Bitayavon, is a new publication featuring gourmet kosher recipes and insightful articles, was recognized by the Magazine Innovation Center as one of 2011′s hottest magazine launches. Bitayavon, which features gourmet kosher recipes not only for Jewish holidays and Shabbos dinners, but for every day, was chosen from a group of over 800 new consumer titles published from October 2010 to September 2011.
“When I select a magazine as a hot launch, it is based on the vision, values and voice of that magazine.” says Dr. Samir Husni, founder and director of the Magazine Innovation Center at the University of Mississippi’s Meek School of Journalism and New Media. “In 2011, Bitayavon exemplified every criteria and I personally felt deserved the honor and award.”
The fact that the Bitayavon, gourmet kosher magazine, is the first Jewish publication to receive such recognition is a reflection of the growing numbers, influence and needs of the kosher community.
Launched in February 2011 as a 40-page local magazine in Brooklyn, New York, Bitayavon has since grown to a 76-page magazine sold worldwide in kosher specialty stores, supermarket chains, at newsstands, and retail outlets such as Barnes and Noble. The mission of the magazine is to create a modern culinary publication that appeals to everyone who loves good food, as well as those that keep completely kosher.
“You don’t have to keep kosher to love the recipes, tips and information we provide to our readers,” say Shlomo and Shifra Klein, co-founders and publishers of Bitayavon. “We are all about revolutionizing the concept of kosher cooking to meet the needs of the growing kosher foodie population as well as those who look for easy and affordable recipe and meal ideas.”
The bi-monthly magazine provides readers with gourmet kosher recipes, tips, and insightful articles related to the kosher lifestyle. A digital version of Bitayavon will be available in the near future.
In honor of the upcoming Yom Tov of Shavous Bitayavon Magazine has supplied us with some recipes for your holiday needs.
Gluten Free Eggplant Parmesan
This dish is a winner, whether or not you follow a gluten free diet. The crunch from the cornmeal in this recipe is even better than you would get from breadcrumbs. The tomato sauce recipe is versatile and easy to make for many dishes. If you don’t have time to make your own sauce you can use your favorite pasta sauce.
3 eggs, beaten
Oil for frying
2 cups cornmeal or corn flour
1 tablespoon kosher salt
2 tablespoons Italian seasoning or oregano
2 teaspoons garlic powder
8 ounces mozzarella cheese
1 cup ricotta or smooth cottage cheese (optional)
½ cup grated Parmesan cheese
1 small onion, finely diced
1 green pepper, finely diced
3 cloves garlic, crushed
1 tablespoon oregano
1 teaspoon salt
2 tablespoons oil
1 tablespoon butter (optional for added richness)
12 ounces tomato paste (2 small cans)
2 cups water
2 tablespoons sugar
1. Thinly slice eggplants into 1/8th inch circles
2. Prepare dredge station by beating eggs in one bowl and combine the cornmeal, oregano, salt, and garlic powder in another bowl
3. Heat frying pan on medium high heat. If using a nonstick pan, pour 2 tablespoons of oil in the pan. If using a regular frying pan, make sure to coat the bottom of the pan with 1/ 2 inch of oil
4. Dip eggplant in eggs and then dip in cornmeal, fry for 2-3 minutes per side and then drain eggplant on paper towels
5. Make sauce by sautéing onions, pepper, and garlic in pot for three minutes. Add salt and oregano and sauté for two more minutes, then add tomato paste, water and sugar
6. Bring ingredients to a boil and simmer for ten minutes
7. Preheat oven to 375 degrees
8. Place a layer of eggplant in a 9×13 baking dish. Pour half the sauce over eggplant, cover with a layer of ricotta or cottage cheese or drizzle layer with some cheese.
9. Top with another layer of eggplant, pour remaining sauce over eggplant, and top with mozzarella and Parmesan cheese
10. Bake at 375 degrees for twenty minutes
Tip: fry in a non stick pan to use substantially less oil, or bake eggplant in oven. Simply spray with cooking spray and bake for fifteen minutes in 375 degree oven
Chocolate Cookie Cheese Cake
This recipe allows you to sidestep using a mixer by using already whipped cream cheese. It is very simple to make and is delicious and fun as well. Using the sandwich cookies provides the taste of a good crust without having to do all the work.
2 8 ounce containers of whipped cream cheese
½ cup sour cream
½ cup sugar
1 teaspoon vanilla
3 tablespoons flour
½ lemon (about a tablespoon of fresh juice)
1 8 ounce package of mini chocolate sandwich cookies
1. Mix ingredients in order listed, excluding sandwich cookies.
2. Pour into 8×8 baking pan or pie pan.
3. Place mini sandwich cookies into batter so that the cookies will be peeking through batter. (sprinkle cinnamon on top of cake)
4. Bake in preheated 350 oven for 30-40 minutes.
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