A SUPPLEMENT TO THE JEWISH EXPONENT | MARCH 30, 2017 PASSOVER DESSERTS DON’T HAVE TO BE AS LIFELESS AS MOSES’ DESERT PRECIOUS PASSOVER RECIPES FROM TRIESTE, ITALY MAKING PASSOVER MEMORABLE AND DELICOUS WITHOUT TOO MUCH FUSS FOUR CUPS, FIVE STARS: SOPHISTICATED KOSHER WINE INCREASINGLY POPULAR AT SEDERS  Name: Whole Foods Market- Mid-Atlanti Width: 9.25" Depth: 11" Color: Black plus one Comment: 3/30 - Passover Palate Ad Number: 00072504 'HOLFLRXV3DVVRYHUPHDOVPDGHZLWKRXWDUWLğFLDO FRORUVVZHHWHQHUVĠDYRUVRUSUHVHUYDWLYHV Deluxe Passover Dinner for 8 5HJ SAVE $40 179 $ 99 EA Choose Roasted Dill Salmon or Red Wine Braised Brisket 0HDOLQFOXGHV0DW]RK%DOO6RXS*HğOWH)LVK&KDURVHW 5RDVWHG)LQJHUOLQJ3RWDWRHVZLWK+RUVHUDGLVK %URFFROLQLZLWK&XPLQ&KLOHDQG0LQW7]LPPHV &DUURWVDQG3DUVQLSVZLWK&RULDQGHU+RQH\ Order in store or online at shop.wfm.com All items are available in store April 8–10. 2 MARCH 30, 2017 JEWISH EXPONENT JEWISHEXPONENT.COM 2100 ARCH STREET PHILADELPHIA, PA 19103 MAIN PHONE NUMBER: 215-832-0700 PUBLISHER’S REPRESENTATIVE/ GENERAL MANAGER STEVEN ROSENBERG P anache C atering Name: Foodarama Caterers Width: 7.375" Depth: 5.5" By Color: Black plus one Comment: Delivered JE - Passover Palate Office, or Temple-The Original Catering Mavens To Your Home, Ad Number: 00072265 Kosher Certified MANAGING EDITOR ANDY GOTLIEB • • • • • • NEWS EDITOR LIZ SPIKOL SENIOR STAFF WRITER JON MARKS STAFF WRITERS RACHEL KURLAND MARISSA STERN • • RLY FOR G UARANTE • • 25.98 Per Person (min 10) A La carte Items • • • • • Choice Of 2 Vegetables- • Glazed Baby Carrots or Broccoli Cauliflower & Carrots • Herb Roasted Bliss Potatoes, Candied Sweet Potatoes, Roast Garlic Mashed Potatoes or Kugel (Potato & Onion, Spinach & Garlic, or Sweet Apple) Choice Of 1 Salad • Mixed Garden Salad with Dressing, or Cole Slaw Also Includes- • Assorted Pickles, Sour Tomatoes, and Olives • Matzo 19.98 Per Person (Min 10 Guests) ART/PRODUCTION COORDINATOR LONNA KOBLICK GRAPHIC DESIGNER STEVE BURKE DIRECTOR OF SALES SHARON SCHMUCKLER ADVERTISING REPRESENTATIVES SUSAN BARON BROOKE KEYSER TAYLOR ORLIN BRUCE WARTELL CLASSIFIED SALES NICOLE MCNALLY JILL RAFF DIRECTOR OF BUSINESS OPERATIONS CHERYL LUTTS FINANCE ASSISTANT MARIE MALVOSO SUBSCRIPTIONS JUNE HAMILTON JeWISHexPonenT.CoM Mashgiach– T’midi Resident Supervisor 215-633-7100 ME N U Chicken Soup with Matzo Balls, or Harvest Vegetable Soup Choice of Chopped Chicken Liver Mold, Homemade Gefilte Fish with Horseradish, Or Sweet and Sour Mini Meatballs • Choice of Entrée’s listed • Sweet Tray with Holiday Cakes & Cookies, or Fresh Fruit Bowl ED DELIV ERY! Tender Roast Prime Brisket of Beef au jus Half Roast Chicken (Classic, Herb Lemon Garlic, or Apricot Glazed) Whole Roast Turkey with Savory Matzo Stuffing (Carved $15) Eggplant Rolotini with Roasted Red Peppers and Portobello Mushroom Stuffing (add $1) Boneless Stuffed Breast of Capon with Savory Matzo Stuffing and Wine Sauce (add $1) Apricot Glazed Stuffed Cornish Hen (add $1) Fresh Alaskan Salmon Filet- Grilled or Poached with Lemon, Dill, White Wine (add $2) Char-Grilled Prime Rib Eye Roast with Wild Mushroom Sauce(add $5) Herb Crusted Lamb Chops (add $5) • • • • • • • • • • • PRODUCTION DIRECTOR JENI MANN For Over 50 Years Deluxe Holiday Dinner also Includes- ORDER EA Choice Of Entrée • EDITOR-IN-CHIEF JOSHUA RUNYAN PA S S O V E R Ko Kosher Service Passover Dinner Includes Foodarama Relax for the Holidays and be a guest in your own home! Let us prepare and deliver the meals to you. • • • Half Roast Chicken (Classic, Apricot Glazed, Herb Lemon) Tender Roast Brisket of Beef au jus Char-Grilled Prime Rib Roast (wild mushroom sauce) Herb-Crusted Rack of Lamb (wild mushroom sauce) Stuffed Apricot Glazed Cornish Hens Fresh 8 oz. Alaskan Salmon Filet– marinated and poached or grilled Tender Roast Breast of Turkey Homemade Gefilte Fish w/ Horseradish Chicken Soup or Harvest Vegetable Soup Homemade Large Matzo Balls Chopped Chicken Liver Mold with Matzo Crackers Homemade Kugel- Potato & Mushroom, Spinach & Garlic, or Sweet Apple Raisin Tzimmes with Sweet Potatos, Apricots, Carrots and Prunes Mini Meatballs with Sweet & Sour Sauce Fresh Mixed Fruit Bowl Fresh Sliced Fancy Fruit Arrangements Holiday Cake Trays with Assorted Cakes, Macaroons, and Cookies Rolled Eggplant with Roasted Red Peppers and Portobello Mushroom Stuffing Our Delicious Matzo Bagel (Poppy, Onion, Plain, Cinnamon-Raisin) For more info check out- WWW.FOODARAMA.COM 888-309-3800 ADVERTISERS GUIDE Acme Markets ..............................................................................................................................5 Bala Judaica Center .................................................................................................................19 Ben & Irv’s Restaurant & Delicatessen ..............................................................................14 Carlino's Specialty Foods ......................................................................................................16 Development Corporation for Israel ...................................................................................11 Foodarama Caterers..................................................................................................................3 Giant Foods ...............................................................................................................................20 Goldstein's Funeral Home......................................................................................................12 Hymie’s Barson’s Delicatessen.............................................................................................13 Izzie's Delicatessen...................................................................................................................17 Jerusalem Israeli Gift Shop ...................................................................................................19 La Pergola Restaurant.............................................................................................................19 McCaffrey's Food Markets.......................................................................................................7 Pumpernick's Delicatessen .....................................................................................................8 Schlesinger's Delicatessen.....................................................................................................13 ShopRite ........................................................................................................................................9 The Fresh Grocer ........................................................................................................................6 Toy Vey Toys.................................................................................................................................8 Whole Foods Market .................................................................................................................2 JEWISH EXPONENT MARCH 30, 2017 3 FOR TOO LONG, Passover desserts have been considered tasteless, dry and not worth the bother. This is simply wrong. There are plenty of delicious options, particularly if you are following a dairy or pareve meal. But even if you need a pareve dessert, we’ve got you covered. FLOURLESS CHOCOLATE TORTE This cake is a showstopper. I made it for a friend’s birthday recently and she said she never wants another cake for the rest of her life. This is perfectly ele- gant on its own, or can be dressed up with fresh whipped cream, fruit or candied nuts. 1 2 8 2 pound dark chocolate sticks butter (or margarine) eggs at room temperature teaspoons vanilla extract See Desserts, Page 6 Torte: Keri White; stock images — chocolate: MariuszBlach; butter: robynmac; eggs: Pavlo_K; vanilla beans: scisettialfio/iStock/Thinkstock.com 4 MARCH 30, 2017 JEWISH EXPONENT JEWISHEXPONENT.COM Name: Acme Markets Width: 9.25" Depth: 11" Color: Black plus one Comment: JE-Passover Ad Number: 00072556 2 3 99 lb. 49 lb. Empire Kosher Frozen Turkeys Empire Kosher Frozen Turkey Breast FREE MATZOS with $ 25 PURCHASE 4 99 ea. Limit 1 offer per customer Manischewitz or Streit’s Matzos 3 99 5 lb. pkg. 2 for $ 4 2 99 Kedem Grape Juice Manischewitz Tam Tam 3 ¢ 88 2 $ 4 2 for $ Season Skinless Boneless Sardines in Olive Oil 3.75- 4.37 oz. pkg. Osem Mediterranean Pickles 19 fl. oz. can for Lay’s Potato Chips 6 oz. pkg. 4 2 88 99 2 49 ea. Bartenura Balsamic Vinegar Yehuda Sweet or Original Gefilte Fish 24 oz. jar 16.9 fl. oz. btl. Crispy Cereal Glicks Ketchup 5.5-6.6 oz. pkg. 24 oz. btl. Manhattan Chocolate Covered Jelly Rings 9 oz. pkg. PRICES VALID THRU APRIL 6, 2017 1 99 1 2 $ 3 99 4 99 10 oz. pkg. 3 1 99 99 2 99 5 lb. pkg. Streit’s Macaroon Cookies 64 fl. oz. btl. LIMIT 4 8 oz. pkg. Yehuda Matzos Terra Sweet Potato Chips 6 oz. pkg. Visit www.ACMEmarkets.com ea. Yehuda • Matzo or Cake Meal 16 oz. pkg. • Matzo Farfel 9 oz. pkg. for Gold’s Borscht Soup 24 oz. jar Rokeach Candle 72 ct. pkg. Some items not available in all stores. Rain Check: We strive to have on hand sufficient stock of advertised merchandise. If for any reason we are out of stock, a Rain Check will be issued enabling you to buy the item at the advertised price as soon as it becomes available, Savings may vary. Check price tag for details. We reserve the right to limit quantities. Please, No Sales to Dealers. Availability: Each of these advertised items is required to be readily available for sale at or below the advertised price in each ACME store except where specifically noted in this ad. Customer is responsible for sales taxes on all taxable items. © 2017 Albertsons, L.L.C, Albertsons, the ACME logo, the ACME Savon Pharmacy logo The Kosher Marketplace and the 10 for $10 logo are trademarks of New Albertson’s, Inc or its subsidiaries and is used under license. We reserve the right to correct printed errors. JEWISH EXPONENT 3/30/17 JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 30, 2017 5 Desserts Continued from Page 4 Fresh whipped cream is not really a dessert — but it is a spectacular addition to any other dessert after a pareve or dairy meal. Heat your oven to 350 degrees. Spray a 9-inch round pan with cooking spray and line the pan with parchment. Spray the parchment. Place the pan inside another larger pan in preparation for a water bath. Set aside. In a microwave-safe bowl, melt the chocolate and butter on 50 percent power for 3 to 4 min- utes. Stir until smooth and add the eggs, whisking constantly. Add the vanilla and mix again. Pour the batter into the pre- pared pan, and place the “dou- ble pan” into the oven. Pour water into the outside pan so that it comes at least halfway up the cake pan. This keeps the cake from getting too crusty on the outside, and it maintains the creamy texture. Bake for 25 to 30 minutes until the edges are starting to crust but center is still soft and glossy. Remove the pans from the oven, allow them to cool in a water bath, and invert the cake on a plate. Peel off the parch- ment, and serve at room tem- perature or chilled. Serves 12 FRESH WHIPPED CREAM This is not really a dessert — but it is a spectacular addition to any other dessert after a pareve or dairy meal. It elevates just about everything it touch- es, and if you have extra, put it in a Tupperware container; your morning coffee will be that much more special. Some simple suggestions: • Purchase Passover cakes or tarts and top them with homemade whipped cream. • Serve pretty bowls of berries or other cut-up fruit with a dollop of whipped cream. • Scoops of ice cream or sor- bet are instantly more ele- gant and festive with a spoonful or two of whipped cream. • For a dramatic presenta- tion requiring a bit more effort, make parfaits: In a tall, fluted glass, layer crumbled Passover cookies or macaroons, whipped cream and chopped straw- berries, ending with whipped cream and top- ping with a whole straw- berry. Chill and serve. The following recipe makes about 2 cups of whipped cream. beginning to hold its shape. Chill thoroughly until ready to use. SORBET LOAF CAKE This is relatively simple to make but requires advance planning and time in between steps to ensure proper freezing. The decor possibilities of this cake are significant; edible flow- ers, candy, fruit or colored sugars can make this quite elaborate — or keep it simple. You can use any combination of sorbet flavors, toppings or fillings that you wish. Toasted nuts, coconut flakes, Passover cookie crumbs, choco- late bits, caramel, chocolate spread, pureed fruit — the sky is the limit. This basic fruit version has a tropical vibe and is nicely color- ful, but you can opt for any combo that suits your taste. 1 1 1 ½ 2 pint mango sorbet pint coconut sorbet pint raspberry sorbet cup coconut flakes ripe bananas, sliced In a small skillet, toast the coconut flakes over medium heat, stirring constantly. When lightly browned, remove the flakes from the heat and cool Place all the ingredients into completely. (This can be done a medium bowl. far ahead of time.) Whip the mixture until soft Remove the mango sorbet peaks form and the cream is from the freezer and allow it 1 cup heavy whipping cream 1 tablespoon sugar ½ teaspoon vanilla Magone/iStock/Thinkstock.com See Desserts, Page 8 Name: Fresh Grocer c/o Brown's Supers Width: 9.25" Depth: 3.62" Color: Black plus one Comment: Passover Palate 3/30 Ad Number: 00072218 We have everything you need for your... Passover Holiday! The Fresh Grocer of Monument Road 6 MARCH 30, 2017 JEWISH EXPONENT 4160 Monument Road Philadelphia, PA • (215) 581-4990 JEWISHEXPONENT.COM Name: McCaffrey's Supermarkets Width: 9.25" Depth: 11" Color: Black plus one Comment: JE - Passover Palate Ad Number: 00072249 JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 30, 2017 7 Name: Pumpernick's Deli* Width: 3.625" Depth: 11" Color: Black Comment: Jewish Exponent Passover Pal 917 Bethlehem Pike (309 & 202 S.) Across from Ad Number: 00072572 “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 Appetizers Gefilte Fish With Natural Juice & Carrots, Red Horseradish Delicious Chopped Chicken Livers Sweet ‘n Sour Meat Balls in Tomato/Raisin Sauce Entree Traditional Tender Potted Brisket of Beef w/ Brisket Gravy Bubbie’s Favorite Stuffed Cabbage– Tomato/Raisin Sauce Stuffed Breast of Capon w/ Apricot 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 Moroccan-Style Chicken Baked with Caramelized Onions in a Delicious Turmeric & Honey Sauce Side Dishes Roasted Garlic & Herb Red Bliss Potatoes; Carrot Tzimmes w/ Yams; Mushroom & Onion Matzoh Stuffing String Beans Almandine; Crispy Potato Latkes Assorted Matzoh Kugels—Sweet • Potato • Spinach Desserts Assorted Loaf Cakes, Pastries & Cookies Fresh Fruit Salad $21.95 Serving Breakfast, Lunch and Dinner Desserts Continued from Page 6 to soften at room temperature for about 10 minutes. (Leave the other sorbets in the freezer for now.) While the sorbet softens, spray a 9-by-5-inch loaf pan with cooking spray, then line it with plastic wrap, leaving sev- eral inches overhanging in each direction. Spray the wrap. Sprinkle toasted coconut on the bottom and up sides of a lined loaf pan. Carefully scoop the mango sorbet and spread it into the loaf pan, pressing down to make an even, thick layer (about 1½ inches; there may be extra sorbet; save for another use or eat it). Spread the sliced bananas in one layer on top of the mango sorbet, press gently into to sor- bet and place the pan in the freezer for about 45 minutes. After about 35 minutes, remove the coconut sorbet from the freezer to soften. (Leave the pan in the freezer until the coconut sorbet is soft.) Remove the pan from the freezer, and spread the coconut sorbet on top of the bananas in a thick, even layer, again, approximately 1½ inches. Add another layer of bananas, press gently and return the pan to the freezer for another 45 minutes. Repeat this process with the raspberry sorbet, which should fill the pan. When filled, flatten the top and wrap the overhang- ing plastic over the raspberry sorbet. Press gently but firmly to condense the cake. Return the pan to the freezer for sever- al hours or overnight. When ready to serve, run hot water over the outside of the pan for about 10 seconds. Invert the pan onto an oblong plate or tray, lift the pan and peel off the plastic wrap. Run a serrated knife under hot water, and slice to serve. Serves 8 l The decor possibilities for the sorbet loaf cake are significant; edible flowers, candy, fruit or colored sugars can make this quite elaborate — or keep it simple. Raspberry and mango sorbets: vikif; coconut sorbet: unpict; coconut: valio84sl; banana: photomaru/iStock/Thinkstock.com 36 DELICIOUS A LA CARTE ITEMS TO GO From Gefilte Fish and Giant Matzo Balls To Assorted Cakes and Cookies  We Have It All  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 8 MARCH 30, 2017 Name: Toy Vey Toys Width: 5.5" Depth: 1.75" Color: Black plus one Comment: JE-PP Ad Number: 00072636 JEWISH EXPONENT JEWISHEXPONENT.COM Name: Shop Rite/Wakefern Width: 9.25" PRODUCE Depth: 11" Fresh Color: Black plus one Beets or Leeks Comment: JE-PP Ad Number: 00072309 bunches for Happy Passover $ 2 5 2 $ 3 Fresh, Skinless, Glatt Kosher, Never Administered Antibiotics Bunch lb. 2 Limit 4 4 99 .80 Limit 4 Per Variety 10-oz. bag, Mini or White 6-oz. box 12-oz. btl. 6-oz. bag, Chopped or Shelled Granny’s Marshmallows Savion Fruit Slices Gunter’s Clover Honey Bear ShopRite Walnuts 1 99 2 49 2 49 3 99 A&B Gefilte Fish Limit 4 Per Variety 99 1.00 9 5 Limit 4 Per Variety $ 2 5 for 7 to 10-oz. box, Any Variety Latkes, Bites or Irene’s Potato Pancake 49 4 Limit 4 Per Variety .50 Breakstone’s Whipped Butter 2 49 Friendship Cottage Cheese 99 1 16 to 24-oz. pkg. Strawberries or Any Variety Per Variety 4 14.5 to 15-oz. pkg., Any Variety, Kosher For Passover Cream of Spinach or Mushroom, Cabbage, Basil or Old Fashion Potato Soup (Excluding Organic) (Frozen) 13-oz. pkg., Any Variety Tabatchnick Soups Spring Valley Blintzes $ Limit 4 Per Variety 2 3 for Limit 4 Per Variety 99 .30 3 Limit 4 Per Variety 2 49 Per Variety 2 99 .70 26-oz. jar, Pizza Sauce with Basil, Vodka, Classic or Fat Free Gefen Sauce Gefen Pasta 2 49 Limit 4 Per Variety 1 99 .20 24-oz. jar (Excluding Gold Label & White & Pike) Manischewitz Gelfite Fish 2 Limit 4 Per Variety 4 99 1.00 Super Coupon MFR Present This Coupon at Time of Purchase Order, Pickup or Delivery to Receive Discount 6-oz. jar, Any Variety $ 2.6-oz., Star Candle Gold’s Horse Radish 1 Limit 4 .20 9-oz. box, Shells, Elbows, Wide Noodles, Thin Noodles, Wagon Wheels or Ziti 99 49 .20 Kedem Grape Juice Kedem Sparkling Juice Ba-Tampte Pickles 99 .49 3 49 64-oz. btl., Any Variety 25.4-oz. btl. (Plus Dep. or ty Fee Where Req.) Any Varie 32-oz. jar, Sauerkraut or Half Sour Pardes Farm Vegetables Limit 4 Limit 4 Per Variety 1-lb. cont., Any Variety 8-oz. cont., Any Variety (Excluding Organic) .50 Joyva Chocolate Jelly Rings Temp Tee Cream Cheese 1.00 2 49 9-oz., Any Variety, Marshmallow Twists or Yahrzeit Candle 2 99 A&B Salmon Gefilte Fish Limit 4 8-oz. cont., Whipped 20-oz. cont., Low Sugar or Sweet 20-oz. pkg. 64-oz., btl. Welch’s Manischewitz Grape Juice DAIRY FROZEN PASSOVER FAVORITES! .50 Must Buy 4 4 1 for With this coupon. Limit one per family. Void if reproduced, sold or transferred. Cash value 1/100 cent. Good at any ShopRite® store. © 2017 WakefernFood Corp. Effective thru Sat., April 15, 2017. RD .99 3 Goodman’s Macaroons Hollywood Safflower Oil 99 4 99 1 10-oz. canister, Coconut, Almond, Chocolate Chip or Chocolate 1-qt. btl. Fresh Parsley Root Horseradish 99 lb. 020200 Bunch With Tops 2 99 0 Fresh Dill lb. SC bunches for Fresh 99 Empire Cut Up Frying Chicken Fresh Carrots Great In Salads Empire Boneless Chicken Breast Fresh, Glatt Kosher, Never Administered Antibiotics Prices, programs and promotions effective Fri., March 31 thru Thurs., April 13, 2017 in the ShopRite ® Stores in 1st State Plaza, Brandywine Commons, Newark, Governors Square, Glasgow and Christina Crossing, DE and the ShopRites of Drexeline, Brookhaven, Eddystone, Glenolden, East Norriton and Cheltenham, PA. Sunday sales subject to local blue laws. No sales made to other retailers or wholesalers. We reserve the right to limit purchases of any sale item to four (4) purchases, per item, per household, per day, except where otherwise noted. Minimum or additional purchase requirements noted for any advertised item exclude the purchase of prescription medications, gift cards, gift certificates, postage stamps, money orders, money transfers, lottery tickets, bus tickets, fuel and Metro passes, as well as milk, cigarettes, tobacco products, alcoholic beverages or any other items prohibited by law. Only one manufacturer coupon may be used per item and we reserve the right to limit manufacturer coupon redemptions to four (4) identical coupons per household per day, unless otherwise noted or further restricted by manufacturer. Sales tax is applied to the net retail of any discounted item or any ShopRite ® coupon item. We are required by law to charge sales tax on the full price of any item or any portion of an item that is discounted with the use of a manufacturer coupon or a manufacturer sponsored (or funded) Price Plus Club ® card discount. Not responsible for typographical errors. Artwork does not necessarily represent items on sale; it is for display purposes only. Copyright© Wakefern Food Corp., 2017. All rights reserved. JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 30, 2017 9 WHEN PEOPLE HEAR my husband, David, is Italian and Jewish, they always ask him: “Have you ever heard of The Garden of the Finzi-Continis?” They are referring to the 1970 Academy Award-winning movie about aristocratic Jews in Ferrara during the 1930s. Fasci- nation with the film never fades because Americans can’t fath- om Jews coming from the land of romance and pasta. Although the Italian Jewish population has always been scant, it dates back 2,000 years and claims a distinctive cuisine, particularly at Passover. Influ- enced by Mediterranean food, Italian Jews have developed a rich cooking style flavored by olive oil and herbs, vegetables, lemons and fish galore. “No one can believe my father’s last name was Morpur- go,” said David, a baby boomer born in Manhattan. He recalls trips with his parents and sib- lings to the port city of Trieste, where his father grew up. “My father never under- stood eating fish from a jar,” David said. At seders, his family enjoyed poached carp, instead of com- mercially prepared gefilte fish. In Italy, regional recipes for haroset abound, calling for any- thing from pears to ginger, can- died orange peel, chestnuts or pine nuts. The Morpurgo family recipe is a zesty compos- ite of ingredients. The signature dish of Italian Jewish cuisine, fried arti- chokes, originated in Rome and is often served at Passover throughout Italy. David’s seder memories include his Aunt Dora’s spinach torte. While this cake is pale green, it tastes lemony and light. It’s so delicate, it’s hard to believe it’s a Passover pastry. While the Trieste synagogue was once filled with Morpur- gos, only one cousin remains in town. The rest of David’s rela- tives have passed away or live in America and Israel. “It’s sad,” he said. “There’s no reason to visit Trieste anymore.” He cherishes Passover foods from his childhood, because they’re a tie to the sce- nic seaside city his family once called home. My husband cherishes Passover foods from his childhood, because they’re a tie to the scenic seaside city his family once called home. See Trieste, Page 12 Trieste waterfront: GordonBellPhotography/iStock/Thinkstock.com 10 MARCH 30, 2017 JEWISH EXPONENT JEWISHEXPONENT.COM Name: Development Corporation for Isr Width: 9.25" Depth: 11" Color: Black plus one Comment: 3/30 Passover Palate Ad Number: 00072141 ISRAEL BONDS for IRA S Invest in Your Future LEARN MORE: israelbonds.com Harold F Marcus Sharon Richman Susan Schiffrin EXECUTIVE DIRECTOR REGISTERED REPRESENTATIVE REGISTERED REPRESENTATIVE Development Corporation for Israel 1500 Walnut St, Suite 1302 • Philadelphia, PA 19102 philadelphia@israelbonds.com • 215.545.8380 • 800.752.5671 JEWISHEXPONENT.COM This is not an offering, which can be made only by prospectus. Read the prospectus carefully before investing to fully evaluate the risks associated with investing in Israel bonds. Member FINRA JEWISH EXPONENT MARCH 30, 2017 11 Trieste Continued from Page 10 ITALIAN HAROSET 3 apples 2 pears 1 inch of ginger root 8 ounces pitted dates, cut into thirds ¾ cup golden raisins 4 ounces pitted prunes, cut into thirds ⅓ cup honey 1 teaspoon ground cinnamon ¼ teaspoon lemon zest 1 cup concord grape wine ½ cup water ½ cup orange juice ⅓ cup pignoli (pine nuts) ⅔ cup blanched almonds, coarsely chopped Peel and core the apples and pears. Cut into ½-inch dice. Peel the ginger. Dice the ginger, and then chop the pieces finely. Place the ingredients — except the nuts—in a nonstick saucepan. Simmer slowly on a low flame for an hour, or until the fruit softens. Add a little more wine or water if the mix- ture starts sticking to the pot. Cool to room temperature and mix in the nuts with a spoon. Store in a covered con- tainer and refrigerate. The mix- ture lasts at least two weeks. Yields approximately 3 cups POACHED CARP IN JELLIED BROTH | PAREVE This appetizer is served instead of gefilte fish. Equipment: Fish poacher or large pot with rack or steamer basket A flat-bottomed serving dish with a 1-inch lip Ingredients: Cooking oil for coating 1 small onion, peeled and cut into quarters 1 carrot, peeled and cut into sticks 1 celery stalk, peeled and cut into sticks 4 whole peppercorns ¼ teaspoon kosher salt, plus more for sprinkling 2 tablespoons dry white wine 4 carp steaks 1 wedge of lemon, plus a whole lemon 1 envelope unflavored pareve gelatin Several parsley sprigs Coat the poacher and its rack with oil. In the bottom portion of the poacher, place the onion, carrot, celery, pep- See Trieste, Page 14 In Italy, regional recipes for haroset abound, calling for anything from pears to ginger, candied orange peel, chestnuts or pine nuts. The Morpurgo family recipe is a zesty composite of ingredients. Haroset: nata_vkusidey; pine nuts: Diana Taliun/iStock/Thinkstock.com Name: Goldstein's Funeral Home Width: 9.25" Depth: 5.5" Color: Black plus one Comment: 3/30 Passover Palate Ad Number: 00072362 12 MARCH 30, 2017 JEWISH EXPONENT JEWISHEXPONENT.COM THIS PASSOVER:YOU CALL.WE’LLCATER. Name: Schlesinger's Deli - Allan Domb Width: 9.25" Depth: 11" Color: Black plus one Comment: Passover Palate 4/30 Ad Number: 00072400 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 30, 2017 13 Hours: 7 am - 9 pm Daily Trieste Continued from Page 12 Join our E-CLUB for news & discounts www.BenandIrvs.com Now Taking Reservations for 1st and 2nd Night Passover Dinners in Our Restaurant Monday - 2 Seatings: 5pm or 7:15pm Tuesday - 2 Seatings: 5pm or 7:15pm Reservations required. $25 deposit required. 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 21 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: • Gefilte Fish • Beet Horseradish • Chopped Liver • Chicken Soup with Matzoh Balls • Potato Pancakes, 1/2 size • Whole Roast Turkey w/Matzoh Stuffing (min. 10 people) • Capon Breast w/ Matzoh Stuffing • 1/2 Roasted Chicken with Matzoh Stuffing • Broiled Walnut Apricot Chicken Breast w/Matzoh Stuffing • Sweet and Sour Stuffed Cabbage • Sliced Roast Brisket of Beef w/gravy • Sweet and Sour Meatballs • Oven Brown Potatoes • Sweet Potato and Carrot Tzimmes • String Beans w/Almonds • Glazed Carrots • Stuffing • Potato Kugel • Spinach Matzoh Kugel • Sweet Fruit Kugel • Broccoli Kugel • Sponge Cake • Marble Cake • Honey Cake • Chocolate Chip • Banana Cake • Regular Matzoh • Egg Matzoh • Fruit Salad Also Featuring: Special Passover Cakes, Matzoh, Bagels, Muffins, Passover Kamish Bread and much more! MENUS AVAILABLE AT BENandIRVS.COM 14 MARCH 30, 2017 photokitchen/iStock/Thinkstock.com Name: Ben & Irv Deli/Lenmar Corporati Width: 3.625" Depth: 11" Restaurant & Delicatessen Color: Black 1962 County Line Road • Huntingdon Valley, PA Comment: JE Justa - Passover Palate Farm Shopping Center Ad Number: 215-355-2000 00072562 • benandirvs.com percorns and ¼ teaspoon of salt. Add the wine. Set the rack in place. Pour in a generous amount of water, enough to cover the vegetables and reach the level of the rack. Place the carp on the rack. The steaks may overlap. Cover the poacher and simmer on a medium flame for 10 to 15 minutes, or until the carp is cooked through and flakes when pierced with a knife. With a wide spatula, careful- ly move the carp to a cutting board. With a sharp knife, cut each steak in half. Using the spatula, move the halves to a flat serving dish with a 1-inch lip. If the halves break, just place the pieces back together. Squeeze the lemon wedge even- ly over the carp. Sprinkle with salt to taste. Reserve. Remove the rack from the poacher. Cover the poacher and boil the contents for 10 minutes. Place a colander over a large bowl. Spoon the contents of the poacher into the colander. Pour in the broth to strain. Move the broth to a clean pot. Add the gel- atin and heat uncovered on a medium flame. Stir constantly until the gelatin dissolves. Pour the gelatin mixture over the carp. Cool the carp to room tem- perature. Cover it with plastic wrap and refrigerate until the broth gels. It can be made to this point a day ahead. When ready to serve, slice the lemon thinly. Arrange the lemon slices on the carp and garnish with parsley. Serves 8 ROASTED RED SNAPPER | PAREVE This sumptuous dish is a main course. 3½ - to 4-pound whole red snapper, or two 2-pound red snappers Juice of 1 lemon 2 cloves of garlic, minced 1 tablespoon fresh basil leaves, plus several sprigs of basil, minced Kosher salt to taste ¼ cup of olive oil, plus more for coating knife, cut the skin of the fish on a diagonal three times so it doesn’t split during cooking and to help the marinade absorb. Place the fish in a large oblong Pyrex or other dish with similar sides. Reserve. In a small bowl, whisk together the lemon juice, garlic, 1 tablespoon of basil, salt and ¼ cup of olive oil. Pour this mari- nade over the snapper, saving some to rub onto the cavity now. Cover the fish with plastic wrap and marinate in the refrigerator for 4 to 12 hours. Bring to room temperature. Preheat the oven to 450 degrees. Coat a roasting pan and rack with olive oil. Move the snapper to the prepared pan and roast for 25 to 30 minutes or until the juices in the cavity run clear and the fish flakes when poked with a knife. Serve imme- diately. Sprinkle the remaining basil on top, if desired. Serves 6-8 SPINACH TORTE WITH PASSOVER CONFECTIONER’S SUGAR | PAREVE Equipment: 10-inch springform pan Spinach Torte 2 pounds baby spinach 1½ lemons Cooking oil for coating Pinch of salt 7 eggs, separated into 2 large mixing bowls ¾ cup granulated sugar 1¼ cup golden raisins 1 cup matzo cake meal ½ cup pine nuts Place the spinach in batches in a colander and rinse under cold water. Break off the stems. Move them to a vegetable steamer and steam until wilted, about 2 to 3 minutes. Return the spinach to the colander to Rinse the fish, inside and drain. Move it to paper towels out, with cold water. Pat it dry to drain further. Chop the with paper towels. With a sharp spinach. Reserve. JEWISH EXPONENT Through a sieve, squeeze the juice from the lemons into a small bowl. Zest the peels and add them to the juice. Reserve. Preheat the oven to 350 degrees. Coat the springform pan with oil. Add a pinch of salt to the egg whites. With an electric beater, beat until gentle peaks form. Check it often and do not over beat as egg whites turn watery. Reserve in a cool place away from the oven. To the bowl with the yolks, add the sugar, lemon juice and zest. With an electric mixer, mix to blend. Add the spinach and blend well. Add the raisins and matzo cake meal and beat to mix. Fold in the pine nuts and egg whites and mix it by hand until they are well incorporated. Spoon the mixture into the springform pan. Bake for 35 to 40 minutes, or until the edges brown, the cake feels springy to the touch and a cake tester or toothpick inserted into the cen- ter of the cake returns clean. Cool to room temperature. Just before serving, sprinkle with Passover confectioner’s sugar. Serves 10 PASSOVER CONFECTIONER’S SUGAR 6 tablespoons granulated sugar ½ teaspoon potato starch Place the granulated sugar into a Cuisinart Mini Prep Processor or a clean coffee grinder. Cover with the top and process/grind for 2 minutes. Leave the top on for 2 minutes or fine sugar dust will settle in your kitchen. Add the potato starch and process/grind for another 2 minutes. Leave the top on for 2 minutes before opening. Sugar should have the consistency of velvety fine powder. Continue to process, if necessary. Yields approximately ½ cup l JEWISHEXPONENT.COM EVERYONE NEEDS crowd-pleasing recipes we can turn to over and over again. This is important for every holi- day, but especially for Passover, when ingredients are usually more limited. At the heart of every Jewish celebra- tion is family or friends gathered around the table enjoying stories, conversation, tradition and great dishes. I believe with all of my heart that these traditions, these meals and these remarkable memories have held us together as a Jewish people for thousands of years. The art and creation of an inspired (and delicious) Passover meal can be challenging. For some, making the same recipes each year represents tradition, comfort and familiarity and, for others like me, trying new recipes makes me excited to come to the table and share new tastes with others. The effort and energy one extends to prepare for family on any holiday creates a connection and the memories for one’s family that will be cherished forever. I am motivated to inspire people to taste new dishes, to broaden one’s palate, or mostly to enjoy the moments they spend in the kitchen preparing for Passover. My mission is to share fantastic recipes with my readers so they can make a fresh, fabulous, and easy meals that will be loved, wow guests and be treasured for years to come. Here are my tips and tricks to making Passover cooking easy and delicious, fol- lowed by three Passover-friendly recipes — soup, main course and dessert — from my kosher cookbook, CELEBRATE. Whenever possible, stick to recipes that are naturally kosher for Passover — recipes that include great natural flavor enhancers, like lemon and other citrus, fresh garlic, onion, wine, fresh and dried herbs, toasted nuts and the freshest See Fuss, Page 16 Soup: Jupiterimages/Stockbyte/Thinkstock.com; meatball: jenifoto/iStock/Thinkstock.com JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 30, 2017 15 Fuss Continued from Page 15 vegetables and fruits. Stay away from lots of matzo meal and potato starch dishes. You will feel better and look better, too. Make lists, lots of lists. Lists like: your menu, your grocery list, the ingredients that you were able to store from last year, favorite recipes each year, guests at each meal, how much you bought and what you need to replace before next year. Keep these lists to use from year to year. Create a menu so you can be organized and generate new lists from your menu. Always add one or two new recipes to the menu, but do not make a full menu of new recipes. Trust me, you will become over- whelmed and the cooking time could become burdensome. Make ahead anything that can be stored in the freezer, like roasts, soups, dips, some kugels and desserts. Especially recipes that are better prepared ahead of time, like stuffed cabbage, short ribs, roasts and briskets. A few days ahead of time, prepare recipes that can be stored in the refrigerator for a day or two, like salad dressings, dips, desserts, kugel and defi- nitely chicken soup. Follow these freezing tips: Let cool before freezing. Cover food with heavy-duty alu- minum foil for the freezer. Defrost most food in the refrig- erator, then move to the count- er before reheating. Recipes with sauces freeze well, as do soups and roasts. Label the items in the freezer. Reheat fried foods like schnitzel and starchy dishes like potato kugel, directly from the freezer into a 250-degree oven. Do not defrost first; it might get soggy. Cheat a little. Encourage guests to bring dishes to contribute to the meal; it makes them feel like a part of the event. Or buy something that looks great and makes life a little easier. Remember, you can dress up a flourless chocolate cake with some pureed berries ⅓ cup matzo meal and whipped cream and make ¼ cup finely chopped fresh it look almost homemade. cilantro If you are joining or hosting ¼ cup chopped fresh a Passover seder that is more parsley traditional and plan on follow- ½ teaspoon ground cumin ing a hagaddah completely, 1½ teaspoons kosher salt remember to serve your guests 1 large egg, lightly beaten and children something before you start. I recommend a few meatballs with tomato sauce on For the soup: baked potatoes. This way, 2 tablespoons extra-virgin everyone can enjoy the experi- olive oil ence without hunger pains. 1 ALBONDIGA SOUP This exotic Spanish soup is a Passover favorite for my family, precisely because it tastes nothing like Passover. Carrots and zucchinis, fresh cilantro, wonderful rich broth and flavorful meatballs — albondigas — make a filling first course that your family and guests will love. For the meatballs: 1 pound ground turkey 2 6 2 2 2 1 ½ 1 ¾ ½ 1 1 ¼ yellow onion, finely chopped cloves garlic, minced cups chicken broth cups water tablespoons tomato paste carrots, peeled and sliced large zucchini, halved lengthwise and sliced cup chopped fresh cilantro or parsley teaspoon dried oregano teaspoon kosher salt teaspoon ground black pepper avocado, pitted and chopped, for garnish lime, cut into wedges, for garnish cup minced fresh cilantro or parsley, for garnish To prepare the meatballs: Combine the turkey, matzo meal, cilantro, parsley, cumin and salt in a medium bowl. Use a wooden spoon to gently stir the mixture until blended. Add the egg, mixing until com- bined. Form into 1-inch balls. To prepare the soup: Heat the oil in a large stockpot over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about six minutes. Add the garlic and cook until fragrant, about one minute. Add the broth, water and tomato paste, stir- ring to dissolve. Add the car- rots; bring them to a boil over high heat. Reduce to a simmer and add the meatballs; cook for 15 min- utes over medium-low heat. Add the zucchini; cook until the carrots and zucchini are tender and the meatballs are cooked through, an additional 10 to 15 minutes. Add the chopped cilantro, oregano, salt and pepper. Serve warm with avocado, lime wedges and a sprinkle of minced cilantro. Serves 10 Name: Carlino's Specialty Foods Width: 9.25" Depth: 5.5" Color: Black plus one Comment: JE/ Passover palate Ad Number: 00072307 16 MARCH 30, 2017 JEWISH EXPONENT JEWISHEXPONENT.COM ROASTED CHICKEN WITH SHIITAKE MUSHROOMS AND ARTICHOKES Your house will smell amazing when you make this chicken. Wine, chicken, shallots, garlic, lemons, mushrooms — whoa! Artichoke bottoms are available in both the freezer section and in a can. If using frozen artichokes, thaw before using. You can also use mari- nated artichoke hearts from a jar in place of the artichoke bot- toms. Just be sure to drain them before using. This must be served warm. 2 (3- to 4-pound) chickens, cut into eighths 5 tablespoons extra-virgin olive oil, divided 1 teaspoon kosher salt ½ teaspoon ground black pepper Zest and juice of 2 lemons 1 pound artichoke bottoms (or zucchini sliced in 1-inch rounds) ¼ pound shiitake mushrooms, sliced 10 large cloves garlic 8 shallots, peeled and halved 2 teaspoons fresh thyme leaves or ½ teaspoon dried 1 cup dry white wine 1 cup pitted green olives the oven. Pour the reserved lemon juice, wine and olives over the chicken. Return the chicken to the oven and cook for an additional 10 to 15 min- utes. Serve warm with vegeta- bles and pan juices. Serves 8 CHOCOLATE ANGEL PIE Preheat your oven For the meringue crust: to 500 degrees. Place the chicken 4 egg whites, at room temperature in a shallow roast- 1 cup plus 2 tablespoons ing pan. Drizzle it sugar with two table- 1 teaspoon potato starch spoons of oil, and 1 teaspoon distilled white season with the vinegar salt and pepper. ¾ teaspoon Passover vanilla Zest each lemon into extract long strips; squeeze the juice into a separate small bowl. Set the juice aside. Combine the For the filling: lemon zest, artichokes, mush- rooms, garlic, shallots and 2 ounces unsweetened chocolate, chopped thyme in a medium bowl. Add 4 egg yolks the remaining three table- ½ cup sugar spoons of oil; toss to coat. 2 tablespoons water Arrange the mixture in a pan ⅛ teaspoon salt around the chicken. 2 cups pareve whipping Roast until the chicken is cream, whipped until soft golden brown, about 40 min- peaks form, divided utes. Remove the chicken from Generous amount of choco- late and pareve white chocolate shavings, for garnish Preheat your oven to 450 degrees. Grease a 9-inch deep-dish pie pan. To prepare the meringue crust: With an electric mixer, beat the egg whites in a large bowl until soft peaks covered, in a dry place. To prepare the filling: Melt the chocolate in a medium saucepan over low heat, stir- ring until smooth. Cool to lukewarm. Using an electric mixer, beat the egg yolks, sugar, water and salt until frothy. Stir into the pan of melted choco- late. Cook the mix- At the heart of every Jewish celebration is family or friends gathered around the table enjoying stories, conversation, tradition and great dishes. form. Gradually add the sugar and potato starch, constantly beating. Stir in the vinegar and vanilla; beat until stiff peaks form and the meringue is thick and glossy. Spoon the meringue into the prepared pie pan; press against the sides to form a crust. Place in the oven and turn off the heat. Leave the meringue in the oven for 3 hours; remove the pan to cool. The meringue can be stored for up to 2 days, ture over low heat, whisking constantly until thick, about four minutes. Cool completely. Fold the chocolate mixture into half of the prepared whipped cream. Pour it into the cooled shell; chill in the refriger- ator until the mousse is set. Top with the remaining half of whipped cream; garnish with the chocolate and white chocolate shavings. Store the pie in the refrigerator until ready to serve. Serves 10 l Soup (facing): Jupiterimages/Stockbyte/Thinkstock.com; mushrooms: sommail; meringue: StephanieFrey/iStock/Thinkstock.com Name: Izzie's Deli PASSOVER EAT-IN DINNER MENU Width: 9.25" $27.95pp 4 Course Depth: 5.5" $23.95pp 3 Course Color: Soups: Black (Choose plus one) one Comment: - Matzo Ball Jewish Chicken Exponent soup - Garden Vegetable soup Ad Number: 00072621 PASSOVER A LA CARTE Available At Our Deli Throughout The Week Appetizers (Choose one) - Gefi lte Fish with Red Horseradish - Chopped Liver - Sweet ‘n Sour Meatballs Entrée’s: (Choose one) SERVING TRADITIONAL - Stuff ed Cabbage in sweet and sour sauce PASSOVER MENU - Beef Brisket sliced thin and served with gravy FRI & SAT EVENING - Roasted Half Chicken served with Matzo stuffi ng - Roasted Turkey Breast served with Matzo stuffi ng and gravy - Chicken Breast (bone in) roasted in a sweet orange marmalade glaze - Broiled Salmon topped with oven roasted tomatoes and green olives Side Dishes: (Choice of two) - Roasted Herb Potatoes - Roasted Garlic and Rosemary Mashed Potatoes - Roasted Fingerling Sweet Potatoes - Tzimmes - Whole Green Beans - Roasted Vegetable Medley - Matzo Stuffi ng Desserts: Assorted cakes and Passover desserts - Matzo Bowl Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $8.95 Quart 2 Matzo Balls - Matzo Ball . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $1.75 each - Vegetable Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $7.95 Quart - Gefi lte Fish large . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2.75 each - Horseradish Red sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $2.50 8 oz, $4.50 16 oz - Chopped Liver . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $11.99 lb - Sweet and Sour Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $10.99 lb - Stuff ed Cabbage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $5.99 each - Beef Brisket with Gravy served by the lb . . . . . . . . . . . . . . . . . . . . . $14.99 lb - Roasted Turkey Breast with Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . $13.99 lb - Half Roasted Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $8.99 each - Chicken Breast marinated in a Soy and Orange marmalade . . $6.99 each - Broiled Salmon topped with roasted tomato & olive . . . . . . . . . $6.99 each - Roasted Potato . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.99 lb - Mashed Potato Roasted Garlic and Rosemary . . . . . . . . . . . . . . . . $6.99 lb - Green Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.99 lb - Roasted and Grilled Seasonal Vegetables . . . . . . . . . . . . . . . . . . . $7.99 - Tzimmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.99 - Matzah stuffi ng . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.99 lb - Potato Latke. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $1.99 each - Potato Kugel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $7.99 lb - Spinach Matzo Kugel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $7.99 lb - Sweet Kugel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $7.99 lb - Charoset . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $9.99 lb Assorted Cakes and Passover Sweets - Macaroons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $7.95 lb - Lemon Sponge Cake 10”, Schnecken Lady Cake serves 16 . . . . $34.95 each - Honey Cake, Apple Loaf, Chocolate Chip Loaf Cake . . . . . . . . . . $9.75 each - Fruit Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $6.95 lb - Assorted Passover Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $14.75 lb Call For More Information Or Place Your Order Online 700 Dekalb Pike • Blue Bell, PA • 19422 | 484-322-2126 | www.izziesdeli.com | www.facebook.com/izziesdeli.com JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 30, 2017 17 EVEN THE MOST finicky wine snob won’t be able to “pass over” the new generation of kosher wines. Increasingly, the mindset is that since Jews are commanded to drink four cups of wine at the Passover seder, they might as well drink high- quality wine. The last decade has witnessed a veritable explosion of high- quality kosher wines, a far cry from the heavy, sweet and vague- ly medicinal wines that graced the seder tables of yesteryear. “These days there are so many different kosher wines out there that even Trader Joe’s sells them, and you know what? They’re not bad,” said Arlene Mathes-Scharf, speaking at the time of year when her email was humming, her phone was ringing off the hook and her website — kashrut.com — was getting countless hits from consumers who find them- selves in Passover-related food and wine quandaries.  Indeed, industry insiders report that for more than a decade, the variety and quality of kosher wine has been on the rise, matching customers’ tastes and demands. “Today’s Jewish con- sumer is more sophisticat- ed and discerning, and not satisfied with sacramental wine,” said Jay Buchsbaum, a vice president at the New Jer- sey-based Royal Wine Corp. “They have more disposable income, and they’re willing to spend a little more for a good wine. They’re not will- ing to settle.”  In addition to kosher wine industry giants such as Carmel from Israel, Baron Herzog from California and Bartenura from Italy, many smaller European boutique wineries are securing kosher certification for a seg- ment of their wines.  “They like that there’s a ready market for better kosher wine today,” Buchs- baum said. “They know that the moment the grapes are crushed, the wine has already been bought.” WHY IS PASSOVER HIGH SEASON FOR KOSHER WINE? The demand for kosher wine also makes a steep climb around the time of Passover, the widely celebrated Jewish holiday that often attracts a mix of fami- ly members and friends with varying needs at the same seder table. In such scenarios, even those who don’t keep kosher laws might purchase kosher wines. “It’s safer that way,” Buchsbaum said.  It’s no wonder, then, that 40 percent of all kosher wine is sold in the months leading up to Passover.  “If you estimate that a seder has 18 adults who each drink four cups, that adds up. There’s a lot of wine coming in the door,” said Israeli wine blogger and colum- nist David Rhodes, who runs the “Drink Israel” Facebook page. Since seder participants drink so much wine at the tra- ditional gathering — much of it on a relatively empty stomach — before the meal, it’s impor- tant to supply wine that won’t make them too drunk to appreciate the message of the seder, warned California- based kosher wine critic and blogger David Raccah, who runs kosherwinemusings.com. “That’s why it’s the worst time to try ‘bombastic,’ high- alcohol wines,” Raccah said. “You’ll want to stick to light wines like Via Sparkling, preferably under 10 percent alcohol, that won’t land you flat Top: Brunomsbarreto; corks (left): bookzaa; stain and cork: photohomepage; corkscrew (facing page): inbj/iStock/Thinkstock.com 18 MARCH 30, 2017 JEWISH EXPONENT JEWISHEXPONENT.COM on your back by the time the added. “You can buy kosher, PICKING A KOSHER WINE food is served.” support Israel and still enjoy wonderful wines.”  Ahead of Passover, industry experts Jay Buchsbaum, Arlene Mathes-Scharf, David ISRAELI WINES: What may be the ultimate Raccah and David Rhodes convey the following advice to kosher wine consumers: THE ‘HOTTEST TREND’ affirmation for the growing • Take it from the pros. Try to buy from a wine store that specializes in customer care, with When they’re combing the field of top-flight kosher wine a wide selection of kosher wines and knowledgeable staffers. supermarket shelves this time is the following sentiment • Check your labels. Although most kosher wines are marked KP (kosher for Passover), there is of year, many consumers reach that Buchsbaum said he has the occasional kosher wine that isn’t approved for the holiday, including some fruity sangrias.  for wines from Israel, which heard hundreds of times from exports some 1.5 million bot- consumers: “I’m not really • Avoid inebriation. Since most of the ceremonial four cups of wine are consumed on a tles to the U.S. each year.  kosher, but I had to bring relatively empty stomach in the first hour of the seder, you’ll want to buy wines with an “Not only is Israel the place something nice to a seder alcohol content of under 10 percent.  that the story of Passover is once and I’ve been drinking • Drink up year-round. The more varieties you sample, the better your palette will evolve, and about — wine is mentioned that wine ever since.” eventually you’ll start to taste the different between high-quality and low-quality wine. Go to local wine over 70 times in the Torah — “Look at it this way,” Buchs- events or get together with friends for wine tastings. but buying Israeli is a chance to baum said. “The largest-selling • Don’t break the bank. You can get some very good wines in the $15 to $20 range. Spending any more support Israel and Israelis,” Moscato [an Italian sparkling than that doesn’t guarantee that you’re getting a vastly superior wine.   said Rhodes, who added that wine] in the world is a kosher vineyards are an efficient way wine by Bartenura that sells 5 • Be ready for special cases. Prepare for guests who have sulfite allergies (symptoms like headaches can to use the Jewish state’s land million bottles annually. Most of surface as additional cups are consumed at the seder). Have at least one bottle of kosher for Passover since grapes are both a low- those customers aren’t even Jew- organic sulfite-free juice or wine on hand, just in case. l water and high-profit crop. ish. They just like the wine.” l “You can get upscale French and Italian kosher wines along with California ones, but the hottest trend is the Israeli wines,” Royal Wine’s Buchsbaum said.  According to Rhodes, Israel’s “WHERE YOU’LL FEEL LIKE YOU’RE IN ISRAEL” expanding high-quality wine market took off in 1983, ENHANCE YOUR when Golan Heights Winery HOLIDAY (under its Yarden label) opened Seder plates with the latest and fin- its doors. These days, Israeli – est selection of table wines are bringing home prizes Kiddish cups wines from Israel, from international competitions. All Your – France, Italy, Eran Pick of Tzora Winery Needs For Haggadahs California and all over was recently named Israel’s The Seder – the world, from exotic first-ever accredited “Master of Fun Items to traditional, for every Wine,” and a story on Israeli for kids taste and budget. wines was featured on the cover of the October 2016 issue of the CHOOSE FROM BRANDS, SUCH AS: popular Wine Spectator maga- Carmel • Baron Herzog • Bartenura • Gamla • Binyamina • Jeunesse zine. The same magazine’s 2016 Barkan • And so many more – all at very reasonable prices. list of the world’s top 100 wines included two from Israel, selec- SAVOR POPULAR VARIETIES, SUCH AS: 222 Bala Ave • Bala Cynwyd, Pa 19004 tions from the Tzora and Galil Moscato • Pinot Grigio • Merlot • Sauvignon Blanc Barbera D’Asti • Chardonnay • Chenin Blanc • Riesling • Shiraz ... Mountain wineries. 610.664.1303 • jewishweddings@msn.com “We’re only the 36th wine BEAUTIFUL, CONTEMPORARY SELECTION OF producer in the world in terms of Seder Plates • Kiddush Cups • Matzah Trays • Decorative Tablecloths size. We produce 1/400th of the Haggadot • Shmurah Matzah • All of your Holiday needs French output, a drop in the bar- PLUS rel. But our recognition is grow- Gifts • Jewelry Ahava Cosmetics ing geometrically,” Rhodes said. All Judaica Raccah said the Israeli mar- Elegant, Imported Home Décor Accessories ket is still somewhat bifurcated between the religious Jews “who PASSOVER GREETINGS TO ALL just want to make kiddush [the 7818 CASTOR AVENUE • PHILADELPHIA • 215.342.1452 OUR CUSTOMERS AND FRIENDS blessing on wine for Shabbat Prepared Foods and holiday meals]” and the ‘KOSHER-STYLE’ SIGNATURE DISHES All are Passover made with ingredients Rabbi and Rachel Gabay that are Kosher for Passover. more yuppified Tel Aviv market FOR PASSOVER MENU ...from sundown on April 10th to sunset on April 18th “that demands excellent bou- Empire Chicken APPETIZERS SOUPS DINNERS tique wines whether for home Chopped Liver Chicken Matzah Ball Kebobs (Chicken, Lamb, Beef) Lamb Chops Fish Mediterranean Gefi lte Fish Potato Dill Stuffed Cabbage or to order in restaurants.”   Trout Almondine Baba-Ganoosh Passover Vegetable Vegetarian Prokas But Rhodes said he is opti- Broiled Salmon Mazah Borscht Romanoff Brisket Tilapia Bedouin Bandid Kebobs SALADS LUNCHES mistic that the two market sec- DESSERTS Turkish Lamb Israeli Latkes tors can coexist, “since Israel is Apple Matzo Cake Greek Omelettes (Grecian, Cheese, Lamb Shank Chicken Carmelita Chocolate Babka Nicoise French, Florentine, Nova Lox) increasingly able to produce Chicken Israeli Pesah Mystery Cake Tuna Light Mediterranean dishes Chicken Marakesh Israeli Date Cake Nova Lox on Greens kosher wines that are religious- Chicken Marengo Tiramisu Chicken on Greens SUBSCRIBE Cornish Hen ly proper while still pleasing a TODAY! more refined palate.”  726 West Avenue • Jenkintown, PA 19046 • 215.884.7204 Monday-Saturday, 11am-10pm • Sunday, 2pm-9pm “You don’t have to compro- ONLINE at JEWISHEXPONENT.COM or CALL US at 215-832-0710 mise anymore,” Buchsbaum Award Winning Israeli Wines For Your Seder JERUSALEM Israeli Gift Shop Bala Judaica Center ™ If you’re not getting the , you’re just not getting it! 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