Recipes

What would passover be without food??? I have included some recipes that I have collected from the net, and some of my personal favorites. Try them out and let me know what you think!

MATZO BALLS II

From "The Settlement Cook Book"

2 tablespoons chicken fat
1 egg, slightly beaten
1 teaspoon salt
1 cup matzos meal
1 cup boiling water
pepper to taste

Pour boiling water over meal, stir until absorbed, add fat, then egg and seasoning. Mix well and chill for one hour or longer. Make balls the size of a walnut, greasing palms of hands or moistening with cold water occasionally if sticky. Drop into boiling soup 15 minutes before serving.
*OUR family likes these hard and green, but then we are not normal!* ;-)

Source: "The Jewish Gourmet Cook" via the Boston Globe food section

2 apples unpeeled but cored and finely chopped
1 cup finely chopped walnuts
1/2 cup raisins or dates, chopped
2 Tsb honey
1 tsp cinnamon
1/4 cup sweet Passover wine

Combine the apples, walnuts, honey and cinnamon in a bowl and mix well. Add enough wine to bind the mixture. Serve in a bowl or roll into 1-inch balls and arrange on a serving plate. Makes about 2+1/2 cups.

MATZO BRIE

The following serves 3-4 people:

Break up 4 sheets plain matzo into a large bowl. (Pieces should be small, but the matzo should not be in crumbs. Pieces should range from the size of a large corn flake to a small snack cracker.) Boil the kettle. Pour boiling water over the matzo until it is saturated, but there should not be any water hanging around in the bowl (if there is, just pour it out.) Add two eggs and salt and pepper to taste.

Add a thin layer of vegtable oil (or be DARING - use real butter - it will taste SO much better) to a heavy medium-sized skillet. Heat until medium-hot. Pour matzo mixture into skillet and spread around like a thick omelet. Brown for 4-5 minutes; then turn. Brown other side for a few minutes.

Top with sour cream or fruit preserves and enjoy.

CHOCOLATE-APRICOT PASSOVER TORTE

1-1/3 cups butter
1-1/2 cups plus
1/3 cup sugar, divided
2/3 cup HERSHEY'S Cocoa
5 eggs, separated
2 tablespoons water
1 teaspoon vanilla extract
1 cup ground blanched almonds
3 tablespoons matzo cake meal
1/2 cup apricot preserves
CHOCOLATE CREAM FROSTING (recipe below)
Whole almonds (optional)

1. Heat oven to 350 F. Line bottoms of two 9-inch round baking pans with parchment or wax paper.
2. In medium saucepan over low heat, melt butter. Add 1-1/2 cups sugar and cocoa; stir until well blended. Remove from heat; cool to room temperature.
3. In large bowl, beat egg yolks until slightly thickened. Gradually add cocoa mixture, beating until blended. Stir in water and vanilla. Stir together ground almonds and cake meal; stir about half of mixture into chocolate batter. In small bowl, beat egg whites until foamy; gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Fold remaining almond mixture into beaten whites. Gradually add egg white mixture to chocolate batter, folding gently until well blended. Pour batter into prepared pans.
4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes (cake will settle slightly). Remove from pans to wire racks; peel off paper. Cool completely.
5. Place 1 layer on serving plate. Heat apricot preserves; strain. Discard fruit. Spread melted preserves over top of layer. Top with remaining layer.
6. Prepare CHOCOLATE CREAM FROSTING; spread over top and sides of torte. Refrigerate until serving time. Garnish with whole almonds, if desired. Cover; refrigerate leftover torte. 12 servings. CHOCOLATE CREAM FROSTING In medium bowl, stir together 1/2 cup sugar and 1/4 cup HERSHEY'S Cocoa. Add 1 cup (1/2 pt.) whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff. About 2 cups frosting.

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