Passover in 2014 start on Monday April 14 and will continue until Tuesday, April 22, 2014.
I was surprised to learn that wine is actually permitted during this sacred holiday. I was surprised because wine is made with yeast and yeast is forbidden on Passover. But I have since learned that this prohibition only applies to yeast produced from grains, such as wheat, barley, oat, spelt or rye. Grape yeast or its sugars, is not considered chametz (leavened food.)
In our province in Canada, our liquor store called “The LCBO” now carries a wide range of quality Kosher wines produced all over the world that can be enjoyed during Passover. And these wines can also be paired with both Ashkenazic and Sehardic Jewish cuisine.
I’m sure a liquor store in your home town will also carry Kosher sparkling wines.
Adar de Elviwines Cava Brut KP, (CSPC 156737), $14.75, is a Spanish, Kosher and crisp, dry sparkling wine. The wine is light both in weight and alcohol and has fine bubbles and refreshing acidity, citrus notes on the nose and palate and a mineral-like after taste. This is a delicious bubble to pair with Matzo Ball Soup. If interested in creating a more harmonious pairing, add lemon and parsley to the soup. The lemon acts as a bridging ingredient between the bubbly and the soup.
I grew up in North York, at one time called Willowdale, just north of Toronto. North York is now also part of Toronto. We lived in a predominantly Jewish community and ate regularly at the original Pickle Barrel on Leslie and at Marky’s at Bathurst and Wilson. Both restaurants offer Jewish and Kosher cuisine. I become a sort of wanna-be Matzo-Ball Soup conniseur. The secret to a delicious matzo-ball soup is the broth. The broth should be rich, salty and with great roundness and depth of flavour. The battle begins with the matzo-balls themselves. Some balls are light as clouds, known as floaters. Others are dense and chewy, called sinkers. Every family has its preference. I’m in the camp of sinkers. And thats only because I want my matzo balls to resemble Newfoundland dough-boys, which is also a childhood comfort food favourite. Those in the floater camp please forgive me.
Here’s an easy Gluten-Free Matzo Ball Soup Recipe to Pair with Kosher Brut Sparkling Wine.
Gluten-Free Matzo Ball Soup
2 teaspoons sea salt
¼ teaspoon freshly ground black
2 cups blanched almond flour, sifted
6 cups fresh chicken stock or vegetable stock
In a medium bowl, beat eggs, (1 tsp) of salt and pepper for 2 minutes. Stir in the almond flour. Refrigerate the mixture 2-4 hours. Remove from refrigerator
Heat a large pot of water (with 1 teaspoon salt) and bring to a boil. Roll the batter into 1-inch balls then drop into the pot of boiling water. Reduce heat, cover and simmer for 20 minutes. Heat 6 cups chicken stock in a separate pot When the matzo balls are finished, remove from simmering water with a slotted spoon and add to chicken stock Ladle stock, plus 2-3 matzo balls into individual bowls and serve.
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