Matzoh is an unleavened flatbread made with flour and water. It's symbolism recalls the Jewish people's frantic flight from Egypt. There was no time to wait for bread to rise, so the dough was carried on wooden boards in the desert, where the hot sun baked it into a cracker-like sheet. Viola, matzoh!
During the days of Passover, it is forbidden to eat anything leavened, so home cooks and chefs alike have found many different and tasteful ways to use matzoh.
Matzoh has become a dietary mainstay during the eight days of Passover. For the Seder, or as a snack to nibble on throughout the week, turn traditional Passover crackers into something sweet to nibble on in these first two recipes.
Matzoh Blossoms
Combine 3 sheets of crumbled matzoh with 3 cups of melted chocolate chips, and 1 cup each of dried cherries, slivered almonds, and coconut. Drop by teaspoonfuls onto baking sheet lined with waxed paper; refrigerate until firm.
(I have had these using dates and walnuts with the coconut and that was also a good combination.)
Reese's Pieces Matzoh
Arrange 31/2 sheets of matzoh on a parchment-lined baking sheet. Melt 1/2 cup butter with 1/2 cup brown sugar, stirring until sugar is dissolved; cook 5 minutes more. Spread mixture over matzoh; bake 5 minutes in 350 degree oven. Remove. Sprinkle with 11/2 cups semi-sweet chocolate and peanut butter pieces. Let stand 5 minutes to melt; spread melted mixture over matzoh. Sprinkle with chopped peanuts. Refrigerate until firm. Break into large pieces.
Walnut Apricot Cookie Squares
Ingredients:
1 cup kosher for Passover margarine or unsalted butter
1 cup sugar
2 large egg yolks
2 teaspoons grated lemon zest (peel)
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups matzoh cake meal
1 jar (12 ounces) apricot preserves (also nice with peach preserves)
3/4 cup chopped walnuts
Preheat oven to 325 degrees. Grease a 13-by-9-by-2 inch glass baking pan.
Beat margarine and sugar on medium speed until light and fluffy, about 2 minutes. Add egg yolks and continue beating until combined. Add lemon zest, vanilla, and salt. Reduce speed to medium-low and add matzoh meal, beating just until combined.
Press two-thirds of the mixture over the bottom of prepared pan and bake on center oven rack for 20 minutes. Remove from oven and spread preserves evenly over crust. Sprinkle nuts over preserves and crumble remaining matzoh meal mixture over the top. Bake until topping feels set and begins to turn golden, 30 to 35 minutes. Cool in pan. Cut into squares to serve.
Note: Most every cookbook author on Jewish cooking advises those observing to check with local kosher experts if they have questions on recipes and ingredients.
Good to hear from you
Hi Pat,
I was browsing The Eagle-Tribune online and came across a recipe for Apple-Walnut Salad under your name. I haven't had any luck finding the recipe online. If it is yours, could you send it to me? I'm always looking for new things to try. THANKS, D. METHUEN
Dear D. That recipe is one that I did on video. You can find it at food.gloucestertimes.com That will take you to Taste of the Times. Go to videos, click on "food type," and then click on salad. Fourth one down is the Apple Walnut Salad, also called Wedding Salad.
Dear Readers,
This address is for all who are interested in the Yankee Kitchen Recipes; you will find them on this blog: The Yankee Kitchen Connection at http://ykconnection.blogspot.com/2012/03/friend-of-friend.html
• • •
Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com, or write care of Gloucester Daily Times, 36 Whittemore St., Gloucester, MA 01930.
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