Jewish Journal

Matzoh Brittle [RECIPE]

March 18, 2010 | 2:04 pm

Line a cookie sheet with tin foil-shiny side down.  Spray with cooking spray. 
Fill cookie sheet with matzah.

In a pan, boil 1/2 cup of margarine or butter and 1 1/2 cups of brown sugar until caramelized
Pour over matzah.  Bake at 350 degrees for 5 minutes.

Pour 12 oz. Passover chocolate chips over the matzah and put back in the oven for one minute, until the chips are melted enough to spread.  Spread over the matzah.  (you can also sprinkle ground nuts if you like)

Put in freezer to harden.  Then break into pieces and serve cold.

  • Sammy Mendelsohn’s Yummy Passover Granola [RECIPE]

    Jonah Lowenfeld, contributing writer

    March 18, 2010 | 2:02 pm

    Preheat oven to 375 - 400.
    Mix together the following ingredients in a large bowl:

    1 box of whole wheat matzo farfel (regular farfel works too)
    1 grated apple
    2 Tbsp. cinnamon
    1/3 cup safflower oil
    1/3 cup honey
    pecan pieces and/or sliced or slivered almonds

    (all amounts are...

  • Frieda Erman’s Traditional German Matzah Balls [RECIPE]

    By Susan Freudenheim

    March 18, 2010 | 11:46 am

    Be aware that these delicious matzah balls in a recipe brought over from Germany are denser than typical “Eastern” ones, and are akin to a German dumpling or “knoedel”. I have enjoyed these many times at Passover seders at the Ermans, and to me they are more authentic than what we...

  • Staff Recipes: Hungarian matzah balls, Pesach bagels, Charoset

    Ryan Torok, Julie Gruenbaum Fax, Julia Pine, Jessica Ogilvie

    March 18, 2010 | 2:42 am

    Grandma’s Hungarian matzah ball-chicken soup recipe

    Serves 10.

    Chicken soup:
    5 chicken legs (dark meat is more flavorful)
    2 or 3 turkey wings
    1 lb of beef      
    1 bunch of parsley root (peeled and cleaned)
    1 bunch of carrots (peeled and cleaned)
    1 side of celery root
    1 bunch...

  • One Man’s Passover

    By Rob Eshman

    March 17, 2010 | 1:12 am

    In our house, a man’s place is in the kitchen.  That’s the way it’s been for all 18 years of our marriage.  I do the cooking, not because I have to, but because I like to. I actually worked as a chef and caterer for years before we met. My wife picks up the domestic slack doing...

  • Maker of Kosher Wine Takes His Covenant Seriously

    By Jeff Smith

    March 16, 2010 | 5:37 pm

    A friend came over to dinner the other night with a bottle of wine that he described as “interesting.”

    “Interesting” is one of those loaded words that can mean different things depending on the context.  It can be an affirmation that someone is on the right track, as in,...

  • A Touch of France in Pico-Robertson

    Tori Avey

    March 16, 2010 | 5:26 pm

    Kosher food is wrongly stigmatized as being boring and bland because of the limitations the laws of kashrut impose on chefs. The prohibitions against eating certain animals and mixing milk and meat mean no cream sauce or butter for the meat dishes, no shellfish and — horror of...

  • Quinoa Ingrains Itself in Passover Meals

    By Julie Gruenbaum Fax

    March 16, 2010 | 5:25 pm

    It’s been about a decade since quinoa first broke into the Passover market, and while the Andean nongrain grain still meets with some culinary and rabbinic skepticism, it is making inroads on both fronts, securing its spot both at the Passover table and in fine restaurants.


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