Food & Wine

Bottles For Passover

Top picks to make sure those four cups satisfy.

04/06/2014 - 20:00
Special to the Jewish Week

With Passover just around the corner, we thought we’d highlight a couple of wines to enjoy over the holiday.

Pasco Project #1. Courtesy of Skyview Wine & Spirits

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

An Austrian, Organic Grape Juice For Passover

04/01/2014 - 20:00

De La Rosa Real Foods & Vineyards, a Florida-based food products company, is making a new organic grape juice from Austrian vineyards, "WOW! This Is It!" for Passover, acccording to a press release.

WOW! This Is It! Courtesy of De La Rosa Real Foods & Vineyards

Punch Up Your Pesach

Kosher-for-Passover punches enliven the holiday table.

04/01/2014 - 20:00
Special To The Jewish Week

In traditional Jewish liturgy, Passover has what some might see as an ironic description: “The holiday of matzahs, the time of our freedom.” For during the eight days of Passover, with its restrictive, matzah-based diet, one might not feel entirely free, particularly when it comes to food and drink. 

An illustration from the 1862 book, “How to Mix Drinks, or the Bon Vivants Companion.”

The Meat Of The Exodus Story

For a new generation of the Syrian Allaham family, butchering (and running restaurants) is in the blood.

04/01/2014 - 20:00
Web Editor

In the desert, the Israelites longed for the food of Egypt: its fish, cucumbers, melons, leeks, onions, garlic and especially the “flesh-pots,” in which meat was cooked.

Albert Allaham is growing his family’s generations-old meat business.  Courtesy of Rubenstein Public Relations

Starters: A Sampling Of Foodie Briefs

04/01/2014 - 20:00
Food and Wine Editor

My conversation with Theo Peck, owner of Peck’s, a new specialty food shop on Clinton Hill’s Myrtle Avenue, started with onion rolls. Peck, the great-grandson of the owner of the legendary kosher dairy restaurant Ratner’s, and I were reminiscing about the soft, onion-and-poppy-seed-topped rolls the now-shuttered Lower East Side restaurant served: slathered with fresh butter and eaten with a bowl of soup or in advance of a plate of cheese blintzes, they were a dream.

Peck’s opened on Myrtle Avenue in January.  Lauren Rothman/JW

Heated Cookoff At The JCC

Manischewitz All-Star gives former finalists a second chance.

03/31/2014 - 20:00
Food and Wine Editor

It was a second chance at success last Thursday as five previous finalists of the annual Manischewitz Cook-Off returned to Manhattan’s Jewish Community Center to compete in an hour-long cooking competition judged by representatives from magazines such as Saveur and Good Housekeeping.

From left: Ronna Farley; Naylet LaRochelle; Jamie Brown Miller (winner); Dina Burcat; Joe Carver. Lauren Rothman/JW

The Remix: Tackling Matzah

Don't like matzah? You probably will 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 New, Improved Sponge Cake For Passover

Custardy zabaglione and roasted orange slices modernize the once-passe dessert.

Jewish Week Online Columnist

Sponge cake is the new flourless chocolate cake.

For the sponge cake:
12 large eggs, at room temperature, separated
1 ¾ cups sugar
6 tablespoons orange juice
¼ cup lemon juice
2 tablespoons orange zest, from oranges used to make roasted orange slices (recipe below)
1 tablespoon lemon zest
1 cup matzo cake meal, sifted
1/3 cup potato starch
Passover zabaglione (recipe below)
Roasted orange slices (recipe below)
For the roasted orange slices:
6 navel oranges
2 tablespoons melted coconut oil
1 tablespoon sugar
½ teaspoon ground cinnamon
2 tablespoons finely chopped fresh mint
For the zabaglione:
8 large egg yolks
¾ cup sugar
2 tablespoons finely grated fresh orange peel, from oranges used to make roasted orange slices
½ cup sweet white Passover wine
Fresh mint leaves, for garnish



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Lauren Rothman
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New YOrk, NY 10036

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