Patch Picks: Passover Preparation

For Passover many families take out their collection of special recipes that are passed down from generations.

The history of Passover recognizes the Israelites being freed from slavery in Egypt. Prior to Passover, it is customary to clean out the kitchen and get rid of or finish any products that contain bread or leaven. This is usually done on the day before Passover and these ingredients are kept out of the home until the end of the holiday, eight days later. People use matzah and matzah meal as a substitute instead.  

Chocolate-Covered Matzo
Ingredients

• 4 sheets unsalted non-egg matzah
• ½ cup (1 stick) unsalted butter, cut into small pieces
• ½ cup packed dark-brown sugar
• 1 (12-ounce) package semisweet chocolate chips (2 cups)
  Pinch of sea salt

Directions

• Preheat oven to 250 degrees and cover a baking sheet with parchment paper.
• Place matzah in an even layer on baking sheet and set aside.
• Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low.
• Cook and stirring slowly while adjusting heat as necessary, until sugar has completely dissolved and begins to bubble (not boil!).
• Drizzle toffee over matzah and spread to cover using a spatula.
• Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen (this usually takes anywhere from 10 to 20 minutes).
• Remove from oven and sprinkle with chocolate chips, sprinkles or any other toppings you wish.
• Let stand 20 to 30 minutes.
• Remove foil tent and spread melted chocolate over matzah to cover.
• Transfer matzah to refrigerator and let chill for at least 2 hours.

Notes

• Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.

Dr. G’s Matzah Brei
Ingredients

• 4 Sheets of Matzah
• 4-6 eggs
• Hot water
• Butter
• Pinch of Kosher Salt

Directions

•  Break up the matzah sheets into pieces, not crumbs.
• Pour enough hot water onto the matzah, just enough to soften the matzah. Not to make it soupy and allow this to sit until it begins to absorb.
• In another bowl, mix up the eggs.
• Heat up a frying pan that you have buttered.
• Be sure to make sure that the matzah is soft and pour off any excess water. Pour the eggs into the soften matzah.
• Stir ingredients together and then add entire combined mixture to frying pan.
• Stir as you would make scrambled eggs.

Notes

• Serve when ready. Add salt as needed for each person's taste. This recipe can be made larger if it is prepared for more people.

Gottlieb Potato Kugel
Ingredients

• 1 onion
• 3 eggs
• 1 ½ lbs potato
• 2 ½ tbs. matzah meal
• 1/3 c oil

 Directions

• Preheat the oven to 375.
• Grate onion and beat in eggs. Grate potatoes and mix with onions and eggs.  Stir in matzah and oil. 
• Cook for 45 min – 1 hr.

Vicki’s “Famous” Brisket
Ingredients

• Purchase a 6-7 lb first cut brisket at a local kosher butcher (the size can vary depending on the number of people you are trying to serve)
• 1 large bottle of ketchup
• 1 package of Lipton Onion Soup
• 6 very large onions
• Freshly ground pepper, paprika, garlic powder
• 1 extra large tin to lay the brisket in
• Heavy duty aluminum foil

Directions

• Preheat oven to BAKE at 350 degrees.
• Cut onions into quarters and lay on the bottom of the tin.
• Add 1/2 cup of water to tin and lay your brisket across the onions evenly so it fits end to end.
• Ground a lot of garlic over it and sprinkle paprika over the top.
• Lift the brisket up and before turning it over pour the packet of onion soup mix on top of the onions.
• Lay the brisket on the other side and repeat the steps to ground and sprinkle garlic and paprika. ALSO ADD the ketchup on the top of the brisket.

Notes

• Take aluminum foil and double cover the tin very tightly.
• Cook for 3 or more hours depending on the temperature of your oven on the middle shelf.
• Poke a fork into the middle to see if it is tender.
• Let it cool on the countertop and brush all of the ketchup off the top and mix it into the juices and onions.
• Leave it covered in the juices overnight.
• THE NEXT DAY: Separate and cut the brisket very thin.
• Strain the onions from the juice and pour the juice back into the tin.
• Try to get a piece of meat that is one thickness end to end.
• Make sure you cover the brisket completely in the sauces so it does not dry out.

Chocolate Chip Mandel Bread (Kosher for Passover)
Ingredients

• 2 cup sugar
• ½ lb (2 sticks) butter
• 6 eggs
• 2 ¾ matzah cake meal
• ½ tsp salt
• ¾ cup potato starch
• 6 oz chocolate chips
• 1 c chopped nuts (optional)

Directions

• In bowl cream sugar and butter, add 1 egg at a time and mix thoroughly.
• Add dry ingredients and mix. Add chocolate chips and nuts. 
• Mix well and form into 2 loaves. 
• Put on greased cookie sheet and cover with cinnamon and sugar mixture (1 tsp sugar, 1 tsp cinnamon). 
• Bake at 350 for 45 minutes.

 Notes

• Let sit in warm oven for 10-25 minutes.
• Slice while warm.

 Check back next week for tips on being green for Earth Day.