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