matzah

Meri Bender’s Southern Californian Long Live Matzah Brei

October 31, 2011

Author: Aimee Bender

 

 

My mother’s adaptation of classic matzah brei for those with high cholesterol who steer clear of butter and egg yolks. I find that it’s still surprisingly good.

Ingredients:

8 eggs: six whites, two yolks

1/4 cup(s) Milk any kind of milk is fine

6-7 Pieces Matzoh

1 teaspoon olive oil

1 pinch salt and pepper

Preparation:

Put the 8 egg whites and 2 egg yolks in a bowl, whisk a bit, add a couple tablespoons of milk (any kind), whisk some more until frothy.

Soften matzoh in colander under water until a little less crisp/not quite soggy. Break it into bits. Mix bits with eggs until coated.

Cover bottom of frying pan with water, just barely covered, and add a drizzle of olive oil.

On very low heat, pour in the matzoh/egg mix. Stir slowly. Add a little salt and pepper if you like.

Keep it on low heat, stirring, as the water burns away. It sort of steams the eggs. Turn up heat as you’re finishing to get things a little crisper. Serve with whatever you like– applesauce, etc.

 

Estonian Turkey with Matzah Stuffing

March 12, 2013

Author: JDCEntwine

Recipe courtesy of Larisa Simonova from Tallinn, Estonia. Read more about the JDC and Estonia.

 

Ingredients:

1 large turkey

For the stuffing:

• 10 pieces of matzah, crumbled • 1 1⁄2 cups white wine

• Vegetable oil

• 2 medium-sized onions, cubed • 2 tablespoons soup mix

• 1 stalk celery, diced

• 10 rosemary twigs

• 3⁄4 to 1 cup walnuts, chopped

For the basting oil:

• 1⁄2 cup olive oil

• 1 1⁄2 teaspoons mustard

• 1⁄2 teaspoon black pepper • 1⁄2 teaspoon paprika

Preparation:

Heat oven to 350 degrees.

Clean turkey thoroughly.

To prepare the matzah stuffing: soak matzah in a dish with the white wine until soft. Fry the onion in vegetable oil until the onion turns golden. Mix the onion together with the matzah, then add the celery, rosemary, and walnuts.

Mix olive oil, mustard, black pepper, and paprika in separate dish and then smear on turkey using your

hands. Stuff turkey with the matzah stuffing, placing any additional stuffing under the turkey. Cover with foil and roast for at least 3 hours, turning it from time to time, until bird is tender and golden.

 

Ruth Levy’s Apple Chrimslech for Passover

October 2, 2012

Author: Myrite

Ruth Levy left Germany soon after Kristalnacht as a child but took this special passover tradition with her. Chrimslech are like apple latkes and in her family they were always served on a green plate. Her four sons devoured them for breakfast, and she passed on this tradition to her family. The original Green plate cracked years ago, but she glued it together and still serves chrimslech on it for her grandchildren (who have also mastered the recipe). You can see Ruth’s video making chrimslech with her granddaughter Raphaelle Levy- soon! For now check out the trailer of Dishing up The Past.

Ingredients:

2 Matzah

3 eggs

1 grated apple

a few tbsp. of chopped almonds (can be bought whole and chopped in food processor)

sugar (to taste)

cinnamon

salt

Matzah Meal (if needed)

Olive or vegetable oil or butter

Powdered Sugar

Preparation:

1. The night before – soak the 2 pieces of Matzah in water. Let sit overnight. In the

morning, squeeze out all the water.

2. Separate egg yolks and whites. Reserve whites. Place yolks in a bowl and beat.

3. Place egg whites in a second bowl. Beat until stiff. Place in refrigerator.

4. Add soaked, drained Matzah, apple, almonds, a few tsp. of sugar, a pinch of

cinnamon and a dash of salt. Mix well.

5. Fold in egg whites. If the mixture is very liquid, add some matzah meal

6. Heat up oil or butter

7. Cover the bottom of a pan with oil or butter, when it is hot spoon the batter into

circles as you would a pancake. Flip over when brown.

8. Place cooked Chremslach onto paper towel-line to drain oil

9. When ready to serve, heap onto a plate and sprinkle with powdered sugar.

Posted in Appetizers

Tags: almond, almonds, Apple, Apple Chrimslech, Apple Chrimslech for Passover, apples, butter,Chrimslech, Chrimslech for Passover, cinnamon, egg, eggs, matzah, matzah meal, Matzah, Matzah Meal, matzos, matzos meal, oil, olive oil, Passover, Pesach, powdered sugar, salt, sugar, vegetable oil

 

Gefilte Fish Cakes with Horseradish Sauce

March 12, 2013

Author: Manischewitz

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).

 

 

 

 

Ingredients:

1 jar Manischewitz® Mediterranean Gefilte Fish

½ cup diced red bell pepper

1 small red onion, diced

2 celery stalks, diced

1½ cup mayonnaise, divided

4 tablespoons chopped dill

½ teaspoon kosher salt

¼ teaspoon Freshly ground black pepper

1 egg

1 cup coarsely crushed Manischewitz® Mediterranean Matzos

1 cup canola oil

1 lemon, juiced

4 tablespoons prepared horseradish

Preparation:

Prep time: 10

Cook time: 20+ 30 minutes chill time

Ready time: 30 min

1. In a large bowl combine Manischewitz® Mediterranean Gefilte Fish, peppers, onions, celery, ½ cup mayonnaise, dill, salt, pepper, egg and Manischewitz ® Mediterranean Matzos and stir well to combine.

2. Using slightly wet hands, scoop ¼ cup and form into patties.

3. Place on a sheet pan and refrigerate for 30 minutes before frying.

4. Heat oil in a large sauté pan over medium high heat.

5. Fry patties in batches for 3 to 4 minutes per side or until golden brown. (Can be kept warm in the oven at 250° F.)

6. In a small bowl, combine remaining 1 cup mayonnaise, lemon juice and horseradish and stir.

7. To serve, plate 2 cakes on a small plate and garnish with a tablespoon of horseradish sauce.

 

 

Chremsels

March 12, 2013

Author: Gloria Kobrin

chremselswithhorseradish.JPG

My Mother made chremsels for Passover every year that I can remember. When my husband and I started taking our family away for Passover, she used to freeze a few for me to eat when we got back. My mother hates to cook; but for some reason this was a recipe to which she was committed.

Warning: these chremsels are not crepe like or even pancake like. They are dense and relatively heavy but full of flavor. This recipe has been handed down from my Great Great Great Grandmother Ida who was born in Russia. I’ve adjusted it a bit-but have retained the integrity of the original recipe.

Ingredients:

6 eggs

1 cup sugar

1 teaspoon salt

8 ounces water

4 tablespoons melted schmaltz plus ½ cup schmaltz for frying

3 cups matzah meal

Equipment

1 medium mixing bowl

1 skillet

1 cookie sheet lined with parchment paper

Preparation:

1. Beat eggs in mixing bowl. Add sugar, salt, melted fat and water. Mix well. Stir in matzah meal. My forebears say that the consistency should be “thick-but not too thick-like mustard”. Chill mixture for one hour.

2. Preheat oven to: 350 F.

3. Place two tablespoons schmaltz in skillet over medium heat. Wait until fat starts to sizzle a bit and then drop chremsel batter into fat with a wooden spoon. Scrape all the batter off the spoon and then flatten chremsels a bit with a metal spatula. Fry about two minutes on one side and then flip chremsels to the other side. Make sure chremsels are golden brown on each side even if you have to turn them again. As chremsels are browned, place them on parchment paper.

4. Place browned chremsels in oven and bake for 20 minutes. Serve hot.

Note: My family eats them plain. My husband’s family eats them with white horseradish.

Yield: 24

Posted in Appetizers

Tags: Chremsels, eggs, Gloria Kobrin, matzah meal, matzah, Passover, salt, schmaltz, sugar, water

,

Infamous Noodle Kugel

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July 28, 2014

Author: Lila Wachter

 

 

Noodle kugel is a traditional Jewish European dish that can be served hot or cold. It is similar to the kugel that my grandfather ate in Poland and it helped remind him of the connection to his past home, especially since he lost most of his family in the Holocaust. (Sophie M, Lila’s granddaughter)

Ingredients:

1 12 oz, thin egg noodles

1 grated apple

3 eggs beaten

1 cup sugar

3/4 canola oil

3/4 cup orange juice

3 kbs matzah meal

*I do not add salt*

1/2 cinnamon

Directions:

Boil noodles till tender. When slightly cool, add all ingredients together 9″ pan (spray with pam) Bake at 350 degrees for 3/4 hour or until top of noodles are brown.

Sprinkle top of noodle with a little sugar and cinnamon.

Posted in Baked Goods and Desserts, Side Dishes

Tags: Apple, cinnamon, egg, Kugel, matzah, matzah meal, noodle,oil, orange juice, Passover, pasta, sweet, Workmen's Circle

South African Chopped Herring on Kichel

May 2, 2014

Author: Peter Levitt

 

 

In 2014 both mackerel and herring fisheries have collapsed. Otherwise, local mackerel is available most weeks of the year and can be substituted for herring. Herring schools run fresh locally January – March. See internet for DIY herring pickling. If time challenged use pickled herring or a 12 oz tin of plain mackerel.

Ingredients:

12oz wine pickled herring or 12 oz can of mackerel

4 apples, crunchy

1 sweet onion

3 soft boiled eggs

1 T salt

4-6 tsp sugar

3⁄4 cup champagne vinegar

1 cup challah crumbs (matzah meal if Passover)

Preparation:

Grate apple and onion into a bowl. In food processor: pulse herring and eggs and add this to grated apple. Add challah, salt, sugar and vinegar.

Serve on kichel cookies or on lettuce.