Joy of Kosher with Jamie Geller May/June Issue

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KOSHERMEDIANETWORK

CheesecakeAWARD-WINNING

BEYOND MARINARA PASTA SAUCES WITH BEETS, BUTTERNUT SQUASH, ARUGULA, PEAS & MORE!

ANCIENT GRAINS 101 BENEFITS + RECIPES

SUMMER SALADSEASY, ELEGANT, GOURMET

YOGURT BARKEEPING KOSHER IN

GERMANY

+New recipes with cheesecake batter

pg.40

CHEESECAKE BATTER

PANCAKES

MAY/JUNE 2013ISSUE 14

COOKING WITH FLOWERS + VASES FOR EVERY BUDGET

ANCIENTGRAINS

old traditions, new trends

Farroto with Mushrooms & Pecorino pg14

BY TAMAR GENGER MA , RDtren di n g

| JoyofKosher.com | LATE SPRING 2013 12

Keeping Kosher in GermanyA Slow, Steady but Self-Assured Reemergence of Jewish Life

^ The New Synagogue ^ The Kosher Classroom ^ BornpLatz

trave l

Though an international

infl ux of young professionals, students and families are

redefi ning what it means

to be Jewish in Germany,

certain traditions still

have a place at the table.

BY E LYSE G L I CKMAN

Even with intercultural tension rearing its head throughout Eu-rope, one of the happier ironies is that Jewish life has made a defi ni-tive comeback in Germany. An emblematic testimonial to its suc-cess is the 2012 election of Peter

Feldmann as mayor of Frankfurt. Though he made history as the fi rst Jewish person to be elected to that offi ce since the early 1930s, Feldmann makes it clear in interviews that he wants to focus more on being an eff ective mayor above and beyond everything else…in a city that is home to approximately 7,000 Jews.

The same can be said for the steadily growing Jewish populations in other cities like Berlin and Dus-seldorf, which count more people with Eastern Euro-pean and Israeli backgrounds than those with Ger-man roots. While this increasingly diverse population rebuilds and redefi nes Jewish life in the 21st century, several German cultural institutions endeavor to have

the general populace remember past contributions of its Jewish communities prior to World War II. The German National Tourist Offi ce, meanwhile, is in-volved in a campaign to encourage Jews from outside to rediscover Germany.

In Frankfurt, Meir and Polina Lisserman are on a mission to encourage German and foreign Jews to reconnect with their roots through The Jewish Ex-perience (www.jewishexperience.de), which off ers services and activities similar to Hillel, Chabad and B’nai B’rith Youth organization chapters in the U.S. The Jewish Experience stages numerous events and holiday celebrations, and a frustration for Polina Lis-serman is that although the availability of kosher food is increasing, more needs to be done.

“Even in a big town like Frankfurt, you are depend-ent on whatever the stores have in stock,” says Lis-serman, who adds the largest demand for kosher food comes from local kindergartens, elementary schools, the synagogue, Chabad of Frankfurt, and The Jewish


BY SH I FRA K L E IN | PHOTOGRAPHY BY RUV I L E I DER


LHEIRL

OOM TOMATO SALAD WITH CRISPY SALMON SKIN & SEAWEED DRESSING

Arame is available kosher (OK certifi ed) under the Eden Organic brand. Arame is a sea vegetable that has been a traditional part of the Japanese diet since ancient times. Arame is a low calorie, low-sodium food that is rich in dietary fi ber and a good source of vitamin A and is fat and cholesterol free. Arame may be cooked with whole grains, in soups, stir fries, vegetable dishes, home-made breads, stuffi ng, salads, croquettes, and in making grain, tofu and tempeh burgers. Arame doubles in size when cooked. To use, rinse quickly, soak for 5 minutes in cold water, chop if desired, and add to your recipe. Arame makes an excellent side dish when cooked with sautéed sweet vegetables, seasoned with vinegar or soy sauce.

FEATURING

ARAME

LATE SPRING 2013 | JoyofKosher.com | 29

BY MEL I SSA KAYE | PHOTOGRAPHY BY RUV I L E I DER

G E T C R E AT I V E

W I T H

CHEESECAKE

de s s er t s


{ T H E P E R F E C T C H E E S E C A K E + I N N O V A T I V E U S E S O F C H E E S E C A K E B A T T E R }

Cheesecake Wontons & Cheesecake Brownies pg.38


P A S T A

FETTUCCINI WITH BABY ARUGULA PESTO & MEYER LEMON

Goose Bay Sauvignon Blanc

PENNE WITH RED-BEET MOSTARDA, MASCARPONE & HAZELNUTS

Weinstock Red by W

LINGUINI WITH HEIRLOOM-TOMATO CONFIT

Shiloh Legend

BUTTERNUT SQUASH RAVIOLI WITH TAHINI & DATE

Baron Herzog Zinfandel


pasta


Lavender Cupcakespg.66

BY D INA SCHWARTZ | PHOTOGRAPHY BY RUV I L E I DER

COOKING WITH FLOWERS

L A S T B I T E

See more desserts

online at www.

joyofkosher.com/

magazine


Joy of Kosher with Jamie Geller May/June Issue

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Transcript of Joy of Kosher with Jamie Geller May/June Issue