Marcy Goldman's Passover Onion Rolls

Printable Recipe

Prep time:  20 minutes

Bake time: 40-50 minutes

Makes: About 6 - 10 rolls, depending on how big you make them.

Ingredients:

1 cup water
½ teaspoon salt
2 teaspoons sugar
½ cup vegetable oil
1 1/3 cups matzo meal
4 eggs
*1/2 to 1 cup diced, sautéed onions (optional)

Directions

1. Preheat oven to 400F/200C. Cover a large cookie sheet with nonstick foil or parchment paper.

2. In a medium saucepan, over low heat, combine the water, salt and sugar. Add the oil and heat until the mixture begins to simmer. Turn off the heat and immediately add the matzo meal. Stir in the matzo meal with a wooden spoon until the mixture pulls away from the sides of the pan.

3. Transfer the mixture to a large bowl or a food processor and allow it to cool for about 5 minutes. Add the eggs, one at a time, either whisking briskly by hand or with the food processor. (Just blend until the eggs are incorporated, don't over-mix.) *To make onion rolls, fold in the sautéed onions now.

4. Depending on how big you want the rolls to be, use an ice cream scoop or a large spoon to put rounds of dough onto the baking sheet. To create hot dog buns, shape the dough into appropriately sized ovals. You can oil or wet your hands to give the rolls the form you want, or just push them into shape with a spoon.

5. Bake in a 400 degree oven for about 40-45 minutes, until the rolls are light brown and puffy. (After 30 minutes, start checking them every 5 minutes, to make sure they're not getting too brown.)  If they do, just reduce the heat to 375F/190C.

6. Put the rolls on a cookie rack to cool, where they will quickly disappear. In the unlikely event that any are left over store them in an airtight container in the fridge. These rolls also freeze well.

Chocolate Covered Matzo Crunch

From David Lebovitz - I didn't change a thing - it's that good!

This recipe is adapted from Marcy Goldman of Betterbaking.com, whose latest book is A Passion For Baking. It’s super-simple and requires no fancy thermometer, equipment, or ingredients.

Printable Recipe

Prep time: 10 minutes

Bake time: 15 minutes

Cooling Time: varies. Don't try to break into pieces until it is cool. I usually put it in the fridge for a few minutes until the chocolate resets.

Makes approximately 30 pieces of candy

Ingredients:4 to 6 sheets unsalted matzohs
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)

1 cup (80g) toasted sliced almonds (optional)

Directions:
1. Preheat the oven to 375F (190C). Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.

2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.

5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

My Fave Passover Rolls

From 1,000 Jewish Recipes


Printable Recipe

Hands-on time: 10 minutes
Baking time: 45-50 minutes

Makes 11-12 rolls (using a large ice cream scoop)

Ingredients:
1 cup water
7 tbsp canola oil
1 tsp salt
1 ½ cups matzo meal
5 large eggs

Directions:
1. Pre heat the oven to 400°F/200°C and line 2 baking sheets with parchment paper.

2. In a medium sized saucepan over medium high heat, combine the water, salt & oil. Bring to a boil.

3. Add the matzo meal and lower the heat. Stir for 1 minute or until well blended. Remove from heat and cool for 5 minutes.

4. Beat in eggs, one at a time until well blended before adding the next (Note: while waiting for the matzo meal mixture to cool, I beat each egg in separate cups so that they are well mixed before adding to the matzo meal). Beat thoroughly between each addition.

5. Using the scoop, place balls of dough about 2” apart on the prepared cookie sheets. Oil your finger tips and lightly press into the center of each roll to form a dent or well. (Note: the oil just keeps the dough from sticking to your fingers.)

6. Bake for 45-50minutes, until the rolls are golden and firm. Cool on a cake rack.

Bon Appetit's Awesome Haroseth

From Bon Appetit Magazine, April 2011 and it's the best I've ever had. I might even use it for Purim Hamentashen filling.

Printable Recipe

Prep time: 30 minutes
Makes 3 cups

Ingredients:
1 1/2 cups unsalted natural pistachios
1/2 cup chopped pitted dates
1/2 cup chopped dried cherries or dried cranberries
1/2 cup chopped dried apricots
1/4 cup sweet Passover wine
1/4 cup pure pomegranate juice
1 tablespoon honey
1 1/2 teaspoons fresh lemon juice
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Directions:
1. Stir pistachios in heavy medium skillet over medium heat until lightly toasted and fragrant (4 to 5 minutes). Set aside to cool.

2. Combine dates, cherries, apricots, wine, and juice in medium bowl. Let stand 15 minutes, stirring occasionally. Mix in honey, lemon juice, orange peel, and spices.

3. Coarsely chop pistachios in a food processor. Add the fruit and spice mix & pulse a few times to combine. It should be coarse.

Can be made 1 day ahead. Cover and chill.

Marcy's Caramel Matzo Crunch

Marcy's Caramel Matzo Crunch
From A Treasury of Jewish Holiday Baking So busy tasting, I forgot to take a picture.

Printable Recipe

Hands-on time: 10 minutes
Baking time: 15 minutes
Rest time: 5 minutes
Chill time: 15-20 minutes

Ingredients::
4-6 unsalted matzos
1 cup unsalted butter
1 cup firmly packed brown sugar
¾ cup coarsely chopped semi sweet chocolate or chocolate chips

Directions:
1. Preheat the oven to 375°F/190°C Line a large rimmed cookie sheet (or 2 smaller ones) with foil. Cover the foil with parchment paper. This is important as the caramel mixture will be very sticky during baking.

2. Line the bottom of the cookie sheet evenly with matzos, cutting extra pieces as required to fit any empty spaces.

3. In a 3 quart/liter heavy bottomed saucepan, combine the butter and brown sugar. Cook over medium heat, stirring constantly until the mixture comes to a boil (about 2-3 minutes). Continue to boil for 3 minutes, stirring constantly. Remove from heat and pour over the matzos, covering them completely.

4. Place the cookie sheet in the oven and immediately reduce the temperature to 350°F/180°C. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning. If it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F/160°C and return pan to oven.

5. Remove the pan from the oven and immediately sprinkle the chocolate over top. Let it stand for 5 minutes and then spread the chocolate over the matzo. While still warm, break into squares or odd shapes.

6. Chill, still in the pan, in the freezer until set (about 15-20 minutes should do).

Marcy also suggests using your favorite frosting or simply dust the top with powdered cocoa or confectioner’s sugar.

Passover Rolls

Passover Rolls
Adapted from Second Helpings, Please with a twist from my mother-in-law

Prep time: 5 minutes
Rest time: 15 minutes
Baking time: 50-60 minutes

Makes 10-12

Ingredients:
2 cups matzo meal
1 tsp salt
1 tsp sugar
1 cup water
½ cup vegetable oil
4 large eggs

Directions:
1. Combine matzo meal, salt & sugar in a large bowl.

2. Bring the water and oil to a boil in a small pot. Pour into the matzo meal and stir until the water is absorbed. Beat in the eggs, one at a time. Let the mixture sit for 15 minutes.

3. Preheat the oven to 400°F/200°C. Line a large cookie sheet with parchment paper for easy cleanup.

4. My mother-in-law’s tip: Divide the mixture into 10 or 12 equal portions before forming the batter (very thick) into balls.

Norene’s advice: oil your hands to keep the dough from sticking.

Ruth’s note: do this for each ball.

Mother-in-law’s way: Pat each ball to flatten somewhat (about ½”) and make a hole in the center – sort of like a bagel.

5. Bake for 50-60 minutes or until golden brown.

Spicy Farfel Stuffed Boneless Chicken

Farfel Stuffed Boneless Chicken
Adapted from Gourmet Magazine, April 2008

Hands on time: 15 minutes
Baking time: 40 minutes

Serves 6

Ingredients:
Stuffing:
4-6 tbsp olive oil
1 large onion, chopped
1 red bell pepper, seeded and chopped
2-3 cloves garlic, minced
4 cups matzo farfel
½ cup shelled pistachios, coarsely chopped
½ cup golden raisins
¼ cup fresh parsley, chopped
Salt & pepper to taste
2 large eggs, slightly beaten
1 ¾ cups chicken broth

Spice Mixture:
2 tsp ground coriander
1 tsp hot paprika or ½ tsp cayenne
¾ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground cloves

Chicken & sauce:
Boneless & skinless chicken pieces (1 breast or 2 thighs/person)
½ cup dry white wine
1 tsp potato starch

Directions:

Preheat the oven to 350° F/170° C

To Prepare the stuffing:

1. In a large skillet over medium high heat, sauté onion & red peppers until soft and golden, stirring often (about 10 minutes). Add the garlic and continue to cook just until you smell the wonderful garlic aroma (about 2 minutes).

2. While the onions are cooking, rinse the farfel in a colander under warm running water until softened (about 1 minute, tossing several times). Drain, pressing firmly to remove excess water.

3. Remove the onion mixture from the heat and stir in the farfel, pistachios, raisins, parsley, salt & pepper.

4. In a small bowl, whisk together eggs and ¾ cup chicken broth. Stir into the farfel mixture.

To prepare the chicken:

1. In a small bowl, mix the coriander, paprika/cayenne, cinnamon, allspice & cloves. Set aside.

2. Flatten chicken so that it’s even…two ways to do this…
a) Lay chicken piece, shiny side down, and cover lightly with plastic wrap. With a heavy object (I use a wooden meat tenderizer – flat side, but rolling pin works too) flatten the thicker part until it’s the same as the thin side.
b) Butterfly the thick part, starting at the middle (close to where the piece is thin) and gently slice horizontally, lifting the top toward the outer edge. This will give you a larger surface of chicken to stuff.

3. Scoop a spoonful of stuffing into the center and roll the sides up. I like to use toothpicks to hold the roll closed, but this means removing the toothpicks before serving … or warning everyone. For large parties, I just gently lay the filled rolls seam side down in the oven-proof dish.

4. Use an oven-proof dish, large enough to hold all the chicken pieces in one layer. Lay the chicken seam side down, sprinkle with spice mixture. Pour mixture of wine and chicken broth over the chicken. It should not cover the chicken completely. You want the chicken to brown, not “poach”.

5. Bake, uncovered for 30 - 40 minutes (it will take longer to cook the white meat because, the pieces are larger). Truthfully, the only way I know to actually check for “doneness” is to cut through one of the stuffed bundles – try one in the center of the pan – outer ones cook quicker.

Cooking extra stuffing:
Place the extra stuffing in an oven proof pan (loaf dishes work well if you like yours soft, square pans work well for those who all want the crispy topping).

Bake for about 20 minutes. If the top gets too crispy, cover with foil.