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PERFECT PASSOVER RECIPES:
Tradition Made Modern

 

March 2008

Just in time for Passover 08, Manischewitz shares some recipe classics and updates created by Sarah Lasry.  Sarah Lasry is the owner/chef of Tastebuds Gourmet Café in Howell, NJ and author of the acclaimed cookbook “The Dairy Gourmet.”

Try these Manischewitz classics as they were created and again “re-designed” by Sarah.


Before: BANANA NUT COOKIES
Originally Appeared in “The Manischewitz Passover Cookbook”, 1958
Makes about 7 dozen.

Ingredients

    · 12 oz package Manischewitz Passover sponge cake mix
    · 4 eggs separated
    · 3/4 cup mashed bananas
    · 1/4 cup peanut oil
    · 1/2 cup chopped nuts


Directions
Allow separated eggs to reach room temperature. Beat yolks with mashed banana and peanut oil until light and fluffy. Add sponge cake mix gradually and beat very thoroughly. Beat egg whites until stiff. Fold egg whites and chopped nuts into batter gently but thoroughly. Drop by teaspoonful onto well greased cookie sheets, 2 inches apart. Bake in a moderate oven 375 degrees F, 10-12 minutes or until golden brown.
 

After: BANANA SPLIT ICE CREAM CAKE
Modernized By Sarah Lasry, 2008

Ingredients

    · 4 eggs separated, room temperature
    · 3/4 cup mashed bananas
    · 1/4 cup peanut oil
    · 12 oz package Manischewitz Passover Sponge Cake Mix
    · 1/2 cup chopped nuts
    · 8 oz bitter sweet chocolate, melted
    · 2 bananas, sliced thin
    · vanilla ice cream (you can use a parve tofutti ice cream as well)
    · 9 x 13 pan

 
Directions

Preheat oven – 375 Degrees F

Separate eggs. Using a mixer, beat yolks with mashed banana and peanut oil until light and fluffy. Add sponge cake mix gradually and beat very thoroughly. Beat egg whites until stiff. Fold egg whites and chopped nuts into batter gently but thoroughly. Pour batter into 9 x 13 pan and bake in moderate oven 10-12 minutes or until toothpick comes out clean in center.

Set aside cake and let cool completely.

Meanwhile melt chocolate over double boiler and let cool down partially. When cake is completely cooled, pour slightly cooled melted chocolate over top of cake - spreading evenly. Place sliced bananas into melted chocolate spreading evenly on top. Place cake in freezer for 25 minutes or until chocolate has hardened. Remove from freezer and spread a thick layer of vanilla ice cream over top of cake – refreeze for about an additional  40-45 minutes.  Remove from freezer and serve with drizzled chocolate sauce.

 


Before: VEAL ROLL
Originally Appeared in “The Manischewitz Passover Cookbook”, 1969
Serves 6

Ingredients

    · 1/2 chopped onion
    · 3 tablespoons melted pareve margarine or chicken fat
    · 2 Manischewitz matzos finely broken or 1½ cups matzo farfel
    · 1/2 teaspoon salt
    · 1/8 teaspoon pepper
    · 1/4 cup minced parsley
    · 1/4 cup hot water
    · 3 pounds boned breast of veal
    · 10-1/2 oz can condensed clear chicken soup, undiluted
    · Paprika


Directions
Mix first 7 ingredients. Spread over veal, leaving one-half-inch margin on all sides. Roll up and tie with string to hold roll securely. Fasten ends with skewers to hold stuffing. Brown on all sides in hot fat in a Dutch oven. Add undiluted soup to pan. Sprinkle meat generously with paprika. Cover and simmer 2 hours or until tender.
 

After: DOUBLE STUFFED VEAL ROLL WITH GLAZE
Modernized By Sarah Lasry, 2008

Ingredients

    · 1/2 chopped onion
    · 4 tablespoons extra virgin olive oil
    · 1/2 cup sliced mushrooms
    · 1 tomato sliced in very small chunks
    · 1/2 teaspoon salt
    · 1/8 teaspoon pepper
    · 1 pound chopped chicken or beef
    · 3 pounds boned breast of veal
    · 2 Manischewitz Matzos finely broken or 1½ cups Manischewitz Matzo Farfel
    · ¼ cup hot water
    · cooking string

For Glaze:

    · 2 cups ketchup
    · 1/4 cup Manischewitz All-Natural Ready-to-Serve Chicken Broth
    · 1/4 cup dark brown sugar
    · 1/4 cup Manischewitz Golden Honey


Directions

Preheat oven to 300 degrees F.

On a medium-high flame, sauté the chopped onions in 2 tablespoons olive oil until they start turning translucent.  Add sliced mushrooms and tomatoes. Mix well and continue to sauté until mushrooms soften.  Season mixture with salt and pepper.  Add chopped chicken or beef to mushroom mixture. Sauté all ingredients for about 5 minutes, mixing everything together with a wooden spoon until you start seeing the chopped meat start sizzling and browning. Lower flame and add the matzo and hot water to meat mixture. Combine thoroughly and let sauté for 5-6 minutes more. Remove from flame and let stuffing mixture cool for later handling.

Meanwhile in a separate bowl, mix all 4 glaze ingredients together well. Set aside.

Lay veal out on flat surface. Spread the stuffing meat mixture over veal, leaving a one-half inch margin on all sides. Roll up and tie with cooking string to hold veal roll securely. Heat remaining 2 tablespoons olive oil in a Dutch oven and brown the veal roll on all sides.

Remove from heat and generously pour your glaze over browned veal roll making sure to fully cover meat. Cover and place into preheated oven and let simmer for 2 hours. After 2 hours raise oven temperature to 350 degrees F and uncover veal. Let cook for an additional 40-45 minutes or until a nice thick glaze has formed over veal.

Remove from oven and let veal roll stand for 15-20 minutes before slicing.


Before: MAMOURAS
Originally Appeared in “Tempting Kosher Dishes”, 1926

Take one Manischewitz Matzo for each person to be served.  Dip matzo in boiling salted water for one minute. Put the soaked matzos in a dish, pour over it a little olive oil and grated cheese and repeat this until you have made as many layers as you have persons to serve; cut in slices and serve. Use Haskeval – Greek Cheese
 

After: MAMOURAS OR PASSOVER MATZO TOMATO LASAGNA
Modernized by Sarah Lasry, 2008

Ingredients

    · 12 Manischewitz Matzos
    · 2 1/2 cups shredded cheese (mix mozzarella & cheddar) or Haskeval – Greek cheese
    · Extra Virgin Olive Oil
    · 3 tomatoes sliced into thin rounds
    · 1/2 onion, diced
    · 9 x 13 pan


Directions

Preheat oven to 350 degrees F

In small skillet sauté the onions in a little olive oil until starting to wilt. Add the tomatoes and sauté and mix until thoroughly combined. Remove from flame and set aside.  Bring a pot of salted water to a boil.  Take one matzo and dip into boiling water for one minute. Put into a 9 x 13 pan. Repeat with second matzo and overlap matzos until bottom of pan is covered. Drizzle a little olive oil over matzo. Layer some of the tomato and onion mixture over matzo, spreading evenly. Sprinkle the cheese mixture over tomatoes. Repeat process over again from the beginning until you have created layered matzo lasagna, ending with the cheese layer.

Place in oven until cheese has melted, about 8-10 minutes. Let cool slightly before spooning onto plate.

 

Sarah Lasry is a contributing writer to Manischewitz.com, owner/chef of Tastebuds Gourmet Café in Howell, NJ and author of the acclaimed cookbook “The Dairy Gourmet”.  Visit Sarah online at www.tastebudsnj.com 

About R.A.B. Food Group
In August 2004, the company changed its name from The B. Manischewitz Company, LLC to R.A.B. Food Group, LLC.  Today the R.A.B. Food Group, LLC is a specialty food company that includes the Manischewitz®, Season®, Guiltless Gourmet®, Asian Harvest®, Rokeach®, Mispacha®, Horowitz Margareten®, Jason®, Mother’s®, Carmel®, Tradition™, Croyden House®, Mrs Adler’s® and Goodman’s® brands.  The company offers a diversified line of premium food products that covers over 60 different categories.
 

 

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