Lotsa Matzoh

 

I know this might sound strange, but there are few things I enjoy more than matzoh with a schmear of butter. Not just any butter. Breakstone’s Whipped Salted Butter, the brand of choice in my childhood kitchen, which may not be the best out there, but, well…that’s not quite what it’s about with this one.  My daughters get equally excited about Matzoh season — Abby likes it with a hunk of cheddar, and Phoebe takes her matzoh with cream cheese and smoked trout. (Kvelling!) Anyway, for those of you planning and prepping for your Monday night Seder (or for those who are just showing up and looking for something to bring), I thought you might like a quick hit list of matzoh (and matzoh-meal) desserts for Passover:

Matzoh Almond Croccante (pictured above) an Italian take on brittle, from Bon Appetit (photo by Marcus Nilsson).

Chocolate Caramel Matzoh (aka “Matzoh Crack”) from Smitten Kitchen.

Almond Thumbprint Cookies from Gourmet

Flourless Pistachio Cake from Marcus Samuelsson. If only because it’s not flourless chocolate cake, which I’d happily retire from the Passover table for the rest of my days.

Chocolate Passover Cookies from Martha Stewart, if you want the kids to greet you like Moses.

Lastly, a DALS original: Matzoh Fritters, brought to you by my second cousin a few times removed Ronnie Fein, who is always good for a family recipe and a story. (I might also add that her latest book Hip Kosher would make a lovely host gift.) I’ll let Ronnie give you the background on these delicious fritters herself…

The best family matzo recipe was originally Lily Siegal’s chremslich (or maybe it was my grandma’s or your great grandma’s — it’s all in dispute), which are matzo fritters, made with matzo meal. And because I tinker with recipes and also because my daughter is allergic to walnuts (which were in the original recipe) I have several variations. If there is one constant dish I always make at Passover, it is this one.

Thanks, Ronnie! Happy Holidays everyone.

Ronnie’s Chremslich with Raisins and Nuts (aka Matzoh Fritters)
These can be served right from the saucepan, but they’re better if they stand for several hours or 1 to 2 days and reheated. Makes 10-12 servings.

3 large eggs, separated
pinch of salt
1 tablespoon vegetable oil
1 teaspoon grated fresh orange or lemon peel
1/4 cup sugar
3/4 cup matzo meal
vegetable oil for frying
1 pound honey (approximately  1 1/3 cups)
1/2 cup raisins
1/3 cup nuts (pignoli or walnuts)

Beat the egg yolks, salt and 1 tablespoon vegetable oil together. Stir in the citrus peel and set aside. In a separate bowl beat the egg whites and sugar until they are glossy and stand in stiff peaks.

Fold into the yolk mixture. Fold in the matzo meal. Let stand for 30 minutes.

With wet hands, shape a walnut size ball of dough into a round about 1/2” thick.

Heat some vegetable oil in a skillet over medium heat. Fry the rounds on both sides for 1-2 minutes or until golden brown. Place in a saucepan. Pour honey over the cooked rounds (to taste). Add the raisins and nuts. Cook over low heat for 5-6 minutes. Serve warm.

 

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12 Comments

Ronnie Fein

OHohoh! The old family recipe. I just finished a double batch. As the days go by I add more and more honey. So sweet. Thanks for using this, it brings back good memories of people no longer with us and happy Passovers gone by. Btw, I also LOVE matzo and butter but for me the favorite is Streit’s matzo (the thinnest and crispest) with UNsalted butter (so I can add my own). Happy Passover.

Reply
Paula

Breakstones salted whipped butter in the blue tub is the bomb! It was also the butter of choice in my childhood, especially at my grandmothers kitchen table in Brooklyn, where we would spread it on fresh Italian bread.

Reply
Lauri

Hi,
Is this the same thing as tagellah (sp).?
I think my grandmas was similar but included candied cherries?? If not, do you guys have a resource with th recipe?
Thanks!
Lauri

Reply
Kendra

Ooh, I just made chocolate caramel matzoh last night. But matzoh fritters? Yes, please!

Reply
Robin

I’m not very familiar with matzoh, but perhaps it’s time we became better acquanited. And butter. There’s something about plain salted butter. It’s my downfall. I’ll bet it will great with matzoh.

Reply
Lynne Kovan

Hi Jenny, I have just read your book from cover to cover and just loved it! Yesterday I made Pork Shoulder Ragu which is simply heaven. I will be recommending your book to all my friends in England. You are an inspiration. Thank you!

Reply