20 Dairy Passover Recipes with PHILADELPHIA Cream Cheese

20 DAIRY

PASSOVER RECIPES

for Breakfast, Lunch, Dinner, Dessert

“Every time I open that silver box and shiny packaging to reveal a white, pillowy, brick of Philadelphia Cream Cheese I know I am going to make something exquisite for my family.”

There’s a certain nostalgia that comes along with certain products. It’s that special, cozy, warm feeling you get when you remember your mother baked with this or cooked with that. And then there are those products that transcend time and space. The ones your mother used and you use and your sister uses and you serve to your kids. Those products are beyond nostalgic.

And that’s when you know a product has become part of the fabric of your life.

I am not biased because I was born and raised in Philadelphia, since I know this product actually claims New York as its birthplace but there is a certain pride and affinity I have for a world class cream cheese that made my birthplace famous. Every time I open that silver box and shiny packaging to reveal a white, pillowy, brick of Philadelphia Cream Cheese I know I am going to make something exquisite for my family. Something they will not just remember when they think about my cooking, but something they will eventually make again and again and again for their families, when the time comes.

The kicker is, Philadelphia is not just kosher but kosher for Passover. So this means no compromising on cooking and baking when it comes to entertaining my nearest and dearest and extended loved ones over the holiday.

This special collection ebook is filled with Passover recipes your families will dream about and beg you for over the holiday and throughout the year.

Happy Passover!

Table of Contents Breakfast Creamy Kale Matzo Strata | 4 Smoked Trout Spread | 6 Banana & Peach Matzo Brie Bake |8 Passover Crepes with Cream Cheese and Smoked Salmon | 10 Herbed Frittata | 12

Dinner Mushroom Pot Pie with Matzo Crust | 24 Eggplant Roll Ups with Cream Cheese and Spinach | 26 Creamy Spinach Torta in a Potato Crust | 28 “Breaded” and Baked Cheesy Portobellos | 30 Butternut Squash Matzo Lasagna | 32

Lunch Chutney Cheese Dip | 14 Spaghetti Squash Bites | 16 Zucchini Spaghetti Alfredo | 18 Twice Baked Sweet Potatoes | 20 Grilled Zucchini Roll Ups | 22

Dessert Cheesecake Ice Cream with Crumbled Macaroons | 34 Carrot Cake Roll with Lemon-Cream Cheese Filling | 36 Chocolate-Orange Coeur a la Creme | 38 with Cherry Compote Chocolate Marshmallow Haystacks | 40 Ginger Cream Meringue Sandwiches | 42

Kosher for Passover since 1971.

Philadelphia cream cheese is certified Kosher all year round, and for over 40 years, we’ve produced a special edition “Kosher for Passover” cream cheese.

No need to compromise on that fresh, creamy taste… we’ve got you covered.

Our story begins with local dairy farmers in Beaver Dam, WI and Lowville, NY. They take pride in providing us with fresh milk, which we combine with fresh wholesome cream, all going from farm to our creamery’s fridges in just 6 days. We are committed to ensuring that our cream cheese has the richest, most luscious taste — and that each and every bite is an absolute pleasure.

This year, we partnered with Jamie Geller and Joy of Kosher to develop delicious new recipes that will bring our fresh creamy taste to your Passover table.

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Creamy Kale Matzo Strata

| 10 servings

This kale strata is the best make ahead brunch recipe to use on Passover. Creamy kale, cheese and eggs make a wonderful breakfast to feed the whole family.

Ingredients 2 tablespoons unsalted butter 1 large onion, chopped 1 bunch kale, washed and chopped, about one pound Freshly ground black pepper to taste 8 ounces (1 package) PHILADELPHIA Cream Cheese, cut into 1 inch chunks 4 matzos, broken into pieces 6 ounces shredded cheddar cheese (1 ½ cups) 8 large eggs 2 cups low fat-milk

Directions 1. Melt the butter in a large sauté pan over medium heat. When the butter has melted and looks foamy, add the onion and cook for about 3 minutes, or until softened. Add the kale, salt and pepper to taste and cook, tossing the ingredients frequently, for 3 minutes. Add the cream cheese and mix the ingredients to blend the cream cheese in thoroughly. Remove the pan from the heat and set it aside.

2. Butter a 9-inch x 13-inch casserole dish. Layer the matzo pieces, cheddar cheese and kale mixture, making two layers.

3. Whisk the eggs and milk together until well blended. Slowly pour over the strata. Cover the casserole with plastic wrap and chill for at least 4 hours or overnight.

4. About an hour before serving time, preheat the oven to 350° F. Remove the casserole from the refrigerator and bake the casserole for about 45 minutes, or until golden brown.

Recipe courtesy of Tamar Genger and JOYofKOSHER.com

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Smoked Trout Spread

| 1 ½ cups, enough for 2 dozen canapés

Find white or pink smoked trout to mix with your cream cheese for a new twist on Passover breakfast.

Ingredients 8 ounces smoked trout or herring (kippers) 6 ounces (¾ package) PHILADELPHIA Cream Cheese, cut into chunks 3 medium scallions, including 3-inches of the green tops, chopped 3 tablespoons plain yogurt, approximately 2 tablespoons lemon juice 4 teaspoons prepared white horseradish (or freshly grated horseradish) 24 ½-inch slices cucumber, optional

Directions 1. Cut the fish into chunks and place them in a food processor, discarding any tiny, thin bones. Add the cream cheese, scallions, 3 tablespoons yogurt, lemon juice and horseradish and process for 2-3 minutes, or until well blended.

Spoon the mixture into a bowl to use as a spread.

Tip: To use as a dip, stir in more yogurt. To use for canapés, spread on matzo crackers or cucumber slices not more than 30 minutes before serving. You may replace the plain yogurt with milk.

Recipe courtesy of Ronnie Fein and JOYofKOSHER.com

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Banana & Peach Matzo Brie Bake

| 12 servings

Matzo brie is a classic Passover recipe everyone loves to make. After you have had the original, try mixing up this banana & peach matzo brie bake, prep ahead and serve hot and fresh when everyone is ready.

Ingredients

4 matzo sheets 1 lb. frozen sliced peaches, thawed, including juice, chopped 2 bananas, sliced ½ cup brown sugar ½ teaspoon ground cinnamon 8 ounces (1 package) PHILADELPHIA Cream Cheese 8 large eggs 2 cups low-fat milk 1 tablespoon finely grated lemon peel 1 ½ teaspoons pure vanilla extract

WATCH

Directions

fruity CLASSIC

1. Spray a 9x13-inch baking dish with cooking spray. Place two of the matzo sheets in a single layer in the prepared dish. (Break up some of the sheets if needed to cover the entire surface.) Scatter half the peach chunks and banana slices evenly on top of the matzo. Scatter ¼ cup brown sugar and ¼ teaspoon cinnamon on top. Repeat this layer, using the remaining matzo, peaches and bananas, brown sugar and cinnamon. Set aside.

2. In a large bowl, whisk the cream cheese with one egg until the mixture is smooth. Add remaining eggs one at a time, whisking to incorporate each one completely before the next one is added. Pour in milk, lemon peel and vanilla extract and whisk the ingredients to incorporate them completely. Pour the egg mixture over the matzo and seasoned peaches and bananas. Refrigerate for at least 3 hours.

3. Preheat the oven to 350° F. Bake the matzo brie for about 45 minutes or until puffed and golden brown.

Tip: To serve, scoop portions onto dessert plates and top with a drizzle of honey or maple syrup.

Recipe courtesy of Jamie Geller and JOYofKOSHER.com

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Passover Crepes with Cream Cheese and Smoked Salmon | 6 servings (12 crepes, serves 2 per person) Light crepes are so good with smoked salmon and cream cheese, a perfect breakfast, lunch or dinner.

Ingredients ¾ cup potato starch ⅓ cup almond meal ¾ cup whole milk 1 large egg 1 tablespoon melted, cooled, unsalted butter 3-4 tablespoons unsalted butter 6 ounces smoked salmon, thinly sliced 6 ounces (¾ package) PHILADELPHIA Cream Cheese, softened 2 teaspoons grated horseradish, optional Fresh dill sprig, for garnish

Directions 1. Place the potato starch, almond meal and salt in a bowl and whisk to combine the ingredients thoroughly. In a separate bowl, whisk together the milk, egg and melted, cooled butter.

Add the potato starch mixture and whisk the ingredients to blend them thoroughly. Let the mixture rest for at least 20 minutes. Just before cooking the crepes, mix the batter again thoroughly to incorporate the potato starch that settles to the bottom.

2. To make the crepes, preheat the oven to warm. Heat 1 tablespoon of the butter in a sauté pan over medium heat. When the butter has melted and looks foamy, pour in the batter, using two-tablespoons (⅛ cup) for each crepe. Reduce the heat to low-medium and cook for about one minute or until lightly browned at the edges. Turn the crepes over and cook for about minute, or until lightly browned. Repeat with the remaining batter, wiping the pan between batches, using 2-3 teaspoons butter for each new batch, as needed to prevent the pancakes from sticking to the pan. As the crepes are cooked, place them on a baking sheet and keep them in the warm oven.

3. To serve, mix the cream cheese and horseradish together, if desired, and spread equal amounts on top of each crepe. Place two crepes on each of 6 serving plates. Cloak each crepe with equal amounts of smoked salmon. Garnish each crepe with a small sprig of fresh dill.

Tip: you may roll the crepes and filling together and serve them as you would rolled crepes, if desired.

Recipe courtesy of Ronnie Fein and JOYofKOSHER.com

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Herbed Frittata

| 8 servings

This breakfast, lunch or dinner frittata is made with cream cheese, zucchini and potatoes. Similar to a Spanish tortilla espanola, it is perfect any time.

Ingredients 8 ounces (1 package) PHILADELPHIA Cream Cheese, softened ¼ cup milk 6 eggs 2 cups frozen Southern-style hash brown ⅛ teaspoon pepper 2 tablespoons butter or margarine 1 cup sliced zucchini

perfect ANYTIME

⅓ cup sliced green onions 1 cup shredded Colby & Monterey Jack cheeses

Directions 1. Preheat oven to 350° F. Beat cream cheese and milk in medium bowl with wire whisk until well blended. Add eggs; mix well. Stir in potatoes and seasonings; set aside.

2. Melt butter in 10-inch ovenproof skillet. Add zucchini and onions; cook and stir until zucchini is tender. Add potato mixture; mix well.

3. Bake 25 to 30 min. or until center is set. Immediately sprinkle with shredded cheese. Let stand 5 min.

Recipe courtesy of PHILADELPHIA Cream Cheese

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Chutney Cheese Dip

| 1 ½ cups

Dress up your cream cheese with some chutney, blue cheese and toasted almonds, your veggies never tasted this good.

Ingredients 3 ounces PHILADELPHIA Cream Cheese, cut into 1 inch chunks 2 ounces (about ½ cup) finely grated sharp cheddar cheese 1 ½ ounces (about ¼ cup) crumbled blue cheese 1 tablespoon butter ⅓ cup mango chutney, mango preserves or date-mango preserves ¼ cup finely chopped toasted almonds 2 scallions, chopped 1 teaspoon finely chopped fresh ginger 2-3 pinches cayenne pepper 3 tablespoons milk

delicious BLEND 14 | For holiday recipes, meal ideas and more visit JOYofKOSHER.com

Directions 1. Place the cream cheese, cheddar cheese, blue cheese, butter, chutney, toasted almonds, scallions, ginger, and cayenne pepper in a food processor. Process until well blended and a uniform color. Add the milk and process to blend completely. Use as a dip with chips or crudités.

Recipe courtesy of Ronnie Fein and JoyofKosher.com

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Spaghetti Squash Bites

| 48 pieces

This is the best recipe to keep on hand for a fun side dish or even mid-day snack.

Creamy and bite size and filled with flavor.

Ingredients 1 spaghetti squash, seeded and halved 2 tablespoons olive oil 1 small onion, finely chopped 2 medium cloves garlic, finely chopped 8 ounces (1 package) PHILADELPHIA Cream Cheese, cut into ½ inch chunks 2 large eggs 1 tablespoon finely chopped fresh sage Freshly ground black pepper to taste

Directions

bite-size FUN

1. Preheat the oven to 400° F. Line a baking pan with aluminum foil or parchment paper. Cut the squash in half, lengthwise and scoop the seeds. Place the halves, flesh side down, on the pan. Bake for about one hour or until the flesh is tender.

When the squash is cool enough to handle, scoop the flesh into large bowl.

2. While the squash is baking, pour the olive oil into a saute pan over low-medium heat. Cook the onion and garlic for 1-2 minutes, stirring occasionally, or until softened. Spoon the softened vegetables into the bowl with the squash. Add the cream cheese chunks and work them into the squash flesh using a wooden spoon. Add the eggs and stir the ingredients until the eggs and cream cheese are thoroughly incorporated. Mix in the sage, salt and pepper.

3. Spray 2 24-piece mini-muffin pans with cooking spray. Spoon equal amounts of the squash mixture into each of the hollows. Bake for 30 minutes or the squash muffins are lightly browned.

Recipe courtesy of Tamar Genger and JoyofKosher.com

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Zucchini Noodle Alfredo

| 6 servings

This low carb alfredo is rich and creamy. It makes a great side dish to a main fish dinner or delicious appetizer before a lighter meal.

Ingredients 3 medium zucchini 1 tablespoon olive oil 1 tablespoon unsalted butter WATCH 1 large clove garlic, finely chopped 1 teaspoon finely grated lemon peel 2 teaspoons potato starch 1 cup low-fat milk 2 ounces (Ÿ package) PHILADELPHIA Cream Cheese, cut into ½ inch chunks 4 tablespoons grated Romano cheese 4 tablespoons grated Parmesan cheese 3 tablespoons chopped fresh parsley Freshly ground pepper to taste

Directions 1. Using a good quality julienne peeler, cut the zucchini into long strands (julienne cut, as thin as spaghetti).

2. Place the zucchini julienne in a single layer on top of a double layer of paper towels.

Let air dry for 4 hours.

3. Pour the olive oil into a large non-stick saute pan over medium heat. Add the zucchini julienne and cook, tossing the strands occasionally with tongs, for about 2 minutes. Set aside.

4. To make the sauce, heat the butter in a deep saute pan over low-medium heat.

When the butter has melted and looks foamy, add the garlic and lemon peel and cook for about one minute or until the garlic has softened. Whisk in the potato starch and cook for about one minute. Gradually pour in the milk, whisking the ingredients to keep the sauce smooth. Add salt to taste and cook for 2-3 minutes, whisking constantly, until the sauce is smooth and thick. Add the cream cheese and Romano cheese and whisk the ingredients until the cheeses are completely blended into the sauce. Stir in the chopped parsley.

5. Add the sauteed zucchini julienne to the sauce and toss with tongs until well coated. Serve topped with the grated Parmesan cheese and freshly ground black pepper to taste.

Recipe courtesy of Tamar Genger and JoyofKosher.com

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Twice Baked Sweet Potatoes

| 4 servings

Mash the filling of your baked sweet potatoes with some cream cheese, cinnamon and sugar and place it back inside the sweet potato skins, top with a sprinkling of pecans for an elegant lunch or side dish.

sweet ELEGANT

Ingredients 2 large sweet potatoes (1½ lb.)

2 ounces (¼ of 8-ounce pkg.) PHILADELPHIA Cream Cheese, cubed 2 tablespoons fat-free milk 1 tablespoon brown sugar ¼ teaspoon ground cinnamon ¼ cup chopped pecans

Directions 1. Heat oven to 425° F. 2. Cut potatoes lengthwise in half; place, cut sides down, on foil-covered rimmed baking sheet. Bake 30 to 35 min. or until tender.

3. Scoop out centers of potatoes into medium bowl, leaving ¼-inch-thick shells.

Add cream cheese, milk, sugar and cinnamon to potato flesh; mash until blended.

4. Fill shells with potato mixture; sprinkle with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

Recipe courtesy of PHILADELPHIA Cream Cheese

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Grilled Zucchini Roll Ups | 8 servings These zucchini roll ups make an elegant main course perfect for a nice lunch.

Ingredients 4 ounces (½ of 8-ounce pkg.) PHILADELPHIA Cream Cheese, softened 4 ounces crumbled feta cheese 1 teaspoon each chopped fresh basil and parsley ½ teaspoon chopped fresh rosemary 2 large zucchini (1 ½ lb.) ¼ cup Italian dressing

Directions 1. Heat grill pan over medium-high heat.

2. Mix cream cheese, feta and herbs until blended.

3. Trim ends of zucchini; discard. Cut each zucchini into 4 lengthwise slices; place in medium bowl. Add dressing; toss to evenly coat.

4. Grill zucchini 5 min. or until tender, turning after 3 min. Cool 5 min.

5. Spread each zucchini slice with about 2 tablespoons cream cheese mixture; roll up.

Recipe courtesy of PHILADELPHIA Cream Cheese

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Mushroom Pot Pie with Matzo Crust | 6 servings Never thought you could have your pie and eat it too on Passover? Think again, try this mushroom pot pie with a matzo topped crust.

Ingredients 3 tablespoons olive oil 1 large onion, chopped 2 medium garlic cloves, chopped 1 pound mixed fresh wild mushrooms, chopped Freshly ground black pepper to taste 6 ounces (¾ package) PHILADELPHIA Cream Cheese, cut into 1 inch chunks 1 cup vegetable stock ¼ cup chopped fresh parsley 1 teaspoon fresh thyme leaves ½ cup grated Parmesan cheese 2 sheets matzo 1 tablespoon melted butter

Directions 1. Preheat the oven to 375° F. Heat the olive oil in a sauté pan over medium heat.

Add the onion and cook for about 3 minutes, or until the onion has softened.

Add the garlic and cook briefly. Add the mushrooms and pepper. Raise heat to high and cook for 5-6 minutes or until the mushrooms are tender and all the liquid has evaporated. Add the cream cheese and stir it into the mushrooms until completely incorporated as a sauce. Pour in the stock and blend it in.

Add the parsley and thyme. Reduce the heat and simmer for about 15 minutes or until the sauce has reduced by half and is thick. Remove the pan from the heat. Stir in the Parmesan cheese. Spoon the mixture into a 6-cup casserole dish. Soak the matzo sheets in cold water for 2-3 minutes, or until softened.

Carefully squeeze the pieces to extract the water without breaking them. Place over the mushrooms. Brush with the melted butter. Bake for about 25 minutes or until the crust is crispy.

Recipe courtesy of Ronnie Fein and JoyofKosher.com

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Eggplant Roll Ups

| 6 servings

Thin eggplant is breaded and fried and wrapped around a yummy creamy filling.

Ingredients 1 large eggplant 3 large eggs 1 tablespoon water 1 ½ cups matzo meal 3 garlic cloves, finely chopped ¼ cup chopped fresh parsley 1 teaspoon dried oregano Freshly ground black pepper to taste Vegetable oil for frying 3 cups marinara sauce

WATCH

Filling: 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry 8 ounces (1 package) PHILADELPHIA Cream Cheese 1 cup (4 ounces) shredded mozzarella cheese ⅓ cup grated Parmesan cheese ¼ cup chopped fresh parsley 1 large egg, lightly beaten

Directions 1. Slice eggplant lengthwise into sixteen thin (⅛-inch thick) slices. Place the eggs in a shallow bowl and beat with the water. In another shallow bowl, combine matzo meal, garlic, parsley, oregano and pepper. Dip the eggplant slices in the eggs, coating the entire surface. Press the egg-coated slices into the matzo mixture, coating the entire surface.

2. Heat about ⅛-inch of vegetable oil in a large sauté pan over medium heat. Fry the coated eggplant slices in batches for 1½ to 2 minutes per side, or until lightly browned and crispy. Drain on paper towels and set aside. Add more vegetable oil as needed to keep the eggplant slices from sticking to the pan.

3. To make the filling, combine the spinach, cream cheese, mozzarella cheese, Parmesan cheese, parsley and egg in a large bowl. Mix to blend the ingredients thoroughly and set aside.

4. Preheat the oven to 375°. Spoon one cup of marinara sauce into an ungreased 13-inch x 9-inch baking dish. Place equal amounts of the filling on the wider end of each eggplant slice. Carefully roll up each slice and place the rolls seam side down in the prepared baking dish. Spoon the remaining marinara sauce on top. Cover the pan and bake for 30 minutes.

Tip: if you don’t have homemade marinara sauce, you may use one 26-ounce jar marinara sauce.

Recipe courtesy of Tamar Genger and JoyofKosher.com

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Creamy Spinach Torta in a Potato Crust | 8 servings Creamy spinach is set in a potato crust to make a Passover friendly entree that tastes as delicious as it looks. Served with a soup or salad it makes a complete filling meal.

Ingredients

3 large russet potatoes Olive oil cooking spray 1 10-ounce package frozen chopped spinach, thawed, squeezed dry 8 ounces (1 package) PHILADELPHIA Cream Cheese, cut into 1 inch chunks 3 large eggs ¾ cup chopped fresh parsley ¾ cup chopped fresh dill 3 ounces feta cheese, crumbled 2 teaspoons grated lemon peel Freshly ground black pepper to taste

Directions 1. Preheat oven to 400° F. Peel the potatoes. Slice two of them crosswise into rounds about ⅛-inch thick. Slice the third potato lengthwise into rounds about ⅛-inch thick. Spray a large baking sheet with olive oil cooking spray. Place the potatoes in a single layer on the prepared pan and spray with additional cooking spray. Bake for 20 minutes or until golden and crispy, turning the slices once during baking time. While the potatoes are baking, mix the spinach with the cream cheese, eggs, parsley, dill, feta cheese and lemon peel.

Season with black pepper to taste.

2. Remove the potatoes from oven and place the round slices, overlapping them, on the bottom of a 9-inch spring form pan. Place the long slices along the sides. Spoon the spinach mixture into the pan.

3. Bake the torta for 40 minutes or until the top feels firm and set. Remove the pan from the oven. Release the spring and carefully remove the sides of the pan. Serve hot, warm or at room temperature.

Recipe courtesy of Tamar Genger and JoyofKosher.com

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creamy CRUSTY 29 | joyofkosher.com/philadelphia

“Breaded” and Baked Cheesy Portobellos | 4 servings Portobello mushrooms are stuffed with cheese and spices, “breaded” and baked creating a delicious vegetarian entree.

Ingredients 4 medium (about 3-inches wide) portobello mushroom caps 4 ounces (½ package) PHILADELPHIA Cream Cheese ¾ cup shredded cheddar cheese 2 tablespoons chopped fresh parsley ⅛ teaspoon cayenne pepper (optional) ½ cup potato starch 2 large eggs, beaten 1 cup matzo meal

Directions 1. Preheat the oven to 375° F. Lightly grease a baking sheet and set it aside.

Rinse the mushrooms, discard the stem and gills, and set them aside. Place the cream cheese, cheddar cheese, parsley, and cayenne pepper, if used, in a bowl and blend the ingredients thoroughly. Fill each Portobello cap with equal amounts of the mixture.

2. Prepare three bowls, one with potato starch, one with the eggs and one with matzo meal. Working with one mushroom at a time, dredge each filled mushroom in the potato starch, then into the egg mixture, then into the matzo meal, making sure to coat the entire surface each time. Place the coated mushrooms, filling side up, on the prepared baking sheet. Bake for about 30 minutes or until the cheese is hot and runny and the crust is lightly browned.

Recipe courtesy of Tamar Genger and JoyofKosher.com

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Butternut Squash Matzo Lasagna

PARVE

| 8 servings

Replacing lasagna noodles with matzo yields the best, easiest lasagna you will want to make all year round.

Ingredients 3 pounds butternut squash, peeled, seeds discarded 2 small yellow onions, chopped 6 medium cloves garlic, chopped 3 tablespoons olive oil 8 ounces (1 package) PHILADELPHIA Cream Cheese, cut into 1 inch chunks 1 cup vegetable stock Freshly ground black pepper to taste Cooking spray 5 sheets matzo 8 ounces (2 cups) shredded mozzarella cheese ⅓ cup grated Parmesan cheese

Directions 1. Preheat the oven to 400° F. Cut the squash into small cubes. Place the squash, onions, garlic, olive oil, and salt on a baking sheet and toss to coat the ingredients evenly. Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender. Remove the pan from the oven and let the vegetables cool.

2. Reduce the oven temperature to 350° F. Place the roasted vegetables, cream cheese, stock, and pepper in a food processor and process the ingredients for 2-3 minutes, or until smooth and thoroughly blended.

3. Generously grease a large (9-inch x 13-inch) baking dish. Spoon 1/3 of the squash mixture on the bottom. Cover with matzo (break up the pieces, if necessary, to fit the pan). Sprinkle with ⅓ of the mozzarella cheese. Repeat the layers another two times. Sprinkle the top with the Parmesan cheese.

4. Cover the dish with aluminum foil, slightly tented. Bake for 40 minutes.

Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly. Let rest for 5-6 minutes before serving.

Tip: You may use 4 cups thawed, pureed butternut squash instead of fresh. If you use frozen squash, let it thaw, then place in a strainer for about 15 minutes to drain excess liquid.

Recipe courtesy of Jamie Geller and JoyofKosher.com

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Carrot Cake Roll with Lemon-Cream Cheese Filling

| 12 servings

This dairy carrot cake is made jelly roll style with a tart cream cheese filling that is so good you will want to lick your bowl clean.

2 tablespoons low-fat milk

Ingredients 4 teaspoons unsalted butter, softened 6 tablespoons matzo cake meal 3 tablespoons potato starch ¾ cup ground almonds 1 teaspoon ground cinnamon plus more for garnish ¼ teaspoon grated nutmeg

Lemon-Cream Cheese Filling 8 ounces (1 package) PHILADELPHIA Cream Cheese 6 tablespoons butter ½ cup confectioners’ sugar 4 teaspoons lemon juice 1 teaspoon grated lemon peel

5 large eggs, separated ½ cup brown sugar 3 finely chopped medium carrots 2 tablespoons sugar Lemon-Cream Cheese Filling 2 tablespoons confectioners’ sugar

Directions

Beat the cream cheese and butter in the bowl of an electric mixer set at medium speed for 2-3 minutes or until well combined. Gradually beat in the confectioners’ sugar. Stir in the lemon juice and peel. Add the milk and beat the ingredients until the filling is smooth and spreadable.

Tip: If the filling seems too stiff to spread, add more milk, a tablespoon at a time.

Recipe courtesy of Ronnie Fein and JoyofKosher.com

1. Position the oven rack on the bottom third of the oven. Preheat the oven to 350° F. Butter a 10-½-inch x 15-½-inch jelly roll pan with 2 teaspoons of the butter. Line the pan with parchment paper, overhanging the short ends by about 3 inches. Using the remaining 2 teaspoons, butter the part of the paper that fits inside the pan. Set the pan aside. Sift the matzo cake meal and potato starch together into a bowl. Add the ground almonds, cinnamon, nutmeg and salt and whisk the ingredients to combine them completely. Set aside. Beat the egg yolks and brown sugar in the bowl of an electric mixer set at medium speed for 2-3 minutes or until thick and well combined. Stir in the carrots and matzo cake meal mixture and mix until thoroughly blended. In another bowl, beat the egg whites with a whisk (or use an electric mixer with a whisk attachment set at medium speed) for about 2 minutes or until the whites stand in soft peaks. Still whisking, gradually add the sugar, raise the speed to high and whisk the ingredients for 1-2 minutes or until the whites stand in stiff, glossy peaks. Fold the beaten whites into the carrot batter, folding until the batter is evenly colored. Transfer the batter to the prepared pan and use a spatula to even out the batter. Bake for 16-18 minutes, rotating the pan once halfway through, or until the cake is set, lightly brown and coming away from the sides of the pan. Loosen the cake from the sides of the pan using the overhanging parchment paper. While the cake is still hot, place a clean kitchen towel on top. Place a large rack or board on top of the towel. Invert the cake, remove the pan and parchment paper. Roll the cake and the towel up together. Let cool for 30 minutes.

2. Unroll the cake and spread the filling on top to within 1½-inches of the far short side and ½-inch of the other three sides. Roll the cake, not using the towel. Trim the side edges with a serrated knife. Place the cake onto a serving platter. Dust with Passover confectioners’ sugar and a sprinkle of cinnamon.

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Cheesecake Ice Cream with Crumbled Macaroons

| 6 servings

Ice cream is made extra creamy with the addition of cream cheese, then crumble in some macaroons for a real Passover icy treat.

Ingredients 8 ounces (1 package) PHILADELPHIA Cream Cheese ½ cup sugar 1 cup plain Greek style yogurt (or use dairy sour cream) 1 cup half and half cream 1½ teaspoons vanilla extract 2 teaspoons finely grated orange peel

creamy CRUMBLY

12 macaroons (coconut or chocolate), crumbled

Directions 1. Cut the cream cheese into pieces and place in a food processor or electric mixer.

2. Add the sugar and salt and process or mix at medium speed for 3-4 minutes or until well combined. Add the yogurt and blend it in thoroughly. Gradually add the half and half and blend it in thoroughly.

3. Stir in the vanilla extract and orange peel. Chill in the refrigerator for about 45 minutes or until cold.

4. Freeze in an ice cream maker according to manufacturer’s instructions. Just before the mixture is finally thick enough to store in the freezer, add the macaroon pieces and stir them in. Spoon into a container to freeze.

Recipe courtesy of Ronnie Fein and JoyofKosher.com

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Chocolate-Orange Coeur a la Crème Cheesecake with Cherry Compote | 8 servings This Coeur a la Crème is made in round ramekins which are easier to find than the classic heart shaped ones. Flavored with chocolate and orange and covered with cherry compote, it is a decadent treat.

Ingredients Coeur a la crème 4 ounces semisweet chocolate, melted 16 ounces (2 packages) PHILADELPHIA Cream Cheese

WATCH

1 pint (2 cups) container dairy sour cream ½ cup confectioners’ sugar 2 teaspoons grated fresh orange peel 1 tablespoon chocolate liqueur or chocolate-orange liqueur, optional Cherry Compote 1 cup frozen pitted cherries, defrosted ⅓ cup sugar ⅓ cup water

Directions 1. Melt the chocolate and set it aside to cool. In the bowl of an electric mixer set at medium speed, beat the cream cheese, sour cream and confectioners’ sugar for 2 minutes or until smooth. Add the melted chocolate, orange peel and liqueur, if using, and beat for one minute or thoroughly blended.

2. Rinse 8 6-inch x 6-inch double layer squares of cheesecloth under water and squeeze them to extract as much water as possible. Line 8 6-ounce ramekins with the cheesecloth. Divide the cheese mixture among the prepared ramekins and fold the cheesecloth over the top. Refrigerate overnight, about 10 hours.

3. To make the compote, combine the cherries, sugar and water and bring to a boil over high heat. Reduce the heat to a simmer and cook for about 15 minutes or until cherries are very soft and the sauce is slightly thickened. Cool completely, break the cherries up with a fork or with an immersion blender and refrigerate until ready to serve.

4. To serve, invert the ramekins on top of 8 dessert plates. Remove the cheesecloth.

Spoon equal amounts of the cherry compote over the chocolate hearts or around them.

Tip: While this recipe works perfectly in round ramekins, this dessert looks especially pretty in heart-shaped ramekins.

Recipe courtesy of Jamie Geller and JoyofKosher.com

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sweet TOOTH

Chocolate Marshmallow Haystacks

| 24 servings

These chocolate marshmallow treats will satisfy any sweet tooth. With few ingredients and no baking, you can make them with your kids, just make sure they can wait until they set.

Ingredients 3 cups coconut flakes 3 ounces PHILADELPHIA Cream Cheese, softened 2 tablespoons milk 2 cups sifted powdered sugar 2 ounces unsweetened chocolate, melted Âź teaspoon vanilla 3 cups miniature marshmallows

Directions 1. Place coconut in shallow dish or pie plate; set aside. Beat cream cheese and milk in large bowl with electric mixer on medium speed until well blended.

Gradually add sugar, beating until well blended after each addition. Add chocolate and vanilla; mix well. Gently stir in marshmallows.

2. Drop rounded teaspoonfuls of the cream cheese mixture into coconut; toss gently until evenly coated. Place on baking sheet.

3. Refrigerate several hours or until firm.

Recipe courtesy of PHILADELPHIA Cream Cheese

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nutty SANDWICH

Ginger Cream Meringue Sandwiches

| 25 servings

Two meringue cookies are sandwiched together with a sweet cream cheese filling.

Ingredients 1 cup sliced almonds, toasted, divided 4 egg whites 1 cup superfine sugar 8 ounces (1 package) PHILADELPHIA Cream Cheese, softened 3 ounces (1 package) crystallized ginger, finely chopped (about ½ cup) 1 tablespoon honey

Directions 1. Preheat oven to 300° F. Trace 50 (2-inch) circles on large sheets of parchment paper; place on baking sheets. Set aside. Place ¾ cup of the almonds in food processor; pulse until finely chopped. Set aside. Beat egg whites with electric mixer on medium speed until stiff peaks form. Add sugar, 1 tablespoon at a time, beating until sugar is well blended and dissolved after each addition.

Gently stir in finely chopped almonds.

2. Spoon 1 tablespoon egg white mixture onto each parchment circle; lightly spread to edge of circle. Top each with 3 or 4 of the remaining sliced almonds.

Bake 25 to 30 min. or until meringues are golden brown. (Meringues should lift easily off the paper and sound hollow when tapped.) Cool completely.

3. Mix cream cheese, ginger and honey until well blended. Spread about 2 teaspoon of the cream cheese mixture onto each of 25 meringues just before serving; top each with a second meringue to make sandwich.

Recipe courtesy of PHILADELPHIA Cream Cheese

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FOOD FOR HOLIDAYS AND EVERYDAY

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