By COLlive reporter
Shifra Klein, Editor in Chief of the Fleishigs kosher gourmet food magazine, was a guest on television shows to talk about Chanukah and share recipes from the latest issue.
Appearing from her home kitchen in Cedarhurst, New York, Klein presented dishes on CBS New York, Fox New York and WABC Tamba Bay’s Morning Blend in Florida.
The current issues focused on international flavors “Around The World In 40 Pages,” showcasing a new dish from another country for each night of Chanukah. Among them were Italina Salsa Verde, Indian Pakora, Mexican Nachos and Cuban donuts.
VIDEO:
Fleishigs provided COLlive.com with 2 great recipes from their Chanukah issue to try at home.
Sweet & Spicy Short Ribs
By Reena Goldberger – fleishigs.com
Serves: 8
These short ribs are melt-in-your-mouth tender and rival the best restaurant version you’ve ever tasted.
16 short ribs (1-2 per person)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 bottle dry red wine
¼ cup soy sauce
6-8 cloves garlic
3 sprigs fresh rosemary
3 sprigs tarragon
Sweet & Spicy Glaze
3 tablespoons tomato paste
2 tablespoons honey
1½ tablespoons gochujang paste
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon olive oil
Juice of ½ orange
Directions:
Season short ribs with salt and pepper.
Add oil to a large Dutch oven over medium-high heat and sear short ribs until golden brown, about 3-4 minutes per side.
Deglaze pan with red wine and soy sauce, picking up the browned bits with a wooden spoon.
Scatter garlic cloves and herbs between the ribs.
Cover and simmer over low heat for 3 hours.
Prepare the glaze by whisking all ingredients together until combined.
When the short ribs are done, transfer to a baking sheet and generously brush with glaze. Broil on high for 2 minutes.
Serve hot. (Serve with your favorite puree or roasted veggies)
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Halva Cream Napoleon
By Reena Goldberger – fleishigs.com
Serves: 8
6 sheets phyllo dough
½ stick non-dairy butter substitute, melted
2 tablespoons cinnamon sugar
2 (8-ounce) containers non dairy whipped topping
⅓ cup tahini
⅓ cup silan
½ teaspoon kosher salt
Fresh berries or pomegranate seeds
Confectioners’ sugar
Directions:
Preheat oven to 350°F.
Brush a sheet of phyllo dough with melted “butter” and sprinkle with cinnamon sugar.
Repeat with remaining phyllo sheets, layering the sheets on top of each other as you go.
Cut into quarters, then cut each piece into quarters again.
Cut each square on the diagonal to form a triangular shape.
Arrange in a single layer on a baking sheet and bake for 8-12 minutes, until golden.
Add whipped topping to the bowl of a stand mixer fitted with the whisk attachment.
Start beating on low, then slowly increase to high speed.
When peaks just start to form, slowly add tahini while the mixer is still running.
Add silan and salt; mix until just combined, but do not over-whip.
Transfer to a Ziploc bag and chill until ready to serve.
To serve, layer the phyllo with halva cream and garnish with fresh fruit.
Dust with confectioners’ sugar.
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What is the nutritional value and calorie count of these recipes?
Also is there a natural butter or cream alternative to dairy? The standard margarine and non dairy whip is loaded with chemicals and should not be encouraged to our community.
We have seen enough illness and death, it’s time to focus on our health. Venishmartem meod!