822 replies to this topic

[Sandra Levine]

Matzah brie.  Actually, when I was growing up, we called it fried matzah.  For anyone looking at this board who doesn't know what it is, it's savory French toast made with matzah that has been softened in cold water before being borken into beaten eggs and sauteed in butter or oil.  Usually, only salt and pepper are added at the table.

[Rachel Perlow]

That's one I forgot about. However, that's the savory version. I like sprinkling it with powdered or granular sugar and sometimes cinnamon and eating it with jam.

[Sandra Levine]

M-mmmm.  Do you make it with egg matzah or plain?

[Rachel Perlow]

I suppose whichever is in the cupboard. But, considering you're soaking the matzo in eggs it seems redundant to use egg matzo. Also, egg matzo seems too soft (? that's not the right word, delicate? I don't know but if you know egg matzo you know what I mean). I suppose I just don't really like egg matzo. I prefer the crisper crunch of pure matzo.

[Sandra Levine]

I know just what you mean, but it also has a certain sweetness that seems appropriate.

[Fat Guy]

Passover gets a lot tougher the more observant you are. I mean, as an assimilated Jew whose affiliation with the religion is mostly cultural, I pay attention to the no-bread thing (although after a few days I usually forget) but don't particularly focus on some of the more detail-oriented restrictions.

I was surprised to learn, for example, on my first visit to a Hasidic home for Passover, that the ultra-orthodox don't eat matzoh-ball soup, matzoh-brie, or any of that stuff on Passover. Apparently they're of the opinion that it's tantamount to leavening, or at least symbolic thereof, to take matzoh meal and use it as a flour substitute. They're also very strict about kitniot items like legumes and rice. This really rules out a lot of stuff when you start looking at every ingredient in every product, as well as various kinds of alcohol. I mean, you've got to use potato vodka instead of vodka made from grain, etc.

The schmura matzoh that is popular with the ultra-orthodox (I know they hate being called that; I'm just saying it for convenience and not because I agree with the label) tastes really bad -- as it's supposed to. It really conveys suffering. The supermarket matzoh that most non-orthodox Jews buy is fluffy by comparison. Egg matzoh is traditionally supposed to be eaten only by the elderly, the young, and the infirm, whose systems can't handle the full-strength stuff.

Then there's all the non-food stuff. Cosmetics, for example, contain lots of chametz, like wheat germ. The ultra-orthodox will remove all this stuff from their homes. Although pet ownership is not in my experience all that common in the Hasidic community, I have seen the occasional dog or cat in a Hasidic home and even their food has to be chametz free -- not easy to find.

Me, I like the Israeli approach to Passover: Eat lots of fruits and vegetables and all the millions of good food products that naturally contain no chametz. Don't try to create facsimiles of normal food, and eat as little matzoh as possible.

[Beachfan]

For me, it's pretty simple.  My mom only cooked two items well.  French Toast and Matzoh brie. So, 50% of my mom's repetoire was focused in those 8 days.  

Come to think of it, I would have eaten a lot better if we would have had matzoh brie during the rest of the year.

[Frank Language]

The thing I miss the most from Passover are the macaroons, hands down. I haven't found macaroons to equal Passover macaroons any other time of the year, and there aren't nearly as many either. (They sell out fast, too.)

Of course, the answer is to learn to make my own, but they still wouldn't be the same.

[Rachel Perlow]

Unlike matzo brei, which I forgot to add to my original post, macaroons are something I left off intentionally. Just couldn't bring myself to buy even one tin this year.

[Beachfan]

The thing I miss the most from Passover are the macaroons, hands down. I haven't found macaroons to equal Passover macaroons any other time of the year, and there aren't nearly as many either. (They sell out fast, too.)

Of course, the answer is to learn to make my own, but they still wouldn't be the same.

I forget the name of the bakery, but it's on the same block as Veniero's, 1st ave and 11th or 12th, at the corner, and if I remember, they have fabulous macaroons all year long.

If I'm confusing them with another bakery, then just get something else, because that bakery is definitely fabulous.

I now wind up stopping there for something on my way to Veniero's, so each trip is a double desert day.

[Sandra Levine]

That bakery is called, I believe,  "Something Sweet," and their macaroons are wonderful -- comparable to those you can get in Paris.  BUT...they are nothing like Passover macaroons.

[jhlurie]

Being non-observant, the only thing I really ever "miss" (other than better soda) are those wonderful fruit slices.  You can get them year-round, of course, but I have old memories of having them around this time of year which adds an inexcusable level of nostalgia. :)

[Robert Schonfeld]

Unlike the Fat Guy, I like the hard texture of the schmura matzah, although I readily agree that it is largely tasteless. With some good sephardic haroset, though, it's something else altogether. The commercial grade of matzah is far better for matzah brie, the best after-seder Passover food in our house.

My wife makes a chocolate cake with matzah meal, ground hazelnuts, choped figs and cognac that is the item most looked forward to at the seder table. The recipe for this cake has been passed to many people who are only interested in great chocolate cake, Jewish or not, holiday or not.

[Helena Robinson]

Being non-observant, the only thing I really ever "miss" (other than better soda) are those wonderful fruit slices.  You can get them year-round, of course, but I have old memories of having them around this time of year which adds an inexcusable level of nostalgia. :)

Well, there's always finding someone selling Passover candy for a religious school fundraiser. :) That's how we've been getting our annual "fix" of fruit slices and chocolate matzah - my niece.

[Sandra Levine]

My wife makes a chocolate cake with matzah meal, ground hazelnuts, choped figs and cognac that is the item most looked forward to at the seder table. The recipe for this cake has been passed to many people who are only interested in great chocolate cake, Jewish or not, holiday or not.

Well?

[Beachfan]

 BUT...they are nothing like Passover macaroons.

You must mean they are better or at least comparable to the Sweet Things macaroons.  Can you elaborate.  My entire Passover meal came from Waldbaums from 1965 until I left NYC.  Macaroons were Manishevitz in a can.

[Sandra Levine]

Oh, no.  Something Sweet's macaroons are much better than the canned Passover varities, which are all based on coconut and artifically flavored.  Simething Sweet offers genuine almond-paste based macaroons that come in flavors like mocha, vanilla and lemon. They come as a petite sandwich, rounded sides out,  the exterior gently crisp, but the whole cookie melting in the mouth after the slightest nutty resistance.

There's something I love about canned Passover macaroons, too, but it has more to do with nostalgia.

[Robert Schonfeld]

Chocolate Fig Cake for Passover or Anytime:

Cake:

Bring four ounces of the best dried figs you can find to a simmer in a quarter cup of similar cognac or brandy. Cool.

Preheat oven to 375. Grease an 8" round cake pan, line with wax paper and dust with cocoa powder.

Beat 8 tbsp margarine until light, gradually adding 2/3c sugar and a pinch of salt until the mixture is light and fluffy.

Beat in 3 large eggs, lightly beaten, then 4 oz best quality bittersweet chocolate, melted and cooled. Fold in 4 oz roasted hazelnuts, finely ground, and the fig mixture, chopped.

Pour the batter into the prepared pan. Bake until a tester comes out clean, about 30 minutes.

Let cake sit in pan 10 - 15 minutes, then loosen edges, invert onto rack, remove wax paper and reinvert onto a serving plate arranged with removable pieces of waxed paper. Let cool completely.

Glaze:

Melt 3 oz semisweet chocolate with 2 tbsp sugar, a pich of salt and 2 tbsp water. Remove from heat and stir in margarine. Cool until slightly thickened.

Slowly pour glaze over cake, quickly smoothing all over with an offset spatula.

Decorate perimeter and center of cake with whole roasted hazelnuts.

Presumably, for the nonobservant and for any other time of year, butter instead of margarine would do this cake no harm.

If you try it, let us know how you liked it.

[Sandra Levine]

Thanks for posting the recipe.  I will definitely try it.

[gumbo]

*pulls head out of sand and shakes vigorously* how does one go about making gefilte fish. i'm hoping beyond hope that something i would fabricate would taste better than the bottled stuff you find on the supermarket shelf.

[Sandra Levine]

Welcome to eGullet, Gumbo. I notice that you did not say where you are from on your profile. If you are from New York, I have some suggestions for ready-made purchase (not from a jar.) If you live elsewhere, and really, really want to make gefilte fish, I will consult my mother-in-law, whose version is highly regarded and will post it on the board. IMHO, the effort to make the stuff is not worth the result, but I'll try to help.

[msp]

In answer to the question about fennel: while I am certainly no expert on the topic, and have not taken time to research this, my guess is that the strictest interpretations (or most rigid) of kosher laws prohibit fennel for the same reason asparagus is prohibited by some. It is thought that the shape of the asparagus spear could hide from even the most scrupulous eyes tiny insects which would not be kosher to eat.

I was teaching a cooking class in a strictly kosher JCC, and several students refused to taste the dish I prepared because it had fresh asparagus in it.

[Suzanne F]

No asparagus?? We always had asparagus, but then we were not totally observant. Besides, we took advantage of it being spring, and asparagus was just coming into season.

BTW: my mother always, always made those "Passover Bagels." I have her recipe, which I believe came off a matzo meal box. Everyone always loved them (except me).

[Toby]

*pulls head out of sand and shakes vigorously* how does one go about making gefilte fish. i'm hoping beyond hope that something i would fabricate would taste better than the bottled stuff you find on the supermarket shelf.

I just could never bring myself to eat gefilte fish; I think it was the sound of the name. I make this Tunisian version for Passover.

Fish Dumplings in Turmeric Sauce

2 lbs. cod or tilefish fillets (ask for heads and bones to make the 4 cups stock)
1 small onion, quartered
3 cloves garlic, sliced
2 tsp. ground cumin
1/8 tsp. cayenne pepper
1 egg
salt and pepper
1 cup matzoh meal
oil for deep frying
4 cups fish stock
2 tbsp. lemon juice
1/2 tsp. turmeric
3 tbsp. tomato paste
Italian parsley for garnish

Cut fish into 1" cubes. Process until smooth in food processor along with onion, garlic, cumin, cayenne, egg, salt and pepper. Add matzoh meal and process until incorporated.

Shape fish mixture into plump ovals about 3" long.

Heat oil for deep frying to 375 degrees in deep fryer, saucepan or wok. Fry fish rolls until golden brown. Drain on paper towels.

Bring stock to boil in 1 or 2 large saucepans, add lemon juice, turmeric and tomato paste. Bring to slow simmer. Drop drained fish rolls into simmering broth and cook slowly, uncovered. Rolls should be single layer. Simmer until broth has reduced and thickened, about 40 minutes. Serve warm, garnished with parsley.

[Brad S]

Toby,

That's a great looking recipe,i'll have to give it try.

After my Tanta bella and grandmothers passed away many years ago,we go to the jar for gelfita fish. I may seem crazy,but I love the stuff,I load it with beet horseradish and top it with my moms choroseh (sorry about the spelling folks).

Yum

[gumbo]

thanks toby... i don't think i would have ever tried it on my own, being not jewish, but my partner(who is)'s mother was, well, insistent. i'll have to try that.

[Stone]

This is my mother's recipe for "bulkies". Passover rolls. I made these for my friends last year, expecting them to cringe at the thought of eating them -- they're a little dense. But everyone loved them. Great for leftover brisket sandwiches. My mother always shows everyone the tray of the hot, puffed, glistening bulkies when the come out of the oven. They usually fall flat pretty quick. Can't think of any reason to eat them when it's not Passover -- but here it is:

1 cup Matzoh Meal with 1/2 tsp salt mixed in.
1 cup water with 1/2 cup oil -- boiled together
Stir matzoh meal into boiling water/oil mixture, take off heat and stir until mixture pulls off side of pot
Let cool 10 minutes.
stir in 4 eggs, one at a time.
drop baseball sized onto greased cookie sheet.
bake at 450 for 25 minutes.

[Rachel Perlow]

Matzo brei time is almost upon us again.

[Rachel Perlow]

The calendar I looked at says Passover is on April 17th, that means the first Sedar is on the 16th, right? Jason wants to do a Sephardic Sedar, what should we serve?

[alacarte]

My mother also made something she called a "bagel".  The only thing that they had in common with a bagel was the shape and hole in the center. I remember it had a lot of oil in it and it also had a bit of sugar in it.  It was very very moist and I remember greasy fingers and napkins eating them.

These sound like what my mother (Litvak) called "bubbelehs" and my wife's mother (Polack) called "latkes".

My mother-in-law makes these too, and calls them latkes. She fries up balls of potato-starch dough, and then we dip them in red wine and then sugar.

I got a kick out of watching my two-year-old niece eat my mom's recipe for shredded potato latkes during the first seder -- watched her devour every last one to hit her plate! -- and then the next night she wrinkled her little nose at the fried-dough latkes.

"Those aren't latkes," she said. You go, girl!