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THE JEWISH NEWS
New for Passover: Noodles and tacos.
spread, and Mehadrin's Creamy
Cheese snack, which is more like
cheesecake than cheese.
Matzah is not just board
(bored) matzah any longer.
Matzah Munchies (clusters of
matzah, honey, almonds,
pecans, raisins, orange mar-
malade, orange juice, coconut
and cinnamon) were a sensation
at the San Francisco Fancy Food
show this year, and Matzanola
by Rokeach, the new, hot gra-
nola-style bars (Matzah/Nut,
Apple/Cinnamon, Chocolate
Chip with Marshmallow and
Chocolate Coated) are taking the
market by storm.
Matzah has even found its
way into the breadbaskets of up-
scale gentile country clubs ...
could matzah soon become as
mainstream as bagels?
What was once considered
"immigrant food” is now highly
prized ethnic cuisine. Whether
the American influence has com-
bined with Ashkenazi or
Sephardic, Mexican, Italian or
Asian, the fusion of cultures is
now being called "Newish Jew-
ish" and is being prepared by
star chefs.
The old Passover standby
foods have new flavors, and the
combinations of food are real hot
— but not necessarily spicy,
unless you're referring to the
new prepared "Hot & Spicy
Gefilte Fish." There are other
new flavors on the market
(with and without sauce): all
whitefish in Sabra sauce, and
all whitefish in tangy tomato
sauce.
Salsa is as common as
ketchup, even in the kosher line.
Passover mustards now come in
Dijon and honey flavors. With a
little ingenuity you, too, can
make your own Passover Dijon-
aisse or funky flavored mayo.
Canned vegetables from Is-
rael are hot, but you can eat
them cold. Kvuzat Yavne has a
neat line of "in brine" products,
including eggplants and cu-
cumbers. Cholent from Rokeach
and Pesach crumbs (Paskesz)
are available and legal — no
beans and no bread respective-
ly.
To-Go food (porridge-type ce-
reals, souffles and casseroles) is
popular and can be made by
quickly microwaving in individ-
ual portion-sized containers.
Prepared soups, the traditional
ones, and those with fancy
names, are on still on the peren-
nial Passover scene, but so is
homemade chicken soup.
Grocery stores
now have shelves
of trendy,
upscale
Passover products.
Quality kosher-for-Passover
wines are in; too-sweet, old,
mainstay kosher-for-Passover
wines are out. Look for Baron
Herzog's blush muscat, cham-
pagne brut, cabernet sauvignon,
chardonnay, chenin blanc,
gamay, and red and white
zinfandels, to name a few. There
also are fine, upscale kosher-
for-Passover wines from Israel
and France, and carsa liqueur
and de segre cognac from Bel-
gium.
Macaroons-tinned and ready
to serve, some frozen and ready
to bake and some with zip-top
lids, come in as many flavors as
ice cream — and they're kosher.
Klein's kosher-for-Pesach ice
cream and sorbet may not have
as many selections, but they do
have chocolate eclair and pista-
chio almond. Cookies aplenty —
kichel, rugalach and cakes ... lots
of dough can be spent on matzah
meal dough, unless you're talk-
ing about Passover frozen cook-
ie-dough rolls, which contain no
matzah meal at all. El