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Secaucus, NJ (November 2008)
As we approach Chanukah, best-selling authors Sarah Lasry and Susie Fishbein share delectable recipes for a delightful holiday table. Lasry’s acclaimed cookbook, ‘The Dairy Gourmet,’ reveals the most popular recipes from her gourmet café Tastebuds Café. Fishbein’s popular book ‘Kosher by Design-Short on Time, Fabulous Food Faster’ offers creative and festive dishes in celebration of Chanukah. These recipes are also great for taking the chill out of a cold winter evening.
(Get inspired by these creative recipes to create an original kosher recipe and enter it in the Simply Manischewitz Cook-Off Contest. For official contest details and to register, go to www.manischewitz.com.)
This Black Bean Potato Latkes recipe is a unique and funky twist on an original holiday classic.
By Sarah Lasry for Manischewitz
• 1 box Manischewitz Mini Potato Knish Mix
• 1 can black beans
• 5 cups of water
• Vegetable oil for frying
• 1 jar salsa
• 1 cup sour cream
1. In a small soup pot, heat beans. Drain the liquid and set aside.
2. Prepare the Manischewitz Mini Potato Knish Mix according to package directions.
3. Add the cooked black beans to the potato knish batter and mix to combine.
4. In a large frying pan, bring vegetable oil to boil and reduce heat.
5. Using your hands shape small round latke patties and add drop into the hot oil.
6. Let the latkes fry until golden brown about 2-3 minutes.
7. Remove Latkes from oil and drain on paper towels.
8. Serve these Black Bean Potato Latkes - Mexican Style with some salsa and sour cream for dipping.
This fabulous Falafel Crusted Chicken is a great main dish with Mediterranean flair.
By Susie Fishbein for Manischewitz
• 6 boneless, skinless chicken breast halves
• 3 cups Manischewitz falafel mix (about 15 ounces), divided
• 3 tablespoons olive oil
• 2 plum tomatoes
• 1 cucumber, peeled
• Prepared Manischewitz Hummus
1. Slice each chicken breast in half horizontally and then into thin strips.
2. Set out 2 medium bowls. In the first bowl place 1 cup dry falafel mix. Place 2 cups of the mix into the second bowl.
3. Add 2 ½ cups of water to the second bowl and stir until fully combined. Allow the batter to rest for 10 minutes.
4. Meanwhile, pour olive oil into a large skillet to come three-fourths of the way up the sides and heat over medium.
5. Toss each chicken strip into the bowl of dry falafel mix, coating well. Shake off the excess.
6. Check the wet batter to make sure it is a spreadable, slightly liquid consistency. If it is too thick, mix in additional 1-2 tablespoons of water. Working quickly, dip the coated chicken strips into the batter and pat it on to form a crust. Add the chicken strips to the hot oil in the skillet in a single layer, leaving room between strips. Allow the crust to form before flipping to cook on the other side, about 4-5 minutes per side. Do this in batches as necessary. Discard any extra batter. Meanwhile, cut the tomatoes & cucumbers into medium dice.
7. Serve the falafel chicken with the diced vegetables and a dollop of chummos.
About The Manischewitz Company
The Manischewitz Company is a leader in the Kosher Foods category providing delicious, premium specialty ethnic food products ranging from traditional Eastern European selections (Gefilte Fish, Noodles, Matzo Ball Soup, and Borscht) to the most comprehensive Kosher-For-Passover product line globally (Matzos, Cake Mixes, Macaroons, Baking Ingredients to a complete line of grocery products). The company markets well known brands such as, Manischewitz, Season, Rokeach, Guiltless Gourmet, Horowitz Margareten, Mishpacha, Goodman's, Mrs. Adler’s, Mother’s, Carmel, Croydon House, Jason and Asian Harvest.
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