Recipes by Chef Jamie Geller
Bestselling author, JOY of KOSHER Fast Fresh Family Recipes (HarperCollins/William Morrow 2013) and
publisher of the award winning JOY of KOSHER with Jamie Geller magazine and JOYofKOSHER.com.
1. Sweet Potato and Coconut Cream Soup with Za’atar Gluten Free Cracker Croutons, by Chef
Jamie Geller
This soup will cook much faster if you cut your vegetables small, but if you have the time feel free to leave them large as you
will be pureeing it anyway.
Prep: 15 minutes
Ingredients:
1 (1-quart) container
2 tablespoons
1
3
2
1 teaspoon
1 teaspoon
½ teaspoon
1 (14-ounce) can
Cook: 30-45 minutes
Total: 1 hour
Yield: 8 servings
Manischewitz® Vegetable Broth
extra virgin olive oil
medium onion, coarsely chopped
large sweet potatoes, peeled and cut into chunks (about 2 ½ pounds)
large carrots, peeled and cut into chunks (about 1 pound)
cumin
kosher salt
white pepper
coconut milk
Instructions:
Heat olive oil in a medium stockpot over medium-high heat. Sauté onions until translucent, about 10 minutes, stirring often.
Add sweet potatoes, carrots, cumin, salt and pepper and sauté for 1 to 2 minutes. Add Manischewitz® Vegetable Broth and
bring to a boil. Cover and simmer on low for 30-45 minutes or until vegetables are tender. Remove from heat and using an
immersion or standing blender carefully puree soup until smooth and creamy or to desired consistency. Mix in coconut milk
and return to heat to heat through. Season to taste with additional salt and pepper. Serve warm with Za’atar Gluten Free
Cracker Croutons.
Za’atar Gluten Free Cracker Croutons
Ingredients:
16
Manischewitz® Gluten Free Crackers
Olive oil cooking spray
1 teaspoon
za’atar
Instructions:
Place crackers in a single layer on a baking sheet lined with parchment paper. Spray with olive oil and sprinkle with za’atar.
Broil on low for about 90 seconds.
2. Silver Dollar Smoked Salmon Stuffed Potato Pancakes, by Chef Jamie Geller
The absolute perfect hors d'oeuvre you can also make these silver dollar pancakes into larger, classic, heartier
sized latkes by using up to ¼ cup of batter. Of course the fry time will increase to about 3 to 5 minutes per side.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 10 latkes
Ingredients:
1 (6-ounce) box
Manischewitz® Potato Pancake Mix
1 (4-ounce) package smoked salmon, cut into 10 pieces
Extra virgin olive oil for frying
½ cup
crème fraiche
Fresh chopped chives, for garnish
Instructions:
Prepare Manischewitz® Potato Pancake batter according to package directions. Heat ¼ inch olive oil in a
large sauté pan over medium-high heat. Drop 1 tablespoon of batter per pancake into the hot oil (careful not to
overcrowd the pan), and lightly press down to flatten. Place a piece of salmon over each pancake and top with
another tablespoon of the batter. Gently press down on the pancake to flatten again and fry until golden brown
about 2 minutes on each side. Drain pancakes on a paper towel lined baking sheet and repeat with remaining
batter. Serve warm with a dollop of crème fraiche and a sprinkling of chopped chives.
3. Red Velvet and Cream Cheese Ice Cream Parfait, by Chef Jamie Geller
This beautiful, easy, icy cool take on a deconstructed red velvet cupcake can completely assembled in advance
and frozen. Allow to sit at room temperature just a few minutes before serving.
Prep: 15 minutes
Cook: 40 minutes
Ingredients:
1 (12-ounce) box
1 (6-ounce) container
1 1/2 cups
1 tablespoon
1/8 teaspoon
Total: 55 minutes
Yield: 8 servings
Manischewitz® Red Velvet Cake Mix
whipped cream cheese
skim milk
fresh lemon juice
salt
Instructions:
To prepare cake: Prepare Manischewitz® Red Velvet Cake according to package directions. Set aside to cool.
To prepare the ice cream: Blend the cream cheese, milk, lemon juice, contents of frosting packet, and salt in a
food processor or blender until smooth. Pour into the bowl of an ice cream maker and freeze according to
manufacturer’s instructions, about 30 minutes. Enjoy immediately for soft serve, or allow to harden a bit longer
in the freezer for hard scoop ice cream.
To assemble parfait: Cut cooled cake into small squares. In parfait glasses layer cake with ice cream in
alternate layers starting with cake and ending with ice cream. Top with a few crumbled cake squares and freeze
or serve immediately.
4. Matzo Farfel with Feta and Basil, by Chef Jamie Geller
“Chiffonade” is a French term which means “rags.” To make a chiffonade of basil: Stack the leaves and roll
them into a tight cigar shape. Slice crosswise into thin strips. Fluff the strips to separate them.
Prep: 5 minutes
Ingredients:
2 cups
1 cup
1
1 -2 tablespoons
¼ pound
¼ cup
1/2 cup
Cook: 10 minutes
Total: 15 minutes
Yield: 4 servings as a side dish
Manischewitz® Matzo Farfel
Manischewitz® Vegetable Broth
small onion, chopped
extra virgin olive oil plus more for serving
Greek-style feta, crumbled
fresh basil, in a chiffonade
grape tomatoes, sliced in half
Juice of 1 large lemon
Fresh cracked black pepper
Instructions:
In a pan over high heat, sauté onion in olive oil until slightly browned, about 5 minutes. Reduce heat to
medium and add Manischewitz® Matzo Farfel. Sauté the farfel until it is coated with oil and a bit toasty. Pour
in Manischewitz® Vegetable Broth and continue to cook, stirring occasionally until water is absorbed. After
about 5 minutes the farfel will retain a bit of a bite, but you can cook it longer if you prefer a softer consistency.
Transfer farfel to a large bowl and toss with feta, basil, tomatoes and lemon juice. Drizzle with additional olive
oil and finish with fresh cracked black pepper just before serving.
5. Zucchini Fritters with Fresh Tomato Salsa and Tatziki Sauce, by Chef Jamie Geller
My Grandma “Ma” always made chremslach, a.k.a potato pancakes. Latkes are great Passover fare. I was inspired by her Old Country recipe but wanted a New
Country twist so I adapted these fritters to feature lower carb veggies topped with fresh tomato salsa (also great on fish or chicken) and cool creamy tatziki sauce.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Yield: 6 Servings
Ingredients:
Ingredients for Fritters:
1 cup
2
1
1
2
1 teaspoon
Manischewitz® Matzo Meal or Manischewitz® Potato Starch
large zucchini, shredded (about 1 pound)
large carrot, shredded (about ½ pound)
small red onion, shredded
large eggs, beaten
kosher salt
Extra virgin olive oil for frying
Ingredients for Salsa:
10
red grape tomatoes, halved
10
yellow grape tomatoes, halved
10
orange grape tomatoes, halved
2 cloves
garlic, chopped
1/4 cup
fresh torn parsley leaves
2 tablespoons
extra-virgin olive oil
1
lemon, juiced
Kosher salt
Fresh cracked black pepper
Ingredients for Tatziki Sauce:
1 cup
2 tablespoons
¼ cup
2 tablespoons
½ teaspoon
plain Greek yogurt
chopped dill
diced Persian/Israeli/English cucumber
lemon juice
kosher salt
Instructions:
Instructions for Fritters:
In a large bowl, combine zucchini, carrots, onions, eggs, Manischewitz® Matzo Meal (or Manischewitz® potato starch) and salt, and mix to combine. Heat ¼ inch of
oil in a large sauté pan over medium-high heat. Drop 2 tablespoons of batter per pancake into the hot oil (careful not to overcrowd the pan), and lightly press down to
flatten. Fry for 3 minutes per side or until nicely browned. Drain on a paper towel lined baking sheet and repeat with remaining batter.
Instructions for Salsa:
In a medium bowl, combine tomatoes, garlic, parsley, olive oil and lemon. Season to taste with salt and pepper. Serve over top or alongside fritters.
Instructions for Tatziki:
In a small bowl, combine yogurt, dill, cucumber, lemon juice and salt and stir. Serve over top or alongside fritters.
Recipes by Chef Katsuji Tanabe
Winner of Food Network’s “Chopped”, current contestant Bravo’s “Top Chef Boston” and owner of
MexiKosher Restaurant in Los Angeles, California.
1. Date Cauliflower Olive Tostada with Goat Cheese and Almond Chile Sauce on
Tams, by Chef Katsuji Tanabe
Ingredients:
1 cup
Sliced pitted dates
1 head
Cubed fresh cauliflower
1 cup
Sliced green olives
1 sprig Rosemary
1 sprig Thyme
1 sprig Sage
1 tbsp.
Butter
Salt to taste
1 clove
Chopped garlic
Ingredients for Hot Sauce:
3
Roma tomatoes
¼ cup
Almonds
1 clove Garlic
1 cup
Olive oil
2
Dry Arbol Chiles
¼ cup
Apple cider vinegar
Instructions:
In a very hot pan, quickly sauté the Garlic and the rest of the ingredients. Remove the sprigs of Thyme, Rosemary and Sage. Set aside.
Instructions for Hot Sauce:
In the broiler, char the Tomatoes, Garlic and Chiles. Add to the blender all the ingredients except the olive oil. Drizzle the oil until
smooth consistency.
Assemble:
1/2 cup
1 pack
1 sprig
Goat cheese
Manischewitz® Tam Tam Crackers
Chopped fresh parsley
Spread some Goat Cheese on the bottom of the cracker. On top place the mixture of the olive date and cauliflower. Then drizzle some
of the hot sauce and chopped parsley.
2. Sake, Mirin Soy Braised Winter Root Vegetables & Shizito Peppers Over
Fine Egg Noodles, by Chef Katsuji Tanabe
Ingredients:
1 cup
1 pkg.
1 cup
1 cup
1 cup
1 cup
1/2 cup
1 cup
1/4 cup
1/4 cup
1/2 cup
1 cup
Manischewitz® Vegetable Broth
Manischewitz® Fine Egg Noodles
Cubed sweet potatoes
Cubed blue potatoes
Cubed heirloom carrots
Cubed red onions
Chopped Shizito peppers
Chopped shitake mushroom
Chopped garlic
Soy sauce
Mirin
Sake
Instructions:
In heavy pot add all vegetables. Add the garlic and sauté for three minutes. Add the soy sauce, Mirin, sake, and
Manischewitz® Vegetable Broth and cook to reduce. Cook Manischewitz® Fine Egg Noodles according to
package instructions. Serve over steamed noodles and garnish with shizito peppers.
3. Spicy Korean Kimchee and Kochigon Puree Pancake, by Chef Katsuji Tanabe
Ingredients:
1 box
2
2 tbsp.
5
1 slice
2 tbsp.
1 clove
1 tbsp.
1 bunch
Manischewitz® Potato Pancake Mix
Eggs
Sesame oil
Green onions (thin slice)
Jalapeno
Sugar
Chopped garlic
Miso paste
Chopped cilantro
Ingredients for Kimchee:
1 head
Napa cabbage sliced in big chunks
2
Red jalapenos
1 bunch
Green onions
5 tbsp.
Kochigon chile puree (if not available dry chile guajillo blended with garlic and sugar)
4 tsp
Kosher salt
5 slice
Garlic
Ingredients for Spicy Broth:
1 qt.
Manischewitz® Vegetable Broth
1 clove
Garlic, chopped
1
Small onion, chopped
1 cup
Kimchee juice
1 tsp
Oil
Instructions:
Instructions for Kimchee:
Combine all the ingredients and let sit for at least 1 week in the refrigerator.
Instructions for Potato Pancakes:
Combine all the ingredients with Manischewitz® Potato Pancake Mix and let sit for 10 min. Pan fry and set
aside.
Instructions for Spicy Broth:
Sauté the Garlic and Onion add the Kimchee juice. Reduce by half and then add the Manischewitz® Vegetable
Broth. Reduce by ¾. In a bowl, serve the juice the on top the pancake then the Kimchee, then Garnish with
fresh Cilantro and Sesame oil.
4. Thai Coconut Curry Spicy Matzo Ball Soup with Lemon Grass Mint Cilantro Basil, by Chef
Katsuji Tanabe
Ingredients:
1 quart
1 can
1 can
2 tbsp.
4 tbsp.
¼ cup
¼ cup
¼ cup
1 bunch
Manischewitz® Vegetable Broth
Manischewitz® Matzo Ball Mix
Coconut milk
Chile paste
Garam masala
Chopped ginger
Chopped green chiles
Mix garlic and onions
Lemon grass chopped
Instructions:
In a pot combine all the ingredients except Coconut Milk and Vegetable Broth. Sauté for 5 minutes, then add
the Coconut Milk and Manischewitz® Vegetable Broth. Bring to a boil reduce by ¼ and then strain. For
Matzo Ball, follow Manischewitz® Matzo Ball Mix package recipe and cook in the Coconut Milk and
Vegetable Broth mix. Add some mushrooms, and the fresh herbs, cilantro, mint, basil and sprouts. Serve
garnish with fresh lime juice and hot sauce.
5. Tuna Sashimi Spicy Broth Shave Onions and Serrano Aioli on Tams,
by Chef Katsuji Tanabe
Ingredients:
1 qt.
1 lb.
1 can
1 cup
1 cup
¼ cup
2 bunch
1 cup
1 cup
1
1 package
Manischewitz® Vegetable Broth
Sushi quality tuna
Chipotle
Sake
Mirin
Soy sauce
Cilantro
Olive oil
Jalapenos or Serrano chiles
Small red onion shaved
Manischewitz® Tam Tam Crackers
Instructions:
Combine and blend Chipotle, Sake, Mirin, Manischewitz® Vegetable Broth, and Soy sauce. Bring to a boil
and then reduce by ¼.
Instructions for Sauce:
Combine the Olive oil and Jalapenos or Serrano chiles in a pot and cook for 10 minutes on low heat or until the
chiles are soft and change color. In a blender add the Chiles and Olive oil, then slowly add the Cilantro and
puree until it becomes a green smooth paste.
Assemble:
In a large bowl pour the Chipotle on the bottom. Thinly slice the Sushi quality tuna and fan out on top of the
Chipotle, and add the shaved Onions and some of the created Chili Oil. Place on the Manischewitz® Tam Tam
Crackers. Garnish with fresh Cilantro.