making
dilution). Ice is also used to chill
afterwards will avoid overglasses to keep the drink cold.
good mixed drinks.
Dilution: A small amount of
Ice (often in
the volume) is accomplished
different sizes) is a must to achieve an ideal balance of flavor, aroma and temperature.
dilution (between 15-25% of when shaking (or stirring), which is important to help create a balanced drink. To avoid making it watery, larger 1-inch cubes are used to slow the dilution.
Aeration: Use of ice also impacts the drink’s mouthfeel. Shaking with ice aerates the drink, creating a lighter mouthfeel; drinks stirred with ice will have a silkier mouthfeel. Frozen Cocktails: Frozen cocktails are made by blending with ice (follow recipe but blend instead of stir). Note: Freezing temperatures and added water content in frozen drinks reduce sweetness, so additional sugar is often added to compensate.
Looking to up your cocktails game at home? Follow Jake’s tips and picks below for mixology success. Find more at mixcraftevents.com or on Instagram @mixcraftevents. L’chaim! AUGUST 2022
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What is a CRAFT COCKTAIL anyway? This term essentially refers to the care and expertise that goes into the art of making a specialty mixed alcoholic drink. Technique, fresh and often homemade signature ingredients, the use of premium spirits and an attention to special garnishing and glassware all contribute to an elevated craft cocktail experience. In other words, it’s not a drink that is simply thrown together, but one thoughtfully and skillfully assembled.
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SOURS Each of the drinks featured below use some sort of sour. Don’t be bound by commercial sour mixes. Making it fresh at home is easier than you think. All tend to use the following formula: 2 1
1
parts spirit (alcohol) part sweet (simple syrup — see Jake’s Picks below) part sour (lemon or lime juice)
Once you have that down, you are ready to mix up anything you can dream up!
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Tom Collins Serves: 1
This is a simple fizzy gin drink served in a tall Collins glass — yes, it has a glass named after it! NOTES: • London dry is the standard style of gin, but use any as preferred. • Use Luxardo original maraschino cherries for a premium touch. 2 1
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ounces gin (see head note) ounce fresh lemon juice
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¾ 3-5
ounce simple syrup (see Jake’s Picks below) Ice, for serving ounces sparkling water Lemon slice and maraschino cherry (see head note), for garnish
1. Add gin, lemon juice and simple syrup to an ice-filled Collins glass. 2. Top with sparkling water and lightly stir. Garnish with a lemon slice and maraschino cherry. CHANGE IT UP: Use Empress gin (see Jake’s Picks below) for fun color changes. Add the gin after the sparkling water for a full layered effect. Stir before drinking.
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Mojito
1. Add lime juice, simple syrup and mint to
Serves: 1
(but not so much that it releases bitterness).
A mojito is a classic minty lime cocktail. While we prefer to strain out the muddled mint leaves, feel free to leave them in if preferred. 1 1
ounce fresh lime juice ounce simple syrup (see Jake’s Picks below) 8-10 fresh mint leaves, plus more for garnish 2 ounces white rum Ice, for serving 3-5 ounces sparkling water
a cocktail shaker; muddle to express the oils 2. Add rum and some ice to the shaker; shake for 5-10 seconds, then strain into an ice-filled highball glass. 3. Top with sparkling water and lightly stir. Garnish with a sprig of mint. CHANGE IT UP: To make a Red Wine Mojito,
float ½ ounce dry red wine on top (see Jake’s Picks below) and lightly stir before drinking. Alternatively, use a combination of sparkling water and sparkling rosé wine.
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Cosmopolitan Serves: 1
The “Cosmo” (technically a daisy) does not traditionally call for simple syrup, but we like to add a small amount to add volume and a bit of needed sweetness. 1½ 1 1 ½ ¼
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ounces Absolut Citron vodka ounce Cointreau or other highquality orange liqueur ounce cranberry juice ounce fresh lime juice ounce simple syrup (see Jake’s picks below) Lemon peel, for garnish
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1. Add vodka, Cointreau, cranberry juice, lime juice and simple syrup to a cocktail shaker. Add ice and shake for 10-15 seconds, until chilled and diluted. 2. Strain (or double strain) into a coupe or martini glass. 3. Express lemon peel over the drink (twist it to release the natural oils), then drop it into the glass. CHANGE IT UP: To make a Cosmopolitan Highball,skip the shaking and build the drink in a highball glass (like the Tom Collins). Top with sparkling water.
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"Here's to feeling good all the time." - Cosmo Kramer
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Margarita Serves: 1
A margarita is technically part of the “daisy” family of cocktails, close relatives of “sour” cocktails (margarita is Spanish for daisy!). A daisy adds a small bit of liqueur to the mix for extra sweetness. The classic margarita is just sweetened with Cointreau; a “Tommy’s” margarita uses agave instead. Mixcraft prefers using a combination of both, gaining nice brightness from the orange liqueur and earthiness from the agave.
2 1 ½ ½
ounces tequila blanco ounce fresh lime juice ounce Cointreau (or other high-quality triple sec) ounce agave Lime wedges and fine pink Himalayan salt, for garnish Ice, for serving
1. Add tequila, lime juice, Cointreau and agave to a cocktail shaker. Top with ice and shake for 10-15 seconds, until chilled and diluted. 2. Rub a lime wedge around the rim of a rocks glass, then dip into salt. Fill with ice, then strain the cocktail into the glass. Garnish with a lime wedge. CHANGE IT UP: For a spicy twist, swap out the Cointreau
for ¾ ounce Ancho Reyes Liqueur. Rim glass with chililime salt.
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*This line was written by OpenAI (f’real!)
COCKTAILS: THE HANDBOOK
Whiskey Sour
1
Serves: 1
Using egg whites to create the iconic foam on top lends a silky texture and velvety mouthfeel to this classic cocktail. Egg whites also temper the abrasive qualities of the ingredients, obviating the need to dull down spirits. As such, the sour mix ratios here have been slightly reduced. NOTES: • Use a bourbon with a high rye content, such as Redemption. • For an ideal frothy texture, use one large 2-inch ice cube and one small cube. 2 ¾ ¾
ounces bourbon (see head note) ounce fresh lemon juice ounce simple syrup (see Jake’s Picks below)
egg white Ice, for serving (see head note) Angostura bitters, for garnish
1. Add bourbon, lemon juice, simple syrup and egg white to a cocktail shaker and dry shake (without ice) for 10-15 seconds. 2. Add ice and shake for another 10-15 seconds. 3. Double strain (using a fine mesh strainer) into a chilled coupe glass. Garnish with 3 drops of bitters, then run a toothpick through for full decorative effect.
Gold Rush Serves: 1
This is a great whiskey sour alternative without the egg white. Quality honey is key here. Mixcraft uses orange blossom honey in the honey
syrup. NOTE: The ratio of sweetness (honey syrup) to lemon juice is higher in this version of a whiskey sour because the honey syrup has a lower “brix” level (sweetness level) than simple syrup. To make honey syrup, combine equal parts honey and hot water and mix until dissolved (no need to cook on the stovetop). 2 1 ¾
ounces bourbon ounce honey syrup (see head note) ounce fresh lemon juice Lemon slice, for garnish
1. Add all ingredients to a cocktail shaker. Add ice and shake for 10-15 seconds, until chilled and diluted. 2. Strain into an ice-filled rocks glass. Garnish with a lemon slice.
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Jake’s Picks
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Recommended Brands & Ingredients Simple syrup: either homemade (1:1 ratio of water to sugar heated until sugar dissolves) or store bought (try to avoid ones with corn syrup) Reàl fruit purées Cream of coconut, which is sweetened (opt for full-fat coconut milk or coconut cream for unsweetened version) Luxardo Maraschino cherries: cherries candied and soaked in Marasca syrup (all natural coloring and preservative free) Dead Drop Silver Rum: available kosher for Pesach Empress Gin: infused with butterfly pea blossom, an herb that gives the gin its natural indigo blue color and reacts with anything acidic, turning it a beautiful purple/ pink hue
Hendricks Neptunia and Dead Drop Gin for standard gin Château Genlaire Bordeaux: a red wine for topping drinks that is affordable, crisp and floral Cointreau: high-quality orangeflavored liqueur with 40% alcohol (as compared to lower quality versions that may only be 15% alcohol, with more sugar that can alter flavors of the drink) Absolut Citron: lemon-flavored vodka Espolòn Tequila: tequila blanco Angostura Bitters: a concentrated spirit (40%) heavily infused with herbs and botanicals used to add depth and flavor to cocktails Pink Himalayan salt
KASHRUT NOTE: The kosher status of liqueurs and spirits is often complex and ever-changing. Consult the CRC Kashrus Guide for updated information on kosher supervision/status.
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COCKTAILS: THE HANDBOOK
Always use high-quality, all-natural ingredients, such as freshly squeezed juices, orange blossom honey and agave. Mid-range quality spirits can be used for mixed drinks (higher-end notes would get lost if used anyway). Using lots of ice retards the dilution of alcohol by slowing the melting rate. Strain cocktails over fresh ice to keep a drink colder longer.
Jake’s Tips
Add spirits to the glass last; this way, if you mess up, you haven’t wasted expensive liquor. For drinks with a salt rim (like margaritas), apply only to one side of the glass; this allows you to choose when to drink with a taste of saltiness. Recommended general shaking time should be 10-15 seconds.
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Choose the right glass for the right drink: • Highball glass for carbonated drinks (slows the loss of carbonation) • Rocks or lowball glass for drinks like margaritas • Wide coupe glass for drinks without ice that are to be sipped (like a whiskey sour with egg foam)
Essentials: Basic Bartending Tools for Success JIGGER:
Measures alcohol for precise ratios in drink recipes. Look for a doublesided jigger (with 1 ounce and 2 ounce measures) that also has inner markings for ½ ounce measuring.
SHAKER:
Needed to accomplish quickly chilling, diluting and aerating a mixed drink. The most popular shaker styles are Cobbler or Boston.
DRINK STRAINER:
Fits over the top of the shaker to quickly strain a drink.
MINI FINE MESH SIEVE:
Especially useful for straining fresh citrus juices.
LEMON SQUEEZER:
Squeeze flip-back style to hold back the pits.
MUDDLER:
A blunt-ended tool that bruises ingredients to release their flavor.
STIRRER:
A tall, thin stirring spoon that mixes quickly without spills.
Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. She is excited to be writing her first cookbook, which will be released later this year. Follow her at @naomirosscooks on Instagram or visit her website at koshercookingconcepts.com
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CULINARY SCHOOL
Schneur Menaker, Fleishigs photographer extraordinaire, has many talents. Bartending is just one of them. He is known for his creative cocktails, so we couldn't make a drinks issue without featuring one. It’s sweet and refreshing — perfect for summer.
Coco Melon Serves: 1
2 2 1 1
ounces tequila ounces cantaloupe juice ounce fresh lime juice ounce rosemary simple syrup (recipe follows) Rosemary sprig, for garnish
1. Add tequila, cantaloupe juice, lime juice and simple syrup to an ice-filled cocktail shaker; shake for 10-15 seconds. 2. Pour over a glass of ice and garnish with a sprig of fresh rosemary.
Rosemary Simple Syrup Add 1 cup sugar, 1 cup water and 4 sprigs of fresh rosemary to a saucepan over high heat. Bring to a boil, then simmer for 5 minutes, until sugar is dissolved. Remove from heat and let steep for 30 minutes. Discard rosemary. MAKE IT VIRGIN: Use 2 ounces lemonade instead of tequila.
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ADVERTORIAL
SCAN THE QR CODES BELOW TO WATCH THESE COCKTAIL DEMOS
The Mintsceo
The Siberian White Russian
The Espresso MiscTini
THE FOLLOWING SEVEN recipes answer the age old question: “What happens when Shlomo Klein, the publisher and co-founder of Fleishigs, asks the owners of some of New York’s most well-regarded dining destinations if the folks at Misceo could perhaps borrow their in-house mixologists for a collaboration?”
So prepare yourself for some inspired cocktail recipes courtesy of the very inspired cocktail creators at Meat NY, Alenbi Kitchen, Doma Land + Sea, Cork & Slice, Grüit and Mur. And unlike what we’re told by every knife juggler and sword swallower in the business, please DO try these at home!
#1
#2
#3
By: Pavel, Master Mixologist, Alenbi
By: Michael Hayes, Guru of Mixology,
By: Elena, Senior Mixologist, Meat NY
Kitchen
Grüit
W H AT YO U’L L N E E D
W H AT YO U’L L N E E D
W H AT YO U’L L N E E D
4½ 4
oz Misceo oz mint or chocolate liqueur 3 oz almond milk Dash of vanilla bitters Ice Mint leaves and coffee beans, for garnish W H AT YO U’L L D O
Place all ingredients (through ice) into a blender. Blend on low or medium speed. Garnish with mint leaves and coffee beans.
2 1
oz vodka oz Misceo Coconut cream Shaved nutmeg
W H AT YO U’L L D O
Pour vodka and Misceo into a shaker. Shake until it feels ready, then shake a bit more. Strain into an ice-filled glass. Top with shaken coconut cream (to create a froth) and shaved nutmeg.
2 1 1
oz vodka oz Misceo oz Gaia or other superpremium espresso Ice Coffee beans, for garnish W H AT YO U’L L D O
Place all ingredients (through ice) into a shaker. Shake like your martini depended on it. Garnish with coffee beans (because even though this technically IS a martini, olives or onions would be gross).
On a personal note, while recognition from Forbes and Wine Enthusiast is definitely rewarding, the fact these “top of their game” professionals took the time to craft something “signature Misceo” was in many ways even more gratifying, not to mention way more refreshing when served with lunch, dinner or whenever. Speaking of whenever, you’ll find that all but one of these recipes are Shabbatfriendly, meaning all you need are the ingredients, a shaker (or two) and the desire to elevate your Shabbat (or Yom Tov) enjoyment.
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ADVERTORIAL
The Misceo Sour
The Misceo Murtini
The Cold Brew Cooler
The Miscetto
#4
#5
#6
By: Elena, Senior Mixologist, Meat NY
By: Ali, Master Mixologist, MUR
By: Manny, Executive Mixologist,
By: Catherine, CMO (Creative
DOMA Land + Sea
Mixology Originator), Cork & Slice
W H AT YO U’L L N E E D
W H AT YO U’L L N E E D
W H AT YO U’L L N E E D
W H AT YO U’L L N E E D
2 oz Misceo 1 oz lemon juice 1 oz egg whites ½ oz simple syrup Ice Lemon peel, for garnish
W H AT YO U’L L D O
Place all ingredients (through ice) into a shaker. Shake and shake, then shake some more. Strain into a second shaker, then shake until you’re wondering if you’re overdoing the whole shaking thing. Pour into a rocks glass where an ice cube is patiently waiting. Garnish with lemon peel.
A touch of chocolate sauce Unsalted peanuts or mixed nuts, crushed 1 oz Misceo 1 oz non-dairy half-andhalf 1 oz coffee 1½ oz vodka Ice Coffee beans, for garnish W H AT YO U’L L D O
Dress a classic Martini glass by dipping the rim into chocolate sauce, then into crushed nuts. Now it’s dressed and ready for action. Place remaining ingredients (through ice) into a shaker. Shake until you’re quivering with anticipation. Strain into the dressed martini glass. Garnish with coffee beans.
A TALE OF SEVEN COCKTAIL RECIPES, THE SIX A-LIST RESTAURANTS THAT CREATED THEM, ONE INSPIRING COFFEE LIQUEUR CALLED MISCEO AND A GUY NAMED SHLOMO KLEIN WHO BROUGHT THEM ALL TOGETHER
1½ 1 1 ½ ½
oz dark rum oz Misceo oz parve vanilla whipping cream oz white chocolate liqueur oz coconut cream Crushed ice Whipped cream, coffee beans, cinnamon and a white chocolate chip, for garnish
W H AT YO U’L L D O
Place all ingredients (through coconut cream) into a shaker. Shake, trying to ignore your building anticipation. Finish shaking, but don’t finish anticipating. Pour over crushed ice. Garnish with whipped cream, coffee beans, cinnamon and a single white chocolate chip. Take that first sip and realize it was worth the anticipation.
#7
1½ ¾ ½
oz Misceo oz amaretto oz vodka A splash of milk or cream A dash of cinnamon Scoop of your favorite ice cream Ice Whipped cream, cinnamon stick and three coffee beans, for garnish NOTE: If your meal was meat (and waiting six hours for dessert isn’t in the cards), we’re partial towards the rather impressive Cold Brew/Caramel Swirl Gelato from the folks at OMG It’s Dairy-Free or Klein’s Smooth & Creamy Dairy-Free Vanilla Fudge. If your meal was dairy (or plant-based) or you’re okay waiting six hours for dessert, Klein’s K-Select Vanilla Vibe is the way to go. W H AT YO U’L L D O
Place all ingredients (through ice) into a shaker. Shake. Pour into a margarita glass. Garnish with whipped cream, a cinnamon stick and three coffee beans.
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L'CHAIM
C H A M PAG N E
K O E N I G C R É M A N T D ’A L S A C E B R U T,
C H A M PAG N E
DRAPPIER BRUT
NV
DRAPPIER ROSÉ DE
N AT U R E , N V Now this is a bonedry champagne. With its complex yeasty notes, mouthwatering acidity and sharp bubbles, it is the type of wine you slowly sip and savor. I recommend drinking it with a fish or chicken course.
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This wine, which is bright gold in color and has medium bubbles, is an insider’s best kept secret. It is French, made exactly like champagne, but because it comes from Alsace and not from the Champagne region, it is much more affordable. On the nose, it has notes of toasted bread, ripe green apples, a touch of lemongrass and a hint of ginger. Medium-bodied with a moderately long, yeasty finish, on the palate it has notes of green pear, lemon curd and baked apples. With or without food or guests, by the Shabbat table or by the pool, this sparkling wine is as versatile as it gets.
S A I G N É E B R U T, N V A delightful pink champagne featuring a plush mouthfeel, with notes of sourdough bread, grapefruit, raspberries and strawberries. It is one of the classiest wines to serve your guests at a simcha, but will also enhance a meal tremendously. It even drinks well with steak!
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L'CHAIM
POPPING AND BUBBLING: A SPARKALICIOUS CELEBRATION BY: GABRIEL GELLER
C H A M PAG N E D E S BARONS ROTHSCHILD B R U T, N V This aristocratic champagne is made from chardonnay and pinot noir. Mediumbodied with tight bubbles, it has complex notes of citrus peels, golden apples and freshly baked bread. Opening a bottle makes the celebration, but this excellent wine can also be paired with a full meal.
BARTENURA PROSECCO ROSÉ, NV Champagne is the signature sparkling French wine, cava is the signature sparkling Spanish wine and prosecco is the signature sparkling Italian wine. Prosecco, which is significantly less expensive than champagne, is made with the Charmat Method, which consists of two fermentations. The first one is the alcoholic fermentation, when the sugar in the grape must is transformed into alcohol. To make the wine effervescent, the secondary fermentation happens in the tank before bottling. (For champagne, this second fermentation takes place in the bottle.) This wine has a lovely peach pink color with vivid bubbles and notes of ripe strawberries, red cherries and citrus peel, with a subtle hint of sweetness. It goes incredibly well with both sushi and charcuterie.
Once we pass Tisha B'av, the simcha season is back in full swing. Whether weddings or Bar/Bat Mitzvahs, the summer months are always the most popular time of year to celebrate life's milestones with family and friends. With that said, do we really need excuses or special occasions to celebrate? I don’t think so. After all, we do celebrate Shabbat every single week. As the late Rabbi Nachman of Breslov said, “It is a great mitzvah to always be joyous.” Therefore, let’s not wait for a family simcha or even Shabbat to come around to celebrate life and be joyous with the ultimate celebratory wine — bubbly champagne! L’chaim!
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By: Shifra Klein
Champagne is a wonderful base for cocktails — with a clean, crisp flavor, it’s refreshing and not too sweet. The recipes here work well with any bubbly wine. 86
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L'CHAIM
Champagne Sorbet Float Serves: 6
Reminiscent of an affogato, where hot espresso is poured over ice cream, here chilled champagne is poured over ice cold sorbet for a refreshing and super simple dessert-like cocktail. 1 1
16-ounce) container sorbet bottle chilled champagne
Scoop sorbet in wine glasses and top with champagne. Serve immediately.
PRO TIP Want it super chilled? Freeze glasses ahead of time.
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L'CHAIM
Champagne Strawberry Lychee Punch Serves: 6-8
This drink is a real crowd pleaser. The addition of the lychees adds a tropical taste that complements the strawberries, oranges and champagne. 1 ⅓ 1
1 1
pint strawberries, hulled and halved cup sugar Juice and zest of 1 orange (20-ounce) can peeled and pitted lychees in syrup (such as Roland), chilled orange, sliced bottle champagne or rosé, chilled
1. Toss strawberries with sugar, orange zest and orange juice. Refrigerate for at least 1 hour, until syrupy. 2. Fill a punch bowl or pitcher with ice, then add macerated strawberries, lychees and half their syrup, orange slices and champagne. Stir gently. Serve immediately. MAKE IT VIRGIN: Use 2 cups sparkling apple cider and 1-2 cups seltzer instead of champagne.
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L'CHAIM
Black Velvet Serves: 2
Combining champagne with stout is a drink for the adventurous drinker who appreciates exploring bitter and tangy flavor combinations. NOTE: A Collins glass is a glass tumbler that typically holds 10-14 ounces. 1 2
can Guinness stout, chilled cups champagne, chilled
Divide the stout into two Collins glasses, then top slowly with champagne. Stir gently with a cocktail stirrer.
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shifra klein presents: beers that aren't scary
As people become even more adventurous with their food and drink, classic rules are being dismissed and replaced with creative and fun concepts. It’s for this reason that beer is making its way onto cocktail menus. Of course, an ice cold beer can be enjoyed on its own, but the refreshing, complex and bubbly drink can also be elevated to make delicious cocktails. Beyond the recipes shared here, make your own creations with classic flavors that pair well with beer. Citrus: Juice, slices or segments create a cocktail like a mimosa or margarita Tomato: Bloody Mary-style Soda: Coca Cola, 7-UP or Dr. Pepper Ginger: To mimic ginger beer, add ginger juice or ginger ale soda
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COCKTAILS: THE HANDBOOK
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COCKTAILS: THE HANDBOOK
This shandy is dandy Beer Shandy 2.0 Serves: 2
A classic shandy combines beer with lemon (usually a lemon-lime soda). It’s absolutely delicious! Growing up with Israeli roots, I always loved the Israeli alcohol-free classic malt beverage. I decided to create a mashup of the two with this easy, light beer cocktail that is perfect for summer. 1 1 1
Ice, for serving lemon, sliced (12-ounce) can beer, chilled (12-ounce) can cola, chilled
Fill 2 glasses with ice and add 2 lemon slices to each glass. Fill halfway with beer, then top with cola.
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COCKTAILS: THE HANDBOOK
the red sí the red sí 96
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COCKTAILS: THE HANDBOOK
Michelada Serves: 1
For the adventurous drinker, this classic Mexican beer cocktail has a similar flavor profile as a Bloody Mary — both are sour, salty and slightly spicy, but unlike a Bloody Mary, which uses vodka, a Michelada uses lager. ¼ 2 1
cup lime juice, divided tablespoons Old Bay tablespoon tomato juice
1 1 1
teaspoon Worcestershire sauce teaspoon hot sauce (12-ounce) Mexican lager Ice, for serving
1. For the rim, pour half the lime juice onto a small plate and the Old Bay seasoning onto another. Dip the rim of the glass in the lime juice, then in the seasoning. 2. Add remaining lime juice, tomato juice, Worcestershire sauce and hot sauce to the glass and mix. Fill the glass with ice, then top with beer.
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COCKTAILS: THE HANDBOOK
Stout & Milk Serves: 1
I never had stout before trying it for the first time during the shoot. I was immediately taken by how similar it was to nitro cold brew coffee (which I love), so adding milk to it was a no brainer. I used oat milk and a pump of caramel syrup and the results were perfect. 1
Ice, for serving (12-ounce) can stout, such as Guinness Milk or creamer of choice Caramel syrup, to taste
Fill a large glass with ice. Fill with stout, then top with milk and caramel syrup to taste.
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Warning: photographed by trained professionals. Do not attempt at home
Si ply del ic io us There are few things as refreshing and easy as a nice, tall glass of orange juice over ice. A splash for your kids to start their day or a sip for you to enjoy by the pool. Add some vodka to yours, so whether you’re upstate or in town, life is good.
FAR M To FRiD GE Freshness ™
CULINARY SCHOOL
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CULINARY SCHOOL
Next time Shabbos is over and you find yourself with an open bottle of kiddush wine, don’t fret — save it to enhance the flavors of your weekday meals.
Wine
and
other
alcoholic
beverages may not be the first flavorenhancing agents you would think to reach for, but adding them to both sweet and savory dishes is a great way to add depth of flavor (and a great way to use up something you inevitably have in your pantry or fridge). The key to using alcoholic beverages in cooking or baking is understanding the nature of the drink and how its properties will change with heat. It is also important to know how much alcohol to add, when to add it and how long to cook it after adding (it depends on whether you want to maintain some booziness or just the flavor).
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BACK POCKET
STARTING TIPS When choosing an alcoholic beverage to incorporate, don’t go too expensive; you may feel like you’re wasting a good bottle by not drinking it. One the other hand, don’t go too cheap; don’t use something you wouldn’t drink on its own. Let the color guide where it goes. Darker drinks intensify heavier ingredients, while lighter drinks enhance lighter ones. Think of adding red wine to meats, meat sauces and chocolate or stone-fruit based desserts, whereas white wine, beer and liquor go well with poultry, fish, pasta and soups. It sounds obvious, but the standalone flavors of an alcoholic drink will be imparted into the dish — a sweet wine will make for a sweeter dish. The earlier you add the alcohol, the deeper the flavor in the end. Turning up the heat on the alcohol will also deepen its flavor. Use wine to deglaze a pan after searing meat and sautéing onions, then raise the heat to cook down the liquid to craft delicious sauces. Contrary to popular belief, you probably won’t actually “cook off” all the alcoholic content. Studies have shown that it takes at least three hours of cooking to erase most traces of alcoholic content. A study from the U.S. Department of Agriculture's Nutrient Data lab confirmed this and added that food baked or simmered in alcohol for 15 minutes still retains 40 percent of the alcohol. If you are concerned about retained booziness, consider adding only a small amount of alcohol, cooking in a dish with more surface area and cooking for a longer time.
Here are some easy recipes (available on the Fleishigs app) to get you in the spirit:
WHITE WINE Chilled Tomato & Fennel Soup (issue 7)
Easiest Creamy Onion Soup (issue 35)
Wine Can Chicken (issue 28)
RED WINE Red Wine Pickled Onions (issue 23)
Pulled Beef & Mushroom Sauce (issue 35)
Shallot Red Wine Steak Sauce (issue 3)
BBQ Beer-Glazed Wings (issue 17)
Beer-Braised Chili (issue 17)
BEER Scallion and Sesame Beer Bread (issue 21)
Beer-Battered Onion Rings (recipe follows)
Adina Silberman is trained as a dentist and is passionate about home cooking, with a simple food philosophy — she cooks backwards, taking inspiration from the elements that compose a dish rather than the final product. She shares her techniques for developing kitchen staples on Instagram @homewithadina and has helped countless home cooks turn their time in the kitchen from a chore into a passion. Adina lives in New York with her husband and two daughters. 102
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VODKA Bloody Mary Salmon (page 122)
PRO TIP Use rum, bourbon, whiskey or any other spirit in baking instead of pure vanilla extract, like in the FamilyStyle Chocolate Molten Cake from issue 33.
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BACK POCKET
Beer-Battered Onion Rings Serves: 2-4
By: Adina Silberman
1. Mix 1½ cups flour, paprika, garlic powder, salt and pepper. Add beer and mix until well combined.
NOTES:
2. Toss onion rings with remaining ½ cup flour.
• Crack open a new can of beer for the freshest carbonation, which will yield a lighter batter (as opposed to using a flat beer).
3. Heat 2 inches of oil in a large pot or Dutch oven until very hot.
• To know when the oil is hot enough, insert the handle end of a wooden spoon into the oil; if it bubbles slightly, the oil is ready for frying. 2 2 2 2 ½ 1½ 2
cups all-purpose flour, divided teaspoons paprika teaspoons garlic powder teaspoons kosher salt, plus more for sprinkling teaspoon freshly ground black pepper cups beer of choice large sweet onions, sliced into ½-inch rounds and separated into rings Vegetable oil, for frying
4. Dip each flour-coated onion ring into the prepared batter, then fry until golden brown on both sides, about 3 minutes. 5. Using a slotted spoon or tongs, transfer onion rings to a cooling rack or paper towel-lined plate. Immediately sprinkle with salt.
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PROFILE
Jazz Age Cocktails
Bar Simcha
Jazz Age Cocktails is a New York-based mixology group headed by Avi Pusateri, founder and head mixologist, and his wife Kayla, chief of operations. Jazz Age Cocktails is centered around giving its clients a taste from the past for the present, taking pre- and post-prohibition cocktails and giving them a modern twist. Specializing in private bartending and mixology courses for occasions of all kinds, from corporate parties and fundraisers to birthdays, anniversaries, weddings and Bar/Bat Mitzvahs, Avi truly caters to the needs of each individual client. Jazz Age Cocktails also specializes in wine and food pairing management, as well as consults for bars, restaurants and various programs, both regionally and internationally.
Established in 2019 by Yissie Steinhart, Bar Simcha is a full-service bartending company that specializes in cocktail workshops, small-scale event bartending and bar consulting across the Tri-State area. Yissie’s passion for mixology translates to his client experiences, whether teaching clients in the comfort of their own home; bartending at an engagement party, Sheva Brachos or Bar/Bat Mitzvah; or through helping a new restaurant set up their bar menu. Bar Simcha’s ready-todrink cocktails are a great way to enhance any Shabbos or Yom Tov table, whether you’re staying at home and hosting or traveling. Yissie prides himself on using only the freshest, highest quality ingredients and making whatever he can from scratch.
FAVORITE COCKTAIL:
Favorites in my house tend to fade in and fade out. However, our most recent favorite is the paloma. This tequila-based cocktail, a summer favorite, has notes of citrus from fresh lime and grapefruit juices and the ingredients all dance together in the glass thanks to the club soda. It’s so refreshing and perfect for summer! PRO TIP: High-quality ingredi-
ents make high-quality cocktails; everything from the base liquor and freshly squeezed juices to the ice you are using makes a difference. For more information, visit jazzagecocktails.com or @jazzagecocktails on Instagram. 104
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FAVORITE COCKTAIL: I love tinkering with different flavors to develop new combinations for cocktails. But honestly, I’m a purist at heart and my go-to drink is straight bourbon! PRO TIP: When I give cocktail workshops, I bring all the tools needed. However, when I offered workshops on Zoom during the pandemic, my clients used whatever they had at home instead of proper bar tools. Don’t have a shaker? Any airtight container will do. No muddler? The back of a wooden spoon is just fine. Use what you have on hand and don’t be afraid to improvise. For more information, visit @bar.simcha on Instagram, email athomebartending@gmail.com or call/ text (845) 459-3534.
Combinations by Fisher
The Barshtender Rabbi Leibel Khazanovich, aka The Barshtender, is a South Florida-based mixologist who specializes in interactive cocktail workshops and events of all types, truly elevating the bartending experience. Leibel understands the craft of bartending and mixology, always exploring and customizing every ingredient and drink for peak enjoyment. FAVORITE COCKTAIL: You can’t go wrong with a Rum Old Fashioned with maple syrup and cocoa bitters, though I also love a traditional Old Fashioned made with rye whiskey. PRO TIP: You don’t need a shaker set or any fancy tools to get started — a Mason jar, measuring cups (¼ cup is 2 ounces) and measuring spoons (1 tablespoon is ½ ounce) are great for beginners. For more information, visit @barshtender on Instagram.
With years of experience as head bartender and restaurant/bar manager and owner, as well as working in many fine-dining restaurants in New York City (including Wall Street Grill), Erika Fisher ventured out with her entrepreneurial instincts and started Combinations by Fisher. With a balance of science and the art of mixology, Erika created a full-service bartending company that brings a new standard of excellence to the kosher event business. Erika’s soughtafter events are beautiful and dramatic, but the service and personality that fills those events exude warmth. With her knowledge, dedication and passion for understanding flavor pairings, Erika is able to tap into her clients’ needs no matter the event. FAVORITE COCKTAIL:
I love the sharp flavors in a spicy jalapeño margarita, mezcal paloma and dirty martini. PRO TIP: Many people tell me they want to become a bartender. My advice is to have fun and be passionate about it. The decision should come from a special place in your heart. When I make a cocktail, a part of my soul goes into it — there’s a story behind it and that’s the most important thing. You can’t just mix a cocktail and call yourself a bartender. For more information, email info@combinationsbyfisher.com or visit @combinationsbyfisher on Instagram. www.fleishigs.com
RESTAURANT CHRONICLES
Throughout the United States, there are various kosher establishments dedicated to drinks. Far from typical, these shops are making their mark for their unique drink options, as opposed to the food items that are served.
DNF (“Definitely Not Fleishigs”) Serves: 1
This is the delicious collaboration between Shlomo and Café Chocolat (see page 110). It stands for “definitely not Fleishigs;” if you’ve been following us on Instagram for a while, you’ll know it’s a hit in our house! Order the off-menu delicacy the next time you visit. We’d love to hear your thoughts! 2 ¼ 2
cups vanilla ice cream cup creamy peanut butter shots espresso
Add ice cream, peanut butter and espresso to a blender; blend until smooth.
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Trendy beer labs are popping up in every part of the country. In Long Beach, California, a Jewish husband-and-wife team (brewmaster and baker, respectively) opened this hot spot in 2020, where they brew their own beer. There is also a curated line of IPAs, ales, lagers and mixed beverages. You can watch the brewing process while dining on a delicious menu of homemade sourdough, artisan pizzas and more, but the beer is what truly shines.
JUS BY JULIE
LONG BEACH BEER LAB
RESTAURANT CHRONICLES
With a bunch of locations across the tristate area, including Boro Park, Lakewood, Cedarhurst and Teaneck, this health food chain has made a mark in the kosher community. What began with juice cleanses has since expanded into full menus, including grab-and-go salads, sandwiches, açaí bowls, waffles and spelt pizza. Still popular for their full array of juices, smoothies, coffee and tea options, Jus is the perfect go-to, whether you are on the run and in need of a boost or stopping in for a wholesome breakfast or lunch.
1306 Avenue M, Brooklyn, NY 502 Avenue U, Brooklyn, NY 4712 13th Avenue, Boro Park, NY 523 Central Avenue, Cedarhurst, NY 1454 Queen Anne Road, Teaneck, NJ 313 Main Street, Allenhurst, NJ — seasonal
518 W. Willow Street, Long Beach, CA
108
616 Ocean Avenue, Long Branch, NJ
(562) 270-3253
700 Cedarbridge Avenue, Lakewood, NJ
Certified kosher by Kosher LA
Certified kosher by OU
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THE BOOZERY
Creators of the first kosher boozy sorbet, The Boozery had its start selling sorbet nationwide online, as well as at various grocery stores. Now, locals can also stop at the new brickand-mortar store in the heart of Crown Heights. With flavors like Lemonana, White Russian, Salted Caramel Scotch, Mango Margarita, Strawberry Frosè and more, enjoy an adults-only delicacy on a night out or stock your freezer with some to have at home.
Fleishigs
GLUTEN LACTOSE CHOLESTEROL PRESERVATIVES
FREE
PARVE tnuvausa.com
420 Troy Avenue, Brooklyn, NY boozeryicecream. com Certified kosher by OK Kosher
Aside from waffles and a full line of hand-crafted chocolates, this family-owned shop is most famously known for their high-quality coffee and blended coffee drinks. (Find owner Yosaif Krohn’s recipe for chocolate truffles from issue #18 on the Fleishigs app.) See page 107 for the recipe for Shlomo’s off-the-menu creation, the DNF (“definitely not Fleishigs”).
Photography by: Hudi Greenberger
Established by two Jewish guys during the pandemic, SLSHology’s mission is to serve up sweet sips while creating great memories. Embrace your inner child with these fruit-based slushies — choose a flavor or two or three and top with an assortment of candies. With a variety of baked goods, such as churros, hot pretzels, brownies and cookies, there’s something for everyone.
CAFÉ CHOCOLAT
SLSHOLOGY
RESTAURANT CHRONICLES
346 Central Avenue, Lawrence, NY (516) 234-8514 Certified kosher by Vaad of the Five Towns Roosevelt Field Mall (first floor) 630 Old Country Road, Garden City, NY
110
556 Central Avenue, Cedarhurst, NY (516) 792-2462 Certified kosher by Vaad of the Five Towns 441 NY-52, Woodbourne, NY 12788
(516) 234-8514
(845) 434-7641
Certified kosher by Rabbi Aaron D. Mehlman
Certified kosher by Rabbi Binyamin Taub of Monsey
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RITA'S
Rita’s is a national brand that offers franchise opportunities. Centered around Italian ice and custard with a variety of ways to combine the two, the options are endless. A few kosher certified shops have opened up in recent years, with the Monticello, NY, Crown Heights, NY, Monsey, NY and Surfside, FL locations offering cholov yisroel options as well. Use the kosher GPS app to locate a kosher certified Rita’s near you.
Too!
LACTOSE CHOLESTEROL PRESERVATIVES
FREE
PARVE tnuvausa.com
THE OTHER SIDE OF THE CORK
Open The Draps THE OTHER SIDE OF THE CORK B Y: YA E L E . G E L L E R , M P H
“Success comes from standing out. Not fitting in.” - Don Drappier
Times are changing in the kosher wine atmosphere. People think about their purchases more and more. They are saving wines for special occasions, building wine cellars and moving away from only visiting the wine shop on Friday right before Shabbat. As the kosher consumer becomes more discerning about their beverage drinking behaviors, they are becoming more and more comfortable to try new things and admitting that Cab(ernet Sauvignon) is not always king. White wines are hot and sparkling wines have become an even hotter trend. As soon as the stock of sparkling wines and champagnes hits the shelves, it’s sold out within weeks (sometimes days). We would be remiss to discuss kosher champagne or sparkling wine and not mention one of the best labels out there — Champagne Drappier. AUGUST 2022
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N
THE OTHER SIDE OF THE CORK
NOW, IF I DO NOT discuss the difference between champagne and sparkling wine, would this really be a story about champagne? In short, sparkling wine is a wine that has bubbles. Champagne is a wine made using the champenoise method, also known as the traditional method, from grape varieties grown in the region of Champagne, France. It is somewhat debatable, but the majority of the best types of sparkling wines are made via this method, which requires the wine to undergo secondary fermentation in the bottle. The story of how Drappier became one of the best Champagne houses in the world is fascinating. Grapes were planted in this area as far back as 2,000 years ago. It was not until the year 1116 that a famous monk named Saint Bernard decided to fix up the vineyards and replant the grapes. He decided to import a grape related to pinot noir called Morillon Noir. He built many wine cellars to store the wine he produced from his vineyards in this area, including one in Urville. At the time of Saint Bernard's passing, he had established so many wine-producing cellars that they were making over 600,000 liters of wine a year. This monk was very influential throughout Europe and the wines were enjoyed all over France, especially by the upperclass earls of Paris. Saint Bernard's home base was the Clairvaux Abbey, which was later seized by Napoleon after the French Revolution and was turned into a prison! After WWII, the Drappier family decided to purchase the cellars and vineyards in Urville to establish their estate, which still stands today. In the early 1930s, Michel Drappier's grandfather, George Collot, decided it was time to return to the original grape variety that the land in Urville was designated for. He was going to replant pinot noir grapes, though some were skeptical of this wild aspiration. However, he did not care and planted them as he pleased. His bold move earned him a funny nickname among the locals and winemaking families as “Pete Pinot" or “Old man Pinot." The grapes thrived and make up the majority of the vineyards now, accounting for over 70% of
Yael Geller is a longtime wine enthusiast known for her bluntly honest opinions and advice about kosher wine. She can be reached for comments and recommendations at gelleryael@gmail.com.
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SOMETHING SWEET
1. FOR THE BABKA DOUGH , mix warm water, sugar, yeast, liqueur and vanilla; let mixture proof until it starts to bubble.
BOOZY BABKA Yield: 2-3 (1-pound) babkas
NOTES: • I highly recommend wearing well-fitting gloves when shaping, filling and rolling the babka, as well as using a non-stick pastry mat and rolling pin. • If desired, add something for crunch and texture in between the wet and dry chocolate fillings, such as crumbled speculoos cookies, chocolate sprinkles, mini chocolate chips, cappuccino chips, sandwich cookie crumbs, graham cracker crumbs — the sky’s the limit! The recipe below for the dry chocolate filling makes about 8 cups. If only making one babka, make half or a third of the filling, depending on how much filling you prefer, otherwise store the extras in an airtight container in the pantry or freezer for next time. FO R T H E BA B K A D O U G H :
1 ¼ ½ 4½ 1 1 2 12 4-5 ½
cups warm water or milk cup sugar teaspoons yeast (two .25-ounce envelopes) tablespoon chocolate or coffee liqueur teaspoon pure vanilla extract eggs tablespoons butter or non-dairy butter substitute, at room temperature cups bread flour or high-gluten flour, divided teaspoon sea salt
FO R T H E D RY C H O C O L AT E F I L L I N G :
2 1 1 2 1
cups sugar cup Dutch-process cocoa powder cup confectioners’ sugar tablespoons vanilla sugar (3.9-ounce) box instant chocolate pudding powder, such as Jell-O
FO R T H E W E T C H O C O L AT E F I L L I N G :
1 2 ¼
cup dry chocolate filling (recipe above) tablespoons oil cup coffee liqueur, such as Misceo
FO R T H E C RU M B TO P P I N G :
1 1 6-8 1
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cup sugar or confectioners’ sugar cup all-purpose flour tablespoons cold butter or non-dairy butter substitute, cubed tablespoon vanilla sugar Sprinkles or mini chocolate chips, optional
Fleishigs
AUGUST 2022
New twists and tastes for a timeless favorite.
2. Add eggs, butter and 4½ cups flour and salt to the bowl of a stand mixer fitted with a dough hook attachment. Mix until the dough begins to pull away from the sides of the bowl, adding the remaining ½ cup flour as needed. Alternatively, mix by hand. 3. Divide the dough into 1-pound portions and place each portion into a quart-size, freezer-safe Ziploc bag. Each 1-pound portion will make one babka. 4. Let rise in the fridge for up to 24 hours. (Alternatively, freeze the bags of dough at this point. When ready to bake, defrost in the fridge for up to 24 hours.) 5. FOR THE DRY CHOCOLATE FILLING , mix ingredients together
and store in a large Ziploc bag or airtight container (see head note). 6. FOR THE WET CHOCOLATE FILLING , mix ingredients together
to reach a spreadable consistency. Add more dry chocolate mixture if too runny or more liqueur (or hot water) if too thick. 7. FOR THE CRUMB TOPPING , mix ingredients together with your hands to reach a wet sand-like consistency. 8. To shape the babka, roll a 1-pound portion of dough into a long, thin rectangle. 9. Using an offset spatula, spread a layer of wet chocolate filling all over the surface, then a layer of toppings (if desired — see head note), then a layer of dry chocolate filling. Roll into a tight log, pulling back and tucking in as you roll, ensuring that the log stays tight and intact. 10. Using a bench scraper or sharp knife, cut the log down the middle lengthwise, then twist the two halves together. Place in a greased loaf pan. 11. Top with crumb topping. Cover with a dish towel and let rise for 1530 minutes. 12. Preheat oven to 350°F. Place loaf pans on a metal baking sheet to catch any spills. Bake for 30-45 minutes, until golden and solid on top. www.fleishigs.com
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95 Beer Shandy 2.0
46 Hazelnut Mocha Frappe
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70 Cosmopolitan Highball
12
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Matcha Bubble Tea
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LAST BITE
Bloody Mary Salmon Serves: 8
By: Shifra Klein
This recipe was created during the shoot. I had some leftover tomato juice and in my effort to minimize waste in the Fleishigs test kitchen, I thought, “Why not use it in a sauce?” With cocktails on my mind, the Bloody Mary came up. By pairing it with a side of salmon that I found in my freezer and a half-filled jar of pimento-stuffed olives in the fridge, this tangy, flavorful salmon dish came to be. 1 2 2 1 ½ ⅛ 1½ 2 1
(4-pound) side Scottish salmon tablespoons deli-style mustard teaspoons Worcestershire sauce teaspoon celery salt teaspoon smoked paprika teaspoon freshly ground black pepper cups tomato juice tablespoons vodka tablespoon honey Olive Relish (recipe follows), for serving
1. Preheat oven to 425°F. Place salmon on a parchment-lined baking sheet. 2. Mix mustard, Worcestershire sauce, celery salt, paprika and pepper until a paste forms. Rub over salmon and roast for 18-20 minutes. 3. In the meantime, heat tomato juice, vodka and honey in a saucepan over medium-high heat, until reduced and thickened. 4. Liberally brush tomato glaze over salmon and serve with olive relish.
Olive Relish Yield: 1½ cups
Mix 1 cup chopped pimento-stuffed olives, ¼ cup minced fresh cilantro or parsley, 3 minced scallions and the juice of ½ lemon. Season with kosher salt and freshly ground black pepper to taste.
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