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.