CABOT, Vt. (April 1, 2009) – For at-home cooks, professional chefs and culinary artists alike, the most challenging of all Jewish Holidays is just around the corner… Passover! When it comes to preparing kosher foods for the Seder and other Passover meals, there’s no room for guesswork. And one challenge all those cooks face is ensuring that the cheese they use is strictly kosher for Passover.
Let’s give thanks that there is help, both for those home cooks and the pros: Cabot Creamery Cooperative eliminates guesswork with its new OU Kosher-for-Passover Sharp Cheddar, certified by the Orthodox Union.
Passover is an eight-day celebration of freedom, during which Jewish families unite for meals, prayer and celebration. The Holiday commemorates the Jewish exodus from Egypt and escape from slavery.
“Cabot has a longstanding tradition of making high-quality, certified kosher dairy products,” states Roberta MacDonald, senior vice president of marketing for Cabot. “We work closely with our supervising rabbis from Orthodox Union and Tablet K to ensure the entire line of Cabot cheddars, cultured products, and butters meet the exacting kosher dietary standards.” The OU Kosher Sharp Cheddar is available in random weight deli bars weighing approximately 10 ounces each. These bars are clearly marked with the OU's hologram sticker. Consumers may order Cabot’s OU Kosher Sharp Cheddar only online at: www.shopcabot.com and can purchase Cabot’s other OU and Tablet K certified kosher dairy products at select retailers throughout New England, Northeast and Mid-Atlantic states, Florida, and Georgia.
During Passover, there are certain foods that are not to be eaten, making menu preparation more challenging. Though there are variations, prohibited foods include the following:
· leavened bread (bread with yeast or baking powder – anything that rises)
· cakes, biscuits, crackers
· cereal and coffees containing cereal derivatives
· wheat, barley, oats, spelt, rye
· corn, millet
· legumes (beans and peas; however, string beans are permitted)
· all liquids containing ingredients or flavors made from grain alcohol
· all liquids containing ingredients or flavors made from grain alcohol
· peanuts and peanut oil are permissible
· More Passover info is available at: http://www.chabad.org/holidays/passover/default_cdo/jewish/Passover.htm
Keeping Passover guidelines and overall Jewish Dietary Laws in mind, Cabot has created two new Passover recipes made with Cabot OU Kosher Sharp Cheddar: Roasted Cauliflower and Cheese, and Potatoes Au Gratin. These recipes can be found below, and dozens more ideas for a delicious twist on traditional holiday recipes can be found on Cabot’s website at: www.cabotcheese.coop/recipes
Roasted Cauliflower and Cheese
Makes 16 servings
¼-cup extra-virgin olive oil
5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (1 medium head)
1-teaspoon salt, plus more to taste
½-teaspoon ground white pepper, plus more to taste
1 tablespoon sliced garlic
2 sprigs fresh thyme
½-cup grated Cabot OU Kosher Sharp Cheddar
1. Preheat oven to 450F.
2. Heat oil in large ovenproof sauté pan over medium-high heat. Add cauliflower and sprinkle with salt and white pepper. Add garlic and thyme and sauté until cauliflower is lightly golden.
3. Place in oven and roast for 5 to 8 minutes longer.
4. Remove from oven. Spoon off and discard any excess oil. Sprinkle cauliflower with cheese. Return to oven for several minutes, or until cheese is melted. Taste cauliflower, adding additional salt and white pepper if needed.
Preparation time: 10 minutes
Cooking time: 20 Minutes
Calories 128, Total Fat 12g, Saturated Fat 2g, Sodium 436mg, Carbohydrates 3g, Dietary Fiber 2g, Calcium 70mg
Potatoes Au Gratin
Makes 6 servings
2 pounds Yukon Gold or all-purpose potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
2 large garlic cloves, thinly sliced
Salt, preferably kosher or sea salt, to taste
Freshly ground black pepper to taste
2 1/2 cups whole milk or cream
1 cup grated Cabot OU Kosher Sharp Cheddar
1. Preheat oven to 325ºF. Butter large shallow baking dish or coat with nonstick cooking spray.
2. In large bowl, toss together potatoes, thyme and garlic; season generously with salt and pepper. Spread potatoes evenly in prepared dish. Pour cream over potatoes to cover.
3. Bake for 1 1/2 hours, or until potatoes appear to be melting into cream.
4. Preheat broiler. Sprinkle cheese evenly over potatoes and place under broiler until nicely browned. Let stand for 5 to 10 minutes before serving.
Preparation time: 10 minutes
Cooking time: 1 1/2 hours
Calories 186, Total Fat 8g, Saturated Fat 5g, Sodium 505mg, Carbohydrates 18g, Dietary Fiber 2g, Protein 11g, Calcium 280mg
ABOUT CABOT CREAMERY COOPERATIVE
Cabot Creamery Cooperative has been in continuous operation in Vermont since 1919, and makes a full line of cheeses, yogurt, sour cream, cottage cheese and butter. Best known as makers of “The World’s Best Cheddar,” Cabot is owned by 1200 dairy farm families located through New England and upstate New York. For additional information on Cabot Creamery, visit http://www.cabotcheese.coop
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