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Archive: March 2013

CHOCOLATE MATZAH BRITTLE

Posted on March 29, 2013

Cover a cookie pan with aluminum foil (makes it easier to clean up later) Line the cookie pan with matzahs. Ok if they overlap a little. Melt the margarine with the brown sugar until it starts to boil. Pour this mixture over the matzahs and bake at 375 degrees for 7 minutes. Take the pan Continue Reading »

RUSSIAN POTATO AND MUSHROOM CROQUETTES

Posted on March 28, 2013

Great dish for hol hamoed Pesach- Russian Potato and Mushroom Croquettes 1½ lbs potatoes, peeled and chopped 5 cups water 1 onion, peeled and chopped ¼ lb mushrooms 1 tsp oil 1 Tbsp water salt/pepper to taste 1 cup matzo meal 1 Tbsp oil Boil potatoes in water until tender. Drain and mash potatoes. In Continue Reading »

AMAZING NEW KOSHER CREATIONS BY CHEFS IN KOSHER RESTAURANTS

Posted on March 25, 2013

FROM THE NY DAILY NEWS Food More and more creative chefs and entrepreneurs are expanding the range and quality of kosher foods Restaurants like Pardes in Brooklyn and JSoHo in Manhattan turn out dishes made with lamb or veal ‘bacon’ By Michael Kaminer / NEW YORK DAILY NEWS Kielbasa. Bacon cheeseburgers. Texas BBQ. Oy, this Continue Reading »

CHARCOAL BRIQUETTES

Posted on March 24, 2013

In THE LAWS OF PESACH by the family of the late Rabbi A Blumenkrantz, on page 250, they write the following: Starch is used to bind the briquettes. Some companies use wheat starch. Also, some companies use recycled charcoal, which was used to filter whiskey. People should, therefore, not use charcoal briquettes on Pesach to Continue Reading »

MATZA MEASUREMENT

Posted on March 22, 2013

No matter how hard we have searched, we have never found any evidence that points to extraordinarily large olives in days of yore. Olives have remained pretty much consistently the same size (and there are different sized olives) over the millenia. Similarly, the size of eggs as referenced in rabbinic texts were much smaller than Continue Reading »

RABBI FEINSTEIN (OBM) ON PEANUTS

Posted on March 21, 2013

A TRANSLATION OF HIS FAMOUS TSHUVAH ON PEANUTS “Concerning peanuts, which were called stashkes in Europe—they have been accepted as being permitted on Pesach and are not considered kitniyos (legumes that are forbidden on Pesach) because all the reasons for the prohibition of kitniyos do not apply to peanuts. Peanuts are not sown in fields Continue Reading »

MEAT POTATO LATKES FOR PESACH

Posted on March 20, 2013

FROM KOSHER SCOOP Ingredients Meat Filling 1 large Spanish onion, diced oil for sautéing 1/2 lb (225 grams) ground beef 4 Tbsp ketchup 1 tsp brown sugar salt and pepper, to taste Potato Mixture 3/4 cup oil 3 eggs 6–7 large Idaho potatoes 1 small onion, peeled 2 Tbsp salt, or to taste 1 tsp Continue Reading »

JACOB’S GHOST WHITE BOURBON (NOT KOSHER FOR PASSOVER)

Posted on March 19, 2013

CLERMONT, Ky., March 4, 2012 /PRNewswire/ — Building on its rich tradition and deep family roots, Jim Beam launches Jacob’s Ghost™, a new white whiskey that celebrates the “spirit” of founding distiller – Jacob Beam – by perfecting the white whiskey he first distilled more than two centuries ago. Aged for a year and versatile Continue Reading »

OUR POSITION ON KITNIYOT

Posted on March 18, 2013

OUR POSITION ON KITNIYOT DERIVATIVES KITNIYOT Perhaps no issue stirs as much debate as the debate swirling around kitniyot- generally translated as legumes. According to Ashenazi custom and law, we are not allowed to eat kitniyot on Pesach. Rabbi Yosef Karo, the creator of the Shulchan Aruch called the custom of not eating kitniyot a Continue Reading »

KOSHER FOR PASSOVER WITH NO SPECIAL P CERTIFICATION

Posted on March 15, 2013

Not everything needs a Pesach certification. A few years back we wrote about a widow cleaner that was certified KP. As we saw it, it meant that if you ran out of dishes for your meal, you could use a window as a ready stand-in. But seriously folks, many things do not need special Pesach Continue Reading »