Recipes using Manischewitz Wine

Manischewitz wine isn’t just for drinking!  We’ve put together a collection of our favorite recipes – including new ideas to traditional favorites.  We invite you to explore our recipes for everyday meals, new dishes for holiday menus, and new ways to enjoy Manischewitz wine!

Some, but not all, of these recipes are appropriate for Passover.


    ● Iced Wine Delight



    ● “Over 21” Potato Pancakes

    ● Potato Pancake Muffins



    ● Gefilte Fish

    ● Tomato Herb Bruschetta


Main Dishes

    ● Chicken Cacciatore

    Concord Meat Balls

    ● Crunchy Chicken Fried Steak

    ● Easy Concord Chicken

    ● Empire Chicken

    Holiday Brisket

    ● Lamb with Lemon Sauce

    ● Matzo Lasagna

    ● Matzo Meatloaf

    ● Potato Encrusted Salmon

    ● Salmon with Cilantro & Blackbery Glaze

    ● Stuffed Chicken with Blackberry Glaze



    ● Beautiful Borscht

    Santa Fe Matzo Ball Soup

    ● Stuffed Matzo Balls (for soup)


Side Dishes

    ● Fall Harvest Latkes

    Holiday Kugel

    ● Matzo Farfel Kugel

    ● Matzo Soufflé

    ● Matzo Stuffing

    ● My Haroset

    ● Mushroom Mania

    ● Potato Latkes With Wine Spiced Applesauce

    ● “Red Sea Food” Mold

    ● Spinach Pie

    Texas Two Step



    ● Apple Crisp

    ● Blackberry Sorbet

    ● Cherry Chocolate Tam Tam Pie

    ● Chocolate Cherry Wine Cake

    ● Chocolate Covered Matzo

    ● Darkness in Egypt Seven-Layer Cake (for Passover)

    Mashugana Matzo Morsels

    ● Old-Fashioned Concord Raisin Wine Cake

    ● Passover Wine Cake

    ● Perfect Passover Pie


Iced Wine Delight


2 cups berries (raspberry or strawberry), thaw if frozen
½ cup Manischewitz Blackberry Wine
½ cup unsweetened apple juice
1 envelop Knox gelatin
½ cup sugar
1 cup milk
2 egg whites, beaten until stiff

Purée berries in blender or put through a sieve to make fruit pulp. In mixing bowl, combine berries, Manischewitz Blackberry Wine, and apple juice. Sprinkle gelatin on top and stir until dissolved. Add sugar. Blend well. Refrigerate until jellied (about 4-6 hours).

Add milk and blend thoroughly. Fold in egg whites. Pour into 2 cake or pie pans and freeze mixture at least 6 hours.

30 minutes before serving, remove from freezer. Serve in dessert glasses.

Serves: 6.


"Over 21" Potato Pancakes


1 box Manischewitz potato pancakes, prepared according to pkg. directions
1 cup Manischewitz Concord Grape Wine
1 cup applesauce
1 cup canned figs, drained
1 cup canned pears, sliced and drained
1 cup canned dark sweet cherries, pitted and drained

In a large sauce pan, combine Manischewitz Concord Grape Wine, applesauce, figs, pears, and cherries. Bring to a boil over medium heat. Boil for 3 minutes. Pour over prepared potato pancakes and serve immediately.


Potato Pancake Muffins


2 eggs
2 cups water
¼ cup oil
¼ cup Manischewitz matzo meal
1 large clove of garlic, chopped
1 Tablespoon dried parsley flakes
1 (6 ounce) pkg. Manischewitz potato pancake mix

Beat eggs with a fork until blended. Add water and oil; mix well. Add garlic and parsley. Stir in matzo and potato mix. Allow batter to thicken for 3 minutes.

Place in a well greased muffin tin. Bake in 450 degree oven for 40 minutes or until brown as desired.

Makes 12 muffins.


Gefilte Fish



cranberry sauce
sour cream (plain yogurt or mayonnaise)
white horseradish

Blend equal parts cranberry sauce and sour cream. Add horseradish to taste. Refrigerate to blend flavors.

Serve sauce a little cooler than room temperature.

1 jar Manischewitz fishlets, drained
egg beaten with a little water
instant mashed potato flakes
oil for frying

Dip fishlets in beaten egg, then roll in potato flakes.

Fry in hot oil until golden on all sides. Drain on paper towels.

Serve hot with toothpicks or cocktail forks with sauce for dipping.


Tomato Herb Bruschetta


½ cup Manischewitz Concord Grape Wine
1 loaf French bread or baguette cut into 1" slices
1 lb. Plum tomatoes (about 6) seeded and diced
6 leaves or sprigs of either basil, thyme, or rosemary
6 green onions, chopped
1 Tablespoon olive oil
Olive oil to brush bread
½ teaspoon salt
1 teaspoon fresh ground black pepper
1 large clove garlic, halved
mozzarella cheese, thinly sliced or grated

Prepare the tomato topping by combining the tomatoes, herb selected, green onion, Manischewitz Concord Grape Wine, and olive oil. Add salt and pepper.

Marinate in refrigerator for at least 2 hours.

Toast bread, rub with garlic and brush lightly with olive oil.

Strain tomato mixture to remove liquid. Place 2 Tablespoons of tomato-herb mixture on top of each bruschetta. Top with mozzarella cheese and broil about 5 minutes or until lightly browned.

Serves: 8 (2 slices per serving).


Chicken Cacciatore


1 Whole chicken, cut up with the skin
½ cup olive oil
1 large can of crushed tomatoes, strained
salt and pepper to taste
½ teaspoon garlic powder
¼ cup Manischewitz Cream White Concord Wine
matzo meal
½ onion, chopped
½ green pepper, chopped
2 carrots, chopped in chunks

Wet chicken in water and coat with matzo meal.

In a large pan, brown chicken on both sides then remove from the pan.

Add garlic powder and oil to pan and sauté onions, peppers, and carrots.

After sautéed, add the Manischewitz Cream White Concord Wine, stirring for 1 minute.

Now add the chicken back to the pan and bring the pan to a boil.

Reduce heat to very, very low heat for 45 minutes.

Cover, stirring occasionally so food does not stick (add water if necessary).

Serves: 4.


Concord Meatballs


1 lb. ground beef, lean
¼ cup matzo meal
3 Tablespoons onion, finely chopped
1 teaspoon cornstarch
½ teaspoon allspice
1 egg, slightly beaten
½ cup Manischewitz Concord Grape Wine
¼ teaspoon salt (if Kosher meat is used, do not use salt)
2 Tablespoons corn oil
3 Tablespoons flour
1 cup beef broth
1 cup water
1/8 teaspoon ground ginger or pepper
1 cup Manischewitz Concord Grape Wine
Salt to taste
6 gingersnaps, crushed
fluffy hot rice

Combine beef, matzo meal, onion, cornstarch, and allspice; mix with fork. In a small bowl, mix egg, wine, and salt (if used); add to beef mixture. Shape into 1 ½ inch balls.

In heavy skillet, heat oil over medium heat, brown meat balls on all sides. Remove meat balls. Add flour to drippings and stir. Add broth, water, ginger, and Manischewitz Concord Grape Wine. Cook and stir until smooth.

Simmer uncovered until reduced by half. Add salt to taste. Add meat balls, cover and simmer 15-20 minutes. Stir in gingersnaps. Serve with fluffy hot rice.

Serves: 4.


Crunchy Chicken Fried Steak


2 (8 oz.) rib-eye steaks, cut ½-inch thick
Seasoned Salt to taste (recipe below)
2 large eggs mixed with 2 Tablespoons water
Tabasco sauce to taste
1 cup Manischewitz matzo flour or matzo meal
1 cup crushed Manischewitz Tam-Tam crackers
¼ cup oil
1 large onion, chopped
2 Tablespoons Manischewitz potato starch
1 cup Manischewitz Dry White wine
¼ cup water
Worcestershire sauce to taste

Season the meat on both sides with Seasoned Salt (see recipe below) and pound to a thickness of ¼-inch.

Cut each steak into two equal pieces.

In a bowl, whisk together the egg-water mixture and the Tabasco sauce. Dredge the steaks through the matzo flour, dip in the egg mixture, letting the excess drip off, then dredge through the crushed crackers.

Heat the oil in a skillet over moderately high heat. Add the steaks in batches and cook for 4-6 minutes on each side, or until golden brown. Transfer the steaks to a platter lined with paper towels and keep them warm in a low heated oven.

Pour off all but 2 Tablespoons of fat from the pan. Add the onion and cook for about 5 minutes, or until golden. Thoroughly combine the potato starch and the Manischewitz Dry White wine. Add to the pan and cook, stirring constantly, until lightly colored and thickened.

Add worcestershire sauce and seasoned salt to taste. If sauce is too thick, add the remaining water and simmer, stirring until heated thoroughly.

Place one steak on each plate and pour the sauce around the steak. Serve with mashed potatoes and peas or green beans.

Serves 4.

Seasoned Salt Recipe:


2 Tablespoons good-quality sweet Hungarian paprika
1 Tablespoon garlic salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon thyme
1 teaspoon onion powder

Pinch of cayenne pepper or to taste

Put all ingredients in a bowl and combine well.

Easy Concord Chicken


1 chicken, cut into 8 pieces
¾ cup Manischewitz Concord Wine
¼ cup orange juice
3 teaspoons seasoned salt
2 teaspoons ground pepper
3 teaspoons onion powder
3 teaspoons garlic powder
2 teaspoons paprika

Preheat broiler.

Season chicken on both sides and put into a sprayed pan, skin side up, not crowded. Place under broiler, to crust seasoning and brown top, about 10 minutes.

Mix together Manischewitz Concord Wine and orange juice and pour about ¼ cup into pan, not over chicken.

Turn oven down to 350 degrees and baste carefully, not to wash off seasoning.

Bake 15 minutes, baste again with additional ¼ cup of wine mixture. Continue cooking and basting, adding wine mixture every 15 minutes until done (about 1 hour after broiling).

After removing chicken from pan, put pan back in the oven for a few minutes and let thicken for gravy.


Empire Chicken


1 Manischewitz empire fresh chicken, skinned and cut into parts
1 teaspoon salt
1 teaspoon Cajun seasoning or chili powder
½ cup green onions, finely chopped
1 (12 ounce) jar Thick & Chunky Salsa
½ cup Manischewitz Concord Grape Wine
2 packages Manischewitz egg noodles
2 medium tomatoes, sliced for garnish

Preheat oven to 350 degrees.

Arrange chicken pieces in single layer, skinned side up in 13 x 9 x 2 inch baking pan. Sprinkle with salt, Cajun seasoning, and green onions.

In bowl, mix Salsa and Manischewitz Concord Grape Wine then pour over chicken.

Bake at 350 degrees for 30minutes. Turn chicken over and bake for 30 more minutes or until fork tender.

While chicken is baking, prepare egg noodles as per package directions. When chicken is done, remove to serving platter with sauce over chicken. Place noodles on side of platter, or serve noodles in a bowl with chicken. Garnish with sliced tomatoes, if desired.

Serves: 4-6.


Holiday Brisket


3 ½ - 4 lb. brisket, 1st cut
garlic powder
1 box onion soup mix
¾ cup Manischewitz Blackberry Wine

Place brisket in a deep roasting pan lined with foil. Put ketchup on both sides and sprinkle with garlic powder. Add onion soup mix and Manischewitz Blackberry Wine. Cover pan with foil.

Bake at 350 degrees for 2 hours.

Remove brisket and refrigerate until completely cold. Then, slice and put back in pan with gravy and bake for 1 more hour.

Serves: 10-12.


Lamb with Lemon Sauce


3 Tablespoons Olive Oil
6 (about 5 oz.
Each) lamb chops
1 cup Manischewitz Blackberry wine, reserve the left-over
1/3 cup Manischewitz Matzo Meal
1 red onion, sliced
1 (11 oz.) can Manischewitz Tomato and Mushroom Sauce
2 Tablespoons fresh lemon juice
Salt and ground fresh white pepper to taste
4 heaping cups, bite-sized, spinach

Pour oil in non-stick skillet over medium high heat.

Dip lamb chops into Manischewitz Blackberry wine and roll in Manischewitz Matzo meal.

Add these to skillet and cook 8 minutes both sides or to desired doneness.

Place chops on warmed serving plate.

Add onion to the skillet drippings, then left-over Manischewitz Blackberry wine, Manischewitz Tomato and Mushroom Sauce and lemon juice. Stir and cook 3 minutes or until bubbling. Season.

Arrange spinach around lamb chops. Pour the sauce on lamb chops and spinach.

Garnish and serve hot. Makes 6 servings.


Matzo Lasagna


6 Manischewitz matzo, soaked briefly in warm water to moisten only (leave whole)
1 large jar of your favorite spaghetti sauce
1 lb. mozzarella cheese, sliced thinly


1 pint ricotta cheese
1 egg, beaten
½ cup grated parmesan cheese
1 box frozen spinach, thawed, drained, and squeezed "dry"
1 small can chopped black olives
½ lb. carrots, cleaned, peeled, and finely chopped
½ lb. mushrooms, cleaned and finely chopped
1 small onion, peeled and finely chopped
2-3 Tablespoons butter
¼ cup Manischewitz Cream White Concord Wine

Grease a 9" x 13" rectangular baking dish.

To prepare filling, place ricotta cheese, egg, parmesan cheese, spinach, and olives in a large bowl and mix well. Melt butter in a large frying pan on medium heat. Add carrots, mushrooms, onions, and Manischewitz Cream White Concord Wine and cook until vegetables are tender. Add cooked vegetable mixture to bowl and mix all filling ingredients together.

Layer the lasagna in the baking dish, beginning with a thin layer of sauce, followed by a layer of matzo (break if necessary to fit in pan), followed by 1/3 of the filling, followed by a thin layer of sauce, followed by a layer of mozzarella. Repeat 2 more times, starting with the matzo layer and ending with the mozzarella layer.

Bake at 350 degrees for 30minutes or until sauce starts to bubble and cheese is beginning to brown. Let cool for 10-15 minutes. Cut into squares and serve.


Matzo Meatloaf


1 ½ lbs. Lean ground beef
½ cup Manischewitz matzo farfel
1 egg, beaten lightly
½ cup onion, chopped
¼ cup garlic, minced
2/3 cup tomato ketchup
dash of salt
1/8 teaspoon pepper

Combine all ingredients thoroughly.

Put half of the mixture into a loaf pan (8 x 4 x 4)

Shell 3 hard boiled eggs. Place hard boiled eggs on top of meatloaf mixture and cover with remaining meatloaf mixture.

Bake at 350 degrees for 45 minutes.

Spread top of loaf with ketchup and bake an additional 15 minutes.

Let meatloaf stand 5 minutes before slicing.

Serves: 6.


Potato Encrusted Salmon


4 lbs. Salmon fillet - 1 or 2 pieces
2/3 cup Manischewitz Cream White Concord Wine
juice from 1 lemon
1 jar seasoned capers, drained - reserve 2 Tablespoons of the juice
1 (2 ounce) can of seasoned flat anchovies, drained
¼ cup Dijon mustard
1 (6 ounce) box of Manischewitz potato pancake mix

Spray a glass baking dish with seasoned olive oil cooking spray. Place salmon fillets in dish.

With a fork, mash the anchovies in a large mixing bowl until pasty. Add the saved caper juice, lemon juice, mustard, Manischewitz Cream White Concord Wine, and the capers. Mix together. Add the potato pancake mix and stir. Allow the batter to thicken for 3-4 minutes.

Spread the mix evenly with a spatula over the salmon and bake, covered, 30-40 minutes until the thickest part of the fish is opaque.

Broil 3-5 minutes to brown the top before serving.

Serves: 10-12 . Recipe may be cut in half


Salmon with Cilantro and Blackberry Sauce


2 medium leeks, cleaned, chopped (white & green parts only)
3 Tablespoons olive oil
1 cup cilantro, chopped
1 teaspoon dried cumin, ground
2 Tablespoons lemon juice
Salt and Pepper
¼ cup honey
½ cup Manischewitz Blackberry Wine
1 ¼ cup blackberries (frozen or fresh)
2 Tablespoons olive oil
2 lbs. Salmon fillets, skinned, de-boned, & cut into ½" slices
Additional lemon juice, salt, and pepper

Garnish: ½ cup almonds, toasted, sliced, blanched

Sauté leeks in 2 Tablespoons olive oil in a large skillet for 3-4 minutes.

Add another Tablespoon of olive oil and add cilantro, cumin, lemon juice, and salt and pepper.

Cook for one minute and remove from heat.

In a medium saucepan, heat the honey and wine over high heat for one minute; add the berries.

Reduce heat to medium and cook for 3-4 minutes until the sauce thickens. Cover and keep warm.

In a large skillet, heat the olive oil over medium-high heat.

Add the salmon fillets and sauté for one minute per side.

Add a squeeze of lemon juice, salt, and pepper.

Re-heat both sauces briefly. On 6 warmed plates, spoon cilantro sauce around; top with the sautéed salmon, then the berry sauce. Garnish with the toasted almonds and serve immediately.

This is nice with tiny boiled potatoes.


Stuffed Chicken with Blackberry Glaze


4 boneless, skinless chicken breast halves
1 cup flour
2 teaspoons white pepper
2 eggs
1 (11.6 oz) box Manischewitz Kishka
2 Tablespoons corn oil
½ cup Manischewitz clear condensed chicken broth
¾ cup Manischewitz Blackberry wine
2 sprigs fresh parsley

Preheat oven to 350 degrees.

Prepare kishka according to package directions using stovetop method. Cool to room temperature.

In a small bowl, season flour with pepper. Beat small eggs in another small bowl.

Cut a deep horizontal pocket into each breast of chicken. Stuff 1/3 to ½ cup of kishka into each piece of chicken (as much as you can fit!). Pinch the edges of pocket closed and tuck ends under.

Dip the stuffed breast in beaten egg then dredge through seasoned flour.

Heat oil in skillet over medium flame.

When oil is hot, pan fry the chicken until golden brown, about 4 minutes on each side.

Remove chicken to shallow baking dish and finish cooking in the oven for an additional 20 minutes.

To the hot skillet, add the Manischewitz Blackberry wine and chicken broth. Continue cooking over medium flame until reduced to a fine glaze - the same 20 minutes while the chicken is in the oven!

Remove the chicken from the oven, pour blackberry sauce over all pieces.

Garnish with parsley and serve immediately.


Beautiful Borscht


1 bottle Manischewitz beet borscht
1 egg yolk
½ cup milk
¾ teaspoon salt
3 Tablespoons lemon juice
3 Tablespoons sugar
1 bunch fresh beets

Put all the beet borscht into a large bowl. Add egg yolk, milk, salt, lemon juice, and sugar.

With a mixer, mix all together until there is a froth. The borscht should be a deep pink color.

Chill and serve with boiled small, new potatoes and sour cream.


Santa Fe Matzo Ball Soup


2 large onions, chopped
1 Tablespoon garlic, minced
1 Tablespoon olive oil
1 lb. chicken breast, boneless and skinless
6 (10 ½ ounce) cans Manischewitz chicken broth
1-3 Tablespoons chopped green chili peppers, to taste
2 Tablespoons chopped fresh cilantro
4 cups water
1 cup Manischewitz matzo meal
¼ cup margarine
½ cup water
½ teaspoon salt, optional
3 eggs

In a 6 quart pot, sauté onions and garlic in olive oil until tender. Cut chicken into small pieces and add to onion and cook 10 minutes over medium heat. Add chicken broth, 4 cups water, cilantro, and chili peppers. Simmer 30 minutes.

Mix matzo meal, salt, margarine, and eggs. Stir in ½ cup water. Refrigerate 30 minutes.

Bring soup to a boil.

Shape 18 matzo balls and cook in soup, uncovered, for 20 minutes.


Stuffed Matzo Balls (for soup)


matzo balls

Using Manischewitz matzo meal, prepare matzo balls as you normally would.

Shred / scrape carrots and celery to make colorful vegetable shavings.

Working with firm or semi-firm matzo ball batter, shape the ball to any size and carefully poke your finger into the center to form a hole. Gently stuff the shavings into the center of the hole. Prepare an serve matzo balls as you would normally.


Fall Harvest Latkes


¼ cup dried cranberries
¼ cup boiling hot water
3 cups sweet potatoes or yams, peeled, finely shredded
2 eggs, slightly beaten
½ teaspoon salt
1/3 cup almonds, finely chopped
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon

In small bowl, soak cranberries in hot water for 5 minutes, then drain. Set aside.

Using a large mixing bowl, combine eggs, almonds, cranberries, spices, and salt. Fold in sweet potatoes.

Heat oil in large frying pan to medium high heat. Using large tablespoon, scoop up mixture and drop into oil. Cook 2 minutes or until latkes are just golden brown, turning only once. Repeat with remainder of mixture.

Drain on paper toweling and keep warm.

Serve with the following sauce:

1 ½ cups dairy sour cream
¼ cup Manischewitz Cream Berry Wine
2 Tablespoons honey

Combine all ingredients in small bowl until well mixed. Serve with latkes.

Serves: 4-5.


Holiday Kugel


2 (7 ounce) pkgs. Manischewitz broad egg noodles
rind of 1 orange
1 teaspoon vanilla
¾ cup white raisins
2/3 cup orange marmalade
5 eggs
½ cup water
½ cup fresh orange juice, strained
2 Tablespoons vegetable oil
cinnamon sugar
1 pkg. sliced or slivered almonds

Cook noodles as directed on package.

While noodles are cooking, prepare rind, juice, and rinse raisins with warm water. Drain and blanche noodles, and set aside.

Preheat oven to 350 degrees. Grease bottom and sides of 9 x 13 inch glass baking dish.

Combine noodles, orange rind, vanilla, raisins, and marmalade. Beat eggs; add water and juice slowly, then oil. Fold carefully into noodle mixture.

Using a ladle, spoon mixture into prepared baking dish. Completely cover the top with cinnamon sugar, generously. Then, add the almonds. Cover again with additional cinnamon sugar. Drizzle a small amount of additional vegetable oil over the top.

Bake for 1 hour or until the bottom appears golden; do not let the top burn.

Let sit for about 10 minutes before slicing; serve warm.


Matzo Farfel Kugel


3 cups Manischewitz matzo farfel
4 eggs, beaten
1 cup sugar
1 teaspoon vanilla
1 teaspoon salt
½ cup cream cheese
4 Tablespoons cottage cheese
4 Tablespoons sour cream
1 stick of margarine

Place matzo farfel in a bowl and cover with hot water. Let soak until farfel absorbs the water, then drain.

Beat eggs with remaining ingredients. Add matzo farfel.

Melt margarine in a 7 x 11 inch glass pan and then pour margarine into farfel mixture. Pour into pan.

If desired, sprinkle cinnamon, sugar, and nuts on top.

Bake at 400 degrees for 30 minutes, then turn the oven down to 300 degrees and bake for 20 minutes more.


Matzo Soufflé


2 (10 ounce) packages of frozen, chopped, spinach, thawed, but not drained
½ cup grated parmesan cheese
1 packet Manischewitz matzo ball mix (1/2 of a 5 ounce box)
2 Tablespoons olive oil
3 large eggs
1 cup combined Monterey Jack & Colby cheeses, shredded

Preheat oven to 350 degrees. Lightly oil a 2-quart glass round baking dish.

Stir together undrained spinach, Parmesan cheese, and matzo ball mix. Add oil and mix lightly. Beat in eggs thoroughly, one at a time. Place mixture in baking dish, smooth top lightly, and cover dish tightly with aluminum foil.

Bake at 350 degrees for 50 minutes. Then, uncover the dish and sprinkle shredded cheese on top. Bake uncovered 5 to 10 minutes more until cheese is melted.

Makes 6-8 servings.


Matzo Stuffing


1 box Manischewitz egg and onion matzo
1 box Manischewitz rice mix
2 cups Manischewitz matzo meal
1 stalk celery, diced
4 green onions, diced
8 eggs
1 small can of mushrooms, drained and sliced
2 sticks butter

In a large skillet, melt butter, add mushrooms, celery, onions sauté with rice as directed on package.

Soak matzo then mix with matzo meal, eggs, salt and pepper. Add to a frying pan; mix all together.

Butter casserole dish. Pat mixture into dish and bake at 350 degrees for 45 minutes.


My Haroset


½ lb. Walnut meats
½ lb. Dried apricots
½ lb. Pitted prunes
¼ lb. Pitted dates
½ lb. Almonds
3 whole large apples, cut and cored, peeled and quartered*
*(use 3 different kinds: 1-Granny Smith; 1-Red Delicious; 1-Criteran)
1 large orange, quartered
½ cup Manischewitz Concord Grape Wine
¼ cup apricot brandy
½ teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
½ teaspoon lime juice

Using the steel blade of a food processor, finely chop walnuts, almonds, apricots, prunes, dates, apples, and orange. Be careful not to chop too much that it turns into a paste.

Add Manischewitz Concord Grape Wine, brandy, cinnamon, cloves, nutmeg, and lime juice.

Store covered, mix to serve.


Mushroom Mania


20 mushrooms, large
7/8 cup margarine
3 1/3 Tablespoons onion, finely chopped
1 ½ cups Manischewitz matzo farfel
3/8 cup Manischewitz Red Wine
3/8 cup water
¼ cup walnuts, ground

Preheat oven to 400 degrees.

Wash and dry the mushrooms. Carefully remove the stems. Finely chop the stems into a wooden bowl. Melt the margarine in a small saucepan; add the chopped stems, ground walnuts, and the onion and stir over medium heat for 5 minutes. Remove from the heat. Add the farfel, salt, and pepper. Stir to blend thoroughly.

Grease a 6 x 10 inch baking dish. Arrange the mushrooms in the dish, cap side up. Stuff the mushroom caps with the mushroom farfel mixture, dividing evenly.

Combine the wine with the water in a small dish. Spoon 1 teaspoonful of the mixture over each stuffed mushroom. Bake for 15 minutes.

Serves: 12-14.


Potato Latkes with Wine-Spiced Applesauce



1 tube Manischewitz lentil soup mix, prepared (per label directions except using 4 cups water)
5 medium potatoes, baked
¾ cup Manischewitz matzo meal
juice of 1 lemon
1 Tablespoon baking powder
1 teaspoon salt
½ teaspoon black pepper
¼ cup dried parsley
5 medium cloves garlic, crushed
½ medium onion, chopped


1 ½ quarts unsweetened applesauce
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ cup Manischewitz Cream White Concord Wine

Preheat oven to 400 degrees. Generously grease cookie sheets.

Cool potatoes and soup. Grate potatoes, with skins. Combine with lemon juice, garlic, onion, and prepared soup.

Separately, combine matzo meal, baking powder, salt, pepper, and parsley. Add dry ingredients to wet mixture; stir until well mixed.

Drop by heaping soup spoonfuls onto cookie sheets. Bake 15 minutes.

Remove pans from oven and flip latkes. Bake 10 minutes more.

Flip again and bake 10 more minutes. Keep cooked latkes warm while cooking subsequent batches. Serve warm, with warm applesauce (below):

Combine applesauce, Manischewitz Cream White Concord Wine, cinnamon, and nutmeg in saucepan. Heat over medium-low heat, 10 minutes; stirring often.

Latkes and applesauce can be prepared ahead and re-warmed.


"Red Sea Food" Mold


2 small pkgs. Lemon jello
2 cups Manischewitz borscht
¼ cup Manischewitz Concord Grape Wine
1 small jar white or red horseradish
1 jar Manischewitz gefilte fish (4-6 pieces)

Bring borscht and wine to boil. Dissolve jello with hot liquid. Stir horseradish into jello mixture.

Spray a deep 1 ½ - 2 quart mold with non-stick cooking spray.

Slice fish pieces and place in mold. Gently pour 4 to 5 Tablespoons of jello mixture over fish. Put mold in refrigerator to set (about 1 hour).


After fish has set, gently pour remaining jello into mold.

Unmold, put on serving platter which has been decorated with lemon slices, cucumber slices, and on a bed of greens.

*Can be prepared 1-2 days before serving.


Spinach Pie


3 Tablespoons Manischewitz matzo meal
3 Tablespoons Manischewitz soup mix
2 pkgs. Frozen spinach, thawed
3 eggs, beaten
3 slices swiss cheese, cut into small pieces
¼ cup ricotta cheese
3 Tablespoons butter, melted
1 cup milk
3 Tablespoons parmesan cheese

Line greased 8" round baking dish with matzo meal. Mix eggs, milk, ricotta cheese, spinach, and butter together. Add soup mix and pieces of swiss cheese. Mix well.

Pour into baking dish and sprinkle top with parmesan cheese.

Bake in 350 degree oven for 45 minutes. Remove and place on wire rack.

Serve warm.


Texas Two Step


1 box Manischewitz rice pilaf
2 zucchini squash, sliced
2 yellow squash, sliced
1 yellow onion, sliced
¼ cup olive oil
½ Tablespoon garlic salt
1 Tablespoon Italian herb
3 Tablespoons Manischewitz potato starch
½ teaspoon salt
1 ½ Tablespoons Manischewitz matzo meal
1 Tablespoon flour
¼ cup water
½ cup milk
3 eggs, beaten
1 cup water
1 bay leaf
1 pareve chicken flavor bouillon cube
2 Tablespoons Manischewitz potato starch
salt and pepper to tast
1 bottle Manischewitz Cream White Concord

Take zucchini, yellow squash, and onions and place them in a zip lock bag. Put oil, garlic salt, and Italian herb into bag with veggies, shake, and set aside.

Prepare rice pilaf according to package directions. Set aside.

Take veggies and place on skewer; grill until done, and set aside.

Dissolve 3 Tablespoons potato starch, flour, matzo meal, and salt in water. Add beaten eggs and milk; beat together. Batter should be runny. Using a 6 or 8 inch frying pan. Heat pan with dab of margarine. Pour in batter to cover bottom of pan. Let cook until pancake pulls away from the sides of the pan. Turn out on a towel. Repeat until all batter is used.

Place 2-3 Tablespoons of rice pilaf on each pancake along with assorted veggies. Roll up like a burrito. Keep warm.

In a small saucepan, add 1 cup water, bay leaf, bouillon cube, ¼ cup Manischewitz Cream White Concord Wine and bring to a boil. Dissolve 2 Tablespoons potato starch and add to water. Salt and pepper to taste. Mixture should be a sauce consistency. You may add water or potato starch to reach consistency.

Place 2 burritos on a plate and pour sauce over, if desired. Can be served plain.


Apple Crisp


5 apples, peeled and sliced (best if use: winesap, jonathan, rome beauty, or golden delicious)
1 cup Manischewitz matzo meal
¼ cup Manischewitz Cream White Concord Wine
¾ cup brown sugar, firmly packed
1 teaspoon cinnamon
¼ teaspoon salt
½ cup butter, softened
½ cup pecans, coarsely chopped

Preheat oven to 350 degrees.

Place apples and Manischewitz Cream White Concord Wine in a 9" inch square baking dish.

In a small mixing bowl, stir together brown sugar, cinnamon, and salt.

With a pastry blender, cut in butter until mixture resembles coarse crumbs.

Stir in pecans; sprinkle over apples.

Bake at 350 degrees for 40 minutes or until apples are tender.

Serves: 6.


Blackberry Sorbet


5 ounces granulated sugar
1 pint Manischewitz Blackberry Wine
grated rind of 1 large orange
6 small mint sprigs
8 ounces fresh or frozen blackberries

Several hours before making the sorbet, dissolve the sugar in the Manischewitz Black berry Wine over medium heat, then add the orange rind and mint leaves and bubble for 2 minutes. Add the blackberries, crushing them into the syrup with a fork; cool and refrigerate until cold.

Lift out and discard the mint, then push the contents of the pan through a small fine sieve.

Freeze for 30 minutes in a glass bowl. Process in a blender top for 45 seconds. Cover and return to the freezer. After 2 hours, return to the blender top and process 45 seconds. Spread into the bottom of a large ice cube tray, cover and freeze until ready to serve.

Garnish with fresh mint sprigs or berries, as desired.

Serves: 8.


Cherry Chocolate Tam Tam Pie


Pie Shell:

3 large egg whites
1 teaspoon baking powder
1 cup granulated white sugar
1 teaspoon vanilla
¾ cup pecans, chopped
45 Manischewitz Tam Tam crackers, finely crushed

Cherry-Chocolate Filling:

1 cube (1 ounce) unsweetened chocolate
¼ cup Manischewitz Cherry Wine
1 ½ teaspoons canola oil
1 ¼ cups confectionery sugar, sifted (10 times)
1 teaspoon vanilla
1 can (21 ounce) cherry pie filling

Preheat oven to 350 degrees. Lightly grease sides and bottom of 9" pie pan with vegetable oil or spray (glass pan preferred).

Pie Shell:

Beat egg whites until they hold stiff peaks.

Mix baking powder into granulated sugar. At low speed, gradually add to egg whites.

Add vanilla to mixture. Fold pecans and crackers into mixture.

Spread into pie pan, making sides high and center depressed. Bake 25 minutes in preheated oven. Cool completely on cake rack.

Cherry-Chocolate Filling:

In a microwavable dish or double boiler, melt chocolate cube, Manischewitz Cherry Wine, and canola oil. Then stir mixture and cool to lukewarm.

Gradually add in confectionery sugar and vanilla. Beat until spreading consistency. (If filling is too thick, add a little warm water.)

Spread filling on pie crust evenly, leaving a ½" margin of crust showing on entire pie.

Carefully cover chocolate filling only with cherry pie filling.

Refrigerate pie, covered, at least 1 hour.

Serves: 8-12.


Chocolate Cherry Wine Cake


6 eggs
1 cup sugar
¾ cup Manischewitz cake meal
6 Tablespoons cocoa
¼ cup Manischewitz Concord Grape Wine
¾ cup almonds, finely chopped
1 can (15 ounce) dark sweet cherries, pitted and drained

Separate eggs. Beat whites in medium bowl until stiff but not dry. Set aside.

Sift cake meal with cocoa.

In a large bowl, beat yolks slightly then add sugar and beat until lemon colored. Fold the cake meal/cocoa into yolk mixture alternately with the Manischewitz Concord Grape Wine.

Add finely chopped almonds just until blended.

By hand, incorporate some of the beaten egg whites into the batter and gently mix. Then, gently fold the remaining egg whites into the batter.

Add cherries and mix with just a few strokes.

Pour batter into 10 ½" springform pan that has been lightly greased and floured with a little cocoa on the bottom.

Bake at 350 degrees for 50 minutes or until the cake springs back when gently touched. Cool.

Run knife around the edge of the pan and serve. May be served with cherry preserves on top.

Serves: 12.


Chocolate Covered Matzo


4 unsalted matzo
1 (12 ounce package) real chocolate chips
1 ½ sticks of unsalted margarine
1 cup brown sugar
1 cup walnuts, chopped
2 Tablespoons Manischewitz Cream White Concord Wine

Preheat oven to 350 degrees.

Place matzo on a cookie sheet or jelly roll pan.

In sauce pan, cook margarine, brown sugar, and Manischewitz Cream White Concord Wine until blended. Pour mixture over matzo and bake in the oven for 8 minutes.

Remove pan from oven and spread chocolate chips over HOT matzo. Mash chips over matzo and sprinkle with nuts.

When cool, break up matzo into pieces.


Darkness-in-Egypt Seven Layer Cake
(for passover)


4 sticks Margarine
7 Manischewitz Matzos
1 cup Sugar
1 bottle Manischewitz Cream Red Concord wine
½ cup (& 2 Tablespoons) Cocoa
1 Manischewitz bittersweet dark chocolate bar
1 teaspoon Rum (optional)

In a medium bowl, cream together the margarine and sugar. Add the cocoa and the rum (optional).

Beat with electric mixer until smooth and creamy. Reserve mixture.

In a separate flat pan, pour in Manischewitz Cream Red Concord wine, enough to cover one matzo.

Soak one matzo in the wine for 2 minutes. Carefully remove the matzo and place it on a flat plate.

Add wine to flat pan again and soak a 2nd matzo. While the matzo is soaking, smear some of the chocolate cream mixture onto the first matzo using a flat knife. After 2 minutes, add the second matzo on top of this mixture. Soak a third matzo in wine, and continue alternating matzo and cream, until 7 matzos are layered.

Cover sides of cake with any excess chocolate cream mixture. Scrape bittersweet chocolate bar on top of cake.

Refrigerate for 24 hours before serving. Cut into squares and enjoy!


Mashugana Matzo Morsels


1 cup raisins
3 Tablespoons Manischewitz Concord Grape Wine
1 stick butter
2 whole Manischewitz unsalted matzo, crumbled into 1 inch pieces
1 ½ cup semisweet chocolate chips
1 cup walnuts, chopped
1 (14 ounce) can sweetened condensed milk

Soak raisins in Manischewitz Concord Grape Wine.

Melt butter in 7 ½" x 11 ¼" baking pan at 325 degrees.

Crumble matzo on top of melted butter. Layer chocolate chips over matzo. Layer raisins over chips. Spread chopped walnuts over raisins. Top with sweetened condensed milk. Mash down to saturate ingredients.

Bake 20-25 minutes at 325 degrees.

Cool and refrigerate an hour. Cut into squares and serve.


Old-Fashioned Concord Raisin Wine Cake


1 pound salted sweet cream butter, softened
2 cups granulated sugar
12 large eggs, separated
4 cups all-purpose flour (Do Not sift before measuring)
3 Tablespoons vanilla extract
1 large box (11-14 oz.) seedless raisins
1 quart boiling water
1 cup Manischewitz Concord Grape Wine

Add raisins to boiling water, remove from heat, set aside to allow raisins to plump (soak 10-15 minutes).

Cream butter in large mixing bowl until light. Add sugar and beat until light again.

Add egg yolks slowly, scrape bowl/beaters. Beat further until light and fluffy.

Beat whites until stiff peaks form. Add to butter mixture alternately with flour in 3 parts, scraping after each (Do Not over beat).

Add vanilla extract, blend in.

Drain raisins, rinse lightly with cool water, drain. Lightly flour drained raisins to coat. Fold raisins into batter by hand. Turn batter into a large tube pan, which has been buttered and floured and lined on the bottom with wax paper.

Bake in tube pan on a cookie sheet on center rack of oven 2-2 ½ hours or until toothpick comes out of center clean. Allow cake to cool 10 minutes in pan. Turn out of pan and let cool right-side up (cracks up) on rack for 15 minutes more.

Slowly pour Manischewitz Concord Grape wine into cracks on top of cake. Allow to cool completely (at least 2 hours).

Store cake tightly wrapped in aluminum foil or an airtight container and allow to mellow for at least 2-3 days before cutting. (Do Not refrigerate; Keep at room temperature.)

This cake is very rich and is best served as very thin slices.

Flavor develops and improves with age.

Cake will stay fresh for up to 1 month, tightly wrapped.

Cake can be frozen after mellowing for up to 6 months.


Passover Wine Cake


6 eggs, separated
½ cup Manischewitz Concord Grape Wine
½ cup sugar
½ cup Manischewitz cake meal, sifted
¼ teaspoon salt
2 Tablespoons Manischewitz potato starch
½ teaspoon cinnamon
½ cup ground walnuts or pecans

Preheat oven to 325 degrees

Separate eggs. Beat egg yolks, Manischewitz Concord Grape Wine, and sugar together until very light.

Sift cake meal. Add cake meal together with potato starch, salt cinnamon, and nuts to egg-sugar mixture.

Beat egg whites until stiff then fold into mixture.

Bake in 8" spring mold form at 325 degrees for 1 hour.

Serve with Manischewitz jam on top & sprinkled with nuts.


Perfect Passover Pie



3 containers Manischewitz chocolate macaroons
1 bottle Manischewitz Concord Grape Wine


1 lb. Sweet chocolate or semi sweet chocolate
½ cup sugar
6 Tablespoons Manischewitz Concord Grape Wine
8 eggs, separated
1 teaspoon vanilla

Mash the chocolate macaroons with enough Manischewitz Concord Grape Wine to make a moist consistency. Press into 10" pie pan. Crust should be approximately ¼" thick throughout.

Melt the chocolate, adding sugar and Manischewitz Concord Grape Wine, in the top of a double boiler until smooth. Cool.

Separate eggs. Add egg yolks, one at a time to the cooled chocolate mixture, beating well after each egg is added. Add vanilla to the chocolate-egg yolk mixture.

Beat egg whites until a soft peak forms. Fold egg whites into chocolate-egg yolk mixture.

Pour into prepared pie shell. Refrigerate for at least 4 hours.

When ready to serve, top with either candied violets, halved strawberries or whipped cream.



© Manischewitz Wine Co., Naples, NY