Your yom tov cooking is about to get a whole lot more inspired. The Fleishigs magazine yom tov issue is out! Let’s see what’s inside:
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Busy in Brooklyn stops by to shows us how to stuff stuff: Drunken Liver Mousse-Stuffed Figs, Simanim Potstickers, Marzipan-Stuffed Baked Apples.
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How to Holiday Feast Fast with Heshy Jay of Scoop & Co. Transforming ordinary ingredients into gourmet. Tartare and bone marrow boats anyone?
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Tablescaping with expert party planner Reena Goldberger and yes, her recipes too. Apples figs rosemary, oh my!
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Yom tov menu by Chef Isaac Bernstein. First course, entree, dessert — Gochujang Maple Acorn Squash. Say that 10x fast.
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Susie Fishbein: Origins written by cookbook author Adeena Sussman + her favorite yom tov recipes. Will the veal slim cut please stand up?
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Veal breast gets the spotlight in this month’s Butcher’s Cut. Meat and dough are the new meat and potatoes.
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A play-by-play on how to make meat-stuffed challah by @mandyliciouschallah.
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Do you know your olive oils? Let Celeste Heckle give you the breakdown along with some beautiful recipes highlighting evoo.
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Behind the allure of Omakase — The “I leave it up to you” dish. Have you heard about this new trend?
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There are highs beyond the Merlots. Inside Israel’s Vitkin Winery.
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Balancing Jewish activism, fighting antisemitism, mommyhood, and fashion blogging. We go one-on-one with Elizabeth Savetsky.
Pick up a copy in your local supermarket or subscribe at fleishigs.com.
Apple Honey Cake
By Shifra Klein
Serves: 12
I love this recipe because it is super easy to prepare. All you need is a bowl and a mixing spoon. Almost anyone can make this cake, guaranteed. It is a great recipe for kids, or anyone who is intimidated by baking.
Ingredients:
- Nonstick cooking spray, such as PAM
- ½ cup oil
- ½ cup orange juice
- 2 eggs
- 1 cup honey
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee dissolved in 1 teaspoon boiling hot water
- 1¾ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 cup cubed or shredded apples (optional)
- Pinch of salt
Directions:
- Preheat oven to 350°F.
- Spray a 10-inch loaf pan or 9-x13-inch pan with nonstick cooking spray.
- In a large mixing bowl, combine the oil, juice, eggs, honey, vanilla, and coffee.
- In a medium mixing bowl, mix together the flour, baking soda and spices.
- Combine the baking soda and spices with the flour and then stir the flour into the batter until thoroughly mixed.
- Fold in the apples.
- Pour batter into pan. Bake for 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
