Passover meals are made easier with products now on store shelves
Traditional dishes are given a contemporary twist in new cookbook produced by Manischewitz.
Wednesday, April 23, 2008
By JANE MILZA
STATEN ISLAND ADVANCE
STATEN ISLAND, N.Y. -- For 120 years, the name Manischewitz has been synonymous with carefully prepared Jewish holiday foods. The company's ever-growing line of food products have influenced the way families cook for generations. The same will be true when Passover begins this Saturday evening.
In time for Passover and in line with the food producer's year-long anniversary celebration, the company is marketing an anniversary tin of Passover matzoh as well as such new items as family-size potato pancake mix and Italian herb coating crumbs as well as other products that are expected to come in handy all year long.
As part of the celebration, consumers can log onto www.manischewitz.com each day through May 18 for a chance to win an anniversary commemorative Matzoh Tin, which traces the history of the family founders, and also have an opportunity to share their memories with others who have grown up with the food products. The new book, "Manischewitz: The Matzoh Family," also is availalbe online at Amazon and at Barnes & Noble. as well as in Judaica stores. FAMILY FAVORITES
Recipes that have become family favorites through the years were compiled for "The Manischewitz Passover Cookbook" in 1969. In honor of the 120th anniversary, many of those recipes now have been updated by Sarah Lasry, chef/owner of Tastebuds Gourmet Cafe in Howell, N.J., and author of "The Dairy Gourmet."
While Seders at the start of the Passover may be reserved for family gatherings, the eight-day season offers families many opportunities to entertain and share favorite dishes. This recipe for Double-Stuffed Veal Roll will be appreciated for a family dinner at various times during the Passover season.
The Passover Banana Split Ice Cream Cake, meanwhile, is based on a cookie recipe that appeared in the '69 cookbook. Now, as a full-fledged cake, it might come in handy when friends stop by for a mid-afternoon coffee and sweet. DOUBLE-STUFFED VEAL ROLL WITH GLAZE (Serves 6-8) 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 teaspoon pepper 1/4 cup fresh parsley, chopped 1 pound chopped chicken or beef, uncooked 3 pounds boned breast of veal 2 matzohs, such as Manischewitz, finely broken, or 1 1/2 cups matzoh farfel 1/4 cup hot water Cooking string For Glaze: 2 cups ketchup 1/4 cup condensed chicken broth, such as Manischewitz 1/4 cup dark brown sugar 1/4 cup golden honey
Preheat oven to 300 degrees.
Over medium-high heat, 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 while mixing with a wooden spoon until the chopped meat sizzles and browns.
Reduce the heat and add the matzoh and hot water to meat mixture. Combine thoroughly and sauté for 5 or 6 minutes more. Remove from heat, add parsley and let stuffing mixture cool for later handling.
Meanwhile in a separate bowl, make the glaze by mixing together well the ketchup, broth, brown sugar and honey. Set aside. Lay veal out on a 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 of olive oil in a Dutch oven and brown the veal roll on all sides.
Remove from heat and generously pour the glaze over the browned veal roll, making sure to fully cover the meat. Cover and place in preheated oven and let gently cook for 2 hours. After 2 hours, increase the oven temperature to 350 degrees and uncover veal. Let cook for an additional 40 to 45 minutes, or until a nice thick glaze has formed over veal. Remove from oven and let veal roll stand for 15 to 20 minutes before slicing. BANANA SPLIT ICE CREAM CAKE 4 eggs separated, at room temperature 3/4 cup mashed bananas 1/4 cup peanut oil 1 package (12 ounces) Passover sponge cake mix, such as Manischewitz 1/2 cup chopped nuts 8 ounces bitter sweet chocolate, melted 2 bananas, thinly sliced Parve tofutti ice cream, slightly softened
Preheat oven to 375 degrees.
Using a mixer, beat yolks with mashed banana and peanut oil until light and fluffy. Add sponge cake mix gradually and beat very thoroughly. In a separate bowl, beat egg whites until stiff. Fold egg whites and chopped nuts into the batter gently, but thoroughly. Pour batter into a 9-by-13-inch baking pan and bake in oven for 10 to 12 minutes, or until toothpick inserted in center comes out clean. Set aside cake and cool completely.
Meanwhile, melt chocolate over double boiler and let cool partially. When cake is completely cooled, pour chocolate over top of cake, spreading evenly. Place sliced bananas in melted chocolate evenly.
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 an additional 40 to 45 minutes. Remove from freezer and serve with drizzled chocolate sauce.
