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Archive for the ‘recipes’ Category

of cheese blintzes and cheese kreplach

27 May
coating the pan with batter to make the blintzes
In my home growing up, my mother and grandmother would prepare and serve dairy delicacies for our milchig meal on Shavuos.  These included Cheese Blintzes, Cheese Kreplach and Cheese Knaidlach to name a few, and an old-fashioned style cheesecake which I did not appreciate at the time.  Being the first in my family to get married, I continued the tradition of making these specialties to serve in my home on Shavuos morning.  Subsequently, two of my brother’s got married, and since my mother wanted them to enjoy these foods and could not expect their wives to make them, she started the tradition of making the blintzes and kreplach for all of us for Yom Tov.  And the cheesecake!  Being in the cheesecake business does not exclude me from getting my own pan of (unbaked) cheesecake, made with the traditional dough on the bottom and dough on top with a farmer’s cheese filling.  Yum!
In the past several years, my mother has been preparing these items with my help in my home, so I can appreciate how much time it takes to cook it and pack it up for the individual families.  Yesterday my mother came over and single-handedly made 80 crepes (still not enough!) and filled them.  With the help of my daughter-in-law and 10-year-old son, dough was rolled out, filled and sealed for approx 180 kreplach, after which my mother cooked them in gently boiling water, drained them and bathed them in breadcrumbs toasted in butter.  Serve with a sprinkling of confectionary sugar either as a dessert or as an entrée, perhaps accompanied by a blintz, a dollop of sour cream and a fresh strawberry.  Ahhh…..
Are you wondering what I did yesterday as everyone around me was put to work?  As a matter of fact, I was taking pictures for this blog post and I made the blintze filling, kreplach filling, and the dough for the cheesecakes.  All in all, we spent hours in the kitchen together, bonding - mothers, grandmothers, daughter and daughter-in-law, and lets not forget the sons and son-in-law – some helping and some watching and tasting.  What a great way to spend a Sunday afternoon!
CHEESE BLINTZES
This recipe is from The Haimishe Kitchen, volume 1.  It makes approximately 16-18 small crepes.

Ingredients

CREPES
  • 4 eggs
  • 1 cup flour
  • 1 cup milk
  • pinch of salt
  • 2 tablespoon sugar
  • 1 tablespoon oil
stack of crepes
FILLING:
  • 1.5 lb farmer cheese
  • 3 egg yolks
  • 3 tablespoons sugar
  • 1.5 tablespoon vanilla sugar
    blintz filling

Directions

For crepes, mix together flour and eggs.  Stir until no lumps remain.  Add remaining ingredients slowly.  You may need an immersion blender to make it smooth.  Heat frying pan, brush with oil or butter.  With a ladle, pour some batter into the pan while tilting and swirling it to make a thin layer.  When the underside is brown, turn to brown the other side.  Crepes should be soft and pliable.  Pile them one of top of the other until you are done and are ready to fill them.
For the filling, mix all ingredients together.  Fill and roll blintzes.  Note: The blintze filling is not overly sweet, because too much sugar will make for the filling liquid and it will ooze out. If you prefer a sweeter blintze, top with confectionary sugar (and sour cream ;) ). Serve warm by reheating covered in an oven or in a single layer in a  pan with melted butter.
blintz heaven
CHEESE KREPLACH
This recipe was given to me by a customer that asked me to make them for her.  They are soft and delicious.  Do not reroll the extra dough, as it will be tough.  This recipe will yield approximately 60 kreplach.

Ingredients

DOUGH:
  • 8 oz sour cream
  • 1 whipped cream cheese
  • 2 tablespoons oil
  • dash of salt
  • 4 cup flour
  • 2 eggs
  • 2 tablespoons sugar
  • 2 tablespoons water
FILLING:
  • 2 lbs farmer cheese
  • 1/2 tub whipped cream cheese
  • 1 egg
  • vanilla sugar & sugar to taste*
TOPPING:
  • breadcrumbs
  • butter
  • drop of sugar
*note: sugar makes the cheese soft causing a loose texture, so put in the smallest amount that it needs to taste good.  Then a bit of confectionary sugar on top should put on the finishing touch of sweetness.

Directions

Mix all ingredients together for the dough.  Let stand at room temp for 2 hours.  If  it is too soft to roll, refrigerate for 1/2 hour or more.  Heat a pot of water to a gentle boil.  Add a bit of salt to the water.  In a frying pan, melt 1/2 stick of butter.  Add breadcrumbs and a bit of sugar and toast till it’s a nice light brown color.  My mother likes to make her own breadcrumbs, so the pieces are not too fine.  I bought the panko crumbs (not the orange ones), but you can use any unflavored, store-bought breadcrumbs.
Roll out dough to 1/16″ thickness.  Cut dough into 2 -3″ rounds with a cookie cutter.  Spoon a bit of filling in the center of each round.  Fold in half and seal with a fork or with your fingers.
When you have several of them ready, gently drop into pot of water.  Cook for a few minutes.  Remove kreplach from the water and place in a strainer or colander.
When drained, toss in the breadcrumb mixture.  Serve warm with a bit of conf. sugar on top.
 

devil’s food cake verrine

02 Sep

Chocolate talks to me.  Dessert talks to me.  This is an unforgettable dessert I served at one of my simchas.   A Verrine is layers of different textured foods in a glass (sweet or savory).  This is the ultimate chocolate dessert - basically a deconstructed take on a devil’s food cake including four components: a dense chocolate cake, creamy chocolate mousse, a rich chocolate sauce and a crunchy, salty cocoa nib streusel.  If you are short on time (who isn’t?), you can use any devil’s food cake mix for this recipe.

This recipe is from Elizabeth FalknerC from Fine Cooking magazine.

Serves twelve.

For the Cake:
  • 4 oz. (1/2 cup) unsalted butter or margarine; more for the pan
  • 3-1/2 oz. (1 cup) cake flour (if you don’t have, use 1 cup minus 2 tablespoons flour)
  • 1 cup plus 2 Tbs. granulated sugar
  • 2 oz. (2/3 cup) Dutch-processed cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1/2 cup hot freshly brewed coffee
  • 1/2 cup buttermilk (use 1 Tbsp lemon juice and add soy or parve milk to make 1/2 cup)
  • 1 large egg
  • 1 large egg yolk
For the Mousse:
  • 3 oz. bittersweet chocolate, coarsely chopped
  • 3 oz. milk chocolate, coarsely chopped (if making parve use all bittersweet chocolate)
  • 2 large egg yolks
  • 1/2 Tbs. honey or light corn syrup
  • 2 large egg whites
  • 3/4 cup heavy cream or parve equivalent
For the Streusel:
  • 6 oz. (3/4 cup) unsalted butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1 tsp. pure vanilla extract
  • 5 oz. (1 cup plus 2 Tbs.) unbleached all-purpose flour
  • 2-1/2 oz. (3/4 cup) Dutch-processed cocoa powder
  • 1-1/2 oz. cocoa nibs (about 1/3 cup) (I haven’t been able to find this in my area. You can omit if this is the case.)
  • 3/4 tsp. fine sea salt
For the Sauce:
  • 8 oz. bittersweet chocolate, finely chopped
  • 2/3 cup heavy cream or parve equivalent
  • 2 Tbs.  light corn syrup
  • Pinch kosher salt
  • 2 Tbs. dark rum (not extract)
Make the Cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter an 8x8x2-inch square cake pan, line the bottom with parchment, and butter the parchment.

Sift the cake flour, sugar, cocoa powder, baking soda, baking powder, and salt onto a piece of parchment. In a small saucepan, combine the butter and the coffee over medium heat to melt the butter. Transfer to a medium bowl. Whisk in the buttermilk, egg, and yolk and then the flour mixture until incorporated.

Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool on a rack for 15 minutes. Invert onto the rack, remove the parchment, and cool completely.  (Cake may be frozen for later use.)

Make the Mousse

Melt the bittersweet and milk chocolates in a medium heatproof bowl over a pan of barely simmering water. Set aside.

In another medium bowl, whisk the yolks and the syrup over the water bath just until warm. Remove from the heat and whisk briefly to cool.

With an electric hand mixer on medium speed, whip the egg whites in a medium bowl until stiff peaks form, 1 to 2 minutes.

With the mixer on medium-high speed, whip the cream in another medium bowl until soft peaks form.

Whisk the yolk mixture into the melted chocolate. Whisk in a spoonful of the whipped cream. With a rubber spatula fold in the remaining whipped cream and then the egg whites. Refrigerate. (The mousse can be made up to 4 hours ahead.)

Make the Streusel

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce the speed to low and add the vanilla.

In a medium bowl, stir the flour and cocoa powder. With the mixer running on low speed, add the flour mixture in three increments, including the cocoa nibs and salt with the final addition. Mix until the dough comes together. (The dough can be refrigerated for a week or frozen for up to 2 months.)

Line a rimmed baking sheet with parchment and press the dough into the pan in a 1/4-inch-thick layer.

Bake at 325°F for 8 minutes and then rake with a fork to break into medium clumps. Bake for 7 minutes more and rake again to create small pieces. The streusel will look sandy and will crisp as it cools. (The streusel can be made 1 day ahead or frozen for longer.  Use extra streusel over ice cream.)

Make the Sauce

Put the chocolate in a medium bowl. Put the cream, syrup, salt, and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Remove from the heat, pour over the chocolate, and stir to melt.

Assemble

Divide the warm chocolate sauce among twelve 8-oz. glasses. Cut the cake into 1-inch cubes and put 4 in each glass. Drizzle 1/2 tsp. of the rum on the cake cubes. Scoop a spoonful or a quenelle (oval shaped scoop) of mousse into each glass. Sprinkle about 2 Tbs. of streusel on top of the mousse, and serve.

Make Ahead Tips

The cake can be baked 1 day ahead. The streusel dough can be refrigerated for a week, and baked up to 1 day ahead. The mousse can be made up to 4 hours ahead.

Photo: Scott Phillips

 

sticky drumettes

02 Sep

How many times have you tried a recipe from a cookbook or magazine and when you wanted to make it again, could not find the publication you got it from, or better yet, could not remember which publication you got it from??  I get several food magazines monthly plus the weekly Mishpacha and Ami Magazines.  If a recipe looks interesting, I fold the page in half indicating I would like to try it, but mostly I never get to them (there are so many!).  When I try out and like a recipe, my best bet is to copy it onto this blog, not only to share my experience with you, but also to serve as a personal recipe book so I can easily find the recipes worth making again!

This is based on a recipe from Zehava Krohn in the Ami Living.  I loved the consistency of the sauce and how beautifully it glazed the chicken.  I used a hot sauce which I found in the sushi section of my supermarket and it was so hot, I had to triple the recipe (without adding hot sauce) to make it edible.  Later, my kids told me that it is an overly hot sauce!

INGREDIENTS

  • 2-3 lbs chicken drumettes (this is the half of the wing that looks like a mini drumstick)
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • generous pinch of coarsely ground black pepper
  • 1-2 Tbsp olive oil
  • Oil, for frying

Flour Dredge

  • 2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp  chili powder
  • pinch of coarsely ground pepper

 

Honey Hot Sauce

  • 1/2 stick margarine
  • 1/2 cup honey
  • 2 Tbsp – 1/3 cup hot sauce (depending how you like it)
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1 T vinegar
  • 1 tsp. cornstarch dissolved in 1/4 cup cold water

DIRECTIONS

  1. Preheat oven to 400 degrees (if you are serving it today).
  2. Toss drumettes with olive oil and seasoning.  If you have a good eye for these things, you do not need to measure the spices, just sprinkle.
  3. Heat oil for frying in a medium saucepan.
  4. In a small bowl, combine flour and seasoning.  Dredge drumettes in the flour.  When oil is hot, drop drumettes into the oil and fry on both sides until outside is golden and crisp, about 8 to 10  minutes.  You do not need to worry if they are cooked through because it will continue cooking in the oven.  Drain chicken on a paper towel-lined plate.
  5. In a small saucepan over medium heat, melt the margarine.  Stir in the honey, hot sauce, brown sugar, ketchup, and vinegar.  Cook for 7-10 minutes, until sauce thickens a bit.  Stir in dissolved cornstarch.
  6. Dip drumettes into the sauce and place in an aluminum baking pan.  You may freeze at this point but if you are serving them soon, bake for 8-10 minutes in the preheated oven.

 

 

choc full of goodies; health-food cookies

30 May

 

While on a mission to bake some filling and healthy snacks for my 12 year old son to take to school, I’ve made an awesome discovery.  You see, I got distracted while making these cookies and it wasn’t until they were baked that I realized that I had left out the sugar - with delicious results.  These cookies are so full of everything good, that the omission of sugar turned it into a salty, savory confection instead of a sweet one.  The recipe is from Maida Heatter’s Book of Great Desserts, where she writes that she made these cookies for a health-food store in Miami Beach until the demand become more than she could handle.  I will give you the recipe as it was originally written.

INGREDIENTS

  • 1 cup unsifted all-purpose whole-wheat flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/4 teaspoon powdered ginger
  • 7 1/2 ounces (1 1/2 cups) currants or (soft) raisins (I used chocolate chips instead)
  • 4 ounces (1 generous cup) walnuts, coarsely broken or cut
  • 4 ounces (1 generous cup) pecans, coarsely broken or cut
  • 3 ounces (1/2 generous cup) pignolias (pine nuts)
  • 4 ounces (1 cup) peanuts, may be salted or not
  • 2 1/2 ounces (1/2 cup) sunflower seeds
  • 2 1/2 ounces (1/2 cup) sesame seeds
  • 1/2 cup wheat germ
  • 1 cup rolled oats or quick-cooking (not instant) oatmeal
  • 1/2 lb (1 cup) butter or margarine
  • 1/2 cup peanut butter (or other nut butter)
  • 1 1/4 cups dark brown sugar, firmly packed
  • 2 eggs
  • 1/4 cup milk

DIRECTIONS

  1. Adjust rack to top position in the oven.  Preheat oven to 350 degrees.  Cut aluminum foil to fit cookies sheets.  Do not grease.
  2. Combine flour, baking powder, salt, cinnamon, and ginger and use a strainer to strain into a very large bowl.  Add the raisins, and toss till they are coated with flour.  Add the walnuts, pecans, pignolias, peanuts, sunflower seeds, sesame seeds, wheat germ and rolled oats or oatmeal.  Mix together and set aside.
  3. In a mixing bowl, cream together the butter and peanut butter.  Add the sugar and beat well.  Beat in the eggs and the milk, scraping the bowl with a rubber spatula as necessary.
  4. Pour over the flour-nut mixture.  Stir with a heavy wooden spoon or spatula or mix with your hand, until the dry ingredients are completely absorbed.
  5. Make these large.  Place by 1/4 cupfuls 2 1/2- 3 inches apart on the foil.  With the back of a spoon, flatten the cookies to about 3/4 inch thickness.
  6. Bake 18 minutes or until cookies are lightly browned and semi-firm to the touch.  If necessary, reverse position of cookie sheet during baking to insure even browning.
  7. Use a wide metal spatula to transfer cookies to racks to cool.

photo credit: www.vegansisters.com

     

    cookie dough cheesecake

    28 Apr

    Some words just make your mouth water – and cookie dough is one of them!  This cake won first prize in a contest years ago and with good reason!  I already decided that this will be the cheesecake I serve my guests this Shavuos.  Well, maybe one of the cheesecakes….  You see, my friends Shirley and Chaim Cohen eat by us the first night of Shavuos each year.   Every year when I invite Shirley, I tell her that I don’t know if and what we’ll eat because I don’t know when I’ll have time to cook, and she always answers me with a laugh “that’s OK, we’ll have 4 courses of cheesecake!”  And she’s not joking – it’s my family that would have an issue with that…..

     Chocolate Chip Cookie Dough Cheesecake

    Ingredients

    • 1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
    • 1/4 cup sugar
    • 1/3 cup butter, melted
    • FILLING:
    • 3 packages (8 ounces each) cream cheese, softened
    • 1 cup sugar
    • 1 cup (8 ounces) sour cream
    • 1/2 teaspoon vanilla extract
    • 3 eggs, lightly beaten

     

    • COOKIE DOUGH:
    • 1/4 cup butter, softened
    • 1/4 cup sugar
    • 1/4 cup packed brown sugar
    • 1 tablespoon water
    • 1 teaspoon vanilla extract
    • 1/2 cup all-purpose flour
    • 1-1/2 cups miniature semisweet chocolate chips, divided

    Directions

    • In a small bowl, combine cookie crumbs and sugar; stir in butter.
    • Press onto the bottom and 1 in up the sides of a greased 9-in. pan.  Place pan on a baking sheet; set aside.
    • In a large bowl, beat cream cheese and sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until combined.  Pour over crust; set aside.
    • In another bowl, cream butter and sugars until light and fluffy.   Add water and vanilla.  Gradually add flour and mix well.  Stir in 1 cup chocolate chips.
    • Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
    • Bake at 350° for 45-55 minutes or until center is almost set.
    • Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.
    • Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.

     

    • Yield: 12-16 servings.
    Nutrition Facts: (do you really want to know??) 1 slice equals 551 calories, 36 g fat (22 g saturated fat), 131 mg cholesterol, 328 mg sodium, 52 g carbohydrate, 2 g fiber, 8 g protein.
    recipe credit: Taste of Home
    photo credit: Taste of Home

     

    pecan cheesecake pie

    28 Apr

    Pecan pie and cheesecake all in one bite! Who could resist this?  I got this recipe from Devorah Newhaus many years ago, but like everything else, I found it on the internet with a picture!Pecan Cheesecake Pie

     

    INGREDIENTS

    • 1 unbaked 9-inch pie crust
    • 1 (8 oz.) package cream cheese, softened
    • 1 large egg
    • 1/3 cup sugar
    • 1 tsp. vanilla extract
    • 1/4 tsp. salt

     

    • 1 ¼ cups chopped pecans

     

    • 3 large eggs
    • 1 cup light corn syrup
    • 1 tsp. vanilla extract
    • 1/4 cup sugar

     

    INSTRUCTIONS

    1. Preheat oven to 350.
    2. Combine the cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt. Beat at medium speed with an electric mixer until smooth.
    3. Pour the cream cheese mixture into piecrust.
    4. Next, chop the pecans (not too fine) and sprinkle them evenly over the cream cheese layer.
    5. In a medium bowl, combine the 1/4 cup sugar, corn syrup, 3 eggs and 1 teaspoon of vanilla.
    6. Whisk everything together until it’s well combined and pour the mixture over the pecans. Place the pie on a baking sheet.
    7. Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set.
    8. Cool completely on a wire rack (about 1 hour).
    9. Serve immediately, or cover and chill up to 2 days.

    photo credit: Jennifer Davick

     

     

    neopolitan cheesecake

    28 Apr

    Someone recently asked me if I have any cheesecake recipes to share for an upcoming publication.  I said they could take anything off my website, but she said there wasn’t much there.  What????  I checked and she was right!  I guess the Shavuos/cheesecake season with late nights and long work hours, doesn’t leave much time for blog writing!  I am trying to rectify the situation,  and you’re all welcome to share your favorite recipes here as well.
    Who doesn’t like the Neopolitan ice cream combination?  Not only does it look enticing, the flavors are familiar and comforting.  This cake has won awards and ribbons around the country.   The recipe called for a 9-inch springform pan but I think it is more impressive in the 8-inch because the layers won’t be so flat.  You can choose between the two.  Happy Baking!!
    INGREDIENTS
    • 1 cup chocolate wafer crumbs
    • 5 tablespoons butter, melted,divided
    • 3 (8 ounce) packages cream cheese, softened
    • 3/4 cup sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 5 ounces semisweet chocolate, divided
    • 2 1/2 ounces white chocolate, divided
    • 1/3 cup mashed or blended sweetened strawberries
    • 2 teaspoons shortening, divided

     

    DIRECTIONS
    1.   Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 8-in. springform pan or one piece cheesecake pan.   Bake at 350 degrees for 8 minutes; Cool.
    2.  In a mixing bowl, beat the cream cheese and sugar until smooth.  Beat in eggs, one at a time just until mixed.   Add vanilla
    3.  Divide batter into three portions, about 1 2/3 cups each.  Melt 2 squares semisweet chocolate (I microwave them at 50% power
    for 1-2 minutes to get them melted); stir into one portion of the batter.  Spread dark chocolate mixture evenly over crust.  Freeze pan for 1 hour before proceeding.
    4.   Melt 2 ounces of white chocolate; stir into second portion.  Carefully spoon this layer on top of the dark chocolate layer.  Freeze for 20 minutes before proceeding.
    5.  Stir strawberries into the remaining batter.  Carefully spoon it on top of the previous 2 layers.
    6.  Bake cheesecake on the lowest shelf in the oven, in a water bath,  at 325 degrees for approximately 1 hour and 10 minutes.  The center of the cake should jiggle.  It will set as it cools.  If the cake is no longer frozen when it goes in the oven, you can bake it on the 2nd to bottom shelf in the oven.
    7.  Remove from oven.  Cool for several hours or overnight.
    8.  Run a knife around edge of pan and remove cake from pan.
    9.  Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes.  Pour over cake.  (note:  this amount of chocolate will only coat the top of the cake).
    10.  Melt remaining white chocolate and shortening then drizzle over glaze.
    11.  Refrigerate until cold before serving.
    recipe credit: Taste of Home
    photo credit: Lusenda
     

    mini blini’s

    28 Apr

    These are a take on the classic cheese blintze – fun to make and a huge crowd pleaser!  I’ve served them at large parties and small family dinners alike, always with great results.  The recipe makes quite a bit (about 100 2.5-ich pieces), and they freeze beautifully.   Heat covered in the oven before serving.

    INGREDIENTS

    2 — (8-ounce)  packages cream cheese, softened
    2 — egg  yolks
    1 cup  sugar
    2 loaves sliced  white bread, crust removed
    1 cup (2 sticks) butter,  melted
    1 Tbsp  Cinnamon
    1 cup  Sugar

    DIRECTIONS

    1. Beat together cream cheese, egg yolks, and sugar in a large mixing  bowl.
    2. Roll bread slices as thinly as possible with a rolling pin.  Spread  with cream cheese mixture.  Roll up and dip in melted butter.   Sprinkle with cinnamon and sugar.  Cover with plastic wrap and freeze.
    3. Preheat oven to 400F.
    4. Remove Mini Blini from freezer and cut each piece in half.  Place on  a baking sheet and bake 10 to 13 minutes or until heated through.

     

     

    my food addiction was engineered

    20 Mar

    It’s unbelievable how much goes into food creation and how the industry is bent on keeping me eating! I’m looking forward to Pesach! No processed foods if I can help it!

    http://www.cbc.ca/news/health/story/2013/03/05/f-vp-crowe-food-addiction.html

     
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    Posted in recipes

     

    matzah almond brittle

    19 Mar
    Since we eat gebrokts in our family, recipes with matzah meal, matzah farfel, and cake meal, are not problematic.  For those that only eat on the last day, this is a nice treat and easy to make on Yom Tov as it does not require a mixer.
    INGREDIENTS
    • 2 cups matzo farfel
    • Vegetable oil for brushing pan (unless using nonstick  liner)
    • 2 cups sugar
    • 1/4 cup water
    • 1/2 teaspoon salt
    • 3 tablespoons salted butter or margarine, softened
    • 1 1/2 cups sliced almonds (5 ounces), toasted

    DIRECTIONS

    Put oven rack in middle  position and preheat oven to 350°F.

    Spread matzo farfel in a  large shallow baking pan (1/2 to 1 inch deep) and toast, stirring and shaking  pan occasionally, until golden, 15 to 20 minutes. Transfer to a bowl, then cool  pan and line with parchment paper.

    Bring sugar, water, and  salt to a boil in a deep 2- to 2 1/2-quart heavy saucepan over moderate heat,  stirring slowly until sugar is dissolved. Boil gently, without stirring but  washing down any sugar crystals on side of pan with a pastry brush dipped in  cold water, until syrup begins to turn golden. Continue to boil, swirling pan  occasionally, until syrup is a deep golden caramel. Immediately remove pan from  heat and carefully stir in butter with a wooden spoon (mixture will rise up and  bubble vigorously). When bubbling begins to subside, immediately stir in toasted  matzo farfel and almonds and quickly pour into baking pan, spreading and  smoothing with back of spoon before mixture hardens.

    Transfer baking pan to a  rack. If using a foil-lined pan, cool brittle to warm in pan, then peel off foil  and transfer brittle to rack to cool completely. If using nonstick liner, cool  brittle completely in pan. Break brittle with your hands into bite-size pieces,  or make into a topping: Break into large pieces with your hands, then put  brittle in a heavy-duty sealable plastic bag, seal bag, force out excess air,  and lightly pound with a rolling pin into smaller pieces.

    Brittle keeps in an airtight container in a cool, dry place 1 week.

    recipe credit: Gourmet Magazine April 2004

    photo credit: Sang An