Manischewitz All-Star Cookoff
To choose the very best of the best, the Manischewitz All-Star Cookoff began with the finalists from its past seven contests. From these, four were chosen. They submitted recipes for some of the most delicious creations I have ever tasted — and I have tasted a lot of food from contest recipes!
The final Manischwewitz all-star for 2014 was Jamie Brown-Miller from Napa, Calif., for her palate-pleasing, contemporary fusion of traditional Southern chicken and waffles.
The winning recipe makes innovative use of Manischewitz products: Potato pancake mix is the base for the waffles, and matzo ball mix coats the chicken. Smart and delicious.
Another finalist, Dr. Joe Carver, won raves for Bubbie’s Noodle Studel. Carver’s dish was creamy and delicious with a few unusual ingredient combinations. The luscious kugel-type dish was definitely not your bubbie’s kugel, but it was a great dairy entrée that even your bubbie would love.
Back home I had to put my own creativity into play for Pesach. Although hard-boiled eggs are always a Seder standard, many people (especially my health-conscious kids) now leave the yolks and only eat the whites. What to do with all those yummy hard-boiled yolks?
I began to wonder what would happen if I put them in the freezer. I scanned the Web, and sure enough, I found recipes using freshly defrosted hard-boiled yolks. I found a cookie recipe that was so easy I couldn’t believe it. They were rich and included butter, but those cookies were as good as any shortbread cookies I’ve ever made. I call them the ultimate recycled shortbread cookies.
Manischewitz will now hold its contest every year. Pull up your old family heirloom recipes and give them a new twist. To enter, visit manischewitz.com.
$25,000 Winner: Waffled Latkes With Matzo Fried Chicken
Better-Than-Shortbread Easy Cookies
Bubbie’s Noodle Strudel
Tips & Tricks
- Usually recipes calling for egg noodles can use wide, medium and curled or straight, depending on your choice.
- Extra-firm tofu must be labeled as such when a recipe calls for it.
- You can freeze egg yolks for later use. Cool first, and wrap them tightly in plastic zip-lock bag
Ilene Spector is a local freelance writer.