Passover Palate Inside This Issue 4 WE’VE COME A LONG WAY SINCE LAST PASSOVER 7 PASSOVER MENU TRADITION AND TWISTS 10 PASSOVER FOODS FOR KIDS 13 FONDUE, FUN-DO! A SUPPLEMENT TO THE MARCH 11, 2021 tomertu / iStock / Getty Images Plus CELEBRATE Products sold are Kosher for Passover as marked. *Where available, While supplies last. LIMIT 4 OFFERS 2 $ 6 FOR Kedem Grape Juice 64-oz. btl., Any Variety Less or additional items will MUST scan at $ 3.99 each. BUY SAVE 70¢ LIMIT 4 1 $ 00 OFF 2 5 4 29 3 $ FOR $ ShopRite Kosher Chicken Broth SAVE $1.00 14.1-oz. container 1 1 $ 99 $ 69 ShopRite Tea Bags Gold’s Horseradish 3 $ 99 Joyva Chocolate Jelly Rings 1 Glicks Chocolate Chips 9-oz. bag SAVE $1.00 LIMIT 4 PER VARIETY 4 99 $ Manischewitz Gefilte Fish 24-oz. jar (Excluding Gold Label and White & Pike) Assorted Varieties (Dairy) 6 oz. Jar, Any Variety 5 5 $ 49 4 $ 79 $ Haddar Vegetable Oil 99 lb. 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Digital Coupon savings can be loaded to your Price Plus ® club card IN STORE at the service desk, kiosk or contact 1-800-ShopRite. 2 MARCH 11, 2021 JEWISH EXPONENT JEWISHEXPONENT.COM 2100 ARCH STREET | PHILADELPHIA, PA 19103 MAIN PHONE NUMBER: 215-832-0700 Name: TerraVida Holistic Centers Width: 5.5 in Depth: 5.5 in Color: Black plus one Comment: JE - Passover Palate Ad Number: 00093678 PUBLISHER’S REPRESENTATIVE LAURA FRANK EDITOR-IN-CHIEF LIZ SPIKOL MANAGING EDITOR ANDY GOTLIEB STAFF WRITERS JESSE BERNSTEIN SOPHIE PANZER PRODUCTION DIRECTOR JENI MANN ART DIRECTOR STEVE BURKE GRAPHIC DESIGNER JUSTIN TICE DIRECTOR OF SALES SHARON SCHMUCKLER ADVERTISING REPRESENTATIVES SUSAN BARON TAYLOR ORLIN SHARI SEITZ CLASSIFIED SALES NICOLE MCNALLY FINANCE DIRECTOR MIKE COSTELLO JEWISHEXPONENT.COM ADVERTISER DIRECTORY Acme Markets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Carlino’s Specialty Foods. . . . . . . . . . . . . . . . . . . . 10 Development Corporation for Israel. . . . . . . . . . . . 8 GIANT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Goldstein’s Funeral Home . . . . . . . . . . . . . . . . . . . 6 House of Kosher Supermarket. . . . . . . . . . . . . . . . . 7 Hymie’s Deli/Schlesingers . . . . . . . . . . . . . . . . . . 15 Jack M. Barrack Hebrew Academy. . . . . . . . . . . . 14 John Neill Painting. . . . . . . . . . . . . . . . . . . . . . . . . . 14 Keystone Motors . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Manishewitz . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Marathon Grill. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 McCaffrey’s Supermarkets. . . . . . . . . . . . . . . . . . . 13 Montifiore Cemetary Company. . . . . . . . . . . . . . . 12 ShopRite . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 TerraVida Holistic Centers. . . . . . . . . . . . . . . . . . . . 3 Weis Markets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 JEWISH EXPONENT MARCH 11, 2021 3 P assover P alate We’ve Come a Long Way Since Last Passover LINDA MOREL | JE FOOD COLUMNIST WHILE VACCINES ARE becoming more widespread, the Centers for Disease Control and Prevention still advises against gathering in crowded spaces, such as dining rooms filled to capacity with family and friends, so we are facing our second Passover on Zoom. A year ago, most of us didn’t know how to mute or turn on the video feature. We certainly couldn’t display Haggadah commentary for everyone at our virtual table to see. At my seder, which stretched from Connecticut to California, sadly one set of grandparents couldn’t figure out how to connect. A family of five sat too far from their computer. While we could see them from a distance, we could hardly hear them. Because my grandchildren were attending school virtually, they navigated us through Zoom. With all its challenges, last year Zoom made celebrating Passover possible. It also brought together loved ones who live so far away, they’d never attended our seders before. Now that most of us have become proficient with Zoom, order will return to our seders. Because we’ve adapted to virtual Passover celebra- tions, I suggest revamping our approach to reflect our modern, tech-savvy state. Vibrant foods show well on camera. Instead of gefilte fish, why not start with a dazzling ceviche made from red snapper filets? Try a baby spinach salad bursting with colorful fruit. Consider bypassing brisket in favor of roasted Cornish hens seasoned with herbs. Select a Zoom-friendly, make-ahead menu, so hosts don’t disappear from the camera while cooking in the kitchen. Zoom allows you to share visuals of the delicacies you’re serving with family who can’t be there in person. Present food in attractive tableware. For snap, garnish dishes with parsley. A lifesaver during the COVID crisis, Zoom has expanded our horizons. Yet most of us long for the past. Traditionally, seders end with the refrain, “Next year in Jerusalem.” But let’s add, “Next year gathered in one dining room — just like it used to be.” CEVICHE | PAREVE Ceviche  Fudio / iStock / Getty Images Plus Serves 8 The high acidity in fresh lime juice actually cooks fish during the marinating process. 1½ pounds red snapper filets. Ask the fish store to remove the skin and bones. 8 ounces fresh lime juice, about 4-6 limes 6 tablespoons each, chopped: red onion, yellow pepper and parsley 3 tablespoons, minced ginger 4 garlic cloves, squeezed through a garlic press 12 cherry tomatoes, cut in half 1 avocado, diced Salt and pepper to taste Sugar to taste, only if needed With a sharp knife, slice the red snapper into thin pieces and place them in a glass or ceramic bowl. Add the remaining ingredients — except sugar. Gently toss. Marinate from 30 minutes to two hours, tossing several times. The snapper will become opaque. If the ceviche tastes too tart, add a little sugar and a few drops of water. Serve in small bowls. Name: Keystone Motors Width: 5.5 in COLORFUL BABY SPINACH SALAD | PAREVE Serves 8 This salad looks spectacular when served in a glass bowl. Dressing ½ cup olive oil ½ cup red wine vinegar Kosher salt to taste ¼ teaspoon garlic powder Place the ingredients in a clean jar or empty container with a lid. Shake until the ingre- dients are well combined. The dressing can be made to this point three days in advance. Shake well before pouring it on the salad. Salad 1½ cups whole pecans 10- ounce package cherry tomatoes, preferably in various colors 4 clementines 16- ounce box baby spinach 4 MARCH 11, 2021 JEWISH EXPONENT In a toaster oven or oven, roast the pecans at 350F for 2 minutes or until fragrant. Check the pecans after a minute as they burn easily. Cool to room temperature and reserve. These can be made three days ahead if kept in a sealed container. Cut the cherry tomatoes in half. Peel the clementines, break them into sections and remove the pith. If the spinach is bought triple washed, it doesn’t need to washed again. If not, rinse the spinach under cold water and dry it in a salad spinner. These three ingredi- ents can be layered with paper towels and placed in a plastic bag a day in advance. Before the seder begins, place the bagged ingredients in a large salad bowl. When ready to serve, add the pecans and the salad dressing. Toss until well combined. See Long Way, Page 6 JEWISHEXPONENT.COM wishes you a Happy Passover Kosher Fresh Chicken Items $ 99 5 $ 49 2 per pound Fresh Kosher Boneless Chicken Breast Fillets p $ 49 2 per pound p Fresh Kosher Cut Up Chicken Fryers per pound p Fresh Kosher Whole Broiler Chickens We have a selection of Kosher for Passover cakes and cookies made by Molly’s Bakehouse. U p 2 $ 44 when you buy 2 or more! lesser quantities $3.49 each Gunter’s Honey Bear U p 4 $ 59 Gefen Macaroons 12 ounce 10 ounce U p 4 $ 79 Manischewitz Cake Mix 3 $ 99 U p Kedem Apple or Sparkling Concord Grape Juice - 25.4 or 64 oz 6 $ 99 Kedem 100% Condcord Grape Juice - 64 ounce 2 $ 99 Savion Fruit Slices 12 to 15 ounce HOLIDAY REWARDS U p U p 6 ounce U p Savion Marshmallows 5 ounce U p 3 $ 99 Yahuda Matzos Meal or Farfel 9 or 16 ounce MARCH 4 THROUGH APRIL 4 LIMIT 1 PER HOUSEHOLD Yehuda Matzos - 5 lb. FREE 100 when you redeem 1 $ 99 REWARDS POINTS U p 6 $ 99 Manischewitz Gefilte Fish 24 ounce 79 ¢ Promised Land Yahrzeit Memorial Lamp - 3 ounce Visit Weis for all your Food & Drink needs or order online at weismarkets.com/shop We reserve the right to limit quantities. • Not responsible for typographical or pictorial errors. • Products may not be available in all stores. all prices good through 04/08/21 JEWISHEXPONENT.COM EAT BETTER, DOUBLE COUPONS! FOLLOW US ON everyday up to 99¢ JEWISH EXPONENT MARCH 11, 2021 5 P assover P alate Long Way Continued from Page 4 HERB-ROASTED CORNISH HENS WITH VEGETABLES | MEAT Serves 8 peeled and cut into 4 chunks Equipment: roasting pan and rack, preferably nonstick; and poultry shears Preheat your oven to 375 This bright and lively entrée is degrees F. Coat the roasting the essence of spring. pan and rack with olive oil. Rinse the hens under cold 4 Cornish hens, 1½ pounds water, including inside their cavities. Turn the hens upside each Olive oil for coating pan, plus down, and let water run out of their cavities into the sink. Drain 2 tablespoons to drizzle them on paper towels. Reserve. on vegetables, plus Place the potatoes and 1-2 tablespoons for the carrots in a plastic bag. Drizzle Cornish hens in 2 tablespoons of olive oil. Seal 1½ pounds fingerling the bag and shake until every potatoes, halved piece is coated with oil. Scatter lengthwise the pieces around the edges of 10 carrots, peeled and cut the roasting pan. Some pieces into thin carrot sticks may go under the rack. Sprinkle Kosher salt to taste the vegetables with salt. ½ teaspoon each: dried Place the herbs in a bowl and rosemary, thyme and basil crush them into small pieces and Paprika for dusting mix together. Rub a little olive 1 medium-sized onion, oil on the hens to coat. Arrange the hens on the rack with the underside facing up. Sprinkle the underside with half of the herb mixture and salt. Dust with the paprika. Press the season- ings into the skins of the hens. Turn the hens over and repeat with the remaining herbs, salt and paprika. Sprinkle the onion chunks with salt and place them in the cavities of the hens. Roast for an hour, or until a meat thermometer inserted in the thickest part of the breast reads 165 degrees F. Serve immediately. The recipe can be made to this point 2 days ahead. To eat the meal later, cool it to room temperature and refrigerate. Return it to room temperature 2½ hours before serving. Thirty minutes before serving, preheat your oven to 350 degrees F. Place the hens and vegeta- bles in separate ovenproof pans. Herb-roasted cornish hens with vegetables alisafarov / iStock / Getty Images Plus Heat the hens and vegetables for 20 minutes, or until slowly sizzling. Cut the hens in half with poultry shears and serve them on a platter. Discard the onion. Move the vegetables to an attractive bowl. Serve immediately. l Name: Goldstein’s Funeral Home Width: 9.25 in Depth: 5.5 in Color: Black plus one Comment: 3/11 Passover Palate 6 MARCH 11, 2021 JEWISH EXPONENT JEWISHEXPONENT.COM P assover P alate Passover Menu Tradition and Twists seder. Cooks can fill in with their “must-haves,” but this A ROAST CHICKEN is a cleaves pretty well to tradition quintessential holiday meal. while giving each dish a bit of But just because it is traditional a refresh. and typical does not mean that it isn’t wonderful, or that it RAPTUROUS ROAST CHICKEN can’t be really special. Even a meh roast chicken Serves 4 is pretty good, but when it is brined properly, seasoned well Many brining instructions and roasted with care and preci- require heating the water sion, well, it can be pretty darn to dissolve the spices, then transcendent. Ditto roasted cooling the brine before adding veggies. the chicken. Pshaw, I say. I have Sure, we’ve been doing always just chucked it all in them for years, but have you cold and it’s worked just fine. done them with a lemon- caper dressing? And mashed Brining: potatoes are rather common, 1 roaster, 5-7 pounds but how about gussying them 3 tablespoons salt up with mashed garlic and pan 3 tablespoons sugar drippings from the chicken? 1 tablespoon each finely Now we’re talking! ground pepper, garlic The following menu forms powder, dried thyme and the basis for a small-group dried rosemary KERI WHITE | JE FOOD COLUMNIST 1 gallon water (approximately) ⅓ cup white vinegar Roasting: 3 tablespoons minced garlic ½ cup water or broth Brine the chicken: Fill a large pot halfway with water, and add all remaining ingre- dients except the chicken; stir to dissolve. Rinse the chicken, remove the giblets and place it in the pot. Fill the pot the rest of the way with water to cover the chicken. Cover the pot and place it in the refrigerator for 12-24 hours. Roast the chicken: When the brining is complete, heat your oven to 350 degrees F. Remove the chicken from the brine, rinse well, pat dry and place it See Twists, Page 8 Rapturous roast chicken  Photo by Keri White Name: House of Kosher Supermarket Width: 9.25 in Depth: 5.5 in Color: Black plus one Comment: Passover Palate Extended holiday hours! THE HOUSE IS COOKING PESACH. (Now you can exhale.) Pesach Catering Menu now online. Your one-stop-shop this Pesach. Philadel ss ia ph acr o Email catering@houseofkosher.com to place your order Menu online @ houseofkosher.com DAILY s ur ar and eas DELIVERIES ro u n din g 5% OFF orders under $500 | 10% OFF orders under $1000 | 15% OFF orders over $1000 Strictly Kosher JEWISHEXPONENT.COM 215.677.8100 • ORDERS@HOUSEOFKOSHER.COM • HOUSEOFKOSHER.COM  9806 BUSTLETON AVE PHILADELPHIA PA 19115 JEWISH EXPONENT MARCH 11, 2021 7 P assover P alate the same. Yukon Golds and red bliss potatoes have thin skins so they might be a good in the roasting pan. Place garlic compromise for the peel/ inside the chicken cavity and non-peel contingents. pour the broth or water into the bottom of the pan. 6 large potatoes, cut in Roast the chicken in the oven uniform chunks for 20 minutes per pound, until 8 cloves garlic, peeled a meat thermometer inserted in ½ to ¾ cup pan drippings the thigh registers 170 degrees from roasted chicken F. Tent the chicken with foil Salt and pepper to taste for about 10 minutes. Scoop about ¾ cup of pan drippings In a large pot, place the to mash into the potatoes (see potatoes, garlic and a generous below). Carve, plate and, just pinch of salt. Cover, bring it before serving, pour some of to a boil, reduce the heat and the remaining pan drippings simmer for about 20 minutes, onto the sliced meat. until a knife inserted into a potato goes through easily and MASHED POTATOES WITH the potatoes are soft. GARLIC AND PAN DRIPPINGS Drain the potatoes and Serves 4 garlic well and return them to the pot. Leave them on I do not peel potatoes, but the turned off but still warm if you and your crew must burner for a minute, uncov- have the skins removed, be ered, to allow them to dry. my guest. The preparation is Using a fork, poke around the Continued from Page 7 pot and mash the garlic cloves before you mash the potatoes — you want to be sure to mash the garlic well — it will be much milder than raw garlic, but it needs to be spread throughout the dish, not left as whole cloves. Pour the pan drippings over the potatoes and garlic and mash well. Season with salt and pepper, and serve hot. ROASTED CAULIFLOWER AND BROCCOLI WITH LEMON CAPER DRESSING robynmac / iStock / Getty Images Plus Twists place the broccoli and cauli- flower pieces and toss them with olive oil, salt and pepper. This dressing brought the dish The dressing: Roast for about 35 minutes to another level and could be 1½ teaspoons capers, until the vegetables are starting used on any vegetables, roasted to brown at the edges. chopped or steamed. While the vegetables roast, ½ teaspoon caper juice make the dressing: Mix all Juice of ½ lemon The vegetables: ingredients in a measuring cup 2 tablespoons olive oil 1 head cauliflower, cut in or small bowl. Salt and pepper to taste When the vegetables are done, pieces Heat your oven to 400 place them in a serving bowl and 1 head of broccoli, cut in degrees F. On a rimmed baking toss with the dressing. Serve hot pieces tray lined with parchment, or at room temperature. l 2 tablespoons olive oil Serves 4 generously Name: Development Corporation for Isr Width: 9.25 in Depth: 5.5 in Color: Black plus one Comment: 3/11 Passover Palate FINDING THE AFIKOMAN DESERVES A REWARD OF ISRAEL BONDS Generous sprinkling of salt and pepper Find me! GIVE THE GIFT OF THE PROMISED LAND israelbonds.com Anniversary of 8 MARCH 11, 2021 Development Corporation for Israel Harold F Marcus, Executive Director Sharon Richman & Adrienne Indianer, Registered Representatives 1511 Walnut St., Suite 301 · Philadelphia, PA 19102 philadelphia@israelbonds.com · 215.545.8380 · 800.752.5671 JEWISH EXPONENT Development Corporation for Israel. 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. Photos: Istock, AdobeStock JEWISHEXPONENT.COM Name: Acme Markets Width: 9.25 in Depth: 11 in Color: Black plus one SALE PRICES EFFECTIVE Comment: Passover THRU THURS., APRIL 8 TH Ad Number: 00093728 Celebrate the festival of Passover Visit the THE KOSHER MARKETPLACE ™ AT ACME 829 MONTGOMERY AVE., NARBERTH! 3 99 5 lb. pkg. LIMIT 1 5 for $ Kedem Grape Juice 5 2 for $ 1 2 for $ Yehuda Memorial Tumbler 6 2 99 1 ct. 5 2 for $ Kedem Sparkling Grape Juice 5 49 Streit’s Macaroons Ungar’s Passover Frozen Gefilte Fish 10 oz. pkg. 9-16 oz. pkg. 20 oz. pkg. LIMIT 3 5 3 99 Tabatchnick Passover Frozen Soup 25.4 fl. oz. btl. 5 Yehuda Farfel, Matzo or Cake Meal 12 oz. btl. Kosher for Passover 24 oz. jar, select varieites 2 for $ ea. Signature SELECT ® Honey Bear Mrs. Adler’s Gefilte Fish 12 oz. pkg. 4.5 oz. pkg., select varieties Kedem Apple Juice, 64 fl . oz. btl.: 2 for $4 2 99 4 Manischewitz Egg Matzos Streit’s Matzo Ball Mixes 64 fl. oz. btl. LIMIT 2 2 for $ 5 lb. pkg. LIMIT 1 with 25 PURCHASE 5 99 Streit’s Matzos $ 2 for $ 3 for $ 4 FREE 5 lb. MATZO Yehuda or Manischewitz Matzos ™ 4 79 ¢ 2 for $ Joyva Ring Jells Savion Candy Fruit Slices 9 oz. pkg. 15 oz. pkg. refreshe Passover Seltzers 6 oz. pkg. 33.8 fl. oz. btl. Kosher for Passover Plus deposit where required WHEN YOU BUY 2 WITH MFG. COUPON price without coupon 2 for $6 on Passover coupon savings! MANUFACTURER COUPON DO NOT DOUBLE EXPIRES 4/30/21 RV0100 SAVE 1 MANUFACTURER COUPON DO NOT DOUBLE EXPIRES 4/30/21 coupon savings! SAVE 3 $ on Passover $ Favorites! RV0300 25.4 fl. oz. btl. Limit one coupon per purchase. Not to be combined with any other coupon(s). Void if reproduced, sold or transferred or where prohibited or restricted by law. Misuse constitutes fraud. Consumer pays CRV and sales tax. Retailer: We will reimburse the face value plus 8¢ handling if submitted in accordance with our coupon redemption policy (available upon request). Mail coupons to: Inmar Dept #73490, Kenover Marketing/DBA Kayco, 1 Fawcett Drive, Del Rio, TX 78840. Cash value 1/100¢. redeemable at: 1 00 / 2 $ EXPIRES 4/30/21 RV0100 when you buy 1 Manischewitz ® Passover Broth when you buy any 3 Tuscanini Products Limit one coupon per purchase. Not to be combined with any other coupon(s). Void if reproduced, sold or transferred or where prohibited or restricted by law. Misuse constitutes fraud. Consumer pays CRV and sales tax. Retailer: We will reimburse the face value plus 8¢ handling if submitted in accordance with our coupon redemption policy (available upon request). Mail coupons to: Inmar Dept #73490, Kenover Marketing/DBA Kayco, 1 Fawcett Drive, Del Rio, TX 78840. Cash value 1/100¢. MANUFACTURER COUPON DO NOT DOUBLE SAVE 1 $ when you buy 2 Kedem Sparkling Grape Juice Favorites! 3 00 / 3 $ EXPIRES 4/30/21 RV0100 SAVE $ 1 when you buy 2 Yehuda Farfel, Matzo or Cake Meal (valid on regular only, not gluten-free) RETAILER: We will reimburse you for the face value of this coupon plus 8¢ handling, provided you and the consumer have complied with the offer terms. Coupons not properly redeemed will be void and held. Reproductions of this coupon is expressly prohibited (ANY OTHER USE CONSTITUTES FRAUD). Mail to: The Manischewitz Company, CMS Dept. #73490, 1 Fawcett Drive, Del Rio, TX 78840. Cash value .001¢. Void where taxed or restricted. LIMIT ONE COUPON PER PRODUCT PURCHASED. ©2020 The Manischewitz Company. redeemable at: MANUFACTURER COUPON DO NOT DOUBLE redeemable at: 1 00 / 1 $ Limit one coupon per purchase. Not to be combined with any other coupon(s). Void if reproduced, sold or transferred or where prohibited or restricted by law. Misuse constitutes fraud. Consumer pays CRV and sales tax. Retailer: We will reimburse the face value plus 8¢ handling if submitted in accordance with our coupon redemption policy (available upon request). Mail coupons to: Inmar Dept #73490, Kenover Marketing/DBA Kayco, 1 Fawcett Drive, Del Rio, TX 78840. Cash value 1/100¢. redeemable at: 1 00 / 2 $ Prices Effective thru Thurs., April 8, 2021 Unless otherwise noted, offers in this ad are in effect at 6 a.m., Friday thru Sunday 11 p.m. at your local ACME stores. LIMIT ONE COUPON PER ITEM PER DAY PER HOUSEHOLD. Prices and savings vary among store locations. Not all items or varieties available in all store locations. Quantities limited to inventory on hand and subject to availability. Sales in retail quantities only and we reserve the right to limit quantities sold to per customer. While supplies last. Unless otherwise noted, transactional limits may apply. On Buy One, Get One Free (BOGO) offers, customer must purchase the first item to receive the second item free. BOGO offers are not 1/2 price sales. If only a single item is purchased, the regular price applies. Manufacturers’ coupons may only be used on purchased items, not on free items. All rebate offers are subject to applicable manufacturer’s additional terms. Customer pays for applicable taxes, bottle/can deposit and bag fees, if any, on purchased and free items. We reserve the right to modify or cancel offers and/or correct typographical, pictorial and other ad or pricing errors. Prices for products ordered online generally are higher than in our physical store locations and may vary by fulfillment method chosen. Online promotions, discounts and offers may differ from those in our physical store locations. All rainchecks must be redeemed within 30 days of issuance. Offers are void or restricted where prohibited or limited by law and have no cash value. No cash back will be given. GL00162038_031221_ACM_ROP_PhilaJewishExponent JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 11, 2021 9 P assover P alate Passover Foods for Kids LINDA MOREL | JE FOOD COLUMNIST MY GRANDCHILDREN get excited by the Passover story. There are good guys — our ancestors, the Hebrew slaves; and bad guys — the ancient Egyptians. There’s a cruel king called Pharaoh, who refuses to free the slaves. There’s our Moses, who says, “Let my people go.” Next, plagues are hurled down to punish Pharaoh for being obstinate. Finally, there is salvation when Pharaoh relents and frees our ancestors. There is plenty of drama — and lessons to be learned. This remarkable story fuels their imaginations. All goes well at seders until the brisket, tzimmes and matzah kugels come to the table. Like typical American children, they live on macaroni Chocolate dipped matzah Ojimorena / iStock / Getty Images Plus and cheese, pasta, chicken fingers and French fries. They eat hamburgers, too, but only inside buns. Loaded with flour, none of these foods are appro- priate Passover fare. As the main course is served, it crushes me to see disappoint- ment on their faces. Worse yet, this is followed by a sudden dash to the kitchen to scrounge for foods they will eat: pecans, apples, raw carrots, even slices of cheese. None of these nibbles qualify as a main course. While the delicacies for the adults were prepared in advance, the food children eat is slapdash. It doesn’t make them feel special. Bec ause I’ve been a s frustrated as my grandchildren, I’ve created an alternate child- friendly menu calling for foods kids like to eat. For fun, I serve a vegetarian charcuterie tray, loaded with child-pleasing fruits and veggies. Chicken fingers made with potato starch and oven fried potatoes are such big hits, that the adults eat them, too. At dessert, no one can resist matzah dipped in choco- late and tossed with colorful sprinkles. Passover is as much for children as it is for adults. Where would seders be without children? Who would answer the Four Questions or find the afikomen? Call me a grandmother who spoils her grandchildren, but when dinner is served, it’s worth it to see smiles on their faces as they relish the foods I’ve made just for them. VEGETARIAN CHARCUTERIE TRAY | PAREVE Serves 4-6 Strawberries, cut in half Grapes, red or green Cucumbers, cut in circles Carrots, cut in circles Apples, cut in slices Clementine sections Bananas, cut in circles Cherry tomatoes, cut in half Walnuts or pecans, toasted at 350 degrees F, and cooled Start with an oblong tray or platter with these dimensions or close to them: 13 inches by 6 inches. Arrange the foods above, in lines parallel to the tray’s shorter side. For eye appeal, arrange foods in lines of opposing colors. For See Kids, Page 12 Name: Carlino’s Specialty Foods Width: 9.25 in Depth: 5.5 in Color: Black plus one Comment: Jewish Exponent Passover Wishing You a Joyous Passover Passover Menu Now Available In-Store And Online At: www.carlinosmarket.com 610.649.4046 2616 E. County Line Rd. Ardmore, PA 19003 128 W. Market St. West Chester, PA 19382 10 MARCH 11, 2021 JEWISH EXPONENT JEWISHEXPONENT.COM Name: GIANT Width: 9.25 in Depth: 11 in Color: Black plus one Comment: Jewish Exponent Passover Ad Number: 00093703 Wishing you and your family a Happy Passover Stop by a GIANT near you and let the celebration begin! JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 11, 2021 11 P assover P alate Kids be made two days ahead, if refrigerated, brought to room Preheat the oven to 425 temperature and reheated at example, place a red food next degrees F. Coat the bottom and 350 degrees F for 15-20 minutes to a green one. sides of the pan with olive oil. or until sizzling. Peel the potatoes. Cut them OVEN-FRIED POTATOES | into 1-inch chunks. Move them CHICKEN FINGERS | MEAT PAREVE to the prepared pan. Drizzle Yield about 16-20 chicken Serves 6 ½ cup of olive oil over the fingers, serves 4-6 potatoes. Gently toss to coat. Equipment: 10-inch-by-15- Sprinkle on salt. Equipment: 3 frying pans inch ovenproof pan, such as Move the baking pan to make things go faster, if you Pyrex the oven. Turn the potatoes have them every few minutes. Bake for 70 Olive oil for coating the pan, minutes, or until the potatoes 4 skinless, boneless Chicken fingers Максим Крысанов / iStock / Getty Images Plus are brown and crisp. Serve chicken thighs plus ½ cup immediately. The recipe can tongs, turn over the chicken lid. (Or you can use a heatproof 3 cups potato starch 6 large russet potatoes fingers and fry them. If the oil bowl that fits over a pot. Use 3 teaspoons kosher salt 1½ teaspoons garlic powder sputters and is too hot, turn foil to cover the bowl.) Name: Montifiore Bring the water to a fast down the flame. Add more oil, 3 large eggs Width: 3.625 in if needed. When the chicken is simmer and melt the choco- 1 cup olive oil, or more Depth: 7.375 in if needed fluffy and crunchy, move it to late. Remove the top of the the paper towel-lined platters. double boiler from the boiling Color: Black Rinse the chicken under Repeat with remaining pieces water. Bring the chocolate to Comment: - cold water. Dry it completely of chicken. Serve immediately. room temperature, while still Ad Number: - on paper towels. With a sharp This recipe can be made 2 covered. knife, cut off and discard as days in advance and refrig- Preheat your oven to 350 much fat as you can. It’s impos- erated, or it can be frozen. degrees F. Break each piece of sible to remove all of the fat When ready to serve, bring matzah into four equal strips without cutting your fingers, the chicken fingers to room along the perforation lines. so please don’t do that. temperature, and warm them Break each strip into 3 rectan- Cut the chicken thighs into in a preheated 350 degree F gles. Move the rectangles to strips about 1-inch wide. The oven until sizzling, about 10-15 a rimmed baking pan. Place strips won’t look identical. minutes. rectangles in a single layer There may some short, stumpy without overlapping. pieces. Use them, too. Even CHOCOLATE-DIPPED Bake for 5 minutes, or until frozen chicken fingers vary in MATZAH | DAIRY OR PAREVE the matzah is warm but not size and shape. Yield: 24 pieces browning. Remove it from Place two layers of paper the oven and cool it to room towels onto two platters. 1 pound semisweet temperature. In a bowl, preferably with Cover 2 baking sheets with chocolate, (two 8-ounce a flat bottom, place the potato parchment paper. packages) starch, salt and garlic powder. Give the melted chocolate 2 pieces of matzah Mix it together well with a a stir. Submerge the matzah 2 pieces of parchment fork. rectangles in chocolate on both paper Crack the eggs into another sides, letting the excess choco- 1 cup, or more, of bowl. Whisk to blend. multi-colored sprinkles late drip back into the pot. Place One at a time, roll the the rectangles on parchment • Jewish owned & operated pieces of chicken into the Note: Many brands of paper. While the chocolate is potato starch mixture to coat, semisweet chocolate contain still warm, decorate it with • NO vaults or liners required then submerge them in the some dairy products. OH! colorful sprinkles. • Prudent fi nancial management eggs, and roll them again in NUTS (ohnuts.com) carries Refrigerate the sheets for 2 ensuring highest standard of care potato starch, until completely pareve kosher for Passover hours, or until the chocolate covered. Place the chicken chocolate and sprinkles. is firm. (If you have a screened Let Montefi ore Cemetery help you protect your loved ones pieces on a dinner plate. Depending on which Passover porch and the temperature is from overwhelming decisions and expenses. Pour enough olive oil into chocolate you select, you may 40 degrees or below, you can And, as always, 0% Interest on all pre-arrangements. the first frying pan to cover the need to add a little sugar to it. cool the rectangles outdoors.) Fill the bottom pot of a Move the rectangles to a entire bottom, ⅛-inch deep. double boiler with 2 inches platter, cover them with plastic ONTEFIORE EMETERY OMPANY Heat on a medium flame. Move the chicken fingers of water. Fit the top pot in wrap and keep them refrig- Serving the Jewish Community…Preserving Our Tradition into the oil. Sizzle them in the position and place the choco- erated for a day or two, until 600 Church Road • Jenkintown, PA 19046 • 215-663-1250 www.montefi ore.us oil until golden brown. Using late inside. Cover it with the ready to serve. l Kosher salt to taste Continued from Page 10 Montefi ore Cemetery Company Wishing you a very Happy and Healthy Passover from our family to yours Since its founding, Montefi ore has honored and kept the traditions of Judaism. C 12 MARCH 11, 2021 C JEWISH EXPONENT JEWISHEXPONENT.COM P ASSOVER P ALATE Fondue, Fun-do! KERI WHITE | JE FOOD COLUMNIST PASSOVER IS A joyous holiday and, in addition to the important rituals it involves, it delivers festivity and fun. With that in mind, we off er a dessert idea that brings with it a casual joviality, while remaining kosher for Passover. COVID-19 is still among us, so the gathering this year may be another small one. And with that consideration, fondue in its traditional form is far too communal for the world we now live in, but that is easily addressed with an individual serving for each guest. Th e other great benefi t of fondue is that once you create the “wow” of a sauce, the rest takes care of itself with minimal eff ort — store bought kosher for Passover sponge cake cut in to bite-sized squares, Passover cookies, macaroons, cut-up fruit, nuts, matzah, et cetera, are all wonderful dipped in any of these fondues. Both the chocolate and the caramel can be made as pareve versions, but I’m a purist with the crème anglaise and would keep to the traditional version using cream. CHOCOLATE FONDUE Serves 4 generously 1 cup milk (or an alternative version, cook’s choice) ¼ cup cocoa powder 12 ounces chocolate (chips or a bar coarsely chopped) In a medium saucepan, mix the milk and cocoa powder with a whisk. Scald the mixture until small bubbles appear around the edges — do not boil, but bring it just short of that point. Remove it from the heat, and pour the choco- late into the pan. Shake it a bit to make sure all chocolate is submerged, and cover the pot for about 3 minutes. Remove the cover and use See Fondue, Page 14 isa-7777 / iStock / Getty Images Plus Th e recipe below calls for milk; I generally use regular whole milk when I make it. You can also use water, coconut milk or any non-dairy milk of your choosing if a pareve dish is desired. Th e resulting texture will vary; the more fat in the liquid, the thicker the fondue will be — water will deliver the thinnest sauce, while heavy cream or coconut cream will make a thicker, richer version. Th is is defi nitely a bitter- sweet fondue; if a sweeter, less-intense version is preferred, you can add ¼ cup of sugar with the cocoa, or use some or all milk chocolate. Name: McCaff rey’s Supermarkets Width: 5.5 in Depth: 11 in Color: Black Comment: Passover Palate Ad Number: 00093803 JEWISHEXPONENT.COM JEWISH EXPONENT MARCH 11, 2021 13 P assover P alate Fondue Continued from Page 13 margouillatphotos / iStock / Getty Images Plus a whisk to mix the choco- late until it is melted. If the chocolate does not fully melt, return to very low heat and stir constantly until smooth. Serve immediately, or set it aside and, when ready to serve, heat the fondue on the stove over very low flame (a double boiler is great for this step) or heat it in a microwave on 30% power until warm. Take great care with this step to avoid burning the chocolate. Divide the chocolate into dessert bowls or cups and serve with dippers. CARAMEL FONDUE Serves 4 generously Caramel is one of those things that is so much more than the sum of its parts — it’s nothing short of edible liquid gold. Traditionally, it is made with cream and butter, but I have also created a coconut version, which is vegan/pareve. The recipe below provides both options. 1¼ cups sugar ½ cup water 1 cup heavy cream or 1 cup coconut cream 2 tablespoons butter or 2 tablespoons of coconut oil In a medium saucepan, melt the sugar and water over medium heat and let it boil until caramelized; this will take about 10 minutes. It must be watched carefully because once it begins to caramelize it will go from liquid gold to scorched black tar very quickly. When the sugar and water mixture has reached a golden color and a syrup-like texture, remove it from the heat and add Name: Marathon Grill Width: 3.625 in Depth: 3.62 in Color: Black Marathon's Chicken Matzo Ball soup, Best of Philly Serving the Neighborhood! eatmarathon.com call 215-731-0800 to place your order for the holiday MARCH 11, 2021 end result will lack the signa- ture flecks of vanilla beans that are common in the most tradi- This creamy, custardy, vanil- tional versions, but the taste la-tinged sauce is lovely on just will not suffer much. about anything. Vanilla beans, which are called 1 cup whole milk for in traditional crème anglaise, 1 cup heavy cream can be hard to find, expensive 1 vanilla bean or ½ and challenging to work with. teaspoon vanilla paste Vanilla paste is a good or 1½ teaspoons vanilla alternative and, if you can’t extract get either, good quality vanilla 4 eggs extract will do the trick. The ⅓ cup sugar CRÈME ANGLAISE Serves 4 Name: Jack M. Barrack Hebrew Academy* Width: 3.625 in MARATHON GRILL RESTAURANTS 14 the cream or coconut cream. Stir and allow it to blend to a smooth texture. If the sugar crystalizes, don’t worry; just keep stirring and put it back on the burner over a low heat until it melts again. Add butter or coconut oil, and stir again until the caramel is golden and thick. When you’re ready to serve, gently and carefully heat the caramel fondue over low, and divide it into dessert bowls. חמש חספ גח | Happy Passover Name: John Neill Painting Width: 3.625 in The Sign of Craftsmanship® 610-664-5555 www.johnneillpainting.com Happy Passover JEWISH EXPONENT Place the milk and cream in a medium saucepan. Scrape in seeds from the vanilla bean, if using, or add the vanilla paste/ extract. Bring it to a simmer and remove it from the heat. In a bowl, whisk the eggs with the sugar until blended well. Slowly add the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and heat over low until slightly thickened, stirring constantly, about 5 minutes. Doneness test: Dip a spoon into the sauce, then scrape a finger down the back of the spoon; if it leaves a trail, the custard is done. 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