Great Passover Cake pictures

Check out these passover cake images:

passover torte
2408179828 2713fb6304 Great Passover Cake pictures
Image by elana’s pantry
For the Jewish Betty Crocker in all of us, here’s a delectable cake recipe for Passover.

FREE this week at our passover cake store:

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Easter (2013) – Passover (5773) …item 2.. ORTHODOX UNION – Lamb Shashlik (Feb 28th, 2013) …item 3.. Tips for an Allergy-Friendly Passover (Mar 6th, 2013) …
8519570656 55a57dbcc7 Great Passover Cake pictures
Image by marsmet547
Easter and Passover are on their way, and that means family will be getting together to celebrate the holidays. Whether your family has a tried and true menu, or likes to change it up year after year, having the right wine on the table makes everything better. Recently, I brought four wines to the CBS12 WPEC station as recommendations for your holiday celebrations.

The segment starts with two kosher for Passover wines. There is not a tremendous difference between kosher wine and non kosher wine. In general, because kosher wine is used in the Sabbath blessing, as well as holidays, it can only be handled by Sabbath observant Jews. Additionally, no animal products can be used in the winemaking process, such as gelatin or egg whites to fine the wine (remove particulates).

The difference in Kosher for Passover versus Kosher wine is that they make sure no grain yeasts are used, since during Passover Jews do not eat any grains (no bread, for example). That’s it, otherwise, it’s fermented grape juice, just like any other wine. I’ve discussed kosher Chardonnay previously, and compared to a non-kosher chardonnay.
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……..*****All images are copyrighte by their respective authors ……..
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…..item 1)…. Pairing wine with Easter and Passover meals …

A Good Time with Wine … agoodtimewithwine.com

… Making Wine Approachable …

Written on APRIL 8, 2011 by MATT.MMWINE

agoodtimewithwine.com/2011/04/08/pairing-wine-with-easter…

Easter and Passover are on their way, and that means family will be getting together to celebrate the holidays. Whether your family has a tried and true menu, or likes to change it up year after year, having the right wine on the table makes everything better. Recently, I brought four wines to the CBS12 WPEC station as recommendations for your holiday celebrations.

The segment starts with two kosher for Passover wines. There is not a tremendous difference between kosher wine and non kosher wine. In general, because kosher wine is used in the Sabbath blessing, as well as holidays, it can only be handled by Sabbath observant Jews. Additionally, no animal products can be used in the winemaking process, such as gelatin or egg whites to fine the wine (remove particulates).
The difference in Kosher for Passover versus Kosher wine is that they make sure no grain yeasts are used, since during Passover Jews do not eat any grains (no bread, for example). That’s it, otherwise, it’s fermented grape juice, just like any other wine. I’ve discussed kosher Chardonnay previously, and compared to a non-kosher chardonnay.

The first wine in the TV segment above was Hagafen 2008 Chardonnay from the Oak Knoll District of Napa, California. This wine retails for , and is a nice Napa Valley chardonnay at this price. Irit and Ernie Weir founded the winery in 1979 with their inaugural vintage in 1980. With a total production of only 8,000 cases annually, they produce small batches of various wines including merlot, cabernet sauvignon, zinfandel, chardonnay, and riesling. Their wines are well made, and for this segment I tasted the merlot, cabernet and chardonnay. I selected the chardonnay as I thought it offered a nice rich and full mouth feel, having good pear fruit with the toasty spice from the oak aging. This wine sees malolactic fermentation, which gives it that rich mouth feel, often associated with a buttery quality, and a little oak which gives it the buttery taste, as well as a little spice. This wine will pair well with the appetizers, as well as any lighter fare served at the Seder such as chicken. For the record, the name is pronounced Ha-Ga-Fen, not Hag-a-fen as I said in the above TV spot. Clearly, my Hebrew needs as much work as my French and Italian. In the Hebrew prayer over grape juice or grape wine, the ending words “p’ri hagafen” translates to Fruit of the Vine.

For a red wine option, I selected the Baron Herzog 2007 Cabernet Sauvignon from Central Coast, California. The Herzog family has a long history of wine making, dating back to Philip Herzog making wine for the Austro-Hungary court more than 100 years ago. Emperor Franz Josef enjoyed the wines so much, he made Philip a Baron! During World War II, Philips grandson Eugene hid the family from the Nazis by moving them around the Slovenian countryside, and at the end of the war came out from a false wall in a friends shed to reclaim his family’s winery. Three years later they were driven from their home, and in 1948 arrived in New York. Eugene toiled in a small store front making kosher wine from Concord grapes, and instead of being paid for some of his work, was given shares in the company. All of the other owners eventually gave up their shares, and in 1958 he became the sole shareholder. They renamed the company Royal Wines in deference to grandfather Philip, and turned the company into a success. They moved out to California, expanding in 1985, with a focus on making high end quality wine under two labels, Baron Herzog and Herzog Wine cellars.

The Baron Herzog 2007 Cabernet Sauvignon is made mostly from grapes sourced from the Paso Robles wine region. It’s aged 18 months in stainless steel, which helps retain the fruit notes. The nose of the wine has bright raspberry and red fruits, which soften as it opens up. This is a very California wine, showing more fruit than earthy or leathery notes. While a tad dry and mild tannins, the round fresh fruit translates from the nose to the palate. It will pair nicely with your Passover Seder meal, whether that includes brisket, lamb shank, or some other roasted dish. For , it’s a nice California Cabernet, Kosher for Passover or not.

There were plenty of other Kosher for Passover wines I could have selected. I tasted the Ben Ami Chardonnay and Merlot, and while both were a bit on the lighter and easy drinking side, they’d make a fine showing at your Passover dinner. I also tried the Hagafen Merlot and Cabernet Sauvignon, which showed a bit more earthy and leather notes on the palate than the Baron Herzog. Any would make a fine showing at your meal. While selecting a Kosher for Passover wine requires a little work, visiting Total Wine will help make that work a bit easier. They’ve got a tremendous selection of Kosher wines, including other US made wines as well as Israel made wines. They’ve also plenty of wines to select for Easter. Selecting a wine for Easter isn’t as restrictive as Passover, so the field is wide open. For Easter, I selected two Argentinian wines for the TV segment, and think for the price, they offer great quality, though they aren’t Kosher for Passover.

With about 1,500 acres of vineyards 5,500 feet above sea level, the Michel Torino Estate is a key player in the Cafayate Valley of Argentina. The winery was founded in 1892 by brothers Salvador and David Michel, and they produce a wide variety of wines from a malbec rose to cabernet sauvignion to pinot noir and more. In the TV segment, select the Don David Torrontes Reserve 2009 as a great white wine for Easter, and for , it’s great any time. The nose of this wine is absolutely beautiful, with soft white flowers and a slight melon note. The palate shows some citrus and melon, and is light and quite delicious. It will pair well with chicken, sea food and shellfish, and as I mention in the segment, Thai food.

As a red wine for Easter, I believe the Don David Mabec Reseve 2008 will be a fantastic wine selection. Malbec is a versatile wine, and it pairs well with beef or lamb prepared almost any way, as well as ham, which covers most of the meats at traditional Easter meals. Without any decanting this wine has a palate of simple red fruit, with restrained earthy notes. As it opens, the palate is powerful fruit of red cherries and a little chocolate, and shows definitely a bit more new world with it’s round flavor profile. The more this wine opens, the more dark the fruit gets, and the more complexities come out. With a price of about , it’s not only worth making an appearance on your Easter table, it may be the best value wine you can get for the holiday!

Of course, everyone is looking for the best wine for Easter, and Passover, and I’ve given just a few selections here. I’ll come back in a few days to offer some more Easter wine pairings, but I’d love to hear what you plan on serving this holiday season. Easter or Passover, what’s in your glass?

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…..item 2)…. For Everyone Who’s Tired of Potatoes in Passover Dishes …

… ORTHODOX UNION … www.ou.org/life/food/recipes … Enhancing Jewish Life …

By Aviva Kanoff | Feb 28th, 2013 |

www.ou.org/life/food/recipes/everyone-whos-tired-potatoes…

— Lamb Shashlik
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img code photo … Lamb Shashlik

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Ingredients:

… 1 lb. lamb trimmed of all fat, and cut into
… 2-inch cubes (leg or shoulder of lamb)
… ½ cup lemon juice
… ¼ cup garlic, chopped
… ½ cup olive oil
… 1 tsp. black pepper
… 1 tsp. salt
… 1 tbsp. rosemary
… 2 medium onions, cut into eighths
… 2 large peppers (of assorted colors),

cut into 1-inch chunks

Directions:

1.. In a bowl, combine lamb, lemon juice, garlic, olive oil, pepper, salt, and rosemary.
Marinate for at least 2-3 hours prior to cooking.

2. Place marinated beef on skewers (about 6 cubes per skewer).

3. Be sure to apply a light coat of oil on the skewer prior to threading the meat.

4. Place onion and pepper on separate skewers, alternating type of vegetable.

5. Cook lamb shashlik skewers on grill or under broiler for 10-12 minutes, or until desired doneness. Turn to ensure even cooking.

6. Grill vegetable skewers for last 5 minutes of grilling. Turn. The vegetables should be crisp, yet tender. Be careful not to overcook.

Note: The meat and veggies are cooked on different skewers because the meat will take longer to grill.
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— Blueberry Crumble
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img code photo … Blueberry Crumble

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Ingredients:

Blueberry Filling:

… 4 cups fresh blueberries
… ¼ cup white sugar
(do not add sugar if blueberries
are naturally very sweet)
… juice of 1 lemon

Crust and Crumb Topping:

… ¾ cup white sugar
… ¼ cup brown sugar
… 1 tsp. baking powder
… 2 cups ground almonds
… 2 cups matzo cake meal
… ¼ tsp. salt
… zest of 1 lemon
… ¼ cup (½ stick) unsalted butter or
margarine, cold and cut into cubes
… 1 egg
… ¼ cup toasted slivered almonds

Directions:

1. Preheat oven to 375° and grease a 9×13-inch baking pan.

2. In a mixing bowl combine the blueberry filling ingredients. Stir until mixed well and set aside.

3. In a separate bowl, mix together the white sugar, brown sugar, baking powder, ground almonds, cake meal, salt, and lemon zest until well combined. Add the butter and egg, and use a pastry cutter to blend the ingredients until well combined and you still have pea-sized chunks of butter. Mix in the slivered almonds.

4. Place half of the crust mixture into the baking dish and press it firmly into the bottom. Spoon the blueberry mixture into crust, being careful not to add too much of the liquid.

5. Crumble the rest of the crust mixture over the blueberries so that it is evenly distributed. Bake for 50 minutes until the crumb topping is golden brown.

6. Let cool for at least an hour before cutting. Cut into 24 squares. This dish is best served just slightly above room temperature, but any leftovers can be stored in the refrigerator.
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— Salt & Pepper Kugel
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img code photo … Salt & Pepper Kugel

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Ingredients:

… 3 cups spaghetti squash, shredded
… 3 large eggs
… 1 tsp. salt
… 1 tsp. pepper
… 2 tsp. sugar
… ¼ cup matzo meal
… ¼ cup canola oil

Directions:

1. Preheat oven to 350°.

2. Mix all ingredients except for the oil.

3. Pour oil into a 9×12-inch pan, and place in preheated oven for 5 minutes.

4. Pour squash mixture into hot oil.

5. Bake for 45 minutes.

6. Remove kugel from oven and pour off excess oil.

7. If the kugel is still too watery, bake out some of the moisture before serving.
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— Poached Peach & Chicken Salad
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img code photo … Poached Peach & Chicken Salad

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Ingredients:

… ¾ cup balsamic vinegar
… 2 sprigs fresh thyme
Kosher salt & ground black pepper
… 2 peaches
(12 oz. total), halved & pitted
… 4½ tsp. olive oil
… 4 cups baby greens

Chicken:

… 1 lb. chicken breasts
… 1 tsp. salt
… 1½ tsp. paprika
… 1⁄8 tsp. garlic powder
… 1⁄8 tsp. onion powder
… 2 tbsp. honey
… 2 tbsp. olive oil
… 2 tsp. cumin
… 2 tsp. rosemary
… salt & pepper

Directions:

1. Prepare a medium gas or charcoal grill fire. (Note: If you don’t have a grill, you can cook the chicken in a sauté pan in its marinade.)

2. Combine vinegar and thyme in a 2-quart saucepan. Bring to a boil over medium heat.
Reduce the heat to a simmer and cook until the mixture is thick, syrupy, and reduced to ¼ cup, about 6-9 minutes.

3. Cook peaches in the syrup for 2 minutes until soft. Remove from the heat, discard the thyme sprigs, and season with a pinch of salt and a few grinds of black pepper.

4. Season chicken and grill or sauté in a pan until cooked.

5. In a medium bowl, toss the baby greens with the remaining 2½ tsp. oil and season to taste with salt and pepper. Arrange on a platter.

6. Top with the chicken and peaches. Drizzle with about 2 tbsp. of the reduced balsamic, adding more to taste. Season to taste with salt, pepper, and remaining juice from chicken and peaches.

Tip: Substitute chicken with 1/4 cup feta cheese for a dairy meal.
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— Cabbage Soup with Matzoh Meatballs
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img code photo … Cabbage Soup with Matzoh Meatballs

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Ingredients:

… 1 large onion, diced
… 4 garlic cloves, chopped
… 5 tbsp. canola oil
… 1 tbsp. sugar
… 4 tomatoes, diced
… 1 large green cabbage, chopped
… 8 cups chicken stock
… 1 tbsp. honey
… 2 cups tomato sauce

Matzo Meatballs:

… ½ cup matzo meal
… ½ lb. ground beef
… 3 eggs
… salt and pepper
… 1 tbsp. oregano
… 1 tsp. cumin

Directions:

1. Sauté onion and garlic in canola oil until brown.

2. Add sugar and caramelize.

3. Add remaining ingredients and bring to a boil.

4. Let boil for 30 minutes and then simmer.

5. While the soup is boiling, mix all ingredients for the matzo meatballs.

6. Form into balls, then add the matzo meatballs to the boiling soup. Cook for 20 minutes.
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Try the Award-Winning The No-Potato Passover this year: Leave behind plain potatoes and opt for healthy, delicious and creative food. Find easy-to-make recipes, vibrant travel photography from across the world, original options to create fantastic dishes for Passover and all year-long, and low-carb and gluten-free recipes.
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img code photo … The No-Potato Passover

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Everything you need or want to know about Passover is HERE: Check out OU Kosher’s Passover site for product searches, answers to your FAQs, videos, articles, and more. Also available for free download are the Passover Guide and the Kosher App.

Aviva Kanoff is a personal chef, painter, photographer and mixed media artist. She is a graduate of the French Culinary Institute and has a degree in studio art from Hunter College in NY.
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…..item 3)…. Stress-Relieving Recipes and Tips for an Allergy-Friendly Passover …

ORTHODOX UNION … www.ou.org/life/food

By Tamar Warga | Mar 6th, 2013 |

www.ou.org/life/food/stress-relieving-recipes-tips-allerg…

Passover presents pretty significant challenges for people with nut and egg allergies: Almond-flavored egg white macaroons; egg-laden matzoh balls; hazelnut-filled chocolates; and walnut-laced charoses. It seems like nuts and eggs are in every Passover product and recipe. It’s enough to drive a person with allergies or with kids who have allergies, well, nuts. It can leave you feeling overwhelmed and empty-handed, wondering, Is there anything I can make??

The answer is, of course, yes. Here are a number of tips and recipes to calm your nerves and guide you (almost) effortlessly through the Pesach-cooking process.

1) Relax. Though dealing with allergies can feel especially daunting at this time of year—as if there’s nothing else to stress about—we’re never given more than we can handle. So take a deep breath and say, “I can do this.”

I’m not just spouting platitudes; I speak from experience. Mothering multiples with food allergies (including nuts and eggs) has certainly been challenging, but it has also been inspiring. Rising to the challenge is empowering. Keep your eyes and mind on that light of the end of the tunnel: making a beautiful and safe chag (holiday) for yourself and your family.

2) Get creative. My approach to cooking with food allergies is two-fold: 1) What do I need to stay away from? and 2) What can I substitute for it? If I can’t find a reasonable substitute, I make another recipe that doesn’t call for the allergenic ingredient at all. You can make an eggless potato kugel or you can serve mashed potatoes with sautéed onions and mushrooms. Not every side dish must include eggs (surprise!).

3) Plan ahead. Plan your Pesach from the first Seder (the ceremonial Passover dinner) night to the last day. Keep your kitchen stocked with acceptable foods and freeze the more complicated dishes in advance. Have nut-free charoses (sweet, dark-colored, paste eaten at the Seder) available for the Sedarim, skip the hard-boiled eggs, and go over the menu carefully for sources of nuts and eggs (such as sides and desserts). Instead of a decadent egg- and nut-based cake, serve sorbet and fresh seasonal fruit: Your guests will be delighted to have a sweet, light finish to a heavy meal.

4) Stock up. While Passover is extra challenging with nut and egg allergies, it’s actually a reprieve for people with wheat, soy, and corn allergies. Those who need to avoid these ingredients have a tough time during the year because they are often disguised in many foods as fillers and syrups. Soda typically has corn syrup, but not the Kosher for Passover version. Margarine typically has corn and soy, but not on Passover. Stock up on the corn syrup- free ketchup and gluten- free blintzes while you can!

5) Finally, cook. All my recipes are free of: wheat, dairy, eggs, nuts, fish, corn and soy. They’re simple and flavorful and made with readily available ingredients. The directions are easy to follow so you can get out of the kitchen and enjoy the holiday. The idea is to make things simpler, right?

May you be liberated from Pre-Passover Allergy Anxiety Syndrome: Let’s experience A Taste of Freedom this Pesach.
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— Nut-Free Charoses

… 6 medium apples (peeled, cored, and sliced)

… 1t cinnamon

… 1t sweet red wine

… optional: ¼ cup dates (pitted, checked, and chopped)

Puree all ingredients in a food processor. Consistency should be a coarse puree.

Notes:

If making a traditional walnut version as well, be careful to label the 2 types clearly and to place them in different colored containers to avoid confusion.

Quick and easy kid’s version: applesauce, grape juice, and cinnamon.
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— Sweet Potato With Pineapple

… 5 sweet potatoes (peeled)

… 1 can crushed pineapple

… 3T brown sugar

… touch of cinnamon

Place sweet potatoes in a large pot of water and bring to a boil. Cook for about 45 minutes until potatoes are soft. Drain. Mash Potatoes. Add pineapple and brown sugar.

Place in a baking dish, sprinkle with cinnamon and bake uncovered for 20 minutes at 350.
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— Lace Cookies

… ¾ cup sugar

… 1 ½ cups potato starch

… ½ cup ground, unsweetened coconut

… ⅓ stick margarine

… 2 t of lemon juice (or vanilla extract)

… 2 T water

Preheat oven to 375. Cream margarine and sugar with beater. Add remaining ingredients and combine until smooth.

Drop small balls of mixture onto a cookie sheet (lightly sprayed with baking spray). Cookies will spread, leave room between them. Bake at 375 for 10 minutes. Use the edge of a spatula to separate cookies if they spread into each other. Gently reshape the cookies if necessary while still warm.

Let cookies cool and harden before transferring to an airtight container.
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Tamar Warga, MS-CCC, SLP is a licensed and certified Speech Language Pathologist and a certifiably crazy mother of 10 (4 with food allergies). She is also the author of A Taste of Sweetness for Rosh Hashana Food Allergy E-Cookbook and A Taste of Freedom Passover Food Allergy Cookbook. Tamar blogs at Kosherfoodallergies.blogspot.com, ”where kosher Jews get allergy news.”
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FREE this week at our passover cake store:

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