PA L AT E ER PA S S V O A SUPPLEMENT TO THE JEWISH EXPONENT MARCH 19 2015 2 MARCH 19, 2015 PASSOVER PALATE JEWISHEXPONENT.COM A supplement to the Jewish Exponent March 19, 2015 4 Saving the Sounds of Sarajevo By Ilan Ben Zion 6 Modern Recipes for Success 9 Gluten-Free to Be You and Me 13 The Replacements By Greg Salisbury Steven Rosenberg Publisher’s Representative/ Interim General Manager Lisa Hostein Executive Editor Greg Salisbury Editor Joseph Kemp Design Director Josephine Kukuka Production Director Salvatore Patrone Prepress Manager Elizabeth Thompson Traffic Manager Tery Moran-Lever Production Control Manager Lud Hughes Lionell Robinson Production Artists Kosher Food? Passover Dessert? Extra Seating? Colleen Dunlap Sales & Marketing Coordinator Beverly Aldorasi Nick Staller Classified Sales Melissa Barrett Norma Kramer Debbie Lusana Taylor Orlin Helene Rothman Sharon Schmuckler Bruce Wartell Advertising Representatives Joshua Hersz Marketing Director Cheryl Lutts Accounting Manager Let The Guide to Jewish Greater Philadelphia help you with all of your Passover needs. Marie Malvoso Finance Assistant Nicole McNally Subscriptions The Jewish Exponent does not guarantee the kashrut of its advertisers. Only those products and services which indicate a supervising authority for kashrut are kosher. All inquiries concerning these products and services should be directed to the vendors. JEWISHEXPONENT.COM LOOKING FOR A SEDER PLATE? To advertise in the 2015-2016 edition, please call your sales representative or 215.832.0700 Missed your copy or need copies for your organization? Call 215.832.0705 JEWISH EXPONENT MARCH 19, 2015 3 Saving the Sounds of Sarajevo An upcoming book will shed light on a World War II freedom fighters’ Haggadah. By Ilan Ben Zion D irty jokes told by gun- toting, Ladino-speaking, Jewish Communist par- tisans in Bosnia are not the first thing that usually comes to mind when talking about the Holocaust. A book soon to be published in English, however, may change that perception as it sheds light on a lesser-known story about Jews during the Second World War. The Partisan Haggadah is a bawdy, grotesque parody of the Passover tale composed by a Jewish guerilla fighter, which Sarajevo’s Jewish community continued to recite each year at the end of the seder for decades after the war. Through frank vulgarity and disjointed as- sociation of the sacred and the mundane, the comedic account of partisans fighting (and flee- ing from) the Nazis distills the essence of the Bosnian Jewish experience. Bosnians, especially the Jews that have called Sarajevo home since the 16th century, are “hard working at being funny,” ex- plained Professor Eliezer Papo, author of Fighting, Laughing and Surviving, which examines the unique riff on the Passover story. Told in a blend of Ladino and Serbo-Croatian corre- sponding with Aramaic lines from the Passover seder, the Partisan Haggadah provides a glimpse of the brutal real- ity of guerilla warfare against the Nazis, stripped of the glo- ry commonly accorded to the fallen. Refrains of dayenu — “enough!” — recount the anti- Fascist partisans’ advances and retreats; fatigued fighters bemoan how unrelenting rains left the ragtag troops “soaked like rats, like monkeys — dear God — from great fear we wet our pants.” Humor is “a cultural im- perative” in the multiethnic Balkans, explained Papo as we sat in his south Jerusalem apartment bedecked with para- phernalia from back home — swords and flintlock pistols, paintings of Bašaršija, old Sara- jevo’s iconic main pigeon-filled square and miniature model 4 MARCH 19, 2015 mosques, his bookshelves weighed down with innumera- ble tomes on Jewish literature. An expert in Sephardic litera- ture at Ben-Gurion University of the Negev by profes- sion, with a knack for storytelling, he said comedy was the ideal instru- ment for a religious group to vent frus- tration. Papo grew up as an active mem- ber of the Sarajevo Jewish community before moving to Israel in the 1990s after the outbreak of civil war in Yu- goslavia. While Jewish comedy is typically associ- ated with Yiddish- keit, he pointed out that Sephardic Jews for centuries had a rich tradition of parody — typi- cally playing off the familiar material found in the Hagga- dah. The Partisan Haggadah is just one piece of a larger mosaic of Ladino parodies that date back at least to 1789, and were popular among Sephardim from Suriname to Istanbul. Before World War II, Saraje- vo was 20 percent Jewish, home to eight synagogues and over- whelmingly Sephardic. The city fell to the Fascist Ustase regime in 1941 after Yugosla- via was invaded, occupied and divided between the Axis pow- ers. Over the course of the war, 10,000 of the country’s 14,000 Bosnian Jews were killed. Many Yugoslav Jews fled to the Italian-controlled sectors along the coast, where Ital- ian authorities interred them in concentration camps, but didn’t engage in systemic mass murder of Jews like the Ustase or Nazis. Šalom “Šani” Altarac was one of the several thousand Jews who were interned at the Rab concentration camp off the coast of modern-day Croatia. With Italy’s surrender in Au- gust 1943, Altarac and 244 other young, untrained Jewish men and women formed a Jewish Sani Altarac battalion. Altogether, 691 Jews fought in Yugoslav leader Josip Broz Tito’s 7th Partisan Divi- sion; 100 died before the end of the war. “When the partisans arrived from Crikvenica on the Island of Rab, whoever wanted to join the partisans could join them,” recounted fellow camp survi- vor Elvira Kohn years later. “A group of young Jewish boys registered and was sent to Kor- ski Kotar. Most of them didn’t know how to use weapons — many of them lost their lives soon after they were liberated from Rab.” Altarac, 29 years old when the camp was liberated, was a talented wordsmith and musi- cian. Scion of a prominent Sa- rajevo Jewish family, he had received an extensive Jewish education. Isak Levi, a fellow camp prisoner and, later, a par- tisan, recalled in an interview with Papo that “in the most dif- ficult times of World War II, in the times of the persecution of PASSOVER PALATE the Jews, [Altarac] succeeded with his humor to stir within us a type of hope in some bet- ter tomorrow that is about to come.” Altarac be- came an educa- tion officer and the following spring performed a sort of stand-up routine for the Jewish partisan troops hiding in the thickly wood- ed mountains of the Yugoslavian hinterland. It was a parody of the familiar Passover Haggadah, sung to a traditional Sephardic tune and accompanied by guitar, and it reframed Holo- caust life in the mold of an ageless story of redemp- tion. The familiar opening lines of the Passover story as recited at the beginning of the seder are rendered at the opening of the Partisan remix thusly: “This is the bread of afflic- tion — what a severe situation; That our ancestors ate — woe unto us; In the land of Egypt — chok- ing and drowning am I. Let all who are hungry come and eat — miserable suffering and great pain. Let all who are in need come celebrate Pesach — planes and great fear. Now we are here — lice and fleas as a gift. In the land of Israel as free men — until Comrade Stalin rescues us.” The irreverently told story is peppered with colorful charac- ters such as a “well-hung fellow,” “the fat whore” and Jakica Abi- nun, who “said that Levi Miša taught him to say [to the British] that he constantly pisses.” As a young man growing up in Sarajevo in the 1970s and ‘80s, Papo would hear the elders reciting snippets of Altarac’s parody from memory after the famed ex-partisan songwriter died in 1975. Intrigued by the story he only partly under- stood, Papo asked his friend, who happened to be Altarac’s grandson, whether there was a hard copy of the Partisan Hag- gadah anywhere. Altarac, who went blind in 1963, had appar- ently never written his routine down, but had taken pains to record himself singing it to mu- sical accompaniment. Papo made a copy of the tape recording in 1989 and brought it with him to Israel in 1991. During the ensuing Yugoslav civil war, when Sarajevo came under a brutal two-and-a-half- year siege, the original was de- stroyed. (Only years later, after presenting a paper on the sub- ject, did he find an alternative, cleaned-up version that Alterac wrote down for a friend.) In his book, which was first published in Hebrew in 2012, Papo renders the original text into English. While some of the nuance — let alone the rhyme scheme — is lost, Altarac’s blend of satire and anguish is universal. “How is this night differ- ent,” a stanza opens with one of the familiar four questions in Hebrew — “This whole deal is worthless,” comes the response in Serbo-Croatian. “From all other nights? — Hitler is the beast of beasts. On all other nights — [Ustase leader Ante] Paveli is an idiot, too. We eat — and they drive a nail into us. And tonight it’s all matzah — and we ate only corn mush.” While Bosnian Jews have al- ways had a unique connection with Passover (the Sarajevo Haggadah, a magnificent 14th- century Spanish manuscript that survived two Inquisitions, the Holocaust and the civil war, is the community’s most re- vered artifact), under commu- nism it became the central holi- day for Yugoslav Jews, and was rebranded as an ethnic rather than religious festival. The survivors of the war, JEWISHEXPONENT.COM Papo said, “picked Pesach as a holiday that is basically a com- munist holiday — slaves rising up against exploitation” — and, crucially, one that was toler- ated by Yugoslav authorities. With only about 2,000 commu- nity members, so few of whom were versed in the seder ritual, Sarajevo’s Jews began celebrat- ing the Passover meal together at the largest of the city’s re- maining synagogues. But the demi-deification of Holocaust victims, whose faces and names adorned the very hall in which the seder was “Now we are here — lice and fleas as a gift. In the land of Israel as free men — until Comrade Stalin rescues us.” — The Partisan Haggadah held, conflicted with the survi- vors’ desire to preserve a hu- man memory of the friends and relatives slain in the war. The Jews of Sarajevo “want- ed to put a human face on the Holocaust,” Papo said, and the Partisan Haggadah “totally hu- manizes” the mythologized he- roes of the war — “farting and fucking, wanting to survive and eating.” Today, the Jewish commu- nity in Bosnia and Herzegovina is dwindling and, as elsewhere in the Sephardi world, Ladino is gradually dying out. While the Sarajevo Jewish communi- ty still holds a large communal seder each year, the Partisan Haggadah, like the rest of its genre, is no longer in vogue. Despite the waning of Al- terac’s comedy and the genera- tion who enjoyed it, a quintes- sentially partisan-flavored quotation from the Haggadah still decorates the hall at the Sarajevo’s Jewish community center year round — “We were slaves.” Ilan Ben Zion is the chief Israel correspondent for Inside maga- zine and the Special Sections of the Jewish Exponent. JEWISHEXPONENT.COM Kosher for Passover since before your Bat Mitzvah. Since 1971, Philadelphia has been kosher for Passover, and we partnered with Joy of Kosher to create 15 delicious new recipes. See them at JoyofKosher.com/philadelphia Passover Crepes with Cream Cheese and Smoked Salmon JEWISH EXPONENT MARCH 19, 2015 5 Modern Recipes for Success A new kosher cookbook serves up a perfect Passover meal. Photos by Joseph Kemp I f Ronnie Fein can teach idiots how to cook classic Ameri- can cuisine, certainly she can teach the rest of us how to prepare inventive, delicious kosher-for-Passover meals. That’s not just hyperbole: Fein, a Connecticut-based cook- book author, instructor and food journalist, made her bones by writing two cookbooks for the Complete Idiot’s Guide se- ries, The Complete Idiot’s Guide to Cooking Basics and The Com- plete Idiot’s Guide to American Cooking. Her latest effort, the recent- ly released The Modern Kosher Kitchen, features more than 125 recipes designed to bring ease to the kitchen and joy to the table. Fein herself graciously agreed to select a number of recipes to create a kosher meal during the holiday. All recipes are from and cour- tesy of The Modern Kosher Kitchen, published by Fair Winds Press. HALIBUT CHOWDER When I don’t feel like fussing with a main course, sometimes soup is supper. This chowder is filling enough for that. Parve Yield: Makes 4 servings 2 tablespoons olive oil 1 medium onion, chopped 1 red bell pepper, seeded and chopped 1 small chile pepper, deseeded and minced 1 large garlic clove, finely chopped 3 tablespoons tomato paste 1 28-ounce can tomatoes, coarsely chopped, including juices 4 cups vegetable or fish stock 1 cup white wine 2 tablespoons chopped fresh Halibut Chowder ¼-inch) 1 medium zucchini, diced (about ¼-inch) 1½ pounds halibut, cut into basil 2 tablespoons chopped fresh parsley 3 medium carrots, diced (about chunks Salt and freshly ground black pep- per, to taste MAGGIO’S presents BALLROOM MAGGIO’S presents MAGGIO’S BALLROOM PASSOVER MENU PASSOVER DINNER FOR TAKE-OUT OR DELIVERY TO YOUR DOOR In Maggio’s Ballroom at Hampton Square Friday, April 3rd & Saturday, April 4th All Items also sold À La Carte Friday, April 3rd & Saturday, April 4th Choice of 1 FIRST COURSE Bubby’s Chicken Soup • Creamy Tomato Soup • Garden Salad Caesar Salad • Arugula Salad with Pomegranate Raspberry Vinaigrette Dressing Let us do the cooking while you enjoy your company Choice of 1 Traditional Gefilte Fish • Chopped Liver • Hummus with Matzah All dinners include: Choice of Soup or Salad, Appetizer, Entrée, 2 Vegetables, Matzah & Dessert SECOND COURSE $ 19.95 per person SOUP OR SALAD Choice of 1 Brisket with Gravy 28 Herb Encrusted Salmon 28 Slow Roasted Prime Rib 32 Char Grilled Chilean Sea Bass with Capon with Matzah Stuffing 28 Pineapple Mango Salsa 34 1/2 Roasted Chicken 28 ENTREES Soup: Minestrone or Chicken Matzah Ball or Salad: Tossed or Caesar APPETIZERS Gefilte Fish or Chopped Liver ENTREES Choice of 2 ON THE SIDE Oven Roasted Red Bliss Potatoes • Matzah Stuffing Garlic Mashed Red Bliss Potatoes • Chef Josh’s Sweet Kugel • Potato Pancake Fresh Green Beans • Glazed Carrots with Raisins • Mashed Cauliflower Brisket With Gravy • 1/2 Roasted Chicken • Sliced Turkey Breast Capon w/Matzah Stuffing • Broiled Tilapia ($20.95) Tilapia Francaise ($20.95) • Herb Encrusted Salmon ($20.95) Slow Roasted Prime Rib ($21.95) Choice of 1 Uncle Sam’s Chocolate Mousse • Ice Cream Flourless Chocolate Cake • Chilled Seasonal Fruit Salad Fresh Green Beans • Glazed Carrots w/Raisins Roasted New Potatoes • Sweet Kugel • Potato Pancakes Garlic Mashed Potatoes • Matzah Stuffing SWEET ENDINGS ON THE SIDE COMPLEMENTS Soft Drinks & Freshly Brewed Columbian Coffee included Matzah • Red Horseradish • Pickles • Sour Tomatoes Children’s Portion (under 12 years old) - Half adult pricing Please add 18% gratuity & 6% sales tax DESSERTS Sponge Cake • Fruit Salad • Chocolate Mousse Maggio’s and Maggio’s Ballroom at Hampton Square • 400 2nd Street Pike • Southampton, Pa. For Reservations and Orders call 215-322-7272 6 MARCH 19, 2015 PASSOVER PALATE JEWISHEXPONENT.COM Braised Lamb Roast with Chocolate Haroset with Pistachios and Pepper Heat the olive oil in a large sauté pan over medium heat. Add the onion, bell pepper, and chile pepper and cook for 2 to 3 minutes or until softened slightly. Add the garlic and cook briefly. Stir in the tomato paste. Add the tomatoes, stock, white wine, basil and parsley. Bring to a simmer, cover the pan partially, and cook for 20 minutes. Add the carrots and zuc- chini, cover the pan partially, and cook for another 10 min- utes. Add the halibut. Season with salt and pepper to taste, cover the pan, and cook for 8 to 10 minutes or until the fish is cooked through. 2 teaspoons chopped fresh ginger ¾ teaspoon ground cinnamon ½ teaspoon cayenne pepper ½ cup orange marmalade Combine all the ingredients in a bowl. Mix together and let rest on the countertop at least 4 hours before serving. Mix the ingredients occasionally dur- ing that time. Serving suggestions and variations: The peppery heat gives this haroset real vitality, but if you don’t like spicy food, you can leave out the cayenne pepper. BRAISED LAMB SHOULDER ROAST WITH CHOCOLATE The chocolate adds a beautiful, rich, dark sheen to the gravy. Meat Yield: Makes 4 to 6 servings 2 tablespoons olive oil 1 shoulder of lamb roast, 3 1 ⁄ 2 to 4 pounds 2 3 1 1 ⁄ 4 1 1 ⁄ 4 1 1 ⁄ 4 1 1 ¼ 2 medium onions, chopped carrots, chopped cups white wine cups chicken stock cup tomato sauce cup chopped fresh parsley teaspoon fresh thyme leaves bay leaf teaspoon ground cinnamon strips of orange peel, each about 2 inches long 1 ounce unsweetened chocolate Salt and freshly ground black pepper, to taste Preheat the oven to 300°F. Heat the olive oil in a deep heat- proof casserole. Add the roast and cook over medium heat, turning it occasionally, for 8 to 10 minutes or until lightly browned. Remove the meat and set aside. Add the onions and carrots to the pan and cook for 3 to 4 minutes or until they have softened. Pour in the wine, stock and tomato sauce and mix the ingredients together. Add the parsley, thyme, bay leaf, cinnamon, orange peel, choco- HAROSET WITH PISTACHIOS AND PEPPER Haroset is one of the symbolic foods on the seder plate, but in our family, we eat it as a relish with the meal. I’ve made dozens of versions over the years. This one is spicy, and my kids didn’t like it at first. Now I double the recipe because it’s everyone’s favorite; we couldn’t think of having a seder without it. Make this a day before serving to allow the flavors to blend and mellow. It may be made up to three days ahead. Store in the refrigerator, but remove from the refrigerator about 30 minutes before serving. Serve at room temperature. Parve Yield: Makes 6 cups e 1 ½ ½ 2 cup chopped dried apricots cup chopped dates cup golden raisins tart apples, peeled, cored and chopped 1 cup shelled pistachio nuts 1 cup chopped almonds 2 ⁄ 3 cup sweet red Passover wine 1 ⁄ 4 cup apple cider vinegar 2 teaspoons grated fresh orange peel JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 19, 2015 7 Success! in a bowl and add the straw- berries, grapes, 6 tablespoons sugar and liqueur. Toss the fruit and let macerate for at least 1 hour. Preheat the oven to 425°. Cut a tiny slice from the bot- tom of each orange half so that they will sit upright on a plate. Spoon the fruit and accumu- lated juices back into the re- served orange halves. Set aside. Beat the egg whites until foamy. Gradually add the remaining 1 ⁄ 2 cup sugar, beating constantly until the whites stand in stiff, glossy peaks. Spread the me- ringue over the top of the orange halves, mounding it in the cen- ter and making sure to seal the edges to the fruit. Place the filled oranges on a cookie sheet. Bake for about 6 minutes or until the meringue is lightly browned. Let cool slightly and serve. Continued from page 7 late, salt, and pepper. Stir the ingredients until the chocolate has melted. Return the roast to the pan. Cover the pan. Bake for about 2 1 ⁄ 2 to 3 hours, turning the meat occasionally, or until the meat is tender. Discard the bay leaf and orange peel. Re- move the meat and let it rest for several minutes before carving. Skim the fat from the top of the pan juices. Serve the pan juices and vegetables with the meat. Alter- natively, you can boil the pan juices (with the vegetables) for a few minutes, if desired, for a thicker gravy. Serving suggestions and variations: You can also make this dish using 4 meaty lamb shanks or leg of lamb instead of shoulder. Did you know? It was an ancient custom to sacrifice a lamb before Passover and then eat it to begin the festival. That custom ended with the destruc- tion of the Temple in 70 C.E. Since that time, out of respect, Orange Alaska we don’t eat roasted lamb dur- ing Passover. Some people will not eat roasted meat of any kind. But lamb itself is not for- bidden if it is braised with liq- uid as in this recipe. refreshing after a big or heavy meal. Consider this dessert at Passover! Serve one or two halves to each person. Parve Yield: Makes 6 to 12 servings 24 seedless red grapes, halved ½ cup plus 6 tablespoons sugar, divided ¼ cup orange-flavored liqueur, brandy, or orange juice 3 large egg whites ORANGE ALASKAS 6 navel oranges 12 strawberries, halved or quar- tered Cut the oranges in half. Carve out the flesh and cut into bite-size pieces. Place the flesh This is a beautiful way to serve fresh fruit, and it is particularly Serving suggestions and variations: You can add or substitute any fresh, colorful fruit such as kiwi, blueberries or raspberries. Tip: Cut and carve the or- anges ahead by a day and re- frigerate; use all the juices that may accumulate in addition to the liqueur. Six Points Kosher Presents… 2015 PASSOVER MENU Please place all orders by March 30, 2015 610.257.3050 • Call to schedule your pick up today! High Standards. Phenomenal Service. Enviable Events. REDEFINING THE ART OF KOSHER CATERING STARTERS GEFILTE FISH Beet Horseradish Aioli, Braised Carrots, $5 per piece OLIVE OIL POACHED SALMON Dill Vinaigrette & Israeli Cucumber Salad, $7 per person (3 oz. pieces) GLATT KOSHER CHOPPED LIVER MOUSSE Caramelized Onion, Egg, $14 per pint SWEET AND SOUR TURKEY MEATBALLS Golden Raisins, Tomato, $30 half pan (approx. 40 meatballs) SALADS GARDEN SALAD WITH LEMON THYME VINAIGRETTE Roasted Beets, Candied Walnut, Dried Cranberry & Red Ruby Segment, $7 per person CHOPPED SALAD Shaved Romaine, Cucumber, Tomato, Red Onion, Egg, Radish and Basil Vinaigrette, $6 per person SIDES Half Pan = 8 servings Full Pan = 12 servings HAROSET $8 per pint ROASTED BLISS POTATOES $24 half pan $42 full pan MASHED POTATOES $22 half pan $39 full pan GRILLED ASPARAGUS $27 half pan $50 full pan MUSHROOM AND LEEK KUGEL $26 half pan $46 full pan POTATO KUGEL $26 half pan $46 full pan CANDIED GLAZED CARROTS $25 half pan $40 full pan ROASTED SPRING VEGETABLES $22 half pan $44 per pan BEET HAZELNUT SALAD with Chopped Herbs & Roasted Garlic Vinaigrette, $22 per quart BEET HORSERADISH $9 per pint DESSERTS SOUPS FLOURLESS CHOCOLATE TORTE $30 (serves 8) ASSORTED MACAROONS $24 per dozen CHICKEN MATZO BALL SOUP $9.50 per quart GARDEN VEGETABLE SOUP $9.50 per quart MAINS WHOLE ROASTED CHICKEN Lemon Thyme Jus, $22 per bird (cut in 8 pcs) SEARED SKIN ON SALMON $10 per person (5 oz. per serving) ORANGE ROUGHY Lemon Thyme Sauce, $10 per person (5 oz. per serving) SLOW ROASTED BRISKET Tomato Sauce, $12.00 per person (5 oz. per serving) BALSAMIC BRAISED SHORT RIBS $14.00 per person (5 oz. per serving) ZA’ATAR SPICED ROASTED VEGETABLE STUFFED EGGPLANT $11 per portion SIX POINTS KOSHER EVENTS 5 5 0 A ell n d ela R o a d niK g o f P r u ,aiss P A 1 9 4 0 6 610-257-3050 • info@sixpointskosher.com www.sixpointskosher.com Prepared in a strictly Passover kitchen Full Glatt Kosher Catering under the supervision of Community Kashrus of Greater Philadelphia 8 MARCH 19, 2015 PASSOVER PALATE JEWISHEXPONENT.COM Gluten-Free to Be You and Me And anyone else you want to invite to a flourless Passover dinner to remember, courtesy of a new Pesach-friendly gluten-free cookbook. Spinach and Quinoa Fritters F or people who avoid gluten, wither because of celiac dis- ease or out of dietary con- cerns, there is no better holiday than Passover. The proscription against leavened bread means that wheat products — the main source of gluten in diets, although rye and barley are also major sources in Ashkenazic diets — are almost nonexistent during Passover, out- side of the omnipresent matzah of- ferings. That is what makes Aviva Kanoff’s latest cookbook, Gluten Free Around the World, so handy at this time of year. While the inven- tive interpretations of recipes in- spired by locales ranging from the American Southwest to Morocco to Vietnam to France are meant to be prepared throughout the year, there are a number of options from Kanoff — the author of the award- winning No-Potato Passover — that are ideally suited to the Passover table, like the ones featured below. All recipes are excerpted from Gluten Free Around the World by Aviva Kanoff. Reprinted here courtesy of the author and Brio Publishing. Spinach & Quinoa Fritters Parve or dairy Yield: 4 servings 1 cup quinoa, rinsed 1 large white onion, diced 2 Tbsps. extra-virgin olive oil, plus more for frying 2 cups diced fresh mushrooms 2 cups chopped spinach salt, freshly ground black pepper, and garlic powder to taste 3 large eggs ¼ cup gluten-free panko crumbs like Jeff Nathan brand 2 Tbsps. shredded cheddar cheese (optional) 1. Prepare quinoa according to the directions on the package. 2. In a large frying pan, sauté onion in 2 Tbsps. oil over medium- Did you know? You can find the Jewish Exponent on your favorite social media sites: .com /jewishexponent .com /jewishexponent .com /jewishexponent JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 19, 2015 9 Gluten-Free Continued from page 9 Restaurant & Delicatessen 1962 County Line Road • Huntingdon Valley, PA Justa Farm Shopping Center 215-355-2000 • benandirvs.com Hours: 7 am - 9 pm Daily Join our E-CLUB for news & discounts w www.BenandIrvs.com Now Taking Reservations for 1st and 2nd Night Passover Dinners in Our Restaurant Friday - 2 Seatings: 5pm or 7:15pm Saturday - 2 Seatings: 5pm or 7:15pm Reeseservatatioonss reqeqquiu reed.d $ 255 d epepposositt reqeqquiu reed.d Passover is almost Here ... order now before it’s too late! Place your ORDERS for Full Course Passover Dinners to Go APPETIZERS (Choose 1) Gefilte Fish with Horseradish • Chopped Liver Sweet and Sour Meatballs SOUP Chicken Soup w/Matzoh Ball (1 per person) VEGETABLES Green Beans with Almonds • Oven Brown Potatoes Carrots Tzimmes w/ Sweet Potatoes • Glazed Carrots ENTRÉE 19 99 $ p.p. Includes: Pickles And Sour Tomatoes Holiday Cakes Matzoh Roast Prime Brisket of Beef with Beef Gravy Half Roast Chicken with Matzoh Stuffing Stuffed Breast of Capon w/Matzoh Stuffing & Gravy Broiled Walnut Apricot Chicken Breast w/Matzoh Stuffing Whole Roast Turkey w/Matzoh Stuffing Broiled Salmon Filet w/Pomodoro Sauce (add $1 pp for Turkey or Salmon) Plus a Complete Menu of A La Carte Foods, Ready To Go: • Glazed Carrots • Broiled Walnut • Gefilte Fish Apricot Chicken • Stuffing • Beet Horseradish Breast w/Matzoh • Potato Kugel • Chopped Liver Stuffing • Spinach Matzoh • Chicken Soup with • Sweet and Sour Kugel Matzoh Balls Stuffed Cabbage • Sweet Fruit Kugel • Potato Pancakes, • Sliced Roast Brisket • Broccoli Kugel 1/2 size of Beef w/gravy • Whole Roast • Sponge Cake • Sweet and Sour Turkey w/Matzoh • Marble Cake Meatballs Stuffing (min. 10 • Honey Cake • Oven Brown people) • Chocolate Chip Potatoes • Capon Breast w/ • Banana Cake • Sweet Potato and Matzoh Stuffing • Regular Matzoh Carrot Tzimmes • 1/2 Roasted • Egg Matzoh • String Beans Chicken with • Fruit Salad w/Almonds Matzoh Stuffing Also Featuring: Special Passover Cakes, Matzoh, Bagels, Muffins, Passover Kamish Bread and much more! MENUS AVAILABLE AT BENandIRVS.COM 10 MARCH 19, 2015 Sage & Onion Spaghetti Squash Soufflé high heat until translucent, about 5 minutes. 3. Add mushrooms and spin- ach and sauté for 3 minutes or until fully cooked. 4. Remove pan from heat. Add quinoa to spinach, mush- rooms, and onion mixture and mix ingredients. 5. Season with salt, pepper and garlic powder. 6. Transfer to a large mixing bowl and combine with eggs, panko and cheese, if using. 7. Heat oil in a frying pan. Once oil is sizzling, cooking 4 pieces at a time, spoon 1 Tbsp. of mixture into the frying pan. Cook until golden, about 3 minutes on each side. Remove from pan and drain on paper towels. Sage & Onion Spaghetti Squash Soufflé Dairy Yield: 6 servings ½ cup butter 2 large white onions, diced salt and freshly ground black pepper to taste 2 cups cooked, shredded spa- ghetti squash (noted below) 3 Tbsps. chopped fresh sage 3 large eggs 6 garlic cloves, chopped 1. Preheat oven to 400˚ and grease a 9-inch pie dish. 2. In a very large skillet, melt butter over low heat. Add Simchas Jewish Celebrations in Greater Philadelphia A Special Supplement only in the Jewish Exponent Published April 9. Ad space closes March 20. For advertising information, call your sales representative or 215-832-0700. Simchas is online! Click the link on the jewishexponent.com homepage. PASSOVER PALATE onions and a generous pinch of salt and pepper and cook, stir- ring occasionally, until onions are soft and golden, about 30 minutes. Let onions cool com- pletely. 3. In a bowl, mix together spaghetti squash, cooked on- ions, sage, eggs, garlic, salt and pepper, and pour into the prepared pie dish. Bake un- til crust is golden and crispy, about 45 minutes. If soufflé is watery, carefully pour off ex- cess liquid and bake off some of the moisture for about 5-10 minutes. How to cook a spaghetti squash: 1. Score the whole squash with a knife 8-10 times to help vent out steam. This will pre- vent your squash from explod- ing within the microwave. 2. Place the squash on a microwave-safe dish and add a little water to the bottom, to help from having the squash dry out. 3. Microwave your squash in 5 minute increments until it is fork tender. Depending on the strength of your microwave, this could take anywhere from 5-25 minutes. 4. Once cooked, allow to cool for 10 minutes. Then, cut in half lengthwise and using a spoon, scoop out the seeds and discard. 5. Using a fork, scrape the flesh against the grain to create your spaghetti squash “noodle” strands. JEWISHEXPONENT.COM 917 Bethlehem Pike (309 & 202 S.) Across from “The Montgomery Mall” • Montgomeryville, PA 19454 215.393.5800 · Fax 215.393.5802 www.pumpernicksdeli.com Choice of Soup; Appetizer; Entrée; Side Dishes (2); Dessert; Includes Matzos & Complimentary Sour Pickles & Tomatoes Soups “Our Famous” Chicken Soup with Jumbo Matzoh Balls Garden Fresh Vegetable Soup Grilled Chicken with Spicy Mango Salsa Meat Yield: 2 servings Chicken: 2 Tbsps. honey 2 tsp. chopped fresh rosemary or ¾ tsp. crushed dried rose- mary 2 tsp. ground cumin 1½ tsp. paprika 1 ⁄ 8 tsp. garlic powder 1 ⁄ 8 tsp. onion powder salt and freshly ground black pepper to taste 12 oz. boneless, skinless chicken breasts, cut into strips 2 Tbsps. olive oil Spicy Mango Salsa: 3 ripe but firm mangos, peeled and diced (if closer to green that’s OK, too) ¼ cup lime juice ¼ cup chopped fresh cilantro 4 scallions, diced 1 small jalapeño, deseeded, Grilled Chicken with Spicy Mango Salsa Appetizers Banana Walnut Cake Gefilte Fish With Natural Juice & Carrots, Red Horseradish Delicious Chopped Chicken Livers or Chopped Herring Sweet ‘n Sour Meat Balls in Tomato/Raisin Sauce stemmed, and minced 1 tsp. ground cumin ½ tsp. garlic powder Salt and freshly ground black pep- per to taste Parve or dairy Yield: 12 servings 1 (15 oz.) box gluten-free Pass- over yellow cake mix 1 cup milk or almond milk 1. In a large bowl, combine 2 large eggs honey and all seasonings for ½ cup vegetable oil the chicken. 2. Coat chicken strips lightly 2-3 ripe bananas, roughly cut into pieces in oil. Rub spice mixture onto 1 tsp. ground cinnamon both sides of chicken strips and 1 tsp. pure vanilla extract return chicken to bowl. 2 cups walnuts, chopped 3. Refrigerate chicken for at least 30 minutes to absorb flavors. 4. While chicken is marinat- ing, prepare the salsa by mix- ing all ingredients in a bowl. 5. To cook the chicken, you can either grill the strips over high heat for about 15 minutes, flipping frequently, or pan-fry them over medium heat for about 5 minutes per side. 6. Once cooked, let chicken sit for 1-2 minutes to allow juic- es to spread, then serve warm with salsa. Entree Traditional Tender Potted Brisket of Beef w/ Brisket Gravy Bubbie’s Favorite Stuffed Cabbage– Tomato/Raisin Sauce Roasted Stuffed Breast of Capon w/ Apricot Orange Glaze Stuffed with Matzoh, Onion & Mushroom Stuffing Half Roasted Herb Chicken with Savory Matzoh Stuffing Natural Roasted Turkey Breast w/ Gravy Savory Matzoh Stuffing (White Meat Only) Broiled Fresh Salmon Pomadoro (add $1.00 pp) w/ Diced Tomatoes, Greek Olives, Fresh Garlic & Herbs Stuffed Peppers w/ Veggies in a Tomato/Raisin Sauce Moroccan-Style Chicken Baked with Caramelized Onions in a Delicious Turmeric & Honey Sauce 1. Preheat oven to 350° and grease a 10-inch round baking pan. 2. Empty cake mix into a large mixing bowl. Add milk or almond milk, eggs, oil, ba- nanas, cinnamon, and vanilla. Beat with an electric mixer on medium speed, until evenly combined, about 5 minutes. 3. Spread batter evenly in the prepared pan and top with walnuts. Side Dishes Roasted Garlic & Herb Red Bliss Potatoes; Carrot Tzimmes w/ Yams; Matzoh Mush / Onion Stuffing; Candied Yams w/ Apples & Walnuts; String Beans Almandine; Crispy Potato Latkes Assorted Matzoh Kugels—Sweet • Potato • Spinach Desserts Assorted Loaf Cakes, Pastries & Cookies Fresh Fruit Salad Banana Walnut Cake Serving Breakfast, Lunch and Dinner 36 DELICIOUS A LA CARTE ITEMS TO GO From Gefilte Fish and Giant Matzo Balls To Assorted Cakes and Cookies Ó We Have It All Î Don’t Wait ~ Place Orders Early NOW TAKING RESERVATIONS FOR SEDER DINNER IN OUR RESTAURANT (FIRST & SECOND NIGHT) 2 SEATINGS ~ 5:15PM & 7:15PM CALL FOR DETAILS ~ 215.393.5800 JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 19, 2015 11 Gluten-Free Chocolate Mousse Pie Continued from page 11 4. Bake until toothpick in- serted in center comes out clean, about 45 minutes. Let cool for 15 minutes before serving. Chocolate Mousse Pie Dairy Yield: 6 servings 12-14 Passover gluten-free choco- late chip cookies, crushed 2 Tbsps. unsalted butter, melted ¼ cup granulated sugar 2 large eggs 1 cup Passover semisweet chocolate chips 1 cup fully whipped cream, plus more for garnish ½ cup chocolate, shaved 1. In a medium bowl, com- bine cookies and butter. Using your hands, press the mixture into a 9-inch pie dish. 2. Using an electric mixer, whip sugar and eggs until thick, fluffy and fully blended. 3. Place chocolate chips in a microwave safe bowl and microwave in 30-second incre- ments until fully melted. 4. Using a spatula, fold melted chocolate into the bowl with the sugar and eggs. Gen- tly fold whipped cream into the mixture and pour the mix- ture into the pie crust. 5. Refrigerate overnight and decorate with additional whipped cream and shaved 2425 Welsh Road (215) 676-0200 Fax (215) 677-7089 www.casinodelicatering.com For The Holiday Flavor . . . Come To A Real Jewish-Style Deli Exclusive Catering by STEVE ROSEN the old fashioned way WE WILL BE SERVING COMPLETE PASSOVER MENUS THROUGHOUT THE HOLIDAY: BREAKFAST, LUNCH & DINNER Wishing You A Joyous Passover from The Rosen Family and Staff! APPETIZER: Choice of Chopped Liver, Homemade Gefi lte Fish, Sweet & Sour Meatballs SOUP: Chicken Matzo Ball or Vegetable ENTREES: Brisket of Beef, Prokas “Stuffed Cabbage”, Sweet & Sour Meatballs, Half Roast Chicken with Matzo Stuffing, Hand Carved Turkey Breast with Matzo Stuffing, Stuffed Breast of Capon with Matzo Meal Stuffing, Orange Glazed Chicken, Whole Roast Turkeys (Min. 10 People for Whole Roast Turkey only) Grilled Salmon with Lemon Dill Sauce ALL DINNERS INCLUDE CONDIMENT TRAY & MATZO DUE TO TREMENDOUS RESPONSE TO LAST YEAR’S PASSOVER — PLEASE PLACE YOUR ORDERS EARLY “All Passover Items May Be Purchased Separately” CHOICE OF VEGETABLES: (Choice of One) Potato Kugel, Vegetable Matzo Kugel, Apple Raisin Kugel, Stuffing, Rosemary Potatoes, Potato Pancakes (Choice of One) Carrot Tzimmes, Glazed Carrots, Fresh Garden Medley or String Beans Almondine chocolate before serving. Coconut Cream Parfait Dairy Yield: 12-16 servings 2 packages Passover instant gluten-free vanilla pudding mix like Lieber’s, Gefen or Osem 1 cup packaged sweetened shredded coconut, plus more for garnish 4 cups macaroons or other Passover gluten-free cookies fully whipped cream fresh fruit (optional) 1. In a bowl, prepare pud- ding according to the directions on the package. Once pudding has set, mix in coconut. 2. In a separate bowl, crum- ble macaroons or whichever cookie you are using. Using dessert containers of choice, alternate layers of crumbled macaroons and pudding to cre- ate layers as you would with a lasagna or a trifle. 3. Top with additional coco- nut, whipped cream and fresh fruit if desired. Tip: A 4-ounce Mason jar makes a nice and trendy single serving! Coconut Cream Parfait TAKE OUT 17 95 $ PER PERSON + TAX NO MINIMUM DESSERT: Passover Cakes or Assorted Passover Cookies or Fresh Fruit Salad ORDER YOUR FAVORITE PASSOVER DISHES MADE WITH PRIDE ON THE PREMISES, SOLD SEPARATELY, TO EAT IN OR TAKE OUT • • • • • Gefilte Fish Horseradish Chopped Liver Chicken Soup Matzo Balls • • • • • Potato Latkes Brisket Of Beef w/Gravy Stuffed Chicken Matzo Meal Stuffing Sweet & Sour Meatballs • • • • • Stuffed Cabbage Rosemary Potatoes Carrot Tzimmes Matzo Kugels (Assorted Flavors) Assorted Cakes BOOK YOUR RESERVATIONS IN OUR RESTAURANT NOW FOR FIRST & SECOND SEDERS FRIDAY, APRIL 3 RD & SATURDAY, APRIL 4 TH FULL COURSE DINNER $20.95 pp (EAT-IN) CALL FOR DETAILS — 215 - 676 - 0200 12 MARCH 19, 2015 PASSOVER PALATE JEWISHEXPONENT.COM The Replacements This year’s new Pesach foods are good enough to eat. Kosher Foods & More Wholesale Kosher Food Delivered To Your Door! FOR ALL YOUR PASSOVER NEEDS WE SERVICE NURSING HOMES • HOSPITALS • SCHOOLS • PARTIES • EVENTS • AND By Greg Salisbury A week abstaining from all things leavened? No hummus, no peanut butter, no fried rice? When faced with the kind of privation (in an admittedly minor interpretation of the word) that keeping Passover requires, the creative cooking juices — kitniyot-free juices, to be sure — start flowing. There are shelves of cookbooks, chat rooms and even index cards dedicated to making Passover foods so delicious that we don’t even miss what we have been proscribed from eating. Home cooks aren’t the only ones who try to come up with new ways to make the holiday taste good; companies spe- cializing in Jewish co- mestibles create new kosher-for-Passover items every year. What follows is just a sam- pling of the latest entries clamoring for your atten- tion in 5775: A word about availability: Due to this being the inaugural year that these items are be- ing offered, the supply chain is not as established as it would be for, say, gefilte fish and egg-onion matzah. If your su- permarket has run out or isn’t offering an item you’re inter- ested in, you can order them off of sites like amazon.com and aviglatt.com. you get a Greek salad? Now that Gefen is offering jars of these snappy little oblong peppers, with their dual spicy-but-not- too-spicy and vinegary impact, you can throw them into any type of salad you’re composing, or simply have them out as part of a relish or condiment tray. You’re Never Fully Dressed Without a Smile Or, y’know, dress- ing. A new alternative to standard oil-and- vinegar salad dress- ing this year is the Creamy Sundried Tomato Ranch version offered by Blanchard & Blanchard. The all-natural Pass- over-friendly al- ternative to Hid- den Valley comes in an eight-ounce size, which will last you through Pesach and beyond. On the Ball If you’ve ever wondered what a gluten-free matzah ball would taste like, your prayers have been answered by Manischewitz. As part of the company’s launch of a new line YOU! Extensive Selection • Discount Prices Door-to-Door Refrigerated Delivery carbohydrates than the regular version. Call Us 267-722-8530 www.KosherFoodsAndMore.com Grape Expectations As part of its ongoing com- mitment to offer more organic and products, Kedem is debuting an organic grape juice this year. This unadulter- ated beverage fills a niche for families look- ing to fill their young ones’ cups with something non-alcoholic and all-natu- ral. For the adults looking for an excuse to drink this instead of a sub-par wine, just mention how high it is in anti- oxidants! No Bones to Pick Here For those of us who enjoy sardines year-’round, making sure to pick up the tins spe- cially marked for Passover is a must in order to avoid eat- ing fish that has been packed in soybean oil. This year, Sea- son is making sure we get our PASSOVER GREETINGS TO ALL OUR CUSTOMERS AND FRIENDS ‘KOSHER-STYLE’ FOR PASSOVER MENU ...from sundown on April 3rd to sunset on April 11th SOUPS Chicken Matzoh Ball Borscht Romanoff Sweet & Sour Cabbage Vegetarian Vegetable SALADS Israeli Garden Greek Salad Mediterranean Nicoise Tuna Salad Chicken Salad APPETIZERS Gefi lte Fish Baba-ganoosh Feta & Olives Plate Chopped Liver ISRAELI DISHES Stuffed Cabbage Chicken Marakesh Schnitzel-Chicken Cutlet Garlic Chicken Liver Provencale Chicken Carmelita Stuffed Eggplant Chicken Israeli All Passover Prepared Foods are made with ingredients that are Kosher for Passover. HOUSE SPECIALS Matzoh: Appetizer for 2 Bedouin Kebab for 2 Lamb Chops LIGHT LUNCHEONS Potato Latkes Matzoh Brie Nova Lox Omelette Eastern Omelette FRESH FISH Fish Mediterranean Flounder Florentine Broiled Brook Trout Salmon Filet FROM THE GRILL Lamb Shish-Kebab Chicken Kebab Beef Shish-Kebab Shishlik Kebab Chicken Liver Kebab All Entrees are served with Baked Potato or French Fries and Three Vegetables. 726 West Avenue • Jenkintown, PA 19046 • 215.884.7204 Monday-Saturday, 11am-10pm • Sunday, 2pm-9pm DO A MITZVAH! You can help those in need by donating your time, money, or kosher, non-perishable food ood and personal care items. item No Capsicum Lately Why limit yourself to enjoy- ing pepperoncini only when of gluten-free products, they are now offering a matzo ball mix made with tapioca starch, potato starch and potatoes to replace the traditional wheat flour matzo meal. For those looking to lead the reduced- carb lifestyle, the gluten-free mix has only one gram fewer JEWISHEXPONENT.COM Omega-3’s in a nice, spicy pack- age with their new Hot Sauce holiday-friendly sardines. Made with the same sustain- ably harvested fish as at other times of the year, these bone- less, skinless wonders should be among the more popular canned fish items this year, and would make a great topping for matzah or matzah-style crack- ers, depending on your aller- gies and dietary focus. Getting the Crumbs Rush Tapioca starch and potato starch are definitely having JEWISH EXPONENT For donations donations, drop off loca locations, distribution centers, or for more information about programs in your area, call 215-832-0509. Coordinated by the Jewish Federation of Greater Philadelphia MARCH 19, 2015 13 The Replacements Continued from page 13 check out the lineup from the gluten-free bakery Rebecca & Rose, whose tagline is the charmingly inaccurate “Just Like Grandma’s.” It’s a safe a moment this year. They are also the star ingredients in the Cajun gluten-free panko flakes from Jeff Nathan. Na- than, one of kosher cuisine’s most celebrated chefs/cook- varieties, here in the United States. Continuing the theme of substituting wheat flour for tapioca starch and potato starch, these cakes are a wel- come alternative to having to come up with yet another des- sert option during the holiday. Leaving a Sour Taste in Your Mouth? Sweet! Preserved sour cherries are such a versatile, delicious utility item to have in the Pass- book authors/television cook- ing show hosts, has created a Passover-friendly version of the shatteringly crispy Japa- nese bread crumbs that have become increasingly popular in recent years. Using panko instead of traditional matzah meal will result in everything from latkes to schnitzel staying crispier longer. It’s Got Style Gluten-free finally comes to the most iconic of Passover staples, courtesy of Manisch- ewitz. As with their gluten-free matzah ball mix, the company has eschewed wheat flour in fa- vor of a combination of tapioca starch, potato starch and pota- toes for its gluten-free matzo- style squares. In addition to plain, the squares come in a garlic-rosemary iteration. A New Leaf If this isn’t your “Next year in Jerusalem,” then you can make it a little bit of the next best thing to being there by pouring a cuppa made from Is- 14 MARCH 19, 2015 rael’s top teamaker. Wissotzky, originally founded in Russia in 1849 and now one of the old- est tea companies in the world, makes a kosher-for-Passover mint tea that will suffuse any room it is sipped in with an her- baceous scent. Tree’s Company Matzah brie without syrup is like a day without sunshine. But short of making your own simple syrups or us- ing Passover-friend- ly fruit spreads, there were pre- cious few alter- natives to the corn syrup- dominated offerings out there. This year, Gefen has come up with a sim- ple solution. By simple, we mean in terms of ingredients. Their maple syr- up is, basically, an all-natural reduction of Vermont maple sap. All. Natural. Passover. Syrup. You’re welcome. rot cake. Made with walnuts, carrots and brown sugar, these gluten-free morsels are also dairy-free — unless you decide you just can’t resist topping them off with a little cream cheese frosting. Not that that’s what we’re planning on doing or anything. bet that there aren’t too many grandmas out there who made gluten-free Passover desserts like the airy blondie crunch; chocolate-covered donuts that would look right at home in John Belushi’s training bowl; and chocolate cookies with a gloriously crispy bite to them. If you do have a grandma who bakes like that, please invite us over for dinner. Or left- overs; we’re not picky. Losing Our Marbles Over This Passover Cake If you’re not going to make a Passover cake from scratch or from a mix, you may as well pick up one that was made at the source. Yehuda, the Israeli food company, now offers its made- in-Israel gluten-free cakes, including vanil- la, chocolate and marble Incredible Spreadables Perhaps nowhere does the prohibition of kitniyot hit home for Ashkenazic Jews harder than through the avoid- ance of all corn products, es- pecially corn syrup. That stuff is in everything, from drinks to tomato sauce to confitures. over kitchen, it’s a wonder that they haven’t been made more widely available before. Muddled into pre-dinner cock- tails, drizzled over matzah brie, swirled into flourless chocolate cake, spooned over homemade ice cream, garnishing a post- prandial holiday beverage, add- ing zing to seltzer for the kids — and that’s assuming that you don’t just finish the jar by your- self with nothing more than a spoon and a guilty grin! Having Your Carrot Cake — and Eating It, too Do you know how many different types of macaroons are made by the good folks at Manischewitz? Neither did we, until we had to write this article. Turns out that there are 15 distinct varieties out there, in- cluding red velvet, Rocky Road, cookies-n-cream and pistachio-orange to go with almond and coconut. The newest flavor to join the expanding family — and our expanding waistlines — is car- Bakin’ Bits Although there is noth- ing wrong with noshing on dates, oranges, maca- roons or matzah with but- ter and honey, there is also nothing wrong with indulg- ing your sweet tooth with new dessert options, is there? If you answered “no,” then be sure to PASSOVER PALATE That is why Gefen has released an entire line of Passover- friendly fruit spreads, with ingredients like fruit, fruit and fruit. Flavors for 2015 include strawberry, raspberry and apricot, and all would be wel- come on everything from mat- zah to blintzes. Greg Salisbury loves his Pass- over-friendly sweets. JEWISHEXPONENT.COM THIS PASSOVER:YOU CALL.WE’LLCATER. CHOPPED LIVER GEFILTE FISH BRISKET ROASTCHICKEN HOLIDAYCAKE KUGEL And all of your other Passover favorites, including Gefilte Fish, Roasted Chicken, Kugel, Cabbage Soup and Sweet and Sour Meatballs. We have complete holiday meals to go. And a Passover menu when you’re here. We have complete holiday meals to go. And a Passover menu when you’re here. Open seven days a week, 7AM-9PM. Restaurant, Delicatessen, Catering and Bakery Eat In, Take Out, Delivery 342 Montgomery Avenue, Merion 610.668.DELI hymies.com JEWISHEXPONENT.COM Just to name a few of our Passover dishes. You’ll love our Matzoh Ball Soup, Stuffed Cabbage, Brisket, Turkey London Broil and Gourmet Chocolate Covered Matzah. Open seven days a week, 7AM-9PM. Restaurant, Delicatessen, Catering and Bakery Eat In, Take Out, Delivery 1521 Locust Street. 215.735.7305. schlesingersdeli.com JEWISH EXPONENT MARCH 19, 2015 15 Wishing you and your Family a Happy and Kosher Passover 6 $ 99 The Wynnewood and Huntingdon Valley kosher deli and meats are kosher for Passover /lb. Empire Fresh Kosher Boneless, Skinless Chicken Breast Save $ 1 00 /lb. 10 $ We have Seder Bones available 99 /lb. Kosher Beef Brisket Save $ 1 00 /lb. while supplies last (Wynnewood location only) Hand Sliced Nova on site 6 6 2 $ 99 $ 79 $ 99 /ea. Acme Smoked Nova Salmon Previously Frozen, 4 oz. pkg. /ea. Reisman’s Rainbow Cookies Horseradish Root Kosher for Passover, 10 oz. pkg. Save with BONUSCARD Save with BONUSCARD Our kosher products are supervised by the Community Kashrus House of Greater Philadelphia at our Wynnewood and Huntingdon Valley locations. 4 $ 99 10/ 10 $ Manischewitz Matzo Ball Mix or Matzo Ball Soup Mix 4.5 oz. pkg. 3 $ 39 Season Sardines 5 lb. box Save with BONUSCARD Save with BONUSCARD See In-Store Circular for Coupon Savings Selected Varieties, 3.75– 4.37 oz. can Save with BONUSCARD Holiday Fruit Slices 3 $ 99 40 oz. jar Save with BONUSCARD 12 oz. pkg. Save with BONUSCARD Selected Varieties, 24 oz. pkg. Save with BONUSCARD Selected Varieties, 64 fl. oz. btl. Save with BONUSCARD Manischewitz Matzos Manischewitz Cake Mix Mrs. Adler’s Gefilte Fish 2/ 5 Kedem Grape Juice 5 lb. pkg. Save with BONUSCARD See In-Store Circular for Coupon Savings Gold’s Duck Sauce 2/ $ 5 2/ $ 6 Yehuda or Aviv Matzos 6 oz. pkg. Save with BONUSCARD Save with BONUSCARD 5 We now have Kosher fresh cut fruit available. $ $ 99 2/ $ 4 59 ¢ GIANT Seltzer 1 Liter 33.8 fl. oz. btl. Save with BONUSCARD /lb. 4/ $ 5 Streit’s or Manischewitz Potato Pancake Mix All Varieties, 6 oz. pkg. Save with BONUSCARD 3 $ 99 Streit’s Chocolate Covered Matzo 7 oz. pkg. Save with BONUSCARD 1 $ 79 Gold’s Borscht 24–32 oz. jar Save with BONUSCARD Use your BONUSCARD® and save on items on this page. Prices valid March 19 through March 28, 2015. Some items not available in some stores. We sell kosher and non-kosher foods. 2/ $ 4 20 ¢ off Manischewitz Egg Matzos Daisy Sour Cream 12 oz. pkg. Save with BONUSCARD 16 oz. pkg. Save with BONUSCARD 4/ $ 5 Elite Chocolate Bars 3 oz. pkg. Save with BONUSCARD 2/ $ 1 Yehuda Memorial Glass Candle 1 ct. pkg. Save with BONUSCARD 2/ $ 4 Gefen Whole Roasted Shelled Chestnuts 5.2 oz. pkg. Save with BONUSCARD 2/ $ 6 Streit’s Macaroons Chocolate, Almond, Chocolate Chip or Coconut, 10 oz. pkg. Save with BONUSCARD For Passover recipes visit GiantFoodStores.com/recipes