Memories can be quite powerful, food memories all the more so. When I use a spice my grandfather often used, or smell a cake like one my grandmother used to bake, I’m there in an instant, right in their kitchen. When Pesach comes, I close my eyes and I can see my grandfather eating matzah with a schmear of whipped cream cheese, a hot mug of sweet creamy coffee beside him.
That is Passover to me: exactly that vision, that aroma, that taste.
I’m a woman of simple pleasures, you know that. Matzah with cream cheese is my Passover delicacy. Has to be whipped cream cheese, of course, cause it’s my favorite and 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 Pesach breakfast lunch and dinners over the years.
So when I got a call out of nowhere from Temp Tee, I’m thinking, do they know me? Have they been watching me all these years through tiny transmitters on their containers? Turns out–there are no transmitters — and they never dreamed that I’ve had a lifelong devotion to their product, though they were really tickled when I told them. They had called simply to ask if we could work together to help cooks with new creative cream cheese ideas for Passover. You see there’s this thing called matzah fatigue. And it’s a real condition, I tell you. My new Temp Tee friends recognize it too and want to team up to help.
I do love helping people…
So it was a no-brainer for me. I usually stock up on half a dozen containers of cream cheese before Yuntif anyway, just to get us started. It’s especially handy when I “work the house,” as Hubby calls it. He loves when I sub in whatever’s handy in my fridge or cabinets instead of sending him to the store in the snow to buy a pint of sour cream. Ooooooh you shoulda seen him when he found out I only needed three tablespoons of the stuff for a recipe. Big deal! Never saw a man refuse to eat something because it was “made with slave labor.” Anyway, today I know better and strictly adhere to the house rule: Never-Send-Hubby-Out-for-Piddling-Amounts-of-Stuff-Especially-in-a-Blizzard-When-You-Can-Sub-Something-Else. So whenever I get creative, it’s comforting to know I always have CC on hand: it’s so easy to use instead of sour cream, heavy cream, or even ricotta in a pinch. Sometimes I just add it to creamify a recipe. Those Temp Tee folks a knew what they were doing when they called me.
So let’s spread the word about Temp Tee cream cheese this Passover: there are 101 things we can do, but we promise to share at least 50 new ideas from our team and all our blogger friends all in the name of putting an end to the matzah fatigue, a stop to the same ol’ same ol’, although that seemed to be good enough for my grandfather (that generation was much more easily pleased). We are here to save you, the world or at least your Passover with our Temp Tee cream cheese revolution. Too much? Well you know I’m a passionate person when it comes to good food.
Bookmark our growing list of Whipped Cream Cheese Recipes for Passover and check back often for updates. Stay tuned for Pre-Passover Twitter and Facebook chats in real time with me, I can’t wait to talk to you all.
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I want to feature your recipes too! In the comments below share a quick and creative cream cheese idea, or your favorite Passover memory.
Disclaimer: This is a sponsored post and giveaway as part of a partnership with Temp Tee Whipped Cream Cheese. All thoughts and opinions expressed are my own.
Temp Tee with Matza is literally what I live on for 8 days & nights. Yeah, pretty sure that’s what’s different about those days.
My cream cheese brand of choice! No other brand will do.
Mouth watering just from the photos 🙂
pin:
http://pinterest.com/pin/170925748329797241/
I always enjoy matzah with cream cheese, but no jelly, never understood that one and it has to be whipped Temp Tee, there is nothing like that on Pesach.
love it
Never tried Temp Tee but would like to
Never Heard Of The Temp Tee, Love Learning Though 🙂
Pinned:
http://pinterest.com/pin/61431982389452173/
I haven’t tried Temp Tee yet – first I’ve heard of it.
Thank you.
never tried but agree on the whipped on matzah. I also melt butter on my matzah – yummy
I have never heard of Temp tee.
My memory is of Temp Tee whipped cream cheese on matza with grape jelly–and this was the only week of the year we could have this–such a treat to look forward to! Now that I am grown and I know it’s not only for Pesach it is the association that makes it special. I am looking forward to learning a variety of recipes here.
I grew up in Philly. I had never heard of Temp-Tee until today!
Favorite Passover memory is making charoses. I have tried to re-create my Mother’s recipe, since she died whe I was 21 and never wrote anything down on paper. It “takes a village”. We make about 4 gallons of it to share with family. Many varieties of dried fruits and nuts, fresh apples and pears, orange zest and juice and date honey. Not Ashkenaz, not Sephard; just very yummy.It requires help from all of my children at separate “stations” to hand chop the dried fruits, the nuts, and the fresh fruits. Large bowls and great knives are a requirement.
I like making brisket with my mom and bubbe!
I have never tried it so I have no memories yet.
Very nice!
My favorite memory of Peasach was always oven warmed Matzo with Cream cheese and strawberry jam.
Would love to try it.
I have never tried it but would love to.
WE used Temptee on Cape Cod since the early 90’s to make vegetable dips for Thanksgiving.
love cream cheese
This is such an informative website!
My favorite Temp-Tee memory is its commercial, before bagels went mainstream … “Temp-Tee for your bagel, sir?” “Bagel? What’s a bagel???”
I remember loading it up on my matzo at my bubby’s house
I have never tried Temp Tee so I have no memories of it. 🙁
Thank you. 🙂
I have memories of my Bubby’s baked mashed potato latkes. Also love cream cheese spresd on hand shmura matzah.
cool prize
I love Temp tee on egg matzah. I spread the cream cheese and then cut up figs and drizzle with balsamic vinaigrette..
There is NOTHING like Temp Tee with raspberry jam spread on top of matzah!
I always remember matza with everything ESPECIALLY cream cheese. AND it has, has, has to be Temp Tee.
Only temp tee cream cheese for us too ! We love it with Lox on matza! My sons favorite lunch almost everyday day is temp tee cream cheese & he never uses butter !
Since my girls were little (now in their twenties and thirties) the only breakfast they would eat on Pesach was and is Temptee and Matzah!
I always put Breakstone unsalted butter on matzo first and then the Temp Tee on top. Double tasty!
make KFP red velvet cupcakes from a mix Fill them w/ creams cheese frosting
8oz cream cheese 1/2 stick butter softened 1 1/2 cups confectioner sugar (KFP) & 1/2 tsp vanilla extract. Beat toil fluffy. remember to use only KFP products. If you’ve never made your ownn frosting , it’s really easy
This sounds so amazing! Can you please officially Post the Recipe here: http://www.joyofkosher.com/submit-a-recipe/
My favorite ”new tradition” is Pesach crepes. Sweet or savory.
Cream cheese with cherry jelly on matzah for breakfast! YumM
My favorite memory of Peasach was always oven warmed Matzo with Cream cheese and strawberry jam with my bubby. Great memories.
LOVE USING THE TEMP TEE CREAM CHEESE TO MAKE CHEESE CAKE FOR PESACH….CHOPPED NUTS OR MACAROON CRUMBS AS THE CRUST DEPENDING IF I AM MAKING IT A SUGAR FREE CHEESE CAKE OR NOT.
I always loved Temp Tee cream cheese on the really weird matzo meal rolls my mom made.
here is the recipe I will be making this year for Passover. ” Sopapilla Cheesecake”. I have repeatedly seen it on pinterest using refridgerated biscuit dough. This will use matzah soaked in milk instead of the dough. 8×8 pan. line bottom with matzah soaked slightly in milk. cover with cheese mixture: 8 oz package cream cheese, 1/2 cup sugar, 1 teaspoon vanilla. cover top with matzah slightly soaked in milk. pour 3 tablespoos melted butter over top and generously cover with cinnamin and sugar ( five sugar to one cinnamin). bake until golden and serve room temp. yummmm… I’ll prepare it at night and bake it fresh in the morning for breakfast.
My favorite memory of passover is opening the first box of matzah before all the passover prep begins and crumbling a big piece into my sweet coffee. My Grandmother did this, my mom did this and I always do this.
sharing with my girls
What an amazing memory you shared thank you so much. I so want to try Persian Charoset but have not the patience to prepare it. I need to be invited out somewhere 🙂 And lol!!! I was actually thinking Temp Tee and Charoset would make a nice pairing! 🙂
We ate Temptee spread on everything but is is best on chocolate chip cookies
I’m a Persian Jew, so I remember the charoset making process (which is more time-consuming and intricate than Ashkenazi charoset) at my grandmother’s house.
She would soak all manner of nuts and dried fruit in wine overnight, in big tubs. Then, she’d take out her meat grinder, and grind it into what truly looked like mortar the Jews in Egypt must have used.
And the most intoxicating “smell-memory” – the charoset spice, a mix of cinnamon, clove, ginger, pepper – mingling with the scent of sweet wine, making for one deep heady aroma to match the complex tastes and textures of all those dried fruits and nuts.
Charoset is made in huge quantities for the entire chag, because it is perfect with Temp Tee cream cheese – *wink* – and matzah for breakfast. Can’t get enough of it!
Those salmon roll ups look soooo delish! Would love to win this so I can make them!!!
As kids, we loved to snack on Temptee spread on rye bread. Love it!
hmmm. . .i look forward to your recipes using cream cheese. frankly, i don’t use it in cooking (as yet) as i think of it as more fat than protein.
I love your article. I can totally relate about sending out hubby when you only needed 3 TB and could have subbed something else…. and I love your newly coined term – “creamify.”
Anyway, a recipe/use for cream cheese during Passover is my Smoked Salmon Spread I make every year. My husband smokes a large salmon fillet. His smoked salmon is delicious on its own but I like to make this spread to make it go further. I always make extra for family and close friends and I only make it during Passover. That way it is more special.
I mix 1/3 cup crumbled smoked fish with 8 ounces softened cream cheese, 2 TB sour cream, 1/2 cup chopped green onion, 1 clove minced garlic, and dash of cayenne. You can also add a little fresh minced dill.