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At Reading Terminal Market, Holiday Meals At The Ready

(Among the items for sale at Reading Terminal Market were pre-decorated Easter eggs.  Credit: Steve Tawa)

(Among the items for sale at Reading Terminal Market were pre-decorated Easter eggs. Credit: Steve Tawa)

Steve Tawa Steve Tawa
Steve Tawa joined KYW Newsradio in 1990, and splits his time between...
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By Steve Tawa

PHILADELPHIA (CBS) — Whether for Easter or Passover, merchants at the Reading Terminal Market are filled with suggestions for the big holiday meal.

At Giunta’s Meats, Charles Giunta was a busy butcher, preparing all kinds of lamb.

“We’re doing boneless legs of lamb, butterflied for the grill, we’re doing semi-boneless bone-in for the oven, we’re doing French racks of lamb, (and) lamb chops,” he said today.

One woman was buying a turkey nearby.

“We’ll be stuffing it and serving it traditional,” she tells KYW Newsradio. “We’re actually do like a Thanksgiving dinner on Easter because my family doesn’t like ham.”

At Hershel’s East Side Deli, Andy Wash (below) had some ideas for Passover beyond brisket and gefilte fish.

“One is the sweet Passover kugel,” he said, “and I do a stuffed chicken breast with matzoh spinach stuffing.”

hershels wash andy tawa At Reading Terminal Market, Holiday Meals At The Ready

(Andy Wash of Hershel's Deli holds a tray of his Passover kugel. Credit: Steve Tawa)

At Flying Monkey Bakery, Elizabeth Halen specializes in pies baked into cakes, and candy baked into cupcakes.

“We source a local confection, a Zitner’s peanut butter egg and butter cream egg from the PA General Store down the aisle from us, and bake them inside chocolate and vanilla cupcakes, and frost them with chocolate or butter cream,” she explains.  “So, it’s two desserts in one.”

Termini’s is always a good bet for those who don’t bake their own desserts.  Carrot cakes were a hot seller, but who could resist cannoli?

Merchants are wise to the busy entertainer at home, and have many items ready made, so all you have to do is pop something in the oven and warm it up.

At Godshall’s Poultry, Dean Frankenfield says they have turkeys and chickens, but if you want a different take on ham, why not a turkey ham?

“They’re about 5-6 pounds, and they slice up nicely for your holiday meal,” he says.  “It’s made from turkey, of course, and there’s no red meat.”

How’s the flavor?

“Wonderful — you won’t know the difference.”

 

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