Winning recipes from Manischewitz contest in Costa Mesa

Winning recipes from the first-ever Simply Manischewitz Cook-Off at the Hilton’s kosher kitchen in Costa Mesa.

Pea and fennel soup

Ingredients:

2 pounds frozen or fresh peas

21 fluid ounces of Manischewitz chicken broth

1 cup diced celery

1 cup diced white potato

3 tablespoons olive oil

1 diced leek, the white part only

1 diced fennel

1/3 cup light brown sugar

salt and pepper

Preparation:

Heat the two tablespoons of olive oil and saute the celery, leek, potato and fennel for three to five minutes. Add the peas, salt and pepper and cook for three minutes. Add chicken broth, brown sugar and two cups of water until peas are covered. Bring to a boil and then reduce to a simmer and cook for 30 to 40 minutes till vegetables are soft. Puree the soup in a blender and season with salt and pepper, finish with remaining olive oil and serve.

— Cooked up by Andrea Bloom of Long Beach

Whitefish and potato knish

Ingredients:

1 box of frozen pastry puff

2/3 cup instant mashed potatoes

4 tablespoons of unsalted butter

4 ounces French fried onion

4 tablespoons chopped parsley

24 ounces of Manischewitz whitefish

2 teaspoons seafood seasoning

8 teaspoons Manischewitz creamy horseradish sauce with lemon

flat leaf parsley

2/3 cup boiling water

defrosted flour

salt and pepper

Preparation:

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and grease it with butter. Place instant potatoes in a medium bowl and add boiling water and all but two teaspoons of melted butter. Mix well and stir in green onions. Season to Salt and pepper to taste. Remove the six pieces of fish and chop. Add the chopped fish to the potato mixture and discard the gel.

Using a small amount of flour, roll both dough pieces to measure about 16 inches by eight inches. Divide potato mixture in half and spoon down the center of the dough. Fold edges of dough over potatoes and pinch together to seal. Using a serrated knife, trim ends off dough and cut each dough “log” into four equal pieces. Place on the cookie sheet and bake for 30 to 35 minutes until golden brown. Garnish with a dollop of creamy horseradish sauce, lemon and a sprinkle of parsley.

— Cooked up by Michaela Rosenthal of Woodland Hills

Recipes provided by Manischewitz, part of the R.A.B. Food Group LLC.