A New Food ‘Covenant’

The winemaking Morgans share their Mediterranean lifestyle, and a Passover recipe.

Web Director

Jeff Morgan started his career in the 1980s as a Jewishly indifferent musician living it up in southern France. Yet in the early aughts, he found himself dissolved in tears across the dinner table from one of the biggest kosher winemakers, sobbing about “making the best kosher wine in 5,000 years.”

Gefilte Quenelles with Braised Leeks and Lemon Zest
Pareve | serves 6 as a main course, 10-12 as a first course
2 lbs. salmon fillets, skinned, cut into 1-to 2-inch cubes
4 cloves garlic, chopped
2 tsp. grated fresh ginger
¼ cup chopped onion, plus 1 onion, sliced
2 eggs
2 tbsp. fresh lemon juice
2 tsp. salt
2 tbsp. extra virgin olive oil
3 carrots, cut into ¼-inch-thick rounds
1 fennel bulb, trimmed and sliced into ¼-inch-thick crescents
1 tsp. dried thyme
½ tsp. coriander seeds
1 bottle (750 ml) or 3 cups dry white wine
6 cups water
1 bay leaf
6 to 12 leeks (white part only), well washed (Allow 1 leek per individual portion.)
2 tbsp. finely chopped lemon zest
Freshly ground pepper

Passover, From Brazil

The Brazil nut should not be an ugly duck.

Special To The Jewish Week
2 cups Brazil nuts
1½ cups unsweetened grated coconut
10 tbsp. (1 stick + 2 tablespoons) unsalted butter
1 cup sugar, divided
1 tsp. vanilla extract
4 eggs, separated
1/8 tsp. salt

Manischewitz-Glazed Matzah Truffles

You'll like matzah more when it's rolled into these dark chocolate truffles.

Jewish Week Online Columnist

This is the second installment of our new series "The Remix" in which we seek to gently tweak the more challenging dishes in the Jewish culinary cannon. With a little bit of love, we’re convinced we can make even these dishes delicious, even the ones that seem bizarre to the modern palate.

1/3 cup heavy cream
5 ounces (about ¾ cup) dark chocolate, roughly chopped
¼ cup butter, at room temperature
1 piece matzah, finely chopped
1 ½ cups kosher for Passover powdered sugar
3 tablespoons Manischewitz (or to taste)
Sea salt

A Lemony Passover Treat

These frozen meringue desserts will have you forgetting all about chametz.

Jewish Week Online Columnist

There's nothing worse than finishing up your seder with a cake that tastes like... matzah. But when it comes to Passover baking, that's often the case: Matzah meal replaces the flour, leaving desserts that are heavy and dense, with that unappealing flavor. No more! This delicious gluten-free dessert forgets all about matzah, using only natural ingredients for the perfect light, sweet end to your seder.

4 egg whites
1 cup (200g) superfine sugar
2 teaspoons potato starch
4 egg yolks
1/2 cup (100g) superfine sugar
zest of two lemons
6 tablespoons lemon juice
1 cup heavy cream or non-dairy cream

Potatoes for Passover, Upgraded

Don't skimp on the wow factor this holiday with these fun, filled spud cups.

Jewish Week Online Columnist

Potatoes, potatoes, potatoes. They're pretty much a staple of every Passover meal: Without bread or pasta, potatoes are the go-to carb. Now, I love potatoes, so I'm happy to see them over and over again, but sometimes even I get bored of the classic roasted or mashed. These lacy little shredded potato cups, which you can fill with just about anything, are a great way to add a little wow factor to the taste and presentation of your next potato dish. 

4 large russet potatoes
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspooon onion powder
1 large onion (or two small), peeled and diced
2 medium zucchini, diced
8 ounces mushrooms, diced
2 colored peppers, cored and diced
1 cup shredded carrots
2 teaspoons balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste

The Black-And-White Goes Psychedelic

For Purim or just for fun, give the classic cookie a crazy spin.

Special To The Jewish Week

These tie-dyed cookies are my whimsical Purim version of classic chocolate and vanilla black and white cookies. You can make any design you like (I provide a few options below). Have fun!

To make the cookies:
1/2 cup sugar
1/4 cup canola oil
2 large eggs
1-1/2 teaspoons pure vanilla extract
1 teaspoon fresh lemon juice
1/3 cup soy milk
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 dash salt
To make the icing:
2 cups confectioners’ sugar
2 teaspoons pure vanilla extract
1 teaspoon fresh lemon juice
Several colors of gel food coloring
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