Passover Prep: Beet Vodka Cocktail Recipe

A glass of beet vodka

When I was younger, I maintained that vodka was kosher for Passover. It's made from potatoes, so it had to be ok.

Of course, unless a product is actually certified kosher for Passover, it is not ok.

Enter Lvov vodka, certified kosher for Passover. And made from beets.

Beets have always had a place at my Passover table. Instead of a roasted shank bone, I used the vegetarian alternative, a roasted beet.

Vodka, a neutral spirit, has no flavor, so I detected no earthy beet notes in the vodka. But I thought it would be great to infuse the vodka with beets, which would give it a bit of flavor and vibrant color.

Beet vodka

1 750 ml bottle of vodka
2 beets, scrubbed, but not peeled

Cook the beets in boiling water until soft, about 1 hour.

Peel, slice and put in a large mason jar. Fill with vodka and refrigerate.

After a week, the vodka will be deep red. Strain out the beets and keep vodka in the refrigerator (or freezer if you want to do shots).

Pink lemons

Lvov vodka, made in Poland, can also be used in regular old vodka martinis.

Beet vodka cocktail 

1/2 ounce ginger syrup (recipe below)
1/2 ounce lemon juice (I used pink lemons, which had pretty skin, but no special flesh color)
2 ounces beet vodka
1 slice pickled beet
1 spear cucumber
fresh horseradish (optional)

Fill a shaker with ice. Add the ginger syrup, lemon juice and beet vodka. Shake till cold, then strain into a martini glass.
Garnish with pickled beet and cucumber. Grate some fresh horseradish on top, if desired.

L'Chaim

Ginger syrup

1 cup water
1/2 cup sugar
3 slices of fresh ginger, peeled.

Place everything in a small saucepan. Heat until sugar dissolves.  Cool and refrigerate. Keeps for about 2 weeks

Note, I was given a sample bottle of Lvov vodka. Opinions expressed are my own.

How to Get Your Passover On: Welch’s Manischewitz Grape Juice

Many Jews have a love / hate relationship with Manischewitz wine. They can't have a Seder without it, but they really don't like sweet wine.

Then there's grape juice, a children's drink, and what is poured into the cups of kids at Seder.

Now, Welch’s Manischewitz Grape Juice combines both the nostalgia and tradition of having Manischewitz wine at a Seder with the quintessential 100% grape juice. The juice is Kosher for Passover or for year round drinking.

And if you have some leftover juice, try this Passover inspired gin cocktail:

2 ounces gin

1 ounce  Welch’s Manischewitz Grape Juice

2 dashes grapefruit bitters

1 T lime juice

Ice

3 Concord grapes, preferably Concord

Fill a martini shaker with ice. Add gin, juices and bitters. Shake till col and pour into a martini glass.

Garnish with grapes

Serves one.

Chag sameach.

The Cake Bible: a Classic for a Reason

There are cookbooks that endure, and cookbooks that fade with the latest fad (how many quiche cookbooks do you have?)

The Cake Bible is in for the long run. The hefty tome, in its 50^th printing and celebrating its 25^th anniversary, deserves its own cake.

And what a cake it could be. Author Rose Levy Beranbaum divides the first half of the book into “simply delicious foolproof cakes” and “showcase cakes,” in case you want to make your own wedding cake, or outshine everyone at a casual potluck.

Then there is a whole section on decorating, with piping techniques, cutout molds and flowers, borders and more. This is where the neophyte baker might throw her hands up and head back to the beginning.

I love the secondary way the book is categorized: there are recipes for using up egg yolks, and others with just egg whites; low or no cholesterol cakes and cakes without flour, for Passover or the newly gluten free member of the family.

Most importantly, it is a book to savor and pass down, to your son or daughter, recently married cousin or next-door neighbor. It is a book that couples can tackle together, and triumphantly replicate the color photos stacked at the beginning.

Vegetarian Matzo Ball Soup

Why is this matzo ball soup different from other matzo ball soups?
Every year, millions of Jews around the world celebrate Passover, and many celebrate with traditional foods like matzo ball soup.

But vegetarians won't eat the usual chicken broth. I always make a rich vegetarian matzo ball soup, making broth, then using that broth to make vegetable soup.

The winner of this year's Manischewitz Cook-Off made a 'Mod’ Matzo Ball Soup, using vegetable broth and roasted veggies.

'Mod’ Matzo Ball Soup

6 medium carrots, sliced into 1-inch pieces

2 medium turnips, peeled, cut into 1-inch cubes

1 large onion, diced

4 Tbsp vegetable oil, divided

1 box Manischewitz Matzo Ball Mix (reduced sodium)

2 large eggs

½ tsp. ground cumin + pinch

14.5 oz. can diced tomatoes (unflavored)

6 cups Manischewitz All Natural Vegetable Broth

Kosher salt

Freshly ground black pepper

Preparation:


1. Preheat oven to 450 degrees F. Place carrots, turnips and onion in mixing bowl .Toss well with 2 Tbsp. vegetable oil, a pinch of cumin, kosher salt and freshly ground black pepper to taste. Spread evenly on a metal sheet pan.

2. Roast in preheated oven for 20-25 minutes until brown, mixing halfway to ensure even browning.

3. While vegetables are roasting, prepare matzo balls according to package directions with a few “secret” changes. Crack 2 eggs, into one mixing bowl, but instead of beating everything together right away, tilt the bowl and try to beat some of the whites separately until frothy, and once done, place the bowl back on the counter and incorporate the yolks as well. Add remaining 2 tbsp vegetable oil and whip again until fully incorporated and bubbly. Add packet of matzo ball mix and stir just until combined. Refrigerate for 10 minutes.

4. Combine 4 cups vegetable broth, ½ tsp kosher salt and ½ tsp ground cumin in a 4 quart pot, bring to a boil over medium-high heat.

5. Remove matzo ball mix from fridge. Form into balls with hands, just under the size of ping pong balls; makes about 8.

6. Drop matzo balls into broth, cover and lower heat and simmer for 12-15 minutes. When vegetables are finished roasting, remove from oven and set aside briefly. Remove cover from pot and add remaining 2 cups vegetable broth and diced tomatoes. Add vegetables and bring soup to boil over medium-high heat. Cover and reduce heat to low and simmer for 10 more minutes. Uncover and add salt, pepper or cumin to taste.