24 Deliciously Different Dairy Passover Recipes by Tamar Genger

Deliciously Different Dairy Passover Recipes

“Temp Tee never dreamed that I’ve had a lifelong devotion to their product, though they were really tickled when I told them.”

I’m a woman of simple pleasures. Matzah with whipped cream cheese is my Passover delicacy. Has to be whipped of course, cause otherwise you wind up with a pile of crumbled matzah and a palm full of cream cheese. I was raised on light, airy Temp Tee cream cheese. It’s been part of our Sunday brunches, school lunches, and Passover munches over the years. So when Temp Tee asked if we could work together to help create new creative cream cheese ideas for Passover – I said “Yes!” “Please!” and “Thank You!” all at the same time. You see, there’s this thing called “matzah fatigue” and my foodie friends and I developed these 24 deliciously different Passover recipes as part of the cure! Bring a fresh approach to your cooking and the Joy of Passover to your home this year. Happy Passover! Love,

P.S. “Spread” the word! Visit JoyofKosher.com/TempTee for more Passover recipes, how-to-videos and oodles more!

Temp Tee Whipped Cream Cheese • Certified Kosher for Passover 2013 by the O.U. • #1 brand of whipped deli cream cheese in New York City • The cure for Matzah Fatigue since 1927 • Made with only 5 simple ingredients, only the good stuff. We don’t use artificial preservatives and we never will. • Available in thousands of grocery, convenience and club stores including: Costco, A&P, Shop Rite, Winn Dixie, Stop & Shop, Wegmans, Publix, 7-Eleven, Walmart, Sam’s Clubs and BJs 3 | JoyofKosher.com/TempTee

Smoked Salmon Rolls | 5 servings Have fun with appetizer presentation this Passover. It’s a chance to use your creativity, even a touch of whimsy, to put a twist on this smoked salmon opener. To make it really festive, use the green part of a scallion, tied as a bow, to secure each salmon roll. Ingredients 4 Persian or Kirby cucumbers, peeled 1 ½ pounds smoked salmon, sliced very thin to yield 16 slices 1 cup Temp Tee Whipped Cream Cheese ¼ cup capers, drained 1 tablespoon lemon juice 1 Vidalia onion, thinly sliced 16 grape tomatoes, halved 2 lemons, cut into wedges Matzah (optional)

Directions 1. Slice cucumbers lengthwise into 4 sticks each, so that you have 16 sticks total. 2. On a flat work surface, place 1 piece of salmon horizontally. 3. In a small bowl, mix together Temp Tee Whipped Cream Cheese, capers and lemon juice. 4. Spoon 1 tablespoon cream cheese mixture onto 1 end of salmon slice. Place 1 cucumber stick on top of the cream cheese lengthwise, using the cheese to secure it. 5. Roll the salmon around the cucumber and cream cheese like a jelly roll. Salmon should create a wide belt around the middle of the cucumber stick. 6. Repeat previous two steps with remaining ingredients. 7. Arrange sliced onions around the edge of a platter with rolls in the center; scatter grape tomatoes over and around rolls as a garnish and add a few lemon wedges for squeezing over salmon. Serve matzah in a basket if desired. Contributed by: Jamie Geller, Quick & Kosher Recipes From The Bride Who Knew Nothing (Feldheim 2007)

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Zippy Potato Skins | 12 servings These crispy potato skins are addictively good and pair well with a dollop of my spicy, soft and creamy dip. Ingredients 6 medium russet potatoes, washed ½ cup Temp Tee Whipped Cream Cheese 2 tablespoons hot sauce ½ teaspoon chili powder ½ cup shredded cheddar cheese 2 green onions, coarsely chopped

Directions 1. Preheat oven to 350°F. 2. Pierce potatoes all over with a fork and wrap each one in foil. Bake for about 1 hour or until tender. Remove from oven and cool. Raise oven temperature to 450F. 3. While potatoes are baking, combine Temp Tee Whipped Cream Cheese, hot sauce, and chili powder. Stir to combine and refrigerate. 4. Cut potatoes in half lengthwise and carefully scoop out flesh, leaving a ¼-inch border of flesh and skin intact. Save flesh for another use. Cut scooped skins in half again lengthwise so each potato yields 4 skins. 5. Place skins, flesh side down, on a greased baking sheet and spray lightly with cooking spray. Bake 15 minutes or until crisp. 6. Flip skins over and sprinkle with cheese. Return to oven for 4 to 6 minutes or until cheese is melted. 7. Garnish with a dollop of cream cheese dip and sprinkle with green onions. Contributed by: Jamie Geller, JoyofKosher.com

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creamy COLORFUL

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Creamy Colorful Coleslaw | 8 servings This is my new absolute all-time favorite coleslaw recipe. I will never buy coleslaw again (unless of course I don’t have time to make this). Ingredients 3 cups shredded green cabbage 1 cup shredded red cabbage 1 cup shredded carrots ½ red bell pepper, thinly sliced ½ yellow bell pepper, thinly sliced ½ orange or green bell pepper, thinly sliced 2 tablespoons lemon juice ⅓ cup regular or light mayonnaise ⅓ cup Temp Tee Whipped Cream Cheese 2 tablespoons sugar ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper

Directions 1. Combine cabbages, carrots and peppers in a large bowl. 2. Whisk together lemon juice, mayonnaise, Temp Tee Whipped Cream Cheese, sugar, salt and pepper until creamy. 3. Pour desired amount of dressing over coleslaw mix and toss until well coated. 4. Store any remaining dressing in a sealable container in the refrigerator for up to 2 weeks. 5. Serve immediately or refrigerate for up to 3 days. Contributed by: Jamie Geller, Joy of Kosher with Jamie Geller Magazine February/ March 2013, JoyofKosher.com/Magazine

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anytime SNACK

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Creamy Stuffed Mushrooms | 10 mushrooms This is the perfect dairy Passover appetizer or midday snack that really helps change things up. I love mushrooms and the cream cheese pairs beautifully with the other flavors. Make a big batch and try to keep them around for an anytime snack. Ingredients 20 large stuffing mushrooms 1 tablespoon olive oil 1 medium onion, chopped fine 2 cloves garlic, chopped fine ½ teaspoon chopped fresh oregano or thyme ¼ cup chopped fresh parsley salt and pepper to taste ¼ cup Temp Tee Whipped Cream Cheese Chopped walnuts and/or shredded Parmesan cheese ¼ cup white wine

Directions 1. Preheat oven to 400°F. 2. Remove the stems from mushrooms caps and finely chop. 3. Heat a large frying pan over medium heat and add the oil. Add the onion and sauté for 2 to 3 minutes or until softened, then add garlic and mushroom stems. Cook a few minutes more. Add herbs and salt and pepper to taste. 4. Mix Temp Tee Whipped Cream Cheese with mushroom mixture in a small bowl. Mound the filling in the mushroom caps pressing gently. 5. Top with Parmesan cheese and/or chopped walnuts. Place the filled caps in a baking pan. Pour wine in the pan and bake 15 minutes or until golden brown. Contributed by: Tamar Genger, MA RD, JoyofKosher.com Photo by Andrew Purcell, Styling by Carrie Purcell

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Baked Caramelized Onion Dip with Matzah | 4 to 6 servings This caramelized onion dip is a perfect Passover party app. Serve it up with matzah crackers or potato chips year round. Ingredients 1 tablespoon olive oil 1 ½ tablespoons butter 1 large onion, sliced thinly 3 cloves garlic, chopped 3 teaspoons dried thyme leaves 1 teaspoon sea salt 2 teaspoons ground pepper 4 ounces Temp Tee Whipped Cream Cheese, room temperature ⅔ cup shredded cheese (a mix of Fontina and Swiss) ½ cup sour cream

Directions 1. Preheat the oven to 350°F. 2. Heat the olive oil and butter in a sauté pan over medium-low heat. 3. Add onions, garlic, thyme, salt and pepper. 4. Continue cooking on medium-low for about 20 minutes or until caramelized. 5. Once the onions have cooked down and caramelized, remove from heat. 6. In a small bowl, mix together the Temp Tee Whipped Cream Cheese, shredded cheeses, sour cream and caramelized onions. 7. Transfer to 4 to 6 greased small baking dishes or ramekins. 8. Bake for 20 to 25 minutes. 9. Remove from the oven carefully and serve hot with matzah crackers or chips. Contributed by: Hindy Garfinkel, Confident-Cook.com Photo by Andrew Purcell, Styling by Carrie Purcell

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Passover Jalapeño Poppers | 4 servings I’m always looking for fun appetizer ideas to serve up when friends come over. These Jalapeño Poppers made with Temp Tee Whipped Cream Cheese are perfect for Passover and year-round. They are super easy to make and taste amazing. Ingredients 6-7 medium jalapeño peppers 4 ounces Temp Tee Whipped Cream Cheese, room temperature 1 tablespoon cumin* 1 teaspoon salt 1 teaspoon ground pepper 2 tablespoons chopped parsley

*If you don’t eat cumin on Passover you can leave it out.

⅔ cup Mexican blend shredded cheese 1 egg ⅔ cup crushed barbecue or plain potato chips ½ cup almond meal

Directions 1. Preheat oven to 350°F. 2. Wash the peppers and halve them lengthwise. Remove the seeds and the membranes from the peppers. 3. In a small mixing bowl, stir together the Temp Tee Whipped Cream Cheese, cumin, salt, pepper, parsley and shredded cheese. 4. In second bowl, beat the egg. 5. On a third plate, mix together the crushed potato chips and the almond flour. 6. Fill each pepper half with the cream cheese mixture. Then roll in the egg wash and then roll in the potato chip mixture. 7. Transfer each pepper half to a baking sheet sprayed with oil or covered in parchment paper. 8. Bake for 25 minutes or until the crumb coating begins to brown. Let cool a few minutes before serving. Contributed by: Hindy Garfinkel, Confident-Cook.com Photo by Andrew Purcell, Styling by Carrie Purcell

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naturally SWEET

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Parsnip and Celery Root Soup | 8 servings Root vegetables lend themselves to all kinds of cooking methods that bring out their natural sweetness. This soup combines a few favorite root vegetables and Temp Tee Whipped Cream Cheese for a silky rich meal or starter. Ingredients 2 tablespoons olive oil 2 cups parsnips, peeled and cut into ½-inch cubes 1 small celery root, peeled and cut into ½-inch cubes 2 carrots, peeled and cut into ½-inch cubes 1 small onion, chopped 5 cups vegetable broth ½ cup Temp Tee Whipped Cream Cheese 2 teaspoons kosher salt ½ apple, thinly sliced into matchsticks Freshly ground black pepper

Directions 1. In a large saucepan, heat olive oil over medium high heat. Add parsnips, celery root, carrots and onion and sauté for 8 to10 minutes. 2. Add broth and bring to a boil. Reduce to a simmer and cook for 15 minutes or until vegetables are tender. 3. Puree using an immersion blender or in a blender in batches being careful to let the steam escape. 4. Return to the pot and stir in cream cheese and salt. 5. Garnish with sliced apple and pepper. Contributed by: Jamie Geller, JoyofKosher.com

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classic TWIST

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Creamy Cucumber Gazpacho

| 8 to 10 servings

A twist on the classic, this Creamy Cucumber Gazpacho is super refreshing. Quick Tip: Chill the bowls and spoons in the fridge in addition to the soup until just before serving. Ingredients 4 cups English or hothouse cucumber, diced, plus extra for garnish ½ cup diced yellow onion 1 lemon, juiced ¼ cup coarsely chopped parsley 1 teaspoon kosher salt ⅓ cup olive oil 1 cup Temp Tee Whipped Cream Cheese 1 ½ - 2 cups water

Directions 1. In a food processor, combine cucumbers, onions, lemon juice, parsley and salt and pulse to finely chop. 2. With the processor running, slowly add olive oil and blend until smooth. 3. Add Temp Tee Whipped Cream Cheese and blend until combined. 4. Thin to desired consistency with water. 5. Chill 30 minutes or up to 2 hours before serving. Garnish with additional diced or sliced cucumber. Contributed by: Jamie Geller, JoyofKosher.com

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Sweet Potato Cream Cheese Gnocchi with Fried Sage | 8 to 10 servings These Gnocchi sure are a nice change of pace for Passover when you are craving pasta. The cream cheese in the dough adds a really nice richness while the sweet potatoes give a boost of Vitamin A. Ingredients 2 red-skinned sweet potatoes (yams), about 1-pound, rinsed, patted dry, pierced all over with fork 1 (11.5-ounce) container Temp Tee Whipped Cream Cheese 1 ½ ounces grated Parmesan cheese 2 tablespoons light brown sugar, packed 2 teaspoons plus 1 tablespoon salt 1 ½ cups matzah meal 1 ¼ cups potato starch ¼ cup unsalted butter 6 tablespoons chopped fresh sage plus whole leaves to fry for garnish ¼ cup chopped hazelnuts, toasted (optional)

Directions 1. Line a large baking sheet with parchment paper. 2. Cook sweet potatoes in microwave on high until tender, about 5 minutes per side. Cut in half and cool. 3. Scrape sweet potato flesh into a medium bowl and mash. Take 3 cups mashed sweet potatoes and mix with Temp Tee Whipped Cream Cheese in a large bowl. Add Parmesan cheese, brown sugar, 2 teaspoons salt, mix to blend. 4. Mix the matzo meal and potato starch together in a bowl and add ½ cup at a time to the sweet potatoes until dough forms. Turn dough onto a surface covered with a little of the matzo meal mixture, divide into 6 equal pieces. 5. Roll each piece into a 20 inch long rope gently against the counter. Cut into small pieces and roll over tines of a fork to form the classic gnocchi indent. Transfer to the prepared baking sheet.

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6. Bring a large pot of water to a boil and add 1 tablespoon salt. Working in batches, boil gnocchi until tender and floating at the top of the pot, 5 to 6 minutes. Remove gnocchi with slotted spoon and transfer to a clean bowl or plate. At this point gnocchi can be eaten as is, covered in sauce or even frozen for a future meal. 7. Prepare the sage butter sauce: Place the butter in a frying pan over medium heat. When the butter has melted, quickly fry a few pieces of whole sage for garnish (they are amazingly tasty even as a snack). Let them cook in the butter until they turn dark green; remove and set aside. 8. Add the cooked gnocchi to the buttered pan and sprinkle on the rest of the raw sage. Cook until gnocchi is nicely browned. 9. Serve on a plate and top with Parmesan cheese, fried sage leaves and some toasted chopped hazelnuts if desired. Contributed by: Tamar Genger, MA RD, JoyofKosher.com

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Salmon with Shiitake Mushroom and Tomato Cream Cheese Sauce | 4 servings Everyone has cream cheese in their fridge. Most of us don’t think of using it beyond shmearing it on bread or bagels or matzah. This is a great recipe for Passover or year round that is simple and utilizes readily available ingredients. Ingredients 4 salmon fillets 2 tablespoons butter 3 cubes frozen chopped garlic 2 cubes frozen chopped basil 1 quart cherry tomatoes 3 ½ ounces sliced shiitake mushrooms 2 to 3 pinches salt 3 pinches black pepper 1 (8-ounce) container Temp Tee Whipped Cream Cheese ½ cup low-fat milk

Directions 1. Sprinkle salmon liberally with salt and pepper. Broil for 20 minutes. 2. Meanwhile, melt butter in a large sauté pan. 3. Add garlic, basil, tomatoes, mushrooms, salt and pepper. Sauté until you are able to crush the cherry tomatoes with the back of a spoon. Give another mix after you’ve crushed all the tomatoes, then remove from the heat. Spoon the tomato mushroom mixture into a bowl and set aside. 4. Whisk Temp Tee Whipped Cream Cheese and milk in the same pan untill smooth. 5. Add back in the tomato mushroom mixture along with liberal pinches of salt and black pepper. 6. Bring to a boil. Spoon over fish and serve immediately. Contributed by: Arielle Klein, ArielleKlein.com Photo by Andrew Purcell, Styling by Carrie Purcell

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upscale PIZZA 24 | For holiday recipes, meal ideas and more, visit JoyofKosher.com

Roasted Red Pepper and Arugula Flatbread Matzah Pizza | 4 servings Wow your taste buds with this upscale departure from mozzarella cheese and sauce, the traditional Passover matzah pizza. Ingredients 4 sheets matzah 8 ounces Temp Tee Whipped Cream Cheese ¼ cup roasted red peppers (store bought or home made; spicy or mild), drained 2 cloves garlic, roasted 2 cups mushrooms, sliced 1 tablespoon extra virgin olive oil ¼ teaspoon dried oregano ¼ teaspoon red chili pepper flakes 2 cups arugula 2 tablespoons extra virgin olive oil Juice from ½ lemon Salt and pepper to taste

Directions 1. Preheat oven to 350°F. 2. In a food processor, blend Temp Tee Whipped Cream Cheese, roasted red peppers and garlic until smooth. Add salt to taste. 3. Spread cream cheese mixture evenly on matzah. 4. In a medium sauté pan, heat olive oil over medium high heat. Add mushrooms to pan with a pinch of salt, oregano and red chili pepper flakes and sauté until soft, about 5 minutes. 5. Spread mushrooms evenly on matzah. 6. Bake on a foil lined cookie sheet until hot, about 5 minutes. 7. Meanwhile, whisk together olive oil, lemon juice and salt and pepper to taste. Toss arugula in olive oil mixture and place on hot matzah. Serve immediately. Contributed by: Amy Kritzer, WhatJewWannaEat.com Photo by Andrew Purcell, Styling by Carrie Purcell

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Sundried Tomato and Brie Stuffed Mushrooms | 6 servings This is one creamy elegant stuffed Passover Portobello Mushroom. Year-round you can substitute bread crumbs for matzah meal. Ingredients

6 large Portobello mushrooms, cleaned ⅓ cup matzah meal 1 teaspoon kosher salt 1 teaspoon dried oregano 1 ½ cups brie cheese, rind cut off and cubed ½ cup Temp Tee Whipped Cream Cheese ½ cup sundried tomatoes, chopped Freshly ground black pepper 3 tablespoons olive oil ½ cup balsamic vinegar 2 tablespoons granulated sugar 3 tablespoons fresh basil, chopped

Directions 1. Remove stems from mushrooms and carefully scrape out brown gills with a spoon. Place mushroom caps on a greased sheet pan, scooped side up. 2. Preheat broiler. 3. In a small bowl, combine matzah meal, salt and oregano, mix and set aside. 4. Divide brie evenly between mushrooms, placing several cubes all around inside of each cap. Dot each cap with Temp Tee Whipped Cream Cheese. Sprinkle mushrooms with chopped tomatoes and breadcrumb mixture. Season with pepper and drizzle with olive oil. 5. Broil for 3 to 5 minutes or until lightly browned and cheese is bubbly. 6. Meanwhile, in a small saucepan over medium high heat, combine vinegar and sugar and simmer until reduced and thickened. 7. To serve, plate each mushroom, drizzle with balsamic glaze and garnish with fresh basil. Contributed by: Jamie Geller, JoyofKosher.com

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Smoked Salmon Crêpes

| 24 crêpes

This basic Passover Crêpe recipe is a winner and holiday staple. Stuff it with sweet or savory fillings or slice it into strips for Passover egg noodles for your soups. This version is a light and elegant way to satisfy your lox and cream cheese bagel craving. Ingredients 2 cups potato starch 1 teaspoon kosher salt 4 large eggs, lightly beaten ½ cup olive oil, divided 1 (11.5-ounce) container Temp Tee Whipped Cream Cheese 24 slices smoked salmon, about 2 ½ pounds 1 medium red onion, thinly sliced ½ cup capers, drained ¼ cup chopped fresh chives

Directions 1. In a large bowl, whisk potato starch with salt. Whisk in eggs. Slowly add 2 cups water in a continuous stream, whisking continuously until you have a thin batter. Chill in refrigerator for 15 minutes. 2. To make crêpes: Lay out paper towels on a work surface. 3. Heat 1 tablespoon oil in a 6-inch sauté pan over medium heat. Do not use too much oil, just enough to make sure the pan is coated. 4. Pour ¼ cup batter in the center of the pan and, tilting the pan, swirl the batter to the edges. 5. As soon as the bottom is cooked, about 45 seconds, transfer crêpe to paper towels by sliding it out with a spatula or inverting the pan. You can stack the crêpes if you separate them with waxed paper, otherwise they will stick together. 6. Repeat until all batter is used. 7. To assemble the crêpes: Spread a layer of Temp Tee Whipped Cream Cheese on one side of each of the crêpes. Lay one slice smoked salmon on the cream cheese. Sprinkle with onions. Roll up and place on a platter, seam-side down. 8. Repeat until all crêpes and filling ingredients are used. Sprinkle with capers and chopped chives. Contributed by: Jamie Geller, Quick & Kosher Meals In Minutes (Feldheim 2010)

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Parmesan and Sun-Dried Tomato-Crusted Tilapia | 4 servings Lela Tessler, a great cook from Philly via Odessa, shared the very simple Parmesan crusted fish recipe that this dish is based on, and I thought the addition of sun-dried tomatoes was a great complement to the Parmesan. If you’re not a fan, leave them out, it will still have plenty of flavor. Ingredients 4 tilapia fillets, about 2 ½ pounds ½ teaspoon sea salt 2 tablespoons fresh dill, minced, divided 4 to 6 sun-dried tomatoes, chopped ¾ cup parmesan cheese, grated 2 tablespoons olive oil 1 tablespoon lemon juice ¼ cup light Temp Tee Whipped Cream Cheese

Directions 1. Preheat oven to 450°F. 2. Lightly grease a 9×13-inch pan with non-stick cooking spray. 3. Rinse fish, pat dry and place in prepared pan. 4. Sprinkle with salt and 1 tablespoon of dill 5. Bake, uncovered, for 10 minutes. 6. In a bowl, mix sun-dried tomatoes, parmesan, remaining dill, olive oil, lemon juice and Temp Tee Whipped cream cheese. 7. Remove fillets from oven and turn oven to broil; spread sun-dried tomato mixture over fish. 8. Return to oven and broil for another 4-5 minutes, until cheese topping is lightly browned. Contributed by: Jamie Geller, Quick & Kosher Recipes From The Bride Who Knew Nothing (Feldheim 2007)

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Passover Cheese Quiche

| 8 servings

This recipe is great for Passover now that someone has finally invented a frozen kosher for Passover pie crust. But don’t let that stop you from enjoying this cheese quiche year round. Since the Passover pie crust is a bit sweeter than traditional frozen pie crust you may need to adjust the salt to a 1/4 teaspoon or less when making this recipe during the year. Alternatively, skip the carbs and make this in a greased pie plate or individual ramekins for a lighter lunch or dinner. Ingredients 1 (9-inch) kosher for Passover unbaked frozen pie crust, defrosted 15 minutes 1 tablespoon olive oil 1 small onion, finely diced 1 cup whole milk 4 large eggs 1 large egg yolk ½ teaspoon kosher salt ½ teaspoon cayenne pepper ¼ teaspoon freshly ground black pepper ¾ cup shredded cheddar cheese ¾ cup shredded mozzarella cheese ½ cup Temp Tee Whipped Cream Cheese

Directions 1. Preheat oven to 400°F. 2. Prick bottom of defrosted pie crust all over with a fork. Bake 20 to 25 minutes or until light golden brown. Remove from the oven and cool while making the filling. 3. Reduce oven to 350°F. Heat olive oil in a small skillet over medium high heat. Sauté onion for 5 to 8 minutes or until slightly softened. Set aside. 4. In a medium bowl, combine milk, eggs and yolk and whisk vigorously. Add salt, cayenne and pepper and whisk. Add onions, cheeses and Temp Tee Whipped Cream Cheese and stir to combine. 5. Pour into cooled crust and use a spoon to make sure the cheese is evenly distributed throughout the pie crust. 6. Carefully place in the oven and bake 40 to 42 minutes or until the crust is golden brown and filling is set. If edges of crust begin to darken too quickly, cover with foil. 7. Cool 15 minutes before slicing. Contributed by: Jamie Geller, JoyofKosher.com

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finesHERBES

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Fines Herbes Whipped Cream Cheese Omelet | 1 omelet It’s easy to whip up an omelet for a quick fabulous meal, just pair it with a simple mixed green salad on the side. Fines herbes is a mixture of equal parts of the following fresh or dried herbs: chervil, chives, parsley, and tarragon. Chervil is a delicate herb that can be hard to find, however it is starting to show up more and more in farmers markets and in local supermarkets. If you can’t find chervil, just add more of the other herbs. Ingredients 3 large eggs Pinch kosher salt Pinch freshly ground black pepper 1 tablespoon butter 1 tablespoon fines herbes 1 to 2 tablespoons Temp Tee Whipped Cream Cheese Fresh herbs to garnish (optional)

Directions 1. In a medium bowl, beat eggs well with salt and pepper to taste. 2. Heat butter in an omelet pan or small sauté pan over medium heat. Do not let butter brown. 3. When butter starts to foam, pour eggs into the pan. Stir them with the back of a fork, stirring over the whole surface of the pan. A thin layer of eggs should begin to set. At this point, sprinkle fines herbes and dot Temp Tee Whipped Cream Cheese all over the eggs. Let the eggs finish cooking without touching them, about 2-3 minutes. The eggs are done when they are set and no longer runny. 4. Remove pan from heat. Gently slide a spatula under the edge of the eggs and fold them in half. Slide the omelet onto a serving plate. Garnish with fresh herbs, if desired. Contributed by: Jamie Geller, Quick & Kosher Meals In Minutes (Feldheim 2010)

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Raspberry Macarons with Cream Cheese Filling | 24 Cookies Not a macaroon but a (French) macaron – these “quintessential” Passover cookies turned trendy dessert are made special with a cream cheese filling. Ingredients For the macarons: 110 grams almonds (blanched) 200 grams confectioners’ sugar 100 grams egg whites (about 3), aged at room temperature for 12-24 hours 1 vanilla bean, split lengthwise 50 grams granulated sugar Red gel food coloring, optional For the raspberry cream cheese frosting: ¼ cup (½ stick) butter, at room temperature 4 ounces Temp Tee Whipped Cream Cheese, at room temperature 2 cups confectioners’ sugar 1 teaspoon vanilla extract 6 ounces fresh raspberries

Directions 1. To make the macarons, blend almonds and confectioners’ sugar in a food processor until finely ground. Sift mixture and set aside. 2 Whip egg whites on medium-high with a hand or stand mixer until foamy. 3. Scrape the seeds from the vanilla bean pod into the mixing bowl. Add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms. 4. Add the ground almond mixture to the bowl with the meringue and fold together until no streaks remain. Add in food coloring if desired. 5. Line two baking sheets with parchment paper mats. Transfer the batter to a piping bag with a plain wide round tip. Pipe into 1-inch rounds on the prepared baking sheets about 1 inch apart. Let sit at room temperature for about an hour to develop a hard shell. 36 | For holiday recipes, meal ideas and more, visit JoyofKosher.com

6. Preheat the oven to 300˚F. Bake for 12-18 minutes, depending on size. You know they are done when you can carefully remove one from the sheet without it cracking. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies. 7. To make the filling, beat butter, Temp Tee Whipped Cream Cheese and confectioners’ sugar with an electric beater until incorporated. Then add vanilla. 8. Add in raspberries and blend until smooth. If frosting is a little dry, add milk until smooth. If frosting is too runny, add in more confectioners’ sugar. 9. To make cookies, line up by size and pipe a dollop of the frosting onto the flat side of half the cookies. Sandwich together with other half. Best if eaten the same day! Contributed by: Amy Kritzer, WhatJewWannaEat.com, Adapted from Annies-Eats.com Photo by Andrew Purcell, Styling by Carrie Purcell

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Almond Butter and Jelly Pie

| 8 servings

For Passover, turn everyoneâ&#x20AC;&#x2122;s favorite PB&J into a chilled Almond Butter and Jelly Pie for dessert. Ingredients 1 (8-ounce) package Temp Tee Whipped Cream Cheese 1 cup almond butter 2 tablespoons confectionersâ&#x20AC;&#x2122; sugar, plus more to taste 1 teaspoon pure vanilla extract 1 store-bought chocolate macaroon pie shell 1 (13-ounce) jar cherry or strawberry jam

Directions 1. In the bowl of a stand mixer, combine Temp Tee Whipped Cream Cheese and almond butter and mix until smooth and combined. 2. Add sugar and vanilla and mix well. Taste and add sugar to desired sweetness. 3. Carefully spread almond butter mixture into pie shell in an even layer. Cover with plastic wrap and freeze for 30 minutes. 4. Spread an even layer of jam across the top of the almond butter mixture, cover and freeze at least 2 hours or overnight. 5. Remove from the freezer 30 minutes before serving and refrigerate. Slice into 8 slices and remove with a spatula. Serve immediately. Contributed by: Jamie Geller, JoyofKosher.com

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favorite REMAKE 39 | JoyofKosher.com/TempTee

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Strawberry Cream Cheese Ice Cream | 6 servings This ice cream tastes like strawberry cheese cake, but can be made in 35 minutes. Usually, you have to cook the ice cream mix first and let it cool before you can freeze it, but this recipe is all cold and can actually be made just before you want to eat it. So easy and so tasty and so perfect for Passover. Ingredients 6 ounces Temp Tee Whipped Cream Cheese 1 ½ cups skim milk 1 tablespoon fresh lemon juice ½ cup sugar ⅛ teaspoon salt ¾ cup fresh or frozen strawberries

Directions 1. Blend the Temp Tee Whipped Cream Cheese, milk, lemon juice, sugar, salt and berries in a food processor or blender until smooth. 2. Pour into the bowl of an ice cream maker and freeze according to manufacturer’s instructions, about 30 minutes. 3. Enjoy immediately if you like more of a soft serve experience or allow to harden a bit longer in the freezer. Contributed by: Tamar Genger, MA, RD, JoyofKosher.com Photo by Shutterstock.com

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fancy CHEESECAKE

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Coeur a la Crème with Rhubarb Compote | 8 servings This is a fancy name for a fancy cheesecake. Ingredients For Coeur a la crème 2 (8-ounce) containers Temp Tee Whipped Cream Cheese, room temperature 2 cups sour cream ¾ cup Kosher for Passover Confectioners’ sugar 1 orange, zested 1 teaspoon vanilla extract For compote 1 cup frozen rhubarb, defrosted ⅓ cup granulated sugar ⅓ cup water

Directions 1. In the bowl of an electric mixer, beat Temp Tee Whipped Cream Cheese, sour cream and powdered sugar for 2 minutes or until smooth. Add orange zest and vanilla and mix until combined. 2. Rinse 8 (4×4-inch) squares of cheesecloth under water and squeeze out until just damp. Line 8 6-ounce ramekins or small bowls with cheesecloth. Divide mixture between prepared ramekins and fold cheesecloth over the top. Refrigerate for at least 4 hours or overnight. 3. Meanwhile in a small saucepan combine rhubarb, sugar and water and bring to a boil. Reduce to a simmer and cook for 12 to 15 minutes or until rhubarb is broken down and sauce is slightly thickened. Cool completely and refrigerate until ready to serve. 4. To serve, invert ramekins on dessert plates and remove cheesecloth. Top each dessert with a few tablespoons of compote and serve immediately. Contributed by: Jamie Geller, JoyofKosher.com

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Chocolate Chip Cheesecake | 8 servings A classic kosher cheesecake made all the more delectable by adding chocolate chips. Perfect for Passover when paired with the newly available chocolate macaroon pie shell or made in a traditional graham cracker pie crust anytime you want a dairy dessert. If you want to transform this into a chocolate swirl cheese cake, squirt chocolate syrup on top and use a knife to create a zigzag swirl design before putting it in the oven. Not big on chocolate? Just omit the chips and it’s a classic cheesecake. Ingredients 2 (8-ounce) containers Temp Tee Whipped Cream Cheese ¼ cup sugar ¼ cup light brown sugar, packed 2 eggs 1 teaspoon pure vanilla extract 1 cup chocolate chips 1 (9-inch) chocolate macaroon pie shell ½ cup pie filling (or 1/2 cup sour cream), optional

Directions 1. Preheat oven to 350˚F. 2. Using an electric mixer at medium speed, mix Temp Tee Whipped Cream Cheese and sugars together until smooth. Add eggs, one at a time, mixing into batter. When fully blended, mix in vanilla. 3. Using a silicone spatula, fold in chocolate chips. 4. Pour into macaroon shell. 5. Bake for 40 to50 minutes or until just slightly jiggly in the center. The cake will finish cooking from the retained heat after you take it out of the oven. Cool completely on a wire rack. 6. Chill in refrigerator at least 4 hours before serving. 7. Before serving top with either a layer of sour cream or your favorite flavor pie filling, if desired. Contributed by: Jamie Geller, Quick & Kosher Recipes From The Bride Who Knew Nothing (Feldheim 2007)

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Lemon and Berry Cream Cheese Parfait

| 6 Tall Glasses

This is an easy, but scrumptious Passover dessert that can be eaten all year round. You can whip this up any night of the week. Ingredients 2 cups Temp Tee Whipped Cream Cheese 1 cup granulated sugar 4 lemons zested and juiced 2 cups heavy cream ½ cup granulated sugar Fresh strawberries, blueberries, and raspberries, washed 1 tablespoon granulated sugar

Directions 1. In an electric mixer with the paddle attachment, mix together the Temp Tee Whipped Cream Cheese, sugar and lemon zest. Set aside. 2. In an electric mixer with the whisk attachment, whip the heavy cream and ½ cup of sugar to soft peaks. 3. Place fresh berries in a bowl and let them sit in the lemon juice and 1 tablespoon of granulated sugar. 4. Line up 6 tall glasses and layer berries, cream cheese mixture and whip cream until reaching the top of the glass. Finish off the glass with a fresh berry that hasn’t been soaked. Contributed by: Harmony Sage Fried, JoyofKosher.com/HarmonyF Photo by Andrew Purcell, Styling by Carrie Purcell

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Cream Cheese Fudge and White Chocolate Ganache

| 18 servings

This fudge is an easy Passover dessert everyone will be clamoring for. The cream cheese adds the perfect texture and flavor to make this dessert particularly unique. Cream Cheese Fudge

6 ounces bittersweet chocolate, chopped 1 cup chopped walnuts 2 cups Temp Tee Whipped Cream Cheese 1 cup unsweetened cocoa powder 3 cups powdered sugar Âź teaspoon Salt

1. Melt the chocolate in a double boiler. 2. Place the walnuts on a parchment lined sheet pan and roast in the oven for 10 minutes at 350 degrees F. 3. In an electric mixer with the whisk attachment, whip the cream cheese on high until light and fluffy. 4. Lower the mixer to the lowest speed and slowly pour in the melted chocolate. Add the cocoa powder, powdered sugar and salt and whip until totally combined. 5. Fold in the chopped walnuts. Pour the mixture into a lightly buttered or parchment lined 13x9-inch baking pan and chill overnight or until firm. White Chocolate Ganache

5 (100 gram) bars white chocolate 1 cup heavy cream 1 tablespoon granulated sugar 1 tablespoon butter

1. Chop the white chocolate into small pieces and place in a heat safe bowl. 2. In a saucepan, bring the heavy cream, sugar, and butter to a boil. 3. Pour the cream mixture over the chocolate and slowly whisk with a small balloon whisk until the chocolate is totally combined. 4. Add the butter and whisk again until smooth and creamy. 5. Pour the ganache over the fudge and let set up in the refrigerator for one hour. Contributed by: Harmony Sage Fried, JoyofKosher.com/HarmonyF Photo by Andrew Purcell, Styling by Carrie Purcell

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Flourless Cream Cheese Pound Cake with Passion Fruit Cream Cheese Ice Cream | 9 servings Homemade Passover pound cake with quick homemade ice cream will make you forget it’s Passover. Whipped cream cheese adds texture and flavor to both dishes. Flourless Cream Cheese Pound Cake 3 (100 gram) bars White Chocolate ½ cup butter ½ cup Temp Tee Whipped Cream Cheese 5 egg yolks 5 egg whites ¾ cups granulated sugar 1 tablespoon potato starch

1. Preheat the oven to 325˚F. 2. In a double boiler, melt the white chocolate and the butter together. 3. In an electric mixer with the whisk attachment, whip the egg whites and sugar to soft peaks and set aside. 4. In the electric mixer with the whisk attachment, whip the egg yolks till light yellow and fluffy. 5. Fold the yolks and whites together. Slowly fold in the Temp Tee Whipped Cream Cheese and then fold in the melted white chocolate and butter mixture. 6. Sift in potato starch and lightly fold in. 7. Pour into a lightly greased 8-inch square baking pan and pour in the batter. 8. Bake until the cake has a slight giggle in the center and is golden brown on top, approximately 30 minutes. Passion Fruit Cream Cheese Ice Cream 2 cups heavy cream 1 cup granulated sugar 6 Passion Fruits 1 Orange 1 cup Temp Tee Whipped Cream Cheese 50 | For holiday recipes, meal ideas and more, visit JoyofKosher.com

1. In an electric mixer with the whisk attachment, whip the heavy cream and sugar till stiff peaks. 2. Cut open the passion fruits and scoop out the pulp, place in a large bowl. Squeeze the orange into the passion fruit pulp. 3. Fold the fruit into the Temp Tee Whipped Cream Cheese and then fold in the whipped heavy cream. 4. Place in a resealable container and freeze overnight. Contributed by: Harmony Sage Fried, JoyofKosher.com/HarmonyF Photo by Andrew Purcell, Styling by Carrie Purcell

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