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California Hand-Crafted Plum Brandy Kosher for Passover

HAND CRAFTED PLUM BRANDY KOSHER FOR PASSOVER 2012
Enhance Your Passover With Award Winning Slivovitz

Plum Brandy aka Slivovitz is making a comeback. The spirit has accompanied the Passover celebrations for generations of Eastern European Jews and was recently discussed in a major article in The Forward.

California is blessed with some of the best plums in the country, which have gone into making Mosby Slivovitz. Harvested from a small orchard in San Benito County, California. These perfectly ripened plums were artfully fermented and distilled by Bill Mosby under the careful Rabbinical supervision of Rabbi Yonah Bookstein.

This exceptional brandy was awarded a Silver medal at the 2010 International Review of Spirits, and a Bronze medal at the San Francisco Chronicle spirits competition

Damson Plum:$55, Wild Plum $75

For more information and to order contact Rabbi Yonah Bookstein 310-277-5544
For delivery outside of Los Angeles please visit https://mosbywines.com/store/

Passover Detective

Passover is a joyous time of year. Recounting the Exodus is good times, followed by delicious meals with plenty of wine to wash it all down. Passover is fun.

Passover is also a time of year when companies and stores prey on un-savvy shoppers.

Last year I posted a photo of a particularly deceptive package of candy made by Streit’s. But the photo has not had any effect it seems, as an abundance of mega-packaging candies still fill the stores.

Shopkeepers are also charging premiums of food that is kosher for passover and all year round. Except for a few loss leaders, prepared and packaged foods are sold at a huge premium.

So to add some consumer activism to repretoir, infused with some humor, I present a short series entitled “The Passover Detective.”

Let My People Eat Quinoa

Quinoa Real grown near Uyuni on the Bolivian Altiplano (3653 m). Mt. Tunupa in the background.

The NY Times just picked up on the debate about quinoa on Passover – and if this mushy stuff from the Andes is fit for consumption on Pesach.

The article missed the major point of contention about the entire quinoa issue. There is no scholarly rabbinic dispute about whether or not quinoa is a grain (in halachic terms) and hence chametz, and totally forbidden for consumption, possession, and benefit on Passover. The only question is whether it is KITNIOT (pronounced kit-ne-ot) or not, i.e. grain type foods that Ashkenazi and some Sephardic Jews do not consume on Passover.

The Oral Torah, codified in the Mishna, specifies that only five types of grain can become chametz: wheat, barley, spelt, rye, and oats. These items and food made from them with the exception of matzah, are forbidden the entire holiday. The question is really whether this quinoa grain-type food is classified along with rice.

A legitimate and significant concern that the NY Times did pick-up, is about the factories that process quinoa. These processing plants, generally in rural areas, also process other grains, and there is the problem of contamination of the quinoa with wheat and other grains.

One does not need to be a certified rabbinic authority from Chicago or New York to be concerned about contamination of bagged dry products. It is common practice among many people who run a kosher kitchen —or any careful chef — that you always check grains, rice, beans and even flour for hitchhikers.

The problem is that during the rest of the year, if someone comes across a rock in a batch of rice, or an odd object in a bag of barley, its no big deal. On Passover however, that grain of barley becomes kryptonite.

The Chicago based CRC certifies quinoa based on the places where it is processed, the OU doesn’t according to and Baltimore’s Star-K says that it fine, according to the NY Times article.

CalKosher (the certifying body that I supervise) after consultation with one of the leading halachic authorities in the world, is of the opinion that quinoa is not kitniot and hence OK for consumption on Passover by Ashekanazi and Sephardic Jews alike.

One doesn’t need a trip to the remote Andes to know that quinoa is a great substitute for rice in sushi, and a carb-neutral alternative to barley in tabouli. Vegans absolutely worship quinoa because it is a complete protein.

So enjoy your quinoa. Make sure to check it before Passover to eliminate any wheat-type grain that got in there and have a joyous and festive Festival of Freedom.

Kosher For Passover: A Step-By-Step Guide

You don't need a blowtorch 🙂 - simple cleaning supplies can do the trick.

Please, leave the blowtorch in the garage. 

Getting your home and life Kosher for Passover shape seems complicated — maybe even dangerous — but it doesn’t have to be. Perhaps you love Passover and the Seders and want to take your spiritual journey to a new level, or maybe you try to clean for the holiday but feel that it is a totally impossible task — use this guide (and accompanying podcast classes) to get Passover Ready.

The process does not have to be crazy or impossible. Starting seven years ago I began publishing the Going Kosher For Passover One-Page Guide on my website. Since then it has been downloaded tens of thousands of times.

This year I did not make any changes from last year in terms of process, but I will add this piece of advice:

Do what you can, do it without stress, and every year aim to take your Passover koshering to the next level.

And if you are experienced in koshering for Passover you should still read this guide as it can help you do it more efficiently and effectively. While a blowtorch is a method some use – you can leave your’s in the garage.

As an addition to the Guide, consider listening to several classes that I recorded last year that go into depth on Passover and koshering:

Going Kosher For Passover

Going Kosher For Passover – Seder Edition

Mystical Passover

May you and your loved ones have a joyous and healthy Passover!