Manischewitz Releases New Products with Modernity and Health in Mind
Blogger Amy Kritzer gives some new products a trial run.
By Amy Kritzer, 1:28PM, Thu. Sep. 27, 2012
The classically kosher brand Manischewitz conjures up images of potent, fruity wine often served at Bar Mitzvahs and Passover matzos. But these days, Manischewitz is whipping up a whole slew of goods that are healthy, modern, and a tasty addition to your holiday smorgasbords.
Their products now include Mediterranean matzos, gluten free cake mixes for the gluten sensitive kosher aficionado with a sweet tooth, and healthy Crunches snacks in their Guiltless Gourmet line, amongst other items. Recently, I had the opportunity to try a few of these new foodie treats and was pleasantly surprised by the additions. The Organic Matzos are light and crispy and not at all reminiscent of the cardboard-esque unleavened breads I ate in my youth. And the Justin’s line of Cornflake Crumbs is perfect for extra crunchy homemade chicken fingers, with more fiber than your standard breadcrumbs.
I also used the cornflake crumbs to develop a modern twist on fried onion rings with leeks in place of onions. Leeks are a traditional food for the Jewish new year of Rosh Hashanah- they symbolize a wish for enemies to be destroyed. But this fried snack can be enjoyed all year long, and is enhanced by the addition of a simple homemade ketchup.
Fried Leek Rings and Homemade Ketchup
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
For ketchup(Adapted from the Hillbilly Housewife):
· 12 ounces tomato paste
· 1/2 cup water
· 1/2 cup brown sugar
· 4 tablespoons red wine vinegar
· 1/2 teaspoon dry mustard
· 1/2 teaspoon salt
· 1/2 teaspoon cinnamon
· 1/2 teaspoon garlic powder
· A pinch cayenne pepper or more to taste
For leek rings:
· Vegetable Oil
· 3 stalks leeks, the light parts cut into 1/2 inch rounds on the bias
· 1/2 cup all purpose flour
· 1 teaspoon salt plus more to sprinkle
· 1/2 teaspoon black pepper
· 1 egg
· 3/4 cup Manischewitz Cornflake Crumbs
1. For ketchup, combine all ingredients adding more cayenne to taste and water for the desired texture. Refrigerate overnight to let flavors meld.
2. For leek rings, heat vegetable oil in a large, deep saute pan. You can also use a deep fryer for these. You want the oil to be about 375 degrees F, hot, but not so hot it is spitting oil in your face. Then cut the white and pale part of your leeks on the bias about 1/2 an inch thick. Then pull them apart. The ones that came out the best had a few rings sticking together to make a thicker ring.
3. Combine the flour, salt and pepper and dredge the leeks.
4. Then coat with egg and then cover in the cornflake crumbs. I went with a lighter coating, but you can go heavy if you like.
5. Then fry the rings in the pre-heated oil on each side until crispy, about a minute on each side. When they are done, pat off extra grease on a paper towel and sprinkle with more salt.
6. Serve with your fancy homemade ketchup.
Amy Kritzer writes about Jewish food at www.WhatJewWannaEat.com|