SELECT PASSOVER SECRETS
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Friendly] NOTE: Chefs Select Parchment Paper is now
PaperChef Culinary Parchment.
is an eight-day spring celebration that commemorates the Exodus of the Jews from
Egyptian bondage. Jewish families all over the world gather around the table on
the first two nights of Passover to participate in the seder (ritual meal). In
Israel, the seder takes place only on the first night of Passover.
Passover, it is forbidden to eat products which contain wheat, barley, oats, rye
or spelt. Sephardic Jews from the Mediterranean and Northern Africa will eat
legumes and rice, while Ashkenazi (European) Jews will not eat beans, lentils,
peas, corn, rice or soy products. Fresh fruits, herbs and most veggies are
Kosher. All processed foods and products require certification to be considered
Kosher for Passover.
Select Parchment Paper is the only cooking and baking parchment paper that
is marked "Kosher for Passover." Here are some of its benefits:
is pareve, can be used both in the microwave and conventional oven and is
reusable - just wipe it clean quickly between uses with a damp paper towel.
are some tips and recipes using Chefs Select Parchment Paper to help make your
Passover preparations much easier. Happy Passover!
pans with parchment saves on clean-ups. It also saves you money because you
won't have to buy extra baking pans and casseroles that you only use for just a
few days each year!
Select parchment paper is reusable, although it may brown slightly around the
edges with repeated use. It is safe up to 400°F. Save on cleanups by lining
casseroles and baking dishes with Chefs Select Parchment Paper. It's ideal when
making Passover rolls, chicken, meatloaf, fish or vegetables.
of greasing cookie sheets and baking dishes, line them with parchment paper.
No sticking, no mess, no extra calories!
enough cookie sheets? While your first batch of cookies is baking, place the
next batch on a sheet of parchment paper cut to fit the cookie sheet. When
the first batch is finished baking, slide the parchment with the baked cookies
off the pan. Cool the pan slightly, then transfer the next batch onto the
pan. (Hint: Be sure to cool pans between batches as cookies can spread or
flatten if placed on hot cookie sheets.)
on casserole covers? Place Chefs Select Parchment Paper under running water and
make it wet on both sides. It will become flexible and can be molded easily
around your favourite casserole dish. When microwaving, you can also cook or
heat foods in a glass measuring cup, microwavable soup bowl or dinner plate,
using moistened parchment paper to cover foods, retain heat and prevent
Select Parchment Paper is excellent when making jelly rolls. They are much
easier to make than sponge cake, take less time to bake, don't fall in or come
your favorite sponge cake batter, but instead of baking it in a tube pan, spread
the batter evenly onto 1 or 2 parchment-lined jelly roll pans. Bake at 350°F
for 15 to 18 minutes, until no imprint remains when you touch the top of the
slightly, then invert carefully onto a clean sheet of parchment. Carefully peel
off parchment from the baked cake.
with your favourite jam (e.g., strawberry, raspberry or apricot). You can also
use lemon filling, sweetened whipped cream and sliced berries, or even chocolate
frosting. Roll up from the long side to form a jelly roll. Frost with additional
whipped cream or frosting and decorate with additional berries. Yummy!
caterer's trick is to shape your favorite gefilte fish mixture into logs and
wrap them in cooking parchment. Each pound of fish will make 1 log. (Fish can be
frozen at this point. No need to defrost the fish before cooking!) Place
parchment-wrapped logs in a deep oven-proof pan. Add boiling water to cover fish
completely. Bake at 350°F for 1 1 /2 hours (2 hours if frozen). When completely
cool, remove logs from liquid and chill. Slice with a sharp knife and serve on a
lettuce-lined plate. Garnish with tomato slices.
2 cups chocolate chips on low heat, or microwave in a glass bowl on Medium power
for 2 to 3 minutes, stirring each minute.
in 1 1 /2 to 2 cups chopped nuts, Passover cereal and/or raisins; mix well.
from a teaspoon onto parchment-lined baking sheets. Chill until set.
extras, separating the layers with parchment paper.
make delicious gifts for Passover if packed in a pretty container and wrapped
with parchment; cut the edges with pinking sheers and tie with a pretty ribbon!
and dry strawberries but do not hull. Dry thoroughly. Dip the tip of each
strawberry in melted chocolate. If desired, dip in ground almonds or crushed
cookie crumbs. Place on a parchment-lined baking sheet and chill until set.
These will keep no longer than 24 hours.
matzos on one side with melted chocolate. (You can use a pastry brush.) Place on
parchment and chill until set. Turn matzos over and coat the other side with
melted chocolate, then sprinkle with chopped almonds, walnuts or pecans. (For
those with nut allergies, substitute coarsely chopped Passover cereal similar to
Cheerios.) Place matzos, nut-side up, on parchment and chill once again. Break
is a quick Passover lunch or snack that is sure to please the kids.
Guaranteed kid-friendly! Enjoy..
matzo (regular or whole wheat)
2 to 3 tbsp. tomato sauce
2 oz. sliced or grated Mozzzarella cheese
1 tbsp. green or red pepper, chopped
¼ cup thinly sliced mushrooms, optional
matzo with sauce. Top with cheese, peppers and mushrooms. Place on parchment
paper and microwave uncovered on Medium (50%) power for 2 to 2½ minutes, until
cheese is melted.
Miniatures can be made on round matzo crackers. One dozen miniatures will take
about 2 to 2½ minutes on (50%) power. Alternatively, you can bake them on a
parchment-lined baking sheet at 375°F in a conventional oven.
yummy cookies make a perfect dessert for Passover or year 'round. They'll
disappear in a flash!
The NEW Food Processor Bible (Whitecap Books)
3 egg whites
1 tbsp. lemon juice
1 cup sugar
1½ cups coconut
oven to 350°F.
the Steel Blade into your food processor. Process almonds until finely ground,
about 30 seconds. Remove from bowl and set aside. Wash bowl and blade
thoroughly. Dry well.
eggs whites with lemon juice for 1 minute. Gradually add sugar through feed tube
while machine is running, process 1 minute longer. Add almonds and coconut and
process 10 seconds longer, just until combined.
from a teaspoon onto parchment-lined baking sheets. Bake fro 12 to 15 minutes,
until set and oatmeal-coloured. Cool completely.
About 4 dozen. Freezes well.
Add 2 tbsp. cocoa to meringue mixture along with ground almonds and coconut.
Bake as directed. When cooled, dip cookies halfway into melted bittersweet
chocolate and place on parchment paper to dry.