Ah, Manischewitz. We all love to poke fun at the super sweet kosher wine, and yet I think we all secretly love it, Jews and non-Jews alike.
When Passover comes around and we buy a few bottles, I always catch my husband taking a swig right from the bottle. And while I don’t love drinking it, I do love using it in recipes like my Tuscan-style chopped liver, Manischewitz gin smash cocktail and even this retro wine cheese ball.
I also decided to use the empty bottles this year as festive vases. I mean, why not?
But I still had some leftover wine after the Seders were finished. What to do?
I made a BBQ sauce using the last sweet drops and smothered some chicken legs with it. But there are no shortage of ideas for using Manischewitz in ways other than drinking it from the bottle during Passover. Here are just a few of my favorites. And see below for my recipe for Manischewitz chipotle BBQ sauce.
I love when someone I know inspires a new challah creation in my kitchen, and that’s exactly how this marbled rye challah came to be: inspired by a friend and colleague.
This past autumn, Liz Alpern of The Gefilteria said she would like to come over and bake challah with me. Oh, twist my arm. I was very excited and told her we could create a new flavor, anything she wanted. She said she would love to do something “super Ashkenazy,” and so I mentioned I had always wanted to try a marbled rye challah. And so that is just what we did.
I did some research, in fact, a lot of research, and I was shocked and somewhat confused by all the methods and recipes for rye bread. I came across this recipe which included a starter, a method I really wanted to try. Starters, also known as “mother dough”, are probably most well known in sourdough breads. The fermentation of the flour and yeast for an extended amount of time is what gives it a distinct, sour taste.Some mother doughs can even be hundreds of years old.
But don’t worry, you don’t have to wait years or even weeks for the starter in this recipe to develop. The starter for this challah sits just overnight, and while it may seem weird or even gross, it adds a great depth of flavor and slight tang to this challah.
Can you skip this step? Yes absolutely. If you forget to make it the night before, or if it just seems too daunting, don’t worry about it. I tried it both ways, and they were both delicious. Nevertheless, if you are up for the extra step, the starter does add a special depth of flavor.
I’ve always loved deli sandwiches on challah bread, and so this hybrid challah is truly the ideal vessel for some pastrami and mustard.
It’s about this time during the week of Passover – right in the middle of Hol Hamoed, the intermediate days – that all I want to do is shove an enormous pastry or bagel in my mouth. I know Passover isn’t all about the food, but as a baker, I am seriously missing my sweets and carbs.
Last year I was flipping through cookbooks around this time for inspiration and came up with an idea that combined several of my favorite desserts: cheesecake, ganache and macaroons.
This chocolate chip cheesecake is really like making any other cheesecake – but instead of a graham cracker crust, you combine ground almonds, shredded coconut, butter and melted chocolate as the base. I mean, what could be bad? Add in some mini chocolate chips and top it all off with deep dark glossy ganache and this is simply a really beautiful gluten-free dessert you can enjoy all year, but especially right about now during Passover.
When I started eating a mainly Paleo diet I immediately began to think about how to convert some favorite recipes into Paleo recipes. It soon became clear that my now favorite recipes are also perfect for Passover.
This year I am overly cautious about the fact that I have to bring lunch to work multiple days in a row but I am excited to make a batch of these tacos served with guacamole and plantain chips.
Knowing that kitchen supplies are limited during Passover, a few quick things. I use a crock-pot to make this recipe. But give directions for both a crock-pot and a Dutch oven.
This plant based version of chopped liver dip makes a lovely addition to your holiday meal. Mushrooms and walnuts give this dip a unique flavor that everyone will enjoy.
The inspiration behind this recipe was to make a modern and healthy version of this traditional and much beloved Eastern European Jewish dish, I like to serve it with crunchy, fresh celery and matzah crackers.
I am not particularly a traditionalist where Passover food is concerned and yet there is something about coconut macaroons for me. I absolutely must make macaroons when Passover arrives.
But this year a dear friend and fellow cook suggested I try pistachio and apricot as a macaroon flavor. Well, as usual she was right, and they were divine. They are also beautiful – the specks of green and orange from the pistachio and apricot are such a welcome sight as spring nears. These light and sweet cookies will be so pretty as part of any Passover dessert spread. Or for breakfast with coffee, which is how I prefer to enjoy them. And they are ridiculously easy to make.
A few notes: this recipe makes exactly 12 macaroons if you use a standard cookie scoop to make them (which I suggest doing), so if you are making them for a crowd, just double the recipe. To make the ground pistachios, just put whole, unsalted pistachios into a food processor fitted with a blade attachment and pulse for 30 seconds. Do not over-pulse – you don’t want to make pistachio butter.
Ashkenazi-style haroset made with apples, cinnamon, walnuts, and sweet wine may be the haroset many North American Jews grew up eating. But there is a whole other world of harosets out there, quite literally.
Like so many other Jewish foods, each region where Jews have lived developed their own spin on haroset. Some make it with dates, others with dates and raisins, and even others with apples and dates. The symbolism of the dish is perhaps more important than the actual ingredients, which is why you can really make it any way you like.
But if you are looking to try a different recipe this year, pick your favorite region! I tried out this Moroccan haroset and my family loved it. Here are a few others and a short video on how to make this important (and delicious) Passover dish.
VIDEO: How to Make Sephardi Haroset
Brisket. Chicken soup. Chopped liver. These are the traditional foods served at a Passover seder, right? Well what if you’re a vegetarian? Or what if (gd forbid) you just don’t want to eat heavy meat meals two nights in a row, and want to make a healthier choice for your body and the environment?
We get you. And so we wanted to pull together a variety of delicious vegetarian recipes that will make even those brisket-eaters jealous of your non-meat seder. Have other ideas for us? Post below or on our Facebook page!
Soups and Salads
Sure, you’ve got your seder menu all planned. But as the week of Passover continues we can all get bored with leftover chicken soup and potato kugel. And for one lucky Nosher reader we’ve got a delicious opportunity to make the last days of Passover a little easier with a lunch box from Grow and Behold Foods.
Your post-seder Passover menu will get a little more exciting with these items. Or, if you’re traveling, this is a perfect host gift for the holiday. The pack includes: 1lb pastrami (4 packs) 6 burger patties (2 packs) and 1 pack each of hot dogs, merguez, mild chorizo, and spicy chorizo sausages. Your prize will ship or deliver during Chol Ha Moed – just in time for the last days of Passover.
People frequently ask me where they can get quality, sustainably-raised meat and I always recommend Grow and Behold to friends, family and readers. Grow and Behold brings OU Glatt Kosher-certified pastured meats raised on small family farms to people all over the country.They adhere to the strictest standards of kashrut, animal welfare, worker treatment and sustainable agriculture. Their practices make eating meat that much more delicious.
Enter today and make sure to tell your friends! We’ll choose on lucky winner THIS Thursday.
At every family meal I make sure to serve some raw vegetables in addition to the cooked ones. You will be surprised by how much you like this crunchy salad of raw brussels sprouts.
This recipe appears in Paula Shoyer’ newest book The New Passover Menu.