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• suits
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FRIDAY NOV 27 -1910
This creamy, non-dairy cul-
tured product was developed
by Stuart Doblin who was of-
fering samples along with his
wife and assistant, Leatrice
Doblin. Both were quite pro-
ud of the fact that Soygurt
makes use of the entire soy-
bean, not just the "milk" as
does tofu. This means, they
explained, that Soygurt has
much more fiber than tofu
products.
Cream of the Bean Soygurt
comes in several flavors, in-
cluding strawberry, rasp-
berry, blueberry, kiwi and
mocha, (and peach and carob
in the near future), all of
which are sweetened only
with fruit juice. There is also
a plain version that can be
used in cooking and, accor-
ding to the Doblins, is a good
substitute for dairy sour
cream or yogurt. This should
be helpful for observant cooks
who want to make pareve
"sour cream" cakes and the
like, as well as for those who
are allergic to dairy yogurt
and cream.
There were two additional
booths at the OU Exposition
that didn't offer anything to
taste but had "food appeal"
nonetheless. One booth dis-
played brochures for the
Hyatt Orlando Hotel, near
Walt Disney World, which
has an OU glatt kosher rest-
aurant called "The Palm Ter-
race" — a nice convenience for
observant travelers.
The second food-free booth
offered temptation instead of
edibles in the form of The
Kosher Gourmet Magazine.
This booth was manned by
the magazine's amicable pub-
lisher and editor, Gil Marks.
Marks is one of that relative-
ly new phenomenon, the ob-
servant Jewish "foodie." A
former high school guidance
counselor, he felt little "ego
satisfaction" from his job. He
greatly preferred to entertain
by cooking elaborate meals
which invariably earned
kudos from guests.
After receiving multiple re-
quests to prepare his spec-
ialties for others, he suc-
cessfully turned to kosher
catering as a profitable career.
As with most gourmet food
enthusiasts, Marks constant-
ly studied food magazines
looking for inspiration and
ideas that he could adapt to
the kosher kitchen. It oc-
curred to him that others
might have the same interest,
so he researched the market
and developed some concepts.
Seven months later, in March
1986, the first issue of Kosher
Gourmet was published.
With the help of a small
staff, Marks has produced
four additional issues of the
bi-monthly magazine. Each
one typically focuses on a
cover story, which is some-
times about a current Jewish
holiday, and includes features
on many other topics such as
seasonal foods, unusual pro-
duce, culinary techniques,
and cooking terminology.
The recipes in Kosher
Gourmet are unique in that
several are followed by a
"K.G. Hint," "K.G. Alter-
native" or "K.G. Explana-
tion" to further aid in un-
derstanding the recipe and its
ingredients. Marks says he
tries to have a balance be-
tween quick and easy recipes,
and those requiring more
"potchka." The magazine also
includes some "health and
nutrition" information, and
occasional articles on low-cal
dishes.
Some particularly interest-
ing feature stories in Kosher
Gourmet have described "The
Revolution in Kosher Wines,"
how to choose good knives,
Passover desserts, an obser-
vant goat cheese maker who
also letters the scrolls for
mezuzot, Judaica serving
pieces, "exotic" fruits that
could be used for the "shehec-
heyanu" prayer on the second
night of festivals, and — in
the current issue — Ethiopian
cuisine in Israel, an assort-
ment of Chanukah goodies,
and a whole patch of pum-
pkin recipes.
Kosher Gourmet is printed
in black-and-white on slick
paper, and Marks expects
that it will soon be enlarged
and go to color printing.
Subscriptions are $18 per
year, which should be sent to:
K.G.M. Publications, P.O. Box
387A, Planetarium Station,
New York, N.Y. 10024. In-
dividual copies, which may be
available at Jewish book
stores, are $3.50 each. Back
issues ordered by mail are
$4.00 each.
Following are some recipes