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Posts Tagged ‘Pesach’

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

 

 

matzah stuffing for chicken or veal

15 Mar

At any given time, I usually have baggies of challah stuffing in my freezer.  I use them to stuff chicken capons, veal breast pockets, and deboned chicken drumsticks.  On Pesach, when I serve my holiday delicacies, I like to have matzah stuffing as a stand-in for my traditional stuffing.

INGREDIENTS

  • 2 medium onions, chopped
  • 3 carrots, diced
  • 2 celery ribs, diced
  • 1/4 cup oil
  • 6 square matzahs, broken in 1/2″ pieces
  • 4 Tablespoons chopped fresh parsely
  • 2 large eggs, lightly beaten
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

DIRECTIONS

Cook onions, celery, and carrots in oil until they begin to brown 8-10 minutes.  Run water over matzah until softened.  Drain water by squeezing matzah between the palm of your hands.  Add 1/2 of the vegetable and the eggs, parsely and spices.  This recipe is enough to stuff 4 cornish hens or 1 veal breast pocket.

Topping for chicken/veal: Puree 1 small onion, 2 garlic cloves, 1 Tbsp oil, 2 tsp paprika, 1 1/2 tsp salt, dash of pepper

 

homemade pesach pickles

13 Mar

As far back as I can remember, my mother has made her own pickles for Pesach.  It was a tradition she got from her mother, no doubt because they did not use Passover vinegar or fresh garlic.  I can’t say that I liked them, so I never continued the tradition.  Her pickles would sit for weeks in the boiler room and then on the window sill throughout Yom Tov.  They were soft and mushy inside (practically alive!) and I stayed far away from them.  Now my brother has experimented with his own version and this is the first year that I am attempting my own jars of fresh homemade pickles for Pesach.

INGREDIENTS

  • fresh dill
  • 4 garlic cloves
  • 2 lbs. Persian cucumbers
  • jalapeno peppers, optional, whole or cut, with or without seeds (wear gloves!)
  • 4 tablespoons salt
  • cold water to fill jar
  • If you use kosher for passover vinegar, you can use equal amounts of water and vinegar, and cut down the salt to about 2 Tbsp.

DIRECTIONS

They are quite simple to prepare.  First, I  bought a couple of 8-cup “ball” brand jars with a 2 pc screw on cover.  While preparing the cucumbers, I soaked the rubber part of the cover in hot water.  Start by putting the dill and garlic cloves on the bottom of the jar.  Top with cucumbers and jalapeno peppers.  Pour salt into the jar, fill with water, and tightly screw on the cover.  Store in a cool dry spot for 2-3 weeks.  Store jar upside down for the first 24 hours.  When pickles are to your liking, store in the refrigerator.

note: The pickles were delicious (albeit a bit salty).  By request, I will have to make more next year!!

 

 

payard patisserie flourless & butterless chocolate cookies

04 Apr

These cookies are outragously dark and delicious and almost ridiculously easy to make.  They don’t contain potato starch so they don’t taste pesachdig and there’s never a crumb of these left after pesach!  This recipe was printed in a Feb/Mar 2006 issue of Chocolatier Magazine.

INGREDIENTS:

  • 3/4 cup cocoa
  • 2 1/2 cups confectioners sugar
  • pinch of salt
  • 1 Tblsp vanilla extract
  • 4 large egg whites
  • 2 cups walnuts, coarsely chopped

 

DIRECTIONS:

1.  Place rack in center of oven and preheat to 350 degrees.

2.  With the padle attachment mix cocoa, confectionary sugar and salt on low for 1 minute.

3.  In a small bowl, whisk the whites and vanilla.  With the mixer on, slowly add whites to dry ingredients.  Turn speed up to medium and mix 2 minutes.

4.  Using 1/4 cup measure, scoop and mound batter, spacing 3-inches apart.

5.  Place pan in oven and immediately lower the temperature to 320 degrees.  Bake for 12-15 minutes or until small, thin cracks appear on the surface.

6.  Transfer to a wire rack and cool completely

 

Yield:  Approx. 18