The new Fleishigs Magazine was published titled “The Holiday Issue 5781 – New Year. New You. New Menu.”
What’s inside? Busy in Brooklyn stops by to shows us how to stuff stuff. Drunken Liver Mousse Stuffed Figs. Simanim Potstickers. Marzipan-Stuffed Baked Apples. How To Holiday Feast Fast with Heshy Jay of Scoop & Co. Transforming ordinary ingredients into gourmet. Tartare and bone marrow boats anyone? Tablescaping with expert party planner Reena Goldberger and yes, her recipes too. Apples figs rosemary, oh my!
Yom Tov menu by Chef Isaac Bernstein. First course, entree, dessert – Gochujang Maple Acorn Squash. Say that 10x fast. Susie Fishbein: Origins written by cookbook author Adeena Sussman and her favorite Yom Tov recipes. Will the veal slim cut please stand up? Veal Breast gets the spotlight in this month’s Butcher’s Cut. Meat and dough are the new meat and potatoes. A play-by-play on how to make meat-stuffed challah by @mandyliciouschallah.
Do you know your olive oils? Let Celeste Heckle give you the breakdown along with some beautiful recipes highlighting evoo. Behind the allure of Omakase – The “I leave it up to you” dish. Have you heard about this new trend? There are highs beyond the Merlots. Inside Israel’s Vitkin Winery.
Balancing Jewish activism, fighting anti-antisemitism, mommyhood and fashion blogging. We go one-on-one with Elizabeth Savetsky.
COLive.com presents one of the recipes featured in the new Fleishigs issue by editor Shifra Klein:
Rosh Hashanah Apple Salad
Pumpkin pie spice vinaigrette
Serves: 8
This salad truly delivers all of the elements that an excellent salad is known for: sweet, savory, crispy and crunchy while simultaneously bringing the flavors of the Jewish New Year onto a plate. Showcasing the salad on a platter versus tossed in a bowl allows all of the ingredients to shine.
Peeling the outer layer of the celery completely transforms this underrated vegetable. By removing the fibrous outer layer, you are left with a refreshing crunchy bite.
INGREDIENTS:
4 cups baby arugula
1 Granny Smith apple, thinly sliced
1 Fuji or Honeycrisp apple, thinly sliced
3 stalks celery, peeled and sliced into thin strips
1 small red onion, thinly sliced
⅓ cup pumpkin seeds
⅓ cup freshly squeezed lemon juice
¼ cup olive oil
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon pumpkin pie spice
½ teaspoon kosher salt
½ cup pomegranate seeds, for garnish
DIRECTIONS:
- Combine arugula, apples, celery and red onion on a serving platter.
- Top with pumpkin seeds.
- Whisk together lemon juice, oil, honey, Dijon mustard, pumpkin pie spice and salt and drizzle over the salad.
- Garnish with pomegranate seeds.
Tip: Mason jars are the perfect vessel for preparing and storing homemade salad dressings. Combine ingredients, cover with a lid and shake.
