Apr 5, 2016

Matzo Crack: Time for something (anything) Yummy for Passover

  • 4 pieces matzo
  • 1 cup salted butter
  • 1 cup brown sugar
  • 2 cups chocolate morsels
  • 1 cup walnuts, pistachios or almonds (optional)

Preheat oven to 450 degrees.  Line a large cookie sheet with aluminum foil. 
Lay pieces of Matzo in one layer on the pan.  Break it into pieces to fit as needed. 
Melt butter with brown sugar over medium heat.  Stir frequently until it bubbles. Pour over matzo and spread to cover.  Put in the oven for a minute or two. 
Sprinkle 2 cups of chocolate morsels on top and return to oven for 1 minute to melt morsels. 
Remove from oven and with a spatula spread chocolate. Sprinkle with nuts if desired. 
Freeze 20 minutes until hard.  Crack into pieces and store in a zipper bag in the freezer.

The Perfect Lemon Meringue pie

The perfect Lemon Meringue Pie
Lemon Meringue Pie with Coconut "Macaroon" Crust

Henry's favorite pie in the world is Lemon Meringue, and over the years I have tried several recipes, but last night, for his birthday (in passover) I believe that I located the definitive recipe. Well, for me at least. What I like about this one is that it is not cloyingly sweet, and the meringue, as well as the filling is deeply lemony.

The recipe is a mash-up of a coconut crust fruit dessert, and the Lemon Meringue pie recipe by Evan Kleiman, food editor for KCRW, the radio station I listen to when I am in LA.

It is a little more complicated than some recipes that I have tried, because it is made with Italian Meringue.

Italian meringue is made by beating egg whites until they reach soft fluffy peaks, then slowly streaming in sugar syrup (boiling sugar) and beating the mixture until it is thick and glossy. In comparison, basic meringue, also known as a French meringue, is made by beating granulated sugar into egg whites until the mixture reaches soft peaks. The hot sugar syrup used to make Italian meringue essentially cooks the egg whites as it is incorporated. This means that you don’t need to cook or bake the meringue before using it. It also means that the meringue is going to be a lot more stable and much less likely to deflate or weep than a simple meringue is. 

The recipe calls for cream of tartar, which you may or may not use on passover, but according to my rabbi, any OU (kosher) cream of tartar is kosher for passover. You can consult your own rabbi if you don't want to trust mine. 

Passover Coconut Crust:

2 cups unsweetened dried coconut
1/2 cup sugar
2 egg whites
1 Tbsp. vanilla extract. 

Preheat oven to 350° .
Mix ingredients together in a bowl.
Lightly oil a pie pan, or a fluted tart pan with a removable bottom, and pack the coconut mixture evenly, being sure to bring it all the way up the sides.
Bake the  crust for 20 minutes or so until the crust is beginning to brown.
Set the crust aside to cool completely before you add the hot filling.

Leave the oven on, you will need it in a few minutes again to brown the meringue.

5 egg whites room temperature
¼ teaspoon cream of tartar
1 cup sugar
1/3 cup water
1 teaspoon lemon juice

To Make Meringue
Use a small heavy saucepan to make the sugar syrup. 

Put the sugar, water and lemon juice in the pan.  Do not stir.  Cover the pan and bring the mixture to a boil.  Remove the cover when the sugar is completely melted and the mixture is at a lively boil.  Put your candy thermometer in the mixture.  The syrup will be ready to pour into the soft peak egg whites (see below) when it is at soft boil stage or a tiny bit above, 235 – 241°.  I tend to go to the higher temperature or even 242°

Meanwhile, put the room temperature egg whites in the bowl of your mixer and at low speed let the egg whites beat until they are foamy.  Add the cream of tartar.  Turn the mixer up to medium speed and continue to beat until they are at soft peaks.

When the sugar syrup is ready (a soft boil on candy thermometer), turn on the mixer to medium again.  Slowly pour the sugar syrup into the egg whites.  Try to focus the stream in between the beater and the side of the bowl.  When all the sugar syrup is poured into the whites turn the mixer to high and let the whites beat until the mixture froths up into thick, glossy, very stiff peak clouds.

1 cup sugar
4 teaspoons potato starch
1 cup lemon juice
5 egg yolks
2 whole eggs

To Make Filling
Whisk sugar and potato starch together in a medium saucepan.  You want the dry ingredients combined with no lumps. Don’t get crazy about it, but no big lumps.  Add lemon juice and whisk until blended with sugar – potato starch mixture.  Add yolks and eggs.  Whisk well.

Place over medium heat and alternately whisk and stir with heat resistant spatula being sure to sweep the bottom of the pan with the spatula.  First the mixture will thin out and it seems that it will never thicken, then as the mixture heats up it will begin to bubble around the edges and thicken quickly.  Keep whisking/stirring so you don’t get scrambled eggs.  When the mixture is obviously thickened and has come to a boil remove it from the heat and pour into your prepared crust.

As soon as the filling is in the pie crust turn your attention to the meringue.  If it has been sitting for a couple of minutes then beat it again.  In order to avoid weeping you need to seal the filling completely with meringue.  I start with the edge, using a thin pastry spatula or dinner knife to spread meringue so that it covers the seam where the crust meets the filling.  Once that is done you can spoon the rest of the meringue on the pie and go to town making big pillowy swirls and peaks.  The more swirls and peaks, the more browning you’ll have.

Once you’re done playing with the meringue pop it in the oven for 15 minutes or until the meringue is set and browned to your liking.  Let it cool then refrigerate until ready to serve.

The Passover tale of Golda- Lox and The Perfect Matzah Ball

 Here is the tale of Golda-Lox and the three dozen Matza Balls. Nice Jewish girl is in charge of making the seder. She makes a batch of matza balls, but they were TOO hard. Nobody really likes very hard matza balls. So, she tries a different recipe. She mixes them, and chills them, and boils them,but this time they came out TOO soft. They just turned to mush!
What to do? Being a crafty girl she adjusts the amount of matza meal, and, lo and behold, her matza balls were JUST RIGHT.
Here is the final very delicious, just perfect matza ball recipe... Sorry if you tried this earlier and found them too hard:

Lois Magid's Matzah Balls
(Like in the seder, there is a theme of "fours")
yeild: about 16

4 Eggs
4 Tablespoons Chicken Fat
3/4 cup Matzah Meal
4 Tablespoons Chicken Soup
1 Tsp. Salt
White Pepper
(chopped parsley or fresh grated ginger if desired)

Beat eggs slightly, stir in chicken fat, gradually add matzah meal.
Stir in the soup. Add salt and pepper to taste.
Cover tightly with plastic wrap, and refrigerate at least 4 hours or up to 24 hours.

Bring large pot of salted water to a REAL boil,
Moisten hands with water, and shape walnut sized balls of the mixture gently, not compressing them too much.
Drop into the salted, boiling water.
Cover the pot tightly, reduce heat to slow simmer, and cook for 25 minutes. DO NOT REMOVE THE COVER OF THE POT while they are cooking.

Don't let the water boil too vigorously, or they will fall apart.
You can make these with olive oil, they won't taste as good, but you might live longer. Try making them half chicken fat and half olive oil and see what you think. Remove to a plate and cover closely with plastic wrap
They can stay warm in the salted water for a couple of hours
They freeze well, or can stay tightly covered in fridge for 2-3 days.
I like to add a couple tsps finely chopped parsley, but some people don't like the look of the "flecks".

A Persian Passover Treat

Sohan Asal, Persian Almond Brittle with Saffron

 These candies, called Sohan Asal in Iran, and are a very traditional Passover treat. They make a terrific addition to any cookie platter, and are quick to make. A candy thermometer really helps.

1 1/2 cup sugar
1/2 cup honey
1/2 cup vegetable oil
1 ½ cups slivered almonds
¼ teaspoon saffron threads, crushed
2 tablespoons rose water (optional)
1/4 cup  chopped pistachios, for garnish

Spread parchment baking paper on a cookie sheet or marble countertop

Cook the sugar, honey and oil together in a heavy saucepan over medium heat for 5 minutes, stirring occasionally with a wooden spoon.

Add the slivered almonds to the mixture, and continue stirring for about 2 to 3 minutes, until the mixture turns a golden color and starts to come together.
Add saffron and rose water and cook for another 2 to 4 minutes, until mixture foams and turns golden. Stir occasionally with a wooden spoon until the mixture reaches a golden brown color, and turns very foamy.

If you have a candy or deep-fry thermometer it should read 285 degrees. If you don't have a thermometer, put a few ice cubes in a glass of ice water, drop a small amount of the mixture into the water, if it hardens immediately, it is done.

Place teaspoonfuls of the mixture on the parchment paper at 1-inch intervals, immediately scatter the chopped pistachios.

Allow the candies to cool thoroughly, then remove them from the paper and store in an airtight container for up to a week, between layers of parchment.

Sangria Haroset Style- My recipe in this month's Bitayavon! And our favorite Charoset Recipe

This is one of those recipes that came out of a semi-disaster. One Pesach "someone" got the idea to try a selection of some of the wonderful kosher wines that are plentifully available for Passover.
We had a crowd of college-age kids for second seder that year, so rather than waste the ones that, let's say, weren't all that great, I thought it would be fun to turn it into Sangria, and to tell the absolute truth, I was happy to dilute the alcohol level too.

This is the kind of recipe that begs for improvisation:

  • If your wine is not sweet enough, boil equal parts of sugar and water together, let cool, and use this simple syrup to adjust the sweetness.
  • You can change the brandy to Slivovitz, or anything in that category that works pesach-wise.
  • I liked the idea of the apple juice and the apple slices just to carry over the taste of Charoset, and the pomegranates, well, because they are Pomegranates...but ANY fruit juice will be delicious, pick the level of "symbolic" that works.
  • Feel free to add blueberries...blackberries....

Sangria Haroset Style

2 bottles red wine*
1 cup kosher for passover brandy (Kedem) or Slivovitz
1 cup apple juice
1 cup pomegranate juice
Simple Syrup to taste (about 3/4 cup for dry wine)
Apple Slices
Grapes cut in half
Pomegranate seeds

Mix all ingredients together and refrigerate, airtight for at least 24 hours.

Basic, Ashkenazic Charoset (Haroset) Ingredients:
Charoset Pyramid (Haroset) with Playmobil workers

This is the most basic Charoset in the world. It is the one your grandmother made, and probably her grandmother too.
Making it has always been a big family effort as we make about triple this amount, and we chop it by hand (k'ton-ton style) in a wooden bowl with a half-moon chopper, except for when we are REALLY late on seder prep when we throw it all into the food processor, and lament that its not the same (experience), but agree that it still tastes good. You can gussy it up all you want, throw in chopped dates, orange juice or grape juice instead of wine, use almonds instead of or also.

The most fun thing is to mold it into a pyramid, and decorate it with playmobil or lego people as we have been doing since around 1988.
  • 5 mixed apples, peeled, cored, in chunks
  • 1 cup walnuts 
  • 1/2 cup sugar
  • 1 cup red wine
  • 2 teaspoons cinnamon


In a chopping bowl with a chopper, start to chop apples until pieces are about 1/2 inch. Add walnuts and continue to chop until it is well blended, and.. like mortar.
Add the sugar, wine and cinnamon (and any fancy accoutrements). Taste. Add more sugar or cinnamon if you like, the sweetness will depend on the apples you use.

Passover Recipes

Check these Passover recipes

Passover Brownies

Passover Brownies
Good enough for anytime

So easy, if you just throw it all in a food processor:

Heat oven to 350

put following ingredients in food processor:
4 Eggs
2 sticks k-for-p margarine (I know...but sometimes you just gotta do what you gotta do)
scant 2 cups sugar
2/3 cup cocoa powder
1 cup Matza cake meal
1 bag chocolate chocolate chips divided

Mix all ingredients except chocolate chips briefly in food processor
mix in half of the chips
put in greased 8 x 11 pan. bake about 30 minutes until knife comes out clean

When you remove the pan from the oven, sprinkle on the remainder of the chips. allow to melt, and spread over the top.
Cool well, cut into squares.

Roasted Cauliflower and Mushroom Casserole, great for Passover or anytime

 After a couple of days of Passover I start to get pretty sick of meat, don't you? Here is an idea for a hearty baked main dish that makes a delicious light Passover supper or weekend lunch. I am happy with this served it with a green salad and some Passover Popovers, but your crowd might like it even more on the side of some roasted or baked salmon (hot or cold). Mix some chopped fresh dill into sour cream for a delicious and easy "sauce" for the salmon.
  • 1 head of cauliflower, cored and cut into florets
  • 1 lb. button mushrooms, chopped
  • 1 large onion, finely chopped
  • 2 sprigs fresh thyme, leaves only, finely chopped
  • 2 garlic cloves, finely chopped
  • 1½ Tbl. olive oil
  • 1 tsp. sea salt
  • 2 large eggs
  • ½ cup sharp cheddar cheese, shredded
  • ½ cup sour cream or Greek yogurt
  • ⅓ cup Parmesan cheese, grated
  1. Preheat oven to 425 degrees. Coat a medium baking dish with olive oil and reserve.
  2. Spread cauliflower florets in a single layer on a large rimmed baking sheet; drizzle with 1 Tbl. oil olive and sprinkle with sea salt. Roast in oven for 30 minutes or until golden brown, turning once.
  3. Meanwhile, in a large skillet over medium heat sauté the mushrooms in ½ Tbl. olive oil and a couple of pinches of salt. Stir every minute or so until mushrooms have released all their liquid. Add onion and thyme cook for another 4 – 5 minutes until translucent. Stir in garlic, cook for another minute and remove from the heat.
  4. When the cauliflower has caramelized add to the skillet.
  5. In a large bowl combine eggs, cheddar cheese, and sour cream. Add cauliflower mushroom mixture, stir until well combined. Pour into prepared baking dish. Sprinkle with Parmesan cheese and cover with foil.
  6. Reduce oven temp. to 350 degrees. Bake casserole for 30 minutes covered, then remove foil and bake for another 10 minutes, until lightly browned around edges.

Quinoa and Spring Vegetable Pilaf from bonappetit.com

Here is a tasty Passover side dish idea:
Quinoa and Spring Vegetable Pilaf Quick Recipes: bonappetit.com
Here is Amanda's version, without peas, as appropriate for passover.
At least by our in-house Rabbinic authorities... wow... "raging debate"... who knew?
Raging Debate about Quinoa

Passover Menu. Traditions with a Twist (or two)

Fish Course--on deck

Chopped Liver with Jicama Slices and Celery Sticks

Chicken Soup with Matzo Balls
Tri-Color Vegetable Terrine (below)
Turkey Roast with Mango Sauce and Mango Salsa
Cauliflower Kugel "Muffins"
Lemon Meringue Pie (below)

This recipe by Levana Kirschenbaum is from www.chabad.org. You can make it a day or two ahead of time and keep it chilled. It makes a great change from Gefilte Fish, especially if you are making two seders.
  • 3 leeks, white and light green parts, sliced
  • 2 large baking potatoes, peeled and cut in large chunks
  • 1 large turnips, peeled and cut in large chunks
  • 2 large parsnips, peeled and cut in large chunks
  • 1 medium celery root, peeled and cut in large chunks
  • 1/4 cup olive oil
  • Pinch nutmeg
  • 2 eggs
  • 1/4 cup potato starch
  • Salt and pepper to taste
  • 1 box frozen spinach, thawed and squeezed thoroughly dry
  • 1/4 cup basil leaves, packed
  • 1/3 cup tomato paste
  1. Place the leeks, potatoes, turnips, parsnips and celery root, with water to barely cover, in a heavy pot, and bring to a boil.
  2. Reduce the heat to medium, cover and cook for 20 to 30 minutes, or until all the vegetables are tender.
  3. If you have any liquid left in the pot, reduce on a high flame. The mixture must be absolutely dry.
  4. Transfer to the bowl of a food processor fitted with a metal chopping blade.
  5. Add the oil, nutmeg, eggs, potato starch, salt and pepper, and process the whole mixture, in batches if necessary, until perfectly smooth.
  6. Preheat the oven to 375*f.
  7. Grease a 2-quart rectangular mold with straight sides, and line with plastic wrap, letting the excess overhang.
  8. Divide the mixture in thirds, and place in three bowls.
  9. Process one third in the food processor with the spinach and the basil until smooth. Pack tightly in the mold.
  10. Pack the second (white) third on top of the green layer in the mold.
  11. Process the last third with the sun-dried tomatoes until smooth (rinse and dry the bowl of the food processor first to get rid of the green batch), and pack tightly on top of the white layer in the mold.
  12. Fold the overhanging plastic on top of the mold. Bake for 1 hour or until the top is firm.
  13. Chill the mold. Serve alone or with red pepper sauce (recipe follows).
Red Pepper Sauce:
  • 2 red peppers
  • 1/2 cup basil leaves, packed
  • 2 large cloves garlic
  • 1/4 cup olive oil
  • 2 tablespoons paprika
  • Salt and pepper to taste
  • Bottled hot sauce or cayenne to taste
  • Puree all ingredients in a food processor until smooth. Store refrigerated in a glass jar.

Another option is this one:

Roasted Vegetable Terrine adapted from Emeril Lagasse
  • 1 (1-pound)  eggplant, stem and bottom end trimmed, cut lengthwise into 1/4-inch slices
  • 1/2 cup olive oil
  • 1 pound zucchini, stems and bottom ends trimmed, cut lengthwise into 1/4-inch slices
  • 1 1/2 pounds yellow squash, stems and bottom ends trimmed, cut lengthwise into 1/4-inch slices
  • Salt
  • Ground black pepper
  • 2 tablespoons basil leaves
  • 2 tablespoons minced parsley
  • 2 tablespoons extra virgin olive oil
  • 2 large red bell peppers (about 1 pound), roasted, with cores, seeds and skins removed
  • 2 large yellow bell peppers (about 1 pound), roasted, with cores, seeds and skins removed
  • 16 ounces fresh spinach, washed and stems removed, blanched and squeezed dry
  • Sun-dried Tomato Sauce, recipe follows
Preheat the oven to 425 degrees F.
Line 2 large baking sheets with aluminum foil, and lightly grease with olive oil. Lay the eggplant, zucchini, and squash slices in a flat layer, slightly overlapping. Brush with olive oil and lightly season with salt and pepper. Bake in the oven until soft and just golden around the edges, about 8 to 10 minutes. Remove from the oven and transfer to a plate to cool. Repeat with the remaining vegetable slices.
In a food processor, combine the basil, parsley, and extra-virgin olive oil. Season, to taste, with salt and pepper, and mix well.
In a 6-cup terrine (12 by 3 by 3-inches), arrange the eggplant slices across the bottom and over the sides, overlapping the slices to completely cover the terrine. Top with slices of red pepper, zucchini, squash, spinach, and yellow pepper.   Repeat layering with the remaining vegetable slices, brushing with parsley-basil. Wrap the overhanging eggplant over the bottom of the terrine. Wrap the terrine loosely in plastic wrap. Top with an equal sized terrine, or a piece of cardboard wrapped in aluminum foil. Place a brick or 2 heavy cans on top of the terrine and refrigerate at least 8 hours and up to 24 hours.
Remove from the refrigerator. Remove the weight and unwrap. Slice with a very sharp knife and serve 1 large or 2 thin slices per person with the Sun-Dried Tomato Sauce.

Sundried Tomato Sauce
  • 1 cup tightly packed sun-dried tomatoes (not oil-packed), reconstituted in hot water and drained
  • 1 teaspoon balsamic vinegar
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon ground black pepper
  • 1 1/4 cups extra-virgin olive oil
In the bowl of a food processor, combine the sun-dried tomatoes, balsamic vinegar, garlic, salt, red pepper and black pepper, and puree on high speed. With the motor running, gradually add the oil through the feed tube and process until well combined.
Pour into a container until ready to serve.
Yield: about 2 cups

 Cauliflower Kugel Muffins (serves 6)
  • 2 large onions thinly sliced (about 4 cups)
  • 1/4 cup olive oil
  • 1 teaspoon honey
  • salt & freshly ground black pepper
  • 1 head cauliflower, cut into small florets (about 8 cups)
  • 4 large eggs, beaten
  • 1/2 cup matzo meal  (breadcrumbs can be substituted if not for Passover)
  • 3 tablespoons chopped dill 
  • 2 tablespoons chopped parsley 
  • Preheat oven to 450°F Toss cauliflower with 2 tablespoons oil, reserving remainder. Place cauliflower on a baking sheet and bake for 15 to 20 minutes tossing occasionally or until browned and tender. Reduce oven heat to 350
  • Heat remaining oil in skillet over medium-high heat and add onions. Sprinkle with salt to help the juices come out. Sauté for about 2 to 3 minutes or until onions have softened.
  • Turn heat to medium-low and continue to cook, stirring occasionally, for 18 to 20 minutes or until onions are a thick tangled golden mass. Stir in honey.
  • Pulse cauliflower in a food processor until finely chopped. Transfer to a mixing bowl and stir in onions, eggs, matzo meal, dill and parsley. Season well with salt and pepper and place in oiled baking dish, or in well-greased muffin tins.

    Passover Lemon Meringue Pie
    Lemon Meringue Pie (very slightly adapted from The Molly Goldberg Jewish Cookbook
    1 crust for a 9-inch pie or Manischewitz coconut pie shell

    3 eggs
    3 egg yolks
    7/8 cup sugar
    6 tablespoons margarine or butter
    1/3 cup freshly squeezed lemon juice
    grated zest from 1 lemon
    1/2 tsp. lemon extract
    3 egg whites
    1/4 cup sugar
    1/2 tsp. vanilla extract

    Preheat oven to 350 degrees.

    (If not using the Manischewitz shell, make a passover crust of your choice or this one into a 9-inch pie pan. Line the crust with a sheet of foil and fill with dry beans to help the crust keep its shape and not shrink while pre-baking. Bake for 15-20 minutes until lightly golden. Remove foil and beans and set aside.)

    Prepare filling:
    Place 1 inch of water into the bottom of a double boiler and set the double boiler onto a burner.  Bring water to a boil, then turn heat down to simmer.
    Place the filling ingredients into the top of the double boiler and cook, whisking constantly, until the mixture thickens — 10 minutes or so.  When it's ready, the mixture will coat the back of a spoon: you can dip the spoon into the filling and run your finger through the coating, but the mixture won't seep back in to fill the space. Pour the filling into the prepared crust and set aside while making the meringue.

    Prepare meringue:
    Place the egg whites into a large mixing bowl. With an electric mixer, beat until the whites hold soft peaks. Add the sugar slowly and continue beating until the whites hold stiff peaks. Spread the meringue over the lemon filling, being sure that the meringue adheres to the crust all along the edge of the pie, sealing it completely, otherwise  the meringue will shrink and not cover the filling.
    Bake for 5-10 minutes until lightly golden.
    Refrigerate uncovered at least 4 hours or until time to serve.
    Do not cover with Plastic Wrap.