Manischewitz, a popular American kosher foods manufacturer that originated in Ohio during the late nineteenth century, has somehow become a staple of La Comunidad.

The company specialized in kosher wine and food, such as matzah, borscht, and gefilte fish. It became a corporation in 1923.

For better or worse, its wine in particular has become an essential actor in Jewish popular culture. Some deem it too sweet and syrupy. Others argue that it is part of an old tradition connected with Jewish immigration to the United States in the late nineteenth century that has outlived its purposes. The palate, they say, requires a more subtle, lasting flavor.

Yet even though other kosher products have long been available, Mexican Jews, especially those belonging to the immigrant generation, have remained loyal to Manischewitz wines, either as part of their Shabbat or on other holiday meals. It is still served at circumcisions, bar mitzvahs, and weddings – so much so that a segment of the population feels nostalgia toward it, which isn’t an impediment for all kinds of derogatory jokes. Un copa de Manischewitz fortalece el camino – al panteón. (A glass of Manischewitz gives you strength on the road – to the cemetery.)

This recipe takes Manischewitz out of its comfort zone by turning it to paletas (ice lollies). Who else but Mexican Jews would come up with such a sharp idea? The thick quality of the wine is put to good use. The key is to throw in orange peel and mix it with cinnamon and cloves. After trying it, you will never think of Manischewitz the same way again. In fact, you will realize how much the Yiddish-speaking immigrants settling in Calle Jesús María — or, for that matter, in New York’s Lower East Side — in the 1920s truly missed.

Method: 

• Add the wine, orange peel, cloves, and cinnamon stick to a medium saucepan set over medium-high heat. Bring the mixture to a boil, then lower the heat to medium and cook, stirring occasionally, until the liquid reduces to 240ml (1 cup), 30–35 minutes.
• Remove from the heat and let cool, then strain out and discard the spices and orange peel.
• Stir the water into the strained wine syrup, then divide the mixture evenly among 6 paleta or flat popsicle molds.
• If desired, add a slice of lime or tangerine into each mold.
• Freeze until solid, at least 5 hours.

Recipe are extracted from Sabor Judío: The Jewish Mexican Cookbook .

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