passover

MY FAVORITE PASSOVER RECIPES

I weirdly love passover food. I eat matzo year round. I love mixing horseradish with haroset. Like a weirdo. Since I’m a vegetarian, I really only make a few things for Passover and let my parents do the main courses. During this quarantine, my poor husband and kids are stuck with the few things I CAN make. Jazzed up Mazto ball soup, Haroset, matzo bark/crack, chocolate covered macarons, and matzo brie (for breakfast). Turns out with some roasted vegetables and potatoes, it makes for a pretty good meal!

 

HAROSET

I really don’t measure! This is just an approximation. My Grandma says to use 1 apple per person. Make sure there’s enough wine to fully coat all of the mixture. The apples will soak up some of the wine, so you’d rather overdo it a little bit then have it be dry.

 

3-4 large honeycrisp or sweet apples, peeled and finely chopped

1-2 cups sweet red wine (or any red wine + a few TBSP brown sugar)

1 tsp cinnamon

1 cup pecans or walnuts, finely chopped

 

– Mix everything together and let it sit in the fridge while you make the rest of the dinner. Stir several times so that all the apples get coated.  The flavor gets better as it sits and the apples get soaked.

– Serve with matzo

 

 

HOMEMADE MATZO BALL SOUP (VEGETARIAN)

I make mine vegetarian but also roast some chicken, shred it, and add to everyone else’s bowls. Quarantine style… I defrosted chicken breasts, placed them on a foil-lined baking sheet, drizzled with olive oil, salt, pepper, then baked them in the oven for 15 min. Shred and add to the bowls who want chicken!

You can add as many or as little vegetables as you want. It’s mostly about the seasoning and the matzo balls.

I’m NOT a fan of the pre-made soup mix. It’s too salty and not enough flavor for my taste. If that’s all you have, consider at least adding these veggies and seasonings to the broth!
Makes about 6 servings

 

1/2 cup matzo meal

2 eggs

2 tbsp vegetable oil
2 tbsp water

1 tsp water

1 large yellow onion, diced

3 carrots, diced

3 stalks celery, diced

1 heaping tbsp minced garlic

lots of dried or fresh seasoning: I added a couple teaspoons of  THIS spice which is absolutely magical, but you could recreate it with salt, freeze-dried shallots, chives, garlic, onion and green peppercorns. I also added about 1 tsp thyme, and a dash of dill. I’m the only one who loves spicy things, so I add crushed red pepper just to my bowl.

2 – 32 oz boxes of vegetable broth

 

Make the matzo balls:

Add eggs and oil to a medium bowl and whip with a fork. Mix in matzo meal, water, and salt until combined. Leave in the fridge for 15 minutes while you make the soup.

Heat olive oil in a large pot on medium.

Add diced vegetables and cook for a few minutes until just softened, maybe about 5 min.

Stir in minced garlic and dried/fresh seasoning and cook a few more minutes.

Add vegetable broth and bring to a boil.

While you wait for the pot to boil, grab the matzo ball dough from the fridge.

Using a cookie/ice cream scoop (anywhere from 1″-2″), scoop up the dough then roll it in your hands to make sure it’s packed together.

Drop in the matzo balls in the soup then cover the pot tightly with a lid.

Simmer for 40-60 minutes.

Top with a little parsley and crushed red pepper if you want… but no one in my family likes either 🙂

 

 

MAZTO BARK / CRACK

CLICK HERE

 

 

CHOCOLATE COVERED MACAROONS

This one is based on Ina Garten’s but a little less sweet. CLICK HERE

 

 

MATZO BRIE

So many good memories growing up eating my Grandma’s crispy matzo brie around passover, and my Grandpa’s more eggy version. Both so good with pure maple syrup!!

For 1 serving:

1 1/2 boards of matzo

1/2 cup milk

2 eggs, beaten

sprinkle of cinnamon

butter for the pan

 

Heat up milk in the microwave about 1 minute- I like to use a large glass pyrex or just a microwave save large bowl.

Break up the matzo in large pieces and put them into the hot milk for about 30 seconds just to soften the matzo.

Drain most of the milk out.

Add in eggs and cinnamon, and mix together.

Heat up butter in a skillet on medium, then pour in the matzo mix. I like to mix it up a bit to make sure all sides are coated and crispy. Or you could make it pancake style if you like a fluffy, eggy consistency better. Done when golden brown and egg is fully cooked. Top with a shake of cinnamon and maple syrup. Yum!

 

HAPPY PASSOVER!!

xo

Leah

RECIPE: CHOCOLATE TOFFEE CRACK

You know when you’re eating something and every time you take a bite, you have to say how good it is? Even if you’re by yourself? Ooooooor is that just me? I think this crack chocolate salted toffee cracker will have you doing just that. Crunchy, rich, and sweet with a touch of salty. Since Passover starts Friday, we made ours with matzo, but you could certainly use Ritz crackers or Saltines.
Scroll down for the super simple recipe.
Rich bittersweet chocolate topped with fleur de sel
 
Sprinkles by Fancy Sprinkles!
This is the best baking investment you can make. I sprinkle this on every chocolate dessert I bake.
RECIPE
CHOCOLATE SALTED TOFFEE CRACK(ERS)
Ingredients:
2 sticks unsalted butter
3/4 cup packed brown sugar
1/2 tsp vanilla
fleur de sel (or course sea salt)
6 sheets of matzo or your fav crackers
10 oz. bittersweet chocolate chips
toppings – fleur de sel, toasted almonds, sprinkles, candy, peanut butter chips… the list goes on!
1. Preheat oven to 350 degrees
2. Line baking tray with parchment paper. Cover tray with matzo, edge to edge.
3. Melt butter and sugar in a pan over medium heat til boiling. Boil 3-4 minutes. Remove from heat and add vanilla and a large pinch of sea salt
4. Immediately pour over matzo and spread with an offset spatula. This will turn into a sea of bubbling toffee so it will sort of spread out naturally- don’t stress if it’s not perfect.
5. Bake 10 or so minutes until toffee is bubbly and brown. Watch or it will burn!
6. Remove from oven and immediately sprinkle chocolate chips on top. Cover loosely with foil. After 5 minutes remove foil and spread the now-melted chocolate chips evenly over toffee. Sprinkle with your fav toppings.
7. Put the tray in the freezer for about 30 minutes until chocolate is hardened. Break into pieces and keep in a ziplock bag in the freezer. This will keep it from getting all melty… and hide it from view…
8. Try not to consume all at once.
-L

RECIPE: CHOCOLATE SALTED TOFFEE CRACK(ERS)

You know when you’re eating something and every time you take a bite, you have to say how good it is? Even if you’re by yourself? Ooooooor is that just me? I think this crack chocolate salted toffee cracker will have you doing just that. Crunchy, rich, and sweet with a touch of salty. Since Passover starts Monday, we made ours with matzo, but you could certainly use Ritz crackers or Saltines. You could also make these as Easter treats by topping with pastel candy eggs or even Peeps!
Scroll down for the super simple recipe.
The adult version- rich bittersweet chocolate topped with fleur de sel
Toddler addition of colorful marshmallows and sprinkles!
This is the best baking investment you can make. I sprinkle this on every chocolate dessert I bake.
RECIPE
CHOCOLATE SALTED TOFFEE CRACK(ERS)
Ingredients:
2 sticks unsalted butter
3/4 cup packed brown sugar
1/2 tsp vanilla
fleur de sel (or course sea salt)
6 sheets of matzo or your fav crackers
10 oz. bittersweet chocolate chips
toppings – fleur de sel, toasted almonds, sprinkles, candy, peanut butter chips… the list goes on!
1. Preheat oven to 350 degrees
2. Line baking tray with parchment paper. Cover tray with matzo, edge to edge.
3. Melt butter and sugar in a pan over medium heat til boiling. Boil 3-4 minutes. Remove from heat and add vanilla and a large pinch of sea salt
4. Immediately pour over matzo and spread with an offset spatula. This will turn into a sea of bubbling toffee so it will sort of spread out naturally- don’t stress if it’s not perfect.
5. Bake 10 or so minutes until toffee is bubbly and brown. Watch or it will burn!
6. Remove from oven and immediately sprinkle chocolate chips on top. Cover loosely with foil. After 5 minutes remove foil and spread the now-melted chocolate chips evenly over toffee. Sprinkle with your fav toppings.
7. Put the tray in the freezer for about 30 minutes until chocolate is hardened. Break into pieces and keep in a ziplock bag in the freezer. This will keep it from getting all melty… and hide it from view…
8. Try not to consume all at once.
-L