passover

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Passover 2017

New holiday products stress
gluten-free and convenience.

KERI GUTEN COHEN STORY DEVELOPMENT EDITOR

very year, there are a least a few new
kosher-for-Passover items on the
grocery shelves, and this year is no
exception.
Koshertoday.com estimates about 300
new Passover items will grace many gro-
cery shelves this holiday season.
Look for new granola cups from Nature
Valley made with nut butters and whole
grains in peanut butter chocolate and
almond butter flavors.
Tired of eggs or matzah brie for break-
fast? Try Gefen’s new ready-to-pour crepe
and pancake/waffle batters. Gefen also is
offering pre-made frozen kosher-for-Pass-
over pie and tart crusts that are gluten-free
and come in two sizes: 9 inches for pies and
3 inches for tarts.
Look also for coconut chips in three
varieties, crisp crostinis in three flavors,
and s’chug and pesto condiments. Gefen
has added almond butter to its lineup that
includes cashew butter as well.
The gluten-free Passover options contin-
ue to be strong. According to the Orthodox
Union, Manischewitz will again have glu-
ten-free crackers and matzah-style squares.
Yehuda will also have these gluten-free
products as well as gluten-free cake meal,
fine meal and farfel. Kedem will also have
Absolutely brand gluten-free flatbread and
crackers as well as Jeff Nathan gluten-free
panko flakes. In addition, Manischewitz
will have Jason gluten-free coating crumbs
and panko coating crumbs.
New from Pereg this year — Quinoa
Flakes that cook in 90 seconds to make hot
cereal or can be used to add texture and
flavor to your favorite recipes. Look, too,
for baby quinoa, white quinoa, quinoa with
mushrooms and quinoa with vegetables.
Pereg also offers kosher-for-Passover
flours — quinoa, banana, coconut and
almond meal, all gluten-free — to use in
your baked goods. Along with the flours,
look for Pereg’s Passover spices, including
some exotics like Mexican chili pepper,
paprika hot or sweet, allspice, shawarma
and turmeric.
Find extensive Passover selections
at Johnny Pomodoro’s Fresh Market in
Farmington Hills, Whole Foods in West
Bloomfield and at One Stop Kosher in
Oak Park; also find items at most grocery
stores.

ONLINE RECIPES

Want to try a new recipe for your seder
or to satisfy a hungry family during the
eight-day holiday that starts at sundown on
Monday, April 10? Well, check out kosher.
com, an encyclopedic website featuring
recipes, original vivid videos, menu plan-
ning, tablescapes, centerpieces, food to
make with the kids, food substitutions and
more — all with high-quality photos.
The website is easy to use, includes filters
to allow you to accommodate for any diet,
and makes it easy to share, print or save.
Each recipe includes a commentary from
the person submitting the recipe with tips,

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April 6 • 2017

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substitutions and helpful hints.
There’s a small section under the
“Lifestyle” category that offers “Pesach
Prep 101” and an interview with Naomi
Nachman about her new cookbook, Perfect
for Passover (see recipes, page 66) that fea-
tures “recipes you’ll want to make all year.”
Of course, we all have our own favorite
recipe websites, but a search for Passover
recipes revealed new offerings from
Chabad.org (bit.ly/2nsQHvN), epicurious.
com, bonappetit.com, realsimple.com,
joyofkosher.com and many more.
This Passover, there are products for
every taste and diet — and we haven’t even
explored the holiday wines on the market.
So, have fun and try whipping up some-
thing different for this year’s seders. To get
you started, try an original recipe from
joyofkosher.com’s Chef Jamie Geller.

Joyofkosher.com’s Jamie Geller’s Almond Butter
and Chocolate Pie

ALMOND BUTTER AND CHOCOLATE PIE

1 large Gefen gluten-free pie crust
8-ounce container whipped cream
cheese
1 cup almond butter
2 Tbsp. powdered sugar
1 tsp. vanilla extract
1 (13-ounce) jar cherry or strawberry
jam
8 ounces bittersweet chocolate, chopped
1 cup heavy cream
Pinch of sea salt

Pre-bake pie crust according to pack-
age instructions. Recommend pricking
the bottom with a fork.
Place cream cheese and almond
butter in a large bowl and mix until
smooth and combined. Add sugar and
vanilla and mix well. Carefully spread
almond butter mixture on top of pie
crust in an even layer. Cover with plas-
tic wrap and freeze for 30 minutes.
Place chocolate in a small metal or
glass bowl and place over a pot of sim-
mering water. Stir chocolate until it
melts. Add heavy cream and stir until it
all comes together and is smooth. Take
off heat. Cool slightly. Pour chocolate
over top of almond butter mixture,
cover and freeze at least 2 hours or
overnight.
Remove from freezer 30 minutes
before serving. Sprinkle sea salt over
top, slice and serve. Refrigerate any
leftover pie. •

