P assover P alate
Kids be made two days ahead, if
refrigerated, brought to room
Preheat the oven to 425 temperature and reheated at
example, place a red food next degrees F. Coat the bottom and 350 degrees F for 15-20 minutes
to a green one.

sides of the pan with olive oil. or until sizzling.

Peel the potatoes. Cut them
OVEN-FRIED POTATOES |
into 1-inch chunks. Move them CHICKEN FINGERS | MEAT
PAREVE to the prepared pan. Drizzle Yield about 16-20 chicken
Serves 6
½ cup of olive oil over the fingers, serves 4-6
potatoes. Gently toss to coat.

Equipment: 10-inch-by-15- Sprinkle on salt.

Equipment: 3 frying pans
inch ovenproof pan, such as
Move the baking pan to make things go faster, if you
Pyrex the oven. Turn the potatoes have them
every few minutes. Bake for 70
Olive oil for coating the pan,
minutes, or until the potatoes
4 skinless, boneless
Chicken fingers
Максим Крысанов / iStock / Getty Images Plus
are brown and crisp. Serve
chicken thighs
plus ½ cup
immediately. The recipe can
tongs, turn over the chicken lid. (Or you can use a heatproof
3 cups potato starch
6 large russet potatoes
fingers and fry them. If the oil bowl that fits over a pot. Use
3 teaspoons kosher salt
1½ teaspoons garlic powder sputters and is too hot, turn foil to cover the bowl.)
Name: Montifiore
Bring the water to a fast
down the flame. Add more oil,
3 large eggs
Width: 3.625 in
if needed. When the chicken is simmer and melt the choco-
1 cup olive oil, or more
Depth: 7.375 in
if needed
fluffy and crunchy, move it to late. Remove the top of the
the paper towel-lined platters. double boiler from the boiling
Color: Black
Rinse the
chicken under
Repeat with remaining pieces water. Bring the chocolate to
Comment: -
cold water. Dry it completely of chicken. Serve immediately. room temperature, while still
Ad Number: -
on paper towels. With a sharp
This recipe can be made 2 covered.

knife, cut off and discard as days in advance and refrig-
Preheat your oven to 350
much fat as you can. It’s impos- erated, or it can be frozen. degrees F. Break each piece of
sible to remove all of the fat When ready to serve, bring matzah into four equal strips
without cutting your fingers, the chicken fingers to room along the perforation lines.

so please don’t do that.

temperature, and warm them Break each strip into 3 rectan-
Cut the chicken thighs into in a preheated 350 degree F gles. Move the rectangles to
strips about 1-inch wide. The oven until sizzling, about 10-15 a rimmed baking pan. Place
strips won’t look identical. minutes.

rectangles in a single layer
There may some short, stumpy
without overlapping.

pieces. Use them, too. Even CHOCOLATE-DIPPED
Bake for 5 minutes, or until
frozen chicken fingers vary in MATZAH | DAIRY OR PAREVE the matzah is warm but not
size and shape.

Yield: 24 pieces
browning. Remove it from
Place two layers of paper
the oven and cool it to room
towels onto two platters.

1 pound semisweet
temperature. In a bowl, preferably with
Cover 2 baking sheets with
chocolate, (two 8-ounce
a flat bottom, place the potato
parchment paper.

packages) starch, salt and garlic powder.

Give the melted chocolate
2 pieces of matzah
Mix it together well with a
a stir. Submerge the matzah
2 pieces of parchment
fork. rectangles in chocolate on both
paper Crack the eggs into another
sides, letting the excess choco-
1 cup, or more, of
bowl. Whisk to blend.

multi-colored sprinkles
late drip back into the pot. Place
One at a time, roll the
the rectangles on parchment
• Jewish owned & operated
pieces of chicken into the
Note: Many brands of paper. While the chocolate is
potato starch mixture to coat, semisweet chocolate contain still warm, decorate it with
• NO vaults or liners required
then submerge them in the some dairy products. OH! colorful sprinkles.

• Prudent fi nancial management
eggs, and roll them again in NUTS (ohnuts.com) carries
Refrigerate the sheets for 2
ensuring highest standard of care
potato starch, until completely pareve kosher for Passover hours, or until the chocolate
covered. Place the chicken chocolate and sprinkles. is firm. (If you have a screened
Let Montefi ore Cemetery help you protect your loved ones
pieces on a dinner plate.

Depending on which Passover porch and the temperature is
from overwhelming decisions and expenses.

Pour enough olive oil into chocolate you select, you may 40 degrees or below, you can
And, as always, 0% Interest on all pre-arrangements.

the first frying pan to cover the need to add a little sugar to it. cool the rectangles outdoors.)
Fill the bottom pot of a Move the rectangles to a
entire bottom, ⅛-inch deep.

double boiler with 2 inches platter, cover them with plastic
ONTEFIORE EMETERY OMPANY Heat on a medium flame.

Move the chicken fingers of water. Fit the top pot in wrap and keep them refrig-
Serving the Jewish Community…Preserving Our Tradition
into the oil. Sizzle them in the position and place the choco- erated for a day or two, until
600 Church Road • Jenkintown, PA 19046 • 215-663-1250
www.montefi ore.us
oil until golden brown. Using late inside. Cover it with the ready to serve. l
Kosher salt to taste
Continued from Page 10
Montefi ore
Cemetery Company
Wishing you a very
Happy and Healthy Passover
from our family to yours
Since its founding,
Montefi ore has honored and
kept the traditions of Judaism.

C 12
MARCH 11, 2021
C JEWISH EXPONENT
JEWISHEXPONENT.COM



P ASSOVER P ALATE
Fondue, Fun-do!
KERI WHITE | JE FOOD COLUMNIST
PASSOVER IS A joyous
holiday and, in addition to the
important rituals it involves, it
delivers festivity and fun. With
that in mind, we off er a dessert
idea that brings with it a casual
joviality, while remaining
kosher for Passover.

COVID-19 is still among
us, so the gathering this year
may be another small one. And
with that consideration, fondue
in its traditional form is far too
communal for the world we
now live in, but that is easily
addressed with an individual
serving for each guest.

Th e other great benefi t of
fondue is that once you create
the “wow” of a sauce, the rest
takes care of itself with minimal
eff ort — store bought kosher
for Passover sponge cake cut in
to bite-sized squares, Passover
cookies, macaroons, cut-up
fruit, nuts, matzah, et cetera,
are all wonderful dipped in
any of these fondues. Both the
chocolate and the caramel can
be made as pareve versions,
but I’m a purist with the crème
anglaise and would keep to
the traditional version using
cream. CHOCOLATE FONDUE
Serves 4 generously
1 cup milk (or an alternative
version, cook’s choice)
¼ cup cocoa powder
12 ounces chocolate
(chips or a bar coarsely
chopped) In a medium saucepan, mix
the milk and cocoa powder
with a whisk. Scald the
mixture until small bubbles
appear around the edges — do
not boil, but bring it just short
of that point. Remove it from
the heat, and pour the choco-
late into the pan. Shake it a bit
to make sure all chocolate is
submerged, and cover the pot
for about 3 minutes.

Remove the cover and use
See Fondue, Page 14
isa-7777 / iStock / Getty Images Plus
Th e recipe below calls for milk;
I generally use regular whole
milk when I make it. You can
also use water, coconut milk
or any non-dairy milk of your
choosing if a pareve dish is
desired. Th e resulting texture
will vary; the more fat in the
liquid, the thicker the fondue
will be — water will deliver
the thinnest sauce, while heavy
cream or coconut cream will
make a thicker, richer version.

Th is is defi nitely a bitter-
sweet fondue; if a sweeter,
less-intense version
is preferred, you can add ¼ cup
of sugar with the cocoa, or use
some or all milk chocolate.

Name: McCaff rey’s Supermarkets
Width: 5.5 in
Depth: 11 in
Color: Black
Comment: Passover Palate
Ad Number: 00093803
JEWISHEXPONENT.COM JEWISH EXPONENT
MARCH 11, 2021
13