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Pesach ingredients

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Pesach ingredients

doc_k55 | Mar 15, 2008 07:39 AM

I am once again making the second seder and I try very hard to not make "Passover-type" recipes. I.e. I do not serve matza-based veg kugels, avoid dense desserts, etc. I look for recipes that are naturally k for P & don't require adjustments - and there are a lot of them! Anyway, the point of all this is that I have found many very suitable ingredients, and some things I can make at home, but I have yet to find a margarine/shortening I find acceptable. Mother's is - there's no other way to describe it - really gross. Since I have to use a lot of margarine in the baked goods, I'm looking for an alternative. Is there one? Or is there some kind of shortening? Not really concerned about nutrition or trans fats or any of that other stuff; the non-baked goods will be made with olive oil or walnut oil and it's only 1 week a year that we eat like this. Any pointers would be very helpful. Also, if you know of any couverture chocolates that are kosher for pesach (I have yet to find any) please let me know. I don't think Scharffen Berger is - but I could be wrong. Finally, if I want almond paste, can I buy kosher for pesach stuff? Or do I need to grind my own almonds? thanks for any pointers. My big shopping extravaganza is in 2 weeks in Brooklyn so I am trying to prepare now!

Also, regarding gefilte fish: do you make your own or buy it? I am completely unfamiliar with the various frozen varieties and don't know what's good.

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