Food: How Jewish Food Influencer Jake Cohen Celebrates Passover

Our Favorite Charoset is from the Biggest Jewish Deli in Texas

Every year, in the days leading up to Passover, Ziggy Gruber makes up to 1,500 pounds of charoset. For comparison, my mom will make no more than a pound of the chopped fruit and nut mix, and there will be some left over. But when has Gruber ever done anything on a small scale? David, who goes by Ziggy, is a third-generation deli man. His grandfather, Max, arrived in New York via Budapest at the turn of the century. He found work in delis across the city until 1927 when he opened his own, the Rialto Deli, with his brothers-in-law. The Rialto, they claim, was the first deli to open its doors on Broadway, just two years before the start of the Great Depression.

Long before his videos on how to braid challah bread made him an Instagram and TikTok star, Jake Cohen loved his Aunt Susie’s tomato-braised brisket and his mother’s matzo ball soup. But in the Cohen household, such traditional Jewish fare was reserved for High Holy Days like Rosh Hashanah and Yom Kippur, when everyone would gather at the family’s Queens, New York, apartment. “Growing up, I didn’t have a strong connection with my Jewish identity,” Jake says.

Jake Cohen's Journey with Food and Judaism

In high school he became, he says, “obsessed with the Food Network and the concept of hospitality.” He started throwing dinner parties for friends, serving easy-to-prepare dishes like ratatouille and chocolate tarts made with a graham cracker crust. “Nothing was that great,” Jake admits. “But it wasn’t really about the food. Food was the vessel for community.”

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Jake went on to study at the Culinary Institute of America, and he worked as a line cook at high-end Manhattan restaurants and then as a food editor and test kitchen director. Now, with millions of followers on social media and the publication of his first cookbook, Jew-ish: Reinvented Recipes from a Modern Mensch (a New York Times bestseller), Jake is eager to share his rediscovered passion for Jewish culture and Jewish cuisine.

Why Jake Hosts Shabbat Dinners

That passion was sparked when Jake met and married his husband, Alex. “When you’re a young professional in New York City, it can be surprisingly lonely,” he says. “We discovered that hosting Shabbat dinners was a natural way to bring people together and to flex all of our interests within this overarching umbrella of celebrating Judaism.”

What Is Passover? Plus the Delicious & Symbolic Ways It's Celebrated

Pesach, or Passover, is a holiday celebrated by Jewish communities around the world. Read on to learn more about what Passover is, how it's celebrated and the traditional foods eaten during the holiday.Every year, in either March or April (with thanks to the ever-changing lunisolar Jewish calendar), the Jewish people celebrate the holiday of Pesach, or Passover.

Jake was especially interested in showcasing the diversity of Jewish cooking at these Friday night meals. That meant not only the food of his Eastern European heritage but also dishes like tahdig, or crispy rice, that reflected his husband’s Persian-Iraqi traditions.

“Jewish culture isn’t just what you see on Seinfeld or The Marvelous Mrs. Maisel,” he says. “There are vibrant Jewish communities across Africa, Asia and the Middle East.”

A Contemporary Take on the Seder Plate

© Matt Taylor-Gross

This inclusive, millennial-friendly approach to Jewish cuisine is on full display in the Passover meal, or Seder, that Jake hosts each year. He offers a contemporary spin on the Seder plate, which typically includes five or six items symbolizing the Jewish people’s escape from slavery in Egypt.

In place of the traditional lamb shank, or zeroa, representing the lamb sacrificed by the Israelites before fleeing Egypt, Jake serves Pomegranate-BBQ Chicken Wings.

Going to a Passover Seder? Here’s What You Need to Keep in Mind

A little advice for the newbies: Do bring your curiosity. Don’t bring that sourdough loaf.Doing a little reading ahead of time will allow you to understand more about the significance of Passover and what to expect at a seder. No need to spend hours at the library schooling yourself, but some basic knowledge will help you feel more confident in taking on an interactive role throughout.

Karpas, typically parsley that’s dipped in salt water, evokes the green of springtime; Jake’s take on this is his Kale Tabbouleh Salad.

Horseradish, a form of maror, signifying the bitterness of slavery, often has a place on the Seder plate; Jake serves a horseradish mayo, to be smeared on the obligatory matzo.

The true importance of the Seder plate, Jake says, is to inspire an exchange of ideas. “Whether you’re Jewish or not,” he says, “Passover is an opportunity to gather with loved ones and have meaningful discussions around topics like gratitude for our freedom and how we can work to make the world a better place for everyone.”

Jake's Passover Spread

Jake pays homage to his heritage while giving a fresh, modern spin to the classic Seder plate. In addition to the chopped walnuts and date syrup (also called charoset), deviled eggs, matzo with horseradish mayo and orange segments that Jake includes on his Seder plate, he also dishes up these three symbolic yet delicious recipes.

Little Gem Salad with Pickled Celery

© TMB Studio

Romaine is the classic, but a mini wedge of Jake's Little Gem Salad does the trick, too. “Think of this as a modern wedge salad that packs a tangy punch and has an irresistible crunch,” he says.

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Ingredients

Pickled Celery:

• 1 cup white wine vinegar
• 1 cup water
• 1/3 cup sugar
• 2 tablespoons kosher salt
• 1 teaspoon coriander seeds
• 6 celery ribs, trimmed and sliced on an angle ¼ in. thick

Dressing:

• 1/2 cup tahini
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, grated
• 1/8 teaspoon kosher salt, optional
• 1/8 teaspoon pepper, optional

Salad:

• 2 pounds Little Gem lettuce or baby romaine hearts, trimmed and quartered
• 4 red radishes, thinly sliced
• 3/4 cup chopped hazelnuts, toasted
• 1/4 cup celery leaves (light green and yellow leaves only)

Directions

Step 1: Make pickled celery

For the pickled celery, in a small saucepan, combine the vinegar, water, sugar, salt and coriander. Bring mixture to a boil over high heat; cook until sugar and salt are dissolved, about 2 minutes. Place celery in a heatproof bowl; add hot brine. Set aside to cool completely.

Step 2: Stir together dressing

For the dressing, in a small bowl, whisk 1/2 cup cooled celery brine with tahini, oil, lemon juice and garlic until combined. Adjust seasoning with salt and pepper if desired.

Step 3: Plate up salad

Drain celery, reserving brine for additional dressing if desired. Arrange lettuce and radishes on serving platter. Drizzle with dressing; top with pickled celery, hazelnuts and celery leaves.

Here's why Coca-Cola bottles have yellow caps right now

The yellow caps indicate that the soda is kosher, or fit, for drinking on Passover. It's made with sucrose instead of corn syrup. If you've perused the beverage aisle of your local supermarket lately, you may have noticed that some soda bottles are sporting yellow caps instead of their usual colors. That's because the Jewish holiday of Passover is about to begin, and if you're a devoted foodie, you might want to grab a bottle before it disappears until next spring. 1/17 SLIDES © AP Images Warren Buffett's Berkshire Hathaway disclosed a $233 billion gain from its top 15 stocks.

Kale Tabbouleh Salad

© TMB Studio

There is usually parsley dipped in salt water on a Seder plate to represent springtime. Instead, Jake goes for this salad, which, he says, “has flavor and every texture but is balanced.”

Ingredients

• 1-1/2 cups cracked bulgur wheat
• 3 cups warm water
• 1 medium butternut squash (2-1/4 to 2-1/2 lbs.), peeled and cubed
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground pepper
• 1/2 cup lemon juice
• 3 garlic cloves, finely grated
• 2 pounds fresh lacinato kale, stemmed and thinly sliced
• 1 cup sprigs fresh parsley, coarsely chopped
• 1/2 cup pepitas or salted pumpkin seeds, toasted
• 2 large Honeycrisp apples, coarsely chopped

Directions

Step 1: Soak bulgur

Preheat oven to 450°F. In a large bowl, combine bulgur and warm water; let stand 1 hour. Drain if any liquid remains.

Step 2: Roast and broil vegetables

Meanwhile, on a baking sheet, toss squash, 2 tablespoons olive oil, salt and pepper. Roast until tender, 16-18 minutes, tossing once. Preheat broiler to high. Broil 4-5 inches from heat until squash is lightly charred, 3-4 minutes.

Step 3: Make dressing and toss with salad ingredients

In a large salad bowl, whisk remaining 1/2 cup olive oil, lemon juice and garlic. Adjust seasoning with salt and pepper if desired. Add kale and parsley; toss to coat. Gently rub kale with your hands to soften. Add drained bulgur, squash, pepitas and apples; toss to combine. Adjust seasoning with additional salt and pepper to taste if desired.

Pomegranate-BBQ Chicken Wings

© TMB Studio

Jake refreshes his Seder plate, which traditionally includes lamb shank, with these chicken wings, which he says are “oven-roasted to golden perfection.” The homemade barbecue sauce is infused with pomegranate molasses and fresh lime juice “for a kiss of Middle Eastern flavor,” he says.

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Ingredients

• 3 pounds chicken wings, drummettes and flats separated
• 3 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves

Pomegranate BBQ Sauce

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 green onions, thinly sliced
• 2 garlic cloves, thinly sliced
• 1/2 cup ketchup
• 1/4 cup pomegranate molasses
• 1/4 cup packed dark brown sugar
• 1/2 teaspoon cayenne pepper
• 3 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• Optional: Sliced green onions, ground sumac and pomegranate seeds

Directions

Step 1: Marinate meat and make sauce

In a large bowl, toss the first 8 ingredients. Refrigerate, covered, 1 hour. Meanwhile, in a saucepan, heat 2 tablespoons oil over medium heat. Add onion, green onions and garlic; cook, stirring often, until tender, 5-6 minutes. Add ketchup, molasses, sugar and cayenne. Bring mixture to a simmer; cook until reduced and caramelized, 8-10 minutes. Remove from heat; stir in lime juice. Using a blender or food processor, puree mixture until smooth. Adjust seasoning with salt.

Step 2: Roast wings and coat to perfection

Preheat oven to 425°. Line 2 rimmed baking sheets with foil; spray foil with cooking spray. Divide wings, in a single layer, between prepared pans. Roast until light golden brown, about 30 minutes, turning wings and rotating pans halfway through. Brush wings with sauce. Roast until caramelized and crispy, about 15 minutes longer. Sprinkle with toppings if desired.

Excerpted from JEW-ISH: A COOKBOOK: Reinvented Recipes from a Modern Mensch© 2021 by Jake Cohen. Photography © 2021 by Matt Taylor-Gross. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.

The post How Jewish Food Influencer Jake Cohen Celebrates Passover appeared first on Taste of Home.