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Page 44 THE JEWISH GEORGIAN — KASHER LIVING September-October 2012 Kosher Affairs From page 40 in your kitchen—from my show find, Back to the Roots. After 10 days, I had an oyster mushroom garden proliferating on my family room table. Find this at Whole Foods or online. • A highlight of the show for me was chatting with one of the top bean counters on the globe—the amazing CEO of the Jelly Herm Rowland, CEO and founder of Jelly Belly When we are in the Baltimore- Washington area, in addition to visiting sites such as our national museums and monuments, we try to see some of the many treasures within a 3-hour drive of the city. I consider Kreider Farm one of these. I thank my dear daughter-in-law Aliza for sharing her thoughts on a family visit to Kreider Farm, approximately a 2 1/2 hour drive from Washington, in the midst of the beautiful Amish country.—Roberta Scher KRIEDER DAIRY FARM. It is hard not to say “Moooo!” as you drive through the lush farmland in Lancaster County and beyond, quite a change from life in the city and suburbs. What a lovely place to vacation and expose children to life on a farm. We specifically decided to visit Kreider Farm, in Lancaster County, Pennsylvania, to learn about Pride of the Farm Cholov Yisroel Milk, which is the milk we drink at home. (Cholov Yisroel refers to milk that is kosher-certified and watched by a Jew at the time of milking.) Kreider Farm is a 2,600-acre dairy farm owned by three generations of Kreiders. Started from only 12 cows, the farm now boasts 1,600 cows. We got to see many of them while driving through the Titanic-sized Cow Palace, where these “lovely ladies” reside. From the comfort of our own car, via radio transmission from our tour guide, Ada, we learned all about how Kreider takes care of its cows. We enjoyed learning Belly company, Herm Rowland. He is an extraordinary businessman and a nice person. How wonderful to see multiple generations of a family working together. Our kosher sweet tooth appreciates this product. Want to know what’s in the Jelly Belly flavor pipeline? It’s going to be hot: Tabasco! The Summer Fancy Food Show trends can be summed up as: healthful, low-calorie, protein-packed, gluten–free, natural, and happily kosher. As always, I encourage our local supermarkets, grocery stores, and food sellers to explore and consider some of the new kosher; only a fraction of these items are listed here. Expanded gourmet kosher grocery departments would be welcomed by Atlanta’s ever-growing market for kosher products. Statistics show that this niche is growing steadily—and that you don’t have to be Jewish to buy kosher! LOCAL NEWS Fuego Mundo has introduced a new, extensive catering menu for the High Holidays and special events, including that the cows enjoy a natural diet of four food groups and that the workers keep a close eye on each cow’s health, so that only cows in tip-top shape are milked. In fact, there is a cow hospital where cows go if they are not well, where they can be treated and can recuperate. We waved at the mashgiach’s trailer, knowing that his efforts create the special level of kashruth for our milk. But our favorite part of the tour was getting out of tapas, entrees, sides, and desserts. One of their newest offerings is a Latin sushi platter. Any dish can be purchased separately ($100/order minimum) or as a full meal. Pickup and delivery is available with 48hour notice. By the way, if you want to taste Latin sushi ( I do!), it is available at FuegoMundo on Wednesdays, between 3:00-9:00 p.m. For more information, visit fuegomundo.com or call 404-256-4330. Elegant Essen has announced that it will, once again, offer full catering services for the Jewish New Year, including a new Mexican menu for Sukkot. Call 770-451- 3065. OU for U restaurant, located at 1155 Hammond Drive, at Peachtree Dunwoody Road, has changed its menu from dairy to meat and has a new name, Café Noga. Whole Foods Briarcliff (www.wholefoodsmarket.com/stores/briarcliff/) has an in-house mashgiach, Elisheva Robbins, who offers kosher food demos, recipes, and tours. Call 404-634-7800, or visit the store to order kosher fish. Kosher family fun, in and out of Georgia Cows at the Kreider Farm the car to see the cow carousel, where the cows enter to get milked. This invention of Ron Kreider enables the farm to milk 54 cows at a time, seven hours faster than they could before this machine was created. It was amazing how the cows just knew what to do—getting on and off the carousel at just the right time, like clockwork. There was even a massage for these cows, after they exited the carousel. The tour ended with a sample of May 5773 be a sweet, peaceful and prosperous year for the Jewish people and for all good people everywhere. May we grow in our spiritual lives and rejoice in our homes, in our relationships, and of course, in our kitchens! What’s cooking? We welcome your questions, suggestions, and comments. Email kosheraffairs@gmail.com. This column is meant to provide the reader with current trends and developments in the kosher marketplace and lifestyle. Since standards of kashruth certification vary, check with the AKC or your local kashruth authority to confirm reliability. kosher milk—chocolate milk for us chocolate lovers—and Cholov Yisroel milk at that, right at the farm where it was produced. It was an informative tour, enjoyed by the whole family, but it is especially recommended for children ages 9 and up.—Guest writer Aliza Scher AND LOCALLY—FLYING HIGH AT THE FOX. I can still remember all of the movies I enjoyed at the Fox, sitting in the balcony, munching on popcorn, and listening to the organ. Now, this fabulous theater, an Atlanta treasure, is a venue for gala productions and shows. In addition to a catering space (I have attended many kosher events there), the Fox also offers exceptional entertainment, classic shows, and recent Broadway productions. Many of these shows are appropriate for children—family entertainment. Last winter, I had the opportunity to take grandchildren to the wonderful production of Annie. More recently, I took some of my grandchildren to the high-flying musical production Peter Pan, starring Cathy Rigby. This fall, I hope to return to the fabulous Fox, for another of my favorite classic family musicals, The King and I. What a wonderful opportunity to expose children to Broadway. And mark your calendars for another family event—the upcoming production of Fiddler on the Roof, coming to the MJCCA this fall.—Roberta Scher
September-October 2012 THE JEWISH GEORGIAN — KASHER LIVING Recipes Page 45 For this issue, I am sharing some recipes appropriate for holiday entertaining. ————— Breaded Gefilte Fish Cakes with Horseradish Sauce Adapted from a recipe by blogger Busy in Brooklyn Serves eight; may be doubled or tripled 1 loaf frozen gefilte fish, such as Ungar brand 2 cups bread crumbs 1 teaspoon dried dill 1/2 cup olive oil Preheat over to 350 degrees. Thaw loaf slightly, just enough so that it can be sliced with a knife (but not too much). Slice the loaf into 1/2” pieces. Mix dill and bread crumbs. Press fish pieces into bread crumbs, coating thoroughly on all sides. Heat oil in a skillet. Add fish to hot oil, and fry until golden brown on both sides. Place on a cookie sheet, and bake for 30 minutes. Horseradish sauce: Mix 1 cup mayonnaise, 3 teaspoons lemon juice, and a squeeze of creamy jarred horseradish sauce. Serve alongside fish. Marinara variation: Place browned patties in an oven-safe dish in a single layer, and cover with a cup of marinara sauce, such as Barilla. Bake at 350 degrees for approximately 30 minutes. ————— Kay’s Company Chicken, Orzo, and Roasted Vegetables Adapted from a recipe by Kay Fink Makes about 8 servings This amazing recipe, an elegant and easy-to-prepare company platter, was shared with me by a friend. Double or triple, depending on the number of guests. It can be prepared from start to finish in as little as 45 minutes and will dazzle your guests. It looks and tastes as if it took hours. 1 package Italian salad dressing mix, such as Good Seasons 2 lbs. boneless, skinless chicken breasts 1 lb. cherry tomatoes, cleaned and drained 32 ounces vegetable or chicken broth 1 16-ounce package orzo pasta 2 tablespoons olive oil 3 16-ounce jars of roasted peppers, drained and sliced, or fresh roasted peppers 1/2 cup Kalamata or ripe black olives Fried onion rings, such as French’s, crushed Garnish: fresh chopped parsley and snipped chives Prepare salad dressing according to package directions. Place half the dressing in a bowl; add the chicken and marinate for 30 minutes-2 hours. Place remaining dressing in another bowl; add vegetables, and marinate for 15 minutes-2 hours. Bring broth to a boil. Add orzo, and prepare according to package directions. Drain well; mix in 2 tablespoons of olive oil, and set aside. Grill the chicken or bake at 350 degrees until just done. Do not overcook. Cut into bite-size pieces. (Kitchen shears to make this job easy.) On a beautiful long or rectangular platter, place a mound of orzo, a mound of vegetables, and a mound of boneless chicken side-by-side. Top the orzo with crushed fried onion rings. Sprinkle the parsley and chives over everything. Enjoy! Notes: Serve warm or at room temperature. Dish can be prepared ahead, and rewarmed before serving. If you have more time, add marinated and grilled or roasted fresh vegetables such as squash, zucchini, mushrooms, and red onions. Steak or salmon can be substituted for the chicken. If using salmon, cook the orzo in vegetable broth. ————— Shira’s Potato–Leek Soup My 12-year-old granddaughter, Shira Kalnitz, enjoys cooking and baking, and she often assists her mother in the kitchen. She has adapted this delicious and easy soup recipe from The Bais Yaakov Cookbook. It incorporates two of the symbolic foods of Rosh Hashanah—leeks and spinach. 6 large Yukon Gold potatoes, sliced 3 leeks, white part only, washed well and chopped 1 large onion, chopped 2 stalks celery, chopped 1 quart vegetable broth, such as Imagine Brand or Trader Joe’s 1 quart water 1/3 cup olive oil salt and pepper to taste Sauté leeks, celery, and onions in olive oil, approximately 10 minutes. Add broth and potatoes; bring to boil. Simmer, covered, for approximately 30 minutes, until vegetables are tender. Remove from heat, puree with immersion blender. Reheat on low. Optional Garnish: Blanch 1 cup baby spinach for 10 seconds. Drain well. Sprinkle on top of each portion when serving. Serves 8-12 ————— Salad Simanim This wonderful recipe is from former Atlantan Renee Chernin, now residing at home in Jerusalem. This is the perfect Rosh Hashanah recipe, containing many of the symbolic foods to begin the Yom Tov meal. For more of Renee’s delicious recipes and inspirational words, visit thekosherchannel.com. Read about the meaning of the symbolic foods of Rosh Hashanah at thekosherchannel.com/rosh-hashanah-symbols.html. According to Renee, “This sweet salad is a time saver, its jewel tones a sight to behold, plus it’s fun to eat. All components may be made ahead of time and assembled for an impressively easy presentation of the simanim at the beginning of your Rosh Hashanah meal. 1/4 cup vegetable oil juice of two medium limes 3 tablespoons honey 1 tablespoon raspberry spread 1 teaspoon cinnamon 1 teaspoon salt 1/4 teaspoon pepper 3 carrots, peeled and shredded 1 beet, peeled and shredded 1 Granny Smith apple, peeled and shredded 2 leeks, white part only, washed well and sliced thinly 1/4 cup vegetable oil 3 tablespoons pomegranate seeds 3 dates, diced (optional) 3 cups lettuce In a small bowl, whisk together oil, lime juice, honey, raspberry spread, cinnamon, salt, and pepper. (Dressing may be prepared 5 days in advance; keep tightly covered in refrigerator.) In a small pan, heat oil to very hot. Fry leeks until golden brown, 3-5 minutes, and drain on paper towels. Cool and store in a covered container. (These keep for 2 weeks, if stored in a plastic bag in the freezer.) In a medium bowl, toss carrots, beets, and apple with just enough dressing to coat. You may toss and store them separately to maintain their colors; or toss them together, in which case, the apple and carrot will take on the ruby tint of the beets. Refrigerate until cold, up to one day in advance. When ready to serve, assemble salad either on individual plates or on a serving platter. On a bed of lettuce, mound the carrot, beet, and apple mixture; sprinkle with pomegranate seeds, dates (if using), and fried leeks. Serve extra dressing on the side. ————— Chocolate Dipped Honey Cookies Adapted from a recipe by food writer Eileen Goltz Makes approximately 6 dozen cookies 3 eggs 1 cup sugar 1/3 cup margarine, melted 1 cup honey 4 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 8 ounces semisweet chocolate, melted Preheat oven to 350 degrees. In a mixing bowl, beat the eggs until they are light in color. On low, beat in sugar, margarine, and honey until blended. Mix in flour, soda, salt, and cinnamon. Drop by the teaspoonful on greased baking sheets, about 2” apart. Bake 13-15 minutes or until brown around the edges. Do not over-bake. Let the cookies cool, and then dip half of each cookie in melted chocolate; place the dipped cookie on waxed paper and refrigerate. ————— POM Cosmo Adapted from a recipe by Chef Amy Ephron for Pom Wonderful A Toast to the New Year! Serves one POM Cosmo 1 1/3 oz. freshly squeezed pomegranate juice or POM Wonderful Pomegranate Juice 1 3/4 oz. vodka (I use Smirnoff Vanilla Vodka) 1/3 oz. orange liqueur 1/3 oz. fresh lime juice Shake all ingredients over ice, pour through a strainer. Garnish with a twist of lime. For a crowd: multiply all ingredients by number of guests, and mix in a pitcher.
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