Passover Chocolate Mandelbrot
- 2 cups white sugar
- 1 cup pareve margarine
- 6 eggs
- 2 3/4 cups matzo cake meal
- 3/4 cup potato starch
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 2 cups semisweet chocolate chips
- 2 teaspoons white sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
- In a large bowl, cream together the 2 cups sugar and margarine until smooth. Beat in eggs one at a time, mixing well after each one. Combine the cake meal, potato starch and salt; stir into the creamed mixture. Mix in walnuts and chocolate chips. The mixture will be heavy. Form into 2 long oval loaves. Place onto the prepared baking sheet. Sprinkle the top with a mixture of 2 teaspoons sugar and cinnamon.
- Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.
Jewish-Style Sweet and Sour Brisket
- 4 pounds beef brisket
- 1 cup water
- 1 cup ketchup
- 1/2 cup white vinegar
- 2 onions, sliced
- 1 clove garlic, minced
- 3/4 cup brown sugar
- 1 tablespoon salt
- Heat brisket in a large skillet or dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
- Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13 inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
Chicken Matzo Ball Soup
- 2 eggs, lightly beaten
- 2 tablespoons melted butter or margarine
- 1/2 cup matzo meal
- 1 teaspoon chopped fresh flat-leaf parsley
- 1/2 teaspoon salt
- 1 dash white pepper
- 1 tablespoon water
- 6 cups chicken broth
- 1 medium carrot, cut into 2 inch julienne strips
- In a small bowl, mix eggs with the melted butter or margarine. Stir in matzo meal, parsley, salt, pepper, and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
- Bring chicken broth and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 30 to 40 minutes.
Passover Chocolate Toffee Matzo
- 6 whole matzos
- 1 cup salted butter
- 1 cup dark brown sugar, packed
- 20 ounces semisweet chocolate chips
- 1/2 cup chopped pecans
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.
- Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
- Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.
- Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.
Haroset for Passover
- 6 apples - peeled, cored and chopped
- 1 cup finely chopped walnuts
- 1/2 teaspoon ground cinnamon
- 1 teaspoon white sugar
- 3 1/2 teaspoons honey
- 1/3 cup sweet red wine
- Place the apples and walnuts into a large bowl. Mix together the cinnamon and sugar; sprinkle over the apples. Stir in the honey and sweet wine. Serve immediately, or refrigerate until serving.