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Jul 2, 2003 09:29 PM

Man, oh Manishewitz

  • s

Sometimes corporations get a little too carried away with their product. It could just be me, but the recipes on the Manishewitz Wine site sound, well, awful.

Here's a link to something called Texas Two step where you make burritos with matzo meal. Then you top it with a sauce of Manischewitz Cream White Concord.

The Halloween surprise combines pumpkin with Concord grape wine. That would get me screaming on Halloween.

Enjoy the recipes ... and you thought the wine was sweet.

I have fond memories of Manishewitz. Although we weren't Jewish, this was my Dad's idea of wine when I was a child. He would splurge on a bottle at Christmas. A little irony there. It's probably the first wine I've ever tasted. However, the recipes don't seem well thought out. My teeth ache just reading some of them.

Link: http://www.manischewitzwine.com/recip...

Image: http://www.manischewitzwine.com/image...

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  1. The only "recipe" I can fathom using Manischewitz is the shpritzer my grandfather used to make for us kids back in the old days: a little Manischewitz mixed with a lot of 7-Up. Kinda like a Jewish Shirley Temple.

    10 Replies
    1. re: LBQT
      Stanley Stephan

      Reading further through these there was the Red Sea mold.

      It is a combination Lemon jello, Manischewitz borscht, Manischewitz Concord Grape Wine, horseradish, Manischewitz gefilte fish.

      Haul it out and your guests will de-part, like the Red Sea.

      1. re: Stanley Stephan

        And I just had breakfast! That is the worst-sounding mishmash of ingredients I've heard lately. WHO developed these recipes, someone with their tastebuds amputated?

        1. re: Cristina

          And I'd forgotten: when the Concored grape wasn't quite sweet enough, Manischewitz used to bottle a Malaga grape wine. Ultra-sweet, and almost thick enough to coat the back of a spoon! Always reminded us of cough syrup, but it was Mom's favorite until they stopped making it about 5 years ago. Bleah!

          1. re: LBQT
            Stanley Stephan

            There must have been an outcry from the fans of Malaga because it is on their current product list. For the more sophisticated palate, there is the medium-dry concord.

            The descriptions are cute. They talk about smoothness, mouth feel, confectionary notes in the drinks.

            Link: http://www.manischewitzwine.com/produ...

            1. re: Stanley Stephan

              Okay...before I learned to make flourless cakes from Maida Heatter...I made this for Passover...I dipped I think it was four mataz sheets in cherry Manishewitz...and layered them with a chocolate frosting....it wasn't as bad as it sounds...lol I still can't make a sponge cake for the life of me..

              1. re: Parrot Mom
                Melanie Wong

                Here's a link to a post on the San Francisco Bay Area board on making something similar but more palatable.

                Link: http://www.chowhound.com/topics/show/...

                1. re: Melanie Wong
                  ChowFun (derek)

                  Was it Manischewitz that used to advertise "so thick, a spoon stands up in it!??"

                  1. re: ChowFun (derek)

                    I think Schapiro's advertised as "the wine you can cut with a knife."

                    And believe me, Manischewitz _definitely_ still makes extra-heavy Malaga!

                    1. re: Chorus Girl
                      ChowFun (derek(

                      Yup! That's the one...! knife shmife, spoon shmoon! They all gave me heartburn!

                      1. re: Chorus Girl

                        I saw it on their product list (thanks for the link. Stan!), and have written to find out why we can't get it here in so cal. Could be my mom was the only one out here drinking it??

      2. c

        My mom came up with two genuinely good uses for Manishewitz. First, pour it straight into your ice cream maker to alco-ices. Any of the fruit flavors.

        Otherwise, she pours it over her sponge cake like a dessert sauce.