12 replies to this topic

[Stone]

Here is the recipe for Marcy Goldman's Matzah Butter Crunch:

4-6 unsalted matzoh boards or sheets
1 cup unsalted butter or unsalted Passover margarine
1 cup brown sugar, packed firm
3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preheat oven to 375 Degrees F.
Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible.
Combine margarine or butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzoh.
Place in oven and immediately reduce heat to 350 F. Bake 15 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 F, and replace)
Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh. While still warm cut into squares or odd shapes. Chill in refrigerator until set.

[Stone]

for the the swiss chard and mushroom - saute 2 cups of chopped onions and set aside. In same pan, saute garlic and mushrooms (1 pound, thinly sliced) until all the moisture is pulled out. Add to onions. In a somewhat bigger pan (I used a sauteuse), saute more garlic and the stems from the swiss chard (1 inch pieces) for about 5 minutes. Add the swiss chard, which is damp and sliced in ribbons - wilt and cook down until all the liquid has evaporated. Break up 4 matzohs and place in large bowl. Soak with 1.5 cups chicken stock and let sit about 3 minutes. Add to matzoh 6 eggs (beaten), salt and pepper. Add the vegetables and some chopped thyme and combine. Place in a 9 x 13 pan and bake in a 350F oven for about 35 minutes (I needed 50 minutes because it was quite wet). I made this kugel last year and it was hit. Very savory. As Blovie likes to say "U-mami!!"

[Stone]

My family calls them bulkas. Here's the simple recipe:
BULKAS

Mix together
1 cup matzo meal
1/2 tsp salt

Boil
1 cup water
1/2 cup vegetable oil

Grease flat cookie sheet
Stir matzo meal and salt mix into boiling water and oil mix until it moves easily away from the pot sides snd bottom
Allow to cool
Stir in 4 eggs, 1 at a time
Drop hunks (balls) on cookie sheet
Bake at 450 degrees for 25 minutes.

[Stone]

Aha!

I make almond squares:

2 cups almond flour
1 can sweetened condensed milk
1/2 lb melted butter
4 eggs

optional: dash of cardomom

Mix it all together and bake at 350 for 1/2 an hour in a 9 x 13 pan. After 1/2 hour, cover w/foil and continue baking for about another 20 minutes.

I'd suggest doing this in a 9 x 9 pan. In 9 x 13, it was pretty shallow, and the sides and edges burned.

[OTB]

this potato kugel has been asked for a lot every year



http://offthebroiler...e-potato-kugel/

Veggie Kugel



http://offthebroiler...b-veggie-kugel/

Passover Rolls:



http://offthebroiler...pesadich-rolls/

Flourless Pistachio Cookies



http://offthebroiler...tachio-cookies/

Matzo Brei 101

http://offthebroiler...matzo-brei-101/



Egg Creams

http://offthebroiler...g-cream-primer/

[Lippy]

Aha!

I make almond squares:

2 cups almond flour
1 can sweetened condensed milk
1/2 lb melted butter
4 egg yolks

And then?

[Stone]

Anything new and good?

[StephanieL]

I'll let you know how N's Easter-Passover mashup (something involving leg of lamb, I've been told) turns out.

[bloviatrix]

Chocolate and Olive Oil Mousse

11 ounces bittersweet (minimum 60 percent cacao) chocolate
8 large eggs, separated
3/4 cup sugar
1/2 cup extra-virgin olive oil
2 tablespoons brandy or vanilla

Melt chocolate in a double boiler. Cool slightly. Beat egg yolks with 1/2 cup sugar until light. Whisk in olive oil, brandy and melted chocolate. <br style="mso-special-character:line-break"> Whisk egg whites until soft peaks form. Add remaining 1/4 cup sugar, whisking until stiff but not dry. Fold whites into chocolate mixture.

It better if you let this sit in the refrigerator for about 24 hours. But, you can eat it sooner.

This is a denser mousse because it's not lightened with whipped cream. But, if you a need a pareve dessert, it's great. And it's fun to make with kids - they'll be wearing chocolate by the time you're done.

[Lippy]

Another pareve dessert:

Banana-ginger sorbet

Just stir in some chopped crystallized or candied ginger (I used the latter from Trader Joe) to David Lebovitz's recipe for banana sorbet before it is fully frozen. There's no cooking, and no dairy, but it feels like a rich ice cream.

[Suzanne F]

Another pareve dessert:

Banana-ginger sorbet

Just stir in some chopped crystallized or candied ginger (I used the latter from Trader Joe) to David Lebovitz's recipe for banana sorbet before it is fully frozen. There's no cooking, and no dairy, but it feels like a rich ice cream.

At Match, we made a banana-passion fruit sorbet that was basically bananas, passion fruit puree (the frozen stuff, although at home you could do it yourself), and simple syrup--spin in ice cream machine and we had a wonderful accompaniment for molten chocolate cake. We very often had customers saying/complaining that it had to have dairy in it, it was so ice cream-like. Nope: that's the glory of frozen banana.

[Suzanne F]

I've been cleaning out my files of clippings, and just found the one from the NY Times, March 28, 2007, with that chocolate and olive oil mousse. Also included are an orange-almond flan and almond0lemon macaroons (both pareve as well). They all come from Dulce lo vivas: La Repostería Sefardí (May Your Life Be Sweet: The Sephardic Pastry Kitchen) by Ana Bensadón. And they all look really good. Even though one of my cousins brings good Passover cakes (from a famous bakery) each year, I just may try a couple of these if I can figure out how to transport the flan.

[bloviatrix]

I've been cleaning out my files of clippings, and just found the one from the NY Times, March 28, 2007, with that chocolate and olive oil mousse. Also included are an orange-almond flan and almond0lemon macaroons (both pareve as well). They all come from Dulce lo vivas: La Repostería Sefardí (May Your Life Be Sweet: The Sephardic Pastry Kitchen) by Ana Bensadón. And they all look really good. Even though one of my cousins brings good Passover cakes (from a famous bakery) each year, I just may try a couple of these if I can figure out how to transport the flan.

That's exactly the source of the chocolate mousse. I thought about trying to get my hands on a copy of the book, but I know absolutely no Spanish.