Special Holiday Issues

Punch Up Your Pesach

Kosher-for-Passover punches will add a festive note to your holiday table.

Special To The Jewish Week
04/02/2014

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.”

Chocolate-Covered Matzah Makeover

Updating an old dessert standby.

Special To The Jewish Week
04/02/2014

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

Ditch the pound cake this year and try these dark chocolate matzah truffles. Amy Kritzer/JW

The Meat Of The Exodus Story

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

Web Editor
04/02/2014

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

New Jewish-Style Prepared Foods Store For Brooklyn

Food and Wine Editor
04/02/2014

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

An Old Story, Newly Retold

A roundup of Haggadot for this Passover season.

Staff Writer
04/01/2014

In the beginning there was the Maxwell House Haggadah, as far as many Jews were concerned. And they saw that it was good, and they kept using it, year after year, at their seders.

The Maxwell House Haggadah was as simple as flour-and-water matzah, the basic Passover staple. It offered no commentary, no explanations, no fancy art — just the Haggadah text.

The new crop of Haggadot includes modern and classical artwork, and guides to the holiday’s halachic observance.

Freedom’s Bounty

From French-inspired macarons to high-design seder plates, cool gifts for Pesach.

Culture Editor
04/01/2014

Barbara Shaw tells the entire story of Passover on this bold, Pharaoh-print cloth that might be a tea towel or a table cover ($19). Her work is designed and made in Israel; the icons are hand-printed on linen, here in brick red. Born in Australia and now living in Jerusalem, Shaw blends ancient themes and contemporary design in her original textile work.

Sol LeWitt-inspired bottle stoppers. Courtesy of Ceramica

The Empty Seat At The Seder Table

Keeping alive memories, traditions and values.

Special To The Jewish Week
04/01/2014

As a little girl, my mother took me to see “Marjorie Morningstar,” a movie about a Jewish girl, played by Natalie Wood, who wants to follow an unconventional path in the late 1950s. When Marjorie’s Uncle Sampson, played by Ed Wynn, died suddenly of a heart attack at the summer camp at which Marjorie was working, I was shocked and upset. 

A seder table. Wikimedia Commons

Passover 5774

Prime Cuts Of Beef; Chocolate Matzah Truffles; Passover Punch. Plus, New Haggadot And Cool Gifts.

04/01/2014
Passover 5774

Who Needs Matzah When You Have Chocolate?

Some sweet, flour-free dessert ideas that don’t contain a pinch of you know what.

Special To The Jewish Week
03/14/2013

Due to all the many food Thou Shalt Nots on Pesach, baking (for a baker like yours truly) is the hardest part of preparing for the holiday. Because, of course, without the key ingredient of flour, cookies, cakes and pies are virtually impossible to make.

Many cooks get by substituting matzah meal, basically ground-up matzah. But every year, when Passover rolls around, I set about creating and testing recipes that don’t call for one drop of it. I understand that we’re supposed to eat matzah at the seder, and I can even get behind the occasional slice slathered in butter, but matzah-flavored cake? Count me out.

So if you can’t have flour, and you can’t have its matzah-flavored substitute, you need something to give desserts body and texture: Chocolate!

Here are three recipes that are completely flour-free, and chocolate-filled. The chocolate cookies are incredibly simple and tasty, like a richer, chewier chocolate meringue. The almond chocolate cookies are buttery with just a hint of sweet, while the classic chocolate mousse is rich and creamy — the perfect end to any meal. They are also great for any gluten-free baking you want to do year round.

For more baking ideas and inspiration visit bakingandmistaking.com 

Chewy Chocolate Cookies

2 1/4 cups confectioners’ sugar

1/4 tsp. salt

1/2 tsp. espresso powder or instant coffee

1 cup cocoa powder, sifted

3 large egg whites

2 tsp. vanilla

In a large bowl, mix together the sugar, salt, coffee and cocoa until combined.

Add in the egg whites and vanilla and mix until just combined. Don’t overbeat.

Drop the dough by rounded teaspoons on to a parchment-paper lined baking sheet.

Bake on 350 F for 9 to 13 minutes until the tops are shiny and crackly. If the centers appear darker than the rest of the cookie, they’re not yet cooked through, so return them to the oven for a couple more minutes.

Let the cookies cool for five minutes on the baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container.

Almond Chocolate Thumbprint Cookies - Makes about 18 cookies

¼ cup butter or margarine, softened

¼ cup honey

2 tbsp. sugar

1 tsp. vanilla

¼ tsp. salt

2 cups ground almonds or almond flour

Chocolate ganache:

⅔ cup semisweet chocolate chips

⅓ cup cream or almond milk

Beat together the butter, honey, sugar, vanilla and salt until smooth and creamy. Add in the ground almonds and mix until a dough comes together.

Form tablespoonfuls of the dough into balls and place, one inch apart, on a baking sheet. Bake at 350 F for 10 to12 minutes until lightly browned and baked through.

While the cookies are baking, gently melt the chocolate and cream together (either over a double boiler, or in a microwave at 50% power). Stir together until smooth and creamy.

As soon as the cookies come out of the oven, use a tablespoon measuring spoon to make an indent in the center of each, and fill with about 1 teaspoon of ganache. If the ganache gets too firm to pour as you work, give it a quick zap in the microwave for about 10 seconds.

Let the cookies set at room temperature or stick them in a fridge for 10 minutes until the centers are firm.

Classic Chocolate Mousse - Serves 6 to 8

8 eggs

10 oz. semi-sweet chocolate

Separate all the eggs into yolks and whites — use two separate bowls and make sure no yolk gets in the whites (vice versa is OK).

Melt the chocolate over a double boiler or microwave (at 50 percent power).

Place the egg yolks in the bottom of a large bowl. Add a few tablespoons of the melted chocolate to the yolks, stirring to combine. Pour in the rest of the chocolate and mix well, until completely combined. Set the chocolate mixture aside.

Beat the egg whites on high until they form stiff peaks — so that they stand on end when scooped up. Add a third of the egg white mixture into the chocolate and stir to combine.

Then, using a plastic spatula, fold in another third of the egg whites, being careful not to stir or deflate the whites. It helps to use a glass bowl so you can see if you’ve missed any parts that need combining. Fold in the remaining third of the egg whites — being careful not to over-mix or stir, and pour the mixture into either a bowl or individual cups and cover, then refrigerate until set. 

Almond chocolate thumbprint cookies. Amy Spiro

The Passover Story, PDF Style

‘It’s still the Haggadah,’ says a publishing expert, but increasingly it’s downloadable.

Staff Writer
03/13/2013

Not so long ago, if you needed a new Haggadah for your seder, you’d head to a bookstore. On the shelves there you’d probably find a wide selection of new Haggadot in English each year, sometimes up to a dozen, usually filled with commentaries on the Passover readings and rituals written by a deceased sage or a contemporary authority.

Cartoonist Yaakov Kirschen brought out his own Haggadah after raising funds on the Kickstarter crowd-funding platform.
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