It’s Passover: Got Pie?

Please Share Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponDigg thisEmail this to someonePrint this page

Passover Pie 1 Passover Pie 2The Seder table is set. The matzah-ball soup is simmering. And the guests are dreaming of . . . pie?

Kayco, a leading source for certified kosher and kosher-for-Passover products, asks “why not?” With the first-ever premade frozen kosher-for-Passover pie and tart crust, menus for those eight days just got a whole lot more exciting!

Kayco has “rolled out” this exciting new pastry product from Gefen, one of the most trusted brands in kosher foods, just in time for Passover 2017. Certified OU-P and gluten-free, these crusts are now available in the frozen aisle in two sizes: 9 inches for pies and 3 inches for tarts.

“When you come right down to it, food is a big part of the joy of Passover,” says Charles Herzog, VP of new business development at Kayco. “But it takes a tremendous amount of preparation and mindful eating. We work all year long to develop products that make life more convenient and creative during Passover. Less time in the kitchen means more time for consumers to enjoy Passover with family and friends.”

Kayco’s new product releases for this year include a variety of trendsetting newcomers like vacuum-packed ready-to-eat beets, the latest craze for consumers seeking all-natural, harvest-fresh organics that pack a nutritious punch. Gefen is riding the coconut wave, too, with coconut chips in three tantalizing varieties for healthy snacking, garnishes, and more. Haddar’s crisp crostini toasts in three flavors make great snacks, appetizers, and salad toppers. S’chug and pesto, condiments that were once off-limits for Passover, are now available for the first time. And the Mediterranean theme keeps going in the frozen veggie aisle with Blanchard & Blanchard’s two new entries, baby okra and artichoke bottoms.

Crêpes? Pancakes? Fusilli? Gefen’s fresh, home-style potato gnocchi and gluten-free fusilli pasta are new kosher-for-Passover surprises along with pancake and waffle mix, as well as perfect crêpe batter in ready-to-pour bottles. Easy to use and delicious, they’ll have you wondering, “Are you sure it’s Passover?”

As for traditional fare with a twist, Kayco offers a wealth of new choices. Passover standbys like matzah have joined the gluten-free bandwagon with two new flavors from Yehuda. Shattering macaroon stereotypes, Rebecca & Rose introduce their sea-salt-drizzled chocolate macaroons. Gefen’s almond butter takes a bow next to their popular cashew butter, and their must-have pantry staple, tuna, is now available packed in extra-light olive oil.

Cooks can create new delicacies that are sure to become part of their repertoire for Passover and year-round. Kayco’s new kosher-for-Passover selections make it easy to unleash the culinary imagination without sacrificing flavor. Change up the Seder table with a surprising charoset pie (pareve). Consider a dairy meal featuring savory deep-dish pizza tarts or delicious quiches, and classic pies for dessert.

For additional information about all Kayco products, visit www.kayco.com.

The recipes below are courtesy of Jamie Geller, founder and chief creative officer of Joy Of Kosher.

Charoset Pie

Ingredients:

  • 12 mini Gefen gluten-free piecrusts
  • ½ cup of crushed walnuts
  • 2 Granny Smith apples, cored and grated on the large holes of a box grater
  • 2 Honeycrisp apples (or your favorite), cored and grated on the large holes of a box grater
  • 2 Tbsp. freshly squeezed lemon juice
  • ¼ cup honey
  • 1 tsp. cinnamon
  • ½ cup raisins
  • ¼ cup grape juice (use a small glass or measuring cup to decant)

Directions:

Pre-bake mini pie shells according to package instructions. It is recommended to prick the bottom with a fork.

Stir walnuts, apples, lemon juice, honey, cinnamon, raisins, and juice together.

Place mixture in prebaked shells.

Mini Gluten-Free Deep-Dish Pizzas

Ingredients:

  • 12 mini Gefen gluten-free piecrusts
  • ¾ cup jarred marinara or pizza sauce
  • ½ cup sliced black olives
  • ½ cup diced red onions
  • ½ cup diced green peppers
  • ½ cup sliced mushrooms
  • 1½ cups shredded mozzarella

Directions:

Pre-bake mini pie shells according to package instructions. It is recommended to prick the bottom with a fork.

Put a tablespoon of sauce in the bottom of the pre-baked shell. Spread around to cover sides.

Place a few slices of each veggie on top of the sauce.

Top with 2 tablespoons of cheese.

Bake at 350°F for 5–10 minutes, until cheese melts and gets bubbly.

Almond-Butter-
And-Chocolate Pie

Ingredients:

  • 1 large Gefen gluten-free piecrust
  • 8-oz. container whipped cream cheese
  • 1 cup almond butter
  • 2 Tbsp. powdered sugar
  • 1 tsp. vanilla extract
  • 13-oz. jar cherry or strawberry jam
  • 8 oz. bittersweet chocolate, chopped
  • 1 cup heavy cream
  • pinch of sea salt

Directions:

Pre-bake piecrust according to package instructions. It is recommended to prick the bottom with a fork.

Place cream cheese and almond butter in a large bowl and mix until smooth and combined.

Add sugar and vanilla and mix well.

Carefully spread almond-butter mixture on top of piecrust in an even layer. Cover with plastic wrap and freeze for 30 minutes.

Place chocolate in a small or metal glass bowl and place over a pot of simmering water. Stir chocolate until it melts. Add heavy cream and stir until it all comes together and is smooth. Take off heat. Cool slightly.

Pour chocolate over top of almond-butter mixture, cover, and freeze at least 2 hours or overnight.

Remove from freezer 30 minutes before serving. Sprinkle sea salt over top, slice, and serve. Refrigerate any leftover pie.

Caramelized Onion, Spinach, And Feta Quiche

Ingredients:

  • 1 large Gefen gluten-free piecrust
  • 1 tsp. extra-virgin olive oil
  • 1 large onion, sliced thin
  • 4 large eggs
  • 1 cup low-fat milk
  • 1 cup crumbled feta
  • dash of salt and pepper
  • 1 cup fresh baby spinach

Directions:

Pre-bake piecrust according to package instructions. It is recommended to prick the bottom with a fork.

Meanwhile, heat a medium skillet over medium low heat and add oil and onion. Cook for about 30 minutes until nice and caramelized. Set aside.

Beat 4 eggs with milk; once blended, add cheese, onions, and spinach, mix well, and pour into par-baked crust.

Place quiche in the oven and bake for about 40 minutes, until egg is completely set.

Please Share Share on FacebookTweet about this on TwitterShare on Google+Share on StumbleUponDigg thisEmail this to someonePrint this page