Not Mameleh’s Flanken in ‘Joy of Kosher’

Two words: Chocolate. Cake. Photos courtesy of Harper Collins.

BY NEIL WOLFSON

HAVING grown up Jewish in New York City, I associate kosher food with heavy heart attack-inducing dishes like Pastrami, Kishke (stuffed derma) and Flanken (a tough cut of beef) marinated in Manischewitz concord grape wine.

Now, I have more food for thought. Just in time for Hanukkah, which begins at sundown next Wednesday (27 Nov.) and one day before Thanksgiving in the United States, is Jamie Geller's new cookbook, Joy of Kosher: Fast, Fresh Family Recipes, to put a lighter gourmet spin on kosher cuisine. (See video above).

Chicken Skewers with Herbed Curry Mustard may not be too easy to pass up.

“Joy of Kosher” features a wealth of family recipes like Blackened Tilapia Wraps with Cumin Avocado Sauce, Apple Cabbage Slaw and Pretzel Crusted Chicken Skewers with Herbed Curry Mustard, and Cannoli Egg Rolls with Chocolate Sauce.

Cilantro Corn Cakes - appetizing and alliterative, no?

Harper Collins recently celebrated the publication of the large tome (384 pages) at a lavish party at New York’s Carlton Hotel. Revelers dined on dishes straight out of “Joy of Kosher.” Indeed, they ate Latkes with Caviar, Cilantro Corn Cakes and more, while also drinking and kvelling over “The Jewish Rachael Ray.”

Why not Nachos, Smashed Red Potato Salsa style?

As for JG, founder of Kosher Media Network (http://www.koshermedianetwork.com/), she basked in the glow of her many well-fed fans.

Visit http://www.bit.ly/1aH6R6l and http://www.koshermedianetwork.com/ to learn more about “Joy of Kosher.”