Shabbat Shalom and chag samayach. Welcome to “Kitchen Talk,” the weekly food blog of the CJR. Tonight is Erev Sukkot; the week-long holiday, also known as the Feast of Tabernacles, commemorates the years the Jewish people spent in the desert after the exodus from Egypt and celebrates God’s protection during that time.
Usually, eating outdoors is a novelty, but Sukkot this year will be a continuation of what many of us have been doing for most of the summer due to the pandemic. Dining al fresco with family and friends has been a safe way to observe the holidays and special occasions during COVID.
Amy Stopnicki, the award winning cookbook author and food blogger (@amyskoshertaste; she has 17,000 followers) said that many of the dishes she serves on Sukkot utilize seasonal produce.
“Sukkot is the beginning of the fall harvest and ‘thanks giving,’” she said. “Traditionally I serve a ‘thanks giving’ dinner. I’m very much into the seasonal foods.”
While her sukkah can accommodate 15-20 people, she’ll be hosting fewer people this year. “The guests will be limited, but I’ll be maintaining the tradition.”
With COVID, Stopnicki, said she does not serve food on big platters, family style, when she invites people outside her immediate family.
“I’m plating the food and bringing it out on individual plates. I want everyone to be comfortable. I also think individually plated meals are more festive.”
She said she usually includes a side of green vegetables, like green beans or Brussels sprouts, to balance the fall colours on the plate (green, she pointed out, is a complementary colour.) Stopnicki created a calendar with 13 recipes and 14 photographs for Savours Fresh Market.
She is generously sharing three of her favourite Sukkot recipes here: Maple Glazed Turkey Breast and Pumpkin Loaf can be found in her award-winning cookbook Kosher Taste: Plan Prepare Plate. The Pomegranate Salad recipe is on her Web site, amystopnicki.com.
MAPLE GLAZED TURKEY BREAST Amy Stopnicki
½ cup (125 ml) maple syrup ½ cup (125 ml) plum sauce ¼ cup (60 ml) canola oil 1 red onion, thinly sliced salt and pepper to taste 1-2 lbs (500–1000 g) turkey breast, bone-in, skin-on
Preheat the oven to 325°F (165°C).
In a mixing bowl, combine the maple syrup, plum sauce, oil, onion, salt and pepper. Pour the mixture over the turkey breast and let it marinate at room temperature for 30–40 minutes.
Transfer the turkey to a baking pan and cover. Bake in the preheated oven for 2½ hours. Remove the cover and continue cooking for another 30–40 minutes, basting every 10 minutes or until the top of the turkey is golden brown. Let cool before slicing. Makes 6 servings.
MULTIGRAIN POMEGRANATE SALAD Amy Stopnicki
2/3 cup (200 ml) cooked quinoa 2/3 cup (200 ml) cooked brown rice 2/3 cup (200 ml) cooked lentils 1/3 cup (100 ml) pomegranate seeds 1 cup (250 ml) roasted sweet potatoes, cut into ½ inch (1½ cm) cubes 4 cloves garlic, chopped 2 tbsp (30 ml) olive oil
Salt and pepper to taste
In a large bowl combine the quinoa, brown rice, lentils, pomegranate seeds and garlic. Add the olive oil and season with salt and pepper. Makes 4–6 servings.
Shabbat Shalom and welcome to “Kitchen Talk,” the weekly food blog of the CJR. The pandemic has certainly changed the way we observe the High Holy Days. While many synagogues were nearly empty, several congregations attempted to bring the service to the people by blowing shofars in parks and parking lots across the GTA.
I ended up hosting an impromptu Rosh Hashanah dinner, al fresco, because at the last minute, my sister and I decided our numbers were too high for the whole family to celebrate safely together.
She gave me her extra brisket and I brought her challahs from the iconic Harbord Bakery, which has been supplying challahs, rye bread and other traditional fare since 1928.
Harbord Bakery is the focus of this week’s Community Spotlight, an occasional “Kitchen Talk” feature on how Canadian Jewish food entrepreneurs and chefs are faring during COVID.
I’ll also serve my sister’s signature break-fast dish – blintz soufflé. The recipe I use is from the 1993 edition of Kinnereth Cookbook published by Toronto Hadassah-WIZO.
I found a recipe for Apple Charlotte, in Second Helpings, Please!, the storied community cookbook edited by the late Norene Gilletz and published by B’nai Brith Canada.
Apple Charlotte is comprised of a buttered baked bread shell filled with spiced sautéed apples. The recipe was probably devised in an era when every scrap of food, including stale bread, was utilized. The Second Helpings recipe calls for sliced white bread, but I made mine with leftover challah. I also increased the amount of sugar and added cinnamon and lemon juice.
Yom Kippur observance may be different from years past, but adaptability has always been the strength of the Jewish people. G’mar Tov and may you have an easy fast.
STUCK-POT RICE WITH LENTILS AND YOGURT
Salt 1 cup (250 ml) lentils washed and picked over 1½ cups (375 ml) basmati rice, rinsed well ¼ cup (60 ml) olive oil, divided 1 large onion, thinly sliced ¼ cup (60 ml) yogurt or kefir 2 tbsp (30 ml) lemon juice, plus additional wedges for serving 1/3 (90 ml) cup water 2 tsp (10 ml) cumin 1 bay leaf Freshly ground black pepper or pepper flakes Chopped flat leaf parsley, cilantro or mint for garnish
Using one pot for the full process, boil the lentils in salted water for five minutes. Then add the rice and boil the mixture for another five minutes without stirring. Drain the mixture and place it in a large bowl.
Reheat the same pot with 2 tbsp (30 ml) oil. Once it is hot, add the onions and salt, stirring until they are caramelized, about 10 to 12 minutes.
Add the onions to the bowl with rice and lentils. Stir in the kefir or yogurt, lemon juice, water, cumin, pepper, bay leaf, plus additional salt to taste.
Heat the pot over medium heat. Once fully hot, add the remaining 2 tbsp (30 ml) oil and pour in the rice-lentil mixture. Wrap a clean kitchen towel over the inside of the pot lid, so it is closed firmly. (Gather the corners of the cloth, so it doesn’t reach the fire!) Place the lid on the pot, sealing it tightly.
Reduce the heat to very low. Cook the rice mixture undisturbed for 30 minutes. Check it maybe once, to ensure the rice is not burning.
Remove the pot from the heat, and let it rest for 5 minutes, before eating. Makes 4 – 6 servings
18 assorted frozen blintzes – cherry, blueberry, cheese 5 tbsp (75 ml) butter 6 eggs 2¼ cups (550 ml) sour cream 1½ tsp (7 ml) vanilla 1½ tbsp (25 ml) orange juice 1/3 cup (90 ml) granulated sugar ½ tsp (2 ml) salt ½ tsp (2 ml) cinnamon
Preheat the oven to 350°F (180 °C)
Melt the butter in a 9 x 13-inch ( 3.5 L) baking dish. Lay the frozen blintzes in the pan.
In a large bowl combine the eggs, sour cream, vanilla, juice, sugar, and salt using a stand mixer, hand beater or immersion blender. Pour the egg and cream mixture over the blintzes. Sprinkle with cinnamon.
Bake 1 hour in the preheated oven. Serve hot. Makes 9 – 10 servings
6 slices of white bread or challah ½ lb (225 g) butter, divided 6 tart apples, peeled, pared & quartered 1 tbsp (15 ml) vanilla ½ cup (125 ml) sugar ½ tsp (3 ml) cinnamon 1 tbsp (15 ml) lemon
Whipped Cream Garnish (Optional)
1 cups (250 ml) heavy cream 1 tbsp (15 ml) sugar 1 tsp (5 ml) vanilla Fry the bread in ¼ lb (110 g) butter until it becomes toasted. Set aside
In a large saucepan on medium heat cook the apples in the remaining butter until tender. Add the vanilla, sugar, cinnamon and lemon. Cover the pot,
Line a 1½ quart (1½ litre) casserole dish with the toast on the bottom and sides. Fill the casserole with the apples and cover the apples with the remaining toast. Bake at 325°F (165°C) for ½ an hour.
Whipped Cream: In a large bowl, whip the cream until stiff peaks are just about to form. Beat in the vanilla and sugar until peaks form. Make sure not to over-beat, otherwise cream may become lumpy and butter-like.
To serve: Place a large serving plate on top of the baking dish and invert the charlotte onto the plate so that the bottom of the charlotte is now the top. Cut into slices and serve warm or at room temperature. Optional: add a generous dollop of whipped cream. Makes 8 –12 servings.
An occasional “Kitchen Talk” series on how Jewish-owned restaurants and food operations in Canada are faring during the pandemic
The Kosower family has run Harbord Bakery (115 Harbord St.) for 75 years. On the morning of Erev Rosh Hashanah I was in line for the yearly ritual of buying crown challahs. The line stretched around the corner as it does on every new year, when people, mainly in and around the downtown core, wait patiently to purchase the bakery’s famed crown or round sweet holiday challahs.
I have often run into people I know, but with everyone in line wearing masks this year, I didn’t recognize anybody. I did, however, schmooze with some people in line with me. I met Karen Goos, a transplanted New Yorker, and Mel Korn, a landsman from Montreal. Of course, we played Jewish geography.
It took about 45 minutes before I left the bakery with nine very heavy sweet challahs – six plain and three raisin – in tow.
Susan Wisniewski, co-owner of the bakery, invited me for tour of the place on a quiet midday afternoon following Rosh Hashanah. For the holidays, the bakery produces more than 2,000 crown challahs.
Albert Kosower, her father, had apprenticed at a bakery in Poland before immigrating to Canada around 1915, Wisniewski recounted. He worked for several Toronto bakeries before landing a job at Harbord.
Kosower purchased the bakery from his boss in 1945 and in the mid ‘50s, expanded and renovated the premises. He and his wife, Goldie, ran the business and lived upstairs with their three children.
Wisniewski said her father always hired unionized bakers. “He wanted his workers to have rights. He had also been a member of a union.” Today all 10 Harbord bakers are unionized, she added.
Wisniewski and her siblings, Roz Katz and the late Rafi Kosower, joined the family business, and now her son, Ben, is the third generation to run the bakery.
In addition to a wide selection breads and buns, the bakery produces gourmet cakes, pies, pastries and cookies, and it offers quiches, salads, soups and other savoury options.
Traditional Jewish dishes like gefilte fish, kugel and tzimmes are prepared every Friday. This kosher-style fare usually very much in demand at holiday time.
However, with the persistence of COVID, there were fewer orders this year, Wisniewski said. People had smaller gatherings.
“I have a big staff to support,” she noted, “but when I look at the restaurants and how they’re suffering [due to COVID], I can’t complain.”