Tag Archives: Passover

Passover Food App: What Would Moses Think?

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Photo via Flickr by Aramand Agasi

Moses would plotz. Or maybe, given what a rush he was in to get the Children of Israel out of Egypt, he’d be thrilled at the idea of a Passover app with a nice a selection of matzoh. So much easier than baking those wheat crackers on the run.

You can download the app, OUR Kosher–it’s from the Orthodox Union which certifes kosher foods–on Android and iPhones for free. There you’ll find a small selection of kosher for Passover foods, and a much bigger one of regular kosher products. There’s Matzoh with Provence Herbs and Matzoh with Bran–not a bad idea given the intestine-clogging attributes of the traditional wafers. There’s also Passover-ready buffalo wings and Passover carrot cake.

This app is far from perfect. It’s simply a list of available products. You can’t order directly and there are no graphics. And when you tap on some choices, an error message comes back.

But it’s a start. One Moses may well have appreciated during his long trek through the dessert.

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Passover: Chozen Ice Cream-A Lighter Finish to that Heavy Seder Meal

Photo: Laura B. Weiss

Chozen Ice Cream, concocted by three New York women, with names and ingredients that tap into the shtetl/Jewish culinary tradition—from Matzoh Crunch to the newest flavor, Apples and Honey, is a great finish to your Seder meal. Let’s face it, Haroseth, pot roast and matzoh ball soup (hopefully, of the non-cannonball variety), calls for a light finish laced with Jewish food memories. That’s what you get with kosher Chozen.

The ice cream comes in 6 flavors:

* Ronne’s Ruglach
* Matzoh Crunch
* Coconut Macaroon
* Chocolate Gelt
* Chocolate Babka
* Apples and Honey

Come sample Chozen at a New York Writers Workshop multi-author reading at the JCC May 2, 6-8 pm.  I’ll also be reading from my new book, Ice Cream: A Global History.

My personal flavor is creamy, chunky Chocolate Gelt (ok, wrong holiday), but I also enjoy Apples and Honey (again, wrong holiday, but it’s all Jewish and it’s ice cream, so who cares?), with a subtle taste of honey that ripples through the ice cream.  These ice creams tend to veer slightly toward the sweet side, so serve them with fruit, or something like Melissa Clark’s Crunchy-Topped Whole-Wheat Plum Cake. (Try substituting matzoh meal for the flour.)

Here’s where you can buy Chozen:

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Passover Recipe: Easy Italian-Ashkenazi Matzoh Ball Soup

The Classic Cuisine of the Italian Jews contains an Italian-Ashkenazi matzoh ball soup.

Passover Italian-Ashkenazi Chicken-Matza Ball Soup

Italian matzoh ball soup??

This unusual recipe, combining the Sepharidic and Ashkenazi traditions—Italian and Ashkenazi Chicken-Matza Ball Soup—comes, says Chef Renee, from a wonderful cookbook called The Classic Cuisine of the Italian Jews, by Edda Servi Machlin, first published in 1981.

Explains Chef Renee Marton: “The recipe is a combination of Italian Passover soup and Ashkenazi matzoh ball soup, or as Machlin dubs it, ‘matza’ ball soup. I’ve added herbs, but otherwise it’s the original recipe.”

INGREDIENTS

1 boned chicken breast (2 halves)

3 eggs, slightly beaten

8 cups chicken broth

3 tablespoons olive oil

1 teaspoon salt

Dash white pepper

Dash nutmeg

¾ cup matzoh meal

1 bunch chives, finely chopped

1 bunch Italian parsley, finely chopped

METHOD

Grind or finely chop the chicken breast.  Combine eggs, ¼ cup broth, oil, salt, pepper and nutmeg.  Add matzoh meal, chives and ground chicken and mix well.  Set aside in refrigerator for at least 1 hour.

Bring the broth to a boil.  Shape the chicken mixture into 12 balls and drop directly into the boiling soup. When it comes to the second boil, lower the heat, cover the pot, and simmer 20 minutes without removing the lid.  Add parsley.  Serve immediately.

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In Time for Your Passover Seder: Rabbi Mints Sold on Upper West Side

Rabbi Mints. A mitzvah for your mouth.

What does it take for a Rabbi and an ad man and an entrepreneur to create a new product? Ad man Richard Kirshenbaum, entrepreneur David Mitchell and Rabbi Adam Mintz (get it???) of Congregation Rayim Ahuvim in New York City launched kosher Rabbi Mints March 21 just in time for the Passover season with its heavy, pleasant-breath-defying foods.

The idea for Rabbi Mints sprang from a mitzvah.  It came about when Kirschenbaum and Mitchell were seated next to each other at a wedding at which Rabbi Mintz was officiating. When it was time for the groom to kiss the bride, Kirshenbaum joked, “Just in time for Rabbi Mints Kosher Mints.” Mitchell said, “That’s a funny joke, but a serious business idea.” Thus were Rabbi Mints born.

How do they taste?  Like Altoids. But if you want your mints kosher, then these will fit the bill.

Here’s where you can buy them on the Upper West Side:

Barney Greengrass

Fischer Bros Kosher Butcher

Carnegie Deli (midtown)

 

 

 

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Upper West Side: Kosher Restaurant My Most Favorite Food Opens in Time for Passover

My Most Favorite Food. Photo: Laura Weiss

It seems strange that it’s taken until now for longtime kosher eatery My Most Favorite Food to set up an outpost on the Upper West Side. Regardless, the restaurant will be throwing open its doors March 25 at 247 W. 72nd Street just in time for Passover.

My Most Favorite Food. Photo: Laura WeissThe eatery is counting on Upper West Siders of all religious persuasions to frequent the spot, which will serve breakfast, lunch and dinner and which will offer take-home dishes as well.

“We want to appeal to all walks of life,” says co-owner Dena Schechter Magram, who concedes that “a lot” of her customers are indeed kosher. Along with her husband, Scott Magram, and her mother and firm founder, Doris Schechter, the trio has transformed the old Nargila Grill into an exposed brick, light-filled space.

“It’s a good opportunity for us,” says Dena of the new location. “We always wanted to be on the Upper West Side.”

Starting out in Great Neck, LI more than 30 years ago, My Most Favorite Food then moved to a locale on Madison Avenue on the Upper East Side. Now, there’s a branch in midtown.

For those concerned about hormone-free dairy products, My Most Favorite Food is adhering to a level of kosher law known as Cholov Israel.  Cows that are regulated under the rules may not be injected with hormones, Doris explains.

Doris Schechter and Dena Magram. Photo: Laura Weiss

Doris Schechter and Dena Magram. Photo: Laura Weiss

And for Passover, there are goodies like lemon tarts ($48/tart) and Orange  glazed wild salmon ($26).

As for how broad the appeal of the kosher spot will be, says matriarch Doris, mother of five and grandmother of 16: “I need to make sure that everyone can eat under my roof.”

Passover Orders
Get your orders in by Monday, March 22nd for Passover desserts.  Over the counter dessert purchases are available through Monday, March 29th.

Opening
March 25—Limited seating
April 1—The entire restaurant is operational

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