| Happy New Year 5771! |
| Friday, 10 September 2010 17:56 | |||
 Secaucus, New Jersey, September 2010— Rosh Hashanah is celebrated this year from September 8-10 and marks the Jewish New Year of 5771. It’s also a time of love, friendship and family, and millions of Jewish families around the globe will come together to celebrate. Many of these households will start their New Year off right with a meal they won’t forget, some of which this article will share. Best of all, these recipes are simple to make, allow the preparer(s) to spend more time with family and guests — and the offerings can be enjoyed throughout the year, regardless of which one you’re talking about!
The Manischewitz Company provides a range of recipes to suit everyone’s taste buds while incorporating ingredients that are traditional kosher staples. With delicious recipes such as the Grilled Mahi Mahi made with the new Manischewitz Vegetable Broth and Sweet Potato Ravioli made with the Manischewitz All-Natural Beef Broth and Kosher Salt- the whole family is sure to be impressed. Try these delicious Rosh Hashanah inspired recipes below and also visit our website-www.manischewitz.com for additional recipes including main dishes, appetizers, sides and more. GRILLED MAHI MAHI WITH VINEGAR SPIKED VEGETABLES Cooking Time: 45 min Ingredients 3/4 cup baby carrots 3/4 cup leeks, chopped (rinse well) 3/4 cup rutabaga, chopped 3/4 cup green bell pepper, sliced 28 oz (2 cans) Manischewitz® Vegetable Broth 1/2 teaspoon ginger, minced 1/2 teaspoon garlic, minced 1/4 cup rice wine vinegar 1/2 teaspoon granulated sugar 6 (6oz) Mahi Mahi filets Manischewitz® Kosher salt, to taste Cracked black pepper, to taste 6 onions 3 cups cooked rice 2 tablespoons parsley Preparation: 1. Marinate vegetables in 2 oz vegetable broth, ginger, garlic, vinegar and sugar for 30 minutes. 2. Season Mahi Mahi with salt and pepper; grill on both sides until flaky. 3. For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices. Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers. Char onion cups on grill and fill with cooked rice. 4. Heat remaining vegetable broth; add marinated vegetables and cook for 15 minutes or until vegetables are tender; add Mahi Mahi; garnish with parsley. 5. Serve with rice filled onion cups. SWEET POTATO RAVIOLI WITH LIGHT CREAMY SAUCE Cooking Time: 30 min Ingredients 2 tablespoons Manischewitz® Extra Virgin Olive Oil 1 Spanish or white onion, diced 5 cooked sweet potatoes, skinned and mashed coarsely 1 teaspoon cumin ¼ teaspoon curry powder ¼ teaspoon cinnamon 1 teaspoon ground allspice 1 teaspoon fresh garlic, minced Manischewitz Kosher salt and fresh ground pepper to taste 1 package of pre-made frozen ravioli rounds or wonton wrappers Small cup of warm water corn starch 2 tablespoons pareve margarine 2 tablespoons flour 1 cup Manischewitz® Beef Broth 1/3 cup non-dairy whipped topping Pinch of kosher salt Pinch of white pepper 2 tablespoons dry white wine (optional) Fresh parsley for garnish To make ravioli: In a large frying pan on a med-low heat, sauté the onions in olive oil until they turn translucent. Add the mashed sweet potatoes, cumin, curry, allspice, garlic, salt and pepper to the onions. Mix well and allow to sauté for an additional 3-5 minutes. Set aside potato mixture and let cool to room temperature. Bring 4 cups of water to a boil in a small soup pot; add desired amount of salt. While you wait for the water to boil, sprinkle counter with a little corn starch and lay out the ravioli rounds. Gently dab the perimeter of the ravioli with some warm water (this acts like a glue) and drop a spoonful of the sweet potato mixture in the center of the dough. Fold closed and pinch the ends of the ravioli to secure. Drop ravioli into the boiling water and cook until they float to the top, about 4-5 minutes. Scoop out with slotted spoon and keep warm on a plate. To make creamy sauce: Melt margarine in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in beef broth and non-dairy whipped topping. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. If using optional wine, add now. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste. To Serve: Drizzle creamy sauce over sweet potato ravioli and garnish with fresh parsley. For more recipes and information log on to www.Manischewitz.com. The Manischewitz Company is a specialty food company that includes the Manischewitz brand®, Season®, Guiltless Gourmet®, Asian Harvest®, Rokeach®, Mishpacha®, Horowitz Margareten®, Jason®, Mother’s®, Carmel®, Croyden House®, Mrs. Adler’s® and Goodman’s® brands. The company offers a diversified line of premium kosher food products that covers over 60 different categories. The Manischewitz® brand was founded in a small bakery built to make Passover matzo in 1888 by Rabbi Dov Behr Manischewitz in Cincinnati, Ohio. In 1932, Rabbi Manischewitz opened a plant in Jersey City, New Jersey, replacing the operation in Cincinnati. This move paved the way for the introduction of new products like Tam Tam® Crackers, Chicken Soup, Noodles and Gefilte Fish. SOURCE: Manischewitz
|
