Passover Edition: Chocolate Macaroons & Manischewitz Sangria

By Keegan Crowley

Next week marks the beginning of Passover, which means lotsa matzah and Manischewitz pong (yep, beer has yeast in it). In preparation, we’re dishing out two easy and tasty recipes that are totally kosher. Even if you’re not one of the SyraJews, you’ll love these sweet little unleavened gems. It makes more than enough for you to share the Passover love with all your friends.

Chocolate Passover Macaroons 6 c. shredded coconut 2 c. sugar 2 Tbsp. vanilla extract 6 egg whites 1 c. chocolate chips Parchment paper

1. Preheat oven to 325 degrees Fahrenheit and melt the chocolate chips in a saucepan. Keep on low once melted. 2. Beat eggs whites until fluffy, then add vanilla and sugar. 3. Once the mixture is stiff – you can tell because it will form peaks – beat in the coconut. Continue to beat the mixture on high until very stiff. 4. Add in melted chocolate until the mixture becomes a consistent color. 5. Drop small spoonfuls of the mixture about two inches apart on baking sheets lined with parchment paper. 6. Set oven for 20 minutes. Halfway through, turn the baking sheet in the opposite direction. 7. Let cool for approximately an hour before serving.

Manischewitz Sangria 3 liters Hawaiian Punch 1 bottle of dessert wine (we suggest Mony Muscat Dessert Wine) 2 oranges 4 limes 1 grapefruit

1. Cut lemons, limes, and grapefruit into thin slices and set aside. 2. In a large bowl or pitcher, combine punch and wine. 3. Add the fruit and chill overnight – or for at least 4 hours before serving.

Also, if you haven’t seen “Just Had Chametz” (to the tune of “I Just Had Sex”) watch it now. (For you non-Jews: chametz refers to leavened products that are forbidden to be consumed on Passover.)

http://www.youtube.com/watch?v=ivW37huDN1A