Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
Sauce:
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.
Ingredients:
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).
Ingredients:
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.
Ingredients:
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.
Ingredients:
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
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:
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
3
½ - 4 lb. brisket, 1st cut
ketchup
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.
Ingredients:
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.
Ingredients:
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
Filling:
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.
Ingredients:
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.
Ingredients:
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
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
matzo balls
carrots
celery
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
20
mushrooms, large
7/8 cup margarine
3 1/3 Tablespoons onion, finely chopped
1 ½ cups Manischewitz matzo farfel
salt
pepper
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.
Ingredients:
Latkes:
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
Applesauce:
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.
Ingredients:
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).
DO NOT PUT REMAINING JELLO
IN REFRIGERATOR.
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
4
sticks Margarine
7 Manischewitz Matzos
1 cup Sugar
1 bottle Manischewitz Cream Red Concord wine
½ cup (& 2 Tablespoons)
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!
Ingredients:
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.
Ingredients:
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.
Ingredients:
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.
Ingredients:
Crust:
3
containers Manischewitz chocolate macaroons
1 bottle Manischewitz Concord Grape Wine
Filling:
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.,